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Posts Tagged ‘cabbage’

Who would have thought Chop Suey would be so delicious?! When you the words chop suey doesn’t it make you think of some old sayings. Never did I realize it was a dish, and a delicious dish at that. I picked the recipe of the week for the group Craving Ellie in My Belly this week. When I was looking through recipes to pick I had some criteria:

  1. Healthy – which they all are because they are designed by Ellie Krieger
  2. Easy – so it could be prepared for a weeknight meal
  3. Possibility to be vegetarian – so I could easily modify it to meet my needs/wants and also Brady’s – which include meat
  4. Never been done before in the group – or in my house for that matter. I wanted to branch out and try something new.

So I searched my cookbook and Food Network.com for ideas. This one popped up on a suggested recipe list and I decided to give it a try! I was a little nervous because there is a long ingredient list – but most things are pretty simple and I omitted things that were not. Here is the regular recipe with my changes noted.

From Food Network.com :

Ingredients

  • 8 (3 by 3-inch) packaged Chinese wonton skins, separated – I just used 2
  • 1 tablespoon plus 2 teaspoons canola oil I didn’t use any canola oil I just used a tbsp. of sesame oil in the stir fry
  • 1/4 teaspoon salt
  • 2 scallions, greens included, trimmed and thinly sliced (about 1/4 cup) I used a diced fresh onion
  • 3 cloves garlic, sliced
  • 4 cups sliced napa cabbage
  • 3/4 cup celery, thinly sliced (about 4 celery hearts or 2 long stalks)
  • 1 (8-ounce) can bamboo shoots, drained and julienned
  • 2 cups shiitake mushrooms, cleaned, trimmed and thinly sliced (about 6 ounces) – I used baby bella mushrooms
  • 3/4 teaspoon sugar
  • 1 cup low-sodium chicken broth
  • 1 1/2 tablespoons low-sodium soy sauce
  • 2 tablespoons toasted sesame oil I just used the 1 or 1.5 from above
  • 1 1/2 teaspoons cornstarch dissolved in 1 tablespoon cooking sherry I didn’t have this so I just dissolved this is broth
  • 2 cups cubed or shredded cooked turkey or chicken I used baked tofu instead of chicken for me
  • 2 cups cooked brown rice
  • 1 tablespoon toasted sesame seeds

Directions

Preheat the oven to 375 degrees F.

Brush a baking sheet and the wonton skins lightly on both sides with 2 teaspoons of oil. Season with salt and bake for 10 to 12 minutes, or until browned and crisp. Transfer to a cooling rack and reserve.

In a large heavy skillet or wok, heat the remaining 1 tablespoon of canola oil over medium-high heat. Add the scallion, garlic, cabbage, celery, bamboo shoots, and mushrooms and stir-fry until cabbage is soft and wilted, about 3 to 4 minutes. Add the sugar, 3/4 cup of the chicken broth, soy sauce, and sesame oil and cook for 3 minutes. Add the sherry-cornstarch mixture and, if the mixture is a little dry, the additional 1/4 cup chicken stock. Add the turkey or chicken and heat through. Serve the chop suey over the cooked brown rice and top with sesame seeds and reserved crushed wonton skins.

Yield: 4 servings (1/2 cup brown rice, 1 cup chop suey, 2 wonton skins)

That was it! While it looks like a lot of changes, it really wasn’t and it was just to accommodate what ingredients I had and lower the oil even more because I don’t miss it when I don’t add it.

Here is the proof:

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This meal was really really good! It was a nice change of pace to my usual stir fry. I am excited to eat it again for lunch tomorrow and to make it again! Give it a try and let me know how it goes!

Happy almost Friday! I don’t know about you but this week was long and I am ready for a weekend!


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Last night we had our friends Katie and Kurt over for dinner and wedding work! They are getting married in less than 2 weeks! Last night Katie and I worked on making their favors – chocolate covered pretzels with white chocolate drizzle. See the details below.

Before we started the process and after we went to 2 Krogers to get the pretzels and chocolate, we need to fuel up with some healthy cookout food! We had:

  • boneless skinless pork chops(marinated in Carribean Jerk) on the grill – I had baked tofu
  • corn on the cob
  • baked potatoes and sweet potatoes
  • Peanutty Cabbage-Apple Slaw
  • guac with chips for snacking before dinner

Here is the Slaw:

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Peanutty Cabbage-Apple Slaw

  • 1 small head of green cabbage
  • 2 small apples
  • 1 jicama (optional – I added this to make more slaw for my lunch)
  • a sprinkle of peanuts

Dressing:

  • 1 tbsp. light miracle whip
  • 1 tsp. sesame oil
  • 3 tbsp. rice vinegar
  • salt and pepper
  • sesame seeds

Put the cabbage, apple and jicama into the food processor to shred. Mix with dressing and serve! IMG_3862.JPG

Pretzel Time

After dinner was cleaned up we set to work on the 20 bags of pretzels, 15 lbs. of chocolate and 600 yds. of ribbon. The goal was to make wedding favors that consisted of 2 pretzels each for 260 guests =over 500 pretzels! We started around 8:30, after a relaxing dinner on the deck (we probably should have started working a little faster but we were enjoying the summer weather!). While we worked the boys watched the CAVS game and cut ribbon.

Pretzel Preview:


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Working hard, and accurately – you can see them measuring each one!


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The pretzel party concluded around 10:30, just in time to watch the end of the CAVS game. Bummer.

The plan for tonight is to bag and bow the pretzels!

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Veggie Nest

Busy weekend.  Lots of carbs, family and hanging out – out of town. 🙂  Last night we had tilapia and and green beans and I meant to post about it, but it didn’t work out . Anyyyyyyyyyyways!

I worked out yesterday morning (5 miles) and this morning (4 miles) on the treadmill.  I needed to get some lead out.  I also decided to make this week FULL of veggies to make up for my pizza, subs and tons of cereal last weekend!

After my Target shopping spree today after school, I came home to make a delicious filling dinner for me!  Brady was at a happy hour and it was all me!  I made a veggie burger, and chickpeas in a nest of coleslaw.

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Light and Fresh Coleslaw

  • 1/2 cabbage shredded in the food processor
  • 10 baby carrots
  • 2 tbsp. red wine vinegar
  • 2 tbsp. 0% greek yogurt
  • salt and pepper
  • 1 tbsp. mustard

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