As we struggle to figure out what to make for dinner each night often some of the easiest meals are forgotten.
Last night things changed at a rapid pace and I had to come up with a revision to my plans for a pork tenderloin. We had some leftover rice and not much else so this recipe came to mind.
Extra bonus: everyone loves it for lunch the next day. I defrosted some peas but you can add any fresh veggies that you have on hand. The only labor involved with this version is chopping the meat and shallots.
Pork Fried Rice
serves 2-3 in my household maybe 4 with younger children
2-3 tablespoons peanut or canola oil
1 pork tenderloin (1.5 pound), sliced thin in 1-inch pieces
salt and pepper to taste
1 shallot, finely chopped
3 eggs, lightly beaten
3-4 cups cooked rice
1 cup English peas
1-2 tablespoons gluten free soy sauce or tamari
Warm a tablespoon of oil in a non-stick skillet and quickly cook the meat and shallots in several batches then keep warm in oven on a plate.
Warm another tablespoon of oil (or not) and add eggs, scramble quickly and remove to a plate. Warm another tablespoon of oil and add rice then peas–cook and stir until hot through.
Add meat and eggs back into pan, thoroughly combine then drizzle 1-2 tablespoons soy sauce and serve.
Fish tacos are a frequent meal at our house because they are pretty quick and very good. I have married two recipes together for this. The blackening seasoning is adapted from Guy Fieri and the fish taco sauce is from Greg Atkinson. Greg is a local Northwest chef who made his name at Seattle’s iconic restaurant Canlis and Guy is from the Food Network of course.
Though we have used everything from halibut to catfish–we think red snapper is the best.
Blackened Fish Tacos
2 tablespoons paprika
1 teaspoon cayenne
1 teaspoon dried thyme
1 teaspoon chili powder
2 teaspoons garlic powder
1 teaspoon ground cumin
2 teaspoons sea salt
1 teaspoon ground pepper
Fish Taco Sauce:
1/3 cup real mayonnaise
1/3 cup sour cream
2-3 tablespoons chili sauce (Heinz)
1 1/2 cups shredded red cabbage
2 large tomatoes, sliced
12 corn tortillas
2-3 tablespoons canola oil
Four-6 ounce fillets of red snapper
Combine the seasoning and set aside.
Combine the fish taco sauce in a measuring cup and set aside.
Slice the cabbage, tomato, and lime and leave on the cutting board for serving.
Warm the corn tortillas in batches in a bit of oil on a hot griddle (or use a large non-stick skillet). When tortillas bubble up flip and cook on other side. Drain on paper toweling.
Dredge the fish in the blackening seasoning on a plate and cook fish on a hot griddle in a bit of oil.
When fish is no longer translucent and it flakes apart– serve.
If you don’t own an electric griddle (or have one built into your cooktop) I strongly encourage you to get one of these little griddles for about $20.00
We use it for warming tortillas, fish tacos, cooking lots of bacon, pancakes, and carnitas. It’s super easy to clean and great when need to feed a bunch of people.
What is not to love about the taste of bacon?
As I was flying home on Alaska Air I noticed a grilled cheese sandwich on the menu with bacon jam from Skillet Diner (a local restaurant that started out with just food trucks). Obviously it was on regular bread so I didn’t order it but wondered how it tasted. That same day I saw the Skillet Bacon Jam in the grocery store and read the label. Here is my first try at a recipe but after doing the photo shoot and eating the sandwich afterwards I think that it actually would be better with the maple syrup substitution idea shown.
Or maybe skip the jam and just throw two pieces of bacon on the sandwich and call it good!
I love reading the newspaper, especially on Sunday, it’s an excuse to enjoy breakfast and coffee before rushing off into the day.
Although it means I have to get up a bit earlier to savor this ritual, it’s worth it.
This past week this gorgeous recipe was featured and…… man, is it easy and delicious!
We made it Tuesday evening–the prep is simple with the only steps taking a little effort: quarter a lemon or two, peel some garlic and shallots, then quarter the shallots.
Oh, and we made the salad dressing suggested in the article– tossed with chilled butter lettuce– so you do have to wash the lettuce and chop some shallots for the dressing.
All in all MAYBE 15 minutes of prep and about an hour of unattended cooking. I am using a lot of recipes like this now so I can continue packing in my spare time.
Everyone loved this dinner served over a bit of brown rice made easy in a rice cooker.
Link to recipe……
I have a long-time friend hosting an incredible vintage crystal sale soon.
The place is full of gorgeous wine glasses and champagne glasses starting at $12 each (a steal, usually $60+) fancier ones are around $20. The sparkle of real crystal vs. glass amazed me.
Mark your calendar, sale starts March 19 at 9am, and the best selection will be in the early days. I will post more photos in a few days and Seattle location.
Lots of vintage gifts too vases, bowls, colored glass, even chandeliers.
Many of these items have been packed away for decades!
There are so many memories all over our house:
Every estate sale “find” that we discovered together
The chair she sat in everyday fighting the ravages of cancer
But she is not here.
We worked through a lot over the past 16 months of cancer treatment and all the challenges that go with it. As we prepare to honor my mother in law at a celebration of her life we look forward to hosting her family from back East and visiting with her friends. Her home in the San Juan Islands reflects her in every way, we had fun taking some pictures there in September and bringing some important items here to Seattle to adorn her in-city bedroom.
Over the years we did some silly things like make huge footed pajamas for her 6′ 4″ son complete with drop seat—-laughing hysterically throughout the process. read more…
We usually dine-in for Valentine’s Day together with anyone that happens to be living with us at the time.
This past year we have had three generations in our household and that will be the case for at least a few more years.
Often dinner involves a gorgeous steak and roasted vegetables so our wine selections skew to red wine but I have a few favorites here for wine that pairs with pasta or seafood as well.
Availability was a criteria for each of the wines below–providing your merchant carries popular Washington wines and a good selection of Old World wines. read more…
You can imagine how excited our city is for another Super Bowl!
I have been saving this recipe for you–it’s a great Game Day appetizer.
Meatballs are quite versatile—they can be the main course or served as a favorite appetizer. This recipe is also an easy ‘go-to’ dinner solution.
As an entrée, serve with a big salad on the side or with winter vegetables. For a game day appetizer, triple the recipe and serve with your favorite dipping sauce or try our Tamari Honey Mustard sauce or Fresh Horseradish.
Meatballs with Prosciutto, Parmesan, and Lemon–gluten free
serves 8 as an appetizer or 4 as an entrée
1 pound ground beef
½ pound ground pork or Italian hot sausage
¼ pound prosciutto, finely chopped
½ cup finely ground, gluten free breadcrumbs or cornmeal*
½ cup Parmesan-Reggiano, grated
½ teaspoon onion powder, or to taste
½ teaspoon salt
½ teaspoon ground pepper
½ teaspoon red pepper flakes
2-3 tablespoons olive oil
Juice from one lemon
In a large bowl combine ground beef, pork, prosciutto, breadcrumbs, Parmesan, onion powder, salt, pepper, red pepper flakes and eggs. (Easiest to use hands to mix all ingredients)
Shape meat mixture into 1-inch balls, place them on a plate and refrigerate until ready to cook.
Heat a few tablespoons of olive oil in a heavy saucepan (a cast-iron skillet is perfect). Add the meatballs in several batches and brown completely. Return all meatballs to the pan and sprinkle lemon juice over meatballs. Serve.
A mini Cuisinart is the fastest way to make breadcrumbs. Save the heels from your loaves of bread in the freezer, toast the frozen bread then pulverize in the Cuisinart.
Dipping Sauces—combine ingredients and serve.
Tamari Honey Mustard
3 tablespoons honey
3 tablespoons Dijon mustard
1 tablespoon tamari or gluten free soy sauce
Fresh Horseradish Sauce
2-3–inch piece of horseradish root, finely grated
1 tablespoon white vinegar
¾ cup sour cream
salt and pepper to taste
For more favorite recipes and go-to meals: Cooking Gluten Free! A Food Lover’s Collection of Chef and Family Recipes 4th edition ebook is now available for instant download here.
Thank you—your ebook purchase makes it possible for us to keep cooking and posting!