5-lb. pork butt, trimmed of most fat and cut in 1x2 inch pieces
1/4 cup hoisin sauce
5 Tablespoons catsup
1 cup sugar
1/2 cup dry sherry
4 Tablespoons soy sauce
2 teaspoons salt
Freshly ground pepper
1/4 cup honey, warmed
Put the pork pieces in a shallow dish. Mix together the hoisin sauce, catsup, sugar, sherry, soy sauce, salt, and pepper to taste, and pour over the pork pieces. Marinate for 8 hours, turning the pieces over in the sauce several times. Preheat the oven to 450. Roast the meat for 30 minutes, turning the pieces over once, then lower the heat to 375 and roast for 15 minutes more. Remove the pork from the oven and pour the warmed honey over the meat, turning to coast on all sides.
Note: For "moo-shu pork," I adapted this for the crock pot by just putting all the above ingredients in together in approximate amounts. I changed the sugar to Splenda and stirred in the honey at the end. I served in tortillas as a stand-in for moo-shu pancakes, with sliced scallions.
Monastic Lentil Soup
1/4 cup olive oil
1 onion, chopped
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 bay leaf
1 tsp. dried oregano
1 tsp. dried basil
1 cup dried lentils
1 14.5 oz. can crushed tomatoes
8 cups water
1/2 cup spinach, rinsed and sliced
2 tablespoons vinegar
salt and pepper to taste
In a large soup pot, heat the oil over medium heat. Add onions, carrots and celery; cook and stir until onion is tender. Stir in the garlic, bay leaf, oregano and basil; cook for 2 minutes.
Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat and simmer for at least 1 hour. When ready to serve, stir in the spinach and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper.
Makes 6 servings.
1 onion, chopped
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 bay leaf
1 tsp. dried oregano
1 tsp. dried basil
1 cup dried lentils
1 14.5 oz. can crushed tomatoes
8 cups water
1/2 cup spinach, rinsed and sliced
2 tablespoons vinegar
salt and pepper to taste
In a large soup pot, heat the oil over medium heat. Add onions, carrots and celery; cook and stir until onion is tender. Stir in the garlic, bay leaf, oregano and basil; cook for 2 minutes.
Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat and simmer for at least 1 hour. When ready to serve, stir in the spinach and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper.
Makes 6 servings.
Pork Chops and Apples in Mustard Sauce
2 pounds green apples, peeled, cored, and sliced thin
Salt and freshly ground pepper to taste
4 thick pork loin chops, trimmed of excess fat
1 Tbsn. butter or oil
1/4 C. chicken broth
1 C. heavy cream
1/3 C. dijon mustard
Preheat the oven to 400. Spread the apples over the bottom and bake for 15 minutes. Remove from the oven and set aside. Salt and pepper the pork chops. Melt the butter in a skillet and slowly brown the pork chops on each side. Remove the pork chops and place them over the apples. Heat the skillet over medium heat, add the broth, and scrape the bottom, loosening and mixing the bits and joices remaining from the pork chops. Continue to stir, letting the mixture boil for a minute. Put the cream and mustard in a small bowl and whisk until smooth. Add to the skillet with the broth mixture and bring just to a boil, stirring to blend. Pour over the top of the pork chops. Cover and bake 20 minutes.
Salt and freshly ground pepper to taste
4 thick pork loin chops, trimmed of excess fat
1 Tbsn. butter or oil
1/4 C. chicken broth
1 C. heavy cream
1/3 C. dijon mustard
Preheat the oven to 400. Spread the apples over the bottom and bake for 15 minutes. Remove from the oven and set aside. Salt and pepper the pork chops. Melt the butter in a skillet and slowly brown the pork chops on each side. Remove the pork chops and place them over the apples. Heat the skillet over medium heat, add the broth, and scrape the bottom, loosening and mixing the bits and joices remaining from the pork chops. Continue to stir, letting the mixture boil for a minute. Put the cream and mustard in a small bowl and whisk until smooth. Add to the skillet with the broth mixture and bring just to a boil, stirring to blend. Pour over the top of the pork chops. Cover and bake 20 minutes.
Apple Pizza Dessert
8 oz. frozen bread dough, thawed
8 oz. cream cheese, softened
1/4 c. sugar
1 egg
1 tsp. vanilla
4 c. apples; peeled and thinly sliced
2/3 c. brown sugar
1/4 c. flour
1 tsp. cinnamon
1/3 c. flour
1/3 c. brown sugar
2 Tbpns. margarine, softened
Place bread dough on greased 12-inch-deep dish pizza pan. When thawed completely, pat dough on bottom and 1/2 inch up sides of pan. Let rest 15 mins.
Combine cream cheese, 1/4 cup sugar, egg and vanilla until smooth. Spread over bottom of crust. Combine apples, 2/3 cup sugar, 1/4 cup four and cinnamon. Spread evenly over cream cheese mixture.
In a small bowl, combine 1/3 cup brown sugar. Cut in 2 tablespoons margarine until mixture is crumbly. Add 1/2 cup slivered almonds. Sprinkle evenly over apples.
Bake at 350 until done.
8 oz. cream cheese, softened
1/4 c. sugar
1 egg
1 tsp. vanilla
4 c. apples; peeled and thinly sliced
2/3 c. brown sugar
1/4 c. flour
1 tsp. cinnamon
1/3 c. flour
1/3 c. brown sugar
2 Tbpns. margarine, softened
Place bread dough on greased 12-inch-deep dish pizza pan. When thawed completely, pat dough on bottom and 1/2 inch up sides of pan. Let rest 15 mins.
Combine cream cheese, 1/4 cup sugar, egg and vanilla until smooth. Spread over bottom of crust. Combine apples, 2/3 cup sugar, 1/4 cup four and cinnamon. Spread evenly over cream cheese mixture.
In a small bowl, combine 1/3 cup brown sugar. Cut in 2 tablespoons margarine until mixture is crumbly. Add 1/2 cup slivered almonds. Sprinkle evenly over apples.
Bake at 350 until done.
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