stir fry sauce --tried and liked! (Stir-fry Sauce)

Recipe found here: http://www.food.com/recipeprint.do?rid=83624

About This Recipe

"A basic stir fry sauce that I've been using for years. I got the recipe from my mother, but I don't know where she got it from. I make no claim to authenticity."

Ingredients 

• 2 -3 tablespoons cornstarch
• 1/4 cup brown sugar, packed
• 1/4 teaspoon ground ginger ( or a bit of fresh minced ginger)
• 2 cloves garlic, minced
• 1/2 cup soy sauce or 1/2 cup tamari soy sauce
• 1/4 cup cider vinegar or 1/4 cup white vinegar
• 1/2 cup water
• 1 1/2 cups vegetable broth or 1 1/2 cups beef broth or 1 1/2 cups chicken broth ( I use chicken broth if my stir fry will have chicken, etc.)

Directions

1. Combine all ingredients in a large glass jar with a lid.
2. Screw lid on.
3. Shake well.
4. Can store in fridge up to 2 weeks.
5. Shake well before using.
6. To use sauce: stir fry your vegetables and meat as desired, add appropriate amount of sauce, bring to a boil, boil for 1 minute or until slightly thickened.
7. Serve.

Lasagna roll ups from Cooking Classy

Picture directions found at link below:

http://www.cookingclassy.com/2015/07/lasagna-roll-ups/

Yield: 12

Ingredients

• 4 Tbsp olive oil, divided
• 8 oz lean ground beef
• 1/4 cup finely chopped yellow onion
• 1 (28 oz) can crushed tomatoes
• 3 cloves garlic, minced
• 3 Tbsp chopped fresh basil or 2 tsp dried basil*, plus more for serving
• 1/2 tsp dried oregano
• Salt and freshly ground black pepper, to taste
• 1 (15 oz) container ricotta cheese
• 1 large egg
• 3 Tbsp fresh flat leaf parsley, chopped, plus more for serving
• 2 1/2 cups freshly grated mozzarella cheese, divided
• 3/4 cup freshly, finely grated Parmesan cheese, divided
• 1/3 cup freshly, finely grated Romano cheese
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 12 uncooked lasagna noodles

Directions

See a Hawaiian Sweet & Sour Sausage Recipe

• Preheat oven to 375 degrees. Drizzle one tablespoon olive oil into a large non-stick fry pan. Heat over medium high heat, crumble ground beef over oil, add chopped onions and cook mixture stirring occasionally and breaking up meat, until browned. Drain fat from beef. Pour beef mixture into a food processor and pulse for about 5 seconds until it is ground into fine pieces. Pour beef mixture back into fry pan and add crushed tomatoes, minced garlic, basil, oregano and 1 tablespoon olive oil and stir. Season sauce with salt and pepper to taste then cover with a lid and simmer over low heat while preparing pasta and cheese mixture.
• Cook lasagna noodles in a large pot of boiling water along with 1 tsp salt and 2 tablespoon olive oil to al dente according to directions listed on package. Once noodles are cooked, drain and line noodles in a single layer on waxed paper or cookie sheets sprayed lightly with non-stick cooking spray. 
• Prepare cheese mixture (I do this while pasta is cooking) by stirring together ricotta cheese, egg, 1/4 tsp salt and 1/4 tsp pepper with a fork in a large mixing bowl until well combine. Stir in chopped fresh parsley. Add in 2 cups grated mozzarella cheese, 1/2 cup Parmesan cheese and 1/3 cup Romano cheese, stir mixture until well combine.
• Stir meat sauce and spread 1/3 cup evenly into a 13x9 inch baking dish. Spread 1/4 cup cheese mixture evenly onto each cooked lasagna noodle (it will be a thin layer), then spread 1 heaping tablespoon meat sauce along the top of cheese covered noodle. Roll noodles up jellyroll style and arrange seam side down in baking dish. Cover rolled noodles with remaining meat sauce then sprinkle remaining 1/2 cup Mozzarella cheese and 1/4 cup Parmesan cheese evenly over roll-ups. Tent baking dish with foil (don't allow foil to rest on cheese or it will stick you just want to loosely tent to prevent the cheese from browning) and bake for 35 minutes in preheated oven. Serve warm garnished with chopped fresh basil and parsley. 
• *Along with the basil and oregano, you can also add in a little bit of rosemary, thyme and crushed fennel seeds if desired.
• Recipe Source: Cooking Classy

Mimi's Cafe Corn Chowder from Taryn Tree

YIELDS 2.5 Quarts

• 4 Tbsp butter
• 6 Tbsp onion, chopped
• 3/4 c. celery, large dice
• 2.5 c. hot water
• 2 c. raw potato, peeled and diced into 1/2" cubes
• 3 c. Frozen Corn Thawed
• 2 Tbsp Sugar
• 2 tsp. Salt
• 1 pinch White Pepper
• 3 Tbsp Flour
• 1 Quart Half and Half

1. On Medium Heat, melt butter and simmer onion, and celery for 5 minutes until soft, but not brown.
2. Add water, potatoes, corn and seasonings.  Cover and simmer for 30 minutes or until potatoes are barely tender.
3. Whisk the flour into 1 cup of the half and half and stir into the soup.  Add remaining 3 cups of half and half.  Simmer for about 15 minutes, until the soup has thickened to a creamy consistency.
4. Correct the seasoning with additional salt and pepper if necessary.  Correct the consistency if needed: to make the soup thinner, add a little bit of milk.  To make the soup thicker, simmer an additional 5-10 minutes.

Oatmeal Breakfast Cookie Momables

Oatmeal Breakfast Cookie

(serve with yogurt and fruit, as desired)

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Yield: 12 cookie monster sized cookies

Author: MOMables

Cuisine: Baking

Serves: 8 giant cookies

Ingredients

• ½ cup mashed banana (about 1 large)
• ½ cup natural peanut butter (or non-peanut)
• ½ cup honey*
• 2 teaspoons vanilla
• 1 cup rolled oats
• ¼ cup whole wheat flour*
• ¼ cup ground flax seed (or an additional ¼ cup flour)
• ¼ cup nonfat milk powder or vanilla protein powder (+ 2 tablespoons water if dough is too thick)
• 2 teaspoons ground cinnamon
• ½ teaspoon baking soda
• ½ cup dried cranberries or raisins

Instructions

1. Preheat the oven to 350°F. Lightly coat two cookie sheets with cooking spray, and set aside.
2. In a large bowl, stir together the banana, peanut butter, honey, and vanilla.
3. In a small bowl, combine the oats, flour, flax seed, milk powder, cinnamon, and baking soda.
4. Stir the oat mixture into the banana mixture until combined. Stir in the cranberries.
5. Using a ¼-cup measuring cup, drop mounds of dough 3 inches apart on the prepared cookie sheets. With a thin metal or small plastic spatula dipped in water, flatten, and spread each mound of dough to a 2¾-inch round, about ½ inch thick.
6. Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer to wire racks to cool completely.
7. Store in an airtight container or resealable plastic bag for up to 3 days, or freeze for up to 2 months. Thaw before serving.

Notes

You can reduce the honey to ⅓ cup, or substitute with maple syrup. Whole wheat flour can be omitted and substituted with oat flour or gluten-free flour mix to make this recipe gluten-free.

teriyaki chicken strips and rice from Momables

Quick and easy skillet recipes are my kind of meals and this teriyaki chicken is no different.Teriyaki Chicken Lunch Bowls

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Author: MOMables.com

Serves: 4

Ingredients

• 1½ pounds boneless, skinless chicken breasts or thighs
• ¼ cup brown sugar, honey, or coconut palm sugar
• ½ cup soy sauce
• ¼ cup water
• 1 small garlic clove, grated
• 1 teaspoon grated fresh ginger
• Oil, for pan frying Green onions, optional
• Rice, optional

Instructions

1. Pound chicken breasts or thighs to ¼ inch thin by starting in the middle and working out to the edges.
2. In a medium bowl, whisk to combine brown sugar, coconut aminos, water, grated garlic, and ginger.
3. Place chicken inside a glass container or large gallon zip bag and transfer sauce into container. Mix chicken and sauce over a few times to combine.
4. Marinade chicken for 30 minutes to 2 hours (even overnight for a strong flavor).
5. In a large skillet over medium heat, heat enough oil to cover the bottom of the pan.
6. Begin to cook chicken, about 3 minutes in each side, and remove from pan.
7. Repeat process with remaining chicken if the pan is too small.
8. Once the chicken is cooked, pour contents of zip bag into the pan.
9. Bring sauce to a boil, reduce heat, and simmer for a couple of minutes.
10. Bring chicken back into the pan, toss to combine into sauce, and turn off heat.
11. Serve over steamed rice or cauliflower rice and garnish with green onions, optional.

school lunch: easy creamy mac and cheese from MOMables

Easy Creamy Mac and Cheese Recipe

 

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Author: MOMables

Cuisine: Lunch

Ingredients

• 1 pound pasta, any shape
• 1½ cups milk
• 2 tablespoons flour
• 2 cups shredded cheese, like cheddar, monterey jack, or colby
• ½ teaspoon salt
• 2 teaspoons dijon mustard

Instructions

1. In a large pot, over medium-high heat, bring water to a boil. Add the pasta and cook until al dente. Drain and set aside.
2. When the pasta has finished cooking, you can begin to prepare the cheese sauce. Start by warming 1 cup of the milk in a saucepan over medium heat. Whisk together the remaining ½ cup of milk and the 2 tablespoons of flour until there are no lumps. When you begin to see steam rising from the milk, whisk in the milk-and-flour mixture. Continue whisking until the milk thickens slightly to the consistency of heavy cream, 3-4 minutes.
3. Turning the heat to low, you can begin adding the shredded cheese into the milk. Stir in the salt and dijon mustard. Continue to stir until all the cheese has melted and the sauce is creamy. Taste and adjust the seasonings as desired. Remove the sauce from heat.
4. In a large serving bowl, combine the pasta and ½ of the cheese sauce. Stir to coat the pasta evenly. Add the second half of the sauce and any extra add-ins.
5. Serve the mac and cheese immediately while still warm. Leftovers will keep for up to a week and can be reheated. If the sauce is a little dry after re-heating, mix in a splash of milk to make it creamy again.

school lunch: Homemade chicken nuggets from momables

Homemade Chicken Nuggets

 

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Ingredients for about 24 nuggets:

Author: MOMables

Cuisine: Lunch

Ingredients

• 1 lb ground chicken
• ¼ cup old-fashioned oats
• ¼ cup grated Parmesan cheese, divided
• 1 teaspoon Zatarain's Creole Seasoning, divided (optional) sub paprika
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• ¾ cup breadcrumbs

Instructions

1. In a large bowl, combine chicken, oatmeal, half the grated parmesan (1/8 cup), half the Zatarain's seasoning (or paprika) (1/2 teaspoon), garlic powder and pepper. Knead dry ingredients into ground chicken.
2. Moisten hands to prevent sticking and form 1 tablespoon of chicken mixture into a ball. Press into a cookie cutter for shaped nuggets or flatten with fingers for a basic nugget shape.
3. In small bowl, combine breadcrumbs with remaining Zatarain's seasoning and grated parmesan.
4. Press nuggets into bread crumb mixture and turn over, patting crumbs into surface to coat evenly.
5. --At this point you can freeze-- or
6. To bake: Preheat oven to 375° F. Arrange nuggets on cookie sheet sprayed with cooking spray or lined with parchment paper. Lightly spray nuggets themselves with cooking spray or olive oil for a crispier coating (optional). Bake 15-20 minutes, turning once, and checking - don't overcook! These baked nuggets will not really brown (unless you pan fry in oil) - if browning is desired, place under broiler for a couple of minutes at the end of cooking.

Sweet Popcorn glaze butter sugar kind of like kettle corn

Sweet Popcorn Glaze

 

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Cook time

5 mins

Total time

5 mins

 

A simple butter and sugar popcorn treat.

Author: Jen @ Jen's Favorite Cookies

Category: Snacks

Yield: 4

Ingredients

• ½ cup unpopped popcorn kernels
• ½ cup butter
• ¼ cup sugar
• 1 T. water

Instructions

1. Pop the popcorn. (I use an air popper, but any method is fine.)
2. On the stove, melt the butter. Add sugar and bring to a boil. Boil about 2 minutes.
3. Add water and stir well. Quickly pour over popped corn, and toss to coat.
4. Chill the popcorn in the fridge for 15-20 minutes before serving.

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PERFECT GARDEN SALAD

Perfect Garden Salad

By dianegrapegrower on March 27, 2009

About This Recipe

"My husband learned to make salad from his mother, so the family has been making salads this way for 50 years. We have this virtually every day. It takes a little practice, because the dressing is made "to taste". If you change type of oil or vinegar, you'll need to experiment a little learn how much to use. Our favorites are olive oil, and balsamic or rice wine vinegars. But other oils and vinegars work too. Parmesan from the can works (and it's what we use for everyday) but fresh grated is even better. Change vegetables to suit your tastes or what's in season. Play with it, and have fun - this is more of a technique than a recipe. 

For a photo demo, go to http://www.recipezaar.com/bb/viewtopic.zsp?t=301407"

Ingredients

• Salad

◦ 1/2 head lettuce ( or a combo of iceberg, romaine, butter, spring greens etc) 

◦ 2 medium tomatoes, diced 

◦ 1/2 cucumber, peeled as needed and sliced 1/4-inch thick 

◦ 4 green onions, chopped 

◦ 1/2 avocado, diced 

◦ 2 radishes, sliced (optional) 

◦ 1 celery rib, sliced (optional) 

◦ 4 mixed mushrooms, sliced (optional) 

◦ 1 carrot, peeled and diced (optional) 

• Dressing

◦ seasoning salt, to taste 

◦ seasoned pepper, to taste 

◦ garlic powder, to taste 

◦ parmesan cheese, grated, to taste 

◦ olive oil, to taste 

◦ vinegar, to taste 

Directions

1 Tear lettuce into bite sized pieces and wash and dry thoroughly. Place in large salad bowl (wider than it is deep). Top with prepared vegetables.

2 Sprinkle with salt, pepper, garlic powder, and cheese. Go lightly until you learn how much is "to taste" for you.

3 Pour oil over salad, then vinegar. It is important that the oil be first. Quantity requires a bit of practice - go light on the vinegar at first. You can add more if needed. Aim to coat the top layer of vegetables. Toss until well mixed. Taste - add vinegar or oil if needed, and toss again. Do not add dry ingredients (see below). Serve immediately.

4 Note: Your first couple salads may not be perfect. If you find that you didn't add enough salt or pepper, let diners add more as served - you can't get it well dispersed if you add to the salad bowl after the oil and vinegar have been added If you find that you added too much vinegar, a little salt can counteract - again, add as served.