Pad See Ew with Pork and Veggie Spring Rolls

Last night I stopped by the Thuan Phat Asian Grocery on my way home so we could make our favorite Thai dish at home.

We made Pad See Ew with Pork. We also made Spring Rolls with a selection of our Garden of Eden (CSA) vegetables.

In our spring rolls we mixed carrots, zucchini, red leaf lettuce, thai basil orange juice, orange zest, soy sauce and ginger. Then we topped them with toasted sesame seeds.

To make the Pad See Ew: Soak flat rice noodles (which you can find at most asian groceries) in luke warm water for 1 hour. Boil for 2 minutes. In a wok bring oil up to temperature with 5 cloves of garlic (chopped) and fresh green onions. Add sliced pork. Stir fry until cooked. Add 3 Tablespoons light soy sauce, 3 tablespoons regular soy sauce and 1/2 tablespoon of Oyster sauce (light soy sauce is not the same as light sodium soy sauce). Add noodles. Stir fry 3 minutes mixing noodles in well. Add 2 tablespoons granulated sugar. Add chinese broccoli, spinach, and fresh Thai basil. stir fry 2 minutes. Push noodles up side of wok and crack three eggs in the middle. Scramble in bottom of wok until mostly cooked and then stir into noodles. Instead of topping mine with peanuts, I chopped up some roasted cashews. Add Sriracha to taste. Delicious!

Advertisements

Stuffed Cabbage Leaves and Parmesan Roasted Kohlrabi

We started the weekend off on a healthy note with Stuffed Cabbage Leaves and Parmesan Roasted Kohlrabi. I used extra lean ground pork instead of the usual ground beef for the stuffed cabbage. They turned out terrific, but just a warning if you are thinking about making them, they are time consuming and will create a mess in the kitchen. Having said that, I think it’s one of the best dishes I have made recently.

Pork Stuffed Cabbage Leaves: Cook 1/3 cup of rice in rice cooker. While rice is cooking take whole head of cabbage (I peel off the outer layer), and place in boiling water and cover for 3-5 minutes (until leaves pull away easily). Peel off leaves one at a time, doing the best you can not to rip them.

Sautee one half of an onion (chopped) in Olive Oil until softened. Add 1 pound of extra lean ground pork over medium heat in olive oil, adding Lawry’s Seasoning salt, fresh basil, fresh thyme, and fresh oregano to taste. Only cook the pork half way to integrate seasonings. It will finish cooking in the leaves.

In a large mixing bowl, combine pork, 1 beaten egg, one half can (5 oz) of condensed tomato soup, 1/2 tablespoon white vinegar, 1/2 tablespoon of white sugar, and 1 cup of the cooked rice. Mix well.

Use your hands to portion about one handful onto individual cabbage leaves. Roll cabbage leaves around mixture. The best way to do this is to wrap the bottom, then the top, then one side, then roll the leaf over onto the other side (if you have ever rolled a burrito or an egg roll this should sound familiar).

Place rolls in a large skillet over medium heat. Pour 1 can of condensed tomato soup over the top. Add 4 large leaves of chopped basil, several sprigs of thyme and two sprigs of fresh italian oregano. Bring the soup to boil around the rolls and reduce heat to low. Cover and let simmer 45 minutes. Stir mixture every ten minutes.

Parmesan Roasted Kohlrabi: Peel skin off kohlrabi. Slice pieces about 1/4 inch thick (should look like scalloped potatoes). Toss with olive, salt, pepper and fresh oregano. Roast on sheet pan (do not crowd) at 450 degrees for 12 minutes. Top with fresh parmesan and roast another two minutes.

Here is what the finished product looked like:

Apple-Cinnamon Stuffed Pork Chop

We made Apple-Cinnamon Stuff Pork Chops with Sauteed Mustard Greens. Add a little honey to the greens right at the end to brighten them up a bit. Delicious home-cooked meal.

It’s Been a While…

We haven’t posted in a while due to a hectic February…but over the next few days we will post a host of reviews of our food fun over the last few weeks…To start it off:

We made herb crusted pork tenderloin with mozzarella polenta and garlic sauteed broccolini.Image

Chili Night!

This morning I got up early to make Kathleen’s favorite! The chili is three parts meat (1/2 beef, 1/2 spicy italian sausage), to one part beans. After eight hours of slow-cooking, I finish it with corn for the last 20 minutes. The secret ingredients in this chili recipe are unsweetened cocoa and a dark mexican beer. Tasty even on a warm day.

Pulled Pork Tacos – Tuesday 1/2

Tuesday I made Slow-Cooked BBQ Pulled Pork Tacos topped with a Granny Smith Slaw and served with Zucchini Rice.