Veggie (GREEN) Pork Stir-Fry - Feeding the Flock 23

14 oz. (just under 1 lb.) pork tenderloin, cubed

¼ cup flour

1½ tsp. salt

Canola cooking oil 

1 cup veggie stock

2½ cups broccoli florets

1 green pepper, chopped (I should have used red to add more color)

1 onion, peeled, chopped

4 stalks celery, chopped

½ cup soy sauce

2 tbsp. rice vinegar

Place the flour and salt in zip lock bag.  Add pork to the bag and shake to coat well.

In large skillet or WOK, add 2-3 tbsp. cooking oil and heat.  Add pork and cook until golden brown, stirring often. Remove pork and add more oil if needed.  Add the celery and onions and stir fry for about 2 minutes.  Add pepper and broccoli.  Stir fry a few more minutes. Add the pork, soy sauce, rice vinegar and veggie stock and cover to simmer about 5 minutes over medium to high heat.  Remove cover, stir until sauce thickens to desired consistency.

Enjoy,

  
 

Find out how to have VICTORY.

Anderson Stew

Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” quotes inspires you to do something great.  Enjoy the read and photos, try the recipe, share your thoughts, and have fun with the challenge this month!

ANDERSON STEW

2/3 cup dry cranberry beans

2/3 cup dry black beans

10 oz. beer

1 packet chicken flavored Ramen noodle seasoning

2 cups chicken broth

1 tbsp. butter

1 large onion, diced

3 stalks celery, chopped

4 medium carrots, peeled and sliced

2 smoked sausages

½ lb. hickory smoked grilled chicken

½ cup uncooked rice

1 tsp. Italian seasoning

½ tsp. garlic salt

½ tsp. chili powder

¾ tsp. cumin

Cover beans by an inch with water and bring to a boil.  Boil for five minutes and turn off heat.  Let stand for one hour.  Drain and rinse beans. In large Dutch oven, sauté onions and celery in butter until onions are golden (about 10 minutes).  Pour in beer and add Ramen noodle seasoning; stir until dissolved and well blended. Add chicken broth, carrots, beans, rice, Italian seasoning, garlic salt, chili powder and cumin.  Bring to a boil, reduce heat, cover and cook for 1½ hours, stirring frequently. Add sausage and chicken and cook for 1 hour, or to desired thickness. Serve with your favorite biscuit or rolls.  

.Food For Thought:  Soup is for the soul what stew is for the appetite.  When we are sick we crave soup to make us feel better.  When we are hungry we need a stew to fill our belly.  There is no wrong way to make a stew. Want it thicker, add ¼-½ cup of instant potatoes

Cheers,

  

Zucchini and Rice Amalgam

Zucchini Rice Amalgam

2 cups cooked brown rice

2 cups diced zucchini

1 cup frozen corn, thawed

3 fresh Chile peppers, thinly sliced

1 small green bell pepper, diced

¼ cup sweet pickle relish, or pickles, chopped

3 tbsp. rice vinegar

2 tbsp. olive oil

1 tsp. oregano

1 tsp. coriander

1 tsp. cardamom

1 tsp. marjoram

1 tsp. onion powder

Salt and pepper to taste

Combine rice and veggies and mix well. In shaker container, combine vinegar, olive oil and spices.  Shake well to combine and pour over rice mixture. Stir to blend. Let stand in fridge for 4-6 hours before serving to absorb flavors.

About six servings

© Crackerberries 2014

Tossed Rice Salad

Tossed Rice Salad

Are you tired of the same old salads at picnic gatherings?  Try this alternative to potato salad or macaroni salad.  I was try to think of something different to serve with chicken quesadillas and wanted something cool, not hot.  I had these mixed frozen veggies that aren’t really good by themselves, so this is what I came up with.

3 cups cooked white rice, cooled completely

2 cups frozen mixed veggies (gumbo blend), thawed

1 small green pepper, diced

1 cup chopped *TARD cucumbers

½ dozen or so, cherry tomatoes, halved or quartered, depending on size)

½ tsp celery salt

½ cup creamy Caesar dressing

Hot sauce and sliced green olives (optional)

Combine all ingredients except the hot sauce and green olives, in bowl and toss; chill four hours and salt and pepper to taste before serving.  Garnish with olives and the hot sauce really adds to the flavor.  Not too much, now!

© Crackerberries 2013

Rice Globs

Rice Globs

Rice itself needs to be doctored up to taste good the first time, let alone eating leftovers.  Here’s an idea to use up leftover rice and they won’t even know it’s made out of leftovers.

3 cups leftover cooked rice (I used 1 cup white and 2 cups fried)

1 large egg, well beaten

¼ cup margarine (softened)

¼ cup parmesan cheese

1 tsp garlic powder

1 tbsp dried chopped onion

Preheat oven to 350°.

Mix all ingredients together in large bowl.  (Note:  if you are using plain white rice add in 1/2 cup chopped deli meat, green peppers, onions, or bacon bits or a combination.)  Roll into balls or use small ice cream scoop and place on lightly greased cookie sheet.  Bake 30 minutes until firm.  Serve with duck sauce, ketchup or marinara sauce.

© Crackerberries 2012

Turkey Fried Rice

Fried rice can be made with just about anything you have on hand. I find the best way to do it is to always have some white rice already made and then you just add veggies of your choice and a few spices to it; presto, instant side dish.

3 cups cooked white rice
2 Tbsp vegetable oil
½ cup frozen peas
2 stalks celery, thinly sliced
1 leek, thinly sliced
2 carrots, diced
2 Tbsp minced garlic
1 cup cooked turkey
1 egg, beaten
2 Tbsp soy sauce
Salt & Pepper to taste


Prepare the ingredients you will use before you start cooking. In wok, heat 1 tbsp vegetable oil; cook egg and garlic until egg sets. Remove from wok and chop into pieces; set aside. Add remaining vegetable oil and heat on medium high; stir fry carrots, celery, leeks for about 2 minutes or until tender. Add rice stirring until grains separate; reduce heat slightly and add peas and turkey and soy sauce. Cook until thoroughly heated and add egg, stir well, serve hot.


© Crackerberries 2011

Pork & Spinach Mélange

1 lb pork tenderloin cut into strips
16 oz frozen spinach
1 cup chicken broth
¼ cup teriyaki sauce
1 Tbsp corn starch
1 Tbsp vegetable oil
1 leek, chopped
1 Tbsp fresh ground black pepper
3 cups cooked white rice

Marinate pork in teriyaki sauce while cooking rice. Combine chicken broth and corn starch in small bowl; mix well and set aside. Sauté pork and leeks in vegetable oil using large wok; cook about 5-7 minutes. Add spinach and cook until hot. Create well in middle of mélange and add chicken broth mixture, stirring constantly. Cook until mixture bubbles and then blend into spinach and pork. Serve hot over rice.



© Crackerberries 2011

Jambalaya

1 lb shrimp, peeled and deveined
1 onion, chopped
1 stalk celery, chopped
½ green pepper, chopped
3 cloves garlic, minced
2 Tbsp extra virgin olive oil
24 oz chicken broth
6 oz red wine
½ cup salsa
8 oz kielbasa, halved and cut into ½ inch pieces
¾ cup long grain rice, uncooked
1 cup cubed ham
1 tsp thyme
½ tsp basil
¼ tsp cayenne pepper
½ tsp fresh ground pepper
1 bay leaf

Thaw and rinse shrimp and set aside. Cook onion, celery, garlic and pepper in olive oil until tender. Add broth, wine, salsa, kielbasa, rice, thyme, basis, bay leaf, cayenne pepper and black pepper. Bring to a boil, reduce heat, cover and simmer for 15 minutes. Add shrimp and bring to boil. Reduce heat, cover and simmer about 5 minutes. Add ham, remove bay leaf and heat until hot. Serve with biscuits or garlic bread.

© Crackerberries 2009