Tag Archives: vegetables

All Vegetable Lo Mein

9 Aug

I must admit, I have never made an asian inspired dish… ever! I’m not sure why, but it has always intimidated me a bit. This dish was definitely out of my comfort zone, but I enjoyed the challenge of working with different ingredients. This dish takes about 30 minutes from start to finish, which is always handy in the hot summer nights when  you don’t want to heat up the house. It’s also quite healthy since we replace the traditional lo mein noodles with vegetables.

Vegetable Lo Mein

For the chicken you will need

2 cloves of minced garlic
1 teaspoon ground ginger
2 tablespoons of honey
4 teaspoons sesame seed oil
1/4 cup reduced sodium soy sauce
1 cup chicken stock
3 chicken breasts cut into chuncks

For the “noodles”

2 cloves of minced garlic
3 large carrots
2 small summer squash
2 small zucchini
Splash of reduced sodium soy sauce

(Basically you want equal parts of each. Getting smaller squash and zucchini is key in this dish to avoid excess seeds and water)
Combine the first five ingredients and 1/2 a cup of chicken stock. Stir well. Add the chicken breast and marinade it for about 15 minutes. While the chicken in marinading use a mandolin to julienne the carrots, zucchini and squash.

With a large saute pan (or wok) heat about 1 tbsp of vegetable oil on high. While the pan is heating remove the chicken from the marinade. Once the pan is hot, add the chicken.  Working quickly, rotate the chicken to brown it on all sides. Once the chicken is browned, add the reserved 1/2 cup of chicken stock and cover. Simmer on low for about 5 minutes or until chicken is done. Remove the chicken and cover it to keep it warm.

Using the same saute pan (or wok)  heat it to high and add about 3 tbsp vegetable oil. Toss in the garlic and cook for about 30 seconds, stirring constantly, next add in the julienned vegetables. Cook on high heat for about 3 minutes or until vegetables are tender. Do not over cook the vegetables or they will become mushy. The vegetables should have a similar consistency as noodles. Finish the vegetables with a splash of soy sauce and top with the drained chicken.



Butternut Squash Ravioli

6 Apr

The recipe is not one you can pull out in 20 minutes for sure but it is definitely worth the time and effort. Last night I had a major trial and error period with this last night but I think I’ve finally mastered it. This will be grandpa’s last meat free Friday dinner before Lent ends! Hopefully he’ll like it!


4 large eggs
2 ½ cup of flour
pinch of salt

On a large cutting board make a well in the flour. Add in the eggs and salt and begin to whisk in a little bit of flour a little at a time. Once the dough becomes too difficult to stir in flour with a fork, begin to kneed with your hands until there are no lumps. Roll into a ball, cover with plastic wrap and let rest for at least 20 minutes.


1 medium butternut squash
1 tsp olive oil
salt and pepper
¼ cup skim milk
2 tbsp margarine

Preheat oven to 350 degrees. Cut one medium sized butternut squash in half. Lay on a baking sheet. Scrape out and discard the seeds. Poke holes all over the squash with a fork or knife. Lightly brush the squash with extra virgin olive oil, sprinkle salt and pepper. Cover tightly with foil. Bake in a preheated oven set at 350 degrees for 40 minutes or until the squash is tender and easy to cut.

After the squash is cooked remove the skin and mash it with either a fork or a potato masher until smooth. Stir in ¼ cup of skim milk and two tbsp butter.  Let cool

Sage Butter Sauce

8 tbsp margarine or butter
12 fresh leaves or 1 ½ tsp dried rubbed sage
1 tsp parsley
1/2 tsp garlic powder
1 tbsp flour
¾ cup of skim milk
3 tbsp grated Parmesan cheese

In a medium saucepan melt the butter, add the sage and parsley continue to cook until the butter just starts to brown. Quickly stir in the flour and grated cheese. Gently stir in the milk.


Bring a pot of water to boil. Lightly season the water with salt. Roll the pasta into wide ribbons and about ¼ of an inch think. (On my pasta machine I rolled it down to the second to smallest setting) Cut the pasta ribbons into 2-inch squares. Place 2 teaspoons of the filling in the center of each pasta square. Lay a second square on top and pinch all around the edges of the pasta until the squares are closed. Drop into the boiling water allow them to cook for about 5 minutes or until the pasta is tender and cooked through. Remove the ravioli from the water and let drain well.

Serve the pasta over a bed of steamed vegetables such as green beans, carrots and peas. Spoon the butter sage sauce over the ravioli and top with a few chopped walnuts.

Hope you enjoy!

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