Chow Mein

The Chow Mein....

Ingredients
1/4 c. soy sauce
1 Tbsp. brown sugar
2 cloves garlic, minced
1 tsp. fresh ginger, grated
ground black pepper, to taste
2-3 Tbsp. vegetable oil
3 (5.6 oz) packages refrigerated Yaki Soba noodles (found in the produce section of the grocery store)
2/3 c. chopped celery
1 medium-sized onion, thinly sliced

In a small bowl combine soy sauce, brown sugar, garlic, ginger and black pepper. Set aside.
Remove Yaki Soba from packages and discard included flavoring packets. Rinse noodles well, drain, and set aside.
Heat oil in a large wok or skillet. Add celery and onion and saute for about 1-2 minutes or until onions start to become soft and transparent.
Toss Yaki Soba noodles and soy sauce mixture with the vegetables over medium-high heat for an additional 2-3 minutes or until noodles are heated through.

I love this recipe, its super easy and it has most of the same fresh ingredient as the Orange Chicken. Its easy to prepare the sauces for both the orange chicken and the chow mein to cook later. I will prepare it while the baby is napping at like noon, I'll cover it and put it in the fridge and then cook it at dinner time.I used to put in cabbage but my husband and I have found it better without it. If you choose to just add the cabbage after you saute the celery and onion.

Fun Cake to Make With Kids

This really would have been a better post for around Easter but really, it can be done anytime. I'm always trying to come up with fun things to do in the kitchen with Morrigan. I want her to feel comfortable measuring out ingredients and using kitchen items while having fun. Here is a great idea Morrigan just loved and its tasty!

Its actually a lot easier than you think. A multicolored cake seems like a big mess. Its a bit more than your average easy box mix because of the extra bowls and dying the batter. But its so worth it.

Just make a white cake mix as directed on the box. Then separate the batter into equal amounts in how ever many bowls as you have colors. I did three, pink, yellow and green. Then put one color into a greased and floured cake pan. My advice is to get the colors as level as you can. Lay the bottom color down and level it as much as you can. Then add the next color and then the next. I suggest putting the second layer down in spoon fulls all around instead of pouring it into the middle so you can spread the color out so there is minimal mixing of the two colors. Do the same for each layer you have.

You could tie-dye the colors by taking a tooth pick and swirling the colors or you can drop the colors in randomly and get a camo look. I will try each of these looks another time. Subscribe to my blog so you can get the update on how each of these fun multicolored cakes come out.

So have fun with it, do crazy color combos. The kids will love it. Think of holidays like red white and blue for the 4th of July.

Panera Bread Broccoli Cheddar Soup for Lunch

I fell in love with Panera Bread's Broccoli Cheddar Soup when I was pregnant with my now 6 year old daughter. There was a Panera Bread across the parking lot from my work. I would get the Broccoli Cheddar Soup almost every other day. My mom had come across a copycat recipe and we together tried it out. The first time we over pureed it so be careful. I used a hand mixer right in the pot and just chopped up the large chunks of broccoli. I also bought the carrots already julienned and the sharp cheddar in the bag shredded. Also, the first time we had made it we used white cheese but the orange cheddar is needed. You can taste the difference! Here is the recipe.....

1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock or bouillon
1/2 pound fresh broccoli
1 cup carrots, julienned
salt and pepper to taste
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar

Directions

Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.

Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes.

Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.
I hope this comes out as good as the second attempt. It taste spot on with the orange cheddar.