Chicken Chow Mein

Chicken Chow Mein (or beef, pork or shrimp)

• 6 oz package chow mein noodles


• 8 fresh beansprouts, washed


• 1 1/2 cups water or clear broth


• 1 small onion, thinly sliced


• 2 stalks celery, thinly sliced


• 1/2 cup fresh mushrooms, sliced


• 4 oz chicken, thinly sliced (about one large breast) (or beef, pork or shrimp-shelled)


• 1 tsp salt


• 1/2 tsp sugar


• 1/4 tsp pepper


• 1 1/2 tsp soy sauce


• 2 tsp cornstarch


• 1 tbsp oil

Add 1/2 tsp salt to 1 cup water or broth in a wok or skillet. Bring to a boil. Add noodles and beansprouts. Cook, covered, for 2 to 3 minutes. Place softened noodles on a warm platter.

Reheat wok or skillet and add oil. Brown meat first, then add onions. Add celery and mushrooms and stir-fry, for 1 minute. In a small bowl, mix remainging water or broth with 1/2 tsp salt, sugar, pepper, soy sauce and cornstarch until starch is completely dissolved. Add mixture to the meat and vegetables and cook until liquid thickens. Pour over noodles and serve immediately.

Try garnishing with chopped green onions and chow mein noodles right from the bag.

*I doubled the sauce ingredients and cooked it a little longer - until the celery was no longer crunchy.

i know, i know, this isn't a recipe

It's a blog post! I have decided that I'm the absolute worst recipe blog contributor ever. You probably think I don't cook for my family, or that they eat a heart healthy mac & cheese dinner every day. Although I love Mac & cheese as much as the next mom, I feel somewhat guilty over serving it to my children. But oh how I love it.

Yesterday I made home made noodles (keilke) and cream gravy (don't even ask for the Mennonite spelling on that one!). Did I take a picture? No. Did I add the recipe to this blog? No.

My apologies. I'll try to be more on top of this stuff in the near (or present) future!

Taco Soup

I got this recipe about ten years ago from my roomate. It's a very simple, but delicious soup. Something a little different from the average hamburger soup.

Taco Soup

• 1 lb ground beef
• 1 onion, chopped
• 28 oz can chopped tomatoes with juice
• 14 oz can pork and beans
• 1 can kernel corn
• 1 can tomato soup
• 1 pkg taco seasoning
• 2 cups water
• Salt and pepper, to taste
• Sour cream
• Cheddar cheese, shredded
• Taco chips

Scramble fry the ground beef and onion. Drain fat. Transfer to pot and add remaining ingredients. Bring to a boil. Boil for 15 minutes.
To serve: Put in bowl and add a dollop of sour cream, cheddar cheese and crushed taco chips. Yum!

Cuban Recipes

The following 3 recipes were submitted by a reader. I've never tried any Cuban recipes myself. Be to sure to post comments if you decide to give any of these recipes a whirl.

Pollo Con Quimbobó Platanos

• 1 cup of chopped okra, fresh or defrosted
• 1 whole chicken cut into 8 pieces (about 3 pounds)
• 2 tbsp of adobe seasoning or a mixture of the following:
  salt or MSG, black pepper, paprika, cumin, coriander
  vegetable oil
• 1 large onion chopped
• 4 cloves of garlic minced
• 1 green bell pepper, chopped
• 1 ½ cups of water
• 2 medium ripe plantains
• 2 medium tomatoes coarsely chopped
• 2 tbsp of lime juiceSeason chicken with adobe or the alternative.

In a heavy cast iron skillet brown the chicken pieces in hot oil on all sides. Remove the chicken to a plate. In the remaining oil, stir fry the onion, garlic and bell pepper for about 2 or 3 minutes.
Cut the okra in 1 inch size pieces. Cut away the tips and caps if desired. Peel the plantain and cut into 1 inch pieces.
Place the chicken in a deep stewing pot. Add the water and all the other ingredients. Cover and simmer until the chicken is very tender, about 15 minutes
Serve with white rice.

Cuban Black Beans

Black beans are a staple to Cuban cooking, and its amazing in how many dishes it can be used. But it is used everyday. The following serves 6 as a side dish. It can also be thinned with chicken stock to make black bean soup, another common Cuban staple.

• 1 pound dried black beans
• cups of water
• 3 cloves of garlic, peeled and crushed
• 1 medium onion, peeled and chopped
• pound salt pork, chopped
• 1 pound smoked ham hocks, cut in 1 inch pieces
• teaspoons paprika
• 3 teaspoons ground cumin
• 2 bay leaves
• 4 cups chicken stock
• ½ teaspoon chili powder
• 1 tablespoon vinegar
• salt and pepper to taste
  

Place black beans and water in large stock pot. Cover and boil two minutes. Turn off heat and let stand covered for 1 hour. Remove the lid and add the rest of the ingredients, except the vinegar, salt and pepper. There should be enough water to just cover the beans, so if necessary add a bit or water. Cover and simmer until the beans are tender, about 2 hours. Take out the hocks and remove the bones. Return the meat to the pot. Add the vinegar, salt and pepper. Simmer long enough to heat the vinegar.

Black Beans and Rice

• 2 cups of cooked white rice (1 cup of dry uncooked rice)
• 1 cup of cooked Cuban black beans (recipe above)

Drain the beans. Does not have to be well drained, just get rid of the excess liquid. Stir with the white rice until evenly incorporated.

Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins

• 1 cup sugar
• 1/2 cup margarine
• 1 egg
• 1 cup mashed banana
• 1 1/2 cups flour
• 1 tsp baking powder
• 1 tsp baking soda, mixed with 1 tsp hot water
• 1/2 cup chocolate chips

Mix all ingredients together and bake. Preheat oven to 350. Bake for 20 minutes.

Dirty Rice

Dirty Rice

Sorry, this isn't a great picture, but it is a tasty and very easy recipe.

• 1 cup dry rice
• 1/2 tsp salt
• 3/4 package onion soup mix
• 3/8 cup butter

Add rice, salt and soup to melted butter in large casserole dish. Cover with 3 cups boiling water and bake at 350 (covered) for 40 minutes.

*I usually throw the whole package of onion soup mix in and leave out the extra salt.

Italian Vegetable Soup

Italian Vegetable Soup

• 1 lb ground beef
• 1 cup diced onion
• 1 cup sliced celery
• 1 cup sliced carrots
• 2 cloves garlic, minced
• 16 oz can tomatoes
• 15 oz can tomato sauce
• 15 oz can red kidney beans, drained
• 2 cups water
• 5 tsp beef bouillon granules
• 1 tbsp parsley
• 1 tsp salt
• 1/2 tsp oregano
• 1/2 tsp sweet basil
• 1/4 tsp black pepper
• 2 cups shredded cabbage
• 1 cup frozen or fresh green beans, cut in 1 inch pieces, optional
• 1/2 cup elbow macaroni
• Parmesan cheese

Brown beef, drain. Add all the ingredients, except cabbage, green beans and macaroni. Bring to a boil. Lower heat; cover and simmer 20 minutes. Add cabbage, green beans and macaroni; bring to a boil and simmer until vegetables are tender. If you prefer a thinner soup, add additional water or broth. Sprinkle with parmesan cheese before serving.

*I was first introduced to this soup, when my mother-in-law served it. Like most soups, it's better the next day. One of my all time favorites!