Apricot Pork Tenderloin with Cranberry Black-Pepper Sauce

From Martha Stewart

Ingredients
Serves 4
* 1 tablespoon extra-virgin olive oil
* 1 pork tenderloin (1 to 1 1/4 pounds)
* 16 shallots, peeled and halved lengthwise keeping root intact, plus 1/3 cup coarsely chopped shallots, for sauce (about 2)
* 1 jar (10 ounces) all-fruit apricot jam
* 1/2 cup low-sodium canned chicken broth
* 1/2 teaspoon coarse salt
* 1 cup fresh or frozen (thawed) cranberries
* 1 1/2 tablespoons red-wine vinegar
* 1/2 teaspoon freshly ground pepper
* 1 teaspoon chopped fresh thyme, plus sprigs (optional), for garnish

Directions

1. Preheat oven to 425 degrees. Heat oil in a large ovenproof skillet over medium-high heat until hot but not smoking. Add pork and halved shallots to skillet. Brown pork on all sides, turning occasionally, 6 to 8 minutes. Remove skillet from heat.
2. Brush pork in skillet with half the jam; drizzle 2 tablespoons broth over shallots. Transfer skillet to oven. Roast, turning shallots occasionally, until an instant-read thermometer inserted into center of pork registers 155 degrees, 30 to 35 minutes.
3. Remove skillet from oven. Using tongs, transfer pork and shallots to a plate. Let pork rest (it will continue to cook; temperature should reach 160 degrees).
4. Place skillet over medium-high heat; add remaining chopped shallots. Sprinkle with salt; add remaining jam and 6 tablespoons broth. Deglaze skillet, scraping up browned bits with a wooden spoon; add cranberries, vinegar, and pepper. Cook, stirring, until berries are juicy, about 5 minutes. Stir in chopped thyme.
5. Slice pork; divide among plates. Garnish with thyme sprigs, if desired. Serve with cranberry pan sauce and shallots.

First published: December 2003

Maple-Mustard Glazed Chicken

3/4 cup maple-flavored syrup
1/2 cup Dijon mustard
2 tablespoons chopped fresh chives
1 cut-up whole chicken (3 to 3 1/2 lb)
1 teaspoon seasoned salt
1/4 teaspoon coarse ground black pepper

Heat coals or gas grill for direct heat. In 1-quart saucepan, mix maple syrup, mustard and chives.
Sprinkle both sides of chicken pieces with seasoned salt and pepper. Cover and grill chicken over medium heat, skin sides up, 15 minutes; turn chicken. Cover and grill 20 to 40 minutes longer, turning occasionally and brushing 2 or 3 times with mustard mixture, until juice of chicken is clear when thickest piece is cut to bone.
Heat remaining mustard mixture to boiling; boil 1 minute. Serve sauce with chicken.

Turkey onion green chile burgers

from caroline's kitchen

1.5 lbs of ground turkey (the turkey with a bit of fat is good b/c it helps it hold together)
1 can (or 6 freshly roasted and peeled and chopped) of chopped green chiles, drained
1 package of the dry lipton onion soup mix
pepper to taste

mix all together and form 4-6 patties. cook on the grill for 7-10 mins (or until it is the wellness you like)

and you are done!


slap 'em in the buns. and serve with cheese if desired.

Rosemary Vanilla Chicken

From Terri's kitchen

8 x chicken thighs
4 tbsp of olive oil or vegetable oil
2 x onions, sliced
2 x carrots, chopped
1 bottle of chardonnay
1 x vanilla bean or 1 tbsp of vanilla extract
2 x large sprigs of rosemary, needles peeled off

Directions:
Rosemary Vanilla Chicken
Remove the bones from the chicken thighs by slitting the back of the thigh with a sharp knife. Carefully trim the meat off of each bone. Try to leave the thigh in one piece, but it's OK if it ends up in several pieces.
Preheat a large frying pan over medium-high heat then splash in the olive oil. Add the chicken and the bones and begin browning. As each piece browns, turn it over. Continue until each piece is golden brown then lower the temperature. This is the best time to add the rich flavours of caramelization before the liquids are added and before the meat begins braising. Take the meat and bones out and reserve while the vegetables are cooked.
Add the onions and carrots to the hot pan and cook them for a few minutes until they slightly soften. This will brighten their flavours considerably. As you stir them, loosen any brown bits that adhere to the pan's bottom. These are caramelized juices from the meat and will add a lot of flavour to the dish.
Add the chicken meat and bones back to the pan. Pour in the wine - reserving a sip for yourself! You may also use less wine and make up the difference with homemade or canned chicken broth. For this dish I prefer the oaky vanilla-like flavours of California chardonnay.
Slit the vanilla pod lengthwise and scrape out the seed paste inside. Mince the remaining pod and add along with the seeds and rosemary to the chicken. Bring the mixture to a simmer. Place a tight-fitting lid on the pan and let braise on the stovetop over medium heat until tender, about 45 minutes. Remove the lid and fish out the bones, they've added their flavour and can now be discarded. Turn the heat up and reduce the liquid until it thickens into a sauce. Taste; then season with salt and pepper.
Serve over any rice, pasta or grain

Beef and Broccoli

This is a great week-day supper. Fast and delicious! We always have this with a big bowl of rice, and everyone just loves it - even the kids! You can add any other veggies that your family likes!

1 lb steak, cut into thin slices
1/2 cup water, divided
1/2 cup soya sauce
4 tablespoons brown sugar
3 tablespoons vinegar
2 cloves garlic, crushed
2 teaspoons grated fresh ginger
1 tablespoon cornstarch
3 tablespoons oil
1 bunch broccoli, cut up
1 large onion, chopped

4-6 servings

Marinate steak in mixture of 1/2 of Water, Soya Sauce, Sugar, Vinegar, Garlic, Ginger and Cornstarch.
(At least 10 Minutes).
Drain well, reserving marinade.
Heat oil in wok or skillet.
Add steak and brown.
Add broccoli and onion.
Cook at medium-high heat, stirring for 1 minutes.
Add remaining Water (1/4 cup), cover and steam for 3-4 minutes until Broccoli is tender-crisp. Add marinade and cook until sauce is hot and thick.
Enjoy......

Balsamic Chicken With Garlic Couscous

from Sandra

4 chicken breasts
1/3 cup balsamic vinegar
1/2 cup chicken stock
2 tablespoons sugar
1 clove garlic, crushed


For couscous

1 1/2 cups couscous
2 1/4 cups boiling chicken stock
2 ounces butter
4 cloves garlic, sliced
2 tablespoons fresh thyme


Place chicken in a shallow dish and pour over the combined vinegar, chicken stock, sugar and garlic.
Let marinate at least 10 minutes per side.

To make couscous: pour boiling stock over couscous in a large bowl.
Cover tightly with plastic wrap and allow to stand for 5 minutes or until all liquid is absorbed.

Heat butter or margarine over medium-low heat and saute garlic and thyme for about 3 minutes (garlic should be soft but not brown).
Add the couscous to the pan and stir for 3 minutes.

To cook the chicken, preheat an oiled frying pan over medium-high heat.
Cook chicken about 4 minutes per side.

Add the marinade to the pan and cook for an additional 1 minute per side or until the chicken is cooked through and the marinade has thickened.
Place couscous and top with chicken and sauce.

Enjoy everyone!

Peanut Sesame Chicken Stirfry

1 cup Kraft Catalina Dressing
1/4 cup Kraft Peanut Butter
3 Tbsp. each soy sauce and lemon juice
2 Tbsp. sesame seeds
Chicken breasts
3 sliced green onions
1 each sliced carrots and celery
1 each cubed green and red pepper
Cooked noodles

Mix together dressing, peanut butter, soy sauce and lemon juice.
Stir fry sesame seeds and chicken in one-third of the prepared sauce in a wok or a heavy skillet.
Add remaining ingredients and cook until vegetables are tender. Serve over rice or cooked noodles.

from Mona

Bow Island Bean Soup

2 cup bean mix
2 quarts water
1 lb diced ham
1 large onion chopped
1 clove garlic, minced
1/2 tsp salt
1- 4oz can green chillies, undrained
1- 19 0z diced tomatoes, undrained
Mix all in crockpot and cook on low for 8 hours.

Pork on a Bun

1 3-4 onz pork-butt roast or beef brisket
Salt and Pepper to Taste
2 med onions, sliced
1 16-onz jar BBQ sauce
Soft Rolls

Carefully trim the meat of visible fat and saeson it with salt and pepper. Place the onionsi n the bottom of the slow cooker, then lay the peat on top of them. (You may have to cut the brisket in half and stack pieces.) Pour aout a half cup of the BBQ sauce over the meat and turn to coat. Cover and cook for 9 - 10 hours on low. Carefully remove the cooked meat and pour out the fat and juices, retaining the onions. If you're using the pork, shred it with two forks. Put the pork back in the cooker, mix in the remining BBQ sauce and let it cook another half hour or so. Serve it on soft rolls, onions on the side. Serves 8 - 10

Mu Shu Chicken Wraps

1 onion, diced
1 1/2 - 2 lbs boneless skinless chicken thighs
Salt & Pepper
1 cup hosin sauce
2 Tbsp honey
1/4 tsp ground ginger
1 12-oz bag groccoli coleslaw or other toppings
Flour tortillas or flatbread

PLace the diced onion in the slow cooker. Season the chicken with salt and pepper, place it on top of the onions, and cook on low for 4 -5 hours or until the meat pulls apart easily with a fork. With a slotted spoon, transfer the chicken and onions to a medium bowl and shred the meat.
In a small bowl, mix together the honey, hoisin sauce and ginger, then stir the mixture int the shredded chicken and onion. PLace a small handful of broccoli coleslaw on a warm tortilla amd add several spoonfuls of the chicken mixture and roll up. Makes 6 - 8 rolls.

Thai Curry Chicken and Broccoli

from Julie

First, make a bechamel sauce as follows

Melt 2 tbsp butter

Add 2tbsp flour, cook for a few minutes.

Add 1/4 tsp salt and fresh ground pepper to taste

Stirring, add 1 cup milk, bring to a simmer to thicken and turn off heat

For the rest:

1 1/2 cups broccoli
2 tbsp oil
1 - 1 1/2 tsp curry paste (I use Patak's brand, usually madras, found in the aisle with the chinese and mexican stuff. No its not thai, but it works)
12 oz boneless, skinless chicken breasts cut into thin slices
1/4 tsp salt
2 tbsp sugar
1/2 tsp garlic, crushed (2-3 cloves)
2 tbsp soy sauce
roasted peanuts to garnish (optional)
egg or rice noodles

Blanch the broccoli. In large skillet heat together oil and curry paste, cooking over low heat for 1 minute, stirring to blend. Turn heat to med high, add chicken, salt, sugar and garlic. Stir fry until sugar carmelizes (or chicken is cooked through). Add soy sauce and cook until most of the liquid is evaporated. Stir in bechamel and broccoli. Garnish with peanuts. Serve over noodles.

*Notes:

- chicken that is still partially frozen is easier to cut and get nice thin slices. this also helps it go further.

- you may need extra milk to thin the saucy part after adding it to the rest of the stuff.

-i skip the blanching the broccoli part. i slice up a big bowl of veggies: broccoli, snow peas, mushrooms (quartered) and red or yellow peppers and throw the whole thing on top after the soy sauce has reduced. you can add whatever veggies turn your crank or that your kids will eat.

- you can make this up to the point of adding the bechamel, so that you don't have to feel rushed making it. just turn the heat to low while the noodles are cooking.

- this is also awesome with shrimp, just add them in after the soy sauce, but before the bechamel, and stir to cook. one of my veggie friends makes hers this way, same steps just omitting the chicken stirfry part (if you want more directions on this, let me know)

- this can also be a gluten free meal by using cornstarch to thicken the bechamel and using gluten free soy sauce, serving over rice noodles

slowcooker pasta e fagioli

canadian living march 2005

6 slices bacon or pancetta, chopped
2 onions chopped
4 cloes garlic, minced
2 stalks celery, chopped
2 carrots, sliced
1 tsp each dried basil and oregano
1/4 tsp each salt and pepper
1 can (19oz/540ml) white kidney beans, drained and rinsed
4 cups chicken stock
1 can (28oz/796ml) diced tomatoes
1 bay leaf
3/4 cup tubetti or other small pasta
1/4 cup fresh parsley
1/4 cup tomato paste
1/4 cup grated parmesean

in skillet, fry bacon over med-high heat until crisp. transfer to crockpot.
drain fat from skillet, fry onions, garlic, celery, carrots, basil, oregano, salt and pepper over medium heat, stirring occasionally, until onion is softened, about 5 minutes. scrape into slow cooker. mash 1 cup of the beans, add to slow cooker along with remaining beans. add stock, tomatoes and bay leaf. cover and cook on low for 4 hours or until vegetables are tender. in pot of boiling salted water,, cook pasta until tender but firm, about 8 mintues. drain and add to slow cooker. add parsley and tomato paste, cover and cook on high for 10 minutes or until hot. discard bay leaf. sprinkle each serving with parmesean cheese.

makes 6-8 servings
each serving about 198 calories, 11g protein, 5g total fat, 28g carbs, 6g fibre, 9 mg chol, 899 mg sodium

will post tomorrow how this mostly meatless dinner goes over with the crew. thinking they can have some crusty buns to go with this, and maybe a salad.


review from the crew... the words to describe this were "awesome", "phenomenal" and "you can make that again" so i suppose it was ok LOL

Cauliflower-Cheese Pie (with Grated Potato Crust)

This one if from the Moosewood Cookbook. I have made this several times and it is yummy.

Cauliflower-Cheese Pie (with Grated Potato Crust)

Crust: 2 c. packed, grated, raw potato
1/2 tsp. salt
1 egg, beaten
1/4 c. grated onion

Heat oven to 400.

Set the freshly-grated potato in a colander. Salt it and leave it for 10 min. Then squeeze out the excess water and add it to the remaning ingredients. Pat it into a well-oiled 9-inch pie pan, building up the sides of the crust with lightly floured fingers. Back for 40 to 45 min until brown. After the first 30 min., brush the crust with a little oil to crispen it.

Turn oven down to 375.

Filling: 1 heaping, packed cup grated cheddar cheese
1 med. cauliflower, broken into small flowerets
1 med. clove crushed garlic
1 c. chopped onion
3 tbsp. butter
dash of thyme
1/2 tsp. basil
1/2 tsp. salt
2 eggs and 1/4 c. of milk beaten together
black pepper
paprika

Saute onions and garlic, lightly salted, in butter for 5 minutes. Add herbs and califlower and cook, covered, 10 minutes, stirring occassionally. Spread half the cheese into the baked crust, then the saute, then the rest of the cheese. Pour the egg-milk mixture over and dust with paprika. Bake 35 to 40 min - until set.