These aren't that authentic, but still delicious!
Asian lettuce wraps
makes 4 servings
18 bibb, butter or ice berg lettuce leaves
1 lb boneless chicken, diced
1 tbsp cooking oil
1 large onion, chopped
1 bell pepper, chopped
6 oz mushrooms, chopped
1 cup bean sprouts (optional)
2 cloves garlic, minced
2 tsp ginger, minced
1/2 cup hoisin sauce
2 tbsp soy sauce
2 tbsp rice wine vinegar
1 dash Asian chile pepper sauce (optional)
1 8 oz can water chestnuts, drained and chopped OR 3 stalks celery, thinly sliced
1 cup cashews (optional)
green onions, chopped
cilantro, chopped
Rinse whole lettuce leaves and pat dry, being careful not to tear them. Set aside.
Heat oil in a large skillet over medium-high heat. Cook and stir chicken until cooked on all sides. Stir in onion and vegetables until tender. Stir in hoisin sauce, garlic, ginger, soy sauce, and vinegar. Add water chestnuts, sesame oil and cashews.
Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.
Serve in lettuce wraps and garnish with cilantro and green onions.
Wednesday, October 28, 2015
Thursday, October 15, 2015
vegetarian pasta + bean soup
we actually had everything on hand and it's made in the slow cooker too!
slow cooker vegetarian pasta + bean soup
makes 6 servings
2 tbsp olive oil
1 large onion, chopped
1 cup sliced celery
1/2 cup chopped carrots
1 tbsp minced garlic
1 tsp italian seasoning
1/2 tsp ground fennel
12 tsp red pepper flakes (optional)
2 cans red or garbanzo beans, rinsed and drained
3 cans broth
1 14 oz. can diced tomatoes
salt and pepper, to taste
several pieces Parmesan rind (optional, but adds wonderful flavor)
1/2 cup orzo pasta
2 tbsp balsamic vinegar
freshly grated parmesan cheese
chopped parsley
Heat olive oil in a pan and saute the onions until they start to soften, about 4 minutes. Add the celery and carrots and cook 3-4 mins more, then add the garlic, italian herbs, fennel and red pepper and cook about a minute more. Transfer to the slow cooker.
While vegetables cook, put the beans in a colander and rinse with cold water until no more foam appears. When vegetables are done, add the drained beans, broth, tomatoes, salt and pepper to the slow cooker (along with the Parmesan rinds if using) and cook on high 3-4 hours or on low for 6-7 hours.
Add the orzo and cook for about 40 mins more. Remove rinds and stir in balsamic vinegar. Serve soup hot with fresh grated Parmesan and chopped parsley on top.
slow cooker vegetarian pasta + bean soup
makes 6 servings
2 tbsp olive oil
1 large onion, chopped
1 cup sliced celery
1/2 cup chopped carrots
1 tbsp minced garlic
1 tsp italian seasoning
1/2 tsp ground fennel
12 tsp red pepper flakes (optional)
2 cans red or garbanzo beans, rinsed and drained
3 cans broth
1 14 oz. can diced tomatoes
salt and pepper, to taste
several pieces Parmesan rind (optional, but adds wonderful flavor)
1/2 cup orzo pasta
2 tbsp balsamic vinegar
freshly grated parmesan cheese
chopped parsley
Heat olive oil in a pan and saute the onions until they start to soften, about 4 minutes. Add the celery and carrots and cook 3-4 mins more, then add the garlic, italian herbs, fennel and red pepper and cook about a minute more. Transfer to the slow cooker.
While vegetables cook, put the beans in a colander and rinse with cold water until no more foam appears. When vegetables are done, add the drained beans, broth, tomatoes, salt and pepper to the slow cooker (along with the Parmesan rinds if using) and cook on high 3-4 hours or on low for 6-7 hours.
Add the orzo and cook for about 40 mins more. Remove rinds and stir in balsamic vinegar. Serve soup hot with fresh grated Parmesan and chopped parsley on top.
Wednesday, October 14, 2015
roasted kabocha squash soup
really good. a little too much spices (maybe it was the ginger) for the kids, but we really enjoyed it.
roasted kabocha squash soup
serves 8
1 kabocha squash, seeded (3-4 lbs)
1 tbsp olive oil
salt
1 1/2 tbsp olive oil
2 cups chopped or sliced onions
2 ribs celery, chopped
3 cloves garlic, minced
1 1/2 in piece ginger, peeled and grated
1 1/4 tsp ground cumin
1/2 tsp ground coriander
4 cups chicken stock
2 tsp salt
1/4 tsp black pepper
Preheat oven to 400 degrees.
Use a good sharp knife to cut the seeded kabocha squash into several large pieces. Place the squash pieces on a roasting pan. Brush all sides with olive oil and sprinkle with salt. Put the pieces skin side up on the pan. Roast for 45-60 mins, until completely cooked through, soft and caramelized at the edges. Remove from oven and set aside.
Heat olive oil on medium high heat in a large pot. Add the onions and celery. Lower the heat to medium and cook until softened, 8-10 mins. Add the garlic, ginger, cumin and coriander and cook two minutes more.
Once the squash is cool enough to handle, remove and discard the skin. Place the roasted squash flesh into the pot with the onions and celery. Add the stock, salt and pepper. Increase heat to high to bring the soup to a simmer, then lower the heat to low, partially cover and cook for 8-10 mins.
Remove from heat. Use an immersion blender (or work in batches with a standing blender) to puree the soup. Add more salt to taste.
roasted kabocha squash soup
serves 8
1 kabocha squash, seeded (3-4 lbs)
1 tbsp olive oil
salt
1 1/2 tbsp olive oil
2 cups chopped or sliced onions
2 ribs celery, chopped
3 cloves garlic, minced
1 1/2 in piece ginger, peeled and grated
1 1/4 tsp ground cumin
1/2 tsp ground coriander
4 cups chicken stock
2 tsp salt
1/4 tsp black pepper
Preheat oven to 400 degrees.
Use a good sharp knife to cut the seeded kabocha squash into several large pieces. Place the squash pieces on a roasting pan. Brush all sides with olive oil and sprinkle with salt. Put the pieces skin side up on the pan. Roast for 45-60 mins, until completely cooked through, soft and caramelized at the edges. Remove from oven and set aside.
Heat olive oil on medium high heat in a large pot. Add the onions and celery. Lower the heat to medium and cook until softened, 8-10 mins. Add the garlic, ginger, cumin and coriander and cook two minutes more.
Once the squash is cool enough to handle, remove and discard the skin. Place the roasted squash flesh into the pot with the onions and celery. Add the stock, salt and pepper. Increase heat to high to bring the soup to a simmer, then lower the heat to low, partially cover and cook for 8-10 mins.
Remove from heat. Use an immersion blender (or work in batches with a standing blender) to puree the soup. Add more salt to taste.
crispy baked chicken
Known in our house as Amazing Chicken, from its original recipe.
crispy baked chicken
makes 4 servings
4 chicken thighs
1/4 cup mayonnaise
3/4 cup seasoned bread crumbs or panko
Preheat oven to 425 degrees. Grease a baking dish.
Brush chicken on all sides with mayonnaise, and roll in bread crumbs or panko until coated. Place coated breasts into the prepared pan.
Bake uncovered for 45 minutes in the preheated oven, or until chicken is no longer pink in the middle, and the juices run clear.
crispy baked chicken
makes 4 servings
4 chicken thighs
1/4 cup mayonnaise
3/4 cup seasoned bread crumbs or panko
Preheat oven to 425 degrees. Grease a baking dish.
Brush chicken on all sides with mayonnaise, and roll in bread crumbs or panko until coated. Place coated breasts into the prepared pan.
Bake uncovered for 45 minutes in the preheated oven, or until chicken is no longer pink in the middle, and the juices run clear.
Tuesday, September 1, 2015
banana pancakes
what I do when we have brown bananas
banana pancakes
1 cup flour
1 tbsp white sugar
2 tsp baking powder
1/4 tsp salt
1 egg, beaten
1 cup buttermilk (or milk)
2 tbsp vegetable oil
2 ripe bananas, mashed
1 tsp vanilla extract
1/2 cup chopped walnuts (optional)
Combine flour, sugar, baking powder and salt. In a separate, larger bowl, mix together egg, milk, vegetable oil and bananas.
Stir flour mixture into banana mixture; batter will be slightly lumpy.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.
banana pancakes
1 cup flour
1 tbsp white sugar
2 tsp baking powder
1/4 tsp salt
1 egg, beaten
1 cup buttermilk (or milk)
2 tbsp vegetable oil
2 ripe bananas, mashed
1 tsp vanilla extract
1/2 cup chopped walnuts (optional)
Combine flour, sugar, baking powder and salt. In a separate, larger bowl, mix together egg, milk, vegetable oil and bananas.
Stir flour mixture into banana mixture; batter will be slightly lumpy.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.
chocolate zucchini muffins
I used these as cupcakes for one of our kids' birthdays, topped with some cream and fruit.
chocolate zucchini muffins
4 oz unsweetened chocolate, melted
3 eggs
1 3/4 cups packed brown sugar
1/2 cup vegetable oil
1/2 cup apple sauce
2 cups flour (white or whole wheat)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups grated zucchini
3/4 chopped walnuts
Preheat oven to 350 degrees.
In a large bowl, beat eggs with sugar for about 10 minutes or until thickened and pale. Blend oil and cooled chocolate into the egg mixture.
In a small bowl, stir together the flour, baking powder, baking soda, and salt. Stir flour mixture into egg mixture until just blended. Stir in zucchini and chopped nuts. Using an ice cream scoop, spoon batter into 24 paper lined or greased muffin cups, filling the cups 2/3 full.
Bake for 20 minutes or until fork or toothpick inserted in muffin comes out clean. Let cool in pans on rack for 10 minutes. Remove from pans, let cool completely.
chocolate zucchini muffins
4 oz unsweetened chocolate, melted
3 eggs
1 3/4 cups packed brown sugar
1/2 cup vegetable oil
1/2 cup apple sauce
2 cups flour (white or whole wheat)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups grated zucchini
3/4 chopped walnuts
Preheat oven to 350 degrees.
In a large bowl, beat eggs with sugar for about 10 minutes or until thickened and pale. Blend oil and cooled chocolate into the egg mixture.
In a small bowl, stir together the flour, baking powder, baking soda, and salt. Stir flour mixture into egg mixture until just blended. Stir in zucchini and chopped nuts. Using an ice cream scoop, spoon batter into 24 paper lined or greased muffin cups, filling the cups 2/3 full.
Bake for 20 minutes or until fork or toothpick inserted in muffin comes out clean. Let cool in pans on rack for 10 minutes. Remove from pans, let cool completely.
black bean soup
Super easy, slow cooker recipe. I served this alongside some baked potatoes.
black bean soup
2 cloves garlic, minced
1 medium onion, chopped
2 stalks celery, chopped
2 medium carrots,chopped
1 lb uncooked, dry black beans
1 cup salsa
1 tbsp chili powder
1/2 tbsp cumin
1 tsp oregano
4 cups chicken or vegetable broth
2 cups water
Optional garnishes:
sliced scallions
shredded cheddar cheese
avocado chunks
sour cream
Rinse beans under cool water and pick out any stones or debris.
Combine garlic, onion, celery, carrots, black beans, salsa, chili powder, cumin, oregano, broth and water i a 5-7 quart slow cooker. Stir well.
Cook on high for 6-8 hours. Once the beans are very soft, blend the soup until it is thick and creamy (leave some beans whole if desired). Taste the soup and add salt if needed.
Garnish with scallions, cheese, avocado or a dollop of sour cream.
black bean soup
2 cloves garlic, minced
1 medium onion, chopped
2 stalks celery, chopped
2 medium carrots,chopped
1 lb uncooked, dry black beans
1 cup salsa
1 tbsp chili powder
1/2 tbsp cumin
1 tsp oregano
4 cups chicken or vegetable broth
2 cups water
Optional garnishes:
sliced scallions
shredded cheddar cheese
avocado chunks
sour cream
Rinse beans under cool water and pick out any stones or debris.
Combine garlic, onion, celery, carrots, black beans, salsa, chili powder, cumin, oregano, broth and water i a 5-7 quart slow cooker. Stir well.
Cook on high for 6-8 hours. Once the beans are very soft, blend the soup until it is thick and creamy (leave some beans whole if desired). Taste the soup and add salt if needed.
Garnish with scallions, cheese, avocado or a dollop of sour cream.
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