What I do while I figure out what to do next . . .

Archive for the tag “Rice”

Pacific Pork Kebabs with Pineapple Rice

I know I have made this before.¬† When I started the recipe I had that deja vu feeling all over again ūüôā But there were zero stains on the page in the magazine and we all know that just doesn’t happen in my world of cooking.¬† And it was from an Everyday Food Magazine from 2007 so pretty likely that it made it into the rotation sometime in the past.¬† Maybe it is just really, really similar to a recipe I know I like, but as¬†it was quite popular with my kids especially –¬†it will¬†definitely be on the make again list.¬† Plus it looks gorgeous and is super simple to make.¬† For me, I think the kebabs need more oomph, and I’m not really sure why.¬† Maybe the pork was not that flavorful, but in my (admittedly cloudy)¬†memory this was a very flavorful kebab – so do bare that in mind as you season – more is more . . . UPDATE: See below reviews for update – I have tweaked the recipe slightly (admittedly by accident) and it is just awesome and full of flavor ūüôā


  • 1 tablespoon vegetable oil
  • 1 cup long-grain white rice (I used Jasmati Rice)
  • 1/3 cup honey
  • 1 8oz. can pineapple chunks in juice
  • coarse salt and ground pepper
  • 1 pork tenderloin (1 lb)
  • 2 medium bells peppers
  • 2 scallions
  • 1 teaspoon fresh ginger
  • 1 lime


Cook rice according to package directions.

Preheat grill to medium and lightly oil grates (I used Pam for grilling)

In a small bowl, whisk honey and 2 tablespoons pineapple juice together and season with salt and pepper.

Cut pork tenderloin and red bell peppers into 1 1/2 inch pieces and thread onto skewers.¬† I used 4 large metal skewers and removed onto serving dish for dinner.¬† You can alternatively use individual skewers.¬† If you use wooden, remember to soak 15 minutes before use so they don’t burn up on grill.

Season with salt and pepper and grill and baste frequently.  

While pork is cooking, coarsely chop pineapple chunks, slice scallions and grate ginger.

Add to rice and stir.

Grill until pork is completely cooked through 10-15 minutes and peppers are beginning to char.

Serve with lime wedges.

REVIEW:¬† As written this recipe should serve 4.¬† For my family of 6 I used 2lbs of pork and 1 1/2 cups of rice, but kept everything else the same.¬† It took the full 15 minutes for my pork to cook, but definitely keep an eye on it as you baste so it doesn’t dry out.¬† As I mentioned before, definitely feel free to be liberal with your seasonings because although the kids inhaled it, I think adults would have appreciated a bit more kick.¬† But, it is gorgeous to present and incredibly easy and I would feel good serving it to either family or guests.¬† Add a side salad and crusty bread to round out the meal and it just screams summer nights to me.


UPDATE:¬† I have now perfected this! Last time I was at the store I couldn’t remember exactly what I needed so came home with a fresh pineapple instead of canned (as the recipe is written) so I cut up the pineapple and because I had so much I threaded the fresh pineapple on the skewers along with the pork and red peppers and OH MY GOD IT WAS JUST AWESOME!!! I’m not kidding.¬† I’m never making it the other way again.¬† The sweet grilled pineapple is such a perfect accompaniment to the pork and red peppers.¬† Just loved it.



Stir-Fry Chicken with Ginger

I have very warm thoughts about this cookbook. Williams-Sonoma Kitchen Library: Chicken.¬† And it’s not so much about the recipes, although I have had great success with many of them.¬† It is because once, a very long time ago, my non-cooking husband went to Williams-Sonoma in NYC, on purpose and not being dragged by any woman.¬† He bought this cookbook and the special tools he needed for his recipe and came home to his heavily pregnant, stuck on bedrest for 12 weeks wife, and cooked her “real food” from a cookbook, with special tools and multiple ingredients.¬† And if I didn’t know it before, I did then, he was a keeper.

Picture from book

I have included both pictures from the real cookbook and my own and I want to point out a couple of notable differences.¬† In my defense, I was on the phone the entire time I was making this recipe with a survey taker, so was not as focused as I usually try to be.¬† That said – it really does speak to the ease of this recipe that you can make it and be distracted at the same time.¬† So in the real picture the green onions are sliced lengthwise and they are much prettier than my small rounds — I wasn’t paying enough attention when I was cutting.¬† Also, the real picture has¬† a lovely brown color to the sauce and chicken that I do not have either.¬† I’m not sure why.¬† I used a dark sesame oil, so perhaps it was the store-bought chicken stock.¬† The cookbook suggests that you make your own — I beg to differ on a weeknight.¬† Plus I’m not someone who just has that lying around.¬† Perhaps I should; I also know I never will.


  • 2 whole chicken breasts (that means 4 individual)
  • 2 tablespoons sesame oil
  • 1 clove garlic
  • 2 green (spring) onions, including tender green tops, thinly sliced (here is where I stopped reading) lengthwise and then cut crosswide into 2-inch pieces
  • 2 tablespoons chopped, peeled fresh ginger
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup chicken stock
  • salt and freshly ground pepper
  • 2 tablespoons chopped crystalized ginger for garnish


They say to halve, skin, and bone the chicken breasts as directed on page 10-11.  I say buy boneless skinless chicken breasts Рduh!  Place the breasts between 2 sheets of waxed paper and, using a rolling pin, flatten them slightly and evenly.  I used a kitchen mallet and pounded them with great satisfaction whenever the survey taker paused for a breath.

Place chicken between 2 pieces of waxed paper.

Place chicken between 2 pieces of waxed paper

Cut the halves lengthwise into strips 1 inch wide.

Cut the halves lengthwise into strips

Warm the oil in a large saute pan or wok over medium heat.

Warm sesame oil and garlic over medium heat

Add the garlic and chicken and saute the chicken, turning the pieces as them become golden, about 1 mintue on each side.

Saute chicken 1-2 minutes per side until golden

Stir in the green onions, fresh ginger and pepper flakes and saute for 1-2 minutes.

Stir in onions, ginger and red pepper flakes

Add the chicken stock and bring to a boil.  Deglaze the pan by stirring to dislodge any browned bits, then reduce the heat slightly and simmer for 2-3 minutes.

Season to taste with salt and pepper.

Remove the garlic and discard.¬† (Maybe I wasn’t paying attention again, but my garlic had been minced through a garlic press (my fabulous and awesome Pampered Chef¬†garlic press that is totally worth going to a party for)¬†and not left whole – so therefore could not be removed – seems silly anyway)

Transfer the chicken and onions to a warmed platter. Pour sauce over the top.  Garnish with the crystalized ginger.

Stir-Fry Chicken with Ginger

Serves 3-4


I served this over a Jasmine rice and it was a huge success with everyone!¬† However, since everyone really liked it, it was not remotely enough food.¬† So next time I will definitely double the recipe.¬† The boy child (who is arguably my pickiest eater) found the crystalized ginger “too spicy” and requested that next time I add the garnish after I serve his plate.¬†Easy fix and he did eat his entire serving and look around for more.¬† The other kids were sneaking in the pantry and shot-gunning the ginger – so there is no accounting for taste bud differences.¬† I think this might be good with some Nan and a green salad and carrot ginger dressing – unless it becomes ginger overload — something to try next time – not that I have that recipe, but something to look for.¬†¬† Hubby got home late and ate it cold, thought it would have been better hot, but was afraid to nuke it in case it messed up the flavors -which he liked.






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