Cooking for Two II

Whole Wheat Waffles INGREDIENTS 1 egg, separated½ cup milk2 tablespoons cooking oil½ cup whole wheat flour1 teaspoon baking powder1 teaspoon sugar¼ teaspoon salt DIRECTIONS 1. Preheat your waffle iron and coat it with non-stick spray if needed. 2. Beat the egg white in a small bowl until it reaches soft peaks; set aside. Combine the egg yolk, milk, and oil in a medium mixing bowl, beating until well combined. 3. Whisk or beat in the combined dry ingredients until the batter is smooth. Gently fold in the beaten egg white until just well combined. Let batter rest for 5 minutes. 4. Pour about ½ of the batter evenly over the hot iron, cooking until done. Repeat with the rest of the batter. 5. Enjoy hot with butter and maple syrup.…

Emerald Soup INGREDIENTS 1½ cups vegetable broth1½ cups chopped fresh broccoli1½–2 cups lightly packed fresh spinach leaves or ¼–½ cup well-drained cooked or frozen thawed spinach½ teaspoon dried dill weed1 teaspoon parsley flakesDash or 2 of salt¼ cup sour cream DIRECTIONS 1. Combine the broth, broccoli, spinach, dill, parsley, and salt in a small saucepan. Bring to a boil, lower heat, and cook, covered, for 5 minutes, until the broccoli is crisp and tender. 2. Purée the broth in a blender or food processor until it’s as smooth as you’d like. Whisk in the sour cream and serve. If you prefer, the sour cream may be dolloped on top of the soup to stir in. You may also reserve a few small broccoli florets to use as a garnish. Tuna…

Sesame Chicken with Honey Pineapple Sauce INGREDIENTS 1 tablespoon sesame seeds2 tablespoons cornstarch¼ teaspoon baking powder¼ teaspoon ginger1 teaspoon sesame oil1 tablespoon water2 teaspoons soy sauce8–12 ounces boneless, skinless chicken breast cut in 1” pieces¾ cup peanut oil for fryingPineapple sauce (such as Kikkoman Teriyaki Baste & Glaze with Honey & Pineapple) DIRECTIONS 1. Combine the sesame seeds, cornstarch, baking powder, ginger, sesame oil, water, and soy sauce in a medium mixing bowl. They will form a kind of slurry. 2. Add in the chicken pieces and mix them around well to coat evenly. Meanwhile, heat the peanut oil in a heavy frying pan until it is quite hot but not smoking. Add in the chicken, being careful to keep the pieces separate from one another. Fry quickly, turning as…

Stovetop Green Bean Casserole INGREDIENTS 6 ounces fresh green beans, trimmed (about 1½ cups)1 tablespoon butter1 cup sliced mushrooms1 teaspoon cornstarch¼ teaspoon salt½ teaspoon Worcestershire sauce¼ cup milk¼ teaspoon dill weed¼ cup sour cream1 cup French fried onions (like French’s Original Crispy Fried Onions) DIRECTIONS 1. Place the green beans in salted water to cover and boil for about 15 minutes, until just tender but still bright green. 2. Add the butter to the pan along with the mushrooms and sauté for about 5 minutes, until the mushrooms are softened and slightly browned. Stir in the cornstarch, salt, and Worcestershire sauce. Add the milk and cook just until thickened and bubbly. Stir in the dill and sour cream. 3. Place the drained green beans in a serving bowl. Spoon the…

Sticky Date Pudding INGREDIENTS 6 medjool dates, coarse diced to equal ½ cup¼ teaspoon powdered ginger½ cup water¼ cup orange juice½ teaspoon baking soda3 tablespoons butter⅓ cup sugar½ teaspoon vanilla extract1 egg½ cup plus 2 tablespoons flour¼ teaspoon baking powderpinch of salt DIRECTIONS 1. Combine the dates, ginger, water, and orange juice in a small heavy saucepan. Bring to a boil, reduce heat, and simmer for about 1 minute. Remove from the heat and stir in the baking soda, which will foam up as you do so. 2. Allow the date mixture to sit for about 20 minutes, until it has cooled to lukewarm. 3. Meanwhile, butter and flour a 4” x 6” baking pan. Cream together the butter, sugar, and vanilla until the mixture is light and fluffy. Beat…