You guys are so much fun and I vote that someday we hold a real live Ready Set Cook so we can all meet and eat until we bust! Or, I can stop by everyone's home for dinner since you're all so talented.
KFarmer gets an honorable mention since she tried so hard! Also, when she DOES do this, she really does it up. Go and check out how she did Ready, Set, Cook! last time.~~~~~~~~~~
**ADDITION AT THE END OF POST!**
Here's what we have this week.~~~~~~~~~~~~~~~From our compulsive writer:
Stir-Fry Pork Pita Sandwiches
Heat 2 tablespoons of peanut oil in a large fry pan or wok. Cube the
pork. Mince the ginger. Julienne the two zucchini and one carrot. Dice
1/4 of a yellow onion. Stir fry pork with minced ginger and a small bit
of minced garlic. When pork is almost cooked through, toss in the
vegetables and stir fry together. Lightly season with a dash of your
favorite stir fry sauce at the very end, then remove from heat. Line
pita bread with a bed of dark leafy greens then fill pita with
stir-fry. Serve warm.
~~~~~~~~~~~~~~~just christina's entry:
Ginger Chops Stir Fry
Take half pound of boneless pork chops and cut into small pieces..sautee in pan on meduim heat with a splash of olive oil.
After meat is cooked slice up zucchini in small slices, add small peices of fresh broccoli, mushrooms, bamboo shoots, and green onion. Throw in pan with olive oil and satuee till soft but not limp.
Take sliced ginger and grate it into sauteed veggies.
When its all cooked and ready to eat, serve over brown rice with a splash of soy sauce.
Gingered Pork with Ramen
1/2 lb. boneless pork chops, sliced into thin 1 1/2-2 in. strips
2 slices fresh ginger, minced
2 med. zucchini, peeled and julienned
2 med. apples, peeled and julienned
1 pkg ramen noodles, pork or oriental flavored
Heat 1 Tbsp oil in non-stick skillet. Saute pork and ginger in skillet. Add zucchini and apples when pork is about half-cooked. Saute all till apples and zucchini are tender and pork is thoroughly cooked. Cover and keep warm.
Cook ramen noodles according to pkg directions. Drain noodles, then add flavoring packet and mix. Toss noodles with pork mixture and serve.
~~~~~~~~~~~~~~~Heather submitted nearly exactly what I would have done:
Gingered Zucchini and Pork Chops (original, eh?)
1/2 pound boneless pork chops
2 medium zucchini, sliced
2 slices fresh ginger, diced
1 clove garlic, diced
8-10 fresh mushrooms, sliced
1 small white onion, cut into rings
1/2 cup soy sauce
1/2 cup stock, chicken or vegetable
1 cup cheddar cheese, grated
1/2 cup flour
1/2 teaspoon black pepper
1/2 teaspoon seasoning salt
1 tablespoon oil
Preheat oven to 350 degrees Fahrenheit. Combine flour, pepper and seasoning salt in a shallow dish and dredge pork chops, coating completely. Heat a skillet with the oil and brown pork chops. Remove and place chops in a casserole dish. Set skillet heat to med-high and add garlice, ginger and onion rings. Saute until onions are translucent. Add zucchini and mushrooms. Saute until med-soft. Pour soy sauce over, reduce heat and let simmer for about five minutes. Add stock to pork chops and then pour zucchini mixture over. Bake in oven until pork chops are cooked through and no longer pink in the middle. Remove from oven and sprinkle cheddar cheese evenly over. Cover with lid or aluminum foil until cheese is melted and serve with rice.
Like the trooper she is, K submitted a recipe anyway with the eggplant that she mistakenly bought. Good stuff!
Mama Kathleen’s Pork Chop Dinner
Center Cut Pork Chops
2 Egg Plants
2 Slices Ginger
In small bowl pour ¼ cup soy sauce, sprinkle of Slap Yo Mama and juice of ½ lemon. Add 2 slices of ginger, finely chopped up.
Lightly pepper pork chops and place in zip lock bag. Add soy mixture, seal and place in fridge for ½ an hour.
While the chops are soaking, peel and cut up egg plant into small cubes. Place in pan of salted water and cook till tender.
While egg plant is cooking, in medium bowl grate ¼ cup parmesan cheese, add pepper, salt and a sprinkle of Slap Yo Mama Hot seasoning to taste. Chop up ½ an onion and one clove garlic. Cook in olive oil till tender. Cool.
Drain egg plant and wring out with dish towel, place in fridge to cool.
Take chops out of the fridge and remove any ginger pieces stuck to it. Dredge in bread crumbs, eggs wash, and then back in bread crumbs. Brown in olive oil, place on cookie sheet and bake for 45 minutes (or till done) in 350 oven.
Take cooled egg plant and onion and add to cheese. Add an egg, juice of half a lemon and and ½ blood orange, mix. Add enough bread crumbs to hold together. Put back in fridge until chops are almost done- about 15 minutes prior to completion. Roll egg plant mixture into balls and flatten into patties. Cook in vegetable oil till brown on both sides. Place in oven to keep warm.
Bring your asparagus up to a boil and cook till desired tenderness. Take off heat and drain. Add kosher salt, butter and the juice of ½ lemon. Put back on low heat till butter and lemon combine.