Friday, February 22, 2013

Vegetable Lo Mein

                                     Warning! Very catchy, I listened to this on Monday while 
                                        making the Lo Mein and I've had it stuck in my head all week!


This is what I made on Monday to go with a non-existent orange chicken. I've made this a few times and still haven't bought hoisin sauce. If you were thinking of making this without it, I'll clue you in that it makes the meal. I used peanut butter since its more readily available, but you can use beans. I used honey instead of molasses. 
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. 

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.





 HOUSIN SAUCE adapted from CDKitchen

 INGREDIENTS:
4 tablespoons soy sauce
2 tablespoons peanut butter or black bean paste
1 tablespoon honey or molasses or brown sugar
2 teaspoons white vinegar
1/8 teaspoon garlic powder
2 teaspoons sesame oil
20 drops chinese hot sauce, habenero or jalepeno
1/8 teaspoon black pepper


DIRECTIONS:
Simply mix together. At first, it does not appear like it will mix but if you use a funnel to put it in a bottle and shake it, it mixes well.


Vegetable Lo Mein adapted from For the Love of Cooking


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.
 



Orange Chicken

I was planning on making this over the long weekend, but as so often occurs in life, it didn't happen. The frozen chicken sat in the fridge to thaw for one night. Then, at eight the next night, my mom and I rushed to cook it. So this chicken had soaked in the sauce for a good twenty-two hours by the time I finally got to eat it, poured over rice.

My dad made out-of-a-box gnocchi, complaining the whole time about the smell of the chicken (I'm pretty sure it was the sauce, but whatever). I tried a little of the gnocchi; holy cow! I'm not a potato pasta lover, but if you haven't tried it, I highly recommend you do. If you have then, you know what I'm talking about. I, personally, can't stand the heavy-thickness, but loads of people can't get enough of it. 

Combine water, orange juice, soy sauce, lemon juice, vinegar, brown sugar, orange zest, ginger, garlic, and green onion in a saucepan over medium-high heat and bring mixture to a boil.  In a separate bowl, dissolve 1 tbsp cornstarch in 1-2 tbsp of water, and then slowly pour into sauce.  Reduce heat to low and stir until sauce thickens into a syrup-like consistency.  Remove from heat and allow to cool a bit.  



Meanwhile, prepare chicken.  Coat chicken in cornstarch, adding more cornstarch as needed and then heat oil in another skillet over medium-high heat. Add chicken pieces to skillet and brown on all sides, letting chicken cook through (work in batches if necessary). 
 
Drain any excess oil before adding sauce mixture to chicken.  

                     Try to “coat” both sides of chicken in the sauce and simmer on low for 5 minutes. 





Ingredients
For the sauce (slightly adapted from Blog is the New Black)
  • 1 1/2 C water
  • 2 tbsp fresh orange juice
  • 2 1/2 tbsp low-sodium soy sauce
  • 1/4 C fresh lemon juice
  • 1/3 C vinegar (I used balsamic)
  • 1/2 C packed brown sugar
  • 2 tbsp orange zest
  • 1/2 tsp minced ginger
  • 1/2 tsp minced garlic
  • half bunch of green onions, chopped
  • 1 tbsp cornstarch
  • 1-2 tbsp water
For the chicken:
  • 1 lb. boneless chicken tenderloins, cut into small bites
  • 1/4-1/2 C cornstarch
  • 2-3 tbsp cooking oil
Directions
  1. Combine water, orange juice, soy sauce, lemon juice, vinegar, brown sugar, orange zest, ginger, garlic, and green onion in a saucepan over medium-high heat and bring mixture to a boil.  In a separate bowl, dissolve 1 tbsp cornstarch in 1-2 tbsp of water, and then slowly pour into sauce.  Reduce heat to low and stir until sauce thickens into a syrup-like consistency.  Remove from heat and allow to cool a bit. 
  2. Meanwhile, prepare chicken.  Coat chicken in cornstarch, adding more cornstarch as needed and then heat oil in another skillet over medium-high heat. Add chicken pieces to skillet and brown on all sides, letting chicken cook through (work in batches if necessary). 
  3. Drain any excess oil before adding sauce mixture to chicken.  Try to “coat” both sides of chicken in the sauce and simmer on low for 5 minutes. 
  4. Serve with rice or noodles if desired.

Saturday, February 16, 2013

Vegetable and Dumpling Soup

 My mom really wanted dumplings on Wednesday, but I didn't want to wait for the chicken to thaw (me and my impatience!), so I made Chicken and Dumplings without the chicken.



1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon white sugar
1/2 teaspoon salt
1 tablespoon margarine
1/2 cup milk

Stir together flour, baking powder, sugar, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough.

Chop onion, broccoli, carrots, and pepper and mince garlic. Heat oil and saute onion and garlic until onion is translucent.

Heat to medium-high. Add vegetable broth and vegetables.



Simmer for 30 minutes or until vegetables are tender.

Drop dumplings by spoonfuls into boiling stew.

Cover and simmer 15 minutes without lifting lid. Serve with cheese.





Ingredients:
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon white sugar
1 medium onion, chopped
1 head of broccoli, chopped
1/2 medium green bell pepper, chopped
1/2 teaspoon salt
1 tablespoon margarine
1/2 cup milk
1 clove of garlic, minced
10 baby carrots, chopped
32 oz. vegetable broth


Directions:
1. Stir together flour, baking powder, sugar, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough. 
2. Chop onion, broccoli, carrots, and pepper and mince garlic. Heat oil and saute onion and garlic until onion is translucent. 
3. Heat to medium-high. Add vegetable broth and vegetables. Simmer for 30 minutes or until vegetables are tender.
4.Drop dumplings by spoonfuls into boiling stew. Cover and simmer 15 minutes without lifting lid. Serve with cheese.

Asparagus Linguine with Almond Crisp and Broccoli

As an asparagus, broccoli, and pasta lover, I must say this recipe makes the three taste better together than they ever have alone (though I will always have a soft spot for asparagus with butter and broccoli with cheese). It is so simple and so good!

 I've adapted it slightly from Girl in the Kitchen by Stephanie Izard; I took out the mint, lemon and arugula because I didn't have it on hand the first time I made this and didn't feel the need to get it this time. You can access the original at Huffington Post

Sorry for the rushed post; I have four essays due next week on top of my work for other classes. (Teachers these days!)

    • To make the crisp: In a small bowl, mix together the garlic, butter, bread crumbs, Parmesan, salt, and pepper flakes. Carefully fold in the nuts, trying not to crush them. Cover and refrigerate until hardened.
   
  • 1tsp. garlic powder
  • 3 ounces butter, at room temperature
  • 1/4 cup dry bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 1/2 teaspoon red pepper flakes
  • 1 cup toasted sliced almonds
  • 1 batch Basic Pasta, cut into linguine noodles, or 1 pound dried linguine
  • 1 pound asparagus, trimmed, cut on bias into 1-inch pieces
  • 1 head of broccoli
  • 1 tablespoon olive oil
  • salt
  • freshly ground black pepper
  • 1/2 cup chicken broth
  • 2 tablespoons soy sauce

    •  To make the pasta: Bring a large pot of water to a boil. Drop the linguine in the boiling water and cook until al dente, 7 to 9 minutes, or according to the package directions. Reserve 1/3 cup of the cooking water before draining the pasta. Drain and rinse the pasta and reserve.

    •  Heat a large sauté pan over medium-high heat. Add the oil, then the asparagus and broccoli and sauté until the asparagus is bright green and the broccoli florets are dark green, 3 to 4 minutes.
    •  Season with salt and pepper, then add the broth, soy sauce, and the 1/3 cup reserved pasta water. Simmer to reduce the liquid by half. Add the pasta, tossing to coat with the sauce. Season with salt and pepper.
    •  Heat a medium sauté pan over medium-high heat. Add the almond crisp and cook until it has started to brown, 3 to 4 minutes. 
    •  Transfer the pasta to a serving platter or plates, then garnish with the remaining almond crisp before serving.


Ingredients

  • ALMOND BUTTER CRISP
  • 1tsp. garlic powder
  • 3 ounces butter, at room temperature
  • 1/4 cup dry bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 1/2 teaspoon red pepper flakes
  • 1 cup toasted sliced almonds
  • PASTA
  • 1 batch Basic Pasta, cut into linguine noodles, or 1 pound dried linguine
  • 1 pound asparagus, trimmed, cut on bias into 1-inch pieces
  • 1 head of broccoli
  • 1 tablespoon olive oil
  • salt
  • freshly ground black pepper
  • 1/2 cup chicken broth
  • 2 tablespoons soy sauce

Directions

  • To make the crisp: In a small bowl, mix together the garlic, butter, bread crumbs, Parmesan, salt, and pepper flakes. Carefully fold in the nuts, trying not to crush them. Cover and refrigerate until hardened.
  • To make the pasta: Bring a large pot of water to a boil. Drop the linguine in the boiling water and cook until al dente, 7 to 9 minutes, or according to the package directions. Reserve 1/3 cup of the cooking water before draining the pasta. Drain and rinse the pasta and reserve.
  • Heat a large sauté pan over medium-high heat. Add the oil, then the asparagus and broccoli and sauté until the asparagus is bright green and the broccoli florets are dark green, 3 to 4 minutes. Season with salt and pepper, then add the broth, soy sauce, and the 1/3 cup reserved pasta water. Simmer to reduce the liquid by half. Add the pasta, tossing to coat with the sauce. Season with salt and pepper.
  • Heat a medium sauté pan over medium-high heat. Add the almond crisp and cook until it has started to brown, 3 to 4 minutes. Pour half of the butter into the pasta, tossing to coat. Transfer the pasta to a serving platter or plates, then garnish with the remaining almond crisp before serving.


Saturday, February 9, 2013

Marbled Chocolate Banana Bread

      Whoa, what a week! With all this snow in the northeast, I don't know if I should be jealous that I'm not missing school or grateful that I'm not snowed in without power. To those of you who are snowed in or have lost power or both, hopefully things will get back to normal soon.

      I've been meaning to make this banana bread since it was first posted on fortheloveofcooking.net. Finally, two brown bananas later, I have. I made one change from the original: chocolate almond milk instead of buttermilk. Mainly because chocolate milk was the only thing I had on hand, and I really wanted to make this today. So if you're feeling adventurous (or you can't be bothered with buttermilk), you can substitute chocolate milk and see how it goes (tastes great to me!).

           Preheat oven to 350 degrees. Spray a loaf pan with cooking spray and set aside.
Combine the flours, baking soda, and salt together in a small bowl.
In a separate bowl, beat the sugars and oil with a mixer until creamy and smooth.
Add the mashed banana, eggs, milk, and vanilla then beat until blended. Gently fold the flour mixture into the banana mixture and mix batter until just combined.

Place chocolate chips in a medium microwave-safe bowl and microwave for 30-40 seconds or until almost melted. Stir until smooth (cook for a few more seconds if it's not completely melted).
Add 1 cup batter to the chocolate, stirring until well combined.


Spoon batter into prepared loaf pan, alternating between plain batter and chocolate batter. Swirl batters together using a knife. Place additional chocolate chips on top, if desired.

Bake for 70 minutes, or until a tester inserted in the center comes out clean. Cool 10 minutes in pan before removing from pan to wire rack to cool completely. Slice and serve. Enjoy.


Marbled Chocolate Banana Bread


Yield: 8-10
Prep Time: 15 min.
Cook Time: 70-75 min.
Total Time: 90 min.

Ingredients:

1 1/2 cups flour
1/2 cup of whole wheat flour
3/4 tsp baking soda
1/2 tsp salt
1/2 cup white sugar
1/2 cup brown sugar
1/4 cup vegetable oil
1 1/2 cups mashed ripe banana (3 bananas)
2 eggs
1/3 cup low fat buttermilk
1 tsp vanilla extract
1/2 cup semisweet chocolate chips
Cooking spray
Additional chocolate chips, for topping (optional)

Directions:

Preheat oven to 350 degrees. Spray a loaf pan with cooking spray and set aside.
Combine the flours, baking soda, and salt together in a small bowl.
In a separate bowl, beat the sugars and oil with a mixer until creamy and smooth. Add the mashed banana, eggs, buttermilk, and vanilla then beat until blended. Gently fold the flour mixture into the banana mixture and mix batter until just combined.
Place chocolate chips in a medium microwave-safe bowl and microwave for 30-40 seconds or until almost melted. Stir until smooth (cook for a few more seconds if it's not completely melted).
Add 1 cup batter to the chocolate, stirring until well combined. Spoon batter into prepared loaf pan, alternating between plain batter and chocolate batter. Swirl batters together using a knife. Place additional chocolate chips on top, if desired.
Bake for 70 minutes, or until a tester inserted in the center comes out clean. Cool 10 minutes in pan before removing from pan to wire rack to cool completely. Slice and serve. Enjoy.