Pork Chops Chinese-Style

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We truly went random this month at Dom’s Random Recipes. The random number generator told me that #8 was the cookbook to choose. #8 on my shelf was a book I got for free called Wok Cookery by Ceil Dyer. I had not used this cookbook yet – for one big reason. I do not own a wok. I really want a wok, but I have not purchased one (for no good reason.) Even sitting here, having cooked from Wok Cookery, I still do not own a wok. I just made it work with what I did own. After digging through my cooking collection I opted to use my double broiler. I’ve never thought to do meat in it before. It worked perfectly.

I did not let the pork chop marinate as long as I was instructed. I mean, I had all day. I could have. But I didn’t actually read the recipe until I was going to make it. I ended up marinating the pork for about 30 minutes. I’m sure the additional time would have made these even better, but I’m not complaining. The flavor was great. They were very tender. And served on top of a big mound of fried rice, I was pretty happy.

I’m not going to include the fried rice recipe, because.. It’s fried rice. But just in case you’re curious, it has onions, garlic, red bell pepper, corn, green onions, cashews, and soy sauce in it.

randomrecipes2

Pork Chops Chinese-Style

Ingredients
4 boneless pork chops, trimmed
1/4 cup green onion, chopped
1 clove garlic, minced
1/4 cup chili sauce
3/4 cup white wine
2 tbsp soy sauce
2 tsp brown sugar
1/2 tsp salt

Directions

1. Place pork chops in a shallow dish. Combine the remaining ingredients and pour over the pork. Turn the chops several times and pierce the pork chops with a fork. Let marinate at room temperature for 2 or 3 hours (or a half hour if you’re like me.)

2. Fill a double broiler with water. Bring to a simmer. Place the pork chops on the top part of the double broiler. Cover and steam for 1 hour.

* serves 4
* Besides Random Recipes, this is shared with Mix It Up Monday

Foodie Pen Pals: April

FPP-post

This month my FPP buddy was a lovely lady named Haley. Haley is from Arizona and sent me a very heavy box of local foods. She also included a recipe, which I made (and will share in this post!) I loved getting a recipe (hint hint hint, next FPP: send me recipes!) At this point, if you haven’t heard about Foodie Pen Pals, you’re probably wondering what on earth I’m talking about.

  • On the 5th of the month you receive an email pairing you with information about who you’re paired with. You email that person to get information pertaining to allergies and dietary restriction.
  • By the 15th you put together a box of treats and mail them to your partner.
  • On the last day of the month you post a blog post about your box of treat

Easy, yeah?

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Like I said, this was a heavy box of food! I was actually surprised when I picked it up to carry it in the house. This is by far the heaviest package I’ve received. I was so excited to dig in and see what was in there. And needless to say, I was not disappointed!

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First things first, chili mango. This is something I never have had and I was hesitant to try it. While the idea of sweet and spicy seems so great, I took the first bite like a little bird. I’m still not really sure what I think about this. It’s probably not something I’d buy again, but at the same time it was good and a lot of fun to get to try something new.

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Haley included this strawberry jelly on the request of her child. I ate it in one swift swoop. I used to get these as a kid, so it was a nice journey back.

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I haven’t tried this cactus jelly yet. But the color of it is beautiful! I haven’t taken the time to look up recipes I could use this with, so I should do that.

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Haley also included this Mango Jalapeno Jelly, along with a recipe for a grilled cheese using this jelly. I haven’t made the sandwich yet, but I do intend to soon!

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Next were these little hot sauces. They are so cute – I love miniatures! I haven’t cracked open any of them yet though – I think the Hot Sauce from Hell will be first.

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This was Matt’s choice from the box to steal from me (it seems with every FPP box, he has to grab something and claim it for his own.) This jerky is made different from the traditional beef jerky. First you cook the meat and then you dehydrate it.

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Next (and the heaviest thing in the box) was the Nopalitos, or tender cactus. I haven’t tried this yet either. Ideas on how to use it?

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These cans of hominy and green chile peppers provided the base for a delicious dinner, which Haley provided me the recipe. She had sent me an email and asked if I used my slow cooker; do I ever! I made the crcokpot pozole before class one day and it provided a great  meal for several days. The first day I just had a bowl of it. The next two days I used it over french fries, sort of similar to chili cheese fries, but pozole cheese fries instead. I’d had hominy before, but I’ve never actually used it myself. It was a super easy recipe with a lot of flavor!

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Crockpot Pozole

Ingredients
1 tbsp canola oil
2 lb boneless pork loin, cubed
2 14.5 oz cans red enchilada sauce
1 30 oz can hominy
1 onion, sliced
4 cloves garlic, minced
1/2 tsp cayenne
1 can diced green chilies, drained
2 tsp dried oregano
1/4 cup cilantro, chopped
1/2 tsp salt
1 1/2 cups water

Directions

1. Heat the oil in a skillet over high heat. Add meat and cook, browning the sides.

2. Place the meat in a crock pot. Cover with enchilada sauce. Top with hominy, onions, chilies, garlic, cayenne, and oregano. Add the water.

3. Cook on high for 6-7 hours. Add salt and cilantro and cook on low for 30 more minutes.

(serve with lime wedges, shredded cheese,s our cream, green onions, and flour tortillas)

* serves about 8
* sharing this recipe with Tempt My Tummy

Parmesan Baked Pork Chops over Roasted Cabbage

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The idea of slicing cabbage into chunks, smearing olive oil on top of it, and sticking it in the oven seemed rather foreign to me. There just seemed something wrong about it, something that should never be done or something. But I pushed my judgments aside because Martha Stewart usually knows what she’s talking about when it comes to food. If it’s okay with Martha, it’s worth trying.

Even though these two recipes had different cooking times and temperatures, I stuck the cabbage in the oven at the same time I was doing the pork chops. Parts of it came out a little charred, but it was easier than putting the cabbage in for 40 minutes at 400 and then putting the pork in for 30 more minutes at 425.

Most of dinner’s cook time last night involved watching Project Runway, because I had to wait for it to cook.

It was a delicious meal and I’ll definitely do cabbage this way again.

Parmesan Baked Pork Chops
(source)

Ingredients
2 tbsp flour
1/2 tsp salt
1/2 tsp paprika
1/8 tsp pepper
1 egg, beaten
2 tsp Worcestershire
1/2 cup dry bread crumbs
2 tbsp Parmesan cheese
2 pork chops, boneless

Directions

1. Preheat oven to 425. In a shallow dish combine the flour, salt, paprika, and pepper. In another shallow dish combine the egg and Worcestershire sauce. In a final shallow dish combine the bread crumbs and Parmesan.

2. Coat each pork chop with the flour. Then dip in the egg. Finally coat with the bread crumbs. Place in a baking dish. Bake for 35 minutes. Serve on top of cabbage (recipe follows.)

* serves 2

 

Roasted Cabbage
(source)

Ingredients
3 tbsp olive oil
1 head of cabbage, cut into 1-inch thick rounds
salt and pepper, to taste
ground thyme, to taste

Directions

1. Preheat oven to 425. Brush a rimmed baking sheet with 1 tbsp olive oil. Place the cabbage rounds on the baking sheet.

2. Brush the cabbage with the remaining olive oil. Sprinkle with salt, pepper, and thyme. Bake for 35 minutes.

* serves 6

* This recipe is shared with Weekend Cooking

Yakisoba

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This month Chris asked us bloggers to join him on a trip to Japan. I sometimes wish Chris’s travels with us were real. My brother’s been to Japan three times. I’m sure if he ate my dinner he would have turned his nose up and claimed it not to be Japanese enough. I’m not claiming it’s super authentic either. I had to make several substitutions that probably minimized it’s Japanese value because I couldn’t justify buying sake (rice wine) or mirin (a sweeter rice wine) for cooking this dish. I had some sake and had to toss it because it was way too old. I just can’t justify buying ingredients I don’t use frequently. So I used white wine instead.

I probably should have just taken a picture of the Japanese curry and the tonksatsu that we had for lunch at the Japanese restaurant. ;)

Bloggers Around the World Logo

Yakisoba
(the more authentic recipe)

Ingredients
6 oz dried chow mein noodles
3 cloves garlic, minced
2 oz pork chop, cut into small chunks
2 oz cabbage, shredded
2 oz carrot, chopped
2 green onions, chopped
1 tbsp vegetable oil
1 tbsp soy sauce
1/2 tbsp white wine
1/4 tsp salt
1/8 tsp sesame oil

Directions

1. Cook the noodles per package directions. Drain and set aside.

2. Heat a large skillet or wok and add the oil. Add the garlic and stir, cooking until brown. Add the pork and stir a few times.  Next add the cabbage, carrots, and onions. Stir a few more times. Add the noodles and the remaining ingredients. Stir fry until the vegetables are cooked and the noodles are warmed through.

* serves 2
* Besides Bloggers Around The World, I’m sharing this dish with Foodie Friends Friday, Foodie FridayWeekend Potluck, & Foodie Friday

Cracker Crusted Pork Chops

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This month Pantry Party is looking for breaded dishes. Unlike the other themes we’ve done here at the Pantry Party, this one is a lot more loose. The idea is to be creative and to use your pantry to make something breaded with something. I’m going to make a few breaded dishes this month to celebrate our March theme. The first of these breaded dishes evolved last night. Pork chops crusted with Wheat Thins Toasted Chips in the Garden Valley Veggie variety. These chops were easy to make and were nice and flavorful.

This recipe made use of the crackers in my pantry, which I’m surprised hadn’t been eaten as a snack.

Cracker Crusted Pork Chops
(inspiration)

Ingredients
1 egg
2 tbsp skim milk
2 boneless, lean pork chops
1/4 package Wheat Thins Toasted Chips in the Garden Valley flavor, crushed
1/4 tsp garlic powder
oil, for frying
1/4 cup water
1/2 tsp chicken bouillon

Directions

1. In a shallow dish whisk together the egg and milk. In another shallow dish stir together the crushed crackers and the garlic powder.

2. Take each chop and dip in the egg mixture. Then cover with the cracker crumbs.

3. In a cast iron skillet over medium heat, heat your oil. Add the pork chops once the oil is hot and cook for 4 minutes per side.

4. Once the chops are cooked on both sides, add the water and the bouillon. Stir the bouillon to combine into the water. Lower the heat and cover, allowing to simmer for 20 minutes.

5. Remove the chops to a paper towel lined plate to drain any excess oil.

* serves 2
* Besides Pantry Party, this dish is shared with Weekend Cooking

Christmas Dinner 2012

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Every year at Christmas we try to do something different. Last year for Christmas we had a German-inspired meal. We always have several dishes that require more effort than a normal night’s dinner. My mom and I spend most of the day and most of Christmas Eve preparing for the meal. It’s small, just the nuclear family (though we typically have an honorary guest, this year a dear friend of mine from childhood who happened to be in the area, my dad’s cousin, and his girlfriend.) But the reason we do it small, is because we typically like to do something more intensive than what you could easily serve a bigger group.

I posted the Christmas Dinner Menu earlier this month. The only changes to that menu were that instead of the breaded Brussels sprouts we had balsamic glazed Brussels, we switched crown roast recipes though the concept was essentially the same, and instead of the mixed berry sauce on top of the panna cotta, there was a cranberry sauce instead.

I’m not sharing all of the recipes, I’m only sharing the recipes that I personally cooked or was involved because they’re the ones I know the changes we might have made. All the dishes are shown though, because you need to see the meal!

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The star of our meal was the Crown Roast of Pork with Apple and Hazelnut Stuffing. Our crown wasn’t the prettiest crown there is, because there are definitely better butchered crowns, but given the store didn’t charge more for it than the cost of the pork chops individually, it’s hard to complain.

The brine called for a lot of salt, which we ended up halving because the recipe called for 9 cups of salt which is a lot. The problem was that even then, the salt didn’t all dissolve into the water, and frankly, all the seasonings in the brine really didn’t come through in the meat at all. All in all though, the stuffing was a show stopper and was delicious. The pork was really just pork chops, but they were perfectly cooked and yummy. I’m not going to share this recipe besides giving the link to the recipe we followed because my mom made some changes, but I am unsure what she did. I was in charge of the stuffing portion which we followed absolutely to the recipe.

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We also had a side of Burgundy Mushrooms from the Pioneer Woman. My mom had seen this recipe and was very excited to make it. The flavor of the mushrooms was divine. The only problem is that the bouillon contains so much salt and my family doesn’t really eat much salt, so we couldn’t eat very many mushrooms without needing to drown in a glass of water. But the flavors of the wine, butter, and mushrooms was great. I’m also not sharing this recipe because it wasn’t made by me.

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I promise, this isn’t just a picture post. I made sweet potato rolls. Mine didn’t come out quite as beautiful as those on Food Done Light, but the flavor was perfect. The oven I was using is a little cool I think, so I had to bake them longer than the recipe said. The flavor of the sweet potato is extremely mild in these rolls. In fact, if I hadn’t told you there was sweet potato in it, you probably wouldn’t know. The rolls were soft and even two days later haven’t gone stale (we finished them off tonight with a spaghetti squash casserole.)

Sweet Potato Rolls

Ingredients
1 medium sweet potato, peeled
1/2 cup lukewarm water
2 tsp instant yeast
2 tbsp non-fat plain Greek yogurt
1 1/4 tsp salt
2 large eggs, divided
1/4 cup non-fat dry milk
1 1/2 cups whole wheat flour
1 3/4 cups to 2 cups all-purpose flour

Directions

1. In a large pot boil water over high heat. Add the sweet potato for about 20 minutes, until soft. Once the sweet potato is soft, remove from the water and smash. Place in the freezer until needed.

2. In the bowl of a stand mixer, combine the water, yeast, yogurt, salt, 1 egg, dry milk, and whole wheat flour. Beat with the paddle attachment, mixing on low speed until the dough starts to hold together. Add 1 1/4 cup of the all-purpose flour and mix more. Slowly add more all-purpose flour 1 tablespoon at a time, until you have a soft dough that is not sticky.

3. Replace the paddle attachment for the bread hook and use the bread hook on the dough for 6 minutes.

4. Place the dough in a greased bowl and cover with a towel. Let the dough rise for about an hour.

5. Deflate the dough. Tear the dough into 16 equal pieces. Place in a baking dish that has been sprayed with Pam. Cover the rolls with a towel and let rise for 30 minutes.

6. Beat the other egg and spread the egg mixture lightly over the rolls.

7. Bake the rolls for 20-25 minutes at 375. Allow to cool.

* makes 16 rolls

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Like I said above, instead of breaded Brussels like we had originally discussed at the last minute we decided there was a lot of bread going on, so we decided to make a simple balsamic vinegar sauce, roast the Brussels sprouts, and throw in some dried cranberries. It was a yummy addition to our meal. I would give you a recipe, but there isn’t one.

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I’ve never made or heard of creamed onions before making this menu plan. I’m not really sure what inspired them or how I happened across the recipe. But I am convinced that this dish was the star of the meal. The onions get really sweet when you cook them as long as you need to in this dish, and how can you say no to sweet, creamy onions?

I’m not sharing this recipe since I hardly had a hand in it, but click that link above for a great recipe.

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To end this meal we had panna cotta. For as simple as this recipe was I was incredibly intimidated by it and was convinced the whole thing was going to fall flat on its face. Luckily I was incredibly wrong. The panna cotta was delicious. But really, the process of making it was full of fail.

I made them Christmas Eve since they had to set in the fridge. I had sprinkled the gelatin in the bowl. As I went to go get water to add to the gelatin, I go back to find my bowl gone. My mom had loaded it into the dishwasher. Luckily I had more gelatin left. When boiling the cream, I turned my back for a second and the whole thing boiled over. Without me realizing it, it had also boiled over so much it had put the flame out. I didn’t realize for a few minutes and then had to resimmer the entire thing. I got everything into the molds and was sure it had failed.

Christmas Day I was surprised to see the panna cotta had set. When it became time to make the sauce I learned that all the blackberries we had bought to make the sauce with were disgustingly moldy. After scrambling around the kitchen I made the cranberry sauce with blood orange juice and honey. In retrospect I think I should have just served the panna cotta plain. The flavor of the cream was great on its own and didn’t need to be weighed down by any sauce. Also the cranberries were kind of tangy, so there’s that too.

Panna Cotta

Ingredients
2 tsp plain gelatin
1/4 cup cold water
3 cups cream
1/2 cup powdered sugar, sifted
1 piece of vanilla bean 1 1/2 inches long, split

Directions

1. In a small bowl combine the gelatin and water. Set aside.

2. Over medium heat, combine the cream, powdered sugar, and vanilla bean. Bring to a simmer and simmer for 5 minutes.

3. Remove from heat and add the gelatin to the mixture. Mix well until the gelatin has completely dissolved.

4. Pour into 6 1/2 cup molds or ramekins. Refrigerate for at least 8 hours.

5. To remove the panna cotta from the ramekins, run a sharp knife around the sides and then flip upside down. Top with a fruit sauce (or not.)

* makes 6

What did you have for Christmas dinner this year?

* shared with Full Plate Thursday, Catch A Glimpse Party, and Linkin’ up Thursday

 

 

Spaghetti Squash Casserole

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I’ve never participated in the Alphabakes Challenge before, but there’s always a time to start new things! Alphabakes, hosted by Ros and Caroline, where each month bloggers are challenged to make a dish that features an ingredient made with the random recipe of the month. This month’s random letter is S. You can find more information about this month’s Alphabakes here.

The cold weather has made an increase in squash consumption in my house. Since squash starts with an S (and so does Spaghetti Squash!) this seemed to be the perfect dish to share with Alphabakes.

I wish I could claim this recipe. It is however not mine. Everyday Maven posted this recipe and I was intrigued, for good reason. I should have roasted the squash the day before and if you do make this recipe, you should also roast your squash earlier than I did. By roasting the squash, prepping the dish, and then baking the casserole all back to back made this a pretty time consuming meal. But it really was worth it.

Spaghetti Squash Casserole
(source)

Ingredients
1 large spaghetti squash (you can prep the spaghetti squash in advance, but the directions to roast it are below)
1 egg
15-oz ricotta cheese
1 tsp salt
1/2 tsp ground black pepper
3/4 tsp crushed red pepper flakes
2 tsp Italian seasoning
3 tbsp olive oil
4 garlic cloves, minced
1 onion, diced
1/2 lb ground beef
1 head kale, sliced into thin ribbons
15-oz crushed tomatoes (about 2 cups)
1/2 cup Parmesan cheese, grated
1/2 cup bread crumbs

Directions

1. First prepare the squash. Preheat your oven to 350. Slice the top end of the squash. Cut the squash longwise so that you have two halves. Remove the seeds from the inside of the squash, scraping clean.

2. Place the squash halves cut side down on the baking sheet. Bake for 45 minutes.

3. Once the squash is cooked, remove and let cool. Once the squash is cool enough to touch (but not cold) take a fork and scrape the inside of the squash, to remove the strands of the spaghetti squash. Place them into a bowl.

4. Now you can prepare the rest of the casserole. Combine the egg, ricotta, 1 tsp salt, ground black pepper, crushed red pepper flakes, and Italian seasoning in a small bowl.

5. In another small bowl combine the Parmesan cheese, bread crumbs, and 2 tbsp olive oil. Set aside.

6. Turn the heat on the oven up to 425. Spray a 9×13 casserole dish with cooking spray and set aside. Place a large skillet (or a big pot) over medium-high heat. Once hot add 1 tbsp olive oil. Then add the garlic and onion and cook, stirring frequently, until tender.

7. Add the ground beef and break up with a wooden spoon. Cook until almost all the pink is gone.

8. Add the kale and crushed tomatoes. Stir to combine. Place the lid on the skillet and cook for 3 to 4 minutes, until the kale is wilted.

9. Remove the lid and add the spaghetti squash. Mix until well combined. Remove the dish from the heat and stir in the ricotta cheese mixture.

10. Pour the mixture into the prepared casserole dish and use a spoon to even out the top. Bake for 40 minutes.

11. Remove from heat and top with the breading. Spray with cooking spray and bake for 10 more minutes.

12. Let the dish sit for 10 minutes before cutting into it.

* serves 8
* besides Alphabakes, I have shared this recipe with Weekend Cooking

By the way, entries for Pantry Party should be entered during this next week!

AlphaBakes Logo

Spicy Marinated Pork on top of Mashed Sweet Potatoes with Coconut Milk

 

I have a love affair with mashed sweet potatoes. When I was a little girl I LOVED mashed potatoes. I would eat them and eat them and never stop. As I have grown up, I continue to love mashed potatoes. But recently with my discovery of sweet potatoes, I think they may be even better than a standard mash – well, I guess sometimes at least. This was one of those times though. This dish needed these sweet potatoes. A normal person making this dish would have paired the pork with rice. The pork recipe is actually for Dae Ji Bool Goji (Korean Spicy Marinated Pork). The suggested way to serve the dish was with rice and kimchi.

But sweet potatoes? Why not.

The pork is really spicy. The sweet potatoes helped balance the level of spiciness and made it palatable (otherwise I think the pork would have been too spicy.) The flavors of the pork was wonderful paired with the sweet potatoes/coconut milk. This is a dish I’d make again!

Spicy Marinated Pork

Ingredients
2 tbsp rice wine vinegar
1 tbsp soy sauce
1/4 cup garlic chili sauce
3 garlic cloves, minced
1 1/2 tbsp ginger, minced
1 tbsp red pepper flakes
1/4 tsp ground black pepper
1 1/2 tbsp sugar
2 green onions, chopped
1/4 onion, sliced
1 lb pork loin, cut into pieces
2 tbsp vegetable oil

Directions

1. Stir together the vinegar, soy sauce, garlic chili sauce, garlic, ginger, red pepper flakes, black pepper, green onions, sugar, and yellow onion in a large bowl. Mix in the pork and evenly coat it with the marinade. Put in the refrigerator and marinate for 3 minutes.

2. Heat the vegetable oil in a large skillet over medium-high heat.  Add the pork into the skillet in batches and cook until no longer pink in the center, about 5 minutes.

* serves 4
* 441 calories per serving

Mashed Sweet Potatoes with Coconut Milk

Ingredients
1 1/2 lb sweet potato, peeled and cubed
3/4 cup coconut milk
1 tbsp ginger, minced
1/2 tsp kosher salt

Directions

1. Fill a large pot with water. Place over high heat until boiling. Add the sweet potato and boil until tender, about 20 minutes. Drain the sweet potatoes and return to the pot.

2. Add the coconut milk, ginger, and salt to the sweet potatoes. Mash until the consistency of mashed potatoes.

* serves 4
* 157 calories per serving

* Shared with Sweet Treats & Swanky Stuff Saturday & Weekend Cooking

Worcestershire Pork Chops and Vegetable Fried Rice

This was actually intended to be a soy sauce marinated pork chop, but I didn’t realize how low we were on soy sauce and didn’t buy any. Unfortunately by the time pork chop night came, the soy sauce was all gone because the boyfriend dumped it on his rice on Black Pepper Chicken night. I was racking my brain trying to figure out what to use without going to the store and opted for the Worcestershire. I later realized I had teriyaki sauce I could have used, but the Worcestershire worked well and the chops were delicious!

Worcestershire Pork Chops 

Ingredients
2 pork chops
2 tbsp Worcestershire sauce
1 tbsp sake
1/2 tbsp vegetable oil, plus some more for cooking
1 tsp sugar
1 clove garlic, minced
1/2 tsp ginger, thinly sliced
1/4 tsp corn starch
1/2 tbsp onion, minced

Directions

1. Combine the ingredients in a ziplock bag. Squeeze the air out of the bag and seal. Shake the bag so the pork chops are covered. Put in the fridge for 20 minutes.

2. In a skillet heat up a little bit of oil. Cook long enough for the pork chops to brown on one side. Flip and let brown on the other side.

3. Cover with a lid, lower heat, and cook for 3 minutes.

4. Add any extra marinade to the skillet.  Increase the heat. Once simmering, pour over the chops.

* serves 2
* 261 calories per serving

 The rice was also a hit. I haven’t been very good about eating my veggies. I really need to do something about that, because I obviously need them. This rice dish was a nice way to incorporate veggies in without being a “veggie” dish.

Vegetable Fried Rice

Ingredients
1/4 cup + 2 tbsp uncooked rice
3/4 cups water
1 1/2 tsp vegetable oil
1 tbsp chopped onion
1 clove garlic, minced
1 egg, beaten
1 tbsp Worcestershire sauce
1 stalk celery, chopped
1/4 mushrooms, chopped
2 oz canned bamboo shoots
1 carrot, chopped
3 tbsp snow peas

Directions

1. Cook the rice either in a pot or a rice cooker.

2. Heat 1 tsp of oil in a skillet. Stir in the onion and garlic and cook until tender.

3. In a medium bowl blend the eggs and 1 tsp of Worcestershire sauce. Stir into the skillet and scramble with the garlic and onions. Remove the eggs from the skillet.

4. Heat the remaining oil. Place the mushrooms and celery in the skillet and cook until the mushrooms are tender and release liquid. Add the bamboo shoots, carrots, snow peas, and rice. Heat through. Then add the eggs and stir to combine

* serves 2
*146 calories per serving

* Shared with What’s Cooking Wednesday

Around The World in 52 Weeks: Sarma

Though sarma is traditionally a Serbian dish, Montenegro, my county for the week borders Serbia. Food in Montenegro has both Italian and Serbian influences. These wraps can be made using grape leaves, chard leaves, or cabbage leaves. I opted for the cabbage as I had one in my refrigerator and it didn’t require a trip to a specialty store (as the grape leaves would have.)

The only thing I regret about this dish was not having started it earlier. It takes three hours to cook, so starting dinner at 6PM was just a dumb idea on my part. When dinner was finally read around 9PM I indulged in these delicious wraps. The sauerkraut made them the perfect amount of bitter. I would definitely make these again.

Sarma
(source)

Ingredients
1 head cabbage
1 lb ground turkey
1/4 lb ground pork
1/2 cup uncooked rice
1/2 onion, diced
1/2 egg
1/4 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1 can sauerkraut
1 cup tomato sauce
water, as needed

Directions

1. In a large bowl combine the meat, rice, onion, egg, garlic powder, salt, and pepper. Form meat mixture into oblong balls, about 1/2 cup of meat each. Wrap each ball with a cabbage leaf.

2. Spread the sauerkraut on the bottom of a pan. Place the cabbage rolls, seam side down, on top of the sauerkraut. Pour tomato sauce on top and then add enough water so that the cabbage rolls are completely covered.

3. Bring the liquid to a boil. Cover and reduce heat, allowing to simmer. Simmer for 3 hours.

* serves 3
* Shared with KB and Whitesnakes’s Simply Delish Saturdays.

I’d like to see people travel the globe with me.
Every Saturday I will be posting my recipe, as well as pictures to ethnic cuisines you have made and want to share.

- You must mention The Law Student’s Cookbook‘s Around The World In 52 Weeks in the entry you link. You can either use a link or use the banner.
- In your post you must  at least mention what cuisine the dish is.
- Email me your recipe at elizabeth@crabtech.net. Make sure to include:

* Your name or blog name
* The direct link to your post
* A picture of the dish or permission to pull a picture from the post

- Make sure to email me by Saturday at 12noon Pacific Standard Time
- If you enter a recipe you will be automatically entered into my current giveaway.