Jenn Dolari @dolari@driveinsaturday.org

The new job is having a gourmet popcorn lunch. So I'm bringing out the big guns.

I have moon cakes! I haven't had a moon cake since high school.

Which means I'm probably done digesting that last moon cake. They're... dense.

Breakfast with the fam.

This Week's Meals: Curried Beef Stew

I'm not the biggest fan of Far Wastern curry dishes, as I prefer the more spicy savry dishes to the sweeter ones you find in China and Japan. But this is a nice middle ground, serving an excellent curry flavor, without it being too sweet, or too spicy. And your kitchen smells great as it cooks.

Mine needed a touch more salt but otherwise, awesome.

Title: Curried Beef Stew
Yield: 4 servings
Cooking Time: 35 minutes
Category: Entree
Cuisine: Asian/Chinese
Source: Personal Trainer: Cooking

---
Ingredients
---
1 5/16 pounds flank steak
1 tbsp cooking oil
2 medium onions
1 1/2 small green peppers
3/4 small red pepper
3 cloves garlic
2 tbsp cooking oil
2 tbsp curry powder
2 tsp salt
1 tbsp sugar
2/3 cups milk
2 tbsp potato starch
3 tbsp water
5 cups chicken stock

---
Instructions
---

1 - First, peel the onion.
2 - Chop the peeled onion into uneven equally sized pieces.
3 - Remove the stems and seeds from the red and green bell pappers.
4 - Chop the red and green peppers into uneven bite-sized pieces.
5 - Next, peel the garlic.
6 - Thinky slice the peeled garlic.
7 - Cut the beef into 1/4"-think slices.
8 - Put the potato starch in the small bowl and dissolve it in the
water.
9 - Heat 1/3 of the cooking oil in the frying pan over moderate heat.
10 - Put the beed in the frying pan and cook until both sides are
browned.
11 - Once the beef is browned, remove it from the frying pan and
transfer it to a dish.
12 - Put the onion and peppers in the same frying pan and saute them.
13 - Once the vegetables are fully coated in oil, turn off the heat
and transfer them to the other dish.
14 - Put the remaining cooking oil into the same frying pan and place
it over low heat.
15 - Add the garlic and saute until fragrant.
16 - Next, add the curry powder and saute until fragrant.
17 - Now add the Chinese chicken stock.
18 - Mix in the salt and sugar, while bringing the stock to a boil
over moderate heat.
20 - Return the beef to the frying pan.
21 - Once the stock come to a strong boil, reduce to low heat, cover
with the lid, and simmer for ten minutes.
22 - Return the sauteed vegetables to the pan and then add the milk.
23 - Bring to a boil over moderate heat, and simmer until the
vegetables become soft.
24 - Stir the starch mixture thoroughly. Gradually add it to the
curry, stirring with a ladle to thicken the sauce.
25 - Transfer the curry to serving dishes. It's ready to eat!

---
Notes
---

Makes 4 servings at ~533 calories per meal.
Calories 530
Total Fat 23g
Total Carbohydrates 30g
Protein 41g

#thisweeksmeals #cooking

Might be time to break out the air filter. Dense smoke coming in the morning.

When you need to pray while you eat pizza....

Last Week's Meals: Ginger Pork

This was absolutely fantastic. A nice sweet glaze with salty pork, it just worked great. Well, it would have been great if I'd let the glaze reduce a lot more. I suck at judging when a sauce is ready. It was too liquidy. Still, it was tasty!

Title: Ginger Pork
Yield: 3 servings
Cooking Time: 25 minutes
Category: Entree
Cuisine: Asian/Japanese
Rating: 5/5 stars
Source: Personal Trainer: Cooking

---
Ingredients
---
18 oz pork loin
1 tbsp cooking oil
4 tbsp soy sauce
2 tbsp mirin
1 tbsp sugar
2 tbsp sake
1 2/3 tbsp ginger juice
12 leaves butter lettuce
6 wedges tomatoes

---
Instructions
---

1 - Peel off the green lettuce leaves, wash them, and then dry off the
water with paper towels.
2 - Put the soy sauce in a deep dish.
3 - Add the mirin and sugar to the soy sauce.
4 - Next add the sake and the ginger juice, then mix.
5 - Using the tip of the kitchen knife, make incisions in the pork to
cut through the fat and into the lean meat.
6 - Soak the pork in the sauce for 5 minutes, occasionally turning it
over.
7 - Heat the cooking oil in the frying pan over moderate heat.
8 - Dry the pork off with paper towels, then saute it in the pan until
browned on the underside.
9 - Turn the pork over and cook the other side in the same way.
10 - Transfer the cooked pork to a dish.
11 - Quickly clean the frying pan, then heat the sauce left in the
deep dish over high heat.
12 - Bring to a brief boil, then reduce to low heat.
13 - Return the pork to the frying pan, coat it with the sauce, then
turn off the heat.
14 - Place some green lettuce leaves on serving dishes, then place the
pork on top and add a wedge of tomator. It's ready to eat!

---
Notes
---

Makes 2 servings at ~50g carbs per meal.

Calories 523
Total Fat 28g
Total Carbohydrates 47g
Protein 19g

#thisweeksmeals #cooking

Oh hey. Some fan art from @electropict ! Don't get a lot of that these days!

Well, there is one thing that these insane medication prices are helping with.