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Double-Baked Potato

It's nice to bake one extra potato so they can be extra-stuffed, and as insurance against breaking one of the shells.

Ingredients	Step
	Preheat oven to 400 degrees Fahrenheit.
4 baking potatoes, scrubbed	Bake until tender -- ideally in oven so the skins firm up, but microwave is fine too. If in microwave and they are normal sized, stab all over with a fork then microwave it for 5 minutes, flip, and 5 minutes more.
½ c. milk 1 t. Dijon ¾ c. cheddar, grated ½ t. salt ¼ t. pepper	Cut potatoes in half lengthwise. Scoop out the flesh. Mash it all together. Maybe whip until light & fluffy. Spoon into reserved skins.
¼ c. cheddar, grated	Sprinkle.
	Bake another 10 minutes at 400 degrees, to brown the tops.

source: my grandma

Ingredients	Step
15 oz. can chickpeas (1.5 c.; 0.5 c. from dry)	Mash well.
2 T mayo 2 T tahini	Add in. Salt to taste.
Frank's Red Hot	Add to taste.
pita chips carrots celery cucumber ranch dressing	Serve.

Source: Post Punk Kitchen

Coats 1 pound of tofu in a gallon bag (slice and dry the tofu).

Ingredients	Step
2 T. tamari 1.5 T. maple syrup 1 T. rice vinegar 1 T. ginger, finely grated 1 T. sesame oil 2 cloves garlic, finely grated	Mix marinade. Let marinade sit on food at least 30 minutes. Grilling is best.

Yields 2 cups.

Ingredients	Step
1 cucumber (8 oz.)	Peel, seed, shred, drain.
1 c. Greek yogurt 3 T. mint, chopped 2 t. lime or lemon juice ⅛ t. salt 2 garlic cloves	Combine with cucumber.

Source: Cooking Light (May 2013), as "Fried Chickpea and Arugula Pita Sandwiches with Lime Tzatziki"

Ingredients	Step
1/2 stick of butter, room temp	Let butter warm to room temperature.
3/4 t. garlic, minced 1 T. Parmesan, finely grated 3/4 t. garlic powder 1/4 t. Italian seasoning (basil, marjoram, thyme, oregano) 1/8 t. black pepper 1/8 t. paprika	Combine with butter.
	Store in glass container.