CHINESE Chicken and Broccoli. Homemade, healthy and easy recipe that tastes just like your favorite Chinese takeout restaurant! Your entire family is going to love how delicious this is, and you’re going to love how simple it is to make!
When I get Chinese takeout I usually order:
Chicken & Broccoli
Broccoli & Garlic Sauce
Shrimp & Broccoli Lo Mein with Added Broccoli
HEALTHY Roasted Sugar Snap Peas Recipe are easy to make and ready in 8 minutes! Sprinkle with garlic, thyme and salt for a healthy snack! Adults and kids both love this easy delicious pea recipe!
Sugar Snap Peas Recipe
Growing Sweet Peas
It’s a bit funny that I’m posting this recipe just as about we’re to tear up our green beans and plant our next batch of sugar snap peas. Soon our boxes will be cleaned out with long beans and the sugar snap pea seeds will be put into the ground. Then we’ll start the watch of seeing the peas grow from sprouting from the ground to seeing who can make it to the top of the fence first.
Every year we grow sugar snap peas twice because we just can’t get enough. They are a favorite crunchy snack but they also go hand in hand with some of our favorite meals. Give me some sugar snap peas, pasta and a little olive oil and you got a big bowl of happiness.
Homemade Chinese Wonton Soup recipe that’s authentic and easy to make! The wontons are made from scratch and the dumplings are filled with pork. It tastes just like your favorirte Chinese restaurant soup but much more healthy for you!
I met Matthew during my first few weeks at Art School in Pittsburgh in 2002. Months later, we were dating. Months after that, we moved in (with Essy!). 15 years later, we’ve changed locations, added a few furry and human children to the family, and are still doing out art together. What else do we do together? We cook in the kitchen.
Wonton Soup Recipe (That’s easy to make!)
I would say that I cook the majority of the meals that we eat for dinner, but once in a while Matthew cooks up dinner and it’s always delicious. One recipe he’s really into and made it his goal to perfect was homemade wonton soup.
Wonton soup is a favorite of ours and is one of the most popular things we order from Chinese takeout (besides chicken and broccoli!), but we wanted to make it ourselves, including making the wontons from scratch.
Matthew was on a wonton kick for a few weeks, where he spent many nights in the kitchen rolling dough and trying different filler contents to add to the wontons. I have to say this recipe is the real deal and it receives a 10/10 on the “I Love You!” scale.
Also, it tastes JUST LIKE the Chinese restaraunt – but so much more healthier because it’s homemade!
EASY Buttered Rice and Cabbage dinner! One of the best buttered cabbage recipes! This dish uses cooked cabbage and is ready in 20 minutes! It’s a healthy vegetarian rice meal my entire family loves!
Buttered Rice and Cabbage
This Buttered Rice and Cabbage is an easy comforting meal filled with healthy vegetables that I hope you’ll love as much as I do. It’s so easy to make and it involves one of my favorite ingredients – cabbage!
As a girl my Mother would make the best Polish cabbage recipes, so every time I make it I get a smile on my face!
Cooked Cabbage Recipe
I wanted to create a recipe that would be ready in 20 minutes that is still wholesome with fresh ingredients – a meal you’ll feel good about serving the family.
Ingredients for Buttered Cabbage
The main vegetables in this recipe are cabbage and peas, 2 things that we have in abundance right now in the garden.
I’ve always liked cabbage, but this Summer I turned into a real cabbage lover. I can’t get enough of it, especially sauteed and buttered! Yum.
Our sugar snap peas are coming to a end this season, what’s left is those monster peas that are busting through the pods.
This easy Vegetable Pot Pie recipe is filled with cauliflower, carrots and peas. The cauliflower pot pie is easy to make with frozen pie crusts. It’s a healthy vegetarian dinner your family will love!
Vegetable Pot Pie
I have a confession. I wasn’t going to post this Vegetable Pot Pie recipe. Not because I didn’t think it was delicious and that your family would love it. No, quite the opposite! This is one of my most popular recipes that my family requests almost on a weekly basis. But I wasn’t going to post it because I was ashamed of how it looked. I had pot pie embarrassment.
I am not a expert pie maker. I cannot make perfect crust. I am not Marie Callender! What my pot pie lacks in beautiful crust makes up for in taste, and that’s how I feel about this Vegetable Pot Pie Recipe!
This Broccoli Spaghetti Pasta recipe is great because it’s easy, full of flavor and healthy with vegetables!
Did you guys like yesterday’s post full of beautiful heads of broccoli fresh from our rooftop? Then I guess you wouldn’t be surprised to see a broccoli recipe posted today!
Broccoli Spaghetti Recipe
This Broccoli Spaghetti Pasta hits all the right spots for dinner. It’s quick. It’s easy. It’s fresh. It’s full of flavor. Not only is there broccoli in here but we also add in our favorite sugar snap peas. The peas aren’t cooked so they supply a nice crunch which screams Summer! The broccoli is simmered in chicken broth and then it’s added to the pasta to just coat everything in flavor.
CHEESY Sugar Snap Pea and Cauliflower Casserole! This loaded recipe is simple to make with fresh vegetables and cream of mushroom soup. I love serving this easy to make casserole as a chicken side dish or a vegetarian main dish. During the Summer I always use fresh cauliflower and sugar snap peas straight from the garden!
When the garden gives you 7 pounds of cauliflower and 8 pounds of sugar snap peas in one week, you make Sugar Snap Pea and Cauliflower Casserole! And you add shredded cheddar cheese, because you should always add cheese on top!
This is usually how it goes during garden season. July brought us a big harvest of cauliflower and sugar snap peas, where we picked 8 pounds of peas last week and I’ll probably be picking 10 more pounds this week. Sugar snap peas are best fresh so I’m always excited to create recipes that use multiple cups of them (this recipe uses 5 cups of peas!).
Lime Lentils with Sugar Snap Peas is a delicious healthy side dish made in less than 30 minutes. These make a fantastic dish to serve with chicken or to have on the holiday dinner table. Recipe uses 2 cups dry lentils and 1 1/2 cups fresh sugar snap peas.
I first made these Lime Lentils during the Summer when we were in peak Sugar Snap Pea season. I loved how easy they were to make. I loved how economical the dish was (dry lentils are cheap!). I loved how fresh the dish tasted due to the crunch of the peas. A few months later it’s still one of our favorite side dishes.
Lime Lentils Recipe
You’ll need 1 1/2 cups sugar snap peas. The fresher the better. These were just picked from the garden.
SIMPLE Pea Pasta recipe! This easy and healthy dinner dish uses fresh sugar snap peas and only takes 15 minutes from to start to finish! It’s my favorite Spring and Summer garden recipe! It’s completely vegan too!
Pea Pasta Recipe
There is a strong possibility that while you are reading this I am daydreaming about this pea pasta for dinner. During the Summer time when it’s peak garden season this is our go to dinner that we have a few times a week. Once we start harvesting sugar snap peas by the pound (right now there’s over 10 pounds worth in my fridge!) then we start to sing “It’s pasta time..”.
Let’s start at those fresh ingredients, just picked from the garden. There’s sugar snap peas, chopped lettuce, radishes and one gorgeous tomato. I counted the roma tomatoes a few days ago and there’s over 200 on the plants ready to turn red. July is going to be tomato time!
EASY Step by Step Instructions on how to freeze Sugar Snap Peas without blanching! This is a simple way to preserve your Summer Sugar Snap Peas to last for months without needing to can them! I love freezing peas to use in Winter soups, casseroles and stir fry meals!
We always grow sugar snap peas twice a year, once in the Spring and once in the Fall. With close to a hundred plants, we end up with big harvests, often picking over 10 pounds of peas a week. With that many peas it’s hard to keep up with eating them fresh so I wanted to show you how I freeze them to last for months. Often I don’t have the extra time to blanch and dry the peas, so this is a easy no fuss way to freeze sugar snap peas without blanching. (PS. What else works great this way? Bok Choy!)
Who doesn’t love macaroni and cheese? In this recipe we’re going to mix a comfort food favorite with some garden fresh sugar snap peas! It’s the perfect combo of creamy and crunchy!
Lately I’ve been wearing 2 winter coats at the same time, it’s that cold. Last night I was standing in the shower and was unsure if I was still freezing or the water was so hot it was burning me. It’s that cold. When I get home from work I grab all the cats at once, hold them against me and don’t’ release them until I am warm. Ok, it doesn’t matter if I’m cold, I always do that.
The storm last week in NYC wasn’t as bad as expected but we are expecting a little more snow today. 4 inches or 10 inches? Who knows. What I know is that all I want is warm food all the time during the Winter. It’s soup for lunch. It’s a warmed up brownie for a late afternoon snack. It’s tea nonstop. And it’s this Slow Cooker Macaroni and Cheese With Sugar Snap Peas for dinner.
The coldness suddenly hit last weekend. One week it was fine with a thin sweater, then suddenly it’s tights, long sweater, winter coat and hat.
One thing that comes with the Winter is lack of fresh fruits and vegetables. For us, the garden will still be growing a few vegetables under greenhouses, but there will be no peas, no corn and no carrots. Farmers markets will be closed, or only selling hearty greens. Grocery stores will have vegetables, but they won’t taste fresh as they’ve been shipped and prices will raise. You’ll suddenly see raspberries for $7 instead of the $1.50 you were paying in June. Oh and corn on the cob? If you’re in a cold location, good luck seeing it until next Summer.
So how do you get your vegetables during the Winter? Here’s what I suggest, frozen vegetables!
EASY Chinese Fried Rice recipe full of vegetables and tastes just like Takeout! 1 1/2 cup of lettuce is used making this a great way to use up your garden lettuce!
Easy Chinese Fried Rice Recipe
We have a ton of lettuce right now in our garden. You might have seen a sneak peak of our lettuce earlier this week in the Garden Update, but if you saw my refrigerator today you might go running in fear! Lettuce is awesome, but when you have multiple giant lettuce heads staring at you with eyes that say “Eat me before I go bad” then you start to feel the stress!
That is one reason (there’s many) that I love gardening, it makes me explore ingredients and go outside my regular cooking box. I have a few recipes coming up in the next week that involve lettuce and they’re all ones that I wouldn’t traditionally think of adding lettuce but since I want to use my harvest I get to have some kitchen fun and do some new ideas. Because of this Chinese Fried Rice with Lettuce was born!
We love rice in our house! For example we eat this Indian basmati rice multiple times a week, so I knew I wanted to make another rice recipe!
This Fried Rice is delicious and so full of vegetables. It tastes just like Takeout Fried Rice but because you’re making it in your own kitchen you can be sure it’s much healthier for you! Many times you throw vegetables in your rice but often times lettuce gets looked over… but not here! In this recipe we’re going to throw a ton of chopped up lettuce and eat away!
This recipe is so easy to make, not to mention quick, because we’re using instant rice! Cook rice according to box. In a another small pot cook your carrots and frozen peas. After those are done we’re going to add everything to a pan, along with lettuce and eggs and in minutes our Fried Rice will be ready!
Enjoy this Chinese Fried Rice With Lettuce for dinner sometime soon!
Hot and Sour Udon Noodle Soup is a delicious Chinese soup ready in less than 15 minutes!
I made this soup a few nights ago and I loved every bit of it, especially how long it takes to make. Want some delicious Chinese soup in less than 15 minutes? Done. You just throw in your soft doughy udon noodles, your vegetables (want more vegetables? pile them in!), your broth and some seasoning and your soup is done.
Can we also talk about how delicious udon noodles are? I found this pack of noodles in my local grocery and immediately knew they were destined to be in a soup.
1 1⁄3 cups snow peasends trimmed and cut (can also use frozen peas)
1can baby corn
1bunch chopped bok choy
3green onionswhite and green parts coarsely chopped
1⁄4 cup low-sodium soy sauce
1⁄4 cup rice wine vinegar
2 1⁄2 teaspoon sesame oil
freshly ground black pepper to taste
In a large pot, combine vegetable stock, snow peas, baby corn, bok choy, green onions, soy sauce, vinegar, sesame oil and black pepper to taste. Bring to a boil over medium-high heat. Reduce heat to low and cook, uncovered, for 5 minutes or until vegetables are tender.
Add noodles. Increase heat to medium and bring to a boil. Reduce heat to low and simmer, uncovered, for 5 minutes or until noodles are tender.
For a more heartier soup you can add broccoli florets, bamboo shoots, water chestnuts or 1 inch cubes of tofu. Add this when you add the bok choy.
This is one of those recipes that I cannot count the amount of times we have had it. 25? 50? 100? 200? More?
During the garden season it becomes a staple and we have it a few times a week. It’s simple, it’s delicious, and you can totally customize depending on the vegetables you have on hand to use. We usually always have it with carrots and sugar snap peas, but don’t be scared to experiment with your own loved veggies! Maybe one week you have a bunch of kale left over and some radishes, throw it in! This pasta dish is known as “Matthew’s Pasta Dish” in our house as he is always the chef of it. Many times during the summer we make smaller bowls for lunch. Sometimes we even have a bowl of it at night in bed. It’s a win win situation all around.
Speaking of carrots, many of you seemed pretty pumped for the upcoming garden season and are interested in starting your own garden. If I could recommend a easy vegetable to start out with, it would definitely be carrots and radishes. Carrots because they are pretty easy to grow, you just kind of plant them and they grow (ok maybe a bit more, but basically). Radishes are great because the turn around is less than a month, and in gardening some quick satisfaction really makes you feel real good.
Chicken and Broccoli In White Sauce is a savory Asian recipe that uses a creamy sauce. Your family will fall in love with it!
Do you love chicken and broccoli as much as I do? Goodness, I just love it. This is the chicken and broccoli recipe I love dearly and I have gotten such nice comments, emails and messages about it – I’m so glad you love it as much as I do!
I was in Chinatown a few weeks ago where I was feeling hungry after acupuncture so I ran across the street to a shop called “Excellent Dumpling House”. There I got some Chinese takeout goodies to go, along with a amazing pork dumpling. While I was waiting for my order to be done so many people came in and ordered the Chicken and Broccoli in White Sauce. My eyes rose every time someone ordered it, I had never heard of this at a Chinese restaurant. So I did what everyone else would do, I took out my phone and begun googling furiously.
In the next week, something was telling me to make this dish. I received not one, but two completely random comments and email asking me if I had a Chicken and Broccoli in White Sauce recipe. Can you believe that? First in line, then real life questions. It’s like I was meant to make this.
This is a great dish that is creamy and full of yummy vegetables (hello broccoli, sugar snap peas and carrots). It’s more rich than your usual Chicken and Broccoli due to the sauce which is made with heavy cream and Parmesan cheese.
Next time you’re in the mood for Chicken and Broccoli, give this dish a shot, I hope you enjoy!
Do you love soup? Do you love chinese restaurants? Do you love chinese restaurants soup? Ok, then this is for you! What is your favorite soup from chinese restaurants? There’s wonton, which I love. Then there’s shrimp noodle which is great. Then there’s this….
This is egg drop soup and it’s so good.
Can you believe it takes 10 minutes to make? I’m not kidding. And you can customize it if you’d like. Maybe you’d like to add some onions or carrots, that would be good too! For this recipe I wanted to use some fresh garden harvest so I threw in some sugar snap peas and salad greens – *pats self on back * – good choice. The salad greens wilt because of the hot broth making them perfect for this soup. The sugar snap peas still keep their snap and crunch so it’s a nice bite to the soup.
Heat up your chicken broth in a pot. Take 3/4 cup out of it and set aside.
Add salt and ginger to chicken broth in pot. Bring to a boil.
In your reserved 3/4 cup chicken broth, add cornstarch and stir until smooth. Set aside.
In a bowl whisk your 3 eggs together with a fork.
Add your greens and sugar snap peas to boiling chicken broth.
With a fork, drizzle your eggs into the boiling chicken broth a little bit at a time. Once it hits the broth it will cook right away.
Add your cornstarch broth mixture now and stir until it's all mixed.
Step by Step:
You need 4 and 3/4 cups of chicken broth for this. I usually always use bouillon cubes for my broth but you can use the packaged stuff too. Whatever you do though, use low sodium broth. When I first made this without low sodium broth I found it way too salty. If you absolutely have to use regular broth, I would omit the additional salt the recipe calls for. When your chicken broth is boiling, remove 3/4 cup of it and set aside, we’ll use this later.
My beloved sugar snap peas picked from the garden.
Then you de-string them. Is that a word de-string? I don’t know but that’s all I could come up with.
Then chop them up into bite size pieces. I usually cut each pea up into 2 or 3 pieces.
Then grab your salad greens, I just picked these from the garden so I threw them in a bag to keep chilled.
Rip them up, no certain way, just rip them up.
Great! Now your vegetables are set.
Remember that chicken broth you set aside? Now we’re going to use it to thicken the soup.
Add your cornstarch and stir, stir, stir until it’s smooth.
Now we want to get the eggs ready for this soup.
Take 3 our and whisk with your fork.
I couldn’t take any pictures of the process of dropping in vegetables, eggs as I don’t have a 3rd arm (one day?) but after you put everything in and add your cornstarch broth to thicken…
Then your delicious egg drop soup will be ready!
It’s a messy looking soup, but it’s also a pretty looking soup. I love the greens in it.