Showing posts sorted by date for query cabbage. Sort by relevance Show all posts
Showing posts sorted by date for query cabbage. Sort by relevance Show all posts
I have been craving Chinese food for weeks and weeks now. I could probably just take myself to a Chinese restaurant if I wanted to, but to be honest the food at the restaurant here in town is the pits. The best one is in the next town over and when I think about driving all the way there, I end up just eating whatever I have in the house.
Sometimes I do go with my father and his friends for a Chinese meal, but that is a very rare occurrence. I am not one to go out and eat all by myself. Where is the fun in that.
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It's not often that our local grocery store has flank steak for sale. When my sister and I were there yesterday we spied to packages of it. I snapped up one and she snapped up the other.
And then I headed to the produce aisle to pick up some broccoli so I could make myself a stir fry for my supper.
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I love, Love, LOVE Beef and Broccoli. It is one of my favorite Chinese dishes. I had spied a tasty looking Mongolian Beef & Broccoli recipe the other day however, and I wanted to try that.
I have adapted this recipe for Mongolian Beef & Broccoli with noodles from one I found on a page called Creme de la Crumb. The original recipe was sized for four people. I small batched it to feed only two.
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I chose that recipe because I happened to have all of the ingredients needed in my larder. I keep a whole shelf on the door of my refrigerator stocked with ingredients to make Chinese food.
I also love any Chinese dish that contains noodles. One thing I used to love ordering when I lived in the UK was the Singapore noodles with vermicelli.
My husband hated it because he didn't like noodles, but oh well, more for me!
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WHAT YOU NEED TO MAKE MONGOLIAN BEEF & BROCCOLI WITH NOODLES
It looks like a long list, but really once you have gathered all of the components, this is a dish that goes together in a flash!
- 1/3 cup (80ml) soy sauce
- 1/4 cup (60ml) water
- 1/4 cup (50g) soft light brown sugar
- 1 tsp. minced garlic
- 1/2 tsp. sriracha sauce
- 1 TBS hoisin sauce
- 1 TBS rice wine vinegar
- 1 1/2 TBS cold water + 1 tsp. corn starch (corn flour)
- 1 cup broccoli florets
- 1 TBS light olive oil
- 3/4 lb. (340g) stir fry beef - or very thin sliced steak
- 1 package ramen noodles - boiled until tender and drained
- chopped spring onions - for garnish (optional)
.JPG "Mongolian Beef & Broccoli with Noodles")
Use the freshest broccoli that you can find and then cut your broccoli into bite sized pieces. Cut any larger florets in half. You don't want anything larger than a bite.
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If you are slicing your own steak to use in this, it's much easier to slice it thinly if your steak is partially frozen. I don't really like buying stir fry strips of beef. I find them to be too thick. I prefer to cut my own.
I highly recommend using flank or sirloin steak for this, but you can use whatever steak you wish. It is so thin and so quickly cooked it won't be tough anyways.
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My son told me about these Ramen noodles a few months ago. The brand is Indomie Mi goreng fried noodles. They are lovely. I like them much more than other kinds. You can find them at Walmart and on Amazon and in the grocery stores.
They come with seasoning powders and oils in the packets. You won't need them for this recipe. Just the noodles.
My grandsons have gotten the prep of these noodles down to an art form. They delighted in showing me how they make them on their recent visit to me. They really are delicious.
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HOW TO MAKE MONGOLIAN BEEF & BROCCOLI WITH NOODLES
This is a really quick and easy dish to make, especially if you have all of your ingredients measured, prepped, gathered and grouped prior to beginning cooking.
Whisk the soy sauce, water, brown sugar, garlic, sriracha sauce, hoisin sauce, and rice wine vinegar together in a cup. Set aside.
Heat your oil in a large skillet over medium-high heat. Add the beef strips and sauté for 5 to 6 minutes. Add the broccoli florets and sauté for 3 to 4 minutes longer.
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Whisk the cold water and corn starch together in a small bowl until the corn starch dissolves.
Add ingredients in the sauce cup to the skillet and bring to a boil. Whisk in corn starch slurry until the sauce thickens. Reduce the heat to low.
Stir in noodles, and heat through. Garnish with spring onions if desired and serve.
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I really REALLY enjoyed this dish, and it satisfied my Chinese food craving, for the time being anyways! It was quick and easy to make and incredibly delicious.
You could serve it with steamed rice if you wanted to or add extra vegetables if you like. I was quite fond of it just as is. If you like your food really spicy why not add some dried chili flakes?
A sprinkle of chopped salted peanuts on top is also very nice. I was in such a hurry to eat this that I completely forgot to sprinkle the spring onions on top before I took all my photos! They do add a nice sharpness to the dish so don't leave them out!
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VEGETABLE CHOW MEIN - What if I told you that you could fix a quick and easy Vegetable Chow Mien which is delicious and nutritious and contains plenty of crunch and color? I have used fresh cabbage, carrots, cooking onions, and spring onions along with some fresh bean sprouts, mushrooms and a few water chestnuts for plenty of crunch. This is simply delicious.
QUICK AND EASY FIRECRACKER CHICKEN - Quick, easy, spicy and delicious!Chunks of crispy chicken in a sweet and spicy glaze. This quick and easy dinner option is sure to be popular with the family! I served it with steamed rice and broccoli spears.
Yield: 2
Mongolian Beef & Broccoli with Noodles
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
Perfectly cooked beef and crispy tender broccoli in a spicy sweet and garlicky sauce with noodles. Delicious!
Ingredients
- 1/3 cup (80ml) soy sauce -
- 1/4 cup (60ml) water
- 1/4 cup (50g) soft light brown sugar
- 1 tsp. minced garlic
- 1/2 tsp. sriracha sauce
- 1 TBS hoisin sauce
- 1 TBS rice wine vinegar
- 1 1/2 TBS cold water + 1 tsp. corn starch (corn flour)
- 1 cup broccoli florets
- 1 TBS light olive oil
- 3/4 lb. (340g) stir fry beef - or very thin sliced steak
- 1 package ramen noodles - boiled until tender and drained
- chopped spring onions - for garnish (optional)
Instructions
- Whisk the soy sauce, water, brown sugar, garlic, sriracha sauce, hoisin sauce, and rice wine vinegar together in a cup. Set aside.
- Heat your oil in a large skillet over medium-high heat. Add the beef strips and sauté for 5 to 6 minutes. Add the broccoli florets and sauté for 3 to 4 minutes longer.
- Whisk the cold water and corn starch together in a small bowl until the corn starch dissolves.
- Add ingredients in the sauce cup to the skillet and bring to a boil. Whisk in corn starch slurry until the sauce thickens. Reduce the heat to low.
- Stir in noodles, and heat through. Garnish with spring onions if desired and serve.
Thanks so much for visiting. Do come again!
I have been craving tomato soup and a grilled cheese all week. Normally I would use my own recipe, but I found a recipe for soup that I wanted to try the other day. It looked fairly simple to make and made only one to two servings.
Plus, it had a lot of great reviews. So, I made it. Sadly, I ended up throwing it away. I hate it when that happens.
It was not silky in the least and quite granular (even before I added the cream). I tried pushing it through a sieve to smooth it out a bit, but to no avail. It was also sadly lacking in flavor. I should have just stuck with one of my own recipes.
I was still craving tomato soup today and so that is what I did, I went to one of my own recipes and downsized it to make only two servings. You can find the original recipe here.
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I do like trying new recipes from time to time, and I always give credit where credit is due, but there is no way I could share with you the recipe I used. I wouldn't want you to waste your ingredients as well. I found myself sitting here scratching my head in wonder at why so many people liked that other recipe.
Mind you, taste is a very individual thing. One man's meat is another man's poison they say.
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The original recipe for the soup I am sharing with you today comes from a book I had entitled, "Comfort Food, wholesome recipes that take you back home" great recipes from Mother's Bistro & Bar. It was one that my boss had in her collection, and I found myself buying a copy to have at home.
I left it in the UK when I came back to Canada and have not been able to replace it.
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WHAT YOU NEED TO MAKE CREAMY TOMATO SOUP FOR TWO
Simple everyday ingredients. I don't do complicated if I can help it.
- 1/4 cup (60g) butter, divided
- 1 medium onion, peeled and chopped
- 1 1/2 ribs celery, trimmed and coarsely chopped
- 1/2 bay leaf
- 1 small sprig fresh thyme
- 1 (14 1/2 oz) (400g) tins of chopped tomatoes in puree undrained
- 1 1/2 TBS tomato puree (tomato paste)
- 3 TBS plain all-purpose flour
- 1 cup (240ml) half and half (single cream)
- 1 cup (240ml) milk
- 1/3 cup (80ml) heavy cream (double cream)
- salt and freshly ground black pepper to taste
.JPG "Creamy Tomato Soup")
I tend to buy the 14-ounce tins of Hunts Heirloom chopped tomatoes these days. I was buying larger tins, but I just can't get them all used. I ended up with too many containers of tomatoes in the freezer. So now I buy the smaller tin, which most times costs as much as the larger tin, but at least there is no waste.
Tomato paste is what is known as concentrated tomato puree in the UK. Usually found in a squeeze tube. I am a fan of the squeeze tube and was quite pleased to find some here in Canada.
If you can't find half and half cream, feel free to use undiluted evaporated milk. (Not sweetened condensed.) Whipping cream works well as double cream.
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I think one of the reasons this soup is so nice is that there is no water or stock in it. Also, you thicken it with a cooked creamy mixture.
It is a bit more involved than the other recipe I tried, but at the end of the day, it is well worth all of the extra effort.
.JPG "Creamy Tomato Soup")
HOW TO MAKE CREAMY TOMATO SOUP FOR TWO
It does look a bit involved, but trust me, it's really quite simple to make. You know you're worth it!
Melt 1/2 TBS of butter in a large saucepan. Add the onion and celery. Cover and cook on low over low heat until very soft, about 20 minutes.
Add the bay leaf, thyme, tinned tomatoes and tomato puree. Bring to a simmer and cook for a further 10 to 15 minutes.
Melt the remaining butter in a saucepan. Whisk in the flour. Cook for several minutes to cook out the flour taste. It should smell a bit nutty. Slowly whisk in the half and half and milk, allowing the flour mixture to absorb each addition before adding another.
.JPG "Creamy Tomato Soup")
Bring to a boil, then reduce to a slow simmer and cook for 15 minutes, stirring occasionally. Pour this into the pot with the tomatoes, whisking it in well. Whisk in the cream until smooth.
Cook over medium heat for about 10 minutes longer. Remove the bay leaf and thyme.
Puree the soup until smooth using an immersion blender, food processor, or a regular blender (take care when using a blender). Strain through a mesh strainer into a clean pot, discarding any solids.
Bring the soup to a simmer. If it seems too thick you can add a bit more milk until you get it to the consistency you want it to be. Season to taste with salt and pepper and serve.
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Of course the best thing to enjoy with tomato soup is a grilled cheese sandwich. I have been making mine in the air fryer of late. I really like the way they turn out. Nice and crispy, not soggy in the least.
Place one slice in the air fryer basket butter side down. Top with 2 slices of processed cheese. Place the other slice on top, butter side up. Air fry for 5 minutes at 400*F/200*C. Flip over and continue to air fry for an additional 3 minutes. Perfection.
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I was very pleased with how this tasted, downsized. I knew that I loved it in its full rendition, but now I can say with authority that I also love it half sized.
It's a really delicious soup. Rich and tasty, with a lovely consistency. I am sure you are going to love it. I will stand behind this 100%.
If you are looking for a rich, full bodied tomato soup with a beautiful consistency, look no further.
.JPG "Creamy Tomato Soup")
Some other soups you might enjoy are: (Ask me if you want to reduce the amounts. I will be more than happy to help.)
Stone Soup was one of my children's favorite stories when they were growing up and so this simple cabbage, tomato and rice soup became known as Stone Soup. It's a deliciously hearty testament to what can be done with a bit of this, a bit of that, and a whole lot of nothing!
A fabulously tasty soup filled with ham and white beans. You do need to plan ahead as the beans need soaking. One word describes this perfectly. Delicious. This is gorgeous ladled into heated bowls and served hot with some crusty bread.
Yield: 2
Creamy Tomato Soup (for two)
Cook time: 1 HourTotal time: 1 Hour
This rich and delicious soup makes a fabulous lunch or light supper, especially when paired with a grilled cheese sandwich! (See notes for how to make an air fryer grilled cheese.)
Ingredients
- 1/4 cup (60g) butter, divided
- 1 medium onion, peeled and chopped
- 1 1/2 ribs celery, trimmed and coarsely chopped
- 1/2 bay leaf
- 1 small sprig fresh thyme
- 1 (14 1/2 oz) (400g) tins of chopped tomatoes in puree undrained
- 1 1/2 TBS tomato puree (tomato paste)
- 3 TBS plain all-purpose flour
- 1 cup (240ml) half and half (single cream)
- 1 cup (240ml) milk
- 1/3 cup (80ml) heavy cream (double cream)
- salt and freshly ground black pepper to taste
Instructions
- Melt 1/2 TBS of butter in a large saucepan. Add the onion and celery. Cover and cook on low over low heat until very soft, about 20 minutes.
- Add the bay leaf, thyme, tinned tomatoes and tomato puree. Bring to a simmer and cook for a further 10 to 15 minutes.
- Melt the remaining butter in a saucepan. Whisk in the flour. Cook for several minutes to cook out the flour taste. It should smell a bit nutty. Slowly whisk in the half and half and milk, allowing the flour mixture to absorb each addition before adding another.
- Bring to a boil, then reduce to a slow simmer and cook for 15 minutes, stirring occasionally. Pour this into the pot with the tomatoes, whisking it in well. Whisk in the cream until smooth.
- Cook over medium heat for about 10 minutes longer. Remove the bay leaf and thyme.
- Puree the soup until smooth using an immersion blender, food processor, or a regular blender (take care when using a blender). Strain through a mesh strainer into a clean pot, discarding any solids.
- Bring the soup to a simmer. If it seems too thick you can add a bit more milk until you get it to the consistency you want it to be. Season to taste with salt and pepper and serve.
Notes
To make a quick and easy air fryer grilled cheese, take two thick slices of your favorite bread and butter each slice on the outside with softened butter. Place one slice in the air fryer basket butter side down. Top with 2 slices of processed cheese. Place the other slice on top, butter side up. Air fry for 5 minutes at 400*F/200*C. Flip over and continue to air fry for an additional 3 minutes. Perfection.
Thanks so much for visiting! Do come again!
Sauerkraut is one of those things that people either love or loathe. I am from the love it crew. It is something we would have as an occasional treat when I was growing up. Basically, this was because my father was from the loath it crowd.
Therefore, my mother only cooked it when she knew he was not going to be around. It was something she had grown up with and adored. As far as I know all of us children love it, although I am sure they will correct me if I am wrong!
My grandfather's people came from the South Shore of Nova Scotia, the Bridgewater/Lunenburg region in an area called New Germany. Lots of Germans settled in that area and so a lot of the foods which were enjoyed have a German or German Dutch history.
My grandfather always made his own sauerkraut. He kept it in a barrel in the cellar. My mother always told the story about how the juice from the raw kraut cured her of an illness when she was a child.
My sister still makes her own kraut, for probiotic purposes.
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Pork and sauerkraut have a natural affinity for each other. Sometimes my mother would cook it with pork hocks, or a cottage roll ham. Sometimes wieners. We didn't really care. We loved it any way she cooked it.
She would always serve it with mounds of fluffy mashed potatoes. I loved to load my potatoes with butter and then mash the kraut into the potatoes. I could eat a whole plate of that and nothing else.
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Today I cooked mine with a piece of sweet-pickled pork. Sweet-pickled pork is like the corned beef of the pork family.
The only way to really describe it is that its pork shoulder which has been preserved in a brine consisting of salt, sugar, seasoning, and vinegar.
This was a common way of preserving pork back in the days before refrigeration. This cut of pork would not really make good hams (which traditionally come from the upper leg of the pig.) The bellies would be smoked and made into bacon. The shoulder was ideal for pickling.
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Slow cooking it in this manner, along with some sauerkraut, yields tender and juicy meat. The sauerkraut helps to tenderize the pork, and the pork helps to inject its flavor into the kraut.
It is a taste marriage made in heaven. Pure and simple. This is comfort food with a capital "C."
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WHAT YOU NEED TO MAKE PICKLED PORK & SAUERKRAUT
Very simple ingredients that are available everywhere.
- 1 piece of sweet-pickled pork (about 1 1/2 pounds/680g)
- 1 container of fresh sauerkraut (holding about 3 cups)
- 1 bay leaf
- 1 small onion, peeled and chopped
- 1/2 medium apple, cored, peeled and chopped
- 1 TBS soft light brown sugar
- 1/2 cup (120ml) boiling water
To serve:
- 1 recipe of fluffy mashed potatoes
.JPG "Pickled Pork & Sauerkraut")
I know that sweet-pickled pork is not available everywhere, but you can also use a pork Cottage Roll which is very similar. You can also use smoked pork hocks, or ham.
If you can find it, however, do use the pickled pork!
The brand of sauerkraut I used this time was from Lewis Mountain Farms in New Brunswick. Normally I would use Tancook from the South Shore.
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I like to add some chopped onion and apple for flavor, as well as a bay leaf. You can also add a few juniper berries if you have them. I did not have any today. Juniper berries have a slightly piney flavor that goes very well with pork.
I always like to drain and rinse the pork and the kraut well to get rid of some of the salt. I do add some water to the cooking dish to make up for this, but you can use chicken stock instead, or even apple juice which is really nice.
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HOW TO MAKE PICKLED PORK & SAUERKRAUT
I have used a slow cooker to cook this today, which is actually my preferred method. It yields consistent results, tender meat and perfectly cooked kraut, but you can also cook this in the oven if you wish. (You can see the slow cooker I use here. I love it.)
Rinse your meat really well in cold running water and then pat dry. Set aside.
Drain your sauerkraut in a colander and rinse with cold running water. Drain again. Dump into the ceramic insert of your crockpot. Stir in the chopped apple, onion, bay leaf and brown sugar, combining everything well together.
.JPG "Pickled Pork & Sauerkraut")
Nestle the piece of pork down into the kraut mixture. Pour the boiling water over the kraut around the pork.
Cover and cook on high for 5 to 6 hours until tender. Alternately cook on low for about 7 - 8 hours.
To cook in a conventional oven, prepare as above placing everything into an oven-proof casserole dish. Cover tightly and bake at 325*F/160*C/gas mark 3 for 3 to 4 hours, checking periodically to make sure it doesn't cook dry and topping up with a bit more water if need be.
Spoon the kraut onto a platter. Slice the pork into thick slices and add to the platter. Serve immediately with buttery mashed potatoes on the side.
.JPG "Pickled Pork & Sauerkraut")
This is one of my favorite comfort food meals. I had not cooked any in ages. I think the last time I cooked it was when I was home in 2011 when my mother had her lung cancer operation. Today this was a wonderful taste of nostalgia for me.
Of course, I had to enjoy it with my favorite mashed potatoes, nice knob of butter melting into the top of my potatoes. I was in sauerkraut heaven!
.JPG "Pickled Pork & Sauerkraut")
Some other comfort food indulgences that you might enjoy are:
FRIED CABBAGE AND POTATOES - I adore cabbage and I adore potatoes. They are two of my most favorite vegetables. Combine them both and I am in comfort food heaven! This is a simple side dish that goes well with just about anything. If you are a vegetarian, it makes a delicious main dish, especially if you serve it with a nice square of cornbread on the side!
STEWED BRISKET AND POTATOES - Crusty, buttery little drop biscuits . . . tender in the middle and dropped on top of a beautiful rich gravy, tender potatoes and those delicious chunks of beef brisket!
Yield: 4
Pickled Pork & Sauerkraut
Prep time: 10 MinCook time: 6 HourTotal time: 6 H & 10 M
This is comfort food pure and simple. I love to serve this with a nice pile of buttery mashed potatoes. This is cooked in a crock pot, but can also be cooked in a regular oven.
Ingredients
- 1 piece of sweet pickled pork (about 1 1/2 pounds/680g)
- 1 container of fresh sauerkraut (holding about 3 cups)
- 1 bay leaf
- 1 small onion, peeled and chopped
- 1/2 medium apple, cored, peeled and chopped
- 1 TBS soft light brown sugar
- 1/2 cup (120ml) boiling water
To serve:
- 1 recipe of fluffy mashed potatoes
Instructions
- Rinse your meat really well in cold running water and then pat dry. Set aside.
- Drain your sauerkraut in a colander and rinse with cold running water. Drain again. Dump into the ceramic insert of your crockpot. Stir in the chopped apple, onion, bay leaf and brown sugar, combining everything well together.
- Nestle the piece of pork down into the kraut mixture. Pour the boiling water over the kraut around the pork.
- Cover and cook on high for 5 to 6 hours until tender. Alternately cook on low for about 7 - 8 hours.
- To cook in a conventional oven, prepare as above placing everything into an oven-proof casserole dish. Cover tightly and bake at 325*F/160*C/gas mark 3 for 3 to 4 hours, checking periodically to make sure it doesn't cook dry and topping up with a bit more water if need be.
- Spoon the kraut onto a platter. Slice the pork into thick slices and add to the platter. Serve immediately with buttery mashed potatoes on the side.
Thanks so much for visiting. Do come again!
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