Take Out Fake Out: Pork Fried Rice

The last time a craving for old school Chinese food hit, we ended up spending a lot of money on greasy, pretty bland food. That was over a year ago and we were so disappointed that the craving just starting rearing its head again.

So last night, with some leftover roasted pork and Chinese restaurant white rice, I made my own pork fried rice. And just like that, the search for good take out has ended at my own stove.

This isn't really a recipe, since I didn't keep track of how much of this or that I threw in. But the bottom line is this: make you're own fried rice at home with whatever meat/veggies you have, make it as spicy - or not - as you like, as much or as little as you want...and you won't go back to the local take out joint anytime soon.

Here's what I did....

Chop left over pork - about 1 cup - and marinate in a tablespoon or so of teriyaki sauce.

Meanwhile, scramble two eggs in about a teaspoon of canola oil in a hot wok. Remove while still under done to a cutting board. Chop and set aside.

Warm a teaspoon each of canola and sesame oils in the wok and saute the pork.  After a few minutes, add about 1.5 cups cooked white rice. Stir to combine.  Next add a few sliced scallions and a generous handful of bean sprouts. Toss to combine and cook a few more minutes until veggies are warmed but not soft.

Now add a dash of soy sauce, some teriyaki sauce and a generous glug of chili garlic sauce. I may have been a little heavy handed on the latter...

Toss to combine so meat, rice and veggies are coated in the sauces. Off the heat, gently stir in the chopped scrambled eggs.

Dig in!!

Pork Chops alla Pizzaiola

The challenge with cooking for two is, in a word, leftovers. There are only so many times you can eat the same meal in a week and invariably some of it gets thrown out. So when I find a recipe for two that is delicious, satisfying and gone in one meal, it gets a prime spot in the recipe rotation.

I bought a jar of herbs de Provence just for this recipe and it's the only time I use it. And it's worth it. Don't skimp on this fragrant mixture...it has a flavor that is unique and interesting, and it goes really well with the pork and vegetables. I usually make some mashed potatoes to serve with the chops, but rice or couscous would work, too.

Ingredients:

• 2 Tbsp. olive oil
• 2 (1-inch thick) bone-in pork loin center-cut chops (about 12 oz. each)
• Salt and freshly ground black pepper
• 1 small onion, thinly sliced
• 1 (15-oz.) can diced tomatoes, in juice
• 1 tsp. herbes de Provence
• 1/4 tsp. dried red pepper flakes, or more to taste

Method:

1. Heat the oil in a heavy large skillet over medium heat. Sprinkle the pork chops with salt and pepper. Add the pork chops to the skillet and cook until they are brown and an instant-read meat thermometer inserted horizontally into the pork registers 160 degrees F, about 3 minutes per side. Transfer the pork chops to a plate and tent with foil to keep them warm.
2. Add the onion to the same skillet and saute over medium heat until crisp-tender, about 4 minutes. Add the tomatoes with their juices, herbes de Provence, and red pepper flakes to taste. Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 15 minutes. Season the sauce, to taste, with salt and more red pepper flakes. Return the pork chops and any accumulated juices from the plate to the skillet and turn the pork chops to coat with the sauce.
3. Place 1 pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with the parsley and serve.

Source: Food Network

Not-Your-Mom's Shepherd's Pie

Before we get started, two disclaimers:

1. This is not your mom's or your grandmother's shepherd's pie.
2. It's better.

Oh, wait - three things:

3. Shepherd's pie does not translate well to photos. They just do. not. do. it. justice. 

All of that aside, this dish is outstanding. Adding squash and a sweet potato to the traditional white potato makes the potato topping lighter and at the same time more filling than you're used to. Add a little butter and maple syrup - and it's like dessert with dinner.

I love an "old fashioned" shepherd's pie with ground lamb. I do. But I do have a soft spot for Italian sausage. Throw in some peas and corn and it's a nod to tradition...but then, when you sprinkle in some curry, it adds warmth and depth that can't be replicated.

Now, marry the sweetness of the potato mixture with the slight spiciness of the sausage with the warmth of the curry. Addictive.

I hope you enjoy this updated version of an old-time favorite as I do!

I told you it wasn't pretty...

...but boy, is it delicious!

Ingredients:

• 1 1/2 lbs. tan-skinned sweet potatoes, peeled, cut into 2-inch pieces 
• 1 lb. butternut squash, peeled, seeded, cut into 2-inch pieces 
• 1 medium russet potato, peeled, cut into 2-inch pieces
• 2 T (1/4 stick) butter
• 2 T pure maple syrup
• 1 1/2 lbs. sweet Italian sausage, casings removed
• 2 cups chopped onions
• 1 T minced garlic
• 3/4 C frozen peas
• 3/4 C frozen corn kernels
• 1/3 C whipping cream
• 1 large egg, lightly beaten
• 1 1/2 tsp. curry powder
• 1/2 tsp. ground coriander
• 6 drops hot pepper sauce

Method:

1. Cook sweet potatoes, squash and russet potato in large saucepan of boiling salted water until tender, about 25 minutes. Drain. Put potatoes and squash through a ricer, into the same saucepan. Stir over medium heat until excess moisture evaporates, about 5 minutes, being careful not to scorch. Add butter and syrup. Season to taste with salt and pepper. Stir to combine.
2. Preheat oven to 350°F. Spray a 8 x 8 x 2-inch glass baking dish or large oval Pyrex baking dish with cooking spray, liberally. Cook sausage in large skillet over medium-high heat until sausage is brown and cooked through, breaking up with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl; reserve 1 tablespoon of drippings in skillet. Add onions and garlic to skillet and sauté over medium-high heat until onions are tender and golden, about 7 minutes. [Note: deglaze pan with a tablespoon or two of stock or wine, if necessary.] Add onion mixture to sausage. Season to taste with salt and pepper. Cool. Beat egg with cream, curry powder, coriander and hot sauce in a small bowl. Mix egg mixture with peas and corn into sausage mixture.
3. Transfer sausage mixture to prepared baking dish. Spoon mashed potato mixture over; smooth top. (Can be prepared 1 day ahead. Cover and refrigerate.) Bake until heated through and potatoes begin to brown around edges, about 45 minutes (or about 1 hour for casserole that has been refrigerated). Let stand 5 minutes before serving.

Source: Epicurious