November 12, 2010 at 11:53 am (Main Dish, Salad)
Tags: cranberry, pear, pork tenderloin
Ingredients
- 1 tablespoon cider vinegar
- 1 teaspoon Dijon mustard
- 3/4 teaspoon brown sugar
- 1 1/2 teaspoons minced fresh garlic, divided
- 1 1/4 teaspoons dried thyme, divided
- 1 pound pork tenderloin, trimmed and cut crosswise into 1/4-inch-thick slices
- 3/4 teaspoon salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 2 tablespoons all-purpose flour
- 1/4 cup olive oil, divided
- 1/4 cup sliced shallots
- 1/4 cup dried cranberries
- 1/4 cup cranberry juice cocktail
- 6 cups baby spinach leaves
- 1 ripe red Anjou pear, thinly sliced
Preparation
1. Combine vinegar, mustard, sugar, 1/2 teaspoon garlic, and 1/4 teaspoon thyme; set aside.
2. Combine pork and remaining 1 teaspoon garlic, remaining 1 teaspoon thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper; toss well to coat. Sprinkle pork mixture with flour; toss well. Let stand 5 minutes.
3. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add shallots to saucepan; cook 3 minutes or until shallots are tender and lightly browned, stirring occasionally. Add cranberries and juice; cook until liquid is reduced to 2 tablespoons (about 2 minutes). Reduce heat to medium-low. Add vinegar mixture; cook 1 minute. Gradually add 1 tablespoon oil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper, stirring well with a whisk. Cover and keep warm.
4. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half of pork to skillet; cook 3 minutes or until browned, turning once. Remove pork from skillet. Repeat procedure with remaining 1 tablespoon oil and remaining pork. Toss pork with 1 tablespoon warm cranberry mixture.
5. Combine spinach and pear in a large bowl. Drizzle with remaining cranberry mixture; toss well to coat. Arrange about 2 cups spinach mixture on each of 4 plates; top evenly with pork.
Leave a Comment
November 12, 2010 at 11:52 am (Main Dish, Salad)
Tags: asian, broccoli, oranges, slaw
Yield: 12 servings (serving size: 1/2 cup)
Ingredients
- Slaw:
- 6 cups thinly sliced napa cabbage
- 1 cup diagonally sliced celery
- 1 cup finely chopped broccoli florets
- 1/2 cup grated carrot (1 medium)
- 1/4 cup thinly sliced green onions
- 1/4 cup unsalted sunflower seed kernels
- 1 (5-ounce) can whole water chestnuts, drained and chopped
- Dressing:
- 1/4 cup lower-sodium soy sauce
- 3 tablespoons rice vinegar
- 1 tablespoon fresh lime juice
- 1 tablespoon honey
- 1 teaspoon crushed red pepper
- 1/8 teaspoon ground ginger
- 1 garlic clove, crushed
- 1/3 cup canola oil
- Remaining ingredients:
- 1 cup fresh orange sections
- 1/4 cup sliced almonds, toasted
- 1 (3-ounce) package ramen noodles, crumbled and toasted (discard seasoning packet)
Preparation
1. To prepare slaw, combine the first 7 ingredients in a large bowl; toss well to combine.
2. To prepare dressing, combine soy sauce and next 6 ingredients (through garlic) in a small bowl, stirring with a whisk. Gradually add oil to soy sauce mixture, stirring constantly with a whisk. Drizzle dressing over slaw, tossing gently to coat. Top slaw with oranges, almonds, and noodles.
Leave a Comment
November 12, 2010 at 11:47 am (Main Dish, Salad)
Tags: chicken, lunch, orzo
Total: 20 minutes
Yield: 4 servings (serving size: about 1 1/4 cups)
Ingredients
- 3/4 cup uncooked orzo
- 1/4 teaspoon grated lemon rind
- 3 tablespoons fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon minced garlic
- 1/4 teaspoon honey
- 1/8 teaspoon freshly ground black pepper
- 1 cup shredded skinless, boneless rotisserie chicken breast
- 1/2 cup diced English cucumber
- 1/2 cup prechopped red bell pepper
- 1/3 cup thinly sliced green onions
- 1 tablespoon chopped fresh dill
- 1/2 cup (2 ounces) crumbled goat cheese
Preparation
1. Cook orzo according to package directions, omitting salt and fat. Drain and rinse with cold water; drain and place in a large bowl.
2. While orzo cooks, combine lemon rind and next 6 ingredients (through black pepper), stirring well with a whisk. Drizzle juice mixture over orzo; toss to coat. Add chicken and next 4 ingredients (through dill); toss gently to combine. Sprinkle with cheese.
Leave a Comment
November 12, 2010 at 11:41 am (Main Dish, Salad)
Tags: asian, chicken
Yield: 4 servings (serving size: about 2 cups)
Ingredients
- 2 tablespoons butter
- 2 tablespoons sliced almonds
- 1 (5-ounce) package Japanese curly noodles (chucka soba), crumbled
- 2 tablespoons low-sodium soy sauce
- 1 1/2 tablespoons rice vinegar
- 1 tablespoon dark sesame oil
- 1 tablespoon honey
- 1 teaspoon Chinese mustard
- 1 teaspoon bottled ground fresh ginger
- 1/2 teaspoon chile paste with garlic
- 4 cups thinly sliced napa cabbage
- 2 cups thinly sliced red cabbage
- 2 cups coarsely chopped skinless, boneless rotisserie chicken breast
- 1/2 cup torn fresh cilantro leaves
- 1 cup jarred fresh orange sections, drained
Preparation
1. Melt butter in a large nonstick skillet over medium-high heat. Add almonds; sauté 1 minute. Add noodles; sauté 3 minutes or until almonds and noodles are toasted. Set aside.
2. Combine soy sauce and next 6 ingredients (through chile paste) in a large bowl, stirring with a whisk. Add cabbages, chicken, and cilantro; toss gently to coat. Top with oranges and almond mixture.
Leave a Comment
September 26, 2009 at 3:38 pm (Salad, Side Dish)
Tags: carrots, couscous
Source: Cooking Light March 2008
Yield
8 servings (serving size: 1/2 cup)
Ingredients
- 2 cups coarsely chopped carrot (about 4 medium)
- 1 cup uncooked Israeli couscous
- 2 1/4 cups water
- 1 (3-inch) cinnamon stick
- 3 tablespoons finely chopped fresh cilantro
- 2 tablespoons finely chopped fresh parsley
- 2 1/2 tablespoons extravirgin olive oil
- 1/4 teaspoon grated lemon rind
- 1 tablespoon fresh lemon juice
- 3/4 teaspoon salt
- 1/2 teaspoon ground cumin
- 1 garlic clove, minced
Preparation
1. Combine first 4 ingredients in a large saucepan; bring to a boil. Cook 10 minutes or until carrot and couscous are tender. Drain; discard cinnamon stick. Combine couscous mixture, cilantro, and remaining ingredients in a large bowl; toss gently to coat.
Nutritional Information
- Calories: 160 (27% from fat)
- Fat: 4.8g (sat 0.7g,mono 3.1g,poly 0.5g)
- Protein: 4.3g
- Carbohydrate: 25.6g
- Fiber: 2.2g
- Cholesterol: 0.0mg
- Iron: 1.2mg
- Sodium: 253mg
- Calcium: 23mg
Leave a Comment
September 26, 2009 at 3:17 pm (Salad, Side Dish)
Tags: lemons, parmesean, squash, zucchini
Source: Cooking Light July 2008
We’ve made this summer squash salad the past two years. It’s easy to put together, doesn’t require any cooking, and also incorporates lots of healthy, fresh, seasonal vegetables. We add some shredded parmesean cheese to this recipe, and will also add cooked cubed chicken to make it a main dish or a lunch.
Ingredients
- 5 small yellow summer squashes (about 2 pounds), unpeeled
- Juice of 2 lemons (about 6 tablespoons)
- 1/2 cup extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 clove garlic, thinly sliced
- 1/2 small bunch fresh basil, leaves picked (about 24 leaves)
Preparation
Starting at the stem end, run a vegetable peeler down the length of each squash, using very little pressure, to create long, thin ribbons. Continue making ribbons until you reach the seeds in the middle of the squash. Turn the squash over and repeat. Arrange half the ribbons in a single layer on a rimmed baking sheet. Drizzle the squash with half the lemon juice, 1/4 cup of the oil, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper. Scatter half the garlic slices and 12 of the basil leaves evenly over the squash. Cover with the remaining ribbons in a single layer, then add the remaining lemon juice, oil, salt, pepper, garlic, and basil. Set aside to marinate until the ribbons become translucent, about 1 hour. To serve, use a fork to twirl each ribbon into a loose bunch and place in a bowl.
Nutritional Information
- Calories: 187.53 (86% from fat)
- Fat: 18.28g (sat 2.49g)
- Protein: 1.89mg
- Carbohydrate: 6.47g
- Fiber: 1.75g
- Cholesterol: 0mg
- Iron: 0.72mg
- Sodium: 190.44mg
- Calcium: 27.19mg
Leave a Comment
September 26, 2009 at 3:12 pm (Main Dish, Salad, Side Dish)
Tags: chicken, nectarines
Source: Cooking Light July 2008
We love this chicken salad recipe. It’s nice to add the nectarines in the summer, and makes it different than other chicken salads. It’s especially good with homemade flatbread.
Yield
6 servings (serving size: about 3/4 cup)
Ingredients
- 3 cups shredded cooked chicken breast (about 1 pound)
- 2 cups (1-inch) cubed nectarine (about 2 large)
- 1/2 cup diced celery
- 1/3 cup chopped green onions
- 1/4 cup reduced-fat mayonnaise
- 2 tablespoons fat-free buttermilk
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon curry powder
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons sliced almonds, toasted
Preparation
1. Combine first 4 ingredients in a large bowl. Combine mayonnaise and next 5 ingredients (through pepper) in a small bowl, stirring well with a whisk. Drizzle mayonnaise mixture over chicken mixture; toss gently to coat. Sprinkle with almonds.
Nutritional Information
- Calories: 194 (30% from fat)
- Fat: 6.5g (sat 1g,mono 2.4g,poly 1.8g)
- Protein: 25.4g
- Carbohydrate: 9.5g
- Fiber: 1.9g
- Cholesterol: 64mg
- Iron: 1.4mg
- Sodium: 355mg
- Calcium: 46mg
Leave a Comment
September 26, 2009 at 2:17 pm (Salad, Side Dish)
Tags: carrot, edamame
Source: cdkitchen.com
Servings: 8
Ingredients:
2 pounds frozen, shelled edamame
4 quarts water
2 tablespoons salt
1/2 cup rice wine vinegar
2 tablespoons vegetable oil
1 tablespoon light soy sauce
1 tablespoon honey
1 teaspoon lemon juice
1 teaspoon coarse salt
1/2 teaspoon white pepper
1/2 cup shredded carrots
1 tablespoon finely minced shallot
Instructions:
For the edamame: Add salt to water in a large stock pot. Bring to boil, and add edamame. Cook for five minutes and drain. Rinse immediately with cold water. Drain well and set aside.
For the dressing: In a large, non-reactive bowl, whisk vinegar, oil, soy sauce, honey, lemon juice, salt and white pepper.
Add drained edamame to bowl. Add carrots and shallot. Toss well to combine. Chill at least two hours.
Bring to room temperature 30 minutes before serving.
Leave a Comment
