Teriyaki Chicken and Mushroom Lo Mein

Pin It

 

Noodles, veggies, and leftover roast chicken all in one bowl? This is my kind of jam! Not only is this dish packed with flavor, but it is also easy on the wallet.  

When reading the recipe, you might think that 3/4 cup of soy sauce is too much.  Trust me, it is not. It is the main seasoning agent, so salt is not needed in this recipe,  but make sure that you use low-sodium soy sauce.  The soy sauce is the base of the "sauce" that, once cooked until thick, is divided in half.  Half of the sauce is mixed with water for the noodles to bathe in, and the other half of the sauce is used to toss all of the goodness together. Yum!

The original recipe called for a 1-pound bag of coleslaw mix, but I am not a fan. There is something off-putting to me in the color and smell. So, I take a few extra minutes to shred some cabbage on a mandoline. Having said that, feel free to use the coleslaw mix if you are short on time. The carrots, however, I do buy pre-shredded 😊. I also like to add mushrooms for a savory umami flavor that helps balance the sweetness of the added sugar.  Choose which ones you prefer.  I have used white, Baby Bella, and Shiitake with great reviews.  (Still short on time? Buy them pre-sliced.) I sauté the mushrooms with white and light green parts of the scallions and season them with sesame oil for another layer of flavor. 

Garnish the Lo Mein with slices of scallion greens and toasted sesame seeds (optional, but good). Then hit it with some Sambal Oelek for a "fake-out take-out" meal! Happy cooking!

Chicken and Rice Soup with Shiitake Mushrooms, Ginger and Scallions

Pin It

I have shared my Roast Chicken, the Quick Chicken Stock and now, I give you the holy grail of chicken soup!! I kid you not. This bowl has a little bit of everything to provide comfort at anytime of the year and cold-fighting remedies which is perfect for this "sniffly-snuffy-I don't feel so good" time of year. So let's have a chat because I don't think you can see all the goodness in this photo.

There are onions (yellow and scallion), mushrooms, ginger, garlic, chicken stock, soy sauce (low-sodium), chicken, rice and cilantro.  Ok, so what? Well, that means there are plenty of antioxidant and anti-inflammatory properties going on that help with digestion and fight bad things in your body. There is also fiber and protein. And if you really have the tummy troubles, there is sodium from the stock (or broth) and soy sauce (just a little and it's low-sodium) which our bodies need to retain fluids if we are losing them.  Did you know that soy sauce is also anti-allergenic? Serve it warm and steamy and those vitamin and mineral enriched vapors will help clear those clogged airways.  If you really want to take home remedy to the next level (that is if your tummy is in good shape), be daring and add a bit of Sambal Oelek. That hot Thai chili garlic paste will clear up just about anything!

Let's move on to Make it for you, make it your own. (Maybe I should include that kind of paragraph in each post🤔). First, you'll see it quite frequently in my recipes that if vegetable or canola oil is called for, I usually substitute with Safflower oil because it is high in antioxidants and vitamin E. Next, the original recipe called for four ounces of Shiitake mushrooms, but I can find a five ounce container at my local store that is pre-sliced. Who wants to pay more for stems that you are not going to use? I added garlic because I love it and it's good for you. I also added the soy sauce because I wanted to enhance a bit more of that umami flavor that the mushrooms were providing. The rice was in the original recipe, but I think you could sub it for some broken noodles, like soba noodles, or you can just leave the healthy starch out all together, but it does provide some body. The Sambal Oelek was also my addition, but I kind of have an iron stomach and will put some sort  of heat in just about anything. Ok, not Cheerios😉. Lastly, If you are one of those individuals who thinks cilantro tastes like soap or you just don't care for it, just omit it.

I hope this recipe finds you all healthy and well with strength to get in the kitchen to make this soup! If you are under the weather, pass this recipe on to a neighbor, friend or loved one as a "get well soon" hint. 

Sunday Dinner

Pin It

 Antipasto Mushrooms

Spuma di Tonno

Sunday Sugo

Country Bread

Cannoli Tart

I'm not that thrilled about heading down south on I-65 again tomorrow morning (it's such a blah stretch of road). But, I am super excited to get my boots to Nashville for a couple of days! Scotty McCreery at the Grand Ole Opry-- here I come🤠!!

Since I am busy packing (not to mention taking pictures and blogging today), I needed a Sunday dinner menu that could be mostly made in advance.  I've already shared the recipes for Spuma di Tonno, Sunday Sugo, and the Country Bread (links are above).  Like the glazed carrots, I have lost count how many times I have had marinated Antipasto Mushrooms on an "Italian" menu.  So, it's time they, too, have their own little page in my recipe caché (and I've never made the tart before).

It might seem odd that the mushrooms are boiled for a few minutes, but this ensures that they are  cooked to retain their moisture before marinating in a bath of savory flavors like, vinegar, olive oil, garlic, shallot, thyme and oregano.  Kick up the flavor with a dash of crushed red pepper and...💥flavor explosion!  But don't relegate these mushrooms to the usual antipasto platter.  You can use them in salads, sliced in a gourmet grilled cheese sandwich, topped on a juicy burger, or just a little something extra on the side-- which is how we are enjoying them tonight.  Happy Sunday!

Blanquette de Veau

Pin It

Before I begin, I must correct myself.  When I posted about our Sunday dinner this past week, I spoke about the "lightness" in the meal.  It sounded as if I meant light in flavor.  But after one bite, it was clear that this dish was only "light" in one way and that was the color.  When one cooks a recipe once or twice over the course of a couple of years, the remembrance of that dish can sometimes fade.  Having said that, this dish will have a permanent flavor fixture in my mind, mouth and belly from now on.

Blanquette de Veau is a classic French stew of veal, onions and mushrooms (see it's light-- in color☺). It is simmered in a simple flavored sauce that is enriched with egg yolks and cream (there goes the lightness).  However, the lemon juice that helps finish the sauce does provide a bright, fresh flavor that keeps it from being overly heavy and rich.  With the addition of mushroom and onions, there is not much need of another vegetable, but I do like to serve it with glazed carrots, a side of potatoes, or a simple salad.  All you really need, though, is a good chunk of bread to sop up every bit of that delectable sauce.  I kid you not, this sauce makes shoe leather taste good!

As far as the recipe itself, you'll note that it calls for blanching the veal stew meat in water first.  Not a common cooking practice, but it is important.  Why?  When veal is simmered, it releases quite a bit of cooking "scum" that you will want to discard.  The rest of the recipe is just steps, all of which can be done in advance like most stews.  But when reheating, note that this is a delicate stew and you do not want it to even come to a simmer.  Otherwise the egg yolk liaison will curdle and the sauce will break.  You might think that such a low and slow, step-by-step cooking process isn't worth the wait but trust me,  it is.  Enjoying a glass of wine helps pass the time☺.

Sunday Dinner one year ago

Sunday Dinner two years ago