Classic Chicken Lo Mein

Recipe courtesy of Jet Tila

https://www.foodnetwork.com/recipes/lo-mein-noodles-7114663

Ingredients

1/4 cup (60 ml) chicken stock
3 tablespoons (45 ml) oyster sauce
1 tablespoon (15 ml) soy sauce
1 teaspoon cornstarch
1 teaspoon sesame oil
3 tablespoons (45 ml) vegetable oil
4 teaspoons ginger, thin julienne
2 teaspoons (10 g) garlic, minced
1/2 pound (250 g) chicken breast or thigh, thin bite-sized slices
2 to 3 cups fresh egg noodles, such as pancit
1/2 carrot, julienned
1/4 pound (125 g) baby bok choy, bottoms removed, cut on bias
3 scallions, cut into 1/2-inch bias pieces 

Directions

1. For the sauce: Stir together the chicken stock, oyster sauce, soy sauce, cornstarch and sesame oil. Set aside.
2. For the noodles: Heat a pan to high and add the oil. Once you see wisps of white smoke, add the ginger and garlic and cook until light brown and fragrant, about 20 seconds. Stir in the chicken and cook until medium, about 1 minute. 
3. Add the noodles, carrots and bok choy to the pan and cook until tender, about 1 minute. 
4. Stir the sauce, pour into the pan and incorporate all ingredients well. 
5. Continue to cook until the chicken is cooked through and the sauce starts to bubble and thicken. Transfer to a serving platter, garnish with the scallions and serve immediately.

Casserole or Hotdish?

Casserole or Hotdish?

I didn't grow up on casseroles or as they say here in Minnesota, Hotdish. It was one of many nuances I've learned in my now 17 year here; cottage & cabin, pier and dock, keg & barrel, hassock & ottoman, the list goes on and on and on.  Bubler is a dead give away that my roots are in Wisconsin and I can't tell you how pleased I was when I heard my 11 year old,  born and raised here in the twin cities, ask where the bubler way....made mama proud!

At any rate, I've been cooking a lot over the past three months, I have two friends fighting cancer, both with kids and I wanted to help them out the best I could.  Since I posses no cure, work 50+ hours a week and feel like a chauffeur on nights and weekends the best way I can think to help them out is to cook or provide services like cleaning, laundry etc.....Food seemed to be the one thing they both could appreciate and accept without hesitation.  That worked out well for for all of us.

I had run out of ideas and asked H what she would like. In the midst of a 5 day chemo she had shared that her cravings during chemo turned to what else? Comfort food.  She wanted a hot dish.  I didn't know what to do. I don't do hot dish.  I started to read up on this Minnesota delicacy and decided a version of Shepard's pie was what I was going to tackle.  My research had listed Mac and Cheese, Chicken and Dumplings and Shepard's Pie as the top comfort dishes in this region.  Since I had already made the first two for my friends I decided the third was a must.  I made lots of changes to meet the needs of H, which was LOTS of vegetables and the rest is what I came up with.  I thought it tasted great.  Probably offensive to those whose Grandma made traditional Shepard's Pie so I apologize if you are offended, here is my version. Please keep in mind I was cooking for two families and it made two hearty 9x9 pans, cut in half if needed.

2 Lbs extra lean ground beef

2 Cups onions diced

3 large carrots, peeled and diced
1/2 Lb mushrooms, sliced
4 Garlic cloves, chopped
1 Cup fresh green beans, cut into 1" pieces
1 small yellow squash, cubed
10 asparagus, cut into 1" pieces
1/2 Cup peas
1/2 Cup corn
1Cup chicken stock

2T Flour
2t Worcestershire
2T tomato paste
1/2 t fresh pepper, ground
1 t salt
1/2 t thyme

Start by making your favorite type of mashed potato for the topping.  For this particular day I used reds and added a touch of Parmesan. While potatoes are boiling start the filling.

Saute onions, mushrooms and carrots in a bit of heated oil, once they start to cook down add the garlic and cook for another few minutes.  Add the beef, salt, and pepper and cook until brown.  Tilt saute pan and spoon out all but one or two Tablespoons of fat.  Add green beans, squash and asparagus and cook for two or three minutes.  Sprinkle two Tablespoons of flour over mixture and toss until coated.  Add tomato paste, stock, Worcestershire, thyme and mix well.  Once reduced, 10 minutes or so, stir in peas and corn.

Spread evenly into an 11x7 pan, topping with the mashed potatoes of your choice. I like to use a pastry bag and make florets of pattern.  Bake at 350 for 25-35 minutes if mixture is hot.  If making ahead, plan for an hour.

Sunday Stroganoff - A request from G

It's Sunday.....the day of rest........LOL

I learned a little about myself this week, I'm too old to stay up until 3am, three days in a row.  A four day girls weekend was just what my soul needed; time to regroup without judgement or care, I came home whole again ready to face the world head-on for another 6 months before the next getaway.  It's 7 days later and I am just now starting to feel like myself again, I guess it's true, no rest for the wicked.

Anyhow, it's Sunday the day I cherish. The day I know the four of us will be together at the dinner table talking about the week to come.  The day I make a meal that takes more than 30 minute, may contain butter or cream or some other ingredient we try to avoid most days. 

 I always ask for requests and more often than not get none, leaving me perusing my collection of books or the Internet for ideas.  Today was different! G requested beef strogenoff. I don't think I've made that in more than a decade... I'm not a fan of white food of any kind.   I didn't care, I was ecstatic someone had a suggestion, any suggestion, so off to the store I went.  After making a batch of healthy pumpkin muffins which turned out pretty darn bad, I turned my attention to dinner.  Here is how it went.  Overall pretty darn tasty.  I expected lots of leftovers but as I worked on the dishes, which should have been done by the kids but weren't as they were sent to their rooms for being so obnoxious I just couldn't take it anymore, G kept eating and eating until there was only a small amount left, so much for a second meal for four.  Enjoy!

Beef Stroganoff

1.5 Lbs tenderloin

1LB Mushrooms sliced thin - I like to use a mixed variety

1 small onion chopped
2 t Flour
3 T Butter
1/2 C Beef broth
1/2 C Cream
1 C Sour Cream
1.5 T Dijon

2 T Chopped, fresh parley
Egg Noodles
Salt and pepper to taste

1. Cut tenderloin into strips approx 1 x 1/4 inch
2. Salt and pepper
3. Sear in batches and set aside on plate
4. Saute onions and mushrooms in butter until soft, 15 minutes
5. Add flour and sit until Incorporated
6. While sauteing in step 4, combine cream, sour cream, Dijon and broth in a separate bowl
7. Add liquids to pan, turn heat down to a simmer and stir until it thickens
8. Add meat and keep on low until meat it warmed
9. Stir in parsley
10. Taste, adding salt and pepper as needed
11. Serve over egg noodles
    
    

It's January and I'm cold!

Pot Roast that warms the Soul

We have had the warmest winter I can remember and while the thermostat reads 12 degrees with no wind, I just can't seem to get warm.  It is one of those VERY rare Saturdays where I have an entire afternoon off from normal weekend activities and I find myself wanting to cook.  I want to cook something that will warm my soul and comfort my family during these long, dark winter days.  I'm thinking comfort food but not sure what so I warm up the car and head to the store. After milling around and not finding anything jump out at me, I see a bunker with Black Angus Chuck Roast.  Buy one and get the carrots, onions and potatoes for free.  Not able to decide on anything else I decided to go with the bargain and make Pot Roast.

Like many foods, I make pot roast maybe once a year at most. It's certainly not healthy for you and you need to be at home for a  length  of time I seldom have.  I guess today is the day.  I never really make it exactly the same way but today is the day I keep true to my commitment and document.  Here is goes....

4 Lb Chuck Roast (Approx)
1 Lb carrots, peeled and cut into 1-2" pieces
2 stalks of celery cut in half
2 large onions
1.5 Cups Red Wine - Pick something you enjoy

1.5 Cups Beef Stock

28 oz. diced tomatoes

3 Large Garlic Cloves

2 stems fresh Rosemary

4 stems fresh thyme

2-3 Bay Leaves

Olive Oil

Salt

Pepper

1. Pat Dry and season all side of the beef with Salt and pepper. 
2. In a large Dutch oven heat a tablespoon or two of oil over fairly high heat. 
3. Brown ALL sides.
4. Pour in the tomatoes, stock and wine
5. Scatter the vegetables and herbs around the pot roast,(Season them with salt and pepper.
6. Cover the pot tightly and put in the oven at 325 for 2.5-3 hours.  Every 30 minutes or so base the roast.
7. Once fork tender it is ready.
8. Remove Celery and throw away
9. Ladle the juices with tomato, onion and herbs into a blender and puree until a nice thick sauce is formed. (Leave the carrots and beef covered)
10. Slice beef into service sizes, cover with some sauce and carrots
11. Serve over Yukon Gold mash potatoes



Sear to a brown crust

 

Additional ingredients added and ready for the oven

 

After 3.5 Hours at 325

 





Before Puree

 After Puree



Dinner is Served!



Starve a Cold and Feed a Fever, But What About an Ankle Replacement?

Chicken Cacciatore

A good friend's dad had an ankle replacement, so of course I was compelled to cook. I don't know why I am the way I am but if someone is sick, has surgery or dies I feel a tug telling me to cook. Perhaps it is etiquette, maybe my mom instilled this behavior in me growing up or maybe its all I know to do. My friend has said on numerous occasions, "Food is Love" and I believe there is some truth to that. As a mother, when your child eats you feel good inside, when you entertain and people enjoy what you served it is selfishly rewarding. Perhaps I do it selfishly.....wow a means to an end. HHHmmmm, I'll have to ponder that one.

Anyhow..........this morning the thermometer read -4, chilly; so I'm thinking comfort food would be good. I've decided that Chicken Cacciatore with rice instead of pasta would be a comforting dish and I'll make it a little spicy to warm him up on the inside.

3 Large Peppers (I like to use assorted colors)

1 Whole Chicken or 6 boneless, skinless chicken breasts

Flour, Garlic Powder, Salt, Pepper, Oregano

1 Egg

Milk

6 Garlic Cloves

1 good size onion

42 oz Whole Tomatoes

1/2 Lemon sliced paper thin

3 anchovy fillets

1 T capers

1 t red pepper flakes (use less if you do not like spicy)

1/2 bunch fresh basil

1 Cup white white (Dry)

1. Take Chicken, (Whole cut up or breasts butterflied) and dredge in flour, egg wash and flour again. For this recipe I measured 2 Cups flour, lots of salt and Pepper, 2T garlic powder and 1 T dried oregano. Egg wash was 1 egg and 1.5 Cups milk mixed together. Set aside.
2. Take 3 peppers and prepare by charring on gas stove top or broiling. Once charred let sit in paper bag a while, once cooled peel and chop into 1" pieces.
3. In large saute pan, pour 2 T or so of olive oil and add 1 whole onion sliced thin, 6 garlic cloves quartered and saute for approx 5 minutes.
4. Add tomatoes, (I use who tomatoes and chop them) red pepper flakes, lemon slices, basil, Capers and Anchovies (I know you want to skip these but don't, they melt and you will never know they are there. Trust me, I hate them and it isn't the same without them)
5. Add Wine
6. Saute for 20-30 minutes.
7. Brown the chicken pieces on both sides, do this in batches so pan isn't crowded.
8. Add pieces as they are browned
9. Turn to low and saute for 20-30 minutes.
   

Matzo Balls and Meatballs - Is the debate the same?

In the Jewish community there is great debate over matzo balls.

Perspective #1 - small, dense and golf ball like - my dad, aunt, brother and cousin B are in this camp.
Perspective #2 - Light, fluffy and baseball size - my mom, G and I camp here.

While making spaghetti and meatballs last week, per request of my daughter's friend, I started to wonder if Italian families had the same conversations/debates over meatballs. Does the same amount of sarcasm and venom rear its head on holidays in Italian homes? I am an American of Lithuanian decent and and my husband of German so we weren't able to answer the question in-house. I plan pursue this - are soft meatballs superior to hard??

Anyhow, I usually make meatballs with basil and sun dried tomatoes but felt like trying something new, something simple, something light and fluffy. Not knowing where to go I turned to Ina, after all, she cooks, clean, simple food. Sure enough.... I found a recipe that seemed too simple but what the hell, I decided to give it a try. I loved them and the funniest part of all is they were light and fluffy, not hard like my usual ones. Go figure! Everyone really enjoyed the meatballs with my red sauce, I will definitely make these again! And....there was plenty left to freeze, so a few weeks from now we can enjoy them again without the hassle of making them.

Ina's Meatballs

(I used all beef because no matter how many times I try ground pork I can't stand it!)

1/2 LB Ground Pork

1/2 LB Ground Beef

1 Cup fresh white bread crumbs

1/4 Cup dry bread crumbs
2 T chopped flat leaf parsley
1/2 Cup Parmesan cheese, grated

2 t kosher salt (I thought this was a little much)

1/2 t pepper

1/4 t nutmeg

1 egg

Vegetable Oil

Olive Oil

Add all ingredients in a bowl with 3/4 Cup warm water. GENTLY mix with fork and shape into 2" balls. Add equal parts vegetable oil and olive oil and brown on all sides. Don't over crowd.
Once browned, I add to the sauce and finish cooking in the sauce.

I usually make marinara sauce but per the request of our guest I made meat sauce, yes, even though I was having meatballs they wanted meat sauce, Gotta love carnivores! I simply added 1/2 LB ground beef and 1/2 LB hot Italian sausage.

In the fall I buy a few bushels of Roma tomatoes. I bring them home, wash them and then slow roast them with onions, garlic, olive oil and kosher salt until they collapse. I freeze quart size bags of them, some whole, some pureed, and use all winter when I make sauce, chili etc....

Spaghetti Sauce

1 good size sweet onion

4 cloves garlic, chopped

1 t hot pepper flakes

1 qt. tomatoes (You can use a combination of crushed and sauce)

1 t sugar

1/2 Cup Parmesan cheese

handful basil

salt

pepper

Saute onion in olive oil adding garlic and pepper flakes after a few minutes. Add tomato, sugar and Parmesan cooking 15 minutes on low. Add basil at the last minute and serve. Tastes like summer all winter long!

Basic Risotto

Creamy, warm, and delicious as either a side dish or as a main course. I prefer to add mushrooms and other delicious ingredients but tonight both kids are here and we are having a very flavorful protein so this more simple version is perfect. Quality ingredients are key to a good risotto so don't skimp on the cheese, stock or wine! I love to add left over shrimp or chicken to the remaining risotto, it carries to goodness through to another day.

4 cups chicken stock

2 T butter

1/2 large onion, chopped

1 garlic clove, chopped

1 1/2 cups arborio

1/2 cup dry white wine

3/4 cup freshly grated Parmesan

1/2 t salt

1/4 t pepper

1/2 cup frozen peas, thawed

2 T parsley, chopped

1. Warm stock in pot, cover and keep on low.
2. Melt 1.5 T butter and saute onion adding garlic after a few minutes. Cook until tender.
3. Add rice, stir to coat.
4. Add wine until evaporated.
5. Add 1/2 cup stock and stir until absorbed.
6. Continuously stirring add 1/2 cup broth at a time until absorbed then another 1/2 cup etc.. until all stock is used.
7. Remove from heat.
8. Stir in peas, parsley, remaining butter, salt, pepper and 1/2 cup cheese.
9. Serve immediately with a sprinkle of remaining cheese on top

Spicy Shrimp

This is one of my all time favorites. G and I have been making it for well over a decade, not sure how it evolved but I do know this is the single most requested recipe I have. It is saved in email and on multiple scraps of paper, I am put into panic mode more than once a year when I can't find it believing our email purge process has got the better of me. The paper I am copying from has been well loved, covered with stains, scribbles and a phone number in the 513 area code. Goodbye my friend - off you go into Cyber space.


1 Pound Shrimp -I like 16-24 ct.
2 scallions
2 T Peanut Oil
1 T Ketchup
1 T Tabasco
1 T Soy
2 t fresh ginger, minced
1 t sugar
1 garlic clove, minced
1/2 t salt
1/2 t ground cayenne

1. Chop the white part of the scallion and mix with all ingredients.
2. Add shrimp and marinade 2-3 hours
3. Skewer
4. GRILL, not an indoor grill, not broil or bake. Charcoal preferred!
5. Sprinkle remaining scallion (Chopped) over de-skewered shrimp

Leftovers are great in salad but there are seldom any left. Great for parties!