Recipes Included On This Page Asian Pork Asparagus Casserole Aubergine Fritters Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	Back to Gail Hall Recipe Index * Exported from MasterCook * Asian Pork Recipe By : Gail Hall Serving Size : 6 Preparation Time :0:00 Categories : Volume 13-02 Feb 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon oil [olive, canola or sesame] 1 1/2 cups julienned bell peppers 1 1/2 cups thinly sliced onions Freshly ground sea salt and black pepper -- to taste 1 tablespoon oil [olive, canola or sesame] 1 pound ground pork 2 garlic cloves -- crushed 1 tablespoon grated fresh ginger -- (1 to 2) 2 tablespoons rice vinegar -- or white vinegar 1/4 cup black bean sauce -- * 1/3 cup Hoisin sauce -- ** 2 tablespoons water -- (2 to 4) Freshly ground sea salt and black pepper -- to taste "Here's my version of a quick Moo Shu style pork that is very versatile. Serve it as an entree on pasta, rice, couscous or cooked bulgur. Or, make wraps using your favourite ethnic flatbread such as a tortilla, pita, Naan or rice paper. Lettuce leaves from head or iceberg lettuce can also be used as your wrapper, just remove any of the core or veins from the lettuce." In a medium frying or wok, heat up 1 tablespoon of oil on high. Add peppers and onions. Reduce heat to medium high and sauté for 3 to 5 minutes, stirring frequently. Season with salt and pepper and cover and continue to heat until vegetables are soft and lightly browned. Remove from frying pan to a plate or bowl and cover to keep warm. Add 1 tablespoon of oil to the same frying pan or wok and heat. Add ground pork and sauté for a minute, using the back of a wooden spoon to break down the pork and prevent it from clumping. Add the garlic and ginger and continue to sauté for another five minutes, until the pork is cooked through. Remove excess fat and place cooked pork on the plate or bowl with the cooked peppers and onions. Cover to keep warm. De-glaze the frying pan with two tablespoons of vinegar. Add black bean sauce, Hoisin sauce and water and stir on medium high heat until the mixture comes to a bowl. Add the cooked vegetables and pork and stir to thoroughly mix sauce into these ingredients. Heat through, adjust seasonings and serve. Feel free to add your favourite vegetables to the above such as shredded carrots, sliced mushrooms or bok choy and sauté with the peppers and onions as per the method above. Serves 4 to 6 as an entree on rice or pasta. 6 to 8 wraps * Black Bean Sauce is an Asian sauce of fermented black beans available in Asian grocery stores as well as the Asian section in standard grocery stores. ** Hoisin Sauce is a sweet Asian sauce made from soybeans and is available in Asian grocery stores as well as the Asian section in standard grocery stores. If you don't have black bean sauce or Hoisin sauce at home, create your own dark sweet sauce by using ingredients such as vinegar, molasses or birch syrup and honey. Bring the ingredients to a boil and adjust seasonings. This recipe is shared with permission through the courtesy of the CBC Radio program Edmonton AM and Gail Hall. Gail Hall is well known in Edmonton as a culinarian and food activist. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 26 February 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 295 Calories; 22g Fat (66.4% calories from fat); 14g Protein; 11g Carbohydrate; 1g Dietary Fiber; 55mg Cholesterol; 398mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 3 Fat; 1/2 Other Carbohydrates. Back to Gail Hall Recipe Index Back to Recipe List * Exported from MasterCook * Asparagus Casserole Recipe By : The Neelys Serving Size : 6 Preparation Time :0:00 Categories : Volume 13-02 Feb 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon vegetable oil -- for sautéing 1 medium onion -- finely diced 1 garlic clove -- minced Salt and freshly ground black pepper 1 1/2 pounds asparagus -- rough ends removed, cut into 1-inch pieces 2 eggs 1 cup heavy cream 2 tablespoons freshly chopped dill leaves 1 cup grated Gruyere cheese 1/4 cup grated Parmesan 1 1/2 cups Panko bread crumbs 1 tablespoon smoked paprika 4 tablespoons butter -- melted Preheat the oven to 350F. Heat the oil in a sauté pan over medium-high heat. Stir in the onions and garlic; sauté until translucent and fragrant then season with salt and pepper. Add the asparagus and sauté until just tender. Remove from heat and let cool. In a small bowl, whisk together the eggs, heavy cream, dill and cheeses. In a separate bowl, add Panko, paprika and butter. Mix well to combine. Place asparagus in casserole dish. Pour the egg mixture over the asparagus and top with the Panko, spreading evenly. Place in the preheated oven and bake until casserole is set and the bread crumbs are golden brown, about 20 minutes. Prep Time: 10 minutes. Cook Time: 30 minutes. 4 to 6 servings. Contributed to the FareShare Gazette by Art; 24 February 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 271 Calories; 26g Fat (85.3% calories from fat); 5g Protein; 6g Carbohydrate; 2g Dietary Fiber; 146mg Cholesterol; 118mg Sodium. Exchanges: 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 5 Fat. Back to Recipe List Back to Gail Hall Recipe Index * Exported from MasterCook * Aubergine Fritters Recipe By : Gail Hall Serving Size : 3 Preparation Time :0:00 Categories : Volume 13-02 Feb 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound eggplant -- washed, peel on, cut into 1/2-inch thick round slices 1 tablespoon all-purpose flour - (1 to 2) 1/2 cup all-purpose flour 1 large egg 1 pinch sea salt 2 tablespoons milk -- (2 to 4) 1 teaspoon olive oil 1/4 cup canola oil for frying -- (1/4 to 1/2) Rub the sliced eggplant on both sides with 1 to 2 tablespoons of flour. In a small bowl, mix the 1/2 cup of flour, egg and salt and mix in enough milk to give the batter a creamy thin consistency (should coat a spoon). A bit more milk may be required depending on the flour used. Add the olive oil to the batter. In a heavy-bottomed frying pan, heat the olive oil. Dip eggplant in batter and fry in hot oil until golden brown. Yields 2 to 4 servings. Gail says, " My culinary tour to France was spectacular. The markets were brimming with fall produce. Aubergines (eggplant) were everywhere, brilliant and deep purple in colour. This recipe for aubergine fritters will bring a bit of easy French cuisine into your home. Serve with mayonnaise or your favourite vegetable dip." This recipe is shared with permission through the courtesy of the CBC Radio program Edmonton AM and Gail Hall. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 17 February 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 152 Calories; 4g Fat (22.8% calories from fat); 6g Protein; 24g Carbohydrate; 4g Dietary Fiber; 72mg Cholesterol; 72mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat. Back to Gail Hall Recipe Index

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