Tofu Lettuce Wrap

  • 14 oz. firm tofu, diced
  • 1.5 cup diced fresh shiitake mushroom or other mushroom
  • 3 cloves garlic, minced
  • 2  water chestnuts, chopped small
  • 1 head Romaine lettuce, leaves cleaned and cold
  • Sweet chili sauce for dipping


  • 2 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1 tsp dark soy
  • ¼ teaspoon salt or to taste
  • 2 tbsp Shaoxing wine
  • 1 tsp sugar
  • 2 tsp corn starch
  • 2 stalks scallion (finely chopped)
  • 2 dashes white pepper powder
  1. Mix the tofu, mushrooms and water chestnuts with all the marinate ingredients. Set aside for 15 minutes.
  2. Heat up wok over medium high. Add some oil. Stir fry ingredients until tofu starts to brown.
  3. Serve on lettuce with sweet chili sauce.

WW 8 pts total recipe

Bois de rose

  • ¾ parts St-Germain
  • ¼ part Aperol
  • 1 part Gin
  • ¼ part fresh lemon
  • top with Brut Rosé Sparkling Wine or club soda

Shake first four ingredients with ice and strain into a Champagne flute. Top with Brut Rosé Sparkling Wine, and garnish with an orange peel or twist.

[St Germain Cocktail list]

Applesauce Nut Bread

  • 1 large finely diced, peeled apple, diced into 1/4” pieces
  • ½ tsp lemon juice
  • 1 tbsp agave or honey
  • 1/8 tsp + ½ tsp cinnamon
  • 1 1/2 cups homemade or store bought applesauce
  • 1 cup all purpose flour
  • ¾ cup wheat flour
  • 2/3-¾ cup brown sugar, not packed
  • 1 tsp baking soda
  • ¼ tsp ground nutmeg
  • pinch of ground cloves
  • ¼ tsp salt
  • 2 tbsp vegetable oil
  • 2 large egg whites
  • 1 1/2 tsp vanilla extract
  • baking spray
  • ¾ cup chopped walnuts
  1. In a medium bowl combine apple, 1/8 tsp cinnamon, agave, and lemon juice. Set aside.
  2. Preheat oven to 350°. Spray a 9 x 5 inch loaf pan with baking spray.
  3. In a medium bowl, combine flours, baking soda, nutmeg, cinnamon, cloves and salt with a wire whisk. Set aside. 
  4. In a large bowl mix oil, egg whites, sugar, apple sauce and vanilla; beat at medium speed until thick. Scrape down sides of the bowl. 
  5. Add the flour mixture, then blend at low speed until combined. Do not over mix. Fold in apples and walnuts.
  6. Pour batter into loaf pan and bake in the center rack about 55 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let the pan cool at least 20 minutes, bread should be room temperature before slicing.

WW 16 slices / 3pt per slice

Sweetened Condensed Milk

  • 1 cup instant nonfat dry milk
  • 2/3 cup sugar
  • 1/3 cup boiling water
  • 3 tablespoons melted butter

Combine ingredients in blender. Process until smooth. Store in refrigerator. Makes approximately 1 cup.

Mushroom sauce

For crepes or similar use.

  • 1lb mushrooms (variety is best), cleaned and sliced
  • ¼ leek or onion chopped fine
  • 1 c. heavy cream
  • 1.5 tbsp mushroom fond
  • 1.5 tbsp corn starch made into slurry
  • Salt & pepper
  • Butter
  1. Over medium heat, sautee leek or onion with a little butter until soft
  2. Add a little more butter, mushrooms, some salt and pepper and sautee until mushrooms release liquid and some of it evaporates
  3. Lower heat to low. Add heavy cream, mushroom fond and stir until warm. Add corn starch slurry and stir until thick

Can be refrigerated 1-2 days.

Lemon, rosemary garlic marinade

Makes ½ cup of marinade, enough for 1-3 lbs. of meat/seafood

  • ¼ cup olive oil
  • 2 lemons, zested and juiced (6 tbsp. juice)
  • 2 tablespoons chopped fresh rosemary
  • 2 cloves garlic, minced
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon kosher salt

Mix ingredients, marinade for 1-3 hours.


  • ¾ cup all-purpose flour, minus 1 tbsp
  • 1 tbsp corn starch
  • 1 teaspoon baking powder
  • ¼ teaspoon table salt
  • 3 tablespoons milk
  • 2 tablespoons unsalted butter
  • ½ teaspoon vanilla extract
  • 5 eggs, room temperature
  • ¾ cup granulated sugar

1. Adjust oven rack to lower middle position and heat oven to 350 degrees. Grease two 8- or 9-inch cake pans and cover pan bottoms with a round of parchment paper. Whisk flours, baking powder, and salt in a medium bowl. Heat milk and butter in a small saucepan over low heat until butter melts. Remove from heat and add vanilla; cover and keep warm.

2. Separate three of the eggs, placing whites in bowl and reserving the 3 yolks plus remaining 2 whole eggs in another mixing bowl. Beat the 3 whites on high speed until whites are foamy. Gradually add 6 tablespoons of the sugar; continue to beat whites to soft, moist peaks. (Do not overbeat.) 

3. Beat yolk/whole egg mixture with remaining 6 tablespoons sugar. Beat on medium-high speed (setting 8 on a KitchenAid) until eggs are very thick and a pale yellow color, about 5 minutes (or 12 minutes by hand). Add beaten eggs to whites.

4. Sprinkle flour mixture over beaten eggs and whites; fold very gently 12 times with a large rubber spatula. Make a well in one side of batter and pour milk mixture into bowl. Continue folding until batter shows no trace of flour, and whites and whole eggs are evenly mixed, about 8 additional strokes.

5. Immediately pour batter into prepared baking pans; bake until cake tops are light brown and feel firm and spring back when touched, about 16 minutes for 9-inch cake pans and 20 minutes for 8-inch cake pans. (or springform pan for 28 minutes)

6. Immediately run a knife around pan perimeter to loosen cake. Cover pan with large plate. Using a towel, invert pan and remove pan from cake. Peel off parchment. Re-invert cake from plate onto rack.