Do you love home takeout? I do! I love takeout in general, but sometimes we don’t want to spend the money on eating out so I turn to my home-takeout method. About two months ago I stumbled across a recipe for Shrimp and Veggie Lo Mein. Ironically, although I’m not a big fan of lo mein at the local takeout joints I am head over heals for this Shrimp and Veggie Lo Mein I make at home. So much so that I have made this over a handful of times over the past two months!
I would like to thank my mom for my love of Chinese food. Growing up I would beg for Chinese food for breakfast; back then I would eat chicken and broccoli with white rice. If my mom would have allowed it I would have consumed it for breakfast, lunch, and dinner, and then repeated the same meals over and over again until my little heart was content. Chinese food brings me comfort and I think that might be why I find myself yearning for it when I’m sick. Of course I love homemade chicken noodle soup, but the next best thing in my book is wonton soup and vegetable fried rice. I also love to make my Asian chicken and rice soup, too when I’m sick or on a cold winters day. But since winter has long escaped from sunny Florida I’ll take this Shrimp and Veggie Lo Mein. It’s comforting, light, and best of all you can add as many vegetables and proteins to this simplistic Asian dish.
1/4 lb. shiitake mushrooms, stems discarded and caps thinly sliced
1/3 lb. snowpeas, trimmed and Julianne sliced
1/2 cup matchstick carrots
1/4 cup plus 2 tbsp soy sauce
3 tbsp dry sherry
1 tbsp toasted sesame oil
1 lb. shrimp, peeled, deveined, and chopped
Directions
Bring a large pot of water to a boil.
Add the noodles to the boiling water and cook according to package directions. Add the cabbage, bell pepper, mushrooms, snow peas and carrot; cook for 30 seconds. Drain the noodles and vegetables thoroughly and set to the side.
In a large skillet, heat the vegetable oil over medium for 1 minute. Then, add the onion, garlic and ginger. Cook, stirring occasionally, until softened and lightly browned, about 5 minutes. Then add the soy sauce, sherry and sesame oil; bring the mixture to a bubble for a few seconds. Add the raw shrimp and cook for 3 minutes. Then add the noodles and vegetables; toss well. Cook, stirring often, until the mushrooms are fully cooked and the peppers are tender but still slightly crunchy, about 3 minutes.
Are you ready to start eating healthier? This soup is light, full of flavors, and simply comfort food in my own opinion. I made this one evening after work. I had chicken defrosted in the refrigerator, some leftover rice, tons of vegetables (as always) and like so many other American’s I was stumped on what to make. It was chilly for a Florida evening, so I decided to go with comfort food.
A meal to warm the soul.
After I dreamed up this soup in a matter of seconds I decided I would make an Asian style soup. For the past few months I’ve been growing fresh ginger root on my back patio and have been dieing to harvest some of the beloved spicy root. I harvested about an inch of ginger root from the pot out back, cleaned it, peeled it, and it was ready to flavor my soup in a way I was hoping for.
Although the soup took little over an hour to cook: for the most part you “set it and forget it”. The chicken and ginger root has to boil for a good 45 minutes. Or, should I say, “poach”. This gives you plenty of time to tidy up the house, read emails, or if you have kids–entertain the kids. Then once the chicken breast are fork tender you remove it, shred it, add all your vegetables into the soup pot, place the chicken back in and let it all marry together for a little while longer.
Another trick to this soup… use leftover rice. I just so happened to have some white rice already cooked sitting in my fridge, so that is what I used; however, if you have brown rice or no rice at all that’s ok. You can always cook up a batch or add noodles or whatever else you have on hand. I hate when people have to go out of their way to find ingredients to make a dish. Don’t be afraid to improvise!
The night I made this Asian Chicken Rice Soup I paired it with my favorite asian-style salad and some chicken steamed dumplings (that I bought in a ginormous size bag from Costco).
1/2 cup green onions, thinly sliced + more for garnish
2 cups leftover white rice
*top with sesame seeds
Directions
Place one pound of chicken breast in a large pot, cover with 8 cups of water, and add 1 tbsp of fresh whole ginger root. Bring to a boil and cook for 45 minutes.
Once the chicken is cooked, remove from the pot and shred. You will also want to remove the piece of ginger root and carefully mince it. Add both the chicken and ginger root back to the pot along with 3 cloves of minced garlic, one 32oz box of chicken broth, 1 chicken bouillon cube, 1 cup of shredded carrots, baby corn, bamboo shoots, sesame oil, soy sauce, and fish sauce. Cook for 10 minutes on medium.
Lastly, add the fresh spinach and green onions: cook for 5 minutes longer.
Spoon leftover rice (about 1/3 cup) into bowls then carefully ladle chicken soup over the rice. Top with sesame seeds and additional thinly sliced green onions if desired.
Notes
*By not adding the starch into the soup while cooking it allows for more broth therefore stretching the amount of food you have. This is how I typically like to make my soups so that the starch doesn't break down.
Katie Original Recipe. Copyright Katie's Cucina 2013.
I cook london broil at least once a month. At times this might be our only serving of red meat each month. Our local grocery store typically has a BOGO deal once a month on London Broil making it very affordable, and if marinated and cooked correctly this can be delicious cut of meat. This Asian-style marinade is perfect for entertaining or an everyday meal. Best of all you make the marinade before hand and let the steak start soaking up all the wonderful flavors.
When I make this marinade I typically make a few batches of marinade and in each bag of marinade I place a london broil, label the freezer bag and then freeze it. London broils that sit in a bag of marinade are perfect for freezing and then defrosting at a later date and cooking for dinner. Just think–while the steak defrost its also marinating at the same time. It’s another two-for-one deal.
This recipe was original published on January 23, 2010. Although I’m not 100% pleased with my photos on this go-around I am much
Place freezer zip lock baggy inside a container so you can add all the contents of the marinade in it. Add soy sauce, minced onion, brown sugar, sesame oil, sesame seeds, ginger, garlic, and red pepper. Seal the bag and knead all the ingredients together.
Carefully open the bag and place the steak inside. Make sure their is no excess air in the bag then seal. (You can make multiple packages of meat and freeze them at this point) or you can let it marinade for a minimum of one hour prior to cooking. *If cooking a previously frozen steak make sure your steak is completely thawed out--I suggest pulling it out the night before you want to eat it and placing it in the refrigerator.
Pre-heat grill to a medium-high heat and clean.
Remove steak from bag, and reserve marinade. Grill for 10-16 minutes so that the steak is medium-rare to medium (depending on how you like your meat). You never want to london broil to be well done... it will be very chewy and not very enjoyable!
In a sauce pot, place remaining marinade in the pot and cook on medium until the marinade has reduced to half.
Let the steak sit for at least 5 minutes. When you cut the steak, make sure you slice it against the grain into very thin slices. After the steak is cut drizzle the reduced marinade on top.
Notes
This recipe is great to work into leftover meals... you can make Asian steak and noodle wraps for lunch by using cooked spaghetti and Asian salad dressing with julianne carrots, cucumber, and bell pepper! You can also have steak and eggs for breakfast, or a steak salad, or a steak and rice bowl. The sky is the limit on what you can do with these leftovers!
I was reading my digital version of Everyday Food when this recipe caught my eye. It was featured as a recipe for one, but I knew with doing a little math I could easily adapt it to make more than just one serving. The night I made this I happened to invite my neighbor over for an impromptu dinner. I was hoping that this was going to be a winning recipe. I hit it spot on. This recipe is awesome, healthy, and full of flavor. Best of all it super simple to make and only requires a few ingredients! I made the mistake of putting the snow peas and onions in at the same time as the shrimp *as suggested in the magazine. My snow-peas and onions were mush by the time my shrimp were opaque. For crisp vegetables put them in the skillet during the last 30 seconds to 1 minute of cooking! The pepper is what gives a big kick to this meal. If you don’t want it as spicy don’t add the full amount of black pepper.
6 scallions (white and light-green parts only), trimmed and cut into 2-inch peices
1 lb snow peas, trimmed
1 cup basmati rice (uncooked)
Instructions
Cook basmati rice according to package.
In a large bowl, toss shrimp with ½ teaspoon salt, ½ teaspoon pepper, and 1 tsp five-spice powder. Mix well and let it sit for 5 minutes.
Heat a large skillet over high. Add peanut oil, minced garlic, and grated ginger, toss for 15 seconds. Add shrimp and chicken broth; toss for 2-3 minutes until opaque. Add snow peas and scallions, and toss until shrimp are pink and snow peas are still crisp. Serve immediately over white rice.
Notes
*To add more to this meal serve with a ginger salad and a spring roll!
I love shrimp taco’s. They are some-what out of the ordinary and are always special! After I made my Peanut Asian Coleslaw I needed an additional use for this flavorful coleslaw. That’s when I decided to make shrimp tacos. I went the untraditional route, and they turned out fabulous. Not only was this meal packed full of flavor, but it was easy on the wallet!
Ingredients: 1/2 cup of Peanut Asian Coleslaw 4 corn tortillas 1/4 lb shrimp, peeled and deveined 4 thin slices of cream cheese 2 tbsp sesame oil 1 tbsp butter 1 clove garlic, minced 1/4 tsp ginger, freshly grated dash of red pepper flakes salt & pepper to taste
Directions: 1. In a bowl add sesame oil, minced garlic, grated ginger, salt, pepper, and red pepper flakes. Mix well then add the shrimp. Coat the shrimp well with this sauce.
2. Place a frying pan (or wok) on medium-high heat, and add one tablespoon of butter. Once the butter has melted add the shrimp to the pan. Saute until pink in color (about 5 minutes). Remove the shrimp from the heat. With the pan/wok turned off (but still hot) add one-by-one the corn tortillas. Cook for 15 seconds, flipping the corn tortilla and cooking for an additional 15 seconds. This will help you fold the tortilla with out it ripping and give it additional flavor! Repeat until all the shells have been cooked.
3. To assemble tacos: Place one thin strip of cream cheese in the center of the corn tortilla. Then place the coleslaw mixture followed by the shrimp.
What do you do with a leftover bag of shredded cabbage (that was used for stir-fry)? Make coleslaw, of course! I’ve been in a peanut kick lately and wanted to make a peanut Asian slaw. After looking at countless recipes I couldn’t find just one recipe that I adored… so I made my own! I based my recipe on the ingredients I had on hand. Making sure not to spend any additional money on groceries! This is a light vinegar based coleslaw perfect for picnics on a hot summer day full of crunch and flavor!
Source: Katie Original Prep Time: 15 minutes Servings: 6-8
Ingredients: 1 bag shredded cabbage 1/4 cup shredded carrots 4 scallions, thinly sliced 1/4 red bell pepper, julianne sliced 2 tbsp cilantro, chopped 1/4 cup honey roasted peanuts 1/4 cup sesame oil 2 tbsp rice vinegar 1 tbsp sugar pinch of salt
Directions: 1. In a small bowl mix sesame oil, rice vinegar, sugar, and salt until well combined.
2. In a large bowl place shredded cabbage, carrots, scallions, cilantro, red bell peppers, and honey roasted peanuts. Pour the dressing mixture over the coleslaw and mix well. Refrigerate for 30 minutes prior to serving.
As many of you know, I have a deep love for the Everyday Food magazine on the iPad app. I can’t get enough of this interactive magazine! When I saw this unique vegetarian dish I knew I wanted to make it. What I didn’t realize was that I would make it on a whim only because I had no idea what to make and because I happened to have all the ingredients on hand.
I was afraid that this would not be filling enough for my husband and in fact to be honest I wasn’t sure if this would even be good. Can I just tell you how amazing this was. The flavors were bold, and the veggies were filling. My husband LOVED it and was asking for a second serving of it! I will definitely be adding this into my vegetarian meal rotation.
Ingredients: 1 cup long-grain white rice 2 tbsp vegetable oil 2 tbsp minced garlic 3/4 lbs broccoli, cut into bite-size florets 3/4 lbs cauliflower, cut into bite-size florets 1/2 red bell pepper, diced red-peper flakes 1/2 cup low-sodium chicken broth 1/4 cup oyster sauce
Directions: 1. Cook rice according to package instructions (I like to cook mine in a rice cooker). Meanwhile, in a wok or large skillet, heat oil over high. Add garlic and cook until fragrant, 10 seconds. Add broccoli, cauliflower, bell pepper, and pinch of red-pepper flakes and cook, stirring, about 4 minutes. 2. Add broth and stir to combine. Cook, stirring constantly, until vegetables are crisp-tender, about 3 minutes. Add oyster sauce and cook, stirring to combine, 1 minute. Spoon over rice and serve immediately.
I’ve made this lighter version of Sweet-and-Sour Chicken a few times now. Each time it get’s better and better. According to the January issue of Everyday Food the takeout version has some 1,009 calories in the dish verse the 447 calories in this dish I’m blogging about today. This is a great alternative to the caloric filled take out version. To be honest, I like this version way better than the takeout version. Essentially you can make your own home takeout for half the calories and not miss any flavors while doing so.
Source: Everyday Food, January 2011 issue
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4
Ingredients:
1 cup long-grain white rice
1 tbsp cornstarch
1/4 cup sugar
1/4 cup soy sauce
1/4 cup white vinegar
1 tbsp vegetable oil
1-1/4 lbs boneless, skinless chicken breast cut into 1-inch pieces
2 bell peppers (any color), seeded and decided larger
1/2 lb green beans, trimmed and halved
5 scallions, thinly sliced
2-inch piece fresh ginger, peeled and minced
3 garlic cloves, minced
2 tbsp chopped roasted peanuts (optional)
Directions:
1. Cook rice according to package instructions. Meanwhile, in a small bowl or measuring cup, whisk together cornstarch, sugar, soy sauce, and vinegar. Set aside.
2. In a large skillet or wok, heat oil over high. Add chicken, bell peppers, and green beans and cook, stirring frequently, until vegetables begin to soften about 5 minutes. Add scallions, ginger, and garlic and cook, stirring, frequently, until chicken is cooked through and vegetables are tender, about 4 minutes.
3. Whisk soy sauce mixture, add to skillet, and cook, stirring constantly, until sauce thickens, about 3 minutes. Remove from heat. Fluff rice with a fork. To serve, spoon chicken mixture over rice and top with the optional peanuts if desired.
I don’t know about you, but I’m always looking for new recipes. One of the places that I get quite a few recipes from and at times am inspired from is my local super market. Each Wednesday in the local cooking section the supermarket circulars for the week can be found in the paper. Not only do I look forward to finding out what is on sale (and hopefully save a little money), but I love to read the recipe for the week in the Publix’s ad.
On this particular week it was an Asian style inspired dish based on a classic. Chicken Satay. I’ve made Chicken Satay before. What really intrigued me was the edamame sauté that accompanied this dish. The recipe called for a bag of frozen shelled edamame. What!?!? They sell edamame without the casing? After I learned this– I was determined to make this dish.
This dish is packed full of flavor. Although the meal is not entirely made from scratch it is tasty and easy to make on a busy work week evening. The horseradish sauce in the sauté takes on an almost wasabi like flavoring. It’s very unique and hard to explain. Therefore, you must try it!
Ingredients for Chicken: 1 lb chicken breast tenders 1/2 teaspoon kosher salt 1/4 teaspoon pepper 1/2 cup peanut satay sauce, divided Cooking spray Directions for Chicken: 1. Preheat grill (or grill pan). Season chicken with salt and pepper; coat with 1/4 cup satay sauce. Let stand 5–10 minutes to marinate. 2. Coat chicken with cooking spray. Place chicken on grill (or in grill pan); grill 2–3 minutes on each side or until 165°F. Remove from grill and top with remaining 1/4 cup sauce. Serve.
Ingredients for Edamame Sauté: 1 (8-oz) package fresh sugar snap peas 2 tablespoons canola oil 1 cup fresh pre-sliced white mushrooms 1 (10-oz) package shelled edamame 1/4 cup horseradish sauce 1/4 cup mirin (or white wine) 2 tablespoons reduced-sodium soy sauce 1 (8.8-oz) pouch pre-cooked brown rice Directions for Edamame Sauté: 1. Trim stems and strings from peas, if needed. 2. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add sugar snaps, mushrooms, and edamame; cook 2–3 minutes or until sugar snaps are tender. 3. Reduce heat to medium-low. Combine horseradish sauce, mirin, and soy sauce. Stir sauce and rice into sugar snap mixture; cook 2–3 more minutes to heat rice. Remove from heat. (Cover to keep warm until ready to serve, if needed.) Serve.
If you have an iPad you have to download the amazingly awesome EveryDay Food magazine by Martha Stewart (your first one is free)! This by far brings interactive cookbook/magazine to a whole new level. I LOVE it, and have practically cooked myself through the Jan/Feb edition (which happens to be the “light” version) of my free magazine. I loved it so much that I finally broke down and bought the May edition, too (days later the June edition released–oh, well)! This recipes come from the lovely Jan/Feb edition and is super easy to make and surprisingly healthy; 362 calories to be exact (7g fat (1g sat fat); 28g protein, 44g carb, 3g fiber).
I wasn’t sure if my husband would like this recipe since he’s not the biggest fan of ginger, but I think that sauteing it lightens the intensity that ginger sometimes holds. I will confess that I never make rice in a pot on the stove top. I’m in love with my $20 rice cooker. If you don’t have a rice cooker and hate making rice on the stove top run your little buns to the store and go invest in one pronto! I feel it’s one of the many best kitchen inventions out there. One day (when mine breaks) I’m sure I’ll graduate to one of the mac-daddy rice cookers, but until then… I love my $20 rice cooker. Whenever I find a recipe that calls for cooking rice on the stove top I alter it so I can cook it in my rice cooker. In my own opinion it’s much easier. You’ll see I’ve added my side notes below where I adapted the use of a rice cooker vs. cooking in a pot. I absolutely LOVED this recipe and can’t wait to make it again. You could easily substitute the shrimp out and cook chicken instead or just use the rice as a side dish. It’s so tasty!
Ingredients: 4 tsp vegetable oil 2 scallions, white and green parts separated and thinly sliced 1 tbsp minced peeled fresh ginger 1 cup long-grain white rice coarse salt and ground pepper 1 cup frozen peas 1 lb large shrimp, peeled and deveined 1/2 tsp ground cumin 1/2 tsp ground coriander lime wedges, for serving
Directions: 1. In a medium saucepan, heat 2 teaspoons oil over medium-high. Add scallion whites and ginger and cook, stirring often, until soft, 3 minutes. Add rice and 1-1/2 cups water and season with salt and pepper. Bring to a boil; cover, reduce to a simmer, and cook until rice is tender about 15 minutes. {I sautéed the scallion whites and ginger in a pan, and then added it to my rice cooker} Remove from heat and top with peas. {I added these in during the last 1-2 minutes of cooking} Let stand, covered, 5 minutes, then add scallion greens and fluff rice with a fork.
2. Meanwhile, in a medium bowl, toss shrimp with cumin and coriander and season with salt and pepper. In a large skillet {I used the same skillet I sautéed the scallion whites and ginger in (to reduce the excess use of pots and pans)}, heat 2 teaspoons oil over medium-high. Add shrimp and cook, stirring occasionally, until opaque throughout, about 4 minutes. Serve shrimp with rice and lime wedges.
*Disclaimer: This post was not endorsed by Everday Food nor was I asked to write about this from them. This is solely my own thoughts and opinions.
I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. I’ve always had a love for cooking, and more so in the past few years a love for eating!
Join me on a culinary adventure where life always tastes good. {more}
I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. I’ve always had a love for cooking, and more so in the past few years a love for eating!
Join me on a culinary adventure where life always tastes good. 
