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Cold Chicken Satay Noodles

I just love this recipe!  Rachael Ray is big on make your own take out, and I was intrigued enough to make this recipe myself.  I just love the peanut butter in the recipe, and the hot sauce was a great addition too.  I couldn’t really taste the lime or garlic.  As for the soy sauce, it did add a nice salty flavor, which was great, but other than that, I couldn’t really taste it in the recipe.  Maybe that’s because I used soy sauce and not the Tamari that the recipe called for.

And speaking of sticking to the recipe, I realized that I didn’t have any vegetables when I went to toss them with the recipe.  It was great without them, but I think they would have added something extra.

There aren’t pictures for today, but I will have some tomorrow!  Next up?  Get ready for some browned butter peanut butter rice krispy treats!  Enjoy!

Cold Chicken Satay Noodles


  • 1 pound spaghetti
  • 1/4 cup peanut butter (any kind)
  • 2 tablespooons honey
  • 1/4 cup warm water
  • 1/4 cup soy sauce
  • 1 garlic clove, finely chopped
  • juice of 2 limes
  • 1 teaspoon hot sauce
  • 3 tablespoons peanut oil
  • 2 cups cooked chicken (shredded, chopped, cubed, or however you want to cut it up)
  • 1 cup spinach, thinly sliced
  • a handful or two of shredded carrots


  1. Bring a large pot of water to a boil.  Cook spaghetti according to package directions.  Drain well and rinse under cold water.
  2. While the pasta is cooking, heat the peanut butter in the microwave in 10-second intervals until soft.
  3. Put peanut butter in a large bowl with the honey and water.  Whisk soy sauce, garlic, lime juice and hot sauce, then whisk in the oil.
  4. Add the noodles, spinach and carrots to the bowl and toss until well mixed.
  5. Serve topped with chicken.

Everything Lo Mein

I’m not sure if you can call this everything lo mein, because there’s really not a lot in it.  But calling it everything lo mein makes sound like there’s a lot to it.  I didn’t think to check to see if I needed any vegetables, so I went with broccoli and corn.  But use whatever you have, and feel free to add chicken or pork or even tofu.  That’s the thing I like about Chinese food- it’s so easy to add in what you want.

Vegetable oil is preferable, but I used olive oil because that was all I had.  I really wish I had remembered to pick some up when I was at the store a few days ago.  But it still turned out okay, and I didn’t notice any difference, but since the vegetables are stir-fried, olive oil really isn’t the best choice.  And I couldn’t figure out why it was so spicy, but I figured that my serving was because I was eating from the bottom of the skillet.  But I added way more hot sauce than I needed to- 2 tablespoons instead of 2 teaspoons!  But I don’t mind spicy food, so it all worked out.

Everything Lo Mein

Adapted from Rachael Ray’s Book Of 10


  • 3 tablespoons hoisin sauce
  • 3 tablespoons soy sauce
  • 2 teaspoons hot sauce
  • 1 pound spaghetti
  • 4 tablespoons extra-virgin olive oil or vegetable oil
  • 2 large eggs, beaten
  • 4 garlic cloves, chopped
  • 1/2 bag frozen broccoli
  • 1/4 bag frozen corn
  • 1 bunch green onions, finely chopped
  • 3 chicken breasts, cut into thin strips and/or 3 pork chops, cut into thin strips (optional)
  • 2 teaspoons coriander (optional)


  1. Mix hoisin sauce, tamari, hot sauce and 3 tablespoons water in a small bowl and reserve.
  2. Cook pasta according to directions.
  3. While pasta cooks, heat 1 tablespoon of oil in a large skillet over high heat.  Add eggs and scramble to light golden brown.  Remove to a plate and set aside.
  4. Heat the remaining 3 tablespoons of oil.  Stir-fry corn, broccoli, onions and garlic.  (If using chicken and/or pork, season with salt, pepper, and coriander, and then stir fry for 4 minutes.  Push to the side, and cook vegetables as stated).
  5. Add the drained pasta and eggs to the skillet, pour the reserved sauce over the lo mein and toss to combine.  Turn off the heat and let the pasta absorb all the liquid.
  6. Sprinkle green onions on top and serve.

More Adventures In Bread-Baking

Yesterday, I made whole wheat bread.  It came out like the first loaf of bread I made, and didn’t seem to rise.  I’m positive it’s not the yeast, since the yeast is relatively new. 

I think it might be the mixing and/or kneading process, so a quick trip to youtube may be in order.

I also made snickerdoodle blondies this week. 

I would never think of combining snickerdoodles and blondies but they lasted a day…they were so good!

I wish I took some pictures but maybe I’ll need to make the blondies again, just so I can take a picture.  And get a picture of the bread before it disappears. 

As for weekend cooking plans, I want to make some cinnamon rolls.  And I need to look for some more whole wheat recipes.  It’s hard to find things that use 100% whole wheat (and not white whole wheat) but I know they’re out there.

Have a good weekend, and I’ll be back on Monday with more baking adventures!

Beef Stew

I wanted to cook something yesterday.  But I was feeling slightly lazy.  I wanted to cook without actually cooking. 

So I got out the crock-pot and made beef stew.  The nice thing about beef stew is that you can change it up depending on what you have on hand.  It really is a good way to clean out the pantry and the fridge. 

It was a long 8 hours, let me tell you.  Especially the last few, when you could smell the stew throughout the house.  It was strongest in the kitchen, of course, and it was hard waiting until it was done.  But the wait was worth it, and there’s something comforting about a bowl of soup.  Interestingly enough, it was rather warm today, but nothing was going to stop me from a bowl (or two) of beef stew. 

Beef Stew

Adapted From A Year Of Slow Cooking


  • 1-2 pounds of beef stew meat (or comparable vegetarian “beef-” I used Gardein’s beefless tips)
  • 2 cups baby carrots
  • 4 small-ish red potatoes
  • 1 quart vegetable or beef broth
  • 1/4 cup red wine or extra broth
  • salt and pepper to taste
  • 1 teaspoon seasoning blend or herbs of your choice (I used tarragon and parsley)
  • 2 bay leaves
  • 1/2 cup flour
  • 1 teaspoon worcestershire sauce (optional)


  1. Wash and chop vegetables, and put into crock-pot.
  2. Put flour into a bowl or plastic ziploc bag and coat beef well. 
  3. Add beef to the crock-pot and toss the remaining flour.
  4. Add seasoning or herbs and worcestershire sauce (if using).
  5. Add wine and broth and cook on low for 8 to 12 hours. 

Garlic Noodles

Yesterday, I make Garlic Noodles from a blog called Imperrfections.

We have spaghetti, soy sauce, brown sugar, butter, and garlic.

The Ingredients

I made a few changes from the recipe.  I didn’t have angelhair pasta, so I used spaghetti, and I didn’t have any fish sauce, so I used extra soy sauce.  And I didn’t have any green onions, so I left those out too.

Garlic Noodles

I know it doesn’t look I did anything to the noodles, but the sauce was not much darker than the spaghetti.  But it was garlicky and I love garlic!  It’s too bad I’m the only one in the house who loves garlic as much as I do.  It would have looked pretty with some green onions, but maybe next time.

It was really easy to make, and not only that, it didn’t take long to make at all.  I’d say 15 minutes at most.

Black Bean Chili Pot Pie

Today’s food is…a Black Bean Chili Pot Pie!  I got it from the Vegetarian Times Complete Cookbook.

There are two pictures of ingredients.  The one below is for the black bean chili.

Black Bean Chili Pot Pie Ingredients

And this one is for the cornbread topping.

Cornbread Topping

It was pretty easy to make, but next time, I might do the cornbread on the side instead of on top of the chili.  Some parts of it had more cornbread than chili, since you spread it out on top of the chili.  That’s because I just kind of plopped everything down in one spot and spread it over the chili.  I was expecting it to be a lot like chili in terms of how it looked, and I suppose it did, but it sure did taste good!

I left out the bell pepper and the onion but kept everything else the same.  I’ll definitely make it again.

Black Bean Chili Pot Pie

It’s not the best picture, but it does taste better than it looks, I promise!

Veggie Lo Mein + Chocolate Chip Cookies

Yesterday, I made some dinner and a dessert.  Dessert goes to anyone who can figure out what the dessert is.

First off, I made Veggie Lo Mein, found on page 91 of Veggie Meals by Rachael Ray.

The ingredients are pictured below.

Veggie Lo Mein Ingredients

Any Adaptations?  Yes!  I left out the scallions, red bell pepper, fresh ginger and sesame oil.  I didn’t have any of those ingredients, so I left them out.  I wouldn’t have used the red pepper, because I’m not a fan of peppers.  I used angel hair pasta instead of spaghetti, and crushed garlic instead of minced.  I could have sworn I had spaghetti, but nope.  No such luck.  I added in some broccoli, and kept the peas.  And I used regular soy sauce instead of Tamari.  Even though Tamari is a kind of soy sauce.  So…my version only slightly resembles the original, but it still turned out pretty good.

It was really easy to make, and I’ll definitely make it again.  Hopefully, I’ll have more of the actual ingredients next time.  The thing I love about Rachael Ray is that it’s super easy to change things if you need to.  The finished dish is pictured below.

Veggie Lo Mein

Dessert’s next on the menu, and I made Chocolate Chip Cookies.  It’s in Baking: From My Home To Yours by Dorie Greenspan (Page 68).  The ingredients are below.

Chocolate Chip Cookie Ingredients

Any adaptations?  Yes.  I used mini chocolate chips instead of the 12 ounces of bittersweet chocolate Greenspan recommended.  I only used the mini chocolate chips because they were the only ones I had.  I also left out the walnuts or pecans, because nuts don’t belong in chocolate chip cookies.

They were easy to make, because they’re chocolate chip cookies.  Mine turned out a lot darker (and more flat) then I expected, but that’s probably because I didn’t pay too much attention to the form of the cookies when I put the dough on the cookie sheet.  I think I’d make them again (and add them to my ever growing list of chocolate chip cookie recipes).  The cookies are pictured below.

Chocolate Chip Cookies

That’s it for today, and have a great weekend!