Tag: cabbage

Chow Mein

by Pam on September 29, 2014

When I saw this Panda Express copycat recipe for their chow mein on Damn Delicious^[1] I decided to make it for dinner. My kids love the chow mein at Panda Express and I really like that I can now make it at home. This recipe was very quick to make and tasted amazing. These noodles paired nicely with baked teriyaki chicken and a snow pea sauté. Who needs Chinese takeout when you can make it at home?!

Combine the soy sauce, minced garlic, brown sugar, grated ginger, and white pepper, together in a bowl; whisk until well combined. Set aside.

Heat the Yaki-Soba noodles in a pot of boiling water until loosened, about 1-2 minutes. Drain well.

Heat the canola oil in a large skillet over medium high heat. Add the onion and celery and cook, stirring often, for 3-4 minutes, or until tender. Add the cabbage until heated through, about 1 minute. Add the drained Yaki-Soba noodles and soy sauce mixture. Mix until well combined and evenly coated, about 2 minutes. Serve immediately. Enjoy.

Print^[2]

Save^[3]

Chow Mein

Yield: 4

Cook Time: 10 minutes

Ingredients:

1/4 cup soy sauce
3 cloves of garlic, minced
1 tbsp brown sugar, packed
2 tsp fresh ginger, grated
1/4 tsp white pepper
2 (5.6 oz) packages refrigerator Yaki-Soba, seasoning sauce packets discarded
1 tbsp canola oil
1/2 small sweet yellow onions, sliced thinly
2 stalks of celery, thinly sliced diagonally
1 1/2 cups of green cabbage, shredded

Directions:

Combine the soy sauce, minced garlic, brown sugar, grated ginger, and white pepper, together in a bowl; whisk until well combined. Set aside.

Heat the Yaki-Soba noodles in a pot of boiling water until loosened, about 1-2 minutes. Drain well.

Heat the canola oil in a large skillet over medium high heat. Add the onion and celery and cook, stirring often, for 3-4 minutes, or until tender. Add the cabbage until heated through, about 1 minute. Add the drained Yaki-Soba noodles and soy sauce mixture. Mix until well combined and evenly coated, about 2 minutes. Serve immediately. Enjoy.

Adapted recipes and photos by For the Love of Cooking.net
Original recipe by Damn Delicious

References

^{^} Damn Delicious (damndelicious.net)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Incoming search terms:

Kale Salad with Tomato, Pomegranate Seeds, and Feta

by Pam on July 14, 2014

I am trying to incorporate more kale into our diet by adding it to soups and pastas but since it has been so hot, I need to add it to salads for the summer. I decided to make a fresh salad using chopped kale, broccoli slaw with shredded carrots, green cabbage, and romaine lettuce. I topped this salad with grape tomato slices, pomegranate seeds, and feta cheese then tossed it with Fran’s Vinaigrette^[1]. I was worried my kids wouldn’t be thrilled with the kale but I am happy to say, they both gobbled it right up and said it was a good salad. I love that!

Make Fran’s Vinaigrette^[2]. Set aside to allow flavors to mingle.

Combine the chopped kale, romaine, broccoli slaw, and green cabbage together in a bowl. Top with the sliced grape tomatoes, pomegranate seeds, and feta cheese. Drizzle the top of the salad with the vinaigrette and toss to coat evenly. Season with a bit of freshly cracked pepper and serve. Enjoy.

Print^[3]

Save^[4]

Kale Salad with Tomato, Pomegranate Seeds, and Feta

Yield: 4

Prep Time: 10 min.

Ingredients:

2 cups of kale, chopped
1 cup of romaine, chopped
1/2 cup of broccoli slaw with shredded carrots
1/2 cup of green cabbage, shredded
Handful of grape tomatoes, sliced
2-3 tbsp pomegranate seeds
1-2 tbsp feta cheese crumbles
Fran’s Vinaigrette (recipe link up above), to taste

Directions:

Make Fran’s Vinaigrette – click link up above for recipe. Set aside to allow flavors to mingle.

Combine the chopped kale, romaine, broccoli slaw, and green cabbage together in a bowl. Top with the sliced grape tomatoes, pomegranate seeds, and feta cheese. Drizzle the top of the salad with the vinaigrette and toss to coat evenly. Season with a bit of freshly cracked pepper and serve. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Fran’s Vinaigrette (www.gordon-ramsay-recipe.com)
^{^} Fran’s Vinaigrette (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Irish Pork Stew with Baby Cabbage – What We Should Be Eating on St. Patrick’s Day

I’m sure you’ve heard by now that corned beef and cabbage is not authentic St. Patrick’s Day food. It wasn’t until Irish immigrants, fleeing the great potato famine, arrived in New York, and started hanging out in delicatessens that brisket became the cabbage-adjacent meat of choice.

I assume it was the potato knishes’ siren song that initially drew them in, but eventually they got hooked on the corned beef, and the rest is history. So, I decided to do a little mash-up (and mash-under), and this Irish pork stew with baby cabbage was the result. By the way, “baby cabbage” can be a little hard to find, but you can use Brussels sprouts, and no one will know the difference…mostly because there isn’t one.

You can cook them in the stew if you want, but the timing can be tricky, and trust me, you don’t want to eat “baby cabbage” that’s been cooked too long; no one does, So, I highly recommend blanching them first, and warming through at the end.

Since we are using Guinness, I will admit this isn’t a beginner’s stew. The stout gives a ton of flavor, but also a slightly bitter note, which some people do not enjoy. I balanced it with the balsamic vinegar and caraway seed, and it was absolutely wonderful, but I think it’s worth mentioning.

You can leave it out, use a lighter beer, or just splash in some extra stock. Anyway, if you’re looking for beautiful alternative to that traditional “authentic” St. Patrick’s Day meal, then I hope you give this a try. Enjoy!

Ingredients for 6 portions Irish Pork Stew:

2 1/2 pounds boneless pork shoulder, cut into 2-inch cubes

salt and pepper to taste

1 tbsp vegetable oil

1 tbsp butter

1 large onion, chopped

2 garlic clove, minced

2 generous tbsp flour

1 bay leaf

3/4 teaspoon caraway seed

1 (12-ounce) bottle Guinness Draft or other dark beer

3 carrots, cut into 1 inch pieces

2 ribs celery, cut into 1 inch pieces

2 cups chicken broth, more as needed

3 tablespoons balsamic vinegar

1/4 cup chopped Italian parsley
12 Brussels sprouts, halved, blanched

mashed potatoes to serve over