Mu Shu Pork

1/2 lb thinly sliced pork
2 tbsp soy sauce
3 tbsp chicken stock
2 tbsp dry sherry or Shaoxing rice wine
1 tsp salt
1/2 tsp sugar
2 tbsp water
2 tsp cornstarch
3 tbsp oil
2 eggs, beaten well
1 tbsp chopped garlic
2 tsp chopped fresh ginger
3/4 cup shredded carrots
3/4 cup thinly sliced mushrooms
2 c shredded napa cabbage or 3 c baby spinach leaves
2 tsp asian sesame oil
1/4 c finely chopped green onion

Cut pork crosswise, against the grain, into thin slices. Stack slices & cut lengthwise into shreds. Put into bowl, add soy sauce and toss to season evenly. Set aside for 10 minutes.

Combine chicken stock, sherry, salt, & sugar. Stir to mix well. set aside.
In another bowl, combine cornstarch and water. Set aside.

Heat wok or deep skillet over high heat. Add 1 tbsp oil and swirl to coat pan.
Add eggs, swirl to spread out over surface of pan. Cook until edges begin to set. Toss gently, & scramble into soft moist lumps. Transfer to bowl and set aside. ( underdone is better than dry, will go back into pan at the end of cooking)

Let pan heat up again, and add remaining 2 tbsp of oil. Swirl to coat pan. Add ginger and garlic and toss until fragrant. Add pork and spread into a single layer. Cook 30 seconds undisturbed, and then toss well.

Add carrots & mushrooms and toss well. Cook, tossing often until pork has changed color and carrots and mushrooms are shiny and softening ( about 1 to 2 minutes). Add napa cabbage and cook, tossing often until it brightens in color & begins to soften ( about a minute more).

Add chicken stock mixture and cook, tossing often until pork is cooked through and veggies are tender but not limp (about 1 or 2 minutes more) Give cornstarch a good stir and add to pan, tossing until sauce begins to thicken.

Add sesame oil and green onion, along with scrambled eggs and toss gently, just to mix everything well. Transfer to serving plate & serve hot or warm.

From Quick and Easy Chinese by Nancy McDermott

good over rice or with madarin pancakes wraps and hoisin sauce
also have added broccoli, zucchini, bok choy etc.
freezing raw bite-size pork pieces in soy sauce & unthawing works well too

Cilantro Salsa

(6) 12 Roma or 6 medium tomatoes
(1) 2 white (sweet) onions
(4) 6 cloves garlic
(1) 1 bunch cilantro
(1) 2 bell peppers
(1) 2 whole jalapenos, fresh or pickled ( or more if desired)
(1) 1 tsp oregano
(2) 2 tbsp lemon juice or juice from one lemon
(4) 4 oz red wine vinegar
(8oz) 16 oz El Pato tomato sauce (has jalapenos in it)
(16oz) 32 oz tomato sauce (no salt added)

Dice the first six ingredient and mix with all other ingredients. Chill & serve.

1/2 recipe in ( )
Key ingredients: cilantro and El Pato sauce

Crab Surimi Thai Salad

4 servings           Prep time: 15 minutes
1/4 cup seasoned rice vinegar
2 tsp Asian fish sauce
1 tsp sugar
3 small bell peppers ( red,green, orange &/or yellow), seeded & finely diced
1/2 jalapeno pepper, seeded & minced
1/2 seedless cucumber, chopped
1/4 cup copped fresh cilanro
12 oz surimi ( imitation crab)
12 slices ( about 2 whole) papaya, honeydew, or mango, skin removed

Blend vinegar,fish sauce & sugar in a bowl.
Mix in peppers, jalapeno, cucumber, cilantro, & surimi.
To serve, place 3 slices of fruit on plate and top with 1-1/2 cups of salad

Nutrition per serving: 186 calories
1.5 gm total fat       0.3 gm saturated fat    7% calories from fat
17 mg cholesterol   0.6 gm omega-3 fatty acids
12 gm protein         33 gm carbohydrate
4 gm fiber              1252 mg sodium
61 mg calcium

Walnut Pound Cake

1 cup butter (2 sticks), softened
1/2 cup shortening
3 cups sugar
5 eggs
3 cups flour
1/2 tsp baking powder
1 cup milk
1/2 tsp pure vanilla extract
1 to 2 cups black walnuts, chopped

Preheat oven to 325 degrees F.
Grease & flour a 10 inch tube or Bundt pan ( I also added walnut dust from chopping)
Cream together butter and shortening with electric mixer on medium speed for 2 minutes.
Gradually add sugar. Beat for 5 to 7 minutes.
Add eggs one at a time, beating well after each addition.
In a separate bowl, sift together flour and baking powder.
Gradually add to the butter mixture, alternating with milk.
Mix until just well blended.
Stir in vanilla and walnuts.
Pour into pan and bake at 325 F for 90 minutes.
Remove from oven and let cool for 10 to 15 minutes.
Remove form pan and cool thoroughly on a wire rack.
Dust with powdered sgar if desired.

Prep: 20 min
Baking time: 90 min
Cool down: 30 min
Serves: 16
From Penzey's Spices

Herb Goat Cheese Log

#1 Chevre goat cheese log, plain
1/2 cup chopped crushed candied pecans
1/2 cup chopped fresh basil
1/2 cup chopped dried cranberries
1/4 tsp black pepper

Mix all but goat cheese. Roll cheese in the mixture.
---mom xoxoxo

Almond Tea Cookies

1 pound (4 sticks) butter, softened
1 cup granulated sugar
3 to 4 teaspoons vanilla extract
1 cup blanched sliced almonds - process in food processor until fine
3 1/2 to 4 cups all-purpose flour
1 cup powdered sugar

Yield: About 4 dozen cookies


Preheat oven to 250°F.

In a mixing bowl, thoroughly combine butter, sugar, vanilla extract and chopped almonds. Fold in the flour – making the dough dense enough to handle with your hands. Sometimes it will take more flour, so start with 3 1/2 cups and add flour as necessary.

Roll spoonfuls of the dough into balls about the size of a small walnut and arrange them on a cookie sheet. Transfer to the oven and bake for 45 minutes to an hour, until the cookies are no longer doughy and are cooked through.

Remove the cookies from the oven and, while still hot, roll and toss around in a bowl with the powdered sugar. Once coated, allow to cool.

Cucumber Avocado Soup

Fabulous cold! Easy to make.

4 servings, 1 cup each
TIME: 35 minutes
from: Eating Well Magazine

1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1 small onion, diced
1 tablespoon lemon juice
4 cups peeled, seeded and thinly sliced cucumbers, divided
1 1/2 cups vegetable broth or reduced-sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Pinch of cayenne pepper
1 avocado, diced
1/4 cup chopped fresh parsley, plus more for garnish
1/2 cup low-fat plain yogurt

1. Heat oil in a large saucepan over medium-high heat. Add garlic and onion; cook, stirring occasionally, until tender, 1 to 4 minutes. Add lemon juice and cook for 1 minute. Add 3 3/4 cups cucumber slices, broth, salt, pepper and cayenne; bring to a simmer. Reduce heat and cook at a gentle simmer until the cucumbers are soft, 6 to 8 minutes.
2. Transfer the soup to a blender (I used the stick blender.) Add avocado and parsley; blend on low speed until smooth. (Use caution when pureeing hot liquids.) Pour into a serving bowl and stir in yogurt. Chop the remaining 1/4 cup cucumber slices. Serve the soup warm or refrigerate and serve it chilled (better I think.) Just before serving, garnish with the chopped cucumber and more chopped parsley.


MAKE AHEAD TIP: Refrigerate for up to 4 hours.