Recipe for Pork and Peanut Stir Fry

I've yet to make a Mark Bittman recipe that I didn't like.  This recipe was adapted from one of his in "The Food Matters Cookbook" which I have and love.  The recipe can also be found on line. 


The flavors in this dish are Asian fusion in my estimation.  Sort of a fried rice, pad Thai, stir fry cousin.  The recipe originally called for chicken but I used pork. The basic recipe can be customized to your preferences and ingredients.  I made the rice in a rice cooker the day before and kept it in the fridge until needed.



Time: 30 minutes (make the rice ahead of time and store in fridge)
Yield: 4 servings


Ingredients:

• 3 TBSP canola oil
• 1/2 cup sliced green onions
• 1 carrot, chopped
• 8 oz mushrooms, chopped
• 3 cups bean sprouts
• 8 oz pork chops, trimmed of fat and sliced thinly in bite sized pieces
• 1 TBSP minced garlic (2 large or 3 small cloves)
• 2 cups chilled, cooked brown rice
• 1 egg
• 1/2 cup coconut milk
• 2 TBSP fish sauce
• 1/3 cup peanut halves
• 1/2 cup chopped basil and more for garnish
• 1/2 jalapeno or other chile, seeded and chopped (more if you want it spicier)
• Juice from 1 lime
• Salt and pepper to taste

Method:

• Cook the onions, carrot, mushrooms and bean sprouts in 1 TBSP of the oil over high heat for about 4-5 minutes until softened and beginning to brown (watch for scorching and turn to med-high if necessary).
• Remove veggies and add 1 TBSP oil to pan.
• When oil is hot, add pork and stir fry until no longer pink, about 4 minutes then remove to bowl with veggies.
• Add remaining oil and when hot add garlic and rice, breaking up any clumps of the rice.
• Once rice is broken up and sizzling, add egg to center of pan and scramble, stirring into rice as it cooks.
• Add pork and veggies to pan.  Stir in coconut milk and cook for a minute or so.
• Stir in fish sauce, taste and season with salt and pepper as needed.
• Stir in peanuts, basil, lime juice, and chile.
• Serve garnished with basil.

This was a big hit at our house, hope you enjoy!

Printable recipe

Recipe for Simple Biscuits-Daring Bakers

Mmmm, fresh out of the oven!  We don't eat biscuits as a general rule although I used to eat them frequently enough when I lived in the South.  I was surprised how much we both enjoyed these when I made them for our monthly Daring Bakers challenge.

Audax Artifex was our January 2012 Daring Bakers’ host.. Aud worked tirelessly to master light and fluffy scones (a/k/a biscuits) to help us create delicious and perfect batches in our own kitchens!  Aud hails from down under, hence the "scone" reference.


This lovely, simple recipe has so many possibilities beyond the simple, yet fabulous plain biscuit (scone). Cheese biscuits come to mind as the first variety I might try next.


Tuck this away for when you want a quick and reliable biscuit recipe!


Yield: 8 biscuits
Time: 20 minutes (or 60 minutes if you follow the options)


Ingredients:

• 1 cup/140 grams plain all purpose flour
• 2 tsp/10 grams baking powder (make sure it is fresh)
• 1/4 tsp/1 1/2 grams table salt
• 2 TBSP frozen grated butter (grated on large holes of box grater)
• 1/2 cup (120 ml) cold 1% milk plus a dab for brushing the tops

Method:

• Preheat oven to 475 degrees.
• Sift the flour, salt and baking powder three times.
• Optional: place sifted ingredients in refrigerator for 20 minutes to chill.
• To the sifted dry ingredients, rub in the grated butter until the mix looks like a mix of large sand pieces and pea sized pieces.
• Add the milk to the bowl with the dry ingredient/butter mixture and mix with hands until a sticky dough is formed.
• Turn dough out on to a floured surface and sprinkle the top with flour.
• Gently knead a few times, then fold into thirds several times, gently pressing out between folds.
• Pat dough out into an approximately 6 x 4 inch rectangle.
• Using a floured biscuit cutter (approximately 2 inches) cut 4-5 biscuits pressing down, not twisting.
• Reform dough and cut out 2 more biscuits.
• Use scraps to form final biscuit.
• Place biscuits in baking pan.
• Optional: place formed biscuits into refrigerator for 20 minutes.
• Brush top of biscuits with milk and then bake for approximately 10 minutes.
• Serve warm.  Can be cooled to room temperature and stored in freezer bag in freezer.
• Reheat briefly.

Biscuits formed, ready for fridge

Out of the oven

Mmmm, ready to eat

If you are interested in more information about the Daring Kitchen challenges, here is the website.

Printable recipe

Another Daring Baker challenge I participated in:  Sans Rival Cake

Black and White Wednesdays: Beef and Veggies

Making short ribs.

Submitted to  Black and White Wednesdays.

Check out all the great black and white photos at The Well Seasoned Cook.

Recipe for Black Bean Salad

This is a great side dish for chicken fajitas. If you don't want to bother roasting the peppers, I've also made this successfully using store bought roasted red peppers.

Time: 30 minutes
Yield: 6 servings


Ingredients:

• 2 bell peppers, I used one red and one yellow
• 1 TBSP canola oil
• 1 can organic black beans
• 1/2 avocado, peeled and chopped
• 1/4 cup (or more) chopped cilantro
• 2 tsp cumin
• Juice and zest of 1 lime
• Salt and pepper to taste

Method:

• Preheat broiler.
• Cut peppers in half, remove seeds, and press with hand to flatten
• Toss peppers with canola oil and place on baking sheet.
• Broil peppers for 5 minutes or so per side until charred.
• Remove peppers from tray and place in covered bowl for 5 minutes.
• Carefully remove skin from peppers and chop.
• Rinse and drain beans.
• Combine beans, peppers, avocado, cilantro, cumin, lime juice and zest.
• Taste and add salt and pepper as needed.
• Chill briefly before serving.

This keeps really well for a couple of days in the fridge (the avocado will eventually start to brown but the lime juice helps retard that for a while).  Wrapped in a tortilla, it makes a nice veggie lunch and served over scrambled egg whites makes for a tasty breakfast.


Printable recipe

Recipe for Red Wine Braised Short Ribs

This was my first time, but not my last, cooking short ribs.  I don't know why I've stayed away.  Mr. ELEB loves them and I have enjoyed them at restaurants from time to time.  He has dropped subtle (actually, not so subtle) hints about having them at home. When I saw a recipe in October's Bon Appetit I decided to bite the bullet.  I found some nice looking short ribs at Whole Foods and served this at our Boxing Day get together along with olive oil mashed potatoes and roasted squash.  It was a lovely rustic meal and the ribs were so tender and flavorful.  You really can't mess this recipe up!

Yield: 8 servings
Time: 3 1/2 hours


Ingredients:

• 5 lb. bone in beef short ribs in approximately 2 inch pieces, trimmed of any big chunks of fat
• 3 TBSP canola oil
• 3 medium onions, chopped
• 3 medium carrots, chopped
• 2 stalks of celery, chopped
• 3 TBSP flour
• 1 TBSP tomato paste
• 750 ml (one bottle) Cabernet Sauvignon (or other red wine)
• 10 sprigs flat leaf parsley
• 9 sprigs thyme
• 2 springs rosemary
• 2 dried bay leaves
• 1 head of garlic, halved crosswise
• 4 cups beef broth
• Salt and pepper

Method:

• Preheat oven to 350 degrees.
• Salt and pepper the ribs liberally.
• Heat oil in Dutch oven over med-high heat.
• Cooking a few ribs at a time (don't crowd pot), brown on all sides. As browned, remove to a platter.
• When all ribs are browned and removed from pan, remove all but about 3 TBSP of the remaining oil/fat.
• Add veggies and cook until onions are browned, stirring frequently.
• Add flour and tomato paste and stir constantly for 2 minutes.
• Add wine and ribs with any juices that have released on to platter.
• Stir well and bring to a boil, then reduce heat and simmer for about 30 minutes until wine has reduced by half.
• Add herbs, garlic and broth.
• Cover Dutch oven and place in oven.
• Cook until meat is separating from the bones, about 2-2 1/2 hours.
• Remove ribs to serving platter or bowl.
• Skim any fat from remaining sauce.
• Taste sauce and add any additional salt/pepper if needed.
• Pour sauce over ribs  (if in bowl) or serve separately in a gravy boat.

Short ribs are actually easy to cook using this method.  I won't be shying away from cooking them again and am looking for a good Asian short ribs recipe (please share in the comments if you have one).  Mr. ELEB says "tell them these ribs got the husband seal of approval."  So there you go!

Printable recipe
Original recipe

Black and White Wednesdays-Backyard Lime

Submitted to Black and White Wednesdays

Recipe for Roasted Squash with Mint and Toasted Pumpkin Seeds

We sure enjoyed this roasted squash dish when I served it on Boxing Day for ourselves and some of our friends. The recipe is an interesting combination with mint and balsamic vinegar flavoring the lovely roasted flavor of the squash.

I used half butternut and half acorn squash, but pumpkin squash could be used too.


Yield: 8 servings
Time: 50 minutes


Ingredients:

• 1 1/2 pounds each butternut and acorn squash (3 pounds total)
• 3 TBSP olive oil
• 1+ TBSP good aged balsamic vinegar
• 1/4 cup toasted, salted pepitas (pumpkin seeds)
• 1/4 cup chopped mint leaves
• Salt and pepper

Method:

• Preheat oven to 425 degrees.
• Cut squash into wedges, leaving skin on but removing any seeds or strings.
• Rub with olive oil and sprinkle with salt and pepper.
• Spread out on large baking sheet, cut side down.
• Roast for 30-40 minutes, until golden brown, turning several times to brown all cut sides.
• Serve drizzled with balsamic and sprinkled with salt and pepper, mint, and pepitas.

Some folks ate the skin. I chose not to, but either way the squash is delicious! It also reheats nicely (microwave).


Printable recipe
Original recipe from Bon Appetit


Other squash recipes you may enjoy:
Roasted Butternut Squash with Goat's Cheese and Pine Nuts

Butternut Squash "Fries"

Recipe for Blue Cheese, Apricot, and Pistachio Phyllo Cups

This is the pupu (appetizer) I took to a neighborhood New Year's Eve celebration.  It couldn't be easier and, as long as you like blue cheese, you'll love it.

Yields: 24 pieces
Time: 20 minutes


Ingredients:

• 24 ready formed phyllo cups
• 2.5-3 oz. crumbled Gorgonzola cheese
• 3 oz. apricot "all fruit" spread
• 48 pistachios, shelled

Method:

• Preheat oven per phyllo cup box directions.
• Warm apricot spread over medium heat (or in microwave) until liquid.
• Fill each phyllo cup about 1/2 full with cheese.
• Drizzle apricot spread over cheese.
• Top with 2 pistachios.
• Bake per box instructions (for mine 12 minutes).
• Serve warm or room temperature.

I loved the tangy bite from the blue cheese, the tender flaky crunch of the phyllo, and the sweet and salty from the spread and the nuts.  If you don't like blue cheese, I'm sure these would also work with goat's cheese or brie.


Here are another couple more favorite appetizers:


Prosciutto wrapped pesto tortellini with asparagus

Nutty Cheese Ball

Black and White Wednesday-Rustic Ham Loaf

Rustic Ham Loaf

Submitted to Black and White Wednesdays

Recipe for Whole Wheat Spaghetti with Sesame Salmon and Spinach

Here's a great recipe for when you want to get something on the table quickly but you want to stay on the healthier side of things.  In under thirty minutes you can put this dish together, serve it, and be ready to receive the accolades that will surely be sent your way!


We are doing pretty well with our goal of eating fish once or twice a week.  I've found some frozen sockeye salmon that is really good.  Flash frozen on the boat when it's caught, I can't imagine much fresher unless you catch it yourself.  I'm keeping a bag in the freezer so I have no excuse not to get those good-for-you omega fatty acids in our weekly diet.


Mr. ELEB and I both love spinach but if you don't you could substitute another green, leafy veg or even some asparagus, broccoli, or peas.  It's worth  paying for some good quality whole wheat or whole grain pasta.


Yield: 2 servings
Time: 25 minutes


Ingredients:

• 8 ounces salmon filet
• 1 cup white wine or chicken or vegetable broth
• 4 ounces whole wheat (or whole grain) thin spaghetti pasta
• 4 cups fresh baby spinach
• 1 large clove garlic, minced
• 1 TBSP soy sauce
• 3 TBSP sesame seeds, plus more for garnish
• 1 1/2 TBSP sesame oil
• Salt and pepper

Method:

• Cook pasta per box instructions for al dente.
• Heat wine or broth over med-high heat.  When simmering, add salmon and cover.  Cook for 5-7 minutes until still slightly translucent in center, just beginning to flake when pressed with spatula. When cooked, remove from wine/broth and flake into bite sized pieces.  Reserve liquid for serving if needed.
• While salmon and pasta cook, add sesame oil to skillet over med-high heat.  When hot, add garlic and sesame seeds and cook for 1 minute, being sure not to burn garlic. 
• Add soy sauce and spinach and wilt for 1-2 minutes, stirring frequently.
• Drain pasta and add back to pan.  Add spinach, salmon, a pinch of salt and a few grinds of pepper.  
• Stir and add some reserved wine/broth if needed.
• Serve sprinkled with additional sesame seeds.

This has lovely soft Asian flavors, which we both love.  Hope you do too!



Printable recipe
Adapted from this Mark Bittman recipe


Here are a few more of our favorite salmon recipes:

Lemony Salmon and Dill Toss

Poached Eggs with Spinach, Salmon and Roasted Red Peppers

Recipe for Smoky Fried Chickpeas

Hummus is one of those things you'll always find in our fridge.  But other than that, I'm not a big fan of chickpeas.  I have tried them on salads, in casseroles etc. and I'll eat them but they don't wow me.    These smoky fried chickpeas, however, WOW!

I love everything about them-flavor, texture, and ease of preparation.  Just imagine smoky paprika and chipotle flavored with salt and lime. A little crunch and then a nice creamy chew.  Have I sold you yet?  I adapted this recipe slightly from Bon Appetit.




Yield: 6 servings
Time: 30 minutes


Ingredients:

• 2 cans (15 oz.) chickpeas (garbanzo beans)
• 6 TBSP olive oil
• 2 tsp smoked paprika
• 1 tsp ground chipotle chile
• 3 tsp grated lime zest
• Salt (kosher or sea salt)

Method:

• Wash, drain, and pat dry the chickpeas.
• Remove any loose skins from the chickpeas.
• Mix paprika and chipotle together. Set aside.
• Heat 1/2 of olive oil over med-high heat.
• Cook 1/2 of chickpeas for 8-10 minutes until brown. Remove from pan and drain on paper towels.
• Wipe out any brown bits and add remaining olive oil to pan.  Heat for 1-2 minutes.
• Add remaining chickpeas and cook for 8-10 minutes until brown.  Remove and drain on paper towels.
• Place chickpeas in a bowl, salt liberally and stir in paprika mixture and lime zest.
• Serve with paper napkins to wipe fingers on.

A new appetizer to add in to the repertoire.  Hope you enjoy!


Printable recipe
Original recipe

Black and White Wednesday-Vanilla Bean

Vanilla Bean

Submitted to Black and White Wednesdays

Top Recipes of 2011

#1 Healthy Egg White Breakfast Treat; #2 Lemon Parmesan Pork; #3 Slow Cooker Pork Verde; #4 Cheesy Penne Pasta Bake

Welcome to 2012!  I hope you had a safe and Happy New Year.  


I often get asked "what are the most popular recipes on your blog?".  Good question-I went back through 2011 and looked at the posts garnering the most page views, shown in the collage above.  Does that mean these are my best recipes from 2011? 

I eat microwaved egg white treats most mornings-I love them, so that one is definitely a "best" in my book. The Parmesan pork was good but needed some improvements, so not one of my bests but a good recipe.  The slow cooker pork was one of my favorites made in the slow cooker this year.  The penne pasta dish was one of my Secret Recipe Club posts-I loved it but it isn't my "best" pasta dish.


It is interesting (to me at least) that in 2010 like 2011, my top post was also a breakfast item (Easy Make-Ahead Breakfast Quiche) and the next one was also! (Overnight Oatmeal).  This tells me that a lot of people are looking for healthy breakfast ideas.


Were there other recipes on the blog in 2011 that were my favorites?  Why, yes, thanks for asking!


My Blue Cheese, Pistachio, and Cranberry Turkey Burgers were fantastic.

High on my list of veggie favorites (and close to the top in page views from you readers) was Cauli-kale Surprise. 

I explored a lot of Indian flavors in 2011 and loved this recipe for Chai Concentrate.

And, I think the recipe I have cooked more than any other this year (besides bread) is Not Just For Special Occasion Roasted Chicken.

So here's to another year-hope it will be kind and generous to you.  Thanks for reading!


Links to "top rated" recipes for 2011:
Microwaved Egg White Breakfast Treat


Lemon Parmesan Pork


Slow Cooker Pork Verde


Cheesy Chicken Penne Pasta