Spicy Thai Pork and Noodles

I got this recipe from The Food Network Magazine.  There were a few things that I did not have or could not find at the grocery that I substituted other things for. Also, we cooked it on the Big Green Egg; this meal could just as easily be done in a wok on the stove. This dish is NOT too spicy... I really enjoyed it. Usually I am a spice wimp.

Here is what you need for this recipe:
3 thinly sliced pork chops
3 red peppers (small; that look like green jalepenos)
2 scallions
1 cup of fresh cilantro
1 lime (zest and juice)
2 slices of fresh ginger
Rice vinegar
Sesame oil
Thai rice noodles
Canola Oil
Salt
Pepper
1/2 lb. of green beans

1. Put the pork in the freezer for 10 minutes. This should make it easier to cut. In a food processor, place the cilantro in the bowl and chop. This way there will be more space for the rest of your ingredients. Add the lime juice and zest.

2. De-seed and chop the red peppers. I cut them in half and ran them under cool water to get rid of the seeds... they can be so sticky! Chope the peppers coarsly and put into the food processor bowl.
FYI: Make sure to wash your hands after handling the peppers. I forgot and my eye was stinging for hours!

3. To cut the slices of ginger: first peel the ginger like a potato and then slice. It looks much more intimidating than it really is. Put the slices in the food processor.

4. Peel the scallions and chop them coarsely; place in the food proccessor. Here is a picture of a scallion. They are in the onion area of the produce and usually prepackaged in groups of 2 or 3.

5. Add a few shakes of rice vinegar and sesame oil to the food processor bowl. I used this instead of the fish oil that was in the original recipe. Chop all the ingredients in the food processor until they are smooth. 

6. Take the pork out of the freezer. Slice the pork into 1 inch strips.

7. Run hot water and place in a large bowl. Place the noodles in the bowl and let them sit for about 10 minutes.

8. We took the rest of our cooking outside. Keep in mind you can do this on your stove at home, too.
Heat a cast iron skillet on the grill. Add some canola oil; add half the cilantro mix to the pan and heat though. Add the pork and cook until it is not pink anymore. Remove from the pan and put on a plate.

On a side note... I just got this outdoor table cloth at Home Goods! It has a zipper so there is a hole for the umbrella to go through.

9. Don't forget to strain the noodles when 10 minutes is up! Add a little more oil to the pan. Add the rest of the cilantro mix and the green beans to the pan. Cook for about 5-7 minutes.

10. Add the noodles to the pan and the chicken and heat through. The noodles might need a little extra time; if they do wait to add the chicken until the noodles are tender.

Roasted Tomato, Asparagus, and Basil Pasta

This morning I decided to make a pasta for lunch. I looked through my favorite cook book, America's Test Kitchen Family Cook Book (the healthy version). As I looked I tried to place what ingredients we already had; I came across a roasted tomato pasta. I altered the recipe a bit and added asparagus since we had some and I didn't want it to go bad. Here is my version of their recipe:

Ingredients:
4 cups cherry tomatoes
1/2 lb. asparagus
3 tablespoons olive oil
1 tablespoon balsamic vinegar
3 garlic cloves (minced)
1 teaspoon sugar
1/8 teaspoon crushed red pepper flakes
12 oz. whole wheat penne pasta
1/2 cup grated parmesan cheese
1/4 cup shredded fresh basil (I picked ours straight from the garden!)
Salt
Pepper
Garlic Powder

1. Preheat the oven to 350 degrees. Toss the tomatoes with oil, vinegar, garlic, sugar, red pepper flakes, salt, pepper, in a large bowl.

2. Spread the tomatoes over a rimmed baking sheet. Roast for 15 minutes. While the tomatoes are roasting, chop the asparagus into 3 equal parts. Toss with olive oil, salt, pepper, and garlic powder.

3. After the tomatoes have roasted for 15 minutes add the asparagus to the pan gently.

4. Return the pan to the oven and roast for 15 minutes more. While the veggies are roasting, boil salted water and cook the pasta. Strain and place in a bowl with about 1 tablespoon olive oil. Stir in the parmesan and basil.

5. Carefully stir in the roasted tomatoes and asparagus. Make sure to scrape the pan to get all the garlic bits. Top with a little bit more parmesan.

Mushroom Chicken with Garlic Veggie Couscous

A while back I bought some whole wheat couscous to try in a vegetarian meal. The meal did not turn out so well... the couscous has been hiding in my pantry ever since. I decided to try it again using a different strategy. This couscous was very yummy because it was infused with garlic and topped with yummy veggies and dressing. It went nicely with the chicken Kenny prepared. Here is my first successful attempt at couscous.

Ingredients:
Stubbs chicken marinade
2 chicken breasts
3/4 cup of whole wheat couscous
3/4 cup water
2 garlic cloves
1 container of baby bella mushrooms
2 tablespoons unsalted butter
cherry tomatoes
green beans
dijon mustard
olive oil
salt
pepper
sweet vermouth
worsterchire sauce

1. Marinate the chicken for 3-4 hours. Here is a picture of the marinade I used. I chose it because it had citrus and we have a bunch of lemons to use.

2. To prepare the couscous, smash one garlic clove. Place 2 teaspoons butter, smashed garlic clove, salt, and water in a small pan. Bring the water to boil and add the couscous. Cover and take off heat; let sit for 5 minutes. Fluff with a fork. I put mine out on a platter to cool.

3. Boil a little bit of water and place a steamer over the top of the pot. Place the green beans in the steamer and steam for about 5-7 minutes. While they are steaming slice the cherry tomatoes in half.

4. Place the green beans and tomatoes over the couscous.

5. Heat a pan over medium-high heat to cook the chicken. Put about 1 tablespoon olive oil in the pan. While the pan is heating up place the cleaned baby bella mushrooms in a food processor and chop.

6. Cook the chicken for about 5 minutes, flipping over half way through. The chicken should brown a little bit. Remove the chicken from the pan and place in a pan (safe for the oven) in a preheated 350 degree oven. This allows the chicken to cook through and allows there to be a little browning on the skin.

7. Place the minced baby bella mushrooms in the pan you used to cook the chicken. Add 1 teaspoon butter, 2 minced garlic cloves, sweet vermouth, and worsterchire sauce to the pan to make a sauce. Cook for about 3-4 minutes until the sauce has thickened. Add the chicken back to the pan and top with the mushroom sauce.

8. To make the dressing for the couscous combine equal parts dijon mustard and olive oil. Squeeze about a teaspoon of lemon juice in and stir to combine. Add a little red wine vinegar, salt, pepper, and garlic powder. Mix and drizzle over the top of the couscous. Serve immediately with the chicken.

Smoked Sausage and Onions with Cucumber Tomato Salad

Since Kenny and I moved into our new house we are able to cook meals outdoors easily. Kenny received a Big Green Egg Smoker as surprise birthday gift and we have been using it often to make dinner. Last night we decided to make everything outside... even the salad! The weather was too nice to be cooking indoors.

Ingredients:
4 Aidels Cajun Style Andouille Sausage (it's a little spicy FYI)
1/2 red onion sliced
1 beer (you will need just a splash)
Salt
Pepper
Garlic powder
Olive oil
1 large cucumber (cut into fourths)
3-4 cups of cherry tomatoes (cut into fourths)
Dijon mustard or ketchup for dipping (optional)

1. Get the grill ready. While it's heating up cut the cucumbers and tomatoes. Place them in a bowl. Season with salt, pepper, and garlic powder. Add about 1 tablespoon of olive oil and stir. The longer they marinate the better it tastes!

2. Slice the onion while the grill heats up. When the grill is hot put the sausages and onions in a cast iron skillet and season with salt and pepper. Then place the skillet on the grill.

3. This is the perfect time for a beverage... Cook the sausage and onion for about 5 minutes and add a splash of beer. Continue to cook 15-20 minutes. The timing will depend on how your grill cooks...we are still figuring ours out. Set the table and plate your food.

4. Enjoy!

Turkey Breast and Roasted Asparagus

The other day Kenny and I were going through Publix looking at the meats. I saw something that looked like chicken breast but was really a turkey breast. We decided to try it out... turns out its a little chewy. I would reccomend this recipe with good old chicken breast. But hey... at least we can say we tried!

Ingredients:
For the meat-
2 turkey breasts (or chicken breasts)
Olive oil
Vidalia onion vinegarette
Garlic powder
Salt
Pepper

For the veggies-
Asparagus
2-3 cloves of garlic (minced)
Olive oil
Salt
Pepper
Foil-lined cookie sheet

1. Marinate the turkey breasts with the olive oil, dressing, salt, pepper, and garlic powder. Put enough in the bowl to cover the turkey. Cover and put in the fridge.

2. Preheat the oven to 450 degrees F. Place the foil lined cookie sheet in the oven while it heats up. Add 1 tablespoon of olive oil to a non-stick skillet. Heat over medium heat. Add the turkey breasts at cook for about 10-15 minutes, flipping occasionally.

3. Add the asparagus, olive oil, salt, pepper, and minced garlic to the hot, foil-lined pan. Cover the pan with the turkey and put in the oven as well. REMEMBER: The pan handle will be hot when you take it out of the oven! I burned my hand once forgetting that.

4. Cook the asparagus and turkey breast for about 10 minutes.