Monday, May 4, 2009

Reviews of recipes:

So, if you hadn't noticed by my lack of a post yesterday, the start of Sew Fun Sunday is being put off until next week.

Updates as to why will be coming later this week. Here I go again - keeping you in suspense.

Even with my new found love of stir fry, the Napa Noodles were not a hit. Monkey ate the noodles and not much else. T ate it but he didn't enjoy it much, either.

The Zesty Chicken-Noodle Casserole were ok, but not loved. I excluded the chilies because I get heartburn easily lately. I'm going to try it again when the threat of heartburn has passed - with the chilies. It was missing the zing and I think we will enjoy it much more made "correctly."

The Spicy Meatball is another recipe we aren't saving. The meatballs all stuck together in one big lump - and there was no sauce. We didn't enjoy it enough for me to even try tweaking it again. We're just throwing in the towel on this one.

And to prevent a complete wash out for the week, the Ginger-Sesame Stir-Fry was excellent. This is from Country Home magazine (March/April 2009). The magazine is no longer in print (cry) and the recipe can not be found on their website, so I'm sharing it here.

Ginger-Sesame Stir-Fry
1 tbs cooking oil
1 small onion, cut into thin wedges
2 cloves garlic, minced
8 oz boneless pork loin, cut into bite-size strips
2 medium carrots, thinly bias-sliced
1 1/2 cups snow-pea pods
1 tbs sesame seeds
2 tbs reduced-sodium soy sauce
1 tbs grated fresh ginger
1 tsp toasted sesame oil
1/4-1/2 tsp crush red pepper
1/4 cup bottled plum sauce
1/4 cup water
2-3 cups cooked cellophane noodles, rice vermicelli noodles or rice
Snipped fresh cilantro and/or chopped roasted cashews (optional)

Pour cooking oil into a wok or large skillet. Preheat over medium-high heat.
Add onion and garlic.
Cook 2 minutes.
Add pork and carrots.
Cook 2 minutes more.
Add snow peas and sesame seeds.
Cook and stir for 3 minutes.
Add soy sauce, ginger, sesame oil, and crushed red pepper.
Cook and stir for 1 minute more.
Stir in plum sauce and water.
Heat through.
Serve over noodles or rice.
Garnish with cilantro and/or cashews, if desired.

Makes 4 servings.

You could use broccoli, sweet peppers, leeks and/or asparagus.
Also, it says you can substitute cubed firm tofu for the pork.

Enjoy your kitchens!

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