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Alisa. 37. New Hampshire. Married for almost three years to this wonderful, funny, smart guy. Previously married. Went through in-vitro fertilization to have my five year old magical son Keegan. Stepmother to the charming Isabelle (6). Gushingly in love with our baby boy Harper(1). Policy Wonk and dreaded bureaucrat. Lover of fine cuisine, honeybees, truly romantic moments and the underdog.
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Curried Beef Short Ribs

Note: I found this was more realistically four servings.

Finishing this dish with lime zest and juice brightens its rich flavors.

Yield 6 servings (serving size: about 3 ounces ribs, 2/3 cup rice, and about 2 1/2 tablespoons sauce)

2 teaspoons canola oil
2 pounds ...continue reading

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Coconut Curried Pork, Snow Pea, and Mango Stir-Fry

Coconut Curried Pork, Snow Pea, and Mango Stir-Fry

Red curry powder is a blend of coriander, cumin, chiles, and cardamom.
Ingredients

2 (3 1/2-ounce) bags boil-in-bag long-grain rice
1 (1-pound) pork tenderloin, trimmed
1 tablespoon canola oil
1 teaspoon red curry powder
1 cup snow peas
1/3 cup light coconut milk
1 tablespoon fish sauce
1 teaspoon red curry paste (such as Thai Kitchen)
1 cup bottled mango, cut into 1/2-inch pieces
1/2 cup sliced green onions, divided
2 tablespoons shredded coconut
4 lime wedges (optional)

Prepare rice according to package directions, omitting salt and fat; drain.
Cut pork into 1-inch cubes. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle pork evenly with curry powder. Add pork and snow peas to pan; stir-fry 3 minutes.
Combine coconut milk, fish sauce, and curry paste, stirring well. Add milk mixture to pan; bring to a simmer. Stir in mango and 1/4 cup onions; cook 1 minute or until thoroughly heated. Remove from heat. Place 1 cup rice on each of 4 plates; top each serving with 1 1/4 cups pork mixture. Sprinkle each serving with 1 tablespoon of remaining 1/4 cup onions and 1 1/2 teaspoons shredded coconut. Serve with lime wedges, if desired.
Yield 4 servings

Nutritional Information
CALORIES 429(20% from fat); FAT 9.7g (sat 3.5g,mono 3.9g,poly 1.6g); PROTEIN 29.7g; CHOLESTEROL 74mg; CALCIUM 38mg; SODIUM 454mg; FIBER 2.3g; IRON 4mg; CARBOHYDRATE 54.8g
Melanie Barnard , Cooking Light, JULY 2007

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