Chicken Yakisoba

Don't ask me what chicken yakisoba is. I found this recipe on Pinterest and thought it looked good. All I can tell you is that it tastes delicious!

1/2 head of small green cabbage, sliced

1 medium onion, sliced

2 medium carrots, grated

1 small crown broccoli, cut into bite-sized pieces 

2 inches fresh ginger

1 chicken breast

2 tbsp vegetable oil

2 packages ramen noodles (seasoning packs discarded)

1 tsp sesame oil (optional)

1/4 cup reduced sodium soy sauce

1/4 cup Worcestershire sauce (I reduced slightly)

2 tbsp ketchup

(Up to) 1 tbsp hot sauce

1 tbsp sugar

Begin boiling a medium pot of water for the noodles. Peel and grate ginger. Heat oil in large frying pan over medium-high heat, add ginger and saute for up to a minute. Slice chicken and add to pan. Cook about 5 minutes or until chicken is cooked through. Remove chicken from pan.

Add all the veggies to the pan. Stir and cook until wilted (about 5-10 minutes), then add chicken back to the pan. Meanwhile, once the water boils, add the noodles and cook just until done (2-3 minutes). Remove from heat, drain, return to pot and toss with the sesame oil to keep from sticking. 

In a measuring cup mix together the soy sauce, Worcestershire sauce, ketchup, hot sauce, and sugar. Stir until dissolved, then pour over the veggies and chicken. Add the noodles, stir to coat everything in the sauce and heat through. 

* from www.budgetbytes.com/2012/03/chicken-yakisoba/

My Favourite Iced Coffee

It's summer and it's hot hot hot! I love it, especially when I have some of this delicious iced coffee. Add some sweetened condensed milk and it's just divine! 

3 1/4 cups ground coffee

8 cups boiling water

8 cups cold water

Ice cubes

1 can sweetened condensed milk

Put coffee grounds in large heat safe bowl. Add the boiling water and stir so all the grounds are mixed in. Let sit for at least 5 minutes.

Place a sieve lined with several layers of cheesecloth over another large bowl. Pour the coffee mixture through the sieve/cheesecloth straining out the grounds. Pour the coffee concentrate into a large pitcher and add the 8 cups of cold water. Refrigerate until cold. 

To serve: Fill glass 3/4 full with ice. Add coffee and some sweetened condensed milk. I usually add about 1-2 tablespoons, but it depends how sweet you like it. Make sure to stir because the condensed milk tends to sink to the bottom. Enjoy!

Note: this coffee concentrate will keep in the refrigerator for up to a month. But let's be honest, it's not going to take that long to consume. :)

*adapted from www.natashaskitchen.com

Belgian Waffles

2 eggs

2 cups all-purpose flour

1/2 cup vegetable oil

1 3/4 cups milk

1 Tbsp sugar

4 tsps baking powder

1/4 tsp salt

Heat waffle iron. Beat eggs with whisk or hand beater in medium bowl until fluffy. 

Beat in remaining ingredients just until smooth. Pour about 2/3 cup batter onto centre of hot waffle iron and lower the lid.

Bake about 5 minutes or until the ready light on the waffle iron comes on. Remove waffle carefully. Makes about ten 4-inch waffle squares. 

Top with fruit, syrup, or with whatever you desire. Enjoy!

Pasta e Fagioli Soup

I love soup! Have I mentioned that before? Makes for great leftovers. This recipe is a copycat version of a soup you can order at Olive Garden. Don't be scared off by the long list of ingredients. It's really not hard to make. And the flavour it so good!

1 lb mild Italian sausage (or ground beef)
2 tbsp olive oil, divided
1 cup diced carrots
1 cup diced celery
3/4 cup chopped onion
1 large clove garlic, minced
3 (8 oz) cans tomato sauce
3-4 cups broth (I used vegetable, but beef or chicken would work too)
1 cup water
1 (15 oz) can diced tomatoes
1 tbsp sugar
1 1/2 tsp dried basil
1 tsp dried oregano
3/4 tsp dried thyme
1/2 tsp dried marjoram
salt & pepper to taste
1 cup ditalini pasta, uncooked
1 (15 oz) can kidney beans, drained & rinsed
1 (15 oz) can great northern beans, drained & rinsed
Romano cheese, for serving

Heat 1 tbsp olive oil in non-stick skillet and brown the sausage (or ground beef) over medium heat. Set aside.

Heat the remaining 1 tbsp olive oil in large pot and saute the carrots, celery and onion over medium heat for about 4 minutes. Add garlic and saute about another minute. Reduce heat to low, add tomato sauce, broth, diced tomatoes, sugar, basil, oregano, thyme, marjoram and cooked sausage. Season with salt & pepper. Cover and allow to simmer for 30 minutes, stirring occasionally until vegetables are soft. Meanwhile prepare the ditalini pasta according to package directions; cooking to al dente.

Add cooked & drained pasta to the soup, along with the kidney beans and great northern beans. If soup is too thick, add an additional cup of broth. Allow to cook another 5 minutes. Serve warm with grated Romano cheese, if desired.

Enjoy!

* From www.cookingclassy.com

Chocolate Chip Zucchini Bread

So I was looking in my freezer the other day and realized I have shredded zucchini from the summer of 2013 still in my freezer. I thought I better use it before it gets too freezer burnt, but what to make? I came across this recipe. Looked pretty easy to whip up, and it tastes good too!

3 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
3 eggs
1 cup unsweetened applesauce
2 cups sugar
1 tbsp vanilla
2 cups grated zucchini
1 1/4 cups semi-sweet chocolate chips

Preheat oven to 350F. Line 2 9x5-inch loaf pans with parchment paper then grease the parchment paper with cooking spray.

In large bowl, sift together the flour, salt, baking powder, baking soda, cinnamon and nutmeg.

In a separate bowl, whisk together the eggs, applesauce, sugar and vanilla until light and fluffy. Fold the dry ingredients into the wet ingredients just until combined (the batter will be very thick). Fold in the grated zucchini and chocolate chips.

Divide the batter between the two prepared pans and bake for 45 to 50 minutes until a toothpick comes out clean. Remove the loaves from the oven and allow them to cool for 20 minutes in the pans. Then transfer to a cooling rack to cool completely. Enjoy!

*Adapted from http://www.justataste.com/

Chicken & Barley Soup

Okay, so it's been quite cold here. I guess since it's not even mid-January I shouldn't be surprised. Nonetheless, soup is always a good option on a cold winter day.

1 tsp olive oil

1 cup diced onion 

1 cup diced celery 

2 cups diced carrot

1 clove garlic 

1 large chicken breast, chopped into bite sized pieced

1/2 tsp oregano 

1/2 cup barley, rinsed

2 cups chicken broth

4 cups water

1/2 tsp black pepper

In a large stock pot, heat oil over medium heat. Cook onion, celery and carrots until onions are soft. About 10 minutes. 

Add garlic and chicken and cook until chicken is no longer pink inside. 

Add oregano, barely, stock and water. Bring to a boil, reduce heat and let simmer for an hour. 

Season with black pepper and serve. 

* from http://www.heartandstroke.com/