Friday, September 26, 2008

Cabbage & Pork Stirfry

Don't freak out on me because of the cabbage in the title.  Remember Egg Rolls have cabbage in them & they are yummy... So basically I took this Egg Roll recipe and changed it around to not include the actual egg roll wrapper.  I also looked in my Joy of Cooking cookbook for a good sauce recipe and kind of made this one up from the "Stir-fry of Napa Cabbage & Carrots" recipe. 

So here is the directions for what I actually did....

1lb ground pork
1t ground ginger
1t garlic powder
2c shredded cabbage (chopping cabbage isn't that hard, don't buy coleslaw!  Of course, 2c is only like 1/6 of a head of cabbage so you better think up some other ways to use it up.  It doesn't go bad quickly, so that helps)
2 carrots, shredded
2t sesame oil
4T soy sauce (low sodium!)
1/2 t red pepper flakes

Cook the pork.  Put the pork, cabbage, carrots, garlic and ginger in pan and saute approx 8 mins.  Combine the last three ingredients as a sauce for serving.  

Thursday, September 25, 2008

Soy & Garlic Pork

3T soy sauce
3T brown sugar
2T ketchup
3/4t powdered ginger
2t minced garlic (2 cloves)
2t vinegar
4 boneless chops or pork tenderloin (I vote for pork tenderloin)

Triple all sauce ingredients if making something larger than porkchips.  Marinate for as long as you have.  Brown in frying pan (if you want, but definitely recommend for chops).  Cook in 400* oven (for pork chops) or in your awesome countertop rotisserie (for tenderloin).  Whatever, just go for 160* internal temp.

Green Beans with Almonds

4ish cups of raw green beans
1/2 cup coarsly chopped tomatoes 
1/4 cup sliced almonds

I started off sauteing the beans in olive oil, but that was too slow & labor intensive, so I switched to steaming by throwing in some water and covering.  Anyway, close to the end of cooking I added the remaining ingredients for just long enough for the tomatoes to heat through. 

Tuesday, September 16, 2008

Egg Substitute

This recipe is from here.  

2 egg whites
1 T nonfat dry milk
yellow foodcoloring, optional

Sprinkle milk over egg whites and then beat until smooth.  Use in place of 1 egg.  May be somewhat dry and so consider cooking with other oils/fats.  

I do know Holly makes egg substitute by doing like 12 egg whites & 1 egg yolk to get some of that needed fat in there.  The best part of this recipe is the significant cholesterol reduction and the significantly reduced price (over buying Egg Beaters).

Crustless Spinach Sausage Quiche

This recipe originally came from here, but I made significant modifications.

1 T olive oil.
1 onion, chopped (I actually did 1/2 an onion & added some onion powder)
1/2 red bell pepper, chopped
1/2 lb sausage (I did 1 lb and thought it was too much)
10 oz pkg frozen spinach, thawed, drained
5 eggs (I did 3 eggs + 2 eggs worth of egg substitute)
2 c shredded cheese (I used 4-cheese because it was cheapest)
1/8 t salt
1/8 t pepper
1/8 t garlic powder

Saute and then drain onion and pepper in olive oil.  Add spinach and simmer until all waer is gone.  Seperately brown sausage.  Combine remaining ingredients and then stir onion mixture, sausage and egg mixture together.  Place in greased pie plate and bake at 350 for 30 minutes or until egg is set. 
I actually used my 4-loaf pan and another corning ware dish &  the cooking time was much reduced and then I had individual serving portions.

Twice-Baked Sweet Potatoes

This recipe comes from here and there is a picture on the previous post. The only thing I did differently was to halve it.  I think that this is going to be my new way of cooking potatoes before making sweet potato pie or casserole.  

2 large sweet potatoes (1.5 lb)
2 oz cream cheese (1/3 less fat)
2 T milk (skim)
1 T brown sugar
1/4 t cinnamon
1/4 c pecans, chopped

Heat oven to 425.  Cut patotoes lengthwise in half.  Place, cut sides down, on a foil lined (spray the foil!) baking pan or cookie sheet.  Bake 30-35 min or until tender (see the link for microwave directions).  Scoop out centers of potatoes into a bowl, leaving 1/4 inch thick shells.  Add remaining ingredients, except nuts.  Spoon potato mixture into shells and top with nuts.  Bake 7-8 min or until potatoes are heated through and nuts are toasted.  


Per the directions on the package of Tilapia, I cooked the fillets 3 minutes on each side in melted butter.  During the 2nd side, I splashed lemon juice, red pepper flakes, parsley, salt and pepper on the fish.  YUM!