Vegetarian Yakisoba

I will admit it. Lately, I just haven't been cooking. I only have so much time in a day so I have to pick clean or cook. Now, my kitchen tends to be clean which makes it easy to cook but there are other things I have to do like organize closets, file papers, and help with Science projects. So, I have to pick which activity to do. If you ask my husband, he will always pick for me to cook. Well, Science projects can't wait. I have to become more organize. In addition, I have been working out more which takes away more time from the kitchen. Then when I've been in the kitchen I have been making a lot of dishes I have already made. I really am trying to enter the new year with a more organized home. To help, I will probably only blog once a week. So, I just didn't want you to wonder where I went. To save some time, I have been trying easier recipes. I think it still is one of his favorite recipes since I've already made it twice recently. The first time I made this recipe I didn't add broccoli but the second time I did. My husband had requested no meat in the dish since it is how he would eat it in Japan. This really is a great recipe.

Yakisoba
1/3 cup soy sauce
1/3 cup rice wine vinegar
1 1/2 Tbsp sugar
12 oz. pasta (Soba noodles, Udon noodles, Stir fry/ramen, etc.)
3 Tbsp vegetable oil
1 onion, thinly sliced
1 lb. broccoli, chopped
1 lb. Napa cabbage, sliced thin
2 large carrots, sliced matchbox thin
2 tsp ginger paste
3 scallions, chopped

Directions:

1. In a small bowl, mix the soy sauce, rice wine vinegar, and sugar. Set aside. 
2. Cook noodles according to the package. 
3. Drain and rinse under cold water. Set aside. 
4. In a large wok or skillet, heat the oil over medium high heat. 
5. Add the onion and saute for 5 minutes.
6. Add the broccoli and cook for 3 minutes.
7. Add the cabbage and carrots. Cook for 5 minutes.
8. Stir in the ginger paste.
9. Add the noodles and the soy sauce mixture.
10. Gently toss to incorporate.
11. Cook for 5 minutes.
12. Serve immediately garnished with the scallions.

Recipe adapted from Food.com.

One year ago.............................I made Honey Peanut Butter Cookies.
Two years ago...........................I made Roasted Green beans with Walnuts and Cranberries.
Three years ago.........................I made Lasagna Soup.
Four years ago...........................I made Roasted Chicken. 

Did you already know................
-Yakisoba is a fried noodle dish with vegetables and meat.
-Yakisoba is a popular dish sold by street vendors. 
      (In Japan, my husband would order this dish from a man with a cart.) 
-Some other garnishes for Yakisoba is seaweed powder, pickled ginger, or fish flakes.

Cheesy Chicken, Broccoli, and Rice

Lately, my daughter has been on a reading kick. She reads all the time. I think it's great. My son, however, still needs to be persuaded to read. It is part of their homework. After my son reads, he is suppose to write a paragraph about what he wrote. I really think he hates the writing the most. He does like helping me in the kitchen and doesn't mind reading recipes to me. He helped with this dish. We really liked this dish a lot especially my husband. Any meal with rice is a winner according to my husband. Even with the broccoli, he still really liked it.

Cheesy Chicken, Broccoli, and Rice
2 Tbsp olive oil
1 medium yellow onion, finely chopped
1 lb. chicken breasts, cut into bite sized pieces
3 cloves of garlic, minced
1 cup uncooked Jasmine rice
1 lb. broccoli florets, chopped into bite sized pieces
3 cups low sodium chicken broth
2 cups sharp cheddar cheese, shredded

Directions:

1. In a large pot, heat 1 Tbsp of olive oil over medium heat.
2. Add the onions and saute for a minute. 
3. Increase the heat to medium high and add the chicken.
4. Season with salt and pepper.
5. Brown the chicken. 
6. Add the garlic and cook for a minute.
7. Push the chicken to one side of the pan and add the other Tbsp of olive oil to the empty side.
8. Add the uncooked rice to the olive oil side and saute for a couple of minutes.
9. Stir in the chicken broth and white wine. Bring the mixture to a boil.
10. Lower the heat to a simmer and cover.
11. Allow the mixture to cook covered for 10 minutes.
12. Stir in the broccoli and cover. Allow to cook for another 10 minutes. 
13. Remove from heat and stir in 1 cup of cheese. 
14. Sprinkle the other cup of cheese on top. Cover and allow to sit for 2 minutes for the cheese to melt.

Recipe adapted from The Girl Who Ate Everything.

One year ago..............................I made Oatmeal Batter Bread.
Two years ago............................I made Homemade White Loaf Bread.
Three years ago.........................I made Boston Baked Beans.

Did you already know........................
-Broccoli belongs to the cabbage family.
-The word broccoli is derived from the Italian word 'brocco' which means arm. 
-In 1990, President Bush banned broccoli on Air Force One.

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.

Broccoli Cheddar Soup

My husband has ordered broccoli cheddar soup for the last three times that we ate out. He has even influenced our children so they have been ordering the soup too. Since it is so popular in our household, I wanted to show my husband how easy it is to make. We don't eat out a lot but I think we will be eating out even less now. This soup is so good. He told me that he could easily make this soup for us. Here you go babe!

Copycat Panera Broccoli Cheddar Soup
4 oz. butter, unsalted
1 medium onion, chopped
1/4 cup all purpose flour
2 cups half and half
2 cups chicken broth
1 lb. fresh broccoli, chopped into small pieces
1 cup carrots, julienne
1 Tbsp paprika
2 tsp season salt
1/4 tsp ground mustard
4 oz. cheddar cheese, shredded
salt and pepper to taste

Directions:

1. In a large pot, melt the butter over medium heat.
2. Add the onion and saute for 2 minutes.
3. Sprinkle the flour over the onion and mix. Allow to cook for 1 minute.
4. Whisk in the half and half with the chicken broth. Allow to simmer for 20 minutes.
5. Stir in the broccoli, carrots, paprika, season salt, and ground mustard.
6. Reduce heat to low and simmer for 15 minutes.
7. Stir in the cheese and allow to melt before serving.
8. Season with salt and pepper to taste.

Recipe adapted from The Recipe Critic.

One year ago......................................I made Chewy Brownies.
Two years ago....................................I made Fresa Agua Fresca.

Did you already know.......................
-Broccoli was a popular vegetable of the Romans.
-In the 1900s, Italian immigrants introduced broccoli to the U.S.
-The head of the broccoli is made up of tiny buds that are ready to flower.

Steak Stir Fry

This summer I joined a Community Supported Agricultural (CSA). I prepaid for my produce for the summer and each week I pick up my share. Besides making us eat more vegetables, we also are trying new vegetables I normally would not purchase at the grocery store. The best thing is we normally eat a lot of salads (to counter the sweets) so we are just eating more salads. Since I had a lot of bok choy with spinach and broccoli this week, I decided to make a stir fry. 

Steak Stir Fry
2 tsp vegetable oil
8 oz. Strip Steak, cut into bite size pieces
1 green onion stalk, chopped including the white parts
1 Tbsp ginger, minced
2 cloves garlic, minced
1 lb. bok choy, in bite size pieces
1 carrot, shredded
1 cup spinach, chopped in large pieces
1 cup broccoli, chopped into large pieces
1 Tbsp water
optional toppings: wonton noodles or toasted almonds

Directions:

1. Heat a large skillet or wok over medium high heat.
2. Add the oil and then the steak for about 2 minutes.
3. Add the green onion, ginger, and garlic. Stir for about 2 minutes.
4. Add the bok choy, carrot, spinach, broccoli, and water. Stir well.
5. Cover and allow to cook for about 2 minutes.
6. Stir and cover. Allow to cook for 2 more minutes or until vegetables and steak are cooked to the desired taste.
7. Serve over rice or pasta with additional toppings.

Recipe adapted from Steamy Kitchen.

One year ago...................................I made mini fruit crostatas.

Did you already know.....................
-CSA is a way for farmers to sell their produce directly to the consumers before the crops are harvested and the community shares some of the risk.
-There are thousands of CSA farms throughout America.
-Some CSA provide eggs, mushrooms, flowers, fruit, and other items.

Broccoli Cheese Soup

My husband is the first person to rally against vegetables. Maybe you have seen him in our front yard with a sign shouting "No more vegetables! No more vegetables!" So, it surprises me when he kept ordering broccoli soup in restaurants the past couple of weeks. I asked him if he would just want me to make some for him. He told me it would be nice. My oldest daughter told me this is the best broccoli soup she has ever had.

Broccoli Cheese Soup
2 lbs. broccoli
1 Tbsp olive oil
salt and pepper
2 Tbsp butter
1 shallot (about 1 Tbsp)
2 Tbsp all purpose flour
2 cups milk (I used skim milk)
4 oz. fontina cheese, grated
8 oz. cheddar cheese, grated
4 cups chicken broth

Directions:

1. Preheat oven to broil.
2. Arrange the broccoli on a baking sheet and toss with the olive oil.
3. Season the broccoli with salt and pepper.
4. Broil for 5 minutes and remove. 
5. Turn the broccoli pieces over and broil for another 5 minutes. Be careful not to burn the broccoli. Set aside to cool.
6. In a large pot, melt the butter over medium heat.
7. Add the shallot and stir for about 1 minutes.
8. Add the flour and cook for 1 minute.
9. Whisk in the the milk.
10. Add the cheese and stir until melted.
11. Stir in the chicken broth and turn down the heat to low. 
12. Add the roasted broccoli pieces and stir. 
13. Allow the soup to simmer for 10 minutes and serve.

Recipe adapted from Katy's Kitchen.

One year ago.....................I made Lemon Tassies.

Did you already know...................
-Broccoli belongs to the cabbage family.
-The word broccoli derives from the Latin word (brachium) and Italian word (braccio) that means arm.
-1 cup of broccoli has the same amount of Vitamin C as 1 orange.

Roasted Vegetable Panini

We just started to decorate for Halloween. I have several containers full of spooky stuff. I even have some of my sister's decorations. I had stored her scarey crows away and the kids thought they were great. I did have to remind them that she will want them back. Instead, they decorated my house with them. When I saw them, I told my husband the bad news how some black crows had actually entered our home. He said he saw them and didn't know how our cat was going to take the news. It wasn't our cat that we should have been worried about but our dog. He kept staring at them. My husband thought it was funny to make one chase our dog while making cawing noises. Our dog retaliated by jumping up on him. Don't worry the crow is safe.

My youngest daughter calls these broccoli sandwiches. I guess she is right. I think of them as roasted vegetable sandwiches. I tried to make the photo look like claws. The kids thought it looked scarey or acted scared.

Ahhhh..........

Roasted Vegetable Panini (aka Scary Claw Sandwich)
2 cups broccoli, cut into small florets
1 Tbsp olive oil
Salt and black pepper
1 cup cremini mushrooms
1 red bell pepper, seeded and cut into 1/2 inch strips
1 zucchini, thinly sliced
4 oz. butter
1 clove of garlic
 8 thick slices of french bread (I ask the bakery to slice the loaf)
4 slices of provolone cheese

Directions:

1. Preheat broiler on high.
2. Line a baking sheet with parchment paper.
3. Toss the broccoli with the olive oil. Season with salt and pepper to taste.
4. Place the broccoli on the parchment paper and broil for about 5 minutes.
5. Remove the baking sheet.
6. Add the mushrooms, bell pepper, and zucchini to the broccoli. Toss.
7. Broil the vegetables for about 5 more minutes, tossing once while in the oven.
8. Remove from the oven and set aside to cool.
9. In a small microwave safe bowl, add the butter and garlic.
10. Microwave the butter for 1 minute or until melted.
11. Brush two slices of the bread with the melted butter.
12. Place the slices in a heated panini press or skillet.
13. Top the bread with the vegetables and a slice of cheese.
14. Place another slice of butter bread on top.
15. Cook until golden brown and the cheese has melted.

Recipe adapted from Annie's Eats.

One year ago I made...............Black Forest Cherry Torte. 

Did you already know...
-The old English word wicce (witch) meant wise women. 
-It is said that witches held meetings on Halloween.
-Witches is a popular costume in the U.S.

Does she convince you that she is scared?

Broccoli Cheddar Soup

Oh, Broccoli! You are either liked or not. Oh, Broccoli! Even Presidents have declared they will not eat you. Don't worry little broccoli since you are welcome at our house. We don't always eat you raw. We refuse to eat you frozen. However, we will always eat you in this soup.

It is surprising that sometimes my husband will ask for a certain dish especially if the dish contains vegetables. I guess it helps when the dish calls for milk and cheese. It is creamy and a mild soup. It is a nice fall meal. When I made this dish, I think my son enjoyed the oyster crackers more since I could only see a little bit of the soup. He said he really liked the soup very much. My daughters and niece really liked it. I recommend making this soup any time of the week since it is pretty easy.

Broccoli Cheese Soup
6 oz. butter
1 yellow onion, diced
3 cloves of garlic, minced
1/3 cup all purpose flour
4 cups milk (I used skim since it is what I keep in the house)
2 cups half and half
4 heads of broccoli, cut into tiny pieces
salt and pepper for taste
3 cups sharp cheddar cheese, grated

Directions:

1. Melt the butter in a large pot over medium heat. 
2. Add the diced onion and garlic and saute for about 4 minutes.
3. Sprinkle the flour over the onions and stir to combine.
4. Cook for 1 minute before adding the milk.
5. Allow to cook for about 5 minutes.
6. Add the broccoli and a small dash of salt and pepper.
7. Cover and reduce the heat to low.
8. Allow the soup to simmer for about 20 minutes.
9. Stir in 2 cups of the cheese and allow the cheese to melt.
10. Add additional salt and pepper if needed.
11. Ladle the soup into bowls and top with additional cheese and oyster crackers if desired.

Recipe adapted from Ree Drummond.

Did you already know...
-California grows almost 90% of the nations broccoli.
-1/2 cup of broccoli counts as a serving of vegetables.
-Broccoli has only 15 calories per a serving.
-The Italian word for broccoli is broccoli.

Broccoli and Cheese Chicken Pasta

My youngest daughter was trying to talk her brother into giving her some of his money. He asked her if she was mad. She replied, "I'm not mad. I'm brilliant." I guess I will know what to say the next time anyone calls me mad.

Since it has been so unusually hot, I did not want use the oven because I'm not mad yet. I saw this recipe and I figured I would try it. The family liked it a lot and there was plenty leftovers for lunch the next day.

Stovetop Broccoli and Cheese Pasta
1 lb. thin egg noodles
1 tsp vegetable oil
2 cups chicken breast, cut into bite size pieces
8 oz. butter, unsalted
1 garlic clove
1/2 cup all purpose flour
1 tsp. salt
1/2 tsp black pepper
2 1/2 cups chicken broth
1 1/2 cups cheddar cheese, shredded
1 lb broccoli
1 1/2 cups milk

Directions:

1.  In a large pot, boil the water according to the egg noodle package.
2. Add the broccoli with the egg noodles when the water is ready.
3. Drain the pasta and broccoli. Run the pasta and broccoli under cool water to stop the cooking.
4. In a large saucepan over medium heat, add the oil.
5. Once the oil is heated, add the chicken. Cook the chicken until browned and cooked through.
6. Remove the chicken and set aside on a plate.
7. Add the butter with the garlic clove to the skillet.
8. Remove the garlic clove after a minute and whisk in the flour.
9. Add the salt and pepper. Stir.
10. Slowly, whisk in the chicken broth until combined.
11. Increase the heat to high and whisk until thick.
12. Reduce the heat to low and slowly stir in the cheese until melted.
13. Add the chicken, broccoli, and pasta to the cheese sauce. Stir.
14. Slowly add the milk to the desired thickness. Mix well. Allow to cook for a few minutes while stirring.
15. Serve immediately.

Recipe adapted from Picky Palate.

Did you already know...
-Cattle being used as a form of money dates back to 9000 B.C.
-Around 2000 B.C., cattle shaped bronze pieces were used as a form of money.
-Around 650 B.C., the ancient city of Lydia produced coins with the value printed on them.

Noah's Kickin' Chicken Bake

When I was pregnant with my younger children, I didn't cook a lot. I felt tired but it didn't stop me from watching a lot of food network. My husband would watch it with me without a complaint. Isn't that sweet? I guess he figured he would be making me watch football real soon.

One of the shows I would watch was Emeril. One day Emeril had a cook with your kids contest. We decided to make one of the dishes. It was really good. I have made this dish many times and the kids like it a lot. If you are going to make this, I would recommend planning ahead. This is a great recipe to use left over chicken. I plan ahead and roast my vegetables at the same time so the ingredients are ready.

Triangle style

Noah's Kickin' Chicken Bake

2 cups chicken, cooked and diced
1/2 cup red bell pepper, roasted and chopped
1 1/2 cup broccoli, cooked and chopped
2 stalks of green onions, chopped
2 cloves of garlic, minced
2 cups Mexican blend shredded cheese
1 cup light sour cream
2 tsp Emeril's Southwest Spice**
1 sheet of frozen packaged puff pastry, thawed
1 egg, beaten with 1 Tbsp milk

1. Preheat oven to 350 degrees.
2. In a bowl, mix all of the ingredients except the puff pastry.

3. Cut the puff pastry into desired shape either triangles or cirles.

For the triangles: eight triangles and arrange the triangles in a circle with the pointed end facing out. ***

4.  Spoon the chicken mixture onto the triangles leaving the points exposed. Fold the points over the chicken mixture and press points down to seal.

5. Brush tops with the egg wash mixture.

6. Bake for 25 minutes or until puff pastry is golden brown.

***For the circles: just cut eight circles a little larger than 3 oz. small ramekins that the chicken will be cooked. Spoon the chicken into the dishes and top with the puff pastry circle. Brush with the egg wash. Bake for 25 minutes or until puff pastry is golden brown. This is the easier method.

Recipe adapted from Emeril. **Recipe can be found at this website for Emeril's Southwest Spice.

Did you already know...........
-Emeril was born in Massachusetts.
-Emeril's father is French-Canadian and his mother is Portuguese.
-As a teenager, he worked at a local Portuguese bakery.
-Emeril was offered a full scholarship to the New England conservatory of Music because he was a talented percussionist. BAM!

Cheesy Basil Stuffed Chicken

Did I surprise you that I didn't post a Halloween meal? I guess I could call this ooey gooey chicken. Ooey gooey is a technical term. We even have a child's book with the title of Ooey Gooey. In the story, a pirate loses his gold tooth when he eats his ooey gooey pirate delight. Don't worry you will not lose a tooth if you make this dish. 

Remember the previous photo of my daughter (See Princess cake). The tooth fairy has been at our house a lot lately. When my oldest daughter lost her first tooth, she informed us that her tooth fairy brings only gold dollars. Over the years, the tooth fairy continues to bring gold dollars. My youngest daughter receives the Sacagawea gold coin dollars and my son receives the Presidential gold dollars so they would know which dollar belongs to which child.

It is very good. The chicken came out very moist and I could cut it with a fork. I served the dish with rice. 

Cheesy Basil Stuffed Chicken with roasted tomatoes and broccoli
1 cup mozzarella cheese, shredded
3 Tbsp fresh basil, chopped/torn
2 Tbsp milk (I used skim)
1/2 lemon
Salt and pepper
4 boneless, skinless chicken breasts
1/4 cup mayonnaise
1 cup plain bread crumbs
1 clove garlic, minced
2 Tbsp olive oil
1 pint cherry tomatoes
2 stalks of broccoli, roughly broken apart

Directions
1. Preheat oven to 425 degrees.
2. Spray a 9 x13 baking dish with a nonstick spray.
3. In a bowl, combine the cheese, 1 Tbsp basil, milk, salt, and pepper.
4. Squeeze the 1/2 lemon into the bowl mixture and mix. Set aside.
5. In another bowl, mix the bread crumbs with the garlic, olive oil, and 1Tbsp basil. Set aside.
6. Hold your chicken and slice down the side of it but stop about an inch from the other side.
7. Open up the chicken breast and fill with the cheese mixture.
8. Hold the chicken back together and secure with toothpicks. I used two per a chicken.
9. Place chicken breast in the baking dish.
10. Spread mayonnaise evenly over the top of each chicken.
11. Top the mayonnaise with the bread crumb mixture. Press lightly to adhere.
12. In another baking dish, toss tomatoes with some olive oil. Salt and pepper.
13. Tranfer the tomatoes around the chicken in the other baking dish.
      (Trying to save dirty dishes.)
14. In the now empty baking dish, place the broccoli.
15. Toss the broccoli with olive oil, salt, and pepper.
16. Place both the broccoli and chicken dishes in the oven. **See below note**
17. Bake for 15 minutes.
18. Place foil loosely over the chicken to prevent the bread crumbs from burning.
19. Cook for 10 more minutes or until chicken is cooked through.

**Now, prepare rice as directed on the stove top so it will finish at the same time as the chicken. Enjoy!
Recipe adapted from Let's Dish

Did you already know.................
-Sacagawea was from the Shoshone Indian tribe.
-In 1804, Sacagawea at age fifteen and six months pregnant when she assisted Lewis and Clark on their expedition west.
-Sacagawea's husband accompanied them during the expedition.
-Her son, Jean Baptiste, was born during the expedition.
-Lewis and Clark's expedition took a little over two years.

 Today, you can fly across the U.S. in six hours or drive in about six days.