Thursday- Teriyaki-Mango Pork

Adapted from Clean Eating

Chef’s Notes: I’ve been on a huge mango bender. It has been my evening dessert for about 2-3 weeks now. I really did like the mango in the stir-fry, it kind of melted like peaches in a cobbler! Don’t be grossed out by that, it was quite tasty. But because of this recipe we are now all out of mangoes for the week; excuse me whilst I weep!

Plan of Attack:

1. Cook all in ONE pan

Ingredients for 2:

4 oz thai rice noodles, cooked according to package directions

2 tsp wok oil

¼ C red onion, roughly chopped

2 cloves garlic, minced

8 oz pork loin, thinly sliced

½ C chicken broth

1 ½ Tbsp teriyaki sauce

1 bok choy (or 2 baby bok choys), chopped

1 mango, peeled and cubed

½ C sliced water chestnuts

Instructions:

1. Before starting, in a small bowl whisk together chicken broth & teriyaki sauce; set aside
2. Heat wok oil in wok to medium-high heat
3. Add garlic & onion; sauté 2 minutes
4. Add pork; sauté 2 ½-3 minutes
5. Pour in teriyaki mixture and bring to a simmer
6. Finally add bok choy, mango & water chestnuts and cook 1-2 minutes more
7. Toss in the cooked noodles and warm through
8. Enjoy!

Remember by threat to the Squash yesterday?

Fruition.

Or should I say SquashPickle-ition.

Since it is a sacred family recipe shared with us by Lolo, I won't be sharing it. Maybe I'll just share a jar with you, since I have more cucumbers just begging for the same fate.

Food for the Winter,

the SupperSmiths, forging one meal at a time

Wednesday- Southwestern Papaya Salad

Adapted from Clean Eating

Chef’s Notes: It might be childish of me, but I’ve wanted to try a papaya for approximately 3 years since I heard it mentioned on “Avatar: The Last Airbender” (James Cameron stole the name for his blue-man movie, and I’ve never recovered). I’m really sort of embarrassed to admit this, but SmithCale and I don’t know what is popular on TV besides what’s mentioned on the news, because we’re too busy watching cartoons instead. Japanese cartoons. Don’t let my shame stop you from trying papaya though, this salad is worth it. And keep your giggles to yourself unless you understand and have also married a nerd.

Plan of Attack:

1. Cook all in ONE pan

2. Combine in ONE bowl

Ingredients for 2-3:

6 oz brisket, cooked and shredded*

½ C dried black bean, cooked (or sub 1 C cooked)

1/8 C slivered almonds

¼ C pearl couscous

1 ½ chicken broth

½ tsp chili powder

½ tsp cumin

Handful fresh spinach, washed and divided

1 small papaya, peeled, seeded and cubed

¼ C red onion, roughly chopped

Salt to taste

Dressing-

1 ½ Tbsp lime juice

½ Tbsp honey

¼ tsp red pepper flakes

¼ tsp cumin

Salt to taste

Instructions:

1. Heat skillet to medium heat and toast almonds for 2-3 minutes; remove from pan and set aside
2. Return the skillet back to the heat and add the pearl couscous and toast for about 1 minute. Add chicken broth, chili powder, cumin, salt, shredded brisket and beans; bring to a simmer and cook until all liquid is absorbed (about 6-8 minutes)
3. Meanwhile, in a bowl whisk together the dressing ingredients. Add the red onion and papaya; set aside
4. Once the couscous mixture is thickened, add 2/3rds of the spinach and remove from heat and wilt into the mixture
5. Add couscous mixture to dressing and toss to combine.
6. Divide the remaining 1/3 of the fresh spinach on two places and top with ½ of the salad mixture.
7. Sprinkle with reserved toasted almonds
8. Enjoy!

*I cooked mine the crockpot. Soak your bean over night, then place in crockpot with 3 C water/broth and salt. Wrap your brisket in foil and place on top of beans and water; cook on low for 8 hours*

P.S.- you see that squash in the background? It will be made into squash pickles and canned before tomorrow!

Food for Life,

the SupperSmiths, forging one meal at a time