Sunday, February 23, 2014
Wednesday, January 22, 2014
The only way we eat ramen! Making this for dinner tonight!
Kung Pao Ramen
3 Tbsp canola oil
1 lb chicken, cubed
1 red bell pepper, sliced thin
1/2 cup roasted unsalted peanuts
3 cloves of garlic, minced
1 Tbsp grated fresh ginger
1/2 tsp red pepper flakes, more if you want more heat
3 1/2 cups chicken broth
4 (3 oz) packages ramen noodles, discard seasoning packets
2 Tbsp hoisin sauce
1 Tbsp rice vinegar
2 tsp toasted sesame oil
4 green onions, sliced thin
In a big skillet, heat 2 Tbsp of the canola oil over medium to medium-high heat until it is hot and rippling. Season the chicken lightly with salt and pepper. Add the chicken to the pan in a single layer and cook, stirring occasionally, until the chicken is browned and cooked through, 5–7 minutes. Remove the chicken to a medium bowl.
Add the last Tbsp of oil to the skillet and heat until hot and rippling. Add the red bell pepper and cook until softened, 2–3 minutes. Remove the mixture into the bowl with the chicken, trying to leave as much oil as possible behind in the skillet.
Add the garlic, ginger and red pepper flakes to the remaining oil in the skillet and cook over medium heat, stirring constantly, for about 30 seconds to 1 minute. Stir in the chicken broth. Break the bricks of ramen into small chunks and add them to the skillet. Bring the mixture to a simmer and cook, tossing the ramen constantly with tongs to separate, until the ramen is just tender but there is still a bit of liquid in the pan, about 2–4 minutes.
Stir in the hoisin sauce, vinegar, and sesame oil and continue to simmer until the sauce is slightly thickened, about 1 minute. Stir in the chicken, peppers and peanuts. Sprinkle with green onions before serving.
* The sauce in this dish may seem a bit brothy, but the noodles with quickly absorb the sauce.
Friday, January 10, 2014
1 cup coconut oil
4 oz dark chocolate (60–70% cacao)
2 cups sugar
4 Tbsp unsweetened cocoa powder
4 large eggs
1 tsp salt
2 tsp vanilla extract
1 1/3 cups all purpose flour
1 cup dark chocolate chips
Preheat oven to 350F. Line a 9x13 baking pan with aluminum foil and lightly grease.
In a large microwave safe mixing bowl (or a small microwave-safe bowl), melt together coconut oil and dark chocolate in the microwave. This should be done in 30-second intervals, stirring regularly, to avoid overcooking the mixture. Allow mixture to cool slightly.
Whisk sugar and cocoa power into coconut oil mixture. Whisk in eggs, one at a time, followed by the salt and vanilla extract. Whisk in the all purpose flour and stir until flour is just incorporated and no streaks remain. Fold in chocolate chips and pour batter into prepared pan.
Bake for 30-35 minutes, until a toothpick inserted into the center comes out with only a few moist crumbs attached.
Allow brownies to cool completely in the pan, then lift the foil to easily remove them before slicing.
heaping 2/3 cup UNSWEETENED coconut
big pinch of sea salt
1/2 cup Rice Krispies cereal
1/2 cup honey
1/4 cup flaxseed meal, or flaxseeds (optional...if added, only use 2 cups of almonds)
Preheat oven to 325 degrees. Line a 9x13 pan with foil, then spray with nonstick spray or rub with coconut oil. Mix the almonds (I usually chop the almonds up a bit, still leaving whole chunks), coconut, crisped rice cereal, salt, and flaxseed meal (is using) together in a medium size mixing bowl. Add the honey and mix some more! Scrape the yumminess into the pan, press it down FIRMLY (with more foil or wax paper), and pop into the oven for 18 minutes. Let cool in the pan for another 18 minutes then lift out of pan using the foil. Let cool for 5 or so more minutes then chop into bars using a butcher knife.
I want to start posting recipes again so I can have all my good recipes in one place. I'm sick of googling favorite recipes time after time! However, I'll just be posting the recipe (no photos, no stories or descriptions). So, feel free to read/follow if you want some good recipes (everything I post from now on will be things I make on a regular basis, so they are tried and true).
Posted by Stew and Lindsey Campbell at 1/10/2014
Tuesday, January 31, 2012
This is the best grilled cheese sandwich! I daresay possibly even my favorite sandwich? I crave it all the time ever since I started making it a week ago! I think I've made it for lunch at least 5 times in the past week! Crusty bread, melty cheese, gooey creamy avocado, salty garlic, sweet tomatoes and a little spice from salsa, a hint of sour from limes and a bit of cilantro! HEAVEN!
Today for the first time, I made this sandwich in our Xpress Readi Set Go (thanks for that impulse buy, Dad!). It worked out so much better than on a griddle or pan! I was having a problem with the cheese melting when I made these in a pan and would end up microwaving them for 10 seconds at the end to melt the cheese (I like my cheese really melty). This made the bread soft and not crunchy, which doesn't hold up well to the heavy insides. So if you'll be cooking these in a pan, be warned, and maybe cook them a little lower to melt the cheese and not burn the outside.
Guacamole Grilled Cheese
[ adapted from Two Peas and Their Pod ]
Your favorite guacamole, or:
1 large avocado per 2 sandwiches
Shake of garlic salt
Spoonful of your favorite salsa
1 Tbsp fresh cilantro leaves, chopped small
1 tsp fresh lime juice (I've used lemon too)
Shake of pepper
4 slices of your favorite bread (I used whole wheat bread, but this would be great with a thick crusty bread)
2–4 slices cheddar cheese, depending on how cheesy you want it
Butter, for buttering outsides
Cut avocado in half and remove seed. Scoop out avacado from the peel, put in a large bowl. Mash the avocado with a fork. Add the garlic salt, salsa, cilantro, lime juice, salt and pepper. Stir until well combined.
Heat a pan or griddle to medium heat. For each sandwich, spread desired amount of guacamole on one slice of bread then top with cheese and other slice of bread (or you can sandwich the guacamole inside two slices of cheese). Butter outer slices of bread and grill on one side until golden and crispy. Flip the sandwich and grill until golden brown.
I hope you love this sandwich as much as we do!!
Saturday, January 28, 2012
It's been a while since we've posted a good crock pot recipe (or any recipe for that matter). This is a great alternative to the "Sunday Roast" meal. Definitely in the category of comfort food! I love the flavor the dill brings to this dish, even though I'm not a huge fan of dill. I bet you already have all the ingredients, so make this for Sunday dinner tomorrow!
Crock Pot Country Chicken
[ recipe from Real Mom Kitchen ]
8 Yukon gold potatoes, halved or quartered depending on their size (or red potatoes)
6 carrots, cut in half lengthwise and cut into large pieces
2 celery ribs, sliced
4-6 boneless skinless chicken breasts or thighs
3 Tbsp cornstarch
1 1/4 cup chicken stock, cold or room temp
2 tsp honey dijon mustard
1 1/2 tsp dill
1 tsp salt
pepper to taste
Spray the crock pot with non-stick cooking spray. Place the vegetables in the bottom of the crock pot followed by the chicken breast. In a bowl, whisk together the cornstarch and chicken stock until well blended. Then whisk in the mustard, dill, salt, and pepper until blended. Pour the mixture over the vegetables and chicken in the crock pot. Cook on low for 6-8 hours or on high for 4 hours. If needed, mix equal amounts of cornstarch and water to thicken the sauce in the crockpot. Ladle sauce over the servings and enjoy.