Eat Drink and Blog » Lacey Bean

Everything Lo Mein (Except I used chicken!)

Lacey Bean — Thu, 09 Jul 2009 18:15:42 +0000

I’m participating in a blog challenge where you have to cook/bake one new recipe each week for 8 weeks, and each week has a theme. This past week’s theme was “Holiday” favorites. That’s open to major interpretation! I thought about holidays and tradition, and then I came up with genius! My family is jewish, and you know Jews get chinese food on Christmas!! So here you have Everything Lo Mein, courtesy of Rachael Ray:

Everything Lo Mein
Yields 4 servings

Ingredients
Sauce:
-3 rounded tablespoons hoisin sauce
-3 tablespoons dark soy, eyeball it
-3 tablespoons water, eyeball it
-2 teaspoons hot sauce, eyeball it

Everything Lo Mein:
-1 pound spaghetti
-Salt
-1/4 cup vegetable oil, divided
-2 large eggs, beaten
-3 chicken breast cutlets, thinly sliced into strips
-3 thin cut pork chops, thinly sliced into strips
-Black pepper
-2 teaspoons ground coriander
-2 inches fresh ginger, chopped or grated
-4 cloves garlic, finely chopped
-6 scallions, cut into 3-inch lengths then sliced lengthwise
-1/2 pound shiitake mushrooms, chopped
-1 red bell pepper, cut into quarters, seeded, then sliced
-1 small can sliced water chestnuts
-2 cups fresh bean sprouts, 4 generous handfuls or 1/2 pound shredded cabbage, your choice

Directions
1. Mix together sauce ingredients and reserve.

2. Bring pasta water to a boil, salt water and cook spaghetti to al dente.

3. While pasta cooks, heat a tablespoon of vegetable oil in a large, nonstick skillet over high heat. When oil ripples, add beaten eggs and scramble them to light golden brown, remove and reserve.

4. Season the meat with salt, pepper and coriander. Heat the remaining vegetable oil to a ripple, then add meat and stir-fry 4 minutes, push meat to the side and add ginger, garlic and veggies. Stir-fry veggies 2 minutes, then drain and add pasta and eggs back to skillet. Pour sauce over the spaghetti and toss to combine. Turn off pan. Toss 30 seconds and let the liquids absorb.

Since I don’t like pork, I only used chicken, but only about 3 cutlets. I also added in bamboo shoots and mini corns, and doubled the sauce in the end.

This recipe makes way more than the 4 servings it says. We still have leftovers from last week!

Also, make sure that your skillet is super large… mine was definitely not big enough!!

Enjoy!

Spaghetti Pie (Or, the best thing you will ever make, EVER!)

Lacey Bean — Mon, 15 Jun 2009 19:30:34 +0000

When I was living at home, there was one thing that my Dad would make for dinner that would make me run home, no matter where I was or what I was doing. So, when I moved out to live with my boyfriend (now fiance), I knew that I needed to steal the recipe and make it on my own. And I’m happy to say that it’s just as good!

Spaghetti Pie

Ingredients
- 6 ounces spaghetti
- 2 tablespoons butter or margarine
- 1/3 cup grated parmesan cheese
- 2 well beaten eggs
- 1 cup cottage cheese (8 ounces)
- 1 pound ground beef/pork sausage/turkey
- 1/2 cup chopped onion
- 1/4 cup chopped green pepper
- 1 8-ounce can (1 cup) tomatoes, cut up
- 1 6-ounce can tomato paste
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic salt (I didn’t have, so I threw in a little garlic, and a little salt)
- 1/2 cup shredded mozzarella cheese (2 ounces)

Directions:
1. Preheat oven to 350. Cook the spaghetti according to package directions; drain (should have about 3 cups spaghetti). Stir butter/margarine into hot spaghetti. Stir in parmesan cheese and eggs. Form into a “crust” in a buttered 10″ pie plate. (I don’t butter it and it’s fine.) Spread cottage cheese over bottom of spaghetti crust.

2. In skillet cook ground meat, onion and green pepper till vegetables are tender and meat is browned. Drain off excess fat. Sit in undrained tomatoes, tomato paste, sugar, oregano and garlic salt; heat through.

3. Turn meat mixture into spaghetti crust. Bake, uncovered, in 350 oven for 20 minutes. Sprinkle the mozzarella cheese on top, bake for 5 more minutes or until cheese melts.

Enjoy!!

Apple Bread

Lacey Bean — Wed, 10 Jun 2009 15:19:28 +0000

I borrowed this recipe from a friend’s blog, and it is SO delicious!!

Apple Bread:

Ingredients:
1 cup of oil
2 cups of sugar
4 eggs
3 cups of flour
1 tsp of baking soda
1 tsp of cinammon
1/2 tsp of salt
1 tsp of vanilla
3 cups of apples, pealed and chopped

Directions:
1. Combine ingredients in the order listed.
2. Pour into 2 greased loaf pans
3. Bake for 1 hour and 20 minutes at 325 degrees.

Enjoy!

Asian Pasta

Lacey Bean — Mon, 08 Jun 2009 23:42:13 +0000

I’ve made this dish a few times now, because 1 – it’s easy, and 2 – it gives you a ton of leftovers. I actually always double the recipe to ensure that I’ll have tons of leftovers!!!

I’ve also added green pepper and scallion to the recipe when I make it, for a little extra flavor and color. And in my world, you can never have enough cilantro.

(This picture is without the green pepper and scallions.)

INGREDIENTS

1 (8 ounce) package thin spaghetti
2 tablespoons sesame oil
1 dash soy sauce
1/2 teaspoon cayenne pepper
1 red bell pepper, julienned
1 bunch fresh cilantro leaves, finely chopped

DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water to cool.

Place pasta in a large bowl, and toss with the sesame oil, soy sauce, and cayenne pepper. Add the red bell pepper and cilantro and toss again until well mixed. Cover and refrigerate for one hour. Serve chilled.

Peanut Butter Chocolate Chip Muffins

Lacey Bean — Sat, 06 Jun 2009 16:43:24 +0000

There’s nothing that combines quite like peanut butter and chocolate. So when I saw this recipe for Peanut Butter Chocolate Chip muffins at Annie’s Eats, I was sold!

Ingredients:

2 ¼ cups all-purpose flour
2 tsp. baking powder
½ tsp. salt
2/3 cup brown sugar
6 tbsp. butter, melted and cooled
½ cup peanut butter
2 large eggs
1 cup milk
¾ cup chocolate chips

Directions:

Preheat oven to 375°. Line a muffin pan with 12 paper liners (or spray with non-stick spray).

In a medium bowl, whisk together the flour, baking powder, salt and brown sugar. Set aside.

In a large bowl, whisk together the melted butter, peanut butter, eggs and milk until smooth. Add in the flour mixture and stir until just combined. Stir in chocolate chips. Divide batter evenly between prepared muffin tins, filling each to the top.

Bake for 17-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes in the pan, then remove to a wire rack to cool completely.

These are great for breakfast, since they’re not too peanut buttery or rich. And if you want some extra peanut butter kick, I used those combo PB/chocolate chips. Mmm Mm!