Tuesday, March 19, 2013

Grocery Store Lo Mein

Last week, I was in the mood for lo mein. It seems everyone else in my neighborhood had the same idea because the grocery store was sold out of almost everything I had planned on adding to the dish.  Good thing I just make stuff up as a go along.

Here's what I came up with given the extremely limited selection at the grocery store:

Grocery Store Lo Mein

Grocery Store LoMein
4 Shiitake Mushrooms, cut into match sticks
4 Green Onions, diced
1 Red Pepper, cut into match sticks
1 large handful angel hair (finely shredded) Cabbage
1 package of Spaghetti Noodles
1" ginger root, peeled and shredded
1/2C Soy Sauce
1T Sesame Oil
1T Vegetable Oil
1/2t Red Pepper Flakes

Assorted veggies prepped and ready to cook.

Step 1: Cook spaghetti noodles according to the package directions. Drain the water from the noodles, put 1T of sesame oil in the bottom of the pot used to cook the noodles, add the drained noodles back to the pot and stir. This keeps the noodles from sticking together.

Step 2: Break out the wok. That's right. A wok. I have an electric wok and it is the most useful kitchen gadget ever invented. (I'll extol the virtues of woks another day.)  Heat the wok to 350 degrees, add 1T of vegetable oil and shredded ginger. Stir fry the ginger until it begins to brown around the edges.  (About 5 minutes)

Step 3:  Next, add a large handful of shredded cabbage, and the red pepper cut into match sticks. Stir fry until the peppers start to soften just a little. (About 3 minutes)
The Wok: Most useful kitchen gadget ever.
Step 4: Add Noodles, shiitake mushooms, 1/2C soy sauce, 1/2t red pepper flakes, and green onions. Stir fry for another 3-5 minutes so the noodles are evenly coated with soy sauce and red pepper flakes.

MMMM. Lo Mein.
Also, I need some new props for food photography.

Monday, March 11, 2013

(Super Easy) Tomato Macaroni

Whew! What a week!  This week looks like it's going to be just as busy. What's your favorite thing to eat when you're running around like crazy?

I'm not sure I have a favorite, but tomato macaroni is simple, inexpensive, and fast. I dare say it's even kid friendly given the sweet mild flavor of stewed tomatoes. My grandmother used to fix this when I was a kid...except she used one big jar of canned tomatoes from her garden.

Tomato Macaroni
Tomato Macaroni: Fast simple and <gasp!> kid friendly
1. Pour 2 cans of stewed tomatoes, including the juices, into a medium sauce pan and bring to a boil then turn down the heat to medium.

Mmmm. Tomatoes.

2. Cook macaroni according to the directions on the package. The instructions on my box indicated to boil for 8-10 minutes so I boiled the macaroni for 7 minutes. I left it a little too al dente purposely.

3. While the macaroni is cooking, use a wooden spoon to chop up the cooking tomatoes. (Unless you want great big whole tomatoes in your tomato mac)

4. Once the slightly under cooked macaroni is done, drain the cooking water and transfer to the pot with the tomatoes.

5. Take the tomato macaroni pot off the burner and stir well. Allow to to cool uncovered for about 10 minutes so the macaroni can soak up the yummy tomato juice.

If you're not making this dish for spice-phobic kids, feel free to dress it up with basil, oregano, and garlic or toss in some nutritional yeast and chili powder instead.  Tomato mac makes a tasty side dish or can be served as a big ol' bowl of comfort food when you're having a week like the one I had last week.