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Vegetable Lo Mein

Vegetable Lo Mein

by Pam on October 31, 2012

I found this recipe on MyRecipes[1] and thought it would pair perfectly with the Orange-Ginger Shrimp Skewers[2] and the Garlicky Green Beans[3].  It was easy to make and a great way to use up the extra veggies I had in the refrigerator.  I used whole wheat spaghetti instead of Chinese egg noodles so this dish would be a bit healthier and I really loved the nutty flavor the noodles gave to the dish.  My children, on the other hand, said they liked the dish but they didn’t like the noodles as much as the noodles their favorite Chinese restaurant used.  I told them that they were MUCH healthier than the other noodles but they didn’t seem to care about the health benefits – weird.  Anyway, I loved this side dish and thought it went really well with the rest of the meal.

Cook noodles in salted water per instructions.  Drain and mix with the sesame oil.  Combine the hoisin and soy sauce together in a small bowl then set aside.

Heat 1/2 tbsp into a large skillet over medium high heat.  Add the mushrooms, carrot, bell pepper, red onion, and green onion, and cook, stirring often, until softened, about 2-4 minutes.  Add the ginger and garlic and cook, stirring constantly, for 1 minute.  Remove from the skillet into a bowl and set aside.

Add the other 1/2 tablespoon of canola oil to the skillet and add the noodles.  Cook, stirring often, for 3-5 minutes or until light brown.  Pour the hoisin  mixture onto the noodles followed by the veggies, sprouts, and half  of the cilantro.  Stir until evenly coated and well combined.  Pour into the serving dish and sprinkle with the remaining cilantro.  Serve immediately.  Enjoy. 

Print[4]



Vegetable Lo Mein




Yield: 4

Prep Time: 15 min.

Cook Time: 20 min.

Total Time: 35 min.



Ingredients:

8 oz Whole wheat spaghetti noodles, cooked per instructions
1/2 tsp sesame oil
2 tbsp hoisin sauce
1 tbsp soy sauce
1 tbsp canola oil (divided)
1 cup of mushrooms, sliced
1/2 cup of shredded carrots
1/2 cup of baby bell peppers, sliced
1/4 red onion, sliced
2 green onions, chopped
1/2 cup of mung-bean sprouts
1/2 tbsp fresh ginger, minced
3-4 cloves of garlic, minced
2 tbsp fresh cilantro, chopped (divided)

Directions:

Cook noodles in salted water per instructions. Drain and mix with the sesame oil. Combine the hoisin and soy sauce together in a small bowl then set aside.

Heat 1/2 tbsp into a large skillet over medium high heat. Add the mushrooms, carrot, bell pepper, red onion, and green onion, and cook, stirring often, until softened, about 2-4 minutes. Add the ginger and garlic and cook, stirring constantly, for 1 minute. Remove from the skillet into a bowl and set aside.

Add the other 1/2 tablespoon of canola oil to the skillet and add the noodles. Cook, stirring often, for 3-5 minutes or until light brown. Pour the hoisin mixture onto the noodles followed by the veggies, sprouts, and half of the cilantro. Stir until evenly coated and well combined. Pour into the serving dish and sprinkle with the remaining cilantro. Serve immediately. Enjoy.



Adapted recipe and photos by For the Love of Cooking
Original recipe by MyRecipes

References

  1. ^ MyRecipes (www.myrecipes.com)
  2. ^ Orange-Ginger Shrimp Skewers (www.gordon-ramsay-recipe.com)
  3. ^ Garlicky Green Beans (www.gordon-ramsay-recipe.com)
  4. ^ Print Recipe (www.gordon-ramsay-recipe.com)

Zucchini Lasagna


By replacing the lasagna noodles with thin sliced zucchini you can create a delicious, lower carb (gluten-free) lasagna that’s loaded with vegetables, and you won’t miss the pasta!

This recipe is from the archives, but needed a photo-makeover. I also like to make some of my older recipes over to see if I can improve them. I made slight adjustments to the original recipe, so if you have an old printout, you may want to re-print it. This feeds eight, and is quite filling. Everyone in my house likes it, including my picky daughter.

The first time I made this, I didn’t grill the zucchini first, but there was a lot of liquid so I found grilling it first greatly improved it. I soaked up as much of the liquid as I could with paper towels before layering the ingredients. I think the next time I make this, I’ll try it with turkey sausage in place of the ground beef, I bet it will be spectacular!

Tip: Using a mandoline[1] is a must to slice the zucchini thin, and it’s quick and easy. You can also make the sauce ahead of time if you want to speed this up for a weeknight.

Zucchini Lasagna
gordon-ramsay-recipe.com
Servings: 8 • Serving Size: 1/8 • Old Points: 8 pts • Points+: 9 pts
Calories: 345 • Fat: 17 g • Carbs: 16 g • Fiber: 2 g • Protein: 36 g • Sugar: 8 g
Sodium: 801 (without salt)

Ingredients: 

  • 1 lb 93% lean beef
  • 3 cloves garlic
  • 1/2 onion
  • 1 tsp olive oil
  • salt and pepper
  • 28 oz can crushed tomatoes
  • 2 tbsp chopped fresh basil
  • 3 medium zucchini, sliced 1/8″ thick
  • 15 oz part-skim ricotta
  • 16 oz part-skin mozzarella cheese, shredded (Sargento)
  • 1/4 cup Parmigiano Reggiano
  • 1 large egg

Directions:

In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.

Meanwhile, slice zucchini into 1/8″ thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.

On a gas grill or grill pan, grill zucchini on each side, until cooked, about 1-2 minutes per side. Place on paper towels to soak any excess moisture.

Preheat oven to 350°.

In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.

In a 9×12 casserole spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover with foil.

Bake 45 minutes covered at 375°, then uncovered 15 minutes. Let stand about 5 – 10 minutes before serving.

References

  1. ^ mandoline (www.amazon.com)

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