VEGETABLE CHOW MEIN

VEGETABLE CHOW MEIN
We loved!  Easy!  Have everything ready before starting to prepare on stove.  Goes together fast once things prepped.  Sugar snap peas or broccoli would be a good addition.

http://www.dish-ditty.com/recipe/vegetable-chow-mein-recipe/

• 1 tablespoon Vegetable Oil
• 4 cups Napa Cabbage (shredded, more to taste) (Napa was so spendy used regular cabbage)
• 1 cup Carrots (shredded)
• 1/2 bunch Green Onions (sliced in long thin strips)
• 1lb Fresh Steamed Thin Chow Mein Noodles** 
• 1 cup Chicken Broth
• 1/4 cup Soy Sauce (Light)
• 1/8 - 1/4 cup Pure Sesame Oil (To taste)
• 1/4 cup Panda Brand Lo Mein Sauce (oyster sauce, 1 tsp Better than Bouillon Chicken base, and 1/2 tsp sugar.)
• 2 cups Bean Sprouts (cleaned and trimmed)
• 2 cups Baby Bok Choy (sliced thin)

**used 3 pkgs ramen - cooked 2 min in boiling water or Angel Hair pasta and cook the pasta for 2 minutes, then rinse with cold water

Step 1

In a large colander, run hot water through the steamed chow mein for about 30 seconds, separating the noodles and removing the excess flour. Set aside. Step 2 In large wok or pan, heat oil on medium-high and add green onions, cabbage and carrots. Stir-fry for about 2-4 minutes, or until the cabbage is wilted. Step 3 Increase the temperature to high and add the chow mein noodles and 1/2 cup of chicken broth. Cook stirring and tossing constantly for about 45 seconds and then add the remaining chicken broth. Cook for another 1-2 minutes or so or until all the liquid is dissolved. Step 4 Add the remaining ingredients, soy sauce, sesame oil and lo mein sauce. Continue to cook for another 2-4 minutes. Remove from heat and serve. Step 5 Variation: You can also choose at this point to crisp the bottom by spreading the noodles on the pan and cooking on high for about 1-2 minutes without moving or stirring the noodles. Flip over onto a plate and serve.

CHICKEN YAKISOBA

CHICKEN YAKISOBA

http://www.budgetbytes.com/2012/03/chicken-yakisoba/

I need to make these kind of meals more often.  My family really likes them and it is a great way to get in veggies.  Also added some leftover rice.  Next time I think it would be good with soba noodles (think they are called that).

• ½ head green cabbage $0.41
• 1 medium yellow onion $0.55
• 2 medium carrots $0.25
• 1 small crown broccoli $0.70
• 2 inches fresh ginger $0.52
• 1 large chicken breast $1.66
• 2 Tbsp vegetable oil $0.08
• 2 (3 oz.) packages ramen noodles
• seasoning packets discarded $0.50
• 1 tsp sesame oil  $0.19
• ¼ cup soy sauce $0.24
• ¼ cup worcestershire sauce $0.20
• 2 Tbsp ketchup $0.05
• (up to) 1 Tbsp sriracha hot sauce $0.26 - didn't add
• 1 Tbsp sugar $0.02

Instructions

1. Before you begin, prepare the meat and vegetables for stir frying. Peel the ginger with either a vegetable peeler or the side of a spoon and then grate it with a cheese grater. Peel and grate the carrots with a large holed cheese grater. Remove the core from the cabbage and cut into thin strips. Slice the onion into thin strips. Cut the broccoli into bite-sized pieces. Slice the chicken into thin strips.
2. Begin boiling a medium pot full of water for the noodles. Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the grated ginger, saute for about 30 seconds to one minute (its okay if it sticks to the pan but don’t let it burn). Add the chicken strips and cook until they are no longer pink (about five minutes).
3. Once the chicken is cooked through, add all of the vegetables. Stir and cook until wilted (about 5-10 minutes). Meanwhile, once the water boils, add the noodles and cook just until tender (2-3 minutes). Drain, return to the pot (with the heat turned off) and toss with the sesame oil to keep from sticking.
4. In a small bowl, combine the soy sauce, worcestershire sauce, ketchup, sriracha, and sugar. Use only ½ tsp of sriracha if you don’t want it spicy, use up to 1 Tbsp if you like it hot. Stir until the ketchup and sugar are dissolved. Pour the sauce into the skillet with the chicken and vegetables with the heat still on medium high. Add the noodles, stir to coat everything in the sauce, and heat through (just a few minutes).

QUICK CHICKEN NOODLE SOUP

QUICK CHICKEN NOODLE SOUP
This was so yummy and ready in about 15 minutes.  Kids had it with grilled cheese and I had a tuna sandwich.  Would also be good with a can of kidney or black beans.

2 quarts water - boil
add - 3 T Better than Boullin (low sodium)
(or just use chicken broth cube or from a can)

Add:
1/4-1/2 cup frozen peas
1/4-1/2 cup frozen corn
1 or 2 cans of chicken 

Add following veggies that have been washed/cut/cooked in microwave (don't drain the water - add to soup):
2-4 celery
3-4 carrots
head of broccoli

Add:
2 packages (NOT the seasoning packets) of Ramen noodles - any kind of pasta would be good too instead of Ramen noodles

cook until noodles are done

Enjoy! 

THAI COCONUT SOUP

QUICK AND EASY THAI COCONUT SOUP
http://www.ourbestbites.com/2012/03/quick-and-easy-thai-coconut-soup/


The kids weren't gaga over this but did eat it.  I sure liked it though (not sure about Scott he wasn't home for dinner this night).  And it is super easy to make.  We had with fish and homemade bread.

Easy Thai Coconut Soup
Recipe by Ourbestbites.com

Ingredients
1 teaspoon olive oil
1 1/2 tablespoon minced jalapeno pepper (doesn't add heat, just flavor)
1 1/2 tablespoon fresh minced ginger, or 1 ½ teaspoons ground dry ginger
2 14.5-ounce cans chicken broth
1 13.5 ounce can coconut milk or light coconut  milk (about 1 3/4 cups)
1/2 teaspoon kosher salt
2 packages ramen noodes (discard seasoning packet)
optional: ¾ cup sliced mushrooms
1 ½ tablespoon fresh lime juice
2 tablespoon chopped cilantro (didn't add)
1 cup diced or shredded cooked chicken
toppings:  additional chopped cilantro, sliced green onions, and lime wedges

Instructions
Heat medium sized pot to medium-high heat on stove top.  Add olive oil, jalapeno, and ginger (if using fresh.)  Cook for 1-2 minutes, stirring frequently, until jalapeno and ginger are softened and fragrant.  If using ground ginger, add now and stir.  Add chicken broth, coconut milk, and salt and increase heat to bring mixture to a boil.  Reduce to simmer and add noodles (note you will discard seasoning packet that comes with noodles.)  Simmer 3-5 minutes, until noodles are softened.  If using mushrooms, add them in the final 2-3 minutes of cooking the noodles.  Add chicken and simmer for about 30 seconds to heat through.  Remove pot from heat and stir in lime juice, chicken, and cilantro.   Ladle into serving bowls and garnish with additional chopped cilantro, green onions, and lime wedges if desired.  Serve immediately.  Serves 4-6.

Note:  This type of noodle absorbs liquid exceptionally fast, so you should serve the soup immediately.  If you know you need to keep the soup warm for a while before serving, wait to add the noodles until a few minutes before you’re ready to serve.

BROCCOLI SALAD

SUSAN'S BROCCOLI SALAD
Cowboy Cookbook pg. 37- dressing needs to be made 4 hours in advance

1 cup mayo
1/2 cup sugar
3 T red wine vinegar
2 bunches broccoli (or 1 bunch broccoli and 1 bunch cauliflower)
1/2 cup crumbled bacon
1/2 cup Cheddar cheese, cut into squares

At least 4 hours before mealtime, combine the first 3 ingredients to make dressing.  Combine the remaining ingredients.  Pour the dressing over the salad 30 minutes before serving.

- or -

Recipe from Sister Barnes (was used at Abagail's baby shower):
brocooli heads (she cut up really small)
Granny Smith or Fugi apples
Grapes (halved)
Dried Cranberries
Bacon - cooked and crumbled
Sunflower seeds - roasted and salted

Dressing:
White vinegar or lemon juice
Mayo
Sugar

BROCCOLI COLE SLAW (1/2 if making just for us)
Saw on Food Network - Paula's Home Cooking
We all really liked it. Next time I might try making the sauce the day before and adding to slaw then the next day when eating add the ramen noodles and slivered almonds so they would be crunchy. To me it got better each day.
2 (3 oz) Ramen Noodle - Oriental (other flavors would work too)
3/4 of a stick of butter
1/4 c. slivered almonds
2 bags (12 oz) broccoli slaw
1/4 c. sunflower seeds
Chopped green onions for garnish
DRESSING:
3/4 c. canola oil
1/4 c. brown sugar (white okay too)
1/4 c. apple cider vinegar
1 Ramen Noodle season packet

Crush Ramen Noodles. Melt butter in skillet over low/medium heat. Add crushed noodles and almonds to the skillet, stirring occassionally until brown (keep temp. low/med). Whisk together all the dressing ingredients. Place shredded broccoli into bowl and toss with the noodles, almonds and sunflower seeds. Pour dressing over salad and toss to coat. Garnish with chopped green onions.