Simple Sesame Noodles

We made this for a potluck yesterday, and it turned out great. It can be served warm, chilled, or at room temperature.

Ingredients:

• 2 tablespoons sesame seeds
• 8 ounce fresh Chinese egg noodles
• 1 teaspoon sesame oil

Sauce

• 1/4 cup chicken broth
• 2 tablespoons soy sauce
• 2 teaspoons sesame oil

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• 2 teaspoons vegetable oil
• 1/2 yellow onion, thinly sliced
• 2 cups shredded napa cabbage or green head cabbage
• 1 cup bean sprouts
• 1/2 cup shredded carrot
• 1/4 cup fresh cilantro leaves

Directions:

In a small frying pan, toast the sesame seeds over medium heat, shaking the pan frequently, until lightly colored, 3 to 4 minutes. Immediately pour onto a plate to cool. Set aside for garnish.

Bring a large pot filled with water to a boil over high heat. Add the noodles and cook according to package directions. Drain, rinse with cold water, and drain again. Place the noodles in a large bowl, add the 1 teaspoon sesame oil, and stir to coat.

To make the sauce, combine all the ingredients in a small bowl and mix well.

Place a stir-fry pan over high heat until hot. Add the vegetable oil, swirling to coat the sides. Add the onion and cook, stirring, until it begins to wilt and is fragrant, about 1 minute. Add the cabbage, bean sprouts, and carrot and stir-fry until the cabbage is tender-crisp, about 2 1/2 minutes. Add the sauce and noodles and toss until all the ingredients are evenly distributed. Garnish with the sesame seeds and cilantro.

Egg Flower Corn Soup

This is one of my favorite soups, and it's very easy to make.

Ingredients:

• 5 cups turkey or chicken broth
• 1 cup shredded cooked turkey or chicken
• One 14 1/2-ounce can cream-style corn
• 1 cup frozen corn
• 1/4 cup coarsely chopped water chestnuts (I've never included these when I make it)
• 1 1/2 tablespoon oyster-flavored sauce
• 2 teaspoons sesame oil
• 1/4 teaspoon white pepper
• 3 tablespoons cornstarch, dissolved in 1/3 cup water
• 2 eggs, lightly beaten
• 1 green onion, thinly sliced

Directions:

In a large saucepan, bring the broth to a boil over high heat. Add the turkey, cream-style corn, frozen corn, water chestnuts, oyster-flavored sauce, sesame oil, and pepper. Return to a boil and cook for 3 minutes. Add the cornstarch solution and cook, stirring, until the soup boils and thickens slightly, about 1 1/2 minutes. Remove from the heat and slowly drizzle in the eggs while gently stirring constantly with a spoon to form egg flowers. Ladle the soup into bowls, garnish with the green onion, and serve.

Roasted Chicken and Vegetables

Ingredients

• 1/4 cup chicken broth
• 2 tbl olive or vegetable oil
• 1 tsp salt
• 1 tsp dried thyme leaves (or 1/2 tsp. ground thyme)
• 1 tsp dried tarragon leaves (opt.)
• 1/2 tsp. pepper
• 2 medium yams or dark orange sweet potatoes, peeled and cut into 8 pieces
• 1 large onion (cut into 8 wedges)
• 2 cloves garlic, finely chopped
• 4 chicken breasts (bone-in) or 1 whole chicken cut up

Directions

Heat oven to 425. In large bowl, mix broth, oil, salt, thyme, tarragon and pepper. Add vegetables and garlic. Toss to coat. Remove vegetables with slotted spoon to ungreased 15x10x1 inch ungreased pan.
Add chicken pieces to remaining broth mixture, turning to coat all sides. Place chicken pieces skin side down next to vegetables in pan. Drizzle any remaining broth mixture over chicken.
Bake 30 minutes. Stir vegetables and turn chicken pieces. Bake 30-40 min longer or until vegetables are tender and juice of chicken is clear.

Chili Cheese Grits

Ingredients

• 1 c. grits
• 4 c. water
• 1 lb. Velveeta Cheese cut into cubes
• 1/2 cup butter
• 2 tsp. seasoned salt
• 3 eggs, beaten
• 4-5 chopped green chilis (or 1-2 cans chopped chilis, do it to your taste)

Directions

Cook 1 cup of grits in 4 cups of boiling water until thick.
Add:

• 1 lb. Velveeta Cheese cut into cubes
• 1/2 cup butter
• 2 tsp. seasoned salt
• 3 eggs, beaten
• 4-5 chopped green chilis (or 1-2 cans chopped chilis, do it to your taste)

Pour into a 9x13 pan.
Bake at 275 for 2 hours.

Italian Chicken Soup

Another recipe from mom's kitchen.

Ingredients

• 4 chicken breasts cut into 1" pieces
• 2 tsp. oil
• 1/2 c. chopped onion
• 2 cloves garlic
• 1 tsp. basil leaves
• 1/4 tsp. pepper
• 2 c. water
• 4 chicken boullion cubes
• 1 can stewed tomatoes
• 1 c. frozen corn
• 1/3 c. uncooked thin spaghetti (broken into 2" lengths)
• Parmesan cheese

Directions

1. Heat oil in saucepan.
2. Stir-fry chicken pieces until lightly browned.
3. Add onion and cook until tender.
4. Stir in basil, pepper, water, cubes, and tomatoes, bring to a boil.
5. Reduce heat, cover and simmer 5 minutes.
6. Stir in corn and spaghetti. Cover and simmer 10 minutes until all is tender.
7. Garnish each serving with parmesan cheese.

Makes 4 - 1.5 c. servings.

Chili, Beef, and Potato Soup

Ingredients

• 1/2 lb. ground beef
• 1/2 c. chopped onion
• 1 - 16 oz. can diced tomatoes
• 2 large potatoes peeled and diced
• 3 boullion cubes
• 3 c. water
• 2 tsp. chili powder
• 1/2 tsp. worcestershire sauce
• 1 small can chopped green chilis

Directions

1. Brown meat and onion in pot. Drain fat.
2. Stir in remaining ingredients.
3. Cover and cook until potatoes are tender (about 15 minutes).
4. Serve topped with crushed tortilla chips and grated cheese.

Sweet and Sour Sauce

My mom got this recipe from a vietnamese friend of hers.

Ingredients

• 1.5 c. sugar
• 2 c. water
• 1 c. vinegar
• 1 bell pepper
• 1 onion
• 1 c. catsup
• 2 tbsp. corn starch

Directions

1. Cook vegetables together in medium sauce pan.
2. Stir in sugar, water, vinegar, and catsup.
3. Add corn starch and cook until good consistency.

For a nice meal bread and fry some chicken pieces and serve over fried rice.