Asian Slaw

This Asian slaw recipe comes from one of my favorite cookbooks Sandra Lee Semi Homemade Meals aka Cooking for Dummies, aka The Lazy Woman’s Guide to Cooking,  and finally The Single, Busy Person’s Bible of Culinary Arts.

It has served me well.

There’s not much to this particular slaw and Sandra gives you so many shortcuts you’ll feel like you did absolutely nothing.

You’ll feel like a manager who knows the bare minimum of how to do their job and takes the credit of the minions who do.

It’s a great life if you have no pride.

What you’ll need

• 1/4 cup rice vinegar
• 1 tablespoon of sesame seeds
• 1 tablespoon canola oil
• 1 tablespoon dark sesame oil
• 1/2 teaspoon sugar
• 12 ounces three-color coleslaw mix
• 1 cup canned bean sprouts
• 1 cup chow mein noodles

Our first step is to mix the vinegar, sesame seeds, canola oil, sesame oil, and sugar together in a round cooking device of your choosing. Just make sure this device can also support that coleslaw mix, because that’s what’s going to go in next.

Go ahead and add the mix in along with the bean sprouts and chow mein noodles. Toss this mixture and then let it chill in your fridge for 15 minutes.

Once those minutes are up, you may garnish with more noodles and/or eat it up!

Recipe is pretty self explanatory right?

So how is the taste?

It’s quite refreshing and much crunchier than mayo obsessed American coleslaw.

The cabbage is your standard cabbage and the chow mein is what fuels the crunch. My favorite ingredient in this slaw has to be the sesame oil. It gives the slaw a rich amber cream-like taste.

The only negative point I have is that it’s not a dish you want to keep as a leftover. The mein will get soggy and the sesame oil seems to dissipate which makes the slaw taste a bit bland.

It’s not inedible if you end up with leftovers. It’s just one of those cases where you find yourself disappointed because you know the potential of what this could be.

All in all, this is an easy side dish that you can whip up in no time and I recommend you give it a try!

 

Yakisoba with Shrimp

Yakisoba is a Japanese noodle that can be best described as the Japanese version of lo mein. This is because they are both thin noodles that are also slightly thick and chewy. Both generally are made as stir-fry, but yakisoba is also enjoyed as a noodle soup and that is the variation we will be cooking from Sandra Lee Semi-Homemade Meals.

What you’ll need

• 1 32 ounce container of chicken broth
• 1 cup of peas
• 1 cup of carrot slices
• 1 tablespoon of dark sesame oil
• 1 tablespoon of soy sauce
• 1 tablespoon of Szechuan stir fry sauce
• 17 ounces of refrigerated yakisoba noodles
• 1 pound of medium shrimp, peeled

The first step is to combine the broth, peas, carrots, sesame oil, soy sauce, and Szechuan sauce in a large pot. Set your stove to high heat so the mixture can boil. Once it’s boiled, reduce heat to low and let it simmer for 6 minutes.

Once the 6 minutes are up add your yakisoba and kick the heat up again to high. Allow this to boil and like before return it to a simmer once it starts boiling. This time we will simmer for 2 minutes. When those 2 minutes are up, add the shrimp and simmer for an additional 2 minutes or until the shrimp has been properly heated through.

Your yakisoba should now be ready to serve!

Do so by grabbing the yakisoba first with tongs or a pasta ladle and then pouring in the broth like so.

I’m generally impressed with Sandra Lee, but I finally found a recipe that didn’t impress. To be fair to Sandra Lee, I think I’ve been spoiled by all the tasty asian cuisine that surrounds Los Angeles.

That and my Janpanese bestie who has spoiled me with her excellent cooking. When you combine these two experiences your standards go up.

I try to not be too snobbish despite this and I will say that most of this recipe was fine, it’s just the broth is lacking in flavor. It’s too bland. Most noodle soups I’ve consumed made from my bestie or at a restaurant tend to be quite flavorful.

I’m guessing the restaurants use fresh marinated chicken broth and this is why their broth is so flavorful, but my friend is able to make flavorful soup without making her own chicken broth. This leads me to believe some sort of spice or ingredient is missing.

I’ll have to ask my friend if she has any insights. For now, I’ll tell you that it needs something to make it richer and I suggest researching what would help contribute to a richer flavor.

Other than that, this was quite good. You can’t go wrong with yakisoba. It’s a comfort noodle for sure and combining shrimp with peas and carrots is never a bad idea.

If you’re picky about that broth, like I was, you could probably cook down the broth and have yourself some marinated stir fry. I could foresee that being a tasty alternative and would love to hear if I’m right.

Five-Spice Eggplant

Sandra Lee’s Semi-Homemade Meals is like the Game Genie of cooking and I love it for that reason.

However, it also appears to be a cookbook backed by the spice company McCormick, which I have mixed feelings about. I don’t have anything against McCormick, but it just feels like the Sandra’s publishers were like, “Ok this eggplant recipe is great and all, but we need you to mention McCormick somewhere and it can’t be just pepper and salt.”

So, they came up with McCormick five-spice powder.

I feel that they should just be honest about it and name this McCormick Sponsored Eggplant, but I digress….

What you’ll need

• 4 small Japanese eggplants, cut into 1/4 inch slices
• 1 tablespoon five-spice powder (McCormick of course)
• 1 tablespoon of canola oil
• 2 teaspoons of dark sesame oil

The first step is to pre-heat your oven to….

Is it gonna be 350 or…..

It’s gonna be 400!

So, do that, then line a baking pan with some foil.

While your oven is heating up, in a medium bowl, toss every ingredient together. Then lay the slices on your baking pan and roast for 10-15 minutes. Once that timer goes off, you’re good to go.

Simple and easy, like always.

I admittedly could have done without the 5-spices. Maybe that’s why I feel the way I do about this McCormick sponsorship, but this was still a tasty recipe. The star of the show was the sesame oil. Other than that, this is your standard eggplant side dish and should not disappoint anyone who isn’t too picky.

5-Spice Eggplant

Sandra Lee’s Semi Pad Thai

This recipe from Sandra Lee’s Semi-Homemade Meals is actually called Spicy Peanut Noodles, but it’s basically a variation on Pad Thai.

As usual, Sandra’s recipes are a breeze to make. I failed miserably at trying to make a custard pudding recently and writing about this recipe renews my self-confidence in the world of cooking.

My custard still tasted ok, but it would have been delicious if the consistency was right.

Sandra, thankfully, gives you little room to fail. She gently holds your hand through every recipe in this book. I haven’t failed a recipe of hers yet.

Let’s keep our fingers crossed though. You never know.

What you’ll need

• 8 ounces of soba noodles
• 3/4 cup of peanut butter
• 1/2 cup of reduced sodium chicken broth
• 3 tablespoons of honey
• 2 tablespoons of dark sesame oil
• 2 tablespoons of soy sauce
• 2 teaspoons of Thai seasoning
• 1/2 teaspoon of red pepper flakes
• 1/4 cup of peanuts, chopped
• 1 scallion, sliced diagonally

The first step is to boil the soba noodles. This isn’t hard. Just boil some water and cook the noodles for 4-5 minutes. Drain the water when it’s ready, cool the noodles, and set aside.

The next step is to prepare your peanut butter sauce by whisking the peanut butter with the chicken broth, honey, sesame oil, soy sauce, Thai seasoning, and the red pepper flakes.

When everything is whisked together, just pour on top of the noodles, sprinkle some peanuts and scallions and you’re good to go!

This was so much easier to make than my custard pudding dish, let me tell you! I feel slightly redeemed. Don’t feel sorry for me though. I’m not down for the count. I’m gonna get right back up and knock that pudding senseless.

When I do, you’ll all hear about it.

For now though, look at this deliciousness.

Peanut Butter and Noodles

 

Somen Noodles and Sugar Snap Peas

Sandra Lee does it again with her so not meh noodles. This chicken teriyaki goodness with a side of snap peas is getting  a favorite recipe mark for sure. A previous owner agrees with me. I know this because they wrote good on the recipe.

As I’ve mentioned before, Sandra Lee Semi-Homemade Meals is a cookbook sent from heaven, wrapped neatly with a bow and hand delivered for those of you who struggle in the culinary arts.

In other words, she makes recipes that are idiot-proof as well as scrumptious.

This is mostly due to the fact that she finds shortcuts. I’m ok with this, because in this day in age people are either too busy and let’s get real with ourselves, lazy, to make food completely from scratch.

I’m pleased to have another successful recipe, but I’m also sad. I have no more puns or rambling stories to add and that does make me sad. So, let’s get to it then.

For the Chicken Noodles

• 6 ounces of somen noodles
• 2 tablespoons of canola oil
• 1 1/2 pounds of chicken tenders, but into bite sized pieces
• 6 ounces of baby spinach
• 1 cup of carrot slices
• 1/2 cup of teriyaki sauce
• 1/2 cup of reduced-sodium chicken broth
• 1 teaspoon of bottled crushed garlic
• 1 teaspoon of bottled minced ginger

The first step in making the noodles is to prepare for the ceremony known as The Boiling of the Noodles. Tradition states that you place the noodles in water that has been blessed with salt for three minutes. Drain the noodles afterwards and then set aside

While this ceremony is taking place, you may heat the canola oil in a large skillet over medium-high heat. Add the chicken to the skillet and stir for about 7 minutes.

Once the chicken is cooked, add the spinach, carrots, sauce, chicken broth, garlic, and ginger. Stir this mixture until well combined and then allow it to simmer for 5 minutes. Add the noodles right before you are ready to serve. When you do, toss and cook until the they are hot.

For the Sugar Snap Peas with Red Pepper

• 14 ounces of sugar snap peas
• 1/4 cup of roasted red bell pepper cut into thin strips
• 1 teaspoon of dark sesame oil
• 2 teaspoons of sesame seeds

Get a microwave safe bowl, unless you want to add melted chemicals to your meal. I’m not going to judge. It’s your body, your choice.

Anyway, get a bowl and add all the ingredients except the sesame seeds. Mix them all up and then heat for 6-7 minutes. Stir halfway through to ensure the mixing has been properly done. If you are a classy classical person like myself and don’t own a microwave I suggest you heat your oven to 350 and cook for 10-15 minutes.

When this mixture has been properly heated you may add the sesame seeds. I added black ones because they were left over from a previous recipe.

They taste the same to me, so I believe it doesn’t matter what color you get.

As I said before, this meal was a success. It was easy to make and satisfying.

I love you Sandra Lee. Why are you so perfect? You’re probably a real blonde too.

Nevermind, I hate you.

Just kidding. I hate myself.

Just kidding. I’m trying to be funny and this is the only way I know how.

….now I’ve confused myself.

Somen noodles of goodness

Snap peas!

 

 

Minestrone Soup

My next recipe is a minestrone soup from Sandra Lee’s Semi Homemade Meals.

This is a great cookbook for the lazy novice cook. In other words, it’s perfect for me.

Ok, so I know I’m being a dick to myself. I’m not that bad of a cook. I’m definitely impatient which can come across as lazy at times. I think we all can agree on that, based on my past entries and all.

The  only downside to Sandra is that she breaks things down so easily that some of her breakdowns don’t exist anymore. What I mean by that is that certain brands and compilations of vegetables are un-obtainable in present day.

I got this cookbook when I was in High School and that was more then ten years ago.

How I feel about that fact

I think change is ultimately a good thing, but why can’t I find a frozen vegetable medley of sugar snap peas, carrots, broccoli, and cauliflower? That seems like a standard vegetable mix in the Americas.

Anyhoo, I ended up getting some Asian stir fry mix. Not so American but  it had all of the above plus water chestnuts. I like water chestnuts, but not so much in soup. It’s kinda abrasive. That’s the best way I can put it.

The other ingredients you’ll need are 1 tablespoon of olive oil, 1/2 of a chopped onion, 1 teaspoon of minced garlic, 1/2 cup of port wine, 1 32oz container of reduced sodium chicken broth, 1 14.5 ounce can of diced tomatoes with basil, garlic, and oregano, 7 ounces of frozen mixed vegetables, 1/2 cup of rd kidney beans, and one teaspoon of Italian seasoning.

The first step to making this soup is to heat your olive oil in a large saucepan over medium-high heat. Once it’s heated you cook the onion for about a minute and then the garlic for 30 seconds. Next, add the port wine and bring that to a boil. When it has boiled, reduce the heat and let it simmer for another minute.

Once the minute is up, you add the chicken broth, tomatoes, vegetables, beans, and seasoning. I have to make a note here, that you can use a whole can of beans. A half cup is not that much and I don’t see the point in not using the whole can. Sorry Sandra, you’ve been good to me, but I disagree with you on this.

Whatever you decide to do, you will bring this to a boil and then reduce to a simmer for 5 to 10 minutes.

After all of that, your soup will be ready with the exception of one little tid bit. That tid bit is to add some shredded parm on top. Unless you have some kind of dairy allergy, do not forget this!!! It is the best part of this soup, trust me!

In the end I was a little disappointed in this soup, but the cheese saved it by being the heavenly angel of food passion and desire that it is. It melts in your mouth and gets all gooey. I love cheese so much. Screw being an eccentric cat lady. I’ll be an eccentric cheese lady.

The rest of the soup was just meh. I think using Sandra’s shortcuts via the vegetables was what kept it from being good. I had to force myself to eat the frozen veggies, but when ever I got a taste of onion I was in euphoria.

Halfway through eating this soup I started to fantasize about French Onion Soup. It’s so simple and yet delicious as all heaven.

So sorry, Sandra. This soup is on my no list for making again. I’ll stick to my Italian cookbooks for minestrone.

‘Meh’nestrone Soup

 

 

 

Sausage and Mushroom Pasta

This recipe is from Sandra Lee’s Semi-Homemade Meals. I used to make this pasta back in college all the time. It was one of my favorites. As far as my tastes go, I can’t go wrong with linguine, sausage, and mushrooms.

This cookbook is perfect for beginner cooks too. They should re-name it, Cooking for Dummies. I’ve managed to not screw up any recipe from here yet. We all know I’m a bit of a cooking dummy, so that’s saying something.

What you’ll need to make this, is one box of linguine, 2 tablespoons of olive oil, 3 links of spicy Italian sausage, 2 garlic cloves, 2 sliced portobello mushrooms, 1 10 ounce can of diced Italian tomatoes,  and one 7 ounce container of pesto with basil.

The first step, as with most pasta dishes, is to boil a large pot of water to cook your pasta with.

This is an easy step and admittedly my pasta has been sticking to my pot lately. This wasn’t a problem for me in the past, so I was irritated by this new problem of mine. I mentioned this to my mother and asked if I should put oil or butter next time, but she said that wasn’t necessary. She thinks I’m not putting enough water in my pot. That is a possibility I’m wanting to test out for next time.

Anyway, while your pasta is cooking, heat a large skillet with olive oil over medium heat. Once heated, add the sausage and garlic. Cook this and stir for 5 minutes, eventually breaking up the sausage as it cooks along. I was having a hard time breaking up my sausage and I recommend purchasing and using cooking scissors to make this step easier.

After the sausage is cooked, add the mushrooms for another 5 minutes of cooking. Then add your drained tomatoes and the pesto. Bring that to a boil and simmer for 5 minutes.

That’s all there is to it! You don’t even have to add any additional spices. It’s so easy and not too expensive either.

It’s surprising how well tomatoes pair with pesto too. It’s not something I would normally put together, but it adds a slightly juicy texture to the sauce and compliments the mushrooms and sausage as well.

So go ahead and try this one out! It’s scrumptious and delicious, but not malicious.