October 13th, 2008 by alice
Tags: Chops, Loin, Pork, Sauce, Spicyange, Yams
INGREDIENTS
- 6boneless pork loin chops, 3/4-inch thick
- 1/3cupflour
- 1/2-1teaspoonfresh ground black pepper
- 1tablespoongarlic powder
- 3tablespoonsolive oil
- 3-5yams
- 1onion, minced
- 2-3garlic cloves, minced
- 1cupbeef stock
- 1 1/2cupsfresh orange juice
- 1/2teaspoonred pepper flakes
- 1/2teaspoonoregano
- 1/4-1/2teaspooncumin
- 2teaspoonsorange peel, grated
- 1tablespoonlemon juice
- 2teaspoonscornstarch
- 1orange, peeled and thinly sliced
DIRECTIONS
- Yams: cut into 2″ chunks and boil until lightly tender. Drain, rinse in cold water, peel and set aside.
- Mix granulated garlic and pepper with flour in plastic bag. Dredge pork chops and saute in oil in large pan until lightly browned. Remove from pan and set aside.
- In the pan the pork was cooked in, saute onions and garlic until onions are translucent. To pan add beef stock, orange juice, red pepper flakes, cumin and oregano. Return pork to pan. Bring to a boil, reduce heat and simmer covered for 40 minutes, turning pork halfway through. Add yams and cover, simmer for another 5 minutes.
- Remove pork and yams from pan, set aside and keep warm.
- Whisk together lemon juice, cornstarch and orange peel. Pour into pan juices. Bring to a boil and simmer, stirring, until thickened, about 3 minutes. Return pork and yams to pan. Cover and simmer for 3-5 minutes.
- Plate pork and yams with generous helping of pan juices. Garnish with orange slices and serve.
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October 13th, 2008 by alice
Tags: Berry, Cream, Muffins
INGREDIENTS
- 4cupsflour
- 3cupsblueberries(I use frozen)
- 2cupssugar
- 4eggs, beaten
- 2teaspoonsbaking powder
- 2cupssour cream
- 1teaspoonbaking soda
- 1cupvegetable oil
- 1teaspoonsalt
- 1teaspoonvanilla
DIRECTIONS
- Spray muffin pan with Pam.
- Mix flour, sugar, baking powder, baking soda and salt.
- Add berries and toss.
- Combine eggs, sourcream, oil and vanilla.Stir in dry ingredients.
- Fill each muffin 2/3 full and bake at 400 degrees for 20-25 minutes.
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October 13th, 2008 by alice
Tags: High, Mashed, Mile, Potatoes
INGREDIENTS
- 4potatoes
- 4-8tablespoons hotmilk
- 4-8tablespoonsbutter
- salt and pepper
DIRECTIONS
- Drain and mash potatoes.
- Add butter.
- Add hot milk.
- Continue mashing.
- Serve.
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October 13th, 2008 by alice
Tags: Pancakes, Potato
INGREDIENTS
- 1 (26 ounce)bagfrozen hash brown potatoes, thawed overnight
- 2tablespoonsflour
- 2teaspoonssalt(to taste)
- 1teaspoonfresh coarse ground black pepper
- 1/2teaspoonthyme
- 16ouncesEgg Beaters egg substitute(small carton)
- 4tablespoonscorn oil
- 3green onions, finely chopped
DIRECTIONS
- Thoroughly mix all ingredients in a large bowl.
- Spoon mixture onto hot griddle and spread into 1/2 inch pancakes.
- Cook about 8 minutes each side or until pancakes are browned and crispy.
- Pancakes can be lightly cooked and held in a warm oven, then returned to the hot griddle and finished later.
- Serve with apple sauce and non-fat sour cream on the side.
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October 13th, 2008 by alice
Tags: Chicken, Noodle, Soup, Thai
INGREDIENTS
- 1tablespoonvegetable oil
- 1largeonion, chopped
- 1tablespoonred curry paste(Use less if you can’t handle the heat)
- 1/2lbmushrooms, thinly sliced
- 4cups cut up leftovercooked chicken
- 4 (16 ounce)cans organiclow sodium chicken broth
- 1bunchscallions, sliced on 1/2-inch diagonal
- 3carrots, julienned
- 1cup thinly slicedcabbage
- 2tablespoonsrice vinegar
- 1tablespoonbrown sugar
- 4ouncesrice noodles, any width, broken into bite size pieces
- garnish choppedcilantro
DIRECTIONS
- In soup pot, heat vegetable oil.
- Sauté onion and Red Curry Paste until onion is almost soft.
- Add mushrooms. Sauté 3-4 minutes longer.
- Add chicken, broth, scallions, carrots, cabbage, rice vinegar and brown sugar.
- Bring to a boil.
- Reduce heat. Simmer 5 minutes.
- Just before serving, add Rice Noodles, stirring together well.
- Simmer for 4 minutes.
- Serve immediately, garnished with cilantro.
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