Tag: Myrecipes

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. 

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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)

Spiced Cranberry Sauce

Spiced Cranberry Sauce

by Pam on November 17, 2013

I made an early Thanksgiving meal today. My daughter helped me in the kitchen for a few of the recipes and it was so much fun cooking with her! She prepared this cranberry sauce we found at MyRecipes[1] all by herself. It was easy to make, smelled fantastic while it simmered, and tasted wonderful. The spices added a nice flavor to this sauce and really made it taste extra special.

Remove the zest from the oranges; set aside. Rinse the cranberries in a strainer.

Combine the sugar, orange juice, cinnamon, ginger, cloves, and cranberries to a saucepan then bring to a boil over medium-high heat. Reduce heat to low then cook 10-12 minutes or until cranberries pop. Remove from heat; stir in zest. Cool completely. Serve chilled or at room temperature.

 



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Spiced Cranberry Sauce




Prep Time: 5 min.

Cook Time: 10 min.



Ingredients:

1 1/2 cups sugar
3/4 cup fresh orange juice (about 3 oranges)
1/2 tsp ground cinnamon
1/4 tsp ground ginger
Dash of ground cloves
1 (12-ounce) package fresh cranberries
1 tbsp grated orange zest

Directions:

Remove the zest from the oranges; set aside. Rinse the cranberries in a strainer.

Combine the sugar, orange juice, cinnamon, ginger, cloves, and cranberries to a saucepan then bring to a boil over medium-high heat. Reduce heat to low then cook 10-12 minutes or until cranberries pop. Remove from heat; stir in zest. Cool completely. Serve chilled or at room temperature.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by My Recipes

 

 

References

  1. ^ MyRecipes (www.myrecipes.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Banana and Candy Pecan Cake

Banana and Candy Pecan Cake

by Pam on May 19, 2013

I had a couple of ripe bananas to use up so I decided to make a recipe for banana cake I found on MyRecipes[1]. I loved that it used no butter or oil and that it was quick and easy to prepare. I decided to throw in some extra candied pecans that I had leftover. It smelled amazing while it baked and looked amazing when it came out of the oven. I let it cool before sprinkling the top with powdered sugar. Needless to say, my kids were thrilled to come home from school to this cake. It was moist, tender, and super flavorful and both of my kids loved it.

Preheat the oven to 350 degrees. Coat a 9 inch square baking pan with cooking spray.

Beat the eggs, sugar, sour cream, mashed bananas, and vanilla together with a mixer until creamy. In another bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until mixed well. Slowly stir flour mixture along with the chopped candied pecans into the banana mixture until well combined. Scrape batter into the prepared baking pan.

Place into the oven and bake for 35-40 minutes, or until the top springs back when gently pressed and a skewer inserted into the center comes out with moist crumbs attached. Remove from the oven and let cool. Dust with powdered sugar before cutting into squares and serving. Enjoy.



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Banana and Candy Pecan Cake






Ingredients:

2 large eggs
1 cup sugar
1 cup sour cream
2 large bananas, mashed
1 tsp vanilla extract
2 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp ground nutmeg
1/8 tsp ground cloves
1/2 cup of candied pecans, chopped
Powdered sugar

Directions:

Preheat the oven to 350 degrees. Coat a 9 inch square baking pan with cooking spray.

Beat the eggs, sugar, sour cream, mashed bananas, and vanilla together with a mixer until creamy. In another bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until mixed well. Slowly stir flour mixture along with the chopped candied pecans into the banana mixture until well combined. Scrape batter into the prepared baking pan.

Place into the oven and bake for 35-40 minutes, or until the top springs back when gently pressed and a skewer inserted into the center comes out with moist crumbs attached. Remove from the oven and let cool. Dust with powdered sugar before cutting into squares and serving. Enjoy.



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

References

  1. ^ MyRecipes (www.myrecipes.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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