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This made enough for 4 [use only 1 Raman packet for 2 and 1/2 the sauce]
Decide your veggies...
3 cups I used packaged cabbage + carrots
1 Yellow onion, sliced
1 Small broccoli crown
1 Tbsp Fresh grated ginger
1 Dozen Brussels Sprouts, peeled
Decide your protein
I used 2 Salmon filets, unseasoned
Substitute to suit your taste
I cubed the salmon to keep it from flaking apart
Prepare the Yakisoba sauce
1/4 cup Worcestershire sauce
1/4 cup Soy sauce
2 Tbsp Ketchup
1 Tbsp Sugar
1Tsp - 1Tbsp Hot sauce to suit your taste (Hot sauce to jog Joe's memory)
Combine everything and stir to dissolve the sugar.
Cook the Raman noodles per the directions
2 packages Raman noodles ( throw away the flavoring packets), use 1 package if making for 2 unless you like more noodles.
Lightly oil WOK or frying pan of your choice
1. Cook the protein a bit and remove a little undercooked (in the case of Salmon, to keep it from flaking otherwise)
2. Combine all the veggies in the pan and stir fry about 5 minutes [don't overcook at this stage or the sauce will wilt the veggies at the end]
3. Put the protein back in and cook about 2 minutes more
4. Combine the cooked noodles with the other ingrediants
5. Combine the prepared sauce with everything else and cook about 1-2 minutes
6. Plate and enjoy
I need to get a wok. I asked my spouse what she wants me to learn to make and she said Pad Thai...She is also quite discerning and picky about it being done right.
I need to get a wok. I asked my spouse what she wants me to learn to make and she said Pad Thai...She is also quite discerning and picky about it being done right.
This is the one I use. No frills but non-stick. If I need a cover I use one from another large pot.
It's cold out so it must be time for some Comfort Food.
Ingredients
Crust
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
Filling
1/3 cup butter or margarine
1/3 cup chopped onion SAVE $
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups Progresso™ chicken broth (I use stock for better flavor)
1/2 cup milk
2 1/2 cups shredded cooked chicken ( a cutup deli chicken works great)
2 cups frozen mixed vegetables, thawed (I just use a small 18-20oz bag)
Directions
1 Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan or if you have a seasoned cast iron frying pan it crisps the bottom crust better.
2 In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
3 Stir in chicken and thawed mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust. Optional: Brush top of crust with an egg wash just before baking. (1 egg + 1tbsp water mixed).
4 Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
5 Optional but much better; if you have the time to bake the pie and let it cool overnight in the cast iron pan, on the next night reheat in the oven for 45 minutes @ 325°. Sauce will thicken a lot overnight.
^Looks amazing, but no can do. I've decided to put myself on the Keto diet because I've gone from chubby to a fat **** in the 6 months since my girlfriend moved in.
Cold outside? Comfort food? It was 81 degrees yesterday and I saw girls in bikinis and flip flops over in Clearwater. Apparently it's frozen drink with a dark rum floater weather.
Cold outside? Comfort food? It was 81 degrees yesterday and I saw girls in bikinis and flip flops over in Clearwater. Apparently it's frozen drink with a dark rum floater weather.
Ice storm yesterday [enough for your drinks] and high of 24 today... We won't warm up for another 1-1/2 months.
1lb Zucchini (2 medium)
1 tsp Salt
1 cup Corn kernels
4 Eggs
1/2 tsp Dried Basil
1/2 tsp Dried Oregano
1/4 tsp Garlic powder
Salt & Pepper to taste
1 cup Cheese of your choice (I used freshly grated Muenster, Dublin & Sharp Cheddar all equal portions. Also you can't have too much cheese)
1 cup Flour, (I used Bisquick as I think it gives the pancakes more body)
2 tbsp Olive oil or Avacado oil for frying
1. Grate the zucchini into a colander and salt lightly. Toss to combine and let sit in the sink for 10 minutes. Put the Zucchini into a clean dish cloth or cheesecloth and wring to squeeze out most of the liquid. There'll be enough water left in the zucchini so you won't need any other liquid for the recipe.
2. In a large bowl, combine the drained zucchini, corn, eggs, basil, oregano, and garlic powder; season with salt & pepper. Stir in cheese and flour until well combined.
3. Heat oil in a large skillet over medium high heat. Scoop about a 1/4 cup of batter for each pancake spreading out the batter a bit and cook until underside is golden brown, about 3 minutes. Flip and cook the other side about 2-3 min.
4. Plate & Serve with some Turkey Sausage links and Maple Syrup.
OK, last one for a while. It's Instant Pot time! If you don't have one, you need one.
INSTANT POT - KETO INDIAN BUTTER CHICKEN
Ingrediants:
(1) 14- ounce can diced tomatoes
(5-6) cloves garlic
(1-2) teaspoons minced ginger
(1) teaspoon turmeric
(1/2) teaspoons cayenne pepper
(1) teaspoon paprika
(1) teaspoon salt
(1) teaspoon garam masala (you'll find it in the Indian food section)
(1) teaspoon ground cumin
(1.5-2) pounds boneless skinless chicken thighs (or use breast, bone-in, or whatever works for you. If frozen, add 1-2 minutes to total time)
To finish
(4) ounces butter cut into cubes (use coconut oil if dairy free)
(4) ounces heavy cream (use full-fat coconut milk if dairy free)
(1) teaspoon garam masala
(1/4-1/2) cup chopped cilantro
The sauce is also phenomenal on top of Salmon
Rice
1-1/2 cups Basmati rice
1-1/2 cups water (if cooking in the Instant Pot)
pinch of salt
Directions:
1. Season chicken thighs on both sides with salt & pepper and cook in a frying pan, 5 minutes per side to brown
2. Place all ingredients into an Instant Pot in the order listed, EXCEPT for the butter, cream and 1 teaspoon of the garam masala, mixing the sauce well before you place the chicken on top of the sauce. Make sure to place the chicken on top of the sauce and don't push it down (otherwise, the pot will give you an error msg [BURN] and have trouble bringing it to high pressure). If you do get a BURN message part way through, change the pressure to low and add 3-4 minutes to the cooking time. Don’t forget to close the steam release valve!
3. Close the cooker and set for 10 mins on high, and let it release pressure naturally for 10 minutes. After that, release all remaining pressure.
4. Open up the pot and remove the chicken carefully ('cause it's going to be really tender) and set aside
5. Remove sauce to a smaller stovetop pan and blend together all the ingredients using an immersion blender
6. On a low simmer, add the cut up butter, cream, cilantro, and garam masala and stir until well incorporated. It should be thick enough to coat the back of a spoon
7. Add the chicken back in and heat through. Break it up into smaller pieces if you need but don't shred it.
8. While sauce is simmering and your working to finish the sauce, put the prepared rice/water into a container for the Instant Pot and set the cooker for RICE and 12 minutes. When it finishes, let the pressure release naturally for 10 minutes. When complete, fluff the rice with a fork.
9. When done, plate and serve with some Naan bread.
02-03-2018, 10:14 AM
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