Old Plank Family Restaurant

01/17/2015

Vegetable Chow Mein Recipe
Vegetable Chow Mien Recipe need to find a vegetable based lo mien sauce for this to be vegetarian/vegan but hey whats a little sauce between friends?

Ingredients
1 tablespoon Vegetable Oil
4 cups Nappa Cabbage (shredded, more to taste)
1 cup Carrots (shredded)
1/2 bunch Green Onions (sliced in long thin strips)
1 lb Fresh Steamed Thin Chow Mein Noodles
1 cup Chicken Broth
1/4 cup Soy Sauce (Light)
1/8 - 1/4 cup Pure Sesame Oil (To taste)
1/4 cup Panda Brand Lo Mein Sauce
2 cups Bean Sprouts (cleaned and trimmed)
2 cups Baby Bok Choy (sliced thin) (Optional)

Instruction
Bring a large pot of salted water to a boil over high heat. Add the beans and carrots and cook 1 minute. Drain, then put in a bowl of iced water until cool for 1 minute. Drain.
Return the water to a boil. Add the noodles and cook, stirring until tender for 5 to 7 minutes. Drain, rinse with cold water.
In a large nonstick skillet, heat oil over high heat. Add the noodles, ginger and garlic. Cook for 2 minutes until the noodles are lightly browned. Add the mushrooms, beans, carrots, and water chestnuts and cook for 3 minutes. Add broth, hoisin sauce, soy sauce, honey. Bring mixture to a boil and stir until slightly reduced and thick for 2 minutes. Season with salt & pepper.
Transfer chow mein to a large bowl and garnish with the green onions before serving.

01/17/2015

CHEESE AND GARLIC CRACK BREAD

INGREDIENTS
1 crusty loaf, preferably sourdough or Vienna
¾ cup shredded Mozzarella cheese (or other melting cheese)
Garlic Butter
100g/3.5oz unsalted butter, softened
2 garlic cloves, minced
⅜ tsp salt
1 tbsp fresh parsley, finely chopped

INSTRUCTIONS
Preheat the oven to 180C/350F.
Melt butter and then mix in other Garlic Butter ingredients.
Cut the bread on a diagonal into 2cm/1" diamonds but do not cut all the way through the bread (just like you would cut a french stick for garlic bread).
Use your fingers or a knife to pry open each crack and drizzle in a teaspoon of butter and stuff in a pinch of cheese. This might sound like a bit of an effort, but I promise you it is worth it! You don't need to be super neat, it's nice to have some of the butter drizzled over the crust.
Wrap with foil and bake for 15minutes until the cheese has mostly melted, then unwrap and bake for 5 minutes more to make the bread nice and crusty.
Serve immediately.

01/16/2015

SLOW COOKER CHICKEN TERIYAKI

INGREDIENTS

1/2 cup teriyaki sauce
1/2 cup chicken broth
1/3 cup brown sugar, packed
1/4 cup soy sauce
4 cloves garlic, minced
1 teaspoon sesame oil
3 boneless, skinless chicken breasts
1 green onion, thinly sliced for garnish
Sesame seeds, for garnish

INSTRUCTIONS

In a large bowl, whisk together teriyaki sauce, chicken broth, brown sugar, soy sauce, garlic and sesame oil.
Place chicken breasts into a slow cooker. Add teriyaki mixture and gently toss to combine. Cover and cook on low heat for 3 hours and 30 minutes.
Remove chicken breasts from the slow cooker and shred the chicken before returning to the pot with the juices. Cover and keep warm for an additional 30 minutes.
Serve immediately, garnished with green onions and sesame seeds, if desired.

01/16/2015

Classic Baked Macaroni and Cheese

Ingredients

1 (8-oz.) package elbow macaroni
2 tablespoons butter $
2 tablespoons all-purpose flour
2 cups milk $
1/2 teaspoon salt $
1/2 teaspoon fresh ground black pepper
1/4 teaspoon ground red pepper
1 (8-oz.) block sharp Cheddar cheese, shredded and divided $

Preparation

1. Prepare pasta according to package directions. Keep warm.

2. Melt butter in a large saucepan or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 2 minutes. Gradually whisk in milk, and cook, whisking constantly, 5 minutes or until thickened. Remove from heat. Stir in salt, black and red pepper, 1 cup shredded cheese, and cooked pasta.

3. Spoon pasta mixture into a lightly greased 2-qt. baking dish; top with remaining 1 cup cheese.

4. Bake at 400° for 20 minutes or until bubbly. Let stand 10 minutes before serving.

Note: For testing purposes only, we used Kraft Sharp Cheddar Cheese. To lighten, 2% reduced-fat milk and reduced-fat cheese may be substituted.

One-Pot Macaroni and Cheese: Prepare recipe as directed, stirring all grated Cheddar cheese into thickened milk mixture until melted. Add cooked pasta, and serve immediately.

01/16/2015

Chicken Breasts Lombardy

Ingredients

8 oz package(s) sliced fresh mushrooms
2 tablespoon(s) butter melted
6 skinned and b***d chicken breasts
1/2 cup(s) all-purpose flour
1/3 cup(s) butter
3/4 cup(s) marsala
1/2 cup(s) chicken broth
1/2 teaspoon(s) salt
1/8 teaspoon(s) pepper
1/2 cup(s) shredded mozarella cheese
1/2 cup(s) parmesan cheese
2 green onions chopped

Preparation

Cook mushrooms in 2 tablespoons butter in a large nonstick skillet over medium-high heat, stirring constantly, 3 to 5 minutes or just until tender. Remove from heat; set aside.

Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/8 inch thickness, using a meat mallet or rolling pin.

Dredge chicken pieces in flour. Cook chicken in batches, in 1 to 2 tablespoons butter in a large nonstick skillet over medium heat 3 to 4 minutes on each side or until golden. Place chicken in a lightly greased 13 x 9 inch baking dish, overlapping edges. Repeat procedure with remaining chicken and butter. Reserving pan drippings in skillet. Sprinkle mushrooms evenly over chicken.

Add wine and broth to skillet. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Stir in salt and pepper. Pour sauce over chicken. Combine cheeses and green onions; sprinkle over chicken.

Bake uncovered, at 450 degrees for 12 to 14 minutes ro until cheese melts.

01/15/2015

Creamy Polenta with Butternut Squash and Spinach

Ingredients

1 small butternut squash, peeled, seeded, cut into small dice and pre-roasted
1 cup, instant style polenta
3/4 cup chopped fresh spinach
1/2 cup or so grated parmesan or romano cheese
2 cups chicken broth, homemade or low sodium store bought
1 cup water
1 tablespoon butter
1 tablespoon of olive oil
salt and pepper to taste
extra olive oil for drizzling

Instructions

Roast squash at 400 degrees on a baking sheet drizzled with olive oil, salt and pepper. Roast around 15 minutes or until slightly golden. Set aside.
In a large saucepan add the broth, water, 1 tablespoon of butter, 1 tablespoon of olive oil, salt and pepper, bring to a boil.
Reduce heat to low and slowly start whisking in the polenta, keep whisking so as not to get lumps, it will bubble and sq**rt, be careful!
Switch over to a wooden spoon and keep stirring until thickened, remove from heat.
Fold in the grated cheese, the spinach and the butternut squash, drizzling more olive oil all over the top.
Serve immediately.
Leftover polenta can be warmed up the next day by adding more water or broth, or leftovers can be molded into ramekins.

01/15/2015

Zucchini Boats
Just cut a zucchini in half lengthwise and trim a little off the bottom so it sit still in a baking dish*** Scoop out the center where the seeds are with a spoon*** Brush the surface with a mixture of crushed garlic, olive oil, salt and pepper*** Arrange halved grape tomatoes into the grooves, sprinkle with bread crumbs and bake in a 350 degree oven for about 30 minutes*** Remove and place diced fontina or mozzarella in between the tomatoes, place them back in, but now under the broiler til golden and bubbling***Remove and drizzle with olive oil and a sprinkling of grated parmesan. You will love this as a side dish!

01/15/2015

01/14/2015

Creamy Garlic Mushrooms
Creamy Garlic Mushrooms. This is a very quick, easy and delicious recipe, perfect as a side, serve on toast for brunch, or add to some lovely pasta!

01/14/2015

Slow-Cooker Vegetable Minestrone
Ingredients

4cups vegetable broth or Progresso™ chicken broth (from 32-oz carton)
4cups tomato juice
1tablespoon dried basil leaves
1teaspoon salt
1/2teaspoon dried oregano leaves
1/4teaspoon pepper
2medium carrots, sliced (1 cup)
2medium celery stalks, chopped (1 cup)
1medium onion, chopped (1/2 cup)
1cup sliced fresh mushrooms (3 oz)
2garlic cloves, finely chopped
1can (28 oz) Muir Glen™ organic diced tomatoes, undrained
1 1/2cups uncooked rotini pasta (4 1/2 oz)
Shredded Parmesan cheese, if desired

Directions

1. In 4- to 5-quart slow cooker, mix all ingredients except pasta and cheese.
2. Cover; cook on Low heat setting 7 to 8 hours.
3. Stir in pasta. Increase heat setting to High; cover and cook 15 to 20 minutes longer or until pasta is tender. Sprinkle each serving with cheese. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

01/13/2015

Bean and cheese smothered enchiladas

Ingredients :

1 can (16 ounces) refried beans
1 teaspoon cumin
1/2 teaspoon chili powder
2/3 cup cheddar cheese, plus more for on top (about an additional 1 1/2 cups)
flour tortillas
for the sauce
1 can (10-16 ounces can) red enchilada sauce
1/4 cup sour cream
1/2 teaspoon cumin
1/4 teaspoon chili powder

Instructions :

for the bean mixture
in a medium bowl, combine the beans, seasoning and cheese until smooth. add a dollop or two to each tortilla and roll closed.
for the sauce
whisk together the enchilada sauce, seasonings and sour cream.
for the enchiladas
heat the oven to 350
spoon 1/3 cup of the enchilada sauce in the bottom of an 8x9 inch baking dish. place the enchiladas seam side down and top with the remaining sauce and cheese.
bake for 30 minutes and enjoy.

01/13/2015

VEGAN BLACK BEAN SOUPINGREDIENTS

1 organic onion (chopped)
2 cloves garlic (chopped)
2 stalks organic celery (chopped)
2 organic carrots (chopped)
1/4 Large organic red bell pepper (chopped)
1 1/2 cup water (purified or distilled)
2 cans organic black beans (15 ounce cans)
1 1/2 teaspoon pink himalayan salt
1 teaspoon organic cumin
1/2 organic lemon (juiced)

DIRECTIONS:

Put all ingredients into a Vitamix blender and blend until a smooth puree is formed.

Put the Vitamix setting on high to warm it up or pour the soup into a medium sized stock pot over medium heat and heat to your preference.