MOO SHU PORK

This recipe is from Canadian Living, and it's ready in about 15 minutes.

340 g. ground pork

2 cloves garlic (I have just discovered Epicure's Minced Garlic and it's my new favourite thing. 1/2 tsp = 1 clove)

2 tbsp. cornstarch

1 tsp. Epicure's Asian Stir-fry Seasoning

1/4 tsp. pepper

3 tbsp. unseasoned rice vinegar

4 tsp. soy sauce

2 tbsp. oyster sauce (I found this in the Asian aisle at Sobey's)

1 tbsp. sugar

1 tsp. sesame oil

2 tbsp. oil

3 eggs, lightly beaten

4 c. coleslaw mix

1 1/2 c. mushrooms, thinly sliced

5 green onions, sliced diagonally

12 small tortillas or lettuce cups
Epicure's Sesame Crunch Topper

In a bowl, combine pork, garlic, cornstarch, Asian Stir-fry Seasoning, and pepper. Add half the rice vinegar and half the soy sauce. In another bowl, combine remaining rice vinegar and soy sauce with oyster sauce, sugar, and sesame oil. In a wok, heat 1 tsp. oil over high heat and cook eggs, stirring until just set (about 30 seconds). Set aside. Add remaining oil to the wok, and stir-fry pork mixture until no longer pink (about 5 minutes). Add coleslaw and mushrooms, and stir-fry until mushrooms are softened (about 2 minutes). Add oyster sauce mixture, green onions, and eggs, and stir to coat. Serve in tortillas or lettuce cups and sprinkle with Sesame Crunch Topper.

Super easy, and super yummy! Even Michael ate it.

SUSHI SALAD

Thank you to my friends who suggested this easy salad when I was too lazy to make sushi rolls last week! Measurements are approximate, but this would probably feed 2 people (or 1 very hungry person).

2 c. cooked rice
1/2 avocado, diced
1/2 c. cucumber, chopped
1/2 c. imitation crab meat or shrimp
1/4 piece of nori/seaweed, torn into pieces
1 tbsp. Epicure's Sesame Ginger Dressing Mix
2 tbsp. rice vinegar
1 tbsp. soy sauce
1/8 tsp. sesame oil

Toss together rice, avocado, cucumber, and seafood. Whisk together remaining ingredients and pour over salad. You could sprinkle it with Epicure's Sesame Crunch Topper if you like.

I forgot to add the pieces of nori in this photo.

All stirred up with nori pieces added.

SHAKE N' BAKE

1 pkg. chicken wings

1/3 c. flour

3/4 tsp. salt

2 tbsp. Epicure's Poultry Seasoning

1 tsp. Epicure's Smoked Spanish Paprika

2 eggs

2 tbsp. milk

Mix flour, salt, and spices in a dish. Whisk eggs and milk in another dish. Dip chicken wings into egg mixture and then coat with flour mixture. Lay on a lined baking sheet and bake at 450 F for 20 minutes.

The kids loved these!

INDIAN RECIPES (DAL, ALOO MATAR, AND LE TAJ CHICKEN)

Trying out some new recipes tonight.... as long as I give the kids naan, they'll pretty much eat anything so I figured it was worth a shot!

DAL (lentils)
2 tbsp. butter or oil
1 onion, diced
3-4 cloves garlic, minced
1/2 jalapeno, seeded and finely chopped
1/2 tbsp. cumin
1/2 tbsp. coriander
1 tbsp. garam masala
1/2 - 1 tbsp. fresh ginger, grated
1/2 tbsp. sugar
salt & pepper
1 large tomato, diced
1 c. lentils
4 c. chicken or vegetable stock (you can use Epicure's bouillon bases)

In a large pot, heat butter and cook onions until they soften. Add garlic, jalapeno, spices, ginger, sugar, salt & pepper, cooking for a couple minutes. Add tomatoes and lentils, and pour in chicken or vegetable stock. Bring to a boil, and then simmer over medium heat until liquid reduces and lentils are cooked.

ALOO MATAR (potatoes & peas)
2 tbsp. butter or oil
1 onion, diced
3 cloves garlic, minced
1 tbsp. fresh ginger, grated
1 bay leaf
2 tsp. garam masala
1 tsp. paprika
1 tsp. sugar
salt & pepper
4 potatoes, peeled and chopped
2 c. frozen peas
1/2 c. crushed tomatoes
1 c. water
2 tbsp. prepared Le Taj sauce  - optional (recipe below)

In a wok, heat butter and cook onions until softened. Add garlic, ginger, bay leaf, and spices and cook for a few minutes before adding potatoes and peas. Add crushed tomatoes and water, and bring to a gentle boil. Reduce heat and cover, stirring occasionally, until potatoes are cooked. Stir in Le Taj sauce if you like.

LE TAJ CHICKEN (in the steamer)
2 chicken breasts, cubed
2 tbsp. Epicure's Le Taj Secret Sauce mix
1/4 c. water
2 tbsp. oil

Combine Le Taj mix with water and set aside for 5 minutes before stirring in oil. Place chicken in an Epicure silicone steamer and toss with 1-2 tbsp. of the Taj sauce. Put the lid on the steamer and microwave for 4-6 minutes.

ALMOND CHOCOLATE TRUFFLE CUSTARD

This is the same recipe as my crème brûlée recipe, but I substituted some of the sugar with Epicure's Chocolate Truffle Dip Mix, and I ate it as custard instead of adding the sugar on top and melting it.

5 egg yolks
3 tbsp. sugar
3 tbsp. Epicure's Chocolate Truffle dip mix
1 tsp. vanilla
1 tsp. almond extract
2 c. whipping cream

Whisk yolks and sugars together, then whisk in remaining ingredients. Pour into ramekins and place in a baking dish with a couple inches of water in it. Bake at 375 F for 45-50 minutes. Cool to room temperature and then refrigerate until set.

SMOKED SEA SALT & LIME WINGS

I made these as part of our Super Bowl Party feast last night. They were delicious!

chicken wings

1 lime, juiced

flour

Epicure's Alder Smoked Sea Salt

Epicure's Black Pepper

Put wings in a bowl and toss with lime juice. Drain off any excess juice from the bowl. Combine a bit of flour, smoked salt, and pepper (I didn't really measure, but I think it was about 3 tbsp. flour, and maybe 1 tbsp. of salt and maybe 1 tsp. of ground pepper for 1 kg of wings.) You could also add in some zest from the lime. Sprinkle over the wings and toss to coat them in the flour mixture. Lay on a lined baking sheet and bake at 400 F for 25-30 minutes.

2 MINUTE BLUEBERRY SOUR CREAM CAKE

I made this for the kids today at snack time. I based it on this recipe for Raspberry Yogurt Cake, but I used sour cream instead of yogurt and reduced the amount of sugar.

3 tbsp. sour cream
2 tbsp. melted butter
1 eg
1/2 tsp. vanilla
6 tbsp. flour
2 tbsp. sugar
1 tsp. Epicure's cinnamon
1/2 tsp. baking powder
2-3 tbsp. frozen blueberries

Stir wet ingredients together and add dry ingredients. Fold in blueberries. Scoop batter into 2 greased Cake For One molds and microwave for 2 minutes.