Pork Fried Rice

We were pretty lucky this week as my mother in law gave us tons of delicious leftovers from Easter dinner.  She made the most delicious pork roast & ham and we took advantage of all that was left!  I had just gotten a box of vegetables from Door To Door Organics (which I'll review), so I decided to make pork fried rice last night since we still had meat left.  You can use any vegetables you want.  Here's what I put in my last night. 

Pork Fried Rice

Ingredients:
- Pork
- Ham
- 2 cloves of garlic, minced
- 1/2 onion, chopped
- handful of baby carrots
- handful of bok choy, sliced
- 2 scallions, chopped
- 2 eggs
- frozen peas, and vegetable mix
- 3 cups of rice (cooked)



Secret Sauce:
- 3 tablespoons soy sauce
- 5 teaspoons mirin or sake
- 1 tablespoon sesame oil
- 1/4 teaspoon sugar

Combine the sauce together in a small bowl.  Add some butter or oil into a pan saute garlic & onions.  Then add in pork & ham.  Once full heated, stir fry all the vegetables until soft.  Then scramble in eggs into the pan until fully cooked.  Mix in rice then add in the sauce.  Mix well until rice is fully heated.  Eats well with Cucumber/Bok Choy Kimchi. 

Verdict:
Husband loves fried rice.  I wouldn't tell him what was in the sauce for the longest time, so it was always considered secret sauce! 

Fried Tofu - Dubu Buchim

I decided to make some Korean food for dinner.  I knew I wanted make bulgogi but I felt like we needed some other items to accompany.  I made some korean spinach, miso soup & fried tofu.

Ingredients:
- 1 Pack Firm Tofu
- 2½-3 Tbsp Soy Sauce
- 2 Tbsp Red Pepper Powder
- ½ Tbsp Minced Garlic
- ½ Tbsp Sesame Oil
- 1 tsp Sesame Seeds
- 1 Tbsp Sugar
- Some Green Onion (to garnish)

Directions:
Cut the tofu into 1 x 1.5 inch pieces.  In a bowl, combine 2½ to 3 Tbsp of soy sauce, 2 Tbsp of red pepper powder, ½ Tbsp of minced garlic, ½ Tbsp of sesame oil, 1 tsp of sesame seeds, and 1 Tbsp of sugar. Mix everything together.

Add some oil in a nonstick pan and then place the tofu pieces in it.  Fry the tofu pieces until they become golden brown.  Add sauce on top!


Verdict:
They were delicious!  A perfect side to any meal!  

 

Lemon Pound Cake

I for some reason have been wanting to eat pound cake.  So when this recipe came in from America's Test Kitchen, I immediately knew it'd be perfect to bring over to my in-laws for Easter breakfast. 


Cake
- 16    tablespoons  unsalted butter (2 sticks), softened but still cool, plus extra for greasing pan
- 1 3/4    cups  all-purpose flour , plus extra for dusting pan
- 1/2    teaspoon  baking powder
- 1/2    teaspoon  table salt
- 1/4    cup  sour cream
- 1 1/2    tablespoons  lemon juice
- 1 1/2    tablespoons  grated lemon zest
- 1    cup  granulated sugar plus 2 additional tablespoons
- 5    large eggs , at room temperature, beaten
- 3 lemons







Syrup
- 1/4    cup  granulated sugar
- 1/4    cup  lemon juice

Glaze
- 1/2    cup  Confectioners' sugar , sifted
- 1    tablespoon  lemon juice


Directions:
1. For the cake: Adjust oven rack to middle position and heat oven to 325 degrees. Grease 9 by 5-inch loaf pan with butter; dust pan with flour, then tap out excess. Sift flour, baking powder, and salt into bowl. Stir sour cream and lemon juice together in second bowl.

2. Using fingers, toss lemon zest and sugar together in large bowl until clumps are gone. Add butter and beat with electric mixer at medium-high speed until smooth and light, about 3 minutes. Scrape down sides of bowl. Add beaten eggs in three additions, mixing until smooth and scraping down bowl after each addition (mixture will begin to look curdled). With mixer on low, add one-third of flour mixture, followed by half of sour cream mixture, stopping as necessary to scrape down bowl. Repeat, ending with flour mixture. Scrape down bowl, then mix on low until smooth, about 30 seconds. Use rubber spatula to give batter final stir.

3. Pour batter into pan and smooth top. Gently tap pan on counter to release air bubbles. Bake until golden brown and toothpick inserted into center comes out with a few crumbs attached, 55 to 70 minutes.

4. For the syrup: While cake bakes, stir sugar and lemon juice together in saucepan over medium-high heat until sugar dissolves. Simmer for 2 minutes, remove from heat, and set aside.

5. Cool cake in pan on cooling rack for 10 minutes, then turn out onto rack. Brush top and sides of still-warm cake with syrup and cool completely, about 2 hours.

6. For the glaze: Whisk confectioners' sugar and lemon juice in bowl until smooth. Spread glaze over cake, allowing some to drip down sides. Let glaze set for at least 15 minutes before serving.


Make Ahead
The test kitchen found this cake to be more moist the day after it was baked. In fact, when tightly wrapped, the cake will stay fresh up to 5 days. This cake also freezes well. Apply syrup, let cool, and wrap, unglazed, in two layers of plastic wrap and freeze in a zipper-lock plastic bag for up to 1 month. When ready to serve, defrost the cake, still wrapped, at room temperature, then remove the plastic wrap and proceed with the recipe from step 6.


To Make Two Cakes
Double all ingredients except the eggs, using 9 eggs (instead of 10). Cream the butter and sugar in step 2 for 6 minutes (rather than 3 minutes) and add the eggs in four additions (rather than three). Divide the batter between two buttered and floured loaf pans and bake as directed, rotating the pans halfway through the baking time.

Verdict:
It was a bit more lemony that I had expected.  The actual cake and the texture was perfect!  I will however next time I make it will skip the syrup & the glaze.  I don't think it's necessary and makes the cake too lemony. 

Eggplant Pasta

I oddly like to watch the food network while at the gym.  It's like motivation to run more so that I can eat whatever the Barefoot Contessa makes!  The other day, she had a friend on and made this delicious eggplant pasta.  It was perfect for our one day a week veg day.

Ingredients:

- olive oil

- 2 tbsp butter

- 1 large vidalia onion, chopped

- 2 large eggplants chopped

- 3 whole garlic cloves, peeled

- leaves from 10-12 sprigs of fresh basil

- salt

- 10-15 plum tomatoes

- fresh ground pepper

- pinch of sugar

- 1 lbs dry fettucine

- 1 lb mozzarella

- 1/2 cup Parmesan cheese

Directions:

Heat 1/2 cup of oil and the butter in a large saute pan over medium heat. Add the onion and eggplant and cook gently over medium heat for 10 to 15 minutes, stirring often, until tender. It may be necessary to add more oil as the eggplant soaks the oil up quickly. Towards the end of cooking time, add the whole garlic cloves and half of the basil leaves.


In the meantime, bring a large pot of salted water to a boil and blanch the tomatoes for 4 to 5 minutes until the skin splits and the tomatoes are softened. Remove the tomatoes with a slotted spoon and place them in a mesh colander set over a large bowl. Reserve the cooking liquid.


When they are cool enough to handle, core the tomatoes and peel off the skin. Using clean hands, squish the tomatoes, pushing the pulp through the sieve into the bowl underneath. At first you will have a watery liquid. Add the tomato liquid to the eggplant and then continue to push the tomato pulp through the sieve, until you have only seeds and hard pulp pieces left. Finally, add the rest of the pulpy liquid to the eggplants and season with salt and pepper to taste. Add the sugar and continue to cook for 10 more minutes, until thickened.


In the meantime, bring the reserved cooking liquid back to a boil, add additional salt, and cook the fettucine according to directions on the package. Drain well.


To serve, spoon a third of the eggplant into a bowl and set aside. Toss the pasta in the saute pan with the remaining eggplant and mozzarella. Place the mixture in a large serving bowl and top with the reserved eggplant and Parmesan. Garnish with the remaining basil leaves and serve hot.

Verdict:
It was really good.  We modified the recipe slightly.  Minor changes like less fettuccine.  I used 13 plum tomatoes and that seemed good.  I think however, using a can of diced tomatoes would be great too, and much easier.  I also added in crushed red peppers as I like all foods with a kick.  It's pretty cheesey with the mozzarella, which beware is a bit of a pain to wash everything!  We drank it with a delicious shiraz. 

Zucchini Bread

We got a new bread pan, so I decided to make some zucchini bread!

 Ingredients

- 3 cups flour

- 1 tsp salt

- 1 tsp baking soda

- 3 tsp ground cinnamon

- 1/4 tsp baking powder

- 1 cup vegetable oil

- 3 cups grated zucchini

- 1 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Sift together flour, salt, soda, cinnamon, baking powder.
3. Beat eggs. Add and mix well sugar, vanilla, and oil. Add zucchini to egg mixture. Add dry ingredients, mixing well. Stir in nuts if desired. Pour into 2 ungreased loaf pans.
4. Bake at 350 degrees F (175 degrees C) for 1 hour. 

Verdict

It was dense, moist and delicious.  I made 1 loaf since my bread pan is big and 6 muffins.  I baked the muffins for 30 minutes. 

Leftovers: Chicken Taco

The perfect meal with leftover roasted chicken is taco night!  We used the leftover chicken for the roasted chicken, made some fresh guacamole and pico de gallo.  Some sour cream & cheese with corn tortillas.  An easy, new meal with no fuss!

 

Verdict: This is one of our favorite meals!  Ole!

Guacamole & Pico De Gallo

I love guacamole!  I personally like mine with avocado chunks instead of creamy.  You also already have the ingredients, so you may as well make fresh pico de gallo!

Guacamole:
- 2 avocados - chunked
- 1/2 red onion - diced
- 1 jalapeno - diced
- 1 clove of garlic diced
- 1 lime (or lemon)
- pinch of cayenne pepper
- 1 cup of diced tomatoes
- cilantro
- salt & pepper to taste

Chop & mix all the ingredients together!  Let it refrigerate for 30 minutes before serving. 

Pico De Gallo:
- 1 pint of grape tomatoes
- 1/2 red onion
- 1 jalapeno
- cilantro
- 1 clove of garlic - diced
- 1 lime (or lemon)
- salt & pepper

Chop & mix all the ingredients together!  Let it refrigerate for 30 minutes before serving.

Honey & Lemon Glazed Roast Chicken

I wanted to try this new honey and lemon glazed roast chicken recipe from the Food & Wine magazine.  What was neat about this roast, is that it made more of a glaze for the chicken which nicely crisped the outside.  The recipe called for cornish hens, but I instead got one large chicken instead (3 lbs ish).  It went perfect also with taco night!

The chicken looks small next to the spoon & fork, but those are extra large!

Ingredients:

- 1/4 cup of honey

- 2 tbsp fresh lemon juice

- 2 tbsp soy sauce

- 3 lb chicken 

- salt

- 9 rosemary sprigs

- 9 cloves of garlic

- 1 lemon cut into wedges

Directions:

1. Preheat the oven to 450°. In a small bowl, combine the honey, lemon juice and soy sauce. Set the chickens on a large rimmed baking sheet and tuck the wing tips underneath. Season the cavity with salt and stuff with rosemary sprigs, garlic cloves and lemon wedges. Brush two-thirds of the honey glaze over the chickens and season lightly with salt. Roast in the middle of the oven for 30 minutes.
2. Reduce the oven temperature to 325°. Rotate the chickens in the pan and brush with the remaining glaze. Roast the chickens for about 45 minutes longer, until the juices run clear when the thighs are pierced; turn the pan halfway through roasting. Transfer the chickens to a carving board and let rest for 15 minutes. Carve the chickens and serve. 

Verdict:
Amazing.  It made the whole place smell so delicious.  It was crispy on the outside and so moist in the inside.  It was really easy to make and will definitely make it again.  We used the leftovers to make chicken taco night!

Fish Fillet with Herbs & Tomatoe & Onion Pasta

Please disregard the photo - it didn't seem to want to plate well.  It definitely was tastier than the photo!   I found these Martha Stewart recipes that I had cut out awhile ago and never made.  So, I decided to make them for dinner.  The pasta recipe is a separate recipe, but I felt like we needed more substance with dinner. 

Fish Fillets with Herbs & Zucchini

Recipe:
- 6 scallions, chopped
- 1 cup packed fresh cilantro
- 1/2 cup packed fresh mint
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon finely chopped peeled fresh ginger
- 3/4 teaspoon ground coriander (optional)
- Coarse salt and freshly ground pepper
- 1 zucchini, cut into 3/4-inch-thick spears
- 4 skinless fillets firm white fish (5 ounces each),  such as hake or black cod

1. Preheat oven to 425 degrees. Pulse scallions, cilantro, mint, oil, ginger, coriander, and 1/2 teaspoon salt in a food processor until a coarse paste forms. Season with pepper.
2. Toss zucchini with 3 tablespoons herb paste in a bowl. Spread onto a rimmed baking sheet. Roast for 5 minutes.
3. Rub remaining herb paste onto both sides of fish fillets. Push zucchini to edges of baking sheet, and arrange fish in center, leaving about 1/2 inch between each fillet. Roast until fish is opaque and semi-firm to the touch, about 15 minutes.  

 
Pasta with Tomatoes & Red Onions:

- 1 pint cherry tomatoes, halved
- 1/2 medium red onion, sliced 1/2 inch thick
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- Coarse salt
- 1/2 teaspoon crushed red-pepper flakes
- 8 ounces dried pasta
- 1 garlic clove, minced
- 1 tablespoon chopped fresh oregano
- 1/4 cup part-skim ricotta cheese

1. Preheat broiler. Toss tomatoes and onion with 2 teaspoons oil, 1/2 teaspoon salt, and the red-pepper flakes. Broil on a rimmed baking sheet until tomatoes are just starting to brown, 5 to 7 minutes.
2. Meanwhile, bring a large pot of water to a boil. Cook pasta according to package directions until al dente. Drain pasta, reserving 1/2 cup cooking water.
3. Toss warm pasta with garlic, remaining 2 teaspoons oil, and 3/4 teaspoon salt. Stir in tomato mixture and the oregano. Add 1/4 cup reserved cooking water to moisten; stir in remaining water as needed. Divide pasta among 4 bowls, and stir 1 tablespoon ricotta into each.

Verdict:

It was good, not my favorite so far.  The herb paste for the fish was really delicious.  I think I would make that again.  But perhaps if we were grilling outside?  The pasta was really good.  The roasted tomatoes & onions were super delicious.  It was an easy pasta that was light.  

Chickpeas in Spicy Tomato Gravy

Due to Lent, we have been eating one vegetarian meal a week.  I think however, we'll try to keep this up moving forward (once I get the OK from the husband!).  Not only is it good for the environment, but great for our bodies.  I got this chickpeas in spicy tomato gravy recipe from the March 2011 Food & Wine magazine.

Recipe:
- 8 garlic cloves, chopped
- 2 jalapeños, chopped

- One 2-inch piece of fresh ginger
- 1/4 cup vegetable oil
- 3 onions, cut into 1/4-inch dice
- 2 tablespoons ground cumin 

- 1 tablespoon ground coriander
- 3/4 teaspoon cayenne pepper
- 1 1/2 cups canned diced tomatoes
- 2 15-ounce cans chickpeas, drained and rinsed
- 2 cups water
- 2 tablespoons cilantro leaves 

In a mini food processor, combine the garlic, jalapeños and ginger and process to a paste. In a large nonstick skillet, heat the oil. Add the onions and cook over moderately high heat until sizzling, about 3 minutes. Reduce the heat to moderate and cook, stirring occasionally, until the onions are browned, about 7 minutes. Add the garlic paste and cook, stirring, until fragrant, about 2 minutes. Add the cumin, coriander and cayenne and cook, stirring, for 1 minute. Add the tomatoes and simmer over moderate heat until thickened, about 6 minutes. Add the chickpeas and water and simmer until the chickpeas are flavored with the gravy, about 8 minutes. Season the chickpeas with salt, garnish with the cilantro and serve with yogurt & naan.

 

Verdict:  

It was so delicious.  I would recommend adding the 2 cups of water in slowly, not all at once.  I think it may be a bit too much water.  I will definitely make this again. 

Chicken Masala

I originally got this recipe from Bon Appetit's magazine.   I have made this recipe over and over again and love it.  This last time, I did make a few changes, and was awesome.  I'll keep the recipe original and add my additions in the verdict section. 

Ingredients
- 1 cup plain whole-milk yogurt
- 1/4 cup coarsely chopped fresh cilantro
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon garam masala
- 2 teaspoons coarse kosher salt
- 1 large garlic clove, pressed
- 1 4- to 4 1/2-pound roasting chicken, cut into 8 pieces, backbone removed
- 2 small onions, cut into 1/4-inch-thick slices


Preparation
Mix yogurt, chopped cilantro, olive oil, garam masala, salt, and garlic in 13x9x2-inch glass baking dish. Add chicken to marinade, 1 piece at a time, coating all sides. Cover with plastic wrap; refrigerate at least 2 hours. DO AHEAD Can be made 1 day ahead. Keep refrigerated.

Position racks in top third and bottom third of oven; preheat to 400°F. Arrange onions in thin layer on large rimmed baking sheet to form bed for chicken. Top with chicken pieces in single layer, spacing apart for even roasting (chicken will still be coated with marinade). Discard remaining marinade.
Roast chicken on top rack until cooked through and juices run clear when thickest portion of thigh is pierced with knife, about 1 hour. Serve chicken atop onion slices. Spoon pan juices around.

Verdict:
I typically buy chicken pieces I want to eat, already cut.  For example, thighs & drumsticks.  I tend to choose thighs (bone in) as it's moister.  This time, we got skinless thighs (bone in).  I think I will moving forward always buy skinless.  It made such a nice crispness to the chicken.  I also added 1 teaspoon each of the following: coriander,  cayenne pepper, cumin, & turmeric.  YUM!

Julia Child's Spinach Gratin

I love spinach, and when I saw this recipe, I knew I had to try it.  I adapted my recipe from Julia Child's Baked Spinach Gratin with Cheese.  I made this to accompany my Roast Beef. 

{See pic below}

Serves 3
- 1.5 pounds fresh spinach
- 2 tablespoons unsalted butter
- Salt and pepper
- 1 tablespoons flour
- 1/2 cup beef stock
- 1/2 cup grated Swiss cheese
- 2 tablespoons panko


I decided to use baby spinach.  Place spinach in a large pot over high heat.  Cook, covered, with just the water clinging to leaves, stirring occasionally, until wilted, about 2 to 4 minutes.  Transfer to a colander, immediately fill pot with cold water, transfer it back to the pot of cold water and drain. Squeeze a small amount of the spinach at a time in your hands to extract as much water as possible. Chop the spinach coarsely.

Melt 1 tablespoons butter over moderately high heat and stir in the spinach. Cook for 2 to 3 minutes or until all of the moisture from the spinach has boiled off — you’ll know you’re done when the spinach begins to stick to the pan.

Lower the heat and sprinkle with flour and stir for 2 minutes to cook the flour. Add 2/3 of your stock a tiny bit at a time, scraping up any stuck spinach as you do. Once the liquid is added, simmer for another minute or two, stirring frequently to prevent sticking. If needed, add all or part of remaining liquid. Season with salt and pepper.  Stir 1/4 cup of cheese into the spinach. 

I decided to use ramekins and split the spinach equally amongst the 3.  Be sure to spray the ramekins first (or butter them).  Mix the remaining cheese with panko and sprinkle on spinach.  Add a little butter on top of each ramekin to golden the panko. Bake until heated through and slightly brown on the top, about 30 minutes.

Verdict:
Amazing.  It was so good and can't wait to make it again!

Roast Beef with Fresh Herbs, Spinach Gratin & Roasted Vegetables

In the March 2011 Food & Wine magazine, they had a recipe for rare roast beef with fresh herbs & basil oil.  I knew immediately I wanted to make it.  To accompany the roast beef, roasted cauliflower & zucchini and Julia Child's spinach gratin.

Rare Roast Beef with Fresh Herbs & Basil Oil

Recipe
- 1.5 lb beef eye of round roast
- fresh rosemary
- fresh mint
- fresh tarragon

Preheat the oven to 475 degrees.
Finely chop the fresh herbs and coat the roast.  Season with salt & pepper.  Sear all sides of the roast in an oven proof skillet with a tablespoon of olive oil.  Wipe the skillet, return the beef to the skillet and roast in the oven for about 30 minutes or till the thermometer registers 110 degrees.  I cooked mine till 125 degrees.  Transfer the roast to a cutting board, season with salt & pepper and cover with foil.  Let the roast rest for 20 minutes.

Basil Oil
Blanch 2 cups of fresh basil for about 15 seconds.  Transfer the basil to an ice bath, drain well and squeeze out all of the excess water.  Transfer basil to blender and add 1/2 cup of evoo.  I also added one clove of garlic.  Blend thoroughly.

Verdict:
It was really good.  The herbs definitely spiced the meat well.  I was afraid to make the roast beef too rare, and I think I may have over cooked it a bit.  While the meat was very moist, it was a bit rough for my likings.  I think it was the cut of meat?  Not sure.  But I would like to try it again and perhaps make it to the 110 degrees.

Meat Loaf

The wife was out of town, and I have a busy week coming ahead of me. What would be more perfect than meat loaf? Making enough for left-overs. This is a classic recipe from Ina Garten, but I modified it by using 50/50 ground beef and ground pork, and panko for the bread crumbs.

1 tbsp EVOO

3 cups chopped yellow onions (about 3 onions)

1 tsp chopped thyme leaves

2 tsps kosher salt

1 tsp freshly ground black pepper

3 tbsp Worcestershire sauce

1/3 cup chicken broth

1 tbsp tomato paste

2 1/2 lbs total ground beef/ground pork

1/2 cup bread crumbs

2 extra-large eggs, beaten

1/2 cup ketchup

Pre-heat the oven to 325 deg.

Heat olive oil in a saute pan. Add onions, thyme, salt and pepper and cook over medium-high heat, stir occasionally for 8-10 minutes, until translucent but not brown. Remove from heat and add the Worcestershire sauce, chicken broth and tomato paste. Allow to cool slightly.

In a large bowl, combine ground meat, onion mixture, bread crumbs and eggs. Mix lightly with a fork. Mashing the meat will make the meat loaf dense. Shape the mixture into a rectangular loaf on a sheet ban covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temp is 160 deg.

Verdict:

It was served over egg noodles and I sprinkled some parmesan cheese over the top. It was delicious, but sad to eat alone. Should re-heat well as left-overs, and maybe I'll make a sandwich out of it one day.

Pan Roasted Steak & Onions

My husband was craving red meat, so red meat is what he got.  The marinade brought a nice flavor to the meat, and complimented it well.  It wasn't too strong, but nicely added flavor.  I especially liked the onions.

Recipe:
1 tbsp EVOO
2 tbsp balsamic vinegar
1 tbsp Worcestershire sauce
1 tbsp dijon mustard
2 cloves garlic, minced
1 lb flank steak
1 tbsp cracked black pepper
1/2 tsp salt
1 cup chicken broth
1 medium onion, cut into 1/4 inch rings


In a large nonaluminum baking dish, combine the oil, vinegar, Worcestershire suace, mustard and garlic.  Add the steak; turn to coat.  Cover; refrigerate for 30 minutes, or overnight, turning once.

Coat a nonstick skillet with cooking spray.  Place over medium-high heat.  Sprinkle the steak with the pepper and salt.  Brown for 2 minutes per side.  Add 1/2 cup of the broth; cook, turning once, for 5-6 minutes per side.  Remove the steak from the skillet; cover the steak loosely to keep it warm.  Reduce the heat to medium.  Add the onion slices to the skillet and cook until golden brown, about 4-5 minutes per side.  Add the remaining broth as needed to prevent the onions from sticking.

Thinly slice the steak across the grain; serve with the onions.

Verdict:
It was good.  I think we'll make this again once the outdoor grills are ready.  We accompanied the steak with a bean salad (i'll post the recipe some time).  Delish!