Take-Out Pork From Your Kitchen

While out shopping this morning this recipe came to mind . . . because boneless pork roasts were on sale! The pork was nicely marbled so I knew the fat would be a good tenderizer and the following recipe is a nice change from the usual pork roast. If you don’t like the sweet taste, you can reduce the sugar to one tablespoon. I haven’t personally tried it, but I’m thinking this might work well in the crock pot, too, even though you would still have to brown the meat a bit. I’ve added thinly sliced carrots to the simmering stage for some extra color and to sneak in an extra vegetable into my family’s life!

Chinese Take Out From Your Kitchen

Approximately 1 ½ – 2 pounds of boneless pork
3 tablespoons cornstarch
1 cup chicken broth
3 tablespoons dry sherry
8 tablespoons soy sauce
3 slices of fresh ginger
2 green onions, cut into about six to eight pieces each
2 tablespoons brown sugar
2 teaspoons chili flakes
Salt to taste

Slice the pork into thin strips, about ½ inch thick and toss with the cornstarch to evenly dust all the meat. In a wok (if you are blessed!) Or a large frying pan brown the meat until slightly golden in some vegetable or olive oil. Drain off the excess fat but leave about a tablespoon in the pan. Add the broth, sherry, soy sauce, ginger, chili flakes, and scallions. Stir to coat all the meat and continue stirring until it comes to a boil. Add the sugar and salt, cover and turn down the heat. Cook for approximately 20 minutes or until the meat is cooked through and the sauce has thickened a bit. Taste for salt.

Serve over hot rice with a sprinkling of sesame seeds and finely chopped green onion.

Budget Meal Pasta – Two Ways!

These recipes will work for a gluten-free diet or a regular one. Just make sure that if you are going the gluten-free route, you use a good gluten-free pasta because it makes a difference. My pasta of choice has been Tinkyada. These are both good budget or last-minute meals. While the pasta water is heading for the boiling stage, you can put together a green salad and have dinner ready in less than an hour.

Buttered Poppy Seed Noodles
16 ounces spaghetti
1/2 stick butter (margarine won’t work as well here.)
1 – 1 1/2  tablespoons poppy seeds
Salt & pepper to taste.

Prepare your pasta to taste. Drain thoroughly and place back into warm pot. Melt the butter and add the poppy seeds. Simmer very slightly for a moment or two to blend flavors. Pour over the pasta, toss gently and serve.

Walnut-Garlic Pasta

16 ounces spaghetti
2 tablespoon butter
1/4 cup olive oil
3 cloves fresh garlic, diced
½ cup coarsely chopped walnuts
Salt & pepper to taste.

While your pasta is cooking, melt the butter with the olive oil. Throw in the garlic and cook gently until softened. Toss with the chopped walnuts, cooking two or three minutes longer. Be careful not to burn the butter/oil mixture. Pour over now cooked and drained spaghetti, mix together and serve. A crisp, green salad goes well with this. And there is always your fresh bread to consider!