Seems like a VERY long time since I’ve sat and chatted here on my blog. The past 2+ years have been such a jumble of care taking others, the BIG “C”, multiple medical appointments, VA red tape and just plain messed up events that it seems life has gone on without me.
Well, I’m here to tell you I’m taking my life back! I do have one more surgery to get through, but it is trivial in comparison to the past couple years. Fortunately my mom’s winter place is empty for the summer and near my doctors so we are here and able to get it spruced up for her before winter while we deal with everything else. The pool has also been a godsend for me to get some exercise and try to get my strength back. All the anesthesia has taken a toll on me! Right now we’re painting. The house is 5 years old and had never been painted other than by the builder so boy is it soaking up the new paint!
If a messy kitchen truly is a sign of happiness, I must be freaking delirious! We are taking a break tonight and enjoying a new recipe for Peanut Pork and Noodles salad while we watch the Nascar race. I hope everyone had a great 4th and long weekend!
PEANUT PORK AND NOODLES SALAD
1/4 cup rice wine vinegar
1/4 cup creamy peanut butter
3 tablespoons soy sauce
3 tablespoons water
2 tablespoons honey
1 tablespoon minced garlic
1 tablespoon garlic chili paste
1/2 pound boneless pork chops
2-3 ounce bundles ramen noodles
8 ounces snow peas, trimmed and cleaned
8 ounces bok choy, trimmed, cleaned and sliced
1 sweet red pepper, cored, seeded
1/8 teaspoon salt
3 tablespoons dry roasted unsalted peanuts (optional)
- In a small food processor combine dressing ingredients and blend until smooth.
- In a large ziploc bag combine pork chops and half of the dressing. Marinade for 15 minutes minimum.
- While chops are grilling bring a pot of water to a boil.
- Add ramen noodles for 2 minutes.
- Add peas and bok choy, boiling for 1 minute more.
- Drain and rinse in cold water.
- Place in large salad bowl.
- Heat grill to medium high.
- Grill chops and red pepper just until done, turning half way through.
- Transfer to a cutting board and thinly slice both chops and pepper.
- Toss salad with remaining dressing and salt.
- Scatter pork and peppers over salad.
- Top with peanuts. (optional)
- Serve immediately.
Leftovers (minus the bok choy) chill well and would make a perfect lunch to go. Just don’t add the bok choy, which in my opinion can be left out and double the peas for my taste.