Sunday, September 30, 2012

Asian Pork Soup

This was a great way to give the pork chop felt-overs new life.  You don't even need that much.  A tasty, healthy soup with lots of flavor!  I even considered trying to cut out the pork next time and just making it a meatless soup... leaving me with "Asian Soup"?  Hmmm.  Either way- quite lovely!

Asian Pork Soup (Everyday Health)
cooking spray
12 ounce(s) pork, lean boneless, cut into thin bite-size pieces (This is a good meal for pork left-overs.)
2 cup(s) mushrooms, shiitake, sliced
2 clove(s) garlic, minced
3 ounce(s) broth, chicken, less sodium (I used ramen noodles and the broth mix it came with.)
2 tablespoon sherry, dry (I used apple juice.)
2 tablespoon soy sauce, less sodium
2 teaspoon ginger, fresh, or 1/2 teaspoon ground ginger
1/4 teaspoon pepper, red, crushed (Don't get too liberal with the flakes!)
2 cup(s) cabbage, napa (Chinese), thinly sliced
1 scallion(s) (green onions), thinly sliced

1. Coat an unheated large nonstick saucepan with nonstick cooking spray. Preheat saucepan over medium heat. Add pork to hot saucepan  cook for 2 to 3 minutes or until slightly pink in center. Remove from saucepan; set aside. Add mushrooms and garlic to saucepan; cook and stir until tender.

2. Stir in chicken broth, sherry, soy sauce, ginger, and crushed red pepper. Bring to boiling. Stir in pork, Chinese cabbage, and green onion; heat through.
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Sunday, September 23, 2012

Cherry Rhubarb Crisp... rhubarb gets a second chance!

Until this dish, rhubarb and I DID NOT get along.  My first and only memory was at about age 6.  My best friend Mandy would tear off a large stem from one of the bush-like leafy plants, offer one to me, and gnaw on it like a candy stick... which is, by the way, as polar opposite a taste I can come up with.  I couldn't abide the stuff.  My face puckers at the mere mention.  But, knowing taste buds can change, and knowing I'm kind of an adult, I bravely decided to give rhubarb another chance.  I AM SO GLAD I DID!  ...Now don't get too excited... my rhubarb bundle sat wilting in the crisper to near expiration before I actually summoned the courage to face them, and it's not like we're best friends... but at least now we're civil. :)  In this dish, it was quite delightful.  They reminded me of a sweetened up tart green apple, and the perky pie cherries made a really good companion... although they required a lot of TLC while de-pitting. (One of those cool de-pitter gadgets is now on my kitchen wish-list.)  But, as always, the crisp is unhealthily my favorite part. :)  Loved the hint of ginger.  A winner... and another food nemesis conquered. :) Victory!

Cherry Rhubarb Crisp

3 cups rhubarb, thinly sliced
2 cups cherries, pitted
2/3 cup granulated sugar
1 tablespoon corn starch
3/4 cup quick cooking oatmeal
1/2 cup brown sugar
1/4 teaspoon ginger
Pinch salt
1/4 cup unsalted butter, cut into small pieces

Preheat the oven to 375°F. Coat a baking dish with baking spray and set aside.
In a medium bowl, combine the rhubarb, cherries, granulated sugar, and corn starch, tossing to evenly coat.
In a separate bowl, combine the oatmeal, brown sugar, ginger, and salt. Add the butter, and combine with a pastry blender until the mixture is crumbly.
Transfer the rhubarb mixture to the prepared baking dish. Top the rhubarb mixture with the oatmeal mixture.
Bake for 35 minutes, until the top is golden and crisp.
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Tuesday, September 18, 2012

Curly Spiral Hotdogs... because you can!

You don't have to be a hotdog lover to think that this is cool.  I can only handle dog pretty much annually, but even I succumbed to these curly-meaty-locks.  There is something all-together facinating about a hotdog to begin with; its astounding that pink fat can hold together so well, but when it still holds it's shape after intense spiral cuts... that does beat all!  Just one of those things I had to blog about.  So here she be, the curly dog.

Curly Spiral Hotdogs
kobob scures

Scure the hot dog with the kabob stick, and spiral cut from one end of the hot dog around to the other.  Grill and eat... if you dare. :)

Here is a link to the tutorial:
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Wednesday, September 12, 2012

Busy Mom Bruschetta

We have six monster tomato plants taking over the patio, thanks to my husband's green thumb, but they are kept in check by my one year old who won't allow any of them to ripen before the little tike harvests them.  He brings us chewed up bits of green tomato every time he escapes outside.  It is making us crazy because we have given them so much tender-loving-care!  BUT when we DO have a juicy ripe RED tomato... probably one lucky enough to grow on the UPPER vines, I will make this simple snack again... because I think it would be heaven with garden tomatoes!  It was ALMOST heaven without. :)

Busy Mom Bruschetta (By Lyd)
1 baguette loaf
cream cheese spread
2-3 tomatoes
fresh basil
Italian seasoning
pinch of salt

Slice bread into thin slices.  Slice tomato and basil.  Spread cream cheese onto the bread.  Add tomato and basil.  Sprinkle with salt and Italian seasoning. Munch munch munch!
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Sunday, September 9, 2012

Corny Cornbread

Is it legal to have a steamy slice of corn bread without a dollop of honey butter?  Absolutely not-- a crime at the very core... or "corn" in this case, which is why I'm including a quick honey butter recipe.  I came across a cute kid's cookbook called "Simply in Season Children's Cookbook," with recipes to match the year-round harvest.  I love that idea!  This made some great moist cornbread!  I used plain yogurt and milk combination.  It was really good!

Simply in Season
by Mark Beach and Julie Kauffman
Serves 9
• 2 cups cornmeal 
• 1/4 cup honey or brown sugar 
• 1 teaspoon salt 
• 1 teaspoon baking soda
• 2 cups milk, yogurt, or combination 
• 3 eggs (beaten) 
Mix in.
• 2 cups corn (I just used a can, drained.)

Mix in. Pour into greased 2 1/2-quart / 2.5-L casserole or ovenproof frypan. Bake in preheated oven at 350F / 180C until toothpick inserted in center comes out clean, 40 minutes.

Honey Butter
1/4 cup butter, softened
1/4 cup honey
Place the butter in a small bowl. Gradually add honey until desired thickness is attained.
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Sunday, September 2, 2012

Ratatouille with Eggplant and Zucchini

I have been a food blogging slacker!!!  I am seriously about 50 posts behind and I just can't seem to find the time to catch up.  I'm not so vain as so suppose that the world might stop or anything if I don't get a post in every week... but maybe if it would just slow down a bit that wouldn't be so bad. :)  I am coming off of a busy summer and then busy back to school.  Blast those priorities! :)  Anyhow- here was a SURPRISING DELICIOUS veggie-filled dish that I REALLY liked.  I quite like the pixar movie, and I can see why this was the "winning" dish in the show.  It does somehow conjure up "homey happiness."  It was super easy to make (this was certainly not the "gourmet" version featured in the show but probably just as tasty) and it was just loaded with good-for-you foods. I even added some red cabbage I had on hand.  This is a great one for the harvest coming on!  A very family friendly practical meatless meal. It got my stamp of approval, for what it's worth. :)

Ratatouille with Eggplant and Zucchini (

  • 1 medium eggplant
  • 1 teaspoon salt
  • 2 to 3 tablespoons olive oil
  • 4 cloves garlic, coarsely chopped
  • 1 medium onion, halved and thinly sliced
  • 2 cans (14.5 ounces each) diced tomatoes with juice
  • Red, yellow, and green bell pepper, cut in 1-inch pieces, about 1 to 1 1/2 cups
  • 1/2 cup coarsely chopped fresh basil, about 12 large leaves
  • 1/4 teaspoon black pepper
  • Dash dried leaf oregano
  • 3 small zucchini, halved lengthwise then sliced
  • Fresh shredded Parmesan cheese, optional


Peel eggplant and cut in 1-inch cubes; put in a colander and sprinkle with the salt. Let stand in the sink for about 20 to 30 minutes to drain.
In a large saucepan or Dutch oven, heat olive oil over medium heat. Add onion and garlic; sauté until onion is tender. Add the tomatoes, bell peppers, basil, pepper, and oregano. Cover and simmer, stirring occasionally, for 20 minutes. Add zucchini and eggplant; cover and continue simmering for 10 to 15 minutes, until vegetables are tender. Taste and add salt, if needed. Serve with fresh shredded Parmesan cheese, if desired.
Serves 4 to 6.