Monthly Archives: September 2015

Stir-fried Pork with Ginger & Honey

Stir-fried pork with ginger & honey

 

  • 2 nests medium egg noodles
  • 2 tsp corn flour
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp sunflower oil
  • 250g/9oz pork tenderloin, cut into bite-sized pieces
  • thumb-sized piece ginger, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 green pepper, deseeded and sliced
  • 100g mange tout
  • 1 tsp sesame seed

Bring a pan of salted water to the boil and cook the noodles following pack instructions. Meanwhile, mix the corn flour with 1 tbsp water, then stir in the soy sauce and honey, and set aside.

Heat the oil in a wok over a high heat. Add the pork and cook for 2 minutes until browned all over. Add the ginger, garlic, pepper and mangetout, and cook for a further 2 minutes. Reduce the heat, then add the soy and honey mixture, stirring and cooking until the sauce bubbles and thickens. Divide the drained noodles between 2 bowls. Top with the pork and vegetables, and finish with a sprinkling of sesame seeds.

 

Three Soups

Three Soups

It was a perfect day to create a few fall soups:

  1. Split Pea Soup with Crispy Bacon
  2. Bacon, Cauliflower and White Bean Soup Recipe
  3. Broccoli and Potato Soup

Split Pea Soup with Crispy Bacon

  • 4 slices naturally smoked bacon, chopped
  • 1 tbsp (15 mL) butter
  • 2 onions, chopped
  • 4 carrots, diced
  • 1 tsp (5 mL) paprika or ¼ tsp (1 mL) smoked paprika
  • ½ tsp (2 mL) dried thyme
  • Salt and freshly ground pepper
  • 1½ cups (375 mL) yellow split peas,
  • rinsed
  • 1 large potato, peeled and diced
  • 8 cups (2 L) unsalted or reduced-sodium
  • chicken stock
  • 2 cups (500 mL) water
  • 1 bay leaf
  • ½ cup (125 mL) sour cream

Cook bacon over medium-high heat in a large pot, stirring, until crisp. Using a slotted spoon, transfer bacon to a paper-towel-lined plate and set aside to drain. Discard all but about 1 tbsp (15 mL) of the bacon fat from the pot.

Return pot to medium heat and add butter. Stir to mix with remaining bacon fat. Sauté onions, carrots, paprika, thyme and ½ tsp (2 mL) each salt and pepper for about 5 minutes or until onion is softened.

Add split peas, potatoes, stock, water and bay leaf and bring to a boil over high heat. Reduce heat and simmer, stirring occasionally, for about 1¼ hours or until peas are very soft. Discard bay leaf. (Soup can be cooled, covered and refrigerated for up to 3 days. Refrigerate bacon in a separate container. Reheat soup over medium heat until steaming before proceeding).

Stir sour cream and half of bacon into soup and add more stock or water if necessary to thin to desired consistency. Reheat over medium heat until steaming, stirring often. Season to taste with salt and pepper.

Ladle soup into warmed bowls and serve sprinkled with remaining bacon.

 

Bacon, Cauliflower and White Bean Soup Recipe

  • 1 tablespoon olive oil
  • 1/2 pound bacon, sliced into 1/2 inch pieces
  • 2 cups onions, chopped
  • 2 tablespoons garlic, finely chopped
  • 2 teaspoons fresh thyme, finely chopped
  • 1/2 cup white wine (optional)
  • 1/4 teaspoon white pepper
  • 8 cups cauliflower florets
  • 8 cups chicken stock
  • 2 cans white kidney beans, drained well

In a large pot, heat oil over medium heat, add bacon and saut until golden, about 15 minutes. Remove bacon from pot with slotted spoon and set aside to cool. Once cooled, crumble bacon and save as garnish.

Add onions, garlic and thyme to pot, cook over low heat until onions are translucent, about 10 minutes. Add wine and continue cooking for 3 minutes.

Add white pepper, cauliflower, chicken stock and beans. Bring to the boil and then lower to simmer. Cover and cook for 20 minutes or until the cauliflower is tender.

Let cool slightly. When the soup is cool enough, pure with a hand blender until velvety smooth. Serve warm, sprinkled with crumbled bacon.

 

Broccoli and Potato Soup

  • 3 Tbsp olive oil
  • 3 onions, peeled and chopped
  • 2 cloves garlic, peeled and chopped
  • 6 cup chicken stock, vegetable stock or water
  • 2 large potatoes, peeled and grated
  • 1 head of broccoli, stems cut into chunks and florets reserved
  • Salt and pepper
  • A large pinch of nutmeg
  • 1 cup grated cheddar cheese

Place a 4 quart pot over medium-high heat and add oil. When it’s hot, add onions and sauté until they have softened. Add garlic and continue to sauté for another minute. Add stock, grated potatoes and broccoli stems. Season with salt and pepper and simmer until they are tender and potatoes have broken down. Add nutmeg and adjust seasoning and puree with an immersion blender or in a food processor.

Reheat soup prior to serving and add reserved broccoli florets and cheddar cheese. Simmer for about 5 minutes, until cheese has melted and florets are tender and bright green. Serve hot.

Middle Eastern Rice with Pork and Chickpeas

Middle Eastern Rice with Pork and Chickpeas

Looking for a quick meal this week? I used leftover pork roast in my dish but you could easily change the meat to whatever you have on hand or as a leftover.  Vegetarian? add a can of black beans instead!

  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 cup uncooked basmati rice
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cayenne pepper
  • 1 quart chicken stock
  • 1 1/2 pounds ground pork
  • 1 (15 ounce) cans garbanzo beans (chickpeas), drained and rinsed
  • 1 bunch chopped fresh cilantro (optional)
  • 1 bunch chopped fresh parsley (optional)
  • 1/4 cup pine nuts (optional)
  • salt to taste
  • ground black pepper to taste

Heat the olive oil in a large saucepan over medium heat. Stir in garlic, and cook 1 minute. Stir in rice, cumin, coriander, turmeric, and cayenne pepper. Cook and stir 5 minutes, then pour in chicken stock. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.

Place the pork in a skillet over medium heat, and cook until evenly brown.

Gently mix cooked pork, garbanzo beans, black beans, cilantro, parsley, and pine nuts into the cooked rice. Season with salt and pepper.