Double Stir Fried Pork and Pineapple ~ A Tale of a 30 Minute Lunch (and Recipe!)

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Double Stir Fried Pork and Pineapple

Double Stir Fried Pork and Pineapple

Its noon, I’m hungry, Jane is busy pitting fresh cherries for our cherry jam and my property management job is keeping me too busy at my computer. You know my routine. Go and see what’s in the fridge and pantry that needs to be used up.

I see 1 cup of Belizean rice that I think I bought in Belize in December 2012, a bottle of oyster sauce that has maybe 2 ounces left, 4 ounce filet of cooked pork (left over from making steamed pork buns), a carrot, a chunk of ginger, one lonely clove of garlic, chunks of cut up pineapple, a half red onion and fresh broccoli stems with no flowers (I save the stems for soup).

I definitely have a meal in 30 minutes that will serve two.

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To present, pack rice in small bowl or cup, and invert on plate.

* The Rice:

1 cup rice & 2 cups water

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Like This!

Bring to a boil 2 cups water in a small saucepan, add rice (rinse the rice first), a pinch of salt; place a tight fitting lid on saucepan, lower flame to low; do not lift the lid; cook 18 minutes; then let the rice rest for another 10 minutes with the lid on. In 28 minutes you will have rice.

 * The Stir Fry:

  • Marinate the pork (10 minutes):

4 ounces cooked pork, cut into 1/4 inch thick slices (loin, shoulder, round are all fine). Sliced cooked beef is fine as well

1 T corn starch mixed with 1 Tblsp water and 1 Tblsp Gochujang Fermented Red Pepper Paste or you can use Sriracha. Mix all together.

 * Prep the veggies and sauce (15 minutes):

2 Tblsp fresh peeled ginger, sliced into coins

1 clove garlic, chopped

1 carrot, cut into thin coins

1 handful of pineapple chunks

1/2 cup thinly sliced broccoli stems

1/2 onion, sliced

2 ounces oyster sauce

1 Tblsp soy sauce

2 ounces water or beef stock

3 Tblsp oil

* Time to Cook (5 minutes):

  1. Place a 12 inch wok on high flame, add the oil. Roll the wok so the oil coats the surface of the wok. When oil starts to smoke, add the marinated pork slices so they are separated in the wok. Cook the meat on one side to get some color; then flip the meat and cook on the other side.
  2. Add the ginger and garlic and stir all together for 30 seconds; then add the veggies and stir 30 seconds.
  3. Add the pineapple chunks, soy sauce, oyster sauce, water and stir together about 30 seconds. Remove from the wok and serve with rice

~ On a busy work day, you can be a hero and cook a truly tasty meal with food items you already have in your home. Your grandmom would give you a thumbs up for being frugal. If it helps, please feel free to contact me  with a list of ingredients in your home that need to be used, and I will respond with an easy recipe. Teamwork! ~ BW

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Example with different ingredients

Or Email: Mmmtastethis1@gmail.com

Home Made Chocolate Éclairs – SO Good They are Worth The Effort!

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This is so good, I just HAD to repost!
Happy Eating, Foodie Friends! 😀

Mmm, Taste This!

We are always looking for great tasting and pretty desserts that are easy and quick. Éclairs are not quick, but are somewhat easy to make, and worth the effort. What is better than crunchy, creamy and chocolaty all in one?!

These are fun in place of ordinary Birthday Cake, for a meal with friends, or just because you want some! Go on, give it a go. You will not be disappointed!

Chocolate Éclairs

Step #1- create the Éclair Shell using Pate Choux (aka cream puff dough)

Recipe loosely borrowed from: http://www.steamykitchen.com/6659-super-simple-pate-a-choux-basic-cream-puff-recipe.html

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Pate Choux Ingredients:

  • 1 cup water
  • 1/2 cup butter = 8 Tblsp
  • 1 cup flour
  • 1 cup eggs (4 large eggs)
  • Pinch salt

Bring the water and butter to a simmer over high heat.  Reduce the heat to medium low, add the flour and stir rapidly with a wood spoon.  The flour will absorb the water quickly and a dough…

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Home Made Chocolate Éclairs – SO Good They are Worth The Effort!

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Home Made Chocolate Eclairs with Berries

We are always looking for great tasting and pretty desserts that are easy and quick. Éclairs are not quick, but are somewhat easy to make, and worth the effort. What is better than crunchy, creamy and chocolaty all in one?!

These are fun in place of ordinary Birthday Cake, for a meal with friends, or just because you want some! Go on, give it a go. You will not be disappointed!

Chocolate Éclairs

Step #1- create the Éclair Shell using Pate Choux (aka cream puff dough)

Recipe loosely borrowed from: http://www.steamykitchen.com/6659-super-simple-pate-a-choux-basic-cream-puff-recipe.html

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Pate Choux Ingredients:

  • 1 cup water
  • 1/2 cup butter = 8 Tblsp
  • 1 cup flour
  • 1 cup eggs (4 large eggs)
  • Pinch salt

Bring the water and butter to a simmer over high heat.  Reduce the heat to medium low, add the flour and stir rapidly with a wood spoon.  The flour will absorb the water quickly and a dough will form and pull away from the sides. Keep stirring to continue cooking the flour and cook off some of the water, another minute or two.

You have two ways to add the raw eggs. I personally enjoy method #2, which is using the same pot and a wooden spoon. It’s a good workout.

  1. Adding the eggs using a stand mixer: Transfer the paste to the bowl of a standing mixer fitted with the paddle attachment. Mix on low speed for about one minute. Add one egg and mix until the egg is incorporated into the dough. Do the same until all eggs are incorporated into the dough.
  2. If using the same cooking pot: Allow dough to sit out and cool for a couple of minutes, stirring with a wood spoon to get some of the steam out. Add one egg and mix until the egg is incorporated into the dough. Do the same until all eggs are incorporated into the dough.

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Prepare a baking sheet pan with a silicone baking mat or parchment paper. Fill the dough into a piping bag and pipe either 3 inch wide by 2 inch tall rounds, or pipe an elongated shell that is four inches long by one inch wide. Your choice of shape. I prefer the rounds as they are easier to fill with the pastry cream.

Bake at 425 degrees Fahrenheit for 20 minutes. Turn over down to 350 and bake for 20-30 minutes.

Step #2 – Create the Pastry Cream

 * Pastry Cream Ingredients:

1 Quart milk

5 ounces sugar

4 egg yolks

3 ounces corn starch mixed into 1/8 cup milk

3 ounces unsalted butter

1 tsp vanilla

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Finished Pastry Cream

Method:

  1. Place the milk, half the sugar and the butter in a heavy sauce pot and bring to a boil.
  2. Place the egg yolks and remaining sugar in a mixing and whip together.
  3. Slowly pour the hot milk into the egg mix while whipping to combine.
  4. Add the corn starch slurry
  5. Pour back into the sauce pot over medium heat and whip until mixture becomes thick. This will take about five minutes.
  6. Stir in the vanilla. Spatula out the mixture into a mixing bowl. Cover with plastic wrap, pop a small hole in the plastic wrap to allow the steam to escape and place in the fridge to cool.

Step #3 – Make the Chocolate Glaze

* Chocolate Glaze Ingredients: 

1 cup dark chocolateImage

1 cup half & half

Pinch cinnamon

* Method:

Place the chocolate and the half & half in a metal mixing bowl. Place the bowl over a sauce pot of simmering water. Mix the chocolate and cream with a clean wooden spoon until the chocolate just starts to melt. Turn off heat.

 Step #3 – Assembling the Éclairs

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  1. Cut the éclair shells in half horizontally.
  2. Fill with about 1/3 cup pastry cream
  3. Put the lid back on the éclair
  4. Warm the chocolate/cream mix and spoon over the filled éclair
  5. Place on individual plates, serve with sliced fruit, berries or toasted slivered almonds
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Tah Dah! Fresh Chocolate Éclairs!

** EDITORS NOTE: A pastry bag is not necessary for this recipe. It just makes it look more elegant. Using big, round spoonfuls of batter will work just as well. Then carefully use a small spoon the pastry cream in to fill.

Lunch Time! ~ Healthy Soup & Sandwich ~ Once again, Leftovers Lookin’ Luscious!

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Garden Tomato Soup & Sandwich

Remember our *Easy Garden Vegetable Soup Recipe* from last week?

We love leftover soup on an overcast Friday.

Here it is served with Seasoned Sustainable, Wild Caught Tuna on his own Wheat & Sorghum Sesame Rolls,

organic chips, veg & his homemade pickles.

Click Link for his Garden Veg Soup Recipe: Garden Vegetable Soup

Or see ALL our Recipes in one convenient place here: Our Recipe Page

Tropical Mango Salsa ~ A Fiesta in Your Mouth!

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Fresh Grouper with Mango Salsa, Roasted Garlic Whipped Potatoes, and Mixed Root Vegetable  Slaw

The answer to, “What sauce or condiment should I put on my fish?”

My Story: When I was a young cook, I was required to serve every item on the menu as the chef directed, whether I liked those items or not. Hollandaise on fish; cream sauce on fish, and many more rich and heavy sauces on fish. If those sauces weren’t heavy enough, then I had to serve sides of buttered vegetables and rice or potatoes. If the goal is flavor and correct cooking technique, why did we serve food that felt like lead in the tummy? That didn’t make sense.

When I became a chef, and had control over the menu, I changed all that. Heavy sauces were replaced with salsas, relishes, chutneys, essences of vegetables and herbs, consommé…you get the picture.

The recipe below for your fish needs no other sauce or topping. It stands alone to compliment oily and firm fleshed fish such as salmon, mahi-mahi, swordfish, marlin, kingfish, bass, tuna, etc. Using a salsa with fish combines well with potatoes, couscous, quinoa and steamed or stir fried veggies. The end result is juicier food.

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Lightly Fried Shrimp with Mango Salsa

Of course, you don’t have to use it with just fish!  Mango Salsa, being more akin to pico de gallo,  works great with simple guacamole & tortilla chips, or gussied up as a bright and colorful side to Shrimp or Pork.

 Mango Salsa Recipe

Serves 4    *    Prep Time; 15 minutes

* Ingredients:

1 tsp diced Serrano pepper, or Jalapeño (if you do not prefer spicy, use diced fresh red pepper)

1 tsp olive oil or sunflower seed oil

1 tsp lime juice

1 tsp honey

2 Mangoes, peeled, flesh 1/4 inch dice

1 plum tomato, 1/4 inch dice

1/4 cup onion, 1/4 inch dice

1 Tblsp chopped fresh cilantro

Pinch salt

* Method:

  1. In a small mixing bowl, stir together the fresh pepper, oil, lime juice and honey.
  2. Then add the mango, tomato, onion and cilantro.
  3. Stir gently so you don’t break up the mango.
  4. Voila! Serve either over your fish, or in a finger bowl as a side
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Mango Salsa and Guacamole Snack