Goodness I feel that this is turning into a cooking blog - eek! I'm going to have to get out this weekend and do some interesting things so I can get back to blogging about NYC experiences! Our weekend was a ton of fun - it was a lot of hanging out with friends, cooking, drinking, watching sports - you know, THAT kind of weekend! We had a great time and got to spend lots of time with friends and family.
Sunday night we decided to relax and cook in. I do have to say that this 52 weeks of cooking project definitely has upped my cooking, and it's really reminded me of how much I love to cook. I'm not very crafty so cooking is one way for me to express myself in a way creatively - it allows me to take different ingredients and turn them into a meal. I didn't realize how much I've missed that until I took up this project. So yay for it working :)
Pork and Vegetable Stir Fry (this is a South Beach Diet Cookbook recipe)
Cook Time: 30 Minutes
Ingredients
1/2 cup sugar-free apricot reserves
3 tablespoons low-sodium soy sauce
2 tablespoons canola oil, divided
1 1/2 pounds pork cutlets, cut into 1/4-inch strips
4 garlic cloves, minced
1 pound broccoli, cut into florets
1 red bell pepper, cut into thin strips
1 bunch scallions, cut into 2-inch lengths
4 ounces snow peas, strings removed
Whisk preserves and soy sauce together in a bowl until smooth.
Heat 1 tablespoon of the oil in a large nonstick skillet or wok over high heat. Add pork and cook, stirring frequently, until lightly browned and no longer pink, about 5 minutes. Transfer to a plate.
Add remaining oil and garlic to the same skillet; cook over medium-hight heat for 30 seconds. Add broccoli, pepper, scallions, and snow peass and cook until vegetables are crisp-tender, about 3 minutes. Stir in portk and preserves mixture; cook 1 minute more. Serve hot.
This recipe was more prep time then anything else, since I had a lot of veggies to chop up. It was a really easy recipe and it was uber-flavorful! Most importantly it heats up well the next day for lunch or dinner leftovers.
Happy Cooking!
Sunday night we decided to relax and cook in. I do have to say that this 52 weeks of cooking project definitely has upped my cooking, and it's really reminded me of how much I love to cook. I'm not very crafty so cooking is one way for me to express myself in a way creatively - it allows me to take different ingredients and turn them into a meal. I didn't realize how much I've missed that until I took up this project. So yay for it working :)
Pork and Vegetable Stir Fry (this is a South Beach Diet Cookbook recipe)
Cook Time: 30 Minutes
Ingredients
1/2 cup sugar-free apricot reserves
3 tablespoons low-sodium soy sauce
2 tablespoons canola oil, divided
1 1/2 pounds pork cutlets, cut into 1/4-inch strips
4 garlic cloves, minced
1 pound broccoli, cut into florets
1 red bell pepper, cut into thin strips
1 bunch scallions, cut into 2-inch lengths
4 ounces snow peas, strings removed
Whisk preserves and soy sauce together in a bowl until smooth.
Heat 1 tablespoon of the oil in a large nonstick skillet or wok over high heat. Add pork and cook, stirring frequently, until lightly browned and no longer pink, about 5 minutes. Transfer to a plate.
Add remaining oil and garlic to the same skillet; cook over medium-hight heat for 30 seconds. Add broccoli, pepper, scallions, and snow peass and cook until vegetables are crisp-tender, about 3 minutes. Stir in portk and preserves mixture; cook 1 minute more. Serve hot.
This recipe was more prep time then anything else, since I had a lot of veggies to chop up. It was a really easy recipe and it was uber-flavorful! Most importantly it heats up well the next day for lunch or dinner leftovers.
Happy Cooking!
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