Vegan Chicken in Garlic Sauce and Homemade Chili Garlic Sauce

This is one of Chris's favorite recipes. I will attempt to make this with some Morningstar Chick'n Strips. I have decided to try out this recipe which is from Tigers & Strawberries. Chris says that the way his mom gets the restaurant to make it is with water chestnuts only. I hope that this tastes somewhat close to what he is remembering.

He loved it, it is now one of his favorites! Slightly hot and slightly sour from the chili garlic sauce and vinegar, this dish has lots of flavor. He keeps telling me how much he liked it, and we are even making this recipe for his mom's birthday.

I made some Vietnamese Chili Garlic Sauce today and since I almost used all of mine up and I had some Thai Chilies to use up. I used this recipe except I cooked mine for about 30 minutes.

Baked Macaroni and Cheese

My baked macaroni and cheese is known throughout both families and loved. I usually will leave out the tomatoes since not everyone likes them but I like to add them for Chris and I, or add them anyway and people that don't like them can pick them out, up to you. Today I will be making a half recipe because it is just the two of us. I always add onion and garlic powder to mine (maybe 1/2 to 1 tsp., each), to taste. Make sure you are tasting your sauce because you need to make sure the seasoning is right. I use skim milk and 2% cheese but rest assured, this is caloric, LOL! I also add about 1/4-1/2 cup of shredded Parmesan cheese to the sauce. Here is the recipe that I use. Make the whole recipe for family get-togethers and watch it disappear.

So here is that recipe written out for you, the way that I make it.


Baked Macaroni and Cheese with Tomatoes
1/2 pound of elbow macaroni or shell macaroni
1& 1/2 cups milk (I use skim, but use your favorite)
1/8 pound of butter or 1/2 stick or 4 tbsp. (you can use tub margarine)
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. or to taste garlic powder
1/2 tsp. or to taste onion powder
2 tbsp. cornstarch
12 ounces 2% sharp or mild cheddar cheese, divided use
1/4-1/2 cup shredded Parmesan cheese
1/2 cup part skim Mozzarella cheese (if you have it, I didn't)
1 (14 ounce) can petite diced tomatoes, undrained

Preheat oven to 350 degrees F.

Set aside some cheddar cheese for top of casserole.

Cook your macaroni in large soup pot according to package directions, drain, cool with cold water. Set aside.

In the same pot, over medium heat, melt your butter along with your 1 cup of milk, salt and pepper.

Mix the remaining 1/2 cup milk with the cornstarch, mix until dissolved and set aside.

Slowly add the milk/cornstarch mixture to the hot milk mixture, stirring constantly with a whisk.

When your mixture has thickened, pull off heat and add your cheeses.

Add the onion and garlic powder, please make sure to taste to make sure the flavor is the way you want it.

When your cheese is melted add your tomatoes, if using.

Add macaroni and mix until well coated with sauce.

Pour into casserole (usually an 8x8) and top with remaining cheese.

Cook for about 30-45 minutes, until golden and bubbly.

Here is a bonus picture of my cat, Durn sleeping in the sun.

Whole Wheat Panckes with Blueberry Sauce

I can't believe that I haven't posted these recipes yet since Chris and I have these almost every weekend. The pancakes are delicious and fluffy and not dense like most whole wheat pancakes that I have tried. I usually add some pecans or walnuts to the 'cakes, and sometimes sliced bananas. The recipes are so simple to prepare, I have subbed out the eggs for applesauce (1/2 cup) or 2 Ener-G egg replacers, prepared and it always comes out delicious and fluffy, as as always use whatever milk that you prefer. I usually replace the honey with King Syrup. Today I made the blueberry sauce with a mixed berry blend. I want to mention that I usually use 1/4 cup or more of sugar to my sauce because I prefer it to be sweeter, and the OJ in the blueberry sauce can be subbed for Triple Sec or Grand Mariner or just plain water.