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Christmas & Thanksgiving, Dinner ideas

Best Tourtiere Recipe

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This Best Tourtiere Recipe also know as Tourtiere de Maman is a Canadian meat pie that is spiced. And is the perfect recipe to accompany your holiday festivities. 

Looking for another festive dish? Then your gonna want to try my Baked Holiday Ham dish or my Beef Mushroom Wellington or even my Recette Sheppard’s Pie.

Gather your friends and family to enjoy a stress-free comfort meal, with my French Canadian Tourtière 

WHERE DID TOURTIERE ORIGINATE

Tourtiere originated from Quebec from as early as 1600.

And is traditional served during the Christmas holidays. 

IS TOURTIERE FRENCH

Yes, French Canadian.

WHEN IS TOURTIERE EATEN

Nothing beats this pie on the table on Christmas day, well next to some mashed potatoes and gravy of course. Or my popular Shredded Brussel Sprouts recipe!

Tourtiere spices

  • 1 tbsp Savory
  • 1 tsp Ground cloves
  • 1 tsp Ground Cinnamon
  • 1 tsp Sage
  • 1 tsp Thyme
  • 1 tsp Celery Salt
  • 1 tsp Season with salt and pepper

Note: not everyone likes Cinnamon in there meat pies, so to each there own. 

How To Make Canadian Tourtière 

  • Start with a pyrex baking dish that is 9.5 x 1.6 deep.
  • Then make the butter crust (see recipe card)
  • And the pie filling
  • Stuff the Tourtière and bake at 375 f for 45 minutes till golden brown.

CAN TOURTIERE BE FROZEN

Yes, as long as the meat that was used was fresh not frozen to begin with. 

So how do I know how to make a traditional Tourtière you may be asking?

Well, I am Canadian, but not Acadian. And have strong French roots on one side of my family.

What is Acadian you may be asking? Acadian peoples originate from eastern Canada.

They actually are the ones who created this recipe to begin with. Then the French out there ran with it and it is now known as a French Canadian or Acadian dish.

This particular recipe for my best Tourtière Pie has been past down from my Great Grandma who was 100% French Canadian. And her ancestors are all from Newfoundland and Labrador territories. 

I have been gifted with her original recipe which was hand written by her a few decades ago.

And, so I had to share it all with you here. 

Growing up Canadian, I was influenced by many cultural groups and thus foods so it wasn’t like I stuck to just one type of food then or now.

However I’ve appreciated all that was taught to me along the way.

One fond memory I do have is that of my great grandma and grandma both in the kitchen together making Tourtière right before Christmas.

I must have been somewhere from 5-10 years old then. And I never knew how precious that memory would be for me as my great grandmother past shortly after. 

I also remember enjoying this dish during Christmas dinner over the years as my aunts always carried the tradition of making it. 

HOW MANY PEOPLE DOES A TOURTIERE MEAT PIE SERVE

One pie typically serves 8-10.

Over the years this recipe has been changed across the generations and each family does prepare it somewhat differently. In eastern Canada, most people there use pork or even rabbit in this pie. 

Oh and be sure to serve this CANADIAN TOURTIÈRE with a dollop of Ketchup. The kids will love that addition too.

PS: don’t skip on the potatoes they really help to hold the pie together. I hope you give it a try this holidays season and let me know what you think.

Could you serve a traditional French Canadian meat pie this Christmas? Could your family like it more than the more traditional Turkey? I would love to know.

Wishing you and yours a Merry Christmas!

Let it Snow, Let it Snow, Let it Snow!

WHICH WINE WITH TOURTIERE

Whites, sparkling or reds all go with them a tourtière pie.

Note: You can freeze this ahead of time, and bring it to any gathering to bake fresh.

WHAT TO SERVE WITH TOURTIERE

Cranberry Sauce with Orange Juice

Beef and Mushroom Wellington

Instant Pot Garlic Mashed Potatoes

 CRANBERRY STUFFING RECIPE!

Be sure to try these tasty recipes below!

  1. Pork Chops with maple syrup and apples
  2. Maple Bourbon Glaze Ham
  3. Brussel Sprouts with bacon
  4. Butter Herb & Parmesan Mushrooms
  5. Turkey Pot Pies
  6. Creamy Cheese Mashed Potatoes
  7. Honey Mustard Brussel Sprouts
  8. Shredded Brussel Sprouts with Bacon and Balsamic
  9. Canadian Maple Butter
  10. Instant Pot Honey Glazed Carrots

I am so thrilled you are reading one of my recipes, if you made this, I want to see! Follow Canadian Cooking Adventures Instagram, snap a photo, and tag and hashtag it with @canadiancookingadventures and #canadiancookingadventures. 

Stay connected and follow along on Facebook, Pinterest, and Instagram for all of my latest recipes!

Soups & Stews

Easy Turkey Noodle Soup

This Easy Turkey Noodle Soup is an excellent recipe to have on hand after the holidays, as it utilize your leftover turkey’s carcass and even the gravy if you so desire. 

This Easy Turkey Noodle Soup is a great recipe to make, that utilizes the whole bird.

You can put almost any type of vegetable into this soup.

I used carrots and kale as it was what I had on hand. But really any type of vegetable will work!

EASY TURKEY NOODLES SOUP WITH CARCASS

So you probably know how good homemade chicken noodle soup is, but have you tried homemade turkey noodle soup? Well then you are in for something special. Because it is rich as it uses the whole carcus of the turkey!

If you have leftover gravy as well then you are going to want to add that in this soup too, trust me people will be begging for this recipe. It’s that good 🙂

I will typically make a BIG pot of turkey noodle soup the day after the holidays or the night of. 

This way I am not wasting any food by utilizing the leftover turkey and gravy.

What I will do is fill a stock pot up with water and then I will put the carcass from my leftover Turkey inside.

Then all there is to do is simply boil the bird for a good 30 minutes or more.

Then I will remove the bird and skim away anything that looks less appealing and use the remaining broth as my soup stock.

Now there are plenty of ways to make this kind of soup, so I’m going to give you a few options here and let you decide what works best for you.

Really you cannot go wrong with making this soup, it’s healthy and also an excellent recipe to keep on hand after the holidays when you have leftover turkey.

When I talk options, I mean you can decide what type of noodle to place in the soup and vegetables.

For the noodles there are thick or thin, large and small, options.

So the type you use totally depends on what you prefer, however I do recommend using “egg noodles” because they are much lighter and work so much better in this kind of soup.

If you are feeling under the weather, feel free to add more garlic and onions to the stock as they carry antibacterial properties and have been proven to help people get better much faster. 

I hope you give it a try and let me know what you think. Enjoy! 

Note: If you have a leftover turkey, then you can omit the chicken stock and simmer your turkey carcass for one hour in 8 cups of water, covered.

And use the turkey stock in replace if the chicken stock. Also use the leftover white turkey breast instead of buying turkey breasts as that works great too for this soup.

I am so thrilled you are reading one of my recipes, if you made this recipe I’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

Chicken, Dinner ideas, Quick and easy recipes, Skip the takeout

Vietnamese Salad Vermicelli

This Vietnamese Salad Vermicelli is made with rice noodles and is the Ultimate Summer Dish that is always served with fresh veggies that are then topped with a grilled meat of your choice and has an authentic fish sauce / dressing for serving.

Looking for more Thai dishes?  Try my Vietnamese Shrimp plating with Spring Rolls, Sweet Thai Chili Chicken, Thai Red Crab Curry, Thai Basil Mussels or Red Thai Chicken Curry.

Never made a Vietnamese salad before? No problem! This step-by-step guide will walk you through the process of creating a delicious, healthy salad in the comfort of your own kitchen. It also will show you how to make homemade Vietnamese Salad Dressing to go on top of this salad. 

WHAT IS VIETNAMESE NOODLE SALAD CALLED

(Bun Bo Xao) in Vietnamese. Vietnamese Salad Vermicelli is a refreshing and healthy dish to serve on a hot summer day.

This flavorful and versatile recipe is packed with fresh herbs and veggies, protein, and a tangy dressing that will satisfy your taste buds and keep you feeling refreshed.

Thai Vermicelli salad can also have the addition of grilled pork and shrimp as well. If you would like to create that, simple grill some shrimp or sliced pork and season with salt to serve. 

WHAT IS VIETNAMESE SALAD

Vietnamese Noodle Salad is served with warm or cool noodles, fresh cold vegetables and cooked meats of your liking. Typically grilled pork, shrimp or beef. The noodles are always Vermicelli rice noodles that come with a light Thai inspired sauce. 

It’s fresh, filling and just like they serve in Thai restaurants.

If you have been to this blog before you will know that I’m a fan of Thai food and eat it often.

I used to go out to enjoy this food at least every other week, but now make it more at home. Because it is easy to do and saves me a ton of cash at that too!

Step-by-Step Instructions for Making Vietnamese Salad Vermicelli with Shrimp

HOW TO MAKE VERMICELLI SALAD

  • You will want to make two marinades, one for the chicken and one for the sauce that you will serve alongside these bowls.
  • Fresh lemongrass is very important here for the chicken marinade, it gives it that really intense lemon taste. So be sure to get your hands on a few stocks that you will simply chop and place into the marinade.
  • The longer you marinade the chicken the better. If your making it for dinner then simply marinate it in the morning or the night prior. Then basically the rest of the dish can be pulled together in less than 30 minutes. Easy peazy!

What makes these rice bowls so good is the fresh ingredients and the authentic Vietnamese Salad Dressing.

WHAT IS VIETNAMES SALAD DRESSING

It is a traditional dressing that is used on almost every type of Vietnamese salad dish and the recipe can be found below. It serves very well over cold salads, that are then topped with a marinated then grilled meat protein of your liking.

VIETNAMESE SALAD DRESSING

Also know as “Nuoc Mam” sauce which is a sweet, salty, sour and spicy dressing.

  1. 3 cloves garlic (minced)
  2. 1/2 cup cold water
  3. 1 lime (juiced)
  4. 2 tbsp rice vinegar or white vinegar
  5. 1/4 cup fish sauce
  6. 3 tbsp sugar
  7. 1 red chili (de-seeded and sliced, or substitute 2 teaspoons chili garlic sauce or Sriracha)

This makes enough for roughly 2 people. 

Substitute for Nuoc Mam sauce?

Soya sauce mixed with some red hot chili pepper flakes

The first time I ordered this salad, I was not expecting much.

That was years ago, I remember the day to a tea. I was with my aunt and she took me to this whole in the wall restaurant that I was not expecting to become my favorite restaurant in town. 

Fast forward 10 years later, you will find me going to the same restaurant ordering the same dishes. 

So, whenever that Thai salad craving hits and I’m not heading out to a restaurant. 

I will simply make this dish in the comfort of my own home. 

Trust me it’s pretty darn easy too!

So follow along and soon you will be a master chef in making Vietnamese rice bowls at home just like me 🙂

WHAT IS IN A VERMICCILI SALAD

  • Carrots, cucumbers, fresh herbs such as cilantro, shredded iceberg lettuce and a meat protein of your liking.
  • Thai marinade and Vietnamese salad dressing

Feel free to add other veggies such as Beans sprouts, fresh herbs, jalapeno peppers. 

Now doesn’t that sound healthy and fresh? This is one of the best salads if you ask me.

IS VIETNAMESE SALAD HEALTHY

Yes, it is packed full of fresh vegetables and herbs along with a lean protein such as shrimp

Keep in mind though the soya sauce and fish sauce has a high sodium content so you may want to use a lighter soya sauce or less dressing on your salad.

If you like a bit more heat to your vermicelli rice bowls.

Then go ahead and serve along with some “hot chili sauce” or if you prefer a sweeter dish try a “sweet chili sauce”.

LIKE THAI FOOD AS MUCH AS ME? 

Then you will want to try my other Thai inspired recipes on this website!

Sweet Thai Chili Chicken

 Thai Red Crab Curry

Thai Basil Mussels

Red Thai Chicken Curry

DID YOU MAKE THIS RECIPE?

If you make this recipe, I would love to hear about it! You can leave a 5 star review in the comments below! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Dinner ideas, Seafood

Cod Au Gratin

This Cod Au Gratin with Corn is a filling a satisfying meal that really highlights cod fish. It is a traditional recipe that comes from the maritimes in Canada. 

What does Cod Au Gratin mean? Cod au Gratin is a traditional french recipe that means white fish covered in breadcrumbs and cheese. Looking for more Eastern Canadian recipes?Try my Lobster Ravioli Sauce recipe

You can add corn or any vegetable you like or omit the vegetable and just have the fish. I have made this dish before on this site and today I made it again with the addition of corn. If you would like to check out my original recipes, here it is Newfoundland Cod Au Gratin

If you’re looking for a excellent recipe that utilizes fresh or frozen cod fish, then you have just found it!

The first time I made “Cod au Gratin” was last week. Believe it or not! And I loved it! I served it alongside a salad. And thought to myself, wow corn would be really good in this.

So I create this the very next day! We basically have been eating “Cod Au Gratin” for the past few days. And no one is complaining! It is delicious and filling. 

It is finished off in the oven or under the broiler till it gets perfectly browned.

HOW TO MAKE NEWFOUNDLAND COD AU GRATIN?

  • You will want to start with some fresh cod or frozen that has been defrosted and patted dry.
  • Then you will want to set aside some shredded cheddar cheese and parmesan cheese.
  • You will start by heating some milk in a small saucepan till hot, once the milk has reached that hot consistency. Remove it from the heat and create the roux.
  • Create a roux by heating the butter first then flour then whisking the milk in with a whisk to create a smooth texture. 
  • Turn up the heat to medium heat before adding in the parmesan cheese and dijon mustard. Then remove from the heat and set aside.
  • Place the fish in the bottom of a shallow baking dish and toss with olive oil then season with onion powder and salt + pepper.
  • Once the fish has been seasoned, simply pour over the roux and season with fresh dill. 
  • In a small bowl, mix the panko bread crumbs with olive oil and 2 tbsp of water and place overtop of the fish/roux.
  • Cover with the shredded cheddar cheese and bake at 350 till done.

WHAT IS COD AU GRATIN

Cod Au Gratin is a dish that is topped with a white sauce, then cheese and or bread crumbs. 

It also is a dish that originates from the maritime provinces in Canada, Newfoundland to be exact. It is a dish consisting of fresh cod, flour, bread crumbs, lemon juice, cheese, and other seasonings and spices.

Some people use breadcrumbs and onions, while others don’t.

For this dish we used onion powder, panko bread crumbs and a little Dijon mustard. It is all about personal preference when it comes to making this or any dish. 

We ask our Direction of Operation what he thought, about the dishes original origins. He stated that it is a well known fact that Newfoundland has a deep connection to it’s Irish and English heritage.

However he thinks that the dish was introduced by the French. What do you think?

If anyone knows indefinitely, we would love to hear about it! 

CAN I USE FROZEN COD FOR COD A GRATIN?

Yes, and that is what I used. Just be sure to defrost it and pat it dry prior to using. I find the best way to defrost fish is in a warm bath of water. Not hot and not cold, warm is perfect. 

WHAT GOES WITH COD AU GRATIN?

  • Salad
  • Corn on the cob, frozen corn or another vegetable of your liking

After doing some more research on it, I learned their are slightly different ways to make it. And so I used what skills I have in the kitchen and made my own variation. 

I hope you give it a try, because it is absolutely amazing!

CAN COD AU GRATIN BE FROZEN?

Yes, that is if you are using fresh cod to begin with. You will want to purchase the freshest cod possible, then you will make the dish exactly as stated.

However before freezing it, be sure to allow the roux to cool down completely before pouring over the fish and do not bake it. Safe that for the day you want to eat it. Remove from the freezer and simply bake at 350 for 45 minutes till done!

DID YOU MAKE THIS RECIPE?

If you make this recipe, I would love to hear about it! You can leave a 5 star review in the comments below! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

LOOKING FOR MORE FISH RECIPE?

Dinner ideas

Newfoundland Cod Au Gratin

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Newfoundland Cod Au Gratin is a traditional recipe that comes from the Maritimes in Eastern Canada. It’s also super easy to make and absolutely delicious! 

Newfoundland Cod Au Gratin

If you’re looking for a excellent recipe that utilizes fresh or frozen cod fish, then you have just found it!

It is finished off in the oven or under the broiler till it gets perfectly browned.

I made my cod au gratin in two oven safe baking dishes, however you can also make this exact recipe in a 8.1in X 2.1in baking dish. 

Wanting to make more? Simply double the recipe with my easy to use recipe adjuster above in the ingredients section! Then you can use a large baking dish and serve more people with that!

WHAT IS COD AU GRATIN? 

Cod Au Gratin is a dish that originates from the maritime provinces in Canada, Newfoundland to be exact. It is a dish consisting of fresh cod, flour, bread crumbs, lemon juice, cheese, and other seasonings and spices.

Some people use breadcrumbs and onions, while others don’t. For this dish we used onion powder, panko bread crumbs and a little dijon mustard. It is all about personal preference when it comes to making this or any dish. 

We ask our Direction of Operation what he thought, about the dishes original origins. He stated that it is a well known fact that Newfoundland has a deep connection to it’s Irish and English heritage.

However he thinks that the dish was introduced by the French. What do you think?

If anyone knows indefinitely, we would love to hear about it! 

CAN I USE FROZEN COD FOR COD A GRATIN?

Yes, and that is what I used. Just be sure to defrost it and pat it dry prior to using. I find the best way to defrost fish is in a warm bath of water. Not hot and not cold, luke warm is perfect. 

HOW TO MAKE NEWFOUNDLAND COD AU GRATIN?

 

HOW LONG TO COOK COD AU GRATIN

  • You will want to start with some fresh cod or frozen that has been defrosted and patted dry.
  • Then you will want to set aside some shredded cheddar cheese and parmesan cheese.
  • You will start by heating some milk in a small saucepan till hot, once the milk has reached that hot consistency. Remove it from the heat and create the roux.
  • Create a roux by heating the butter first then flour then whisking the milk in with a whisk to create a smooth texture. 
  • Turn up the heat to medium heat before adding in the parmesan cheese and dijon mustard. Then remove from the heat and set aside.
  • Place the fish in the bottom of a shallow baking dish and toss with olive oil then season with onion powder and salt + pepper.
  • Once the fish has been seasoned, simply pour over the roux and season with fresh dill. 
  • In a small bowl, mix the panko bread crumbs with olive oil and 2 tbsp of water and place overtop of the fish/roux.
  • Cover with the shredded cheddar cheese and bake at 350
  • Individual cod au gratin dishes should take about 30 minutes.
  • Larger dishes take a bit longer, be sure to check the center of the dish to ensure the fish is flaky and cooked before serving! 

I’m really surprised that I have never heard of this dish before, however Canada is a BIG Country.

And Newfoundland is located on the far east and I on the West. So I guess it makes sense, but now that I know of it.

I am forever hooked!! It is not only super simple to make and it is also a very healthy and a hearty meal that can be enjoyed by the whole family.

WHAT GOES WITH COD AU GRATIN?

  • Salad
  • Corn on the cob, frozen corn or another vegetable of your liking

I recently learned about this dish from another Canadian food blogger named Dawn who is over at Girl Heart Food.

She actually lives in Newfoundland and shared her recipe on her instagram feed last week, I was immediately intrigued and vowed to try it.

After doing some more research on it, I learned their are slightly different ways to make it. And so I used what skills I have in the kitchen and made my own variation. 

I hope you give it a try, because it is absolutely amazing!

CAN COD AU GRATIN BE FROZEN?

Yes, that is if you are using fresh cod to begin with. You will want to purchase the freshest cod possible, then you will make the dish exactly as stated.

However before freezing it, be sure to allow the roux to cool down completely before pouring over the fish and do not bake it. Safe that for the day you want to eat it. Remove from the freezer and simply bake at 350 for 45 minutes till done!

DID YOU MAKE THIS RECIPE?

If you make this recipe, I would love to hear about it! You can leave a 5 star review in the comments below! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Inspired by two Newfoundland Canadian Bloggers, you can find their recipes here: Cod Au Gratin & cod au grati

Breakfast, Quick and easy recipes, Seafood

Smoked Salmon Poached Egg English Muffins

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These Smoked Salmon and poached Gluten free Egg English Muffins are one of my favorite go to breakfast recipes.

 It’s not only inexpensive it’s also super simple to make, your sure to want to enjoy this breakfast time and time again.

This recipe is much healthier to say an eggs benedict recipe! The reason being is we are skipping the hollandaise sauce and highlighting the creamy egg and smoked salmon flavors.

Also if you want you can add a salmon fillet on top of the smoked salmon cream cheese, however this is an optional step as having it with just the smoked salmon cream cheese is amazing also! 

I do that often, however for this recipe I wanted to make it a little extra special. 

If cooking a salmon fillet be sure to allow it to cool down some before flaking it and then placing it onto the cream cheese. 

I like to use these Gluten Free English Muffins, however you can use your favorite brand in replace of course. 

In order to make the best eggs benedict you will want to cook the eggs just right. And to do that you will simply add 2 tbsp of white vinegar to a medium pot of boiling water.

And once it reaches a boil you will want to turn down the heat to medium – low.

When it reaches a medium – low heat, simply crack one egg into a small ramekin boil. And slowly place it into the pot, repeat with a maximum of 3 eggs per pot.

You do not want to overcrowd the eggs and allow them to cook at the bottom of the pot, once they reach a firm yet soft on the inside texture.

REMOVE them with a spatula and strain over the sink. And wulla you have poached your eggs! Those eggs are what you will use in the benedict. 

Still need direction? Here is an excellent video showing it: How to Poach an Egg

I’m a breakfast person, however most days I don’t have time to make a full breakfast and will opt for a breakfast shake such as my Cherry Berry Magic Smoothie. 

On the days where I get to stay home in the mornings, I will make a full breakfast and this is the type of breakfast I will make. 

It’s is absolutely delicious and is one of me and my partners favorite breakfasts actually. We will make this in our house at least a couple times per month. 

Now don’t forget the fresh dill it really pulls this dish together!! 

If you have never poached an egg, I promise you it’s not at all hard. You will simply want to bring a pot of water to a boil and once it reaches a boil you will stir in 2 tbsp of vinegar and then reduce it to a medium boil.

Meanwhile crack one egg at a time into a small ramekin bowl. Then you will want to dip a large spatula with holes in it of some kind into the pot and slowly pour the egg overtop of the spatula to slowly sumerge the egg in the water. 

Holding the spatula in place you will allow each egg to simmer on a medium heat for about four minutes each till cooked. You are looking for a runny yolk, not to running and not to hard. That is it! You poached an egg! Still need direction? Here is an excellent video showing it: How to Poach an Egg

Did you try this? I would love to hear about your favorite breakfast memories in the comments below. Till next time friends, see you in the kitchen 🙂

Looking for another GREAT Breakfast recipe? Check out my Black forest ham hash browns with eggs. Your gonna love this one too! 

I am so thrilled you are reading one of my recipes, I appreciate every single one of you! If you made this recipe i’d love to hear how it turned out! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox

 

 

 

Quick and easy recipes, Skip the takeout, Soups & Stews

Vegetable Egg Drop Soup

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Warm up to a BIG Bowl of  the most delicious “Vegetable Egg Drop Soup“. This popular Chinese soup it’s super simple to make and believe it or not very filling. Not to mention inexpensive and addicting!

We are in the middle of winter here now in Canada and people have been getting sick left right and center with colds and the flu. Me included, whenever this time of year rolls around I tend to stay home more and prepare heartwarming soups for me and whoever is around.

Egg drop soup is one of those easy to make and hearty soups that warms the body and heals it too. Now what more could you want in  a soup? Matter of fact after this post I will make some. I could it this soup all day everyday! 

I always order egg drop soup whenever I go to any chinese restaurant, I just love it. Most restaurants serve it without the vegetables, however I like to add vegetable to it as it makes it more filling and healthy and can serve as the main course this way.

Which I will enjoy for lunch or dinner whenever I’m in the mood. 

This recipe is quick to make because all we are doing is basically bringing the soup to a simmer and cooking it over medium heat for roughly 15 minutes. 

If you want bigger chunks of egg then you will want to stir it less near the end. I prefer it more like this so I will stir it allot near the end so it breaks up. Also you can add three to four eggs if desired, after all it’s your soup.

The type of frozen mixed Vegetables I like to use

Also make sure your using a quality chicken stock, because you will be adding some low sodium soy sauce that will allow for just the right amount of salt in this soup. 

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear how it turned out! You can post a review/picture below or via Instagram and let me know. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

 

 

Dinner ideas, Quick and easy recipes

Black Bean Pork Vegetables Stir fry

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Here a great recipe “Black Bean Pork Vegetables Stir fry “ it goes great alongside a warm bowl of Jasmine rice.

HOW TO MAKE BLACK BEAN PORK 

  • Start by making the sauce, by adding 2 tbsp of cornstarch to 5 tbsp of water and blend.
  • Then add in the black bean sauce, honey, ginger, garlic chili and stir to combine.
  • Then slicing up the boneless pork, once that is done.
  • Heat up a wok or non stick frying pan with 2 tbsp of sesame oil and saute the pork till browned.
  • Then pour in the sauce and saute for another 2 minutes before adding in your vegetables of choice and sesame seeds.
  • Saute everything together for a remaining 15 minutes before serving as is or over a bed of jasmine rice.
  • Season with salt to taste, enjoy!

I tend to use broccoli most times for this recipe. However today I had a bag of frozen Asian vegetables that I used instead. 

Made with boneless pork tenderloin, black bean sauce, corn starch, honey a few spices. That you’re sure to enjoy, plus it’s quick and can be on the table in less than 30 minutes.

I like to use a frozen vegetable mixture on those days where I am pressed for time. 

So for this recipe, I have used one of my favorite frozen “Asian vegetable mixes” which has broccoli, carrots, green beans, water crescents in it.

However you can use whatever vegetables you like.

Fresh or frozen will work, just make sure that if your using frozen to defrost them prior to cooking.

If you end up giving this recipe a try, do let me know in the comments below. I would love to hear how you liked it ?

If you liked this recipe? Then you will want to try my other ASIAN inspired recipes below!

Note: Feel free to use broccoli asparagus or any other vegetables you like.

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!