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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)

Quick Cherry Turnovers

Quick Cherry Turnovers

by Pam on September 13, 2012

I was recently sent the new Taste of Home Best Loved Recipes[1] cookbook.  It is full of 1,485 different recipes that range from elegant and gourmet to comforting and simple.  I have had a great time looking through this cookbook, reading the recipes, and looking at the tempting photos.  I wanted to make my kids a special after school snack but I didn’t feel like going to the grocery store so I looked through this book to see what I could find.  I found this turnover recipe that was quick, easy, and best of all, I had all the ingredients on hand… you can’t beat that.  They were fun to make and they gave my kids the biggest smile when they walked through the door and saw these warm turnovers waiting for them.   I think I might just be a pretty cool mom in their eyes today.  Thanks for the great cookbook Taste of Home[2]!

Preheat the oven to 375 degrees.  Line a baking sheet with a silpat mat.

Unroll the crescent roll dough and separate into four squares; place them on the silpat mat lined baking sheet.  Press the seams and perforations together by pinching them.  Spoon a 1/4 cup of pie filling in one corner of each square.  Fold to make triangles; pinch the sides to seal then press them down with a fork.

Place into the oven and bake for 10-12 minutes or until golden brown.

Prepare the frosting while the turnovers are baking.  Combine the sugar, milk, and vanilla together.  Drizzle  the frosting over the warm turnovers.

These cherry turnovers are best when served immediately.  Enjoy.

Print[3]



Quick Cherry Turnovers




Yield: 4

Prep Time: 10 min.

Cook Time: 10 min.

Total Time: 20 min.



Ingredients:

Turnovers:

1 tube of crescent rolls
1 cup of cherry pie filling

Frosting:

1/2 cup of powdered sugar
1-2 tbsp milk
1/2 tsp vanilla

Directions:

Preheat the oven to 375 degrees. Line a baking sheet with a silpat mat.

Unroll the crescent roll dough and separate into four squares; place them on the silpat mat lined baking sheet. Press the seams and perforations together by pinching them. Spoon a 1/4 cup of pie filling in one corner of each square. Fold to make triangles; pinch the sides to seal then press them down with a fork.

Place into the oven and bake for 10-12 minutes or until golden brown.

Prepare the frosting while the turnovers are baking. Combine the sugar, milk, and vanilla together. Drizzle over the warm turnovers. Serve immediately. Enjoy.



Adapted recipe by For the Love of Cooking.net
Original recipe by Taste of Home Best Loved Recipes

References

  1. ^ Taste of Home Best Loved Recipes (www.facebook.com)
  2. ^ Taste of Home (www.tasteofhome.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)

Green Bean, Red Pepper, and Shallot Sauté

Green Bean, Red Pepper, and Shallot Sauté

by Pam on December 16, 2012

My heart goes out to all who have been affected by the horrific and senseless violence this past week in Connecticut and Oregon. My thoughts & prayers are with you all!!!

On a happier note, I was recently contacted by Red Tricycle[1] who informed me that I won the award for the 2012 Most Awesome Awards for Fantastic Family Recipes.[2] Thanks for voting for me – you are the best and most loyal readers a girl could hope for. I really appreciate your support and I feel very honored to have won!

On with the recipe:

I made this sauté to go with the Long Grain and Wild Rice with Mushrooms and Shallots[3] and the Mustard-Maple Chicken Thighs[4] and they all paired nicely together. This side dish seriously took me less than 10 minutes to make and it tasted healthy, flavorful, and delicious. It was also a great way to use up the extra green beans and red bell pepper in my refrigerator.

Heat a small skillet over medium heat. Add the tablespoon of water along with the green beans and red bell pepper; cover with a lid and steam for 3 minutes, or until just fork tender but still a little crisp. Remove the lid, add the olive oil to the pan along with the shallot and minced garlic. Cook, stirring constantly for 1 minute. Season with sea salt and freshly cracked pepper, to taste.  Serve immediately. Enjoy.



Print[5]

Save[6]



Green Bean, Red Pepper, and Shallot Sauté




Yield: 4

Prep Time: 5 min.

Cook Time: 5 min.

Total Time: 10 min.



Ingredients:

1 tbsp water
1/2 lb of green beans, trimmed
1/2 red bell pepper, cut into strips
1 small shallot, sliced thinly
1 clove of garlic, minced
Sea salt and freshly cracked pepper, to taste

Directions:

Heat a small skillet over medium heat. Add the tablespoon of water along with the green beans and red bell pepper; cover with a lid and steam for 3 minutes, or until just fork tender but still a little crisp. Remove the lid, add the olive oil to the pan along with the shallot and minced garlic. Cook, stirring constantly for 1 minute. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Red Tricycle (awards.redtri.com)
  2. ^ 2012 Most Awesome Awards for Fantastic Family Recipes. (awards.redtri.com)
  3. ^ Long Grain and Wild Rice with Mushrooms and Shallots (www.gordon-ramsay-recipe.com)
  4. ^ Mustard-Maple Chicken Thighs (www.gordon-ramsay-recipe.com)
  5. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  6. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)