November 2006 Archives

I just made this for dinner and it was very good.
Next time I make it I'll cut back on the honey, maybe use 2 teaspoons to make it less sweet, but otherwise, we both really enjoyed it. I'll bet one could make it veg by using extra-firm tofu that's been pressed and dried and then marinated a few minutes in the soy sauce. I may try that next time, instead of the pork.

I used soba noodles instead of the rice noodles suggested in the recipe. I had them on hand, so why not? I also threw some sesame seeds on top too, it seemed like they would go well, and they did.

Does it seem like I'm eating a lot of pork tenderloin lately or what? Its odd, my husband and I both seem to have developed an allergy to beef, or at least a bad reaction to it, so we have pretty much cut it out of our diets, except for the occasional burger. Pork tenderloin is relatively inexpensive, it's easy to remove any fat left on it, and cooks up nicely, although needs some kind of sauce or marinade to carry it. Like beef tenderloin, it doesn't have that much flavor on it's own.

We got bored of chicken all the time, and I went for years without eating pork at all, so I've been adding it into our diet. Since these are the new recipes I am trying, that's why you are seeing them here. Over time, I'll start adding my tried-and-true recipes to the mix.

I picked up the latest issue of Eating Well magazine today, so there may be some more recipes from that magazine in my upcoming menus. It will be hard to stay on track for the next month, but if I plan ahead, it should help.

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Hoisin Pork and Snow Pea Stir-Fry

The slightly sweet, soy-based hoisin sauce is to Chinese food what ketchup is to American food. Look for hoisin and rice noodles with other Asian foods in most supermarkets.

4 ounces uncooked rice noodles or rice
2 tablespoons low-sodium soy sauce, divided
1 (1-pound) pork tenderloin, trimmed and thinly sliced
3/4 cup fat-free, less-sodium chicken broth
1/4 cup hoisin sauce
1 tablespoon cornstarch
1 tablespoon honey
4 teaspoons dark sesame oil, divided
3 cups snow peas, trimmed (about 1/2 pound)
1/2 cup sliced red bell pepper
1 tablespoon bottled ground fresh ginger
1 teaspoon bottled minced garlic
1/2 cup chopped green onions

Prepare rice noodles according to package directions, omitting salt and fat. Drain and keep warm.
Combine 1 tablespoon soy sauce and pork, tossing to coat. Set aside.

Combine remaining 1 tablespoon soy sauce, broth, hoisin, cornstarch, and honey in a medium bowl, stirring with a whisk until smooth.

Heat 1 tablespoon sesame oil in a large nonstick skillet over medium-high heat. Add pork mixture to pan; sauté 3 minutes or until browned. Remove pork from pan. Add remaining 1 teaspoon sesame oil to pan. Stir in peas, bell pepper, ginger, and garlic; sauté 30 seconds. Return pork mixture to pan; stir in broth mixture. Simmer 2 minutes or until thick, stirring occasionally. Remove from heat, and stir in green onions. Serve pork mixture over the noodles.

Yield: 4 servings (serving size: 3/4 cup noodles and about 1 cup pork mixture)

CALORIES 395 (22% from fat); FAT 9.6g (sat 2.1g,mono 3.7g,poly 2.5g); PROTEIN 28.1g; CHOLESTEROL 74mg; CALCIUM 53mg; SODIUM 690mg; FIBER 2.4g; IRON 2.5mg; CARBOHYDRATE 43.7g

Cooking Light, NOVEMBER 2006

Butternut Squash with Apples

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When I visited my father-in-law in France a few years ago, he served wild boar (that he killed himself!) with sauteed apples. I hadn't really had apples without the usual cinnamon/nutmeg/sugar mixture, and it really opened my eyes, so to speak.

Since then, I've added apples to my repertoire of side dishes, and came up with this one last year. It goes great with a pork tenderloin, with whatever sauce goes with the pork. I'm sure it would go well with chicken also.

When you have too much butternut squash, this is a good way to use it up. It's a great contrast of sweet and savory. Sage might go nice with this too, but I don't have any fresh in the house.

Butternut Squash with Apples

1 T butter
1 lb. Butternut squash, cubed (about 3 cups)
1 onion, sliced
1-2 granny smith apples, cored, peeled and cut into eighths.
Salt and Pepper to taste

Melt the butter in a nonstick saute pan. Add the remaining ingredients and cook over medium-high heat for 6-8 minutes, or until the squash is cooked. Be careful not to burn the onions, or they'll turn bitter.

Add salt and pepper to taste.

This was good, but it took longer than the recipe stated it would to make the glaze. It took more like 20 minutes, and finally I gave up and it was still a little watery, but tasted wonderful.

I made it with the Butternut Squash with Apples but used olive oil there instead of butter. The acid of the sauce went well with the onions, apples and butternut squash, but it took so long for the glaze that the apples pretty much disintegrated.

Pork Tenderloin with Pomegranate Glaze From Cooking Light

For safety reasons, a portion of the glaze is kept separate to baste the pork while raw and during cooking; the remainder is served with the cooked roast. The glaze will thicken significantly if made ahead; microwave at HIGH for a few seconds at a time, stirring after each heating, until glaze is thinned.

2 cups pomegranate juice
1/4 cup sugar
2 (3/4-pound) pork tenderloins, trimmed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray

Preheat oven to 450°.

Combine juice and sugar in a medium saucepan over medium heat, and bring to a boil. Cook until reduced to 1/2 cup (about 8 minutes). Pour half of glaze into a small bowl; set aside.

Sprinkle pork evenly with salt and pepper. Place pork on the rack of a broiler pan coated with cooking spray; place rack in pan. Brush pork with half of glaze in saucepan. Bake at 450° for 15 minutes or until a thermometer registers 145°. Baste pork with remaining glaze in saucepan; cook an additional 5 minutes or until thermometer registers 155°.

Remove pork from oven; baste with half of glaze in bowl. Let pork stand 10 minutes. Cut pork across grain into thin slices. Serve pork with glaze mixture.


Yield: 6 servings (serving size: 3 ounces pork and 2 teaspoons glaze mixture)

NUTRITION PER SERVING
CALORIES 215(16% from fat); FAT 3.9g (sat 1.3g,mono 1.8g,poly 0.4g); PROTEIN 24.2g; CHOLESTEROL 74mg; CALCIUM 19mg; SODIUM 263mg; FIBER 0.0g; IRON 1.5mg; CARBOHYDRATE 20.1g

Cooking Light, NOVEMBER 2006

This is an interesting combination of flavors that work well. The orange really stands out. I made it with some egg noodles, and ended up adding about 1/2 cup of the pasta water to the sauce to make it go a little further to have some sauce for the noodles. It didn't cut the flavor at all.

I think next time I make it, I might use more onion, since I really like onion in general.

And I will make it again, and my husband agrees. In fact, the leftovers went in our lunchboxes this morning, instead of the pasta from yesterday that he also really, really liked.


Pan-Roasted Chicken Cutlets with Maple-Mustard Dill Sauce

Pounding chicken breast halves ensures they'll cook quickly and evenly. Serve with pasta to soak up all the flavorful sauce.

4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
2 tablespoons chopped red onion
6 tablespoons maple syrup
1/4 cup Dijon mustard
1 tablespoon water
1 teaspoon chopped fresh dill
1 teaspoon grated orange rind

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes or each side or until done. Remove chicken from pan.
Reduce heat to medium. Add onion to pan; cook 1 minute. Add syrup and remaining ingredients; cook 1 minute or until thoroughly heated, stirring frequently. Serve sauce with chicken.

Yield: 4 servings (serving size: 1 chicken breast half and about 2 tablespoons sauce)

NUTRITION PER SERVING
CALORIES 287(11% from fat); FAT 3.5g (sat 0.6g,mono 1g,poly 0.9g); PROTEIN 40.3g; CHOLESTEROL 99mg; CALCIUM 63mg; SODIUM 640mg; FIBER 0.3g; IRON 2mg; CARBOHYDRATE 22.5g

Because this recipe isn't as light as others and my husband and I are on Weight Watchers, I decided to weigh everything, so at least we would be sure of the points we were spending on it. I couldn't find any whole wheat fettuccine, so we went with the regular called for in the recipe. The squash turned out to be over 2 pounds, so I had some left over for another use this week.

My husband loved it, and he doesn't like many of the ingredients in this recipe. He thought the mixture of textures and flavors was really great.

I forgot the lemon zest, but it was good without it. I think it would have added the extra punch to take it over the top.

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Fettuccine with Butternut Squash and Gorgonzola Sauce

Source: Cooking Light, Nov 2006, p 138

This rich dish works well for a dinner party--simply add a tossed salad, bread, and wine. Gorgonzola is a creamy blue cheese that creates a luscious sauce. If you use another type of blue cheese, the sauce will still taste great but not be as creamy. To help cut prep time, look for prechopped butternut squash, which some large supermarkets stock in the produce section.

1 tablespoon butter
3 cups vertically sliced onion
3 cups (1-inch) cubed peeled butternut squash (about 1 pound)
1 1/4 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced object
3 cups 1% low-fat milk, divided
3 tablespoons all-purpose flour
1 1/2 cups (6 ounces) crumbled Gorgonzola cheese, divided
8 cups hot cooked fettuccine (about 1 pound uncooked pasta)
1/4 cup chopped fresh parsley
1/4 cup coarsely chopped walnuts, toasted
1 teaspoon grated lemon rind

Melt butter in a large nonstick skillet over medium-high heat. Add onion, squash, 1/4 teaspoon salt, and pepper; sauté 6 minutes or until the squash is almost tender. Add minced garlic; sauté 1 minute. Cover and set aside.

Bring 2 cups milk to a boil in a saucepan. Combine the remaining 1 cup milk and flour, stirring well with a whisk; gradually add to boiling milk, stirring constantly. Reduce heat to medium, and cook 5 minutes or until slightly thick, stirring constantly. Remove from heat. Add 1 cup cheese, and stir until smooth.

Combine squash mixture, pasta, and cheese mixture in a large bowl. Sprinkle with remaining 1 teaspoon salt; toss well to combine. Sprinkle with 1/4 cup parsley, chopped walnuts, lemon rind, and the remaining 1/2 cup cheese. Serve immediately.
Yield: 8 servings (serving size: 1 1/4 cups)

NUTRITION PER SERVING
CALORIES 429(25% from fat); FAT 11.9g (sat 6.6g,mono 2.2g,poly 2g); PROTEIN 17.6g; CHOLESTEROL 26mg; CALCIUM 299mg; SODIUM 723mg; FIBER 5.4g; IRON 3mg; CARBOHYDRATE 65.5g

The best part of making a big batch of pasta like this for only two people is that it makes 8 servings. If you measure right, you get this:

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Lunches for the rest of the week, or the freezer for another week. I'll bet it will be gone by the end of the week.

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This page is an archive of entries from November 2006 listed from newest to oldest.

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