Too many string beans from Costco AGAIN! What to do? Stir fry of course. Hope you enjoy this recipe with or without the rice…
Shrimp and Green Bean Stir Fry
- 2 tablespoons vegetable oil
- 3 garlic cloves, minced
- 1/2 pound large shrimp-shelled, deveined and cut into 1-inch pieces (I cheated and used a dozen frozen, cooked shrimp – no need to thaw)
- 1/2 pound green beans, thinly sliced 1/4 inch thick on an extreme diagonal
- 1 or 2 sliced radishes (optional) seriously, I have started cooking radishes in my stir fries)
- 1/4 cup chicken stock or low-sodium broth
- 1 tablespoon Asian fish sauce
- Freshly ground pepper
- OPTIONAL RICE
Heat a wok until very hot.
Add the vegetable oil and heat until shimmering.
Add the garlic and stir-fry for 10 seconds.
Add the shrimp and a pinch of salt and stir-fry until the shrimp are just beginning to turn pink, about 30 seconds.
Add the green beans and radishes and 2 tablespoons of the stock and stir-fry until the beans soften slightly, about 3 minutes.
Add the remaining 2 tablespoons of stock along with the fish sauce and a generous pinch of pepper and stir-fry until the shrimp are cooked through and the beans are crisp-tender, about 3 minutes longer.
Serve right away.
Chow-chow (also spelled chow chow or chow chow) is a North American pickled relish made from a combination of vegetables. Mainly green tomato, cabbage, chayote, red tomatoes, onions, carrots, beans, asparagus, cauliflower and peas are used. These ingredients are pickled in a canning jar. After preserving, chow-chow is served cold, most often as a condiment or relish. (Wikipedia)
Tis the season for lots of fresh veggies. While visiting our friend in Waterloo, we sampled her friend’s relish. It was dynamite! She graciously consented to share the recipe, so here it is. Let me know if you make it and liked it! Now that we are home again, I will be making a batch. She tells me it can make 10 to 12 jars…maybe I will sell it…LOL. Thanks again Lorna!!
Seriously, I will cut the recipe in half…
Chow Chow Relish
6 qt basket tomatoes (8-10 large tomatoes)
3 large diced onions
2 cups diced celery
2 green peppers diced
1 red pepper diced
1 or 2 hot peppers
1 ½ cups vinegar
4 cups sugar – I use 2 brown and 2 white
2 tbsp salt
1 tsp cinnamon
1 tsp ground cloves
1/3 cup pickling spice tied in cheesecloth
1. Blanch tomatoes in boiling water; peel and chop.
2. Dice celery, onion and peppers – size as desired. (I do quick pulses in food processor for convenience; makes the chili sauce more minced than diced)
3. Tie pickling spice in cheesecloth and add to pot.
4. Stir in vinegar, sugar and spices.
5. Bring to slow boil. Simmer about 3 hours, or until desired consistency is reached.
6. Put into sterilized jars and seal. Keep in a cool place.
AND…we are back in our new house after five weeks in the north. Finally got the computer up and running!Had the opportunity to sample my nephew’s chutney while in Canada. It was awesome served with pork tenderloin! Thanks David!
Peach Cranberry Chutney (David Rogers)
9 cups chopped peaches
4 cups brown sugar
4 cups white vinegar
4 cups chopped red or white onions
1 1/2 cups dried cranberries
2 tbsp. minced garlic
2 tbsp. grated fresh ginger
3 tbsp. mustard seed (coarsely ground if possible)
3 tsp. cinnamon
2-1/4 tsp. ground cumin
2-1/4 tsp. salt
1 tsp. fenugreek seed
3/4 tsp. ground cloves
1/2 tsp. cayenne (more if you like it hot) I doubled the cayenne
Combine all ingredients in a large heavy bottomed saucepan and bring to a full boil.
Reduce heat to a moderate boil and cook until the mixture reaches a jam consistency.
Stir often to prevent scorching.
Should take 40 minutes or so.
Ladle into hot Mason jars, leaving 1/2 an inch of head space and seal.
Process in a water bath canner for 10 minutes.
Remove and let stand until the lids pop down.
Check seals after 24 hours and refrigerate any unsealed jars.
Keeping with the nostalgia mood from last week, here is another favourite recipe from my youth, which I recently found in an old Campbell’s Soup cookbook. For more SOUP-rising recipes, follow this link –
Campbell’s Tomato Soup Spice Cake
2 cups all-purpose flour
1 1/3 cups sugar
4 teaspoons baking powder
1 1/2 teaspoons ground allspice
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
1/2 cup vegetable shortening
1/4 cup water
Cream Cheese Frosting (Store Bought works)
How to Make It
- Heat the oven to 350°F. Grease a 13×9-inch baking pan.
- Stir the flour, sugar, baking powder, allspice, baking soda, cinnamon and cloves in a large bowl. Add the soup, shortening, eggs and water. Beat with an electric mixer on low speed just until blended. Increase the speed to high and beat for 4 minutes. Pour the batter into the pan.
- Bake for 40 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for 20 minutes. Frost with the Cream Cheese Frosting.
Taking a week off from the blog amigos, so here is the last blog, a little early, but hope you will enjoy it….
In September, I want to be able to post recipes depending on what you might be looking for, so send me suggestions and I will dig into my boiling pot of recipes and extract what you want from time to time….just indicate in the comment line, what you would like to see, i.e. salads, desserts, beef, etc.
This recipe has been kicking round in my cookbook for several years, so with company coming yesterday I decided to give it a whirl. It was well worth it! Please scroll all the way to the bottom for my ALTERNATIVE cooking instructions. By the way, I served this with some roasted asparagus and sun dried tomatoes with a little extra virgin olive oil. To dress it up I drizzled some tzatziki sauce over it when it was served. I have given credit to the original source, but I did make a few changes as you will see.
Marmalade Glazed Pork Chops (as found on the Columbine Vineyards website)
4 thick cut pork chops (approximately 6 oz. each)
1/2 cup orange marmalade
1/2 cup Riesling or other slightly sweet white wine
1/2 teaspoon salt
1 pinch ground allspice
3 whole cloves
1 tablespoon vegetable oil
1 cup green California seedless grapes, halved
2 tablespoons fine strips of orange zest
In a medium bowl, whisk together the marmalade and Riesling. Add the salt, allspice and cloves. Marinate the pork chops in this for at least four hours or overnight, turning once.
Heat the oil in a large skillet over medium-high heat. Lift the pork chops from the marinade and sear in the hot oil until they are brown, about 2-3 minutes on each side. Take care that they do not burn.
Pour in half of the marinade and bring to a boil. Reduce the heat to low and simmer, covered until the pork chops are cooked through, about 6 minutes more, turning often to prevent scorching. Remove the pork chops to a platter and keep warm. Reduce the sauce to a sticky glaze. Add the grapes and orange zest, stir well and then spoon over the pork chops. Serve immediately.
ALTERNATIVE COOKING – If you have a stove top grill, lightly spray the surface before heating it. Grill the chops for about 2 to 3 minutes each side (crisscrossing them if you have a grill with wedges). Grill them to desired wellness. You can always microwave them for guests who want well done. While they are grilling make the sauce in a pot on the stove. Otherwise, follow the directions above and put the chops in the pan with the sauce.