Resource Revisited
Awhile back, you may have read my review about the summer edition of EAT magazine. I am coming back today to rave about this magazine. Things have been crazy in our house this month and as much as I love cooking, it is one of those things that is getting pushed to the back burner. I do not have time to stand in the kitchen all night slaving over a meal for my family. I also do not want to sacrifice our family mealtime (and our budget) by going out to eat or grabbing take out every night. (I will write all about the craziness in our house in my next post. Exciting things have happened here, but these things are taking up time, hence why my visiting of your wonderful sites has been non-existent lately.)
For the past couple of weeks, EAT magazine has been one of the most utilized books in my kitchen. I have been relying on it to provide me with ideas and recipes that will be good for my family yet also quick and easy to prepare. Each and every time I open a page of this publication, a recipe jumps out that fits my time restraints and meal needs.
If your time in the kitchen has been like mine lately...rush, rush, rush... then I suggest picking up a copy of EAT magazine. It has been what has kept us eating at home.
One recipe that went over very well with my family is listed below. I hope you enjoy!
Mu Shu-Style Pork Roll-Ups, EAT magazine
Ingredients
- 4 10-inch flour tortillas
- 1 teaspoon toasted sesame oil
- 12 ounces lean boneless pork, cut into strips
- 2 cups loose-pack frozen stir-fry vegetables (any combination)
- 1/4 cup bottled plum or hoisin sauce
Directions
1. Preheat oven to 350 degree F. Wrap tortillas tightly in foil. Heat in preheated oven for 10 minutes to soften. (Or wrap tortillas in white, microwave-safe paper towels; microwave on high [100 percent] power for 15 to 30 seconds or until tortillas are softened.)
2. Meanwhile, in a large skillet heat sesame oil over medium-high heat. Add pork strips; stir-fry for 2 to 3 minutes or until done Add stir-fry vegetables. Cook and stir for 3 to 4 minutes or until vegetables are crisp-tender.
3. Spread each tortilla with 1 tablespoon of the plum or hoisin sauce; place a quarter of the meat mixture just below the center of each tortilla. Fold the bottom edge of each tortilla up and over the filling. Fold in the sides until they meet; roll up over the filling. Makes 4 servings.
Kristen
19 Comments
Reader Comments (19)
The roll up looks wonderful.
Can't wait to find out what's been happening!
Hugs!
Kat
Those folks know what they're doing - I think their recipes always work and are presented so nicely.
I would like very much to link back and forth between our blogs. Please come visit me if you have a spare minute in your super-mommy life! :D
www.mulliganstewme.blogspot.com
Can't wait to learn of the exciting things going on by you guys! :)