Pad Thai

1 box (14oz) of Thai Rice Noodle
1 lb of tofu
4 eggs
0.5 lb of chicken (optional), cut into 0.5-1inch pieces
1 bundle of green onion (5-6), cut into 1inch lengths

5 Tbsp of fish sauce
4 Tbsp of sugar
3 Tbsp of white vinegar
Crushed peanuts (optional)
1 lemon/lime

Directions:
Soak rice noodle in hot water for 8-10min.
Cut tofu in 1/2 inch cubes; pan fry tofu until skin is crisp (I fry the tofu in 3/4 inch sheets, then cut)
Heat 3 Tbsp of oil
Put in green onion, stir until softens (15-30sec)
Put in chicken, tofu, stir
Put in noodle, fish sauce, sugar, vinegar, stir together well.
That's it!

Creamy Lemon Butter Chicken

• 6 bone-in, skin-on chicken thighs 
• 1 Tbsp. paprika 
• Salt and Pepper to taste 
• 1 tsp dried thyme 
• 3 Tbsp. unsalted butter 
• 3 cloves of garlic 
• 1 cup chicken broth 
• 1/2 cup heavy cream 
• 1/4 cup Parmesan 
• 1 lemon 
• 2 cups baby spinach 

Instructions: 

1.  Season chicken thighs with salt, pepper, and paprika. 
2. Melt 2 Tbsp. butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown. Drain excess fat and set aside. 
3. Melt 1 Tbsp. butter in the skillet. Add garlic, stir until fragrant, then add chicken broth, heavy cream, Parmesan, lemon juice, thyme, and stir. Bring to boil, then reduce heat to low. 
4. Stir in spinach, simmer until spinach has wilted and the sauce has thickened. Return chicken to the skillet. 
5. Bake at 400˚F / 200˚C for 25 minutes. 
6. Serve immediately. 

NOTE: I used skin on boneless butterflied chicken breasts x2 (from Zanatto's) and a ton more spinach. Yum!

https://www.facebook.com/buzzfeedtasty/videos/1691656287753680/

Crepes

Crepe Batter:

• 2 large eggs
• 3/4 cup milk
• 1/2 cup water
• 1 cup flour
• 3 tablespoons melted butter
• Butter, for coating the pan

Read more at: http://www.foodnetwork.com/recipes/alton-brown/crepes-recipe.html

Pizza Crepes:

• Pizza sauce (or tomato sauce)
• Pepperoni slices
• Mozarella cheese (grated or shredded)
• Baby spinach 

Turkey Pesto:

• Turkey slices
• Pesto sauce

Nutella Banana (or Strawberry):

• Nutella
• Banana or strawberry

Easy chocolate fondue

Serves four (4)

Ingredients:

1 9oz chocolate bar
1/4 cup (2 oz) of heavy cream (or milk)
Orange zest (optional)
Orange liqueur (optional)
Vanilla (optional)

Fixin's

Apple
Pear
Strawberry
Banana
Kiwifruit
Marshmallow

Easy broth/wine fondue

Turns out fondue can be pretty easy. I'm sure it can be very complicated and marginally better, but sometimes you need easy and good enough.

Ingredients:

1/2 bottle of red wine
2 can of beef broth
4 cloves
1 cinnamon stick
Season with pepper

I've also done the above with

1 bottle of wine wine
1 can of chicken broth

Fixin's (aim for 1/2 of meat per person?):

1 chicken breast, sliced to 1/8-1/4 inch thick
1 steak of choice, sliced
1 zucchini, cut to 1/2 inch pieces
Small mushrooms

Dips

Horseradish
Mustard of all kinds
Berry jelly or jam

Easy Turkey Chili

This is easy, and the kids like it.


Ingredients:

1 lb of ground turkey (or pork)
1 onion, chopped
1 green bell pepper, chopped (optional)
2 cans (14oz) of pinto or kidney beans, don't strain
1 can (14oz) of diced tomato
1 can of chick broth (or just use water)
1 pack of taco chili (Lawry or McCormick) seasoning (it's easy, not fancy)

Garnish:

Sour cream
Cheddar

Steps:
1. Add turkey to large stock pot heated to medium high, cook while breaking up into small pieces, drain excess grease
2. Add onion and bell pepper and taco seasoning, saute
3. Add tomato and beans and water, stir and simmer until done

Easy Kale Bean Soup

This is a great dish that's easy, healthy and inexpensive. It can be a meal (add some bread and cheese, dessert) or a side.

Ingredients:
- 1 bunch of kale, remove stem and cutting into 2 inch pieces
- 2 cans (14oz) or cannellini beans (or white kidney beans)
- 2 cans (14oz) of chicken stock
- 1 onion
Optionally
- 4 oz of sausage or bacon
- Grated parmesan

Steps:
1. Cook meat in a stock pot (if no mean, just heat oil)
2. Add onion and kale, saute
3. Add 1 can of beans lightly mashed and 1 can of beans unmashed
4. Add chicken stock and 4 cups (or 2 cans) of water, cook until kale is tender
5. Season with salt, pepper
6. Garnish with parmesan


Copied from/inspired by

http://www.marthastewart.com/338270/kale-and-white-bean-soup