Chinese Pork with Rice and Broccoli

Chinese Pork with Rice and Broccoli

I started a new job recently.  I’m still with my same company but was looking for a fresh start outside of the day to day Project Management role that I’ve been playing more than half of my career.  The new role keeps me involved in projects (which I like) but allows me the opportunity to expand the role beyond project plans and issue logs.

Yesterday I wrapped up my first week and I can tell that no day will be exactly the same –something that I think I’ll really enjoy about it.

I bring this up because with a new job comes change.  For the past several years I’ve been fortunate enough to work for a very good boss that allowed me great flexibility. The new job, while I believe affords me a lot of that same flexibility, it’s not 100% the same.

That being said, right now, I’m not sure I’ll have time to put together a lot of the weeknight meals I’ve grown accustomed to. Not that I’ve been putting together 5-course meals, but most of the stuff I made did require a little pre-planning.  So because of that, I’m on the hunt of quick and easy weeknight meals.

Now when I think quick and easy, homemade Chinese doesn’t come to the forefront.  However, this recipe is extremely simple. Not only is it easy, its inexpensive as the whole dinner costs less than $10 and there will be some leftover for lunch the next day.

The main part of this dish is pork blade steaks (they look like this).  If you can’t find blade steaks, you can use any pork (or even chicken or beef).  The pork is added to the crock pot with a couple other ingredients.  Is there anything more simple than a crock pot meal?

When you get home, all you have to do is cook the rice and broccoli.  Together with the pork you have you very own Chinese Take-Out right in the comfort of your own home.  Enjoy.

Ingredients: 2.5 pounds pork blade steaks 1/2 cup light soy sauce 1/2 cup ketchup 1 teaspoon sriracha 1/2 cup light brown sugar 1/4 cup water 2 cloves garlic, minced A pinch of kosher salt A few turns of freshly cracked black pepper (or more to taste) In a bowl mix together the soy, ketchup, sriracha, brown sugar, water and garlic. Put pork in a crock pot and pour the mix over the pork. Add salt and pepper. Cook on low for 6 hours. Serve over cooked rice and steamed broccoli.

Cheaper than takeout

Chicken Noodle Soup

Chicken Noodle Soup

I generally keep politics to myself but this year’s election was extremely tense that I thought I might bring it up just for a moment. Feel free to skip to the recipe if you wish to not read what I have to say.

Our country is divided.  At 50% to 48%, the results of the polls clearly show it. Social media, prevalent for the first time ever during a Presidential election, shows it too.  Things people said to one another were rude, embarrassing, and downright disrespectful.  These are my Facebook “friends.”  Wow!

To me, this is not OK.

In order for the United States to continue to be one of the greatest countries on Earth, it is important that people, starting with me and you, come together.  Our leaders must follow suit.

We can’t change the results of the election, but we can change how we treat one another. Don’t agree with me, but don’t disrespect me because I voted differently than you.  Continue to let yourself be heard, but do it in a way that doesn’t make you sound like an idiot.  Stand up for what you believe in, but don’t spit in the face of others to get your point across.  Treat others as you wish to be treated, its not hard.

In 4 years, this country will vote again, I hope for my sake, and the sake of my children, that they don’t have to witness what I’ve read during these past few days.

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Now that I have got that out of my system, let me talk about something I think most everyone can agree with and that is the comfort a nice warm bowl of chicken noodle soup provides.

It is one of the easiest soups to make and with a few shortcuts you’ll have it on the table in no time.  Enjoy!

***Note: To save time, I use a store bought rotisserie chicken.  I get 2 meals in one because I only need some of the chicken for the soup.  Also, I cook the noodles separate.  I feel that when the noodles are cooked with the soup, they tend to absorb too much of the liquid.***

Ingredients: 1 tablespoon butter 1 large onion, chopped 1 cup celery, chopped 1 cup carrots, sliced 2 (32 oz cartons) low-sodium chicken broth 1 (14.5 oz can) vegetable stock 2 cooked chicken breasts, skin removed, and shredded or chopped 1 cooked chicken thigh or leg, skin removed, and shredded 1/2 teaspoon dried basil 1/2 teaspoon dried oregano Salt and Pepper to taste 1 package of store bought noodles (I use Mrs. Millers Extra Wide Egg Noodles) In a large soup pot or dutch oven, melt butter over medium heat. Add onion, celery, carrots and cook, stirring occasionally, until slightly tender, about 10 minutes. Add basil, oregano, salt and pepper. Stir. Add chicken broth and vegetable broth, stir. Add chicken, stir. Bring to a boil, then reduce heat to a simmer cover and cook for 30 minutes to 3 hours. About 20 minutes before ready to serve, fill a separate large pot with water, bring to boil and cook noodles according to package.  Drain and set aside. Add noodles to the bowl, ladle soup over noodles and enjoy!

Big Ole’ pot of soup