Jan 23, 2011

Busy Bee...new items for Notions of Grace

Here are some new items I've finally finished and put up in my Etsy Shop.

Jan 11, 2011

Teriyaki Pork Stir Fry

And tonight's dinner......

Teriyaki Pork Stir Fry

  • 2  tablespoons  light teriyaki sauce
  • 4  cloves  garlic, chopped
  •   Juice and zest of 1 lime
  • 1  pound  pork tenderloin
  • 1  can (14.5 ounces)  low-sodium chicken broth
  • 3  tablespoons  light teriyaki sauce
  • 4  teaspoons  cornstarch
  • 1  teaspoon  sugar
  • 3/4  teaspoon  hot sauce
  • 2  tablespoons  vegetable oil
  • 1    large onion, peeled and thinly sliced
  • 1    red pepper, seeded and sliced
  • 8  ounces  sliced mushrooms
  • 1  bunch  scallions, trimmed and cut into 1-inch pieces
  • 1  bag (12 ounces)  microwave-ready green beans, cooked following package instructions
  • 3  cups  cups cooked brown rice


1. Pork. In a large ziptop bag, combine teriyaki sauce, garlic, lime juice and zest. Add pork and marinate in refrigerator for 2 hours.
2. Sauce. In a small bowl, combine chicken broth, teriyaki sauce, cornstarch, sugar and hot sauce. Set aside.
3. Vegetables. Remove pork from marinade and discard marinade. Cut pork into 1/2-inch slices. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
Stir-fry pork for 3 minutes. Remove from skillet and keep warm.
4. Add remaining tablespoon oil to skillet. Add onion and cook 4 minutes; stir in red pepper, mushrooms and scallions. Cook 3 minutes. Stir in the green beans, broth mixture and pork. Simmer for 2 minutes, until thickened.
5. Serve the pork over cooked brown rice.

-I did not use pork chops. We had a pork roast Sunday night so I cut up some of the leftovers and used that instead.
-I also was NOT as particular on the measurements.
-And lastly, no scallions...

Jan 10, 2011

A trip to gluten-free land...

I saw this recipe on Cookies-in-Motion and decided to give it a go.....aaaaaaaaand I'm glad I did :o)

Here is the recipe:

1 C Peanut Butter--smooth or crunchy (I used crunchy because we do not believe in smooth around these parts)
1/2 C light brown sugar packed
1 egg
1 1/4 tsp baking powder
3/4 C chocolate chips
Thats it!!

Using a hand mixer, mix the peanut butter and brown sugar until smooth-ish. Add egg and sprinkle the batter with the baking powder. Mix again with the mixer. Add chocolate chips. Form into 1 inch balls and place on baking sheet lined with parchment paper (important!!) 2 inches apart  for 12-15 minutes at 350 degrees. 

And...here they are! 

Jan 8, 2011

New Recipes!

Tried some new recipes that you should try too...here they are. 
Penne with Vodka Sauce and Vegetables
  box (14 1/2 ounces)  Barilla Plus Multigrain Penne
  pound  zucchini, cut into 1/2-inch quarter-moons
  cup  frozen peas
  cups  baby spinach
  tablespoon  olive oil
    small onion, peeled and finely chopped
  ounces  sliced Canadian bacon, chopped
  cup  vodka
  can (15 ounces)  no-salt-added diced tomatoes
  can (8 ounces)  no-salt-added tomato sauce
  teaspoon  salt
1/2 to 1/4
  teaspoon  red pepper flakes
  cup  fat-free half-and-half
  cup  shredded Parmesan cheese


1. Bring a large pot of lightly salted water to a boil. Add penne
and cook following package directions, 11 minutes. Add
zucchini and peas during last 3 minutes. Stir in spinach. Drain and place back into the pot.

2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add onion and cook 5 minutes, stirring occasionally; add Canadian bacon and vodka and cook 1 minute. Stir in tomatoes, tomato sauce, salt and red pepper.
Reduce heat to medium-low and simmer, uncovered, for 10 minutes.

3. Stir half-and-half and 1/4 cup cheese into the sauce. Toss with pasta and let stand for 10 minutes. Stir and spoon into serving bowl and top with remaining cheese. 

  • no can do-sville on the Canadian Bacon--too expensive this week--instead ham steak, that was 1.99 along with $1 off coupon (yay)
  • no Barilla pasta...had Ronzoni Veggie Pasta in the cupboard already

Individual Apple Crisp...

This one was easy. We had some apples that had been around for a little while...and were to that, you know, almost that grainy too far ripe stage. I didn't want to throw them out--I've been having a "use everything, don't let anything get thrown away" fit lately...

Anywho, I sliced up 4 sort of on the small size apples, mixed some butter, flour, brown sugar, allspice, and oats together. Sprinkled it on top of three small pyrex ramekin type dishes full of apples. Baked them at 400 degrees for the time it took me to make dinner...and voila! 


And recently, since I'm also on a "how in the world do I satisfy my sweet tooth while watching what I eat?" kick... Chocolate Muffins.

This one by far is the EASIEST..... 1 devils food cake mix, 1 can (15oz) canned pumpkin [the packed kind, not pumpkin pie type], and a little bit of water, maybe 1/3 cup. Mix it all together, put in muffin tin with papers and bake for 15 minutes at 350 degrees. 


Jan 1, 2011

Fresh Start...

Happy 2011!

Time for a fresh start...and new mindset.

And new blog background :o)

This post is purely to try out my google docs ability...


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