Pork Lo Mien

I stumbled upon this recipe one day while I was looking for something to bring to pot luck Wednesday. Since then we've made this recipe quite a few times. It's pretty simple, but quite yummers!

Pork Lo Mien
3 tablespoons olive oil
8 ounces spaghetti, cooked al dente and drained
1 lb pork tenderloin, cut into pieces
1 medium onion, sliced in wedges
2 garlic cloves, minced
crushed red pepper flakes (to taste)
2 cups shredded cabbage (see note below)
2 stalks bok choy, sliced (or celery)
1 cup sliced carrot (see note below)
2 sweet bell peppers, thinly sliced (red-orange-or yellow)
1/3 cup soy sauce
*you can also buy the coleslaw mix in the produce section. Already shredded--a real time saver.

Heat 2 tbsp olive oil in a large skillet or wok. Sauté pork, onion, garlic and pepper flakes until meat is no longer pink. remove this mixture from pan and keep warm. Add remaining tbsp of oil (or more as needed) to pan and sauté cabbage, bok choy or celery, carrots and peppers until crisp tender. Add spaghetti to cooked veggies in the pan. Stir in soy sauce and add pork mixture back to the pan. Cook for 5 minutes or until heated through. Serve and enjoy!

Chicken Massaman Curry

We've wanted to be able to make massaman for a long time now, and finally decided to try it out. It was pretty good. I thought it probably could have used a little salt, and of course Thai chile powder to add some heat, but those things you can add to taste pretty easily. Try it out!

2 tablespoons vegetable oil
3 tablespoons massaman curry paste
1/2 onion, chopped finely
1 (3/4 inch thick) slice ginger, minced
1 1/4 pounds skinless, boneless chicken breast meat - cubed
3 tablespoons brown sugar
2 tablespoons fish sauce
3 tablespoons tamarind paste
1/3 cup peanut butter
3 cubed potatoes
1 (13.5 ounce) can coconut milk
3 tablespoons fresh lime juice

Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste, onion and minced ginger; cook and stir for 3-5 minutes until fragrant. Stir in the cubed chicken, and cook until the pieces turn white on the outside, about 3 minutes. Stir in brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, and coconut milk. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the chicken pieces are no longer pink in the center, about 20 minutes. Add the lime juice and cook for an additional 5 minutes before serving.

Chicken Satay

This is a recipe I made as a surprise for Steve one evening. He's talked about satay everytime we go to a Thai restaurant, and a couple times in between as well. I found this recipe on allrecipes.com. I haven't found my favorite peanut sauce to serve along side it yet, so you're on your own with that for now :) Even without the peanut sauce it's a pretty nice little appetizer! Yummers!

2 tablespoons creamy peanut butter
1/2 cup soy sauce
1/2 cup lemon or lime juice
1 tablespoon brown sugar 2 tablespoons curry powder
2 cloves garlic, chopped
1 teaspoon hot pepper sauce
6 skinless, boneless chicken breast halves - cubed

In a mixing bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic and hot pepper sauce. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2 hours, overnight is best. Preheat a grill to high heat. Weave the chicken onto skewers and grill for 5 minutes per side.