Quick Barbecued Chicken, Rigatoni With Marinara Sauce And Coleslaw

Chicken and rigatoni

We were in the mood for a quick dinner. I rubbed some basic barbecue rub on a boneless skinless chicken breast and grilled it for about 8 minutes a side over a medium heat on my Weber grill. I brushed it with barbecues sauce the last 5 minutes. The missus made rigatoni and heated some marinara sauce from the freezer. We had Kittencal’s Coleslaw left over from the night before.
If you cook regularly, you always have the making for a great meal, even if you are in a hurry.

The Old Fat Guy

Whole Wheat Sourdough Bread, Instructables Version. Back In The Saddle

whole wheat instructable

I had been kind of out of energy due to some major dental work. However, I am on the mend so it was time to start cooking again. I started by making the same bread I made in the post Sourdough Bread Instructables’ Style. However, I substituted 50 % of the flour with whole wheat flour.

The Verdict

There is a constant trade off when you substitute whole wheat flour in bread. The whole wheat gives a great flavour but the white flour gives a lighter texture. This tasted great. By using only 50 % whole wheat, it still had a great sourdough loaf texture with a crispy crust and good sour taste. However, it just wasn’t quite as light as the all white flour version. Sigh, there will be an argument with myself about which way to go every time I make this loaf again.

The Old Fat Guy

Sweet And Sour Pork, No Deep Frying

Sweet and Sour Pork

My recipes for Sweet and Sour Pork call for putting a cornstarch batter on the pork and then shallow or deep fat frying it. This is messy and not particularly good for you. So, I decided to modify it and make a recipe where you just stir fry the pork.

The Ingredients:

• 500 grams/1 pound boneless pork loin or pork sirloin cut into 1/2 to 3/4 inch chunks.
• 1 can (398 ml/14 oz) pinapple chunks
• 50 ml/1/4 cup white vinegar
• 50 ml/1/4 cup brown sugar
• 50ml/1/4 cup ketchup
• 50 ml/1/4 cup light soy sauce
• 30 ml/2 tablespoons cornstarch
• 375 ml/1 1/2 cup green pepper, 3/4 inch cubes
• 375 ml/1 1/2 cup onion, 3/4 inch cubes
• green onion, chopped (for garnish)

I started by mixing the sweet and sour sauce. I mixed the liquid from the canned pineapple, the vinegar, the brown sugar, the ketchup, the soy sauce and the cornstarch together. I then heated over medium heat, stirring until it thickened. Set aside.

Next, I cut my pork, onions and peppers to size.

Sweet and Sour Pork1

Then I heated a tablespoon of oil in my wok and cooked the pork in two batches until browned and cooked through. I took the pork out and put it on a plate. I stir fried the peppers and onions for 2-3 minutes and then added the drained pineapple and the cooked pork. I stir fried another 2-3 minutes. I added the pork and sauce and lowered the heat to simmer until the sauce was heated through.
I sprinkled chopped green onion over the top and served it with rice.

Sweet and Sour Pork2

The Verdict

This was OK. It really reminded of the bland sweet and sour pork served in westernized Chinese restaurants. The sauce had the sweet and sour counterpoints but could use some jazzing up. However, there was no problem with not frying the pork in fat. I won’t from now on.

So, this was a good meal but I can do better with the sauce.

The Old Fat Guy