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Blog Archives

Chinese Pork Meatballs/Chinese Fried Rice

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…..

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Chinese Pork Meatballs

Ingredients

∙ 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

Instructions

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.

Serving Tip

For a heavenly dipping sauce, combine equal parts low-sodium soy sauce and honey.

Chinese Fried Rice  Serves: 4

Ingredients

  • 4 cups cooked brown or white rice
  • 1 cup frozen peas and diced carrots
  • 1 egg, whisked
  • 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

Instructions

  1. 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.
  2. 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.

 

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Slow Cooker Kielbasa and Barbecue Beans

Took this recipe off of Pinterest – Mom on Timeout, since I had all of the ingredients at hand and felt like a lazy dinner. I am not a fan of BBQ sauce so I omitted it entirely at first. I also changed the amount of beans as you can see by the red… My slow cooker often seems to cook in less time, so I checked it after 3 hours and it was done as well as I like it.

Slow Cooker Kielbasa and Barbecue Beans (Author: Trish – Mom On Timeout)

Ingredients

  • 2 large can black beans, drained and rinsed (originally 2 – 15 oz. cans)
  • 1 15.8 oz. Great Norther beans, drained and rinsed (instead of two)
  • 1 15.25 oz. can kidney beans, drained and rinsed
  • 1 onion, diced
  • ½ cup barbecue sauce (omitted and it made no appreciable difference)
  • ¾ cup ketchup
  • 1 tbsp Worcestershire sauce
  • 1 tbsp mustard
  • 1 tsp chili powder
  • 1 tbsp apple cider vinegar
  • ½ cup maple syrup
  • ¼ cup molasses
  • 1 14.5 oz. can chicken broth
  • ½ lb. bacon, cooked, cut into bite size pieces
  • 2 lbs. Kielbasa, cut into bite size pieces (or less)

Instructions

  1. In a large slow cooker, add all of the ingredients except for the kielbasa and stir gently to combine.
  2. Place the kielbasa on top and cover with the lid.
  3. Cook on low for 6 to 8 hours or high for 4 to 5 hours. (I found it was done on low after 3 hours and kept it on warm for 2 more).

Notes

I recommend the low setting for this recipe because on high, the beans tend to get dried out. If you need to cook on high due to time constraints, monitor the beans and add more broth or water if necessary.

 

Slow Roasted Ribs

Sadly, my Maple Chipotle Rub being sent from Canada seems to have gotten lost along the way. In desperation I sought out another rub recipe on Pinterest as I bought some lovely boneless beef ribs at Costco. The recipe was posted from inthekitchenwithkath.com. (It had been adapted from Mark Bittmans How to Cook Everything the basics). It can be used on beef, pork or poultry. Below are the instructions with the recipe for Southern Barbecue Rub below that. The rub will keep in the fridge…

Slow Roasted Ribs (one 3 or 4 lb. rack)

Method 

  1. Preheat the oven to 250˚F*
  2. Remove the membrane from the back of the ribs. This is easily done by loosening an end with a knife and then grabbing the piece with a clean paper towel and pulling it off.
  3. Place the ribs on a large rimmed baking sheet, meaty side down. Rub a generous amount of the barbecue rub on both sides of the rack.
  4. With the ribs bone-side down, put the baking sheet in the preheated oven and roast for 2 hours.
  5. Turn the ribs over and roast for another hour.
  6. Turn the ribs over so they are again bone-side down and roast for one more hour, or until the ribs are fork-tender and practically falling off the bone.
  7. Cut the ribs into serving pieces and enjoy!

*NOTE Because my ribs were boneless I was able to reduce the cooking time! I cooked them first for 1 hour at 300 degrees F  and then turned them over to cook for another half hour, reducing the heat to 250 F. They were done, but you should check them before turning off the oven, depending on the thickness of the boneless ribs.

*Southern Barbecue Rub (Adapted from a recipe in Joy of Cooking)

 Ingredients

  • ¼ cup sweet paprika
  • 2 tablespoons chili powder (You could use smoked paprika instead.)
  • 1 tablespoon cayenne pepper
  • 1 tablespoon ground cumin
  • 2 tablespoons salt
  • 2 tablespoons ground pepper
  • 2 tablespoons brown sugar (optional) I used this

Morrocan Shepherd’s Pie

What to do with ground lamb? Meatballs…maybe. Burgers…another maybe. In the end I came across this pie recipe on Pinterest…not a surprise. It was fantastic! You will never make a traditional shepherds pie after you try this one.

Moroccan Shepherd’s Pie With Sweet Potato (Our Four Forks)

Prep time 30 mins Cook time 40 mins Total time 1 hour 10 mins Serves: 4-6

Ingredients

  • 1 lb. grass-fed ground lamb or beef (omit for vegan)
  • 3 cups cooked chickpeas (or 2 15 oz. cans drained) (optional for meat version)
  • 1 tablespoon olive oil
  • 1 white onion, chopped
  • 1 red onion, chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon grated fresh ginger root
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon cinnamon
  • 1 teaspoon chili powder
  • 1 teaspoon honey (optional)
  • 2 cups chopped plum tomatoes (about ¾ 28 oz. can, drained)
  • ½ cup stock (vegetable, chicken or beef) + salt to taste
  • ½ cup currants or raisins
  • ½ bunch cilantro, stems removed, chopped

For the mash:

  • 1 lb. sweet potatoes, peeled and cut into chunks (use white if you don’t have any sweet potatoes) OR…use the instant Idaho brand potatoes and just add the spices…
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 2 tablespoons non-dairy milk (more if needed)

Instructions

  1. Brown the ground meat in a large skillet over medium high heat.
  2. Remove meat from skillet and set aside.
  3. Add olive oil to the pan along with the onions, garlic, ginger, spices and salt and cook for 8-10 minutes until the onion is softened.
  4. Return the meat to the pan (if using) along with the honey, tomatoes and stock.
  5. Bring to a boil and simmer until the sauce is thickened, about 10 minutes more.
  6. Add chickpeas (if using), currants, and chopped cilantro, stir and remove from heat.
  7. Season with salt and pepper to taste.

For the mash:

  1. Boil the potatoes in salted water for 15 minutes or until tender.
  2. Drain well and add the olive oil, cumin, garlic powder, salt and milk.
  3. With a hand blender (or potato masher), blend until they reach a creamy consistency.

Assembly:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Fill a 13 in x 9 in casserole dish with the filling and spread the mash on top.
  3. Bake for 40 minutes until the topping is beginning to brown.
  4. Garnish with extra chopped cilantro, if desired.

Soup Bowl Stew

Another classic dish from my cooking courses way back when. This is so easy, even  one of your kids could make it with supervision.

Soup Bowl Stew

35 meatballs bought at the store

15 oz. stewed tomatoes

1 cup small onions

1 can whole potatoes and the liquid

8 oz. any kind of vegetables (can be frozen)

1 tsp. chili powder

1 cup water

1 beef bouillon cube

Combine all ingredients on the stovetop. Heat to boil. Simmer 10 minutes. Serve.

Chili Con Carne

This one if for all of our Northern followers! As a matter of fact it is cooler than normal in the Yucatan for this time of year…  12 Celsius is predicted for this night. I know you do not feel sorry for us!!! Here is some comfort food that is quick and easy…

Chili Con Carne

  • 1 lb. ground beef
  • 1 large onion, chopped (1 cup)
  • 2 cloves of garlic crushed
  • 1 T chili powder
  • 1/2 teaspoon salt
  • 1 tsp. cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon red pepper sauce
  • 1 can diced tomatoes undrained
  • 1 small can tomato paste
  • 1 can red kidney beans undrained

Cook beef, onion and garlic until browned

Stir in remaining ingredients. Heat to boiling. Reduce heat to low. Cover and simmer one hour, stirring occasionally.

Stir in beans. Heat to boiling. Reduce heat to low and simmer uncovered 20 minutes more.

Serve with sour cream or grated cheese if you wish…

Taco Seasoning made simple….

Just when we wanted to have tacos for dinner I realized we had no seasoning. Thankfully I found this on the ‘Net, submitted by Bill Echols. It certainly beats buying that packaged stuff and is simple to make as needed. I used the whole amount on 700 grams of beef, which I had precooked with some chopped onion and garlic instead of using onion and garlic salt. We try to limit salt intake…..

Taco Seasoning

Ingredients:

1 T chili powder (I used pepper flakes)

1/4 teaspoon garlic powder (I used chopped garlic in the meat)

1/4 teaspoon onion powder (I used chopped onions in the meat)

1/4 teaspoon dried oregano

1/2 teaspoon paprika

1 1/2 teaspoons ground cumin

1 teaspoon black pepper

If you just use the spices and not the chopped onion and garlic while cooking the beef, store the spice mixture in an airtight container until you want to use it.