Monday, July 21, 2014

Monday’s Bread Bowl: Yakisoba Stir-fry Noodles w/ Pork and Broccoli

Japanese Noodle Craze

This noodles dish is somewhat easier to make with help from the pre-packed noodles and seasonings.  Here’s the recipe:

What you will need:

1 large wok
1 wooden spoon
1 large serving dish w/ cover
1 Nama Yakisoba (17.43 oz.) pack of noodles  
3 tablespoons cooking oil
1 red onion, cut into rings
2 garlic cloves, sliced thin
1lb pork, diced into small cubes (TMS crew used leftover pork belly roll.)
2 carrots, julienned
1lb broccoli, cut into spears
1lb firm tofu, pressed then cut into cubes
3 chile peppers, thinly sliced       `

Cooking & Directions:

Heat wok on medium-high heat.  Add cooking oil and swirl around in bottom of wok.  Throw down onion, pork, and garlic.  Stir well.  Sautee ingredients until onion turn translucent.  Next add broccoli, carrot, pepper, and tofu.  Stir-fry and give veggies a chance to cook.  Add all ingredients in Nama Yakisoba package.  Stir well and let noodles cook.  Remove wok from stove once noodles have cooked through.  Place in serving dish.  Serve immediately.    

Thursday, July 17, 2014

Thursday’s Side Dish: All-Natural Popchips

Neither Baked or Fried

Yes, that’s a matter of fact when you bite into Popchips.  They’re neither fried or baked.  The company claims to make chips that are “pressure popped.”  Look for the brand’s three distinct varieties: tortilla, potato, and veggie.  The varieties feature several different flavors, such as Chili Limon Tortilla, Sea Salt Potato, and Veggie Tuscan Herb.  An 8 oz. bag runs for just under $1.00 but look for packs of 6 and 12. These chips are ultra healthy with 0 grams of fat and contains no gluten.  Look for them in your favorite major grocery store.         

Wednesday, July 16, 2014

Wednesday’s Helping: Alternatives for Spicy Adobo w/ Crab Paste

Making it healthy

We suggest using light coconut milk or non-fat coconut milk to lessen the fat content.  Substitute prawns and chicken pieces instead of pork for a dietary-conscientious switch, too.  Select leaner pork loin, loin chops, or tenderloin if you still have a hankering for pork adobo.  Lastly, try making this adobo out of firmer veggies, such as carrot cubes, eggplant slices, or cauliflower tips, for a real vegetarian treat with gravy to boot.   

Tuesday, July 15, 2014

Tuesday’s Cupful: Background on Spicy Adobo w/ Crab Paste

A creamy gravy, too

This version of adobo just might kick the other renditions to the curb.  We sampled this pork adobo at Pampanguena Cafe.  The crab paste and coconut milk form smooth gravy that’s rich and satisfying.  Meanwhile, the diced chiles add an accent that spicy food lovers will enjoy.  The coconut milk accounts for a serving lauric acid, which helps to boost the body’s immune system.  We recommend that you use authentic Bun Rieu Cua to make this adobo.  Remember that a little goes a long way with Bun Rieu Cua.           

Monday, July 14, 2014

Monday's Bread Bowl: Pork Adobo w/ Coconut Milk and Crab Paste

Pork Coconut Stew..well sorta

The Mixed Stew crew has had this recipe in its arsenal for some time.  Here’s the recipe:

What you will need:

1 large stock pot w/ lid
1 wooden spoon
3 tablespoon cooking oil
1 (4 oz.) can diced green chiles
1 ½ to 2lbs pork country ribs, cut into cubes
1 yellow onion, chopped 
1 garlic toe, sliced
¼ cup soy sauce
1 ½ cup water
1 tablespoon Bun Rieu Cua (Vietnamese Crab Paste)
1 (14 oz.) can coconut milk

Cooking and Directions:

Heat pot on medium-high heat.  Pour in oil, onion, and garlic. Sautee until onion turns translucent.  Next add pork rib cubes.  Let meat brown for 8 to 10 minutes while constantly stirring.  Pour in water and soy sauce.  Cover pot with lid.  Lower heat to medium-low.   Let ingredients reach a slow simmer.  The meat should braise for 30 minutes then stir in crab paste, green chiles, and coconut milk.  Return lid.  Let pot simmer for another 25 minutes.  Stir occasionally.  Serve once meat has reached desired tenderness.           

Thursday, July 10, 2014

Thursday’s Side Dish: Colman’s Mustard

HOT Mustard From Norwich

Yes, Coleman’s Mustard appears to have a very prestigious reputation among condiments.  The British company has been making their yellow mustard since 1814 so it’s a definite classic.  What makes it so unique is the “fiery-hot” taste that translates into approximately 45 jars sold per minute ‘round the globe.  Jeremiah Colman earned Queen Victoria’s accolade for his mustard recipe, in 1866, so it’s also known as “The Queen’s Mustard.”  A 3.5 oz jar will run $ 3.50 and up so shop for the best price. Also, look for the special seal, too. 

Wednesday, July 9, 2014

Wednesday’s Helping: Alternative Ingredients for Mango Walnut Bread Pudding

Try banana, too

This bread pudding has all the basics to make a sweet exclamation mark to any meal.  We suggest substituting the mangoes with 4 over-ripe bananas, mashed pears, or mashed pears in a pinch.  The baking powder can be substituted for baking soda.  Hazelnuts, almonds, and chestnuts can be used instead of walnuts.  Meanwhile, remember that you can use multigrain or whole wheat bread to make healthier servings in every slice.