Rice Noodles with Tofu and Bok Choy

This is a quick & easy weeknight dinner that I found in Cooking Light.

Ingredients:
1 (6 oz) package rice noodles
1/4 cup low-sodium soy sauce
2 Tbsps rice vinegar
1 tsp sugar
1 tsp dark sesame oil
1/2 tsp crushed red pepper
Cooking spray
2 cups (1/4-inch) red bell pepper strips
5 cups sliced bok choy
1/2 pound firm water-packed tofu, drained & cut into 1/2-inch cubes
3 garlic cloves, minced
1/2 cup thinly sliced green onions
3 Tbsps chopped fresh cilantro

Cook noodles in boiling water 6 minutes; drain
Combine soy sauce, vinegar, sugar, oil, & crushed red pepper, stirring well with a whisk
Heat a large nonstick skillet coated with cooking spray over medium-high heat
Add bell pepper strips; sauté 2 minutes
Add bok choy; sauté 1 minute
Add tofu and garlic; sauté 2 minutes
Add noodles and soy sauce mixture; cook 2 minutes or until thoroughly heated, tossing well to coat
Sprinkle with green onions and cilantro

Guinness-braised Chuck Steak with Horseradish Mashed Potatoes

I found this recipe in my cookbook The Best of Cooking Light Everyday Favorites which is one of my favorite cookbooks. This recipe may look daunting, but it's really not - it's just a lot of steps.

Ingredients:
Steak
1 1/2 lb boneless, chuck steak, trimmed
1/2 tsp freshly ground black pepper
1/4 tsp salt
2 tsps olive oil
1 1/2 cups finely chopped onion
1/2 cup chopped carrot*
1/2 cup fat-free, less-sodium chicken broth
1 tsp dark brown sugar
1 tsp chopped fresh rosemary
8 oz presliced mushrooms*
1 garlic clove, minced*
2 bay leaves
12 oz Guinness Stout

Potatoes
2 lb peeled baking potatoes, quartered
2 Tbsp butter
1/2 cup fat-free milk
1/4 cup finely chopped green onions
1/4 cup reduced-fat sour cream
2 Tbsp horseradish
1/2 tsp salt
1/2 tsp freshly ground black pepper

To prepare steak, sprinkle steak with 1/2 tsp pepper & 1/4 tsp salt
Heat oil in a Dutch oven over medium-high heat
Add steak; cook 5 mins on each side or until browned
Remove steak from pan; set aside
Add onion & chopped carrot, 2 Tbsp of chicken broth, & brown sugar
Cover reduce heat to medium & cook 10 mins
Stir in rosemary, mushrooms, & garlic
Cover & cook 2 mins
Add bay leaves, Guinness, remaining broth, & steak; bring to a boil
Cover, reduce heat & simmer 1 hr 30 mins or until steak is tender
Remove steak from pan; keep warm
Discard bay leaves
Increase heat to medium-high; cook 5 mins or until slightly thick
Spoon stout mixture over steak
Serve with mashed potatoes

To prepare potatoes, place potatoes in a large saucepan, cover with water
Bring to a boil
Simmer 20 mins or until potatoes are tender; drain
Return potatoes to pan
Add butter; beat with mixer at medium speed just until smooth
Stir in butter & next 6 ingredients; keep warm

Yield: 6 servings

* I used 1 1/2 cups of chopped carrots - extra vegetables are always good.
My husband & I don't like mushrooms so I didn't add them to the steak mixture.
I used 3 garlic cloves - we love garlic!

Mint Brownies

Another great recipe from the church cookbook. This recipe is not for the weak of heart & for those watching their weight. When it's all said & done, there is 1 1/2 cups of butter in these delicious treats.

Ingredients:
1st layer
1 can Hershey's chocolate syrup
1/2 cup butter
1 cup sugar
4 eggs
1 cup flour

2nd layer
1/2 cup butter
1 tsp peppermint extract
4 cups confectioners sugar
4 Tbsp milk
green food coloring

3rd layer
1/2 cup butter
12 oz semi-sweet chocolate chips

For the 1st layer, combine Hershey's chocolate syrup, butter, sugar, eggs, & flour
Bake in a jelly roll pan for 25 mins at 350º
Cool in pan
For the 2nd layer, combine butter, peppermint extract, confectioners sugar, milk, & green food coloring
Beat until smooth
Spread evenly over the 1st layer - allow frosting to set
For the 3rd layer melt chocolate chips & butter together on a double broiler
Spread evenly over the mint layer, slice into bars

Kaleidoscope Cookies

When I was a kid my mom used to make these as part of her Christmas cookie baking. I couldn't find her recipe so this one is courtesy of RecipeLand.com

Ingredients:
1 cup butter
1 1/2 cups sugar
1 1/2 tsps baking powder
1 egg
1 tsp vanilla extract
2 1/2 cups flour, all-purpose
1/4 tsp peppermint extract
6 drops of food coloring (red & green)

Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds
Add sugar and baking powder and beat till combined
Beat in egg and vanilla till combined
Beat in as much of the flour as you can with the mixer
Stir in any remaining flour with a wooden spoon
Divide dough into three equal portions
Add peppermint extract and green food coloring to one portion; mix till combined and set aside
Add red food coloring to one portion; mix till combined and set aside
Leave remaining dough plain
Cover dough and chill at least 1 hour or till easy to handle
Shape red & green dough into four 8-inch long rolls
Divide plain dough in half
On a lightly floured surface roll each half on plain dough into an 8x6 inch long rectangle
Place one red and one green lengthwise and next to each other on each rectangle
Stack a roll of the alternate color atop each roll
Bring up plain dough around stack and seal
Slice rolls into 1/4-inch thick slices
Place on ungreased cookie sheet
Bake in a 375ºF oven about 8 minutes or till dough just begin to brown
Remove cookies; cool on wire racks


Yields: 60 cookies