Chinese Bok Choy

Filed under , by Miranda on 3:24 AM

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This is a favorite of mine. I love any dark leafy greens cooked this way. You can use spinach the same way was well.


You will need:
Wok
1-2 bundles baby or regular bok choy cleaned, separated and the very ends cut off (where bundle comes together)
1 t. peppercorns (again, we use Chinese peppercorns so I haven't tried them with American) *and you can leave this out.
2 dried asian red peppers, similar to these (click on word to see). They are like dried red chili's and are small and strong in flavor. We love them but if you don't like spice, leave them out. Slice them up if using.
1-2 sliced cloves of garlic (not chopped)
1/2 T. salt
1/2-1 t. chicken granules
1/2 t. sesame oil if you like

Place wok on high heat. When cooking a lot of these dishes, the wok is always on very high heat and cooking time is quick. Add 1 T. oil to the wok, swirl. Dump in peppercorns, they will spatter a bit. Fry them for a few seconds (maybe 10?) until crisp. Take out with slotted spoon and throw away. Add in dried asian peppers and garlic slices. Fry for a few seconds and dump in bok choy. Stir constantly. Add 1/2 T. salt, stir again and add chicken granules. Stir until wilted and done (maybe 3 minutes?) - always moving the vegetables. Can also add 1/2 t. sesame oil if you like, sometimes we do and sometimes we leave it out.

Chinese Carrots

Filed under , by Miranda on 3:05 AM

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I have been watching my helper, May, make some chinese dishes for a while so I wanted to post them for others to try and for my own safe keeping. We LOVE the fresh, healthy and authentic taste of the Chinese food we've eaten while we've been in China. This may be ghetto style recipe sharing as I won't always have exact amounts but I'll try to be specific. And since I only use what we have here it's already authentic so if you need to add more or get creative to make it taste how you like, feel free. That's what May is always telling me "there's no recipe" and "it's so simple to make this food". I don't know about some of the dishes but this one is simple enough...


Will need:
Wok
1-2 T oil
1-2 cloves garlic
4-5 large carrots
1-2 t. soy sauce
1 t. salt


Boil some water in your wok on a stovetop. Depending on how much carrots your cooking, use about 1-2 cups of water. Enough to cover the carrots.
Peel and cut 4-5 large carrots on a bias, then slice again until you've made thin shoestring like carrots - not too thin of course. Go ahead and chop 1-2 garlic cloves.
When water is boiling, dump carrots in and rapid boil for 1-2 minutes until just tender. Make sure it's not for too long.
Take carrots out using slotted spoon and dump water. Briefly dry wok, then make sure wok is turned to high on stovetop again.
Pour 1-2 T. corn or vegetable oil in wok. Dump in garlic, 1-2 t. of soy sauce (we use dark), then carrots. Oil should spatter if the wok is at the high heat it's supposed to be at. Stirring constantly, then add 1 t. salt. Stir again for 2-3 minutes until done, not allowing the carrots to sit at all but moving them around until done.


Apple Oatmeal Cake

Filed under , by Miranda on 11:07 PM

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This is a great dessert, an easy brunch item or good as a breakfast coffee cake. We really like this cake...


Apple Oatmeal Cake
1 cup flour
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp allspice (or cinnamon)
1 cup sugar
1 tsp vanilla
1 cup oats
1 cup finely chopped apples (or one large apple - I use Granny Smith)
1/3 cup nuts (optional)
1/2 cup oil
1 egg
Stire together first four ingredients (flour, soda, salt, allspice). Combine the oil, sugar, egg, vanilla; mix together very well. Add to that the flour mixture and the oats. Stir in apple and nuts. Spread in greased and floured 8 x 8 pan. Bake at 350 for 35-40 minutes.
May double and put in 13 x 9 inch pan.

Shredded Chicken Burritos

Filed under , by Miranda on 10:59 PM

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Oh man I was craving an awesome Mexican meal since we came back from Thailand so I tried my friend Megan's recipe for these chicken burritos and they totally hit the spot, they are so good! Great way to use leftover rice or chicken. These would be even easier if I cooked my chicken a few hours before or in the crockpot but we had this with homemade salsa and black beans. Delicious.


Shredded Chicken Burritos

3 chicken breasts
3/4 c. uncooked rice
2 small onions, chopped
1/2 green pepper, choppped
1/2 yellow or red pepper, chopped
5 garlic cloves
3 T. butter
1/2 c. water
1/2 block (1 t.) chicken bullion
1 t. cumin
2 t. chili powder
1/4 t. salt
1/4 t. pepper
1/2 t. oregano
6 10 inch flour tortillas
1/2 block any cheese, shredded
Toppings: cilantro, sour cream, salsa

Boil 1 1/2-2 c. water and cook the rice.

In a skillet, melt 1 T. butter. Season the chicken breasts with salt and pepper, and saute, whole, in the skillet. Once finished, remove to a plate. When cooled, shred the chicken using two forks to pull it apart.

Add 1 T. butter to the same skillet. Add onions, peppers, and garlic. Saute until soft. Add the cooked rice and stir to combine. Add water, chicken buillion, cumin, chili powder, salt, pepper and oregano. Stir to combine and cook until water is absorbed. Add the shredded chicken and stir to combine, coating chicken with seasonings. Remove from heat.

Spoon a heaping 1/2 c. into each tortilla. Top with 2-3 T. cheese. Fold both ends over, then roll the burrito up. Place on a butter grill or skillet and grill until brown and golden on each side. (If you'd rather, you can bake them in the oven for a few minutes, or pop them into the microwave to get a more "taco bell" like feel to the tortilla. :)) Top with whatever you want!

Rosemary Roasted Chicken Noodle Soup

Filed under , by Miranda on 11:54 PM

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This is great comfort food. It's a great chicken noodle soup with lots of flavor. I usually roast my vegetables in the morning and then throw the soup together in the evening to simmer. I usually double this so we have leftovers the next day.

2-3 large carrots, diced small
1 large onion, chopped
1 c. celery, chopped
1 red or orange bell pepper, chopped
1 yellow pepper, chopped
1 c chopped mushrooms (I always omit b/c my hubby doesn't prefer mushrooms)
2 T olive oil
2 T rosemary

3-4 garlic cloves, minced
2 T butter
1/4-1/2 t. salt (or more if broth doesn't add enough flavor)
1/4-1/2 t. pepper or garlic pepper
pinch of paprika or cayenne, depending on your taste
1 lb. uncooked chicken breast, chopped in small chunks
1 C water
4 14 oz. cans chicken broth (I use granules or homemade)
2 c. pasta (any kind will work but I like to break up spaghetti into small pieces)


Preheat oven to 375. Toss all chopped vegetables in large bowl with olive oil until well covered. Toss with salt, pepper and rosemary. Arrange in a thin layer on a baking sheet. I like to sprinkle some garlic salt and a little more rosemary over the top of veggies. Bake for 45-50 minutes or until browned, stirring occasionally.

Combine butter and fresh garlic in large soup pot for a few minutes. Add chicken and spices. Cook until browned. Add water, chicken broth and roasted vegetables and simmer 30 minutes. Bring soup to a boil and add in noodles and more water/broth if necessary, I like this soupy with lots of broth for dipping bread or crackers into. Simmer until noodles are tender, another 15 minutes.

Mexican Skillet Black Beans

Filed under , , by Miranda on 11:46 PM

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These have great flavor for black beans and are a really good side dish to a Mexican meal. I doubled this and we had burritos with them the next day.

2 tsp oil
2 cloves garlic, minced
1/2 cup diced onions
1 tsp ground cumin
1/2 tsp ground coriander
1 cup salsa or tomato juice *I used salsa
3 cups cooked black beans *I always use dry beans which I soak/cook
salt to taste, if needed

In a covered skillet or saucepan, heat the oil on medium high heat. Add the onions and garlic and saute for 5 minutes, stirring frequently. Add the cumin and coriander and stir for a minute to toast the spices a bit. Add the salsa or tomato juice, stir well, cover, and simmer about 5 minutes. Add the black beans and simmer until slightly thickened--another 5 minutes or so.

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