The holidays are pretty much here. That means there is lots of cooking and baking going on all over the place. I am constantly running to the store because I forgot something on my list. I sure hope that I am not the only one like that! Today I am teaming up with Del Monte® to show you what a few pantry staples can do for the holidays. A well-stocked pantry can save a ton of time in this already crazy time of year.
I love stir fry. It is one of my go-to meals, when I am not sure what else to make. You can use whatever veggies and meat you have, and the sauce is almost always made of staples I have in the fridge. Most of the time I use pork tenderloin or chicken breasts in my stir fries, because I always have those two in my freezer. But beef and shrimp are great, too. Or you could use tofu, or just lots of veggies for a vegetarian version. Quick, easy and versatile are what I need on busy weeknights.
This particular stir fry is one we have been making for years. This time I was lucky enough to have peas growing in my garden. We moved to this house in July and the garden was empty. But as the summer went on things started to grow. Tomatoes and peas showed up, and grew like crazy! I can’t wait until next year when I can plant all sorts of veggies. I have missed not having a real garden these last two years.
The original recipe for this stir fry called for red bell peppers. I don’t like bell peppers, so I always omit them. They would add great color and flavor to this dish; so if you like them, add them in! If you want to make it even better for you, serve it with brown rice instead of white rice. I just can’t get my family on board with the brown rice. My picky 7-year-old will pick around the veggies and eat the meat out of this. Someday I will get him to just eat it all…
First I wanted to give you an update on the Colorado Wildfires Bake Sale. We raised $2,130!!! Holy cow, guys that is awesome!! Thank you so much for all your facebook posts, blog posts, tweets, bids, everything! I had set a goal for myself of $2000, but I thought that was pretty unattainable. You guys proved me wrong, I can’t thank you enough! I did draw for prizes yesterday and the winners were:
Now, onto the pork!
I am obsessed with limes this year. Not sure what it is, but I am constantly marinating chicken or pork with lime juice, or squeezing it over grilled meat. I have taken to buying the big bag of limes at the store, instead of just 1 or 2. I even made Swanky Caribbean Lemonade, which is made with mostly limes!
Back during the school year for our last cooking club, one person brought a pork tenderloin with chimichurri for the island themed day. It was grilled, and absolutely delicious. I decided to try it at home, with what I had on hand. I will admit, I was nervous my husband wouldn’t go for this. He isn’t a big fan of cilantro, so I wasn’t sure how the chimichurri would go over. But he loved it. I didn’t tell him what it was, just told him it went with the meat. He put some on, and kept going back for more. After dinner he said, I don’t know what that is, but it is good! I served this with Curried Potatoes with Chickpeas.
I marinated the pork in a combination of lime juice, garlic, cilantro, and olive oil. You could easily just use some of the chimichurri for the marinade instead. If you don’t have a grill you could cook the pork under the broiler. You will still get a good sear on the pork that way. The chimichurri would also be good on grilled chicken, or steak. If you have leftovers you could mix it with some greek yogurt and have a great dip!
Hope everyone had a great weekend, and a great Father’s Day! On Saturday we went to pick strawberries. It was a great time, and we came home with almost 13 pounds of them. Stay tuned later in the week for lots of strawberry recipes! I am still trying to come up with something else to make to use up the last pound.
In the mean time, I have a great quick dinner for you. We love stir-fry here. This is a super easy, but really good one. We found this one years ago, and it is still in our rotation! It is super flavorful, and makes great leftovers as well!
- 1 package uncooked Chinese-style noodles
- 1 tablespoon grated peeled fresh ginger
- 1½ Tbls five-spice powder
- 1 (approx 1 lb)pork tenderloin, trimmed and cut into thin strips
- ½ teaspoon salt, divided
- 2 tablespoons canola oil
- ½ cup water
- ½ cup hoisin sauce
- ½ cup chopped green onions
- Cook noodles according to package directions, omitting salt and fat; drain. Place in a large bowl. Snip noodles several times with kitchen scissors.
- Combine ginger, five-spice powder, and pork in a medium bowl; add ¼ teaspoon salt, tossing to coat. Heat oil in a large nonstick skillet over medium-high heat.
- Add pork mixture; saute 2 minutes or until browned. Stir in remaining ¼ teaspoon salt, water, and hoisin sauce; cook 2 minutes or until pork is done. Add pork mixture and green onions to noodles; toss well to combine.
I had my Margarita Cake picture accepted by Tastespotting yesterday! I feel like I won the lottery. I can’t even tell you how many more hits I got on my site because of that yesterday. AMAZING! I may have had 8 declined, but 1 got through! Maybe they just felt sorry for me, who knows I now have a book on photography, so hopefully that will help me learn more! Stay tuned to see if you notice a difference. It won’t be for a few days though, I still have a few posts to write with not great pictures. But the food is good, so hopefully you will over look it!
I got a couple of new cookbooks for Mother’s Day, so I have been trying a few new recipes out of them this week. This one was a winner! It is a healthy, low calorie, pork tenderloin that is full of flavor. I have never grilled a pork tenderloin before. I think the trick is to make sure you don’t have the grill on too high, because it does take awhile to cook, and you don’t want to burn it. It did give it a whole different flavor than baking it, like I normally do. I am sure this would be just as good if you wanted bake it though.
1/2 cup chicken stock
3 Tbls Lemon juice
3 Tbls reduced-sodium soy sauce
3 Tbls honey
1 Tbls Canola Oil
3 garlic cloves, minced
4 1/2 tsp minced fresh sage (1 1/2 tsp dried sage)
1 Tbls minced fresh thyme (1 tsp dried thyme)
1 Bay leaf
1 Pork tenderloin (approx 1 pound)
Combine everything but the meat together. Mix well. Pour 3/4 cup of the marinade into a ziploc bag, add the pork. Squish around so all the pork is covered. Marinate in the fridge for at least 4 hours. Cover and save the remaining marinade to baste the meat while grilling.
Coat the grill rack with cooking spray. Grill pork, covered, over a med-hot temperature for 25-40 minutes. Baste the meat occasionally with the reserved marinade. The pork is done when a meat thermometer reads 160 degrees. Remove from grill, and let stand for a couple minutes before you slice. Enjoy!