pork stir-fry w/ clementines & chili sauce

What motivates to choose what we eat can be very interesting. Tonight it was anything that doesn't include chicken, shrimp, tomatoes, pasta or salad. This can be a mighty challenge if you follow the blog lately. Though all delicious, my recent half dozen recipes have all include at least two items off that list. So tonight I chose a pork stir-fry. It was great - very different than my usual. I also learned that you can cook and eat clementines with the rind on! Who knew? It's actually pretty good. Give it a try. Here's what you'll need:

• 1/2 lb boneless pork loin center cut, cut crosswise into 1/2-inch-thick rounds, then cut into 1/2-inch-wide strips
• 1 tablespoon cornstarch
• 2 tablespoons Asian sesame oil
• 1 tablespoon minced peeled fresh ginger
• 2 small unpeeled clementines (or you could use tangerines), cut (with peel) into 3/4-inch pieces
• 1/4 cup Asian sweet chili sauce
• 2 tablespoons soy sauce
• 3 baby bok choy, chopped
• 3 green onions, sliced

chicken w/ tomato herb sauce

I feel like this is very Frenchish. It may not be. I have absolutely no knowledge of French cooking (sorry Julia). Whatever. It's delicious! Definitely make it with rice. Here's what you'll need:

• 2 tablespoons butter, room temperature
• 1 garlic clove, minced
• 1 1/2 teaspoons chopped fresh oregano (seriously, go fresh - this makes the dish)
• Salt and freshly ground black pepper
• Chicken breasts (this makes enough for about 2)
• 2 cups cherry tomatoes, halved
• 1 tablespoon chopped fresh parsley (optional)

asian chicken salad

It seems like lately I've been eating either pasta or chicken salad dishes a lot. No particular reason, I've just been craving them. It helps that both are capable of endless possibilities for variation. Last night I tried my own version of Brokeass Gourmet's Asian chicken salad. Here's what you'll need:

• 1/2 lb. chicken breast
• 2 cloves garlic, minced
• 2 tbsp sesame oil
• 1 tbsp olive oil
• 1 tbsp soy sauce
• Juice of 1 lime
• Dash of grated ginger
• 2 tsp honey
• 1 carrot, grated
• 1 apple, cored and diced (I used a Fuji)
• 1 dozen cherry tomatoes, halved
• 1 handful of green beans, ends trimmed
• Dash of black pepper
• Spinach for the salad

cilantro shrimp pasta

Sometimes the random, spur of the moment ideas are the best. I was wandering around the market last night, trying to figure out what kind of mood I was in for dinner. I came across some shrimp and I had vague memories of seeing a shrimp and cilantro recipe, so I decided to wing it. It turned out to be one of the best dinners in quite awhile - and it took under 10 minutes to make. Here's what you'll need:

• 3 Tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 pound medium shrimp, peeled and deveined
• Sprinkle of crushed red pepper
• Dash of black pepper and salt
• Juice of 1 lime
• 1/3 cup chopped cilantro
• A dozen or so grape tomatoes, halved
• 1/2 lb. fresh pasta (I used angel hair)
• Grated Parmesan cheese to taste

pasta w/ basil, chicken & diced tomatoes

As the recent wave of warm weather has hit NYC this week, I've found myself less enthusiastic about standing in front of a hot stove for any amount of time. Therefore, I've been playing around with some ways to "cheat" pasta - make it easy to make and still good tasting in even less time that usual. I've had a few misses, which I won't share with you here for obvious reasons. However, I struck a good on last night that I'd like to share. Here's what you'll need:

• 1/3" fresh pasta (you can go with boxed, but for this both tastes WAY better and cooks in under 3 minutes)
• 1/2" chicken breast
• 1 small can diced tomatoes (I used Contadina with Roasted Garlic, low sodium. If you don't go low sodium, that can is more than 100% of your daily intake. Read the labels!)
• Bunch of basil leaves (maybe 10ish)
• 2 garlic cloves, minced
• 1 tablespoon EVOO
• Pepper to taste (again, with all that sodium, you don't need salt!)