No, not those kind of buns silly!! Steamed pork buns! This is a great recipe and pretty darn easy with the help of the handy dandy crock-pot and a little planning 🙂 It’s also a lot of fun to make. While Chris was at a meeting after work and wasn’t able to enjoy these with me for dinner, I was able to have a little ‘me time’ in the kitchen. Of course Buster was there at my feet hoping I would drop one tasty morsel for him! (more…)
February 2, 2010
September 16, 2009
munchies
Yay for Wednesday! I hope all your weeks are going well. Last night I was determined to be efficient with my limited time. I was thinking about stopping at the Whole Foods on the way home, since I was missing a few ingredients for dinner, but I knew that would just be danger. I try to make only one or two grocery-related stops per week, otherwise if I just stop to pick up one thing I tend to walk out with the entire store! I like to peruse the aisles, finding any cool thing to try and discover. Any one else like that? Plus it’s a big waste of time, so I decided to fight the urge to stop and improvise with what I had at home. But, somehow I still managed to go to the store, you’ll see (I mean read).
I decided to make lettuce boats sometime this week and last night was perfect because they are really pretty quick. I also killed two birds with one stone and prepped veggies for the peanut butter noodles I plan on making for Thursday. I think this is really what I need to do from now on. I need to prep on the weekends with the little spare time I have (ha!) so that dinner during the week isn’t so laborious and time consuming. Cooking is supposed to be fun, right? I love cooking because it is like an outlet for me and I enjoy the time and every sensory aspect of it, but it is just not as feasible now. Plus, Chris is also working full-time and taking classes at night so while he’s getting ready for class, I’m left prepping and cleaning up. Even though he is a good helper when he has time 🙂
Another great and quick dinner is Annie’s Mac and Cheese, but I always have to ‘spruce up Annie’ with a little extra ingredients like veggies, tofu, mushrooms, yogurt and cheese. This time I just threw in random leftovers we had in the fridge, easy and yummy!
Here’s the lettuce boats, don’t you love the ancient plates 🙂 Hey, they work, right?
Yum! They turned out really good and refreshing. Here are the lettuce boats 🙂 I also like to pair them with some soba noodles.
Before I left from work around 4pm I had a snack of greek yogurt, cereal and cantaloupe, because this helps me from getting too hungry for dinner. If I get too hungry I tend to raid the kitchen like a crazy person. Usually I just much on baby carrots while I make dinner and that works. I also felt pretty full from dinner, but for some reason I was still craving something after dinner! Oh no, the munchies were attacking! Okay plan B. When this happens I try to go for a walk or go upstairs to work on things to take my mind off of it. I did the above and usually that works, but last night I was really craving some fro yo!
The urge would not leave me (Chris was also not helping) and so I decided to fuel our cravings and went to a nearby Fresh & Easy to get something cold and creamy. I normally don’t shop here exclusively, but boy this store is dangerous and has really good prices. I went in for some frozen yogurt and came out with cereal, fig bars and pb pretzels too, geez! All for only $10, though. I can’t be controlled in any grocery situation 🙂 Every grocery store should come with a warning: CAUTION! you WILL buy more than you really need.
I had a bowl of 1/2 fat vanilla bean and a crumbling of 1/2 leftover banana muffin on top mmmm . . . but then I proceeded to grab a handful of popcorn and pb pretzels to try! And that was it, the munchies were defeated, well sort of.
I am sooo looking forward to the weekend and the GREEK FOOD FESTIVAL!!!!!!!!!!!! We absolutely love this every year and the food is well, phenomenal. We may also be going to a pink martini concert on Sunday night (this group is really awesome), but I really have to study, research, get ready for a project and an exam on Monday eek!
What do you do to battle an attack of the munchies?
July 20, 2009
can’t forget this one
There is one recipe from 
CookingLight I wanted to share with you before I left on my trip, but didn’t quite get the chance to post about it. It is definitely one that I will make again because it was so easy and really good for dinner and lots of leftover creations (perfect!).
I love my crock pot because you can just throw a bunch of ingredients in one pot and let it do all the work for you so when you get home there’s a nice meal waiting. The only thing I don’t like about my crock pot is the clean up!! It’s not the top of the line crock pot mind you, but even the low setting always seems to cook pretty hot and everything always gets stuck and burnt on the sides of it as it cooks down. This does not change the flavor of the dishes, but I’m left soaking it for a few days and scrubbing like a mad woman to try to get the stuff off! Any ideas on crock pot clean-up? I’ve seen those disposable inserts to put in there, but I’m not so sure about light plastic cooking with my food all day.
This is a great multi-use recipe that could be used in different ways.
Slow Cooker Asian BBQ Pork Roast
Yield: 8 servings (serving size: 3 ounces pork and 1/4 cup sauce)
Ingredients
- 1/4 cup low-sodium soy sauce
- 1/4 cup hoisin sauce
- 3 tbsp ketchup ( I just used tomato paste)
- 3 tbsp honey
- 2 tsp bottled minced garlic (I used 1 tsp fresh garlic)
- 2 tsp grated peeled fresh ginger
- 1 tsp dark sesame oil
- 1/2 tsp five-spice powder
- 2 lb boneless Boston butt pork roast, trimmed (I used a loin roast)
- 1/2 cup fat-free, less-sodium chicken broth
Preparation
Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator at least 2 hours, turning occasionally.
Place pork and marinade in an electric slow cooker. Cover and cook on low for 8 hours. I think that 6 hours would have been plenty.
Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm.
Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until sauce thickens. Shred pork with 2 forks; serve with sauce.
Nutritional Information
- Calories: 227 (38% from fat)
- Fat: 9.5g (sat 3.1g,mono 3.9g,poly 1.1g)
- Protein: 21.6g
- Carbohydrate: 12.7g
- Sodium: 561mg
- It was so tender and easily shred with the forks . . .
A little bit of bokeh for you . . . 🙂 I paired it with some sautéed veggies and short grain brown rice. A nice way to add flavor to veggies is to add just a splash of rice wine vinegar at the end of cooking. It gives it a brightness that wakes them up.
All together a wonderful meal that was so easy!
I also made it into a wrap the next day for lunch. This would also work well for many things like pork buns, a big Asian salad creation, eggs, layered casserole, etc. You could also make this a bit spicier if you like things HOT!
How do you handle the major clean-ups in the kitchen? Do you usually tackle it head on, let it ‘soak’, or find someone else to do it? I myself hate to have dirty dishes just sitting around, but on occasion I just say . . . ahhh I’m letting ‘em soak!
July 7, 2009
hot hot hot
It’s been pretty dang hot here lately and I think we only have another 2 1/2 months of it yet to go? Ugh! I just feel like this heat drains me and steals all the energy I have! Does anyone have any advice on powering through hot desert weather? I make sure to stay hydrated, but I can’t seem to regulate my temperature well, even in the winter. I also get terrible heat headaches since all my veins blow up like little balloons. I just have to get through it!
I call this the blow dryer effect . . .
I’m going to the SNE Conference in New Orleans, so I guess I won’t get any reprieve from the hot weather. I think it’s supposed to rain 3 out of the 5 days I’ll be there, so I’m sure the humidity won’t help things!
I also bought some new running shoes! They were only $30 at DSW and they are quite cushy and comfy. Now you all know that I am not the running type, and I don’t run that often to be honest. I’ve been dancing since I was 8 years old and was on the dance team in HS and college. I can dance all day long or take fitness classes like kickboxing and spin, but running has always been a challenge. I truly admire those of you who can run and run and run! So, I decided that I am going to start training for a sprint triathlon on October 3! I think that I’m not getting any younger and I’d like to do something like this when I have the chance. Because I’m also studying sports nutrition, I’d like to better counsel athletes if I’ve actually experienced it myself. We’ll see how it goes . . . this hot weather isn’t helping at the moment.
My lil sis Sarah’s 4th birthday was this past Sunday (the one on the left, her friend Hannah is on the right). My dad actually has 3 little ones! Isn’t he crazy?! But, he truly loves it and can’t wait till he can retire and spend lots more time with them. There is Kauner who’s 6, Sarah who just turned 4 and Josh who’s 3. Wow, I don’t think I could even imagine having 3 kids right now even at the age of 24. It was also Sarah’s friend Hannah’s birthday, so it was double the fun. Here are some pictures of the party with lots of crazy kids! Ahhh . . . to be a kid again and not have a care in the world.
Don’t drop the egg!
I want candy!
Sweet Josh was tired!
In foodie news, I have a couple great recipes for you that I tried out this past weekend, both involving my favorite thing . . . peanut butter! I swear I think I could eat that stuff all day long. It would definitely be my first choice if I was stuck on a deserted island 🙂 My ultimate favorite brand is Trader Joe’s because it has a wonderful roasty toasty flavor. When I taste a regular brand peanut butter now, it just tastes flavorless to me. I hope everyone had a wonderful holiday weekend no matter what you were up to!
Asian BBQ Chicken with Crispy Peanutty Noodles
( I got the ‘crispy’ idea from PF Chang’s dan dan noodles)
Ingredients for the chicken:
- 1/4 cup packed brown sugar
- 1/4 cup low-sodium soy sauce
- 1 tbsp fresh lime juice
- dash cayenne
- 1/4 tsp curry powder
- 3 garlic cloves, minced
- 1 1/2 – 2 pounds chicken tenders
Combine first 6 ingredients in a large zip-top plastic bag; add chicken. Seal and marinate in refrigerator 4 hours (this also freezes well).
Prepare grill.
Remove chicken from bag, reserving marinade. Place marinade in a small saucepan. Bring to a boil; cook 1 minute. Place chicken on oiled grill; grill about 4-5 minutes each side or until done, turning and basting frequently with the marinade.
Ingredients for the Noodles:
- A bunch of your favorite veggies to sauté. I used 2 baby bok choy, 2 green bell peppers, several julienned carrots, green onions
- 1 bundle of soba noodles, boiled until al dente
- For the peanut sauce to add at the end: 2 tsp grated peeled fresh ginger, 3 garlic cloves, minced, 1 cup low-sodium chicken broth, 1/2 cup peanut butter, 1/4 cup low-sodium soy sauce, 3 tbsp rice wine vinegar, 1 tsp chili garlic sauce all warmed up in a small saucepan (you may have sauce left over, depending on how saucy you like your noodles)
Stir fry all the veggies until slightly tender in a large wok, but still crisp; remove from wok. Add some more canola oil, then the cooked noodles and cook until crispy around the edges. Pour the veggies back on top of the noodles along with the peanut sauce and serve with the asian BBQ chicken! Top with more green onions for garnish. Pyramid apricot ale is one of my favorites and went well with this type of dish.
This chicken recipe is very versatile, so I used it in another recipe the next night because I had some leftover . . .
Chicken Satay Wraps
(adapted from CookingLight)
Ingredients
- 1/2 cup diced carrots
- 1/3 cup chopped green onions
- 2/3 cup light coconut milk
- 1 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 3 tbsp creamy peanut butter
- 1 tsp curry powder
- dash cayenne
- 2 cups chopped asian BBQ chicken (see above)
- 4 (8-inch) flour tortillas (I used whole wheat)
- romaine and bok choy for stuffing and greenage
Heat a large nonstick skillet over medium-high heat. Add a little bit of olive oil. Add carrots and onions; sauté 1 minute. Stir in coconut milk and next 5 ingredients (through cayenne); stirring constantly. Add the chicken; cook 1 minute, stirring to coat. Remove from heat; cool. Warm tortillas and spoon about 1/2 cup chicken mixture down center of each tortilla, and top each with greenage. Roll up and enjoy!
I also topped mine with some creamy goat cheese.
mmmm . . . mid bite
One recipe, two versatile dishes that are a whole lotta yum 🙂
Speaking of glorious nut butters . . . Angie is giving away some great stuff from Trader Joe’s (my favorite, um I mean it’s terrible!) Darn it, I forgot she is on east coast time and I missed it! But you should still check out her blog 🙂
What’s your favorite way to use nut butters?
June 30, 2009
refreshing twist and some experiments
I cannot wait for my car to get done at the auto shop; it seems like it’s been forever! I returned the rental car on Friday because I didn’t want to keep paying for it, but now I feel bad bumming rides from people. It’s tough not having a car here. I would take public transportation, but that is pretty much non-existent here in Vegas. When we went to Portland, their public transportation system was amazing and we could get pretty much anywhere in the city really quick. It normally only takes me about 20 minutes to get to work, but if I took the bus system here it would take 2 1/2 hours! No thank you!
I made some granola bars this weekend with the recipe from Angela at Oh She Glows. I just love her blog, and she has some great, healthy baking recipes. She also just opened up her own bakery (how cool!) in Canada, and is working on getting her products distributed here in the US. While I can’t reveal the recipe, all I can tell you is that I can’t wait to order some of her goodies! I didn’t have some of the ingredients, so I substituted and added some other things. I also baked them for a bit to help harden ‘em up. Wow, they are sooo good! Really just like granola bars you would get at the store, chewy and yummy. I foresee I’m going to be tweaking my own recipe again 🙂 Thanks Angela!
I also made another batch of Gina’s Granola. I just can’t get enough of this stuff! I tweaked it a little bit too just for fun to experiment. Here’s what I put in this time . . .
- ½ cup whole wheat flour
- 2 cups oats
- ¼ cup ground flaxseed
- ½ t. baking soda
- 1 t. vanilla extract
- 1 tbsp cinnamon and 1 tsp pumpkin pie spice
- 2 tbsp canola oil
- 3 tbsp peanut butter
- ¼ cup honey
- 3 tbsp brown rice syrup (you can also use honey)
- 2 tsp brown sugar
- ½ cup chopped mixed, roasted nuts
- if you want to add dried fruit, add it after baking
Simply combine the first 6 ingredients, through the spices in a large bowl. Combine the last 5 ingredients (except the nuts) in a microwave safe bowl or small pot, and heat slowly until melted. Combine the dry with the wet; mix well and stir in the nuts. Place on a flat cookie sheet and press down. Bake at 325 for approximately 20-25 minutes (I like mine crunchy!). Let cool and break apart to enjoy on pretty much anything! Yum!
During the summer there is nothing like a refreshing dinner to make you feel satisfied, yet not overly stuffed. Gazpacho is just the thing! It’s surprisingly filling because it is mostly fluid and packed full of nutrients. Not to mention it is so easy to make and only about 100 kcals per serving!
Watermelon Gazpacho
(adapted from CookingLight)
Yield: 6-8 servings
Ingredients
- 6 cups cubed seeded watermelon, save 1 cup for the end
- 1 cup chopped peeled English cucumber
- 1/2 cup chopped bell pepper
- 1/3 cup chopped green onions
- 3 tbsp chopped fresh mint
- 1/4 cup fresh lime juice
- 1 tbsp olive oil
- 3/4 tsp salt
- 2 small shakes of cayenne (careful, this can be hot!)
- 1 garlic clove, minced
- 3/4 cup cranberry juice
- 1/4 cup sweet Riesling, optional (we had a glass with dinner too!)
- greek yogurt or goat cheese for topping
Preparation
Combine first 10 ingredients. Place half of watermelon mixture in a food processor or blender, and pulse 3 or 4 times or until finely chopped. Or you can use an immersion blender to blend to desired consistency directly in the bowl (such a good tool!). Add the blended soup back to the rest of the soup. Stir in cranberry juice, Riesling and last 1 cup of diced watermelon. Chill well. Top with yogurt or goat cheese when ready to serve.
Oh man, this was really good and refreshing! There was a nice kick from the cayenne and all the contrasting flavors blended very well. It filled me up pretty good surprisingly. I also decided to have some sautéed chicken potstickers on the side with the help of good ol’ TJ’s. I definitely want to make this again because I don’t think our weather is going to be cooling down anytime soon ha! I think it’s already gotten to 106.
I like my soups chunky. I was wishing I had some avocado too, because I think that would work very well 🙂
On top of the potstickers I drizzled some peanut satay sauce. It was about a tsp of peanut butter, tbsp of hoisin, tbsp soy sauce, glug of rice wine vinegar and a tinzy bit of toasted sesame oil, yum!
Is public transportation accessible where you live, and if so, do you use it?
March 31, 2009
wrap it up!
With the weather warming up here, I tend to crave lighter and cooler menu items. Some days all I want is a smoothie to get a good brain freeze! I love making casseroles and stews because they are very economical and 
great for leftovers, but when the weather approaches the 110s all I want is something refreshing. Do you guys get that way too in hotter weather?
Lettuce wraps are a really refreshing reprieve, and they are super easy to make. I usually use butter lettuce instead of the nutritionally-void iceberg. I didn’t have any butter lettuce, and didn’t feel like going to the store just for that, so I used Romaine and used them like boats instead of wraps. And actually I think they worked out better because, while they don’t really ‘wrap’, they hold their shape well and don’t fall apart. Yum!
Mandarin Chicken Lettuce Boats
(adapted from CookingLight)
Yield
4 servings
Ingredients
- 1 teaspoon canola oil
- 1/2 cup minced green onions, plus more for sprinkling
- 2 teaspoons cornstarch
- 1 pound ground chicken (I used 99% fat free)
- 1 11oz can mandarin oranges
- 1/2 cup chopped water chestnuts
- 1 tablespoon grated peeled fresh ginger
- 2-3 tablespoons low-sodium soy sauce
- 1/4 cup fresh orange juice
- 3/4 tbsp black bean garlic sauce (I used Lee Kum Kee, this is pretty high in sodium, so I use it sparingly)
- 1 tsp toasted sesame oil
- Romaine leaves (bottom end removed)
- cooked soba noodles
Preparation
Heat oil in a large skillet over medium heat. Add onions, cornstarch, and chicken to pan; sauté until chicken is done, stirring to crumble (the lower fat will be harder to crumble). Add mandarin oranges, water chestnuts, ginger, soy sauce, juice, black bean sauce and sesame oil to pan; cook until thick. Remove from heat. Spoon chicken mixture into center of each lettuce leaf with some soba noodles and enjoy! So easy! I topped mine with some chopped bell pepper for some added freshness and crunch, or you could add some chopped peanuts or almonds too. This recipe could also be great for a little appetizer for a party!
This past weekend I also went to a gardening class for small spaces at the University of Nevada Cooperative Extension. It was really informative and I am going to be taking on the endeavor of starting a garden when we move and have a little backyard! I probably won’t start it 
since it will be mid-May and way too hot here when we move, but that is my goal for September. I really want to start my own garden with various veggies and fresh herbs. But, for now I have these little guys that I got to transplant. There is bell 
pepper (front), cinnamon basil (back), and asparagus (left). I don’t know how long they’ll last before I kill them, but we’ll see 🙂 I can’t wait to try a real garden!
Gotta have compost! And this is a great way to use things that would be thrown out anyway. They also gave us a huge handout with tons of information about gardening. I’m looking forward to reading it and gaining some gardening skills and tips for Nevada.
Here are some of the paint colors we picked out so far. I think Home Depot is going to be our second home! We aren’t sure if they will look quite right, but it’s exciting to have some ideas. I have a little notebook with all the house ideas. I love doing stuff like this, writing things down, taking notes. Kind of silly, but fun! We are going to have a lot of work cut out for us.
I sure hope you all had a great weekend and are getting back into the swing of things. I’m looking forward to spring break next week. I won’t have time off work, but at least I’ll have a little break from classes!
February 13, 2009
peanut butter party
Peanut butter has always been a love of mine, and I’ve probably eaten gallons and gallons already in my lifetime! It is just creamy, nutty, roasty toasty and just plain lip-smacking delicious. I get excited when I get to the last of the jar because then I can have what I call a ‘peanut butter party.’ This is my way of scooping out the very last of the peanut butter without digging right out of the jar (which I would happily do if I didn’t restrict myself). I call it a party because I like to ‘finish off’ things, and who doesn’t like scraping right out of the peanut butter jar?! It’s just plain fun trying to get in all the nooks and crannies, and then when I’m done with just that little bit left, I’m done. You should try it, it’s highly satisfying!
As far as brands go, I would stick with the natural varieties, or those that don’t have any hydrogenated oils (trans fats) in them. My favorite would have to be Trader Joe’s brand. It has such a pronounced roasted peanut flavor that is delicious! I have yet to try that Barney Butter that every one raves about, but I haven’t looked for it here. Anyone want to swap brands? I will send a jar of Trader Joe’s for a jar of Barney Butter!
Another thing I love about peanut butter, aside from its great nutritional value (in moderation of course), is that it is so versatile. I swear I could eat it for breakfast, lunch, dinner and dessert! I recently made a recipe called peanutty noodles that I adapted from CookingLight, which plays on the savory side of peanut butter. I also have a cookbook called The Ultimate Peanut Butter Book, which features a ton of savory and sweet recipes, all of which highlight peanut butter . . . of course!
Peanutty Noodles
Serving Size: 1 cup
Ingredients
- 1 tsp dark sesame oil
- 1.5 tsp grated peeled fresh ginger (about a 1” cube)
- 3 garlic cloves, minced
- 1 cup fat-free, less-sodium chicken broth
- 1/3 – 1/2 cup natural-style peanut butter (I used 1/2 cup because I like mine peanut buttery!)
- 1/4 cup low-sodium soy sauce
- 3 Tbs rice or white wine vinegar
- 1 tsp chili garlic sauce (such as Lee Kum Kee)
- Cooking spray
- 2 tsp canola oil
- 1 block marinated tofu (I like TJ’s teriyaki flavor), cut into strips
- 2 carrots, peeled and shaved into thin strips with a veggie peeler
- 2 cups red bell pepper strips (about 2), thinly sliced
- 2 baby bok choy, sliced, separate white and green parts
- about 2 bunches soba noodles (you can also use udon)
Preparation
Heat 1 teaspoon dark sesame oil in a small saucepan over medium heat. Add the ginger and minced garlic; sauté 30 seconds. Add chicken broth and the next 4 ingredients (broth through chili garlic sauce); stir until well-blended. Reduce heat, and simmer just until thickened, stirring occasionally. Remove from heat, and keep warm.
Cook Soba noodles according to package instructions. This usually is pretty quick and can be done just before tossing everything together.
Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add tofu, bell peppers and white parts of the bok choy; sauté 5-10 minutes or until tender and golden. Add carrot slices and green tops of bok choy; sauté just until wilted. Add warm peanut butter sauce, and cooked soba noodles; toss well. Serve Immediately and enjoy!
Nutritional Information
- (based on CL recipe)
- Calories: 296 (27% from fat)
- Fat: 8.8g (sat 1.7g,mono 3.8g,poly 2.7g)
- Protein: 11.7g
- Carbohydrate: 43.1g
- Fiber: 3.4g
- Cholesterol: 1mg
- Iron: 3.6mg
- Sodium: 400mg
- Calcium: 44mg
What’s your favorite way to use Peanut Butter?
January 12, 2009
A trip to the orient . . . .
I always love to try new recipes, and I have never really made one like this before. With it came a new spice called Chinese 5 spice powder which is a mix of anise, ginger, cinnamon and clove. Spices are a great way to add incredible depths of flavor to recipes without adding all the fat. And this one definitely has a unique complexity I haven’t tasted before. I LOVE herbs and spices!
I also had to purchase a multi-tier bamboo steamer to make this recipe, which I would highly recommend because they are pretty cheap ($15) and are great way to make some fun and healthy recipes.
I really enjoy Chinese food, but can never seem to make it quite like the restaurant at home, but this recipe hit the mark for sure. Pork buns are Chinese fast food and can even be frozen for added convenience. The filling is rich and full of flavor and the dough is almost like the middle of a pretzel, soft and chewy. Yum!
Steamed Pork Buns (Char Siu Bao)
(adapted from CookingLight)
Yield
10 servings (serving size: 1 bun)
Ingredients
Filling:
- Chinese five-spice powder
- 1 pound pork tenderloin, trimmed
- Cooking spray
- 1 cup thinly sliced green onions
- 3 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 1 tablespoon low-sodium soy sauce
- 1 1/2 teaspoons honey
- 1 teaspoon minced peeled fresh ginger
- 1 teaspoon minced garlic
Dough:
- 1 cup warm water (100° to 110°)
- 3 tablespoons sugar
- 1 package dry yeast (about 2 1/4 teaspoons)
- 3 1/4 cups all-purpose flour (about 14 2/3 ounces)
- 3 tablespoons canola oil
- 1/4 teaspoon salt
- 1 1/2 teaspoons baking powder
Cabbage leaves, banana leaves, or parchment paper lined inside the bamboo steamer to keep the buns from sticking.
Preparation
1. To prepare dough, combine 1 cup warm water, sugar, and yeast in a large bowl; let stand 5 minutes.
2. Lightly spoon flour into dry measuring cups; level with a knife. Add flour, oil, and 1/4 teaspoon salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Or you can use a kitchenaid mixer and dough hook for the mixing step.
3. While the dough is rising, to prepare the filling, rub five-spice powder evenly over pork. Heat a grill pan over medium-high heat. Coat the pan with cooking spray. Add pork to pan; cook 18-20 minutes or until a thermometer registers 155°, turning pork occasionally. Remove pork from pan, and let stand 15 minutes.
4. Cut pork crosswise into thin slices; cut slices into thin strips. Place pork in a medium bowl. Add onions and next 6 ingredients (through minced garlic); stir well to combine. Cover and refrigerate.
5. After dough has risen, punch dough down; let rest 5 minutes. Turn dough out onto a clean surface; knead in baking powder. Let dough rest 5 minutes.
6. Divide dough into 10 equal portions, forming each into a ball. Working with one dough ball at a time (cover remaining dough balls to keep from drying), roll ball into a 5-inch circle. Place 1/4 cup filling in center of dough circle. Bring up sides to cover filling and meet on top. Pinch and seal closed with a twist. Repeat procedure with remaining dough balls and filling.
7. Arrange 5 buns seam side down on top of cabbage leaves, 1 inch apart, in each tier of a 2-tiered bamboo steamer. Stack tiers; cover with lid.
In this picture, we forgot to put down the cabbage leaves first . . . oops!
8. Add water to a large skillet to a depth of 1 inch; bring to a boil over medium-high heat. Place steamer in pan; steam 15 minutes or until puffed and set. Cool 10 minutes before serving.
Nutritional Information
- Calories: 259 (21% from fat)
- Fat: 6.1g (sat 0.9g,mono 3.2g,poly 1.5g)
- Protein: 14.3g
- Carbohydrate: 35.7g
- Fiber: 1.6g
- Cholesterol: 27mg
- Iron: 2.9mg
- Sodium: 343mg
- Calcium: 54mg
With this recipe we also made nice cucumber salad atop of romaine lettuce (In the background of the first picture). This is made for two but can be easily adjusted for more or less:
1/2 cup non-fat greek yogurt
1 tsp toasted sesame oil
1 tbsp rice wine vinegar
1/2 tsp honey
salt and pepper
About 1/2 small cucumber cut into matchsticks
mandarin orange segments, drained
2 tbsp chopped peanuts to sprinkle on top
Combine all ingredients, except peanuts and stir to combine. Adjust ingredients for taste. Spoon over chopped romaine and top with peanuts.
Hope you enjoy!
