Category: Dinner

Meatball Grinder

Published on by Dawn9 Comments

 

I grew up calling these grinders.  When I went to college, half the people called them hoagies, half the people call them subs.  Where I live now, everyone just calls them sandwiches – although to me, they will always be grinders.  I crave meatball grinders – with lots of fresh mozzarella melted on top surrounded by a fresh white roll that is crisp on the outside and soft on the inside.  There are a few places where I can get something similar, but they just don’t have that same overall end result.  In Bon Appetit last month they had a whole section on different types of meatballs – and as I was reading the recipe for the traditional spaghetti and meatballs – all I could think about were those meatball grinders I grew up with.  I adapted the recipe slightly below, and decided instead of serving them over pasta, I would melt cheese on top and put them between a wonderful baguette.  The meatballs were fabulous – the combination of the bacon and roasted red peppers were just amazing – so wonderfully flavorful.  They were so good that when the grinders were finished, we went back for more meatballs – and just ate them with sauce.

Ingredients

Meatballs

  • 6 ounces uncured applewood-smoked bacon (about 6 slices), diced
  • 2 large garlic cloves, peeled
  • 1 pound ground turkey thighs
  • 1 pound ground turkey breast
  • 2/3 cup chopped drained roasted red peppers from jar
  • 2/3 cup panko (Japanese breadcrumbs)
  • 2 large eggs
  • 1/2 cup coarsely grated onion
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tablespoon minced fresh marjoram
  • 2 teaspoons dried crushed red pepper
  • 1/2 teaspoon coarse kosher salt
  • 1/2 teaspoon freshly ground black pepper

Sauce

  • 1 tablespoon (or more) extra-virgin olive oil
  • 1 cup finely chopped onions
  • 2 large garlic cloves, peeled
  • 1 28-ounce can crushed tomatoes
  • 1 1/2 teaspoons dried crushed red pepper
  • 1/2 teaspoon salt
  • 1 tablespoon minced fresh marjoram

Sandwich

  • Fresh baguette or Italian bread
  • Grated mozzarella cheese

Preparation

Meatballs

Pre-heat the oven to 400 degrees.  Place bacon in processor. Using on/off turns, grind to coarse paste. Transfer to large bowl. Using garlic press, squeeze in garlic. Gently mix in turkey and all remaining ingredients. Let stand 15 minutes.

Line large rimmed baking sheet with foil. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1 1/2-inch meatballs. Arrange meatballs on sheet. DO AHEAD Can be made 1 day ahead. Cover with plastic wrap; chill.

Put meatballs into the oven and cook for approximately 15-20 minutes or until slightly browned and cooked through.

Sauce

Put 1 tablespoon olive oil in a large saucepan over medium high heat and sauté onions until soft.  Add garlic and sauté for 1 minute or until brown.  Add tomatoes, red pepper, salt and marjoram.  Cover and simmer and for 30 minutes or until flavors combine.

Assemble the sandwich

Preheat the oven to 400 degrees.  Cut the bread into 6-inch long sections, then slice in half.  Place meatballs on top of bread, cover with sauce, then sprinkle with mozzarella cheese.   Place the other piece of bread next to the one with the meatballs and sauce on the baking sheet.  Put into the oven and bake for approximately 10 minutes, or until mozzarella is nicely melted.  Put the other slice of the bread on top of the meatballs and serve.

For a printer-friendly version of this recipe, click here:  Meatball Grinders

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Tourtière

Published on by Dawn1 Comment

Meat pies – I love them.  I used to have to save them for a weekend though – the recipes just seemed like there were too many steps for a weeknight dinner.  Then, I found puff pastry sheets.  Now homemade is definitely better – and on a Saturday or Sunday, there is nothing I like more than feeling that homemade crust in my hands – but if you want a meat pie after you have worked all day – and you have two starving children – frozen puff pastry sheets are your best friend.  I came home, took one sheet out of the freezer and set it on the counter. By the time the filling was ready, the pastry had thawed perfectly, and within 5 minutes the pies were in the oven.  I saw this recipe in Cooking Light, and it called for refrigerated pie crust – but I couldn’t do that to these pies – they deserved better – so I substituted the puff pastry for the crust.  Homemade crust is one thing, but that refrigerated stuff is no good.  I also didn’t have ground pork in the house, so I used lean ground beef instead.  These were delicious pies – a recipe that I will definitely keep for my weeknight repertoire.

Ingredients

  • Cooking spray
  • 1  pound extra lean ground beef
  • 1  teaspoon  salt, divided
  • 1/2  teaspoon  ground cinnamon
  • 1/8  teaspoon  ground red pepper
  • 1/8  teaspoon  ground cloves
  • 1  tablespoon  olive oil
  • 1  cup  finely chopped onion
  • 1/2  cup  finely chopped carrot
  • 1/3  cup  finely chopped celery
  • 1  (1-pound) russet potato, peeled and cut into 1/4-inch cubes
  • 3  garlic cloves, minced
  • 2  tablespoons  all-purpose flour
  • 1 1/2  cups  fat-free, less-sodium chicken broth
  • 3  tablespoons  finely chopped chives
  • 1 sheet frozen puffed pastry, thawed according to package

Preparation

Preheat oven to 400°.

Heat a large skillet over medium-high heat, and coat pan with cooking spray. Add ground beef to pan. Sprinkle beef with 1/2 teaspoon salt, cinnamon, 1/8 teaspoon red pepper, and cloves; sauté for 5 minutes or until browned, stirring to crumble. Using a slotted spoon, remove beef from pan. Add olive oil to pan, and swirl to coat. Add 1 cup onion, carrot, celery, and potato; sauté for 5 minutes, stirring frequently. Add garlic, and sauté for 1 minute, stirring constantly. Return beef to pan. Stir in flour, and cook for 1 minute, stirring constantly. Add broth, scraping pan to loosen browned bits; bring to a boil. Cook 2 minutes or until slightly thick. Remove from heat; stir in chives.

Place 1 cup pork mixture into each of 6 (8-ounce) ramekins. Take puffed pastry and cut 6 (5-inch) dough circles. Place 1 dough circle on each ramekin, tucking edges inside. Cut an X in the top of each circle; coat lightly with cooking spray. Place ramekins on a baking sheet. Bake at 400° for 40 minutes or until golden and bubbly.

For a printer-friendly version of this recipe, please click here:  Tourtière

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Roast Chicken with Balsamic Bell Peppers

Published on by DawnLeave a comment

Every week in my CSA market basket, I end up getting some type of onion – sweet onions, red onions, green onion, cippolini onions, pearl onions – and my favorite, shallots.  In my opinion, shallots are just so delicate in flavor – they make anything taste better.  As I started writing this, I decided to look up shallots in Wikipedia – and this is what I found: 

The shallot is a relative of the onion, and tastes a bit like an onion, but has a sweeter, milder flavor. Shallots are much favored by chefs because of their firm texture and sweet, aromatic, yet pungent, flavor.

I was happy to see I am in good company – that chefs also favor the shallot.  So this week a shallot showed up, and with the peppers I had in the refrigerator already, my dinner was coming together.  I had already decided to get chicken on the way home to make with the peppers and shallots – when I saw this recipe in Cooking Light  – all the stars were aligning.  I was on the shuttle laughing.  This is a work shuttle, and no one talks – in fact, it is silent the majority of the time – the only sound you can hear is the clickity clack of computer keys. So – here I am laughing about food – and no one even looks up, everyone just keeps typing away.  I guess it was only funny to me anyway.

Ingredients

  • 3/4  teaspoon  salt, divided
  • 3/4  teaspoon  fennel seeds, crushed
  • 1/2  teaspoon  black pepper, divided
  • 1/4  teaspoon  garlic powder
  • 1/4  teaspoon  dried oregano
  • 4  (6-ounce) skinless, boneless chicken breasts
  • 2  tablespoons  olive oil, divided
  • Cooking spray
  • 2  cups  thinly sliced red bell pepper
  • 1  cup  thinly sliced yellow bell pepper
  • 1/2  cup  thinly sliced shallots (about 1 large)
  • 1 1/2  teaspoons  chopped fresh rosemary
  • 1  cup  fat-free, less-sodium chicken broth
  • 1  tablespoon  balsamic vinegar

Preparation

Preheat oven to 450°.

Heat a large skillet over medium-high heat. Combine 1/2 teaspoon salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano. Brush chicken with 1 1/2 teaspoons oil; sprinkle spice rub over chicken. Add 1 1/2 teaspoons oil to pan. Add chicken; cook 3 minutes or until browned. Turn chicken over; cook 1 minute. Arrange chicken in an 11 x 7–inch baking dish coated with cooking spray. Bake at 450° for 10 minutes or until done.

Heat remaining olive oil over medium-high heat. Add bell peppers, shallots, and rosemary; sauté 3 minutes. Stir in broth, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes. Increase heat to medium-high. Stir in vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 3 minutes, stirring frequently. Serve bell pepper mixture over chicken.

For a printer friendly version of this recipe, click here:  Roast Chicken with Balsamic Bell Peppers

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Moroccan Beef Meatball Tagine

Published on by Dawn7 Comments

Why is it that I can get my kids to eat meatballs, but when I make meatloaf they cringe?  It is something about the shape of the meat that gets them every time.  If I cut up the meatloaf into small bite sized pieces, I can usually trick them into eating it – until they see the loaf pan on the counter.  Personally, I love meatloaf – I love the simplicity, and the flavor of the beef cooking in it’s own juices.  On the other hand, I love meatballs too.  Especially when they are served with pasta and sauce.

I saw this recipe in Bon Appetit, and I thought it looked very interesting.  Meatballs made with cinnamon – I had to try this one.  Also – the meatballs cook in the sauce – with no pre-baking – how simple!  These were a huge success – I just kept taking another bite, looking forward to that next burst of flavor.  I served it over israeli couscous – and it was an incredible meal in a bowl.  I can’t wait to make it again.

Ingredients

Meatballs:

  • 1 1/2 pounds ground beef (20% fat)
  • 1/3 cup coarsely grated onion
  • 1/3 cup panko (Japanese breadcrumbs)
  • 1/4 cup chopped fresh cilantro
  • 1 large egg, beaten to blend
  • 2 garlic cloves, minced
  • 1 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon coarse kosher salt
  • 1/4 teaspoon ground ginger

Stew:

  • 1 tablespoon olive oil
  • 3 1/2 cups chopped onions
  • 4 garlic cloves, minced
  • 2 cinnamon sticks
  • 1 teaspoon turmeric
  • 1/8 teaspoon saffron threads, crumbled
  • 2 cups beef broth
  • 1 14.5-ounce can diced tomatoes in juice
  • 1/4 cup golden raisins
  • 2 cups 1/2-inch-thick carrot slices (cut on diagonal)
  • 1/4 cup chopped fresh cilantro plus additional for garnish
  • 1 5-ounce package baby spinach leaves
  • Couscous with Fresh Cilantro and Lemon Juice
  • Lemon wedges (for garnish)

Preparation

For meatballs:
Line large rimmed baking sheet with plastic wrap. Gently mix all ingredients in large bowl. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1 1/2-inch meatballs. Arrange meatballs on sheet.

For stew:
Heat oil in heavy large ovenproof pot over medium heat. Add onions; sauté about 15 minutes. Add garlic, cinnamon, turmeric, and saffron; stir 2 minutes. Add broth, tomatoes with juice, and raisins.

Preheat oven to 350°F. Bring stew to simmer. Stir in carrots. Carefully add meatballs to stew; gently press into liquid to submerge. Sprinkle 1/4 cup cilantro over. Cover pot; place in oven. Bake until meatballs are cooked through and carrots are tender, about 35 minutes. Sprinkle spinach over stew. Cover and bake until spinach wilts, about 5 minutes longer. Gently stir to mix in spinach, being careful not to break meatballs. Remove cinnamon sticks. Season tagine with salt and pepper. Spoon couscous into bowls; top with tagine. Garnish with cilantro and lemons.

For a printer-friendly version of this recipe, please click here:  Moroccan Beef Meatball Tagine

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Fennel Hash

Published on by Dawn3 Comments

Here we go again…my fennel fetish.  A potato, celery root and fennel bulb went into a bar – and what happened?  They turned into hash!  Ok, that is really not funny at all, or makes any sense – but it is really late at night – and I am getting punchy.  I had these three ingredients – and decided that this recipe I saw in Bon Appetit was going to be my inspiration.  The recipe just called for fennel and potatoes, and then to mash the potatoes after they cooked – but I decided on something different.  Instead of using all the potatoes, I used some celery root, and I didn’t mash anything, I left them in chunks – and boy was it delicious.  I sat down to dinner, and I was blown away.  As soon as the yolk broke, I knew I should have taken a picture.  That first bite was all I needed to convince me – it was incredible.  The rich yolk over my favorite fennel combined with the celery root and potatoes – wow!  I quickly scarfed that down, and had to make another – and this time I took a picture so everyone else could enjoy it too.

Ingredients

  • 2 small fennel bulbs with fronds
  • 2 tablespoons olive oil
  • 1 pound Yukon Gold potatoes, peeled, cut into 1/2- to 3/4-inch cubes, patted dry
  • 1/2 pound celery root, peeled, cut into 1/2-to 3/4-inch cubes
  • 1/2 teaspoon fine sea salt
  • Freshly ground pepper
  • 1 garlic clove, chopped
  • 1/4 cup coarsely chopped fresh Italian parsley

Preparation

Cut fennel into 1/2-inch cubes (there should be about 4 scant cups). Cook fennel in boiling salted water until just tender, 3 minutes. Drain; set aside.

Heat 2 tablespoons oil in heavy large nonstick skillet over medium heat. Add potatoes and celery root. Cook until golden and crisp, turning often, 20 to 25 minutes. Add fennel, salt, and pepper. Cook until fennel is golden, stirring often, 2 to 3 minutes. Add garlic and cook 2 minutes. Stir in parsley. Serve hot with a fried or poached egg on top.

For a printer-friendly version of this recipe, click here:  Fennel Hash

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Chicken Tagine with Fennel and Olives

Published on by Dawn1 Comment

I have written about my obsession with fennel before – but this month in Bon Appetit, they highlighted fennel in their At the Market section.  I couldn’t have been more pleased – now I have lots of fennel recipes to try.  I am starting to think on top of all the other positives I have highlighted – fennel is extremely versatile – you can sauté it, grill it, roast it – and also eat it raw!  Ok, so maybe most vegetables are like that, but still – how many can you serve with eggs and have it taste great as well?  One of the recipes was for a fennel and potato hash, and I just can’t wait to try it.

Directly from Bon Appetit:  Fennel is an impressive source of vitamin C and other antioxidants.  It’s rich in fiber and potassium.  Anethole, the compound that gives fennel its singular flavor, has anti-inflammatory properties.  And fennel is prized by herbalists for its ability to alleviate stomach cramps and other digestive distress.

Ok – so seems too good to be true?  I am ready to go on an all fennel diet.

Fennel and olives is always a good combination – I made a fennel and olive salad with orange sections a few posts back, and I couldn’t get enough.  This recipe was so simple to make – I just made a few adjustments from what was printed.

Ingredients

  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon cayenne pepper
  • 6 skinless boneless chicken thighs (1 1/2 pounds)
  • 2 tablespoons olive oil, divided
  • 2 medium fennel bulbs, stalks trimmed, bulbs halved vertically, then cut crosswise into 1/2-inch slices
  • 1 cup low-salt chicken broth
  • 1 tablespoon fresh lemon juice
  • 1/2 cup pitted brine-cured green olives, quartered lengthwise
  • 1 cup coarsely chopped fresh cilantro

Preparation

Mix cumin, paprika, salt, and cayenne in small bowl. Cut chicken crosswise into thirds. Toss in large bowl with spices.

Heat 1 tablespoon oil in large skillet over medium-high heat. Add chicken; brown 2 minutes per side. Transfer to plate.

Add 1 tablespoon oil and fennel to same skillet. Sauté until golden in spots, 5 minutes. Return chicken and juices to skillet. Add broth and lemon juice. Bring to simmer, scraping up browned bits. Cover, reduce heat to low, and cook until chicken is cooked through, 15 minutes. Add olives. Simmer until sauce thickens, 10 minutes. Stir in cilantro. Season with salt and pepper.

For a printer-friendly version of this recipe, click here:  Chicken Tagine with Fennel and Olives

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Mexican Casserole

Published on by DawnLeave a comment

Casseroles are just so much fun in my opinion.  You throw a bunch of stuff together, and as long as you put ingredients in that go well together, you have a wonderful one dish meal.  I used to try and make up a different casserole every week.  Then, I got tired of casseroles – they started all tasting the same, even though I used different ingredients.  Now I try and make a casserole about once a month, maybe twice, but not more than that.  I have to say though, when I make one, usually I have plenty of time to do other things…and I am not trying to coordinate multiple dishes being done at the same time.  I saw this recipe in Cooking Light, and immediately starting thinking about how I could change it to be more to my liking.  I decided instead of beans, to substitute cilantro lime rice.  Instead of meatless crumbles, I would use extra lean ground beef.  I also thought that adding some peppers would be good – and intead of plum tomatoes, how about diced tomatoes with green chiles.  The outcome, a casserole that was not only easy – but actually tasted great!  Now I am starting to think I should make casseroles more often…

Ingredients

  • 4  teaspoons  olive oil, divided
  • 1  cup  chopped onion
  • 1 cup chopped red/green bell pepper
  • 2  garlic cloves, minced
  • 1  jalapeño pepper, minced (optional)
  • 1  teaspoon  chili powder
  • 1/2  teaspoon  ground cumin
  • 1/4  teaspoon  freshly ground black pepper
  • 1  lb. leanest ground beef
  • 48  baked tortilla chips
  • Cooking spray
  • 2 cups white rice, cooked
  • 1  tablespoon  fresh lime juice
  • 1 15 oz. can diced tomatoes with green chiles, drained
  • 2  tablespoons  minced fresh cilantro
  • 1/4  teaspoon  salt
  • 1  cup  (4 ounces) shredded Monterey Jack cheese
  • 2  tablespoons  fat-free sour cream
  • 2  tablespoons  chopped green onions
  • 1/4  cup  sliced ripe olives
  • salsa

Preparation

Preheat oven to 375°.

Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and bell peppers to pan; cook 4 minutes or until tender. Add garlic and jalapeño (if you want more heat); cook 1 minute. Add ground beef and break up into crumbs – until nicely browned.  Stir in chili powder, cumin, black pepper; cook 3 minutes. Arrange half of tortilla chips in an 9 x 9 –inch (or 11 X 7 inch) baking dish coated with cooking spray; top evenly with ground beef mixture.

Mix rice with cilantro, lime juice and salt.

Layer rice mixture on top of the beef mixture, then top with the tomatoes and chiles. Top with remaining tortilla chips, pressing to slightly crush. Sprinkle evenly with cheese. Bake at 375° for 13 minutes or until cheese is bubbly. Cut casserole into 6 equal pieces; top each serving with 1 teaspoon sour cream, 1 teaspoon onions, and 2 teaspoons olives.  Serve with salsa.

For a printer-friendly version of this recipe, please click here: Mexican Casserole

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Mongolian Beef

Published on by Dawn1 Comment

I love stir fry.  I love that you can throw whatever you want into a pan, mix up some soy sauce and rice vinegar, and like magic, you have a delicious dinner.  I am not an expert on Asian cooking – so I am not sure why this dish is called Mongolian Beef – because to me it looks pretty much like all the other stir fries I make, but I will go with it.  I found this recipe in Cooking Light and adapted it slightly below to what I had in the house.  The sauce was flavorful, the beef was tender, and it took less than 15 minutes to prepare from start to finish.  For a week-night dinner after working all day, it can’t be beat.  I know it would taste excellent with either chicken or pork as well.

Ingredients

  • 2  tablespoons  low-sodium soy sauce
  • 1  teaspoon  sugar
  • 1  teaspoon  cornstarch
  • 2  teaspoons  dry sherry
  • 2  teaspoons  hoisin sauce
  • 1  teaspoon  rice vinegar
  • 1  teaspoon  chile paste with garlic
  • 1/4  teaspoon  salt
  • 2  teaspoons  peanut oil
  • 1  tablespoon  minced peeled fresh ginger
  • 1  tablespoon  minced fresh garlic
  • 1  pound  sirloin steak, thinly sliced across the grain
  • 16  medium green onions, cut into 2-inch pieces

Preparation

Combine first 8 ingredients, stirring until smooth.

Heat peanut oil in a large non-stick skillet over medium-high heat. Add minced ginger, minced garlic, and beef; sauté for 2 minutes or until beef is browned. Add green onion pieces; sauté 30 seconds. Add soy sauce mixture; cook 1 minute or until thickened, stirring constantly.

For a printer-friendly version of this recipe, click here:  Mongolian Beef

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Beef Daube Provencal

Published on by DawnLeave a comment

It’s stew time.  That time of the year when it is cold outside, and you want to eat something comforting.  I love the aroma that stew gives your home – I go to bed at night still smelling the stew that was in the oven hours earlier.  I have so many different varieties of stews – and each one serves a different purpose. 

I already posted my mother’s version of Beef Stew, which is a delicious one bowl meal.  Beef Daube is a classic French stew made with cubed beef braised in wine, vegetables, garlic, and herbes de Provence. Like my mother’s recipe, I used white wine instead of red, which gives it a lighter sweeter flavor.  This recipe that I found in Cooking Light is perfect over a bowl of egg noodles – I modified the recipe slightly to make the sauce just a little thicker but still thin enough that it can go over a starch.  It would also be delicious over a bowl of mashed potatoes.  Just wait, if you are not interested in this stew, there will be many more posted in the coming months…

Ingredients

  • 2  teaspoons  olive oil
  • 12  garlic cloves, crushed
  • 1  (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
  • 1 tablespoon flour
  • 1 1/2  teaspoons  salt, divided
  • 1/2  teaspoon  freshly ground black pepper, divided
  • 1  cup  white wine
  • 2  cups  chopped carrot
  • 1 1/2  cups  chopped onion
  • 1/2  cup  less-sodium beef broth
  • 1  tablespoon  tomato paste
  • 1  teaspoon  chopped fresh rosemary
  • 1  teaspoon  chopped fresh thyme
  • Dash of ground cloves
  • 1  (14 1/2-ounce) can diced tomatoes
  • 1  bay leaf

Preparation

Preheat oven to 300°.

Heat oil in a small Dutch oven over low heat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon, and set aside. Increase heat to medium-high. Add beef to pan; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper, and tablespoon of flour. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, 1 teaspoon salt, 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf), and bring to a boil.

Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles.

Note: To make in a slow cooker, prepare through Step 2. Place beef mixture in an electric slow cooker. Cover and cook on high for 5 hours.

For a printer-friendly version of this recipe, click here: Beef Daube Provencal

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Ants Climbing on Branches

Published on by Dawn4 Comments

Is anyone as holidayed (I just made up a word!) out as me?  I made this a couple of weeks ago, but have been behind on posting – something that the holidays can do.  I am hoping that two weeks off from work can get me back on track…in any event – I hope everyone had a fantastic holiday!

When I was growing up, my most favorite home cooked meal was Chinese Dumplings and Ants Climbing on Trees (ground pork with thin noodles).  I would often ask for this meal for my birthday dinner.  When I grew up, I made this for my friends, and it was always a huge hit.  So, the other night when I made this dish – which in my mind was very similar to my childhood favorite except that the noodles were substituted with the green beans – it was just as good as I remember.  We had to come up with a different name – and we felt like the green beans looked like branches – therefore the name.  I found this recipe in Cooking Light – but heavily adapted it below to be more like the one I remember.

Ingredients

  • 1 1/4  pounds  green beans, trimmed and cut diagonally into 1/2-inch pieces
  • 4  teaspoons  peanut oil
  • 1  tablespoon  minced peeled fresh ginger
  • 1  tablespoon  minced fresh garlic
  • 1  teaspoon  crushed red pepper
  • 1/2  pound  lean ground pork
  • 1/3  cup  fat-free, less-sodium chicken broth
  • 2  tablespoons  low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 1/2  teaspoons  cornstarch
  • 1/3  cup  thinly sliced green onions

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Add ginger, garlic, and pepper; sauté 30 seconds. Add pork to pan; cook 2 minutes or until browned, stirring to crumble. Add beans; cook 5 minutes, stirring occasionally. Combine broth, soy sauce, rice vinegar and cornstarch; stir with a whisk. Stir broth mixture into pork mixture; cook 1 minute or until thickened. Add green ovens and cook for one more minute.  Serve over steamed rice.

For a printer-friendly version of this recipe, click here: Ants Climbing on Branches

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