Pork United Nations
July 31, 2009, 10:50 pm
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1 lb Pork cut from pork loin -chops 1 T Olive or vegetable oil 2 T Cajun seasoning 1 Juice of fresh lemon 1 T Honey 1 T Soy sauce 3 c Hot cooked rice Cut pork into strips about 1/2″ thick. Heat vegetable oil in a wide skillet. Place pork in skillet and cook over medium heat about 5 minutes, stirring occasionally. Meanwhile, combine Cajun seasoning, lemon juice, honey and soy sauce. Add soy sauce to pork and stir to coat the meat. Continue to cook until pork is cooked through (this shouldn take but a few minutes) and sauce is hot. Serve over hot rice. Serve with slices of grapefruit and avacado.
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roast beef quesadillas
Roast Beef Quesadillas
6 ounces deli roast beef, thinly sliced
1 small onion, thinly sliced
1/4 cup green bell pepper, chopped
1/2 cup prepared salsa, divided
3/4 cup Colby-jack cheese, shredded *
4 (7-inch) flour tortillas
Place onion and bell pepper in small microwave-safe bowl. Cover and microwave at HIGH 3 to 4 minutes, stirring halfway through cooking time. Stir in 3 tablespoons salsa; reserve.
Sprinkle an equal amount of cheese evenly on each tortilla. Arrange deli roast beef over cheese; top with equal amount of reserved vegetable mixture. Fold tortillas over to close.
Meanwhile heat a 10-inch nonstick skillet over medium heat 5 minutes. Cook two quesadillas in skillet 2 to 2 1/2 minutes, turning once. Repeat with remaining quesadillas.
Serve with remaining salsa.
Yield: 4 servings.
Per Serving: 285 Calories; 11g Fat (34.6% calories from fat); 21g Protein; 26g Carbohydrate; 2g Dietary Fiber; 38mg Cholesterol; 1035mg Sodium
Exchanges: 1 1/2 Grain (Starch); 2 Lean Meat; 1 Vegetable; 1 1/2 Fat
NOTES: Shredded Monterey jack, Colby or Cheddar cheese may be substituted for Colby-jack cheese (Co-jack).
Microwave Directions: Place two quesadillas on 12-inch microwave-safe plate. Cover with moistened paper towel. Microwave at HIGH 1 to 1 1/2 minutes or until hot. Repeat with remaining 2 quesadillas.
But words came halting forth, wanting Inventions stayInvention, Natures child, fled step-dame Studys blows…Biting my truant pen, beating myself for spite,Fool, said my Muse to me look in thy heart and write. — Sir Philip Sidney
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Yogurt & Onion Salad
July 31, 2009, 8:56 am
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rice
1 lg Onion, purple 2 tb Black pepper 3 c Yogurt, plain Finely dice purple onion. Stir in yogurt and black pepper. Salt may be added to taste. Allow to sit for at least 30 minutes or refrigerate overnight for flavors to mix. Serve with breads, meats, or over rice.
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Americas present need is not heroics, but healing not nostrums but normalcy not revolution, but restoration. — Warren G. Harding
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spinach parmesan
Spinach Parmesan
2 (10 ounce) packages frozen chopped spinach
1 (8 ounce) container sour cream
1/3 cup Parmesan cheese
1/3 teaspoon garlic salt
3 slices white bread, cubed
3 tablespoons margarine, melted
Cook spinach according to package directions. Drain and press water out of spinach. Mix spinach, sour cream, cheese and garlic salt. Pour into buttered baking dish and top with bread cubes. Pour margarine over bread cubes. Bake at 350 degrees F until bread cubes are lightly browned, about 20 minutes. Can be prepared ahead and refrigerated before baking.
Variation
Stuff spinach mixture into tomatoes, drizzle with melted margarine and bake.
Human life is a continuous thread which each of us spins to his own pattern, rich and complex in meaning. There are no natural knots in it. Yet knots form, nearly always in adolescence. — Henri Estienne
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Kung Op Wun Sen (Baked Prawns and Mungbean Noodles)
July 30, 2009, 12:04 pm
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1 lb Prawns 5 Coriander roots, crushed 1 tb Pepper corns 1 Onion, thinly sliced 3 sl Ginger, crushed 2 tb Cooking oil 1 tb Maggi sauce 1/4 ts Salt 1 tb Sugar 1 tb Oyster sauce 2 tb Light soy sauce 1 ts Sesame oil 1 tb Whiskey 2 c Mungbean noodles, soaked -and cut into short lengths Heres a goody that came out of my new Thai cookbook. Its easy and quick to do and quite tasty. Its a baked dish, which is unusual for Thai cooking. I suspect that originally, it would have been steamed. Next time Ill try it that way or put a tablespoon of water or sherry in each bowl. It seemed a tad dry to me. I cooked it in individual French onion soup bowls with lids. Place the oil in a wok, heat and stir fry the coriander root, ginger, pepper and onion. When fragrant, remove from the wok and place in a mixing bowl. Add the noodles, the sauces. salt, sugar, sesame oil and whiskey, toss the noodles until well coated, and then add the prawns and toss well once again. Divide the noodles and prawns into four individual portions; place each portion in a lidded cup, and close the lids. Place the cups on a baking tray and bake at 460F until the prawns are done (about 10 minutes). Serve hot with fresh vegetables, such as tomatoes and spring onions. Serves four. From “The Elegant Taste of Thailand, Cha Am Cuisine” by Sisamon Kongpan and Pinyo Srisawat. SLG Books, Berkeley and Hong Kong, 1989. ISBN 0-943389-05-4. If you can buy coriander bunches with the roots untrimmed youll be in good shape. If not, substitute stems. I left it out as the person I was eating with doesn like coriander at all. It doesn say to, but I cracked the peppercorns slightly before adding them to the mix. By light soy sauce, they mean like in thin soy, rather than as in “lite” soy sauce. Maggi Sauce is a condiment sauce++originating in France, I believe++ popular in Asia. Its somewhat like a slightly thick soy sauce. It can be found in the gourmet sections of supermarkets as well as in Asian markets. If I didn have any, Id use thick Chinese soy in its place. If you can find the Maggi Sauce grab it. It lasts virtually forever in the fridge. Get a small bottle, though. I run across very few recipes that call for it. Its used as a table condiment in Asia and is often seen on the tables at Vietnamese restaurants here in the States. The mungbean noodles are the thin, clear “cellophane” noodles. Id have no qualms about using the similar thin rice noodles if I couldn find mungbean ones. I picked up a neato garnish from the photo with this dish. It shows a green onion “brush” with a slice of red pepper around the middle. Quite attractive and easy to make. Cut a slice of scallion++the whitish part++about an inch and a half long. Slice a fresh red chili into quarter-inch slices. Take a length of scallion and push the seeds and pulp out of the chili slice. Slip the rind down to the middle of the piece of scallion, then cut the exposed pieces of scallion with a thin, sharp blade all the way through. Make two cuts vertically, then rotate the scallion and make two more cuts. Do both ends, then toss the bundle into a bowl of water with lots of ice cubes and the slit ends will curl up making a nice, tassley looking garnish thats great to eat too. The trick is to get chilies that are about the same diameter as the scallions so its a snug fit. Just toss a couple of the chilly, frilly scallions into each bowl before serving. Its a little touch, but it adds a lot to the appearance of the dish. Posted by Stephen Ceideberg; July 23 1992.
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Whenever you trace the origin of a skill or practices which played a crucial role in the ascent of man, we usually reach the realm of play. — Eric Hoffer
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Kalashnikov Shot recipe
Ingredients
- 3/4 oz vodka
1/4 oz absinthe herbal liqueur
1 slice lemon
1 pinch cinnamon
1 pinch sugar
Almost fill a shot glass with vodka, then place a lemon slice across the top of the glass so that it covers half of the diameter. Fill the rest of the shot glass with absinthe, pouring so that is passes through the slice of lemon.
Add sugar and cinnamon (cinnamon is optional) to the lemon and finally, ignite it. When the flame extinguishes itself, take the shot and eat the lemon.
Anyone who is capable of getting themselves made President should on no account be allowed to do the job. — Douglas Adams
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dragon shrimp with sweet and sour sauce
Dragon Shrimp with Sweet and Sour Sauce
When deep-fried, the jumbo shrimp rolled in chopped nuts look like small dragons.
Marinade
2 tablespoons soy sauce
1/4 cup rice wine
1 clove garlic, sliced
1 tablespoon freshly grated ginger
2 teaspoons sesame oil
1 teaspoon pepper
Batter
2 eggs
1 cup water
3/4 cup flour
1/4 cup cornstarch
1/2 cup sliced almonds
1/2 cup chopped cashews
Oil for deep frying
Sweet and Sour Sauce
1 cup pineapple juice
3/4 cup cider vinegar
3/4 cup granulated sugar
1 tablespoon soy sauce
2 teaspoons fresh ginger
2 tablespoons catsup
2 teaspoons sesame oil
1/4 cup water mixed with 3 tablespoons cornstarch
Peel and devein shrimp, leaving the "boots" on (the "boots" are the last joint of the tail shell with the two fins at the end).
Mix marinade in a bowl and add shrimp. Marinate for one hour.
Mix ingredients for batter, except nuts.
Heat oil for deep frying to about 325 degrees. Hold shrimp by the boots and dip in batter let excess run of, roll in nuts and deep fry until cooked through, three to four minutes. Drain on paper towels.
For sweet and sour sauce: Mix water and corn starch in small bowl. In a nonreactive saucepan bring remaining ingredients to a boil. Whisk in cornstarch/water mix (it will thicken instantly).
Serve with fried rice and stir fried vegetables.
Yields 4 servings.
To repeat what others have said, requires education to challenge it, requires brains. — Mary Pettibone Poole
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Vietnamese Pork “Spaghetti Sauce” Over Rice
1 tb Vegetable Oil 1 1/2 lb Ground Pork 1 1/2 tb Sugar 4 1/2 tb Vietnamese Style Fish Sauce 1 1/2 tb Lime Juice 2 Serrano Chiles; seeded and -chopped 1/4 c Garlic; chopped 1 1/2 c Shallots; chopped 1/2 ts Black Pepper 5 lg Tomatoes; seeded and chopped 1/4 c Tomato Paste 1 1/2 c Chicken Stock Coriander Leaves Hot Steamed Rice Pour oil into a saucepan and place over high heat. Add pork and saute until lightly browned, about 5 minutes, breaking up lumps. Add sugar, 1 1/2 tb fish sauce, the lime juice and chiles. Cook 1 minute. Set aside in a bowl. Put garlic, shallots, pepper and more oil if needed into the saucepan; fry over medium heat until fragrant. Add tomato and cook until reduced to a slightly lumpy sauce, about 5 minutes. Add pork, tomato paste, remaining fish sauce and chicken stock; simmer 10 minutes. Garnish with coriander. Serve over hot steamed rice. Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA
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Not only is the universe stranger than we imagine, it is stranger than we can imagine. — Sir Arthur Eddington
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bubble and squeak
Bubble and Squeak
1 cup cold mashed potatoes
1 cup cooked cabbage
Salt and pepper to taste
Small amount vegetable oil
Combine potatoes, cabbage and salt and pepper. Cook in hot skillet with a little oil until well browned.
Serves 4 to 6.
There is nothing so easy but that it becomes difficult when you do it reluctantly. — Terence
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chicken noodle soup
Chicken Noodle Soup
3 pounds chicken
2 quarts water
2 teaspoons salt
1 1/2 cups chicken stock
2 cups celery, chopped
2 cups carrots, chopped
1 tart apple, chopped
1 cup onions, chopped
Dash of pepper
4 cups egg noodles
Place chicken in kettle with 2 quarts water. Cover until tender (about 2 1/2 hours).
Remove chicken from kettle and strain broth. Debone chicken and return to kettle with strained broth. Add chicken stock, celery, carrots, apple, onions, and pepper and cook until vegetables are tender. Add noodles and cook for 8 to 10 minutes.
Ive had a perfectly wonderful evening. But this wasn it. — Groucho Marx
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