**Updated 7/18/2023 I love this dish. It has the perfect mix of noodles to spicy sauce. I am someone who actually cannot tolerate spicy but, this has "just the right amount" to make you think "hey, what is that great flavor?" I like subtle spice - the dishes where you don't 'tear up' and start yelling for a fire extinguisher for your mouth! This dish delivers lots of great tasting vegetables in a lightly spiced Asian based spiced sauce. You can substitute in any protein you'd like in place of the chicken, or even leave out protein and just use vegetables. We usually grill chicken and I make sure to hold out a decent cup worth to make this dish the next night. Lo Mein's are very versatile - stick to keeping the sauce the same but, switch up everything else and it all still comes together nicely! ~Enjoy! Diane Spicy Chicken & Lo Mein
Ingredients: 8 ounces lo mein egg noodles *or spaghetti noodles cooking oil (I use olive oil) and a pat of butter 3 cloves garlic, minced 1 small onion or one bunch green onion, thin sliced 1 sweet bell pepper, thin sliced 1 carrot, thin sliced 1 can sliced water chestnuts, drained 3 cups fresh baby spinach 2 cups chicken, diced Sauce: 3 Tablespoons Soy Sauce 3 Tablespoons Hoisin Sauce 1 teaspoon Toasted Sesame Oil 1 teaspoon Hot Chili Oil or Sriracha **double the above if you want your lo mein extra saucy. Directions:
* lo mein noodles usually come in a 10 oz package. I prepare/cook all the noodles but, add just about 3/4 of the cooked noodles to this dish (I use the rest for lunch the next day chopped up and mixed into chicken salad - yum!) You can substitute spaghetti or thin spaghetti noodles if you cannot find egg lo mein noodles. Recipe Updated: July 18. 2023 Photos & Recipe by: Diane Baker for Canning and Cooking at Home
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...at the end of my 'can-o-rama' I had vegetables to use up...what a better way then to can up 7 pints of hearty pints of soup. **Update: this soup is amazing! My husband says this his favorite so far and he also refers to it as 'his, Minestrone" (it just has no noodles, which you could add when heating to eat.) I agree that this is a fantastic soup! Many disagreed on my putting fresh spinach in this for canning but, the spinach held up and held its taste! I can't wait to make some more (my husband ate the last pint jar last night) I am glad I took the time to adapt Alton Brown's Garden Vegetable Soup so that I could 'Can it' safely using the NCHFP Soup Guidelines. I hope you enjoy this as much as we do! ~Enjoy! Diane
Alton's Garden Vegetable Soup *for pressure canning Ingredients: 1 teaspoon olive oil 2 cups chopped yellow onion 2 tablespoons finely minced garlic a pinch of Kosher salt 2 cups carrots, peeled and chopped into rounds 2 cups peeled and diced potatoes 2 cups fresh green beans, cut into 3/4-inch pieces 2 quarts chicken or vegetable; broth or stock 4 cups diced tomatoes; cored, peeled & seeded 1 Tablespoon tomato concentrate 2 cups fresh baby spinach 2 ears corn, kernels removed 1/2 teaspoon freshly ground black pepper 1/4 cup packed, chopped fresh parsley leaves 2 teaspoons freshly squeezed lemon juice Directions Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the onion, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally. Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, spinach, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with Kosher salt. If wanting to Can: Prepare jars and Canner for Pressure Canning. Using the NCHFP Soup Guidelines, use a slotted spoon, fill hot jars half-full with solids, topping off with hot broth, de-bubble jars and fill to 1 inch head space. Process pints 70 mins/quarts 90 mins. (my timing is adjusted to account for the spinach being added) 11 pounds pressure (dial gauge) or according to your canner type and altitude. Recipe Adapted from: Alton Brown "Garden Vegetable Soup" Photos by: Diane Baker for Canning and Cooking at Home Yield: Approx: 7-8 Pints UPDATE: I now add 1 pint red kidney beans to the soup *same process timing Pinterest Pin: http://www.pinterest.com/pin/530510031080806043/ Chicken Lo Mein Ingredients: 1 pound chicken fillets, sliced into thin pieces. 2 tablespoon soy sauce (for marinade) 10 ounces lo mein egg noodles 1 tablespoon olive oil 2 cloves garlic, minced 1 red bell pepper, julienne 1 onion, julienne 1/2 cup snow peas or snap peas 1 small can sliced waterchestnuts 3 cups baby spinach 2 eggs, beaten *optional Sauce 2 tablespoons soy sauce (or more, to taste) 2 teaspoons sugar 1 teaspoon sesame oil 1/2 teaspoon ground ginger 1/2 teaspoon Sriracha (or more or less, to taste) 1/2 teaspoon Red Hot Chili Oil (more or less, to taste) Directions: Cut chicken into thin slices and marinate in soy sauce for up to 4 hours in the refrigerator. In a prep bowl, stir together soy sauce, sugar, sesame oil, ginger, Sriracha and Red Hot Chili Oil; set aside. In a large pot cook lo mein noodles according to package instructions; drain well. In a large skillet or wok, heat olive oil over medium high heat. Add chicken and cook 1-2 mins. Add in the garlic, bell pepper, snow/snap peas, water chestnuts and onion. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in spinach and optional beaten egg until the spinach has wilted and eggs are cooked through, about 2-3 minutes. (I do this as the noodles are nearing end of their cook time.) Stir drained/cooked lo mein noodles and sauce mixture in with vegetables. Gently toss to coat & combine. Serve immediately. NOTE: *If lo mein noodles cannot be found, thin spaghetti can be substituted. Feel free to add any extra vegetables or mix of your own. Proteins can be changed up to from fish to beef and egg can be omitted as well. If you want a great taste without extra heat - leave the Red Hot Chili Oil out of dish or add when serving table-side. Recipe by: Diane Baker for Canning and Cooking at Home Photo by: Diane Baker Pinterest Pin: http://www.pinterest.com/pin/68727467625/ While I have my own Pickle Mix that I use and I have post it before - I thought I would try a small packet of a canning mix that I found in the canning aisle at my local store - from Mrs Wages...They turned out great. My review would say that this is a mild mix, a touch of sweetness but, gets the job done without an overpowering vinegar taste. I think I like my mix better - mine has a touch of horseradish.. Diane Mrs Wages Pickled Vegetables: Ingredients: • 4 1/2 cups sliced carrots • 2 1/2 cups sliced celery • 4 1/2 cups cauliflower florets (about 1 large head) • 2 1/2 cups diced red and green bell peppers • 4 3/4 cups white vinegar (5% acidity) • 3/4-1 cup granulated sugar • 1 1/4 cups water • 1 packet Mrs. Wages® Pickled Vegetable Mix Instructions: 1. Wash jars in hot soapy water, rinse well. Sterilize in boiling water for 10 minutes and hold in hot water.PREPARE and PROCESS home canning jars and lids according to manufacturer''s instructions for sterilized jars. 2. Wash and trim vegetables drain. Combine Mrs. Wages Pickled Vegetable Mix, vinegar, water and sugar (adjust for sweetness) into large non-reactive pot. Do not use aluminum. Bring mixture to boil and stir occasionally for 4 minutes. Reduce heat, add vegetables and simmer for 15 minutes or until tender. 3. Pack vegetables into sterilized jars, leaving 1/2-inch of head-space. Evenly divide hot pickling liquid among the packed jars, leaving 1/2-inch of head-space. Remove air bubbles and cap each jar as it is filled. If more liquid is needed for proper head-space, add a mix of 3 parts vinegar and 1 part water. If shelf stable pickled vegetables are preferred, use the hot water bath method, processing pints 20 minutes and quarts 30 minutes. 4. Cool to room temperature, label and store in refrigerator. Product is ready to eat after 24 hours. When properly processed and sealed, unopened refrigerator product can be stored up to 6 months. ..."You expect high quality with Mrs. Wages® products, and these pickled vegetables are no exception. Each is made with premium ingredients and absolutely no fillers. Use the canning preparation method to preserve summer’s bounty or take advantage of the quick refrigerator prep. Either way, you and your family will enjoy these pickled vegetables. Yields 6 pints..." -EarthBox Recipe & Mix by: Mrs Wages Photo by: Diane Baker for Canning and Cooking at Home |