My Menu Blog

• 3 tbsp olive oil
• 2 lbs boneless pork tenserloins
• 1/2 cup chicken broth
• 1/2 cup creamy peanut butter
• 1/2 cup hoisin sauce
• 2 tsps minced fresh ginger
• 2 tsps minced garlic
• chives for garnish

1. Heat oven to 375 degrees, spray shallow baking dish with non-stick spray
2. Heat oil in large skillet over medium-high heat
3. Season tenderloins liberally with salt and pepper and brown on all sides in skillet.
4. Transfer to roasting dish and roast 15 minutes or until internal temperature reaches 16o degrees
5. Whisk chicken broth, peanut butter and hoisin sauce together in a small saucepan until smooth.  stir in ginger and garlic. remove from heat.
6. Transfer roasted tenderloin from oven to cutting board and tend with foil and allow to rest 10 minutes.
7. To serve, slice pork into medallions and drizzle with peanut sauce.  Garnish with chives.

For the Lemon-Ginger Vinaigrette…

1 tbs. raspberry vinegar or rice vinegar
2 tbs. fresh lemon juice
1 tbs. soy sauce
1 tsp. finely minced fresh ginger
4 tsp. maple syrup or honey
3 tbs. canola oil
1 tbs. toasted sesame oil

1. In a bowl, whisk together vinegar, lemon juice, soy sauce, ginger, maple syrup and canola and sesame oils.

For the slaw…

4 cups thinly sliced red cabbage (about ½ head)
1 red bell pepper, cored and cut into very long thin strips
1 large carrot, shredded or cut into matchsticks
1 cup snow peas, strings removed
2 tbs. sesame seeds, toasted

1. In a serving bowl, combine cabbage, bell pepper and carrots. Blanch snow peas in boiling water for 1 min. and then run them under cold water. Pat dry and slice each snow pea lengthwise into 3 thin strips and add to a bowl.
2. Mix a bit of dressing wit a spooful of the slaw and taste. The dressing should be pleasantly balanced between sweet and sour. If it isn’t, adjust accordingly. Just before serving, toss the slaw with vinaigrette and garnish with sesame seeds.

4 cups

2 qts. cold water
1 tbs. jasmine tea
1 tbs. green tea
½ cup fresh, peeled, roughly chopped ginger
2 stalks lemon grass, peeled and roughly chopped
12 sprigs fresh mint, roughly broken apart by hand
1/3 cup granulated sugar
Lemon or lime slices, for garnish (optional)
Candied ginger, for garnish (optional)

1. In pot with lid, bring water to boil over high heat. Immediately after it begins to boil, add jasmine tea, green tea, ginger, lemon grass and mint.
2. Remove from heat and stir briefly. Add sugar and stir until granules dissolve. Allow to steep 10 to 15 min.
3. Pour solution through a fine-mes-sieve. Bring to room temp. before storing in reefer. Chill until cold.
4. Pour into glasses with ice and garnish with lemon or lime slices, and candied ginger, if desired.

12 oz. fresh broccoli florets
1 tbs. water
2 tbs. lite soy sauce
2 tbs. ginger spice paste
1 tbs. minced garlic
1 (5-oz) package pre-sliced onions
1 (8-oz) can sliced water chestnuts (drained)

1. Place broccoli and water in microwave safe bowl. Microwave on high 3 min. or until slightly tender.
2. Stir in remaining ingredients. Cover and microwave on high 2 more min. or until thoroughly heated and broccoli is crisp-tender. Stir and serve.

3 lbs. ground turkey
4 cups chopped onions
2 rotisserie chickens, skin and bones removed and meat shredded
3 (15 oz.) cans chopped tomatoes
1 (10¾ oz.) can cream of chicken soup
1 (10¾ oz.)  can cream of mushroom soup
1 cup barbecue sauce
1 cup ketchup
½ cup hot chili sauce
1 tsp. Worchestershire sauce
1 tsp. hot sauce
1 tsp. ground ginger
1 tsp. ground black pepper
2 qts. chicken broth, as needed
2 (15 oz.) cans creamed corn
1 (15 oz.) can whole yellow corn, drained
1 tsp. salt

1. In large stockpot, brown ground turkey, drain off excess fat.
2. Add onions, simmer until transparent, about 5 min.
3. Add shredded chicken meat, chopped tomatoes, the canned condensed soups, barbecue sauce, ketchup, chili sauce, Worchestershire sauce, hot sauce, ginger and pepper.
4. Add 1 qt. chicken broth. Stir well.
5. Bring to simmer then reduce heat to low, partially cover with lid, simmer at least 2 hrs. or up to 6 hrs. stirring occasionally.
6. In the last hour of cooking, add the creamed corn and whole corn. Adjust seasonings to taste.

• 1 medium skinned and chopped onion
• 1 inch fresh peeled ginger root
• 1-2 skinned cloves garlic
• 2 fresh chilis, seeded
• 2 tbs. Oil
• 2 tsp. Ground turmeric
• 2 tsp. Coriander
• 2 tsp. Cumin
• 1 tsp. Fenugreek
• 8 whole cloves
• 8 green cardamom pods
• 1 cinnamon stick
• 3 lbs mixed vegetables, cauliflower, carrots, potato, parsnip, turnip, peas
• 1 pint coconut milk
• 1 pint water
• salt and pepper

1. puree onion, garlic, ginger and chili in food processor until smooth
2. heat oil in heavy pan—fry onion mixture 5 minutes, stirring constantly. Add all of the spices and cook over high heat 3-4 minutes, stirring constantly
3. add vegetables, stirring to coat in sauce. Gradually stir in coconut milk and water. Bring to a boil, then lower heat, cover and simmer 45 minutes until veggies are tender. Season with salt and pepper. Let stand 5 minutes to allow sauce to thicken before serving

serves 4-6 as a main course

Ingredients:

• 1 large cauliflower
• 6 tbs. Oil
• 1 level tsp black mustard seed
• 2 inch piece fresh peeled and grated ginger root
• 1 small onion, peeled and finely chopped
• 1 level tsp salt
• 1 level tsp ground turmeric
• 3 tomatoes, skinned and finely chopped
• ½ tsp sugar
• 2 tbs. chopped fresh coriander
• 1 small green chili, seeded and finely chopped
• 1 level tsp. cumin seeds

1. wash and dry cauliflower florets
2. heat oil in heavy pan—add mustard seed—when mustard seed begins to pop, add cumin, ginger, onion, salt and turmeric—fry 2-3 minutes, stirring constantly
3. add cauliflower and toss to coat—stir in tomatoes, chili, sugar and half of the coriander. Cover with heavy lid and cook gently 15 minutes or until cauliflower is tender
4. uncover the pan and boil rapidly for 1-2 minutes to thicken sauce.
5. transfer to warmed serving dish and sprinkle with remaining coriander.

Serves 4 as a side dish

4 x 6 oz. Ahi tuna steaks
3 garlic cloves, cut into slivers
Sea salt/ fresh cracked pepper
2 tbsp. Fresh coriander leaves
2 tbsp. Fresh mint leaves
extra virgin olive oil

Tomato herb sauce
4 tbsp. Extra virgin olive oil
sea salt/ fresh cracked pepper
2 garlic cloves, minced
1 small onion, sliced finely
Red chilli flakes
100 ml white wine
4 tomatoes, peeled, seeded, chopped
2 tbsp. Ginger, sliced finely
1 lemon, juiced
2 tbsp. Flat leaf parsley, chopped

1. Preheat oven to 375’f. Make little incisions in the tuna and insert, garlic, mint, and coriander. Season both sides of the steak.
2. Prepare the sauce; remove the cores of the tomatoes, and make a criss-cross incision on the bottom of the tomato. Place tomatoes in salted, boiling water for approx. 1 minute. Remove and place in ice water. Peel the skin off and cut around the tomato discarding the seeds and centre part. Dice the tomatoes.
3. Heat a skillet, add olive oil, add onions, season, and saute for 1 minute. Add the garlic and ginger, season, and saute for 1 minute. Add the wine, and reduce for 1 minute. Add the tomatoes, lemon juice, chillies, and season, cook an additional minute. Put aside.
4. Heat a skillet, add olive oil. Add the tuna steaks and sear each side for 1-2 minutes.
5. Transfer into a casserole dish and top with tomato sauce. Bake in oven for approx. 10- 15 minutes depending on desired temp.
6. Top with fresh chopped parsley, and serve with seasonal veggies.

Carb count; 8 g. per serving

1 tablespoon soy sauce
1 tablespoon water
1 tablespoon creamy peanut butter
1 teaspoon Asian chili paste, such as sambal oelek
3 tablespoons canola oil
1 teaspoon minced garlic
1 teaspoon minced ginger
1/2 cup julienned mixed vegetables (carrots, yellow squash, zucchini)
4 ounces boneless, skinless chicken breast or thigh, sliced into strips
12 medium to large shrimp, peeled and deveined
1/4 pound medium-wide rice noodles, soaked in warm water until softened and drained
1 tablespoon packed light brown sugar
1 tablespoon cider vinegar
Chopped Romaine lettuce, for garnish
Mung bean sprouts, for garnish
Lime wedges, for garnish
Fresh cilantro leaves, for garnish
Chopped peanuts, for garnishIn a small bowl, whisk together the soy sauce, water, peanut butter, and chili paste until smooth.

1. Heat a large wok over medium-high heat, and add canola oil.
2. When the oil is hot, add the garlic and ginger and let cook until fragrant, about 1 minute.
3. Add the vegetables, chicken, and shrimp, and stir-fry until chicken and shrimp are browned and cooked through, about 2 minutes
4. Add noodles and toss to coat.
5. Add peanut/spice paste, brown sugar and cider vinegar and toss to distribute.
6. Cook until heated through, about 2 minutes.
7. Spread chopped romaine on a platter.
8. Serve pad Thai on top of lettuce and garnish with mung bean sprouts, lime, cilantro and chopped peanuts.

1 pound thin cut chicken breast meat, available packaged in meat case of market
Grill seasoning (recommended: Montreal Seasoning by McCormick)
2 tablespoons vegetable oil, 2 turns of the pan
2 tablespoons minced ginger root
4 cloves garlic, minced
1 large red bell pepper, seeded and very thinly sliced
1 cup packaged shredded cabbage and carrot mix
3 scallions, chopped on an angle
1/2 cup plum sauce
2 cups basil leaves, loosely packed
1 tablespoon fish sauce
1/2 head iceberg lettuce, cut into half again
1/2 seedless cucumber, chopped Thinly slice the chicken into strips and sprinkle with grill seasoning.

1. Heat a large skillet to screaming hot.
2. Add vegetable oil, then chicken. Cook chicken 2 minutes, stirring constantly.
3. Add the ginger, garlic, peppers, cabbage and carrot mix and scallions and stir-fry another 2 minutes.
4. Add plum sauce to glaze the mixture, toss 1 minute, then add basil and wilt leaves.
5. Add fish sauce and turn to coat.
6. Transfer cooked chicken and vegetables to a bowl.
7. Place spoonfuls of chicken into a piece of lettuce with cucumber and fold lettuce over to eat, like small tacos.