Chicken Lo Mein

IMG_0538 lo mein.jpg

Did you know that March has been designated as the National “Noodle Month”?

And if you are feeling like you are running out options for take out during the COVID-19 pandemic, and you are craving something salty, something savory, but you don’t know quiet these flavors are combined into your favorite take out dish, then this easy peasy recipe is just for you. It’s Chicken Lo Mein and it is packed with oodles of noodles and veggies to keep you happy and healthy at the same time.The noodles in this dish are big on flavor without the greasey guilt that you find in most take out foods. This recipe is pretty much straight forward. It is composed of just noodles, chicken and spinach cooked in a garlicky hoisin/soy sauce and dude, it is seriously fresh!

For the most part, lo mein noodles in the ethnic foods section of most major supermarkets. However, in this quarantine kitchen pantry, I substituted the lo mein noodles with the fettuccine I had on hand. You can also use spaghetti or soba noodles. I did not have any hoisin sauce, but there was a bottle of honey barbecue sauce in the fridge, which is somewhat similar to hoisin. I am happy to report that both of these substitution worked well in this dish and it turned out just as delicious.

So, are up to honing you home cooking skills with this dish? Are you game? Ready! Set! And away we go!

 

ENJOY!

IMG_0525 lo mein.jpg

From the Quarantine Pantry:
Soy sauce, sesame oil, olive oil, honey bbq sauce, fettuccine, cilantro, garlic, carrots, arugula/spinac salad mix, snow peas and chicken breasts.

SERVES 4

INGREDIENTS:

For the Sauce:

3 tablespoons low sodium soy sauce

3 tablespoons hoisin sauce

1 teaspoon sesame oil

For the Lo Mein:

8 ounces uncooked lo mein noodles

2 teaspoons olive oil

1 teaspoon sesame oil

1 1/2 tablespoons minced garlic

2 medium boneless, skinless chicken breasts, cut into thin strips

1 cup shredded carrots

1 cup snow peas

3 cups fresh spinach

1/4 bunch of cilantro sprigs, optional

DIRECTIONS:

To make the sauce: In a small bowl, whisk together the soy sauce, hoisin sauce and sesame oil. Set the sauce aside.

For the lo mein: Bring a large pot of salted water to a boil. Add the lo mein noodles and cook until al dente. Drain and set aside.

In a large nonstick sauté pan set over medium heat, add the olive oil and sesame oil. Once hot, add the garlic and chicken and cook, stirring constantly, until the chicken is cooked through, no longer pink. Transfer the chicken to a plate and set it aside.

Add the carrots and snow peas to the pan and cook, stirring constantly, until the vegetables are tender, about 3 minutes. Add the spinach, cooked noodles, chicken and prepared sauce to the pan and cook, stirring, until combined and the spinach is wilted, about 2 minutes.

To serve, place in shallow bowls and garnish with cilantro, if desired.

IMG_0566 low mein.jpg

 

Hello Friends!

All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

Protected by Copyscape

 


9 Ways to Use Over Ripe Bananas

banana-ripe.ss-web-600x400.jpg

FFood waste is an important topic that’s near and dear to our hearts. This year, was all about striving to build a better, healthier lifestyle and a more efficient kitchen, which includes reducing how much of our purchased food gets tossed into the trash or compost. As we are living in the time of COVID-19, we should be even more concious about our food choices as well.

Bananas are one of the most popular fruits consumed by people around the world and they are often lingering around the kitchen. It’s not uncommon to end up with no less than three overly ripe bananas sitting on the counter at the end of each week. Here are some tips on how to freeze your leftover fruit you might face if you don’t have time to cook/bake with it:

  • Toss bananas into the freezer, peel and all, and reserve for another day. These are perfect for baking with later.

  • Slice bananas into 1”-thick pieces and place on a parchment-lined baking sheet. Freeze until firm, then transfer to a ziptop baggie and store in the freezer. Use in smoothies as needed.

  • Mash 2-3 bananas (or however many your favorite banana bread recipe calls for) and place them in a ziptop baggie. Store packets in the freezer and make sure they’re labeled. Keep until you have time to make banana bread.

sliced-banana-300x236.png

Here are some other interesting ways to make the most of your leftover bananas:

jeff-siepman-MssPSnkV1yM-unsplash-600x900.jpg

Banana Quick Bread and Muffins: The darker and uglier the banana, the more flavourful the muffin you’ll end up making. Perfect for tucking into the lunchbox or serving to friends with a cup of coffee, our foolproof recipe for perfect banana bread is one you won’t want to miss.

banana-berry-breakfast-smoothie-600x400.jpg

Banana Smoothies: When bananas are just too ripe and mushy for to consume on their own, add them to smoothies instead. They’re full of flavor and bring a coveted, creamy component to your favourite blended drinks. Our Banana Berry Breakfast Smoothie is a great recipe to try!

banana-oatmeal-4-600x471.png

Banana Oatmeal: Add a large dollop of mashed bananas to your morning oatmeal, stirring it into the cereal before serving.

Canva-Pancakes-and-Ripe-Banana-600x400.jpg

Banana Pancakes: Mash 1 to 2 bananas and add them to your favorite pancake recipe – no ingredient alterations required.

banana-ice-cream-600x471.png

Banana Nice Cream: Freeze banana slices until you have a decent amount (1/3 of a blender full), then blend them to create the best vegan ice cream you’ll ever make.

DIY-Avocado-Face-Masks-9946-1080x864-1-600x480.jpg

Banana Beauty: You might be surprised to learn that overripe bananas can also find their way into your beauty regime, but that’s exactly what happened when we created our DIY avocado face masks. For oily skin, combine ripe banana, avocado and egg yolk to make a soothing all-natural skin brightener.

Banana Foster: Another great recipe for bananas that are perhaps a little too ripe for your taste to eat on their own is Banana Foster. This comes together easily with common kitchen ingredients and is super delicious! Serve with vanilla ice cream or on top of a simple vanilla or gingerbread cake.

frozen-banana-pops-600x471.png

Banana Pops: This a great DIY project for you and the kids while every one is on lock down. Peel and cut bananas in half. Insert popsicle sticks and cover in plastic wrap. Freeze for at least 3 hours. Then remove from the freezer and dip into melted chocolate adding sprinkles, chopped nuts or dried coconut to suit your taste. Enjoy!


Chickpea Quesadillas

IMG_0202 quesidillas.jpg

It’s “Taco Tuesday” and you will not be disappointed with this veggie-friendly quesadilla. Neatly stuff a mess of cumin seasoned smashed chickpeas into a flour tortilla and sprinkle with a mix of cheese and scallions, and you will have so much gooey goodness made with you, the health conscious and family budget friendly and absolute foodie, in mind.

Enjoy!

MAKES 4

INGREDIENTS:

2 (15-ounce) cans garbanzo beans, drained and rinsed, divided

1 tablespoon olive oil

1 small red onion, diced

1 small red bell pepper, seeded and diced

1 clove garlic, finely chopped

1 1/2 teaspoons ground cumin

1 teaspoon chili powder

3/4 teaspoon kosher salt

4 large (9- to 10-inch) flour tortillas

2 cups shredded Mozzarella cheese

2 cups cojita cheese, crumbled

1 cup shredded Colby Jack cheese

3 medium scallions, green parts only, thinly sliced

For Serving:

Salsa, guacamole, sour cream, Mexican hot sauce

DIRECTIONS:

Add half of the chickpeas to a food processor fitted with the blade attachment and pulse until broken down but not puréed. (Alternatively, place in a large bowl and mash with a fork.) Set aside.

Heat the oil in a large frying pan (at least 10 inches) over medium-high heat until shimmering. Add the onion, stir to coat with the oil, and cook, stirring occasionally, until soft, about 5 minutes. Add the whole and mashed chickpeas, garlic, cumin, chili powder, and salt. Cook, stirring occasionally, for 3 minutes. Remove from the heat.

In a large bowl combine the cheeses and set aside.

To assemble the quesadillas: Place the tortillas on a work surface. Top each tortilla with 1/4 cup of cheese. Divide the chickpea mixture among the tortillas, spreading into an even layer but leaving a 1 1/2-inch border. Sprinkle the remaining cheese over top of the chickpeas, then top each with scallions. To fold the quesadillas, fold the top of the tortilla down over the filling to the center. Holding that piece down and working clockwise, continue folding the rest of the tortilla towards the middle until the filling is completely covered (you will have about 5 folds). Carefully flip the quesadilla over and repeat with the remaining tortillas.

Heat a large frying pan or griddle over medium heat. Add the quesadillas (as many as will fit in a single layer), folded-side down. Cook until browned, 4 to 5 minutes per side. Repeat as needed until all the quesadillas are cooked.

Reheating: If not serving immediately, let cool completely and wrap each quesadilla tightly in aluminum foil. Refrigerate or freeze in resealable plastic bags. Reheat uncovered in a 325°F regular or toaster oven until warmed through, about 15 minutes if refrigerated, or about 25 minutes if frozen. Microwaving is not recommended, as the quesadillas will be soggy.

NOTES:

Storage: The foil-wrapped quesadillas can be stored in a resealable plastic bag in the refrigerator for up to 3 days or in the freezer for up to 3 months.