I always loved it when my mom made stir fry at home. She had a big red wok and it was the easiest way to get all of us kids to eat our veggies. I don’t have a big red wok and I did not have a large stock of vegetables on hand when I made this, but that didn’t make it taste any less awesome. Feel free to change up the veggies to suit your own tastes. My mom would use snap peas, and baby carrots, which I love!
Vegetable Oil, as needed
2 breasts Chicken
6 oz. Lo Mein noodles
4 c Cabbage, sliced
1 can Water Chestnuts, drained
2 c Green Beans
3 Tbs Soy Sauce
4 cloves Garlic, minced
1/8 tsp Ginger, ground
Saute cabbage in oil until tender, remove from pan and set aside. Add green beans and water chestnuts to pan. Season with soy sauce, garlic, and ginger. Saute until green beans are cooked yet still have some firmness to them. Remove from pan and set aside. Add chicken to the pan and cook until done. While the chicken is cooking, cook lo mein according to instructions on package. Once the chicken and lo mein are done cooking. Return everything to the pan. Stir well to combine and season with additional soy sauce or spices if desired. Keep everything moving quickly , and use plenty of oil, if you are not using a non-stick pan or wok.
4 C water
3 1/2 C Chicken Stock
2 1/4 C Dried Green Split Peas, rinsed (1 package)
1/4 tsp Pepper
1/4 tsp Dried Marjoram
1 Medium Ham Bone (or Diced Ham)
2 Tbs Dried Minced Onion (or 1 Medium Onion)
1-2 C Carrots, sliced
1-2 C Celery, sliced
Put everything except the carrots and celery in the stock pot and bring to a boil. Reduce heat and cover. Let simmer for 1 hour stirring occasionally. Take out the ham bone (if using) and remove the meat. Put the meat back in and stir in the carrots and celery. Cook for another 30 minutes. Great served up with saltine crackers.
Cook onion and garlic in hot butter. Toss the pork in the flour and pepper to coat. Add pork to the pan and brown on all sides. Add in remaining ingredients and cook until potatoes are done. About 30-45 minutes depending on size. Enjoy!
2 tsp Butter
1/2 tsp Muscovado Sugar
1/2 c Fruit Dip
Cut off the ends of the plantain and slice down the middle. Remove the peal and discard. Rub butter all over the plantain and sprinkle sugar over the top. Cover with plastic and microwave for 3 minutes. Remove plastic (plantain will be very hot!). Slice plantain and mix with fruit dip with a blender or mixer in a large bowl until smooth. If it’s too thick for you liking, you can thin it out by adding milk 1 Tbs at a time until it’s to your desired thickness.
Hello friends, I’ll be participating in a few blog parties coming up. One of them is with Muffins&Mocha. She is hosting the Polar Bear Plunge Blog Party. If you’d like to join in on the fun, head on over to her site and see all the details. The more the merrier.
Also, I’ll be joining in with Atlantamomofthree where we’re bringing Simple and Sweet Desserts. The deadline for this one is March 15th! So don’t delay in submitting your dessert. More details can be found on her site.
Saute onions in oil in a medium sauce pan. Add in the tomatoes and carrots. Bring to a boil over medium heat. Add in basil, oregano, garlic powder, and pepper. Reduce heat to a simmer and let cook until reduced and the carrots are soft. This should be about 1 hour. Use an immersion blender to chop and blend all the ingredients together.
Pre heat oven to 425°. Cut potatoes into wedges. Boil wedges for 10-15 minutes to pre-cook. Drain well and place in a large bowl. Add vegetable oil and toss to coat. Place on a baking sheet in a single layer. Sprinkle with salt and pepper. Bake for 40 minutes or until nicely browned and crispy. Enjoy!