In many a household dinner has become a rush of events. From mine own experience with little ones crying from hunger, the baby begging to be held and the chaos that ensues now that mom is not looking can dampen any attempt for a peaceful […]
Consolator by Carl Bloch In our home we celebrate Easter in both secular and non-secular ways. For us the Easter Bunny is not an integral part of our Easter holiday but rather becomes a fun pass time for the children like hunting for eggs while […]
Herbed boiled potatoes is a family favorite. We often serve them on Valentine’s Day, Easter and other special occasions. This version of red potatoes transforms the ordinary boiled or baked potato into something spectacular that your guests will really enjoy.
Potatoes can be very tricky to cook sometimes. To test doneness spear the potato with a skewer, or knife. If it sticks or does not easily pierce it is not done. If is falls apart or quickly slips off it is too done. A perfectly cooked potato should easily slide off the skewer. Shaking the pan fluffs the potatoes up a bit. It is a trick often used before roasting peeled potatoes to give them a nice coated texture.
2 pounds red potatoes, skins on
2 tbsp butter
2 tbsp chopped parsley
1/2 tsp garlic powder
Salt and pepper
Wash potatoes thoroughly. Place in a pot and cover with water. Season with a pinch of salt. Bring to a boil. Reduce heat and continue to boil until tender 15-20 minutes. Drain. Hold the lid tightly on the pan and shake a few times to fluff the potatoes. Toss with the butter, garlic and parsley. Season to taste with salt and pepper.
The birth of Spring is a marvelous sight to see here in the Valley. The medians along the highway flourish with a backdrop of orange and red poppies in addition to random purple and yellow wildflowers. The once boring lifeless hills awaken with the fresh […]
Self Portrait of Vincent Van Gogh March 30th marks the birth of the great painter Vincent Van Gogh.Van Gogh was born March 30, 1853 in Groot-Zundert, Holland. During the brief 10 years that Van Gogh pursued painting he produced some 900 paintings and 1100 drawings. […]
I try to start every week prepared. Sunday night we sit down and have a family pow wow to discuss the family issues and the upcoming week’s schedule. I finish the weekly menu and write up the grocery list. Sunday I was in control. Monday I was frustrated. Monday’s are always packed. There is laundry to do, grocery shopping and it is my day to volunteer at school. The cupboards, pantry and refrigerator were bare after a week of trying to use up what we already had. This made for a very long shopping day as I had to stop off at several places for the best deals. Then there was the call from the doctor asking if I could bring Mason in for some lab tests. I was hoping the nurse was going to say I could pick up the health examination form I dropped off the following Monday that was only supposed to take them 48 hours to fill out. The deadline to submit all the school registration paperwork was fast approaching and I needed that form by week’s end. Tuesday was fulfilling yet exhausting. I spent all Tuesday morning cleaning the house, organizing and playing Taxi driver. Wednesday afternoon I spent at the doctor’s office holding my six year old son down while they gave him three shots. I was feeling relieved the evening’s dinner party was canceled; our guests had something come up last minute. Worried because I still needed a babysitter for Friday afternoon; parent/teacher conference. And guilty because I did not do a very good job selling tickets for the school’s tri-tip fundraiser due on Friday.
After all of the commotion that week I was looking forward to a bowl of Pork Lo Mein. Problem was I forgot to take the pork chops out of the freezer to thaw. Luckily I had left over roasted chicken. The next obstacle in my way was I accidentally threw out the magazine page with the Lo Mein recipe I wanted to try. So I winged it using Top Ramen.
1 tbsp oil
2 cups chopped chicken, 1-inch pieces
3 garlic cloves, chopped
Any combination of the following Vegetables- 1 celery stalk sliced, 2 cups shredded cabbage, a handful water chestnuts, shitake mushrooms sliced, handful snow peas, 1 bok choy chopped roughly, bean sprouts, sliced red pepper, 1 carrot cut julienne, 1 small onion sliced, 1 crown broccoli
Noodles- rice noodles, Soba Noodles, Top Ramen noodles
1/4 cup soy sauce
1/2 cup Top Ramen Oriental broth
1 tsp powdered ginger, 1 tbsp grated
1-2 tsp Chinese rice wine vinegar
1-2 tsp sesame oil
Mix together the soy sauce, broth, ginger, vinegar and sesame oil. Set aside.
Boil noodles according to package directions.
Meanwhile, heat oil in a skillet or wok. If using raw chicken add the chicken to the wok; cooking until no longer pink. Remove. Add the garlic and vegetables; saute until tender but still crisp. Return the chicken and pour in the sauce. Let simmer for five minutes. Serve mixture over noodles or without noodles.
In the sauce I used 1 Top Ramen Oriental flavoring packet. You can substitute chicken stock or make your Oriental flavoring with less sodium.
Source: Adapted from Spark People
2 tablespoons onion powder
2 tablespoons ground ginger
2 tablespoons garlic powder
1/2 tablespoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon Chinese Five Spice Powder
Mix all the spices together; store in an airtight container.
1 teaspoon = 1 Top Ramen packet.
I met the Bogarts when I was teenager. I took dance classes at the same ballet studio as Mrs. Bogart. Mr. Bogart was a music producer and Christian music artist. They lived in a vintage home a few streets from my house, making it convenient […]