Mama to and
Egg Rolls (Way better then the restaurants!)
1 lb. chicken breast, cooked and shredded
1 bag coleslaw mix (without the sauce, just cabbage and carrots)
1 package egg roll wraps
Combine shredded chicken and coleslaw mix in a large pot.
Add soy sauce, garlic, and pepper to taste.
Cook on medium until cabbage is translucent. (At this point I taste the filling to make sure I like the amount of seasoning in it.)
Wrap according to these directions (but add more filling!)
Fry to golden brown.
We order in a fair amount of terriyaki, sesame/orange/cashew chicken, my husband likes pepper steak. We love Mexican foods and I don't have too many bean recipes but do make tacos and quesadillas, we also love Indian and Thai foods.
Mama to and
I make a decent chow-fun-like recipe, like so-
1/2 package lo mein noodles (or, if you can find them, chow fun noodles, which are big fresh rice noodles)
1 small package beef story-fry meat (about 1/3 or 1/2 pound beef)
cup or so bean sprouts
1/2 or whole onion, thinly sliced
other vegetables, prepared as you would for stir-fries, like carrot, bok choy, bell pepper, broccoli etc (optional)
1-2 cloves garlic or more, minced
1/2-1 inch ginger, minced
1/2 bunch scallions, cut in 1-inch lengths
salt and pepper
cook lo mein noodles according to package directions, set aside. Heat a large skillet or wok over medium-high with 2 tbls or so neutral oil. When hot, add beef and stir-fry for 3-4 minutes. Add onion and any extra vegetables (not the ginger, garlic or scallions yet). Cook for 4-5 minutes or to desired tenderness. add garlic and ginger and cook until fragrant. Add in scallions and bean sprouts; let wilt. Season all with soy sauce, fish sauce, and pepper to taste. Add in noodles and season with extra soy sauce, fish sauce, etc. Start with small amount of seasoning and keep tasting to find the right balance
A very easy teriyaki marinade:
1/4 cup soy sauce
1/4 cup mirin (rice wine), sake or sherry
1 tbsp. sugar
1 garlic clove, crushed
1 tsp grated orange rind
Combine in a small saucepan, bring to a boil, stirring constantly. Reduce heat and simmer for 5 minutes. Cool.
Marinade 1.5 lbs chicken for 30 minutes. Grill on BBQ or Bake at 375 F for 30 to 35 minutes (turning once half-way through), then broil for 2 to 3 minutes to brown.
They would probably get soggy when they thawed because cabbage is very watery. I cook them and then freeze them and reheat in the oven. That keeps them crispy.
Oh, good point! Will Do that instead
Mama to and
I like to make pizzas and freeze them so we can have the ease of take-out pizza with the nutrition and taste of homemade. I roll out the dough, add the toppings, put it on parchment paper on a cookie sheet, freeze it, then wrap it in a freezer bag. When it is time to eat it I bake it at 425 just like a frozen pizza. My kids like mini-pizzas and these are just as easy for them and so much better for them than anything I could find at the store.
I just made the yummiest Indian-inspired chicken curry in the pressure cooker. Do you have one? It makes everything SO quick. i love it! If not, you could do it in the crockpot, too. I kind of made up this recipe, so you can adjust ingredients how you like.
Brown 8 or so chicken thighs in a little olive oil. Remove from pan and set aside.
Saute 1 or 2 onions, finely chopped (or put through the food processer)
Add big handful of baby carrots, also finely chopped.
Once cooked, add crushed garlic (6 or so cloves), ginger (powder or fresh), 2 tsp cumin, 2 tsp coriander, 1 tsp chili powder, 2 Tbs garam masala, 2 Tbs tomato paste, 1/2 can of coconut milk, 1/2 cup of water.
Add chicken back in and cook. If pressure cooking, cook for 15 min with natural release of pressure, or crockpot for 6-8 hours.
Serve with basmati or jasmine rice (made in the rice cooker).
Apparently, I'm all about convenient kitchen appliances, lol.
PF Chang-style Mongolian Beef is excellent! When I make it I also add in a couple of tablespoons of honey and swap out half of the soy sauce with red wine - not a traditional Chinese food ingredient, but it gives it a little extra depth of flavor that can't be beat and balances the saltiness of the soy sauce. If you use the full half cup of soy sauce, it'll be so salty you can't even eat it.
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