Friday, October 3, 2014

Pork Pho - Easy and Good

Wow - its been so long since I have posted, and so much has happened - spending most of my time these days facilitating my daughters education from home utilizing the amazing k12 program!!

Jut made this super quick, easy and healthy version of Pho...

1 pork tenderloin
1/2 vidalla onion
2 star anise
1 cinnamon stick
1 tsp fennel seeds
1/2 tsp crushed red pepper
1 Tbs minced fresh ginger
2 garlic cloves, minced
2 Tbs olive oil
salt, pepper

6 cups chicken broth (i always use low sodium if store bought)
8 oz fresh noodles
optonial: bok choy, mushrooms to add to soup
optional: cilantro: green onions, mung bean sprouts and lime for garnish

Char the onion, place cut side down in a hot cast iron pan and cook for 3-7 mins, until blackened on cut side. Remove onion to soup pot. Add star anise and garlic to hot pan, stir for 30 seconds, add cinnamon stick, fennel seeds and crushed red pepper and stir for 30 seconds. Transfer hot spices to soup pot, add chicken broth and bring to a boil.

Heay 2 Tbs oil in cast iron pot, season pork with salt and pepper, sear pork on all sides 5 mins per side. Cut pork into quarters and continue to cook for 10 more minutes. Remove to plate and let sit until cool enough to handel *~10 mins). Slice pork thinly across the grain (~1/4' slices).

Add noodles to pot and let cook three mins. Add pork and any juices on plate where pork rested. Add mushrooms and sliced dark green leafy part of bok choy leaves if using. Ladle into bowls and top each bowl with a sprinkle of chopped fresh cilantro, chopped scallions and a wedge of lime if desired.

Thursday, December 12, 2013

Sunday, July 7, 2013

Olive oil Zucchini Cake with Lemon Glaze

Trying to come up with an easy, relatively healthy cake my daughter could make completely on her here it is:

Olive Oil Cake

  • 1.5 cups all purpose unbleached flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 tsp freshly grated (or ground) nutmeg
  • 2 eggs
  • 1 cup sugar
  • 3/4 cup milk
  • 1/2 cup extra virgin olive oil
  • 1 medium zucchini, finely grated

Sift together dry ingredients (except sugar). In bowl of standing mixer, or with electric beater, beat eggs for 5 mins until thick and lemon colored. Add sugar and beat an additional minute. Add olive oil and milk and beat to combine. Stir in dry ingredients and mix until incorporated. Pour into a 9" loaf pan that has been sprayed with cooking spray. Bake for 1 hour, or until a toothpick inserted in middle comes out clean. Let cool 10 minutes in pan. Turn out to wired rack and spread with optional glaze if desired, let glaze adhere to cake as cake cools completely and glaze dries.

Optional Lemon Glaze
  • 2 Tbs fresh lemon juice
  • 3 Tbs granulated sugar
  • 1/2 cup confectioners sugar

Mix together sugar and lemon juice in a small bowl. Whisk in confectioners sugar until completely smooth.

If you slice this cake into 24 slices, there are 110 calories per slice, see my daughters calculation below!