Traditions

Asian Ginger Orange Pork w/Vegetables

Living in the beautiful state of Oregon, we consumed really good Asian food, all the time. I guess we got a bit spoiled on all the fabulous choices that now, I struggle to find those americanized dishes. One of my favorite is General Taos and spicy sesame beef. Spicy, tangy, goodness on delicious rice. Here is a version that filled the tastebuds with all the flavors I missed. You will need to get the right ingredients, but so worth the final dish. Can be made with chicken breast, steak, or as I did a lean small port tenderloin.

The secret to a good stir fry is a very hot skillet or wok, have all your ingredients ready to cook and pre-prepped. When you leave a stir fry for a seasoning, you will get over cooked mushy results. have it all organized and ready.

  • Protein one of following- small pork tenderloin , two large organic skinless chicken breasts, trimmed 1/2 inch steak (cleaned and bite sized cubed)
  • small zucchini seeded and cubed
  • small yellow onion halved and sliced
  • 1 cubed red pepper
  • 1 cubed green peper
  • 2 cloves garlic finely chopped
  • 1 inch ginger root peeled and zested
  • 1 small orange zest= 2 teaspoons
  • Juice of 1 orange
  • 1/2 cup orange juice ( or fresh squeezed )
  • 2 Table spoons Soy sauce
  • 2 table spoons Hoisin sauce
  • 2 tsp rice vinegar
  • 1 tsp seseme seed oil
  • 2 Table spoons hoisin sauce
  • 1 tsp garlic powder
  • red pepper flakes
  • 1/4 cup flour
  • 1 Tbs Corn Starch
  • 2 cups cooked white rice of choice.
  • 1/2 cup canola oil
  • salt and pepper to taste

Pre prep: Trim off fat and skin and cube meat to bite sized pieces. Keeping uniformed. chop all veggies as well as zest orange, peel and zest ginger root.

mix 1 TBS soy sauce, 1/2 cup orange juice, flour, cornstarch in a med sized bowl. Add cubed meat and allow to marinade for 15 minutes – set aside.

small bowl sauce- mix 1 Tbs soy sauce, vinegar, hoisin sauce, garlic, garlic powder, orange and ginger zest, sesame oil, juice of 1 orange , salt and pepper – set aside

large skillet med high heat, add oil and bring to a hot shimmer, add meat piece by piece and discard extra marinade. flash cook until browned and cooked thoroughly. Do not burn. place in a bowl and set aside. discard excess oil leaving just a coating for vegetable – its hot be careful and return pan to burner. Quick cook vegetables until fragrant. Add a tablespoon of water if dry in pan. Once to your tenderness( I like my veggies more crisp). add meat back to the pan and cover with sauce. Heat until bubbly hot and thickens a bit.

Serve with pepper flakes to taste, sesame seeds over hot fresh rice. In addition to this wonderful dish I made a pan of Trader Joes Chicken Gyoza. The BEST! and so easy to prepare.

Traditions

Chili- fast, easy and family favorite – one pot

A family favorite that I learned from my husband early in our marriage. He called it Wisconsin Chili and I called it so good! Ive added some time twists making it in the pressure cooker for a hearty easy one pot meal. Our go too for snowy nights by the fire pit.

Recipe. I used my electric pressure cooker. This can be done easily on stovetop as well just a bit more time. Simmer chili for a good hour before adding pasta. You might need to add more water if it reduces in simmering process.

1 lb ground lean beef or chicken

1 sm can-each kidney, chili and pork and beans (sweet is good)

1 cup chopped green pepper

1 cup chopped sweet onion

1/2 cup chopped red pepper

Tbl olive oil

1 sm can green chili

1 lg can diced tomato

1 smcan tomato paste

Two Tbl chili powder

1 Tbl garlic powder

1 Tbl cumin

tsp salt

tsp pepper

Small box reg spaghetti noodles

1 can water for every can of beans used. 3

Brown meat and veggies in oil. Drain excess fat if any. Add all remaining ingredients reserving pasta for second cook time. Mix well and pressure cook 25 min.

Quick release steam.

Add 1/2 box pasta broken in half. Stir into hot chili well so noodles dont stick. Pressure 4 minutes.

Quick release steam and quickly stir the noodles to insure separation and enjoy!!! Yum

Serve with favorite topping shredded cheese and sour cream. A fork is a must and a spoon.

Entrees, High Protein, pork

Cast Iron Pork Loin with Raspberry habanero glaze

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Simple but so delicious is this stovetop/oven roast.  its a great option for work nights because it cooks up super fast and yummy.

  • Pork loin roast
  • olive oil
  • cast iron skillet ( seasoned preferably)

sauce -mix in a small bowl

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  • 2 TBS  Raspberry habanero jam
  • 2 TBS Brown Mustard
  • 2 TBS Soy sauce
  • 2 TBS Brown Sugar
  • 1 TBS Weber roasted garlic herb rub
  • extra heat tsp chili flakes optional

preheat over to 375

sear pork loin in hot skillet with oil on all sides

pour glaze over the meat in the hot skillet.

cover tightly with foil- very hot so carefully and place in oven 30-40 minutes or until roast reaches 165 degrees.  Don’t overcook.

Remove meat from pan and allow to rest for 10 minutes before slicing.

reserve Drippings for added sauce to drizzle over meat, rice , potatoes or just to dip your bread into.  So good.

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Entrees, High Protein, Seafood

More Fish Please! Tilapia

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I have really been working hard to get fish on the dinner table at least two times a week. Its such a healthy option that is high in protein, low fat and very satisfying.  I just have always hated the smell in my kitchen and to be honest the cost.  A good piece of Halibut is now cost in the ball park of $20 per pound.  And if you are not comfortable cooking fish you have the fear of destroying the mini investment. I have really enjoyed cooking the Tilapia loins from Costco.  they are a less pricey fish, that is a meaty texture that has no fishy-ness at all.  Also fast to cook.  thaw in fridge the morning of and cooks up on 12-15 minutes in the oven.

Recipe-

baked Tilapia with herb and lemon seasoning.

  • Tilapia filets
  • Olive Oil
  • garlic seasoning salts (webber brand is yummy)
  • lemon pepper
  • Italian  seasoned bread crumbs
  • fresh lemon slices
  • parmesan cheese

Line a baking sheet with heavy aluminum foil.  Pre-heat oven to 400 degrees.

coat cooking area with light oil

sprinkle with seasoning to cover and arrange fish

lightly coat tops of fish with oil and sprinkle with seasonings, light sprinkle of breadcrumbs and parmesan  cheese.

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Bake at 400degrees for 12-14 minutes.  Internal temp reaches 145 degrees F

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Enjoy with wild rice, your favorite vegetable and or a salad. Mango salsa as a garnish is really nice as well to compliment the fish.  So versatile  and delicious.

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