Lo Mein

yield: 4 SERVINGS

prep time: 10 MINUTES

cook time: 15 MINUTES

total time: 25 MINUTES

Ingredients:

• 8 ounces lo mein egg noodles*
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 2 cups cremini mushrooms, sliced
• 1 red bell pepper, julienned
• 1 carrot, julienned
• 1/2 cup snow peas
• 3 cups baby spinach

FOR THE SAUCE

• 2 tablespoons reduced sodium soy sauce, or more, to taste
• 2 teaspoons sugar
• 1 teaspoon sesame oil
• 1/2 teaspoon ground ginger
• 1/2 teaspoon Sriracha, or more, to taste

Directions:

1. In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger and Sriracha; set aside.
2. In a large pot of boiling water, cook noodles according to package instructions; drain well.
3. Heat olive oil in a large skillet or wok over medium high heat. Add garlic, mushrooms, bell pepper and carrot. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in snow peas and spinach until the spinach has wilted, about 2-3 minutes.
4. Stir in egg noodles and soy sauce mixture, and gently toss to combine.
5. Serve immediately.

*Spaghetti, linguine or bucatini can be substituted.

Recipe from: https://damndelicious.net/2014/10/03/easy-lo-mein/

Homemade Naan

 prep time: 15 MINUTES

 

 cook time: 75 MINUTES

 total time: 90 MINUTES

 

 yield: 8 SERVINGS

INGREDIENTS

• 1 cup warm water
• 2 tablespoons honey
• 1 (.25 ounce) package active dry yeast (about 2 1/4 teaspoons)
• 3 1/2 cups all-purpose flour (or 2 cups white whole wheat flour + 1 1/2 cups all-purpose flour)
• 1/4 cup plain yogurt
• 2 teaspoons salt
• 1/2 teaspoon baking powder
• 1 egg
• 1/4 cup (4 tablespoons) butter
• 3 cloves garlic, minced
• (optional topping: chopped fresh cilantro)

INSTRUCTIONS

1. Stir together warm water and honey until the honey has dissolved.
2. Add the water mixture to the bowl of a stand mixer with the dough attachment, and sprinkle the yeast on top of the water.  Give the yeast a quick stir to mix it in with the water.  Then let it sit for 5-10 minute until the yeast is foamy.
3. Turn the mixer onto low speed, and add gradually flour, yogurt, salt, baking powder, and egg.  Increase speed to medium-low, and continue mixing the dough for 2-3 minutes, or until the dough is smooth.  (The dough will still be slightly sticky, but should form into a ball that pulls away from the sides of the mixing bowl.)
4. Remove dough from the mixing bowl, and use your hands to shape it into a ball.  Grease the mixing bowl (or a separate bowl) with olive oil or cooking spray, then place the dough ball back in the bowl and cover it with a damp towel.  Place in a warm location (I set mine by the sunny window) and let it rise for 1 hour until the dough has nearly doubled in size.
5. Meanwhile, heat the butter in a small saute pan over medium heat until melted.  Add garlic and cook for 1-2 minutes until fragrant.  Then remove butter from heat, strain out and discard the garlic, leaving the infused melted butter behind.  Set aside.
6. Once the dough is ready, transfer it to a floured work surface.  Then cut the dough into 8 separate pieces. Roll each into a ball with your hands, then place on the floured surface and use a rolling pin to roll out the dough into a large circle (or oval, or whatever shape it takes) until the dough is a little less than 1/4-inch thick.  Brush dough lightly with the garlic-infused butter on both sides.
7. Heat a large cast-iron skillet or heavy saute pan over medium-high heat.  Add a piece of the rolled-out dough to the pan and cook for 1 minute, or until the dough begins to bubble and the bottom turns lightly golden.  Flip the dough and cook on the second side for 30-60 seconds, or until the bottom is golden.  Then transfer the naan to a separate plate, and cover with a towel.  Repeat with remaining dough until all of the naan pieces are cooked.
8. Keep the naan covered with the towel until ready to serve, so that it doesn’t dry out.  Serve sprinkled with fresh cilantro, if desired.

Recipe from: https://www.gimmesomeoven.com/homemade-naan-recipe/#tasty-recipes-64370

Queso (Mexican Cheese Dip)

Ingredients

• 1/2 pound 225 g fresh Cheddar cheese, shredded (smoked, sharp or American cheddar)
• 1 tablespoon butter
• 3/4 cup green onions, finely chopped
• 2 large cloves garlic minced
• 3.5 oz (100 g) diced tomatoes, (Roma, grape or cherry tomatoes)
• 1/2 teaspoon each ground cumin and onion powder
• 1/2 teaspoon cayenne pepper, (add more to taste if desired)
• 1 tablespoon cornstarch cornflour
• 13 oz (375 g) evaporated milk, (full fat)
• 4 oz 120 g fire roasted green chiles, (or jalapeños)
• 1/4 cup fresh cilantro, finely chopped

Instructions

• Melt butter in a medium-sized pot over medium-heat. Sauté the green onions (white parts only) for 4 minutes, until soft. Then add the garlic and sauté until fragrant, about 30 seconds.
• Add the tomatoes in with juices with the chiles, cumin, onion powder and cayenne pepper. Cook while stirring occasionally, for 2 minutes until soft and fragrant.
• Mix cornstarch into the pot, then pour in the evaporated milk, stirring well to combine. 
• Bring to a boil, then add the cheese, mixing well. Cook, while stirring, until cheese just melts through the milk and transforms into a smooth sauce. Take off heat immediately.
• Stir in cilantro, green onions (reserved green parts) and season with salt to taste if needed. Mix well.

  Serve warm.

  Tip: Queso thickens when cooled.

Notes

Store leftovers in the refrigerator. Reheat on stove or in microwave. Adjust consistency with a little more milk, if needed.

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

https://cafedelites.com/queso/

THE BEST CARROT CAKE

•  prep time: 30 MINUTES
 
•  cook time: 30 MINUTES
 
•  total time: 60 MINUTES
•  yield: 16 SERVINGS 

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DESCRIPTION

This classic carrot cake recipe is moist, perfectly-spiced and made with lots of fresh carrots and a cream cheese frosting.

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INGREDIENTS

CARROT CAKE INGREDIENTS:

• 1 1/2 cups plus 2 tablespoons avocado oil (or vegetable oil, or any mild-flavored oil)
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 6 eggs
• 1 tablespoon vanilla extract
• 3 1/4 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 2 teaspoons baking soda
• 2 teaspoons fine sea salt
• 1 teaspoon baking powder
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 pound finely-grated* fresh carrots
• optional: 1 cup chopped nuts or 1/2 cup raisins

CREAM CHEESE FROSTING INGREDIENTS:

• 3 (8-ounce) bricks cream cheese, room temperature
• 1 cup (2 sticks) salted butter, room temperature
• 1 tablespoon vanilla extract
• 1/2 teaspoon fine sea salt
• 6 cups powdered sugar (or more, if needed to thicken)

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INSTRUCTIONS

1. Preheat oven to 350°F.  Grease and flour three 8-inch round baking pans.  (Or to save a step, you can coat them with baking spray, which already contains flour.)
2. In a large mixing bowl, whisk together oil, granulated sugar, and brown sugar until combined and smooth. Add in the eggs and vanilla, and whisk until smooth.
3. In a separate bowl, whisk together the remaining dry ingredients (flour, cinnamon, baking soda, salt, baking powder, nutmeg and cloves) until combined. Gradually add the dry ingredient mixture into the egg mixture, and stir until smooth. Fold in the grated carrots and stir until combined. If you would like to add nuts and/or raisins, stir them in at this time as well.
4. Portion the batter evenly into the prepared baking pans. Bake for 25-30 minutes, or until a toothpick inserted in the middle of the cupcakes comes out clean.  Transfer the baking pans to a wire cooling rack and let the cakes cool until they reach room temperature.
5. Meanwhile, to make the cream cheese frosting, combine the cream cheese, butter and vanilla in a large mixing bowl and stir until combined and smooth.  (You can either do this with a spatula, or with a hand or stand mixer.)  Gradually stir in the powdered sugar and mix until it is completely combined.  Feel free to add more/less powdered sugar to achieve your desired consistency.
6. Once the cakes reach room temperature,* use a cake leveler or a bread knife to slice off the rounded tops of the cakes so that they are completely flat on top.  Place the first cake on your serving platter, add a large scoop of frosting on top of it, and spread the frosting so that it covers the cake evenly and extends a bit over the edges.  Repeat with the second and third layers of the cake.  Then use the remainder of the frosting to frost all around the side edges of the cake.
7. Once you’re ready to serve the cake, slice it up and enjoy!  Or cover and refrigerate for up to 4 days.

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NOTES

*You can either grate fresh carrots by hand with a box grater, or grate them with a food processor by using the shredding disk.

*I find that it’s easier to frost the cakes when they are slightly chilled.  So I recommend popping them in the fridge for 15 minutes before frosting if you have the time.

Recipe instructions updated (with no ingredient changes) in April 2019.

Find it online: http://www.gimmesomeoven.com/best-carrot-cake/

Honey Garlic Instant Pot Chicken Breasts

kristineskitchenblog.com

These Honey Garlic Instant Pot Chicken Breasts are always moist, tender and flavorful! These pressure cooker chicken breasts cook perfectly in minutes from fresh or frozen. Serve your honey garlic instant pot chicken breast with rice or quinoa and veggies for a complete, quick dinner!

Prep Time10 mins

Cook Time10 mins

Total Time30 mins

Servings: 4 servings

Calories: 285kcal

Ingredients

• 1/3 cup water or vegetable broth or chicken broth
• ¼ cup low sodium soy sauce
• ¼ cup honey
• 2 cloves garlic minced
• ¼ teaspoon black pepper
• 1 1/2 pounds boneless skinless chicken breasts
• 2 teaspoons cornstarch

Instructions

• Combine water or broth, soy sauce, honey, garlic and pepper in Instant Pot. Stir.
• Add the chicken breasts to the Instant Pot.
• Seal the lid and turn the steam valve to the sealing position.
• Set Instant Pot to pressure cook/manual, high pressure. Set the cook time according to the size of your chicken breasts. For fresh: 8 minutes for small (7-8 ounce) chicken breasts, 10 minutes for medium (10 ounce) chicken breasts, or 11 minutes for large (12 ounce) chicken breasts.
• For frozen chicken breasts, add 3 minutes to the cooking times listed in step 4, and pressure cook (manual) at high pressure. Be sure that your chicken breasts are not stuck together as that will increase the pressure cook time.
• The Instant Pot will take about 10 minutes to come to pressure and then will start counting down the cook time. When it beeps to let you know the cook time has finished, carefully quick release the pressure by using the handle of a long spoon to turn the steam valve to venting. (If your chicken breasts were frozen, do a 10 minute natural release instead of a quick release. Just leave the Instant Pot alone for 10 minutes before turning the steam valve to the venting position.)
• Wait for the steam to escape and the pin to drop down. Then, carefully remove the lid.
• Use an instant read thermometer to test the internal temperature of the chicken. It should be at least 165 degrees F. If the temperature is lower, finish cooking the chicken using the Instant Pot's saute mode.
• Remove chicken to a clean plate or cutting board.
• In a small bowl, stir together the 2 teaspoons cornstarch and 1 tablespoon water. Turn the Instant Pot on saute mode and stir in the cornstarch mixture. Cook, stirring, until the liquid has thickened, 2-3 minutes. Turn off Instant Pot and remove the inner pot to stop the cooking process.
• Slice the chicken and stir it back into the sauce in the pot. Serve with rice and vegetables, or as desired.

Notes

To Cook in a Slow Cooker:

1. Stir together water or broth, soy sauce, honey, garlic and pepper in slow cooker insert. Add the chicken.
2. Cover and cook on low for 3-4 hours or high for 2 hours, until chicken reaches an internal temperature of at least 165 degrees F.
3. Remove chicken to a clean plate or cutting board. Turn slow cooker to high setting.
4. In a small bowl, stir together 2 teaspoons cornstarch and 1 tablespoon water. Stir this into the liquid in the slow cooker and cook on high until thickened, about 20 minutes.
5. Slice or shred the chicken and stir it into the sauce in the slow cooker. Serve with rice and vegetables, or as desired.

To Make as a Freezer Meal:

1. Add water or broth, soy sauce, honey, garlic, pepper and chicken to a heavy duty zip top freezer bag.
2. Freeze flat for up to 3 months.
3. When ready to cook, thaw in cool water just until sauce is thawed. Transfer to Instant Pot and cook as directed above.

Nutrition

Serving: 1/4 recipe | Calories: 285kcal | Carbohydrates: 20g | Protein: 40g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 124mg | Sodium: 651mg | Sugar: 18g

Nutrition information is only an estimate.
© Kristine's Kitchen https://kristineskitchenblog.com