Fantastic Fabiola's Orient(al) Pork - A Fast "Slow Food" Dish with a Taste of The Orient

Darlings!  This is an updated dish.  The Fab posted it first, sometime in 2007, but she (because The Fab almost never measures) titled it as ...

Orient(al) Pork - A Recipe For Folk Who Already Know How to Cook

 ... meaning that The Fab didn't measure, so she couldn't write down how much of each ingredient you would need to make this dish.  The Fab has seen the error of her ways (and  bought actual measuring cups and spoons) so, with a flourish she presents ...

Orient(al) Pork  - A Recipe For Any Folk

This is an aside Darlings:  Orient(al) as in Orient Correctional Institution - Fabiola first created this recipe on the evening following a visit to a former beau. This beau became "former" just prior to gaining the new title of "inmate" at that medium security facility. The visit has nothing to do with the dish, other than after spending a day traveling and hearing heavy metal gates crash behind one, a gal wants a dinner that is both fast and pleasantly aromatic.

Anyway -

Ingredients in order of use:
Pork - 3 pounds (or so) - Cut in 1/2" Cubes (The Fab bought one of those pre-packed pork loins it was about 3 pounds) - of course Dears, you can substitute chicken prepared the same way.  Dark meat or white, or both, doesn't matter.
Oil -- 1/4 cup Enough to coat the bottom of your pan
Regarding the cooking oil, use whatever kind you prefer: Lard, Butter, EVOO, Peanut, Corn, Vegetable -Fabiola uses Peanut Oil - (ahem), but if Fabiola recommended that - some would jump up and down shouting and waving their arms like they just got a Bingo and the words they would be shouting -- "Extra Virgin Olive Oil" - you know who you are.

Garlic Powder  - 1/2 teaspoon

Onion Powder  - 1 teaspoon or a small onion diced fine (no matter which you use- the powder is just easier)

Salt - 1/4 teaspoon (more or less to taste)

Pepper - 1/2 teaspoon (again more or less to taste - start with this much)

Celery Seed, Crushed  - 1/4 teaspoon (if you don't have celery seed substitute 1/4 cup real celery diced fine)

Light Sesame Oil  - 2 tablespoons 

Dark Brown Sugar - 1/2 cup packed 

Maple Syrup - 2 or 3 Tablespoons (more or less) -- you can omit this item it only adds a layer of flavor dears.  No matter if you don't have any. Fabiola uses real Maple Syrup Boiled Down from actual Maple Tree Sap Only - seriously, if all you have is the flavored corn syrup kind, make pancakes.

Blackstrap Molasses - 1 or 2 tablespoons  Again an optional item, it adds flavor depth, but the world will not end if you don't add it. But, your Grandmother was right, it IS good for you. Use it more.

Nutmeg - just a sprinkle (like the two previous items, add it if you have it, don't worry if you don't)

Maggi Sweet Chili Sauce (1/2 of a 10.1 oz Bottle) There is no substitute for this item, it is beyond wonderful.

Rice - The Fab uses Knor Chicken Flavored rice, because it is fast and easy.  There is no reason that you can't, and a lot of good reasons that you should, use real brown or white rice that you steam.  What are those reasons? Fewer calories, less salt, less processing, more nutrients. And the Fab would never tell anyone this, but she likes the nutty flavor of the brown rice, but others in the household don't. Sigh.

Instructions:

CUBE Pork, - Never cubed a pork?  Here is how:

This is one side of the pork loin, flip it over  and you may find shiny connective tissue covered with a thin layer of fat.  This connective tissue should be taken off, or you will end up with some pieces of pork that have a tough chewy edge.  Not saying that you HAVE TO just suggesting that you should dears.  Takes only minutes.

Pull up a corner of the membrane with the knife, pull and slice until you have removed the membrane.  Discard the membrane and fat. Or, zap it in the microwave until it is cooked through, cool then ...  toss it out the window to the barn cats. You would never feed raw pork to an animal would you?  Of course you wouldn't Dears.

Slice the loin into 1/2 inch slices like in the photo, then stack 2 or three together, slice lengthwise into 1/2 x 1/2 inch strips, then cut the strips into cubes. This whole process is faster if the pork is still slightly frozen. Once you have the strips, you may find it easier to use your kitchen shears to make the cubes.

A 3 pound pork loin makes about 8 cups of cubes.

Once your pork is cubed ...

SPRINKLE with Garlic Powder, Onion Powder, Salt, Pepper, Crushed Celery Seed, TOSS.

HEAT Oil in Fry Pan - Medium Heat (you knew that) - Just a minute or so then add the pork cubes to the pan.   Lightly BROWN Pork Cubes In Oil. This took about 15 minutes, with The Fab stirring and breaking up the pork 3 or 4 times.  The Fab also used the cover for her fry pan to speed the cooking of the pork. Quick note Darlings, it is easy to overcook pork - that will make it tough and dry.  You are shooting for cooked through (no pink left) with just a touch of golden color on the outside. To be certain that the meat is cooked The Fab takes a cube or two out of the pan and cuts them in half.  No pink = done.

REDUCE HEAT to low.

ADD Light Sesame Oil, TOSS. ADD Brown Sugar, Blackstrap Molasses, Maple Syrup, Nutmeg, Chili Sauce,TOSS.

SIMMER UNCOVERED until the sauce has reduced slightly.   This takes about 10 minutes, 

SERVE over Rice.

Now Darlings, The Fab made this dish for dinner tonight.  It was delish.  Of course as it is just Mary, The Fab and Crabby Guy here, half of this dish went right into the freezer for another day.  Orient(al) Pork freezes and reheats nicely.

Questions?

1.  Why yes!  The fry pan with a heavy lid that I am using instead of my trusty cast iron is a Pampered Chef pan.  They   Are   Wonderful.  Heavy, even heating, tight fitting lid. The Fab  loves, loves, loves hers!  Now, I am not telling you what to do Dears but my Pampered Chef Kitchen Consultant is http://www.facebook.com/pages/Independent-Consultant-for-Pampered-Chef/235202309887538  Robin and she is a darling.  No, really. Poke on the link talk to her.  So much joy should not be possible in a real person.

How to make your Kids LOVE Sauerkraut ... maybe

Good morning Darlings!  It is going to be a wonderful day!  And if it turns out to be not such a wonderful day -- if a gal can't triumph, she can prevail.  Of course, it is our way.

Speaking of prevailing, Vegetables, nutrients, fiber, do children (and a lot of grown men) just know when something is good for them so they automatically won't eat it, even if they haven't tasted it?  It seems so to this Fab,  which is why when she makes sauerkraut, she makes this:

Pork Chops with Sauerkraut

Brown Pork Chops on medium heat in a big Skillet with a lid.  You will be adding an entire package of Sauerkraut later so bigger is better.

While chops are browning, empty your package of Sauerkraut into a mixing bowl.

Add about 1/4 to 1/2 cup packed Brown Sugar  (The amount of Brown Sugar varies depending on taste and the size of the Sauerkraut package -- dears you are looking to just cut back the acid and to make a sweet sour taste -- you knew that sugar cancels out acid, right?  In judging the amount of sugar remember that you are making a vegetable, not candy.)

Add a sprinkling of Caraway Seed.  A scant 1/8 teaspoon for you measurers out there.  Caraway seed is wonderful spice with a pungent sweet tangy flavor, so use a light hand when adding this seed.  You can always add more later.

Mix until the Brown Sugar and Caraway Seed are mixed into the Sauerkraut

Once the chops are brown , add the Sauerkraut, turn the heat to simmer, cover the Skillet with a lid, simmer for at least an hour.  You can simmer longer, as the length of time increases, the Pork Chops become more tender, just keep an eye on the liquid.  If your skillet lid isn't tight, you may need to add a splash of water.

To serve, place a spoonful of the Sauerkraut on a plate, put a Pork Chop on top.  Add a side of mashed potatoes and you have, maybe, a dinner that includes a vegetable the kids will eat.

Dressing in Layers for work out in the cold.

Gentlemen, please avert your eyes, the animation at the bottom of this page is intended as educational material for the Ladies. If you are thinking Victoria's Secret model in oh so sexy underwear, wow are you in for a surprise.  And don't come crying to Fabiola if after this warning, you scroll down and the image of the Fab in her danties is burned onto your retinas for all time. 

Ladies! I don't know what the temperature has been like 'round your part of the world, but here in Fabiola Land, this morning, the thermometer read 18 degrees, with wind. What does a gal do on days like this, when she has to spend some time outside working? (Actually, Mary had to go out and horrible creature that she is, she dragged the Fab with her.) To battle cold temperatures, a gal dresses in layers!

No, not one cute contrasting T-shirt over another layers; layers designed to prevent frostbite layers. As much as the Fab hates to admit it, this is something that Mary knows a little bit about. Back to the layers ...  this instructional is for serious killer cold, below zero cold, for winter warm days like today, omit a layer or two.

1. Basics - unmentionables of your choice plus 2 pair of cotton or silk knit socks. Yes, two.

2. Bright Red Wool long johns, or similar garmet. Wool is best, yes it can be scratchy, so what? It is warm. And a thick pair of wool knit socks. The ones with the bright red dot on the toe are great for wearing and for turning into sock monkeys.

3. Loose jeans and a heavy wool or cotton sweater, natural fabrics only gals, fake-a-roo's don't insulate as well. They don't.  Unless you buy the special made for cold insulation fake a roo materials.  Here the Fab is talking about acrylics, and our friends poly and ester.

4. Snow boots, the ones with the insulated take out liner, yes they will make your feet look big, but compared to what the next layer is going to do to the look of your behind, your feet will seem downright dainty.

5. Insulated coveralls. The kind with the quilted lining and the legs that zip open at the bottom so that you can get them over your gigantic booted feet.

6. Polar Fleece jacket and earband. Don't skip the earband, it will keep the next step from leaving knit cap dents in your forehead.

7. Insulated vest (keeping your core warm is very important). Two thick knit watch caps, one over the other. The Fab prefers blaze orange (it isn't like a gal is going to go unnoticed in this get-up so why not make sure that you can be spotted from the space shuttle?)

8. Down Jacket, then gloves in multiple layers. The Fab wears two pair of cotton string knit gloves with winter jersey work gloves over them (at least).

Yes, this outfit will make you look fat. Fortunately in the Fab's case she started out that way, so that isn't such the issue. When working out in the cold, warm is better than waffer thin regardless.

Darlings.  You looked didn't you.  Told ya.

Go to my Website to see my Original Art available  Click Here!

Carnation Famous Fudge Kit and a Figment

This Christmas past, Darlings, the Fab decided to make Fudge.  Now it is a known fact that the Fab is not much of a candy maker.  The Fab can cook like no body's business, but fudge?  Sigh, not so much, the Fab admits her limitations, even if she IS a figment.

The Fab spotted a Carnation Famous Fudge Kit at the Kroger.  Into the cart it went.  The kit provides everything that a Fab will need to make a batch of fudge -- MINUS two tablespoons of real butter.  And who doesn't keep a supply of butter in the house?  Not the Fab, not ever.  Meat, milk, bread, eggs all optional in the Fab's kitchen -- butter?  In the event of a tornado or flood, the Fab would save her butter before the family photos.  The Fab digresses.

Follow the instructions on the back of the box and you will have perfect, creamy fudge.  The Fab promises.

Happy Cold Blustery New Year! And Evelyn's Famous Quick and Easy Chili Soup!

Darlings!

The Fab trusts that you are well this fine first day of 2012!  Here a cold front is movin' through and the wind is a whippin'  <-- that link will take you to YouTube music and a song by the Gap band.  One of the Fab's New Years Resolutions was NOT to develop her taste in music beyond '80's funk.  

It is a known fact that a gal should never attempt to fix something that isn't broken.

Regardless ... The Fab is staying mostly indoors today and because it is a cold windy day ... the Fab is making Evelyn's Famous Quick and Easy Chili Soup.

Note: Chili Soup is slightly sweet, slightly spicy hot and more soup than Chili. Try it with Grilled Cheese sandwiches and / or Ritz Crackers. Fabiola says "Yum'!

Evelyn's Famous Quick and Easy Chili Soup

Ingredients:

1 pound ground chuck
1/2 medium yellow onion chopped medium (photo below)

Fabiola uses a whomper-chopper (that is what she calls it) fast, easy, whacking the top of the chopper releases frustrations.

******
2 - 46 ounce cans Tomato Juice - Del Monte or Red Gold - 540 calories

(seriously, these two taste best to Fabiola -- use your favorite -- but don't say that Fabiola didn't try to help!).

1 - 16 ounce can Bush's Best Chili Beans, Medium Sauce (or mild or hot -- but use Bush's, trust Fabiola on this one). - 420 calories

******

1 lb. Ground Beef (70/30) - 750 calories for pan browned, drained, crumbles
1 medium Yellow Onion - 64 calories

1/2 teaspoon Garlic Powder -  5 calories

1/8 teaspoon Ground Celery Seed -  2 calories

1/4 teaspoon Corse Ground Black Pepper - 2 calories
1 teaspoon Salt - 0 calories

4 tablespoons Dark Chili Powder (or to taste) - 100 calories

(Fabiola likes the Kroger store brand best. Also: keep in mind that Chili Powder looses flavor as it sits in your cupboard. Buy small quantities more often rather than leaving it sit on a shelf).

********

1 cup Dark Brown Sugar packed - 836 calories

2 tablespoons Blackstrap Molasses - 116 calories

(Fabiola has a thing for Blackstrap Molasses - have you checked out the nutrition label? Calcium, iron, B vitamins ... the link takes you to nutrition data's information on Blackstrap Molasses -- click this link if you want to look up other ingredientshttp://www.nutritiondata.com/ great site!)

Assembly:

Put the Tomato Juice and Chili Beans in your slow cooker, start cooking on low heat. 

Brown (stirring frequently), the ground beef and onion over medium heat. You want the meat to brown and the onion to cook until transparent. Drain fat.

Turn off the heat, move your skillet to a cool burner, add the Garlic Powder, Celery Seed, Black Pepper, Salt, Chili Powder to the browned grond beef and onion. Stir, stir, stir. Add the brown sugar and molasses, stir until mixed. Transfer to your slow cooker, stir until mixed. Let the soup cook for at least 2 hours, but will be just fine if you leave it all day.


2835 calories for the entire recipe

Recipe makes 8 servings of about 16 ounces - 354 calories per serving

Fabiola serves the fella a big bowl of this soup with grilled cheese sandwiches and Ritz crackers.

Mary has a bowl of this soup with a nice salad of spinach, kale, chopped carrots, with just a little sharp cheddar cheese shreds. 

Yes, this is a cast iron skillet. Cast Iron is a permanant non-stick, precision cooking tool - yet again, Grandma knew what she was doing.