What’s Cooking

If my faithful reader follows Laurent’s blog (Larry Muffin at Home) it will be known that he has been watching his weight lately. Slowly and with great success he is returning to his pre-Covid weight if not better. He is doing it sensibly with the aid of a dietitian and I’m very proud of the progress he’s made.

Of course it has meant a bit of a change to what’s cooking here on Water Street. Portions are smaller and we are keeping an eye on certain ingredients – not to be eliminated but to be used sensibly. A few years ago we toyed with the KETO diet and I bought Kyndra D. Holley’s Craveable Keto Cookbook. To be honest I found many of the recipes too fussy and called for all manner of “health food store” provisions that would only be used maybe once or twice. However one recipe turned out to be both a winner and a favourite. Faintly Asian in name and content it is quick, easy, and extremely tasty. And any leftovers make a great lunch the next day.

Pork Egg Roll in a Bowl
– serves 4 as a main course
From Kyndra D. Holley’s Craveable Keto

Prep time: 10 minutes Cooking time: 20 minutes

Ingredients:
2 tablespoons toasted sesame seed oil
1 medium onion,diced – about 1/2 cup
3 garlic cloves, minced
5 green onions, sliced on the bias – white and green portions separated
1 lb ground pork
1/2 teaspoon ground ginger
1/2 teaspoon sea salt
1/4 teaspoon ground pepper
1 tablespoon Sriracha sauce, or more to taste
1 14 oz bag of coleslaw mix
3 tablespoons soy sauce
1 tablespoon rice wine vinegar
2 tablespoons toasted sesame seeds for garnish

Preparation:
Heat the sesame oil in a large skillet over medium-high heat
Add the onion, garlic, and white portion of green onions and sauté until the green onions are translucent and the garlic is fragrant.
Add the ground pork, ginger, salt, pepper, and Sriracha to the pan and sauté until the pork is cooked through.
Add the coleslaw mix, soy sauce, and vinegar and sauté until the coleslaw is tender.

Serving:
Garnish with green part of spring onions and sesame seeds. Additional Sriracha can be drizzled over the dish or served on the side for further seasoning if desired.

Note that this works great with ground chicken, turkey or beef and various types of slaw.

The word for June 14th is:
Diet /ˈdīət/: [1. noun 2. verb]
1.1 The kinds of food that a person, animal, or community habitually eats.
1.2 A special course of food to which one restricts oneself, either to lose weight or for medical reasons.
2. To restrict oneself to small amounts or special kinds of food in order to lose weight.
Middle English: from Old French diete (noun), dieter (verb), via Latin from Greek diaita ‘a way of life’

Author: Willym

A senior with the heart of a young'un

4 thoughts on “What’s Cooking”

    1. Fortunately we never brought into it but this is one recipe from that cookbook that I really do enjoy. And I think it could be beefed up with other spices frankly.

  1. I have been making this recipe in one form or another for over three years. I was made aware of it by the hospital dietician during one of my “incarcerations”. At the time I don’t think KETO was mentioned. I was not eating the hospital food or even hungry. The brain injury that I had sustained left me without any real kind of sense of taste or smell so that basically killed my appetite. I was not going to be released from hospital until I started to eat. So out of desperation the dietician cornered me into telling her what I would eat if I could taste it and would I eat it if it was put in front of me. I said two Chinese egg rolls and a rice noodle bowl from a popular local Americanized Thai/Chinese restaurant. It wasn’t 30 minutes later it was in front of me and I was cajoled into eating it. I think they set off fireworks out in the staff parking lot they were that happy. The next day this recipe you have printed here was put on my tray. I forgot to mention that I am a foodie and I have a Culinary Arts Degree. I said to the dietician later that day that the recipe was nothing more than a deconstruction of an egg roll and turned into a “trendy” bowl. I have since made this egg roll bowl a hundred different ways. You can make it fast and easy or as complicated as you want. I just had for dinner the leftovers from lunch. I used finely diced roasted turkey breast this go around and some hot and sweet sauce from Belize a friend gifted me. I could taste the sauce. I enjoy it. I never tire of it but then again I am not using it to loose weight but to maintain my weight and strength. It’s been working now for me for over 3 years. I am so glad Laurent and you enjoy it. Gosh dang it’s a small world, isn’t it!?

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