Eggroll in a Wok

Just a pound of ground pork, a bag of coleslaw and a few seasonings and you've got yourself a super flavourful dish in next to no time! Healthy too because no fried eggroll wrapper.

Ingredients:

1 lb lean ground pork

black pepper to taste

1 tbsp + 1 tbsp vegetable oil

6 cups bagged coleslaw

Sauce:

4-5 tsps minced garlic

1/4 cup soya sauce

3 tbsps fresh grated ginger

1/2 tsp honey

Take a wok or large skillet and add 1 tbsp vegetable oil. Heat and add the pork, browning and breaking up until no pink remains. Remove to a plate.

Mix the sauce ingredients and set aside.

Again heat 1 tbsp vegetable oil in the wok and toss in the coleslaw. Cook 1 minute then pour the sauce in and stir to coat. Cook 2-3 minutes. Return the pork to the pot, mix well and heat through 2-3 more minutes.

Serves 4 along with my Easy Sweet and Sour Vegetables

Recipe link here: 

https://hotandcoldrunningmom.blogspot.com/2022/03/easy-sweet-and-sour-vegetables.html

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Ragu with Pappardelle

Tender beef, sweet potato, turnip and pappardelle coated in a rich sauce. Don't substitute these tender ribbons for another pasta because these egg noodles will keep their shape when stirred into the ragu, while others may break apart.

Ingredients:

1 1/2 lbs boneless beef blade or cross rib roast

salt and pepper to taste

2 tbsps + 1 tbsp olive oil

1/2 cup diced onion

3 tsps minced garlic

1 cup sweet potato, cubed

1 cup turnip, cubed

14 oz can diced tomatoes

1 tbsp tomato paste

1/4 cup balsamic vinegar

1/4 cup water

1 tsp celery seed

1 tsp dry thyme

1 bay leaf

1 or 2 sprigs rosemary

2 tsps dry onion soup mix

250 g (8 oz) pappardelle egg noodles

1 cup reserved pasta water

handful of roughly chopped baby spinach

Heat 2 tbsps olive oil in a large skillet. Salt and pepper the meat to taste then brown on all sides. Remove to a plate. Heat 1 tbsp oil in the skillet and add the onion and garlic and cook 1-2 minutes before adding the sweet potato and turnip for another 5 minutes of cooking. 

Pour the canned tomatoes, tomato paste, balsamic and water in along with the celery seed, thyme, onion soup mix, bay leaf and fresh rosemary. Stir together and place the beef on top, spooning the sauce over the top of the meat. Cover and simmer for 2 hours or until the meat is tender. Remove the bay leaf.

Once tender take the meat out and shred or thinly slice, then return it to the skillet. Keep warm.

Cook the pappardelle noodles 2 minutes less than recommended on the package. Reserve 1 cup pasta water then drain and stir noodles into the sauce along with the chopped spinach. You may add some or all of the reserved pasta water to the sauce depending on your preferred consistency. Cook for 2 minutes longer then adjust salt and pepper only if needed.

Pile high on plates and love how the sauce clings to the pappardelle!

Serves 5

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Mediterranean Shrimp and Orzo

STOP! You need this one pot shrimp dinner in your recipe repertoire!

Ingredients:

1 tbsp olive oil

1 small onion, diced

1 1/2 tsps minced garlic

14 oz can diced tomatoes

1/3 cup chicken broth

1/3 cup large orzo

1/2 tsp dry oregano

1/4 tsp dry basil

pinch of fennel seeds

pinch of lemon zest

Mrs Dash or salt and pepper to taste

300 g (56/65 size) shrimp

2-3 tbsps crumbled feta

lemon wedges to serve

Preheat oven to 400°F

Heat olive oil in a skillet and sauté onion and garlic just 2-3 minutes on medium heat, then add the diced tomatoes and chicken broth. Bring to a simmer and add the orzo, oregano, basil, fennel and lemon zest. Sit the shrimp on top in a single layer and sprinkle with Mrs Dash or salt and pepper. Add the crumbled feta. 

Bake in a 400°F oven for 15 minutes (20 if using larger shrimp). Remove and cover for 5 minutes.

Then serve with lemon wedges, salad and a nice green veg!

Serves 2-3

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Pork and Sliced Everything

A one pot meal that, like the name suggests, has it all! Meat, veggies, potatoes and even seasoned apples to go with the pork!

Ingredients:

6 boneless pork rib chops

2 medium onions, sliced

3 medium potatoes, sliced 1/4" thick

2 medium apples, sliced 1/4" thick

1 red pepper, sliced

1 green onion, sliced

3 tbsps olive oil, divided

2 tsps minced garlic

Montreal steak spice, dried thyme and rosemary to taste

2/3 cup chicken broth

Heat 1 tbsp olive oil in a large skillet. Season the pork with Montreal steak spice and brown about 2-3 minutes per side, then remove to a plate. Add 1 tbsp oil to the pan and lightly brown the onions, red pepper and garlic. Remove to a plate.

Add the final 1 tbsp olive oil to the pan, return the pork topped with the onions, red pepper and garlic. Layer that with the sliced potatoes.

Now add the sliced apples and green onion and sprinkle everything with thyme and rosemary. Pour the broth into the bottom of the pan. Cover and simmer for 30 minutes, spooning juices over all about halfway through the cooking time. You may need a little longer if your meat is thicker than these which were about 1/2" thick.

Once the meat is cooked to tender goodness serve heaping spoonfulls of "everything". And only one pan to clean!

Serves 2-3

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Chicken with Mangoes

Just some lightly seasoned chicken thighs with sautéed onions and mangoes. Similar to my Chicken Mariposa but with mangoes instead of peaches.

Have a peek at the Mariposa recipe here🠇

https://hotandcoldrunningmom.blogspot.com/2015/11/chicken-mariposa.html

Ingredients:

6 chicken thighs (about 2 lbs)

Mrs Dash table blend or salt and pepper to taste

1 onion, diced

1 or 2 mangoes, sliced

1 tbsp butter

1 1/2 tbsps olive oil

1 cup chicken stock

1/2 tsp lemon zest

pinch of cinnamon

1/4 tsp dry parsley

Heat butter and oil in frying pan, season the chicken with Mrs Dash or salt and pepper and brown on all sides for 10 minutes. Remove and keep warm. In the same pan, sauté the onion until soft. Add the mango slices and cook just a minute on each side. Deglaze the pan with the chicken stock. Return the chicken to the pan and sprinkle with the lemon zest, cinnamon and parsley. Cover and simmer for 45 minutes. 

Serve with rice, couscous or quinoa.

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Peach Blueberry Cobbler

Crispy edged cobbler with sweet peach slices and plump, juicy blueberries. Just get me a big spoon!

Ingredients:

1 cup Bisquick baking mix (or homemade mix, see below)

2 tbsps oats

1 cup milk

1/2 tsp cinnamon

1/2 cup butter, melted

3/4 cup sugar

2 cups (14 oz) canned sliced peaches

1 1/2 cups blueberries (fresh or frozen)

Mix the Bisquick, oats, cinnamon and milk together, then stir in the melted butter. Pour into an ungreased 9" cast iron pan or 8" square baking dish.

Mix the sugar with the fruit and spoon it on top of the batter. Bake at 375°F for 50-60 minutes.

Serve warm ... plain or with a dusting of icing sugar, ice cream or whipped cream. 

Link to my Homemade Bisquick Baking Mix recipe:

https://hotandcoldrunningmom.blogspot.com/2016/03/homemade-bisquick-baking-mix.html

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Soft White Bread

Three lovely soft loaves of bread ... one for tonight and two to pop in the freezer for another day.

Ingredients:

3 cups all purpose flour

2 cups bread flour

1 tsp instant yeast

1 tsp salt

1 tsp sugar

1 1/2 cups water (105-110°F)

4 tbsps olive oil

sesame seed (optional)

Mix flours and salt in a large bowl. Make a well in the center and add yeast and sugar, then pour the warm water over the yeast and wait 15 minutes. Add the olive oil and mix together. Knead until a smooth ball is achieved then grease the dough ball and cover it in a bowl with a dish towel. Place in a warm spot for 1 hour to rise. You can sit the bowl in the microwave with a cup of hot water beside it. Once it has risen divide the dough into three pieces and form into balls. Take each one and roll out into roughly 8-9" circles.

Roll each circle into a log, tucking the ends in halfway through rolling. Dampen the edges with water and pinch together. Place the logs on a parchment lined baking sheet, seam side down. Make a fold in the parchment between each loaf so they don't stick together.

Cover and let rest 20 minutes then take a razor and slash 3 or 4 times, sprinkle with water and sesame seeds.

Now bake at 400°F for 30 minutes and cool almost completely before slicing.

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