From time to time I'll be reviewing restaurants, events, hotels, etc.  A girl has got to go out once in a while!  You can either click on the tab at the top called Reno/Tahoe Reviews, or I'll provide a link for you.  A few weeks ago we celebrated my son's 35th birthday and took him and his beautiful fiancee out to SoDo, a bistro type eatery within the downtown core.  (click on the name to read more)

If you ever have any questions regarding these reviews, please feel free to contact me.  Sit back and enjoy the journey!

Pork /Eggplant Lettuce Wraps

It's pretty rare when I cook with pork.  I can't pinpoint why I have a stigma about it.  But, you soon get over it after you've had a good bolognese sauce or tagliatelle with wild boar.  That's in the "pig family", right?  Occasionally I may fix a stuffed pork loin roast, but I'm not into the "baconator craze".  As a matter of fact, I don't think I've had bacon in years!  How un-American!   When a recipe calls for bacon, I usually substitute pancetta.  Oh wait, that's just Italian bacon!

While practicing to make a perfect bolognese sauce (the best I've eaten was in Costa Rica, go figure!) I had ground pork that's been in the freezer.   I also had some Japanese eggplant from the farmer's market.  Lettuce wraps it would be!  This was not a planned meal where you go to the store to buy certain ingredients.  I do things backwards.  I create meals from what I have most of the time.  It's more fun that way.  My hubby doesn't seem to mind me experimenting on him!

Pork/Eggplant Lettuce Wraps

3/4 - 1 lb. of ground pork

about 3 small - medium size Japanese eggplants, cubed

3 green onions, chopped

3/4 cup water

1/2 cup broth (I used chicken)

2 cloves garlic, minced

2 Tbsp Chinese stir fry sauce (I would have used Hoisin, but alas, I had none)

1 Tbsp honey

1 tsp sriracha hot chili  sauce

6-8 dried prunes, chopped (optional, but adds a sweetness)

1 tsp dried cilantro

In a large skillet, brown the pork.  Then add the eggplant, onions and water.  Cook on medium heat until eggplant starts to soften, stirring often.  Then add the rest of the ingredients, bring to a simmer, reduce heat and cover (not tightly).  Stir every 5 minutes, watching the liquid.  You may need to add more water or broth to keep from sticking.   Cook for about 30 minutes.  Eggplant should be a bit mushy, but the flavors are more saturated.

Have some romaine or butter lettuce leaves ready.   This recipe makes about 5-6 wraps with 2 Tbsp of filling per wrap. Garnish with sesame seeds if you wish.  I would have added chopped peanuts for a garnish but I didn't have any.

NOTE:  You could also try with ground chicken or turkey.  Might not be too bad!

Peach Dumpling Cake

Sometimes I get carried away at the Farmer's Market.  It's as if I morph into a starving person in the buffet line!   All the pretty fruits are displayed beautifully and as you walk by, if the vendor is smart, you'll be offered a sample.  That usually clinches the deal.  Last week, I walked away with peaches, nectarines, strawberries, butter lettuce, yellow squash, lemon cucumber, large tomatoes,  concord grapes and plums.   This week as they quickly ripen, I'm looking for ways to "finish" them off!  We can't seem to eat them quickly enough!

Even though Summer is hanging on, I feel the crisp Fall air in the mornings and realize I'll soon be making the cobblers, soups and stews of harvest time.  But nothing is written in stone in the cooking world, so I baked a peach dumpling cake which was devoured in record time!  It's a variation of my pear dumpling cake and if you ask me, the peach cake wins!  Try them both and you be the judge.

Ingredients

1/2 Tbsp coconut oil (or butter can be used)

dusting of flour

2-3 peaches, peeled cored and sliced  NOTE:  Leave 1/3 of the peaches in slices and chop the remainder.

2 eggs

1 cup sugar

1/2 cup milk

1/8 tsp salt

1 1/2 cups flour

1  Tbsp cinnamon

a sprinkle of sugar for the top

1 Tbsp chopped nuts (I like pecans) for the topping

 Preheat the oven to 350 degrees.  Prepare a 9 inch round pan by greasing with coconut oil and dusting with a bit of flour., shaking out the excess.  In a bowl blend the eggs, sugar, milk and salt.   Add flour and most of the cinnamon into the sugar mixture, blend and then add the chopped peaches.   Pour into the pan.  Arrange the sliced peaches into a spoked wheel pattern.  Sprinkle with sugar, pecans and a bit of cinnamon.  Bake for about 55 minutes.  Cool and serve.  If your grandma ever made peach dumplings as mine did, this is the best and easiest substitute I've found.

Good and Good For You Broccoli Salad

Have you ever had cravings for something sweet, and crunchy with a bit of saltiness?  That just about covers most craving sensations!  I'm not talking about grabbing a scoop or two of salted cashew caramel ice cream, although that doesn't sound too bad right now!  This recipe looked interesting to me because 1) it was simple 2) the calorie count was low 3) and it transformed plain old broccoli into a "good and good for you"  treat or side dish.

Ingredients:

4 cups of fresh broccoli florets

1/2 bunch (about 3) of green onions, chopped 

1/4 cup dried cranberries

3 Tbsp olive oil

1 Tbsp lemon juice

1 1/2 Tbsp seasoned rice vinegar ( I used roasted garlic flavor)

1 Tbsp sugar

1/4 cup sunflower kernels

about 3 pieces of cooked and crumbled panchetta

In a large bowl combine the broccoli, onions and cranberries.  In a smaller bowl, whisk the oil, lemon juice, vinegar and sugar and drizzle over the broccoli.  Stir well to combine the flavors and refrigerate for about 1-2 hours or longer.  At the time of serving, sprinkle with the sunflower kernels and panchetta and then mix.  One serving of 3/4 cup has only 121 (or so) calories, and very low fat!  This is  a salad that is better the next day, too.

Orange Glazed Chicken

One of the first meals I've ever made was a Polynesian chicken.  My mother decided to go back to school to become a nurse, so I was let loose in the kitchen...kind of.  She would find a recipe I could follow, furnish all the ingredients and I would take it from there and create!   It was nice that my family survived my cooking at such a young age and that my mom could fulfill her dream and have it become one of her greatest accomplishments in life.

I found this chicken recipe on a fellow blogger's site called One Perfect Bite.  Her blog is simple and beautiful.  I took the recipe and halved it, but only changed it slightly because I could tell it was going to be awesome.  You decide.

Orange Glazed Chicken

1/4 cup orange marmalade

1 tsp cider vinegar

1 Tbsp honey

1/2 Tbsp lime juice

1 tsp spicy brown mustard

1 tsp grated ginger

1/8 tsp five spice powder

4-5 boneless chicken thighs

1 Tbsp fresh chopped parsley

1 Tbsp sesame seeds

Place marmalade in a bowl and microwave on HIGH for about 45 seconds.  Stir to loosen it and add vinegar, honey, lime juice, mustard, ginger and five spice while stirring to combine.  You can cook your chicken on the grill or broil.  I used a gas grill and after turning the chicken, I basted with the sauce during the last 4-5 minutes.  Plate the chicken and sprinkle with the parsley and sesame seeds.  Delicious!