Pork and Sweet Potato Hash

From Cooking Light December 2010

Makes 4 servings

This takes a bit of time but ends up in a rich stew-like taste, great for winter meals.

Heat a 12" cast iron skillet over medium high heat. Sprinkle sea salt and pepper evenly over

1# boneless pork shoulder (Boston butt), trimmed

Coat pan with cooking spray. Add pork to pan, and saute for 8 minutes, turning to brown on all sides. Add

3.5C fat-free low sodium chicken broth

6 garlic cloves, crushed

Bring to a boil; cover, reduce heat to low and simmer for 45 minutes or until pork is fork-tender. Remove pork from pan, reserving cooking liquid and garlic. Cool pork slightly; shred with two forks.

Heat a large skillet over medium-high heat. Add olive oil to pan, and swirl to coat. Add

4C cubed (1/2") peeled sweet potato (about 1 pound)

1 C chopped onion

and saute for 6 minutes or until lightly browned, stirring occasionally. Add

1/4t ground red pepper

8oz cremini mushrooms, quartered

cook for 3 minutes. Add cooking liquid and garlic; bring to a boil. Reduce heat to medium and cook, uncovered, for about 20 minutes or until liquid nearly evaporates, stirring occasionally. Stir in pork and cook for 1 minute until thoroughly heated. Sprinkle with

3T sliced green onions.

Serving size: 1.25C

Calories: 340; Fat 11.8g; Protein 28.3g; Carb 29g; Fiber 5.7g

Jamaican Chicken Stew

From Cooking Light: http://find.myrecipes.com/recipes/recipefinder.dyn?action=printerFriendly&recipe_id=10000000386782

Yield: 4 servings (serving size: 1 1/2 cups stew and 3/4 cup rice)

Ingredients

• 1 cup uncooked long-grain rice
• 2 teaspoons olive oil
• 1 cup chopped onion
• 1 1/2 teaspoons bottled minced garlic
• 1 pound skinned, boned chicken breast, cut into bite-size pieces
• 1 teaspoon curry powder
• 1 teaspoon dried thyme
• 1/2 teaspoon ground allspice
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon cracked black pepper
• 1/4 cup dry red wine
• 2 tablespoons capers
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (14.5-ounce) can diced tomatoes, undrained

Preparation

Prepare rice according to package directions, omitting salt and fat.

While rice cooks, heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender. Combine chicken and the next 5 ingredients (chicken through black pepper) in a bowl. Add chicken mixture to pan; sauté 4 minutes. Stir in wine, capers, beans, and tomatoes. Cover, reduce heat, and simmer 10 minutes or until tender. Serve over rice.

Nutritional Information

Calories:

465 (10% from fat)

Fat:

5g (sat 1g,mono 2.2g,poly 1g)

Protein:

38.5g

Carbohydrate:

66g

Fiber:

5.9g

Cholesterol:

66mg

Iron:

6mg

Sodium:

799mg

Calcium:

101mg

Fresh Cranberry Beans with Italian Sausage, Tomato and Green Fusilli

From: The Versatile Grain and the Elegant Bean Cookbook, p348

1# fresh cranberry beans (about 1.5C)

2 Sweet Italian pork sausage links, removed from casing and crumbled

1 large onion finely chopped

3 cloves garlic finely chopped

2/3C dry white wine

1 14oz can Italian Tomatoes, undrained [more makes it saucier]

1 Bay leaf

1t dried oregano

1t finely chopped fresh sage

1/2t finely chopped fresh rosemary

4-5 leaves fresh basil, finely chopped

1t tomato paste

1/4t hot pepper flakes

salt to taste

12 ozs spinach fusilli pasta

2T grated Pecorino-Romano or Parmesan Cheese

fresh ground black pepper to taste

1T coarsely chopped fresh parsley

In a 3qt saucepan, put the shelled beans in water to cover ans simmer for 35 to 40 minutes, covered or until beans are tender. Drain and set the beans aside. IN a large 12" skillet, sauté the sausages until they lose their color, stirring over medium heat for about 3 minutes. Add the onions and the garlic to the skillet and cook, stirring occasionally, until the onions are wilted. Add the wine and cook for 2 minutes more. Stir in the tomcatted and bring to a biol. Lower the heat and add the bay leaf, oregano, sage, rosemary, basil, tomato paste, hot pepper flakes, the cooked beans and salt. Stir and simmer, uncovered while the pasta cooks.

Cook the fusilli in lots of boiling salted water until al dente, about 10-12 minutes. Remove and discard the bay leaf from the bean mixture, then drain the pasta and stir into the beans. Transfer to a warm serving dish. Sprinkle grated cheese over the pasta, add the black pepper, then scatter the chopped parsley over the top. Serve at once.

Roasted Tofu with Shiitake, Soy and Ginger over Spinach

From Epicurious: http://www.epicurious.com/recipes/food/views/Roasted-Tofu-with-Shiitake-Soy-and-Ginger-Over-Baby-Spinach-237150

Makes 2-4 servings

Ingredients

6 tablespoons soy sauce

6 tablespoons rice wine vinegar

3 tablespoons extra virgin olive oil

2 1/2 tablespoons honey

2 1/2 tablespoons minced gingerroot

2 cloves garlic, minced

3/4 pound shiitake mushrooms, wiped clean and stems removed (you can substitute sliced button mushrooms)

1 pound firm tofu, rinsed, patted dry, and sliced 1/2 inch thick

1 quart baby spinach leaves

Prep

1. Preheat the oven to 375°F.

2. In a bowl whisk together the soy sauce, vinegar, oil, honey, ginger, and garlic. Place the mushrooms in a bowl and add enough of the marinade to evenly coat them. Toss to combine.

3. Arrange the tofu in a single layer in a small baking dish. Pour the remaining marinade over the tofu.

4. Transfer the tofu to the oven and roast for 20 minutes. Spread the mushrooms out on one or two baking sheets and transfer to the oven. Continue roasting the tofu and the mushrooms until the tofu is nearly dry and well browned and the mushrooms are tender and golden, about 10 to 15 minutes.

5. Arrange the spinach on serving plates. Drizzle with some of the remaining marinade from the tofu pan. Divide the tofu slices among the plates and top with some of the mushrooms. Serve.

Roasted Carrots and Roasted Broccoli

From Cooks Illustrated: http://www.cooksillustrated.com/recipes/detail.asp?docid=26251

Serves 4 to 6. Published November 1, 2010. From Cook's Illustrated.

INGREDIENTS

1 1/2	pounds carrots , peeled, halved crosswise, and cut lengthwise if necessary to create even pieces (see illustrations in Cutting Carrots for Roasting)
2	tablespoons unsalted butter , melted
	Table salt and ground black pepper

INSTRUCTIONS

1. 1. Adjust oven rack to middle position and heat oven to 425 degrees. In large bowl, combine carrots with butter, ½ teaspoon salt, and ¼ teaspoon pepper; toss to coat. Transfer carrots to foil- or parchment-lined rimmed baking sheet and spread in single layer.

2. 2. Cover baking sheet tightly with foil and cook for 15 minutes. Remove foil and continue to cook, stirring twice, until carrots are well browned and tender, 30 to 35 minutes. Transfer to serving platter, season with salt and pepper to taste, and serve.

   
   

   Cooks Illustrated: http://www.cooksillustrated.com/recipes/detail.asp?docid=11847

   Serves 4. Published January 1, 2008. From Cook's Illustrated.

   Trim away the outer peel from the broccoli stalk, otherwise it will turn tough when cooked. For Roasted Broccoli with Garlic, stir 1 tablespoon minced garlic into the olive oil before drizzling it over the broccoli.

   
   

   INGREDIENTS

   1	large head broccoli (about 1 3/4 pounds)
   3	tablespoons extra virgin olive oil
   1/2	teaspoon table salt
   1/2	teaspoon sugar
   	Ground black pepper
   	Lemon wedges for serving

   INSTRUCTIONS

   1. 1. Adjust oven rack to lowest position, place large rimmed baking sheet on rack, and heat oven to 500 degrees. Cut broccoli at juncture of florets and stems; remove outer peel from stalk. Cut stalk into 2- to 3-inch lengths and each length into 1/2-inch-thick pieces. Cut crowns into 4 wedges if 3-4 inches in diameter or 6 wedges if 4-5 inches in diameter. Place broccoli in large bowl; drizzle with oil and toss well until evenly coated. Sprinkle with salt, sugar, and pepper to taste and toss to combine.

   2. 2. Working quickly, remove baking sheet from oven. Carefully transfer broccoli to baking sheet and spread into even layer, placing flat sides down. Return baking sheet to oven and roast until stalks are well browned and tender and florets are lightly browned, 9 to 11 minutes. Transfer to serving dish and serve immediately with lemon wedges.

quinoa salads

Untried:

1. Roasted Vegetable and quinoa salad: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001809152

Quiche??

Options untried:

1. Spinach and smoked gouda http://find.myrecipes.com/recipes/recipefinder.dyn?action=showRatings&forwardAction=displayRecipe&recipe_id=10000002001882

2. Carmalized Onion and Ham: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000222369

3. Crustless broccoli and cheese: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000491421