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Category: Recipes

  • Sliced Pork Belly with Honey Garlic Sauce

    Sliced Pork Belly with Honey Garlic Sauce

    Ingredients

    • 1 lb Law Ranch pork belly

    • 1/4 cup BZ Honey honey

    • 3 tablespoons tamari sauce or soy sauce

    • 4 cloves garlic, minced

    • 2 tablespoons sesame seeds, toasted

    • 2 green onions, chopped

    • salt, to taste

    Collard Greens
    Collard Greens

    Directions:

    1. How to cook sliced pork belly

      1. Slice pork belly into small cube-like pieces. Slice off extra fat, if you wish.

      2. Add sliced pork belly to a large pan and start frying on high heat. Do not add cooking oil.  

      3. Constantly move pork belly slices in the beginning.  Cook them for about 5 minutes on one side on high heat, then 5 minutes on the other side on high-medium heat.   Use splatter screen.  The total cooking time should be about 10 minutes.   Reduce heat to medium, if the pan gets too hot. The sliced pork belly should get crispy and browned. 

      4. As you’re cooking you might have to reduce heat from high to medium as the pan gets hot. There shouldn’t be any burnt pieces and the pan should not get burned on the bottom (I used stainless steel pan). Don’t crowd the pan. Depending on the size of your frying pan, you might have to do this in 2 batches.

      5. Remove pan-fried pork belly slices to a plate.  Remove extra fat from the frying pan. 

      Honey Garlic Sauce

      1. Add 1/4 cup honey and 3 tablespoons tamari sauce, and minced garlic. 

      2. Heat up the sauce until it boils, reduce heat, and cook for about 1 minute stirring. Remove from heat. 

      3. Add 1 tablespoon of sesame seeds and stir it in.  Add back the sliced pork belly.  

      4. Sprinkle the remaining 1 tablespoon of sesame seeds on top.  Top with chopped green onion, and serve.

    Recipe by Julia’s Album. Made by Mercedes Pang

  • Pork Dumplings with Cabbage

    Pork Dumplings with Cabbage

    There are many different types of Dumplings. You can find them steamed (like Har Gow), filled with soup (Xiaolongbao), or pan-fried (Jiaozi).

    In this version, we panfry them for the delicious crunchy exterior and serve them with rice.

    On Lunar New Year, it is a custom to eat dumplings on new year’s day. Dumplings symbolize longevity and wealth; their shape resembles gold shoe-shaped ingots, an early form of the Chinese currency.

    INGREDIENTS

    • 1 pound (450 grams) ground pork

    • 1/2 pound (250 grams) shrimp, peeled and deveined (about 16 medium-size shrimp)

    • 1 tablespoon ginger, freshly grated

    • 2 tablespoons light soy sauce (or regular soy sauce)

    • 2 tablespoons Shaoxing wine (or dry sherry)

    • 1 teaspoon sea salt

    • 1/4 teaspoon white pepper

    • 1 pound (450 grams) napa cabbage (From Sustainable Garden)

    • 4 green onions, finely chopped

    • 2 tablespoons sesame oil

    • 1 package frozen dumpling wrappers

    INSTRUCTIONS

    Prepare Filling

    • Combine ground pork, shrimp, ginger, light soy sauce, Shaoxing wine, salt, and white pepper in a large bowl. Stir with a spatula until the ingredients are well combined and form a sticky paste. Thorough mixing is essential here, so your dumpling filling will stay together when you wrap dumplings. Cover with a plastic wrapper and allow to marinate in fridge until you’re ready to wrap the dumplings.

    • Cut 6 to 8 pieces napa cabbage leaves (just enough to line the steamer) and keep for later. Cut the rest of the cabbage into small cubes and set aside.

    • Sprinkle 2 pinches of salt onto the cabbage and mix well with your hands. Allow this to sit for 10 to 15 minutes. Use a few layers of cheesecloth or paper towel to squeeze out extra water.

    • Just before wrapping dumplings, add the napa cabbage, green onion, and sesame oil into the pork mixture. Stir to mix well.

    Wrap

    • Work on the dumplings one by one. You can watch this video if you’re using frozen dumpling wrappers. Or watch this video if you’re using homemade dumpling wrappers.

    • Scoop about 1 to 2 tablespoons (depends on the size of dumpling wrapper you use) of dumpling filling and place it in the center of the wrapper. If you’re using pre-made dumpling wrappers, dip your finger into a small bowl of water and wet the outer edge of the dumpling wrapper. Fold both sides into a half-moon shape and pinch the middle points together. Hold the dumpling with one hand and start sealing the edges into pleats with the other hand. Once you have sealed the dumpling, firmly press the pleated side with your fingers to make sure the dumpling is well sealed. If you put in too much filling and have trouble sealing the dumpling, remove extra filling and fold the dumpling again.

    • If you plan to cook the dumplings immediately, place dumplings onto a well-floured cutting board about a finger width apart.

    • If you plan to freeze the dumplings, line a baking sheet with aluminum foil and place dumplings on top.

    Cook

    • Line the bamboo steamers with napa cabbage leaves. Place dumplings into the steamer a finger width apart. Add two inches of water into a wok or a large pan that can comfortably fit your steamer. Place the steamer into the wok making sure the water doesn’t touch the dumplings when it begins to boil. Cover the steamer and cook over high heat for 10 minutes.

    • You can also check this post for boiled dumplings for this post for cooking potsticker.

    • Serve immediately.

    Store

    • Store the wrapped, uncooked dumplings in the freezer for up to 1 month. To freeze properly, seal the baking sheet tight with plastic wrapper and allow the dumplings to freeze completely. To save freezer space, transfer the frozen dumplings into large containers or a gallon bag. Be careful not break them when you stack the dumplings and do not place other things on top of your dumplings bag.

    • To cook the frozen dumplings, steam directly from the freezer without thawing. It takes about 15 to 20 minutes to cook through.

    Source: Omnivore’s Cookbook

  • Sukuma Wiki (Kenyan Braised Collard Greens and Ground Beef)

    Sukuma Wiki (Kenyan Braised Collard Greens and Ground Beef)

    Ingredients

    • 1 tsp olive oil

    • 1/2 white onion, coarsely chopped

    • 2 cloves garlic, chopped

    • 1 jalapeno, seeded and chopped (optional)

    • 1 lb ground beef

    • 1/2 tsp black pepper

    • 1/2 tsp ground cinnamon

    • 1/2 tsp ground ginger

    • 1/2 tsp turmeric

    • 1 tsp kosher salt

    • 1 tsp ground cumin

    • 1 tsp ground coriander

    • 1 bunch, 8 leaves collard greens, stems removed sliced into 1-inch strips

    • 15 grape tomatoes, quartered

    • 1 tsp lemon juice

    Collard Greens
    Collard Greens

    Directions:

    1. Warm the olive oil in a large skillet over medium heat.

    2. Add the onion and saute until soft, about 4 minutes.

    3. Add the garlic and jalapeño and saute until fragrant, about 1 minute.

    4. Add the ground beef and seasonings and cook browned, about 6 to 8 minutes.

    5. Add the collard greens and tomatoes and saute until wilted, about 4 minutes.

    6. Stir everything gently as it cooks, careful not to mush the tomatoes.

    7. Add the lemon juice, season with salt and pepper to taste and serve.

    Remember to use what you have on hand, if you don’t have tomatoes, substitute them for carrots or bell peppers. It’s all about creating a tasty dish!

    Recipe by skinnytaste.com

  • Real Food Project + The Kitchen Chick: Christmas Brunch

    Real Food Project + The Kitchen Chick: Christmas Brunch

    Alicia has done it again! Alicia Cahill from The Kitchen Chick surprised us with some very festive treats at our last Virtual Cooking Class of the year. We made four delectable holiday items: Fresh Fruit Terrine, Boozy Apple Toast Bake, Kale Pesto Tree, and Crustless Broccoli Quiche.

    Real Food Project Volunteer Opportunities

    We will be doing a limited number of community dinners later in December! If you’re interested in learning more, please fill out our RFP Volunteer form here.

    Keep Us Growing

    Our Community Dinners grew out of our love of sharing good food. From October 2018 to February 2020 we hosted over 42 meals through Community Dinners.

    Your donations keep programs like Community Dinners and Virtual Cooking Classes available to ALL folks — including offering free downloadable recipes, Fresh Boxes, and beyond.



    Make a Donation


    Other Ways to Help


    Download the Holiday Brunch Recipes

  • GOFM Sugar Cookies

    GOFM Sugar Cookies

    Servings: ~2 dozen

    Serving Size: 1 cookie

    Ingredients

    • 3 cups all-purpose flour

    • 3/4 tsp baking powder

    • 1/4 tsp salt

    • 1 cup unsalted butter, softened

    • 1 cup sugar

    • 1 egg, beaten

    • 1 tbsp milk

    • powdered sugar or extra flour for rolling out dough

    Sugar cookies using GOFM cookie cutter.
    Sugar cookies using GOFM cookie cutter.

    Directions:

    1. Sift together flour, baking powder, and salt. Set aside.

    2. Place butter and sugar in a large bowl and beat with an electric blender until mixture becomes light in color.

    3. Add milk and egg to mixture, continue to blend.

    4. Change mixer speed to low and slowly add in flour. Beat until dough begins to pull off the side of bowl.

    5. Take dough out of bowl. Divide dough in half, wrap in wax paper, and refrigerate for 2 hours.

    6. Preheat oven to 375 degrees Fahrenheit.

    7. Prinkle surface that you will roll dough out on with powdered sugar or flour and remove 1 pack of dough.

    8. Using a rolling pin dusted with powdered sugar or flour, roll dough out to 1/4 inch thick.

    9. Use GOFM cookie cutter to cut out pieces of dough and place cut-outs on a foil-lined baking sheet 1 inch apart.

    10. Repeat steps 7-9 with second pack of dough.

    11. Bake cookies for 7-9 minutes and let cool before serving or frosting.

    Recipe by foodnetwork.com. Prepared by Jordan Reinken December 2020. UTMB Dietetic Intern Fall 2020. 

    Nutrition facts: serving size: 1 cookie calories: 159, total fat: 8 grams, carbohydrates: 20 grams, dietary fiber: 0.5 grams, protein: 1.9 grams

  • Mini Pecan Pies

    Mini Pecan Pies

    Servings: 2 Serving Size: 1 mini pie

    Ingredients

    Crust:

    • 1/3 cup all-purpose flour

    • 1/8 tsp salt

    • 1 tbsp shortening

    • 1 tbsp cold butter

    • 1 tsp cold water

    Pie Filling:

    • 1/2 cup pecans slightly chopped

    • 1 egg beaten

    • 1/8 cup sugar

    • 1 tbsp melted butter

    • 1/3 cup corn syrup

    • 1/8 tsp cinnamon

    • 1/4 tsp vanilla extract

    Mini Pecan Pies
    Mini Pecan Pies

    Directions:

    1. Preheat the oven to 350 degrees Fahrenheit.

    For the Crust:

    1. In a bowl, combine flour and salt.

    2. Press in shortening and butter with a pastry blender or fork until crumbly.

    3. Add water, stirring with a fork until a ball forms.

    4. Cut dough in half and roll out pastries into two even circles.

    5. Press onto the bottom and up the sides of 2 small ramekin dishes.

    For the Filling:

    1. In a medium bowl, whisk together beaten egg, sugar, melted butter, corn syrup, cinnamon, and vanilla extract until well combined.

    2. Place pecans into the bottom of the two pie crusts.

    3. Pour filling on top of pecans, divided evenly. Add a few more pecans to the tops if desired.

    4. Place two ramekins on a baking sheet and bake for 30-35 minutes, or until the middle of the pie is mostly set and not too wiggly. The center will puff up a bit.

    5. Allow to cool 5-10 minutes before serving.

    Recipe by zonacooks.com. Prepared by Jordan Reinken December 2020. UTMB Dietetic Intern Fall 2020. 

    Nutrition facts: serving size: 1 mini pie calories: 655, total fat: 39 grams, carbohydrates: 74 grams, dietary fiber: 3 grams, protein: 8 grams

  • Air Fried Okra with Dipping Sauce

    Air Fried Okra with Dipping Sauce

    Servings: 5 Serving Size: ~1/4 cup

    Ingredients

    Okra:

    • about 1/4 pound okra from Sustainable Vegetable Garden

    • 2 eggs

    • 2 tsp water

    • 4 tbsp flour

    • 1/2 cup panko bread crumbs

    • 2 1/2 tsp olive oil

    • 1/8 tsp of salt

    • Optional: any other seasonings you like for flavor. I used garlic powder, paprika, all-seasons salt and pepper.

    Sauce:

    • 1/2 mayonaise

    • 1/4 cup ketchup

    • 1 tsp worcestershire sauce

    • sprinkle of salt

    • sprinkle of pepper

    • dash of garlic powder

    • 1/2 tsp of apple cider vinegar

    • dash of hot sauce

    Air Fried Okra with a Dipping Sauce
    Air Fried Okra with a Dipping Sauce

    Directions:

    1. Combine all sauce ingredients in a bowl and mix. Set aside or refrigerate until okra is done.

    2. In a small bowl, whisk egg and water, set aside.

    3. In another small bowl, combine flour, salt and generous amounts of any seasonings of your choice.

    4. In another small bowl, add bread crumbs.

    5. Rinse okra, pat dry and cut off the tops and bottoms. Slice okra into small 1/4 inch thick pieces.

    6. Toss a piece in the flour mixture, then the egg mixture and then the bread crumbs. Set dipped piece aside and repeat with all okra pieces.

    7. Air fry at 360 degrees Fahrenheit for 6 minutes. Carefully placed the breaded okra pieces in layers in the air fryer. You may have to cook in batches, you don’t want the pieces to touch each other while cooking.

    8. Once air fried, remove okra, toss with the olive oil and place back in the fryer to cook for 2-3 minutes.

    9. Serve hot with dipping sauce on the side. Enjoy!

    Recipe by abeautifulmess.com and allthekingsmorsels.com. Prepared by Jordan Reinken November 2020. UTMB Dietetic Intern Fall 2020. 

    Nutrition facts: serving size: 1/4 cup calories: 160-190 (with or without sauce), total fat: 9.4 grams, carbohydrates: 15 grams, dietary fiber: 1.4 grams, protein: 4.7 grams

  • Vietnamese Caramelised Pork Bowls

    Vietnamese Caramelised Pork Bowls

    INGREDIENTS & STEPS

    • 1 1/2 tbsp cooking oil (I use peanut oil)

    • 1/2 onion, finely diced (brown, white or yellow) (~1/2 cup)

    • 2 tsp ginger, grated or minced

    • 2 garlic cloves, minced (2 tsp paste)

    • 1 birds eye or Thai chili, deseeded and finely chopped (Note 1)

    • 1 lb / 500g Law Ranch ground pork (mince) (Note 2)

    • 5 tbsp brown sugar

    • 2 tbsp fish sauce

    1. Heat the oil in a large skillet over high heat.

    2. Add the onion, ginger, garlic, and chili and cook for 2 minutes.

    3. Add the pork mince and cook for 2 minutes or so until white all over, breaking up the meat with a wooden spoon.

    4. Add the sugar and fish sauce. Stir, then leave it to cook without touching until all the juices cook out and the pork starts caramelized – about 2 minutes. Then stir it and leave it again, without stirring, for around 30 seconds to get more caramelization. Repeat twice more until caramelized to your taste.

    5. Serve over rice or vermicelli noodles, garnished with sliced scallions/shallots. For a low carb, low cal option, try Cauliflower Rice! I like to have chunks of plain cucumber and carrots on the side which is a classic way of making Vietnamese bowls.

    Recipe by recipetineats.com. Prepared by Mercedes Pang.

  • ‘Tis the Season for Fall Produce!

    ‘Tis the Season for Fall Produce!

    The Fall season in Galveston offers a variety of wonderful and nutritious produce:

    Learn about our Fall produce with this colorful (printable) flyer and virtual booklet:

    Download the Virtual Booklet Here

    Check out our fall season produce available for purchase Here

    Art and design by Liliana Torres, UTMB Dietetic Intern, Fall 2020

  • Vietnamese Malabar Spinach and Ground Beef Soup (Canh Mồng Tơi Nấu Thịt Bò Bằm)

    Vietnamese Malabar Spinach and Ground Beef Soup (Canh Mồng Tơi Nấu Thịt Bò Bằm)

    Servings: 7

    Ingredients

    Beef

    • 1 lb ground beef

    • 1/2 teaspoon sea salt

    • 1/2 teaspoon granulated sugar

    • 1/2 teaspoon chicken bouillon powder

    • 1/2 teaspoon ground black pepper

    • 1 teaspoon fish sauce

    Soup:

    • 1 tablespoon vegetable oil

    • 3 cloves garlic, minced

    • 1 3/4 quarts water

    • 1/2 teaspoon sea salt

    • 1 teaspoon fish sauce

    • 1/2 teaspoon chicken bouillon powder

    • 1 teaspoon granulated sugar

    • 1 1/2 lbs Malabar spinach rinsed with stems removed

    • 1/4 teaspoon ground black pepper

    Vietnamese Malabar Spinach and Ground Beef Soup in Bowl
    Vietnamese Malabar Spinach and Ground Beef Soup in Bowl

    Directions:

    1. Mix ground beef with salt, sugar, chicken bouillon powder, black pepper, and fish sauce for ten minutes.

    2. In a medium stockpot heat vegetable oil on medium heat. Add minced garlic and saute until fragrant.

    3. Add marinated ground beef and stir to mix with the garlic. Cook one minute.

    4. Add water and bring to a boil. Reduce heat to a simmer. Use a large spoon or ladle and remove any impurities or fat that float on the surface. Cook for about five minutes.

    5. Season soup with salt, fish sauce, chicken bouillon powder, and sugar. Add in Malabar spinach and cook until tender, about another five minutes.

    6. Serve in a bowl with a pinch of extra black pepper on top. Traditionally served with a Vietnamese protein side dish and steamed rice.

    Recipe by vickypham.com. Prepared by Tillie Geyer October 2020. UTMB Dietetic Intern Fall 2020. 

    Nutrition facts: serving size: 1 cup, calories: 145, total fat: 5 grams, carbohydrates: 6 grams, dietary fiber: 2 grams, protein: 16 grams

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