Quick Beef Lo Mein
Quick Beef Lo Mein
3 Tbsp soy sauce
2 Tbsp brown sugar
1 Tbsp oyster sauce (I skipped this)
1 Tbsp chili paste with garlic (don't skip this!)
1/4 tsp crushed red pepper flakes
4 cups whole wheat spaghetti, cooked
2 tsp dark sesame oil
2 Tbsp peanut oil (I used olive oil for both peanut and sesame oil)
1 Tbsp fresh ginger, peeled & minced
4 garlic cloves, minced
3 c frozen broccoli florets
1 medium onion, cut in half & thinly sliced
1 lb flank steak, cut into long, thin strips
In a small bowl, mix together first 5 ingredients and set aside.
Combine pasta and sesame oil in a bowl, tossing well to coat.
In a large skillet over medium-high heat, saute ginger, garlic, broccoli and onion for 5 minutes in peanut oil. Add steak and saute for 5 more minutes or until cooked through. (ok, that does not work. It took FOREVER to cook the steak through with all the other stuff in there. I would cook the steak in a different skillet and then add cooked steak to the other skillet for a few minutes so the flavor seep in.)
Add pasta and soy sauce mixture to skillet and cook 1-2 minutes, stirring constantly.
Garnish as desired, then serve.
From Proctor and Gamble coupon book
Ken's rating: ****
Chalsea's rating: ****
I never realize how easy Asian food was! There are some ingredients that I would never use in any other recipe so sometimes I try to find ways to substitute ingredients or skip them, but I do buy the ones with a lot of flavor in them. I'm so pumped that I can cook Asian food at home!
Enchilada Hot Dish
Enchilada Hot Dish
Cook Time: 20 minutes
1 lb. hamburger
1 pkg taco seasoning
1 can cream of chicken soup
16 oz sour cream
1/2 c milk
7 soft shell tortillas
shredded cheese
Brown ground meat and then stir in taco seasoning.
Spoon hamburger into taco shells and roll up each tortilla. Line up rolled tortillas in a 9x13 baking pan.
Mix cream of chicken soup, milk and sour cream.
Pour over enchiladas and top with shredded cheese.
Bake in the oven at 350 for 20 minutes.
Serve with shredded lettuce and chopped tomatoes.
Yield: 7 servings (serving size: 1 enchilada)
From the totally awesome Nancy Robinson
Ken's rating: ****1/2
Chalsea's rating: ****1/2
Delish! You could also sub any other kind of meat in this recipe. I'd also try chicken.
Nutty Vegetable Pasta
Nutty Vegetable Pasta
Prep Time: 6 minutes
Cook Time: 10 minutes
1 pound fresh asparagus
8 ounces uncooked angel hair pasta (I used spaghetti)
3/4 c matchstick carrots
1/3 c reduced fat creamy peanut butter
1/4 c vegetable broth
2 Tbsp brown sugar
3 Tbsp low-sodium soy sauce
3 Tbsp rice wine vinegar
1/2 tsp crushed red pepper
1/4 c unsalted peanuts, chopped
Snap off tough ends of asparagus. Cut asparagus into 1-inch pieces. Set aside.
Cook pasta according to package directions, omitting salt and fat. Add asparagus pieces to pasta during the last 2 minutes of cooking time. Add carrots during the last 30 seconds of cooking time.
Combine peanut butter, and next 5 ingredients in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a boil. Remove from heat.
Drain pasta, and place in a large serving bowl. Stir in peanut sauce, tossing to coat. Top evenly with peanuts.
Yield: 4 servings (serving size: 1 1/4 cups)
From Cooking Light Superfast Suppers
Ken's rating: ****
Chalsea's rating: ****1/2
She's Back!
It's been a while! Ken and I decided that instead of using all of our wedding money to pay bills and start an emergency fund, we should use some of it to buy ourselves a wedding gift. After shopping around for a few weeks, we bought a brand new digital camera. It's AWESOME! How does this explain my absence? We've been so busy playing with it that I didn't get around to hooking it up to my computer until now. :) So I'm back and here's a whole new batch of recipes!
Enjoy,
Chalsea
P.S. This is about the extent of Ken's cooking in our home since I moved in. :) But he does make a mean bowl of popcorn!
Chicken Stew with Biscuits
Prep Time: 30 minutes
Cook Time: 45 minutes
Stew:
3 whole (6 split) chicken breasts, bone in, skin on
3 Tbsp olive oil
Kosher salt and black pepper
5 c chicken stock
2 chicken bouillon cubes
12 Tbsp (1 1/2 sticks) unsalted butter
2 c chopped yellow onions (2 onions)
3/4 c flour
1/4 c heavy cream
2 c medium-diced carrots (4 carrots), blanched for 2 minutes
1 10-oz package frozen peas (2 cups)
4-5 c diced baby red potatoes, blanched
1 1/2 c small whole onions (I skipped this)
1/2 c minced fresh parsley (I skipped this, too)
Biscuits:
2 c flour
1 Tbsp baking powder
1 tsp Kosher salt
1 tsp sugar
1/4 pound (1 stick) cold, unsalted butter, diced
3/4 c half-and-half
1/2 c chopped fresh parsley (don't skip!)
1 egg mixed with 1 Tbsp water, for egg wash
Preheat oven to 375.
Place chicken breasts on sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice (I just kind of tore it off the bone and ripped it up a bit). You will have 4-6 c cooked chicken.
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10-15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring until thick. Add 2 tsp salt, 1/2 tsp pepper, and the heavy cream. Add the cubed chicken, carrots, peas, potatoes, onions, and parsley. Mix well. Place the stew in a 10x13x2 oval or rectangular baking dish (I used a roasting pan - minus the roasting rack). Place the baking dish on a sheet pan lined with parchment or wax paper (only if there's a chance it could bubble over). Bake for 15 minutes.
Meanwhile, make the biscuits. Combine the flour, baking powder, salt and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas (important! do NOT over mix!). Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8 inch thick. Cut out twelve circles with a 2 1/2 inch round cutter (I used a glass).
Remove the stew from the oven and arrange the biscuites on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake another 20-30 minutes, until the biscuits are brown and the stew is bubbly.
Yield: 8 - 12 servings
From Barefoot Contessa Family Style
Ken's rating: *****
Chalsea's rating: *****
Special guest Austin Lind's rating: 5.8 stars :)
This is absolutely delicious. It's time consuming so if you decide to go for it, allot yourself a bunch of time unless you prep stuff the night before. It is not super thick the day it is made so don't be surprised if it's a little soupy in consistency. It gets thicker the next day. Makes tons of DELICIOUS leftovers! And it's easily freezable. Win win, people!
Stir-N-Roll Pizza
Stir-N-Roll Pizza
Bake Time: 20-25 minutes
Crust
2 c flour (don't use self rising)
2 tsp baking powder
1 tsp salt
2/3 c milk
1/4 c and 1/4 Tbsp vegetable oil
Pizza Toppings
1/2 c grated parmesan cheese
4 oz tomato sauce
1 Tbsp chopped onion
1/2 tsp salt and oregano
1/4 tsp pepper
Cheese
Add flour, baking powder, salt, milk, and 1/4 c oil into bowl. Stir vigorously until mixture leaves the side of the bowl. Gather dough together and press into ball. Kneed dough into bowl 10 times to make smooth. Divide dough in half. On lightly floured cloth covered board, roll each half into 13 in and pinch. Brush circle with 2 Tbsp oil. Layer pizza toppings on circles in order listed. Bake 20-25 minutes. Cut and serve.
Yield: makes 2 pizzas
From my cousin Jenni Goetze
Ken's rating: ***1/2
Chalsea's rating:***
I deviated from this recipe when it came to sauce and toppings...I probably shouldn't have. We liked the pizza, it just was a little bland. I'd probably try it again sticking to the recipe and maybe adding a few spices.
Creamy Pesto Gnocchi with Green Beans and Ricotta (I subbed peas)
Creamy Pesto Gnocchi with Green Beans (Peas) and Ricotta
Prep Time: 10 minutes
Total Time: 20 minutes
1 Lb gnocchi (refrigerated or frozen)
Kosher salt and pepper
1/2 lb. green beans (I used peas)
1 8oz container store-bought pesto (about 1 cup)
1/4 c heavy cream
1/4 c ricotta
Cook the gnocchi according to the package directions. Drain and return them to the pot.
Meanwhile, bring a large saucepan of water to a boil and add 1 Tbsp salt. Add the green beans (peas) and cook until tender, 3-4 minutes; drain.
Add the pesto and cream to the gnocchi and cook over medium heat, stirring, just until heated through, 2-3 minutes. Divide among bowls and top with the green beans (peas), ricotta, and 1/4 tsp pepper.
Yield: 4 servings
From Real Simple September 2008
Ken's rating: ****1/2
Chalsea's rating: ****1/2
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