Ginger Glazed Pork - A New Recipie Every Week - Ali's 2010 Resolution Blog Blog at Allrecipes.com - 174725

A New Recipie Every Week - Ali's 2010 Resolution Blog

Ginger glazed pork 
 
May 12, 2010 3:42 pm 
This week my new recipe was ginger glazed pork chops from the Betty Crocker book. As usual I didn't stick to the recipe exactly. Here's what I did do... I broiled 2 boneless porkchops on hi until they were done through (about 12 minutes). In a sauce pan I mixed honey (~1/4 c.), ground ginger (~2 tbs), soy sauce (~2 tbs), and 2 cloves of garlic (minced). If I had followed the recipe I would have added half that amount of ginger and garlic but added green onions and corn starch (I was out of corn starch, if I had it I would use it). Because of the lack of corn starch it was watery, but we served it with brown rice and the rice soaked up the extra sauce and was very tasty. The whole thing was super easy, maybe 20 minutes, and pretty darn good. I don't cook pork often but I would make this sauce again, maybe I'll try it on chicken next time.

I also made a second attempt at the butter tomato sauce mentioned in this entry. Second time was even better, I omitted the cheese and used different tomatoes (organic, no basil in the can), and used unsalted butter instead. I had the first half of the bath with ravioli and the second half over plain ol' bowtie pasta. I'm not sure I'll ever use tomato sauce out of a jar again!

I finally feel like I know how to cook tofu right for my Indian sauce from a jar meals. Getting extra-firm tofu is key, then cubing it and frying it just enough to get color in peanut oil. Peanut oil + tofu = amazing. I will be doing this tonight, in fact.

It's been so long since I posted I feel like I keep thinking of things to say. My husband and I love going out for sushi. We signed up for a sushi class, but sadly couldn't get a babysitter, so I took one for the team and stayed home with the kids while he went to learn about sushi making. He came home with two large plates of delicious rolls. From him I have learned the important secret behind spicy mayo: Asian chili sauce + mayo! Yumm. The skills he learned plus now that you can get edamame in just about every grocery store means we can get the sushi restaurant experience right at home!

Ok, time to start the rice and chase ofter the baby. :)
 
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AlisonSommer

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