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Quick and easy recipes, Skip the takeout, Soups & Stews

Vegetable Egg Drop Soup

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Warm up to a BIG Bowl of  the most delicious “Vegetable Egg Drop Soup“. This popular Chinese soup it’s super simple to make and believe it or not very filling. Not to mention inexpensive and addicting!

We are in the middle of winter here now in Canada and people have been getting sick left right and center with colds and the flu. Me included, whenever this time of year rolls around I tend to stay home more and prepare heartwarming soups for me and whoever is around.

Egg drop soup is one of those easy to make and hearty soups that warms the body and heals it too. Now what more could you want in  a soup? Matter of fact after this post I will make some. I could it this soup all day everyday! 

I always order egg drop soup whenever I go to any chinese restaurant, I just love it. Most restaurants serve it without the vegetables, however I like to add vegetable to it as it makes it more filling and healthy and can serve as the main course this way.

Which I will enjoy for lunch or dinner whenever I’m in the mood. 

This recipe is quick to make because all we are doing is basically bringing the soup to a simmer and cooking it over medium heat for roughly 15 minutes. 

If you want bigger chunks of egg then you will want to stir it less near the end. I prefer it more like this so I will stir it allot near the end so it breaks up. Also you can add three to four eggs if desired, after all it’s your soup.

The type of frozen mixed Vegetables I like to use

Also make sure your using a quality chicken stock, because you will be adding some low sodium soy sauce that will allow for just the right amount of salt in this soup. 

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear how it turned out! You can post a review/picture below or via Instagram and let me know. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

 

 

Dinner ideas, Quick and easy recipes, Vegetarian

Sauteed Sesame Tofu

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This Sauteed Sesame Tofu can be pulled together in no time at all. It’s not the sweet kind of tofu rather a savory kind. 

So if you’re looking for a new way to prepare tofu, then this recipe is sure to impress.

I sometimes like to enjoy it just like this or I will prepare some rice and vegetables on the side and serve it like that.

Whichever way you prefer to serve this recipe you can’t go wrong. It’s basic but also so versatile that it goes great with anything. 

IS SESAME TOFU VEGAN

Yes, since tofu is plant based it sure is.

Want to make it a bit sweet? Feel free to add 2 or 3 tbsp of honey to the sauce and your good to go.

You can also serve this as a appetizer around the holidays, why not it takes really no effort at all and would sure to be eaten up in no time. 

This is one of my favorite ways to make tofu and trust me you won’t miss the meat in this recipe. Because the tofu has a good source of protein and essential amino acids.

It is also an excellent source of iron and calcium and the minerals.

In addition, tofu is a good source of magnesium, copper, zinc and vitamin B1. So go ahead and indulge! 

HOW TO MAKE SESAME TOFU

  • Start by slicing the tofu as seen in the steps picture above. Once it has been sliced, dry it off as much as possible with a paper towel.
  • Next make the sauce, add all the sauce ingredients into a small bowl and whisk with a fork till combined. 
  • Now in a small bowl add the tofu along with the cornstarch and coat. Add the combination of cooking oil and sesame oil to a non stick frying pan, and saute the tofu on each side for 5 minutes, turning a often in order to brown the tofu. 
  • Once browned about 15 minutes into cooking, add in the sesame seeds and toast for 2 more minutes. Drizzle the sauce overtop of the browned tofu and saute for 5 more minutes. Serve and enjoy!

Recipe adapted from: Genius kitchen

Note: You can always add 2 tbsp of honey for some added sweetness if desired. 

I am so thrilled you are reading one of my recipes, I appreciate every single one of you! If you made this recipe i’d love to hear how it turned out. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Dinner ideas, Quick and easy recipes

Black Bean Pork Vegetables Stir fry

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Here a great recipe “Black Bean Pork Vegetables Stir fry “ it goes great alongside a warm bowl of Jasmine rice.

HOW TO MAKE BLACK BEAN PORK 

  • Start by making the sauce, by adding 2 tbsp of cornstarch to 5 tbsp of water and blend.
  • Then add in the black bean sauce, honey, ginger, garlic chili and stir to combine.
  • Then slicing up the boneless pork, once that is done.
  • Heat up a wok or non stick frying pan with 2 tbsp of sesame oil and saute the pork till browned.
  • Then pour in the sauce and saute for another 2 minutes before adding in your vegetables of choice and sesame seeds.
  • Saute everything together for a remaining 15 minutes before serving as is or over a bed of jasmine rice.
  • Season with salt to taste, enjoy!

I tend to use broccoli most times for this recipe. However today I had a bag of frozen Asian vegetables that I used instead. 

Made with boneless pork tenderloin, black bean sauce, corn starch, honey a few spices. That you’re sure to enjoy, plus it’s quick and can be on the table in less than 30 minutes.

I like to use a frozen vegetable mixture on those days where I am pressed for time. 

So for this recipe, I have used one of my favorite frozen “Asian vegetable mixes” which has broccoli, carrots, green beans, water crescents in it.

However you can use whatever vegetables you like.

Fresh or frozen will work, just make sure that if your using frozen to defrost them prior to cooking.

If you end up giving this recipe a try, do let me know in the comments below. I would love to hear how you liked it ?

If you liked this recipe? Then you will want to try my other ASIAN inspired recipes below!

Note: Feel free to use broccoli asparagus or any other vegetables you like.

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

 

Dinner ideas, Quick and easy recipes, Skip the takeout, Vegetarian

Creamy Peanut Butter Noodles

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These Creamy Peanut Butter Noodles are delicious! Plus they are vegan and packed full of protein a must try! 

This recipe is very easy to prepare since all we are doing is cooking the noodles till tender then tossing them in a creamy peanut butter sauce. 

I added a red chili pepper just for this picture, however they are a bit spicy do to the sriracha chili in the sauce.

So follow along for this tasty recipe that can be on the table in under 15 minutes.

You can pretty much use any type of noodles you want for this recipe, I did choose gluten free buckwheat noodles for mine.

However we aware not all buckwheat noodles are gluten free so please read the labels.

If you’re looking for another gluten free option, try vermicelli rice noodles instead. Once the noodles have been cooked you will simply remove and drain them.

Then in a non stick frying pan add the peanut butter, sesame oil, honey, soya sauce, sriracha sauce and water and that is all that is needed to make the creamy sauce.

Today you can find many different types of ways to prepare these noodles. Some recipes call for sugar, I feel that the peanut butter has enough in it even if your using an all natural kind. 

However if you want it to be a bit sweeter go ahead and add 1 tsp of sugar or maple syrup. I hope you give it a try and let me know what you and your family think. 

 

ENJOY!

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

Dinner ideas, Quick and easy recipes, Skip the takeout

Spicy Beef Lo Mein Noodles

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Spicy Beef Lo Mein Noodles are made in a delicious sauce that your sure to enjoy. When it comes to Lo Mein noodles the sauce and cooking techniques are what’s is important. 

So please follow along to see how it’s made. First you will want to wash and prepare the vegetables, I like to use fresh broccoli, carrots, red peppers and snap peas with my beef lo mein.

Then I tend to look for gluten free lo mein noodles, use the ones that best suit you. 

Feel free to mix up the vegetables however remember fresh is always best.  Then the noodles will need to be softened in boiling water before cooking and seasoning them.

You can always add shrimp, tofu or chicken to these noodles in replace of beef if desired. And if you want to spice it up some, simply add more red chili paste or serve with sriracha sauce.  

The varieties of lo mein noodles are endless, so it’s good to experiment with the different brands to find your favorite.

Also you may want to add more soya sauce near the end. Just be sure to stir everything together well beforehand and tasting it before adjusting the flavor.

 


 

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! You can post a review, picture below or via Instagram and let me know how it turned out. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

 

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Date Night, Dinner ideas, Skip the takeout

Beef and Vegetable Ramen

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These Beef and Vegetable Ramen Noodles are made in a delicious sauce that you’re sure to enjoy. 

You can make this dish more or less spicy according to your personal taste. 

The heat in this dish comes from the cayenne pepper, I like to use just 1/2 a tsp for this recipe.

Which gives it a touch of heat, kinda similar to the spicy ramen noodle packages you may find at the store.

Then you will want to start by chopping all your vegetables up first, this is the hardest part really.

As it can be a bit challenging if you do not have knife skills to julienne the carrots and peppers. 

However practise makes perfect and in time you will figure out the best method for you. If you really prefer a little help in that area you can always use a food processor to do those jobs for you if needed.

I like to use broccoli, carrots, red peppers and snap peas for this dish.

Although you can use whatever veggies you have on hand really.

Not a fan of beef feel free to add some shrimp, tofu or chicken to these noodles in replace if desired. 

Once the veggies are saute yet still slightly crisp.

You will then add back in the cooked ramen along with that delicious premade sauce.

Toss everything together to serve. 

DELICIOUS! Feel free to try other vegetables such as broccoli, kale or even asparagus. 

This dish also works well with chicken and tofu!

This recipe proves that you don’t have to put a lot of effort into making this type of takeout dish.

I just know your going to love it as much as we do!

Serve some “Spicy chili sauce” on the side for some extra heat or add more cayenne during the cooking process.

Also you can add beef bouillon cubes in replace of the beef stock, just make sure your using equal amounts of water/liquid

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

Quick and easy recipes, Skip the takeout, Soups & Stews, Vegetarian

Vegetarian lo mein noodles

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These Vegetarian lo mein noodles are made in a delicious vegetable stock and are simple and inexpensive to make. 

Plus they can be on the table in under 20 minutes, easy enough eh! 

Made with a bunch of vegetables such as baby bok choy, carrots, purple cabbage and lo mein noodles.

This dish is flavored with vegetable stock, soya sauce and sesame seeds. 

You can always add shrimp to this soup, beef, tofu etc. 

And if you want to spice it up some, simply add a little red chili paste. 

You will want to start by chopping all your vegetables up first, this is the hardest part really.

Preparing the vegetables ahead of time is a good idea as well, then you could have this soup fresh in under 10 minutes.

Feel like adding chicken, pork or shrimp, go ahead it’s your soup!

The varieties of lo mein noodles are endless, so it’s good to experiment with the different brands to find your favorite.

This recipe proves that you don’t have to put a lot of effort into making a good dish. I just know your going to love it as much as we do!

You may want to add more soya sauce near the end, stir everything together well and taste before adjusting the flavor. 

If you liked this recipe? Then you will want to try my other ASIAN inspired recipes below!

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

Dinner ideas, Quick and easy recipes, Skip the takeout, Vegetarian

Vegetarian Lo Mein

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This vegetarian lo mein is packed with loads of veggies and super tasty noodles. Then it’s all tossed together in the most delicious sauce. 

Having experimented with a few lo mein recipes over the years I’m confident you will love this one. 

You can pretty much add whatever vegetables you have on hand for this stirfry.

However for my Vegetarian lo mein, I like to use carrots along with a red pepper, purple cabbage and snow peas. 

Then I will top that prepares lo mein with freshly sliced green onions and serve it right from the pot.

The most difficult part about making this dish would be “chopping the vegetables”.

However if you have a food processor you can allow it to do some of the chopping for you.

I like to use it to slice my carrots and cabbage. 

Once you have that part done then this whole recipe can then be pulled together in 15 minutes or less.

As for the sauce you want to be careful not to put too much sodium in it.

The lo mein noodles tend to have plenty of sodium in them.

So when using soya sauce to flavor be sure to use a low sodium kind or use way less than the what is specified in the ingredients.

Then there will be oyster sauce, ground ginger and sesame oil that will makes it perfect.

You can try teriyaki sauce instead of the oyster if prefered it will just give a slightly different flavor.

I love making my favorite takeout dishes at home, no longer do I order to my door.

When I can prepare these same dishes in a fraction of the time and cost at home I will do it.

That is not to say I do not go out to eat once in a while though.

Not to mention making these types of dishes at home are much healthier because you can be certain there are no msgs in it.

Notes: This recipe can also be made with just about any meat such as chinese pork, beef or shrimp. OR keep it vegetarian, which is also fantastic too!

Plus, if you like a little more heat to your dish then feel free to add more “red chili sauce” on the side. You know make it your own 🙂 

Meal prep idea: Have dinner for yourself and plate two meal preps for the week ahead.

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!