Archive for February 8th, 2012

Quick, healthy, home-made take out at it’s best. This was a first for me…a recipe presented itself, sounded yummy and I knew I had to work it into the rotation.  Much to my delight it was well received by the family and will stay in rotation.

Serve it with Hoisin sauce (chinese BBQ sauce) or Plum sauce.  Flour tortillas are the wrap of choice instead of the traditional pancakes or crepes.  I also served a side of basmati rice with the Pork allowing the kidlets to add rice to their wraps (which they did) and loved.
Adapted from Everyday Food

Much Ado About Moo Shu Pork

2-3 large eggs, lightly beaten
1 pork tenderloin, trimmed of fat, halved lengthwise and thinly sliced crosswise
1-2 tbsp cornstarch
1 lb mushrooms (we used button, but any will work), sliced thin
2 tbsp fresh ginger, peeled & minced
1/2 head napa cabbage, shredded
5 green onions, thinly sliced
1/3 cup soya sauce
1/4 cup rice vinegar
olive oil or canola oil
salt & pepper
flour tortillas/wraps, small size
hoisin or plum sauce
cooked white rice, optional

In a nonstick pan on medium, heat a little oil. Add your eggs and without stirring cook until set. Transfer to cutting board, let cool off and then roll into log and slice into thin strips. Set aside.

Place your pork strips into a bowl, season with salt, pepper and add your cornstarch, mixing well. In a clean skillet add a little more oil. Add your pork and saute until lightly browned and just undercooked. Transfer to a plate.

If you need it add another drop of oil and pour in your mushrooms and ginger. Once the mushrooms have started to brown season with salt & pepper. Add your cabbage, green onions, soy sauce, vinegar and pork. Cook, stirring occasionally, a few more minutes or until your cabbage is wilted slightly and pork cooked through. Remove from heat and mix in your egg slices.

Warm your tortillas on a grill, in the oven or in the microwave. To assemble put some sauce on the tortilla, add some cooked rice if you have some and a good spoonful of the moo shu pork filling. Roll up and serve with additional sauce on the side.  Delish!

I thought I had taken a photo of this dish..but can not seem to find one (made it several weeks ago). It’s not exactly pretty to look at but trust me when I say it’s darn tasty!!

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Miles behind on my recipes, yikes. January was a blur as we were sick most of the month.  Bouncing back in February and trying to get caught up on EvErYtHiNg has made life challenging at best. Plus I am trying to make more time for myself (exercising) and not feel guilty about it.

And so I have yet another variation of couscous to share. Bound and determined to get the family eating more grains I keep trying different ways to eat it. I used to try and sell couscous, barley and bulgur wheat as little wee noodles to the kids…ya they caught on 😉

With couscous you can add or delete whatever you like (ie: flat leaf parsley for cilantro).

Couscous with Carrots, Cilantro & Green Onions

1 1/2 cup water (or stock)
1 cup couscous
1/2 carrot, grated
1/2 cup packed chopped cilantro (or flat leaf parsley)
2-3 green onions, sliced
salt & pepper to taste
1-2 tbsp olive oil
1-2 tsp toasted sesame seeds

In a saucepan bring the water to a boil. Stir in couscous, carrot, green onions, salt and pepper. Cover pan and remove from heat. Let stand approximately 5 minutes.

Fluff with a fork, pour into a bowl, mix in chopped cilantro and olive oil. Serve garnished with sesame seeds and more cilantro if you like it!

Here is a photo of the couscous with Carrot, Cilantro & Gr. Onion.  Also on the plate is Carrot & Mint Salad and Crispy Lime Ginger Chicken Thighs (with the skin removed).

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