Jack is Cooking Vietnamese Style Lemongrass Tempeh Stir Fry

Well Hello Internet!

For dinner tonight Julie and I made some stir fried Tempeh with Lemongrass, Peppers, and Snow Peas

to make this you will need:

2 inches of lemongrass very finely diced

1 inch ginger diced 1 tablespoon olive oil
4 ounces tempeh, cut into cubes
1 yellow pepper sliced
a handfull of snow peas 1.5 tablespoons soy sauce
1/2 tablespoon rice vinegar

1/2 tablespoon apple cider vinegar 1/2 tablespoon rice syrup
1 teaspoon chili garlic sriracha 
2 cups rice or Coconut rice  (to make coconut rice, if you are making 1 cup of rice, use 1 cup of water and 1/2 cup coconut milk.  follow recipe in link)
cilantro 
lime juice

So first, we sautéed the tempeh in the olive oil until it got brown.

then we added in the lemongrass, the ginger, the pepper, and the snow peas and stir fried for about 4 minutes, or until the pepper started to get a little soft.
Then we added the soy sauce, the rice vinegar, the apple cider vinegar, the chili garlic sriracha sauce, and the rice syrup.  stir fried it for another minute, and then took it out and put it over the rice!  sprinkled a little cilantro on top and a squeeze of lime juice! and that’s it!
mmm mmm delicious!

Jack is Cooking Glazed Ham

Well Hello Internet!

Ok so the Other main event of Christmas Dinner is a Ham.  this year i decided to make a Glazed Ham, and of course since we’re on the Farm it came from Herondale Farm.  It is the BEST ham ever, end of story.

So this is almost easier than the Turkey
Heres what you’ll need:
1 Ham (with the Bone in)
a whole bunch of cloves
1/2 cup Maple Flavored Rice Syrup
1 Tablespoon Mustard
1/2 cup orange juice

Take the Ham and with a sharp knife, cut a grid pattern into the fat on top.  the grid should leave a whole bunch of 1 inch squares through the fat.  Then take a whole bunch of cloves, and poke one clove into each of these squares.

Put in an oven at 325° for 18 minutes per pound.

Meanwhile to make the glaze:
put the rice syrup, the mustard, and the orange juice, in a small pot and mix together.  then bring to a boil and boil for 2 minutes, stirring, and careful not to let it boil over.

when the ham is 30 minutes away from being done, pour half of the glaze over the ham.  at this time you will have noticed that a fair amount of fat has pooled up around the ham.  take this and spoon it all over the ham too.  this will give it some extra deliciousness in the final moments of cooking.
when there is 15 minutes, pour the remaining glaze over the ham and baste again

Remove from the oven and let rest for 30 minutes, under tin foil.

mmmm mmmm delicious (more than delicious)