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Pork Udon with Vegetables

15 Apr

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This was so good but my grandchildren hated it because it had vegetables in it.

They ate corn dogs and I feasted on this and I added extra pepper because I love spicy.

Two tablespoons oil

3 cloves of diced garlic

One bag of Stir Fry vegetables with garlic ginger sauce

14 ounces of udon noodles

3 teaspoon sesame seed oil

1 1/2 pounds of ground pork

5  diced scallions

2 teaspoons ginger paste or grates fresh ginger

1 teaspoon crushed red pepper flakes

1/3 cup sweet wine or Mirin

1/3 cup soy sauce

1/4 cup diced pineapple plus more if you like for garnish

Heat one tablespoon oil

Lightly brown the garlic

Add the entire bag of vegetables

Do not add the garlic ginger sauce yet

Stir fry the vegetables till they are still crunchy.

This takes only a couple of minutes.

Take out of the pan and set aside.

Soak the pasta in hot water then break them up into long strands.

Strain and set aside

Add the other tablespoon of oil in the same frying pan

Add all of the ground pork

Crumble the meat then don’t touch it until the bottom is brown and almost crispy then stir fry till cooked

Add the wine and cook for a couple of minutes.

Add the soy sauce, ginger, red pepper flakes and white part of the scallions

Cook for a minute

Add the  vegetables and noodles

Add the package of garlic ginger sauce from the vegetables and the pineapple.

Stir fry till everything is mixed and well coated only another minute.

Sprinkle with the remaining green scallions.

Next time I would add more sugar snap peas, sliced bok choy, bamboo shoots and water chestnuts.

I would also fry up some dried hot peppers to serve on the side

These noodles are good hot or cold.

I got this recipe from  Bon Appetite magazine but changed it around just a little.

 

 

 

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Pan Seared Salmon over a Strawberry Salad

11 Apr

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I love salmon when it is paired with something sweet.

Since I have to watch my sugar intake this strawberry dressing is perfect.

One Sockeye salmon fillet

Olive oil

Salt and pepper

Dried dill weed

One large handful of spring mix

6 to 8 strawberries

1/4 cup olive oil

1 tablespoon honey

Sugar snap peas

Scallions

Lemon

Heat a skillet

Season the salmon with a sprinkling of salt, dill weed and  lots of pepper.

Add the oil to the hot skillet

Place the salmon skin side down in the pan for about 4  minutes.

It is time to turn the fish when the skin is brown and crispy

Turn over for another couple of minutes

Take off the heat and set aside

Drizzle with fresh lemon juice

Put the spring mix and pea pods on your plate

Whip the strawberries, oil and honey in the processor till smooth

Drizzle over the greens

Add the salmon  and top with diced scallions

Use the rest of the dressing as a dipping sauce.

Give yourself $25.00 for not going to a restaurant for this fabulous meal.

 

 

Savory Oatmeal

6 Apr

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Don’t say,”yuck”, this is delicious.

I got this recipe from a Stop and Shop free magazine.

1 1/2 cups water

1 cup old-fashioned rolled oats

1/4 teaspoon dried thyme

1/4 cup oatmeal milk

1/4 cup grated parmesan cheese plus more for sprinkling on the top.

1/2 teaspoon corse black pepper

1 to 2 tablespoons cheese curds

1 tablespoon capers

Combine the water, oats, thyme and salt.

Bring to a boil

Reduce to simmer for 3 to 5 minutes

Stir occasionally.

Remove from the heat and add the milk, cheese and pepper.

This is enough for two portions.

Top with the cheese curds, parmesan cheese and capers.

The second time I made it I topped it with a fried egg.

This is so good.

Spicy Potato Salad

25 Mar

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This recipe came from the magazine section of the Worcester paper but I did modify it.

4 large Potatoes

One tablespoon oil

One large diced onion

Two cloves minced garlic

1/4 cup chili pasta with garlic

1/2 teaspoon salt

1/2 cup chunky peanut butter

1/2 cup water

1/2 cup hot and sweet sliced jalapeño peppers

1/4 cup pepper juice

Hard boiled eggs for garnish

Boil the potatoes in salted water

Cool and cut into cubes.

Add the salt

Heat the oil and saute the onions and garlic till soft.

Add the chili paste, peanut butter and water.

Take off the heat and stir till smooth.

Add the peppers and pepper juice

Mix well

I also added a couple of tablespoons of hot salsa, just for a added kick.

This is a totally different tasting potato salad.

I liked it but there is nothing like lots of mayonnaise…

Love It Lobster

7 Mar

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Shaws supermarket had a great sale today on lobster.

I had to get some.

What could be better eating lobster when someone else takes it out of the shell?

I bought a pound of lobster meat for $16.99. What a deal.

I just wanted to enjoy the lobster without mayo or a lot of bread.

1/2 pound of lobster meat

1  pat of butter

Ten to twelve homemade garlic croutons

Put everything together in a microwave safe bowl and heat for one minute or until the butter has melted.

This is so good.

I am saving the other 1/2  pound  of lobster for tomorrow.

I’m so excited I can hardly wait.

Korean BBQ Chicken

5 Mar

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Stop what you are doing and make this now.

I must have too much time on my hands because I can’t stop reading Pinterest.

This recipe looked interesting and I have made it a couple of different ways and it is delicious.

It is so important to marinate the meat.

I am going to give you my changes in this recipe.

1/4  grated pear or apple

1 to 2 grated cloves garlic

2 tablespoons soy sauce

One teaspoon red pepper flakes

One tablespoon grated peeled fresh ginger

2 level teaspoons brown sugar

One tablespoon toasted sesame oil

One pound boneless chicken tenders. Cut each tender into four long pieces

Mix everything together and marinate for at least eight hours.

I just do this the night before I cook it and keep it in the refrigerator.

Put two tablespoons of oil in a frying pan and heat to moderate high heat.

Place the chicken in the pan in a single layer.

Nothing should touch.

Let the chicken get a nice char on one side so don’t touch it until it is done.

Turn and cook the other side.

These pieces of chicken are small so they cook fast.

Serve with diced scallions and rice.

Peapods, baby corn or  stir fry vegetables would be great

This chicken can also be skewered and cooked on the grill.

My grandchildren are going to go wild, they love anything on a stick.

 

Pulled Pork Salad

4 Mar

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This is a leftover meal but so good.

3/4 cup warm leftover pulled pork. You can also use chicken.

One bag of kale, cranberries and pumpkin seeds salad mix.

Two big handfuls of arugula

8 pepperdew sliced peppers or sliced vinegar peppers

1/2 of the poppyseed dressing that came in the salad mix.

1/2 sliced thin red onion

Mix the salad together with the dressing

Place 3/4 cup of the warm pulled pork on each salad portion.

This meal took five minutes and it was great.