Monday, September 1, 2014

Thai Style Pork Salad

Another new recipe from me to you.  My hubby is so receptive to these recipes I can just kiss him.  For so many years he was so super fussy that I spent most of my days frustrated on what to make that both he and I would enjoy.  I loved to eat and as long as it wasn't liver, anchovies or pumpkin it was good for me.  I was raised to eat whatever was put in front of me but for some reason he balked at most all food so it carried on well into our marriage which proved to put unnecessary strain on me when it came to meal decisions.

Finally after many years of pasta, burgers, little chicken and little pork.  He did like steak but it was not always affordable when we were young and raising a family he now eats everything that I make which is so helpful in meal planning.

Today I saw a recipe in Better Homes and Garden magazine. (I really love that magazine) and figured I give it a go.  Clean Plate!!!!!!!  We both enjoyed it and I'm passing the recipe on to you.

It suggests serving it with cabbage leaves but I felt I wanted some carbs so I served it over Rice Pilaf.  Enjoy!



3/4 cup unsweetened coconut milk
1/2 cup cilantro
1/3 cup soy sauce
1/4 cup lime juice
2 T ginger
1 lb. boneless pork loin sliced into bite size pieces
1 T olive oil
1 cup cut green beans (I steamed them slightly before  added them)
1 cup shredded carrots
12 napa cabbage leaves optional
1 pkg. 90 second Uncle Ben's Rice Pilaf


In a large mixing bowl combine coconut milk, cilantro, soy sauce, lime juice and ginger.  Add pork and toss to coat.

In a very large skillet heat oil over medium heat. Add meat mixture.  Cook about 3 minutes over medium high heat.  Add green beans.  Cook and stir 3 to 4 minutes or until beans are crisp-tender and pork is slightly pink.  Stir occasionally  Add carrots just before serving.  To serve, top cabbage leaves with pork mixture.  Sprinkle with additional cilantro and serve with lime wedges.


Adapted from Better Homes and Gardens 8/14



Saturday, August 30, 2014

Cannoli Cake my way!

Growing up in Northeastern Pa and being used to the way mom and grandma baked and cooked there are just some things I can not change. One being cannoli filling.  We never ever made cannoli's with ricotta filling.  NEVER!  So today I saw a recipe for a cannoli cake using ricotta and figured it was high time I tried making one with Custard!

Here is my recipe.  I know if you try it you will LIKE IT!


Cake

1- box white cake mix(make according to directions)
Bake in 13 x 9 inch pan according to directions.

After cake has cooled.  Poke holes into cake several inches apart. (I used a straw to make the holes)

Pour custard over cake and place in refrigerator over night.

Top with mini semi sweet chocolate chips and colored (I used red and green food coloring)cashews and sprinkle with powdered sugar.

Note:  I didn't have any mini chocolate chips so I felt regular ones would be too large so they are eliminated in my finished product.  Enjoy~~~~~~~~~~~~~~~



Suggestion:  I doubled the custard recipe. When I made the first batch I added a little more milk to it after it came out of the microwave to make it thinner(pourable) so it would easily go thru the poked holes.

  The second custard I made the original way so it would be thicker.  The key is lots of custard to top this cake for the down home custard taste.



Topping/Filling

1/4 cup corn starch
1/3 cup sugar
2 cups whole milk
2 egg yolks, slightly beaten
2 T butter
1 tsp. vanilla

First layer(thinner custard)

***I used a straw for holes but suggest you might use something a little larger to allow custard to seep through.

 In a medium glass bowl, combine corn starch and sugar.  Using a wire whisk gradually stir milk.  Place in microwave on high power for 5 to 7 minutes stirring in 2 minute intervals until it is thick and bubbly.  Remove from microwave and beat half of the hot mixture into the eggs.  Place back in microwave and allow to cook for an additional 45 seconds.  Remove from microwave and using whisk stir in butter and vanilla.
Thickened Custard

Second layer
Topped with colored chopped cashews or pine nuts and sprinkled with powdered sugar!!! YUMMY!!!!!!!!





Friday, August 29, 2014

Italian Pesto Salad







Italian Pesto Salad


8 oz elbow macaroni( I used tri color for some color)
1 -7 oz. Jar basil pesto sauce( I used fresh basil pesto)
¼ cup red wine vinegar
½ tsp. Kosher salt
2- 15 oz. Cans cannellini beans rinsed and drained
(3 cups baby arugula)
2 oz. Parmigiano-Reggiano cheese shaved
¼ cup pine nuts




Cook macaroni according to directions. Drain and rinse well under cold water. Set aside.
In a large bowl stir together pesto, vinegar and salt.

Add beans, cooked macaroni, arugula, half the cheese and half the pine nuts

Toss well. Serve at once or cover and chill up to 6 hours. Top with remaining cheese and nuts.

Note: I am adding the Bibb lettuce just before serving.