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Kate Brown Cooking - Yahoo Recipe Search
YummlyThese Buddha bowls start with fluffy jasmine rice, pile on the veggies and chicken, and finish with a delicious no-cook peanut sauce. The beauty of this dinner is that each bowl can be customized to everyone’s liking. You can simply set out the ingredients and let everyone make their own. For a vegan version, try swapping the chicken for tofu or another hearty vegetable like mushrooms. For a short-cut, you could go with pre-cooked rice (white or brown rice, and shelf-stable or frozen) and heat it in the microwave. The recipe is a Yummly original created by [Kate McMillan](https://www.yummly.com/dish/author/kate-mcmillan).Food52Raise your hand—and raise it high—if you're excited to fry tofu on a weeknight. The brave among you are waving one arm in the air, pouring oil into a wok with the other. (You must have tasted Ottolenghi's black pepper tofu.) While I salute you, I cannot join you. On any given weeknight, my psyche is not hardy enough to weather the frustrations of sticky skins; my paper towel supply is not plentiful enough to clean up errant oil splatters. And so, when I'm feeling weeknight weary, I follow the lead of Cookie and Kate (and The Kitchn): Give pressed tofu a quick run through oil, cornstarch, panko, and sesame seeds, and put it in the oven. Ta-da! Thirty minutes and one flip later, your tofu emerges with a crust as defined as the fried version (with a little help from cornstarch and panko), and you'll have skipped the sputtering oil and spatula contortion. The crowd of cubes will be evenly browned; the clean-up will be minimal. And while the tofu is roasting, you can take advantage of the warm oven to cook accompanying vegetables: In that amount of time, thinly sliced shiitakes will shrivel, their savory flavor concentrating as their sponginess turns to chewiness. Roast sweet potatoes chunks, cauliflower florets, or carrot spears. Add asparagus and halved cherry tomatoes to the oven halfway through cooking time, when you flip the tofu. Oh, the possibilities! Once you've dried out the tofu in the oven, it's more receptive to flavorful sauces: Mound atop a bowl of rice or sesame noodles; float in soup; or, add to your stir-fry. Or simply drizzle with a bit of soy sauce (and fish sauce, too) and snack on them like you would chicken nuggets—or, you know, tater tots.YummlyEven when time is short, there’s something so great about a warm breakfast, and these easy scrambled egg, crispy potato, and melty cheese burritos are a fantastic option. Feel free to experiment by adding black or pinto beans, bacon, or crumbled cooked breakfast sausage. The recipe can easily be doubled or even tripled to feed a crowd. For perfect soft-scrambled eggs, cook them over low heat and stop cooking while the eggs are still slightly loose, as they’ll continue to cook from the residual heat. The recipe is a Yummly original created by [Kate McMillan ](https://www.yummly.com/dish/author/kate-mcmillan).Food.comThis has a lot going on and filled up my 6-quart Calphalon Elite Nonstick Essential Pan. This is a great dish to feed 6 hungry adults, but we're not sad about having leftovers, either! When making fried rice (or any stir-fry), use Double Black Soy Sauce (I bought Koon Chun brand online) instead of regular soy sauce; if you don't have Double Black Soy Sauce on hand while making this, use regular soy sauce and add 1 tablespoon of Grandma's Molasses. We had leftover cooked pork chops and cooked chicken breast, so DH wanted those included. Recipe #232567 called for baby carrots, but I prefer using medium carrots, which seemed to cook through better. I am posting this because I blended 2 recipes, and it was rather confusing to keep referring to both. As you can see, I like to organize my ingredients for mise en place, as there is a lot of advance preparation.Yummly<p>Made with a turmeric hot-water crust pastry, this vegetarian pie has a well-spiced filling of slow-cooked onions, tomatoes and diced potatoes, with a chilli-mango topping.</p>Taste of HomeWhen I lived in an orphanage more than 50 years ago, I helped out in the kitchen, often making this wonderful coffee cake and dutifully following the recipe the cooks used. Years later, seeing Kate Smith on television, I realized that I had been making one of the singer's own favorite recipes from her cookbook! —Ruth Nast, Waterford, Connecticut
