Ginger Shrimp and Veggies

As I began the new year, I decided to revamp some of my eating habits, which had most definitely gone down hill over the holiday season.  Being that ginger is my ingredient of choice these days, this veggie-filled recipe in my Better Homes and Gardens magazine caught my eye right away.  It did require me to get an ingredient that I don't usually have on hand - fish sauce - but the flavor addition is definitely worth it.  I have already made this recipe a few times and my family loves it.  A hint - use parchment paper on your sheet pan for easy clean up!

INGREDIENTS:

• 1 lb medium shrimp, peeled, deveined, and patted dry
• 3 carrots, bias sliced
• 3 c broccoli florets
• 1 c snow peas or sugar snap peas, trimmed
• 2 Tbsp canola oil*
• 2 Tbsp soy sauce*
• 1 Tbsp fish sauce*
• 1 Tbsp orange juice*
• 1 Tbsp grated fresh ginger*
• 2 cloves minced garlic*
• 1/4 tsp crushed red pepper*
• 1/4 tsp black pepper*

DIRECTIONS:

1. Preheat oven to 400 degrees F.  Spread shrimp, carrots, broccoli, and snow peas in a single layer on a large baking sheet.
2. In a small bowl, whisk the canola oil, soy sauce, fish sauce, orange juice, ginger, garlic, black pepper, and crushed red pepper.  Pour over shrimp and veggies, toss to coat. *NOTE: I like to have extra sauce, so I usually double the sauce. The ingredients listed here are for the original recipe.
3. Roast 10-15 minutes or until vegetables are crisp tender and shrimp is opaque.  Serve with orange slices and cilantro, if desired.

Difficulty: easy

Time: prep 15 minute, cooking 10-15 minutes

Source: Better Homes and Gardens Magazine, Dec 2018

Asian Pork and Veggies (Slow Cooker)

I have sort of been on an Asian food kick these days, and when I was looking for something new to make for my Sunday Slow Cooker meal a while back, this recipe caught my attention.  I did modify the original recipe a bit - not all intentionally, but we loved the results.  In fact, my husband said "This is the best slow cooker meal you have made in a long time!  It is really, really good."  Not one to hold back what he thinks, I will take that as a true compliment. It has made its way into the permanent rotation.

INGREDIENTS:

• 1/2 cup low-sodium soy sauce
• 1/2 cup dark brown sugar
• 2 tablespoons rice wine vinegar
• 1 teaspoon toasted sesame oil
• 11-inch piece fresh ginger, peeled and sliced
• 1⁄4 to 1⁄2 teaspoon crushed red pepper
• 2 1/2 pounds pork shoulder, trimmed and cut into 2-inch pieces
• 12 ounces soba noodles (alternatives: somen noodles, rice)
• 2 red bell peppers, thinly sliced or chopped
• 2/3 of a bag of frozen sugar snap peas (or use fresh, or use snow peas)
• 1 tsp cornstarch

DIRECTIONS:

1. In a 4- to 6-quart slow cooker, stir together the soy sauce, sugar, vinegar, oil, ginger, and crushed red pepper. Add the pork and toss to combine. Cover and cook until the pork is tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total cooking time).  (If using frozen sugar snap peas, put in fridge to thaw at this time.)
2. With 15 minutes to 1 hour left in the cooking, add red peppers and peas to the slow cooker.  (My family likes our veggies soft, so I added them 1 hour prior to the meal being done when cooking on low.  If you like your veggies more crisp, see the alternative in step 3.)
3. Fifteen minutes before serving, cook the soba noodles (or alternative) according to the package directions.  (If you prefer crisp veggies and haven't added them to the slow cooker, add the bell peppers and snow peas to the water during the last minute of cooking the noodles.)
4. Mix together 1 tsp cornstarch and 1 tsp water in a small bowl.  Stir mixture into slow cooker and cook on high for 5 minutes to thicken sauce slightly.

Difficulty: easy

Time: 10 minutes prep, 4-8 hours cooking (slow cooker)

Source:  Based on a recipe found at www.realsimple.com