How many times have you realized that the only vegetables in the house were in the freezer? Sure you can sometimes steam them, but often they turn out mushy. Thankfully on Pinterest you can find recipes for using them straight from the freezer without thawing! This recipe is a keeper, along with others I found there for using frozen spinach in a pasta and frozen butternut squash. (more on those another day).
Roasted Frozen Broccoli
- 10 oz bag of frozen broccoli florets
- olive oil spray
- garlic powder
- onion powder
Line a baking sheet with parchment paper.
Arrange frozen broccoli florets in a single layer on the parchment paper
Spray the frozen broccoli with olive oil spray to coat
Sprinkle on even amounts of salt, pepper, garlic powder, and onion powder over the tops of the broccoli (no need to toss or stir)
Roast at 450 degrees for 15 – 20 minutes, checking once or twice, until broccoli is crisped to your liking
Remove from oven and sprinkle on parmesan cheese.
You just can’t have one without the other, as the old song used to say! Oh, that was love and marriage….for those old enough to remember. I had purchased ground pork and ground beef to make Low Carb Crustless Taco Pie. Since I did not use all of the pork I had fresh ground pork to use up. Pinterest again! There was also some leftover chicken breast from the rotisserie chicken I had purchased. Clean out the fridge!!! Today you are getting both recipes…..
Chinese Pork Meatballs
∙ Makes 20 meatballs
- 1 lb. Ground pork
- 3 Garlic cloves
- 1 tsp Ginger
- 2 tsp Soy sauce
- 2 tsp Brown sugar
- 1 tbsp Cornstarch
- 1 tsp Five-spice powder
- 2 pinches White pepper, ground
- 3 tbsp Peanut oil
In a large bowl, combine the pork, cornstarch, ginger, garlic, brown sugar, soy sauce, five-spice powder, and pepper, and mix well.
Roll 1 heaping tablespoon of pork mixture into a ball and continue until all the pork mixture is used.
In a wok over medium heat, heat the peanut oil. Using a wok spatula, spread the oil to coat enough of the wok surface to fry about 10 meatballs at a time. Lower the meatballs into the wok in batches.
Cook without moving for about 2 minutes, or until the bottoms are cooked through. Use the spatula to carefully rotate the meatballs to cook on the other sides.
Keep rotating the meatballs gently until cooked through.
For a heavenly dipping sauce, combine equal parts low-sodium soy sauce and honey.
Chinese Fried Rice Serves: 4
- 4 cups cooked brown or white rice
- 1 cup frozen peas and diced carrots
- 1 egg, whisked
- ⅓ cup soy sauce
- 1 tablespoon oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- ½ teaspoon ground ginger (optional)
- 3 green onions, diced
- Add veggies and oil to a large pan or skillet and sauté for 3-4 minutes until cooked through. Scoot all of the veggies to one half of the pan. Add egg and allow to cook for 1 minute, then scramble it with a spoon or spatula and stir in with veggies.
- Add rice to pan. Add soy sauce and stir over medium heat for 6-8 minutes until browned. Sprinkle remaining seasonings over the rice and stir another 1-2 minutes. Remove from heat and stir in green onions.
This is an older recipe which I did not realize I had never posted before. I served this with my Slow Cooker Pulled Pork which was posted last year I believe. I served the pork on a ciabatta bun topped with a little sauce, the red onions and slices of avocados. Hope you might try this semi-Mexican dish. FYI…this recipe will last a couple of weeks in the fridge. Drain off the liquid before serving.
And here is the recipe…
Marinated Red Onions (LCBO Food and Drink)
1 lb. red onions sliced (2 large)
2 cups white wine vinegar
¼ cup cilantro sprigs
½ cup lemon OR lime juice
½ cup orange juice
½ tsp. salt
Put all of the ingredients together and marinade for at least 24 hours. The acid cooks down the onions… remember to drain it off before serving.
Serve with my Slow Cooked Pulled Pork!!
Think this is great for all of you vegans…right Jaromey?
Brown Rice Salad
- For the salad
- 1 1⁄2 cups brown rice
- 1 red pepper chopped
- 1 green pepper, chopped
- 3 spring onions, chopped
- 1⁄2 cup raisins or 1⁄2 cup sultana
- 1⁄2 cup cashews or 1⁄2 cup peanuts
- For the dressing
- 1⁄2 cup olive oil
- 2 tablespoons soya sauce
- 1 crushed garlic clove
- black pepper
- Cook brown rice until tender, allow to cool.
- To prepare the dressing put the ingredients into a large jar with a tight fitting lid and shake well. Put aside.
- In a large bowl add the rice and all other salad ingredients.
- Pour over the dressing and mix through. The flavours improve on standing as the rice soaks in the dressing. Enjoy!
Two for one day. Both recipes are great for a BBQ party. The salad you can make ahead. The green onions should be done a half hour or so before you want to BBQ them.
ZESTY POTATO SALAD www.cooks.com
4 cups cooked potatoes
1/2 cup chopped celery
2 hard cooked eggs, chopped
1/4 cup green onions, sliced
1 teaspoon salt
1/8 teaspoon pepper
1 cup Miracle Whip
1 teaspoon prepared mustard
1/4 teaspoon celery seed
1 teaspoon horseradish* (optional)
dash of green Tabasco or red pepper (optional)
1 tablespoon cider vinegar
Simmer potatoes until fork tender. Remove skins, and cut into cubes. At this point I usually cover the warm potatoes with the cider vinegar and celery seed (that’s how my Mom did it…LOL)
In a bowl, combine celery, eggs, potatoes, onions, vinegar* (see above note) and seasonings. Toss lightly to combine.
In a separate small bowl, mix mustard, and salad dressing. Stir into potatoes.
Refrigerate before serving.
Variation: Add cooked and crumbled bacon bits to the salad dressing and proceed as above.
Cebollitas Asadas (Grilled Green Onions)
Cebollitas is Spanish for little onions. It’s a Latin staple when it comes to grilling. These onions when grilled become soft, fragrant, sweet, and caramelized with a salty and tangy flavor.
20 spring onions or large scallions (about 4 bunches) washed and trimmed
2 tablespoons salted butter
2 tablespoons soy sauce
1 lime, juiced (optional)
Place onions on a large sheet of foil with butter and soy sauce. Seal onions securely in the foil. To do this lay the onions in the middle of the foil sheet, and fold in each side of the foil. Do the same with the remaining two sides. Wrap the foil around the onions like a present.
Grill onions or scallions on a rack set 5 to 6 inches over grill, 10 to 12 minutes. Remove from foil and place on the grill (across the rungs) and grill on medium heat for 5 to 10 minutes on each side until softened and lightly charred.
This recipe can also be made in the broiler about 3 inches from heat for 10 to 12 minutes.
Broil open for 6 to 8 minutes more until a desired char is achieved.
Transfer onions or scallions to a platter and sprinkle with salt and garnish with lime juice (if using).
As a kid we used to pick asparagus along the ditches near our home in early spring. Mother always boiled it…YUCK!
Both of us love asparagus and it is in season here right now. In the past I always have done it on the grill, with garlic and Parmesan cheese. Sometimes I make asparagus fries in the oven with panko, egg and Parmesan. Feeling lazy I looked for something simpler. It was a lot less time consuming.
Baked Lemon Asparagus (http://natashaskitchen.com)
• 2 bunches asparagus
• 1 lemon
• 4 Tbsp butter
• Olive oil
• Salt & Pepper
• ½ cup shredded Parmesan cheese
1. Rinse 2 bunches of asparagus and break off the ends by holding the base end and snapping it wherever it snaps.
2. Place asparagus in a large baking dish, drizzle with olive oil and sprinkle lightly with salt and pepper.
3. Squeeze ½ of a lemon over the asparagus. Cover the top third of the asparagus with lemon slices from the other half of your lemon (optional).
4. Thinly slice 4 tbsp of butter and line the center of the asparagus with butter.
5. Bake at 400°F for 12 minutes or until asparagus is tender. Remove asparagus from the oven and set oven to Broil.
6. Sprinkle the center of the asparagus with Parmesan cheese and broil 2-3 minutes or until cheese is melted and golden.