Pork Cutlets with Orange

INGREDIENTS
1    pound pork tenderloin
2    tablespoons all-purpose flour
4    teaspoons olive oil, divided
      fresh orange juice from 1 orange (1 cup +)
1    tablespoon orange marmalade
1    tablespoon aged balsamic vinegar
2    tablespoons chopped fresh flat-leaf parsley

METHOD

Cut the tenderloin into 8 even slices (cut into quarters, then cut each quarter in half (or substitute thin-cut pork fillets.). Place the flour into a shallow bowl. Heat a large skillet over medium-high heat and add 2 teaspoons of olive oil, swirling to coat. Coat each slice of pork with the flour and cook in batches in the skillet for 2 minutes on each side or until when well browned. Add 2 teaspoons of olive oil and cook the second batch. Place the pork onto a plate or platter and keep warm.

Reduce the heat under the skillet to medium-low and add the orange juice, marmalade and vinegar, scraping up any brown bits. Cook for 3 minutes or until the liquid is thickened.  Remove from the heat and reserve.

Place the cooked pork onto a serving platter or individual plates. Sprinkle the orange juice mixture sparingly over the pork and garnish with the parsley. Serve immediately.

Pork Chops Paprika

INGREDIENTS
2    teaspoons paprika*
¾   teaspoon brown sugar
¼   teaspoon fresh ground black pepper
¼   teaspoon cayenne pepper (optional)
4    bone-in center cut pork chops or pork filets

METHOD

Combine the paprika, sugar, pepper and cayenne in a small flat bowl and mix well. Coat both sides of the pork chops with this mixture and either grill or broil for 3 minutes on each side. Serve immediately.

*For a smoky difference, use smoked paprika instead of regular paprika, or mix the two

From a recipe in Cooking Light magazine

Braised Leeks and Chard

INGREDIENTS
2    tablespoons butter
2    teaspoons mustard seeds
2    cups finely sliced leeks (2 medium)
¼   cup dry white table wine
¼   cup low sodium  broth
1    tablespoon Worcestershire sauce
4    cups chopped chard leaves (1 bunch)

METHOD

In a large skillet, melt the butter over medium-high heat and add the mustard seeds. When they begin to pop, add the leeks and cook for 2 minutes, stirring occasionally. Add the wine and cook until it evaporates, stirring. Add the broth and Worcestershire sauce to the skillet, stirring occasionally for 4 minutes or until the leeks are tender. Add the chard and stir until the chard is well wilted, about 2 to 3 minutes. Serve immediately as a side dish.

From a recipe found in Cooking Light magazine

Corn Hash

INGREDIENTS
2    slices bacon, chopped to ¼ inch
2    teaspoons olive oil
¾   cup chopped red or white onion
¾   cup chopped red bell pepper
½   cup chopped celery
2    teaspoons dried thyme
3    cloves garlic, minced
1 ½   cups corn kernels
1    teaspoon paprika

METHOD

Heat a large skillet over medium heat and add the bacon. Cook the bacon until crisp, about 3 to 4 minutes; remove from the pan to a paper towel to drain. Add the olive oil, the onions, bell pepper, celery and thyme to the skillet. Cook these for 5 to 6 minutes or until the vegetables are crisp-tender. Add the garlic and cook for 30 seconds, stirring constantly..

Add the corn and paprika, turn the heat to a low, cover and cook for 6 minutes, stirring occasionally. Add the bacon, mix well and serve.

Based on a recipe in Cooking Light magazine

Mustard Mashed Potatoes

INGREDIENTS
1    pound baking potatoes
1    tablespoon butter
¼   cup reduced fat (2%) milk
¼   cup sour cream
2    teaspoons of your favorite Dijon-style mustard
¼   teaspoon salt

METHOD

Peel the potatoes and cut into 1 inch cubes. Place into a sauce pan and cover with water  Place over high heat and bring to a boil. Reduce heat to a high simmer and cook for about 10 to 12 minutes until very tender.

Drain and return to the original sauce pan. Mash with a potato masher or similar device, add the butter, milk, sour cream, mustard and salt. Whip the potatoes until all the lumps are gone (unless, of course, you like lumpy mashed potatoes.). Serve immediately.

From a recipe in Cooking Light magazine

Black Bean Sausage Stew

INGREDIENTS
2    chorizo or other spicy sausage
2    tablespoons olive oil, divided
1    medium white onion, chopped (about 1 cup)
1    medium red bell pepper, cored, diced
1 ½  cups celery, diced to ¼ inch (3 stalks)
6    cloves garlic, minced
2    cups low sodium chicken broth
2    cans (15 ounces) black beans, rinsed, drained
2    teaspoons dried oregano
2    teaspoons ground cumin
2    teaspoons chili powder
¼   cup sour cream for garnish

METHOD

Cut the sausages into half length-wise and then cut into small slices cross-wise. Heat a large skillet over medium heat and add 1 tablespoon of the olive oil. Add the sausage pieces and cook for 3 minutes, stirring occasionally. Remove with a slotted spoon and reserve.

Pour the second tablespoon of oil into the skillet and add the onions, peppers, celery and garlic.. Cook the vegetables for 10 minutes, stirring occasionally. Meanwhile, in a large sauce pan, add the broth (you can substitute 1 cup of white table wine for 1 cup of broth.) Add the beans, oregano, cumin and chili powder. Cook this over medium heat until the vegetables are done.

Add the vegetables to the sauce pan along with the sausages and bring to a boil. Reduce heat to a simmer, and cook for about 6 to 8 minutes. Remove from the heat and ladle into 4 soup bowls, topping each with a tablespoon of sour cream. Pass the sour cream with the stew for those who desire more.

Based on a recipe in Cooking Light magazine.

Kale Cauliflower Casserole

INGREDIENTS
1    small head cauliflower, cut to florets
1    tablespoon olive oil
1    medium leek, sliced lengthwise, sliced small crosswise
2    tablespoons butter, divided
1    bunch Lacinato kale, deveined, roughly chopped*
1    cup whole or 2% milk
2    tablespoons sour cream
½   cup grated white cheese
¼   teaspoon ground nutmeg

METHOD

Grease the sides and bottom of a 3 quart baking dish. Steam the cauliflower until crisp-tender, about 6 to 7 minutes. Also grease an edged baking dish and place the steamed cauliflower on it. Broil on high until the cauliflower begins to brown, about 6 to 8 minutes. Remove and set aside. Preheat the oven to 350 and move the oven rack to the middle of the oven.

In a large skillet over medium high heat, add 1 tablespoon of olive oil. When the oil is hot, add the chopped leeks and cook for 5 to 6 minutes until soft... Place into the baking dish. Add 1 tablespoon of butter and half of the chopped kale. Stir and cook until the kale is well wilted and tender. Remove to the baking dish and repeat with the second tablespoon of butter and the remainder of the kale.

In a medium bowl, whisk together the milk, sour cream, cheese and nutmeg. Pour into the baking dish and mix well with the leeks and kale. Add the reserved cauliflower to the baking dish and mix into the other vegetables. Place the casserole into the oven and cook for 25 minutes. Remove to cool slightly before serving.

*NOTE: Can also use spinach or Swiss chard

Based on a recipe from the Food Network by James Deen

 

Leek Risotto

INGREDIENTS
1    cup low sodium chicken broth
1    cup water
2    tablespoons olive oil
6    cloves garlic, minced
¾   cup Arborio rice
2    tablespoons butter
2    medium leeks, rinsed, sliced, chopped, white and green (2 cups)
2    tablespoons red bell pepper, chopped finely

METHOD

In a medium sauce pan, combine the broth and water and place over low heat.

To a large skillet, add the olive oil and warm over medium-high heat. Add the garlic and cook for 1 minute – do not let it brown. Add the rice to the skillet and cook for 3 to 4 minutes until the rice begins to sizzle or the garlic becomes golden. Add ½ cup of the broth mixture, stirring constantly until the liquid is absorbed. Continue adding small amounts of liquid and stirring the rice until the rice is almost tender, about 20 minutes.

Meanwhile, in another skillet, melt the butter and add the leeks and red bell pepper Cook over medium heat, stirring occasionally, as the rice cooks, for about 20 minutes. At about 15 minutes, add ¼ cup of the broth, cover, and continue to simmer.

When the rice is tender, stir in the leeks and red bell pepper, mix thoroughly over the heat and serve.

Combination Noodle Soup, Italian

INGREDIENTS
½   cup bread crumbs
1    egg, lightly beaten
1    tablespoon garlic powder
1    tablespoon dried basil
½   pound lean (90%) ground beef or pork

½   cup sliced skinless, boneless chicken thigh

½   cup sliced beef or pork
½   pound medium shrimp, shelled, with tails intact
 
2    tablespoons olive oil
1    medium white onion, chopped
4    cloves garlic, minced
½   cup finely chopped celery

1    can (8 ounces) tomato sauce

2    cups low sodium chicken broth
2    cups dry white table wine
2    tablespoons dried oregano
 
1    cup sliced mushrooms
6    ounces dry angel hair pasta, linguine, spaghettini, or fettuccine
¼   cup sliced green onion tops or chopped celery leaves

METHOD

In a food processor, combine the bread crumbs, egg, garlic powder, basil and ground beef. Process to a thick paste then form into ½ inch meat balls (about 12) and set aside. Thinly slice the chicken thigh and the pork/beef; reserve with the shrimp

In a large sauce pan over medium heat, add the olive oil and the onions, garlic and celery.. Cook for 4 to 5 minutes and add the tomato sauce, broth, wine, parsley and oregano. Bring to a boil, reduce to a simme3r and cook for 10 to 123 minutes. Using batches if necessary, remove to a food processor or blender and process until thoroughly combined.

Return to the rinsed sauce pan and bring back to a boil. Add the meatballs, sliced chicken, pork, shrimp and mushrooms. Reduce heat to a simmer and cook for 5 to 6 minutes. Meanwhile, in another sauce pan, cook the pasta to al dente according to package directions, drain and set aside. To serve, place an amount of the pasta into each bowl, add the solids from the soup and then pour over some of the liquid. Garnish with the chopped onion tops or celery leaves.

Fish Cakes Mediterranean

INGREDIENTS
2    cans (5 ounces) tuna, drained
      or 1 cup diced fresh fish (Tilapia, cod, halibut, etc.)
½   pound cooked shrimp (about 1 cup)
6    cloves garlic, minced, divided
4    tablespoons all-purpose flour
½   cup dried bread crumbs
1    cup tomato sauce, divided
2    eggs, lightly beaten
2    tablespoons dried basil
2    tablespoons dried marjoram
4    tablespoons olive oil, divided
 
1    medium white onion, chopped
2    tablespoons sun-dried tomatoes, finely chopped
2    tablespoons dried oregano

 METHOD

Put the fresh fish (but not the tuna) into a food processor and pulse to a chunky mixture. Do not puree. Remove to a large bowl and do the same with the shrimp. Add the tuna to the bowl if using tuna.

To the bowl add 3 cloves of garlic, the flour, bread crumbs, ½ cup of tomato sauce, the 2 eggs, basil and oregano. Mix well and form the mixture into 6 palm-sized patties, about ½  inch thick, like hamburgers. Place 2 tablespoons of olive oil into a large skillet and heat over medium heat. Cook the cakes, 3 at a time, in the skillet until golden brown on both sides, about 4 to 5 minutes per side.

Meanwhile, produce the sauce. Heat 2 tablespoons of olive oil in a medium skillet over medium-high heat and add the onions, 3 cloves of garlic and the sun dried tomatoes. Cook the vegetables for 4 to 5 minutes or until the onions are translucent and add ½ cup of tomato sauce and the oregano. Cook for 3 to 4 minutes until thickened, remove from the heat and serve with the fish cakes.