Tuesday, December 15, 2009

Mr. Yoshida's Original Gourmet Sweet & Savory Sauce

Although this recipe does not taste exactly like what you buy in the store, it is a tasty Asian-style sauce that's easy to whip up when you don't or can't have the real thing. It is very sweet. Next time I make it I might try cutting down on the sugar a little.

Mr. Yoshida's Original Gourmet Sweet & Savory Sauce

Categories: Marinades, Seasonings, & Rubs, Soups, Sandwiches, & Sauces, Low Iodine Diet

2 cups soy sauce
3/4 cup brown sugar -- divided
3/4 cup white sugar -- divided
8 each green onions -- cut into 1 1/2 inch sections
4 slices fresh ginger root
1 clove garlic -- minced
1 cup honey

Combine soy sauce, 1/2 cup brown sugar, 1/2 cup white sugar, green onions, ginger and garlic in a 2 quart saucepan. Bring the mixture to a slight boil. Reduce the heat to low and simmer for 15 minutes.

Pour the remaining white and brown sugar and the honey into the saucepan. Bring to a boil. The mixture will rise and foam, when it does this and doubles in size remove the pan from heat and cool.

Yields 5 cups.

Use a soy sauce substitute instead of soy sauce. Make sure to use real brown sugar, not white sugar with molasses added to it.

Source: http://www.recipelink.com/mf/14/29777
Internet Address: http://answers.yahoo.com/question/index?qid=20080709164051AAZ7wCj

Breakfast Sausage

I found this recipe on allrecipes.com, and it makes really good sausage. I like lots of spices in my sausage, so it tastes best when I use rounded measurements. You can use just about any kind of ground meat you would like. If you use low-fat meat, add a little oil (olive, safflower, etc. - something healthy) so the sausage is not dry (maybe a tablespoon or two).

Breakfast Sausage

Categories: Breakfast, Chicken, Freezer Recipes, Ground Beef or Turkey, Healthy & Light, Low Iodine Diet, Pork & Ham, Turkey

2 teaspoons dried sage
2 teaspoons salt
1 teaspoon ground black pepper
1/4 teaspoon dried marjoram
1 tablespoon brown sugar
1/8 teaspoon crushed red pepper flakes
1 pinch ground cloves
2 pounds ground pork

In a small, bowl, combine the sage, salt, ground black pepper, marjoram, brown sugar, crushed red pepper and cloves. Mix well.

Place the pork in a large bowl and add the mixed spices to it. Mix well with your hands and form into patties.

Saute the patties in a large skillet over medium high heat for 5 minutes per side, or until internal pork temperature reaches 160 degrees F (70 degrees C).

Freeze raw or cooked. If freezing cooked be careful not to overcook before freezing.

Use non-iodized salt and any type of LID-safe ground meat that you would like. Make sure to use REAL brown sugar, not granulated sugar with molasses added to it.

Source: allrecipes.com
Internet Address: http://allrecipes.com/Recipe/Breakfast-Sausage/Detail.aspx?washelp=1&rid=1104364#1104364
Ratings: 7 - Very Good

Hash Brown Casserole

Hash Brown Casserole

Categories: Breakfast, Casseroles, Eggs & Cheese, Pork & Ham, Vegetables

8 ounces lowfat cheddar cheese -- grated
6 large eggs -- well beaten
12 ounces evaporated milk
1 teaspoon salt
1/2 teaspoon black pepper
30 ounces frozen shredded hash brown potatoes
1 medium onion -- chopped
1 small green pepper -- chopped
10 slices bacon -- cooked and chopped

Preheat oven to 350 degrees F. Grease a 9x13-inch baking dish.

Combine cheese, egg, evaporated milk, salt, and black pepper in a large bowl. Add potatoes, onion, green pepper, and bacon; mix well. Pour mixture into prepared baking dish.
Bake for 60 to 65 minutes or until set.

For an 8x8 casserole: 8 ounces cooked LID-safe chicken sausage (try this recipe for Breakfast Sausage), 1/4 medium onion -- chopped, 1/4 medium green pepper -- chopped, 4 medium mushrooms -- chopped, 8 large egg whites -- well beaten, 1/2 cup chicken broth (no-salt or homemade), 1 teaspoon non-iodized salt, 1/2 teaspoon black pepper, 25 ounces frozen shredded hash brown potatoes. Follow cooking directions above.

Source: Carnation Evaporated Milk label
Ratings: 7 - Very Good

JEN'S NOTES: I had to cook this for about 75 minutes to get it done. Make sure it is cooked through before pulling it out of the oven.

Overnight Apple Cinnamon French Toast

Easy, delicious, make-ahead french toast.

Overnight Apple Cinnamon French Toast

Categories: Breakfast, Eggs & Cheese, Freezer Recipes, Fruit

3/4 cup butter -- melted
1 cup brown sugar
1 teaspoon ground cinnamon
2 21 oz cans apple pie filling
1 loaf french bread -- cut in 1" cubes
6 eggs
1 1/2 cups milk
1 teaspoon vanilla extract

Grease a 9x13 inch baking pan. In a small bowl, stir together the melted butter, brown sugar and cinnamon.

Spread the sugar mixture into the bottom of the prepared pan. Spread the apple pie filling evenly over the sugar mixture. Layer the bread cubes on top of the filling, pressing down as you go. You may have to squeeze some in, but you should be able to use pretty much all of the loaf except the heals.

In a medium bowl, beat the eggs with the milk and vanilla. Slowly pour this mixture over the bread, making sure that it is completely absorbed. Cover the pan with aluminum foil and refrigerate overnight.

In the morning, preheat oven to 350 degrees F (175 degrees C). Place covered pan into the oven and bake at 350 degrees F for 60 to 75 minutes. Remove from the oven and let stand for 10 minutes, then cut into squares. Invert the pan onto a serving tray or baking sheet so the apple filling is on top. Serve hot.

PREPARATION: Freeze the components separately in labelled freezer bags,
TO SERVE: Thaw. Bake according to directions above.

Source: www.allrecipes.com
Internet Address: http://allrecipes.com/recipe/overnight-apple-cinnamon-french-toast/detail.aspx

NOTES : The original recipe says, after refrigerating overnight, to place covered pan into the oven and bake at 350 degrees F (175 degrees C) for 60 to 75 minutes. When done remove from oven and turn on broiler. Remove foil and drizzle 1/2 cup maple syrup on top of the egg topping; broil for 2 minutes, or until the syrup begins to caramelize. Also, the original recipe calls for 20 slices white bread instead of 1 loaf of french bread, and 1/2 cup maple syrup as stated above.

JEN'S NOTES: I halved the recipe and made an 8x8, and it turned out really good. I cooked it for 45 minutes covered, removed the foil, then cooked it another 30 minutes uncovered. The middle wasn't cooked as well as would have liked, and it was the crispy sides of the french toast that were really the tastiest. Next time I think I will try removing the foil sooner and maybe even cooking it a bit longer, and maybe even putting it under the broiler for a few minutes. It was very filling - cut it into 6 pieces and 1 piece was enough with a glass of milk. Warmed up some maple syrup since I excluded it from the recipe, but it didn't really need it - it was sweet enough without being too sweet. It cooked up pretty high and the juices were overflowing the pan, so I put a cookie sheet with some foil underneath it so it would not make a mess. I would like to try this with some canned peaches in heavy syrup, drain a little syrup off, and maybe add some nutmeg with the cinnamon. Thought you could also experiment with blueberries, or cherries, or maybe strawberries by pouring the berries into the pan, topping with chunks of cream cheese or maybe cream cheese mixed with a little sugar, then topping with french bread and the egg mixture.

Wednesday, November 25, 2009

Lime Slushie

This is what I'm making for Thanksgiving dinner tomorrow. It was Scott's choice. It's one of his favorites.

Lime Slushie

Categories: Appetizers & Beverages, Fruit, Quick & Easy

2 12-oz cans limeade, frozen concentrate
2 cans water (2 to 2 1/2 cans) -- to taste
2 cups sugar (2 to 2 1/2 cups) -- to taste
2 2-litre bottles 7-Up or other lemon-lime soda -- chilled

Mix limeade, water, and sugar to taste until sugar is dissolved. Freeze for several hours (usually overnight is best), stirring to break up ice crystals once in a while.

To serve, put in a punch bowl and pour 7-Up over the top. Also can be served as slush and dished up in individual glasses with 7-Up poured over the top.

Monday, March 9, 2009

Gin's Chili

This is a really simple recipe, but it always turns out good. We got this recipe from Scott's Aunt Gin who liked to serve it with hot cornbread. Aunt Gin just recently passed away. She was like a grandma to us and we miss her. Hope you enjoy her chili!

Gin's Chili Con Carne

Categories: Ground Beef, Pasta, Grains, & Legumes, Soups, Sandwiches, & Sauces

1 pound extra lean hamburger
1 cup onion -- diced
3/4 cup green pepper -- diced
1 clove garlic -- minced
2 tablespoons Worcestershire sauce (Lea & Perrins)
1 can Italian tomatoes (Western Family Diced Italian Seasoned)
1 can chili beans (S&W)
1 can red kidney beans (S&W or Western Family)
1 small can tomato sauce
1 teaspoon chili powder
1/2 teaspoon paprika
1 large bay leaf
1 teaspoon basil -- divided
1/2 teaspoon salt -- to taste and wait until the end to add

Brown hamburger, onion, green pepper, and garlic. Add the rest of the ingredients, except only add about half of the basil, and do not add any salt.

Simmer for at least 1 hour. About half-way through or at the end add more basil and/or salt, if needed, to taste.

FREEZER DIRECTIONS: You really have several options when it comes to freezing this recipe. You could cook the whole thing and then freeze it. You could brown the hamburger, onion, green pepper and garlic and freeze that while making sure to keep the canned goods on hand in your pantry, or after cooking the meat you could throw everything into the freezer bag together. Or you could even put the raw meat, onion, pepper and garlic in a freezer bag and freeze that without cooking, just make sure to cook thoroughly before adding the rest of the ingredients.

Source: Virginia Laws

NOTES : GIN'S NOTES: (1) I only use 1/4 cup onion, about 1/8 teaspoon of bottled fresh garlic, about half a large green pepper, and regular sized cans of beans & tomatoes. (2) For a large batch I would use 2 lbs hamburger, 4 cups (1 qt) tomatoes, 1/4 tsp garlic, 1 1/2 large green pepper, 3 Tblsp Worcestershire, 2 cans beans, tomatoes & sauce; then add by half teaspoon extra chili powder to taste. Also put 2 or 3 bay leaves in (2 if they are large, 3 if they are small. (3) If you choose to use regular chili beans start with 1 Tblsp chili powder and then continue to add to taste by half teaspoon.

JEN'S NOTES: I always follow the recipe, except I add a few cans of water and let simmer for 4-5 hours. It always is pretty good, except you really have to be careful not to get too much salt in it.

Friday, January 30, 2009

This Week's Freezer Meals

This week, boneless, skinless chicken is on sale, so I bought extra and will be making the following freezer meals:

- Garlic Lime Chicken

- cut-up chicken for The Easiest Stir-Fries

- Yoshida Chicken for use in Chinese Chicken Salad and Yoshida Chicken Rice Bowls - Just throw some chicken into labelled freezer bags and pour Yoshida Original Gourmet Sauce over the top. Seal and freeze flat.

Garlic Lime Chicken

This is an easy and delicious recipe I got from Leanne Ely at www.savingdinner.com.

Garlic Lime Chicken

Recipe By: Leanne Ely
Servings: 6
Categories: Chicken, Freezer Recipes, Healthy & Light, Low Iodine Diet

1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon thyme
1 1/2 pounds chicken breasts, no skin, no bone
2 tablespoons olive oil
1/2 cup chicken broth
4 tablespoons lime juice

In a bowl, mix together first 7 ingredients. Sprinkle mixture on both sides of chicken breasts.

In a skillet heat olive oil over medium high heat. Saute chicken until golden brown, about 5 minutes on each side. Turn down the heat, remove the chicken (keeping warm) and add the lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the skillet. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly coat and serve.

PREPARATION: Sprinkle seasoning on chicken and place in a labelled gallon freezer bag and seal. Place broth and lime juice in another smaller labelled freezer bag and seal. Place chicken and sauce together in another labelled gallon freezer bag. Seal and freeze flat.
TO SERVE: Thaw. Follow cooking directions above.

LOW IODINE DIRECTIONS: Use non-iodized salt and LID-safe chicken broth.

Source: www.savingdinner.com
Internet Address: http://www.savingdinner.com/index.php?option=com_content&view=article&id=129:garlic-lime-chicken&catid=909:recipes&Itemid=78

NOTES: The original recipe calls for 2 Tblsp butter in addition to the olive oil to cook the chicken in. It still is tasty without it.

Easiest Stir-Fry

I found this quick and healthy meal at http://www.zonya.com/.

Easiest Stir-Fry

Categories: Chicken, Freezer Recipes, Healthy & Light, Low Iodine Diet, Quick & Easy

olive oil
chicken breast, no skin, no bone -- cut into cubes or strips
minced ginger -- optional, to taste depending on the flavor of the sauce
minced garlic -- optional, to taste depending on the flavor of the sauce
frozen stir-fry vegetables
your favorite Asian sauce -- to taste

Heat oil in a skillet or wok. Add chicken and stir-fry until cooked and lightly browned; remove from pan and keep warm. Heat a little more olive oil in the pan and saute minced ginger and/or minced garlic for a few seconds. Add frozen vegetables and stir-fry until cooked. Add chicken back to the skillet. Add your favorite Asian sauce to taste and heat until everything is warm. Serve over rice.

PREPARATION: Cut up chicken and put it in a labelled freezer bag. Bag chicken and frozen vegetables together in a larger labelled freezer bag. You may also add a bag of your ginger and/or garlic and your Asian sauce, if desired. If you don't bag and freeze the sauce with the rest, mark the bottle so you know not to use it in another recipe.
TO SERVE: Thaw chicken, ginger and/or garlic, and sauce. Leave the vegetables frozen until time to prepare. Cook stir-fry as instructed above.

LOW IODINE DIET: Use an LID-safe sauce or make your own LID-safe sauce. Try this copycat recipe for Mr. Yoshida's Original Gourmet Sweet & Savory sauce.

Source: http://www.zonya.com/
Internet Address: http://www.zonya.com/pdf/recipes/Easiest_Stirfry.pdf
Serving Ideas: Serve over rice.

NOTES : You can use any Asian sauce you like. Sweet and sour is good. Litehouse also makes some good salad dressing/marinade/sauces you can find in the produce section of your grocery store. Sometime I would like to try peanut sauce, too.
The flavor of the sauce will determine if you want to use any minced ginger and/or minced garlic. Fresh is always good. I usually use bottled minced ginger and garlic because it is so easy and the taste is very close to fresh.

Monday, January 5, 2009

Chinese Chicken Salad

My sister-in-law, Becky, requested this salad for her birthday dinner last night. It's a favorite with both my family and Scott's family and is requested a lot.

Chinese Chicken Salad

Servings: 4 (We always share it with lots more people than that)
Categories: Chicken, Salads & Dressings, Vegetables

4 medium chicken breasts, no skin, no bone
Mr. Yoshida's Original Gourmet Sweet & Savory Sauce
1 bag cabbage coleslaw mix
1 bunch green onions -- chopped, to taste, optional
2 packages chicken ramen noodles, dry -- broken up

1/2 cup oil (I usually use safflower)
1/3 cup rice vinegar
1/4 cup sugar
1 seasoning packet from the ramen noodles

Marinate chicken in Yoshida Original Gourmet Sauce for at least 1 hour (24 hours is best). Bake the chicken in the sauce at 350 degreesF for 45-60 minutes.

Mix the dressing.

In a salad bowl, toss the coleslaw mix, green onions, and crushed ramen noodles. Cut up the chicken and toss with the salad. Pour the dressing to taste over the top and toss well.

Source: Jill (my sister)
Ratings: 7 - Very Good 7

JEN'S NOTES: Don't crush the chicken ramen noodles too small or else you will just have crumbs.
Make sure to get Mr. Yoshida's ORIGINAL Gourmet Sweet & Savory Sauce (the Teriyaki is NOT the same and is not good). If you cannot find the sauce in the store (I usually find it at Costco), try this copycat recipe.
I bet it would be good to add other things like mandarin oranges, green or red peppers, pea pods, and carrots. Also think this would make a good wrap.
Sometimes I use water and/or low-fat mayo in place of some of the oil to make it less fat. Low-fat mayo in place of some of the oil also makes it not separate, but the original recipe always tastes best the way it is.