Pork Lo Mein

I prefer to borrow cookbooks from the library and test-drive them before buying my own copies.  The Best Skillet Recipes, from Cook's Illustrated, is a keeper.  Several recipes have become family favorites, including the cherry cobbler and pork lo mein.  Here's my slightly adapted version of the latter. 

Like all stir-fries, this entree is quick to toss together IF you've got your ingredients prepped and ready before you heat up your skillet.  Speaking of which, a word about equipment: 

CI points out that a wide skillet is better than a wok for American stoves.  More food comes into contact with the heat, making for better browning and quicker cooking.  Once I read that, my stir fry frustrations made so much sense!  No matter how I turned my flame, the food never cooked quickly enough in my old wok, often simmering in juices rather than frying.  Anyway, try a skillet!  For this recipe, use one with a 12" diameter.

I'll write the "serves 4" version of the recipe, although it should be enough for 6 people.  If my whole family is home (8), I'll prepare 1 1/2 batches (in a deep 13" skillet) and we end up with leftovers.

Pork Lo Mein, adapted from The Best Skillet Recipes
1# pork tenderloin, trimmed and sliced into thin strips
8 tsp low-sodium soy sauce, divided
2 Tbsp vegetable oil
12 medium scallions (~2 bunches), white and green parts separated, both parts sliced on the bias into 1" lengths
6 medium garlic cloves, minced or pressed (~2 Tbsp)
1 Tbsp minced or grated fresh ginger
1/8 tsp crushed red pepper flakes (or to taste)
3 1/2 cups low-sodium chicken broth
4 (3 oz) packages ramen noodles, seasoning packets discarded
2 Tbsp oyster-flavored sauce
2 tsp-2 Tbsp toasted sesame oil
1/2 # green cabbage (~1/4 medium head), cored and sliced thin
1-2 carrots, coarsely shredded (optional)

Set out your ingredients.  Pat the pork dry with paper towels and toss with 2 tsp of the soy sauce.

Scallion whites get their own bowl.  After typing the list above, I now realize I cut these too small!

Garlic, ginger (those are not slices--read about it in the notes), and red pepper flakes:

Oyster-flavored sauce, sesame oil, and the remaining 2 Tbsp soy sauce:

Cabbage, scallion greens (cut properly here), and optional carrot shreds:

(There's more cabbage in the above container than the recipe calls for because I double it to make the lo mein a one-dish meal.)

Heat 1/2 Tbsp of the oil in a 12" nonstick skillet over high heat until just smoking.  Add half the pork, break up any clumps, and cook without stirring until beginning to brown, about 1 minute.  Stir the pork and continue to cook until cooked through, 1 minute longer.  Transfer the pork to a bowl, cover to keep warm, and set aside.  Repeat with the remaining pork.

Add the remaining 1 Tbsp oil to the skillet and return to medium-high heat until shimmering.  Add the scallion whites and cook until lightly browned and softened, about 3 minutes.  Stir in the garlic, ginger, and red pepper flakes and cook until fragrant, about 30 seconds.

Stir in the broth.  Break the bricks of ramen into small chunks and add to the skillet.  Bring to a simmer and cook, tossing the noodles constantly with tongs or wooden paddles to separate, until the ramen is just tender but there is still liquid in the pan, about 2 minutes.

 (Cook a little more than this picture shows before moving on to the next step.)

Stir in the sauce ingredients and the remaining vegetables.  Cook until the cabbage is wilted and the sauce is thickened, about 1 minute.  Return the pork, along with any accumulated juices, to the skillet and cook until warmed through, about 30 seconds.

 Serve.  Enjoy!

Notes:

• I double the cabbage to make this a one-dish meal.
• The optional carrots add a bit more nutrition and a spark of color.
• I typically buy a large package (4-6#) of pork tenderloin at the warehouse store.  I'll cut it all up, packing 1 or 1 1/2# allotments into freezer bags.  It's so handy to have the meat on hand and ready to go.
• I keep processed ginger in my freezer, too.  It's a small time investment that saves me waste and time.

Here's the short-hand version:

Prep:

1. pork with 2 tsp soy sauce
2. scallion whites
3. garlic, ginger, red pepper flakes
4. scallion greens, cabbage, carrot
5. oyster sauce, sesame oil, 2 Tbsp soy sauce

Cook pork in batches.  Set aside.

Fry scallion whites until softened.  Add garlic, etc. and stir until fragrant.

Add broth and ramen.  Cook until tender but some liquid remains.

Add sauce and vegetables.  Cook until cabbage is wilted and sauce is thickened.

Add pork, warm through, and serve.

Enjoy!

Pesto: Summer in a Bag

There's something cheery about serving pesto in February. That bright green, that summery smell--fantastic!

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How to achieve enjoyment of this out of season treat? Well, you can buy pesto sauce in a jar (eh), or make your own with expensive grocery store basil. I prefer to harvest our basil, make several batches of sauce, and freeze it in small bags, which are easy to thaw and toss with pasta.

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Elizabeth gave me this recipe many years ago. The only changes I've made are to put "Ever Fresh" in to save the bright color and to add some salt at serving time.

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Pesto Sauce

2 1/2 cups fresh basil, washed then spun or patted dry

1/2 cup walnuts

4 large garlic cloves, pressed

1/4 cup extra virgin olive oil

1 tsp "Ever Fresh" or equivalent (ascorbic acid), dissolved in 1 Tbsp water

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Put everything in the bowl of a food processor (a double batch fits well). Process until smooth. Store flat in pint-size freezer bags, being sure to press out all the air. To serve:

1 pound pasta (reserve 2 cups cooking water)

1/2 tsp salt, optional

2 ounces cream cheese, optional

1/2 cup Parmesan or Romano cheese, grated

• Cook pasta in boiling water.
• Meanwhile, thaw pesto in a container of hot water, then scrape into a serving dish. If desired, add salt and cream cheese. Mash and mix to combine, adding some pasta water as needed. Reserve more pasta water before draining.
• Drain pasta and add to the sauce. Toss to coat, adding water as needed. Sprinkle with half the grated cheese, toss, add remaining cheese, and toss again. Serve with a smile.

Creamy Potato Soup

My friend Anne sent me a version of this recipe, which she found in Taste of Home magazine. It's quick, vegetarian, and tasty. It does use several convenience products (which is why it's quick!), but adding just a few fresh veggies jazzes it up nicely.

Creamy Potato Soup (makes about 4 quarts)
butter or oil as needed
1 large onion, chopped
3-4 stalks celery, sliced
6 cups water, potato water, or vegetable broth
1 package (30 oz) frozen shredded hash brown potatoes
2 cans condensed cream of celery soup (low fat/low sodium is fine)
4 oz processed cheese (Velveeta) cubed
OR 6 slices American cheese (more is okay, too)
1 cup sour cream (reduced fat should be fine, although I haven't tried that yet)
1/2 tsp salt (taste completed soup first!)
1/4 tsp white or black pepper
parsley, chopped, optional
optional garnishes: shredded cheese, green onions or chives, bacon bits

• Saute onion in butter or oil until tender but not brown.
• Add celery and saute until almost tender.
• Add potatoes and water; bring to a boil. Simmer a few minutes, until potatoes are tender.
• Add canned soup and cheese; stir until cheese is melted.
• Add sour cream and optional parsley. Taste to see if salt and pepper are needed. Warm through, but do not boil once the sour cream is added.
• Serve topped with optional garnishes. They make it taste like a deluxe baked potato!

Fancy Salad

This salad is easy, delicious, and prettier than the photo shows. I almost called it "girlie" salad--its fan base does not skew towards men or children, although some will eat it. Most ladies LOVE it!This recipe explains ingredients and technique rather than amounts.

spring mix greens (prewashed and dried)
balsamic vinaigrette
goat cheese
craisins
walnuts, toasted and chopped coarsely

Toss greens with the dressing; use your hands. Spread salad on a platter or individual plates. Sprinkle with clumps of goat cheese, then craisins, then walnuts. Serve immediately!

Notes:

• The lettuce starts out fluffy. You'll need a big bowl for mixing, but not as much serving space.
• I don't know of a tasty brand of balsamic vinaigrette. I make my dressing by blending Good Seasons Italian mix, balsamic vinegar, and extra virgin olive oil.
• The lettuce will begin to wilt within the hour, so don't dress it until the last possible moment. (And it doesn't need much dressing, either...) I have made this for parties, though, and it is usually eaten before it looks too bad. ;-)
• For a large batch, I used 1# spring mix and 1/2# of goat cheese. I didn't measure the craisins or nuts--these are pantry staples usually on hand. This filled two oval platters and could probably make 10-16 individual plates.
• I recommend a platter rather than a bowl because it looks better and it's easier to distribute the "goodies" if they're scattered across the top of the salad. Once you try mixing it all together, you'll find the greens on top, covering up everything else.

Kheera-Tamatar Raita/Yogurt with Cucumber and Tomato

This is adapted from Cooking the Indian Way, page 41.

1 medium tomato
1 medium cucumber, peeled
2 cups plain yogurt (preferably not non-fat)
1 small onion (Vidalia is best), finely chopped
3 Tbsp chopped fresh coriander (cilantro) or parsley
1/2 tsp salt
1/2 tsp black pepper
dash of cayenne pepper (optional)

Cut tomato in half and remove seeds. Chop into small pieces. Chop cucumber into small pieces (optional: remove seeds first by cutting lengthwise and scraping them out with a spoon). Combine all ingredients. Chill at least one hour before serving.

Aloo Mattar/Potatoes and Peas

This is adapted from Cooking the Indian Way, page 33.

2 Tbsp vegetable or peanut oil
1 tsp chopped fresh ginger
1 clove garlic, pressed
1 small onion, chopped
1/2 tsp salt
3 large potatoes, peeled and chopped
2 cups water
1 10 oz package frozen peas, thawed

Saute ginger, garlic, onion, and salt in oil about 3 minutes, stirring frequently, until mixture is brown and fragrant. Add potatoes and water and stir to combine. Cover skillet, lower heat, and simmer about 20 minutes (We cooked less--maybe our potatoes were cut smaller.) or until potatoes are almost tender. Add peas and simmer 2 or 3 minutes or until peas are heated through.Notes:
Use all purpose potatoes, NOT Russett (baking) potatoes.
You may substitute a 17 oz can of green peas, drained, for the frozen peas.

Summer Salad

It's a little early for a summer salad, but this week's post about my salad spinner (with recipe) got me thinking about the summertime version:

I use the romaine lettuce, but increase the amount of diced tomatoes. This started as a tomato salad that lettuce was added to, so use as much as you like, especially if you've got garden fresh tomatoes. Add shredded mozzarella, slivered fresh basil, and a good vinaigrette. Good Seasons made with balsamic or red wine vinegar is simple and tasty. YUM!

Tools of the Trade: Salad Spinner

I love my salad spinner! I finally wore out the first one, and this second generation Swiss model is even better. It has a cool pull-cord that the children clamor to use, and the salad can even be served from or stored in the bowl with its flat lid.

Spinning water off lettuce dries it well enough for the dressing to cling nicely.

Our new favorite salad goes like this (serves 8-10):
Cut 1 1/2 to 2 heads of romaine length-wise from stem to tip. Turn 90 degrees and cut again. Chop the lettuce cross-wise into a clean sink of cold water (see notes below). Swish and spin. Put in a bowl big enough for tossing.
Cut 3-4 large plum tomatoes (or whatever) in half, then dice. Put these into the salad spinner and "rough them up" with your hand to loosen the seeds and liquid. Spin these and add to the salad bowl.
Look how much liquid came out of those tomatoes! Add diced cucumber (up to 1 English) and croutons. Pour on your favorite dressing and toss. Serve right away. (By the way, the above salad was tossed in a larger bowl and transferred for serving.)

Notes:

• As I said, this is our new favorite. We can eat it up to 4 times a week and not get tired of it. We're at the stage of buying Costco-sized packages every couple of weeks: 6 heads of romaine (occasionally 12), 2 boxes (8 each) of tomatoes, 3-packs of English cucumbers, and 2 POUNDS of croutons (these last a month or more)!
• Our favorite dressing is actually Good Seasons Italian. I'm not going to look up the article right now, but when Cook's Illustrated (VERY picky) taste-tested commercial dressings, Good Seasons came out on top.
• If there's not time to clear and clean a sink, I will swish the lettuce in a big bowl of cold water. The bowl just gets rinsed and dried (not washed), so it's not really extra work.
• Do your best to make the right amount of salad. Once it is dressed, quality begins to decrease. I've eaten leftovers for breakfast, but it's not the best.
• I can make this mostly ahead, adding the croutons and dressing at the last minute.
• Another little grace note: pre-dressed salad can go right on the dinner plate. Until recently we had to set out bowls, and no one ate as much salad per meal as now.

Cream of Asparagus Soup

This is from the old (1977) Moosewood Cookbook by Mollie Katzen. I actually follow this recipe, except for decreasing the butter. Most cream/white sauce recipes use equal amounts of butter and flour, but I don't find that to be necessary. I just use enough butter to saute without burning, probably about 2 Tbsp for this soup. I'm not fussy about getting the exact amount of asparagus called for, either. If I have a little more, that's fine. This is delicious with skim milk--creamier milk makes it more luxurious.

Cream of Asaparagus Soup
1 1/2 pounds fresh asparagus
1 1/2 cups chopped onion
butter as needed
salt
6 Tbsp flour
2 cups water or stock
4 cups scalded (heated almost to a boil) milk
1/2 to 1 tsp dill weed
1 tsp salt
white pepper
dash of tamari or soy sauce

• Break off the tough asparagus bottoms and discard them (compost pile!!). Cut off the tips and set them aside. Chop the stalks, and cook them with the onions in the butter, salting them lightly.
• After about 8-10 minutes, when onions are clear, sprinkle in the flour. Continue to cook over lowest possible heat (use a "waffle" heat absorber if you have one) for 5-8 minutes.
• Add water or stock. Cook 8-10 minutes, stirring frequently, until thickened.
• Puree the sauce bit-by-bit with the milk in the blender. Blend it until thoroughly smooth. Return the puree to a kettle, preferably a double boiler, and add dill, salt, white pepper, and tamari.
• Heat the soup very gently--don't boil it or cook it. As it heats, steam or saute the asparagus tips until tender but still very green. Add these, whole, to the soup.
• Serve as immediately as possible.

Note: My mom gave me an immersion blender (you stick the blender in the pot rather than transferring the soup) which makes the pureeing MUCH easier. Also, I don't bother with a double boiler; I'm just careful not to scorch the soup.