Daily Archives: August 26, 2017

Corn Roast

Standard

We drove up to Loveland for the corn roast fest, it was hot!

That corn was really good though….

Festival food….

We stopped for cheese on the way home.

I made stroganoff for dinner and we watched a show, that was about it.

Dinners coming up this week (starting on Monday) –¬†pork chop suey, tacos, chicken tikka and naan, brown butter tilapia, pizza, grilling stuff.

Pork Chop Suey

1 cup reduced sodium chicken broth 
3 tablespoons reduced-sodium soy sauce
2 tablespoons molasses, preferably blackstrap
1/4 teaspoon freshly ground pepper
5 teaspoons cornstarch
2 tablespoons canola oil, divided
1 (16 ounce) pork tenderloin, trimmed, halved lengthwise and cut into 1/4-inch-thick pieces
1 medium onion, slivered
1 medium red bell pepper, thinly sliced
3 cups mung bean sprouts
1 tablespoon minced fresh ginger

Combine broth, soy sauce, molasses and pepper in a medium bowl. Transfer 2 tablespoons of the mixture to a small bowl; stir in cornstarch until combined. Set aside.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add pork and cook, stirring frequently, until most of the pink is gone, 2 to 3 minutes. Transfer to a plate.
Increase heat to medium-high. Add the remaining 1 tablespoon oil, onion, bell pepper, sprouts and ginger and cook for 3 minutes. Pour in the broth mixture and bring to a boil. Cook, stirring, for 3 minutes. Reduce heat to medium; add the reserved cornstarch mixture and pork (and any accumulated juice) and cook, stirring, until slightly thickened, about 1 minute. Serve over noodles.

The week – park day, tubing in chutes, water sampling, chamber music, secret hiking spot, jazz at Phil’s, doodle bots at library, NIA, youth group, pond swimming, jazz at la Fromage, co-op registration, school, don’t know what for the weekend…..yet.

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