Pork Noodles Recipe How-to Video
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Thursday, July 14, 2016
Pork Noodles How-to Video
Monday, June 20, 2016
Vegetarian Stir-Fry
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Vegetarian Stir-Fry
This is a Vegetarian Stir-Fry that everyone can love!Prep: 10m
Cook: 35m
Fairly cheap
For 4 Person(s)
Ingredients
1 cup rice
2 Tbsp oil
4 eggs
1 medium chopped onion
3 cloves minced garlic
1 tsp ground paprika
1 tsp chili powder
1 tsp ground ginger
3 florets broccoli stalks
1 bell pepper, chopped
3 medium carrots, chopped
1 small beet, chopped
8 oz. mini portobello mushrooms, sliced
5 oz. roasted peanuts
2 Tbsp sesame seeds
Method
Prepare all your ingredients, chopping all vegetables into bite-size pieces.
Prepare 1 cup rice according to package instructions and let it cook while you prepare the remaining ingredients.
In a small frying pan, heat 1-2 Tbsp oil over medium heat. Scramble the eggs and set aside.
In a large wok or non-stick stock pot, heat 2 Tbsp oil over medium-high heat.
Add onion and garlic and fry for 1 minute.
Add paprika, chili powder, ground ginger, and salt & pepper to taste.
Fry for 1 minute, scraping the pan constantly with a wooden or non-stick pan safe spatula. Add more oil if necessary.
Add the broccoli, bell pepper, carrots and beet. Stir fry for 2 minutes.
Add the mushrooms, peanuts, and sesame seeds. Stir fry for 2 minutes.
Add in the prepared rice and stir until uniform.
Add the scramble eggs and fold in gently.
Serve warm and if you would like to, enjoy with chopsticks.
Roasted Garlic Aioli
Ingredients
1 head garlic
1 Tbsp olive oil
1 cup mayo
1 juice of lemon
1/8 tsp kosher salt
1/4 tsp black pepper (fresh ground if possible)
Method
Break the tips off of fresh green beans after rinsing in sink.
Bring large pot of water to boil and blanch beans until they are tender but don't break easily.
Drain and set aside to cool. Whisk together in small bowl: sugar, oil, salt, pepper garlic and white onion.
Set aside. In large bowl stir together green beans, rinsed garbonzo beans and rinsed kidney beans.
Pour whisked ingredients over beans and fold together making sure to cover beans well.
Place in fridge to chill. Serve cold and stir before serving.
(this recipe is great served next day as flavors meld together well overnight)
Cold Three Bean Salad
Ingredients
2 cups blanched fresh cut green beans
1 can garbonzo beans
1 can kidney beans
1 medium white onion
1 clove garlic
1/3 cup apple cider vinegar
2 Tbsp sugar
1/4 tsp pepper
2 Tbsp olive oil
Method
Break the tips off of fresh green beans after rinsing in sink.
Bring large pot of water to boil and blanch beans until they are tender but don't break easily.
Drain and set aside to cool. Whisk together in small bowl: sugar, oil, salt, pepper garlic and white onion.
Set aside. In large bowl stir together green beans, rinsed garbonzo beans and rinsed kidney beans.
Pour whisked ingredients over beans and fold together making sure to cover beans well.
Place in fridge to chill. Serve cold and stir before serving.
Recipe notes
This recipe is great served next day as flavors meld together well overnight
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Slow Cooker Pulled Pork Tacos
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Slow Cooker Pulled Pork Tacos
Slow Cooker Pulled Pork Tacos with Avocado Mango Salsa and Easy Cilantro Jasmine RicePreparation: 30m
Cook time: 4h
Cheap
For 4 Person(s)
Ingredients
2 lbs pork shoulder
1 jalapeno diced
1 large white onion chopped
1 Tbsp cumin
1 Tbsp oregano
1 tsp black pepper
1 tsp salt
1 orange
Method
Rinse and dry the pork shoulder.
In a small bowl mix together cumin, oregano, black pepper & salt.
Rub down pork shoulder with the seasoned mix and place it in the slow cooker.
Spread your onion and jalapeno over the pork shoulder.
Cut the orange in half and squeeze the juice on top.
Place the orange rinds into the slow cooker with the pork.
Cook on high for 4-5 hours or on low for 7-8 hours.
When the pork is done it will pull apart easily from the center.
Allow it to cool uncovered before pulling apart the meat.
Place the pulled meat on a serving tray and drizzle warm sauce from the cooker over it.
Mango Avocado Salsa
Ingredients
2 large just ripe (slightly soft but not mushy) avocados
2 soft mangos
2 Tspan fresh chopped cilantro
1 Tspn extra virgin olive oil
1 tsp salt
1 tsp pepper
Method
Peel and dice the avocados and mangos and mix them together in medium sized bowl.
Add the fresh chopped cilantro, olive oil and salt and pepper.
Fold together, then cover the bowl and place it in fridge to allow the flavors to meld together.
Easy Cilantro Jasmine Rice
Ingredients
1 cup jasmine rice
1 Tbsp chopped cilantro
1 heaping Tbsp butter
1 1/2 cups water
Method
In a medium sized pot bring the water, rice, cilantro and butter to a boil.
Wait until the mixture starts to boil, then stir it once and turn down to a simmer and cover the pot.
Let it cook for 18 minutes or until the rice is fluffy but not sticky.
Top your tacos with some Avocado Mango Salsa and enjoy alongside Easy Cilantro Jasmine Rice!
Recipe notes
This recipe can be served with crunchy corn tortillas or soft flour tortillas based on your preference.
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Maple-Chipotle Chicken
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Maple-Chipotle Chicken
Prep: 40m
Cook: 40m
Cheap
For 4 Person(s)
Ingredients
3/4 lbs chicken tenders
1 cup buttermilk
1 1/2 cups panko
3 cloves chopped garlic
4 oz jar chipolte chilesn in adobo
1/4 cup maple syrup
1 tsp apple cider vinigar
1/2 tsp worcestershire
salt and pepper
1 bunch scallions, garnish
Method
Preheat the oven to 450 degrees.
Set up a breading station with two bowls and a sheet tray.
Pour the buttermilk with salt and pepper into one bowl, panko with salt and pepper in the second bowl.
Season the chicken with salt and pepper.
Dunk each piece of chicken in the buttermilk and let soak for a few minutes.
Lift one piece out and completely coat it with breadcrumbs.
Then place it on a non-stick sheet tray. Repeat with all chicken.
Bake in the oven for 10 minutes, flip the tenders over and bake for another 10 minutes.
Combine the garlic, chipotle with adobo sauce, maple syrup, apple cider vinegar, worcestershire, salt and pepper in a blender until perfectly smooth.
Pour the sauce all over both sides of the chicken and put back in the oven for 3 minutes.
Sage Gravy
Ingredients
3 Tbsp butter
2 oz minced sage
3 Tbsp flour
3 cups whole milk(hot)
salt and pepper
Method
Melt the butter in a cast iron pan (or a sauce pan).
Cook the minced sage in the butter.
Sprinkle flour on top of sage and stir for a few minutes.
While whisking, pour the hot milk in the pan.
Stir occasionally until thickens to desired consistency.
(won't start to thicken until it comes to a boil)
Season with salt and pepper.
Beer and Buttermilk Biscuits
Ingredients
2 oz flour
1/2 tsp salt
1 tsp baking powder
1 Tbsp sugar
4 oz butter
4 oz buttermilk
4 oz wheat beer
Method
Put the butter in the freezer.
Preheat the oven to 425 degrees.
Take the dry ingredients (flour, salt, baking powder, and sugar), sift or whisk them together (I used a vitamix).
Take the frozen stick of butter, cube it into tiny pieces and "cut in" to the dry ingredients.
Make a well and pour the buttermilk and beer into it, small quantities at a time, stirring to incorporate completely. Do not overwork the batter - it should appear clumpy.
Dust a surface with flour and pour the batter out onto floured surface.
Flour a rolling pin (or in our case, a liquor bottle) and roll out to the depth of two fingers.
Use a glass, mason jar, or cookie cutter to cut out biscuits. If necessary, flour the cutter as well.
Repeat process with scraps. Should make 8 biscuits - depending on size of the cutter.
Place biscuits on a lined sheet tray and bake in the oven for 20 minutes or until golden brown.
Recipe notes
TO ASSEMBLE
Method
Put the bottom half of a biscuit in a shallow bowl.
Place chicken tenders on top. Cover with sage gravy.
Garnish with scallions. Top with biscuit top.
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