What's cookin'? - Asian Noodle Dinner

I recently found a recipe that sounded sooo good- I knew that I had to try it! It was for Asian Noodles with Snow Peas and Mushrooms.

Here's the link to the original recipe:

http://lovegrowswild.com/2014/03/asian-noodles-with-snow-peas-and-mushrooms/#more-2539

I knew that if I served this as a meatless meal, as it was intended, my boys would not be happy! 

Occasionally trying to prepare meatless meals in an effort to be healthier, I'm often reminded of the old Wendy's television commercial:

http://youtu.be/Ug75diEyiA0

(Where's the beef?) .... except that that's my two growing teenage boys saying that!

So, I changed it up a bit and added beef. My thought was that beef would be the perfect compliment to the mushrooms and the brown sauce.

I was right! (thank goodness!) We loved it! I think you could just as easily add chicken or pork, though.

This recipe was a homerun!

In addition to adding beef, I also doubled up on the sauce.

If you prefer a meatless meal, follow the link above to the original recipe. Or, you can follow my version with added meat and double the sauce.

Whatever you do, do not substitute a different kind of oil for the sesame oil. It's a must! It adds a nutty, Asian flavor to the meal. You can find it in the Asian food section of your supermarket.

Ingredients:

One box fettuccine

Snow peas (about 40), cut in half

8 ounces fresh mushrooms, sliced

2 green onions, sliced 

2T olive oil

Thin-cut beef (I used 1 lb. sirloin, but flank steak would be good too!)

2T sesame oil

1T sesame seeds

1/2c soy sauce

1/2c honey

2t hot sauce

1/2c chicken broth

2T cornstarch

2T water

* In a small bowl combine soy sauce, chicken broth, honey and hot sauce. Stir, set aside.

* In a medium sauce pot bring 1c water to a low, rolling boil. Add snow peas and cook 3 to 5 minutes, until crisp-tender. Drain, and set aside.

* Cook fettuccine in a large pot of boiling water according to directions on box.

* (While waiting for pasta water to boil) slice beef into thin strips. Heat olive oil in large skillet. Add beef and brown over medium-high heat.

* Add sesame oil to beef and heat. Add green onions, sesame seeds and mushrooms. Cook, stirring often, until mushrooms soften and beef is cooked through (about five minutes).

* Stir in brown sauce. Cook another 3 to 5 minutes, until heated through.

* Mix cornstarch and water in a small bowl until smooth. Stir into brown sauce to thicken. Heat through (about one minute).

* Drain pasta. Toss with mushroom/beef sauce and peas. Serve.

It was delicious, not to mention easy and fast to make!

 I really think that if you just take 10 minutes time to slice the beef and veggies and/or mix the sauce ahead of time, it just makes preparation easier.

My final thoughts on this dish... after tasting this, don't you think that some crushed peanuts would taste great sprinkled on top? Very Thai!

What's Cookin'? - Side Dishes, Side Dishes and More Side Dishes!

 Holy cow!

I've been so busy stamping lately that I haven't really posted any food! 

This blog is, after all, called "A Few of My Favorite Things", which includes stamping and cooking! 

But, since my last food post (on the 5th of May) I have had two stamp clubs, a 2/5/15 class, and I have been very busy making my oldest son's graduation announcements.

Oh, I haven't stopped cooking! I just went on a food-posting hiatus! So, it is my intention to do a few recipes tonight and one every day of this week, since I do not have any stamping events scheduled. (Next week I have another punch class so I will be sure to show off what I have created!)

By the way, that is the new Circle Personalized stamp from Stampin' Up! You can get it made to say anything you want! As you can see, I had it made with his name, school and "Class of 2014". 

You can view the stamp info online by visiting my website. Click "shop" in the upper right-hand corner:

http://www.stampinup.net/esuite/home/dandyspandy/

Until I post pics from the next punch class (May 28) - I hope you are hungry, because I have a lot to share! My iPhone is inundated with pictures of food! I have to blog so I can delete them and free up some space!

My post tonight will be on side dishes. That way I can squeeze several recipe ideas into one post.

Of course we enjoy (or, at least my husband and I do) the regular side dish of vegetables - steamed, roasted, baked - you name it, I'll make it!  Sometimes it's quinoa, rice, potatoes ...Tonight I will share with you some of the sides that I have made recently. A couple are simple and  a couple are indulgent, with fattening  ingredients.

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Pineapple stuffing

This recipe was shared with me years ago when I was teaching at Dover Area High School. My friend Tori E. made it for a school potluck and I fell in love with it! She was gracious enough to give me her family recipe. Since then I have made it dozens of times - a couple of those times it was Easter, since it pairs especially well with ham!

•1/2c butter

•1/2c sugar

•4 eggs

•one 20 oz. can crushed pineapple (use juice, too!)

•3 c bread cubes

* Cream butter and sugar

* add eggs, mix well

* add pineapple and bread cubes, mix 

* pour into a greased 2 quart casserole,

  Bake 350° for 30 to 45 minutes or until liquid is absorbed and top is golden brown

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Roasted Carrots and Parsnips with Rosemary

It is just as the name implies!

This idea was given to me by my friend Marcia B. I think I make it a little differently than she does only because I misunderstood what she told me in the first place! Regardless, it is fabulous and we love it! 

Until I made this I had never even tasted a parsnip. Now this has become a staple in my arsenal of vegetable dishes.  If you've never had a parsnip, look in the produce section of the supermarket for what looks like a white carrot. My store sells them in convenient bags.

 I love roasting vegetables; it brings out their  sweetness as the sugars rise to the surface and become caramelized.

•Cut carrots and parsnips into "sticks".

•Toss parsnips and carrots with olive oil and kosher salt. (You decide on the amount of vegetables you need)

•Add fresh sprigs of rosemary throughout.

•Roast on 450° for about 20 minutes until soft and caramelized (brown).

Trust me you're going to love it! You'll never pass up a parsnip in the produce section again!

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"Beans and Greens"

This is an old Italian "standby".

I use broccoli rabe (rapini) and cannellini beans. But I bet that you could choose any combo!

•Rinse your greens and remove any tough stems.

• Sauté  in a frying pan with a little olive oil and a some minced garlic. (Sometimes I add 2 tablespoons of butter as well, as I do for a lot of my sautéed Italian vegetables)

• add one can drained cannellini beans

• add 1/2 cup chicken broth

• sook until liquid is absorbed and beans are heated through

• season with salt and pepper as desired

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Broccoli Stirfry with Garlic and Mushrooms

I think my mom invented this one! She's one hell of a cook! 

This has become a beloved dish over the years - even from my boys like it, and they normally don't eat broccoli!

You will need:

• one head broccoli cut into florets, stem cut into 1 inch pieces

• 8 ounces fresh mushrooms, sliced

• 2 - 4 cloves of garlic, sliced thin

• 2T olive oil

• 2T butter

• salt, to taste

*Sauté  all in a frying pan on medium-high heat. I do the broccoli first,then add the garlic and the mushrooms, because they take less time to cook.

*Cook until broccoli is soft. Add salt last to taste.

Lately I have been adding about 1T of sesame oil too, for extra flavor. I love the nutty, roasted flavor that sesame oil adds! It seems to give it even more depth.

Enjoy!