EGG FOO YOUNG

Get creative! You can substitute chopped, cooked beef, pork, chicken, shrimp for the ham in this recipe. To make this a vegetarian meal, use tofu and vegetable stock.

by Rachael Ray | on 07/14/10     Serves 4

Ingredients

• 1 tablespoon vegetable oil (eyeball it)
• 8 eggs
• 1/4 pound thinly sliced ham, finely chopped
• 1 cup fresh bean sprouts (a few healthy handfuls)
• 1/2 cup shredded carrots
• 1/4 pound shitake mushrooms, stemmed and thinly sliced
• 1 cup baby bok choy, shredded
• 1 can water chestnuts (8 ounces), drained and finely chopped
• 1/4 red bell pepper, very thinly sliced
• 1 bunch scallions, white and green parts, thinly sliced on an angle
• 1 1-inch piece of fresh ginger root, peeled and grated, plus 2 thin slices, divided
• 1 large clove garlic, grated or pasted
• Salt and pepper
• 1 tablespoon cornstarch
• 1 cup chicken stock
• 1/4 cup Tamari (dark soy sauce)
• 1 teaspoon hot sauce

Preparation

Pre-heat a griddle pan over medium heat and brush it with some oil.

In a large mixing bowl, whisk the eggs, then stir in the ham, bean sprouts, carrots, mushrooms, bok choy, water chestnuts, bell pepper, scallions, grated ginger and garlic. Season with salt and pepper and mix until completely combined. Using a large spoon, drop about 1/2 cup of the mixture onto the pre-heated and oiled griddle. Cook like a pancake, about 2-3 minutes per side, until golden, and repeat with the remaining mixture.

Meanwhile, combine the cornstarch with a splash of chicken stock to dissolve. Place the remaining stock, Tamari, dissolved corn starch, hot sauce and sliced ginger in a small pot. Bring to a boil, then thicken for 3 minutes or so, so that it coats a spoon. Remove the sliced ginger and turn off the heat.
Serve two Egg Foo Young cakes per person, with gravy poured over the top. 

We bought ourselves a new griddle.  That was our Christmas gift to each other.  Dan cook this on that new griddle.  We hope to fix this for Les and Carolyn the next time they come down.  We have enough for left overs:)!!!

CHEESY ITALIAN PENNE SHEPHERD'S PIE

by Rachael Ray | on 11/02/10   Serves 4

Ingredients

• 1/2 pound mini penne (or any mini short-cut pasta
• Salt
• 3 tablespoons extra virgin olive oil (EVOO)
• 1 pound ground turkey
• 3 cloves garlic, finely chopped
• 1 medium onion, diced
• 3 medium carrots, diced
• 1 medium zucchini, diced
• 1 1/2 tablespoons tomato paste
• 1 cup chicken stock, divided
• 1 tablespoon poultry seasoning
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 cup milk
• 1 cup shredded provolone cheese

Preparation

Pre-heat the oven to 400°F.

Place a large pot filled with water over high heat and bring up to a boil to cook the pasta. Once boiling, add some salt and the pasta and cook until al dente, according to the package directions. Heads up: reserve a mug of starchy cooking water before draining the cooked pasta. Drain well and transfer the pasta back to the cooking pot.

While the water is coming up to a boil for the pasta, place a large skillet over high heat with three turns of the pan of EVOO, about 3 tablespoons. Once the EVOO starts to ripple, add the ground turkey and break it up into small pieces as it cooks using the back of a wooden spoon or a potato masher. Cook until the turkey is nice and brown, about 8-10 minutes.

Add the veggies and cook until tender, about 5 minutes. Add the tomato paste, 1/2 cup chicken stock, half of the reserved starchy cooking water, poultry seasoning, salt and pepper. Continue to cook for 10 more minutes, stirring every now and then.

While the veggies and turkey are cooking, place a medium size sauce pot over medium heat with the butter. Once the butter melts, add the flour and cook for 1 minute, whisking constantly so that the flour doesn't burn. Whisk in the milk (eyeball it) and the rest of the starchy cooking water and chicken stock, bring up to a simmer and cook until thickened. Once thick, turn off the heat, add the cheese to the pot and stir until completely melted. Season with salt and pepper, to taste.

Cover the bottom of a large, oven safe baking dish with the turkey and veggie mixture. Meanwhile, add the cheese sauce to the reserved pasta in the pasta pot. Stir to coat, then transfer the cheesy pasta to the baking dish. Spread it out to cover the turkey mixture evenly. Place in the oven and bake until the top is golden brown, about 10 minutes
This was another tasty recipe!!
I have canceled the insurance from work.  I am going to be on Humana Plus.  I think that this will be better for me than Starbridge the work insurance.

Italian Taco Salad

Prep Time 15 Min Cook Time 10 Min Ready In 25 Min

Servings  6

Ingredients

• 1 pound ground beef
• 3 cups crushed tortilla chips
• 2 cups shredded mozzarella cheese
• 2 cups shredded Cheddar cheese
• 1 (10 ounce) package mixed salad greens
• 1 (8 ounce) bottle zesty Italian dressing

Directions

1.                  In a medium skillet over medium heat, cook the ground beef until evenly browned. Remove from heat, and drain.

2.                  In a large bowl, combine the ground beef, tortilla chips, mozzarella cheese, Cheddar cheese, and salad greens. Toss with Italian dressing until evenly coated, and serve.

Dan made this one.  I think that I would like to try and make it myself.  I didn't care for the way he did it.  I think that he was trying to cut corners.
I have applied for Humana insurance.  I found out for my eye doctor the co pay is $40.  I know that is not what the agent told me.  For I would have said something.  I still think that it will be better than what I have now. 

Mexican Fire Rice

Prep Time 10 Min Cook Time 45 Min Ready In 55 Min

Servings  8

Ingredients

• 2 2/3 cups water
• 1 1/3 cups uncooked long grain white rice
• 1 pound ground pork breakfast sausage
• 1 (16 ounce) jar picante sauce
• 1 (8 ounce) container sour cream
• 8 ounces Cheddar cheese, shredded

Directions

1.                  In a medium saucepan, bring the water to a boil. Stir in the rice. Reduce heat, cover, and simmer 20 minutes.

2.                  Preheat oven to 350 degrees F (175 degrees C).

3.                  In a skillet over medium heat, cook the sausage until evenly brown.

4.                  In a medium baking dish, mix the cooked rice, cooked sausage, picante sauce, and sour cream. Top with Cheddar cheese.

5.                  Bake 20 minutes in the preheated oven, until cheese is bubbly.

Dan made this side dish.  He is such a good cook!!
I have three days off this week.  Looking forward to a little break from the work schedule.  I know after the Holidays I will complain about the hours again.

Jasmine Rice

Prep Time 10 Min Cook Time 50 Min Ready In 1 Hr

Servings  4

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons chopped onion
• 1/4 cup green peas
• 1 bay leaf
• 1 1/2 cups dry jasmine rice
• 3 cups water
• salt to taste

Directions

1.                  In a large saucepan over a medium-low heat, warm the oil. Add onion and saute for 3 to 5 minutes. Mix in green peas, bay leaf, and jasmine rice. Stir to coat the rice.

2.                  Pour 3 cups water into the saucepan and add the salt. Increase the heat to medium and let the rice come to a quick simmer. Reduce heat to low and let rice simmer lightly and sit uncovered until all of the liquid is absorbed. Cover the rice and remove from heat, let sit approximately 40 minutes.

I used regular rice and it turned out fine.
We are going to have a gift exchange at work for Christmas.  Looking forward to it.  I think that it will be a lot of fun to see what people get.

Russian Style Creamy Salad Dressing

Prep Time 5 Min Ready In 8 Hrs 5 Min

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Servings   yield 2 cups

Ingredients

• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup ketchup
• 2 tablespoons grated onion
• 1/2 teaspoon ground dry mustard
• 4 drops hot sauce
• 1 teaspoon Worcestershire sauce
• 2 tablespoons heavy cream
• 2 tablespoons minced fresh parsley

Directions

1.                  In a medium bowl, whisk together the mayonnaise, sour cream, ketchup, onion, mustard, hot sauce, Worcestershire, cream and parsley until smooth. Chill overnight to let ingredients incorporate. Serve over salads, eggs, chilled veggies or meat.

I found this recipe for Russian salad dressing.  Most salad dressing have fructose corn syrup in them so I made this for the following recipe

Sweet And Sour Glazed Chicken

Prep Time 15 Min Cook Time 45 Min Ready In 1 Hr

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Servings  6

Ingredients

• 1 (3 pound) whole chicken, cut into pieces
• 1 (10 fluid ounce) bottle Russian-style salad dressing
• 1 cup apricot preserves
• 2 (1 ounce) packages dry onion soup mix

Directions

1.                  Preheat oven to 350 degrees F (175 degrees C).

2.                  Wash the chicken, pat dry and arrange in a 9 x 13 inch baking dish.

3.                  Mix Russian dressing, preserves and soup mix together in a bowl and spoon the mixture over the chicken pieces. Bake in preheated oven for 45 to 60 minutes, occasionally spooning the sauce over the chicken.

This recipe was ssoooo good!

I went to the doctor last week because my fingers get numb and my hands turn blue.  She knew what it was right away.  Going to try and take some blood pressure medication and see if that doesn't help get the circulation in to be better.

Snow Peas with Water Chestnuts

Prep Time 15 Cook Time 5 Min Ready In 20 Min

Servings 4

Ingredients

• 1 tablespoon olive oil
• 1 pound fresh snow peas, trimmed
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 tablespoon chopped fresh mint
• 2 tablespoons sesame seeds
• salt and pepper to taste

Directions

1.                  Heat the olive oil in a large skillet over medium-high heat. Stir in the snow peas, and cook for 2 minutes, then add the water chestnuts, mint, and sesame seeds. Cook and stir until the snow peas are tender, and the water chestnuts are hot, about 3 minutes longer. Season to taste with salt and pepper before serving.

This recipe was a great side dish.

I saw Ron today.  He had both dogs with him and they were on leashes!!  That was good to see.  Some times he likes to let them run around with out a leash.  I just was glad to see that he still had both dogs