Monday, March 22, 2010
Of all of my attempts at making Asian food, this recipe is one of my top favorites. It's healthy and easy to throw together - although it did take me longer than the 30 minutes mentioned. Maybe I'm just slow! And while it may not be authentic, it is flavorful and delicious. I only made one change - substituting chicken for the pork. Aaron spiced his up a bit by adding a little szechuan sauce to his bowl. Next time I could see adding more veggies - maybe broccoli and carrots? I hope you're hungry, this makes a LOT of food!
Source: My Kitchen Cafe
3 tablespoons canola oil, divided
3 eggs, beaten
3 medium-sized boneless pork chops, thinly sliced
Ground black pepper
3 scallions, thinly sliced
2 tablespoons ginger (about a 2-inch piece), peeled and grated
3 to 4 cloves garlic, finely chopped or grated
1/2 pound mushrooms, stems removed and caps thinly sliced
1/4 cup hoisin sauce
3 tablespoons soy sauce
1/2 small head Napa or Savoy cabbage, thinly sliced
1/2 cup chicken broth
Place a large pot of water over high heat to boil. When the water comes up to a bubble, add some salt and drop in the fettuccine. Cook the pasta to al dente according to package directions. Drain the cooked pasta and reserve.
Combine the hoisin and soy sauce together in a small bowl. Set aside.
In a 12-inch non-stick skillet, heat one tablespoon oil over medium heat. Add eggs and scramble. When done, scrape them onto a plate and reserve.
In the same skillet heat two tablespoons oil over medium-high heat. Season the pork with salt and pepper, add to the pan and cook, stirring occasionally, until golden brown and cooked through, about 5 minutes (don’t overcook or pork will be tough!). Remove the meat from the pan onto the same plate as the eggs and keep warm.
Add the scallions, ginger and garlic to the pan, and cook until aromatic and the scallions are tender, about 1 minute. Add the mushrooms to the pan and stir-fry until golden brown, 4-5 minutes.
Add the cabbage to the pan and stir-fry until tender, about 3 minutes. When the cabbage is tender, add the reserved pork and scrambled eggs back to the pan along with the hoisin-soy mixture and the chicken broth. Stir-fry to fully heat through, about 1 minute, and then toss with the reserved cooked pasta. Cook to heat through and serve.
Saturday, March 6, 2010
So today my car is in the shop I'm stuck at home because Aaron is in Columbus for the Arnold Classic (He even met Arnold and Sylvester Stallone!). After a day of sorting baby clothes, laundry, and cleaning up, I decided to make another small mess and bake some cookies. Oreos sounded good for some reason and I came across this recipe. The strange thing is as I was reading the comments, I learned that TODAY is Oreo's 97th birthday! How weird is that? I think it was a sign that I was meant to make these today. I went for a mint version - putting 1 tsp. of the vanilla extract and only 1/2 tsp of mint extract with a little green coloring. I also ran out of flour, so I had to use a little whole-wheat flour. I used 1/4 cup whole wheat and 1 cup AP.
I didn't realize the cookie would spread so much as it baked, so my first pan came out as jumbo size oreos. So I scaled back the next pan and they came out closer to real oreo size. The cookie is a little bit crispy, the filling minty and creamy. Yum!
As I rolled and flattened cookies, Caitlin sat on the counter next to me and practiced sucking her thumb. See?
Source: Cupcake Project
1 1/4 C all-purpose flour
1/2 C unsweetened cocoa
1 t baking soda
1/4 t baking powder
1/4 t salt
1 C sugar
1/2 C plus 2 T butter, room temperature
1 large egg
In a medium-sized bowl, mix the flour, cocoa, baking soda and powder, salt, and sugar.
Beat in the butter and the egg. Continue mixing until dough comes together in a mass.
Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 inches apart. With moistened hands, slightly flatten the dough.
Bake for 9 minutes at 375 F. Set on a rack to cool.
1/4 cup room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted powdered sugar
2 teaspoons vanilla extract
Place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla.
Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.
To make a cookie, pipe teaspoon-sized blobs of cream into the center of a cookie using a pastry bag with a 1/2 inch round tip. (If you don't have a pastry bag, you could easily just spread the filling with a knife or use a Ziplock with the corner cut off as a pastry bag.)
Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.