I made this for lunch and to use my super cool plates.
"Lollipop"
Ingredients:
1 carrot, chopped
1 head of broccoli, chopped
1 cup pasta
3 tbsp. soy sauce
1 tbsp. hosin sauce
Directions:
Heat pan on high heat with soy sauce and hosin sauce. Add carrots and broccoli and cook until tender. Add pasta and cook until crisp. Serve immediately.
Break the corn cobs in half and add them to the saucepan.
Add the milk and bay leaf. Bring to a boil and reduce heat to a bare
simmer. Cover the pot and cook for 30 minutes. Make sure the heat is
as low as can be and still maintain a gentle simmer (on our stove we had
to use the "warm" setting) to prevent scalding the milk on the bottom
of the pan.
Discard the cobs, the bacon strip, and the bay leaf. Raise
the heat, add the potatoes, red pepper, 1 teaspoon of salt, fresh ground
pepper to taste, bring to a simmer and reduce the heat to maintain a
simmer for 15 minutes, or until the potatoes are almost fork tender.
Raise the heat, add the corn kernels and the thyme. Bring to a boil, reduce the heat, and simmer for 5 minutes.
So this is basically sauted veges with curry power and chili powdet
I didn't like it that well, but my grandma did. So here it is.
And here is my grandma's amazing presentation skills:
(choclate almond icecream with blueberries)
"Leaving On A Jet Plane" John Denver
Ingredients:
1 medium green pepper, chopped and seeded
1 large carrot, juliennd
1 medium summer squash
1 small onion
2 cloves garlic
3/4 cup halved green beans
curry powder and chili powder to taste
Directions:
Heat olive oil in frying pan. Saute garlic, curry powder, and chili powder and onion until fragrant. Add carrot and green beans. Cook for 3-4 minutes. Add squash and green pepper. Cook until tender. Serve over rice.
While in Rhode Island visiting my grandma, my dad actually cooked something different!
He usually can cook two things: spaghetti or fried noodles with cayenne pepper that isn't edible.
So for him, this was a serious improvement.
Plus it was actually really good for anybody.
Especially since he made it while I was showering seaweed and sand.
So here it is: the miracle meal.
Breathe (2 AM) by Anna Nalick
Ingredients:
1 medium green pepper, chopped and seeded
2 tomatoes, chopped
1 medium sized carrot, chopped
2 cups cooked pasta
1 small onion
olive oil for sauteing
1/2 cup of shredded cheese
Directions:
Heat oil in large fry pan. Add carrots cook for 3-4 minutes. Add pepper, tomato, and onion. Cook until veges are tender. Add pasta, mix with vegetables for 1-2 minutes. Add cheese and stir around pasta until melted. Serve immediately.
This was so good, but probably high in calories and fat because of the cream and pasta.
What can I say? I'm a sucker for cream, pasta, and cheese.
Musical fix:
I first heard it while "studying" watching this video
"Take On Me" a-ha
Ingredients
1 cup Bite-sized Broccoli Pieces (up To 1 1/2 Cups)
1/2 whole Onion, Diced Finely
3 cloves To 4 Cloves Garlic, Chopped Finely
2 whole Medium To Large Carrots, Sliced On The Bias (diagonally)
2 whole Medium Zucchini, Sliced On The Bias (diagonally)
1 whole Medium Yellow Squash (optional)
1 container (about 5 Oz.) White Button Or Baby Porcini Mushrooms, Roughly Sliced
1 whole Red Bell Pepper, Sliced Into Strips
4 Tablespoons Butter
2 Tablespoons Olive Oil
1 pound Pasta (I Like Penne)
FOR THE SAUCE:
1/4 cup Dry White Wine (up To 1/2 Cup), Optional (replace With Additional Broth If Not Using)
1/2 cup Low Sodium Chicken Broth
1 cup Whipping (heavy) Cream
1 cup Half-and-half
1/2 cup Grated Parmesan Cheese
5 leaves Basil (or More To Taste), Plus Extra For Garnish
1/2 cup Frozen Peas
Directions
First, prep the vegetables. Chop the broccoli into bite-sized
pieces, about 1 to 1 ½ cups worth. Dice half a yellow onion. Chop 3 to 4
cloves of garlic. Slice carrots on the bias (diagonally), and do the
same for the zucchini and yellow squash. Roughly slice the mushrooms and
slice the red pepper (seeded) into strips.
Heat 2 tablespoons butter with 2 tablespoons olive oil in a skillet
over medium-high heat. Add the chopped onion and garlic together and
cook for a minute or two, until they start to turn translucent. Then
throw in the broccoli. Stir, and add in the carrots.
Stir it around, and cook it for only a minute, tops.
Transfer the mixture to a plate. Add in the red pepper strips to the
skillet. Stir them around for a minute or so, then transfer them to the
plate.
Add pasta to slightly salted boiling water and cook to al dente.
Add a tablespoon of butter to the skillet. Add squash and zucchini,
cook for less than a minute, then transfer to plate. Cook mushrooms for a
minute or two (add salt to taste), and again transfer to the plate.
FOR THE SAUCE
To make the sauce, pour ¼ to ½ cup dry white wine into the skillet
(see note below). Add ½ cup low-sodium chicken broth, a tablespoon of
butter and scrape the bottom of the skillet to pull up the flavor left
behind by the veggie cooking. Cook for 1 to 2 minutes until the liquid
starts to thicken.
Add 1 cup whipping cream and 1 cup half-and-half. Measure out ½ cup
grated Parmesan; add to the skillet. Add salt and pepper to taste.
Chiffonade 5 to 6 fresh basil leaves and add that to the sauce; stir.
Dump veggies and mushrooms into the sauce along with ½ cup frozen
peas right out of the freezer. Add pasta al dente and stir. If the sauce
seems a little thick, or if there doesn’t seem to be enough sauce, add a
good splash of chicken broth and a little more half-and-half. Top with
more Parmesan, salt, pepper, and basil to taste.
It's been a rough two weeks, so I'm only now getting to posting this. I first heard of lettuce wraps in January. We buy those huge four heads of lettuce pack from Costco, so it seemed like an ideal way to get rid of the stuff. It's a bit like a taco- if you can imagine lettuce as the shell. It's a little strange, but really good. I've been meaning to try it with re-fried beans, olives and salsa, but for now it's stir fry.
Alice's Restaurant by Arlo Guthrie
I was driving, and my dad was in charge of the radio. I'm not sure if this is truly a song, but it is hilarious.
Chop carrots, peppers, celery, broccoli, and mushrooms. In a medium frying pan (or a wok),
heat oil and soy sauce. Add chopped carrots, broccoli, and celery to pan. When broccoli florets are bright green, add mushrooms and peppers
Add chopped carrots, broccoli, and celery to pan. When broccoli florets are bright green, add mushrooms and peppers
When the veggies are done, you can take whole lettuce leaves with a little bit of rice in them and add the veggies. You eat it like a taco.
Ingredients:
4 portabella mushrooms
1 head of broccoli
1 whole carrot or 8-10 baby carrots
2 bell peppers
1 head of lettuce
Directions:
Chop carrots, peppers, celery, broccoli, and mushrooms.
In a medium frying pan (or a wok), heat oil and soy sauce.
Add chopped carrots, broccoli, and celery to pan. When broccoli florets are bright green, add mushrooms and peppers.
When the veggies are done, you can take whole lettuce leaves with a
little bit of rice in them and add the veggies. You eat it like a taco.
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.
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.
