September 30, 2012
Lunch, Pasta, Pork, Recipes, Thai
cooking, dinner, food, Gourmet, Kosher, noodles, pasta, pork, recipe, recipes, Thai, vegetable
This blog has changed not only what I cook, but in many ways how I cook. When I started the blog, I stole the idea of showing a picture of all of the ingredients for the recipe from a number of other cooking blogs that I viewed. In order to get that picture, the very first thing is to get everything out on the counter at once. Previously, I would often start one part of a recipe and use the downtime when something was cooking to get more ingredients out and prepped.
There is a sub set of recipes that both require quite a bit of prep (i.e. chopping or measuring out) and very fast cooking steps (cook for 1 minute then….). There is nothing like having all the ingredients at your fingertips for that kind of recipe to delude you into feeling like a professional chef. As noted in a previous post, I am now the owner of quite a few ramekins. Besides baking in them, they are ideal for holding small quantities of ingredients.
This Pork Pad Thai was excellent. Lighter than you would expect and very flavorful.
Lots of ingredients.
Starting the sauce.
Look at that completed prep work. Everything cut or chopped, measured and ready. I count six ramekins, two small glass dishes, two other small bowls, two measuring cups and my favorite container for large prepped ingredients, a large plastic container that originally held packaged lunch meat.
Frying up the pork.
The wispy noodles cooking up.
Getting the onions started.
Adding the noodles.
Beginning to look like Pad Thai.
Pad Thai Recipe
Prep Time: 10 mins | Cook Time: 20 mins | Makes: 2
- 1/3 cup fish sauce
- 1/2 cup palm sugar
- 1/2 cup tamarind juice concentrate
- 4 cloves garlic, minced
- 4 ounces dried rice stick noodles
- 6 tablespoons vegetable oil, divided
- 4 cloves garlic, minced
- cup red onion, thinly sliced
- 1 ½ cups thinly sliced chicken, beef, pork, shrimp, or tofu
- 1 egg
- 1 cup carrots, match sticks
- cup green onion cut diagonal in ½ inch segments
- 1 cup mung bean sprouts
- cup cilantro
- cup toasted peanuts chopped
- Lime wedge
To make pad thai sauce, heat a small pan on medium low and add fish sauce, palm sugar, tamarind concentrate, and garlic. Cook sauce until palm sugar has completely dissolve. At this point, you will want to taste the sauce and tweek the sweetness or hotness (be careful, the sauce will be hot). To make it more spicy add a little Thai chili powder. Remove from heat and allow to cool 10 minutes before storing it in a jar or plastic container.
Boil noodles for 4-5 minutes and drain immediately rinsing with cold water for a few seconds. Noodles should be slightly firmer than Al dente. But don’t worry, they will continue to soften and cook later when stir frying. Using kitchen shears, cut the noodle clump in half. This will make it easier to fry and eat.
Heat 3 tablespoons of oil in a wok or frying pan on high and cook raw chicken, pork, beef, tofu or shrimp for 3-4 minutes. Remove meat/tofu/seafood into a small bowl. Next, heat the remaining oil and then add garlic and red onions to the hot pan and stir fry for 1 minute stirring the garlic mixture so it will not burn. Add noodles and stir for 1 minute. Add 3-4 tablespoons Pad Thai sauce continually stirring noodle mixture until well coated with sauce. Add cooked meat/tofu/seafood back and fry for 2-3 minutes. Move the noodle and meat mixture to one side of the pan and crack an egg on the other side. Scramble the egg with a wooden spoon and cook for 30 seconds. Add carrots, green onions, and sprouts and cook for one more minute frying everything together. Test the firmness of the noodle. If the noodle is too firm, fry for an additional minute. If your noodles need more flavor, add another tablespoon of sauce and fry another half minute. Remove from heat and serve. Garnish with remaining raw carrot match sticks, spouts, cilantro, toasted peanuts, and a wedge of lime. Enjoy!
September 30, 2012
Several months ago I joined the foodie pen pals. It is an interesting program where you are assigned a new pal each month and you send them $15 worth of food and in return you also receive a package (from a different pal). It is fun. Check it out at http://www.theleangreenbean.com/foodie-penpals/.
This month, I received a great package from Meg at Eat, Drink and Be Sperry…
The box from Meg was great. She included a packet of sticky notes with a variety of designs (all sporting the first letter of my first name), a package of Creme Brule kettle corn (YUM!), a packet of microwave popcorn and a bag of pancake mix that was stone ground utilizing a water wheel driven grindstone. How cool is that!
This was a very thoughtful package and thanks again to Meg. Check out the Foodie Pen Pal program at http://www.theleangreenbean.com/foodie-penpals/.
September 29, 2012
Eggs, Kosher, Low Carb, Lunch, Recipes, Salad, Snack, Vegetable
cooking, dinner, egg, food, Gourmet, Kosher, low carb, lunch, recipe, recipes, vegetable
The Beatles nearly missed me. Sure, I like their music but as I wasn’t born until 1969, I missed the hysteria. As my parents had moved on to California music (Beach Boys), folk (Peter, Paul and Mary and the Kingston Trio) and later country (Willie and Waylon), I could have gone much of my childhood without listening to them. Luckily they were ever present on the radio.
I can recall one sunny December morning when I was in sixth-grade, I left my house for school and passed by a neighbor where the Beatles music was playing loudly. It seemed kinda strange to me because I hadn’t heard before I left that John Lennon had been shot the night before. When I came home from school, I once again passed by the house and more Beatles music was playing. This time it was “All You Need is Love”. As soon as it ended, it started up again. Everyone mourns in their own way.
I cannot but help to hear the song in my mind when I see the title of this recipe. And I was thinking that was all I needed!
A nice mixture of ingredients.
Making the egg salad.
Prepping the wraps.
L.O.V.E. Wrap Sandwich (Lettuce, Onion, Vegetable, Egg Salad)
Prep Time: 20 min | Makes: 4 servings | Difficulty: Easy
- 8 hard-boiled eggs
- 4 teaspoons mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh chives, finely chopped
- Salt and pepper
- 4 pieces whole-wheat wrap bread (9 inches in diameter)
- 1 red bell pepper, cut into strips
- 12 thin slices red onion
- 8 leaves romaine lettuce, torn into pieces (about 1/2 cup)
Dice 4 whole eggs and 4 egg whites and put into a small bowl. Add the mayonnaise and mustard and stir with a fork, mashing somewhat for desired consistency. Stir in chives and season with salt and pepper. Place wrap bread on a plate and spread the egg salad in the middle. Top with the peppers, onion slices and the lettuce. Fold into a wrap sandwich.
September 28, 2012
Appetizer, Baking, Breakfast, Eggs, Kosher, Lunch, Mexican, Recipes, Side Dish, Vegetable, Vegetarian
baking, cooking, dinner, egg, food, Gourmet, Kosher, lunch, mexican, recipe, recipes, side dish, vegetable, vegetarian
As mentioned in my recent Gourmet Club reports, I made a number of different dipping sauces. As each attendee (8 of us) was served six different sauces, I had a need for forty-eight containers. As I had four fondue plates with five sections for sauces, I was left with having to find twenty-eight small containers. At a local store I bought 24 ramekins (all they had) and four small glass dishes. They worked very well for their intended purpose.
After the Gourmet Club dinner, I began to look for opportunities to use them in cooking. The first opportunity was this southwestern corn pudding.
The consistency was much closer to cornbread than creamed corn. It was very good.
Next time I might put a little diced red pepper in there too.
Dusting the ramekins with breadcrumbs.
Processing the corn.
The egg base.
Ready for the oven.
Beautiful and tasty!
Southwestern Corn Pudding
Makes: Serves 8
- 1 cup breadcrumbs
- 4 cups fresh or frozen, thawed corn kernels (from 4 ears), divided
- 4 large eggs
- 1 cup low-fat sour cream
- ¼ cup chopped cilantro
- 1 small jalapeño chile, minced (2 Tbs.)
- 1 tsp. salt
1. Preheat oven to 350°F. Coat 8 1/2-cup ramekins or custard cups or 8-inch square baking dish with cooking spray, and dust with breadcrumbs.
2. Pulse 3 cups corn kernels in food processor until pulpy and broken down. Transfer to bowl, and stir in remaining 1 cup whole corn kernels.
3. Whisk together eggs, sour cream, cilantro, jalapeño, and salt in separate bowl. Stir corn into egg mixture. Transfer mixture to prepared ramekins, and bake 30 to 40 minutes, or until top is golden.
Calories: 188 Protein: 8 g Total Fat: 6 g Saturated Fat: 2 g Carbohydrates: 27 g Cholesterol: 111 mg Sodium: 456 mg Fiber: 2 g Sugar: 8 g
September 27, 2012
Baking, Low Carb, Pork, Recipes
baking, cooking, dinner, food, Gourmet, low carb, pork, recipe, recipes
“Eat your food. There are starving children in XX!”
This ploy to get you to eat has been used by parents for many decades, and possibly even longer. The guilt that you should be so thankful that you should eat instead of letting food go to waste. While I agree we should not waste food, the guilt trip is not really the most effective strategy. Also you know the child is thinking that the parent should just package up the dinner and send it off to those starving kids!
When my wife was young, she was once told to eat her dinner and that there were starving children in India. A number of months later her family was going on a little trip and when she found out where they were going she didn’t want to go. She was concerned that they were going to see all the starving children in……Indiana!
The pork loin I made was well short of the 5 pounds the recipe calls for. Just watch the temperature of the meat and you’ll know when it is done.
The orange juice and soy really enhance the natural flavor of the pork.
Getting the marinade ready.
I neglected to pick up a baking bag, so I triple wrapped it in foil.
A delicious roast.
Orange Soy Pork Loin
Prep Time: 5 min | Cook Time: 2 hr 30 min | Makes: 10
- 1/2 cup orange juice
- 1/3 cup soy sauce
- 1/4 cup olive oil
- 1 tablespoon dried rosemary
- 1 1/2 teaspoons chopped garlic
- 1 red onion, sliced
- 1 (5 pound) boneless pork loin roast
1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a medium bowl, stir together the orange juice, soy sauce, olive oil, red onion slices, rosemary and garlic. Place the pork roast in a baking bag, and set in a roasting pan or baking dish. Pour the orange juice mixture over the roast, making sure to coat entirely. Close the bag according to package instructions.
3. Bake for 2 to 2 1/2 hours in the preheated oven, until the internal temperature of the loin is at least 145 degrees F (63 degrees C). Remove from the oven, and let stand for about 10 minutes to settle the juices. Carefully open the bag and remove the roast. Slice and serve with a little of the drippings drizzled over.
Nutrition Amount Per Serving (10 total) Calories 397 cal 20% Fat 25.2 g 39% Carbs 3.3 g 1% Protein 37.2 g 74% Cholesterol 110 mg 37% Sodium 561 mg 22% See More Based on a 2,000 calorie diet