Category Archives: Entrée

Lo Mein

Posted by Lindsey @ Baking Bytes in Entrée and tagged with

After last month’s ice cream bonanza, I thought I might make something a bit more savory. I came across this lo mein recipe on Pinterest and liked how easy it looked. I also liked that it doesn’t really require side dishes since it already includes veggies, grains, and meat. Timing different things to all finish at the same time is my least favorite part of cooking, and the main reason I prefer making desserts over dinner. Okay, that might be a stretch, but it is a pretty big reason nonetheless.

Lo Mein {{Baking Bytes}}

I prepped ahead of time by cutting all the veggies and the meat, and this saved a lot of time when I made it the following night. Putting it together took less than thirty minutes which makes it a great weeknight dinner if you have a little bit of time the night before to cut some veggies. It is still a pretty quick meal even without the prepping, especially if you’re better at cutting things than I am.

Lo Mein {{Baking Bytes}}

I used broccoli and carrots, but it would also be great with peas (frozen or snap), bell peppers, jalapeños, mushrooms (if you’re into that sort of thing), or whatever else you’d like to throw in there. Could also leave out the meat for a vegetarian option. It makes a bunch, so it’s great for a family dinner or as leftovers. It’s delicious, filling, covers several food groups, and reheats nicely. I’m a big fan of meals I can eat for several days, whether for lunch or dinner or occasionally both. (I told you I’m not a big fan of cooking.)

Lo Mein {{Baking Bytes}}

If you’re looking for an easy recipe to dip your toes into the waters of Asian entrées, this is a great one to start with.

Lo Mein

Adapted from Mom’s Dish
Serves 6-8

Ingredients

3 large carrots
3 cups broccoli
1 medium onion
4 cloves garlic

8 oz noodles (spaghetti, angel hair, rice noodles)

1/2 cups boiling water
2 beef bouillon cubes

1/4 cup soy sauce
1/4 cup brown sugar, loosely packed
2 tsp sesame oil

1 pound beef steak (I used elk)
oil, for frying

Directions

  1. Mince the garlic, and cut the meat and remaining veggies into bite-sized pieces. Slicing them thinner than I did will help everything to cook more evenly. Pro tip: meat is easier to slice when it is still slightly frozen. If prepping ahead of time, store in the fridge until ready to cook.
  2. Bring water to boiling (scoop out 1/4 cup for your sauce) and cook pasta as directed. Drain and set aside.
  3. Add bouillon cube to boiling water and stir until dissolved. Add soy sauce, sugar, and sesame oil and whisk to combine. Set aside.
  4. Meanwhile, in a large frying pan or wok, sauté oil, garlic, and onion for 2-3 minutes.
  5. Add meat and fry until it’s lightly browned.
  6. Add remaining veggies and fry for another few minutes until veggies are cooked but still crisp.
  7. Add sauce and noodles, mix thoroughly, and cook briefly to ensure all ingredients are warmed through.
  8. Serve immediately.

[Slow Cooker] Hearty Stew & Honey Cornbread

Posted by Lindsey @ Baking Bytes in Baking, Bread, Entrée, Quickbread, Side dishes, Slow Cooker and tagged with

[Welcome to 2014! Hope everyone had a lovely holiday season. I’m back from an amazing trip to Australia and looking forward to a brand new year of blogging. I haven’t had time to look through all my travel pictures yet as I just returned late Saturday night, but once I do I’ll be sure to share some with you guys, along with the some of my plans for 2014. In the mean time, enjoy an easy dinner recipe below.]

We now resume our regularly scheduled programming. I’m starting off the new year with an easy comfort food since I’m sure everyone is exhausted from all the holiday cooking and eating. (If you aren’t sugared out, I hope didn’t miss my almond roca post from two weeks ago.) This a hearty, no-frills stew is full of potatoes, peas, carrots and tender pieces of meat. Nothing fancy, just warm and filling. Other than dicing some veggies and browning the meat, you just throw it in a crock pot for a few hours and come back to a meal perfect for a cozy winter evening.

Hearty Stew & Honey Cornbread {Baking Bytes}

Need a side dish? Look no further than this honey cornbread. I love this recipe because not only is it super easy (and only requires two sizes of measuring cups), it is melt-in-your-mouth delicious with the slight sweetness of honey. It’s extra delicious spread with butter and drizzled with honey. Throw this recipe in the oven 30 minutes before you want to eat, and you have the perfect companion for your stew. A hard cider rounds out the meal (or Martinelli’s, for the kids.)

Both the stew and the cornbread make great leftovers, for about a week or a few days, respectively. Keep the stew in the fridge and cornbread in an airtight container on the counter. I like to reheat the cornbread for about 30 seconds in the microwave with some butter for extra moisture. I happily eat this stew for several days, and think you’ll enjoy it too. Find the recipes for both the stew and the cornbread below.

Hearty Stew & Honey Cornbread >> Baking Bytes

[Slow Cooker] Hearty Stew

Adapted from Better Homes & Gardens cookbook
Makes 2.5-3 quarts

Ingredients

1 lb meat of choice (I used deer)
2 Tbsp olive oil

2 (11.5 oz) cans V-8 juice
1 medium onion, diced
2 cloves garlic, minced
2 cubes beef bouillon
1/2 tsp dried basil1
1/2 tsp dried thyme
1/4 tsp black pepper
1 bay leaf

2-3 large potatoes2
4-6 medium carrots2

1 cup frozen peas

Directions

  1. Add oil to a skillet and brown meat over medium-high heat. Drain and add to slow cooker.
  2. Add V-8 juice, onion, garlic, bouillon, basil, thyme, pepper and bay leaf, stirring to combine.
  3. Cube potatoes and carrots into bite-size pieces, about 1″, and carefully add to slow cooker. Add as many potatoes and carrots as you like and will fit.
  4. Cook on low for 5 hours.
  5. Add peas and cook for an additional 30 minutes, until peas are warmed through.3
  6. Serve hot with a side of cornbread (recipe below.)

Notes

1 If you don’t have basil, you can substitute oregano.
2 I love potatoes and carrots, so I added a bunch. Start with the lesser amount and add more to taste. No need to peel them unless you really want to.
3 I like to add the peas when I put the cornbread in the oven.

Hearty Stew & Honey Cornbread >> Baking Bytes

Honey Cornbread

Gleefully borrowed from Tim
Makes one 8×8 or 9×9 pan

Ingredients

1 cup (140 g) flour
1 cup (140 g) yellow cornmeal
1/4 cup (50g) white sugar
1 Tbsp (10 g) baking powder

2 eggs
1 cup heavy cream
1/4 cup vegetable oil
1/4 cup honey

Directions

  1. Grease a 9×9″ or 8×8″ baking pan and preheat oven to 400 degrees Fahrenheit.
  2. Whisk together dry ingredients in a medium bowl; make a well in the center.
  3. In a small bowl, lightly beat eggs. Add remaining ingredients and whisk gently.
  4. Pour wet ingredients into the well and stir gently until just combined. Pour into prepared baking pan.
  5. Bake for 20-25 minutes for a 9×9 pan, or 25-30 minutes for an 8×8 pan. Cornbread should be nicely browned and a toothpick inserted into the center should come out clean.
  6. Let cool for a few minutes, then serve with butter and honey, if desired.

Tuna Noodle Casserole

Posted by Lindsey @ Baking Bytes in Baking, Entrée and tagged with

Good news, everyone! Winter has finally arrived here in Montana, although perhaps a bit more aggressively than most people care for. The temps have been below zero (or just barely above it) for several days now. Personally, I love a good cold snap. It was -2 F when I went on a short run this afternoon which really makes you appreciate quality winter running gear. And also fireplaces. And hot showers. But I digress.

Hopefully you all had a lovely Thanksgiving. My parents were able to visit me for the long weekend which was wonderful. My mom and I made cinnamon rolls and I am planning to give them a try on my own; watch for the recipe next month. However, amidst the plethora of sugary holiday treats, we still need dinner. This super easy and filling casserole is quick to throw together while you’re in between batches of cookies and candies and will give your taste buds a nice break from all the taste-testing and eating of broken cookies.

Tuna Noodle Casserole >> Baking Bytes

A creamy sauce, thick egg noodles and delicious tuna come together for a filling but simple meal. Leftovers reheat nicely; I often eat this for lunch and dinner several days following. If you have a small family and don’t want leftovers, you can cut the recipe in half and use an 8×8 baking dish instead. Cut everything in two except the cream soup so you’re not stuck with half a can of soup lying around.

Personal notes: I don’t actually measure the noodles in ounces because I buy the giant Costco bags and I don’t have a cooking scale. Instead, before spraying my baking dish, I fill the pan about halfway with noodles, and cook that amount. Comes out perfect every time. Also, I don’t usually add the cracker crumb topping, but if you like a bit of crunch to your casserole then go for it. I like Saltines because they add good flavor without competing with the rest of the casserole, but use whatever kind you like.

Tuna Noodle Casserole >> Baking Bytes

If you need a break from sweets, put this casserole in the oven and enjoy a cozy dinner. If you’re still all about the sugar rush, check back in two weeks for the candy recipe my family makes every year. I will be out of the country for a few weeks starting this Friday, but I have one of my favorite recipes scheduled for you while I’m gone. Enjoy!

Tuna Noodle Casserole

Adapted from Country Pasta
Makes one 9″x13″ pan

Ingredients

15 oz Country Pasta (approx.) 1

1 can cream soup of choice 2
1  cup milk
1/2 cup sour cream
1/2 cup mayonnaise
1 cup grated cheddar cheese
1/2 cup finely chopped onion
1/2 tsp salt
1/2 tsp pepper
1 Tbsp lemon juice

2 (7 oz) cans albacore tuna
1 cup frozen peas

1/2 cup grated cheese (optional)
1 cup Saltine cracker crumbs (optional)

2Tuna Noodle Casserole >> Baking Bytes

Directions

  1. Preheat oven to 350 degrees Fahrenheit and spray a 9″x13″ baking dish with cooking spray.
  2. Cook pasta according to directions, drain, and set aside.
  3. In a large bowl, stir together soup, milk, sour cream, mayo, 1 cup cheese, onion, salt, pepper and lemon juice until well combined.
  4. Gently fold in the noodles, tuna, and peas and pour into prepared baking dish. Top with additional grated cheese and/or cracker crumbs, if desired.
  5. Bake 30-40 minutes, until sauce is bubbly and top noodles are beginning to crisp. Serve hot.

Notes

1 As previously mentioned, I just fill my pan halfway with noodles instead of using a scale. 15 oz is somewhat of a guess.
2 I usually use cream of mushroom.

 

[Slow Cooker] Enchilada Soup

Posted by Lindsey @ Baking Bytes in Entrée, Slow Cooker and tagged with ,

Bozeman has been slow to head towards winter which makes it difficult to dive into fall cooking. The weather is a little bipolar, often jumping between 20’s one week and high 50’s the next. As someone who loves cold weather, the latter of the two makes me very upset inside. Recently, however, we had a short bout of 30’s, which led me to making this wonderful slow cooker soup.

[Slow Cooker] Enchilada Soup >> Baking Bytes

In addition to being incredibly fast to assemble (not including cooking time, of course) this soup is delicious and perfect for a chilly fall day. A little spicy, this soup version of a Mexican dinner is warm and hearty and goes great with a side of cornbread. (Or if you’re me, cornbread goes great with a side of this soup.) M is a hunter so I used deer steak we had in the freezer, but use whatever meat or poultry you prefer. Corn, black beans, and green beans come together for a healthy and filling meal with the spiciness of chili peppers and enchilada sauce.

As with most slow cooker recipes, this one is very easy to modify to fit your personal preferences. Add and subtract canned/frozen veggies as you like, but be mindful of the overall volume as my small crock pot barely fit this recipe. It’s also easy to tailor towards your own spice tolerance; choose mild or hot enchilada sauce and peppers as you prefer. I’m fairly wussy so I tend towards medium and mild, respectively.

[Slow Cooker] Enchilada Soup >> Baking Bytes

This recipe makes enough to feed a decent crowd, or an average family with leftovers for later. If your weather is guiding you to soup cravings, this one is sure to satiate you.

Enchilada Soup

Adapted from SnarkRecipes
Makes 3 quarts

Ingredients

1 lb meat/poultry of choice1

1 (15 oz) can diced tomatoes, drained
1 (10 oz) can enchilada sauce
1 (4 oz) can diced green chili peppers
1 (10 oz) package frozen corn2
1 can green beans (optional)
1 can black beans, rinsed

1 medium onion, chopped
2 cloves garlic, minced
1 tsp cumin
1/4 tsp black pepper

2 cans chicken broth3

cheddar cheese, grated (optional garnish)

Directions

  1. Dice meat into bite-sized cubes and brown in a skillet over medium heat. Drain and add to slow cooker.
  2. Stir in onions and garlic to distribute evenly.
  3. Layer remaining ingredients except chicken broth.
  4. Gently pour in the chicken broth, being careful not to overflow, and stir gently.
  5. Cover and cook on low for about 6 hours, or on high for about 3 hours.
  6. Serve garnished with shredded cheese.

[Slow Cooker] Enchilada Soup >> Baking Bytes

Notes

1 Again, I used deer steak but use whatever you prefer. Chicken or beef would both be great.
2 If you buy frozen corn in bulk like I do, 10 oz is about two cups.
3 If you have a larger slow cooker and would prefer a more brothy soup, you may want to add an additional can of chicken broth.
4 If you want to come home to a lovely dinner already made, cooking this a few extra hours won’t hurt it. Throw it together the night before, store it in the fridge overnight, turn it on “low” in the morning, and have dinner ready to go when you walk in the door.

Sweet & Spicy Honey Baked Chicken

Posted by Lindsey @ Baking Bytes in Baking, Entrée and tagged with

M and I don’t normally eat a lot of chicken, mainly because our freezers (yes, plural) are always full of elk and venison. While I love having lean, wild meat at my disposal, every once in a while chicken just sounds perfect. To satiate my most recent craving, I pulled out a recipe I hadn’t made since 2009, during my exchange in Scotland. I figured if 2009-Lindsey could handle it, 2013-Lindsey definitely could. (The 2009 version was substantially less domestically inclined.)

Sweet & Spicy Honey Baked Chicken

2009-Lindsey had mad skills. And ugly plates.

I love this recipe because in addition to being ridiculously easy and super delicious, I always have everything on hand (except maybe chicken.) Honey, mustard, and curry powder come together in a delightful sauce in which chicken breasts are baked to perfection. It goes perfectly with rice and a side of vegetables. Whether there is any chicken leftover or not, extra sauce and rice heat up well for a quick and tasty lunch the next day.Sweet & Spicy Honey Baked Chicken - Baking Bytes

Boneless, skinless chicken breasts from the boneless, skinless chicken breast farm (joking) are my preferred cut of choice, but it should work with thighs or whatever is more your style; you might just have to adjust the cooking time a little bit.

Although the baking duration doesn’t make this a quick dinner, there’s not a lot of active cooking time. It also works really well to prepare everything in the morning (or the night before), stick it in the fridge, and throw the dish in the oven whenever you get home. This doesn’t save a ton of time, but if, like me, you don’t like to do a lot of dinner preparation after you get home from work, it gives you more time to relax without resorting to cold cereal for dinner. (This is something I may or may not do on a semi-regular basis…)

If you’re feeling the sweet & spicy flavor, throw this recipe together and let me know how it goes. Be sure to taste the sauce and adjust it to your preferences. I have a super low spice tolerance so maybe you want to up the curry powder. Maybe you don’t love sugar as much as I do and you want to decrease the honey. Or maybe you’re in a sugary mood and you want to up the honey. Play with it: I don’t think you can mess it up. (That is not a challenge.)

Sweet & Spicy Honey Baked Chicken - Baking Bytes

Sweet & Spicy Honey Baked Chicken

Adapted from Gretchen
Makes 4 chicken breasts and lots of sauce

Ingredients

4 boneless, skinless chicken breasts

8 Tbsp (1 stick) butter, melted1
3/4 cup honey
1/2 cup mustard (I like Dijon)
1 tsp salt
1 – 1.5 tsp curry powder

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a small bowl, whisk remaining ingredients until thoroughly combined.
  3. Pour a small amount of the sauce in an 8″x8″ or 9″x9″ baking dish and squeeze in your chicken on top; cover with remaining sauce.
  4. Bake for 50-60 minutes, or until chicken reaches 165 degrees internally.
  5. Let cool for a few minutes, then serve with rice and a green vegetable.2

Notes

1 You could easily cut back the butter on this recipe, probably to 1/2 a stick (1/4 cup). I plan to do so next time I make it.
2 I think this recipe would also be great with noodles. I’d probably cut up the chicken into bite-sized pieces and mix everything together before serving.