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Posts Tagged ‘soy sauce’

With activities taking up several evenings during the week I am always on the look out for a quick, affordable and nutritious meal.  Pork Chops can be fried, grilled or broiled quickly and a lean protein our family enjoys.

Adapted from Atco Blue Flame

Maple Soy Pork Chops

2 tbsp maple syrup
2 tbsp soy sauce
1 tbsp oil
1-2 tsp ginger, freshly grated
3 tsp Chinese five-spice powder
3 cloves garlic, crushed
4 boneless pork chops

Add all ingredients except pork chops into a ziplock style bag. Mush it up to combine. Add your pork chops, seal bag and squishy bag to ensure chops are coated evenly.

Marinate for a minimum 30 minutes. Longer is better.

Remove pork chops from bag and grill over low heat on BBQ until done, about 30 minutes for thicker chops.

In the photo I paired my pork chop with balsamic & basil grilled veggies. Will post that recipe soon.

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Even though Fall is upon us here in #yyc, it is still warm enough to use the BBQ. Here we get an average of 4 months cold winter and we Canadians love to BBQ so our family tends to BBQ all winter long (or as much as we can).  With this being a kid’s activity night for us…this dish is quick and easy to get on the table so we can get out the door. You do not need salt in this recipe as the soy sauce will be salty enough. Serves 4-6

Adapted from ATCO Blue Flame

Coriander Pork Tenderloin

3 cloves garlic, minced
2 tsp. coriander
1-2 tsp. pepper
1 tbsp. packed brown sugar
1/4 cup soy sauce
2 pork tenderloins

Combine all ingredients (except pork) in a ziplock bag. Remove a couple tbsp of the marinade and set aside for basting later. Prick the pork a couple of times allowing the marinade to penetrate the pork. Place in bag and squishy it to get marinade working on the pork. Seal and let stand approx. 30 minutes.  If we have time we let it marinate most of the day.

When your BBQ is ready remove pork from marinade and pat dry. Grill pork over low heat on gas BBQ for approx. 30 minutes turning a couple of times during cooking. Baste with reserved marinade. If using a thermometer the internal temp should read 170F when done.

When your pork tenderloin is done place on a plate/platter/cutting board, cover with foil and let rest for at least 10 minutes. Slice and serve with roasted or smashed potatoes, pasta or rice pilaf and a steamed veggie.  YUM!

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Here’s another delicious soup for a cold day.   We have this a couple of times a month during the winter. The kids and hubs just love it and the aroma of it cooking during the day will have you drooling by the time supper arrives.

Adapted from: Mable Hoffman’s Crockery Cookery

Hamburger Soup

1lb – lean ground beef
1/4 tsp – pepper
1/2 tsp – dried oregano
1/4 tsp – dried basil
1/4 tsp – seasoning salt
1 pckge – dry onion soup mix
3 cups – boiling water
1 can – tomato sauce (8 oz)
1 tbsp – soy sauce
1 cup – celery, chopped
1 cup – carrots, sliced
1-2 cup – macaroni (or any small pasta), cooked & drained
1/4 cup – parmesan cheese (or more)
2 tbsp – fresh parsley, chopped (optional)

1. Brown ground beef in pan & drain.  Place in slow cooker.  Add in pepper, oregano, basil, salt and dry soup mix. Stir well. Add tomato sauce, soy sauce, celery and carrots. Stir again.

2. Add water, cover and cook on Low 6-8 hours.  Sprinkle with parsley just before serving.  Ladle into soup bowls, mix in some macaroni and a good sprinkling of parmesan. We also enjoy fresh cracked black pepper on top.

If you like you can get your soup ready the night before (step 1) and let it sit in the fridge overnight. This also helps the flavours to marinate and blend. The next morning continue on with step 2.

Note:  We do not cook the pasta in the soup but instead separate and add it individually to each soup bowl.  Otherwise we’ve found pasta that sits in soup (leftovers) absorbs all the broth.

In the photo we served the soup with Tandoori Naan topped with cheese.

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