Note: Try not to buy the pre-packaged stuff. Find fresh meat from your grocer's meat department. 2) using turkey bags instead of foil. The foil kept leaking, and I was tired of cleaning my oven. Sometimes two racks fit in one bag, sometimes you need a bag for each.
Noodles and Salad
4 ounces rice vermicelli
½ head Boston lettuce (4 ounces), torn into bite-size pieces
½ English cucumbers, peeled, quartered lengthwise, seeded, and sliced thin on bias
½ cup fresh cilantro leaves and stems
½ cup fresh mint leaves, torn if large
½ small Thai chile, stemmed and minced
1 ½ tablespoons sugar
1 small garlic clove, minced
⅓ cup hot tap water
2 ½ tablespoons fish sauce
2 tablespoons lime juice
1 small shallot, minced
1 ½ teaspoons fish sauce
¾ teaspoon sugar
¼ teaspoon baking soda
¼ teaspoon pepper
8 ounces ground pork
Use canned chickpeas, simmer until soft, drain and proceed. (For restaurant-style, smooth hummus without advanced planning, canned chickpeas are your friend. Before using them in the hummus recipe of your choice, rinse them, put them in a saucepan covered with a couple inches of water, and bring that mixture to a boil. Once it's boiling, lower the heat and simmer, uncovered, for about 20 minutes, or until the chickpeas are super-soft and beginning to fall apart. Then drain the chickpeas with a mesh strainer and make the dreamiest hummus you've ever had. If you're working from a recipe that calls for canned chickpeas, this trick will make a world of a difference, but you should reduce the amount of liquid you're adding to the recipe (these chickpeas will be much more soft and wet than non-simmered canned chickpeas, creating a looser texture if you don't adjust).
Double (at least) sauce, use tenderloin, don't cook too long in sauce, 10-15 min max. Serve this with rice pilaf (rice, sautéed onion, herb de provence and chicken stock), the best green veg in the market, crusty bread to mop up the sauce and a simple salad.