Chinese Lunar New Year – Vegetable Lo Mein

Vegetable lo mein is one the simplest dishes to me in Chinese cuisine. There is plenty of flavors. You can add whatever you would like IE: mushrooms, carrots, snow peas, peas, celery, or whatever meat you choose. If I do add meat to my vegetable lo mein I like roast duck. It’s tender and dark but full of flavor. To be specific I love orange duck paired with it. It something about the combination of all the flavors. 

Vegetable Lo Mein via Mooshu Jenne

Generally every Chinese lunar new year I make an entire feast. This year however we are going out to a nice steak restaurant with the family since we have been cooking so much lately. We have also been working on the house and everyone seems to be in two different places. It’s the first night we are all together. I love going to restaurants because it gives me time to visit with the family while getting updated on all that is happening in their lives. Sometimes I do miss things.

Vegetable Lo Mein via Mooshu Jenne

Do you go out with your family to eat? What are your favorite places? We go out on date nights at least once a month. It’s a great break for V and I. We also like to take the family out once in awhile to play catch up and just enough time with them. Although, I didn’t get to do my huge feast I truly enjoyed lunch with Tommy. Once Chancelor came in the door I handed him a bowl also. He was pretty excited! They love this dish; it is so simple to make. This time all I had on hand was carrots and celery. I generally put spring onions also but I was out. Ginger, soy and garlic accompany it perfectly.  Most of the items I keep on hand at all times for a quick lunch or easy dinner before my favorite shows come on. 

Vegetable Lo Mein
Serves 3
Lo mein noodles tossed with celery, carrots, ginger and garlic.
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 4 carrots; diced
  2. 4 stalks of celery; diced
  3. 3 cloves garlic; minced
  4. 1 teaspoon ginger; minced
  5. 1 tablespoon olive oil
  6. 1 package of lo mein noodles
  7. 2 tablespoons soy sauce
  8. Fresh cracked pepper
Instructions
  1. In a pasta pot, bring water to a boil with one tablespoon soy sauce. Add noodles and cook as directed on package. Usually 4 minutes does the trick.
  2. In a saute pan or wok add in vegetables, garlic, and ginger with a tablespoon of olive oil. Cook for 3 to 5 minutes on high until vegetables are tender. Remove vegetables from heat and put in a small bowl.
  3. In saute pan, add cooked noodles and one tablespoon soy sauce. Toss well and saute for about 2 minutes on medium heat. Remove noodles and toss with vegetables.
  4. Top with fresh cracked pepper. Serve with spring onions for garnish.
Notes
  1. You may add any meat or other vegetables you like.
Mooshu Jenne http://mooshujenne.com/

How To Roast A Pumpkin

For years pumpkin puree out of a can went into all of my Fall baked recipes. Until two years ago, when I finally roasted a pumpkin and made my own puree. Fresh roasted pumpkin made into puree has the best taste. I just prefer it. Plus baking it smells so delicious. That’s why I want to share this post with you on How to Roast a Pumpkin. It’s simple to do and makes more then enough for two recipes.

how to roast a pumpkin

Cut off the stem with a knife. The skin will be tough so be careful. Flip pumpkin back over to it’s bottom.

how to roast a pumpkin

Get a bowl ready. Cut the pumpkin in half. This will be a little easier then cutting off the stem.

how to roast a pumpkin

Get a spoon and bowl and scoop out all the seeds into the bowl. You can see how below. Make sure to get most of the strings out.

how to roast a pumpkin

Save the seeds for a great healthy snack. I love pumpkin seeds! Trying different spices when you baked them makes such a tasty difference. Grab a casserole dish and place the pumpkin halves face down in the dish. Do not use a baking sheet or you will have a mess in your oven.

how to roast a pumpkin

Preheat the oven to 350 degrees F. Place pumpkins in oven and bake for about one hour to an hour and a half. The pumpkin insides will become soft and the skin will brown and lift off the pumpkin.

how to roast a pumpkin

Peel the skin off and move pumpkin to a food processor and blend or use a bowl and a hand blender. Puree and make sure to stir to get a smooth texture through out the puree.

pumpkin puree

The puree can be stored in the fridge in a ziplock bag. You may also freeze the pumpkin puree. If you plan to freeze it longer then a month you should use a food saver bag or can it. One small pumpkin usually makes enough as you see here for two to three recipes. I just pop it in the fridge and bake with the pumpkin puree within a week. This week I want to make Pumpkin Pound cake!

Red, White, and Blue Salad with Red Apple Balsamic

Do you plan your fourth of July menu in advance? Looking around for new recipes to try and show off to friends and family on the fourth is a past time for me. This year the inspiration of fruit side dishes is high on the list. This Red, White, and Blue salad with Red Apple Balsamic from Devo Olive Oil Co. is truly tasty.

Though, last year the patriotic cake I tried to bake never came out. It was a complete epic failure. My cake pans were so old that the cake stuck. Instead we made a crumble cake with patriotic roses on top. It was still cute! This year the idea is to try my hand at a new ice cream cake with a patriotic theme. Do you have a recipe on your list for the 4th of July?

Red, White, & Blue Salad with Red Apple Balsamic

 

The one reason I love working with Devo’s vinegar’s is how well they pair with fruit, salad, or meat. In this dish, the red apple balsamic soaked beautifully into the white pearl fresh mozzarella and held that flavor through out the dish. Some fresh basil or rosemary would go fabulous in this dish. Instead I choose not to add any seasoning and let the fruit accompany the vinegar with its own natural flavors.

Just cannot wait for this years Independence Day festival. Old cars, funnel cake, and Rick Springfield. What could be more fun? This one vendor even has the best peach tea. Looking forward to a good evening with the family. What does your family do for the 4th of July? Do you have any family traditions or any special recipes you all make? If you do please feel free to post links in the comments.

Red, White, and Blue Salad with Red Apple Balsamic

Total Time: 20 minutes

Serving Size: 6

Red, White, and Blue Salad with Red Apple Balsamic

Ingredients

1 package of blueberries
1 package of strawberries; sliced
2 cucumbers; quartered and sliced
1 container of fresh mozzarella pearls. drained
4 to 6 tablespoons of red apple balsamic vinegar

Instructions

Quarter and dice cucumbers then add to a large bowl. Add in blueberries with the cucumbers. Remove tops of strawberries and slice. Add strawberries in with the blueberries and cucumbers. Drain mozzarella pearls and a lightly toss with fruit mixture. Drizzle red apple balsamic vinegar over the fruit mixture while tossing lightly.

Optional: Add fresh basil or fresh rosemary for seasoning.

http://mooshujenne.com/red-white-and-blue-salad-with-red-apple-balsamic/

*Disclosure: Devo Olive Oil is providing one sample bottle of red apple balsamic vinegar.  I was not reimbursed for writing this post and all opinions expressed are my own.

 

Strawberry Banana French Toast & Calphalon Giveaway

Before I tell you how to win the Calphalon digital convection oven you must first read all about my strawberry banana french toast I baked up in my very own Calphalon digital convection oven that they so sweetly sent me.

For years I bugged the other half to buy me a convection oven to use endlessly for easy dinners. What I LOVE about this convection oven is the size. It fits a small pizza or a 9×13 cookies sheet. Yes, you can bake cookies in it in the summer without heating up the entire house. How brilliant is that in Texas’ super hot summer heat!

The oven is perfect for teenagers that have light cooking skills. On more then four occasions now my teenagers have used it to make their dinners while the other half and I headed out for date night. They love it too! The convection oven has custom time and temperature settings for bagels, pizza and cookies. The pull out crumb tray makes it a breeze to clean. It takes reading the manual and playing with the settings to get use to and remember how to work it. I already have it aced though!

Below the recipe is the giveaway but first here is a look at one of the easy make head or do the day of breakfast recipes we baked up in the digital convection oven.

Strawberry Banana French Toast

Strawberry Banana French Toast & Calphalon Giveaway

Strawberry Banana French Toast & Calphalon Giveaway

Ingredients

1 banana; sliced
4 strawberries; remove tops and sliced
3 sliced of french bread; crusts removed and tear into small pieces
2 eggs
1/4 cup milk
1 tablespoon cinnamon
2 tablespoons sugar
1 teaspoon vanilla

Instructions

Preheat oven to 375 degrees F.

In a medium bowl, add in egg, milk, cinnamon, sugar, and vanilla. Whisk until mixture is well blended.

In a baking dish, add bread, bananas, and strawberries. Toss to even out the fruit with bread. Top with wet mixture and bake for 25 to 30 minutes until egg is set and top is lightly browned. Serve warm.

http://mooshujenne.com/baked-strawberry-banana-french-toast/

Please follow the instructions on the Rafflecopter below in order to enter to win the Calphalon digital convection oven. It is mandatory that you comment the blog in order to be entered to win! Don’t forget that you can tweet about the giveaway daily through the Rafflecopter for extra daily entries! If you share it on Pinterest let me know in the comments for another extra entry.

calphalon digital convection oven

a Rafflecopter giveaway

*Disclosure: Calphalon is providing one winner with a digital convection oven.  I was not reimbursed for writing this post and all opinions expressed here are my own.

Halloween Countdown – Day Four

Last weekend we had our Halloween party and I though I would share with you guys and gals as my Halloween countdown. Not very many people came out though we still had tons of fun. We had sinister cider with voodoo heads, buttered corn (popcorn), eyeball punch, caramel apples, and petrified pizza. Maybe a few late night tacos from Jack in the Crack (ie: Jack in the Box) for the drinkers; at least we had the sober driver go and get them :)

Today, I want to share with you a DIY project on how to make wood grave stones and a recipe for the classic caramel apples with bacon or with nuts.  But first I want to scare the crap out of you ;)

Halloween Countdown Michael Myers Chase Windham

This would be my brother whom scared the piss out of the my teens and their friends at our Halloween party. He came through the house in the pitch dark while the movie was on and stood behind them. It’s was a class A scare!

This year I decided to go with a literary/science Halloween theme.The gravestones I crafted feature Poe, Tesla, and Shakespeare. What I seriously love about wood stones is they do NOT blow away in the wind. Just take a long piece of plywood and cut into three. Lowe’s will do this for you for free if you ask and don’t have a saw at home. Stencils are great for the lettering. I used spray paint in black, one to each slat, and acrylic white paint for the lettering.  Used wood fencing pieces and adhered them to the back with screws and a drill to insert the stones in the ground to stand upright. These stones are better on the environment as you can use them year to year and they don’t blow away in the wind like the Styrofoam stones you can buy at the store.

 

Halloween can’t be without a treat! These were requested by the other half.

We chopped up our own nuts and added bacon to a few. I used Fuji apples.

 

Halloween Countdown – Day Four

Total Time: 45 minutes

Yield: 5 Caramel Apples

Halloween Countdown – Day Four

Ingredients

1 bag Kraft caramel candies
1 large bag peanuts; cracked and chopped
3 strips of bacon; cooked and chopped
Lollipop sticks
5 apples

Instructions

In a medium pot, heat caramels with two tablespoons of water on low heat.

Meanwhile, push lollipop sticks through the apples. It's fine if they pop out the bottom a little just slide them back up through.

Once the caramel is melted dip the apples and set on parchment paper. Drizzle chopped peanuts or cooked chopped bacon on the apples. Freeze for about 30 minutes to an hour.

Tip: I keep the apples frozen and pull them about an hour before they want to eat them as they last longer in the freeze!

http://mooshujenne.com/halloween-countdown-day-four/

Four days until Halloween! What do you have planned?

Curry Cantaloupe Parfait & A Chobani Giveaway

Today, I visited our local world market and I fond two of the cutest Chinese bowls with a place to hold the chopsticks. They are white with a black design. I can not wait to use them for a upcoming recipe! I scored them for only $2 a piece. Trying to decide if I should go back and pick up the plates that match.What do you think?

The lovely people over at Chobani sent me a case of yogurt to try out. I love the blood orange flavor and the pomegranate. Though, the honey goes perfect with so many desserts and savory dishes that I had a hard time deciding what recipe to make. My inspiration came to me when I was at the local organic store and I could smell the cantaloupe from across the way. Some might say yellow curry is spicy, but I feel it is actually flavorful. If your not a curry fan you can replace the curry in the recipe with apple pie spice. My son said apple pie spice would be wonderful with it. He’s not the hugest fan of curry. On the other hand I love curry spice especially with yogurt or apples!

My recipe for curry cantaloupe parfait.

Curry cantaloupe parfait

Chobani Greek yogurt is currently sponsoring Team USA! And I am giving away a case of Chobani to one lucky winner! First the recipe for this simple parfait then you can fill out the rafflecopter below for the giveaway.

Curry Cantaloupe Parfait & A Chobani Giveaway

Total Time: 15 minutes

Serving Size: 1 parfait

Curry Cantaloupe Parfait & A Chobani Giveaway

Ingredients

1 - 6oz container of Chobani Greek Yogurt Honey
1 cantaloupe (make in to balls; there will be extra)
1 teaspoon yellow curry spice

Instructions

In a parfait glass, add in a few balls of cantaloupe. Add a layer of honey Chobani yogurt on top of the cantaloupe and top with 1/2 teaspoon of yellow curry. Repeat the process one more time. Serve cold.

http://mooshujenne.com/curry-cantaloupe-parfait-a-chobani-giveaway/

a Rafflecopter giveaway

*Disclosure: I was given a case of Chobani to review. I was not reimbursed for writing this post and all opinions expressed are my own. 

Rainier Cherry Ricotta Cobbler

The lovely team at OXO sent me a Cherry Pitter to test out. I am already bias to OXO tools since everything I have tested is wonderful! The cherry pitter is simple to use even for my left handed daughter who is 12. She was excited to use the new tool and insists that I buy all OXO tools for her to use in the kitchen because it is difficult for her with most kitchen gadgets. As you can see below it pops out the seed and has a splatter proof shield.

Here she is using the cherry pitter to pit the rainier cherries for this rainier cherry ricotta cobbler recipe.

oxo cherry pitter menya

In addition to the cherry pitter, OXO is running a recipe contest which will be judged by creativity, taste, and presentation. Below is my recipe for Rainier Cherry Ricotta Cobbler in which I am entering into the OXO Cherry Recipe Contest. The ricotta acts as an ice cream in this dish and it is topped with a crumble crust regularly featured on cobblers with a fresh topping of Rainier cherries that have been tossed lightly in honey added to the top with more honey drizzled over the entire dish.

rainier cherry ricotta cobbler

I hope you all enjoy this refreshing dessert in this relentless heat.

Rainier Cherry Ricotta Cobbler

Serving Size: 6 to 8 People

Rainier Cherry Ricotta Cobbler

Ingredients

1 bag of Rainier Cherries (about two cups)
1 container of Ricotta (you will use half the container; about 2 1/2 cups)
2 tablespoons cinnamon (you may add more to taste)
1 cup sugar
1/4 cup heavy whipping cream
1 cup brown sugar
1 cup flour
2 - 3 tablespoons margarine
Honey

Instructions

For Ricotta Ice Cream:

In a food processor, add ricotta, cinnamon, heavy cream, and sugar; blend well. Select the dish you plan to serve it in and layer in the ricotta mixture and freeze for about two hours until set.

For Crumble Crust:

Cover a cookie sheet with parchment paper. Preheat oven to 350 degrees. In a medium bowl, add brown sugar and flour; whisk well with fork. Adding one tablespoon at a time, whisk in margarine with a fork to make crumble granules. Be careful not to add to much margarine as you want the butter to create the granules rather then make it mushy. With your hand, drizzle the crumbles on to the cookie sheet and bake for 15 to 20 minutes or until golden brown. Pull and let cool.

For The Rainier Cherries:

Using a OXO cherry pitter or other pitter of choice, pit cherries and then slice them in halves. Toss with about two tablespoons of honey and refrigerate for 10 minutes.

For Rainier Cherry Ricotta Cobbler:

Pull the ricotta ice cream from the freezer and top with crumble crust. Lightly scoop Rainier cherries over the top of the crumble crust. Drizzle lightly with honey and serve.

http://mooshujenne.com/rainier-cherry-ricotta-cobbler/

Please stop by Pinterest and have a look at all the other great recipes from bloggers that are entering the OXO Cherry Recipe Contest.

Rainier Cherry Panna Cotta – Summer Fest!

It’s just HOT here in Texas! Today with the heat index is over 111 degrees. So, to break the extremely unbearable heat and have a sweet summer fest in your mouth; I give you Rainier Cherry Panna Cotta. Rainiers are sweet cherries with creamy-yellow flesh. The cherries are very sensitive to temperature, wind, and rain. About 1/3 of a Rainier cherry orchard’s crop is eaten by birds. Well, if it is good enough for the birds then they are good enough for me!

Rainier Cherry Panna Cotta

Serving Size: 6

Rainier Cherry Panna Cotta

Ingredients

1 3/4 cups milk
2 cups heavy cream
3/4 cups sugar
4 teaspoons unflavored gelatin
Rainier Cherries (halved and pitted)
Caramel syrup

Instructions

Place the milk, cream, and sugar in pot over medium heat and stir until the sugar has dissolved. Meanwhile, place the gelatin in the bowl and add the reserved 1/4 cup milk, stir to combine. Add the gelatin mixture to the simmering pot and cook while stirring for 3 minutes. Pour the panna cotta into ramekins and chill for 4 hours or overnight if you would like. Once your panna cotta is set, pull it out, and drop some halved Rainier cherries over the panna cotta then drizzle caramel. Serve immediately!

http://mooshujenne.com/rainier-cherry-panna-cotta/

Don’t forget to stop by and check out the Summer Fest over at Food Network for some super yummy cherries recipes this week.