October 11, 2009 at 1:52 pm (Main Dish, coarse kosher salt, dijon mustard, garlic, honey, olive oil, orange juice, pepper, pork tenderloin, spinach, stovetop)
Prep: 35 minutes
Total: 35 minutes
Serves 4
4 tablespoons olive oil
2 pork tenderloins (about 1 pound each), trimmed and patted dry
Coarse salt and ground pepper
1/4 cup orange juice
2 tablespoons Dijon mustard
1 tablespoon honey
1 garlic clove
4 bunches flat-leaf spinach (about 2 pounds total), thick stems removed, washed well
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1. In a large skillet, heat 1 tablespoon oil over medium; season pork with salt and pepper. Add pork to skillet, and cook, turning occasionally, until an instant-read thermometer inserted in thickest part registers 145 degrees, 20 to 25 minutes (reduce heat if pork browns too quickly). Transfer pork to a plate, and cover loosely with aluminum foil; let rest 5 to 10 minutes (reserve skillet).
2. Meanwhile, in a blender, combine orange juice, mustard, honey, garlic, and 2 tablespoons oil. Season with salt and pepper, and blend until smooth; set vinaigrette aside.
3. In reserved skillet (if bottom of skillet is blackened, use a new one), heat remaining tablespoon oil over high. Add as much spinach as will fit; toss until wilted, adding more spinach as there is room, 3 to 5 minutes total. Drain off excess liquid, and season spinach with salt and pepper. Slice pork and drizzle with vinaigrette; serve with spinach.
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August 28, 2009 at 3:32 pm (all-purpose flour, apple cider, baking soda, butter, cinnamon, cookies, dried apples, dried cherries, light brown sugar, old-fashioned oats, oven, salt)
Makes 2 dozen
3 cups dried apples, about 7 ounces
3/4 cup dried cherries, about 4 1/2 ounces
1 3/4 cups apple cider
3/4 cup plus 2 tablespoons packed light-brown sugar
1 teaspoon ground cinnamon
2 cups rolled oats
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks cold unsalted butter, cut into small pieces, plus more for dish
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1. Preheat oven to 375 degrees. Butter a 9-by-13-inch baking dish. Simmer apples, cherries, and cider in a covered saucepan, stirring occasionally, until fruits are softened and plump, about 5 minutes. Drain, reserving 2 tablespoons liquid. Let cool.
2. Coarsely chop fruit. Combine with 2 tablespoons sugar, 1/4 teaspoon cinnamon, and reserved cooking liquid.
3. Whisk together oats, flour, baking soda, salt, remaining 3/4 cup sugar, and remaining 3/4 teaspoon cinnamon in a large bowl. Cut in butter with a pastry blender or 2 knives until crumbs range in size from peas to gum balls. Press 4 cups of oat mixture into bottom of prepared dish. Spread fruit filling on top, leaving a 1/4-inch border on all sides. Sprinkle remaining oat mixture on top.
4. Bake until golden brown, about 35 minutes. Let cool in dish on a wire rack. Cut into 24 bars. Bars can be stored in an airtight container for up to 3 days.
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August 21, 2009 at 12:02 pm (7 ingredients or less, Beverages, blender, frozen blueberries, frozen cherries, grapes, rooibos tea bags, silken tofu)
Serves 4
3/4 cup water
2 Rooibos tea bags
6 ounces silken tofu
10 ounces (2 cups) frozen sweet cherries
6 ounces (1 cup) frozen grapes
3 ounces (1/2 cup) frozen blueberries
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1. Bring water to a simmer. Immediately remove from heat, and add tea bags. Let steep, uncovered, for 8 minutes. Discard tea bags. Refrigerate tea until cold, about 40 minutes.
2. Puree tea, tofu, and fruit in a blender until smooth, and serve cold.
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August 21, 2009 at 11:34 am (Main Dish, barbecue sauce, boneless skinless chicken breast, cracked pepper, green bell pepper, grill, orange juice, red bell peppers, red pepper (cayenne), red potatoes, salt)
Prep Time:10 min
Start to Finish:35 min
makes:4 servings
4 boneless, skinless chicken breasts (about 1 1/4 lb)
2 green and/or red bell peppers, cut into strips
1 lb red potatoes, thinly sliced
1/4 cup barbecue sauce
1 tablespoon orange juice
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
1/8 teaspoon ground red pepper (cayenne)
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1. Spray unheated grill rack with cooking spray. Heat coals or gas grill for direct heat.
2. Place each chicken breast in center of a 12-inch by 18-inch piece of foil. Divide bell peppers and potatoes evenly over chicken breasts.
3. In small bowl, stir together barbecue sauce, orange juice, salt, black pepper and red pepper. Evenly drizzle over chicken and vegetables.
4. Bring up 2 long sides of each piece of foil and double-fold with a 1-inch wide fold. Double-fold each end to form a packet.
5. Place packets, seam side up, on rack. Cover and grill packets 4 to 6 inches from medium heat 20 to 25 minutes or until vegetables are tender and instant-read thermometer inserted in the thickest portion of breast reads 160°F and juices run clear. Place packets on plates. Cut a large X across top of packet; fold back foil.
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July 31, 2009 at 10:02 am (Salad, black pepper, dried cranberries, european-style salad mix (mescalun), feta, granulated sugar, no-cook, olive oil, orange juice, oranges, pears, pecans, salad greens, salt, sliced roasted chicken, walnuts, white wine vinegar)
Makes: 4 servings
Total Time: 15 min
6 cups spring mix salad greens
1 medium pear, sliced
1 1/2 cups cooked chicken strips
1/4 cup crumbled feta cheese
1/4 cup dried cranberries
1/4 cup chopped walnuts or pecans
1/4 cup olive oil
2 tablespoons orange juice
2 tablespoons white wine vinegar
1 1/2 teaspoons sugar
1/2 teaspoon grated orange peel
1/8 teaspoon salt
Dash of black pepper
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On four salad plates, arrange the greens, pear, chicken, feta cheese, cranberries and nuts.
In a small bowl, whisk together remaining ingredients; drizzle over salads. Serve immediately.
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July 7, 2009 at 9:38 pm (7 ingredients or less, Beverages, blender, cantaloupe, honey, no-cook)
Serves 2
3 cups cantaloupe chunks (from 1/2 cantaloupe)
2 cups low-fat plain yogurt
2 to 3 tablespoons honey
Ice cubes, for serving
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In a blender, place cantaloupe, yogurt, and honey. Blend on high speed until smooth. Serve over ice.
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June 26, 2009 at 7:00 pm (Main Dish, canned chipotle chiles, garlic, grill, light brown sugar, onion, orange juice, oranges, pork tenderloin, vegetable oil)
Work: 25 min
Total: 3 hr 35 min
Serves 6.
Sweet citrus balances the spicy punch of chipotle in this perfectly seasoned dish.
1 C orange juice
2 T light brown sugar
4 cloves garlic, minced
3 chipotle peppers in adobo, seeds removed, peppers minced
1/2 t kosher salt
2 T vegetable oil
1 1/2 lb pork tenderloin, silverskin removed, cut into 1″ pieces
1 small onion
1 orange
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1. Whisk together orange juice, sugar, garlic, peppers, salt and oil. Toss meat in marinade, cover and refrigerate in a glass or plastic dish, 3 hr or overnight.
2. When ready to cook, heat grill to medium. Cut onion and orange into 1″ pieces. Discard marinade and thread meat, onions and oranges onto skewers. Oil grill grates and cook kabobs, turning, until meat is done, 10 to 12 minutes.
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June 22, 2009 at 5:28 pm (Salad, baby spinach, cherry tomatoes, frozen corn, honey, made from scratch, onion, orange juice, oranges, red pepper (cayenne), salt, stovetop, vegetable oil, wheat berries, white vinegar)
Prep Time: 15 min
Total Time: 2 hours
Makes: 6 servings (1 cup each)
Salad
3 1/2 cups water
1 cup uncooked wheat berries
1/2 teaspoon salt
1 bag (12 oz) frozen corn
1 tablespoon vegetable oil
1/2 teaspoon salt
2 cups baby spinach leaves
1 cup cherry tomatoes
1/4 cup chopped onion
Dressing
2 tablespoons white vinegar
1 teaspoon grated orange peel
2 tablespoons orange juice
2 tablespoons vegetable oil
1 tablespoon honey
1/8teaspoon cayenne
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1. In 2-quart saucepan, heat water, wheat berries and 1/2 teaspoon salt to a rolling boil over high heat. Reduce heat to low; cover and simmer 1 hour 15 minutes to 1 hour 30 minutes or until tender. Drain; rinse with cold water to cool. Drain well.
2. Meanwhile, heat oven to 450°F. In ungreased 15×10x1-inch pan, evenly spread corn. Drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon salt. Bake 15 minutes to roast corn. Set aside.
3. In large bowl, stir together wheat berries, corn, spinach, tomatoes and onion.
4. In 1-cup measuring cup, mix dressing ingredients with wire whisk until well blended. Stir into salad. Let stand 15 minutes before serving to blend flavors.
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June 22, 2009 at 5:13 pm (Desserts, amaretto, angel food cake, frozen peaches, milk, nectarines, no-cook, nondairy whipped topping, orange juice, peach preserves, peaches, sliced almonds, strawberries, vanilla instant pudding mix)
Prep Time:30 min
Start to Finish:30 min
makes:16 servings (about 3/4 cup each)
1 box (4-serving size) vanilla instant pudding and pie filling mix
2 cups skim milk
2 cups frozen fat-free whipped topping, thawed
1/2 cup peach preserves
1/2 cup amaretto or orange juice
8 cups cubed (1-inch) angel food cake (10 to 12 oz)
3 cups sliced fresh strawberries
3 medium peaches or nectarines, peeled, sliced, OR 2 cups frozen sliced peaches, thawed
1/4 cup sliced almonds, toasted*
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1. In large bowl, make pudding mix as directed on box for pudding using 2 cups milk. Refrigerate 15 minutes. Gently stir in whipped topping until blended.
2. Meanwhile, in small bowl, mix preserves and amaretto until blended.
3. In 3- to 4-quart trifle bowl or clear glass bowl, arrange half of the cake cubes. Top with half of the strawberries and peaches. Drizzle with half of the preserves mixture. Spoon and spread half of pudding mixture over fruit. Repeat layers, ending with pudding. Sprinkle almonds over top. Serve immediately or cover and refrigerate no longer than 8 hours.
*To toast almonds, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.
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June 12, 2009 at 9:27 am (Main Dish, all-purpose flour, black pepper, boneless skinless chicken breast, chicken broth, lemon juice, made from scratch, olive oil, parsley, salt, stovetop, white wine)
Prep time: 10 minutes
Total time: 30 minutes
4 servings.
1/4 C all-purpose flour
1 lb thin-sliced boneless, skinless chicken breasts
3 T olive oil, divided
3/4 C white wine OR reduced-sodium chicken broth
Freshly squeezed juice of 1/2 lemon
Salt to taste
Freshly ground black pepper to taste
2 T roughly chopped flat-leaf parsley
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1. Put flour on plate and coat both sides of chicken.
2. Heat 1 T of the oil in medium nonstick skillet over medium-high heat. When oil is hot, add one-third of the chicken and cook 2 – 3 minutes per side. Remove to plates. Repeat twice with remaining oil and chicken.
3. Pour wine and lemon juice into pan. Cook over high heat until about 1/4 C remains. Season with salt and pepper to taste. Stir in parsley. Spoon sauce around chicken and serve.
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