Fried Rice with Egg

Posted on August 13, 2014 by whatfoodimade

This gallery contains 16 photos.

This recipe is not this one: https://whatfoodimade.wordpress.com/2013/12/17/ginger-fried-rice/. While repeating a recipe certainly could happen, I do try to remember to check before I go all out and create a new posting. But it is different and it is the next … Continue reading →

Quesadillas

Posted on August 8, 2014 by whatfoodimade

This gallery contains 10 photos.

Now that we have all of that lovely roasted pork, what are we going to do with it? This hunk of meat presents itself as a fantastic opportunity… a head start on many meals that are well begun and therefore … Continue reading →

Chinese Simmered Star Anise Pork

Posted on December 5, 2013 by whatfoodimade

This gallery contains 15 photos.

So often, braising is a half-day cooking process. A way to tenderize less expensive, tough meats. Not this time. Making this pork recipe takes much less time as tenderloin (as you would expect from the name) is already tender. The … Continue reading →

Glazed Cottage Roll

Posted on May 29, 2013 by whatfoodimade

This gallery contains 11 photos.

There are a lot of great recipes printed on the packages that food comes in. Think about it: Toll House Cookies, Rice Krispie Squares, Chex Party Mix. It makes sense that the manufacturer would develop the best recipe possible to … Continue reading →

Pork with Apples, Calvados and Apple Cider

Posted on November 7, 2012 by whatfoodimade

This gallery contains 10 photos.

Everyone knows that pork goes great with applesauce, right? This is a different way to serve apples with pork with the added fun of booze. So here’s pork and booze. Two of my favourite things. Instead of pork tenderloin, I … Continue reading →

Twice-Cooked Pork

Posted on October 10, 2012 by whatfoodimade

This gallery contains 22 photos.

It’s just past Canadian Thanksgiving and I have had enough turkey now to last until Christmas. It’s time for something completely different. This is a two-part recipe: cook the meat one time in the morning, then let it cool in … Continue reading →

Pork Chops with Ginger-Soy Glaze

Posted on September 15, 2012 by whatfoodimade

To go with the Asian-influenced Crunchy Bok Choy Slaw, I made these easy, also Asian-influenced pork chops. To boost the tastes a bit, I substituted sherry for the white wine called for in the recipe and doubled the amount of … Continue reading →

Apricot Pork Tenderloin

Posted on August 29, 2012 by whatfoodimade

This is a very simple recipe… so simple, in fact, that you could assign it to a beginner cooking class and they would have no trouble at all re-creating it from your description. But in case my cooking class would … Continue reading →

Roast Pork Loin with Tarragon, Mustard and Cream

Posted on June 9, 2012 by whatfoodimade

This gallery contains 8 photos.

Sometimes I’m looking for a different way to cook something I’ve cooked a bunch of times before… a new twist or some different ingredients or even a different method to try out. There are a few places to look: in … Continue reading →

Pork Tenderloin with Satay Sauce

Posted on February 27, 2012 by whatfoodimade

This gallery contains 7 photos.

Twenty years ago, cooking Thai-inspired food was quite novel and maybe even daring. When I tasted this back then, I couldn’t believe it how different it was. Peanut butter and honey and lime juice? And what’s hoisin sauce? Never heard … Continue reading →

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Tag Archives: pork