Starting Over

Dearest Friends who follow this blog:

I am sorry that I have not posted anything in a while. I have recently been diagnosed with Celiac disease and, therefore, can no longer tolerate wheat. Add in to that equation the fact that I have developed lactose intolerance (due to the Celiac) and am allergic to raw fruits, vegetables, nuts, intolerant to sugar, and oils.... yeah... basically I am having trouble finding things that I can eat.

So what now? Now we start over. I am on the search for things that I can eat and it is a very slow process. I will post as soon as I can, but until then... wish me luck!

Love, Shayla

Moo Shu Noodles

Okay, this isn't one of my normal recipes because it calls for some unusual ingredients that you wouldn't just have on hand - BUT!!!!! This is SOOOOOOOOOOOOOOOO worth it! The unusual ingredients are cheap and easy to get at the store and this is my new favorite way to eat pork. Plus it comes together so quickly - like half hour quickly! I am a sucker for Chinese food, I really am, but even my ginger picky husband gobbled this one down! It is super super super delicious and has earned a place in our FAVORITE recipes! Thanks so much to My Kitchen Cafe for another great recipe!

MOO SHU NOODLES
From My Kitchen Cafe

12-ounces fettuccine (I used 16 and it was just fine)
3 tablespoons canola oil, divided
3 eggs, beaten
3 medium-sized boneless pork chops, thinly sliced (it is easier to slice thinly if pork chops are slightly frozen)
Ground black pepper
3 green onions, thinly sliced
2 tablespoons ginger (about a 2-inch piece), peeled and grated (Or 1 tsp. Ground ginger)
3 to 4 cloves garlic, finely chopped or grated (Or 1 tsp. minced garlic)
1/2 pound mushrooms, stems removed and caps thinly sliced
1/4 cup hoisin sauce
3 tablespoons soy sauce
1/2 small head Napa or Savoy cabbage, thinly sliced (Available at your local Wal-mart)
1/2 cup chicken broth

Place a large pot of water over high heat to boil. When the water comes up to a bubble, add some salt and drop in the fettuccine. Cook the pasta to al dente according to package directions. Drain the cooked pasta and reserve.

Combine the hoisin and soy sauce together in a small bowl. Set aside.

In a 12-inch non-stick skillet, heat one tablespoon oil over medium heat. Add eggs and scramble. When done, scrape them onto a plate and reserve. In the same skillet heat two tablespoons oil over medium-high heat. Season the pork with salt and pepper, add to the pan and cook, stirring occasionally, until golden brown and cooked through, about 5 minutes (don't overcook or pork will be tough!). Remove the meat from the pan onto the same plate as the eggs and keep warm.

Add the scallions, ginger and garlic to the pan, and cook until aromatic and the scallions are tender, about 1 minute. Add the mushrooms to the pan and stir-fry until golden brown, 4-5 minutes.

Add the cabbage to the pan and stir-fry until tender, about 3 minutes. When the cabbage is tender, add the reserved pork and scrambled eggs back to the pan along with the hoisin-soy mixture and the chicken broth. Stir-fry to fully heat through, about 1 minute, and then toss with the reserved cooked pasta. Cook to heat through and serve.

*NOTE: I added a small can of sliced water chestnuts to my Moo Shu Noodles and it added a very satisfying crunch!

Crockpot Lemon Chicken

My husband and best girlfriend Ashley loved this although it wasn't quite my "cup of tea." It was a hit though and was gobbled up very quickly. It was pretty easy so it is worth giving a try. Maybe next time I will use less garlic...

CROCKPOT LEMON CHICKEN

1 teaspoon oregano, dried
1/2 teaspoon seasoning salt
1/4 teaspoon black pepper
6 boneless skinless chicken breast halves (6 ounces each)
2 teaspoons chicken bouillon granules
1/4 cup boiling water
3 tablespoons lemon juice (I would use fresh if possible)
1 1/2 teaspoons garlic, minced
1 1/2 cups sour cream (12 oz.)
2 teaspoons fresh parsley, minced

Combine the oregano, seasoned salt and pepper rub over chicken. Place in a 3-qt slow cooker. In a small bowl, dissolve bouillon in boiling water. Stir in lemon juice and garlic. Pour over chicken. Cover and cook on low for 4 hours or until a meat thermometer reads 170 degrees. (I don't know which universe you would cook this for 4 hours, but mine only took 2 hours before it was done!)

Remove chicken and keep warm. Stir in sour cream and parsley; cover and cook for 15 minutes or until heated through. Serve chicken with sauce and rice if desired. *I cut up the chicken and mixed it with rigatoni noodles.