No-Bake Chewy Oreo Squares

This very easy recipe was adapted from Picky-Palate's No-Bake Chewy Cookies and Cream Bars. I was really aiming for exactly the same results, but unfortunately mine went on a different path. Lol.

Ingredients:

32 pcs. Oreo Cookies (approximately)

3 cups Large White Marshmallows

4 tbsp. Butter

How to Make:

1. Place Oreos in food processor and pulse until ground. Melt marshmallows and butter in microwave until puffed, about 1 1/2- 2 minutes. Remove and pour in ground Oreo Cookies. Stir to combine then transfer to a foil lined 8×8 inch baking pan. Let set up for 10 minutes. Remove bars out of pan with edges of foil and cut into squares.

It's that easy, but how come mine didn't turn out the same? I didn't follow the quantities indicated in the recipe because I didn't have it with me while I was doing it. Yes, I know, how smart. :D

Because I must have blended my Oreo cookies a bit too much, instead of small granules, I ended up with finely grounded Oreos. My marshmallows were a bit smaller in proportion also that's why I didn't have that cookies and cream look. 

BUT, it didn't turn out bad. It was still chewy and yummy. Mr. T and Ava approved. 

Beef Sukiyaki

We love Japanese! :) But Mr. T likes the sushi, sashimi, grilled meat side of Japanese food while I love the noodles, soups, ramen and the rest that's in a Japanese menu. And since I am the one in charge of cooking, I cook what I like. Lol.

For today's recipe sharing, I will share with you my own version of Beef Sukiyaki. See, I still take into consideration Mr. T's preferences even if I cook dishes that are really not up for his taste buds. I cook them in a way that he won't mind if I cook them again. Hah! And of course, this recipe is also BLW friendly for my darling daughter of course. :)

Ingredients:

500g Beef (Sukiyaki or Breakfast Steak cut)

2 medium-sized Onions

1 medium-sized Carrots

1 can Shitake Mushrooms

1 Chinese Cabbage (Pechay Baguio)

50g Sotanghon Noodles

1/3 cup Kikkoman Soy Sauce

1/4 cup Mirin

2 liters Water (or Light Beef Broth)

Pepper

Cooking Oil

How to Cook:

1. Sauté onion over medium heat. Wait till it's soft and cooked (but not browned) then put in the beef. Cook for about 5 minutes.
2. Take out (strain) the beef and onion from the pan and set aside.
3. With the beef broth still in the pan, pour in the water, soy sauce and mirin. Boil for about 5 minutes.
4. Add the beef and simmer for about 2 minutes. Then add the sotanghon noodles and let it simmer until the noodles are slightly cooked.
5. Add the carrots and mushrooms. Then add the cabbage and let it simmer for 2 minutes.
6. Season with pepper.
7. Serve and enjoy over a cup of rice. :)

*You can also add tofu to this recipe but unfortunately, I didn't have tofu available last night. The original recipe also calls for brown sugar but Mr. T doesn't like anything sweet for a main dish. The amount of soy sauce in the original recipe was at 1 cup (?) but since we're cutting down on salt for Ava, I reduced it to 1/3 cup instead. It's always fun to adjust recipes for you and your family's liking. Oh the joys of cooking. :)

In the Kitchen: Stir-fry Mung Bean Sprouts with Tofu

I recently tried cooking this dish and found out that my daughter loves mung bean sprouts (togue). We tried it again last night and she still ate it! :) Now, this is gonna be a staple dish for our family. :)

This is a very easy recipe I picked up from the net. Since we are practicing the Baby-Led Weaning approach in feeding Ava, I skipped some seasoning and made the dish more BLW friendly. :) Let me share with you my recipe.

Ingredients:

1 pack Mung Bean Sprouts (I got the packed ones from SM, 30Php per pack I think)

250 grams Tofu, 1/2" thick sliced

1 medium-sized Onion

1 medium-sized Red Bell Pepper

1 medium-sized Green Bell Pepper

2 medium-sized Carrots

1 cup chicken broth (please use real broth, not bouillons)

1 tbsp. Oyster Sauce

Garlic Powder

Ground Black Pepper

Cooking Oil

How to Cook:

1. Heat your oil in a pan over medium heat. Add your tofu and cook until brown on all sides. Cool down a bit then slice into cubes. Set aside.
2. While frying the tofu, you can slice your onion, bell peppers and carrots into thin strips (juilenne cut).
3. In the same pan, sauté onion.
4. Add the chicken broth (or you can just add plain water if you don't have chicken broths available) and the oyster sauce. Add the carrots and mung beans. Simmer for about 3 minutes. Then add the bell pepper and simmer for another 3 minutes.
5. Add the tofu, a dash of garlic powder and ground black pepper.
6. Simmer for about 2 minutes and then it's ready.
7. Serve hot and enjoy! :)

*Best paired with Fried Tilapia. ;)