Monday, December 3, 2007
Hawaiian Chili
Ingredients:
2 lbs ground chuck/hamburger meat
1+1/2 large yellow onions(diced fine)
4 cloves garlic (minced fine)
3 (8 oz) cans of tomato sauce
1 (8 oz) can/cup water
5 tablespoons chili powder (McCormick or Safeway brand)
1 tablespoon sugar
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 tablespoon olive oil
1/2 cup frozen white corn
Directions:
Heat oil in a large saucepan/dutch oven. Saute onions and garlic until they are golden brown. Add ground beef and saute until browned. Add chili powder, cumin, salt and pepper to the meat mixture and saute for an additional minute.
Add 3 cans of tomato sauce, 1 can of water, corn and sugar. Simmer on med/low for 30 minutes to 1 hour. Add more salt/pepper/chili powder as needed.
* Optional: Add 1 can of red kidney beans (drain and rinse)
** Note: Hawaiian chili is not peppery hot and the chili powder I am recommending is very mild. You can add cayenne pepper to increase the heat of the dish if you want a spicy chili.
2 lbs ground chuck/hamburger meat
1+1/2 large yellow onions(diced fine)
4 cloves garlic (minced fine)
3 (8 oz) cans of tomato sauce
1 (8 oz) can/cup water
5 tablespoons chili powder (McCormick or Safeway brand)
1 tablespoon sugar
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 tablespoon olive oil
1/2 cup frozen white corn
Directions:
Heat oil in a large saucepan/dutch oven. Saute onions and garlic until they are golden brown. Add ground beef and saute until browned. Add chili powder, cumin, salt and pepper to the meat mixture and saute for an additional minute.
Add 3 cans of tomato sauce, 1 can of water, corn and sugar. Simmer on med/low for 30 minutes to 1 hour. Add more salt/pepper/chili powder as needed.
* Optional: Add 1 can of red kidney beans (drain and rinse)
** Note: Hawaiian chili is not peppery hot and the chili powder I am recommending is very mild. You can add cayenne pepper to increase the heat of the dish if you want a spicy chili.
Thursday, November 29, 2007
Cheesecake TIP
If you like to make cheesecake but don't have time to let the blocks of cream cheese sit out on the counter and come to room temperature I suggest this tip. Remove the cream cheese from the foil package and place the blocks in a Ziploc baggie. Seal the bag and "smoosh" the blocks around. The warm heat from your hands will bring the cream cheese up to room temp and allow for easy incorporation of the remaining ingredients.
Cous Cous in 5 minutes
Ingredients:
1 cup boiling water
1 cup whole wheat cous cous
10 radishes (chopped fine)
1/8 cup chopped green onion (1 large stalk chopped fine)
1 tablespoon capers
1 teaspoon (or 1 cube) chicken boullion
Directions:
Bring 1 cup water to a boil and add the chicken boullion. Remove the pan from heat and stir in the dried cous cous. Cover the pan and let the cous cous sit for 5 minutes (do not remove the lid). After 5 minutes, stir the cous cous to "fluff", then stir in the diced radish, green onion and capers. Season with salt/pepper to taste. Serve warm or at room temperature. Leftovers are fantastic.
** Radishes might seem like an odd ingredient but they add a nice "crunch" and flavor to the dish.
1 cup boiling water
1 cup whole wheat cous cous
10 radishes (chopped fine)
1/8 cup chopped green onion (1 large stalk chopped fine)
1 tablespoon capers
1 teaspoon (or 1 cube) chicken boullion
Directions:
Bring 1 cup water to a boil and add the chicken boullion. Remove the pan from heat and stir in the dried cous cous. Cover the pan and let the cous cous sit for 5 minutes (do not remove the lid). After 5 minutes, stir the cous cous to "fluff", then stir in the diced radish, green onion and capers. Season with salt/pepper to taste. Serve warm or at room temperature. Leftovers are fantastic.
** Radishes might seem like an odd ingredient but they add a nice "crunch" and flavor to the dish.
Monday, November 19, 2007
Garlic Fried Rice
Ingredients:
2 1/2 cups leftover (cooked) brown rice
4-5 cloves crushed garlic (use a garlic press or a grater to get tiny pieces)
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
2 tablespoons olive oil
1/4 cup slivered almonds (toasted) = optional
1/4 cup frozen peas (defrosted) = optional
Directions:
"Fluff" or break apart the mass of leftover cold rice and place in a bowl.
Heat a nonstick frying pan or wok and pour in the olive oil. Once the olive oil is heated through, add the crushed garlic, salt and pepper. Stir vigorously so that the garlic doesn't burn. (If it does, toss it and start again). Once the garlic is browned, add rice and stir fry everything together until the rice is hot. Add slivered almonds or peas to "fancy" up the dish.
** If you are planning to use freshly cooked rice in this dish, you need to cool the rice before you stir fry it. Placing the hot rice on a large baking tray to cool down for 10 minutes and then do the stir fry. Fresh rice will "clump" in the stir fry.
2 1/2 cups leftover (cooked) brown rice
4-5 cloves crushed garlic (use a garlic press or a grater to get tiny pieces)
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
2 tablespoons olive oil
1/4 cup slivered almonds (toasted) = optional
1/4 cup frozen peas (defrosted) = optional
Directions:
"Fluff" or break apart the mass of leftover cold rice and place in a bowl.
Heat a nonstick frying pan or wok and pour in the olive oil. Once the olive oil is heated through, add the crushed garlic, salt and pepper. Stir vigorously so that the garlic doesn't burn. (If it does, toss it and start again). Once the garlic is browned, add rice and stir fry everything together until the rice is hot. Add slivered almonds or peas to "fancy" up the dish.
** If you are planning to use freshly cooked rice in this dish, you need to cool the rice before you stir fry it. Placing the hot rice on a large baking tray to cool down for 10 minutes and then do the stir fry. Fresh rice will "clump" in the stir fry.
Thursday, October 11, 2007
Food tip of the day ...
If you make chili, sloppy joes or taco filling from scratch, try grating a few zucchini's and adding the pulp to your dish. The zucchini cooks down to almost nothing and adds a nice dose of (undetectable) fiber and vitamins to your food. The flavor is mild and does not alter the overall appeal to the dish. I added 3 grated zucchini's to a pot of chili that I made this week and you really couldn't tell that it was in there. The green specks in the food look like herbs. If you don't want the green flecks you can always peel the skin and then grate the veggie. You will lose nutrients by omitting the skin but something is always better than nothing.
Also my mom made Eggplant Parmesan with long slices of zucchini (instead of eggplant) and it was super good. Just another way to add veggies to a carnivore's diet.
Note, if you buy a block of extra firm tofu and grate it, the "strings" make a nice addition to stir fry dishes. The strings soak up the flavor from the pan.
Also my mom made Eggplant Parmesan with long slices of zucchini (instead of eggplant) and it was super good. Just another way to add veggies to a carnivore's diet.
Note, if you buy a block of extra firm tofu and grate it, the "strings" make a nice addition to stir fry dishes. The strings soak up the flavor from the pan.
Sunday, October 7, 2007
Low Fat Mini Cheesecakes
Here is a yummy cheesecake receipe made from splenda and a tofu based cream cheese spread. The dessert is low carb, low fat and easy to make. Prep time is 10 minutes. Cooking time is about the same.
INGREDIENTS:
2 (8 oz.) containers of Tofutti "Better Than Cream Cheese" spread
2 eggs
1/2 cup Splenda **OR** granulated sugar
1 teaspoon vanilla extract
12 foil cupcake liners
12 Nilla Wafer Cookies (omit if you want the dessert to be sugar-free)
DIRECTIONS:
Place cream cheese spread in a bowl and mix well, until there are no lumps. Add the eggs, vanilla and Splenda (or sugar). Mix well.
Place the foil cupcake liners on a baking sheet (remove the paper liner) and then lay 1 Nilla Wafer cookie inside each liner. Spoon 1/8 - 1/4 cup of cheesecake mix into each foil cup. Fill the cups as high as you like (the mix won't spill over as it cooks).
Bake the cheesecakes at 350 degrees for 10-15 minutes. Cool then top with your favorite fruit pie filling or fresh berries (mixed with lemon juice).
** I've served this dessert at two dinner parties and both times, the guests never knew that they were eating a tofu based product. The cheesecake flavor and texture is spot on. **
INGREDIENTS:
2 (8 oz.) containers of Tofutti "Better Than Cream Cheese" spread
2 eggs
1/2 cup Splenda **OR** granulated sugar
1 teaspoon vanilla extract
12 foil cupcake liners
12 Nilla Wafer Cookies (omit if you want the dessert to be sugar-free)
DIRECTIONS:
Place cream cheese spread in a bowl and mix well, until there are no lumps. Add the eggs, vanilla and Splenda (or sugar). Mix well.
Place the foil cupcake liners on a baking sheet (remove the paper liner) and then lay 1 Nilla Wafer cookie inside each liner. Spoon 1/8 - 1/4 cup of cheesecake mix into each foil cup. Fill the cups as high as you like (the mix won't spill over as it cooks).
Bake the cheesecakes at 350 degrees for 10-15 minutes. Cool then top with your favorite fruit pie filling or fresh berries (mixed with lemon juice).
** I've served this dessert at two dinner parties and both times, the guests never knew that they were eating a tofu based product. The cheesecake flavor and texture is spot on. **
Saturday, October 6, 2007
Pasta Pomodoro Sauce `ala Rob
Ingredients:
4-6 large beefsteak tomatoes (or 10 romas)
1 cup fresh basil leaves (chopped)
4 cloves garlic (crushed)
1/2 yellow onion (diced)
2 teaspoons kosher salt
1/2 teaspoon black pepper
1/4 teaspoon red chili pepper flakes
2 tablespoons olive oil
Directions:
Score tomatoes with an X on the bottom, place in a large pot of boiling water to blanch. Par boil for 1 minute (turn over occasionally in the water) then remove from pot and rinse. Let tomatoes cool then peel skin and dice.
Heat a large skillet. Place olive oil in skillet and heat for 15 seconds. Add diced onion and crushed garlic. Sweat the onion and garlic until they barely start to brown. Add tomatoes, salt and both peppers. Lower the heat and cook for 7-10 minutes. Add the basil towards the end of your cooking process.
Serve over pasta, grilled fish or chicken.
4-6 large beefsteak tomatoes (or 10 romas)
1 cup fresh basil leaves (chopped)
4 cloves garlic (crushed)
1/2 yellow onion (diced)
2 teaspoons kosher salt
1/2 teaspoon black pepper
1/4 teaspoon red chili pepper flakes
2 tablespoons olive oil
Directions:
Score tomatoes with an X on the bottom, place in a large pot of boiling water to blanch. Par boil for 1 minute (turn over occasionally in the water) then remove from pot and rinse. Let tomatoes cool then peel skin and dice.
Heat a large skillet. Place olive oil in skillet and heat for 15 seconds. Add diced onion and crushed garlic. Sweat the onion and garlic until they barely start to brown. Add tomatoes, salt and both peppers. Lower the heat and cook for 7-10 minutes. Add the basil towards the end of your cooking process.
Serve over pasta, grilled fish or chicken.
Wednesday, August 22, 2007
Garlic Beef Cabbage Rolls
Great as an appetizer or main dish. Very diabetic (or Atkins) friendly meal.
Ingredients:
2 lbs lean ground beef
1 large head red cabbage
1 zucchini (grated)
5 cloves garlic (crushed)
1 tsp salt
1/2 tsp ground pepper
2 tablespoons soy sauce
2 tablespoons flour
toothpicks
water (for boiling cabbage)
Directions:
Remove core from the head of cabbage then pry off the leaves, trying to keep them whole/untorn if possible. You can cut the head in half and then pry apart the leaves if it's too hard to core the cabbage head. The goal is to get boats or cups to place the meat mixture into.
Boil the cabbage cups for 2 minutes until the leaves are wilted. Drain and cool.
Grate zucchini and mix with salt, pepper, soy and flour. Heat a nonstick pan on high. Brown ground beef and crushed garlic. Add zucchini mix and cook for an additional 3 minutes. Remove from heat.
Spoon the garlic beef mixture into a cabbage cup and roll up. Secure with a toothpick.
Not all of the cabbage cups will be easy to roll. Cut the middle rib of the cabbage leaf out if it makes it easier to roll.
You can substitute raw lettuce leaves for the cooked cabbage.
Ingredients:
2 lbs lean ground beef
1 large head red cabbage
1 zucchini (grated)
5 cloves garlic (crushed)
1 tsp salt
1/2 tsp ground pepper
2 tablespoons soy sauce
2 tablespoons flour
toothpicks
water (for boiling cabbage)
Directions:
Remove core from the head of cabbage then pry off the leaves, trying to keep them whole/untorn if possible. You can cut the head in half and then pry apart the leaves if it's too hard to core the cabbage head. The goal is to get boats or cups to place the meat mixture into.
Boil the cabbage cups for 2 minutes until the leaves are wilted. Drain and cool.
Grate zucchini and mix with salt, pepper, soy and flour. Heat a nonstick pan on high. Brown ground beef and crushed garlic. Add zucchini mix and cook for an additional 3 minutes. Remove from heat.
Spoon the garlic beef mixture into a cabbage cup and roll up. Secure with a toothpick.
Not all of the cabbage cups will be easy to roll. Cut the middle rib of the cabbage leaf out if it makes it easier to roll.
You can substitute raw lettuce leaves for the cooked cabbage.
Wednesday, July 25, 2007
Strawberries & Cream
Tastes just like homemade strawberry ice cream.
Ingredients:
1 bag frozen/sliced strawberries
3/4 cup fat free half & half (coffee creamer)
4 teaspoons sugar or 4 Splenda packets
Directions:
Mix the cream and sugar. Spoon the sweetened cream over the frozen berries. The cream will freeze when it hits the berries making a thin coating of ice cream-like ice on the outside. Serve immediately.
** Don't defrost the berries, serve frozen.
Ingredients:
1 bag frozen/sliced strawberries
3/4 cup fat free half & half (coffee creamer)
4 teaspoons sugar or 4 Splenda packets
Directions:
Mix the cream and sugar. Spoon the sweetened cream over the frozen berries. The cream will freeze when it hits the berries making a thin coating of ice cream-like ice on the outside. Serve immediately.
** Don't defrost the berries, serve frozen.
Saturday, July 7, 2007
Crack Pot Roast
It's so easy to make and tastes so good, I call it "crack" pot roast
Ingredients:
4-5 lb beef chuck roast
3 carrots (peeled then cut into 3 large chunks)
2 potatoes (peeled then cut in half)
1 large onion (peeled then cut into 4 large chunks)
2 zucchini (cut off ends then cut in half)
2 packages Lipton Onion Soup Mix (dry seasoning packet)
1 cup water
Directions:
Pour water and 1 onion soup packet into the crock pot. Wash the roast and then place it into the crock pot. Place all of the veggies on top of the meat and sprinkle the second packet over the top of the meat and veggies. Put the lid on and walk away for 5-6 hours. If you are home during the cooking process, then remove the veggies from the pot after 3 hours, so that they don't get too over cooked or mushy. If not then it's OK ... as Rob and Uncle John say ... "it all goes down the same".
** Food Network tip = place cold items into a cold crock pot, place warm items into a heated crock pot !! (Apparently, if you do the opposite and merge hot items and a cold pot then you are inviting salmonella into your dish.)
Ingredients:
4-5 lb beef chuck roast
3 carrots (peeled then cut into 3 large chunks)
2 potatoes (peeled then cut in half)
1 large onion (peeled then cut into 4 large chunks)
2 zucchini (cut off ends then cut in half)
2 packages Lipton Onion Soup Mix (dry seasoning packet)
1 cup water
Directions:
Pour water and 1 onion soup packet into the crock pot. Wash the roast and then place it into the crock pot. Place all of the veggies on top of the meat and sprinkle the second packet over the top of the meat and veggies. Put the lid on and walk away for 5-6 hours. If you are home during the cooking process, then remove the veggies from the pot after 3 hours, so that they don't get too over cooked or mushy. If not then it's OK ... as Rob and Uncle John say ... "it all goes down the same".
** Food Network tip = place cold items into a cold crock pot, place warm items into a heated crock pot !! (Apparently, if you do the opposite and merge hot items and a cold pot then you are inviting salmonella into your dish.)
Tuesday, June 12, 2007
Chickastrone Soup
Rob was sick so I attempted to make him Chicken Noodle Soup … long story short, I added tomatoes to the broth which turned the yellow soup, a funny shade of red. After I had my little cry, I decided to add more veggies and call the soup Minnestrone. The soup turned out yummy and hearty. I play with the addition of new veggies and fresh herbs if I have them on hand. This soup freezes well, is great as a leftover and works well at dinner parties. Enjoy!
Ingredients:
1 box chicken broth (or vegetable broth)
6 chicken tenders or 2 chicken breasts (skinless) - OPTIONAL
2 carrots – diced
3 zucchinis - diced
½ yellow onion - diced
4 cloves garlic - minced
½ cup frozen white corn
1 cup frozen spinach (I don’t defrost the spinach before I measure it out)
1 can diced tomatoes (8oz)
1 cup dried pasta (any kind)
Add whatever other veggies you have (mushrooms, celery, parsnips, etc)
Seasonings:
1 1/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried Italian Herbs (mix of oregano/basil/parsely)
½ tsp dried celery seed
3-4 cups water
Bring chicken broth and 3 of the 4 cups of water to a boil in a medium sized stock pot. Add chicken and cook for 10 minutes. Lower the heat to med/low. Remove chicken and shred. Return chicken to the pot and add all of the remaining ingredients. Simmer the soup for at least 1 hour. I simmer for 2 hours or longer -- until the chicken falls apart into shreds, and the pasta breaks apart into little bits. I like it when the veggies are small and not chunky. If you prefer a chunkier soup, perhaps if you are serving it at a dinner party, then simmer for less time. Add the 4th cup of water if the soup gets too thick as it simmers.
White Bean Chili with Sausage
Once you do all of your chopping, this dish is really "dinner in a flash".
Ingredients:
4 Italian Sausages, chopped or crumbled (depending on the kind you buy)
1 can white cannellini beans - drained
1 red bell pepper - large dice
3/4 cup frozen white corn
3/4 yellow onion - large dice
3 garlic cloves - minced
2 jalepeno peppers - seeded and minced
1 can chicken broth
1 can diced tomatoes
1 1/2 teaspoons kosher salt (use 1 teaspoon if using regular table salt)
1 teaspoon black pepper
1 1/2 teaspoons cumin
2 tablespoons olive oil
Directions:
Heat a medium size pot or dutch oven then add olive oil, salt, pepper, and onion. Saute till onions are translucent then add garlic and sausage. Saute sausage till brown then add all of the other remaining ingredients. Cook on HIGH until liquid comes to a boil. Reduce heat to MED-LOW, cover the pot and simmer for 25-30 minutes. Stir occasionally.
**Trader Joes sells a pre-cooked Italian Sausage with fennel seeds. The fennel flavor is a nice compliment to the other ingredients.
Ingredients:
4 Italian Sausages, chopped or crumbled (depending on the kind you buy)
1 can white cannellini beans - drained
1 red bell pepper - large dice
3/4 cup frozen white corn
3/4 yellow onion - large dice
3 garlic cloves - minced
2 jalepeno peppers - seeded and minced
1 can chicken broth
1 can diced tomatoes
1 1/2 teaspoons kosher salt (use 1 teaspoon if using regular table salt)
1 teaspoon black pepper
1 1/2 teaspoons cumin
2 tablespoons olive oil
Directions:
Heat a medium size pot or dutch oven then add olive oil, salt, pepper, and onion. Saute till onions are translucent then add garlic and sausage. Saute sausage till brown then add all of the other remaining ingredients. Cook on HIGH until liquid comes to a boil. Reduce heat to MED-LOW, cover the pot and simmer for 25-30 minutes. Stir occasionally.
**Trader Joes sells a pre-cooked Italian Sausage with fennel seeds. The fennel flavor is a nice compliment to the other ingredients.
Bruschetta Pasta Salad
Ingredients:
4 cups dried pasta (rigatoni, penne, farfalle, etc.)
3 tomatoes (diced)
1/2 cup feta cheese (crumbled)
1/2 cup fresh basil (roughly chopped)
1/4 cup pine nuts (toasted)
1/4 cup sun dried tomatoes (roughly chopped)
3 tablespoons balsamic vinegar
3 tablespoons olive oil
1 tablespoon garlic powder (for pasta water)
2 tablespoons salt (for pasta water)
1 tablespoon dried italian herbs (oregano, basil, or a mix of both)
additional salt/pepper to taste
Directions:
Place a pot of water on high and add garlic powder, dried italian herbs and salt. Once the water comes to a boil add the pasta and boil till the pasta is "al dente" (approx 8-10 minutes). Drain all of the water from the pasta (don't rinse) and place in a bowl to cool. Chop fresh basil and tomatoes then add to pasta bowl. Toss in all remaining ingredients. Serve warm, cold or at room temperature.
Note, if your sundried tomatoes come packed in olive oil then you can use the oil from the tomato jar, instead of fresh olive oil.
4 cups dried pasta (rigatoni, penne, farfalle, etc.)
3 tomatoes (diced)
1/2 cup feta cheese (crumbled)
1/2 cup fresh basil (roughly chopped)
1/4 cup pine nuts (toasted)
1/4 cup sun dried tomatoes (roughly chopped)
3 tablespoons balsamic vinegar
3 tablespoons olive oil
1 tablespoon garlic powder (for pasta water)
2 tablespoons salt (for pasta water)
1 tablespoon dried italian herbs (oregano, basil, or a mix of both)
additional salt/pepper to taste
Directions:
Place a pot of water on high and add garlic powder, dried italian herbs and salt. Once the water comes to a boil add the pasta and boil till the pasta is "al dente" (approx 8-10 minutes). Drain all of the water from the pasta (don't rinse) and place in a bowl to cool. Chop fresh basil and tomatoes then add to pasta bowl. Toss in all remaining ingredients. Serve warm, cold or at room temperature.
Note, if your sundried tomatoes come packed in olive oil then you can use the oil from the tomato jar, instead of fresh olive oil.
Spoonbread (Cornbread Casserole)
This recipe is perfect as a side dish for dinner or brunch.
INGREDIENTS:
1 can creamed corn (17 0z)
3/4 can whole kernal corn (11 0z)
1 box corn muffin mix (8.5 oz)
8 oz sour cream
2 eggs (beaten)
1 stick of butter/margerine (melted)
DIRECTIONS:
Melt butter and mix with wet ingredients (corn, sour cream, eggs)
Combine the box of muffin mix with the wet batter, then pour into a greased baking dish
Bake at 350 degrees for 45 minutes
** Dairy does crazy things to the digestive tracks of my family. I often substitute, IMO (non-dairy sour cream) for the regular sour cream that is called for in this recipe. You can't tell the difference.
INGREDIENTS:
1 can creamed corn (17 0z)
3/4 can whole kernal corn (11 0z)
1 box corn muffin mix (8.5 oz)
8 oz sour cream
2 eggs (beaten)
1 stick of butter/margerine (melted)
DIRECTIONS:
Melt butter and mix with wet ingredients (corn, sour cream, eggs)
Combine the box of muffin mix with the wet batter, then pour into a greased baking dish
Bake at 350 degrees for 45 minutes
** Dairy does crazy things to the digestive tracks of my family. I often substitute, IMO (non-dairy sour cream) for the regular sour cream that is called for in this recipe. You can't tell the difference.
Pork Adobo
Yummy yummy for your tummy !!! This recipe is Uncle Rob's favorite dish so it's only fitting that it is the first recipe posted to the site. Prep time for this dish is about 5-10 minutes, doesn't get easier than this : )
Ingredients:
3 lbs pork shoulder or butt
6 cloves garlic (minced)
1/2 cup flour
1 cup water
3/4 cup white vinegar
3/4 cup soy sauce
3 teaspoons ground black pepper
4 bay leaves
1 teaspoon salt (kosher)
3 tablespoons vegetable oil
Directions:
Cut pork into large cubes/chunks. Place flour, ground pepper, and salt in a bowl. Add pork cubes to the bowl and toss to coat evenly.
Heat a large frying pan or dutch oven on HIGH. Add oil to the pan and gently add the pork cubes. Sear the pork cubes on all sides and then add all remaining ingredients (garlic, liquids, bay leaves). Bring the sauce to a boil, then allow stew to simmer on LOW for about thirty minutes (cover pot with a lid). Stir occasionally. Remove lid after 20 minutes and the sauce will thicken. Serve over rice
Ingredients:
3 lbs pork shoulder or butt
6 cloves garlic (minced)
1/2 cup flour
1 cup water
3/4 cup white vinegar
3/4 cup soy sauce
3 teaspoons ground black pepper
4 bay leaves
1 teaspoon salt (kosher)
3 tablespoons vegetable oil
Directions:
Cut pork into large cubes/chunks. Place flour, ground pepper, and salt in a bowl. Add pork cubes to the bowl and toss to coat evenly.
Heat a large frying pan or dutch oven on HIGH. Add oil to the pan and gently add the pork cubes. Sear the pork cubes on all sides and then add all remaining ingredients (garlic, liquids, bay leaves). Bring the sauce to a boil, then allow stew to simmer on LOW for about thirty minutes (cover pot with a lid). Stir occasionally. Remove lid after 20 minutes and the sauce will thicken. Serve over rice
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