Tag Archives: Cooking

Stir Fried Vegetables

We’ve been on a years-long quest for a stir fried veggie recipe that duplicates takeout, and have recently found it via Grace Young, author of Stir-Frying to the Sky’s Edge, and posted at the Kitchn.  Wonderful photos and tips are included with the recipe, as well as wok care etc.  This is the adaptation for our own kitchen:

Vegetables

  • 4 cups of chopped firm vegetables, OR 8 to 12 cups of leafy greens — such as baby bok choy cut into lengthwise halves, or other greens cut into 1” wide pieces

Sauce

  • 2 Tablespoons dry sherry or rice wine
  • 1 Tablespoon chicken broth (we use organic vegetarian cubes to mix up with water for this small amount)
  • 2 Tablespoons soy sauce

Aromatics

  • 3 medium cloves garlic, smashed with the side of a knife
  • 1 teaspoon minced jalapeno chilies, with seeds (optional)
  • 1 Tablespoons oil
  • ½ teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  1. Cut up the ingredients:  it is extremely important that all of the ingredients are cut as directed!  Each piece must be of uniform size.  Cut the vegetables and set them aside in a bowl.  Prepare the aromatics as directed and set them aside as well.
  2. Make the sauce:  In a small bowl, combine the sherry, broth, and soy sauce.
  3. Heat the wok:  Turn on a stove burner to high.  Set a 14” wok over the burner.  The wok is hot enough when droplets of water dropped into it evaporate within 1 to 2 seconds of contact.  Do not overheat the wok!
  4. Pull the wok off of the heat and add the oilSwirl it around until it coats the sides and bottom.  If the wok smokes wildly the moment you add the oil, it is too hot.
  5. Add the aromatics to the wok:  Put the wok back on the heat.  Add the garlic and chilies, and stir them for 10 seconds, until fragrant.
  6. Add the vegetables:  Push the garlic and chilies up the sides of the wok and add the vegetables
  7. Season the vegetables:  Sprinkle the salt and pepper over the top. 
  8. Set a timer for 2 minutes.
  9. Stir-fry the vegetables for 1 minute, or until the vegetables begin to wilt.
  10. Add the sauce:  Pour the sauce mixture around and down the sides of the pan instead of directly into the centre.  Stir-fry and toss to coat the vegetables.
  11. Cover and cook for 15 seconds.
  12. Uncover and stir-fry for another 30 to 60 seconds, or until the vegetables are crisp-tender and brightly coloured.

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Avocado Dip

This is a cousin of guacamole, but tastes quite different; one benefit of using avocado this way, is that the dip stays bright green.  Adapted from a recipe by Ingrid Hoffmann.

  • 1 avocado, halved, pitted and scooped out
  • 1/3 cup real mayonnaise
  • 1/3 cup low-fat cream cheese
  • 1 jalapeno pepper, seeded and chopped
  • 2 green onions, white and light green part only, chopped
  • juice of 1 lime
  • salt
  • freshly ground black pepper

 

Place all ingredients, except for salt and pepper, into a blender or small food processor.  Blend for about 1 minute, or until very smooth. Taste, and add salt and pepper.  Serve as a dip for sweet potato fries, or anything else you like.

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Filed under Appetizers

Squashed Baked Potatoes

Another blast from the past; I’m not a lover of potatoes, but I do like these.

  • baking potatoes
  • olive oil
  • salt
  • freshly ground black pepper

Put the potatoes onto a greased baking tray, and bake at 375F for about 45 minutes to an hour (until tender)

Remove from oven and make an X-cut in the top of each potato, then squash each potato with a potato masher, or a mug or plate.  The idea is to flatten them, not mash them.  You want the skins to crack and the insides to be rough.

Drizzle each potato (liberally) with olive oil, and season with salt and pepper.

Bake at 450F for about 15 to 20 more minutes, until crispy and golden.

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Filed under Main Course, Vegetables, Vegetarian (lacto/ovo)

Grandma Ruth’s Wild Rice Casserole

This is one of my absolute favourites from my childhood.  My mom made it with local wild rice.  It needs to be started a day ahead, so requires planning!  This recipe serves 4 people, but is very easily doubled.

  • 1 cup wild rice
  • boiling water
  •  ¼ cup butter
  • ¼ cup chopped onion
  • ½ cup sliced almonds
  • ½ lb mushrooms, sliced or chopped
  • 2 cups chicken broth
  • 2 Tablespoons sherry
  • 1 teaspoon salt
  1. Wash the rice under cool running water, then place in a heatproof dish or bowl.
  2. Cover the wild rice with boiling water.  Let stand for 30 minutes, then drain.
  3. For a second time, cover the wild rice with boiling water, and let sit until cool.
  4. Melt the butter in a large pan, add onion, almonds, and mushrooms, and sauté until golden.
  5. Mix in the rice, and stir until well coated.
  6. Pour the broth, sherry, and salt into the rice mixture, and transfer into a baking dish.
  7. Cover and let sit overnight in the fridge.
  8. The following day, bake for 1 ½ hours at 350F

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My Mom’s Favourite Fruit Cake Recipe

  • 1 cup water
  • 1 cup sugar
  • 4 large eggs
  • 2 cups dried fruit
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup brown sugar
  • lemon juice
  • nuts
  • 1 gallon whiskey
  1. Sample the whiskey to check for quality. Take a large bowl. Check the whiskey again to be sure it is of the highest quality. Pour one level cup and drink.
  2. Repeat.
  3. Turn on the electric mixer; beat 1 cup butter in a large, fluffy bowl.Add 1 teaspoon sugar and beat again.
  4. Make sure the whiskey is still OK. Cry another tup. Turn off mixer.
  5. Break 2 legs and add to the bowl and chuck in the cup of dried fruit.Mix on the turner. If the fried druit gets stuck in the beaterers, pry it loose with a drewscriver. Sample the whiskey to check for tonsisticity.Next, sift 2 cups of salt. Or something. Who cares? Check the whiskey.
  6. Now sift the lemon juice and strain your nuts. Add one table. Spoon. Of sugar or something. Whatever you can find. Grease the oven. Turn the cake tin to 350 degrees. Don’t forget to beat off the turner. Throw the bowl out of the window. Check the whiskey again. Go to bed. Who the heck likes fruitcake anyway?

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Filed under "Sweets"/Cakes/Etc, food

Grandma Ruth’s Pecan Pie (from Great Aunt Shirley)

We have found great success using the America’s Test Kitchen recipe for pastry (which uses vodka for half of the liquid).  The following is Grandma’s pastry and filling recipe, verbatim.  One just needs one 9″ pie crust, unbaked, for this pie.

Pastry

  • 4 (41/2) cups flour (I use 4 and use the rest for flouring the board)
  • l  lb. Shortening (Crisco)
  • 1 tsp. Salt
  • TBSP brown sugar
  • 1 egg (beaten)
  • add enough warm water to make ¾ cup
  • 1 TBSP vinegar

Add salt and b. sugar to flour.  Cut in shortening with knife ( I usually do that by dividing it into four pieces). Add remaining liquid and mix with hands until dough no longer stick to the bowl.  Chill for about 15 – 20 minutes wrapped in saran wrap. This dough is quite soft and is very flaky when done.

Pie Filling

  • 1 cup corn syrup
  • ½ cup sugar
  • ¼ cup butter
  • ¼ tsp  salt
  • 1 egg (beaten), in a medium sized bowl
  • 1 tsp vanilla
  • LOTS     pecan halves
  1. Bring sugar, salt, butter to a boil and remove from heat
  2. Whisking constantly, pour over beaten eggs
  3. Cool slightly and add vanilla
  4. Lay pecans in circle pattern (flat side down) until the whole bottom of crust is covered.
  5. Pour filling over the pecans.
  6. Bake 10 minutes at 400F then turn oven down to 375F and cook for 35-40 minutes.  The pecans will rise to the top.

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Marinated Goat Cheese

  • 8 oz creamy goat cheese log

Marinade:

  • 3⁄4 cup coarsely chopped fresh parsley
  • 1⁄4 cup coarsely chopped fresh basil
  • 1⁄2 cup sundried tomatoes, julienned (soak dried ones in hot water or can use a combination of dried and jarred ones in oil)
  • 1⁄4 cup black olives, pitted, sliced
  • 2 cloves garlic, minced
  • Pinch of thyme (or can use fresh thyme)
  • Pinch of hot red pepper flakes
  • 1 cup extra virgin olive oil (1/2 c oil, about as much as provided by the jar of oil- packed tomatoes, is adequate)
  • Salt & Pepper to taste
  1. Combine marinade ingredients in a bowl and let stand to let flavours blend.
  2. Spoon over the cheese, cover and refrigerate overnight.
  3. Serve on large platter with crisp toasts,crackers, and/or fresh sliced baguette.

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Filed under Appetizers, food, Marinade, Vegetarian (lacto/ovo)

Pickled Beets in 24 hours

pickled beets

Slice the Beets and the Red Onion

  • 2 tablespoons sugar
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 8 whole cloves
  • 1 clove garlic, peeled and chopped
  • 1/3 cup cider vinegar
  • 1/4 cup water
  • 2 cups cooked, sliced fresh beets (roast or boil them, then remove skins)
  • 1 small sweet red onion, sliced and separated into rings
  1. Layer beets and onion rings into a lidded container (the large Ziplock screw-top containers work well); you could also just toss everything into a bowl.
  2. In saucepan, combine the sugar, mustard, salt, cloves, garlic, vinegar and water; bring to a boil and pour over the beets and onion rings.
  3. Cover and refrigerate at least 1 day.
  4. Every once in a while, when you think of it, give the container a little toss so that the marinade ingredients move around amongst the vegetables.

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Filed under Appetizers, Marinade, Salads, Vegetables, Vegetarian (lacto/ovo)

A Facsimile of Boston’s Creamy Chicken Curry Pasta for Niall

  • 3 cups dry penne
  • 2 Tablespoons or so of butter, or vegetable oil
  • 1 medium red onion, cut into bite-sized chunks
  • 1 red pepper, cut into bite-sized pieces
  • 2 cloves garlic, minced
  • 2 Tablespoons hot madras curry powder
  • pinch of dried chili flakes
  •  2 to 2 ½ cups heavy cream
  • 2 chicken breasts, cooked and cut into bite-sized pieces*
  • ¼ cup to ½ cup pineapple, cut into bite-sized pieces (fresh or canned, drained)

Bring a large pot of generously salted water to a rolling boil.  Add dry penne, stirring to prevent it from sticking together.  Cook according to package directions, approximately 7 or 8 minutes.  Drain well, but do not rinse!

Meanwhile, melt the butter or heat the oil, and add the red onion.  Stir and cook until it begins to sweat, and then add garlic and red pepper.  When they are softened, but still have a bit of a “fresh bite”, add the curry powder and chili flakes.  Stir and cook for a minute or two.

Stir in the heavy cream, bring to a very gentle boil and cook until it begins to thicken to the consistency you like for your alfedo-ish sauce.  Gently stir in the cooked chicken pieces and the pineapple, and cook till they’re heated through.

* to cook the chicken, one can bake in the oven or cut into bite-sized pieces and sauté with the vegetables until no longer pink.  To bake ahead, put two boneless, skinless chicken breasts onto a baking sheet and drizzle with olive oil.  Turn twice, two coat the entire breast.  Sprinkle generously with salt and pepper, then bake for 40 minutes or so in a preheated 350F oven.

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Filed under food, Main Course, Protein

White Sauce: four ways

This is a very good, basic recipe to have in your repertoire.  It is a base for so many things, such as cheese sauce, and with added flavours, can substitute for processed canned soup in other recipes.

Ingredients:

I.  Thick:

  • 3 Tablespoons butter
  • 3 Tablespoons all purpose flour
  • 1 cup milk, warmed up
  • 1/4 teaspoon salt
  • freshly ground black pepper, to taste

II. Medium

  • 2 Tablespoons butter
  • 2 Tablespoons all purpose flour
  • 1 cup milk, warmed up
  • 1/4 teaspoon salt
  • freshly ground black pepper, to taste

III. Medium Thin

  • 1 1/2 Tablespoons butter
  • 1 1/2 Tablespoons all purpose flour
  • 1 cup milk, warmed up
  • 1/4 teaspoon salt
  • freshly ground black pepper, to taste

IV. Thin

  • 1 Tablespoons butter
  • 1 Tablespoons all purpose flour
  • 1 cup milk, warmed up
  • 1/4 teaspoon salt
  • freshly ground black pepper, to taste

Directions:

Melt butter over medium-low heat.  Blend in flour, and cook, stirring constantly until smooth; cook for a minute or two.  Add the warm/hot milk, stirring constantly.  Cook over medium heat until sauce thickens and comes to a boil.  Reduce heat, simmer for two or three minutes to remove floury taste.

For added flavour, toss in whatever you feel like.  For example, try one of the following, or a combination:

  • 1/2 to 1 teaspoon of dried mustard, or Dijon mustard
  • 3/4 to 1 cup of shredded cheese
  • hot pepper flakes or Tabasco
  • sautéed minced onions (sauté in the butter before adding the flour)
  • herbs, fresh or dried
  • sautéed vegetables, minced

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Filed under food, Sauce, Soups

Candied Pecans

  • ½ large egg white
  • ¼ cup granulated white sugar
  • ¼ cup brown sugar, packed
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • ¾ teaspoon sea, or kosher, salt
  • Large pinch to 1/8 teaspoon cayenne pepper
  • 1 ½ teaspoons vanilla extract
  • 1 ½ teaspoons water
  • 2 to 3 ½ cups raw pecan halves
  1. Preheat oven to 300F.
  2. Line a large baking sheet with parchment paper.Using an electric mixer, or a whisk, beat egg white until foamy, about 1 minute with the mixer.Add sugar, brown sugar, spices, salt, vanilla and water.  Whisk until well combined – it will get thick-ish – about 45 seconds with the mixer.Gently stir in pecans until well coated. The original recipe calls for 2 cups of pecans for this amount of “candy”, but it will coat almost 4 cups very nicely.Pour nuts onto baking sheet, and spread out so that they are in a single layer.Bake for a total of 40 minutes, taking out and stirring/flipping the nuts after the first 20 minutes.Remove from oven and cool completely.
  3. Break apart into single nuts.
  4. Store in an airtight container at room temperature.

These are great on a spinach salad dressed with citrus vinaigrette.  For nuts that are great “out of hand”, try Maple Roasted Almonds.

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West Indies Style Rub for Pork Tenderloin Kebabs

Toast over medium heat in a dry skillet (about 2 or 3 minutes):

  • 2 Tablespoons cumin seeds
  • 2 Tablespoon coriander seeds

Remove from heat, and let cool to room temperature. With a mortar and pestle, grind to a fine powder.  Transfer to a small bowl and add:

  • 2 Tablespoon curry powder
  • 2 Tablespoon freshly ground black pepper
  • 2 Tablespoon ground ginger
  • 2 Tablespoon salt
  • 1 Tablespoon ground allspice
  • 1 Tablespoon ground red pepper

Stir well.  Will keep for a few weeks if kept airtight and dry.

Cut the tenderloin into large cubes, and rub the spice mixture into it.  “Marinate” in fridge for a minimum of 2 hours to a maximum of 24 hours.  Tastes better if marinated longer.  Thread onto skewers and grill.

 

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Filed under food, Main Course, Marinade, Protein

Niall’s Summer Pasta Salad

Really an “anything goes” kind of salad, adapted from LLL’s “Whole Foods for the Whole Family

The Salad Ingredients:

  • ½ lb pasta, cooked and drained
  • ½ cup celery, chopped small
  • ¼ cup red or Vidalia onion, finely diced (use spring onions if you don’t have)
  • 1 carrot, shredded
  • ½ red or green pepper, diced
  • 2 tins water-packed tuna –no hydrolyzed plant protein – flaked
  • ½ cup cottage cheese
  • Cheddar cheese, shredded, a handful
  • ½ cup cucumber, seeded and chopped

The Dressing/dip Ingredients:

This makes way more than the above recipe requires!

  • 2 cups plain yogurt
  • 1 cup real mayonnaise
  • 1 teaspoon dried dill weed
  • ½ teaspoon dry mustard powder
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • Salt and pepper to taste

Directions:

  1. Whisk all dressing ingredients together and set aside.
  2. Gently combine all of the salad ingredients.  Add dressing, tossing, until the salad is coated to your preference; it’s likely that you’ll have about 2/3 to ½ of the dressing left over.  Refrigerate until flavours mingle.

The left over dressing makes a great raw veggie dip.


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Filed under food, Grains, Main Course, Protein, Salad Dressing, Salads, Vegetables

Grilled Chicken Kebabs, with Dressing and Dip

Read through the entire recipe before beginning, as there are several steps and components to this meal.  Six hours maximum is required for marinating the chicken, but you may marinate for three hours if necessary.

Total amounts of common ingredients – that require prep — for all three components:

  • 5 cloves garlic, minced
  • 3 tablespoons chopped basil
  • 5 tablespoons freshly squeezed lemon juice

The Chicken:

  • ½ cup plain yogurt
  • ¼ cup olive oil
  • 3 cloves garlic , minced (about 3 teaspoons)
  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper
  • 4 boneless, skinless chicken breasts (about 1 1/2 pounds), cut into 1-inch cubes

Whisk together yogurt, olive oil, garlic, thyme, oregano, salt, pepper, and cayenne pepper in a bowl.  Transfer to a large ziplock freezer bag, and add cubed chicken.  Marinate, refrigerated, for approximately 6 hours, or a minimum of 3 hours.  Do not marinate longer than 6 hours!

The Veggies:

Prepare the following to put on the skewers:

  • 2 red bell peppers , cut into 1-inch pieces
  • 1 large red onion. peeled, with outer 3 layers cut into 1-inch pieces*

The Kebabs:

When six hours have passed, remove chicken from the marinade and discard remaining marinade.

Thread each skewer with the vegetables and chicken as follows:

  1. 2 pieces pepper
  2. 1 piece onion
  3. 2 pieces chicken
  4. 1 piece onion
  5. 2 pieces pepper
  6. 1 piece onion
  7. 2 pieces chicken
  8. 1 piece onion
  9. 2 pieces pepper
  10. 1 piece onion
  11. 2 pieces chicken
  12. 1 piece onion

The Dressing:

  • ¼ cup olive oil
  • 1 clove garlic, minced (about 1 teaspoon)
  • 2 tablespoons chopped fresh basil
  • 3 tablespoons lemon juice

Whisk all ingredients together, and set aside for later.

The Grilling:

Grill the kebabs over high heat, on all four sides, for 3 minutes per side.

Transfer to a serving platter, and brush the kebabs all over with the dressing.  Serve with the following dipping sauce.

The Dipping Sauce:

  • 1 cup plain yogurt
  • 3 tablespoons olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 clove garlic, minced
  • 1 tablespoon fresh basil, minced
  • 1 tablespoon fresh mint, minced
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cucumber, halved lengthwise, seeded then finely chopped

Whisk the yogurt, olive oil, garlic, basil, mint, salt and pepper in a medium-sized bowl.  Stir in the cucumber.  Let rest for at least 30 minutes, or refrigerated, for several hours.

*Cut the root and growing end of the onion off, peel it, then cut onion in half lengthwise.  Remove the centre of the onion, leaving the three outer layers intact.  Cut each half lengthwise into two pieces.  Now cut each chunk of onion into three pieces lengthwise.  Cut each of the remaining pieces crosswise into three pieces.  Aim for approximately 1″ squares which are three layers thick.  Save the centre of the onion for another purpose.

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Filed under food, Main Course, Marinade, Protein, Vegetables

Raita/Cucumber Salad

We eat a few different versions of raita, but this one goes nicely with these beef kebabs.

  • 1 English cucumber, halved, seeded and chopped finely
  • 1 cup yogurt, plain
  • 1 tablespoon mint, finely chopped
  • 1/4 teaspoon ground cumin
  • 1/2 to 1 small jalapeño pepper, seeded and finely diced

Mix all of the ingredients together; eat within an hour or two.

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Filed under food, Main Course, Salads, Vegetables, Vegetarian (lacto/ovo)

Indian Flavoured Kebabs

Soak 9 bamboo skewers in water while making the meat mixture.

Mix together in a large bowl:

  • 1 cup very finely minced onion (1 large)
  • ½ cup chopped fresh cilantro
  • one 2 ½“ piece of fresh ginger, peeled and minced (about ¼ cup)
  • 1 large clove garlic, minced
  • 2 tablespoons fresh mint, finely chopped
  • 2 jalapeño peppers, seeded and minced
  • 1 teaspoon ground red pepper
  • 1 teaspoon salt

Add and mix with hands until evenly combined:

  • 1 ½ lbs ground beef

Shape this mixture into 9 flattened sausage shapes, approximately 4” long, 1 ½“ wide, and 1” high.   Carefully thread each sausage shape onto a skewer.

Grill on a barbecue until browned and just cooked through, about 2 minutes per side.  You may also broil them in the oven, for 3 to 5 minutes per side, using a slotted broiling tray.

Serve wrapped in a warm naan or pita, or with basmati rice, and raita.

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Rhubarb Syrup (for drinks)

  • 3 cups rhubarb, sliced into 1/2″ pieces
  • 1 ½ to 2 cups sugar (2 cups makes a very sweet syrup/drink)
  • 3 cups water

Place rhubarb, sugar, and water in a saucepan. Bring to a boil, then lower heat and simmer for 15 minutes.

Remove from heat and allow to cool.

Pour the contents of the saucepan through a sieve, discarding the solids that are left behind in the strainer.  Store, refrigerated, in large jar, or a pitcher with lid.

This is good when ¼ cup of the chilled mixture is combined with club soda, or sparkling water.  Experiment with the ratios.

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Honey-orange Vinaigrette

This dressing is not as sweet as the Poppyseed and Honey Dressing below.  Excellent with a spinach salad, topped with candied pecans, thinly sliced sweet onions, and strawberries or oranges.

  • 2 Tbsp rice vinegar
  • 2 Tbsp orange juice
  • 1 Tbsp olive oil
  • 1 Tbsp liquid honey
  • salt, pinch
  • pepper, pinch
  • (optional: 1 Tbsp poppyseeds)

Shake or whisk all ingredients together.

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Filed under food, Salad Dressing, Salads, Vegetarian (lacto/ovo)

Indian Inspired Ground Beef and Potatoes

  • 3 Tbsp ghee (or non-GMO vegetable oil)
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 2 tsp grated fresh ginger
  • 2 tsp cumin
  • 2 tsp ground coriander seeds (not cilantro leaves)
  • 1 tsp ground turmeric
  • Indian ground chili pepper powder, or cayenne, to taste
  • 1 pound lean or extra lean ground beef
  • 1/2 cup chopped tomatoes, either fresh tomatoes, or canned  and drained
  • 1 pound potatoes, peeled and cut into 1/2 “ cubes (this is roughly 3 – 4 medium)
  • 1 cup water
  • 1 cup or so of frozen green peas
  • Salt, to taste
  • freshly ground black pepper, to taste
  • Handful of cilantro, chopped
  1. Heat the ghee in a large heavy skillet over moderate heat and sauté the onion until golden.   This will take approximately 10 minutes.
  2. Add garlic, and sauté until fragrant, about 1 or 2 minutes.
  3. Add all of the seasonings and toast well; the ghee will glisten on top.
  4. Stir in beef and tomatoes and cook, breaking up the beef, until the beef is browned and the liquid has evaporated, leaving only the ghee.
  5. Add the potatoes and cook, stirring, for 2 minutes.
  6. Add the water, reduce the heat, and simmer covered until the potatoes are tender, 15 to 20 minutes. Increase the heat, remove the cover, and cook until all the water has evaporated.
  7. Add the peas and stir well.
  8. Gently stir in the chopped cilantro, taste for addition of salt and pepper, and serve with naan, rice, or other hearty bread.

Serves 4 to 6.

Fireworks compliments of WordPress 🙂  :

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Pork Tenderloin, Lo Mein Style

  • 4 dried Chinese mushrooms
  • ¼ cup hot water (don’t discard the water)
  • 1 pork tenderloin, about 1 lb
  • 2 teaspoons cornstarch
  • ½ teaspoon salt
  • Chinese noodles (we like Rooster Brand noodles, and use 1-2 squares per person — these are not really “instant” noodles)
  • 2 Tablespoons vegetable oil
  • 1 slice fresh ginger, minced or shredded
  • 2 cloves garlic, minced
  • 1 cooking onion, cut into bite-sized pieces
  • 1 large stem of broccoli, cut into bite-sized pieces
  • 1 large carrot, shredded
  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon Asian sesame oil

Soak mushrooms in the ¼ cup hot water until soft, about 15 minutes.  Drain, reserving liquid (pour through a paper towel to sieve, if desired).  Remove and discard mushroom stems.  Cut caps into shreds or tiny pieces.   To reserved mushroom water, add the soy sauce and oyster sauce.

Slice tenderloin horizontally, with the grain, so that you have two long pieces.  Cut these against the grain, into strips about 1/4 “ thick.

In a bowl, toss pork tenderloin with cornstarch and salt.

Meanwhile, in a large pot of boiling water, cook the noodles until just tender, according to the package directions, or 5 to 7 minutes.

In a wok, heat vegetable oil until just smoking.  Add ginger and garlic and stir-fry until fragrant, about 20 seconds.  Add pork and stir-fry until meat loses its pink colour, about 3 minutes.

Mix together the reserved mushroom water, the soy sauce, and the oyster sauce, and set aside.

Add all of the vegetables, and the mushrooms.  Stir-fry until warmed through, about 1 to 2 minutes.

Add the sauce mixture, and the noodles.  Toss and stir-fry, coating to mix, until noodles are hot, about 3 minutes.  Drizzle with sesame oil and serve.

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