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prettygirlfood: Chicken Chow Mein Serves : 4 Ingredients:- ¾ lb Egg Noodle (Chow Mein)- ½ lb Chicken Breast- 1 small onion, chopped- 2 stalks scallion, chopped (1 inch pieces)- ½ cup bean sprouts, washed- 3-4 tbsp oil Marinade:- Freshly ground white pepper (to taste)- 2 tsp light soy sauce (Or Chicken Marinade)- 2 tsp sesame oil- 1 tsp Shaoshing wine- 1 tsp corn starch Sauce:- 5 tsp light soy sauce- 1 tsp Shaoshing wine Method:1. Mix marinade and add chicken, marinate for about 30 minutes2. Boil noodles and set aside, slightly undercooked if possible3. Heat wok with 2 tsp oil, brown chicken and set asideNOTE : The next 5 steps are very quick!4. Add 4 tbsp to wok, heat until oil is bubbling5. Add onions and green onions, and in 5 seconds, splash in 1 tsp Shaoshing wine. Since the oil is very hot, this may induce a flame, so be careful!6. Add the soy sauce7. Stir once, add noodles and bean sprouts8. Stir and toss for a minute, add the chicken, toss for another minute and then serve
prettygirlfood: Butternut Squash Cannelloni with Sage Cream Sauce INGREDIENTS Butternut Squash Cannelloni1 medium butternut squash2 tbsp. olive oil1 egg1 pound ricotta1 cup to 1 1/2 cup grated Parmesan cheesePinch nutmeg, freshly gratedSalt and freshly ground pepper, to taste13 ounce package fresh lasagna sheetsSage Cream Sauce3 tbsp. butter1 shallot, finely choppedHandful sage leaves, chopped1/4 cup flour1/4 cup wine2 cups chicken stock2 cups whipping creamSalt and freshly ground pepper, to tasteAssemblyButter, for greasing the panGrated Parmesan or pecorino cheese, for finishing the cannelloniHandful chopped, toasted walnuts, for garnishing (optional)1 tsp. chopped sage, for garnishing (optional) PREPARATION Butternut Squash CannelloniPreheat oven to 400 degrees F. Cut butternut squash in half and scrape out seeds with spoon. Add squash halves to baking sheet. Drizzle with olive oil and season with salt and pepper. Roast squash until tender, about 45 minutes to 60 minutes. Let cool completely. Spoon the butternut squash flesh from skin. Discard skins. Add roasted butternut squash, egg, ricotta, 1 cup grated Parmesan cheese, nutmeg, and salt and pepper to food processor. Pulse until smooth. If butternut squash filling feels loose, add 1/2 cup more grated Parmesan. Set aside. Make Sage Cream SauceAdd butter to saucepan over medium heat. When butter melts, add shallot and sage. Cook until shallot starts to soften, about 2 to 3 minutes. Add flour and stir to combine to make a roux. Continue to cook and stir the roux, about 2 to 3 minutes. Gradually whisk in wine, stock and whipping cream. Bring to a boil, whisking frequently. Reduce heat and simmer, whisking often, until sauce thickens, about 5 minutes. Season the sauce with salt and pepper. Sage Cream SaucePreheat oven to 350 degrees F. Butter a large baking dish. Cut pasta sheets into 5 1/2-inch x 6-inch rectangles. (You’ll need about 12 to 16 rectangles). Blanch pasta in boiling salted water until al dente. Transfer to baking sheet or tray lined with clean tea towels. Add sauce to baking dish. Add filling to cooked pasta rectangles and roll up. Add cannelloni seam side down to baking dish. Cover with grated Parmesan or pecorino cheese. Bake until sauce bubbles, filling is hot and cheese is golden brown, about 20 minutes. Garnish cannelloni with toasted walnuts and chopped sage, if desired. Yield: 4 to 6 servings.
prettygirlfood: Pork Spring Rolls 1/4 cup hoisin sauce 1/4 cup soy sauce 2 tablespoons Asian chili-garlic sauce (or to taste; optional) 1/4 cup water 1 (16oz) bag coleslaw mix 1/2 cup chopped fresh cilantro 6 scallions/green onions, white parts minced; green parts sliced thin 1 tablespoon vegetable oil 1 pound ground pork 3 tablespoons freshly grated ginger 12 (9 inch) rice paper wrappers Combine the hoisin, soy, and chili garlic sauces and water in a small bowl. In another bowl, combine the coleslaw, cilantro and scallion greens; set aside. Heat oil in a large skillet over medium high heat until just smoking. Add pork and 1/3 cup of the hoisin sauce mixture. (The remaining hoisin sauce will be used as a condiment for dipping.) Cook the pork until no longer pink, about 5 minutes. Stir in the ginger and scallion whites and cook until fragrant. Place this pork mixture into the bowl with the coleslaw, cilantro and scallion greens. Toss to combine. Spread a clean, damp kitchen towel on the counter. Soak a rice paper wrapper in a shallow bowl of warm water, about 10 seconds, and spread out on towel. Arrange 1/2 cup of filling on each wrapper, leaving a 2 inch border on the bottom. Fold in sides and roll up tightly like a burrito. Repeat with remaining wrappers and filling. Serve with the remaining hoisin sauce mixture for dipping.

ivegotafoodbaby:

Carrot Ribbon Fettuccine

Serves 4

Ingredients:

4-5 medium sized carrots
8 ounces fettuccine pasta
4 tablespoons olive oil
1 lemon (with zest removed for garnish)
1/4 cup shredded parmesan (plus a little more for garnish)
1 sprig of fresh basil (for garnish)
Coarse sea salt

Directions:


Peel the carrot skin and discard. Then, working from top to bottom, peel thin ribbons from the carrots. Spin the carrot as you go to get similar width strips (the remaining cores can be used for a salad later).

Cook and drain the pasta.

In a large skillet, sautee´ the carrot ribbons with 2T olive oil and a pinch of salt until they become just slightly limp (about 3 minutes on medium heat). Turn the heat to low and add the cooked pasta to the skillet. Add the juice from 1 lemon, 2 more tablespoons of olive oil and 1/4c shaved parmesan. Toss to combine, then plate.

Garnish each plate of pasta with a pinch each of: lemon zest, coarse salt, basil and parmesan. Enjoy!

(Source: heather805)

neekaisweird: Garlicky Shrimp Scampi

knittedfuin:

buzzfeedfood:

27 Easy Ways To Eat Healthier

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