Friday, May 27, 2011

Indonesian Pork Satay

Hey hey hey!!

So I was looking through my recipes for something delish to make for dinner and everything felt boring, like we've had it all before (well, probably because we have). I wanted to try something new. So, I grabbed my phone and opened my beloved AllRecipes app (this is where I find a lot of my base recipes, then I doctor them up a bit), and came across one called Indonesian Pork Satay. After looking over the ingredients to make sure it didnt require anything special or something I don't have/like, I decided to go for it! Needless to say, since I'm posting it, it was awesome! So, here it is for you to try. I hope you like it!

Indonesian Pork (chicken or beef probably work well too) Satay

• the original recipe calls for you to use a food processor. I dont have one, so I will write instructions as I did it. If you have a FP, please feel free to use it :)

• the original also called to cube the pork and skewer it. I chose to keep them in loin chop form.

Ok:

2 cloves garlic, minced*
1/4 cup green onion, chopped
1/2 tsp ginger root, minced**
1/2 cup peanuts, crushed
1 Tbl lemon juice
1 Tbl honey
1/4 cup soy sauce
1 tsp coriander seed, crushed
1 tsp red pepper flake
1/2 cup chicken broth
1/2 cup melted butter
2 pork loin chops or one small loin roast

* you can substitute 1/4 tsp garlic powder if desired
** you can substitute 1/2 tsp ground ginger if desired

This is basically a marinade for your pork/chicken/beef, so combine all in a medium bowl. Add pork, mariate minimum 2 hours ( the longer the better)

To crush the peanuts and coriander, i placed them in a bag and beat them with my rolling pin. It worked pretty well. The marinade will thicken as it chills due to the butter. This is ok, just let it be.

You can either cook this on the grill or on the stove top in a frying pan. I used my cast iron pan and it crisped the outside nicely. Simply cook over medium heay turning every 3-5 minutes until done (160 deg. for pork or chicken, about 150 deg. For beef)

I served mine with rice, but some lomein or thai noodles would go just as well if you have them on hand :)

There ya have it folks! Good luck and enjoy!

Saturday, May 21, 2011

Pumpkin Roll

Hello my loyal followers! (well i hope theres more than one :p ) Today's recipe comes from my mom. It's pretty delish and, tho technically out of season, good at any time of the year. 

It can be a little complicated, but if you roll it as soon as its out of the oven it comes out great!

Good luck and enjoy!


Pumpkin Roll
3/4 cup flour
1/2 tsp baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3 large eggs
2/3 cups pure pumpkin
1 cup walnuts chopped (optional)
 
Preheat oven to 375 deg.  Put wax paper on a cookie sheet or jelly roll pan and grease with spray shortening or butter.
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl.  Beat eggs and sugar in large mixer bowl until thick.  Beat in pumpkin.  Stir in flour mixture.  Spread evenly into prepared pan.  Sprinkle with nuts (if desired).
 
Bake 13-15 minutes or until top of cake springs back when touched. Sprinkle cake with powdered sugar when it comes out of the oven and put a towel on top of cake.  Turn cake over onto towel and remove wax paper or parchment paper.  Roll cake with towel and let it sit on a wire rack to cool.
 
Filling
8 oz. cream cheese softened
1 Cup powdered sugar
6 Tablespoons of butter softened
1 tsp vanilla extract
 
Beat cream cheese, and butter until smooth, gradually add powdered sugar and vanilla extract.  Mix in bowl until smooth.  Add a little milk if the mixture is not creamy enough.  Carefully unroll cake and remove towel.  Spread cream cheese mixture evenly over cake.  Reroll cake.  Wrap in plastic wrap and refrigerate at least one hour.  Sprinkle with powdered sugar before serving.  
 
One 15 oz can of pumpkin makes 2 rolls. It is much easier to make two batches rather than judging how much to put on each pan.

Saturday, May 7, 2011

Beef and Mushroom Dijon

Hello all,

I know its been a while, but we havn't been doing a lot of masterful cooking for a bit. Here's a recipe I came across a few weeks ago. Hope you enjoy!


Today's recipe is Beef and Mushroom Dijon. Its a dish like beef stroganoff but with a twist. I used ground beef because thats what I had on hand, but sliced flank steak would be good too. It also works with leftovers!

Beef and Mushroom Dijon

2 servings of beef, sliced.
1/2 c. Sliced mushrooms
1/4 c. Onion, diced
1/2 can cream of mushroom soup
1/8 c. Water
1 T Dijon mustard
Rice, pasta or egg noodles

Lightly oil a saute pan. Saute mushrooms and onion. If you want other veg like peas or carrots, add to pan. Cook until soft. Remove from pan. Brown beef ( if using leftovers, just add to pan) return veggies to pan. Add soup and water. Blend. Add mustard. Heat through. Serve over rice, pasta or egg noodles.

This is a pretty simple meal. Total time, about 20 minutes. Good luck and enjoy!