Volume 18

April 2019

Issue 3 Page 4


Table of Contents:

About this Ministry
   o Planning Team
   o Past Newsletters
   o Dorcas House on
        Facebook
   o Our Church's Web

Page 1:
    o Excerpt - Six Hours
      One Friday
       By Max Lucado P2

 Page 3:
   o Windows
      By Gina Eppel Reynen

Page 4:
   o Cooking with Cathy
       Sifuentez
      o Pork-Fried Dirty
          Rice
      o
Sunbutter Ramen
        w/Rotisserie Chicken

Page 5:
  o
Dorcas House
     o Summer Sewing
         Camps & Dates

Page 6:
  o News Bites

Cathy's Kitchen

PORK-FRIED DIRTY RICE

2 T. vegetable or peanut oil
1/2 lb. ground pork
1 t. kosher salt
1/2 t. minced fresh ginger
2 cloves garlic, minced
2 green onions, chopped
1 lightly packed cup bean sprouts
1 c. frozen peas, thawed
Cooked rice **
2 t. soy sauce
1 T. Sriracha
2 eggs, beaten
 

In a large nonstick sauté pan or wok, heat the oil over high heat. When the oil begins to swirl, add the ground pork, salt and ginger. Break the pork up with a spoon and stir while browning. When the pork is cooked through and golden, add the garlic, green onions, bean sprouts and peas. Stir and cook for a minute or so more, then push it to the side and add a bit more oil, if needed. Add the rice and quickly stir to heat and toast the rice. Once a crust has formed on some of the rice, add the soy sauce and chili sauce. Season with more salt, if needed. Incorporate the rice with the rest of the ingredients in the pan. Once combined, push to the sides and add the eggs to the center, allowing the eggs to curdle lightly. Rapidly stir the rice in to coat while the eggs are cooking.
**I just make one regular recipe of rice for this (2 c. water / 1 c. rice).

SUNBUTTER RAMEN WITH ROTISSERIE CHICKEN

10 oz. ramen noodles, without seasoning
packet
2 T. olive oil
1 12-oz. bag frozen stir-fry vegetable blend, thawed
2/3 c. lite canned coconut milk
1/2 c. SunButter, creamy **
6 T. sweet chili sauce
2 T. low sodium soy sauce
1 lime, juiced
2 t. red pepper flakes
3 c. shredded rotisserie chicken
1/2 c. thinly sliced green onion
 

Cook ramen noodles according to package directions, drain; set aside. Heat olive oil in large skillet over medium heat. Add vegetable blend and stir-fry until heated. In medium bowl, whisk coconut milk, SunButter, sweet chili sauce, soy sauce, lime juice and red pepper flakes until well blended. Add sauce to stir-fry vegetables in skillet, stir to coat all vegetables, cook an additional 3-5 min. Add ramen noodles and chicken to skillet and toss. Keep cooking until heated through, an additional 3-5 min. Garnish each serving with sliced green onions.
**Sunflower butter – you can find this at Target and Market Street.