Christmas shopping got off to a late start this year, but I have merrily rolling along, picking things up here and there and miraculously, I am almost finished. I am tempted to go out today and do some more, but then it is my only “stay at home” day, for the this week, up until next Friday, so that is tempting too. It always helps in the chaos, to have a nice easy meal plan. Wednesdays especially as we need to be out the door for kids activities, at 5:25. That makes for an early dinner and no time to fuss! This meal from Betty Crocker’s Big Book of Slow Cooker, Casseroles & More fit the bill exactly. I did alter it to accommodate for taste buds and groceries in the house.
1 lb. ground beef
1 tsp. fresh minced ginger
2 cups thinly sliced celery
1 medium red pepper, diced
1 can (8 ounces) water chestnuts
1/2 bottle (6 ounces) teriyaki baste and glaze
3 cups chow mein noodles
1. Fry beef with ginger in large skillet until brown. Add celery and red pepper, and continue to cook for 4 minutes until vegetables are tender. Drain.
2. Return to skillet, add water chestnuts and teriyaki sauce and cook until bubbly. Serve on top of chow mein noodles.
Busy days are upon us, and that means we need quick meals. October, always our busiest month, is here. The madness has started. Expect to see a lot of quick, or slow cooker meals coming your way. With the cooler weather starting up, we also tend to have a lot of grilled cheese and tomato soup, so fast, so easy, so comforting. Stir-fries are on of my favorite “easy” meals, as the kids get lots of veggies and the whole family loves them. This one was a huge hit with the ramen noodles added, instead of serving over rice.
2. In small mixing bowl combine seasoning package from soups, pepper, water, vinegar, and corn starch. Whisk until combined.
3. Heat oil in large skillet or wok. Stir fry pork and mushrooms for 5 minutes. Add broccoli and red pepper cook 5 minutes more. Add water/seasoning mix and bring to a boil. Add noodles , cook 2 more minutes stirring to combine.
One of my favorite food blogs is Rock Recipes. I love it. I love the pictures, I love the recipes, and I love that is from Newfoundland. I have tried many of the recipes over there, and this one I must say was a favorite. I tend to love anything that could be considered “stir-fry”, so this fit the bill deliciously! I served over orzo because I had some in the pantry, but you could really serve it over anything you wish, pasta, rice, cous cous, even mashed potatoes if you so desire. Thanks Barry, for the wonderful recipe!
1 lb. thinly sliced pork tenderloin
2 cloves minced garlic
3 Tbsp. peanut oil ( I used vegetable oil)
1 cup diced red pepper
Salt and pepper to taste
1 cup orange juice
4 Tbsp. Hoisin Sauce
4 Tbsp. Rice Wine ( I just used regular white wine)
3 Tbsp. Rice wine vinegar
3 Tbsp. Honey
1/2 tsp. chili flakes
2 tsp. sesame oil
1/2 tsp. Chinese five spice powder
1 Tbsp. finely grated ginger
1 tsp. cornstarch
2 Mangos, diced
3/4 cup toasted cashews
1/3 cup sliced green onions
1. Heat oil in large skillet or wok, Add pork and cook until browned. Add garlic, red pepper and salt and pepper. Cook for about a minute and remove to bowl.
2. Add orange juice to now empty skillet. Simmer, until reduced, then add next 8 ingredients. Simmer for 2 minutes. Return pork and peppers to wok. Bring to a boil.
3. Mix cornstarch with a touch of water and add to the skillet. Bring to a simmer and continue to cook until mixture has thickened.
This stir-fry was a huge hit with the kids. Our pickiest child even told me ”You can make it as much as I want to, but not too much alright mom.” To which I replied ” Jordan, do I ever make anything to much?” To which she replied “Yes, Brown beans”. Well there you have it folks, I fully expected her to say no, because one thing my cooking style has it’s boatloads of variety. In all honesty I don’t even remember the last time we had brown beans, I think this is just her little way of telling me that she doesn’t really like them. Anyways back to the recipe I am sharing with you today, pork and peaches, yup they go very well together. The kids really enjoyed the little bit of sweetness the peaches added for dinner and for the adults it really isn’t overpowering.
1 large carrot, diced, or a handful of baby carrots , sliced
1 large onion, diced
1 cup broccoli, in small florets
1 can peaches (14 ounce) don’t drain
1 Tbsp. all-purpose flour
Hot cooked rice
1. Make a marinade by mixing together soy sauce, lemon juice, garlic and ginger. Stir in pork and marinade up to 24 hours in fridge.
2. Heat oil in large skillet and add pork with marinade, plus onion. Cook into pork has cooked through and onion is tender. Add carrots and broccoli and continue to cook for about 3 minutes. Add peaches and flour. Cook until juices have thickened.