Pad Thai

When my mom and I get together or when my mother in law and I get together, a recipe swap always happens.  I was recently in Denver, and my mom made this recipe she got from her sister Judy.

I love that this is first of all, delicious!  Secondly, not a traditional Pad Thai.  I love all the extra veggies in it.  Now we have a complete meal in one bowl!  Perfect!

1-2 pounds of chicken cut into small strips

2 Tbsp oil (I use grapeseed oil for this.)

2 Tbsp Siracha hot chili sauce

1 Lime juiced 

3 cloves garlic, minced

1 Tbsp ginger, minced

3-4 shakes soy sauce

salt and pepper to taste

1 package fettuccine pasta, cooked according to package then toss with a little oil

3/4 cup carrots julienned

2 cups broccoli florets cut bite sized

1 bunch green onions sliced

For Garnish - 

chopped peanuts

cilantro

limes

Peanut Sauce

In a sauce pan combine till well blended and heat - 

1 cup chicken broth

6 Tbsp (heaping) creamy Peanut Butter

2-4 tsp. Siracha Hot chili sauce (2 is mild 4 is hot - my mom used the full amount.  I thought it was perfect, and I am usually very sensitive to heat.)

3 Tbsp. Honey

6 Tbsp. Soy Sauce

3 Tbsp. Ginger, minced

4-5 tsp Garlic, minced

Sauce will thicken as it sits.

In a large skillet or wok saute chicken in oil.  As it is cooking add in the chili sauce, lime juice, garlic, ginger, soy sauce and salt & pepper to taste.

While chicken is cooking cook the pasta, and prepare the peanut sauce.

After the chicken is cooked add in the carrots, green onions and broccoli.  Also add in some of the cilantro and chopped peanuts saving a small amount for garnish.  Saute veggies with the chicken with a stir-fry technique.  Continue till veggies are crisp-tender.  Take off heat.  

Add noodles and sauce to skillet with the chicken and veggies.  Toss all together till all is evenly distributed.  

Garnish with more cilantro, peanuts and lime wedges.  

New Year's Eve Menu

We have BIG New Year's Eve traditions!  It is one of our favorite holidays!  Jason and I both grew up in families with fantastic NYE traditions.  

If you want to read more about the traditions go to my personal Blog.

Here is the menu, probably the most important part.  

A quick explanation - When I was very young, my dad gave my mom a wok and a Chinese food cookbook for Christmas.  For NYE that year she made a lot of Chinese food for us!  It became a tradition after that.  I still make many of the same recipes that she made that first year!

Still need to add some recipes, but most of these are linked up.  Good luck!  I can't wait to hear what you think!

Egg Rolls 

Chicken Cashew 

Sweet and Sour Chicken

Fried Rice

Sweet and Spicy Rumaki 

Banana Slush 

Old Fashioned Custard Egg Nog 

Egg Rolls

 

There is not much to say here.  These made from scratch egg rolls are SO delicious!  Many years ago, when I was very young, my dad gave my mom a wok and a Chinese Cookbook for Christmas.  This recipe was in her book.  She made us a bunch of Chinese Food that year for New Year's Eve.  That is how our super fun NYE traditions started.   With the family so big now and friends coming over I have to double, triple or even quadruple this recipe!

These are easier to make if you have someone helping you chop and fry.  I'm all for TEAM WORK!  Or do all the chopping one day and the frying another.  However you do it, it's all worth it in the end... I promise!  By the way, I at least double these when I make them.  They store in the fridge well, and heat up nice in a oven or toaster oven the next day.

1 lb. chicken breasts, finely chopped      ½ cup finely chopped bamboo shoots                                   

2 T cornstarch                                        cabbage, finely chopped (3 cups)

2 T soy sauce                                          4 T. Oil                

1 tsp. Ginger                                           ¼ cup finely chopped water chestnuts

¼ lb. Mushrooms, finely chopped            1 tsp salt

2 tsp. Sugar                                             egg roll wrappers (usually in the produce section)

In a small mixing bowl combine chicken, cornstarch, soy sauce and ginger.  Blend, let stand for 15 minutes.  Heat oil in wok.  Stir-fry mushrooms about 1 minute.  Add chicken and continue to stir-fry until firm and white. Add remaining ingredients and stir-fry until cabbage is crisp-tender.  Cool before filling egg roll wrappers. Follow directions on egg roll wrapper packaging for filling, and frying.  Makes filling for 20 egg rolls.

Pork Satay with Peanut Dipping sauce

I love this meal!  It is really delicious!  It is from the Weight Watchers 2007 annual recipes for success.  The recipe says to cook the pork strips on wooden skewers.  I find it much easier to just lay the pieces on the broiler pan without the skewers, although the kids find the skewers way fun.  The peanut sauce with this recipe is very yummy.  I always have served this with Basmati Curried Rice.

1- 1 lb. pork tenderloin, trimmed       1/4 cup soy sauce

2 Tbsp. brown sugar                         1 Tbsp. creamy peanut butter

1 Tbsp. fresh lime juice                      2 tsp. minced garlic

18 (6-inch) wooden skewers, soaked for 30 minutes.

Cooking spray

Peanut dipping sauce *

Cut pork into strips and pieces.  Place pork in Ziploc bag.

Combine soy sauce and next 4 ingredients in a small bowl.  Whisk till blended.  Pour over tenderloin strips in bag.  ***Freezer meal - Lay flat in bag with marinade and freeze. 

Marinate at least 1 hour, turning bag occasionally.

Preheat broiler.  Spray broiler pan with cooking spray.  Either lay pieces of pork on broiler, or thread them on to the skewers.  Broil 3 minutes on each side.  Serve with Peanut Dipping Sauce.

*Peanut Dipping Sauce

Combine all ingredients in a small saucepan; stir with a whisk until well blended.  Bring to a simmer over medium heat and cook 5 minutes or until slightly thick.  Cool slightly before serving with pork.

***Freezer Meal - I combine all the ingredients and cook for just a minute or two, then cool completely before freezing flat in a small Ziploc bag attached to the big bag of marinating pork.

2/3 cup chicken broth         1/2 cup creamy peanut butter

2 tsp. minced, fresh ginger   4 tsp. fresh lime juice

2 tsp. soy sauce                  2 tsp. minced garlic

 

Curried Basmati Rice

I love to use this rice as a side dish. It is super easy, adds extra veggies and extra flavor.  The recipe comes from the Weight Watchers New Complete Cookbook.  My two favorite things to serve this with are Pork Satay and chicken with watermelon salsa.  The peanut sauce and watermelon salsa are really good mixed in with the rice.  I double this recipe always - we like leftovers, and we have a big family.

Tip - Not all curry powders are created equal.  Experiment with various heat levels, from mild to superhot, to find your favorite.  I use the basic bland curry powder sold in my local supermarket.  I would prefer something stronger, but not sure how my kids would take it.

2 tsp. Olive Oil

2 onions, finely chopped

1 cup sliced mushrooms

1/2 red bell pepper, seeded and chopped

1/2 green bell pepper, seeded and chopped (I have used all colors of  bell peppers)

1 cup Basmati rice

1 1/2 tsp. curry powder

1/4 tsp. salt

1 1/2 cups water

1. In a large saucepan, heat the oil.  Add the onions and saute until softened.  Add the mushrooms and bell peppers.  Saute for about 2-3 minutes longer.

2. Stir in the rice, curry powder, salt and water; bring to a boil.  Reduce heat and simmer, covered 15-20 minutes.

*Serving size - about 1 cup.   Calories 163   Fat 0g   Carb 37g   Fiber 3g   Protein 3g

Chicken & Pepper Stir-fry on Rice Noodles

This is a super easy dinner I came up with one night with what I just had on hand.  Now it is a favorite for busy nights.  Anything goes in this delicious one dish meal! 

Heat a large frying pan or wok.  Stir fry a pound of sliced chicken breast.  Season with salt & pepper.  When Chicken is close to done add in several thinly sliced bell peppers and onions.  I also really like zucchini and mushrooms. 

Cook a package of rice noodles in boiling water for 3-4 minutes.  Drain.

I use a bottled sauce.  I stir some in with the cooked noodles.  I stir fry the meat and veggies with more of the sauce.  You can make you own sauce with soy sauce and cornstarch.  Our favorite sauce is this Thai kitchen sweet red chili sauce.

I serve the stir-fry on top of the rice noodles in my large pasta service bowl.

Chicken Lo Mein

   
 2 cubes chicken bullion     

 4 chicken breasts, cut into thin, bite size strips

1/4 cup soy sauce     4 teaspoons cornstarch

1 Tablespoon oil       3 teaspoons minced garlic

1 teaspoon peeled, chopped ginger

2 cups thinly sliced cabbage

1 cup sliced celery

1 carrot, shredded or julienned    

2 zucchinis sliced and chopped in big chunks

10 oz. whole wheat spaghetti

1. Dissolve 2 cubes chicken bullion cubes into 2 cups boiling water.

2. Pour 1/2 cup of Broth into large skillet or wok.  (Let remaining liquid in saucepan cool.)  Cook 4 chicken breasts, cut into strips, in skillet.  Cook till done.  Remove chicken to clean bowl, pour out remaining liquid.

3.  Stir together 1/4 cup soy sauce and 4 teaspoons cornstarch.  Stir into the cooled broth.

4.  Heat 1 Tablespoon oil in hot skillet.  Over medium High heat, saute 3 teaspoons chopped garlic and 1 teaspoon peeled chopped ginger.

5.  Add in cabbage, celery, carrots and zucchini.   Cook stirring about 5 minutes till veggies are crisp tender. 

6.  Add chicken and pasta.  Toss till heated through. 

7.  Stir cornstarch mixture in saucepan.  Add to skillet - toss and cook 2-3 minutes until slightly thickened.

Chicken Cashew

This is a good one to double if you are feeding more than 4 adults.  I always want leftovers of this dish.  It is very good reheated.  It is also a good recipe to do everything ahead of time.  Chop and shred all the ingredients the night or morning before cooking, and the job will be much easier to throw together at the last minute.   It can be cooked in a large fry pan if you don’t own a wok.

1 lb. boneless chicken breasts,                          2 Tblsp. oil

        cut in thin strips                                         1 small cabbage, shredded,

2 Tblsp. soy sauce                                                  about 4 cups

1 Tblsp. cornstarch                                            1 teas. Sugar

2 Tblsp. oil                                                         ½ cup cashew nuts

½ teas. salt                                                         1 teas. cornstarch

1 lb. Mushrooms, sliced                                      ¼ cup soy sauce
1 small onion, sliced (I like about 1/2 inch strips)
Cooked Rice

Put cut up chicken strips with 2 Tablespoons and 1 Tablespoon of cornstarch.  Let sit at room temperature for about 15 mintues.  In a wok heat 2 Tablespoons oil.  Add in salt, and then chicken.  Stir fry till chicken cooked through.  Add in mushrooms and onions till tender.  Place in warm bowl. 

*** If making a freezer meal I let this cool then package in a Ziploc bag and freeze flat.  When ready to prepare take out and let thaw.  Cook the cabbage then throw in the previously frozen chicken mixture, and finish.  I prefer not to freeze the cabbage or cashews.  They do not stay as crisp after frozen.***

Wipe out the wok.  Heat oil and add cabbage and sugar.  Stir fry till crisp-tender, about 3 minutes.  Add in chicken and veggie mix.  Add in Cashews.  Mix together 1 teas. cornstarch and 1/4 cup soy sauce.  Pour over, and stir in.  As it cooks it will thicken. 

Serve over rice.  I like Japanese Sticky rice with this dish. 

Chinese Chicken Salad

 

This can also be served as a side dish too with out the chicken.  It’s delicious!

1 pkg. Chicken Top Ramen (broken up)

½ head of cabbage (3-4 cups)

2 cups marinated (teriyaki) chicken Broiled  or grilled, and cut in strips (I use 3 Chicken breast halves)

2 Tablespoons sesame seeds, optional

2 green onions chopped, optional

2 Tablespoons sliced Almonds, optional

3 T shelled sunflower seeds, optional

Dressing –

                1/3 cup olive oil                    3Tablespoons vinegar

                ½ teaspoon pepper               1 teaspoon salt

                Ramen flavor pack

Pour over other ingredients in salad bowl.  Does not keep well!  Crunchy Ramen noodles get mushy.

Eat right away. 
***To keep Gluten Free, serve broken up Ramen noodles in separate bowl for individuals to add into their own dishes.  This is also good to do if you want to keep some as leftovers.