Meatball Banh Mi Wednesday, Oct 19 2016 

Slaw
3 tablespoons lime juice
2 teaspoons sugar
1 3/4 cups shredded carrot
1 3 /4 cups shredded daikon radish
1/2 cup thinly sliced scallion greens
1/4 cup chopped fresh basil

Meatballs
8 ounces ground pork
8 ounces ground chicken breast
1 8-ounce can water chestnuts, drained and finely chopped
1/4 cup finely chopped scallion whites
3 cloves garlic, minced
1 teaspoon fish sauce
1 teaspoon chile-garlic sauce or other Asian hot sauce
1/2 teaspoon freshly ground pepper

2 20-inch baguettes, preferably whole-wheat, cut into thirds
1/4 cup low-fat mayonnaise
1-2 teaspoons chile-garlic sauce or other Asian hot sauce
36 thin slices English cucumber (about 1/2 large)
2/3 cup gently packed fresh cilantro

To prepare slaw: Whisk lime juice and sugar in a medium bowl. Add carrot, daikon, scallion greens and basil and toss to coat. Set aside.

To prepare meatballs: Preheat oven to 450 °F. Line a large baking sheet with foil and coat with cooking spray. Gently mix pork, chicken, water chestnuts, scallion whites, garlic, fish sauce, chile-garlic sauce and pepper in a large bowl (do not overmix). Using a generous 2 tablespoons each, make 18 meatballs. Bake on the prepared baking sheet until just cooked through, 15 to 20 minutes.

To assemble sandwiches: Cut each portion of baguette in half horizontally, then pull out about half of the soft bread in the center of each piece (reserve for another use, if desired). Combine mayonnaise and chile-garlic sauce to taste in a small bowl. Spread about 1/2 tablespoon of the mixture on each piece of baguette. Divide the reserved slaw among the sandwiches and top with cucumber and cilantro. Add 3 meatballs to each sandwich. Serve immediately.

Eating Well, March/April 2012, pages 74-75

Advertisements

Chiang Mai Pork Patties Monday, Sep 26 2016 

1 1/4 pounds ground pork
3/4 teaspoon salt
1/2 cup coarsely chopped shallots
1/4 cups finely chopped fresh cilantro
2 tablespoons minced peeled fresh lemongrass
2 tablespoons thinly sliced Kaffir lime leaves or 1 tablespoon minced lime rind
1 tablespoon minced peeled fresh galangal or 2 teaspoons minced peeled fresh ginger
3 garlic cloves, minced
3 fresh Thai red bird chiles, minced
15 Bibb or Boston lettuce leaves
2/3 cup fresh cilantro leaves
2/3 cup fresh mint leaves
10 lime wedges

Combine pork and salt in a medium bowl; toss to combine.

Place shallots in a food processor, and pulse until finely chopped. Add chopped cilantro and next 5 ingredients (through chiles); process until mixture is finely chopped. Add pork mixture; pulse 5 times or until mixture is well combined.

Using wet hands, shape mixture into 15 (1-inch-thick) patties (about 2 tablespoons per patty). Heat a large grill pan over high heat. Add half of the pork patties. Cook for 5 minutes on each side or until done. Repeat the procedure with remaining patties. Arrange 3 lettuce leaves and 3 pork patties on each of 5 plates, and serve each serving with about 1/4 cup herbs and 2 lime wedges.

Cooking Light, November 2011, pages 206-208

Spicy Pork Lettuce Cups Friday, Aug 19 2016 

1 tablespoon grated peeled fresh ginger
6 garlic cloves, minced
12 ounces lean ground pork
1 1/2 cups diced seeded cucumber
1 cup diced red bell pepper
1/3 cup diced carrot
1/4 cup chopped fresh cilantro
1/4 cup salted, dry-roasted peanuts, chopped
1/2 serrano chile, thinly sliced
3 tablespoons fresh lime juice
1 tablespoon fish sauce
1 teaspoon sugar
16 Boston lettuce leaves

Combine first 3 ingredients in a medium bowl, mixing gently until just combined; let stand at room temperature 15 minutes.

Heat a large nonstick skillet over medium-high heat. Add pork mixture to pan; sauté 5 minutes or until pork is browned, stirring to crumble. Place pork mixture in a large bowl. Add cucumber and next 5 ingredients (through serrano), and stir to combine.

Combine lime juice, fish sauce, and sugar in a small bowl, stirring until sugar dissolves. Add juice mixture to pork mixture; toss. Place about 1/3 cup pork mixture in each lettuce leaf.

Cooking Light, March 2013, page 134

Pork and rice meatball soup Saturday, Jul 23 2016 

1/2cup cooked white rice

2 large eggs, beaten

1 teaspoon dried oregano

3 scallions, finely chopped

3 cloves garlic, chopped

1 1/2teaspoons ground cumin

Kosher salt

black pepper

1 pound ground pork

2 tablespoons olive oil

1 14.5-ounce can diced tomatoes, drained

 6 cups low-sodium chicken broth

1 bunch spinach (about 4 cups)

fresh cilantro, for serving

grated Cheddar, for serving

sour cream, for serving

Combine the rice, eggs, oregano, a third each of the scallions and garlic, 1/2 teaspoon of the cumin, and 1/2 teaspoon each salt and pepper in a bowl. Add the pork and gently mix with your hands until just combined. Form the mixture into 16 meatballs (about 11/2 tablespoons each). Broil, on the prepared baking sheet, until cooked through, 8 to 10 minutes.

Heat broiler. Line a rimmed baking sheet with foil.

Meanwhile, heat the oil in a large pot over medium heat. Add the remaining scallions, garlic, and cumin and 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until the scallions are tender, 1 to 2 minutes. Add the tomatoes and cook, stirring occasionally, until starting to thicken, 4 to 6 minutes.

Add the broth and bring to a boil. Stir in the spinach and meatballs. Serve topped with the cilantro, Cheddar, and a dollop of sour cream.

Real Simple, January 2015

Gingery Pork Meatballs with Noodles Wednesday, Dec 11 2013 

Meatballs:
1/2 cup chopped fresh cilantro
1/4 cup dry breadcrumbs
1/4 cup finely chopped red onion
2 tablespoons lower-sodium soy sauce
2 teaspoons grated peeled fresh ginger
3 garlic cloves, minced
1 pound lean ground pork
1 large egg, lightly beaten
Noodles:
8 ounces uncooked wide rice noodles
1 tablespoon dark sesame oil
1 cup red bell pepper strips
1 cup julienne-cut snow peas
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/2 cup thinly sliced green onions

Place a foil-lined jelly-roll pan in oven. Preheat oven to 450°.

Combine first 8 ingredients in a large bowl; stir gently just until blended. Cover and chill 30 minutes. Divide pork mixture into 20 equal portions; shape each portion into a meatball. Arrange meatballs in a single layer on preheated pan. Bake at 450° for 20 minutes or until done.

Cook noodles according to package directions; drain. Rinse noodles under cool water; drain. Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper, peas, salt, and crushed red pepper; cook 5 minutes, stirring occasionally. Add noodles; toss. Place 1 3/4 cups noodle mixture on each of 4 plates; top each serving with 5 meatballs. Sprinkle each serving with 2 tablespoons green onions.

Cooking Light, page 54

20131210-200449.jpg

Spicy Pork Lettuce Cups Thursday, Mar 21 2013 

1 tablespoon grated peeled fresh ginger
6 garlic cloves, minced
12 ounces lean ground pork
1 1/2 cups diced seeded cucumber
1 cup diced red bell pepper
1/3 cup diced carrot
1/4 cup chopped fresh cilantro
1/4 cup salted, dry-roasted peanuts, chopped
1/2 serrano chile, thinly sliced
3 tablespoons fresh lime juice
1 tablespoon fish sauce
1 teaspoon sugar
16 Boston lettuce leaves

Combine first 3 ingredients in a medium bowl, mixing gently until just combined; let stand at room temperature 15 minutes.

Heat a large nonstick skillet over medium-high heat. Add pork mixture to pan; sauté 5 minutes or until pork is browned, stirring to crumble. Place pork mixture in a large bowl. Add cucumber and next 5 ingredients (through serrano), and stir to combine.

Combine lime juice, fish sauce, and sugar in a small bowl, stirring until sugar dissolves. Add juice mixture to pork mixture; toss. Place about 1/3 cup pork mixture in each lettuce leaf.

Serves 4, Amount per serving:
Calories 231, Fat 12.6g, Saturated fat 3.4g, Monounsaturated fat 5.8g, Polyunsaturated fat 2.2g, Protein 21.2g, Carbohydrate 10.5g, Fiber 2.3g, Cholesterol 64mg, Iron 0.9mg, Sodium 385mg, Calcium 42mg

Cooking Light, March 2013, page 134

20130321-195336.jpg

Picadillo Chowder with Rice Browns Wednesday, Jul 13 2011 

Serves 4 Hands-on time: 30 minutes Total time: 1 hour

RICE BROWNS
3/4 cup brown rice
2 egg whites
2 tsp extra-virgin olive oil, divided

CHOWDER
1 lb lean ground pork
1 medium yellow onion, chopped
4 cloves garlic, chopped
32 oz low-sodium fat-free chicken broth
1 cup Black Beans, drained and rinsed
1/4 cup brown rice
1 tsp ground cumin
1 tsp chile powder
Juice 1 lime
Chopped fresh parsley for garnish, optional

ONE: Prepare 3/4 cup rice according to package directions. Remove from heat and fluff with a fork; set aside.

TWO: Prepare chowder: Place a large stockpot on medium heat. Add pork and onion and cook for 3 minutes or until pork is opaque and onion begins to turn translucent. Stir in garlic and cook for 2 more minutes.

THREE: Remove pot from heat, pour pork mixture into a heat-proof colander and drain fat from meat. Return pork mixture to pot and add broth. Stir in beans, 1/4 cup rice, cumin and chile powder. Bring chowder to a boil, then reduce to a simmer and cook for 20 minutes. Stir in lime juice and continue to simmer for another 15 minutes.

FOUR: Prepare rice browns: In a large bowl, gently combine cooked rice from Step One with egg whites, mixing with fingertips. Heat 1 tsp oil for 1 minute in a medium pan on medium heat. Add 4 separate 1/8-cup scoops of rice mixture to pan and use the flat side of a spatula to gently press each 1 into a small patty. Cook for 4 minutes, shaking pan slightly halfway through to ensure patty doesn’t stick. Quickly slide a spatula underneath each patty and flip over. (TIP: The goal is to jostle the cakes as little as possible.) Cook for 4 more minutes, then remove patties from heat and place on a paper towel to drain. Repeat process with remaining 4 rice browns. Garnish chowder with parsley, if desired, and serve with crispy-hot rice browns on the side.

Clean Eating, February 2011, page 66

%d bloggers like this: