Take In: Homemade Stir Fry Lo Mein

Do people not like chinese take out?  Is that possible?  For me, it is a treat I don’t often allow myself.  I like the fried stuff and it never quite tastes the same as when I try and make it at home.  But I have been practicing and slowly getting better at making take in chinese food.  Today was the perfect time to do just that because I just bought baby bok choy, bean sprouts, and egg noodles. Instead of going out, stay in and make this delicious take on a chinese classic.

Ingredients:

  • 4 pieces baby bok choy
  • 1 cup egg noodles
  • 1 handful bean sprouts
  • 3 white mushrooms
  • 1/4 of a red pepper
  • sesame seeds (or sesame oil)
  • 1/2 a small onion
  • soy sauce
  • brown sugar
  • red pepper flakes
  • butter

How to:

  1. Begin washing your bok choy, they can hold a lot of dirt so make sure to clean them well.
  2. Then sauté the peppers, onions, and mushrooms.  Once they are lightly sautéed add in your bok choy. Adding salt, pepper, and garlic and continue to cook.
  3. Add a bit of water to the pan and cover for 6 minutes to lightly steam the bok choy.
  4. Meanwhile, begin to cook your egg noodles. They only take about 2 minutes to cook so don’t walk away.
  5. Mix in 1 teaspoon brown sugar with one tablespoon soy sauce. And slowly add 1/2 of the mix to the pan.
  6. Once the the bok choy is wilted, add 1/2 teaspoon butter to the pan.
  7. Then add your bean sprouts and noodles.
  8. Continue to cook for 3 more minutes
  9. Then enjoy!

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Colorful Corn Chowder

 

 

On a rainy fall day like today, what could be better than a nice cup of chowda! A lot of people turn to using can soups because they think homemade soup is difficult, but it isn’t! Also canned soup contains a lot of salt and can loose nutritional value a homemade soup would have.  So skip the can and make a delicious pot of corn chowder today!

Ingredients:

  • 2 strips cooked bacon
  • 5/7 small colored potatoes (red, purple, whatever)
  • 1 onion
  • salt and pepper
  • 1/2 and 1/2 1/2 cup
  • 1/2 can corn
  • 1 tablespoon flour

How to:

  1. Begin by slowly cooking your chopped onions in 1 tablespoon oil.
  2. Just before they begin to turn translucent add in your chopped bacon and cook 5 minutes.
  3. Sprinkle in the flour and let it get a little bit of color before adding in your chopped raw potatoes (I was too lazy to peel them)
  4. Cover with water and cook covered at a rolling boil temperature add some salt.  Continue to cook until the potatoes begin to get tender.
  5. Once tender, reduce heat and add cream, salt and pepper.
  6. Now it is ready to enjoy!

 

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Fall Pancakes with Cinnamon Vanilla Butter

 

 

 

I kind of hate how anything made with pumpkin gets the stigma of being “basic” (I hate whoever made that word BTW) because it’s fall and pumpkin is in abundance. And not to mention pumpkin is great. So although these pancakes have pumpkin in them they are far from basic especially with the addition of homemade cinnamon vanilla butter and a secret ingredient. This is the season for fall flavors and let’s celebrate it!!

Ingredients:

  • 1 1/4 cup flour
  • 2 teaspoons baking powder
  • 2 tablespoons sugar
  • 1 egg
  • 1 cup apple cider
  • 2 tablespoons melted butter
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 splash vanilla
  • 1/2 can pumpkin puree

 

How to:

  1. Mix all your dry ingredients together, then whisk in your wet ones.
  2. Spray a frying pan with pan spray then drop in some batter.
  3. When the sides of the pancake start bubbling, and a bit in the middle, they are ready to be flipped!
  4. Now to make the cinnamon vanilla butter, melt 1 tablespoon of butter, then add in a bit of cinnamon and splash of vanilla.  Stir and pour into a shot glass then put in the freezer (if you want to eat it soon).
  5. These are nice and easy but add a lot of flavor to your breakfast!!

 

 

 

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