Vegetable-Noodle Stir-Fry

This recipe, surprise surprise, is from Rachael Ray. There will be an ingredient or two in the sauce that you may not own. Trust me, go buy it and make this recipe. You will be making it enough times to use that ingredient. I made this recipe for when Jerome came home from classes one day. He went back for multiple bowls. I love this recipe and want to make it again soon.

INGREDIENTS:

• 1 pound whole grain spaghetti or linguine pasta
• 3 tablespoons vegetable oil
• 2 large eggs, beaten
• 2 baby bok choy, thinly sliced
• 1 small red bell pepper, halved and thinly sliced
• 1 small bunch scallions, chopped into 3-inch lengths
• 1/2 cup shredded carrots
• A handful of snow peas, thinly sliced on an angle
• One 1-inch piece fresh ginger, grated
• 2 large cloves garlic, finely chopped
• 1/4 cup tamari or other soy sauce
• 3 tablespoons black bean sauce
• Juice of 1 lime
• 1 tablespoon hot pepper sauce or sambal olek sauce
• 1 tablespoon honey or sugar
• 1 tablespoon toasted sesame oil

DIRECTIONS:

1. Bring a large pot of water to a boil, salt it, add the pasta
   and cook until al dente. Drain.
2. While the pasta is working, in a large skillet or wok,
   heat 1 tablespoon vegetable oil, 1 turn of the pan,
   over high heat. Add the eggs and scramble until firm.
   Transfer to a plate.  Add the remaining 2 tablespoons
   vegetable oil, 2 turns of the pan, and heat until smoking.
   Add the bok choy, bell pepper, scallions, carrots and
   snow peas and stir-fry for 2 minutes. Add the ginger and
   garlic and stir-fry for 1 minute more.
3. In a small bowl, stir together the tamari, black bean sauce,
   lime juice, hot sauce, honey and sesame oil.
4. Toss the pasta with the sauce and vegetables. Top with the egg.

Chewy Oatmeal Raisin Cookies

This recipe came from an episode of "Cook Yourself Thin." I have not tried the cookies with the raisins. However, they are some of the best oatmeal cookies I have made besides the recipe in the oatmeal canister. They are even healthier options!


Makes about 40 (2 1/2-inch) cookies
Calories per cookie: 116


Ingredients
2 tablespoons whiskey or rum
2/3 cup raisins
8 tablespoons unsalted butter, at room temperature
1/4 cup natural unsweetened applesauce
3/4 cup firmly packed dark brown sugar
3/4 cup granulated sugar
1/2 teaspoon salt
1 large egg
1 large egg white
1/4 cup milk
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
2 cups oats (not instant)


Directions
1. Set the oven rack in the middle position. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or spray with nonstick cooking spray; set aside.


2. Sprinkle the whiskey or rum over the raisins in a bowl and let stand while you assemble the batter.


3. Using a handheld or standing mixer, beat the butter, applesauce, brown sugar, granulated sugar and salt on medium-high speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl halfway through. Beat in the egg and egg white, milk and vanilla.


4. In a medium bowl, whisk together the flour, baking soda and cinnamon, add to the batter, and beat just until the flour is absorbed. Gently fold in the oats with a rubber scraper.


5. Use 2 spoons to scoop out the batter by rounded teaspoonfuls onto the prepared baking sheets, 1 1/2 inches apart. Bake until the cookies are set but still soft in the centers and beginning to brown on the edges, 17 to 20 minutes.


6. Let cool on a wire rack.