Archive | October, 2019

Red Curry Vegetable Ramen Soup

21 Oct

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I found this recipe in the Store And Shop Free magazine and just changed it a little.

The Magazine is Savory and its the best thing S&S gives away.

One can of 13.6 ounces of lite coconut milk

4 cups water or chicken broth

1/8 to 1/4 cups of Thai red curry paste.

This can be very spicy so start out with 1/8 cup

One pound of fresh baby spinach

One large handful of fresh sugar snap peas

6 heads of diced baby boy chow. Wash it very well.

2 to 3 inches of minced ginger

3 packages of ramen noodles

2 packages of the dry soup from the package.

Save the third package for another use.

Three diced scallions

1/2 cup chopped cilantro

One to two cups broccoli crowns

Pour the coconut milk and water into a large saucepan.

Heat to a boil.

Whisk in the curry paste.

Add the broccoli, spinach, and ginger.

Let the spinach wilt down so add in batches.

Turn heat to simmer.

Add the ramen noodles and flavor packages.

Turn till ramen is cooked. Maybe two or three minutes.

Add the bok choy and pea pods.

I have also added carrots.

Garnish heavily with cilantro and scallions

When I use a lot of vegetables I usually add some of the third flavor packages to taste.

My son and son-in-law love jalapeño peppers so I put a whole pepper in the soup for them.

Use your imagination just buy a bag of frozen Asian vegetables to make this even easier.

This is unbelievable. Give yourself $10.00 for not ordering take out.

 

 

 

Chocolate Coffee Treat

15 Oct

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Im still trying to lose weight but I need something delicious.

This is my mid-afternoon or late-night treat.

1 10 ounce cup of delicious coffee

1 heaping teaspoon unsweetened cocoa

A lot of whipped cream from the can

And if you need to sweeten your coffee use one stevia. I don’t.

Make your coffee

Pour it into a mug

Add the cocoa

Add the Stevia now if you are using it.

Mix well.

Add the whipped cream.

I love this and that’s why I posted such a simple indulgence.

Around 40 calories and that’s if you are heavy on the whipped cream.

Pork with Prunes in Cognac Cream Sauce

14 Oct

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OMG!!!!!

You have to make this.

I just want to drink the sauce.

1 1/2 Tablespoons olive oil

2 pounds of pork tenderloin or chicken. I used pork.

Season the meat with salt and pepper.

One tablespoon butter

One large diced shallot

1/2 cup good dry white wine and a sip for the cook.

1/4 cup cognac or Calvados

1 heaping tablespoon diced rosemary

1 cup chicken broth

1 cup heavy cream

1/2 cup pitted prunes, sliced in half

2  teaspoons Dijon mustard, maybe a little more to taste

1/4 teaspoon ground black pepper

12 ounces mini fusilli

Salt to taste or use powdered chicken broth.

Heat the oil in a nonstick skillet on medium-high

Do not move them until the bottom is brown then turn to brown the other side.

This takes maybe three to four minutes in total.

Remove to a plate.

Add the butter and shallots to the pan and cook for one minute.

Make sure you stir the shallots so they don’t burn.

Add the wine and cognac

Scrape the pan clean.

All those little brown bits are a fabulous flavor.

Add the rosemary, black pepper, chicken broth, heavy cream, and prunes.

Simmer till thickened.

Whisk in the mustard.

Add the pork and all the juices from the plate.

Boil 12 ounces of mini fusilli in water seasoned with bouillon or salt and drain well.

Save one cup of the pasta water just in case the sauce gets too thick.

Add the drained pasta to the pork and sauce.

Toss.

Garnish with fresh ground black pepper.

This is almost too good to have as a weeknight meal.

Definitely a celebration meal.