Sunday, January 26, 2014

Parsnip Chips

I love parsnips chips, but they are very hard to find.  Making them myself allows me to control the amount of oil that I use, and they are baked instead of deep fried.  My plate full today, made from 2 parsnips was only about 200 calories and made a very satisfying mid afternoon snack


  • Parsnips
  • Olive Oil
  • Seasonings - Salt, Pepper, Garlic, Cayenne Pepper

  1. Peel Parsnips
  2. Slice thinly - use a mandolin if you have one
  3. Toss with oil and seasoning
  4. Spread evenly on cookie sheet
  5. Bake at 350 till done to desired crispness - approx 15 minutes

Tuesday, January 21, 2014

Ants Climbing Trees

This is one of my favorite Asian recipes that Hilary makes.  I admit, I was concerned when she first told me what she was making, but I quickly realized that it was a descriptive name, not a reference to actual ingredients.   The ground pork (or turkey) clings to the egg noodles, giving the illusion of ants climbing trees.


  •  8 oz ground pork or turkey
  • 7 oz fine egg noodles
  • 2 Tbsp vegetable oil
  • 4 green onions, chopped finely
  • 8 oz hot chicken stock
  • 2 green onions, chopped - for garnish

  • 2 Tbsp soy sauce
  • 1 Tbsp dry sherry or sherry vinegar
  • 1 Tbsp vegetable oil
  • 1 tsp sesame oil
  • 1 tsp chili sauce
  • 1/2 tsp sugar
  • pinch of salt

  1. Whisk the marinade ingredients together in a bowl
  2. Add the pork (turkey) and stir well to mix.
  3. Cover and let marinate for about 30 minutes
  4. Cook the noodles according to packet instructions; drain thoroughly
  5. Heat the wok until hot
  6. Add the oil and heat over moderate heat until hot
  7. Add the pork and spring onions and stir-fry for about 5 minutes or until the meat loses its pink colour
  8. Pour in the stock and bring to a boil, stirring constantly, then add drained noodles.
  9. Stir-fry for 1 minutes or until all liquid is absorbed and the noodles are hot
  10. Sprinkle with spring onions and serve at once.

Serves 3-4

Source: Wright, Jeni, 1990, Sainsburys Wok and Stir-Fry, Sainsbury, London, p.55