The Other White Meat

Dinner tonight- Pork and Broccoli Stir-Fry with Ginger and Hoisin Sauce, served with rice.

I really wanted to change this up and omit some ingredients. Out of necessity, I did a few steps slightly different. But this actually turned out better than I thought and each ingredient was worth putting in the recipe, especially the ginger, garlic and red pepper flakes. Even the hoisin sauce added a nice subtle flavor!

Pork and Broccoli Stir-Fry with Ginger and Hoisin Sauce

1 lb. pork tenderloin or 2-4 boneless pork loin chops
2 T soy sauce
1 T dry sherry
1 T cornstarch
4 cups broccoli flowerets, cut into same size pieces
1-2 T oil (recipe called for peanut, I only had olive)
4-5 slices fresh ginger root
4-5 sliced garlic cloves

sauce:
2 tsp. ginger puree (also called ground ginger, or use finely minced fresh ginger root)
2 tsp. garlic puree (also called ground garlic, or use finely minced garlic cloves)
1/4 cup chicken stock
1 T hoisin sauce (you can find this on international foods aisle)
pinch of red pepper flakes

Trim all visible fat from pork chops and cut into strips about 1/2 inch thick and 2-3 inches long. Combine soy sauce, dry sherry, and cornstarch in bowl and add the pork strips. Stir to coat pork and let marinate while you prep the other ingredients.

Wash broccoli and cut into same-sized flowerets, keeping a few inches of stem on the pieces. If using ginger and garlic puree, combine with chicken stock, Hoisin sauce, and pepper flakes. (If using freshly minced ginger and garlic, keep them out of the sauce so they can have a minute or so of extra cooking time.)

**Have all ingredients ready and turner and serving plate ready before you begin to stir-fry.

Heat wok over high flame or hot burner about 1 minute, until it feels hot if you put your hand over the wok. Add 1 T oil and heat until the oil looks shimmery, then add garlic and ginger root slices and cook 30 seconds to one minute, just until you start to smell the garlic and ginger. Be careful to remove every bit of ginger and garlic or it will burn and make the oil taste bitter.

Add broccoli and stir-fry, stirring often, for about 3 minutes, or until broccoli turns bright green and is barely getting tender. Remove broccoli to a plate. Add a bit more oil if needed, heat about 30 seconds, then add pork and marinating liquid. Stir-fry pork about 3-4 minutes, until it's firm and slightly browned. (If using freshly minced garlic and ginger, add now and cook about 1 minute.) Add sauce and cook about 2 minutes more, stirring until meat and vegetables are coated with sauce and sauce is slightly thickened. Serve hot.

E’s Notes:

• I used olive oil, instead of peanut oil
• After putting broccoli in pan, I added chicken stock and stirred for about 30 seconds. Then, I put the lid on the pan for 1-2 minutes. It steamed the broccoli a little bit. (I just don’t my broccoli too crunchy- it still had a little bite to it)
• Seriously, a pinch of red pepper flakes goes a long way, but definitely add a little!
• I used fresh ginger and garlic- I think they have better flavor.
• I sliced my pork very thin- less than ½ inch, so it cooks super fast!
• I didn’t have sherry, so I used a white wine that we already had. You could even use chicken stock if you don’t have wine.
• I cook my rice in chicken stock for more flavor.
• I used my microplane grater to grate in the fresh garlic and ginger.

Hair Today, Gone Tomorrow

Well, a few days ago, I went to get a little manicure- just my usual with a neutral pinkish white color. Just as my manicurist is about to apply the first coat of polish, she looks over at me and kind of stares and in her broken English says, “Want me to do eyebrow?” I’m thinking- I really wasn’t planning on getting my eyebrows waxed today, but if they are so completely out of control that manicurist everywhere put down there brushes to stare, perhaps, I should reconsider.

And I did reconsider and say, why not?!?! Big mistake. She did a fine job- they actually do look better. If that is, you can look past what appears to be 13 year old acne above and below my eyebrows and oh yes- in between my eyes. But it’s not acne, because it hurts like crap! What was I thinking?!?! I’ve tried applying Neosporin, but I’ve seen zero improvement. Looks like I’m just going to have to wait this one out. I'll spare you the picture!

Chocolate Chip Coffee Cake from RR web-site.

I wanted to make something easy and quick! I was also in the mood for chocolate, but I didn’t want to spend the time making several pans of cookies. This chocolate chip coffee cake is the perfect solution! It’s very easy to make and it’s delicious. I think it would be the perfect dessert to have on hand if you have weekend guests.

Janet's Chocolate Chip Coffee Cake

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups sugar
1 teaspoon cinnamon
1 stick (4 ounces) unsalted butter, at room temperature
2 large eggs, at room temperature
1 cup sour cream
1 teaspoon pure vanilla extract
1 cup chocolate chips (about 6 ounces)

1. Preheat the oven to 350°. Grease an 8-inch square baking pan. In a medium bowl, mix together the flour, baking powder, baking soda and salt. In a small bowl, combine 1/4 cup sugar and the cinnamon.

2. Using an electric mixer, beat together the butter and remaining 1 cup sugar until fluffy, about 5 minutes. Beat in the eggs, 1 at a time, then beat in the sour cream and vanilla. Fold in the flour mixture, in 2 parts, until just combined. Pour half the batter into the cake pan and sprinkle with half the cinnamon-sugar and half the chocolate chips. Spoon the remaining batter as evenly as possible over the filling, spreading gently. Sprinkle with the remaining cinnamon-sugar and chocolate chips.

3. Bake until golden and a toothpick inserted in the center comes out clean, 30 to 35 minutes.

There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will. ~Robert Frost

Tonight’s dinner- tilapia with tartar sauce, roasted garlic asparagus, and a side salad. [Nice napkins, right?!?]

I rubbed olive oil on the filets and rubbed in a fish seasoning from the grocery store. I baked 3 tilapia filets at 400 degrees for 25 minutes. Not much to do with the fish- the tartar sauce is the real star of this show!

After trimming the woody ends off the asparagus, I cut them into 1 ½- 2 inch pieces. I put them in a large gallon Ziploc bag with 3-4 sliced cloves of garlic and olive oil (and a pinch or two of salt). I let the asparagus marinate for about 45 minutes- you could probably let it marinate for up to 2 hours. I roasted the asparagus at the same time I baked the fish- 400 degrees (about 20 minutes). Actually, I think I would have only put it in for 15 minutes.

I served the fish with a “healthier” version of tartar sauce (see recipe below). We also had a side salad with grape tomatoes and cucumber.

South Beach Friendly Tartar Sauce

(Makes 1 1/4 cups tartar sauce)

2/3 cup fat-free plain yogurt
1/3 cup mayo
1/2 tsp. dill weed (dried dill)
2 T capers, drained and finely minced
3 T dill pickle relish (or use finely chopped dill pickles)

E’s Notes:

• I just eyed everything and I think I ended up using a little more mayo because my mixture was a little too thin.


• I also added some salt and lemon- pepper.


• I used fresh dill because I love it!

Ivy spent the weekend with Billy and Rita and her best dog, Gabby. She was exhausted- she spent most of the day in her crate! And not because, I made her stay inside the crate! Poor little Ivy!

Happy Mother's Day!

We headed to Abilene for Mother's Day. We ate at Cook's on Friday- delicious fried catfish and coleslaw! And Saturday night, we went to the Western Heritage- a ranch rodeo. We had a fabulous weekend! Happy Mother's Day, Mom and Rita!

Ivy and the Stick

Today on our little walk/ jog (we're up to slightly over a mile now), Ivy picked up a stick for the last half. Not a twig- a big stick. The stick is at least as long as her.

Every person that passed by us had to make a comment about the little dog carrying such a big stick. She just prissed right along and if she thought anyone was getting a little too close and might take her stick, she sprinted ahead a little. We even had to bring it home with us!

But she just wants to chew on it at home!

Happy Cinco de Mayo!

We had our small group over last night and in honor of Cinco de Mayo, we went with a mexican food theme and it was delicious. I made enchiladas and guacamole. The great thing about making enchiladas- you can completely assemble them 1-2 days in advance and keep them in the fridge and bake them for about 30 minutes, just before your guests arrive.

I also made a Mexican Chocolate Cake for dessert. We had a great time and a great Bible Study!

Mom’s Enchiladas

Sauce:
2 cans cream of chicken soup
1 lb. velveeta
1 small can chopped green chilies
1 small jar chopped pimiento
1 lg can evaporated milk

Filling:
1 lb. ground meat (sirloin)
1 lg. chopped onion
garlic powder
salt
pepper
1 small can taco sauce
10 oz. grated cheddar cheese
24-30 tortillas

Grated cheese of preference for top (monterrey jack or longhorn)

Combine all sauce ingredients and mix and heat until cheese melts. Brown ground meat with onion, garlic powder, salt and pepper to taste. Add taco sauce and cook until mixture is fairly dry. Remove from heat, cool slightly, add grated cheddar cheese. Dip tortillas in hot grease to soften, then pat dry with paper towel (or warm in microwave). Spoon meat mixture inside and roll. Place in 9x13 backing dish that has had a little sauce spooned in the bottom. Pour remaining sauce over tortillas and top with grated cheese. [Freezes great at this time.] Bake at 350 degrees until bubbly.

I Heart Wilton!

I bought a new 12 piece cupcake decorating set from Wilton and I LOVE it! My one complaint- it says TWELVE piece- well, 8 of the 12 are plastic bags- "4 piece plus bags" would be a little more accurate.


I had so much fun with these cupcakes. I'm really not that great (yet!), as you can see from the pictures. But the possibilities are limitless! My friend, Tiffany, is graduating with her masters tomorrow and I'm taking these carrot cake cupcakes to the party. Even if you're not a huge carrot cake fan, I really recommend trying this recipe- it's delicious! And it doesn't have a weird texture, because it calls for carrot baby food. I think you will be pleasantly surprised. I fell in love with this carrot cake my freshman year of college- my roommate, Michelle, introduced me to it. And there's been no looking back . . .

Michelle’s Carrot Cake

Ingredients:
1 1/2 cup oil
2 (4 ounce) jars carrot baby food
4 eggs
2 cups white sugar
2 cups all-purpose flour
1 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon

Directions:
Preheat oven to 350 degrees F. Place 24 liners in cupcake pans. In a medium bowl, sift together the flour, baking soda, salt, and cinnamon. Set aside. In a large mixing bowl, combine oil and baby food, then add eggs. Add sugar and mix well. Add the flour mixture and mix until well combined.

Pour batter into prepared pan. Bake at 350 degrees F for 20-22 minutes, or until toothpick inserted into the middle of the cake comes out clean.
Cool for 10 minutes in the pan, then turn out onto a wire rack.

Icing
1 8 oz. cream cheese
1 stick butter
1 teaspoon vanilla
1 lb. powdered sugar
(Pecans optional)

Cream butter and cream cheese together until well-blended. Then, add vanilla and powdered sugar. Mix well. And frost cupcakes when completely cooled.