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Asian Pork Ribs with Broiled Eggplant

December 26, 2010 by Hannah

Asian pork ribs and broiled eggplant for dinner

I made this dish last week, and although I would never claim to be proficient at cooking Asian dishes, this actually turned out pretty good!

Oh yeah, and… Merry Christmas! We’re at my parents’ house, and there are a lot of people... this is how we celebrate Christmas around here!

Christmas presents under the tree

Anyway, back to business.

This whole meal is actually pretty quick and easy. Unless you can barely boil water, you can probably serve this to guests even if it’s your first time to make it – it’s beautiful and easy. Otherwise, you might want to try it out first… I adapted it from the Better Homes and Gardens recipe book.

Asian Pork Ribs

These are so delicious. I like to use a cast iron pan, but you can use anything that can safely go in the oven.

Asian pork ribs with sweet sauce

Ingredients

The ingredients are pretty easy and flexible.

  • 3 lbs pork ribs (I used boneless, you can pretty much use whatever you want. I also only had 3 ribs…)
  • 3 Tbs apricot preserves (you can substitute pineapple preserves, peach preserves or orange marmalade if you don’t have apricot)
  • 1/3 cup ketchup
  • 2 Tbs soy sauce (I splashed some vinegar in there too)
  • 1/8-1/4 tsp. ground ginger
  • 1 clove minced garlic

Directions

Preheat the oven to 350°. If the ribs are frozen, you might want to thaw them in the microwave first, but you don’t have to.

  1. Cut ribs into serving-size pieces and place in a pot. Fill with just enough water to barely cover the ribs. Bring to boiling, then reduce heat and simmer for 20-30 minutes until tender. Drain.
  2. While the ribs are simmering, cut up any large chunks in the preserves. For the sauce, stir together the preserves, ketchup, soy sauce, ginger and garlic in a bowl.
  3. Place the ribs in a roasting pan and brush on all sides with the sauce.
  4. Bake uncovered for 15-20 minutes. Brush with remaining sauce before serving.

Here are some pictures to show you what it looks like:

Mixing the Asian sauce for pork ribs

Asian sauce for roasted pork ribs

Broiled Eggplant

These take only 5, maybe 10 minutes to make from start to finish.

Asian broiled eggplant

Ingredients

You don’t have to go searching for Chinese eggplant for this recipe. Just go buy your regular old purple eggplant from the grocery store. Look for a firm one with no wrinkles, but it doesn’t have to look perfect.

  • 1 purple eggplant
  • 2 Tbs soy sauce
  • 1 Tbs rice vinegar or white wine vinegar (I made mine with plain white vinegar because that’s all I had. I’m guessing that’s probably the only thing sitting in your pantry too.)
  • 2 tsp each vegetable oil and sesame oil (I used all vegetable oil because, again, that’s what I had)
  • 1/2 tsp. ground ginger (unless you’re not a huge fan of ginger, like Stephen and I. I only used about 1/4 tsp.)
  • 1 clove minced garlic
  • 1/4 tsp red pepper flakes or black pepper

Directions

Preheat the broiler on high heat. Move the top oven rack to about 4 inches from the top.

  1. Cut the eggplant into 1/2-inch slices. Arrange on a baking sheet.
  2. Mix together in a small bowl the soy sauce, vinegar, oil, ginger, garlic and pepper flakes.
  3. Brush the mixture liberally over both sides of each slice of eggplant.
  4. Place the baking sheet in the oven under the broiler for 3-4 minutes. Remove from the oven, turn over the eggplant slices, and place back under the broiler for 3-4 more minutes. It should be barely golden brown and tender.

This is what it should look like before broiling:

Ready to broil Asian eggplant

Posted in Recipes | Tagged , , , , , | 1 Comment »

I have the sweetest husband in the world

December 16, 2010 by Hannah

Stephen and I have been flying by the seat of our pants the last couple of weeks, and sleep has been scarce. We’re both deathly tired, but hey, you gotta do what you gotta do.

Anyway, Stephen had to get up earlier than I this morning (and I still got up before the sun rose…), so he was gone when I woke up. It is no fun at all trying to drag yourself out of bed and get ready for work when you’re by yourself and it’s still dark outside.

So what did he do? This is what I saw on the bathroom mirror when I dragged myself out of bed:

note about coffee on the bathroom mirror

And in case I forgot by the time I got to the kitchen (a highly likely scenario at dark-thirty a.m.):

pink note on the coffee maker

Except imagine that it’s dark outside in these pictures (because I certainly wasn’t toting around my camera that early to get real-time photos for you). And also imagine that the coffee pot is in its place and not completely empty and sitting in the sink.

At 5-something in the morning he set the coffee maker and left me a few notes. I’m telling you. That man knows just what I need and when I need it. 🙂

Posted in Everything else | Tagged , , , , | 5 Comments »

I can be thankful at Christmastime too

December 11, 2010 by Hannah

I’m a little late, but after dinner with family, I was packing on Thanksgiving and moving the day after. So it’s practically Christmas…. but there are plenty of things for which I’m thankful! 🙂

1. God’s grace

Oh my goodness, I would be a big ball of mess without my Savior. He loves me enough to die for me, defeated death when he rose again, and paid the price that I owed for my sin. And now I am free of that penalty because of His mercy! I owe him everything, and yet He still pours out His blessings on me every single day.

2. My husband

Hannah and Stephen dancing at their wedding

Hannah and Stephen jumping wedding photo

I’m still amazed at how God completely redirected my life during my freshman year of college and allowed me to meet the man who would become my husband four years later. He is such a great example to me of what it means to fear the Lord and serve Him. Stephen has wisdom that I sure don’t, and I can always count on him to call me out or encourage me at the appropriate time. He’s not perfect, but neither am I, and God is using our imperfections to teach us more about what it means to obey Him. And friends, the man is hilarious.

3. My family

Wedding family portrait

These people are lovely. The set that raised me had to put up with a lot over the years, and despite the sibling squabbles, I had SO much fun growing up in that family! The set that became my in-laws has welcomed me with open arms and loved me as their own. What a blessing.

4. My job

1Dental logo for discount dental plans

I work with amazing people doing something I love and that allows me to learn and research to constantly stay on top of it. Those of you who know me know that I thrive on challenges. The changing nature of my field is constantly keeping me on my toes!

5. My new kitchen

kitchen in my new apartment

Ok, honestly folks, the kitchen in our new apartment is FABULOUS (we recently moved to a new city). And did I mention I now have a real pantry?! I love to cook, and I barely had any counter space in our old apartment. Plus, the stovetop was rather fickle, and the counters were stained. It was definitely functional, and for that I’m thankful, but God really blessed me with a husband who thought it was important to upgrade my kitchen with this move. It sounds silly, but it really makes me so happy. 🙂

6. Christmas

Stephen decorating the Christmas tree

I really love Christmastime. Like, a lot. Like, my apartment was decorated for Christmas the day after we moved. I absolutely love all the lights, the smells, the food, the music, the secrets and surprises, and everything else that comes with it. I refuse to listen to Christmas music until after Thanksgiving, but once that day comes, it’s all I listen to. Here are some of my favorite CDs:

And of course, getting to celebrate part of God’s master plan for #1 (at the top): the birth of Jesus Christ!

What are you thankful for?

Posted in Everything else | Tagged , , , , , , | 3 Comments »

Hummus? 5 minutes? $1? Yes please!

December 9, 2010 by Hannah

Homemade hummus garnished with parsley and paprika

This literally takes about 5 minutes. If you think it’s ridiculous that stores sell hummus in tiny $5 tubs, your day is about to get a WHOLE lot better.

Ingredients

Basically the only thing you would actually need to buy is the chickpeas. You probably have everything else on hand already!

  • 1 16-oz can chickpeas/garbanzo beans
  • 1/4 cup of the liquid from the can of chickpeas
  • 3-5 Tbs lemon juice (it all depends on taste)
  • 2 cloves garlic, crushed. If you don’t have one of these, buy one immediately. It will change your life.
  • 1/2 tsp. salt
  • 2 Tbs olive oil
  • 1/8 tsp. chili powder

Optional: Some dried parsley and smoky paprika.

Directions

Seriously. Five minutes and you’re done.

  1. Drain chickpeas (except for reserved liquid).
  2. Blend chickpeas, reserved liquid, lemon juice, garlic, olive oil and chili powder in blender or food processor.
  3. Pour onto a plate. Sprinkle with dried parsley and smoky paprika (or regular paprika). Eat with pita, warmed-up tortilla or crackers!

This stuff is delicious. It’s a great party appetizer, because it’s beautiful and everyone loves hummus! If you want to expand your hummus horizons even farther, check out the green hummus recipe.

Posted in Recipes | Tagged , , , | 3 Comments »

Oh, Apple Pie

December 9, 2010 by Hannah

Homemade apple pie on the stove

The only thing better than an apple pie is two apple pies. Except chocolate. And cheese. But I digress…

As the weather gets colder, I’ve been in the mood for all things apple. In addition to homemade applesauce, I’ve made apple pie three (four?) times in the past couple of months! The recipe I use is in the Better Homes and Gardens cookbook. Except for the crust… that’s my grandma’s recipe.

Ingredients

The ingredients for apple pie are actually very cheap! You can buy  pre-made pie crust if you’re afraid of getting a little flour on your counter, but I dare you to try homemade crust and see if it doesn’t make all the difference in the world!

Filling

  • 6 cups *thinly* sliced, peeled cooking apples (about 2 1/2 lbs.). Peel them with a knife (after slicing) or a potato peeler (before slicing).
  • 3/4 cup sugar
  • 2 Tbs flour
  • 1/2 tsp. ground cinnamon
  • 1/8 tsp. ground nutmeg

The recipe says you can also add 1 Tbs lemon juice, but that’s just to keep the apples from browning, and I think that’s completely unnecessary if you’re just going to cook them in a pie anyway.

Crust

As much as I love butter, this is my favorite all-purpose crust ever. Crumbly beats flaky hands-down this time. Plus, I have fond memories of my grandma teaching me to make this when I was little.

  • 1 1/2 cups flour
  • 1/2 tsp. salt
  • 1/3 (actually, barely more than 1/3) cup vegetable oil
  • 3 Tbs cold water

You will actually need twice the amount of everything, since you need to make a crust on top and on bottom, but you have to make them separately to make sure the ingredients are evenly dispersed. Trust me.

Directions

Preheat the oven to 375° F.

Crust

Do this first and set aside.

  1. Mix flour and salt together, then add oil and stir until moistened.
  2. Add one Tbs cold water to one corner of flour mixture and blend it into that corner. Do the same with the other two Tbs of water. This is to make sure the water is evenly distributed.
  3. Place a sheet of waxed paper onto the counter and sprinkle some flour on it.
  4. Take the lump out of the bowl and mush it a few times to make sure it’s thoroughly mixed. Place it onto the waxed paper and press down into a thick circle. Lightly sprinkle flour on top.
  5. Place another sheet of waxed paper on top. Use a rolling pin (or a bottle of olive oil like I did…) to gently press out from the center until you get a flat, smooth circle. Make sure it’s big enough to fit in your pie pan, plus a little extra! Also make sure it’s not spread too thin.
  6. Remove the top piece of waxed paper. Turn the crust upside down onto the pie plate and slowly peel off the remaining piece of waxed paper. Make sure the edges stick up a little above the edge. Set aside.
  7. Repeat steps 1-5 and set aside, leaving it in the waxed paper. This will be used on top of the pie.

Filling

This part is really easy – you’re on the home stretch!

  1. In a large bowl, stir together sugar, flour, cinnamon and nutmeg. Add apple slices and gently toss until coated.
  2. Place the apple mixture into the pie pan (which should already have the bottom layer of crust).
  3. Remove the top layer of waxed paper from the remaining pie crust. Turn it upside-down over the pie and gently peel off the remaining waxed paper. Tuck the top crust into the edges of the pie, sealing it with the bottom crust. Use a butter knife to cut slits in the top layer of crust.
  4. Place the apple pie on a cookie sheet (with edges) to keep it from dripping into your oven. Because it happens. And then, if you don’t clean it thoroughly enough, your oven catches fire the next time you try to use it, and your homemade biscuits taste like campfire. I’m just saying.
  5. Cover the outside edges of the pie with tinfoil so the crust doesn’t burn. Bake for 40 minutes. Remove the foil and bake 20 more minutes. Let pie cool at least 2 hours before serving (unless you are Stephen and have smelled apple pie cooking for the last hour. Then you are excused and may eat the pie at the nearest opportunity).

I know there are a lot of steps, but don’t let it intimidate you. Once you get the hang of it, it actually goes pretty quickly. And it’s definitely worth it!

Here are some photos to show you what it looks like.

sliced, peeled apples for pie

Apple peels shaved off for pie

Grandma's pie crust recipe, ready for apple pie

Homemade apple pie filling in pie crust

Apple pie with crust

Homemade apple pie with several pieces missing

Posted in Recipes | Tagged , , , , | 2 Comments »

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