Chicken Pad See Ew

This recipe called for sweet soy sauce. I had never heard of sweet soy sauce so I goggled it. Sure enough, there is a product called sweet soy sauce. Also, I found a recipe for sweet soy sauce but it had spices in it that I was unsure if it would be correct. I asked my husband about it but he had never heard of it so we went to several stores. Of course, I couldn't find it. I asked a store employee who was working the shelves about the product. She told me that she had never heard of sweet soy sauce and she even lived in Japan. I told her my husband had never heard of it too and he had lived in Japan too. The store employee or my husband didn't seem to know much about Thai cuisine but the employee told me just add sugar which I did. Hopefully, you will have better luck in finding sweet soy sauce. Since I didn't want to order it online and have to wait, I went ahead with the recipe. My youngest daughter loved this dish especially the chicken. I would make this dish again. We do have a Thai restaurant near us, I think I will have to order it and compare. Hopefully, my dish tasted close.

Chicken Pad See Ew
2 chicken breast, sliced into long thin strips
1 egg white
3 cloves of garlic, minced
6 Tbsp soy sauce, divided
1/4 tsp ground pepper
16 oz. package Rice Noodles
2 eggs
1 1/2 cups broccoli, cooked al dente
2 Tbsp vegetable oil
2 tsp sugar
1 Tbsp oyster sauce
1 Tbsp rice vinegar

Directions:

1. In a medium bowl, combine the chicken breast, egg white, minced garlic, 1 Tbsp soy sauce, and the ground pepper.
2. Chill the chicken mixture in the refrigerator from 30 minutes to an hour.
3. In a medium bowl, place the rice noodles.
4. Cover the noodles with hot water. 
5. Allow the noodles to soak until the noodles turn white and soft about 10 minutes.
6. Drain the noodles before mushy and set aside. 
7. In a wok or large skillet, heat the oil over medium heat. 
8. Add one egg and whisk.
9. Add 2 Tbsp soy sauce and whisk. 
10. Add the chicken and cook until the chicken is partially cooked. 
11. Remove the chicken and set aside on a plate.
12. Add the other egg and whisk. 
13. Add the noodles and combine. 
14. Return the chicken to the wok/skillet.
15. In a small bowl, combine the remaining 3 Tbsp soy sauce with the sugar. 
16. Add the oyster sauce and vinegar to the sweetened soy sauce.
17. Combine the sauce with the noodles and chicken . 
18. Add the broccoli and cook until the chicken is cooked through.
19. Serve immediately.

Recipe adapted from the Cooking Channel. 

One year ago.........................I made Baked Oatmeal.
Three years ago....................I made Banana Bread. 

Did you already know...................
-Thailand was formally known as Siam.
-Bangkok, the capital, is the largest city in Thailand.
-Buddhism is the leading religion of Thailand.

Steak Stir Fry with Mizuna

I have been receiving my CSA share for the last couple of weeks. The best part about receiving the fresh vegetables from the farm is the introduction to new vegetables. I received mizuna in my share. The sign recommended a stir fry so I thought it was a great suggestion. Besides the chopping, a stir fry tends to be a quick supper. The kids loved it but anytime we have a dish with steak then it is a winner.

Steak Stir Fry with Mizuna
8 oz. sirloin steak tips, sliced thin
salt and pepper, to taste
1 Tbsp vegetable oil
1 tsp ginger, minced
2 garlic cloves, minced
1/4 cup green bell pepper, chopped small
2 cups mizuna leaves
1 cup snow pea pods
1/2 cup teriyaki sauce
1 tsp toasted sesame seeds

Directions:

1. Season the steak with salt and pepper.
2. In a large skillet, heat 1 Tbsp of vegetable oil over medium high heat. 
3. Cook for about 5 minutes or until desired doneness. Set aside on a plate.
4. Add the ginger, garlic, and the green pepper. Saute for 30 seconds.
5. Add the mizuna leaves and snow pea pods. Cook for 1 minute.
6. Stir in the teriyaki sauce. 
7. Add the steak to the vegetables and toss.
8. Serve with noodles or rice.
9. Top with toasted sesame seeds. 

Recipe by Jen of Sweet Morris.

One year ago................................I made Radish and Potato Soup.
Two years ago..............................I made Red, White, and Blue Cupcakes.

Mituna? Spider Mustard? What?

Did you already know......................
-Mituna is a Japanese mustard green.
-Mituna is also called spider mustard, Japanese greens, and xue cai.
-Mituna is similar to arugula but not as strong. 

Chinese Chicken Salad

I don't want to brag or anything but it has been in the high 80s in Maine lately. I know the rest of the country have probably reached these temperatures months ago but it has been hot here. It has been too hot to cook. It has been so hot that some of us have even entered the ocean waters. Since it is hot in the house, I have not been cooking lately. Even the thought of standing in front of a stove makes me hot. However, the refrigerator is another story. The freezer and I are more than acquaintances. Salads are what we have been eating a lot of lately.

Chinese Chicken Salad
1 head of romaine lettuce, torn into bite size pieces
1 cup baby spinach leaves
1 cup cabbage, shredded
2 carrots, shredded
1 cup snow peas
1 cup chow mein noodles
1 cup cooked chicken
1/2 cup peanut dressing (following) 

Directions:

1. In a large bowl, toss the lettuce with the spinach, cabbage, carrots, and snow peas.
2. Top with the chow mein noodles and chicken.
3. Drizzle a little dressing on top and serve immediately.

Peanut Dressing:
1/3 cup vegetable oil
2 Tbsp lemon juice
1 Tbsp vinegar
1 Tbsp sugar
1/8 cup hoisin sauce
1/4 cup smooth peanut butter
1/8 cup water

Directions:

1. In a bowl, combine the oil, lemon juice, vinegar, sugar, hoisin sauce and peanut butter.
2. Add a little water until the desired consistency has been reached.

Recipe inspired by the package of China Boy Chow Mein Noodles.

One year ago...................I made Fresh Strawberry Jam.

Did you already know......
-Chinese Chicken Salads originated in America.
-Chinese Chicken Salads were popular as early as the 1930s.
-Early versions contained gelatine and whipping cream.

Chinese New Year

When we order take out at our local Chinese restaurant, I order chicken lo mein. It is a lot of  noodles with pieces of vegetables and chicken. I figured it couldn't be a lot of work. When I researched several recipes, they called for oyster sauce and other ingredients which wouldn't taste like the one I ordered. So, I figured I would attempt to make up a recipe. Does it taste like the one I order? No. Is it good? Yes. Does my son like it? Very much. It still gives me a nice excuse to order out once in  awhile. 

Chinese Chicken noodle dish
1/4 cup soy sauce
1 tsp rice vinegar
1 tsp sugar
1/4 cup water
1 tsp cornstarch
1 tsp vegetable oil
1 lb. chicken breast, cut into bite size pieces
1/2 lb. Chinese noodles, Soba Noodles, or spaghetti noodles
1 Tbsp vegetable oil
1 cup snow peas
1 cup shiitake mushrooms
1 cup shredded carrots
1/2 cup celery, chopped
1 cup chicken broth
1 tsp sugar
1 tsp rice vinegar

Directions:

1. In a bowl, combine the soy sauce, rice vinegar, sugar, water, cornstarch, and vegetable oil.
2. Add the chicken and coat with the soy sauce mixture.
3. Refrigerate for 1 hour.
4. In a large pot, cook the noodles according to the directions on the package. 
5. In a large skillet or wok, heat the oil over medium high heat.
6. Add the chicken and saute for about 5 minutes.
7. Add the snow peas, mushrooms, carrots, and celery.
8. Drain the noodles and add the noodles to the wok.
9. In a small bowl, combine the broth, sugar,and rice vinegar.
10. Add the broth mixture to the noodles and heat for 5 minutes. 
11. Season to taste. Serve hot or eat cold.

Recipe by Jen of Sweet Morris.
One year ago..............I made Nutella Molten Lava Cake.

Did you already know.............
-The Chinese New Year is according to the lunisolar calendar.
-It is also known as the Spring Festival.
-2013 is the Year of the Snake.

I wish you a year of wisdom, wealth, and longevity.

Pasta Salad

Did you know Mother's Day is less than two weeks away? I just can't believe May is here tomorrow. Normally, I visit my Mom on Saturday of Mother's Day weekend. I bring her a gift and visit with her. My husband does the same and brings his Mom a gift. Since I have three sisters, I normally do not have to share my Mom on Saturday. My Mom gets to celebrate the whole weekend for Mother's Day. 

Normally, we spend Mother's Day doing yard work. However, this year I want to go on a picnic. I was hoping to bring the kids on a picnic before now but time has gone by so fast. We have invited our Mom's to join us if they would like. It would be really nice.

I figured I would make pasta salad with supper. I decided to try this recipe from food network's Sandwich King. I had to adapt this recipe a lot due to no asparagus. I already had macaroni noodles. Also, the original recipe did not have a lot of flavor. My oldest daughter told me an artist has to change 70% of a picture to claim it as their own. I'm not sure what the rule would be in cooking. I know if I go into the kitchen with no recipe and create a dish which wasn't inspired by another then I can claim it as my own. If I use another recipe, I would have to change it a lot before I will say it is mine. My oldest daughter insists this needs to be served cold. I liked it both ways. She also said she liked the shredded cheese better since she gets some in every bite. I will admit I added my frozen peas to my pasta water to save on dishes.

Pasta Salad
1 lb macaroni noodles
1/4 cup extra virgin olive oil
1 1/2 tsp Dijon mustard
1 tsp sugar
2 cloves of garlic, minced 
1/8 cup lemon juice
2 Tbsp white wine vinegar
salt and pepper to taste
10 plum tomatoes, cubed
1 cup cooked peas (optional)
1/4 cup roasted yellow peppers
2 sprigs of fresh dill
1 Tbsp oregano
1/4 cup of shredded mozzarella cheese

Directions:
Cook the pasta according to directions.
Mix the olive oil, mustard, sugar, garlic, lemon juice, vinegar, salt, and pepper. Make sure the ingredients are well incorporated.
Toss the olive oil mixture with the pasta.
Add the tomatoes, peas, peppers, dill, oregano, and cheese.
Toss well and refrigerate until ready to serve.

Recipe by Jen of Sweet Morris

Did you already know......
-Distilled white vinegar is the most popular vinegar in America.
-Wine vinegars are more acidity in Europe than in America.
-Vinegar has been used for over 10,000 years.

Rice Pilaf

I grew up on Rice-A-Roni which I like. The problem is I don't do well with high sodium products. So, I have tried several rice pilaf recipes for awhile. I have made this version several times and I keep trying to take photos of it but there is never any leftover. My family loves rice so any rice dish is gone. 

When I think of rice pilaf, there is a mix of rice with pasta. So, I had to add broken pieces of spaghetti to this recipe. I think I make this about once a month. It is a great side dish.

Rice Pilaf
1 Tbsp butter, unsalted
1 Tbsp olive oil
1 shallot, thinly sliced
1 1/2 tsp salt
1/4 tsp pepper
 1/2 cup of uncooked spaghetti noodles, broken into 1 inch pieces
2 cups basmati-style long grain rice
3 cups chicken broth, low sodium
1 bay leaf
2 Tbsp parsley


Directions:

1. In a medium saucepan, heat the olive oil and butter.
2. Add the shallot, salt and pepper.  Cook for about 5 minutes.
3. Add the spaghetti noodles and 1 cup of the rice. 
4. Stir and toast the noodles and rice for about 5 minutes.
5. Add the other cup of rice, chicken broth, and bay leaf. 
6. Cover and bring the rice to a simmer over low heat. 
7. Cook the rice for about 15 minutes. 
8. Remove the rice from the heat and allow to sit for 5 minutes. 
9. Remove the bay leaf from the rice.
10. Add the parsley and fluff the rice with a fork.

Recipe adapted from Tyler Florence.

Did you know....
-Rice-A-Roni was created by the DeDomenico family in 1958.
-The DeDomenico's family pasta plant was located in San Francisco.
-The recipe is influenced from the Armenian style rice pilaf. 
-Rice-A-Roni is a Quaker Oats brand which is owned by Pepsi.