Sweet & Sour Pork

Remember when you were a kid and your parents got Chinese take out? there was that level of excitement about finding out what sticky, sweet and delicious picks your parents had made as they slowly popped off the white lids off of those foil pans. My parents pretty much stuck to the same thing each time; chicken fried rice, chicken balls, garlic spare ribs and sweet and sour pork. I would drizzle that unnaturally red sweet and sour sauce all over my rice and my chicken balls, enjoying that portion much more than the actual food I was eating. Of course, afterwards, my stomach would bloat and I would sit there, uncomfortable and wishing it would all just digest already. Ordering Chinese food is a rare event in my household as I am just not a fan of how bloated it all makes me feel. I know, it is all that MSG and even when they claim they don't use MSG, it seems as though the food is overly greasy and heavy and deep fried. I tend to avoid fried food these days, and I know that is a good thing. However, I miss Chinese food. So, I have began to search for the perfect Chinese take out recipe and I think I just might have found it.

When my husband and I ate this, we both just about died out of pure enjoyment. I LOVED this and while it was a wee bit more time consuming than picking up a phone and dialing, the fact that I could eat a huge bowl and feel full but not bloated made it all worth it. I truly recommend giving this one a try. It was really really yummy.

Sweet and Sour Pork


Pork


1 lb pork shoulder, cut into cubes (I had the butcher remove the skin and bone)
2 tsp salt
1/2 tsp white sugar
2 1/2 tsp soy sauce
2 egg whites
3 green onions chopped

Mix all the ingredients and marinate the chopped pork for at least one hour. Coat the marinated meat in cornstarch once you are ready to cook.

Veggies
1 tbsp olive oil
4 stalks of celery, chopped
1 red sweet pepper, cut into bite sized chunks
1 yellow sweet pepper, cut into bite sized chunks
1 medium white onion, cut into wedges
2 spoons of minced garlic (I used pre-minced garlic, find it in the Produce section of your grocery store)

Sauce
1 cup water
1/4 tsp salt
2/3 cup apple cider vinegar
1 1/2 cup white sugar
1/2 cup ketchup
1 tsp soy sauce
1 can pineapple chunks, undrained
3 tbsp cornstarch mixed with 1/2 cup water.

Directions

1. Heat up 1 quart of oil (I used a soy based oil that was half and half Virgin Olive oil. Fry the prepared pork in the heated oil about 8-10 mins, until evenly browned. Drain on paper towel. 
2. Heat 1 tbsp oil in a pan over medium heat. Stir in the celery, peppers, onion, and garlic. Cook until tender. Remove from heat and set aside. 
3. In a mixing bowl, mix together the water, salt, sugar, vinegar, ketchup and soy sauce. Add to a large pot and bring to a boil. Stir in the cooked pork, vegetables and pineapple chunks with juice. Return to a boil and mix in the cornstarch & water mix to thicken the sauce. Cook until it reaches your desired thickness. 
4. Serve on a bed of rice. 

Making Mushrooms Magic

I am a big fan of the many kinds of mushrooms out there, and I often add them to all kinds of dishes even if they don't call for them. I love them raw, cooked, grilled, marinated and fried (though I tend to peel the batter off of fried mushrooms, I do love the yummy greasiness of said mushroom). Basically, it is one of my favourite things. My husband, on the other hand, does not particularly care for the mushroom, in all forms. He has gotten to the point where he can handle them in sauces, cooked well but he won't be switching his beef burger for a portobello mushroom top anytime soon. I can forgive him for this, after all, it often means I have a lot more mushrooms in my serving. Tonight I felt like making something that was with out meat. Andre wasn't going to be home and I had a craving from something different. I came across a recipe from Martha Stewart that I thought I would try - Mushroom Tart. I tweaked it, as I am often known to do and it turned out lovely. What a perfectly easy and simple meal that looked all kinds of delicious.

Mushroom Tart


1 - frozen puffed pastry, thawed.
1 medium white onion, sliced
1 pepper sliced (I used a yellow pepper, a sweet one is best)
Minced garlic to taste
Olive oil
Assorted mushrooms, chopped (I used white mushrooms, portobello and cremini - use only the tops)
1 small package of baby spinach
Salt and pepper to taste
1 package of plain goat cheese, crumbled.

1. Begin by rolling out the puff pastry into a rectangle, using flour to prevent it from sticking to the counter or the rolling pin. Score around the edge like a crust and poke the pastry with a fork. Bake in a pre-heated oven at 400 degrees. Bake until lightly browned, approximately 15 mins. If your pastry puffs up too much, you can slightly flatten once it is out of the oven.
2. Heat oil in a sauce pan that has a tight lid. Add the garlic, onion and pepper and cook until the onion begins to golden. Put aside and add the mushrooms to the pan. Cook, covered, until they become soft and add the spinach and seasonings. Cook, covered, until the spinach has wilted.
3. Top the pastry with the spinach and mushroom mixture, top with the onions and peppers. Sprinkle the goat cheese over top and return to oven. Bake for another 15 mins, until the cheese starts to slightly brown.