Spicy Green Beans with Pork

Photo: Courtesty Family Fun Magazine

In my former life, before I became a dedicated food blogger, I used to be a competitive cook. I'd enter several recipe contests a year, and sometimes when extremely lucky I'd even win. (Think money, trips, Food Network appearances, and more aprons than I care to admit.) I've always enjoyed the challenge of creating new recipes and I particularly like using common ingredients in exciting, new ways. Since I started blogging, however, most of my creative recipes land right here at Prudence Pennywise. That's a good thing; I love being able to share what's cookin'. And frankly, before this blog, I wasn't exactly a stellar record keeper. I'm constantly clicking on my own blog to get my own recipes. This is where I keep them; it's their home. I'm absolutely giddy over the idea that other people are using my recipes and enjoying them too. So, thank you! But still, once in a while, I do miss the thrill of cook-off, and that good-news phone call or letter in the mail, and that chance to win a prize or trip. So here and there a cooking contest will lure me in, like this one. 25,000 bucks for a recipe. Not bad, eh? It's worth a shot,right?

And besides the grand prize, there's a cook-off in NYC in the spring for the semi-finalists. I need your help to get there! All you have to do is click here to vote for my recipe. You'll see my recipe (Cheery Cherry Chicken with Crispy Onion Grits), and a box that says Vote Now. Click on it and I'll earn another star, and be one step closer to becoming a semi-finalist.
You can vote one time per day till October 31st. And if you're so inclined, try coming up with a recipe and enter yourself. I'll vote for you too, promise.

Today's recipe, ironically enough, isn't mine. I lifted it straight from the pages of Family Fun magazine. A couple of months ago the mag ran a "Homemade Takeout" section with some fast and fabulous restaurant quality recipes. This Spicy Green Beans and Pork caught my eye immediately. Oh, mama-the taste of crisp-tender green beans with garlic and ginger together with thin slices of pork and a sprinkle of sesame is just to die for! You've got to make this one this weekend!

Money Saving Tips:

Look for 2 for 1 sales on pork chops and then stock up. If you like, you can substitute chicken for the pork. I swapped out the hoisin sauce for ketchup, since they are both essentially sweet and vinegary. Be creative if you don't have a lot of Chinese sauces on hand. You could also substitute red pepper flakes and fresh garlic for the chili garlic sauce. Sesame oil is pricey but it only takes a little drizzle to pack a big punch.

Spicy Green Beans with Pork

Estimated Cost: $6.00 for 4 servings

From Family Fun magazine
1 pound pork tenderloin (I used chops)
3 tablespoons soy sauce
2 tablespoons rice wine (I substituted extra chicken stock)
1/4 teaspoon black pepper
1/4 cup chicken stock
1 tablespoon spicy bean sauce (I left this out)
1 tablespoon hoisin sauce (I substituted ketchup)
1 1/2 teaspoons chili garlic sauce
1 1/2 teaspoons sugar
1 teaspoon sesame oil
2 teaspoons cornstarch
1/4 cup peanut or vegetable oil
1 pound green beans, trimmed and snapped in half
3 garlic cloves, minced
1 (1-inch) piece of fresh ginger, peeled and minced
4 green onions, thinly sliced
1/4 cup toasted white sesame seeds
Instructions
Cut pork into the thin possible strips. (Tip: first partially freeze it for 30 to 90 minutes.) In a small bowl, toss the shaved pork with 2 tablespoons of soy sauce, 1 tablespoon of rice wine, and the pepper. Marinate the pork at room temperature while assembling the rest of the ingredients.
In a separate bowl, combine the remaining tablespoon of soy sauce, the remaining tablespoon of rice wine, the stock, spicy bean sauce, hoisin, chili garlic sauce, sugar, sesame oil, and cornstarch, and set aside.
Heat a wok or large frying pan over medium-high heat and add the oil. When the oil is hot, add the beans and stir-fry them until they begin to brown or blister, about 10 minutes. Remove the beans from the pan using a slotted spoon and pour off all but 2 tablespoons of the oil.
Return the pan to the heat and add the pork, garlic, and ginger. Stir-fry the mixture until the pork is no longer pink, about 3 minutes. Add the green onions and cook for 1 minute.
Add the reserved sauce and green beans, mix well, and cook until the sauce begins to thicken, about one minute. Finally, sprinkle with the sesame seeds before serving. Makes about 5 cups.

Next Up:

My sister Heidi's Chicken Curry

Slow Cooker Pulled Pork Sandwiches

A very Happy Birthday to the Quiet Man today. This is a big one, folks. The big 4-0. I've been telling him for the last decade that he was almost forty, just to ruffle his feathers, so now what will I say to tease him? He's almost fifty? And to top it off.....My little boy West was coloring a birthday card and approached me with two crayons in his hand asking, "What color is Daddy's hair?" I wasn't sure how to answer. I think he already knew the answer anyway. One of the crayons in his little fist was brown, and the other was gray. I told West that in the interest of historical accuracy he'd better use both crayons. Since his Dad is just a mere decade away from 50, he'd better get used to the idea. (Besides, he really does look rather dashing with gray hair.)

And now, on to the food. You're really going to heart this one. It's a big sloppy pulled pork sandwich, dripping with savory and sweet juices, with a nice crisp and creamy slaw on a homemade wheat roll. If you're busy, skip the rolls and serve them on bakery buns. I've been using pork chops in various forms quite a bit lately, especially since Albertson's keeps having 2 for 1 sales. They're cheap, fast, convenient, healthy, and can be made into all kinds of delicious concotions. Like this sandwich. Have a great weekend everybody! See you Tuesday with a scrumptious treat for TWD.
Slow Cooker Pulled Pork

Estimated Cost: $4.00

1 lb. pork chops

1/2 cup ketchup

1/3 cup brown sugar

1/4 cup apple cider vinegar

2 tablespoons mustard

1 teaspoon or more tabasco sauce

1 tablespoon Worcestershire sauce

1/2 teaspoon liquid smoke, optional

Place all ingredients in slow cooker and cook on high for 3-4 hours or on low for 6-8 hours. Shred meat.

Cole Slaw

Estimated Cost: $2.50

3 cups finely chopped cabbage

1 carrot, grated

1/2 cup chopped green onions

1/2 cup mayonnaise or whole milk yogurt

4 tablespoons sugar

4 tablespoons cider vinegar

Combine all ingredients in medium sized bowl. Season to taste with salt and pepper. (I don't bother to mix the dressing separately.)

Homemade Wheat Rolls

Estimated Cost: $2.50

3 tablespoons warm water

2 and 1/4 teaspoons yeast

1 cup warm milk

4 tablespoons melted butter

3 tablespoons sugar

1 egg

1 teaspoon salt

2 cups wheat flour

2 cups all purpose flour

milk to brush on top

In the bowl of a standing mixer, combine water and yeast. (Make sure the water is baby bottle warm.) Let sit for five minutes. The yeast should be dissolved and starting to puff up. To the same bowl add milk, butter, sugar, egg and salt. Beat for one minute. Add wheat flour, then white flour about 1/2 cup at a time. Knead for about ten minutes. Shape into a ball. Coat the outside of ball with a thin layer of butter and return to bowl. Cover bowl with plastic wrap and let dough rise until doubled, about one hour. Grease a cookie sheet. Shape dough into 12 equal size balls. Place on cookie sheet and cover with plastic wrap and let rise until doubled, about 45 minutes. Preheat oven to 375. Brush rolls with milk. Bake for about 10-12 minutes, or until nicely browned.

PS These rolls are insanely good plain with just a slick of butter.

Next Up: Split Level Puddings

MMIX Fall Kick Off Dinner

It is Friday night and I feel pretty certain that I am the only red blooded American at home working on a cooking blog. All of my readers are beautiful, toney, and cool, so they are out at a night club, or a latest release movie, or a neighbor's BBQ. But not me. I'm home. The truth is, I really like it here. It's peaceful after a week that was mind-spinningly busy. Still I have my little to do list, even on a Friday night. It goes a little something like this: Number one: Begin to sew Sailor's Halloween Costume. She wants to be a Mary Engelbreit style witch this year. I think I can pull it off, that is if no one looks too closely at zipper or buttons. Number two: Read political philosophers Locke and Hobbes and prepare lecture plus something un-boring for this week's classes. Maybe I'll have my students draw a political cartoon. Number three: Finish reading Dracula for Cookie Bookie week, coming in October. Already finished Dr. Jekyl and Mr. Hyde. Number four: Complete the Crossword puzzle. Today's has me stuck. For Pete's sake, does anybody know of a Puerto Rican born Oscar winner with six letters? Send help. And Number Five: Share Fall Kick Off Dinner with Dear Readers, who are all out having fun and won't be able to read this until Monday morning. But Monday will be just right, see, because Tuesday is the official first day of Fall. So go ahead and play all weekend, but don't forget to celebrate the start of a brand new season with this stellar menu. Fall: My windy, whirly, winsome favorite.
2009 Fall Kick Off Dinner Menu
Spinach Salad with Apples and Swiss and Mustard Vinaigrette
Buttermilk Mashed Potatoes
Cider and Maple Glazed Pork Chops with Sauteed Apples
Buttered Green Beans
Flaky Apple Turnovers (see previous post)
Money Saving Tips: This celebratory dinner makes use of common ingredients (Potatoes, onions, apples, pork chops, dried thyme), so the good news is that it's very affordable. To make it even cheaper, choose whatever firm apple you can find on sale at the market. Use apple juice in place of the cider, or swap out the maple syrup for honey. Spring mix or Romaine can stand in for the Spinach. It's all good.
Spinach Salad with Apples and Swiss and Mustard Vinaigrette
Estimated Cost: $4.50 for four servings
1 teaspoon dijon mustard
2 tablespoons Maple syrup
2 tablespoons vegetable oil
2 tablespoons apple cider vinegar
1/2 of a 6 ounce bag baby spinach
1 apple, skin on, thinly sliced
2 ounces swiss cheese, chopped
2 tablespoons red onion thinly sliced
2 tablespoons thinly sliced almonds

In a small bowl, combine mustard, syrup, oil, and vinegar, whisking to blend. Add salt and pepper to taste. On four separate plates, layer spinach, apple slices, cheese, onion, and almonds. Drizzle with dressing just before serving.

Buttermilk Mashed Potatoes
Estimated Cost: $3.00 for four servings and leftovers
Notes: These tangy potatoes are so fantastic with the sweet cider pan juices.
3 lbs. russet potatoes, peeled and cut into 1 inch pieces
1 teaspoon salt
1/2 cup buttemilk
1/2 cup sour cream (low fat is fine)
2 tablespoons butter, plus more if desired
Place potaotes in large pot and cover with cold water. Add salt. Bring to a boil over medium high heat. Cook until tender, about ten minutes. Drain potatoes in colander discarding all water. Place potatoes back in same pan over low heat to dry out potatoes. Using hand masher, mash potatoes adding in buttermilk, sour cream, and butter. Season to taste with salt and pepper. Mash until smooth adding more milk or butter if needed. Dot the top of the potatoes with butter and put the lid on pan until serving time.
Cider and Maple Glazed Pork Chops with Sauteed Apples
Estimated Cost: $6.00 for four servings
1 tablespoon vegetable oil (plus 1 more tablespoon)
1 lb pork chops, boneless
2 tablespoons flour
1 large onion, finely chopped
2 tablespoons butter
1/4 teaspoon dried thyme
2 large apples, peeled and thinly sliced
3/4 cup apple cider
1/4 cup maple syrup or honey
2 tablespoons cider vinegar
Heat large skillet over medium high heat. Preheat oil in skillet. Sprinkle chops with flour and about 1/2 teaspoon each salt and pepper. Cook chops for three minutes per side, or until nicely browned. Transfer to plate and cover to keep warm. To same skillet, add an additional tablespoon oil and onions. Cook until onions begin to soften, about five minutes. Add butter, thyme, and apples. Saute for about five minutes, or until softened and browned in some places. Pour in cider, maple, and vinegar. Bring to a boil; reduce heat and simmer. Return chops to pan. Cook for five minutes, or until sauce is slightly thickened. To serve, arrange potatoes on plate and spoon pan juices over potatoes. Serve chops with apples atop.

UP Next:

Blackberry Jam Pufflet Cookies

The Secret for Perfectly Grilled Pork Chops

Psst.... Come on over here and I'll tell you my secret to perfectly grilled pork chops. I've bet you've heard about it before, but if you're like me, you hadn't tried it yet. It's easy and it's cheap. Interested?

Then come back tomorrow with 5 bucks.

All right, since you're all my loyal friends and readers, I'll let you know for free.

It's a BRINE SOAK. That's it. Just put your pork in a plastic bag in the fridge with some water, sugar, and salt. For some magical, mystical reason, it will erase pork's tendency to toughen, and instead make it soft and tender and juicy and succulent.

I threw my brine soaked pork on the grill with some peach halves that I rubbed with brown sugar. Peaches and pork both grilled for six minutes (three minutes per side), then I sliced up the peaches and put them along to catch all the savory pork juices. Make some right now while the peaches are perfect. And I'll bet you'll make them later and again and again. You're going to love it.

Money Saving Tips: I always buy my chops when Albertson's has a two for one deal. I end up spending about three dollars for 2 lbs. You can't beat that!

Brine Soaked Pork Chops with Peaches

Estimated Cost: $4.oo for four servings

Notes: This was yummy with rice pilaf, but couscous would work well also.

1 lb. boneless pork chops

2 cups water

2 tablespoons sugar

2 teaspoons salt

2 peaches, halved, pit removed

cooking spray

2 tablespoons brown sugar

chopped parsley, for serving

Combine pork, water, sugar, and salt in zip top bag. Let sit in fridge for at least 6 hours and up to 18 hours. (I let mine go for 24 and they were practically falling apart, but still fantastic.) Preheat grill. Discard marinade. Spray cut side of peaches with cooking spray and rub with brown sugar. Grill peaches and pork for three minutes per side. Let stand for five minutes. Peel peaches and slice. Serve with pork. Sprinkle with parsley if desired.

Up Next:

Chocolate and PB No Bake Cookies

Pineapple and Green Chile Pork Soft Tacos

It was a miraculous deathbed recovery. We are still cautious, making sure not to tax her too much, and it seems almost too good to believe. Dare I say it? My computer is well again. I've spent hours each day trying to nurse her back to health, but she did not respond to my methods (or the advice or our antivirus software either for that matter.) But this weekend, my little sister Mary Kate came for a visit with her family of five, which includes my ever lucky brother in law Adam (the one who won a trip to the Super Bowl). Last night, he was up with our grouchy patient till at least 2 AM, which is when I had enough and called it a night. But when I woke up this morning, he had revived the cantakerous old hermit, and now I am back in business. Thank you, Adam. Maybe you did deserve that trip to the Super Bowl, after all. It's sunny this morning and I feel an incredible burden lifted off my shoulders. Ten years ago, it wouldn't have made much difference to me one way or the other, but now I can not live without my computer. Take my telephone, my TV, my Kitchen Aid mixer, my college diploma if you must, but leave me my computer.

I'm sure you are all here for the recipes, and not at all for the electronic update, so let's proceed. I've got a yummy dinner to share that is just lovely on so many levels. It's only a handful of ingredients, cooks all day in the crockpot on it's own, is healthy, super delicious, and ideally very inexpensive. I know you're going to love it! Come on back tomorrow for chocolate bread pudding and continued good cheer.

Money Saving Tips:

I buy pork chops when they have two for one deals at Albertsons. Don't eat pork? Don't worry-it works well with chicken also. Don't even bother defrosting the meat if it's frozen; it'll be just fine. If you can't find green salsa, the red variety will be tasty here also. The crockpot uses only about 25 cents of energy for 8 hours of cooking, so plug it in and save some money.

Pineapple and Green Chile Pork Tacos in the Crockpot

1 lb. pork chops

1 8 ounce can crushed pineapple with juices

1 cup tomatillo salsa (green salsa or salsa verde)

1 4 ounce can green chiles, undrained

1/3 cup brown sugar

For serving: warm flour tortillas, queso fresco (or feta), chopped cilantro, lime wedges, more green salsa

Combine all ingredients in the crock pot and cook on high for four hours or on low for 6 to eight hours. Shred pork, season to taste with salt and pepper and serve in soft flour tortillas with desired accompaniments.

Come Back Tomorrow for....

Chocolate Bread Pudding

Sesame Lime Pork Noodles

A couple of busy nights ago, we had 20 minute Rosemary Orange Pork Chops for supper. (Pictured to the left is a cranberry variation.) Whenever and however you next make pork chops, cook a few extra unsauced chops. Slice them thinly and toss them in a zip top bag with a couple of tablespoons of low sodium soy sauce. You're halfway to another speedy dinner. You could come back to the chops the next day, but in my effort to vary the menu and cleverly disguise any remodeled foods, I wait two days. See how tricky I am? I also don't use the word "pork" with my children. It sounds too much like "Porky Pig," and no one wants to eat a stammering cartoon character. So I just call it the "other kind" of chicken and pray they never catch an old episode of Foghorn Leghorn or Super Chicken.
Sesame Lime Pork Noodles
Estimated Cost: $6.50 for four servings
Notes: This same leftover technique works well with tofu, chicken, or beef. Pass additional sesame oil and soy sauce at the table.
If you're not starting with leftovers, you'll need 1 tablespoon cooking oil, 2 pork chops, and 2 tablespoons soy sauce.
3/4 lb. dry noodles, such as linguine or Asian style noodles, cooked according to package directions and kept warm
2 tablespoons sesame oil, divided
1 red bell pepper, cut into thin strips
1 cup thinly sliced cabbage
1 bunch green onions, cut into 1 inch pieces
4 tablespoons low sodium soy sauce
3 tablespoons fresh lime juice
pinch of crushed red pepper flakes
sesame seeds, for garnish

SKIP THIS STEP IF YOU ARE USING LEFTOVERS: Heat a skillet over medium high heat. Add pork chops and cook for one minute on each side. Reduce heat to low, cover and cook for four minutes on each side. Remove from pan. Slice pork thinly and place in a small bowl with soy sauce. Let stand while you prep the rest of dinner.

Bring a pot of water to a boil. Add noodles and cook according to package directions. Drain noodles. In same pot, heat 1 tablespoon sesame oil. Add red pepper and pork slices and cook for one minute. Add noodles, cabbage and green onion and cook for one more minute. Stir in soy sauce, lime juice, and red pepper flakes. Remove from heat. Add remaining tablespoon sesame oil. Divide among four bowls and sprinkle with sesame seeds.
Coming Tomorrow:
Garlic Chive Fettucini with Sauteed Chickpeas and Parmesan

20 minute Orange and Rosemary Pork Chops with Couscous

The end of the school year marks not only an academic farewell. Besides graduation ceremonies, there are also recitals, concerts, desfiles, plays, and sundry performances to compete for the busy family's time and attention. The result is a mad dash from event to event, exhausted hungry children, and a desperate wish for a simple, sane summer. I can't help with the closing chaos, but I can help with dinner. This terrific meal will come together in less than 20 minutes. It's yummy and fresh and best of all, there's a leftover bonus to help you jump start dinner in a couple nights when you get home from the Kindergarten Poetry Recital and Dance-a-thon. See the notes below.

20 minute Orange and Rosemary Pork Chops with Couscous

Estimated Cost: $6.50

Notes: For a leftover bonus, cook two extra chops (do not add back into the orange sauce), sprinkled with a pinch of salt and pepper. Slice and toss it in a bag with a couple tablespoons of soy sauce. In two days you'll be ready to make Sesame Lime Pork Noodles. I'll post the recipe on Wednesday.

4 pork chops, about 1 lb.

salt and pepper

2 tablespoons olive oil

1 cup low sodium chicken broth

1 cup couscous

about 6 sprigs fresh rosemary

1/4 cup orange marmalade

1/4 cup Dijon mustard

1/4 cup honey

Season pork chops on both sides with salt and pepper. Heat olive oil over medium high heat. Add chops and brown for one minute on each side. Reduce the heat to low, cover, and cook chops for four minutes on each side. Remove chops to plate, tent with foil. To same skillet add 2 rosemary sprigs, marmalade, Dijon, and honey. Cook and stir over medium high heat, until thick and syrupy, about two minutes. Remove rosemary sprigs and add pork back to skillet. Meanwhile, in a medium microwaveable bowl, place chicken broth. Heat in microwave on high until boiling. Stir in couscous. Cover and let stand until serving time; fluff with fork just before serving. To serve, divide couscous between four plates. Top with pork chop and orange sauce and garnish with rosemary sprigs.

Coming Tomorrow:

Tuesdays With Dorie

French Chocolate Brownies

Baby Back Ribs with Tangy Root Beer Barbecue Sauce

Oh, baby....

Pardon me. I meant to say Oh, baby...back ribs with Root Beer Barbecue Sauce

Sloppy, tangy, meaty indulgence. Ribs aren't your typical Monday night dinner. But you can't very well serve bowls of cereal for Memorial Day, can you? Like most special meats, these ribs are a bit pricey. To lure holiday shoppers, my grocery store had them going for $3.99/lb. I'm hopeful you can find a similar deal, or my name isn't Prudence Pennywise. (Well, actually, it isn't, but I still say you can find a good deal.)

As sinfully delicious as these are, you won't want leftovers as they don't reheat too well. Make only enought to eat in one sitting. Oh don't cry-you can make some again soon. For my family of four, I made 3 lbs. Increase the quantity significantly if you invite my littlest (in age and possibly in jean size) sister Mary Kate. She won't stand for less than half a rack to herself and at 28 she still gets cranky if underfed.

You're going to need at least 24 hours of some easy advance preparation. First, you'll mop the ribs with Dijon mustard, then coat them with a savory spice rub, cut them into sections and marinate them in a fizzy can of root beer for 12-36 hours. Still with me?

Ribs should be precooked before heading out to the grill. Some people boil them, others stick them in the crock pot; I simply bake them wrapped tightly in foil for an hour. You can do that a day ahead, too. Flexible, huh? All they require from there, is a simple high heat fizzle on the grill. If you don't have a grill, they'll do fabulously well under a broiler.

Now, what sends these ribs from everybody's yummy to holiday superlative, is the Root Beer Barbecue Sauce. When you taste it, you won't think "Snoopy's soda pop," but you might glow golden from your fingertips and break out in hymns of praise. You'll need to boil down a couple of cans of root beer until thick and syrupy, and then simply stir it up with smoky barbecue sauce and Dijon.

I'm warning you now-make extra. You'll want extra to dip your ribs in, some on BBQ chicken next week, some to spread on a roast beef sandwich, and some to dip your onion rings in after that. You'll also need to save some plain root beer syrup for the most sensational Root Beer Freeze possible (coming tomorrow). Don't say I didn't warn you.

Baby Back Ribs with Tangy Root Beer Barbecue Sauce

Estimated Cost: $15.00 and worth every penny

For the Syrup:

3 cans root beer

For the Sauce:

about 1/2 cup Dijon Mustard

about 1/2 cup purchased smoky barbecue sauce

For the Ribs:

3 lbs. baby back ribs

1/4 cup dijon mustard

2 teaspoons salt

1 tablespoon pepper

1 tablespoon garlic powder

1 tablespoon paprika

1 can root beer

In a large saucepan over high heat, bring root beer to a boil. Boil until reduced by half and syrupy, about 30 minutes. Cool to room temperature. (You'll have lots extra-plenty for root beer freezes.) In a small bowl, combine 1/2 cup each dijon, barbecue sauce, and root beer syrup. Whisk until smooth and set aside.

For the ribs, cut ribs into sections-about 3-4 bones per person. Rub generously with Dijon and sprinkle with salt, pepper, garlic, powder, and paprika. Please don't measure-just eyeball it. Let sit for 15 minutes. Place in large zip top bag and pour rootbeer over the top, zip top and refrigerate. Let marinate for 12-36 hours.

Preheat oven to 350 degrees. Line cookie sheet with foil. Discard marinade. Wrap ribs tightly in foil and bake on cookie sheet for 60 minutes. (At this point you can refrigerate ribs again, or head directly to the grill.) Brush ribs generously with Root Beer sauce and place on preheated grill. Grill for 10-20 minutes, turning once, and basting with sauce often until ribs are nicely carmelized. (They are already fully cooked, so you are just going for that great crispy, burnt sugar coating.)

Coming Tomorrow: Root Beer Freezes with Root Beer Syrup