pork larb with coconut rice

I know what you are thinking--what is larb?  It's a dish from Thailand characterized by minced meat (pork is a rather fatty meat when ground so I stuck the pork chops), coconut rice, fresh mint and basil, and lettuce.  The Hubby said that he loved it after eating about 3 bites!  I adored this recipe too especially since it can be a quick weeknight meal (making the rice ahead of time is a BIG help!)

{pork larb with coconut rice}

pork larb with coconut rice
from www.blueapron.com

makes 4 servings

1 cup brown rice
14 oz coconut milk
2 tablespoons sesame seed oil
1 pound pork chops, cubed
2 cloves garlic, minced (local)
1 tablespoon ginger, minced
1 tablespoon lemongrass, minced
1/4 to 1/2 teaspoon chili flakes
2 tablespoons lime juice
1 cup carrots matchsticks
1 cucumber, seeded and diced (local)
1 red or white onion, thinly sliced (local)
2 tablespoons mirin (sweet rice wine but can substitute sugar)
2 tablespoons ponzu or soy sauce
3 sprigs mint stems, leaves removed and chopped (local)
3 sprigs basil stems, leaves removed and chopped (local)
1 lime, cut into wedges
1 head Boston or bibb lettuce, washed (local)
sesame seeds (optional for garnish)

1. Cook rice with coconut milk until done.  You might need to add more water as is cooks, and it's best to do this step ahead of time or soak the rice for faster cooking time.
2. Heat sesame oil in pan unti lhot.
3. Add pork and sear on one side; continue to cook pork until done about 10 minutes.
4. Add garlic, ginger, lemongrass, chili flakes, and lime juice.  Cook about 3 minutes.
5. Turn off heat and add carrots, cucumber, onions, mirin, ponzu, and half of mint and basil leaves.
6. To serve, place lettuce leaves on a plate and then top with rice.  Top with pork mixture and serve with lime wedge.
7. Enjoy!

Technically larb can be made with any meat.  I have not tried it yet, but we will since we both loved this so much.

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coconut curry fish

I've always loved eating coconut, but apparently I was in a coconut kick for a week or two so this week is unofficial coconut week here at a girl eats world!  I've got some delicious recipes lined up starting with this curry dish!

I am always trying to get The Hubby to eat more fish.  He prefers white, lean fish so I make it as often and in different ways to see how he really likes it.  He loved this recipe; he said that all the flavors worked really well together.  Bonus--it can be made in about 40 minutes!

 {served over rice}

coconut curry fish
from myrecipes.com

makes 4 servings

1 1/2 tablespoons brown sugar
1 tablespoon lower-sodium soy sauce
1 tablespoon rice vinegar
1 (14-ounce) can light coconut milk
1 tablespoon fresh lime juice
3 oz tomato paste
1/8 teaspoon ground coriander
1/8 teaspoon chili flakes
1/8 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon fresh ginger, minced
4 (6-ounce) halibut fillets
3 basil and/or mint sprigs, with stems removed and chopped
Rice, cooked

1. Combine all ingredients except fish and basil, in a medium saucepan over high heat, whisking until smooth. 
2. Bring to a boil; reduce heat, and simmer until reduced to 3/4 cup (about 25 minutes). Remove from heat. 
3. Add fish and cover.
4. Cook for 10-15 minutes or until fish flakes and turns opaque.
5. Serve over rice with basil/mint sprinkled on top.

Have you tried coconut in a savory dish like the above?  Did you like it?  If you haven't tried it, would you?  I'd love to hear from you!

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balsamic mushroom pasta

Sometimes, I just don't feel like eating meat.  So when I saw this recipe on Pinterest, I knew I had to try it.  I told my mom I was making her dinner one night, and she loved it!  But really--who doesn't love a quick pasta meal?  

 {balsamic mushroom pasta garnish with parmesan cheese and parsley}

one year ago: zucchini noodles

balsamic mushroom pasta
from girl gone gourmet

makes 2 servings

4 ounces fettuccine pasta
4 tablespoons butter, divided
1/4 cup onion, finely diced
2 garlic cloves, minced
8 ounces baby portabello mushrooms, sliced
1/4 cup balsamic vinegar
1/4 cup cream
1 tablespoon fresh parsley, chopped
1/4 cup grated Parmesan cheese, plus a few tablespoons for garnish
salt & pepper

1. Cook the fettuccine according to the directions on the package. While the pasta is cooking prepare the mushroom sauce.
2. In a large pan, melt 2 tablespoons of butter over medium heat. Once melted, add in the shallots and garlic and cook for a few minutes or so, just until softened.
3. Add in the sliced mushrooms and toss them around to get them coated in the butter. If needed, add an additional tablespoon of butter if the mushrooms get too dry. Let them cook and brown for about 8 minutes.
4. Pour in the balsamic vinegar and stir everything together making sure to scrape up all of the browned bits on the bottom of the pan. 
5. Add in the other tablespoon of butter. 
6. Cook everything together for a couple of minutes and then turn off the heat and move the pan off the burner.
7. Pour in the cream and Parmesan cheese and stir to combine.
8. Add the cooked fettuccine to the sauce and toss to combine. Add in the fresh parsley and season to taste with salt and pepper.
9. Serve with additional Parmesan cheese sprinkled over the top.

If I weren't married, I'd probably eat many more vegetarian meals.  The Hubby has a meat=meal mentality which I don't see changing anytime soon...

How about you?  Do you not feel like meat every now and then?  

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seared pork chops with spiced tomato sauce

I'm a sucker for an easy weeknight meal, and many other things in life, but definitely an easy weeknight meal!  (Kinda a wordless Wednesday--sorry guys!)

 {seared pork chops with spiced tomato sauce}

 {with Parmesan cheese}

seared pork chops with spiced tomato sauce
from myrecipes.com

makes 4 servings

4 ounces uncooked whole-wheat spaghetti
2 tablespoons olive oil, divided
4 (6-ounce) bone-in center-cut loin pork chops (about 1/2 inch thick)
1 cup vertically sliced sweet onion
1 cup sliced fennel bulb
1 teaspoon curry powder
1/2 teaspoon ground coriander
1/4 cup dry white wine
1 tablespoons chopped dried oregano
2-14 oz can diced fire-roasted tomatoes
1 ounce grated Parmesan cheese

1. Cook pasta according to package directions, omitting salt and fat. Drain.
2. While pasta cooks, heat a large stainless steel skillet over high heat. Add 1 tablespoon oil to pan; swirl to coat. 
3. Sprinkle pork with salt and pepper. 
4. Add pork to pan; cook 2 minutes on each side or until browned. Remove pork from pan. 
5. Reduce heat to medium-high. Add remaining 1 tablespoon oil to pan; swirl to coat. Add onion and fennel; saute 3 minutes or just until vegetables begin to brown. 
6. Add curry powder and coriander; cook 30 seconds, stirring constantly. 
7. Add wine; cook 30 seconds. 
8. Stir in oregano and tomatoes; bring to a simmer. 
9. Cook 5 minutes or until liquid is slightly reduced. Return pork to pan; nestle in tomato sauce. 
10. Cook 10 minutes or until done. 
11. Remove as much sauce as you can, and toss with pasta. 
12. Sprinkle with Parmesan and serve.

The Hubby and I literally fought over these leftovers.  We each took one lunch, but it was a fight to make sure we each had the same amount of sauce and pasta. Do you have any favorite quick weeknight meals?

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Sesame Ginger Dressing

TA-DA!!!

Welcome to the newly redesigned website!  I say website because if you look at the web address, it says www.agirleatsworld.com not agirleatsworld.blogspot.com!  I've taken the leap and bought the domain!  I feel so official!  I'm also getting business cards!  Woohoo!  

Anyway...  Back to the food!  My mom and I love, love, LOVE the Asian Salad kit from Taylor Farms, but Kroger was out one night!  So what do I do?  I buy a kit without the dressing and make it!  My dressing came out better anyway so it's the only way I eat this Asian Salad now!

{Sesame Ginger Dressing on an Asian Salad}

{Collecting all the ingredients}

{Pouring dressing over the salad}

{Ultimate ease--place everything in an AIR TIGHT container and shake!}

 {Yummy salad in under 5 minutes}

One year ago:  Fruit Baked Oatmeal

Sesame Ginger Dressing

Serves 4

Prep time: 3 minutes
Cook time: 2 minutes
Total time: 5 minutes

1 bag Asian Salad mix
1/4 cup soy sauce
1/4 cup sesame seed oil
3 cloves garlic, minced
1 teaspoon ginger, minced
1 tablespoon apple cider vinegar (can use rice vinegar)
1 tablespoon honey
Black pepper to taste

1. Place salad in a bowl.
2. In a measuring cup, add remaining ingredients.
3. Place dressing in a microwave and heat until honey is melted and incorporated about 1 minute.
4. Stir dressing together and pour over salad.
5. Serve immediately.

Has necessity made you create a favorite at home?  Did you love it?  I'd love to hear about it!

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