Sunday, January 12, 2014

12 January 2014





After the artic blast and sub zero temperatures, it was a pleasure to welcome the 60 degrees weather this weekend. Today was especially nice, and we started the day by hiking to the top of Kennesaw Mountain. While I am out of shape, I am determined to get in better shape this year! In addition to finding time for exercise and many more outdoor hikes, I am also paying more attention to what I eat. As for Sunday Suppers, I am experimenting with more ethnic dishes for a change, and in addition, they are usually much healthier than our food. The only issue can be in finding all of the ingredients, but that just presents a challenge.

For instance, tonight's Sunday Supper featured a Vietnamese twist. I love pho, so I made my first Pho Ga (Vietnamese Chicken Soup). Garnishes included basil, chili peppers, limes, Hoison sauce, Sriracha and Mung bean sprouts. For starters, I made Sweet and Sour Pork Larb in Lettuce Cups. It was very easy, healthy and delicious. Keeping with the fresh and gluten free theme, I made bananas and peach foster for dessert.

Next week promises to be as busy and chaotic as last week, and there is even a slight chance of snow on Wednesday. For now, my soul is warmed with a heaping hot bowl of pho while watching the Golden Globe Awards, but the channel will switch to PBS for Downton Abbey at nine o'clock.

Have a great week!

The Menu:

- Pho Ga – Vietnamese Chicken Noodle Soup with Assorted Garnishes

- Sweet and Sour Pork Larb in Butter Lettuce Cups

- Banana and Peach Foster


The Recipe – Sweet and Sour Pork Larb in Lettuce Cups


Ingredients:

2 tablespoons canola oil
1 small onion, finely chopped
2 garlic cloves, minced
1 pound ground pork
2 tablespoons honey
1 tablespoon Asian fish sauce
1/2 teaspoon toasted sesame oil
1 teaspoon finely grated lime zest
2 tablespoons fresh lime juice
Kosher salt
Freshly ground pepper
1 head butter lettuce (6 ounces), leaves separated
Thinly sliced scallions, for garnish
Lime wedges, for serving

Method:

In a skillet, heat the canola oil. Add the onion and stir-fry over moderate heat until softened and golden, 5 minutes. Stir in the garlic and cook for 1 minute. Add the pork and cook, stirring occasionally and breaking up the meat, until browned, about 3 minutes. Stir in the honey, fish sauce and sesame oil and cook, stirring, until no traces of pink remain in the pork, about 2 minutes.

Remove the skillet from the heat. Stir the lime zest and lime juice into the pork and season with salt and pepper.

Arrange the lettuce cups on a serving platter. Fill with the pork and garnish with scallions. Serve with lime wedges.

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