Parsnip Chips

I love parsnips chips, but they are very hard to find.  Making them myself allows me to control the amount of oil that I use, and they are baked instead of deep fried.  My plate full today, made from 2 parsnips was only about 200 calories and made a very satisfying mid afternoon snack

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Ingredients:

• Parsnips
• Olive Oil
• Seasonings - Salt, Pepper, Garlic, Cayenne Pepper

Steps:

1. Peel Parsnips
2. Slice thinly - use a mandolin if you have one
3. Toss with oil and seasoning
4. Spread evenly on cookie sheet
5. Bake at 350 till done to desired crispness - approx 15 minutes

Ants Climbing Trees

This is one of my favorite Asian recipes that Hilary makes.  I admit, I was concerned when she first told me what she was making, but I quickly realized that it was a descriptive name, not a reference to actual ingredients.   The ground pork (or turkey) clings to the egg noodles, giving the illusion of ants climbing trees.

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Ingredients:

•  8 oz ground pork or turkey
• 7 oz fine egg noodles
• 2 Tbsp vegetable oil
• 4 green onions, chopped finely
• 8 oz hot chicken stock
• 2 green onions, chopped - for garnish

Marinade

• 2 Tbsp soy sauce
• 1 Tbsp dry sherry or sherry vinegar
• 1 Tbsp vegetable oil
• 1 tsp sesame oil
• 1 tsp chili sauce
• 1/2 tsp sugar
• pinch of salt

Steps:

1. Whisk the marinade ingredients together in a bowl
2. Add the pork (turkey) and stir well to mix.
3. Cover and let marinate for about 30 minutes
4. Cook the noodles according to packet instructions; drain thoroughly
5. Heat the wok until hot
6. Add the oil and heat over moderate heat until hot
7. Add the pork and spring onions and stir-fry for about 5 minutes or until the meat loses its pink colour
8. Pour in the stock and bring to a boil, stirring constantly, then add drained noodles.
9. Stir-fry for 1 minutes or until all liquid is absorbed and the noodles are hot
10. Sprinkle with spring onions and serve at once.

Serves 3-4

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Source: Wright, Jeni, 1990, Sainsburys Wok and Stir-Fry, Sainsbury, London, p.55