Let's Eat: Meals and Recipes

Week O’ Recipes

I value efficiency above almost everything except jewelry, and so although I frequently write about Publix, I try to limit my visits there by planning my menu for the week on Sunday and making one enormous grocery run.

“But I’m so unorganized! I can never think of anything to cook!” my friends wail when they hear of my anal-retentive, yet successful plan.

That’s where I come in. This week, I’m furnishing you with four recipes that are in frequent rotation at our house. This should give you plenty of time to print them out, assess your grocery needs, and put Anne Glamore’s Type A Meal Plan into action.

You’ll see that most of them are a variation on meat and starch, so if that’s not your bag, proceed to the next blog.

Below you’ll see recipes and commentary on Pork Lo Mein, Bowties With Peas and Prosciutto, Bulgogi and Chicken Piccata Pasta Toss.

Two of this week’s meals are Asian-ish, so you can buy one big hunk of ginger and grate enough for both nights while you’re at it. I didn’t provide a seafood recipe, but I usually serve it once a week. And I never make enough dinners as there are days in the week– something always comes up.
I think this recipe originally came from Cooking Light. I’ve made it a kabillion times. It’s not a stir-fry as much as it’s just noodles and pork. I use more pork, and a whole package of vermicelli. I only use a handful of snow peas because I’m the only one who eats them.

Don’t cook the pork too long– keep it tender.

Kids are perfectly capable of peeling and grating ginger and mincing garlic if they want to eat. This is a fair trade. (Boys are particularly good at peeling and deveining shrimp, too, because it involves ripping off legs and pulling out guts, but more about that if we do a seafood dish.)


1 pound Pork Tenderloin
¼ cup Soy Sauce
1 teaspoon Fresh Ginger; peeled and grated
¼ teaspoon Crushed Red Pepper flakes
3 Garlic Cloves; Crushed
Vegetable Cooking Spray
2 cup Snow Peas; Trimmed
1 cup Red Bell Pepper; Cut In Strips
3 cup Vermicelli; Cooked
cup Low-Salt Chicken Broth
2 teaspoon Dark Sesame Oil

Trim fat from pork and cut pork in half lengthwise. Cut each half crosswise into 1/2 inch-thick slices; set aside. Combine pork and next 4 ingredients (pork through garlic) in a large zip-top plastic bag. Seal bag, and marinate in refrigerator 20 minutes. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add pork mixture; stir-fry 1 1/2 minutes or until browned. Add snow peas and bell pepper; stir-fry 1 minute. Stir in vermicelli and broth; cook 1 minute. Remove from heat; stir in sesame oil. Makes good leftovers if Porter does not live at your house.


I’ve published the next recipe before, but I figure basil season is almost over (unless you live in this drought-stricken area, where we are growing fried basil) and you better try this while you can steal basil from your neighbor’s garden for free instead of paying $1.99 for it at Publix.

Bowties with Peas and Prosciutto

1/4 C olive oil (or less) (or add a little butter)

1/2 C finely chopped onion (more or less)

12 oz frozen peas

6 oz prosciutto cut into strips (more or less)

10 fresh basil leaves, chopped

1 LB bowtie pasta

1 T olive oil or butter

fresh grated Parmesan (the real thing)

Saute the onion (in a skillet big enough to hold everything including the pasta at the end) in the oil or butter until lightly browned. Add the prosciutto and basil and saute until the prosciutto changes color. Add 2 cups of water to the pan to deglaze it (pour water in and stir everything around, scraping up the browned bits of stuff from the bottom of the pan so they’ll melt into the liquid). Add peas, salt and pepper. Cover and simmer until peas are tender.

Meanwhile, boil a whole lot of water and cook your pasta. Drain it and add it to the prosciutto mixture and stir everything gently so the pasta soaks up some liquid. Put it on plates and top with FRESHLY GRATED REAL PARMESAN and pepper and enjoy.

Serve with bread and a salad or do like I do and serve alone and say, “Here’s dinner. Put your napkins in your laps and quit grabbing bowties with your fingers before we’ve said the blessing. After we’ve said the blessing I expect you to use a fork.”

Don’t go buying any fancy-schmancy prosciutto for this; the packaged brand is perfectly fine. The trick to this is cooking the onions slowly until they are barely browning, but if someone’s going to be late for soccer, by all means just crank up the heat and sear the hell out of the onions. It’ll still eat.


I feel like I’m letting you watch me go to the bathroom when I share this recipe; it’s that private. My sisters and I grew up eating bulgogi, which my mom learned to cook while she and my father were stationed in Korea. It was a childhood favorite. When I had kids, I made my mom’s recipe, served it excitedly, and everyone gagged.

Undaunted, I waited a year and made it again, but instead of putting it over rice, I wrapped it in lettuce and introduced it as “Chinese tacos.” Everyone was a year older, and thus more polite, but they still just picked at the lettuce and excused themselves one by one.

My mom’s recipe was too sweet, which makes sense when you realize she was cooking in the 70’s. My sisters and I experimented with a number of other versions, and finally hit upon this one, which my boys beg for.
You can make a cucumber salad, too– seed and chop a cucumber and douse it in a little soy sauce, rice vinegar and sesame oil, then top with toasted sesame seeds.


1/4 Cup soy sauce

1 Tablespoon sugar

2 teaspoons sesame oil (Asian food aisle)

1 bunch scallions (green onions), chopped

1 Tablespoon minced garlic (maybe 4 big cloves)

1 Tablespoon minced fresh ginger

3 Tablespoons toasted sesame seeds (350 degree oven 3-5 min)(do extra for salad)

1 lb flank steak sliced thinly across the grain ( We get at least 1.5 lb now)

veg oil

Stir soy sauce, sugar, sesame oil, scallions, garlic, ginger and 2T of the sesame seeds until sugar dissolves. Add steak and toss to coat. Marinate 15 minutes (or all day in the fridge. I do in a ziplock).

Heat veg oil in a heavy skillet or wok over high heat til just smoking then add steak in a single layer. (Be careful to just add the meat, not the marinade – you don’t want to steam the meat).

Saute, turning occasionally, until browned and cooked through (5 mins). Sprinkle with remaining sesame seeds. (I always forget to do this and it doesn’t matter). Serve with rice or lettuce.


I have many chicken dishes. Lots use chicken parts. Around here, we love chicken parts because they are cheap and cook up real nice.

I’m going to spare you from the parts THIS WEEK and let you eat some white meat, but let me warn you, chicken parts will be coming if this post is a success and you beg for a repeat.

Here is a recipe for Chicken Piccata Pasta Toss from the Food Network. For legal reasons you need to go to the site and print out your own copy.

I don’t think you need to add so many capers, and I’d add the lemon juice a little at a time to taste. I used about 3/4 of the lemon juice. Here’s where you can use up the rest of the box of chicken broth you started when you made the Pork Lo Mein.

I’ve had so many requests for the recipe for Beef Balls In Red Wine Sauce that I’m linking to it here. While you’re reading the recipe, you can refresh yourself on the rules for the Doorknob game! I think it’s best to make the balls a day ahead, and they freeze well also.

Personally, I’d wait until the temperature falls below 103 to make them, but that’s your business.

I’m posting this as part of Works For Me Wednesday – Go check out all the great tips over there!

I just realized comments don’t work on this entry– you can email me at anneglamoreATgmailDOTcom or you could leave a comment on my most recent post, Corralling the Horses, which isn’t about horses at all, at least the kind like Black Beauty.  Sorry for this!

Blast From the Past: Melting A Geeky Mom’s Heart

For those following the BlogRush saga, they’re promising to fix the problems with design, colors and cheaters that have marked the launch, so I’m staying with it for a while.  If you’re interested in this traffic tool, click on the BlogRush widget in the right sidebar.