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Tag Archives: Soy sauce

Fried Rice

Life as a Lofthouse (Food Blog):Fried Rice was a perfect recipe for fried rice.  This recipe will allow you to add what vegetables or meat you would like.  It worked perfect for some leftover rice we had in the fridge and made a whole new dinner alongside a chicken dish.

The kids approved and next time I make it when Mr.Picky is home I am sure he will as well.  The flavor with the sesame oil is spot on and although it seems like a lot of soy sauce the dish is not salty at all.  Enjoy this new side dish to all your favorites.  If you haven’t tried sweet and sour chicken yet, this is the perfect thing to pair with it.

Fried Rice

Fried Rice:

  • 3 cups cooked white rice (day old or leftover rice works best!)
  • 3 Tablespoons sesame oil (or vegetable oil)
  • 1/2-1 cup frozen peas (thawed)
  • 1/2-1 cup carrots, chopped and steamed lightly or frozen (thawed)
  • 1 small onion, chopped
  • 2 teaspoons minced garlic
  • 2 eggs, slightly beaten
  • 3-4 Tablespoons soy sauce

Fried RiceOver medium heat, heat oil and add in carrots, peas, onions, and garlic.  Cook until just tender.

Reduce heat to low and push vegetables to the side.  Pour eggs in the opposite side and fry until scrambled.

Add in the rice and soy sauce and mix all together.
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Sweet and Sour Meatballs

Earlier that day I had been near the store when Mr.Picky messaged me to pick up a can of pineapple chucks.  I did as he asked but was confused because Mr.Picky does not like canned pineapple and I was curious to know what he was making.  I was headed to play my monthly game of Bunco.    Mr.Picky offered to prepare dinner for him and the kids.  I don’t usually leave until after dinner and I usually wait to eat until I get to Bunco.

He went on the faithful Allrecipes and found Waikiki Meatballs Recipe.  I was shocked and so was he that he was making sweet and sour meatballs.  He does not like hot pineapple or sweet and sour sauce.  Like a good dad he figured the kids would love it.  Well it turned out great and both Mr.Picky and the kids enjoyed it.  He was so proud of his homemade meatballs.  I ended up eating two dinners that night because of course I needed to sample Mr.Picky’s cooking.  This will continue into the dinner rotation of recipes.

We slightly altered the recipe because the bell peppers needed to be cooked just a bit more.  I would add a bit more vinegar as it was a bit sweet for me.  But it was still great and could be left as is.

Sweet and Sour Meatballs:

  • Sweet and Sour Meatballs1 1/2 pound lean ground beef
  • 2/3 cup saltine cracker crumbs
  • 1/3 cup minced onion
  • 1/4 cup milk
  • 1 egg
  • 1 1/2 tsp ground ginger
  • 1/2 tsp salt
  • 1 Tbs olive oil
  • 2 Tbs corn starch
  • 1/2 cup packed brown sugar
  • 1 (15 oz.) can pineapple chunks, juice drained and reserved
  • 1/2 cup white vinegar
  • 1 Tbs soy sauce or amino acids
  • 1/3 cup green bell pepper, chopped (we chopped it large so the kids could pick it out)

In a bowl combine beef, crackers, onion, milk, egg, ginger, and salt mix until evenly incorporated.

Scoop meat into even size balls 1-2 Tbs of meat per ball.

Heat olive oil in a medium heat skillet and brown meatballs until cooked through.  Add the green peppers into cook the last few minutes of cooking on the meatballs.

Sweet and Sour Meatballs

Drain any fat if there is any.

In a small bowl combine cornstarch, sugar, pineapple juice, vinegar, and soy sauce until smooth.

Pour the sauce over the meatballs and continue to cook and stir about 5 minutes until sauce has thickened.

Add the pineapple chunks and continue to heat through.

Serve over white or brown rice.

Sweet and Sour Meatballs

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Egg Drop Soup

 

Egg Drop SoupThe kids and I love soup so we try to eat it when Mr.Picky is gone, so we don’t have to listen to complaining.  It is August which is usually warm for us here in the Pacific Northwest but it started raining.  So with rain came Egg Drop Soup for dinner.  Both children love it and quoting my five-year old “I could eat this for breakfast, lunch and dinner”.

A couple of times a week I try to make meatless meals.  Usually when Mr.Picky (my meat and potato man) is not joining us for dinner.  We had plenty of protein in the egg and I add some sautéed chard out of the garden to mine.

Egg Drop Soup with Chard added

Egg Drop Soup with Chard added

I adapted the recipe from The Kitchn-How to Make Egg Drop Soup .  The directions are easy and The Kitchn gives a variety of ideas you can add to your soup.  There is great photos on how to pour the egg into the soup at the link above.  This is exactly how I made my soup to my taste.

Egg Drop Soup:

  • 4 cup chicken stock
  • 1 Tbs plus 1 tsp cornstarch
  • 2 eggs
  • 1 1/2 tsp fresh ginger, grated
  • 2-3 cloves garlic, pressed or crushed
  • 1 Tbs liquid aminos or soy sauce
  • salt and pepper to taste
  • 1/4 tsp chinese five spice seasoning
  • green onions, chopped

 

In a medium sauce pan in about 1 tsp olive oil heat fresh ginger and garlic until fragrant.  Add in chicken stock.

Simmer on medium for about 15 minutes.  At this point you could add any vegetables and cook until done.  I think corn, peas, and mushrooms would be wonderful in this soup.  Remove 1/4 cup of stock and mix with 1 Tbs cornstarch until smooth, mix this back into the pot.  Bring up to a good simmer, as soup begins to thicken add soy sauce and seasonings.

Taste the soup to see if you need addition seasonings for your taste.  Meanwhile whisk together 1 tsp cornstarch and 2 eggs.

While the soup is on a low simmer, slowly stream the egg mixture into the soup.  Cook for another few minutes.

Serve hot and with a few green onions atop the soup.

 

Shredded Beef Roast

Oh, Pinterest pictures you had me at shredded meat.  We do not eat a lot of meat but if we do I need it to be fat-free, in the sense that all visible fat or gristle has been removed.  Balsamic Roast Beef Recipe – Cooking | Add a Pinch  was the link that came up on Pinterest when I clicked on this wonderful, lean looking meat.  Mr.Picky does not like any kind of roast, but I figured if I shredded it we could call if shredded beef.  Tricky I know, but a wife has to do what a wife has to do.

So when I knew we were camping, okay so we were cheater camping.  We stayed in our uncles tiny trailer and had access to power and water.  Nonetheless we were camping with two small children.  Anyway I packed my slow cooker and away we went with a wonderful dinner.

My in-laws ended up coming with us, and I was now cooking for Mr.Picky’s picky parents.  His mom is not bad, but his father hates garlic.  Who has ever heard of a garlic hater?  Whenever I cook for his dad he always raves on and on about the food, funny part is I cook with garlic in just about everything.  I am sure you all have noticed.  My father-in-law always dislikes fat on his meat and had to explain this to me as if I didn’t know.  He assured me after my carnitas he would eat any meat I prepared because I meticulous about picking all the fat out of the meat.

So we sat and ate and ate some more.  I am sure we all had seconds and it was great, my father-in-law who doesn’t eat much any more cleaned the pans when he went back for thirds.  He couldn’t stop talking about dinner, the next morning he was still going on about how great dinner was.  Along with the shredded beef I prepared sliced fried red potatoes and onions, and corn on the cob.  Camping becomes a lot better when you get to eat so good.

For easy transport if you are taking this dish on vacation or camping, freeze the meat so it stays nice and cold.  Place the remaining ingredients in a jar and prepare like normal.  I am sure a dutch oven could make this even better, cooking on very low temperature.

Shredded Beef Roast:Shredded Beef Roast

  • 3-4 lbs. beef chuck roast
  • 1 cup beef broth
  • 1 Tbs honey
  • 1 Tbs Worcestershire sauce
  • 1/2 cup balsamic vinegar
  • 1 Tbs soy sauce or amino acids
  • 1 tsp salt
  • 1/4 tsp crushed red pepper flakes
  • 3-6 cloves garlic, crushed

Combine all ingredients besides beef in a jar or just whisk together.  Pour into slow cooker and place meat on top.

Cook on low for 6-8 hours, turning meat twice in that time.  When meat if fork tender, remove to a sheet pan.

Turn juices on high and skim as much fast as you can off of the drippings or use a gravy separator.

With forks or your hands, shred the meat removing and discarding any fat or gristle on meat.

Return the meat to the juices and turn down to keep warm until ready to serve.

*Save any leftover meat and juices and stay tuned for what I did with my leftovers.

Mad Hatter Salad

Mad Hatter Salad

I am renaming this salad to stuff your face, only because you can’t stop eating more.  My mother brought Mad Hatter Salad Recipe – Allrecipes.com to a family gathering and I am hooked.  The only problem is that it makes a ton, so you have to make it for larger gatherings.

Lucky for me we are hosting a birthday and I get to make a bunch of my favorite food.  I did let the kids pick out their favorites as well, it is their birthdays after all.  Many people went up for seconds at the party.  Even though the leftovers were soggy I ate them all up the next day for breakfast.

I have changed the original only slightly, but in a healthier direction.  I did not notice a taste difference, I just reduced the butter amount and changed-up the directions a bit.

Mad Hatter Salad:

  • 1 head of cabbage, shredded
  • 1 head of broccoli florets, cut up
  • 8 green onions, chopped

Crunchy Mix:

  • 2 packages of chicken or oriental top ramen
  • 1 cup slivered almond, optional or served on the side
  • 1 cup sunflower seeds
  • 1/4 cup butter

Dressing:

  • 1/2 cup sugar
  • 1/4 cup cider vinegar
  • 1/2 cup oil (grape seed, canola, vegetable, etc.)
  • 1 tsp soy sauce

Combine cabbage, broccoli, and green onions in a  large bowl.

Meanwhile melt butter in a pan and toasted almonds, sunflower seeds, and ramen noodles with one package on seasoning.  If you are keeping the almonds separate I just leave them in a bowl at the side and skip toasting them.

While in a jar combine the dressing ingredients and the other package of seasoning mix, and shake what your mama gave you.

Keep the greens, the crunchy mix, and the dressing separate until just before serving.  Then just toss until coated to serve.Mad Hatter Salad

Pad See Ew

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Our favorite family friendly dish when we eat Thai food is Chicken Pad See Ew.  Not every restaurant makes it how we like it but it is not spicy so the kids love it.  It is an almost sweet noodle dish containing eggs, chicken, and bok choy or chinese broccoli.  Thanks to High Heel Gourmet, I finally had a recipe to create my own.

It turned out wonderful, better than I expected.  I was given a seasoned wok a few years ago, and finally used it correctly.  I am no longer afraid or intimidated by my wok.  No more collecting dust for my wok.  I changed my directions slightly because I prefered my vegetables a little more done.  High Heel Gourmet, has a great step by step photos of the direction while using a wok.

I had a hard time finding rice noodles that were as wide as the ones in the original recipe.  I ended up using rice ribbons, which when cooked tasted the same as what I was used to eating.  I then reread the directions and saw that you can buy whole noodles and cut them to width, which makes more sense.  Don’t sweat it if you can’t find the right noodle, I am sure any fresh rice noodle will do.  This is the quantity I used to achieve the flavor I was used too, the original recipe had a wider range.

Chicken Pad See Ew:

  • 2-3 cloves of garlic, crushed or chopped
  • 1 head of baby bok choy or 2-3 stems of chinese broccoli
  • 1/2 a chicken breast, thinly slice
  • 2-3 Tbs fish sauce
  • 1 Tbs soy sauce
  • 3 Tbs Dark sweet soy sauce
  • 1/4 tsp white pepper
  • 1/4 of a package of fresh (sometimes frozen) rice ribbons or noodles

Before you cut up the vegetables or separate the noodles, slice the meat and marinate it in the soy sauce mixed with fish sauce.

Marinate the meat 10-15 minutes.  Meanwhile rinse and separate noodles, and chop up vegetables.

Heat the wok over HIGH heat, the highest your stove can do, and add 1 tablespoon of oil and all the garlic. Stir fry until the garlic is near golden.

Add the meat to the wok but reserve the leftover sauce. Stir fry until the meat is fully cooked.  Adding vegetables about a minute into cooking meat.

Add the noodles to the wok and pour all the leftover sauce onto the noodles. Stir fry, make sure that the noodles are completely coated with the sauce. You can easily see this by the color. If you need more sauce, go ahead and pour it right out of the bottle. If it all gets too dry, you can add more oil. In this step you will be stir frying for a while over high heat.

Push the noodles to one side and add 1-2 tablespoons of oil to the middle of the wok and crack the egg into it. Smear it really quickly just to break the yolk and mix it with the egg white. Flip the noodles back on top of the egg. Let it sit for 10 seconds and then start moving the whole thing around again.

Let the noodles sit still for 10 seconds and then flip them around again to get the noodles to brown a little bit at the bottom of the pan. This adds flavor to the noodles.

Add the white pepper to the noodles, go ahead and taste those noodles.

Smoked Baked Salmon

Sweet and Savory Salmon

I had a few frozen fillets of salmon to use up and wanted to try something different.  Thanks to the inspiration of The Best Grilled Salmon Recipe Ever! – HoneyBear Lane I have found a great recipe.  I did not grill the Salmon as suggested, it was pouring rain.  The family loved it, but we all agreed it almost tasted as if you were eating smoked salmon.  I served the salmon with Best Scalloped Potatoes and Roasted Cabbage, but would be great with rice.

Sweet and Savory SalmonSweet and Savory Salmon:

  • 1-3 salmon fillets, depending on size
  • 2 Tbs brown sugar
  • 2 tsp lemon pepper
  • 1 tsp black pepper
  • 2 Tbs soy sauce
  • 2 Tbs olive oil
  • 2-3 cloves garlic, smashed

Combined all the ingredients in a plastic bag and added my salmon (which was still frozen).  I marinated the salmon for 3 to 4 hours in the fridge, turning the salmon a few times.

Place the pieces of Salmon in a baking dish and cover with foil.  Bake at 425 degrees for 15 minutes covered, uncover and continue to cook for about 15 minutes more depending on size of fillets.  Salmon should be firm to the touch and just flake apart when done.

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