makes 4 servings       total time: 27 minutesDSCN4428

ingredients
8 oz. chinese egg noodles
1 T cooking oil
1 carrot, julienned
1 c sliced shiitake mushrooms
3 garlic cloves, minced
2 green onions, sliced
1/4 c soy sauce
1/2 T brown sugar
1/2 T sesame oil
1 T ketchup
1 T chile paste
eggs (1 for each person eating)
2 c spinach, trimmed (or other green vegetable like green pepper, broccoli, etc.)

directions

  1. cook the egg noodles according to package directions. drain. set aside.
  2. heat a large skillet over medium-high heat. add some oil to pan, and swirl to coat. crack egg into pan and cook as desired, then scoop out and sprinkle with salt and pepper. set aside and repeat with other eggs.
  3. add more oil to pan. add garlic and cook until light brown. then add carrots, green pepper, mushrooms, and green onions.
  4. combine soy sauce, brown sugar, sesame oil, ketchup, and chile paste in a small bowl. scoop some of mixture and pour onto cooking vegetables to give it taste.
  5. add noodles to pan; toss to coat and pour the rest of the soy sauce mixture over noodles.
  6. serve noodles hot and place egg on bed of noodles.

source (my own photo above)

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makes 6 servings       prep time: 15 minutes      cook time: 50 minutes

ingredients
1 package spicy andouille sausage, cut into half coins
1/3 c chopped onion
1 garlic clove, minced
1 3/4 c beef (or chicken) broth
1 1/4 c water
3 roma tomatos, chopped
1 green pepper, chopped
1 carrot, sliced
1/3 c dry red wine
1/3 c tomato sauce
1/4 c tomato paste
1/4 tsp oregano
1/4 tsp basil
1 (9 oz.) package cheese tortellini
1/2 zucchini, sliced & quartered
2 T parsley

directions

  1. in a large pot, cook sausage over medium heat until no longer pink. remove from heat.
  2. add onion and garlic and cook for 1 minute or until onion are pale and brown around edges.
  3. stir in broth, water, tomatoes, green pepper, wine, tomato sauce, tomato paste, oregano, and basil. bring to a boil. then reduce heat and simmer uncovered for 30 minutes, stirring occasionally.
  4. meanwhile, cook tortellini following instruction on the bag.
  5. stir in zucchini, carrot, and parsley. cover and simmer 10 to 15 minutes longer. when tortellini is done, add to soup.

source

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shrimp and corn chowder

March 4, 2013

makes: 6 servings      prep time: 15 minutes      cook time: 30 minutes

ingredients
2 T unsalted butter
1 onion, chopped
1 large baking potato (about 12 oz.), peeled and cubed
3 c reduced-sodium chicken broth
4 c corn kernels
1.5 c half & half
2 T cornstarch
2 tsp old bay seasoning
1 green pepper, cored, seeded and chopped
1 lb shrimp, shelled, and cut in thirds
1 T lemon juice
1/2 tsp hot sauce

directions

  1. in a large pot, melt butter over medium heat and add onion; cook 8 minutes, stirring occasionally. add potato, broth, and corn kernels. simmer 15 minutes, stirring occasionally.
  2. combine half & half and cornstarch; stir into pot. add old bay seasoning and bring to a simmer. add peppers and shrimp; simmer 5 minutes, stirring occasionally. stir in lemon juice and hot sauce. serve immediately.

source

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