Pork and Mushroom Gravy
Ingredients:
4 ounces Pork, without the bone [4 P]
1/2 cup onion, thinly sliced [1/2 C]
3 cups mushrooms, thinly sliced [1 C]
2/3 cup unsweetened applesauce [2 C]
2 teaspoons cornstarch [1/2 C]
1 1/3 teaspoons olive oil, divided [4 F]
Spices
2 teaspoons cider vinegar
1 teaspoon orange extract
1/8 teaspoon dill
1/4 teaspoon cinnamon
1 cup lemon- and lime-flavored water
1/8 teaspoon lemon herb seasoning
Directions:
Heat 2/3 teaspoon oil in medium nonstick sauté pan.
Sauté cubed pork with onion, cider vinegar and lemon herb seasoning.
Sauté until pork is cooked through, about 5 to 7 minutes.
In second sauté pan, heat remaining oil and sauté mushrooms for 3 to 5 minutes.
Add remaining ingredients and sauté until liquid is thickened.
Mix cornstarch with a little water to dissolve it before adding to the saucepan.
Spoon mushroom mixture onto serving plate and top with pork.
Monday, November 17, 2008
PORK CHOP DIJON & BRUSSELS SPROUTS
Pork Chop Dijon & Brussels Sprouts
Ingredients:
Brussel Sprouts and Apples
3 cups fresh Brussels Sprouts (8 large or 12 small)
1 1/2 Red Apples with peel left on
1 tsp. Olive Oil
Salt & freshly ground Black Pepper to taste
Pork Chop Dijon
4 oz. Boneless Pork Chop trimmed of fat
1/3 tsp. Olive Oil
1 tbsp. Tarragon flavored Dijon Mustard
1 tbsp. White Wine
1 tbsp. Water
1/8 tsp. Ground Ginger
1 small Shallot, minced
Directions:
Brussel Sprouts and Apples
Trim about 1/2" off the stem end of each Brussels Sprout, then cut a deep X in the bottom of each with a sharp knife (this will shorten the cooking time).
Discard any loose outer leaves.
Heat to boiling in a saucepan enough water to cover sprouts.
Add salt to taste.
Add sprouts and boil until bright green and crisp tender (about 5 minutes).
Do not over cook. Drain.
While sprouts are cooking, core apple and cut into 1" chunks.
Heat oil in non-stick frying pan.
Add apple pieces and drained sprouts.
Sauté until apple is just beginning to soften and sprouts are desired tenderness.
Sprinkle with freshly ground black pepper.
Pork Chop Dijon
Heat olive oil in small non-stick pan.
Sauté pork chop over medium/low heat 5 minutes per side or until pork is fully cooked but not dry.
Salt if desired.
Mix together mustard, wine, water and ginger.
Remove pork from pan.
Add chopped shallot to pan and sauté stirring 30 seconds.
Add mustard mixture to pan and reduce over medium/high heat until sauce thicken slightly.
Pour over pork chop and serve immediately.
Ingredients:
Brussel Sprouts and Apples
3 cups fresh Brussels Sprouts (8 large or 12 small)
1 1/2 Red Apples with peel left on
1 tsp. Olive Oil
Salt & freshly ground Black Pepper to taste
Pork Chop Dijon
4 oz. Boneless Pork Chop trimmed of fat
1/3 tsp. Olive Oil
1 tbsp. Tarragon flavored Dijon Mustard
1 tbsp. White Wine
1 tbsp. Water
1/8 tsp. Ground Ginger
1 small Shallot, minced
Directions:
Brussel Sprouts and Apples
Trim about 1/2" off the stem end of each Brussels Sprout, then cut a deep X in the bottom of each with a sharp knife (this will shorten the cooking time).
Discard any loose outer leaves.
Heat to boiling in a saucepan enough water to cover sprouts.
Add salt to taste.
Add sprouts and boil until bright green and crisp tender (about 5 minutes).
Do not over cook. Drain.
While sprouts are cooking, core apple and cut into 1" chunks.
Heat oil in non-stick frying pan.
Add apple pieces and drained sprouts.
Sauté until apple is just beginning to soften and sprouts are desired tenderness.
Sprinkle with freshly ground black pepper.
Pork Chop Dijon
Heat olive oil in small non-stick pan.
Sauté pork chop over medium/low heat 5 minutes per side or until pork is fully cooked but not dry.
Salt if desired.
Mix together mustard, wine, water and ginger.
Remove pork from pan.
Add chopped shallot to pan and sauté stirring 30 seconds.
Add mustard mixture to pan and reduce over medium/high heat until sauce thicken slightly.
Pour over pork chop and serve immediately.
ZONE CHILI
ZONE CHILI
Ingredients:
18oz ground beef 10% lean [12P]
6oz mozzarella cheese [6P]
3 cup onion (petal) [2C]
2 cup green pepper (chopped)[1C]
2 cup red pepper (chopped)[1C]
4 cup tomato (chopped) [2.5C]
2-12oz cans V8 juice [4C]
3/4 cup canned tomato puree [1.5C]
1-1/2cup black beans [6C]
6 tsp olive oil separate [18F]
chili powder
onion powder
nutmeg
basil
allspice
cinnamon
parsley
cilantro
crushed red pepper
sage
Directions:
Brown ground beef, salt & pepper and some spices in 3 tsp of oil.
Place all other ingredients in crock-pot, except for cheese.
Add 2 cups of water.
Add browned meat.
Add spices to taste. (there is no science to spices, just add as much as you like)
Cook in crock-pot for several hours until hot through out, stirring occasionally.
Divide into 6 serving (2-cup servings) bowls and top each with 1 oz of cheese.
May be frozen/refrigerated for later consumption.
Remark: Makes six 3-block meals, 2 cups each
Ingredients:
18oz ground beef 10% lean [12P]
6oz mozzarella cheese [6P]
3 cup onion (petal) [2C]
2 cup green pepper (chopped)[1C]
2 cup red pepper (chopped)[1C]
4 cup tomato (chopped) [2.5C]
2-12oz cans V8 juice [4C]
3/4 cup canned tomato puree [1.5C]
1-1/2cup black beans [6C]
6 tsp olive oil separate [18F]
chili powder
onion powder
nutmeg
basil
allspice
cinnamon
parsley
cilantro
crushed red pepper
sage
Directions:
Brown ground beef, salt & pepper and some spices in 3 tsp of oil.
Place all other ingredients in crock-pot, except for cheese.
Add 2 cups of water.
Add browned meat.
Add spices to taste. (there is no science to spices, just add as much as you like)
Cook in crock-pot for several hours until hot through out, stirring occasionally.
Divide into 6 serving (2-cup servings) bowls and top each with 1 oz of cheese.
May be frozen/refrigerated for later consumption.
Remark: Makes six 3-block meals, 2 cups each
BEEF STEW AND BISCUITS
Beef Stew and Biscuits
Ingredients:
1 ZonePerfect Pizza & Bread Mix (we'll use half) [6F, 6C, 6P]
10 oz. lean beef [10P]
1/4 c. whole wheat flour [2C]
1/2 t. salt
1/4 t. pepper
1 T. + 1/3 t. olive oil [10F]
1 1/2 c. chopped onion [1C]
1 c. thick-sliced carrot [1C]
1 c. cubed potatoes [3C]
1 c. green peas [2C]
2 1/2 c. chopped celery [1C]
Directions:
Prepare bread mix according to package directions and bake either as a loaf, or as 8 muffins.
Cut meat into small pieces and dredge in flour seasoned with salt and pepper.
Brown in olive oil in a large heavy skillet.
Sprinkle meat with remaining flour and add onions.
Add boiling water just to cover meat mixture and cook over low heat covered for about 2 hours, stirring occasionally.
To serve, take one slice of the bread (a loaf is eight slices) or one muffin broken in two and place in a bowl.
Cover with one quarter of the stew and serve.
Ingredients:
1 ZonePerfect Pizza & Bread Mix (we'll use half) [6F, 6C, 6P]
10 oz. lean beef [10P]
1/4 c. whole wheat flour [2C]
1/2 t. salt
1/4 t. pepper
1 T. + 1/3 t. olive oil [10F]
1 1/2 c. chopped onion [1C]
1 c. thick-sliced carrot [1C]
1 c. cubed potatoes [3C]
1 c. green peas [2C]
2 1/2 c. chopped celery [1C]
Directions:
Prepare bread mix according to package directions and bake either as a loaf, or as 8 muffins.
Cut meat into small pieces and dredge in flour seasoned with salt and pepper.
Brown in olive oil in a large heavy skillet.
Sprinkle meat with remaining flour and add onions.
Add boiling water just to cover meat mixture and cook over low heat covered for about 2 hours, stirring occasionally.
To serve, take one slice of the bread (a loaf is eight slices) or one muffin broken in two and place in a bowl.
Cover with one quarter of the stew and serve.
CRANBERRY RELISH MOLD
CRANBERRY RELISH MOLD
from COOKS.COM
1 lg. can crushed pineapple
2 pkgs. cherry gelatin
3/4 c. sugar
2 c. hot water
1/2 c. 7-Up
2 tbsp. lemon juice
1 lb. ground or chopped raw cranberries
1 orange
1 c. chopped celery
1/2 c. chopped nuts (pecans or walnuts)
2 pkgs. cherry gelatin
3/4 c. sugar
2 c. hot water
1/2 c. 7-Up
2 tbsp. lemon juice
1 lb. ground or chopped raw cranberries
1 orange
1 c. chopped celery
1/2 c. chopped nuts (pecans or walnuts)
Drain pineapple, reserving liquid.
Combine gelatin and sugar, dissolving in hot water.
Add 7-Up, lemon juice, and reserved pineapple juice.
Chill until partially set.
Add pineapple and remaining ingredients.
Turn into a 2 quart mold.
Chill until firm.
Unmold on lettuce.
Makes 12 servings.
Combine gelatin and sugar, dissolving in hot water.
Add 7-Up, lemon juice, and reserved pineapple juice.
Chill until partially set.
Add pineapple and remaining ingredients.
Turn into a 2 quart mold.
Chill until firm.
Unmold on lettuce.
Makes 12 servings.
STUFFING
1/2 c butter1 large chopped onion
3 med celery ribs with leaves , chopped
1 15 oz bag cubed seasoned stuffing
1/4 c chopped fresh parsley
2 1/2 c homemade turkey stock or chicken broth as needed
2 tsp poultry seasoning
Salt and freshly ground black pepper
In a large skillet, melt butter over medium heat.
Add onion and celery till onion is golden, about 10 minutes
Stir often
Scrape veggies and butter into a large bowl.
Add the stuffing and parsley
Stir in enough stock to moisten the stuffing
Season with poultry seasoning
Add salt/pepper to taste
Stuff into the bird or place in buttered baking dish, drizzle with an additional 1/2c stock
Cover and bake 30 minutes at 350 for a side dish.
Yield: 10 cups
** For a crispy top, remove the cover the last 10 min or so
Variation:
Sausage and apple stuffing:
In a large non stick skillet over med heat, cook
1# bulk pork sausage , breaking up the meat with a spoon until cooked through (about 10 min)
Add to bread stuffing along with
1c dried apples (3 oz)
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