Sunday, June 3, 2012

Pork & Edamame Fried Rice

  • I'm always on the lookout for a great, new, pork loin recipe, especially one that has ingredients I already own.  I get tired of chicken & turkey now and then, and pork loin, these days, can be just as healthy for you because of how lean it is.  Only problem is, I only know a few pork recipes, and only one of them is P90X approved.  So I found this one on cooking light, and it is AMAZING!!  check it out...

  • (3 1/2-ounce) bag boil-in-bag long-grain rice
  • 3 tablespoons canola oil, divided
  • 1 tablespoon chopped peeled fresh ginger
  • garlic cloves, minced
  • 6 ounces pork tenderloin, trimmed and cut into thin strips 
  • 1/2 cup shelled edamame (green soybeans)
  • 1/2 cup preshredded carrot
  • 3/4 cup diagonally cut green onions (can substitute regular onion)
  • 1/2 cup (1/4-inch-thick) slices red bell pepper, each cut in half 
  • 2 tablespoons low-sodium soy sauce
  • 1/2 cup fat-free, less-sodium chicken broth
  • 2 tablespoons chopped fresh cilantro
  • 1 1/2 tablespoons seasoned rice vinegar
  • 1 tablespoon Thai chili sauce (such as Sriracha)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons unsalted, dry-roasted peanuts, OR unsalted cashews


  1. Cook rice according to package directions; set aside.
  2. Heat 1/2 teaspoon oil in a wok or large nonstick skillet over medium-high heat. Add ginger and garlic; sauté 1 minute. Add pork; sauté 3 minutes or until pork loses its pink color. Place pork mixture in a large bowl; cover and keep warm.
  3. Add 1 teaspoon oil to pan. Add edamame and carrot; sauté 2 minutes. Add onions and bell pepper; sauté 2 minutes. Add carrot mixture to pork mixture in bowl; keep warm.
  4. Heat remaining 2 1/2 tablespoons oil in pan. Add cooked rice and soy sauce to pan; sauté 3 minutes. Return pork mixture to pan. Stir in broth and next 5 ingredients (through black pepper); cook 2 minutes or until thoroughly heated. Spoon 1 1/2 cups fried rice mixture onto each of 4 individual plates; top each serving with 1 1/2 teaspoons peanuts/cashews.

Friday, June 1, 2012

Homemade Kettle Corn

3 Tbs. canola oil
3 to 4 Tbs. sugar
1/3 to 1/2 cup popcorn

Heat oil in large pot with handles until oil is really hot, almost smoking.  While oil heats up, combine popcorn and sugar in a bowl.  When oil is hot enough, add sugar & popcorn, and stir around in pot to make sure sugar doesn't clump.  If your heat is on high, you might want to turn it down just a little to prevent burning.  Place lid on pot and slide pot back and forth over burner quickly to help unpopped popcorn kernels reach the bottom and also to prevent sugar from burning to the bottom.  As soon as popping slows down, remove pot from heat and take off the lid.  Add salt as you stir popcorn, and dump the popcorn into serving bowl ASAP to get it out of the hot pot.  Every stove is different, so don't get discouraged if you burn the first couple of batches!  Just play with the temperatures a bit, and you'll figure it out.  I've had several people tell me this is the best popcorn they've ever had, so try it!