My daughter told me her favorite meal is now chow mein so I thought I would give the homemade version a try. I looked through my Jamie Oliver Food Revolution cookbook and sure enough he had a healthy version of chow mein. She liked this dish so much that she asked me to make it every night…success! I changed a few things to our liking from the original recipe. Also, you can omit the chicken for a vegetarian version.
Recipe found in Jamie’s Food Revolution cookbook.
- • 1 thumb-sized piece of fresh root ginger
• 2 cloves of garlic
• ½–1 fresh yellow chilli, to your taste
• 1 large skinless chicken breast
• Sea salt and freshly ground black pepper
• Small bunch of fresh cilantro
- • Peanut oil
• 1 heaped teaspoon cornflour
• 2–3 tablespoons soy sauce
- 2 scallions
- 1 baby bok choy
- 4 shiitake mushrooms (optional)
- 4 ounces chow mein noodles
- 1 lime
- 1 8 ounce can of water chestnuts (i omitted this because I don’t like water chestnuts)
Put a large pan of water on to boil. Peel and finely slice the ginger and garlic. Finely slice the chili. Slice the chicken into finger-sized strips and lightly season with salt and pepper. Cut the ends off your onions and finely slice. Pick the cilantro leaves and put to one side, and finely chop the stalks. Halve the bok choy length ways. If adding the mushrooms, either tear into pieces or leave whole.
Preheat a wok or large frying pan on a high heat and once it’s very, very hot add a good lug of peanut oil and swirl it around. Stir in the chicken strips and cook for a couple of minutes, until the chicken browns slightly. Add the ginger, garlic, chilli, cilantro stalks, mushrooms (if using) and half the onions. Stir-fry for 30 seconds, keeping everything moving round the wok quickly. Add your noodles and bok choy to the boiling water and cook for 2 to 3 minutes, no longer. Meanwhile, add the cornflour, water chestnuts and their water to the wok and give it another good shake to make sure nothing sticks to the bottom. Remove from the heat and stir in 2 tablespoons of soy sauce.
Halve the lime, squeeze the juice of one half into the pan and mix well
Drain the noodles and bok choy in a colander over a bowl, reserving a little of the cooking water.
Stir in the noodles and bok choy with a little of the cooking water to loosen if necessary, and mix well.
Have a taste and season with more soy sauce if needed.
Use tongs to divide everything between two bowls or plates, or to lift on to one large serving platter. Spoon any juices over the top and sprinkle with cilantro leaves.
Serve with lime wedges.
I was looking for a marinade for the boneless, skinless, chicken thighs that I wanted to BBQ later. I came across this one on Allrecipes.com I did not have the smoke flavoring or sesame seeds and my son dislikes teriyaki sauce so I omitted all three ingredients. Also, I used olive oil instead of canola oil. The children devoured the chicken and my son’s friend, who joined us for dinner, asked me to let him know the next time I am making these so he can join us again. It was a hit.
- 2 TBS Worcestershire sauce
- 2 TBS low sodium soy sauce
- 2 TBS teriyaki sauce
- 1 tsp liquid smoke flavoring
- 1 TBS molasses
- 1 TBS sesame seeds
- 1 TBS brown sugar
- 1 tsp paprika
- 1/2 tsp garlic salt
- 1/4 tsp garlic pepper
- 2 tsp minced garlic
- 1/4 cup canola oil
- 8 skinless, boneless chicken thighs
Mix together Worcestershire sauce, soy sauce, teriyaki sauce, liquid smoke, and molasses in a resealable plastic bag until the molasses has dissolved. Add sesame seeds, brown sugar, paprika, garlic salt, garlic pepper, minced garlic, and canola oil; mix well. Coat chicken thighs with the marinade, seal, and marinate for 4 hours in the refrigerator, redistributing the chicken in the marinade occasionally.
Preheat an outdoor grill for medium heat.
Remove chicken from marinade and shake off excess. Grill on preheated grill until the chicken has reached an internal temperature of 165 degrees F (75 degrees C), and is firm and opaque, about 12 minutes per side. Discard any remaining marinade.
I use to BBQ ribs so tender, I never needed to bake in the oven or boil to start, the good old days. For some reason, lately, all my ribs are turning out dry. So I tried this recipe found in the July 2012 issue of Bon Appetit and damn! They are tender and good. I have tweaked the recipe to give you the option of cooking the entire dish in the oven. Give this recipe a try.
- 2 1/2 tbsp kosher salt
- 1 TBS dry mustard
- 1 TBS paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp freshly ground black pepper
- 8 lb baby back pork ribs (Okay, I admit, I did not make this many ribs, make enough for however many people you are feeding)
- low salt chicken broth
- 1 1/2 cups store bought or homemade BBQ sauce
Preheat oven to 350 degree. Combine first 5 ingredients in a small bowl. Place each rack of ribs on a double layer of foil. Sprinkle rub all over ribs. Wrap racks individually and divide between 2 baking sheets.
Bake ribs until tender but not falling apart, about 2 hours. Carefully unwrap and pour juices into bowl, reserve. Let ribs cool completely.
If you want to get that BBQ flavor, build a medium hot fire in a charcoal grill. Otherwise, set oven to broil and continue. Add broth to rib juices to make 1 1/2 cup. Whisk in BBQ sauce to blend. Grill ribs with direct heat, basting with BBQ sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7-10 minutes. Serve with additional BBQ sauce.
This is my boyfriends’s lasagna recipe and it is super cheesy and delicious. He changes it up each time but this is the basic recipe. The difference from many lasagna recipes is that you slice, not shred, the cheese. Also, you add Monterey jack into the mix and there is lots of cheese.
- 1 pound ground beef
- 1/2 yellow and 1/2 red onion, chopped
- 2 tablespoons olive oil
- 2 jars of your fav spaghetti sauce or make it homemade
- 1 pound mozzarella cheese, sliced
- 1 pound Monterey jack cheese, sliced
- 1 pound part-skim ricotta
- 1 small can black, pitted, olives, sliced
- Italian seasoning
- 1 pnd lasagna noodles
Heat oven to 400 degrees. Heat olive oil and sauté onion until tender in large sauté pan. Add ground beef with salt, pepper, and Italian seasoning. Cook until browned. Dispose of grease and add spaghetti sauce. Meanwhile, boil noodles as directed on package. Mix ricotta cheese with olives and season to taste. Layer the lasagna by starting with sauce, noodles, a layer or ricotta mixture, noodles, sauce, mozzarella cheese slices, noodles, sauce, Monterey jack cheese slices, noodles, sauce…..until lasagna is complete.
Cover with tin foil and bake for 30 minutes, uncover and bake for another 25 minutes.