Pork and Vegetables Stir Fry Ramen Noodles
This was a huge hit! Everyone loved it and wanted me to make it again!
- 1 pound boneless pork chops, sliced
- ¼ cup Szechuan peppercorns, ground
- 1 teaspoons salt
- 1 tablespoon peanut oil
Marinate the pork slices with the peppercorns and salt for 2 to 3 hours in the fridge. Take out half an hour before cooking.
Heat a frying pan with the oil and add the pork slices. Cook on a high heat for 3 to 4 minutes. Take out and keep aside.
- 2 tablespoons peanut oil
- 1 teaspoon sesame oil
- 1 tablespoons fresh ginger, grated
- 2 garlic cloves, grated
- 1 red chili, deseeded and chopped
- 2 cups Cremini mushrooms, sliced
- 1 medium red pepper, sliced
- 1 cup green beans, trimmed and cut in half
- ½ cup green onions, chopped
- ½ cup cilantro, chopped
Sauce
- ¼ cup oyster sauce
- 2 teaspoons fish sauce
- 1 tablespoon Shao Shing Hua Tiao cooking wine
- 2 tablespoons dark soy sauce
- 1 tablespoon ponzu sauce
- 1 packet of Ramen noodles, cooked according to package instructions
Transfer the oyster sauce, fish sauce, cooking wine, dark soy and ponzu sauce to a medium bowl. Mix well and keep aside.
Heat a wok like pan with the peanut and sesame oil. Add ginger, garlic and red chili and sauce for 1 to 2 minutes on medium heat. Add the mushrooms and cook on high heat for 3 to 4 minutes. Add the red pepper and green beans. Sauce for another 2 to 3 minutes. Add the noodles and cooked pork slices. Mix well and add the sauce. Toss and garnish with green onions and cilantro. Serve warm.
Quinoa with Cauliflower
Going vegetarian for the day is not a bad idea after a few days of overeating…
- 1 cauliflower head, cut into small florets
- Drizzle of olive oil
- Salt
- Pepper
Preheat oven to 400 degrees F.
Place the florets onto a lined cookie sheet. Drizzle the olive oil and sprinkle salt and pepper. Roast for about 35 to 40 minutes until golden brown. Take out and let cool.
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, grated
- 1 cup pumpkin puree
- 1 cup tomato puree
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 2 teaspoons salt
Heat a saucepan with the olive oil. Add the onion and garlic. Saute on medium heat for 2 to 3 minutes. Add the pumpkin and tomato puree. Saute on medium heat for 3 to 4 minutes. Add the quinoa, broth and salt. Add the cauliflower florets. Bring to a boil and lower to a simmer with lid on for about 20 minutes or till cooked. Check for seasonings and serve.
Scallops with Cilantro Garlic Sauce
Scallops are always good but especially after a lot of poultry…
- 1 cup cilantro, chopped
- ½ cup Parmigiano Reggiano, grated
- ¼ cup slivered almonds
- Juice of half a large lemon
- ¼ cup extra virgin olive oil
- ½ cup chicken or vegetable broth
- 1 teaspoon salt
Transfer all the ingredients to a powerful blender. Blend till smooth sauce is formed. Take out in a small bowl and keep aside.
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 1 pound scallops, cleaned
- Salt
- Pepper
- ½ pound spaghetti, cooked al dente with some pasta water spare
Heat the butter and olive oil in a large frying pan. Saute the scallops on medium high heat till they are golden brown on both sides. Take them out and add the cilantro sauce. Bring to a boil and add the cooked spaghetti and ½ cup of the spare pasta water. Bring to a boil and add the scallops and cook on a simmer till the scallops are cooked through. Check for seasonings and serve.
Baby Kale Orange Salad with Cranberry Dressing
This is a perfect salad to make for the holidays. I have been using baby kale more and more. I added delicious oranges, which are so reminiscent of winter. I also made a delicious dressing with dried cranberries. This recipe makes quite a bit of the dressing- which can be kept in the fridge and reused for other salads…
Cranberry Dressing
- ½ cup dried sweetened cranberries
- ½ cup orange juice
- 2 tablespoons red wine vinegar
- ½ teaspoon Dijon mustard
- ¼ cup extra virgin olive oil
- Salt
- Pepper
Add the cranberries, red wine vinegar and orange juice into a small saucepan. Bring to a boil and lower heat to a simmer and cover for 10 minutes or till the cranberries are soft and reconstituted. Add to a blender and blend till smooth. Add the mustard, olive oil, salt and pepper. Blend again till the dressing is emulsified. Check for seasonings and refrigerate.
- 4 cups baby kale
- 4 to 5 navel oranges, segmented
- ½ cup slivered almonds
- Salt
- Pepper
Add the baby kale, orange segments and almonds into a salad bowl. Add about 1/3 cup of the dressing and toss. Taste for seasonings and add salt and pepper as needed. Serve immediately.
Cornbread & Chorizo Stuffing
Thanksgiving is not complete without a yummy stuffing. We never make the stuffing from the box- we like the one from scratch. The good thing about homemade stuffing is that you can make it in advance. This could be put together a couple of days before the big dinner and refrigerated or frozen.
You guessed right- this recipe has all the Latin flavors as well. There is the smoked paprika and orange zest – similar flavors to the turkey and the gravy. It also has chorizo- anything with chorizo is delicious! The leeks and the celery provide a nice crunch and the cranberries bring a delicious sweetness to the dish. This stuffing complemented the turkey and the rest of dishes beautifully!
- 1 loaf cornbread, homemade or store-bought
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt
- Pepper
Preheat oven to 350 degrees F.
Cut the cornbread into 1-inch cubes (about 6 cups). Place the cubes onto a lined baking sheet and toss with oil, thyme and paprika. Season with salt and pepper and bake for 15 to 20 minutes or until lightly toasted. Keep aside.
- 1 pound fresh chorizo, casings off
- 2 tablespoons butter
- 3 celery ribs, chopped
- 1 medium onion, chopped
- 3 leeks, sliced
- 1 cup dried cranberries
- Zest of two oranges
- 1 teaspoon smoked paprika
- 2 teaspoons dried thyme
- 1 egg, beaten
- 1 to 2 cups chicken broth
Saute the chorizo in large frying pan on medium heat for 3 to 4 minutes. Take the chorizo out using a slotted spoon. Add the butter, celery, onion and leeks. Saute on medium low heat for 10 to 12 minutes. Add the cranberries, orange zest, paprika and thyme, cook for another 5 to 10 minutes. Mix well and add the toasted corn bread and cooked chorizo. Mix well and check for seasonings. Turn the heat off and transfer everything to a large bowl. Add the beaten egg and chicken broth 1 cup to start with. Toss all together and bake in a buttered dish covered with buttered foil for 40 to 50 minutes. Add more chicken stock if reheating or as needed.
Brussels Sprouts with Chorizo
I have to eat brussels sprouts on Thanksgiving- it is a must. I like them best roasted till they are nutty and yummy. This particular one of course has Latin flavors- chorizo to be specific. I like the Mexican style chorizo, which is the fresh and uncooked variety. I love the yummy garlic and paprika flavor of this sausage. It enhances any dish to a new level. I have been making brussels sprouts with walnuts and a cream sauce. This one is a bit different- it includes pecans and the delicious sausage. It is a very simple dish to put together and all the prep work, including cutting the brussels sprouts, shallots and pecans. You can do it the day before and put the dish together in the morning. It can be reheated right before you sit down to eat. Enjoy!!
- 1½ pounds Brussels sprouts, cut in half
- 4 garlic cloves, unpeeled
- 2 tablespoons extra virgin olive oil
- Salt
- Pepper
Preheat oven to 400 degrees F.
Spread on a lined baking sheet. Drizzle the olive and sprinkle the salt and pepper. Mix well and bake for about 20 to 25 minutes. Squeeze the garlic out and keep aside.
- 4 ounces fresh chorizo, casing removed and crumbled
- 1 tablespoon olive oil
- 2 medium shallots, sliced
- ½ cup toasted pecans, chopped
- 2 teaspoon red wine vinegar
- Salt
- Pepper
- 2 tablespoons parsley, chopped
Add the chorizo and olive oil into a large frying pan. Saute for 2 minutes and add sliced shallots. Saute until soft, about 4 to 5 minutes on medium heat. Add the roasted garlic and sprouts. Add the pecans and vinegar. Add salt and pepper and garnish with parsley.
Pumpkin Banana Bread
This is a yummy combination of banana and pumpkin bread. Make this for the holidays- really good!
- 3 small or 2 large bananas, mashed
- 2 eggs
- 1 stick unsalted butter, melted
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- ½ cup honey
- ½ cup turbinado sugar
- 2 ½ cups white whole-wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ cup dark chocolate, chopped
Preheat oven to 350 degrees F. Butter a 9X5 loaf pan.
In an electric mixer, add the butter, honey and sugar. Beat for 2 to 3 minutes and add the eggs one at a time, beating in between. Add the mashed eggs, pumpkin puree and vanilla extract. Beat for a minute. On the side, add the flour, baking powder, baking soda, salt, pumpkin spice and cinnamon to a medium bowl. Whisk well and gradually add to the egg mixture while beating slowly. Beat for a minute or two. Add the dark chocolate and mix with a spatula and transfer to the prepared pan. Bake for 55 to 60 minutes or till a toothpick comes out clean when inserted in the middle. Let cool and serve.