The weekend was completely and totally uneventful. It rained Friday, Saturday, and was just sopping wet on Sunday. I went to my friend Tess's house to watch the Gopher-Michigan game Saturday, watched the Packers on Sunday, and did the usual house-stuff, knitted, read, and cooked.
Last weeks recipes:
One Pot Tomato Basil Pasta (Apron Strings Blog) vegetarian, gluten free option
My friend Tess passed this recipe along - an OMG! dish. Seriously. Put everything into pot, boil till liquid is gone and eat! You can be as casual or as fancy with this dish as you like - you can add or subtract veggie goodness. Tess made this with gluten free noodles - frequent stirring is a must.
It did take longer than 10 minutes to boil most of the water away. Stirring frequently is a must to prevent pasta from sticking. I'd ease off the red pepper flakes for little tastebuds - was nicely spicy for adults, but might be too much for kiddos. I skipped the basil because the Husband forgot to bring in some from the garden, and I used an Italian Herb mix for the oregano.
Serves 4 to 6 as an entree
|photo from Apron Strings blog|
1 can (15 ounces) diced tomatoes with liquid
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish
Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.
Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .
Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with parmesan cheese.
Quick and Easy Pork Fried Rice (Ckng Lght Oct 2013) vegetarian option
This was indeed, quick and easy. This could easily be made vegetarian by substituting extra vegetables or tofu for the pork. I skipped the green onion and sauted some regular yellow onion with the red pepper. I added an extra egg just because I like eggs. If serving to little taste buds - cut back on the chili garlic sauce or make sure yours is "mild". While perfect for us, I could see it being a bit too much 'zing!' for some.
The Husband liked the pork, I would have preferred tofu. I would make this again - perfect for a quick meal.
|photo from CookingLight.com|
- 2 (8.5-ounce) pouches precooked basmati rice (I used brown rice)
- 1/4 cup lower-sodium soy sauce
- 1 tablespoon chili garlic sauce
- 1 1/2 teaspoons hoisin sauce
- 2 tablespoons peanut oil, divided
- 1 pound boneless pork shoulder (Boston butt), trimmed and thinly sliced into 1-inch pieces
- 1 large egg, lightly beaten
- 1 1/2 cups chopped red bell pepper
- 1 cup frozen shelled edamame
2/3 cup thinly sliced green onions, divided(I used 1/2 cup regular onion, sauteed)
- Heat rice according to package directions.
- Combine soy sauce, chili garlic sauce, and hoisin in a bowl. Heat a wok or large skillet over high heat. Add 1 tablespoon oil; swirl to coat. Add pork to pan in a single layer; cook 2 minutes, without stirring. Stir-fry pork for 4 minutes or until done. Add pork to soy sauce mixture; toss to coat.
- Add egg to pan; cook 45 seconds or until set. Remove egg from pan; cut into bite-sized pieces.
- Add remaining 1 tablespoon oil to pan; swirl to coat. Add bell pepper, edamame, and 1/2 cup onions; stir-fry 1 minute. Add rice; stir-fry 2 minutes. Add pork and soy sauce mixture; cook 1 minute, stirring constantly. Top rice mixture with egg and remaining onions.
On deck for next week:
Pork Posole (Ckng Lght Oct 2013)
Biscuit-Topped Chicken Pot Pie (Ckng Light Sept 2013)
Two Cheese Mac and Cheese (Ckng Lght Sept 2013)