Filipino Pancit Sotanghon Noodles

This recipe was given to me by my good friend Pam. I love it sooo much, that I just HAVE to share it. Pam is from the Philipines, and has lived in the States for about 10 years. She makes this dish constantly even now. I hope you all enjoy. She did tell me it is one of the "official" meals of the Philipines. I like it best with Chicken, Shrimp, carrots, celery, and snow peas. This is what she sent to me:


Ingredients

• 1 boneless skinless chicken breast, sometimes I use rotisserie chicken, beef, pork or any combination
• 1/2 lb. cooked shrimp (optional)
• 1 lb. Sotanghon Vermicelli Noodles (1package), soaked in warm water for 5 minutes – asian store
• ½ pkg flour sticks(pancit canton-no soaking) – asian store(optional)
• 2 cups reserved chicken broth
• 6 garlic cloves, minced
• 1 medium onion, minced
• 1 cup green onion, cut into ¼ inch (optional)
• 2-3 small carrots (sliced in long narrow strips)
• Cabbage, celery, green beans, snow peas ( you don’t have to put everything – just the veggies you like)
• 1/4 c. olive oil
• 1-2 tbsp of soy sauce
• Salt and Pepper to taste
• Lemon wedges (optional)

Directions

1. Boil chicken breast until cooked. Drain chicken and slice into strips. Reserve chicken broth. For rotisserie, boil the bones to make broth
2. Heat oil in a large skillet. Saute garlic and onion until cook
3. Add the carrots and other veggies except cabbage, salt, pepper. Saute for a few minutes.
4. Add chicken & shrimp if using. Cover and cook for 2 minutes then add chicken broth, soy sauce. Cover until it comes to a boil.
5. Add the sotanghon noodles mixing well to distribute the color and flavor, add the flour sticks if using.
6. Cook for about 5 minutes or until the noodles are soft, add cabbage last. Taste and adjust seasoning to desire taste.
7. Before turning off the heat, sprinkle the green onions on top or before serving.
8. Serve with lemon wedges

- Pam Poquita

Crock Pot Chicken Cordon Blue

So, last night I was looking at my "monthly menu" and decided I needed to stray... Looking at what I had onhand that wouldn't last much longer, I can up with this. Annelyse told me about 15 times how great it was, she even said "Mommy, you should make this EVERY day!" That would be a bit much for me, but this one's definitely being added to the menu!

-1 lb. Chicken, cubed pretty small

-1/2 lb. Ham, I used a Ham Steak (I love those things), cubed smaller than chicken

-1 can Cream of Potato Soup

-2 cups Chicken Stock, or boullion, (I recently found "Kitchen Basics" Chicken Stock- BEST STUFF EVER!!!!)

-1 1/2 cups sliced mushrooms

-3/4 to 1 cup chopped onion, I used sweet

-1 tsp fresh ground pepper

-1/2 cup heavy cream

-1/4 cup water mixed with 3 tbsp corn starch

-2 cups, and a little extra for topping, shredded swiss cheese

-about 1 cup bread crumbs or homemade croutons

-Egg noodles, enough to feed family (dish serves about 6 adults)

Put first set of ingredients in Crock Pot on High for 3 to 3 1/2 hours.

Add cream, water/corn starch mixture, and 2 cups swiss cheese to Crock Pot. Mix well and cook for about 20 to 30 minutes on Low, or until sauce is thickened.

Put onto egg noodles, top with bread crumbs or croutons, then cheese. Enjoy!

I served it with Steamed Broccoli and Whole Wheat Rolls.

Chicken Pasta With Artichokes

3 cups uncooked fusilli pasta (or other medium-sized pasta...rotini was good)
1 6-ounce jar marinated artichoke hearts, undrained
3 boneless, skinless chicken breast halves, cut into 1/2 inch slices (or cubes, whatever.)
2 cups sliced mushrooms
1 clove garlic, pressed
1 7-ounce jar roasted red peppers, sliced
3/4 cup chicken broth
1/2 cup dry white wine (substitute apple juice for wine)
1 tablespoon cornstarch
Salt and pepper to taste

Cook and drain pasta as directed on package. Drain liquid from artichokes into 10-inch skillet; heat over medium-high heat. Cook chicken in liquid for 3 minutes, stirring occasionally. Stir in mushrooms and garlic. Cook about 4 minutes or so, stirring occasionally, until chicken is light brown and no longer pink. Stir in artichokes and peppers.

In a medium bowl, mix broth, wine (apple juice), and cornstarch together until well blended. Gradually stir the broth mixture into the chicken mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute, until thickened. Toss with pasta, salt and pepper to taste, and serve.

This is another of those recipes that Elliot LOVES. It has a great flavor, and I thought it was a nice recipe for summertime.

Cuisinart Pasta Noodles

For those of you who also have a Cuisinart Food Processor, try making your own flavorful pasta. Your family will brag about mom's talent. They are not only delicious but easy with the help of your Cuisinart. Give 'em a try, you'll be glad you did. But don't limit yourself to the basic recipe, try adding other seasoning (but not vegetables) to come up with an interesting flare.

Basic Pasta
2 cups unbleached all purpose flour
1 tsp salt, if desired (or/and other seasonings to change up the flavor)
1 tablespoon olive oil
1 tablespoon water
3 large eggs

Insert metal blade and add flour, salt, oil, and water to work bowl. Crack eggs into a cup measure. Turn on machine and pour eggs through feed tube all at once. Process for 15 seconds after eggs go in. Pasta mixture will almost form ball. Stop machine and scape work bowl. Process for another 30 seconds. By this time, dough should just about gather into mass that barely moves around work bowl. If dough has not completely formed ball at this point, do not be concerned. Carefully remove all dough from work bowl, scraping metal blade and work bowl clean, and place dough on large sheet of waxed paper or similar product. Compress dough into one lump with your hands. Dough should feel slightly moist but firm and not at all sticky. Next step is to knead dough with the metal blade. Again, insert metal blade, and turn on machine. Tear off walnut size pieces of dough and drop them through feed tube one at a time. After all dough is added, process for another 60 seconds. Dough should form a ball and move about freely around the bowl. Once ball is formed, process an additional 60 seconds. Remove ball of pasta from bowl, place in a plastic bag with a couple tablespoons flour to coat the ball and keep from sticking to plastic. Flatten slightly and let rest for 30 minutes.

Rolling and cutting pasta:

Cut flattened ball in half. Slightly flour a large surface and roll dough to 1/16 inch thick with rolling pin, into rectangular shape. Flour pasta ever so lightly, either roll up as for cinnamon rolls and then cut into slices of noodles with knife or leave open and cut into noodles with pizza cutter. Repeat with other half.

Cooking pasta:

Fresh pasta cooks in practically no time at all. Bring 6 quarts of water and 1 tsp salt to a boil over high heat. Drop in pasta and give a little stir. Allow water to come back to a boil and start testing pasta for doneness in about 1 minute. Test pasta frequently, and drain when "al dente". Serve at once with your favorite sauce or plain butter. Now wasn't that easy?