Monday, February 04, 2008

Week One/Day 4

We have not felt the pain of eating what we don't want to eat ... yet. We still have fresh food from the last trip to the grocer. Tonight, however, I am dipping into some of my frozen carnitas (frozen pork stew meat in English. Doesn't it sound so much better in Spanish?!?!)

We're having a very yummy stir fry:
Asian Pork & Noodle Skillet

2 medium carrots, peeled
1 medium red bell pepper (or yellow or orange)
5-6 green onions with tops (about 1 1/4 cups sliced), divided
2 pork tenderloins (about 1 lb each) (carnitas work great)
2 tbsp toasted sesame oil
2 tbsp Asian Seasoning Mix
4 pkg (3 oz each) oriental-flavor ramen noodles
1 tbsp vegetable oil
4 cups water
Directions:1. Cut carrots into julienne strips using Julienne Peeler. Cut bell pepper lengthwise into 1/4-in. strips using Chef's Knife. Slice green onions; set aside tops for garnish.
2. Using Boning Knife, trim fat and silver skin from pork tenderloins. Slice pork lengthwise into four strips. Thinly slice strips crosswise. Combine pork, sesame oil, seasoning mix and two of the ramen seasoning packets in Classic Batter Bowl; mix well with Classic Scraper.
3. Add vegetable oil to (12-in.) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Add half of the pork. Cook and stir 2-3 minutes or until browned; remove pork from Skillet and keep warm. Repeat with remaining pork.
4. Add carrots and bell pepper to Skillet. Cook 1-2 minutes or until crisp-tender. Add water and remaining ramen seasoning packets; stir to loosen browned bits from bottom of Skillet using Bamboo Spatula. Add ramen noodles and green onions to Skillet. Cover; bring to a boil and cook 4-5 minutes or until noodles are softened. Add pork; stir to break apart noodles. Remove Skillet from heat; let stand, covered, 3-4 minutes or until pork is heated through. Garnish with reserved green onion tops.
Yield: 6 servings
Nutrients per serving: Calories 530, Total Fat 24 g, Saturated Fat 8 g, Cholesterol 100 mg, Carbohydrate 38 g, Protein 38 g, Sodium 1290 mg, Fiber 3 g
Cook's Tip: If desired, 2 lb boneless, skinless chicken breasts, cut into thin strips, can be substituted for the pork tenderloins.

To save on time, you can use the food chopper on the carrots, it's just not as pretty. I have to double this recipe to use as a meal for us and I'll use different colored peppers for looks. Yes, this is one of my Pampered Chef recipes. :)

1 comment:

  1. This is fun, Joy! I'll be checking your blog daily to see if you've put up new recipes. It is funny because Steve and I have been talking about how once the grocery budget is gone for the month, we need to eat what we have, even if that means eating rice and saltine crackers! Hopefully I've planned better than that, but you never know. Very good idea that you have here, and it will be fun to read about!


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