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VEGGIE LOADED CHOW MEIN

For a healthier version of chow mein, bulk up your noodles with a nutrient boost of fresh vegetables!

For a healthier version of chow mein, bulk up your noodles with a nutrient boost of fresh vegetables!

Ingredients


  • 2 (5.6 ounce) packages* yakisoba noodles, seasoning packets discarded
  • 1/4 cup low sodium soy sauce
  • 1 teaspoon dark soy sauce (optional, for color)
  • 2 cloves garlic, minced
  • 2 teaspoons brown sugar
  • 1/2 cup water
  • 1 teaspoon rice vinegar
  • 1 teaspoon Sriracha
  • 2 teaspoons sesame or vegetable oil
  • 4 ounces brown mushrooms, sliced
  • 2 cups broccoli florets
  • 2 large carrots, cut into matchsticks
  • 2 cups shredded green or purple cabbage
  • 4 scallions, sliced
  • 1 tablespoon sesame seeds (optional, for garnish)
For a healthier version of chow mein, bulk up your noodles with a nutrient boost of fresh vegetables!
Instructions
  1. Follow the package instructions to warm and separate the yakisoba noodles.
  2. In a medium bowl, whisk together the soy sauce, dark soy sauce (if using), garlic, brown sugar, water, rice vinegar, and sriracha. Set aside.
  3. Heat the sesame (or vegetable) oil in a wok or skillet over medium-high heat. Add the mushrooms in a single layer and saute for 90 seconds per side, until browned. Remove from skillet and set aside.
  4. Add the broccoli and carrots to the pan along with 1/4 cup of water. Cover the pan, turn the heat down to medium, and let the vegetables steam for 2 minutes. Add the cabbage and scallions and stir-fry for 1 minute. Return the mushrooms to the pan along with the prepared noodles. Toss well.
  5. Pour the whisked sauce into the pan and toss the noodles to coat. Let the sauce come to a boil before turning the heat off. Serve hot, garnished with sesame seeds (if desired).


For a healthier version of chow mein, bulk up your noodles with a nutrient boost of fresh vegetables!

Slow Cooker Beef Pho

Slow Cooker Beef Pho

Ingredients
  • 2 1/2 pounds oxtails
  • 1/2 white onion
  • 3” piece fresh ginger, peeled
  • 2 cinnamon sticks
  • 2 teaspoons coriander seeds
  • 1 teaspoon fennel seeds
  • 5 whole star anise
  • 5 whole cloves
  • 1 whole cardamom pod
  • 9 cups of water
  • 1 1/2 tablespoons beef base, such as Better Than Bullion (I didn't use)
  • 1 1/2 tablespoons fish sauce
  • 1-inch piece yellow rock sugar, broken into bits, or 1 teaspoon sugar
  • Kosher salt
  • 1 pound dried rice noodles
  • 1/2 pound raw eye of round steak, sliced paper-thin
  • 1/2 red onion, very thinly sliced
    For serving:
  • 2 limes, cut into wedges
  • 1 bunch cilantro, cleaned
  • 1 bunch Thai or Italian basil
  • 1 bunch mint
  • 2 jalapeños 6 Thai Bird chiles, thinly sliced
  • 1 cup bean sprouts
  • Sriracha
  • Hoisin sauce

Instructions
  1. Preheat broiler to high.
  2. Place beef bones, onion, and ginger on foil lined baking sheet. Broil until everything has a nice char, about 8 minutes. Place beef, onion, and ginger in slow cooker.
  3. Saute the cinnamon, coriander seeds, fennel seeds, star anise, cloves and cardamom pods in a dry skillet over medium high heat until toasted and frangrant. Place in a cheesecloth square and tie up. Add the spice package, the water, beef base, fish sauce, sugar and 1 teaspoon of salt in slow cooker. Cook on low for 8-10 hours.
  4. When you are about ready to eat, cook the noodles per directions leaving them al dente. Drain and rinse with cold water and place in serving bowls. Remove bones and spices from broth and skim off any scum if necessary. Taste and adjust seasonings.
  5. Place thin slices of beef and red onions slices on top of noodles. Ladle over the hot broth. Serve with condiments.
Slow Cooker Beef Pho

Coconut Rum Punch

Coconut Rum Punch - a delicious combination of tropical flavors and coconut rum to make one tasty party drink!


Ingredients

  • 1 cup Blue Chair Bay Coconut Rum
  • 2 cups orange juice
  • 2 cups pineapple juice
  • 2 cups ginger ale
  • 1 cup grenadine or cherry syrup
  • Orange and lemon slices, maraschino cherries for garnish

Instructions

  1. Mix Coconut Rum, orange juice, pineapple juice and ginger ale together.
  2. Pour over ice and add grenadine, which will sink to the bottom for a beautiful ombre hue.
  3. Serve with orange and lemon slices and maraschino cherries for garnish.



Coconut Rum Cake

This super moist coconut rum cake is soaked in a coconut rum syrup and has all-purpose, gluten-free, whole grain and dairy-free options.


For the gluten-free version, I used this 1-to-1 baking flour. Hot from the oven, you can notice a textural difference but nobody could tell a difference between the two versions once the gluten-free version had cooled!

This coconut rum cake recipe is totally different. Except for the syrup, which I adapted to use less sugar and coconut rum in place of regular rum. In contrast to the rum cake, you can’t taste the alcohol all that much. It’s much more subtle here! If you want more of a boozy taste, perhaps you could try a mix of coconut rum and regular rum. If you only use rum, you won’t be able to taste much coconut at all (I know because I’ve tried!).

The coconut rum syrup uses butter, but for the dairy-free option, you can use dairy-free / vegan butter or coconut oil. I have to admit that I preferred the butter version over the coconut oil version. There’s already so much coconut flavor so the butter was a nice addition! If you want you could skip the syrup all together. While the cupcakes were nice and moist without the syrup, I haven’t tried the Bundt cake without it but I’m assuming and hoping it’d also be nice and moist.

Ingredients

    For the cake:

  • 2 1/4 cups (281 grams) white whole wheat flour, all-purpose flour or 1-to-1 gluten-free baking flour
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 3/4 cups (350 grams) granulated sugar or raw sugar
  • 9 tablespoons (126 grams) coconut oil, melted
  • 4 large eggs, room temperature
  • 3/4 cup (177 milliliters) canned coconut milk
  • 1/2 cup (118 milliliters) coconut rum
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons coconut extract
  • 2 cups (170 grams) coconut flakes (I used sweetened but unsweetened should be fine)
  • For the coconut rum syrup:

  • 1/2 cup (112 grams) unsalted butter (for dairy-free, use vegan / dairy-free butter or coconut oil)
  • 1/2 cup (120 milliliters) water
  • 1/2 cup (100 grams) granulated sugar or raw sugar
  • 1/4 teaspoon salt
  • 1/2 cup (118 milliliters) coconut rum

Directions

  1. Preheat your oven to 350 °F (176°C). Brush the pan with solid vegetable shortening and dust with flour or use baking spray with flour in it to grease the pan.
  2. In a medium bowl, combine the flour, baking powder and salt. Set this aside.
  3. In a large bowl, mix together the sugar, melted coconut oil, eggs, coconut milk, coconut rum, vanilla and coconut extracts until well combined. Fold in the flour mixture, just until no more streaks of flour remain. Fold in the coconut flakes.
  4. Pour the batter into the prepared Bundt pan and bake for 40-50 minutes, or until a toothpick inserted in the middle comes out clean. The cake will crack around the top - stick the toothpick into this area to test.
  5. Let the cake cool in the pan for 10 minutes and then invert onto a wire rack. While the cake is cooling, prepare the coconut rum syrup. In a large saucepan over medium heat, heat the butter, water, sugar and salt until the sugar has dissolved, stirring occasionally. Take the saucepan off the heat and stir in the coconut rum (it'll bubble).
  6. Wash and dry the Bundt pan and place the cake back into the pan. Poke holes into the cake (I used a meat thermometer to do this), about every 3/4" or so. If using the Crown Bundt, make sure to poke your holes at an angle instead of poking straight down. Pour the syrup slowly over the cake. It will look like WAY too much syrup but don't stop pouring! It will get absorbed. Let soak for 2 hours and then invert the cake back onto a serving platter. Cover and store at room temperature for up to 3 days. General tip: if you have issues with the syrup-drenched cake not coming out of its pan, place the Bundt pan in a large bowl or pot. Very carefully fill with very hot water, but make sure that no water gets in the pan. Or you can fill a pot with hot water and submerge 2/3 of the pan in the water and hold it there for 30 seconds. The heat and steam will help loosen the cake from the pan. If it doesn't plop right out, give the top of the pan a good whack.
  7. Let the cake cool completely. Cover and store at room temperature for up to 3 days.

Banana Pudding Pie

Best Ever Banana Pudding Pie on This Gal Cooks

Ingredients
  • 1 9 pinch pie crust, prepped, baked and cooled
  • 2 C chopped vanilla wafers
  • 2 small bananas
  • 1 8oz tub Cool Whip, divided
  • 1½ C milk
  • 1 5.1oz box instant vanilla pudding
  • juice from one lemon
  • Caramel sauce for drizzling

Instructions

  1. Slice the bananas into thin slices and then toss with the lemon juice. The lemon juice will prevent them from turning brown as fast as they normally would.
  2. Prepare the filling. Whisk together the 1½ C milk and pudding mix. Mix in half of the cool whip. Mix in 1 C of the vanilla wafers and then the bananas. Scrape into the cooled crust. Refrigerate for 10-15 minutes or until set.
  3. Top with the remaining Cool Whip, using a rubber spatula. Sprinkle with the remaining vanilla wafers and then drizzle with the caramel sauce.
Best Ever Banana Pudding Pie on This Gal Cooks

Best Ever Banana Pudding Pie on This Gal Cooks

Holiday Pineapple and Cherry Glazed Ham

Holiday Pineapple and Cherry Glazed Ham -  This has been our go to Holiday ham as long as I can remember and this is what everyone expects when they come over, no if and or buts about it!!

Ingredients

 

  • 1-20 ounce can sliced pineapples (I use Dole in the blue can)
  • 1-10 ounce or small jar Maraschino cherries
  • 1 cup light brown sugar-packed
  • 1 teaspoon ground cinnamon
  • A pinch or 1/8 teaspoon ground cloves
  • 1/4 stick of butter or margarine-melted
  • 1/2 cup pineapple juice (juice from the can of rings)
  • toothpicks

Instructions

 

  1. Melt butter in a saucepan. Add brown sugar, cinnamon, ground cloves and pineapple juice and let simmer not even 5 minutes, just until the mixture begins to thicken. Remove from heat.
  2. Stick a toothpick in the cherry and lay pineapple ring around as many as you want to make beautiful, just drizzle glaze all over the top to soak in the pineapple. Cover with foil and place in pre-heated oven.
  3. Calculate cooking time.(Your ham should have it’s own instructions) It’s about 15 minutes per pound, so for example; if you have a 20 pound ham, the cooking time would be 15 minutes for each pound, which would be 4 pounds per hour, which would = 5 hours cooking time
  4. Remove foil 30 minutes before time to take out and give it 15 minutes of resting time before carving.

Honey Roasted Carrots

Honey Roasted Carrots

Roasted root vegetables are to fall as the tomato salad is to summer. It’s my go-to side dish. I love all kinds of combinations of roasted vegetables, but there is something about the simplicity of roasted carrots that is particularly appealing. I prefer mine minimally dressed, with just a bit of olive oil, honey, salt and fresh thyme. And I like to use a mix of colors and leave the ends uncut (laziness = rustic!) for maximal visual impact. If you can’t find rainbow carrots, you can use a combination of parsnips and carrots for some color variation.

Ingredients
  • 1 lb carrots (a mix of colors, if possible)
  • A few sprigs fresh thyme
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon honey
  • 1/4 tsp. salt

Instructions
  1. Trim the greens off the carrots, leaving about 1-2 inches at the top if desired. Peel and wash the carrots. If they are large, you can cut them in half lengthwise.
  2. Toss the carrots on a rimmed baking sheet along with the thyme. Drizzle with the olive oil and honey. Sprinkle with salt. Transfer to your pre-heated oven and roast for 25-30 minutes, or until the carrots are tender and browned in some spots. Remove from the oven. Transfer to a plate and serve.
  3. Leftovers can be stored in an airtight container for 1-2 days.

Honey Roasted Carrots

Gnocchi and Winter Vegetables with Sage Cream Sauce

Gnocchi and Winter Vegetables with Sage Cream Sauce

Ingredients
  • 2 cups peeled and cubed butternut squash
  • 1 1/2 cups brussels sprouts, halved
  • 1 1/2 cups button mushrooms, quartered
  • 1/2 red onion, peeled and sliced into wedges
  • 3 tablespoons extra-virgin olive oil
  • 3/4 tsp. salt, divided
  • 3/4 tsp. black pepper, divided
  • 1 lb package store-bought gnocchi
  • 1/2 cup heavy cream
  • 1 1/2 tablespoons fresh sage leaves, chopped
  • 1 tablespoon grated Parmesan cheese
  • 3 ounces fresh mozzarella cheese, torn into pieces
Instructions
  1. Pre-heat your oven to 425 degrees. In a large rimmed baking pan, toss together the butternut squash, brussels sprouts, mushrooms and sliced red onion with the olive oil and 1/2 tsp. each of the salt and black pepper. Transfer the baking pan to your pre-heated oven and roast the vegetables for 20 minutes, stirring once half way through the cooking time. Remove and set aside. Leave your oven set to 425 degrees.
  2. While the vegetables are roasting, bring some water to a boil in an oven-proof pot. Add the gnocchi and cook it according to the package instructions. Drain and set aside.
  3. Using the same pot you used to cook the gnocchi, combine and warm the cream, sage leaves, Parmesan cheese and the remaining 1/4 tsp. each of the salt and black pepper over medium heat until the sage smells fragrant, about 2 minutes. Don’t let the cream come to a boil. Add the cooked gnocchi, roasted vegetables and mozzarella cheese, stirring to combine. Then transfer the pot to your oven and cook for 5 and additional minutes.
  4. Remove the pot from your oven and allow the gnocchi to rest for about 3-5 minutes before serving. Garnish with additional fresh sage leaves, if desired.
  5. Leftovers can be stored in an airtight container in your refrigerator for 1-2 days.
Notes
1. If you don’t have an oven-proof pot, you can transfer everything to a baking dish before warming it in your oven.
Gnocchi and Winter Vegetables with Sage Cream Sauce