Monday, February 27, 2017

Vegetable Lo Mein


I've had a vegetable lo mein recipe ready to post for ages now. I figured it was time to post it, but before I did I wanted to make some again. I came across a different recipe than what I made last time and I decided to give it a try. Oh man am I glad I did. This recipe from Damn Delicious is so good and then best part? It's SO EASY and quick. I'm pretty sure it took me a total of 30 minutes from start to finish.

And in true Rare Knife fashion I made a few changes. First, I used fresh Buitoni linguine. I couldn't find any lo mein egg noodles and this is the closest I could find. Next time I might try to find some at the Asian market up the street, but these actually worked great. When I threw the sauce together it didn't seem like enough, so I doubled it, only adding half and keeping the rest at the ready if I felt like it needed it. It did. In fact, I actually added about a TB of cornstarch to the remaining sauce before adding it to the noodles to help the sauce stick to the food and so it's not so runny. The last change I made was using cabbage instead of the snow peas. I'm not a huge fan of snow peas (except that one time when I was pregnant and craved them one day...it was the weirdest craving I've ever had). The cabbage nicely bulks up the dish and adds a great texture, IMHO. (See that right there? It means, "in my honest opinion." It's what the cool kids say.) Oh and I added some onion!

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Vegetable Lo Mein
Prep time: 10 minutes Cook time: 20 minutes Servings: 4

Recipe adapted from: damndelicious.net  

8 oz Fresh linguine or fresh lo mein noodles
1 Tb olive oil
2 cloves garlic, minced
1/2 large yellow onion
2 cups of sliced baby bella mushrooms
1 red bell pepper, sliced
1 cup carrot, thinly sliced
1 cup shredded cabbage
3 cups baby spinach
Salt and pepper

Sauce:
4 Tb soy sauce
4 tsp sugar
2 tsp sesame oil
1 tsp ground ginger
1 Tb cornstarch

  • Start by whisking together the soy sauce, sugar, sesame oil, ground ginger, and cornstarch and set it aside
  • Boil noodles according to package directions and then rinse and drain well and set aside
  • In a large saute pan or wok heat oil over medium high and saute onion, mushrooms, pepper and carrots for about 5 minutes or until tender, adding the garlic in halfway through. 
  • Add cabbage and spinach to pan and stir until wilted.
  • Add sauce to pan, and gently stir for 1-2 minutes until the sauce is thickened and then add noodles and stir until well combined. 
  • Add salt and pepper to taste and serve 

Wednesday, February 22, 2017

Creamy Tomato Soup


I asked my son what he wanted for dinner yesterday and he told me, rather quickly and emphatically, that he wanted tomato soup. So I obliged and whipped this up and served it with the classic grilled cheese. Then today my son (and husband) took the leftovers for lunch. Needless to say, it's a favorite around here.

Once again this recipe is from Mel's Kitchen Cafe with only a few changes. The first time I made this soup, I got all the way to the end when I needed to add the cream and realized I forgot to pick some up at the grocery store. Feeling panicked I searched in my fridge for a replacement and spotted some leftover cream cheese from another recipe. I figured it couldn't hurt, so I threw in 4 oz. The results were so good that I now use cream cheese instead of cream for this recipe. I love the tangy richness it adds. Plus, I'm pretty sure anything with cream cheese has to be good. Right?

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Creamy Tomato Soup
Prep: 10 minutes Cook: 25 minutes Servings: 6

Recipe adapted from www.melskitchencafe.com

2 28oz cans diced tomatoes
3/4 cup vegetable broth
3 Tb butter
1 onion, diced
1 bay leaf
1 tsp brown sugar
2 Tb Tomato paste
2 Tb AP flour
1/2 tsp baking soda
salt & pepper
4 oz reduced fat or regular cream cheese

  • Drain the tomatoes, saving the drained juice
  • Add the vegetable broth to the drained juice to make a total of 3 1/2 cups of liquid
  • In a large pot or dutch oven, melt the butter and saute onions for 3-4 minutes.
  • Add 2/3 of the drained tomatoes, bay leaf and brown sugar to the onions and cook, stirring frequently for about 10 minutes or until the mixture becomes fragrant and thick
  • Add the tomato paste and flour and stir until mixture darkens. 
  • Stir in the remaining tomatoes, tomato juice, baking soda and a 1/2 tsp salt.
  • Bring the soup to a boil, then simmer on low heat until thick, 5 - 7 minutes. 
  • Then add in cream cheese chopped into smaller sections. Stir around until the cream cheese melts and is mostly incorporated into the soup. 
  • Remove bay leaf from soup and puree the soup with an emersion blender or in a regular blender. 
  • Add soup back to pot and season with additional salt and pepper to taste. 



Friday, October 28, 2016

Lentil and Brown Rice Taco Salad


I don't know if you've noticed....but I seem to have a large amount of mexican inspired recipes up on this here blog. I can't decide if it's because they lend themselves so well to vegetarian dishes or because we just love them around here. I'm thinking both.

So I don't start a habit of posting very similar recipes...anyone have any recipes they'd like to see? Thanksgiving/holiday favorites? Desserts? Pastas? I aim to please!

This lentil and brown rice taco filling is so versatile. We've used it in tacos, salads (as shown above), burritos and even as a chip dip. And it's a slow cooker recipe which makes it so very easy and one of my go to recipes for a busy day. The recipe is from melaniemakes.com and she's got some great recipes. You should check it out! My only addition to this recipe is some fresh cilantro at the end.



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Lentil and Brown Rice Taco Filling
Prep Time: 10 min Cook Time: 4 hours Servings: 8
Recipe from melaniemakes.com

1 cup lentils (I use brown), rinsed
1/2 cup brown rice, rinsed
1 onion, diced
6 cloves garlic, minced
4 1/2 cups water
2 Tb chili powder
1/2 tsp onion powder
1/4 tsp red pepper flakes (more or less depending on heat preferences)
1/2 tsp cumin
1 1/2 tsp salt
1/2 tsp fresh ground black pepper
1/2 cup chopped cilantro leaves


  • Put all ingredients, except cilantro, in crockpot and cook on high for 4 hours. 
  • Check the mixture at 3 hours. Stir and return the lid to finish cooking. 
  • When mixture is done cooking, add cilantro, mix 
  • Serve with your favorite taco/burrito/salad fixings!