February 21, 2011

Fruit Parfait Surprise

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Valentine's Day is great. It means something different to everyone - whether you love it or hate it or are generally apathetic. But it's definitely a dessert kind of holiday. (Aren't most?)


The best kinds of desserts are the light ones you feel you can indulge on forever. Like fruit parfaits! By the way, the surprise is at the bottom of the glass, of course. Enjoy!

February 17, 2011

Popovers

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This has got to be just about the easiest thing in the world to make. Well, in terms of a breakfast or dinner roll.


And that's the great thing about popovers. They can be part of breakfast or part of dinner. Oh, and if you can't eat them all at once, don't worry. They're great warmed up in a toaster oven too.


And be sure to watch them pop over because it's really cool! Enjoy!

February 11, 2011

Pork Donburi

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Donburi is an amazing blend of meat, egg, and veggies (mostly onions). So flavorful, so delicious, you can't ever put the bowl down once it's in your hands. If you've ever had Tonkatsu donburi (fried pork cutlet), this is the healthy version. Absolutely as wonderful, and so so so good! Just like the Oyako Donburi.

A couple notes: you can definitely take out the sugar. We left it in and I'm sure it tastes more authentic like that, but it's not needed. You can cut the oil in half as well without any problems. If you're worried about the sodium content, don't add the salt either because that can always be added on top. The type of rice (Japanese) really does make a difference, but of course, it can be done with any kind of rice.


Pork Donburi

Ingredients
  • 1 tablespoon canola oil
  • 2 pork chops, cut into strips
  • 1/2 onion, thinly sliced
  • 1 cup chicken broth
  • 1/2 cup mushrooms, sliced
  • 1 carrot, julienned
  • 2 tablespoons sugar
  • 4 tablespoons soy sauce
  • 1/2 teaspoon salt
  • 1/2 cup green onions, chopped
  • eggs, beaten
Cooking Directions
  1. Heat oil in a large skillet over medium-high heat. Saute pork strips and onion until the pork is cooked through, about 5 minutes. Drain off as much liquid as possible.
  2. Stir in the chicken broth, and simmer for 2 minutes. Add the mushrooms and carrot, and let simmer for a few minutes before stirring in the sugar, soy sauce and salt. Simmer for 3 more minutes.
  3. Sprinkle in half of the green onions, stirring gently. Pour beaten eggs over the chicken mixture, and simmer until the eggs are cooked through, about 10 minutes.
  4. Serve over brown rice.

February 07, 2011

Baked Falafel Patties

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In California, I had only known them as garbanzo beans. Apparently, that's not how it's done on the east coast. Chickpeas are the way to go. Personally, I still prefer garbanzo beans. Garbanzo just sounds so cool. Garbanzo!


There was still some garbanzos left over after all the hummus, and what's the second most popular garbanzo bean dish in the middle east? You guessed it - falafel!

The great thing about falafel is that it can be seasoned however you want. And it doesn't have to be fried. That's a huge bonus in my book.


They come out crispy on the outside, soft and moist on the inside. Perfect. Throw it in a pita, add some hummus and veggies, maybe some yogurt sauce, and you're good to go. Or do like we did and pair it with the Homemade Mozzarella and some roasted potatoes. Enjoy!