I love lo mein. I love the flavor and the versatility. You can add/subtract what appeals to you. More vegetables? Great! Shrimp instead of chicken? Perfect. This is a fantastic starting recipe to begin with. Adjust this basic recipe to your liking. I served this with potstickers.
P. S. Make the entire batch.....it makes for great leftovers!
CHICKEN LO MEIN (4-6 servings)
Marinade:
1 Tbsp soy sauce
1 1/2 tsp cornstarch
Sauce:
2 Tbsp oyster sauce
2 tsp soy sauce
4 Tbsp beef broth
1 Tbsp sugar
8 oz linguine or lo mein noodles, prepared to al dente
1 tsp sesame oil
1/4 cup vegetable oil
1 clove garlic, chopped
1 large carrot, chopped into 1/2" pieces
1/2 cup chopped cabbage
1 cup sliced mushrooms
1-2 cups bean sprouts
3 green onions, sliced into 1" segments, white and green parts
Combine marinade ingredients with the chicken and allow to sit for 20 minutes. While the chicken is marinating, prepare the remaining ingredients.
In a small bowl, combine the oyster sauce, soy sauce, beef broth, and sugar. Set aside.
Boil noodles as per package instructions. Drain the noodles and toss with the sesame oil.
Heat a wok or large, deep frying pan over medium-high heat. Add the 1/4 cup of oil. Add the chicken. Stir fry chicken until cooked, about 5 minutes. Remove from pan and set aside.
Add another Tbsp of oil to the pan if needed. When the oil is hot, add the garlic. Stir fry until garlic browns, then add the carrots. Stir fry for about 1 minute, then add the shredded cabbage and mushrooms. Cook for 2 more minutes. Add the noodles, bean sprouts, and green onions and cook for about 2 more minutes.
Add the sauce to the pan. Return the chicken to the pan. Mix everything together and serve hot.
I grew up on salmon croquettes. Granted, it was Oklahoma in the 60's, so of course it was canned salmon. They were ok and met our needs, but nothing exceptional.
And then I discovered "Cook's Illustrated" salmon croquettes. Using fresh salmon and Panko breadcrumbs. Oh my! All the difference! This is a standard "comfort food" dinner in our home. And I always serve it with mac 'n' cheese (any recipe...homemade, of course) and green beans. It is a meal you can count on.....year after year after year.
SALMON CROQUETTES (makes 4 patties)
3/4 pound salmon fillet, finely chopped
1 Tbsp mayo
2 Tbsp finely grated onion
1 Tbsp chopped parsley
3/4 Tbsp fresh lemon juice
salt to taste
Flour
Egg or Egg Beaters
Panko Breadcrumbs
Mix all of the ingredients together. Divide the mixture into four parts. Pat into equal-sized discs.
Place on a cookie sheet lined with waxed paper and put into the freezer for 15-30 minutes (30 minutes works better for me......they're not quite frozen, but much firmer than just at 15 minutes. Makes them much less messier to handle).
Have three plates or bowls ready with the flour, egg, and Panko. First dip the patty into the flour, then the egg, then the Panko. Fry in a skillet with either vegetable oil or a pan sprayed with vegetable spray. Cook until brown on both sides.
Recipe Source: Cook's Illustrated
Yea! Jim is back on a regular schedule meaning we'll be having dinner together everynight. And I can get back to regular recipe postings.
He wasn't sure what time he'd be in last night so asked for a light dinner. Soup or salad. I don't know why, but Crab Louis jumped to mind. This is a salad you can pretty much add what you like, but there are some basics you must include. For this the magic is the dressing. You can look it up, but there's not too much of a variation. I found this recipe in the South Beach Diet cookbook. It is heavenly....good enough on its own. We even used it to dunk our bread in.
So, for the salad, use what you like. Here are some standards if you look at a bunch of recipes. The must-haves are iceberg lettuce, tomatoes, hard-boiled eggs, and of course crabmeat. Other additions:
Avocado
Asparagus
Cucumbers
Capers
Lemon
CRAB LOUIS DRESSING
1/2 cup mayo
2 Tbsp chili sauce
1 Tbsp grated onion
1 Tbsp chopped parsley
S&P
1 Tbsp cream or half-and-half
hot sauce
Mix all ingredients thoroughly. Let stand for at least an hour to allow flavors to blend.
OK, really. Who doesn't just love fried cheese. It is a decadent, once a year indulgence for me but really.....fried cheese. Call the cardiologist!
So what a wonderful, a tad bit healthier version of this great snack. And so easy and so fast! 3 ingredients (plus the marinara sauce). And a tad bit less guilty!
BAKED MOZZARELLA BITES
Mozzarella sticks, cut into 1" pieces
milk
Panko bread crumbs (do not substitute regular bread crumbs)
Preheat oven to 425F. Dip the cheese pieces in the milk and then roll in the bread crumbs. Bake for 8 minutes (I like mine a bit "meltier" so I will try 10-12 minutes next time). Serve with marinara sauce.
Well, guess what? Yep, there's a new member of the Fulton family here on Stepping Rock. Jim called Sunday and said someone at work had a stray that they couldn't keep and "Did I want another dog?!!!!!" Really?
So that night this little one joined our family. I'm waiting for Jim to be able to spend some time with us so we can get to know her and give her a name. She had her first vet appointment this morning. The veterinarian believes she has a bit of Boston and Jack Russell terrier in her. She's 14 1/2 pounds (the smallest dog we've ever had). Her heartworm test was positive so we've already started treating that. She has a large tumor on her belly and the vets believed it would be better to take care of it right away (heartworm treatment is a 3-month process). So she'll go back on Thursday for surgery and then hopefully, we be on the path to many more years together. Oh, they believe she's probably about 8-years-old.
Jim should be back on a regular schedule next week which means.......dinner every night! So I should be back to regular food postings (and occasional dog info) very soon. I'm so looking forward to getting back into the kitchen. I already have a list of "can't wait to try" recipes.
This is the classic "as-found-in-many-restaurants" artichoke/spinach dip. I served it in a bread bowl from Panera, but you could absolutely serve it with chips or crackers. A basic recipe that is good for just about any occasion.
ARTICHOKE and SPINACH DIP (makes 4 cups)
1 (8 oz) pkg cream cheese, room temp
1/4 cup mayo
1/4 cup (1 oz) Parmigiano-Reggiano
1/4 cup (1 oz) Pecorino Romano
note: instead of these two cheeses, I used 1/2 cup shredded Parmesan
1 garlic clove, minced (1 tsp)
1/2 tsp dried basil
1/4 tsp garlic salt
Kosher salt and pepper to taste
1 (14 oz) can artichoke hearts, drained and chopped (I use artichoke bottoms, much more meat, without the prickly leaves)
1 (10 oz) pkg chopped frozen spinach, thawed and drained, and squeezed dry
1/3 cup (2 1/2 oz) shredded mozzarella
Bread bowl or chips or crackers
Preheat the oven to 350F. Lightly grease a 1 quart ovenproof baking dish.
Mix together the cream cheese, mayo, cheese(s), garlic, basil, garlic salt, S&P in a medium bowl. Gently stir in the artichoke hearts and spinach. Transfer the mixture to prepared baking dish. Sprinkle the mozzarella on top.
Bake for 25 minutes until bubbly and lightly browned on top. Transfer the dip to a bread bowl (if using) or serve warm with pita chips or small toast.
Once again, not the best photo (Thanksgiving was very hectic), but this dip was a big hit with everyone. Easy to make and perfect for big events because you can make this days ahead. I made a double batch and, over a week later, I still have some left and it's as good, if not better, than the day it was made.
WHITE BEAN and SUN-DRIED TOMATO DIP (Makes 3 cups)
1 (15 oz) can cannellini beans, drained and rinsed
2 Tbsp fresh lemon juice
1/4 cup EVOO
2 garlic cloves
1 tsp onion powder
Pinch cayenne
1 (3-4 oz) jar sun-dried tomatoes packed in olive oil, drained and patted dry
1/2 tsp chopped fresh rosemary
1/4 tsp kosher salt
1/4 tsp black pepper
1 tsp chopped fresh chives
Pita chips
Put the beans, lemon juice, olive oil, garlic, onion powder, cayenne, sun-dried tomatoes, rosemary, S&P in a food processor. Pulse until the mixture is smooth.
Put the dip in a serving bowl. Before serving, garnish with the chives and serve with a basket of toasted pita chips.
Recipe Source: Comfort Foods that Take You Home (David Venable)
