sesame noodles

February 11, 2016

prep time: 15 minutes      cook time: 15 minutes       total: 30 minutes
yields 4-6 servings3949394720_3c2321615b

ingredients
1 lb dry noodles of choice, cooked and drained (linguine or angel hair)
1/4 c soy sauce
2 T rice vinegar
1.5 T brown sugar
1/2 T fresh ginger, grated
3 cloves garlic, minced
1/2 tsp chili paste of sriracha
3 T canola oil
1 T sesame oil
pepper, to taste

optional toppings:

green onions, thinly sliced
green and/or red bell pepper
broccoli
bok choy
napa
sliced meat (beef, pork, chicken) – marinate in soy sauce and pepper for at least a few minutes

directions

  1. while noodles are cooking, combine soy sauce, rice vinegar, brown sugar, ginger, garlic, chili paste/sriracha, canola oil, sesame oil, and pepper in a small bowl and whisk until thoroughly combined.
  2. cook the optional toppings: add 1 T of oil to a pan and wait until oil is hot. then add vegetables or meat. add salt and pepper to season.
  3. remove pan from heat and add cooked noodles and sauce and toss until fully coated.

source – kroger mymagazine

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tomato florentine soup

January 24, 2016

prep time: 10 minutes       cook time: 40 minutes       total: 50 minutesimg_2853edit

yields 6 servings

ingredients
1 T olive oil
2 c chopped onion
1 c celery, chopped
3 cloves garlic, minced
1 c water
2 cans (14 oz each) chicken broth
1 can (14 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
1 c small shell pasta, uncooked
2 c fresh spinach
salt & pepper
grated parmesan cheese, for topping

directions

  1. heat oil in large soup pot over medium heat.
  2. add onion & celery; cook for 7 minutes until tender, stirring often.
  3. add garlic, cooking for 1 minute & stirring often.
  4. pour in water, broth, tomatoes, & sauce.
  5. bring to a simmer and cook for about 20 minutes, stirring often.
  6. stir in uncooked pasta and cook for 8 minutes.
  7. add spinach, cooking for a couple of minutes, until leaves wilt and pasta is al dente.
  8. season with pepper and salt.
  9. serve topped with parmesan cheese.

source – kroger, mymagazine, january 2016

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beef stroganoff

January 24, 2016

prep time: 10 mins       cook time: 40 mins       total time: 50 min21f9d9aa-6193-41d3-a5d1-75f06a7bbe99
yields 4-6 servings

ingredients
1 lb lean ground beef
2 (8 oz) packages of sliced button mushrooms
1 (12 oz) can evaporated milk
4 c beef broth
1.5 lb uncooked medium egg noodles
2-3 stalks of green onions, chopped
basil, parsley
1/2 c sour cream

directions

  1. in a large pan or pot, cook beef over high heat, stirring frequently, until brown. drain almost all the fat.
  2. add mushrooms and salt and pepper to taste. cook about 5 minutes or until browned.
  3. add evaporated milk, beef broth, noodles, and green onions. noodles will not be completely covered at first. sprinkle basil and parsley over noodles
  4. heat to boiling over high heat. reduce heat; simmer uncovered 7-8 minutes, stirring frequently, just until noodles are al dente.
  5. remove from heat and then, stir in sour cream.

source

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chicken fried rice

January 8, 2016

prep time: 25 minutes       cook time: 15 minutes       total time: 40 minutes
yields 4-6 servingschicken-fried-rice-12

ingredients
for chicken and marinade:
1 large chicken breast, diced
1 tsp soy sauce
1 tsp cornstarch
1/2 tsp sesame oil

you’ll also need:
1 T hot water
1/4 tsp sugar
1 T regular/light soy sauce
pepper
3 T canola oil, divided
2 eggs, beaten
1 medium onion, diced
4 c cooked rice
1 c bean sprouts
1 scallion, chopped
1 T cooking wine

other optional ingredients: chunks of ham (leftover deli meat), canned corn, frozen vegetables or fresh vegetables

directions

  1. combine chicken and marinade ingredients and set aside while you prepare the rest of the ingredients.
  2. next, combine the hot water, sugar, soy sauces, and pepper in a small bowl. this is the sauce that you’ll be adding to the rice, and it’s much easier to have it combined and ready to go before you start cooking.
  3. take your cooked rice and fluff it with a fork or with your hands (you can rinse your hands in cold water if the rice starts sticking to them). if you are using cold leftover rice, try to break up the clumps as best as possible.
  4. heat the wok over medium high heat and add 1 T of oil. add the eggs and scramble them until just done. you can even start scooping them up when they look like they are almost done and set aside. they will continue to cook in the bowl and you will cook them again in the rice.
  5. heat the wok until just smoking and spread another tablespoon of oil around your wok. sear the marinated chicken in one layer for 20 seconds. stir-fry the chicken until about 80% done. remove the chicken to your marinade bowl and set aside.
  6. optional ingredients – stir fry frozen/fresh vegetables in a tablespoon of oil and season. scoop out and set aside.
  7. with the wok over medium high heat, add another tablespoon of oil and saute the onions until translucent. add the rice and flatten out and break up any large clumps. if the rice is cold from the refrigerator, continue stir-frying until the rice is warmed up, which will take about 5 minutes. sprinkling a little water over large clumps of rice will help break them up more easily. if the rice was made fresh, cooking time will be faster. just make sure that the rice isn’t too wet, which will make frying it difficult.
  8. once the rice is warmed (very important or the sauce will not mix as well and the color of the rice will not be as uniform), add the sauce mixture and mix until the rice is evenly coated with sauce. you will have to break up any remaining clumps of rice as best as possible. the rice should be hot by this time.
  9. now add the chicken and any  juices from the bowl you set aside earlier and stir fry for another minute.
  10. add the eggs, bean sprouts, ham, corn, frozen/fresh vegetables, and scallions, and continue stir-frying the rice for another 30 seconds. serve while hot !

source

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chinese spaghetti bolognese

January 8, 2016

prep time: 15 minutes       cook time: 15 minutes       total time: 30 minutesground-beef-recipes-10
yields 3-4 servings

ingredients
8 oz. dried spaghetti
salt
1 lb. ground beef
1 medium onion, finely diced
2 cloves garlic, minced
2 tsp cooking wine or dry sherry
2 c chicken stock
3 T oyster sauce
2 T soy sauce
1 tsp sesame oil
pepper
1 c frozen peas
2 T cornstarch, mixed with 2 T water

directions

  1. bring a pot of water to a boil for the spaghetti. cook the spaghetti according to the package instructions, under cooking it by about a minute.
  2. heat a wok over high heat. add the ground beef and cook until slightly browned, breaking up any large chunks of beef.
  3. add the onion, garlic, and wine, and turn the heat down to medium. cook until the onion is transparent, and then add the chicken stock.
  4. bring to a boil and lower the heat to a simmer. stir in the oyster and soy sauces, sesame oil, and pepper. cover and simmer for 10 minutes.
  5. remove the cover, add the peas, and stir for one minute.
  6. stir up the cornstarch slurry and drizzle the slurry into the sauce while stirring constantly. the sauce should thicken until it coats a spoon.
  7. drain the pasta, and add it directly to the wok. toss until the pasta is coated in sauce. feel free to add some of the pasta cooking liquid if the sauce is too thick, and add more cornstarch slurry if the sauce is too thin.

source

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