Stir-Fried Chinese Egg Noodles

Ingredients

  • 8 ounces fresh or frozen Chinese egg noodles, thawed
  • 1 tablespoon canola oil
  • 1 cup sliced cremini mushrooms
  • 5 garlic cloves, minced
  • 3 green onions, diagonally sliced
  • 1/4 cup lower-sodium soy sauce
  • 1 tablespoon brown sugar
  • 1 1/2 tablespoons fresh lime juice
  • 1 tablespoon dark sesame oil
  • 1 tablespoon ketchup
  • 1 tablespoon chile paste (such as sambal oelek)
  • 2 large eggs
  • 2 cups spinach, trimmed

Directions

  1. Cook the egg noodles according to package directions, omitting salt and fat. Drain. Set aside.
  2. Heat a large skillet over medium-high heat. Add canola oil to pan, and swirl to coat. Add mushrooms; sauté 4 minutes, stirring occasionally. Add garlic and green onions; sauté for 1 minute, stirring constantly. Combine soy sauce and the next 5 ingredients (through chile paste), stirring well. Stir soy sauce mixture into mushroom mixture; bring to a boil.
  3. Add noodles to pan; toss to coat. Add eggs; cook 2 minutes or until eggs are set, tossing well. Remove from heat; stir in spinach.
Advertisements

Christmas Tree Cookie Stacks

Ingredients

  • 3/4 c. unsalted butter, at room temperature
  • 1 c. sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • 2 1/4 c. all-purpose flour
  • 1 tsp. baking soda
  • 1/4 tsp. kosher salt
FROSTING
  • 1 c. butter
  • 4 c. powdered sugar
  • 1 tsp. vanilla extract
  • 3 tbsp. water or milk
  • Green gel icing color
  • 3 tbsp. red and white pearl sprinkles
  • 18 yellow star sprinkles

Brown Sugar Pineapple Chicken

Ingredients

  • 2 pounds chicken tenderloins or boneless skinless chicken breasts pounded thin
  • 1/4 cup olive oil
  • 2 teaspoons cornstarch
Chicken Marinade/Glaze:
  • 1 cup pineapple juice
  • 1/3 cup + 1 tablespoon packed brown sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons ketchup
  • 2 tablespoons red wine vinegar
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon sriracha/Asian hot red chili sauce optional
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon ginger powder
  • 1/2 teaspoon onion powder
Garnish:
  • green onions
  • orange zest

Strawberry Cake

Ingredients

  • 6 tablespoons unsalted butter, softened, plus more for pie plate
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup plus 2 tablespoons sugar
  • 1 large egg
  • 1/2 cup milk
  • 1 teaspoon pure vanilla extract
  • 1 pound strawberries, hulled and halved

Directions

  1. Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.
  2.  Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.
  3.  Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.
  4.  Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges.

Basic Homemade Bread

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 2-1/4 cups warm water (110° to 115°)
  • 3 tablespoons sugar
  • 1 tablespoon salt
  • 2 tablespoons canola oil

Directions

  1. In a large bowl, dissolve yeast in warm water. Add the sugar, salt, oil and 3 cups flour. Beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
  3. Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased 9×5-in. loaf pans. Cover and let rise until doubled, 30-45 minutes.
  4. Bake at 375° for 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool.

Blueberry Lemonade

Ingredients

  • 3 cup blueberry
  • 1/2 cup granulated sugar
  • 2 lemon wedges
  • 2 cup soda
  • 1 1/2 tablespoon lemon juice
  • 1 lime

Directions

  1. Peel the lemon rind from the lemon.
  2. Heat a pan over medium flame.
  3. Add the lemon rind, blueberries, sugar and 1 tbsp water. Bring to a boil.
  4. Simmer for 10 to 15 minutes over low flame and strain into a pitcher (or any container).
  5. Cover with a plastic wrap and keep it in the fridge for 2 to 3 hours.
  6. Add the soda and lemon juice.
  7. Stir gently and pour into ice filled glasses.
  8. Garnish with lemon wedges and blueberries. Serve chilled.

Matcha–Chocolate Chip Cookies

Ingredients

  • Nonstick olive or coconut oil cooking spray
  • 3/4 cup gluten-free flour
  • 1/2 teaspoon aluminum-free baking powder
  • 1/4 teaspoon sea salt
  • 3 tablespoons unrefined coconut oil, melted
  • 1 teaspoon organic vanilla extract
  • 1/3 cup organic sugar (or 5 drops of stevia)
  • 1 egg (if making vegan, add 1 to 2 tablespoons of water)
  • 1 1/2 ripe medium bananas, mashed
  • 1/2 cup organic rolled oats
  • 1 cup semisweet chocolate chips
  • 1 tablespoon matcha powder, sifted