Sesame Ginger Baked Tofu

This is a simple, healthy and flavorful marinade designed to prepare, set and cook the next day. Allow the tofu to marinate for no less than one hour to absorb all the flavors. These flavors incorporate fresh flavors inspired by Asian cooking. Serve on top of rice, noodles or on a vegetarian Chinese "chicken" salad for added protein.

Ingredients:
- 1 container of firm tofu, cut in spears or triangle shapes (for added fun)
- 1/3 cup soy sauce
- 2-3 cloves of garlic, pressed
- 3/4 cup of water
- 1 tablespoon of fresh ginger, minced
- 1.5 tablespoon of sesame oil
- 2 tablespoons of chopped cilantro (optional)

Preparation:
1. In a small bowl whisk together the soy sauce, water, ginger, garlic and sesame oil
2. In a small casserole dish place the tofu slices and pour mixture over the tofu.
3. Allow to marinate for at least 30 minutes.
4. Preheat the oven to 425 degrees and lightly grease a baking sheet. Carefully place each slice of tofu on the baking sheet and cook for approx 15-20 minutes. Add more additional sauce if needed.

Yellow Butter Cake w/ Chocolate Frosting

I know, I know! I am on a baking spree with the cakes (lol). There have been so many reasons to make a cake too. There is nothing more sweet than making a cake in celebration of an event. This week's cake was for my Dad's birthday. This was such a good treat as this was my first chocolate frosting. This recipe came from Joy of Baking, an online baking recipe source for amazing treats! Enjoy and happy celebrations to you and yours!

Cake Ingredients:
-6 large egg yolks
-1 cup milk
-2 teaspoons pure vanilla extract
-3 cups sifted cake flour
-1 1/2 cups granulated white sugar
-1 tablespoon + 1 teaspoon baking powder
-3/4 teaspoon salt
-12 tablespoons unsalted butter, room temperature and cut into pieces

Chocolate Frosting Ingredients:
-8 ounces semisweet chocolate, chopped
-1/4 cup cocoa powder
-3/4 cup milk
-1/2 cup unsalted butter, cut into pieces
-3 cups confectioners (powdered or icing) sugar, sifted to remove lumps
-1 1/2 teaspoon pure vanilla extract

Cake Instructions:
1. Preheat oven to 350 degrees. Spray two 9-inch cake pans or line bottoms with parchment paper.
2. In a medium bowl, lightly combine the egg yolks, 1/4 cup of milk and vanilla extract
3. In the bowl of the electric mixer, combine the dry ingredients (flour, sugar, baking powder, and salt). Mix on low for about 30 seconds until well combined.
4. Gradually add the egg mixture.
5. Divide the batter and pour into the two prepared pans. Pans should be half full.
6. bake for 25 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in the center.
7. Allow cakes to cool completely before applying frosting. Tip: I normally refrigerate my cakes overnight covered.

Chocolate Frosting Instructions:
1. In a stainless steel bowl placed over a saucepan of simmering water, put the chopped chocolate, cocoa powder, milk, and butter. Stir until the chocolate has melted and the mixture is smooth.
2. Remove from heat and beat in, with a hand mixer or wire whisk, the confectioners sugar and vanilla extract.
3. Cover and place the frosting in the refrigerator until it is firm (this may take a few hours). Once the frosting is firm remove from refrigerator and place in your mixing bowl. Beat the frosting for a minute or two or until it is nice and smooth and of spreading consistency.

Final Assemble: Place one cake layer on your serving plate and spread with about 3/4 cup of frosting. Place the other cake layer on top of the frosting and cover the entire cake with the remaining frosting. Cover and refrigerate the cake until serving time.

Classic White Cake w/ ButterCream Frosting & Raspberry Filling

This was a cake presented at our Memorial Day BBQ and enjoyed by our closest friends and family. The fresh raspberries added a sweet addition and created a fuller taste. I purchased fresh raspberries, but froze them overnight in an air tight container.

The Classic White Cake recipe uses egg whites but no yolks to maintain a purer color.

Cake Ingredients:

- 6 cups cake flour sifted

- 2 tablespoons baking powder

- 1 1/2 cups butter or margarine, softened

- 3 cups granulated sugar

- 2 cups milk

- 1 teaspoon of pure vanilla extract

- 12 egg whites

Cake Instructions:

1. Preheat oven to 325°F. Grease bottom of pans and line with waxed paper or parchment paper.

2. Sift together flour and baking powder. Set aside.

3. Cream butter and sugar together until light and fluffy. Set aside.

4. Beat egg whites until stiff, but not dry. Set aside.

5. With mixer at slow speed, add flour mixture to butter mixture, alternately with milk. Beat well after each addition.

6. Beat in vanilla extract. Gently fold egg whites into batter.

7. Pour into prepared pans. Bake until toothpick inserted into center comes out clean (took approx. 40 minutes).

Buttercream Frosting Ingredients:

-2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted

- 1/2 cup (113 grams) unsalted butter, room temperature

- 1 teaspoon pure vanilla extract

- 2 tablespoons milk

Raspberry Filling Ingredients:

-1 1/2 cups frozen raspberries

-1 tablespoon cornstarch

-2 tablespoons fresh lemon juice

-1/4 cup sugar

Raspberry Filling Directions: In a small sauce pan, combined all of the ingredients and slowly bring to a boil over medium-high heat (keep stirring until thickened for best results). Let cool completely before spreading onto cake.

Eggless Salad

Attention vegans! This is an egg, and dairy free protein packed meal ready for your lunch or snack time cravings. Prep the night before and refrigerate over night for all flavors to infuse.

Ingredients:

• 1 block firm tofu, drained
• 1/3 cup Vegenaise
• 1/3 cup sweet relish
• 1/2 tsp lemon juice
• 1/2 stalk celery, diced
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tbsp mustard
• dash paprika for garnish (optional)

Preparation:

1. In a medium-sized bowl, mash the tofu with a fork. Add remaining ingredients and stir together until well combined. Sprinkle with paprika for garnish, if desired.

2. Serve on bread with lettuce for an "egg" salad sandwich, or spread on crackers.

Oven Baked Kale

In effort to try something new, and also adding a healthy new vegetable to my diet, I purchased kale. Kale at first glance did look a big rough in the look, but when I read the benefits and asked around for suggestions on preparation, I can proudly say I think it is delicious. I had no idea what it looked like until recently (lol).

According to Wikipedia, kale is considered to be a highly nutritious vegetable with powerful antioxidant properties; kale is considered to be anti-inflammatory and is is very high in vitamin c, beta carotene, vitamin k, calcium, and so much more.

Here is an easy, healthy addition to your dinner tonight! My husband and I ate the entire portion.

Serving Size: 2-4
Ingredients:
-kale (one bunch)-rinsed and stems cut
- Olive Oil
- Sea Salt
- Garlic Salt (optional-to replace sea salt) or any favorite seasoning

Instructions:
1. Preheat oven to 400 degrees
2. In a bowl drizzle olive oil and sea salt over the kale. Mix well. Do not put too much olive oil or it will be mushy!
3. Place kale on a large baking sheet lined with parchment paper.
4. Cook for 15 minutes than turn over and cook for an additional 10-15 minutes.
5. Serve and Enjoy!

Red Velvet Cake

In celebration of Mother's Day, Gary and I made a red velvet cake with fresh cream cheese frosting. Not only did we make the cake, but designed it by using different frosting dyes to make flowers, the borders, and leaves. This was such a fun cake to make, and so delicious. Happy Mothers Day! This recipe yields two 9" pans.

Cake Ingredients
-1/2 cup Spectrum Naturals Organic Shortening
-1 1/2 cups white sugar
-2 eggs
-2 tablespoons cocoa
-4 tablespoons red food coloring
-1 teaspoon salt
-1 teaspoon vanilla extract
-1 cup buttermilk
-2 1/2 cups sifted all-purpose flour
-1 1/2 teaspoons baking soda
-1 tablespoon distilled white vinegar
-1 teaspoon vanilla extract

Cream Cheese Frosting Ingredients
-1 pound of cream cheese (or 2 packages of 8 ounce)
-1 teaspoon of vanilla extract
-4 cups sifted powdered sugar
-2 sticks of butter

Directions for Cake
1. Preheat oven to 350 degrees F & Grease two 9 inch round pans.
2. Cream shortening and 1 1/2 cups sugar WELL. Add eggs and beat well.
3. Make a paste of cocoa and red food coloring. Add to creamed mixture.
4. Mix salt, 1 teaspoon vanilla and buttermilk together. Add alternately the flour with the milk mixture to the creamed mixture.
5. Mix soda and vinegar and FOLD INTO CAKE BATTER. DON'T BEAT OR STIR NOW.
6. Bake for 30 minutes. Allow to cool before applying frosting (approx 1.5 hour)

To make frosting: Mix all ingredients into the stand mixer. To add to the cake, it helped to make the frosting cooler by refrigerating for at least 30 minutes. By doing this it made the consistency stiffer.

Crockpot Eggplant Mediteranean

Serving Size: 4-6

Ingredients:
- 1 eggplant, cubed with skin in
- 2 medium organic yellow onions, thin sliced
- 3 organic celery ribs, rough diced
- 2 organic yellow squash, cut in 1/2 inch slices
- 2 organic zucchini, cut in 1/2 inch slices
- 1 (15 ounce) can of Italian tomatoes, undrained
- 4 tablespoons tomato sauce
- 1/2 cup black olives
- 2 tablespoons balsamic vinegar
- 1/8 cup water (optional)
- 1 tablespoon sugar
- 1-2 tablespoon capers
- 1 teaspoon dried oregano
- 2 tablespoons fresh basil, finely chopped
- salt and pepper to taste

Directions:
1. IN THE CROCKPOT: Add the eggplant, onion, celery, olive oil, tomatoes, and tomato sauce into the crock pot. Mix well. Top with the olives and squash but do not stir. Cover and cook on low for approx. 4 hours.

2. FINSHING TOUCHES: When ready to eat, mix and stir the squash and olives. Then mix in the sugar with the vinegar and add to the crockpot along with the capers, oregano, and basil.

Serve over rice, couscous or pasta. Recipe suggests topping with feta cheese crumbles! Enjoy!