Cashew & Pork Stir Fry

Cashew and Pork Stir-Fry
I had some pork in the freezer that needed to be used. I was searching on recipezaar for something to fit the bill. I came across this wonderful gem and will be making it often. I did add some changes like the chicken breast, celery, carrots and mushrooms. This recipe comes from Galley Wench in Mexico currently - on a sailboat in the Sea of Cortez.

2 lb pork tenderloin (I used 3/4 lb pork chops and 3/4 lb chicken breast)
8 TBSP soy sauce
3 TBSP cornstarch
1 cup cashew nuts (unsalted is preferred)
4 TBSP vegetable oil
1/4 - 1/2 tsp red pepper flakes (use sparingly)
5 green onions, sliced
4 garlic cloves, peeled and chopped
1 tsp ground ginger
1 bell pepper, deseeded and sliced
2 stalks celery, sliced
2 medium carrots, sliced
8 medium mushrooms, sliced
1 15 oz can chicken broth (I used 1 pint chicken stock)
1 TBSP dry parsley
hot cooked rice

Slice pork and chicken into 3/4 inch slices. Place in a ziploc bag. Add soy sauce and cornstarch. Knead the bag so the meat gets well coated with the soy sauce and cornstarch. Refrigerate for at least 30 minutes.
Heat skillet or wok until hot. Add cashews and dry-fry until toasted - it won't take long at all. Transfer to a bowl and save.
Add 2 TBSP oil to wok. Add meat with marinade sauce. Stir fry until meat is cooked. Add remaining ingredients except chicken stock,parsley and rice. Stir fry until veggies are done to your satisfaction. Add chicken stock. Bring to a boil and simmer until sauce thickens. Stir in toasted cashews and parsley. Serve over rice.

* Freshly cooked oriental noodles are called for in this recipe - but I didn't have any on hand.

Potato Chowder

I don't have a picture of this tasty cold weather chowder. So....when I make it again - I will be sure to take one to post. This recipe comes from Ellie at http://thisismydisease.com/ . She sent this recipe with some other ones to try. So far - this is the first. It's a very versatile recipe. I will post what she does and what I did. She likes to put hers in a crockpot.

Potato Chowder
3/4 bag frozen o'brien potatoes (I used mashed potatoes since I had a bunch that needed to be used)
1/4 cup onions, finely chopped
2 1/2 quarts chicken broth (I used my homecanned chicken stock)
3 cloves garlic, minced
1/3 cup powdered milk
1 tsp black pepper or to taste (I would use less then add more later)
1/2 tsp cayenne or to taste (I would use less then add more later)
2/3 tsp sea salt (I used regular as I don't have sea salt)
1/4 tsp nutmeg
1/2 tsp hot sauce (I opted out on this one)
1/3 bag carrots, shredded (I used frozen carrots I ran through the mini processor - about 1 cup)
6 oz cream cheese, cubed and at room temp. (I used the whole 8 oz brick)
1/3 cup sour cream
12 oz broccoli florettes, steamed in bag (I used fresh and chopped them up)
4 oz cooked bacon (I love bacon so used more than 4 oz) :)

Sour cream, cheddar cheese, chives for garnish

Place first 10 ingredients in a 6 quart crock pot. Set temperature to low for crockpot and cook for 4 hours. Increase temperature to high and add carrots. Cook 2 hours. Remove as many of the solid potatoes as you want. Mash and return to crockpot with cream cheese and sour cream. Reduce temperature to low. Cook for 1 hour. Steam broccoli according to package directions. Add broccoli and bacon. Cook for 1 hour on low. Serve with sour cream, cheese and chives.

**I combined everything in a large Dutch oven and simmered until heated through. Certainly very tasty. The kids like dunking french bread in their soups/chowders and this one was no exception!

Pizza Casserole

Pizza Casserole
Who doesn't like pizza? Okay - I know there are people who do - but I am not acquainted with any of them. I like this casserole because of the possibilities. I got it from Taste of Home and the boys loved it so much they took it to school the next day for lunch!

3 cups uncooked spiral pasta
1 lb ground beef
1 small onion, chopped
1 can (8 oz) mushroom stems and pieces, drained (why not use fresh ones....)
1 8 oz can tomato sauce
1 14 oz jar pizza sauce
3 oz tomato paste
1/4 tsp sugar
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp dried oregano
2 cups shredded mozzarella cheese, divided
1 3.5 oz pkg sliced pepperoni
1/2 cup Parmesan cheese (I just have the kind in the canister. If you have fresh...by all means use it...)

Cook pasta according to package directions. Meanwhile, in a large skillet or dutch oven - cook beef and onion over medium heat until meat is no longer pink; drain. Stir in mushrooms, tomato sauce, pizza sauce, tomato paste, sugar and seasonings. Drain pasta, stir into meat mixture.
Put half of the pasta mixture in a greased 9x13 baking dish. Add 1 cup of the mozzarella cheese. Layer half of the pepperoni. Repeat layers starting with the pasta and ending with the pepperoni. Sprinkle Parmesan cheese over casserole. Cover and bake at 350 degrees for 20 minutes. Uncover and bake an additional 10-15 minutes longer.

**I like the possibilities. If you like meat on your pizzas - add more meat to your layers. If you only like veggies - leave out the meat and add veggies to your heart's content. If you only are a cheese pizza kind of person - just leave out the meat and veggies altogether!

Dilly Rolls

I made the below recipe into a french style loaf for the 2012 Tillamook County Fair.  I entered it into the Bob's Red Mill Baking Contest and it won a blue ribbon!  I used all the below ingredients except for the flour.  I had to use two of Bob's flours to make the recipe so I chose his Unbleached White Flour and his specialty Oat Flour and used a combination of both.  Because I won the blue ribbon - I also won a $100 gift certificate to use either online or at a Bob's Red Mill store!  

Dilly Rolls
The first time I had Dilly bread was on my mission in Texas. A lady named Holly had made some in her bread machine. I was hooked. I've had this recipe for quite some time but haven't ever made them. After making them and the kids scarfing them down as quickly as they did - I wonder what took me so long! Donovan likes these rolls to use as sandwichs for a ham sandwich.

2 cups small curd cottage cheese
2 TBSP butter or margarine
2 TBSP yeast
1/2 cup warm water
2 eggs
1/4 cup sugar
2 TBSP dried minced onion
2 TBSP dill weed
1 TBSP salt
1/2 tsp baking soda
5 cups flour

In a large saucepan over medium heat, cook cottage cheese and butter until butter is melted. Cool slightly. In a large mixing bowl, dissolve yeast in water. Add eggs, sugar, onion, dill, salt, baking soda and cottage cheese mixture. Add 3 cups flour; beat until smooth. Add enough extra flour to form a soft non-sticky dough. Place in a greased bowl turning once. Cover and let rise until double - about 1 hour. Form into 24 balls and place on greased cookie sheet. Cover and let rise until double - about 45 minutes. Bake at 350 degrees for 20-25 minutes.

**I use my non-stick cookie sheet and don't spray that.

Disney's Monterey Clam Chowder

This very tasty recipe comes from participating in the November Aussie/NZ recipe swap. TasteTester is the chef and she comes from Florida. She says she got this recipe from the "Disney Magazine." The Pacfic Wharf Cafe in Disneyland makes this chowder and this is one of their most requested recipes.

My kids ate all of their dinner last night. I am wondering if it was because the word "Disney" was in the title of the recipe! I did make a couple changes like increasing the veggies and adding additional flavor.

Disney's Monterey Clam Chowder
5 TBSP butter
5 TBSP flour
2 TBSP vegetable oil
3 cups red potatoes, cubed
3/4 cup diced onion
1 cup red bell pepper, chopped
1 cup green bell pepper, chopped
1 cup celery
1 cup clam juice
1 pint chicken stock
2 cups heavy cream
1 cup chopped clam (next time I will use 2 cans drained, minced clams)
1/2 TBSP dried thyme
1/2 tsp salt
1 pinch white pepper
3/4 tsp tabasco sauce (I will decrease this next time. It does give a kick.)

Melt butter in a saucepan and add flour to make a roux. I added part of the chicken stock to this. Stir often and set aside.
In a large pot, heat the oil. Saute the potatoes, onion peppers and celery over medium heat until the potatoes are just barely tender. Add cream, clams thyme, salt, pepper, tabasco sauce and roux. Whisk well to blend.
Bring to a boil. Reduce heat and simmer - stirring often. Add more seasoning to taste. I added some garlic salt and celery salt.
We had this with homemade french bread for a very satisfying meal.

Cranberry Sauce

I love cranberry sauce. I don't like big huge chunky pieces in my sauce and yet I don't like it all pureed either. So - I make my own. It's very easy to do.

Homemade Cranberry Sauce
2 qts cranberries (2 bags from the store)
3 1/4 cups sugar
2 1/2 cups water

Place the sugar and water in a large pot and bring to a boil. Boil for 5 minutes.

Simmer your lids.

Pick through the cranberries. I have 2 quarts here. I used two packaged bags from the produce section at the store.

After the sugar water has boiled for 5 minutes add in the cranberries.

Give a quick stir and take out the spoon.

Without further stirring - let everything come to a boil. You will hear popping sounds as the skins break on the cranberries. This is good. You want this to happen. This process will take about 5-10 minutes.

Since I don't like chunks in my cranberry sauce I get out the potato masher.

I start smashing the berries until it is the consistency I want. Basically it's broken berries and not pure sauce or pure whole berries. Personal preference. You make yours the way you like.

Start filling your jars. Leave 1/2 inch headspace. I like to use pints and half pints. You can use quart jars as well.

Using your handy lid tongs - start putting the lids on your jars.

Next - screw on the bands.

Place your jars in/on your canner. I am using my steamer canner this time. Waterbath canners are another way to go to. Process for 15 minutes adjusting time for your altitude.

This batch of cranberry sauce gives me 2 pints and 4 half pints. I can't wait for the holidays!

Taco Soup

This recipe belongs to my Grandma Stone. It is perfect for a dreary, drizzly, rainy Oregon day!

Taco Soup

1 - 1 1/2 lb ground turkey or hamburger
1/2 cup onion, chopped
1 clove garlic, minced
1/4 cup red or green pepper, chopped
3 cups water
1 qt tomato sauce
1 qt stewed tomatoes
1 qt pinto beans
1 pint corn, drained
1 pkg taco seasoning mix

Brown turkey and add onion and peppers to saute. Add remaining ingredients and heat through. Serve with tortilla chips. May also add cheese, sour cream and guacomole.

**This does very well in the crockpot simmering all day.
**Freezer friendly.