1 lb. pork tenderloin – sliced to 1/2″ thick slices
3 green onions – trimmed, sliced
2 cloves garlic – minced
1/2 cup soy sauce
1/4 cup sesame seeds
3 Tbls. granulated sugar
2 Tbls. vegetable oil OR sesame oil
1 Tbls. minced fresh ginger OR 2 tsp. ground ginger
2 cups water
1 cup uncooked white OR brown rice
1 lb. bag frozen stir-fry vegetables
Lay slices of pork in a 9″ X 9″ X 2″ baking pan, slightly overlapping.
Combine onions, garlic, soy sauce, sesame seeds, sugar, and oil and pour over pork.
Refrigerate for at least 1 hour.
Pour marinade off pork into a small saucepan; set aside marinade.
Bake pork in a 375 degree oven for 45-60 minutes, until pork is cooked through.
In the meantime, bring water to a boil in a 2-quart saucepan; stir in rice; cover and simmer for 15 minutes; add vegetables to pot and simmer, covered, an additional 5 minutes.
Bring reserved marinade to a boil and simmer for 5 minutes.
Spoon rice/vegetables onto 4 plates, place slices of pork on top, and serve with marinade in bowls on the side.
12 ounce bag fresh baby spinach
½ lb. mushrooms, sliced
3 green onions, sliced
1 medium onion, chopped
2 cloves garlic, minced
6 eggs, beaten
5 Tablespoons unsalted butter, divided
16 oz. cottage cheese
12 ounces sharp cheddar cheese, grated
1 teaspoon kosher salt
½ teaspoon black pepper
Pre-heat oven to 350* F. Use 1 Tablespoon butter to grease 13″ X 9″ baking dish.
Heat 4 Tablespoons butter in a large skillet or sauté pan, and sauté onions, mushrooms and garlic for 3-4 of minutes until onions are translucent and mushrooms are soft.
Add spinach, a handful at a time, and sauté. Cover skillet and let spinach wilt, about 5 minutes.
Let cool, drain excess liquid, and chop more finely if desired.
In a separate bowl, whisk eggs, cottage cheese, cheddar cheese, and salt and pepper. Add cooked spinach and mushroom mixture. Mix well and pour into baking dish.
Bake for 45-50 minutes or until top is golden brown and center is done.
1/4 cup extra virgin olive oil
4 cloves garlic
Puree ingredients in a blender and store in a small covered jar.
3 romaine hearts, chopped
1 yellow bell pepper, thinly sliced
½ cup peanuts, roughly chopped
1 chicken breast
Salt, to taste
Pepper, to taste
2 tbl fish sauce
2 tbl lime juice
1/2 ginger, grated
1 clove garlic, grated
2 tsp sugar
1 red chili, finely minced
2 shallots, thinly sliced
Chop the romaine and slice the bell pepper, placing them in a large bowl.
In a small container or bowl, combine all the dressing ingredients and stir or shake until well-combined. Set aside.
For the chicken, season both sides of the chicken cutlet with salt and pepper. 4. In a hot, oiled skillet, fry the chicken until fully cooked, about 3 minutes per side.
Let the chicken rest for 5 minutes and cut into thin slices.
Pour the dressing over the romaine and add the chicken and peanuts. Toss until all the leaves are evenly coated.