Posts tagged ‘cilantro’

April 13, 2013

Pad Thai with Tofu


I have been staying with my Mother-In-Law this past week because my husband has been away. He and his dad take a trip every year to see the Frozen Four Hockey Tournament (college hockey) and this year it is in Pittsburgh. Every year they host it in a different city, so he has been to some pretty cool places! Not that I am jealous or anything…


I have been wanting to make Pad Thai for quite some time now because it is one of my favorite dishes to order at a Thai restaurant. I don’t know what took me so long, maybe I thought it would be difficult? Well I was wrong.

I was flipping through a new cookbook of mine called, Cook without a Book: Meatless Meals: Recipes and Techniques for Part-Time and Full-Time Vegetarians, and I found a recipe for “Perfect Pad Thai”. Clearly, I needed to give it a try…I mean it has the word “perfect” in the title and all! The ingredient list wasn’t long and the steps seemed simple. Yes, you can swap out the tofu for chicken, shrimp or whatever your little heart desires! The tofu was fantastic though so please give it a try, PLEASE?!

If you have never made Pad Thai, I feel like this is a good place to start because of how simple it is. I believe there are many recipes that are more “involved” and everything but I am glad I started with this one! If you make Pad Thai all the time and have a favorite way to make it, please share in the comments!


I did have ONE problem. The recipe in the book said to take your rice stick noodles and place them in an 8-9 inch square pan and place boiling water over the noodles. Then cover and let stand for for 5 minutes, until soft. However, this did not work for me! Most of the noodles stuck together and took way longer than 5 minutes to soften. Maybe other people have had better luck but I looked at the directions on the package of noodles I had purchased and those directions were completely different than the book. Lesson learned: always double check package directions vs. recipe directions for things like this. Oh and next time I am busting out the chopsticks! I really like using them and we have a few pairs at home.

What are your thoughts on chopsticks? Do you use them often or do you like to use a fork instead?

Pad Thai with Tofu {adapted from Pam Anderson’s Cook without a Book}


  • 7-8 oz extra firm tofu (1/2 package)
  • 8 oz Thai rice stick noodles
  • Pad Thai Sauce (recipe follows)
  • 1 medium-large onion, halved from pole to pole, each half cut into 6 wedges)
  • 1 tbsp minced garlic
  • 6 scallions, cut into 1-inch lengths
  • 8 oz (scant 3 cups) bean sprouts, rinsed
  • 2 large eggs, lightly beaten
  • 2 tbsp vegetable oil
  • 1 lime, cut into 6 wedges
  • 1/4 cup roasted peanuts, coarsely chopped
  • Cilantro leaves for garnish (optional)

For the Pad Thai Sauce

  • 6 tbsp low-sodium soy sauce
  • 2 tbsp sugar
  • 1 tsp red pepper flakes (or more if you like it spicier!)

Mix all ingredients together.


Drain the tofu and place on a plate. Top with a second plate and weight with a heavy can. Set aside for 10 minutes to press out some of the liquid.

Cook Thai rice stick noodles according to package direction. Set aside.

Place the Pad Thai Sauce in a small bowl. Cut the pressed tofu in bite size cubes. Arrange the onion, garlic, scallions, bean sprouts, and eggs next to your stovetop. (you need to move quickly so it helps having everything ready!)

Heat a 12-inch nonstick skillet (or wok) over high heat. When very hot, Add 1 tbsp of the oil and the onion and stir fry until the onion is still crisp and spotty brown, about 1 minute. Add the tofu and stir-fry until lightly browned, about 1 minute. Stir in the garlic, scallions, and bean sprouts and stir-fry until the vegetables wilt slightly, about 1 minute. Make a well in the center of the pan and pour in the eggs. Cook until partially set, then scramble into the vegetable mixture. Transfer to a bowl, pour half the Pad Thai Sauce over it, toss to coat.

Add the remaining 1 tbsp oil to the same skillet and heat until shimmering. Toss the noodles with the remaining Pad Thai Sauce. Add to the skillet and stir-fry until heated through, about 2 minutes. Return the vegetable mixture to the skillet and stir-fry until noodles are heated through. Transfer to a serving platter and squeeze 2 of the lime wedges over the noodles, sprinkle with peanuts. Garnish with cilantro and remaining lime wedges. Serve immediately.

*Print Recipe


April 9, 2013

Huevos Rancheros


What a fantastic name for a meal…HUEVOS RANCHEROS! So fun to say, right?

I hope you are saying it out loud right now.


Well I am excited to be blogging again! Man, I really dislike the word blogging. Anyway, I have a lot of photos saved on the computer so I will try and post on a more consistent schedule. I have a lot of fantastic recipes and I can’t wait to share them!

I am trying not to continuously remake recipes from other sites but I can’t help it! My Pinterest is FULL of awesome recipes and I want to make all of them. I have to learn to be a better cook somehow right?  I do have a few ideas of my own that I will try to incorporate as soon as I can and my husband comes up with the coolest ideas, so that is helpful.


This is my new favorite breakfast recipe I have ever made, which actually doesn’t say much because my breakfast usually consist of pretty boring food such as toast, fried eggs, scrambled eggs, yogurt with granola or the occasional Dunkin Donuts. My husband really loved this meal (huge bean fan!).


It’s very easy to make and so very good. It was one of those fantastic situations where I was making a grocery list and was thinking to myself that I hadn’t tried a good breakfast recipe in awhile and BOOM this recipe appeared right before my eyes and I knew I had to make it ASAP.


It would be great for dinner as well, it’s 10pm and I’m craving one right now!

Huevos Rancheros  {adapted from Bev Cooks }
Makes 4 Rancheros


  • 2-3 tbsp extra virgin olive oil, divided
  • 4 corn tortillas
  • 1 cup black beans (1 can, drained and rinsed)
  • 2 cloves garlic
  • 3-4 tsp chili powder (OR 2 tsp chili powder, 2 tsp cumin. I didn’t have cumin on hand)
  • 4 tbsp salsa
  • 4 eggs
  • Fresh cilantro, for garnish
  • Coarse salt and freshly ground pepper


In a food processor, add the beans, garlic, chili powder, ~1 tbsp oil and a pinch of salt and pepper. Blitz until you get a puree, adding more oil if needed. Transfer to a small sauce pan and set it on a low heat. Stir until mixture is heated through. Remove from heat.

Put a small skillet over the heated burner and add the tiniest bit of oil. Lightly toast each tortilla until slightly browned and bubbly. Transfer to a plate.

Add ~1 tsp of oil to the skillet and crack your first egg in. You can also use a bigger skillet to fry more than one egg at a time. Continue to fry eggs until the whites are set but the yolks are still runny.

In the meantime, spread the bean mixture over each tortilla, followed by a thin layer of salsa. Then top each with an egg. Dollop with a little more salsa, cilantro and black pepper.

*Print Recipe

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