March 26, 2011 at 11:30 am (Asian, balsamic vinegar, basmati rice, black pepper, butterhead lettuce, canned pineapple chunks, cilantro, cornstarch, five-spice powder, fresh ginger, garlic, long-grain white rice, Main Dish, peanut oil, pork tenderloin, Quick Dishes, red bell peppers, red onion, romaine, sea salt, sesame seeds, soy sauce, stovetop, vegetable oil, yellow bell pepper)
Ok, this is easy but it’s a quick one, so you’ll have to concentrate and stay on the ball. Sweet and sour pork is an absolute classic and was one of the first Chinese-style dishes introduced to Britain. I’ve tried to make it fresh, light, and full of wonderful crunch, sweetness, and flavor. I’ve also brightened it up by introducing some lettuce leaves, which add texture and freshness. It’s best to cook this for two–perfect, fast, one-pan cooking for nights in.
Serves 2.
sea salt and freshly ground black pepper
1 C long-grain or basmati rice
1/2 pound pork tenderloin
1 small red onion
1 red or yellow bell pepper (or 1/2 of each)
a thumb-sized piece of fresh ginger
2 cloves of garlic
1/2 – 1 fresh red chile, to your taste
a small bunch of fresh cilantro
peanut or vegetable oil
1 heaped teaspoon five-spice powder
1 t cornstarch
2 – 3 T soy sauce
1 (8 oz) can of pineapple chunks
2 T balsamic vinegar
1 small heart of romaine or 1/2 a butterhead lettuce
2 t sesame seeds
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To prepare:
Bring a pan of salted water to a boil and add the rice.
Cook according to the package instructions.
Drain the rice in a strainer, put back into the pan, and cover with aluminum foil to keep warm until needed.
Halve the pork tenderloin and cut into 3/4″ cubes.
Peel and halve the red onion, then dice into 3/4″ cubes.
Halve the bell pepper, seed, and cut into 3/4″ cubes.
Peel and finely slice the ginger and garlic.
Finely slice the chile.
Pick the cilantro leaves and put them to one side.
Finely chop the cilantro stalks.
To cook:
Preheat a wok or large frying pan on a high heat and once it’s very, very hot add a good lug of peanut oil and swirl it around.
Add the pork and the five-spice powder and toss or stir them around.
Cook for a few minutes until browned then transfer to a bowl using a slotted spoon.
Carefully give the wok or pan a quick wipe with a ball of paper towels and return to the heat.
When it’s really hot, add 2 good lugs of peanut oil and all the chopped ingredients.
Toss or stir everything together and cook for 2 minutes.
Stir in the cornstarch and 2 T of soy sauce.
Let everything cook for 30 to 40 seconds, then add the pineapple chunks with their juice, the browned pork and balsamic vinegar.
Season with black pepper and a little more soy sauce, if needed.
Break apart a piece of pork, check it’s cooked through, and remove from the heat.
Reduce the sauce to a gravy-like consistency by cooking for a few minutes more.
To serve:
Divide the rice and lettuce between 2 bowls or plates.
Spoon the pork, veggies, and sauce over the top and sprinkle with the sesame seeds and reserved cilantro leaves.
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June 19, 2010 at 5:33 pm (7 ingredients or less, balsamic glaze, black pepper, flat iron steak, garlic powder, grill, Main Dish, salt, steak seasoning)
Balsamic vinegar can be taken to a deeper “flavor dimension” by creating a balsamic glaze, said Susan Selasky in the Detroit Free Press. Bring some inexpensive balsamic to a boil in a saucepan, lower the heat, and keep cooking, “reducing it to a syrupy consistency.” A pint bottle makes a half-cup of glaze, which pairs well with grilled vegetables, strawberries or the steak below.
Serves 4.
1 flat iron steak, about 1 1/4 lb
1/2 t salt
1/4 t ground black pepper
1 t garlic powder
1 T favorite all-purpose seasoning for steak
1/4 C balsamic glaze
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In small bowl, mix together salt, pepper, garlic powder and seasoning. Rub mix on both sides of steak. Refrigerate for at least 30 minutes or up to several hours.
Preheat grill to medium-high or turn on broiler. Remove steak from refrigerator 15 minutes before cooking. Place steak on grill and cook 6 – 7 minutes on one side or until it has nice grill marks. Turn and move to a cooler part of the grill and finish cooking–another 8 to 10 minutes for medium-rare. Flat iron steaks are typically thin and cook quickly.
Remove steak and let rest 5 minutes. Cut into thin slices across the grain and arrange on a serving platter. Drizzle with balsamic glaze.
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June 12, 2010 at 9:35 pm (7 ingredients or less, arugula, balsamic vinegar, black pepper, cheese, garlic, mushrooms, no-cook, olive oil, olives, Quick Dishes, roasted red peppers, Salad, salt)
Other garnishing elements, such as mushrooms, olives, cheese, may accompany or replace the roasted peppers in this simple salad.
Serves 4.
2 jarred roasted red bell peppers, patted dry and julienned
3 T balsamic vinegar, divided
1/3 C olive oil, divided
Salt and freshly ground black pepper to taste
1 clove garlic, cut in half
2 bunches of arugula, trimmed, rinsed, dried and torn into bite-size pieces (about 8 cups)
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In small bowl, combine pepper strips with 1 tablespoon vinegar, 2 tablespoons oil, and a pinch of salt and pepper. Let stand at room temperature for 15 minutes.
To serve, rub inside of large bowl well with cut sides of garlic. Add arugula to bowl. Add remaining vinegar and oil, 1/2 teaspoon of salt, peppers and marinade and toss again.
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February 24, 2010 at 3:33 pm (7 ingredients or less, balsamic vinegar, dijon mustard, kosher salt, Main Dish, olive oil, pepper, Quick Dishes, stovetop, strip steak)
Prep: 15 minutes
Total: 15 minutes
Serves 4
1 tablespoon olive oil
4 strip steaks (each 6 to 8 ounces and about 3/4 inch thick)
Coarse salt and ground pepper
1/2 cup balsamic vinegar
1/4 cup Dijon mustard
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1. Heat oil in a large skillet over high heat. Season steaks generously on both sides with salt and pepper; place in skillet. Cook, turning once, until browned, 2 to 3 minutes per side for medium-rare. Transfer to a plate; cover with foil.
2. Add vinegar to skillet; boil until syrupy, 1 to 2 minutes. Remove from heat; whisk in mustard and any accumulated juices from steaks. Serve sauce with steaks.
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February 24, 2010 at 2:10 pm (7 ingredients or less, balsamic vinegar, basil, canola oil, grainy mustard, granulated sugar, maple syrup, no-cook, olive oil, salad dressings)
Makes 1 1/4 Cups
This zingy dressing makes enough for several salads. Try it in bean-and-vegetable combos or drizzle it over mixed green salads. Use a glass canning jar marked in 1-oz increments both to measure ingredients (2 T equals 1 oz) and to store leftovers.
1/2 C balsamic vinegar
1/4 C olive oil
1/4 C canola oil
2 T coarse-grained mustard
1 T pure maple syrup OR 1/2 t sugar
2 t dried basil
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In glass jar with tight-fitting lid, combine all ingredients and shake to blend. Store in refrigerator. Bring to room temperature and shake well before using.
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February 12, 2010 at 12:57 pm (baby spinach, balsamic vinegar, cracked pepper, fresh tomatoes, goat cheese, Main Dish, olive oil, oven, parsley, sea salt, Summer, whole wheat pizza crust)
One whole wheat pizza crust (or make your own thin crust)
1 small roll or one big roll of goat cheese
Olive Oil (about 2 Tbsp)
Balsamic vinegar (enough to drizzle)
One large heirloom tomato
½ cup of fresh parsley
1 cup of fresh baby spinach
Sea salt
Cracked black pepper
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To begin, glaze the top and bottom of the pizza crust with olive oil. Use a small brush to spread it evenly across the crust. Crush the goat cheese and spread on top of the crust. Slice the tomato into thin round slices and place on top of the cheese. Place baby spinach on top of the tomatoes. Place chopped parsley on top of spinach and tomatoes. Drizzle with balsamic vinegar and olive oil. Season top with sea salt and cracked black pepper to taste. Bake in an oven heated to 425 degrees and let bake until the crust looks brown along the edges and crisps up. The cheese should look melted. Take out of the oven, cut like a pie and serve.
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August 21, 2009 at 12:39 pm (7 ingredients or less, balsamic vinegar, blender, Desserts, food processor, freezer, frozen sour cherries, granulated sugar, sour cherries, stovetop)
Makes 1 quart
* 2 pounds fresh or frozen sour cherries, thawed and pitted
* 1 teaspoon balsamic vinegar
* 3 tablespoons sugar
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1. Set a colander over a bowl, and drain cherries, reserving all the liquid.
2. Place cherries in a food processor or in a blender, and puree. Pass the purée through a fine sieve, set over a medium bowl. Using the back of a spoon, press cherries to extract the juice. If any solids remain in juice, pass juice through the sieve again. Discard pulp left in the sieve.
3. Add reserved liquid from step one and vinegar to the strained juice.
4. In a medium saucepan, combine sugar with 2/3 cup water; cook over medium-high heat until sugar has dissolved, about 4 minutes. Remove the pan from heat, and let stand until cool.
5. Add cooled syrup to juice mixture, and stir until combined. Pour this new mixture into a shallow metal pan large enough to hold the liquid; place in freezer until ice crystals begin to form around edges, about 1 hour. Using a fork, stir the ice crystals into the center; return to the freezer. Stir ice crystals once an hour until all the liquid has frozen and has a grainy consistency, about 5 hours. Serve, or store in the freezer, covered, up to 2 days.
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July 7, 2009 at 9:52 pm (baby arugula, balsamic vinegar, Belgian endive, coarse kosher salt, extra virgin olive oil, frisee, goat cheese, no-cook, pepper, red leaf lettuce, Salad, Spring, strawberries, Summer, thyme leaves, walnuts)
Prep: 35 minutes
Total: 35 Minutes
Serves 4
4 teaspoons balsamic vinegar
3 tablespoons extra-virgin olive oil
1/2 teaspoon minced fresh thyme leaves
Coarse salt and ground pepper
3 cups baby arugula (about 2 ounces), washed and dried
3 cups (about 1/2 small head) red-leaf lettuce, washed, dried, and torn into bite-size pieces
3 cups (about 1 small head) frisee , trimmed, washed, dried, and torn into bite-size pieces
1 pint strawberries, washed, dried, hulled, and quartered
1/2 cup walnuts, toasted and coarsely chopped (optional)
2 Belgian endives, leaves separated, washed and dried
6 ounces goat cheese, crumbled (optional)
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1. In a large bowl, whisk together vinegar, oil, and thyme; season with salt and pepper. Add the arugula, red-leaf lettuce, frisee, strawberries, and walnuts, if using. Season with salt and pepper; toss to combine.
2. On each of 4 individual salad plates, arrange 3 large endive leaves in a 3-pointed star with tips facing out. Then place equal mounds of salad in the center of each plate. Scatter goat cheese on top, if desired. Serve immediately.
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June 8, 2009 at 3:44 pm (arugula, balsamic vinegar, fresh tomatoes, mozzarella, no-cook, olive oil, pepper, pine nuts, Quick Dishes, red onion, Salad, salt, Summer)
1 C arugula
2 sliced tomatoes
2 oz thinly sliced part-skim mozzarella
5 thin slices red onion
2 T pine nuts
1 t olive oil
Balsamic vinegar to taste
Salt to taste
Pepper to taste
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Layer arugula with tomatoes, mozzarella and onion. Dress with remaining ingredients. Makes 1 serving.
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June 5, 2009 at 1:49 pm (baby arugula, balsamic vinegar, beef broth, broiler, canola oil, cracked pepper, flank steak, garlic, Main Dish, parmesan, penne, red onion, Spring, stovetop, yellow onions)
PREP: 20 min (includes steak seasoning)
COOK: 50 min
STAND: 10 min
Serves 4.
¾ lb flank steak
2 Tbsp cracked black pepper
2 cloves garlic, minced
1 Tbsp canola oil
1 large yellow onion, sliced
1 red onion, sliced
2 Tbsp balsamic vinegar
1 c reduced-sodium beef broth
8 oz penne pasta
6 oz baby arugula
Shaved Parmesan cheese
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1. Preheat the broiler. Place the flank steak on the rack of a broiler pan and coat all sides with the pepper and garlic. Let stand about 10 minutes.
2. Heat the oil in a large skillet over medium-high heat. Cook the onions for 8 minutes, or until lightly browned. Reduce the heat to medium-low and add the vinegar to deglaze. Stir in the broth, cover, and cook for 15 minutes, or until the onions are very soft and browned. Remove from the heat.
3. Prepare the pasta according to package directions, drain, and place in a large bowl.
4. Meanwhile, broil the steak, 4 inches from the heat, for 12 minutes, or until a thermometer inserted in the center registers 145°F for medium rare, 160°F for medium, or 165°F for well done. Let stand for 10 minutes, then slice into thin strips.
5. Stir the arugula into the onions. Add the pasta and toss to coat. Add the steak strips and top with the cheese.
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