Don’t forget tomorrow, November 24, is Father Dragon`s mystery day. Tune in to his blog to find out what it`s all about.
This morning, I figured it was time my treadmill should be lubricated again. A horrid job but it has to be done at least every 6 months, more if you use it a lot. Apart from our inability to get down on the floor to do the work, we have a big problem with the silicone bottle. You unscrew the cap and then are supposed to be able to cut it open with a pair of scissors. Joke. We tried scissors, knives and eventually Matt used the cable cutting section on a pair of pliers. I complained to Johnson Health who assured me it could be cut with scissors. I wonder what kind of scissors they use. If I had known about this, I probably would not have bought myself a treadmill. Even once you do get a hole in the stupid bottle, its a messy job. Oh, if anyone does know how to open these things, please share.
This recipe was so nice and colourful; plus I am looking for something different to do for an upcoming dinner party so thought I would share it. Oops, just realised, I maybe can't eat it because of the similarity to grapefruit. If one is on a statin, grapefruit is a no no.
Tangelo Pork Stir-Fry
WebMD Recipe from EatingWell.com
This pork and pepper stir-fry uses strips of tangelo zest and bright tangelo juice, which offers a little sunshine on a midwinter night. Tangelos, hybrids of tangerines and pummelos (or grapefruit), are often labeled as Minneolas or Honeybells.
Prep: 45 minutes | Total Time: 45 minutes
- 2 tangelos, such as Minneolas or Honeybells
- 3 teaspoons toasted sesame oil, divided
- 1 pound pork tenderloin, trimmed and cut into thin strips
- 2 medium shallots, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons fresh ginger, minced
- 1/4 teaspoon crushed red pepper
- 2 red bell peppers, thinly sliced
- 2 stalks celery, thinly sliced
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons cornstarch
- Using a vegetable peeler, remove zest from tangelos in long strips. Cut the strips lengthwise into very thin pieces. Cut the tangelos in half and squeeze enough juice from them to get 1/2 cup.
- Heat a large wok or skillet over medium-high heat. Swirl in 2 teaspoons oil, then add pork and cook, stirring, until just cooked, 2 to 3 minutes. Transfer to a plate.
- Add the remaining 1 teaspoon oil to the pan along with shallots, garlic, ginger, crushed red pepper and the zest. Cook, stirring, for 1 minute. Add bell peppers and celery and cook, stirring constantly, until crisp-tender, about 2 minutes. Stir in the tangelo juice and soy sauce; bring to a simmer. Cook for 1 minute.
- Whisk vinegar and cornstarch in a small bowl, then pour it into the pan along with the pork and its juices. Cook, stirring often, until thickened and bubbling and the pork is heated through, about 1 minute.