I feel like although the days have "gotten longer’ they have also been jam packed with activities in the evenings, with sports practice, music recitals and events at school. This has made it extra hard to have dinner at home and not in the car from a drive through. Plus, the opening of grilling season is also at hand. So I hope some of these recipes can be helpful in getting meals on the table of your family at home.
Pork and Green Bean Stir Fry
This is an easy and fast recipe for dinner time that comes together in one pan, and also is simple to substitute for whatever you have available in your refrigerator. No ground pork, its ok, beef or chicken will work. Don’t have green beans - you can use broccoli or even frozen mixed vegetables if that is what is available.
Ingredients:
- 1 1/3 cups (265g) jasmine rice
- 2 cups (500ml) water
- 2 tbs. peanut oil
- 300g green beans, cut into 5cm lengths
- 500g ground pork
- 3 green onions, sliced
- 1 tbs. grated fresh ginger
- 2 cloves garlic, chopped
- 1 tbs. finely chopped fresh cilantro stems
- 1 4 cup (60ml) gluten-free hoisin sauce
- 1 tbs. tamari
- 1 tsp. sesame oil
- 1/3 cup fresh cilantro leaves
Instructions:
Rinse rice under cold running water until water runs clear; drain well. Add rice to a medium saucepan with the water, cover; bring to the boil. Reduce heat to low; cook, covered, for 10 minutes or until rice is tender. Stand covered. Meanwhile, heat half the peanut oil in a wok or large frying pan over high heat; stir-fry beans, in batches, until the skin begins to blister. Remove from wok. Add remaining peanut oil to wok over a high heat; stir-fry pork for 5 minutes or until browned. Add green onion, ginger, garlic and cilantro stems; stir-fry for 1 minute. Add hoisin, tamari and sesame oil; stir-fry until heated through. Return beans to wok; toss to combine. Top stir-fry with cilantro leaves; serve with rice.
Spring Lamp Kabobs
Somehow eating something off a stick makes it extra fun. Marshmallow, no thanks. How about put it on a stick and into a fire, yes please! Chunks of meat and veggies, no? How about here on a stick and we will stick it in a fire. All the sudden it's a whimsical hit. These spring lamb kababs can also be switched out for beef or chicken. You will need about 30 minutes to marinate the meat but that gives you time to heat up the grill.
Ingredients
- 1 pound lamb, cut into 1-inch cubes
- 1 red bell pepper, cut into squares
- 1 yellow bell pepper, cut into squares
- 1 zucchini, sliced into thick rounds
- 1 red onion, cut into wedges
- 3 tbs. olive oil
- 2 tbs. lemon juice
- 2 tsp. dried oregano
- 2 tsp. garlic powder
- Salt and pepper to taste
- Skewers (soaked in water if wooden)
Instructions:
In a bowl, mix olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Add lamb cubes and toss to coat. Cover and marinate for at least 30 minutes in the refrigerator. After marinating, thread the lamb, bell peppers, zucchini, and onion onto the skewers, alternating between ingredients. Preheat your grill to medium-high heat. Lightly oil the grates to prevent sticking. Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally, until the lamb is cooked to your desired doneness and the vegetables are tender. Remove from the grill and let rest for a few minutes. Serve warm and enjoy!
Utah (Funeral) Potato Casserole
When I lived in Virginia, one of my good friends was from Utah and if we had a group potluck everyone asked her to make "Funeral Potatoes" which are creamy and cheesy and salty and delicious. And she usually prepped them the day before and then baked them right before coming to the gathering. I feel like these could be a fun side dish for Easter supper that can be prepped ahead of time. Although, I’ve never had them at Easter. My understanding also is that the cornflakes are the most "authentic" topping. (Recipe from "Just a Pinch" because I am not from Utah.)
Ingredients:
- 4 tbs. unsalted butter
- 1 cup diced onion (about 1 small onion)
- 2 clove garlic, minced
- 30 oz package frozen shredded hash brown potatoes, lightly thawed
- 10 1/2 oz can condensed cream of celery soup (or cream of chicken soup)
- 1 cup sour cream
- 1/4 cup grated parmesan cheese
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 cups shredded sharp cheddar cheese
- 1 1/2 cup crushed potato chips or crushed corn flake cereal
Instructions:
Preheat the oven to 350EF. Heat 2 tbs.butter over medium heat in a skillet. Add the diced onion and cook, stirring, until soft and translucent, about 6 minutes. Stir in the garlic and cook until fragrant and softened, an additional 2 minutes. In a bowl, toss together the cooked onions and garlic, hash brown potatoes, condensed soup, sour cream, Parmesan, salt, pepper and 1 1/2 cups Cheddar.
Spread the mixture in a 9-by-13 inch casserole dish. Melt the remaining 2 tbs butter. Top the casserole with the remaining 1/2 cup cheese and crushed potato chips (or cereal), then drizzle the melted butter over the top. Bake in the oven about 1 hour or until it bubbles around the sides.
