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Archive for the ‘Pork’ Category

I found this gnocchi to be ok, but nothing spectacular. Don’t get me wrong, it tastes good, but I tend to like my food with more of a kick. Its a great way to use asparagus though.

Gnocchi with Asparagus and Pancetta (CookingLight.com)

Ingredients:
1 (16-ounce) package vacuum-packed gnocchi (such as Vigo)
2 ounces pancetta, cut into thin strips (about 1/2 cup)
1/4 cup thinly sliced shallots
1 pound asparagus, trimmed and cut into 1 1/2-inch pieces
2 garlic cloves, minced
1 tablespoon fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon black pepper
1/4 cup (1 ounce) shaved Parmesan cheese

Directions:
1. Cook gnocchi according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid. Keep warm.
2. Heat a large nonstick skillet over medium-high heat. Add pancetta; sauté 3 minutes or until lightly browned. Transfer to a paper towel–lined plate.

3. Add shallots and asparagus to pan; sauté 5 minutes or until tender. Stir in garlic; sauté 1 minute. Add gnocchi, pancetta, reserved cooking liquid, juice, salt, and pepper to pan; cook 1 minute. Serve with cheese.

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I’ve been making a few new recipes but not quite as often as I would like. We have 2.5 more weeks until Kaylee gets her freedom back after having double knee surgery. I should have more time then.

I made this recipe a couple weeks back and it was ok, but not as good as the goat cheese risotto. Part of that could be my modifications too.

Risotto with Spring Vegetables and Ham (CookingLight.com)

Ingredients
3/4 cup shelled fava beans (about 1 1/2 pounds unshelled) I omitted because I could not find them.
2 cups water
2 cups (1-inch) slices asparagus (about 1/2 pound) I used green beans.
4 cups fat-free, less-sodium chicken broth
2 tablespoons extravirgin olive oil
1 cup finely chopped onion (about 1 small)
1/2 cup finely chopped smoked ham (about 3 ounces)
1 1/2 cups Arborio rice or other medium-grain rice
1 cup dry white wine
1 cup shelled green peas (about 1 pound unshelled)
3/4 cup (3 ounces) grated Parmigiano-Reggiano cheese, divided
1/4 cup whipping cream
1 tablespoon butter
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation
1. Cook beans in boiling water 1 minute; drain. Plunge beans into ice water; drain. Remove tough outer skins from beans; discard skins. Set aside.
2. Bring 2 cups water to a boil in a medium saucepan. Add asparagus to pan; cook 4 minutes or until crisp-tender. Remove asparagus from pan with a slotted spoon; rinse under cold water. Set aside. Add broth to boiling water; reduce heat. Keep warm over low heat. Reserve 3/4 cup broth mixture; keep warm.

3. Heat olive oil in a large saucepan over medium heat. Add onion and ham to pan; cook 10 minutes or until onion is tender, stirring occasionally. Add rice; cook 2 minutes, stirring frequently. Increase heat to medium-high. Stir in wine, and cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add the remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes total).

4. Stir in peas, reserved beans, and reserved asparagus. Add reserved 3/4 cup broth mixture, stirring until liquid is absorbed (about 4 minutes). Remove from heat; stir in 1/2 cup cheese, cream, butter, salt, and pepper. Place about 1 cup risotto into each of 6 shallow bowls; sprinkle each serving with 2 teaspoons remaining cheese.

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Thai Pork With Peanut Sauce

I was searching for something a bit different to make in my crockpot besides the stereotypical pot roast or pulled pork. I ran across this recipe in a cookbook that I have owned for awhile but haven’t had time to use yet. Overall, it turned out pretty well and I would make it again.

Thai Pork With Peanut Sauce (From Not Your Mothers Slowcooker Cookbook)

Note: I doubled this recipe except for the peanut butter because I had a 4lb roast instead of the 2lb it originally called for.

Ingredients:
1 4lb boneless pork loin (you can really use any pork you want)
1 bag of frozen pepper strips
1 bag zucchini
2/3 cup teriyaki sauce
4 tablespoons rice vinegar
2 tea red pepper flakes (I added a bit more to make it hotter)
4 cloves garlic
1/3 cup creamy peanut butter
1/2 cup green onion

Directions:
1. Coat the slow cooker with nonstick cooking spray. Put the pork, bell peppers, zucchini, teriyaki sauce, rice vinegar, red pepper flakes, and garlic into the cooker. Cover and put on LOW for 8-9 hours.
2. Remove the pork from the slow cooker when finished and coarsely chop. Add the peanut butter and blend until dissolved. Return the pork to the sauce and toss to coat. Add in green onion.
3. Serve over rice.

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Slow Cooker BBQ Pork

This was excellent! Serve on a bun and with a side salad.

Slow Cooker Pulled Pork (AllRecipes.com)

“Using root beer to season slow cooked pork tenderloin makes a novel, yet tasty preparation method guaranteed to win applause.”

INGREDIENTS:
1 (2 pound) pork tenderloin ( I used a 4 lb)
1 (12 fluid ounce) can or bottle (used 2 cans)
root beer
1 (18 ounce) bottle your (used 2.. or maybe less. I just did it by taste)
favorite barbecue sauce
8 hamburger buns, split and
lightly toasted

DIRECTIONS:
1. Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. (mine was on low for 8 hours) Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.

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Last night I made pumpkin bread and it turned out really well. Its a Cooking Light recipe, so its somewhat healthy (although it does have a bit of sugar in it!).

Spiced Pumpkin Bread (From Cooking Light)

This recipe makes two generous loaves. Freeze one, or give it as a gift. The bread is also delicious toasted and topped with Baked Apples.

3 cups all-purpose flour (about 13 1/2 ounces)
2 cups sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2/3 cup canola oil
3 eggs, lightly beaten
1 (15-ounce) can pumpkin
1/2 cup dried currants or raisins
Cooking spray

Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (through nutmeg) in a large bowl; make a well in center of mixture. Combine canola oil, eggs, and pumpkin in a medium bowl; stir with a whisk until smooth. Add to flour mixture, stirring just until moist. Fold in currants.

Spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool loaves in pans 10 minutes on a wire rack; remove from pans. Cool loaves completely.

Yield: 2 loaves, 16 servings per loaf (serving size: 1 slice)

CALORIES 150 (31% from fat); FAT 5.2g (sat 0.5g,mono 3g,poly 1.5g); PROTEIN 2g; CHOLESTEROL 20mg; CALCIUM 18mg; SODIUM 170mg; FIBER 0.9g; IRON 0.9mg; CARBOHYDRATE 24.4g

Cooking Light, NOVEMBER 2005

Tonight, I made Wasabi and Panko-Crusted Pork with Gingered Soy Sauce. I served it over simple mashed potatos and with a side salad. I double the sauce because I like lots of sauce and even then I will make some more for the leftovers. This is another Cooking Light Recipe. Its really delicious!

Wasabi and Panko-Crusted Pork with Gingered Soy Sauce (Adapted from CL)

2/3 cup panko breadcrumbs
1 large egg white, lightly beaten (I used the whole egg)
4 – 4 ounce boneless center-cut loin pork chops
1 tablespoon peanut oil
1/8 teaspoon salt
1 tablespoon finely minced fresh ginger
1/3 cup chicken broth
2 tablespoons sake ( I skipped this since I didnt have any on hand)
2 tablespoons soy sauce
2 teaspoons sugar
1 teaspoon wasabi paste
1/3 cup thinly sliced green onions

Take each pork chop and dip in the beaten egg white then dredge in the panko breadcrumbs.

In a large nonstick skillet over medium-high heat, add oil and add pork. Cook for 4 minutes on each side or until done. Remove pork from pan and sprinkle with salt.

Reduce heat to medium. Add ginger to pan and cook 30 seconds, stirring constantly. In a small bowl, whisk together broth, sake, soy sauce, sugar and wasabi paste. Add broth mixture to pan, scraping pan to loosen browned bits. Stir in green onions. Spoon sauce over pork.

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