Fettuccine with Sausage, Tomato, and Arugula

Fettuccine with Sausage, Tomato, and Arugula

I’m sucked in to the Olympics.  Even though I admit that I like the Summer Olympic games more, I’m still all about getting my fill of curling, skiing, bobsledding, and of course hockey.

So far what I’ve watched has me entertained, but because of the time difference, I’m struggling to not know the outcome ahead of time.  If I truly want to be surprised, I would have to go completely dark (ie no Facebook, Twitter, or ANY Internet).  I’m sorry, but in this fully connected 24/7 world, that’s impossible.

That is why this weekends hockey was awesome.  7:30 am Eastern Time starts? Yes please. I could get used to that.  Maybe not full time but the occasional morning sporting event would be wonderful.

I woke up, made a pot a coffee and watched a spectacular hockey game in my pajama’s, in bed.  When it was over, I grabbed breakfast, a shower, and started my day.  Most of all, since I was able to watch live, no spoilers.

Seriously, what’s not to love?

So, NHL, NCAA, and NBA…throw us a bone every now and then and start a weekend game bright and early.  I’ll watch, and I’m sure lots of other people will too…..unless of course they have tickets to attend.  If that happened to be the case, that would just suck.

GO USA!!!!

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There are about a million, maybe a trillion ways to make pasta, so what’s one more?

I found this healthy recipe via Cooking Light.  It’s made with whole wheat pasta, fresh tomatoes, peppery arugula, and turkey sausage.

It’s tasty.  It’s quick.  It’s healthy. So feel do yourself a favor and add this to your repertoire. You’ll love it.

Enjoy!

Ingredients: 1 box of whole wheat fettuccine 1 tablespoon olive oil 2 Italian-style turkey sausage links (turkey removed from casing) 1 large clove garlic, minced (approximately 1 tablespoon) 1 pint cherry tomatoes 1/4 teaspoon fresh ground black pepper 3 cups baby arugula Pecorino Romano Cheese, shaved Directions: Prepare fettuccine according to directions. Drain, reserving 2/3 cup of pasta water. Meanwhile, heat a large skillet over over medium high heat. When heated add olive oil and sausage, heat until cooked through and golden brown ensuring to break up the sausage in to pieces. Once turkey is cooked, add garlic and stir (30 seconds). Add tomatoes and pepper. Cook approximately 2-4 minutes and begin to gently smash to tomatoes with back of wooden spoon to open and release juices. Cover pan and reduce heat. Cook additional 3-5 minutes. Remove from heat and add pasta, the pasta water.  Stir. Add arugula and toss with pasta until slightly wilted. Finish the dish by sprinkling the shaved cheese on top.

Granola

Granola

It’s snowing again as I write this and I though maybe I would write about the weather (again) but I think at this point, if you’re in the states, especially the Midwest, you get it.  So lets just move on.

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I love granola.  Problem is that store bought granola is often loaded with calories.  Even if you buy the healthy versions they typically cost a small fortune.

So I scoured the world wide web to see if I could find a good recipe that would be both economical and waist line friendly. The results were overwhelming.

So what does any experimental cook do?  I experimented by taking bits and pieces from a few recipes I researched.

The first batch I tried was too sweet.  The second was too sticky.  The third was not sweet enough. Finally, after some tweaking I ultimately settled  on the one below and just like Goldilocks, this one was just right.

While the upfront cost is probably more than a box of store bought granola, I was able to make 4 or 5 batches for under $10.  Most of all, I controlled the ingredients making it as healthy as I possibly could.

Enjoy!

Ingredients: 2 cups Rolled Oats (such as Bob’s Red Mill) (do not use quick cooking oats) 1/2 cup of chopped nuts (use any kind – pecans, almonds etc) 1/4 cup of coconut flakes (optional) 2 tablespoons honey (wildflower if possible but any good quality honey will do) 1 tablespoon pure maple syrup (no Mrs. Butterworth) 1 teaspoon of canola oil Pinch of kosher salt 1/4 cup of dried fruit, chopped (I use blend of cranberries, cherries, blueberries) Directions: Preheat oven to 300 degrees. In a large bowl combine the dry ingredients (except fruit), mix well. Add in all wet ingredients and gently stir to combine. Pour contents of bowl on to a rimmed sheet pan lined with parchment paper (or silicon baking mat) Bake 15 minutes. Stir gently with a spatula and bake additional 15 minutes until lightly golden brown. Remove from oven and sprinkle the dried fruit on the cooked oats. Cool completely and transfer to an airtight container. Serve with Greek Yogurt and Berries, or milk, or just snack right from the jar. The best part is you can add anything you want to the granola. Be adventurous.

Tomato Soup

Tomato soup

Is there any job in America that gets it wrong more often than Weather Forecasters? I know its not an exact science, but it IS a science and you would think that in 2014 there would be a better way to get it right.

In my opinion, the only way to know what the weather is up to, is to step outside and see for yourself.

That said, I still find myself checking the various weather forecasts, especially when I have upcoming plans outdoors (or vacation).

I check way more often in the winter than the summer. I find this odd because I have less outdoor plans in the winter so in theory I should care less.  However, I do it mainly to see IF we’re going to get inclement weather that may factor in to my daily commute.

So recently I checked out one of the online weather sites and was upset to discover that in the next few days they’re predicting frigid temperatures.

A high of 1 degree to be exact.  One. Uno.  Factor in the wind chills and who knows how cold it will get.  I won’t like that at all.  I suppose many won’t.

Then I remembered there are people in Minnesota, North Dakota, Wisconsin, and plenty of other states that have it much worse than me for many more days each and every year.

Then there’s the Russians?  The Canadians?

After dreading whats forthcoming for a few moments, I realized that no matter how bad I think I have it, there is always someone worse off.

Still doesn’t mean I won’t lay around in comfy sweats and a hoodie enjoying a nice cup of tea….or coffee….or a delicious bowl of soup.

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This recipe is simple and has just a few ingredients (most of which may already be in your pantry).

From start to finish it takes around 15 minutes give or take.

This soup is much healthier that those cans of condensed soup. Not to mention, this version probably costs about the same, yet feeds a family of 4 (with leftovers for lunch the next day).

Who doesn’t like healthy, economical, simple and delicious.

Enjoy!

 

Ingredients: 2 Tablespoons Butter 1 medium yellow onion 1 (28 oz) can of diced tomatoes (I used Organic which was $1.50 at Aldi) 1 (43 oz) container of low sodium tomato juice 2 tablespoons of sugar (to cut the acidity of the tomatoes) 2 low sodium chicken bouillon cubes Fresh Ground Pepper (eyeball it) 1/2 cup Half & Half 1 tablespoon of basil, chopped Directions: Melt butter in a large saucepan or dutch oven over medium high heat. Add onion and cook until soft. Add tomatoes and stir to combine. Add tomato juice, stir. Add sugar, stir. Add bouillon cubes, stir. Add pepper, stir. Bring everything to a boil then remove from heat. Stir in the half & half and basil. Serve immediately. (preferably with a grilled cheese sandwich)

Drunken Pasta

Drunken Pasta

Once again the end of a year is upon us.  Time to say goodbye to 2013 and hello to 2014. But before I usher in the new year, I thought I’d take a moment to reflect, like most others do this time of year.

Let me state that while 2013 had its share of bad moments (life is full of ups and downs),  I’m strictly going to focus on the positives (which was actually one of my resolutions for 2013).

• I’m the healthiest I’ve been since my Navy days.  I’m doing a much better job of watching what I eat and have committed to an overall healthier lifestyle including exercising regularly.
• I took up running back in April, and was able to run two 5-K races this past year, the second of which I ran in under 30 minutes.
• My step-son was accepted to college and recently finished his first semester with a 3.40 grade point average.
• My good friends Chuck and Josh finalized the adoption of a wonderful, precious boy, Thatcher.  He recently had his 1st birthday and boy does this kid light up a room.
• My wife and I celebrated our 8th wedding anniversary.
• I completed my 18th year with the same company.  In this day and age of uncertainty with employment,  I’m extremely happy for that.

I’m sure there were plenty more good moments, but those were a few that stood out.

So time to change the calendar and welcome in 2014.  I’ll do that with a few good friends, a couple bottles of wine, and a wonderful meal (Standing Rib Roast and Crab Legs in case you’re wondering).  Only one thing that remains missing….but I’ll save that for another day.

Hope you all had a wonderful 2013 and an even better New Year.

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For my last post of 2013, what better way to go than with a meal with “drunken” in the name. Like many recipes I try, I found this one on Pinterest.

At first I assumed it was named Drunken Pasta because its made with wine.   However, after reading further, I realized the author stated it was a play on the Thai dish “Drunken Noodles.” Or maybe its because her last name is Beer?

Since I like wine a lot, I’m sticking to my version and blaming the name on the wine.  Enjoy!

Source: Ingrid Beer.  The Cozy Apron – Italian Drunken Noodles, modified slightly

Ingredients: Olive Oil 2 Large Sweet Italian Sausage Links, removed from casing 2 Large Hot Italian Sausage Links, removed from casing 1 large onion, sliced 1 1/2 teaspoon kosher salt 1 teaspoon Italian Seasoning 1/2 teaspoon fresh ground pepper 1 red pepper, sliced 1 yellow pepper, sliced 1 green pepper, sliced 4 cloves garlic, minced 1/2 cup white wine 1 (28 oz) can diced tomatoes 2 tablespoons flat leaf parsley, chopped 1/4 cup fresh basil, julienne 1 package of large, wide pasta noodles (Pappardelle) Directions: Heat olive oil in a large saucepan or dutch oven over medium high heat. Add sausage and cook, stirring occasionally until just browned. Remove sausage from pan and set aside. Add onion to pan with the sausage drippings and cook until just browned (about 5 minutes). Add salt, pepper and Italian seasoning, stir to combine Add peppers and saute with the onions for about 5 minutes, or until just slightly tender Add garlic and wine, cook to reduce. Add tomatoes and juice from can. Add the cooked sausage and fold to combine. Simmer for 5-7 minutes. Add parsley and 1/2 of the basil. While sauce is simmering, prepare the noodles according to directions. When noodles are completely cooked, drain, and toss gently with the sauce. Serve equal portions and top with a drizzle of olive oil and some of the remaining chopped basil.

Pasta and Wine – Always a great combo

Thanksgiving Leftovers Sandwich

Thanksgiving Sandwich

Thanksgiving Twenty-Thirteen has come and gone.  Unfortunately, the added pounds and leftovers did not go with the change of the calendar.  However, I’m here to help you with one of those problems. Sadly, you’ll have to deal with the pounds yourself.

Last year, I blogged about the Thanksgiving Burrito. That monster is a good way to rid yourself of those Thanksgiving goodies.

The Thanksgiving sandwich, for all intents and purposes, is the same as the burrito, only in sandwich form.  And for my money, its my personal favorite way to eat the Thanksgiving leftovers.

For one, fresh baked bread (homemade or from your local bakery) out weighs a tortilla any day of the week (unless of course you’re eating a mexican style burrito which would be extremely difficult to eat between two slices of bread.  Then again…..hmmmm….).

A burrito might be easier to eat, but I believe that a properly constructed sandwich allows all of the ingredients to meld together and I don’t think you can get the same thing when its rolled up.

And lastly, its grilled.  With butter!!!

Winner by majority decision, the sandwich. (although you can’t go wrong with either).

While I am providing a detailed recipe, please use it very loosely, but I do think the order you assemble it is important.

Also, if you don’t like cranberry sauce, feel free to omit, but it really is, in my opinion, the essence of this sandwich.

Enjoy!

INGREDIENTS: 2 slices of freshly baked bread (homestyle or sour dough work well 2 teaspoons cranberry sauce 1/4 cup stuffing/dressing 1/4 cup mashed potatoes A few slices of turkey (thinner is better) (white or dark – your preference) 2 teaspoons turkey gravy DIRECTIONS: Heat a cast iron (or non-stick skillet) over medium-low heat Butter one side of each slice of bread Spread 1 teaspoon of cranberry sauce on each slice of bread (the non-buttered side) Add 2 slices of turkey and top with a teaspoon of gravy (on top of the cranberry sauced piece of bread) Next, layer the stuffing and potatoes (I spread it as best I can) Top with the remaining teaspoon of gravy Top with the remaining turkey Top with the 2nd piece of bread (which should be already spread with cranberry sauce) Heat in cast iron pan until all ingredients are warmed through and bread is grilled to your liking

This is another sandwich, but wanted to show the cast iron pan

Gnocchi with Mascarpone and Lemon

Mascarpone and Lemon Gnocchi

For those in the United States (sans Arizona and Hawaii), today marks the end of Daylight Savings Time.

In the days leading up to today, we’re often reminded to turn back the clock and “enjoy that extra hour of sleep.”

Now I don’t know about you, but I don’t feel like I get anything extra.  As a matter of fact, I feel like I’m losing out in the deal.

My body decided that (new) 5:30 was a good time to be awake and as a result, I’ll be ready to be in bed by (new) 8:30.  If this holds true, I won’t even be awake to hear the jazz music during “Homeland’s” opening credits.  Sad!

Because of the time change, my stomach wants to eat all meals at its “normal” time so I find myself unnecessarily snacking while I await the real mealtime.  Fun-sized Kit-Kat anyone?

I get that it may light when I arrive at work tomorrow, but what good does that do me when I have to drive  home in the dark?

I understand the reasoning behind it and I’m all for helping our farmers, but somehow the rest of the world seems to manage without changing clocks.

Point being, I’m not getting anything extra here and you’re not either.

So I say, as a nation, lets rally around getting rid of Daylight Savings Time.  If not, I suppose I could move to Hawaii.  Now that would be something extra!

Since you received that extra hour of sleep today, why not take advantage of that energy and make this delicious Gnocchi recipe courtesy of Giada De Laurentiis.  Enjoy!!

Ingredients: 8oz Mascarpone Cheese (at room temperature) 1 Whole Egg + 1 Egg yolk (at room temperature) 1/4 teaspoon ground nutmeg Zest of 2 Lemons 1 Cup Parmesan, Grated 1 Teaspoon kosher salt 3/4 Cups All-Purpose Flour (plus additional for forming the gnocchi) Combine both cheeses, the eggs, lemon zest and salt in a large bowl and mix with an electric hand mixer on medium speed until all ingredients are well incorporated is light and fluffy.  This will take about a minute or two. Slowly mix in the flour until a dough begins to form. Once mixed, sprinkle a large sheet pan with flour. Using 2 kitchen teaspoons, drop 1 teaspoonful-sized ball of dough on to the floured sheet pan. Repeat until all of the dough is used. Gently shake the sheet pan to cover each piece with flour. Then with floured hands, gently shape each piece in to an oval. Repeat until complete. At this point the Gnocchi are complete and can be frozen for future use or cooked immediately. Your uncooked gnocchi should look similar to this: Finished gnocchi before cooking To freeze:  Place entire sheet pan in freeze for approximately 30 minutes.  When gnocchi have hardened, transfer to freezer bag and freeze for up to 3 months. To cook immediately:  Bring a large pot of water to a boil.  In batches of 6 to 8 pieces of gnocchi, carefully drop in to boiling water.  The gnocchi will float to the surface when they are done (typically 3-4 minutes).  Carefully remove with a slotted spoon and serve with your favorite sauce.

The sauce used for the pictured gnocchi is a brown butter and thyme. To make this sauce, simply melt a stick of butter with a teaspoon of salt in a skillet until it begins to brown. Remove from heat and stir in tablespoon of fresh thyme leaves. Pour over cooked gnocchi.

Gnocchi finished with a brown butter and thyme sauce

Fish Tacos

Fish Tacos

I recently visited my doctor and I left the office with tons of questions.

Why are soap operas on in the waiting room?  Why not something more neutral like a news channel?

What is that smell?  Doctor’s offices always have that unique smell that you never smell anywhere else.  I can’t explain it but if you were to blind fold me and lead me to a doctor’s office, I’d know I was there.

Who decided that a roll of paper is the best material to sit on while waiting endlessly for the doctor to show up?

Why are patient gowns impossible to tie without help?

Why are we weighed with all of our clothes on and why doesn’t the doctor take that into consideration when figuring out if we’re overweight?  Surely the shorts, t-shirt and flip flops I wore during my July visit weigh less than the jeans, boots, and sweater I had on during the January visit.

Why, no matter what my ailments are, does the doctor always prescribe exercise and weight loss?  I seriously doubt the chronic cough I recently developed is caused by being 10 or 20 pounds overweight.

Why am I all-of-a-sudden talking in a Jerry Seinfeld voice?

Who are these people…..

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Next up in my series of good for you meals is Fish tacos.  Skeptical?  “Hmmm…?” you say. Well I say don’t knock it until you try it.

They’re a nice alternative to chicken or beef tacos and of course, the fish combined with the fresh ingredients make them light and full of flavor and a heck of lot healthier.

Enjoy!

Ingredients: 1 pound fresh tilapia fillets (or other mild, white fish) 1 teaspoon olive oil 1 small onion, roughly chopped 4 cloves garlic, minced 1 jalapeno pepper, chopped (seeds removed) 2 cups diced tomatoes (if fresh are not available, canned are perfectly fine) 1/4 cup fresh cilantro, chopped Juice of 1/2 lime Creole Seasoning (such as Tony Chachere’s) Corn Tortillas Rise and dry fish.  Season both sides lightly with the creole seasoning.  Set aside. In a skillet, heat olive oil over medium heat. Saute’ onion until slightly translucent (3-5 minutes) and then add the garlic.  Mix. Add fish to the skillet and cook for 3-4 minute.  Flip and cook another 2-3 minutes or until fish is opaque and begins to flake. Add jalapeno,  tomatoes, cilantro, and lime juice. Continue to cook over medium heat for a few minutes. Using a spoon, begin to break up the fish to incorporate all of the ingredients. Meanwhile, heat tortillas in a separate skillet on both sides to warm. Top tortilla (use 2 per taco) with a few spoonfuls of the fish mixture. Garnish with a bit more cilantro and a fresh squeeze of lime.

Give it a try. Healthy and delicious

(Better for You) Potato and Ham Soup

Potato and Ham Soup

It’s January and people are making tons of resolutions they won’t keep.  Get to the gym, save more money, quit smoking, and of course, eating better.

Today’s post is the first in a series of delicious meals that won’t go straight to your waistline and hopefully help you keep your resolution.

Then again, I think these recipes are so good that you may want to eat everything thus throwing this theory out the window.

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After Christmas, all of those hams that are stocked to capacity at the grocery store go on sale.  Normally twenty or thirty dollar hams are half off…maybe less.  It’s hard to pass up that kind of bargain so I throw one in my cart whether I need it or not.

The problem is I have a small family and a whole ham will go a very long way.  So that means leftovers.  Lots and lots and lot of leftovers.

I know you can freeze it, but to me, frozen ham that’s been thawed just doesn’t have the same taste.  So I have to find alternative uses for it.

Ham omelettes for breakfast.  Ham and Cheese sandwiches for lunch. And ham and potato soup for dinner.  I’m good with these options.

Soup is a great meal when you’re watching what you eat.  It can be loaded with calories but with a few simple tweaks you can make any soup healthy.  This uses lots of lower fat/lower calorie ingredients.  But I promise you it isn’t low on taste.

Soup is also very filling so you typically eat less.  However, be warned, this soup is so tasty you probably will want seconds.  Enjoy!

Ingredients: 6 cups low sodium chicken broth 4 cups diced potatoes 1 cup diced onion 1 large carrot, chopped 2 cups ham, diced 1 cup 1% milk 1/2 cup low fat sour cream Salt and Pepper to taste Add chicken broth to a large dutch oven (or soup pot) over medium low heat.  Bring to a simmer. Add potatoes, onion, carrots, garlic, and ham.  Stir. Simmer over low heat for approximately 2 hours. Add milk and sour cream.  Stir. Season with salt and pepper. Continue cooking over low heat for 30 minutes, stirring occasionally. Serve in your favorite soup bowl and garnish with a few sprinkles of low fat sharp cheddar cheese and a slice of crusty bread (optional).

Delicious and good for you

Roast Beef and Kielbasa Sandwich with horseradish cheese sauce

Roast Beef and Kielbasa Sandiwich w/ horseradish cheese sauce

The best part about food blogging is the interaction I have with other bloggers. We follow each others tweets, we’re friends on Facebook, and we connect through our blogs.  Mainly, at least in my opinion, we’re each others inspiration.

I cannot begin to tell you how many of the family dinners I’ve made over the past few years that have started by me reading a blog. I have bookmarks upon bookmarks of recipes I want to try.  Clearly I’ll never get to all of them, but I’m going to try.

In the midst of wading through the hundreds of recipes, there are probably 20 or so that have risen to the top.

The first recipe from my elite group of bookmarks is for a sandwich called “Beef and ‘Basa.”  It comes from Adam Holland who runs a blog titled “The Unorthodox Epicure – Confessions of an aspiring food snob.”  Adam doesn’t mess around with the recipes from his “Food Snob Chronicles.”  They’re good, creative ideas and best of all, most are easy to follow.  Perfect for a home cook.  Take a few minutes to check him out and if you like what you see, give him a follow.

Like any recipe I find, I try to tweak it to my liking, but this one looked as though it required no tweaking at all.  However, since I wanted to make it somewhat healthy, I traded out regular mayo for Olive Oil mayo and used turkey kielbasa.  I may have negated the fat count that I saved by upping the amount of cheese.  Also, since I really like caramelized onions, I used two. The technique is pretty much exactly the same.

My wife and I really loved Adam’s sandwiches and I’m confident that you will too.  Enjoy!

Thanks Adam!!

Ingredients: 1 pound roast beef (from the deli), sliced thin 1 package of turkey kielbasa (such as Hillshire Farms) cut in to half-inch thick slices 2 yellow or red onions, sliced 1 tablespoons olive oil 1/2 cup of light mayonnaise 1/2 cup of sharp cheddar cheese, shredded 1 tablespoon horseradish 1 tablespoon stone ground mustard 1 teaspoon Tabasco sauce Fresh cracked black pepper 2 12-inch hoagie/sub rolls (for 4 sandwiches) To caramelize the onions, add olive oil to large skillet over medium-low heat and add onions.  Stir occasionally and cook until caramelized. Meanwhile, in sauce pan over low heat, add the mayonnaise, horseradish, mustard Tabasco, pepper and cheese.  Stir to combine. Stir occasionally to melt the cheese. In another skillet, over medium high heat, cook the kielbasa 2-4 minutes on each side until nice and browned. Once the onions are caramelized and cheese sauce is ready, toast the rolls under the broiler until just slightly brown. Assemble the sandwich by first spreading the cheese sauce to both sides of the toasted roll. To one side of the roll, add a generous pinch (or 3) of onion, a large mound of roast beef,  a few slices of kielbasa and another dollop of cheese sauce. Top with second side of roll.

Don’t forget to cut it in half (or maybe not)

Stir-Fry

Stir Fry

Over the holiday’s my hard-drive crashed.

If this has ever happened to you, my condolences.  Clearly you felt my pain.  If you haven’t, then let me tell you it sucks.  Its a significant gut-wrenching, heart-stopping moment.

After the initial punch-in-the-face you step back and realize you’re just an average user and you didn’t lose your 500 page “masterpiece”  that was in the final stages of refinement before shipping to your publisher.   It’s not that bad.

You probably lost some music which isn’t a true loss because you probably have it all on iTunes.

Maybe it was some some pictures of your cute puppy, which, lets be honest, have probably already been overly shared on Facebook or Instagram.  Again, easy to get back.

Even important stuff like taxes are most likely stored through your online tax service or if you’re “old school”, you have printed versions.

Yes I can get my music back, same with some recent pictures of the dogs and my tax information.  What I can’t get back are pictures that I wasn’t ready to share. Namely a few hundred unedited senior pictures I took of my step-son. It’s not the end of the world but for a parent of a kid that isn’t the most photogenic to begin with, that’s a huge loss. Things happen so we’ll try again in the spring.

There is a lesson to be learned here and that is back up files and back them up often. Ironically I do have a back-up hard drive but its only as good as the frequency in which you take advantage of it.  For me it was about every 6-8 weeks or so…which clearly isn’t enough. I also learned that “Google Drive” is now my new best friend.

By the way, I also lost a bunch of photos I had ready for the blog, which is partly to blame for my hiatus.  Also, the batteries in my “grown-up” camera are dead hence the use of my smartphone picture for today’s post.  I clearly need to step up my game.

While I throw myself a pity-party, here’s a healthy, immensely flavorful stir-fry dish for you to try.  I made this version with pork but you could substitute chicken or shrimp.  Enjoy!

 

Ingredients: 1 cup chicken broth (low sodium please) 3 tablespoons of soy sauce (again, low sodium) 2 tablespoons honey A few grinds of fresh ground black pepper 5 teaspoons cornstarch 1 pound pork tenderloin, cut in to pieces (same size for even cooking) 1 onion, slivered 1 red bell pepper (or combination of red/yellow/green) 2 cups bean spouts 1 tablespoon of fresh ginger, minced 1/2 cup diced pineapple (optional) In a medium sized bowl combine the broth, soy sauce, honey and black pepper.  Wisk to combine ensuring all of the honey is dissolved. Transfer 2 tablespoons of the mixture to a separate bowl, stir in cornstarch until combined and set aside. Heat 1 tablespoon of canola (or olive) oil in a large skillet (or wok) over medium heat. Add pork and cook, stirring often until cooked through (about 3 minutes).  Transfer to plate. In same skillet, increase heat to medium-high and add another tablespoon of oil. Add ginger, onion, bell pepper and bean spouts and cook for about 3 minutes. Add broth mixture (not reserved cornstarch mixture) and bring to a boil, stirring for about 3 minutes. Reduce heat to medium-low and add the pork and the reserved cornstarch mixture. Cook, stirring until thick, 2-3 minutes. Add pineapple and stir to warm through.

Serve with rice or noodles — eggroll optional.

Stir Fry with Egg Roll