Only having pork tenderloin, I was looking for a quick and easy recipe. Found this in a Cooking Light magazine, but it called for 8 boneless center-cut loin chops. I decided to slice the tenderloin into miniature chops..about 1/4 - 1/2 inch thick rounds. Cooked quickly and evenly, and the flavor was superb!
1 c. fat-free, less sodium beef broth, divided
2 tablespoons fat-free milk
2 teaspoons all-purpose flour
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1 pork tenderloin sliced into 1/4 inch rounds
1/2 teaspoon paprika
1/4 teaspoon dried thyme
Cooking Spray
1 c. coarsely chopped onion
1 tablespoon minced fresh parsley
1. Combine 1/4 c. broth, milk, flour, mustard, salt, and pepper in a small bowl; stir with a whisk. Set aside.
2. Sprinkle one side of each pork chop with paprika and thyme. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add half of the pork to pan; saute 2 minutes on each side or until pork is done and lightly browned. Remove pork from pan. Repeat procedure with remaining pork (I sprayed with nonstick spray again before adding remaining chops). Reduce heat to medium. Add chopped onion; saute 4 minutes or until lightly golden. Add remaining 3/4 cup broth; bring to a boil. Cook 2 minutes. Add milk mixture, stirring with a whisk. Add pork, turning to coat; cook 1 minute. Sprinkle with minced parsley. Yield 4-5 servings.
Monday, July 28, 2008
Friday, July 18, 2008
Italian Herbed Shrimp Kebabs
Found this one in the July 2008 Cooking Light magazine. I did not use cilantro (not a big fan), so I added 1/4 fresh oregano and can't imagine it tasting any better! The menu suggested serving with tomato bruschetta (I will include the recipe) and grilled asparagus. The pesto-like marinade would also work well on chicken breasts or scallops.
1/2 cup packed fresh basil leaves
1/2 cup fresh cilantro leaves
1/4 cup fresh parsley leaves
2 tablespoons fresh lemon juice
2 tablespoons water
1 garlic clove
4 teaspoons extravirgin olive oil, divided
24 peeled and deveined jumbo shrimp (about 1 1/2 pounds)
1 medium zucchini, cut into 1/2 inch thick slices (approx. 20 slices)
Cooking Spray
1/2 teaspoon salt
1/2 teaspoon black pepper
1. Prepare grill to medium-high heat.
2. Place first 6 ingredients in a blender or a small food processor; add 2 teaspoons oil. Process until smooth. Transfer basil mixture to a medium bowl. Add shrimp to bowl; toss to coat. Let stand at room temperature 15 minutes.
3. Thread 6 shrimp and 5 zucchini slices alternately on each of 4 (12 inch) skewers. Drizzle kebabs evenly with remaining 2 teaspoons oil. Place kebabs on grill rack coated with cooking spray; grill 3 minutes on each side or until done. (*To make sure the zucchini were cooked enough I put them in a bowl in the microwave for 1 minute with a little water, allowed them to lightly steam before grilling.) Sprinkle evenly with salt and pepper. Yield: 4 servings (serving size: 1 kebab)
Calories 235; Fat 7.8g; Protein 35.5g; Carb 4.7g; Fiber 1g; Chol 259mg; Iron 4.7mg; Sodium 555mg; Calc 113mg
Tomato Bruschetta
Grill 4(1 1/2 oz) slices country-style sourdough bread 1 minute on each side or until lightly toasted. Remove bread from grill; rub one side of each bread slice with cut sides of a halved garlic clove. Combine 3/4 cup chopped tomato, 2 tablespoons chopped fresh basil, 1 tablespoon balsamic vinegar, 2 teaspoons extravirgin olive oil, and 1/4 teaspoon salt. Top each bread slice with about 3 tablespoons of tomato mixture
1/2 cup packed fresh basil leaves
1/2 cup fresh cilantro leaves
1/4 cup fresh parsley leaves
2 tablespoons fresh lemon juice
2 tablespoons water
1 garlic clove
4 teaspoons extravirgin olive oil, divided
24 peeled and deveined jumbo shrimp (about 1 1/2 pounds)
1 medium zucchini, cut into 1/2 inch thick slices (approx. 20 slices)
Cooking Spray
1/2 teaspoon salt
1/2 teaspoon black pepper
1. Prepare grill to medium-high heat.
2. Place first 6 ingredients in a blender or a small food processor; add 2 teaspoons oil. Process until smooth. Transfer basil mixture to a medium bowl. Add shrimp to bowl; toss to coat. Let stand at room temperature 15 minutes.
3. Thread 6 shrimp and 5 zucchini slices alternately on each of 4 (12 inch) skewers. Drizzle kebabs evenly with remaining 2 teaspoons oil. Place kebabs on grill rack coated with cooking spray; grill 3 minutes on each side or until done. (*To make sure the zucchini were cooked enough I put them in a bowl in the microwave for 1 minute with a little water, allowed them to lightly steam before grilling.) Sprinkle evenly with salt and pepper. Yield: 4 servings (serving size: 1 kebab)
Calories 235; Fat 7.8g; Protein 35.5g; Carb 4.7g; Fiber 1g; Chol 259mg; Iron 4.7mg; Sodium 555mg; Calc 113mg
Tomato Bruschetta
Grill 4(1 1/2 oz) slices country-style sourdough bread 1 minute on each side or until lightly toasted. Remove bread from grill; rub one side of each bread slice with cut sides of a halved garlic clove. Combine 3/4 cup chopped tomato, 2 tablespoons chopped fresh basil, 1 tablespoon balsamic vinegar, 2 teaspoons extravirgin olive oil, and 1/4 teaspoon salt. Top each bread slice with about 3 tablespoons of tomato mixture
Monday, July 14, 2008
Summer Corn Chowder
Recently I visited Panera bread and had their Summer Corn Chowder for lunch. It was good, so good that I wanted to find a comparable recipe for my own. After many reviews I visited my dear friend's website, perhaps you've heard of her.... MarthaStewart.com. I know it has 1 1/2 cups of half and half, I know it's nothing but carbs..it's "carbo-licious" as my other good friend Suzanne would say. Especially if you make the Avocado Bruschetta, which I did. By the way, if you are unsure of the Poblano Chile don't be! It adds no heat as long as you don't use the vein or the seeds. It's a very mild pepper, I prefer it over a bell pepper. Also, I did not use the bacon. Instead I coated the pan with a few tablespoons of olive oil and began with step 2.
For the Soup:
1 small onion, peeled and cut into 1/4 inch dice (1 c.)
2 ribs celery, strings removed, cut into 1/2 inch dice (3/4 c.)
8 sprigs thyme (FYI 1 sprig is not a leaf but an entire stem)
Salt and Pepper
3 cups homemade or low-sodium canned chicken stock, skimmed of fat
3 ears yellow corn, kernels removed (about 2 1/2 cups)
5 oz. small fingerling potatoes, cut into 1/2 in. thick slices (*can be found at Kroger beside the squash)
1 poblano chile, seeded and cut into 1/2 inch dice
1 1/2 cups half-and-half
For the Garnish:
4 teaspoons bacon, cut into 1/4 inch dice
1. Place bacon in small stockpot over medium-high heat. Cook, stirring occasionally, until bacon is deep golden brown and all the fat has been rendered, about 4 minutes. Remove bacon with slotted spoon, transfer to paper towel, and set aside. Discard all but 2 tablespoons of bacon fat.
2. Add onions, celery, thyme, and salt and pepper to taste to stockpot; cook over medium-low heat until translucent, about 8 minutes. Add stock; bring to a boil. Reduce heat to medium; simmer 15 minutes.
3. Add corn, potatoes, and chile; cook until potatoes are tender, 8 to 10 minutes. Remove and discard thyme. Add half-and-half, and simmer until soup is hot. Adjust seasoning with salt and pepper, and garnish with the reserved crisp bacon pieces.
For the Soup:
1 small onion, peeled and cut into 1/4 inch dice (1 c.)
2 ribs celery, strings removed, cut into 1/2 inch dice (3/4 c.)
8 sprigs thyme (FYI 1 sprig is not a leaf but an entire stem)
Salt and Pepper
3 cups homemade or low-sodium canned chicken stock, skimmed of fat
3 ears yellow corn, kernels removed (about 2 1/2 cups)
5 oz. small fingerling potatoes, cut into 1/2 in. thick slices (*can be found at Kroger beside the squash)
1 poblano chile, seeded and cut into 1/2 inch dice
1 1/2 cups half-and-half
For the Garnish:
4 teaspoons bacon, cut into 1/4 inch dice
1. Place bacon in small stockpot over medium-high heat. Cook, stirring occasionally, until bacon is deep golden brown and all the fat has been rendered, about 4 minutes. Remove bacon with slotted spoon, transfer to paper towel, and set aside. Discard all but 2 tablespoons of bacon fat.
2. Add onions, celery, thyme, and salt and pepper to taste to stockpot; cook over medium-low heat until translucent, about 8 minutes. Add stock; bring to a boil. Reduce heat to medium; simmer 15 minutes.
3. Add corn, potatoes, and chile; cook until potatoes are tender, 8 to 10 minutes. Remove and discard thyme. Add half-and-half, and simmer until soup is hot. Adjust seasoning with salt and pepper, and garnish with the reserved crisp bacon pieces.
Avocado Bruschetta with Green Sauce
In my attempt to make a delicious summer meal I paired this bruschetta with the Summer Corn Chowder and we gobbled it up!! Thanks Martha Stewart!!
2 ripe Hass avocados, pitted and peeled
1 tablespoon freshly squeezed lemon juice
8 slices peasant bread (I used French), cut 1/2 inch thick and toasted
For the Sauce:
1 small clove garlic, peeled (I used store bought minced garlic, shy of 1 teaspoon)
3/4 cup packed parsley leaves, plus more for garnish (optional)
3/4 cup packed basil leaves
5 tablespoons, plus 2 teaspoons extra virgin olive oil
1 1/2 teaspoons red-wine vinegar
Salt and Pepper
1. Place the garlic in a food processor, and pulse. Add the parsley, basil, 5 tablespoons olive oil, vinegar, and salt and pepper to taste; puree. Set the sauce aside.
2. Cut the avocados into 1/2 inch chunks. Toss with the lemon juice and remaining 2 teaspoons olive oil. (I did not toss with the olive oil, forgot to..tasted great!!)
3. Spread a scant tablespoon of the green sauce on each slice of bread. Arrange avacado chunks on the bread, sprinkle with a pinch of ground pepper, and garnish with parsley. Serve immediately. Serves 4.
2 ripe Hass avocados, pitted and peeled
1 tablespoon freshly squeezed lemon juice
8 slices peasant bread (I used French), cut 1/2 inch thick and toasted
For the Sauce:
1 small clove garlic, peeled (I used store bought minced garlic, shy of 1 teaspoon)
3/4 cup packed parsley leaves, plus more for garnish (optional)
3/4 cup packed basil leaves
5 tablespoons, plus 2 teaspoons extra virgin olive oil
1 1/2 teaspoons red-wine vinegar
Salt and Pepper
1. Place the garlic in a food processor, and pulse. Add the parsley, basil, 5 tablespoons olive oil, vinegar, and salt and pepper to taste; puree. Set the sauce aside.
2. Cut the avocados into 1/2 inch chunks. Toss with the lemon juice and remaining 2 teaspoons olive oil. (I did not toss with the olive oil, forgot to..tasted great!!)
3. Spread a scant tablespoon of the green sauce on each slice of bread. Arrange avacado chunks on the bread, sprinkle with a pinch of ground pepper, and garnish with parsley. Serve immediately. Serves 4.
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