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Crockpot Pork Chops

Crockpot Pork Chops

By

Trim excess fat from chops

  • 8 * 8 boneless pork chops
  • 6 * 6 large sweet onions, peeled and sliced thickly
  • 2 * 2 teaspoons salt
  • 1 * 1 teaspoon pepper
  • 1 * 1 c. chicken broth
  • 1/4 to 1/2 * 1/4 to 1/2 c. dry white wine or sherry
  • 1/4 * 1/4 cup fresh chopped chives or fresh chopped parsley
4/5 (1 Votes)

Braised Bok Choy

Braised Bok Choy

By

In small bowl, whisk together chicken broth, cornstarch (arrowroot better), salt, sugar and pepper

  • 1/4 CUP CHICKEN BROTH
  • 1 TSP CORNSTARCH
  • 1/4 TSP SALT
  • PINCH OF SUGAR
  • PINCH OF PEPPER
  • 2 TBSP VEGETABLE OIL
  • 3 CLOVES GARLIC, THINLY SLICED
  • 1 LB BABY BOK CHOY (HALVED OR QUARTERED LENGTHWISE)
  • 1 TSP SESAME SEED OIL
  • SESAME SEEDS
0/5 (0 Votes)

Stir-Fried Pork with Peppers By The Canadian Living Test Kitchen

Stir-Fried Pork with Peppers By The Canadian Living Test Kitchen

By

Thinly slice pork across the grain into strips

  • 1 lb (500 g) boneless pork loin centre-cut chops
  • 1 tbsp (15 mL) cornstarch
  • 1 tbsp (15 mL) soy sauce
  • 2 cloves garlic, minced
  • 2 tsp (10 mL) sesame oil
  • 1 tsp (5 mL) grated gingerroot
  • Pinch pepper
  • 2 tbsp (25 mL) vegetable oil
  • 1 large white onion, sliced
  • 1 each sweet red and green pepper, sliced
  • 1/4 cup (50 mL) beef stock
  • 2 tbsp (25 mL) oyster sauce
  • 1/4 cup (50 mL) chopped fresh coriander (optional)
0/5 (0 Votes)

Corn on the cobb with Tequila Lime Butter Mop

Corn on the cobb with Tequila Lime Butter Mop

By

In small saucepan, melt butter over medium heat, about 5 minutes

  • 1/2 cup (125 mls) butter
  • 2 tbsp (30 mls) chopped fresh Italian parsley
  • 2 tbsp (30 mls) tequila
  • 2 tsp (10 mls) grated lime rind
  • 2 tbsp (30 mls) lime juice
  • 1/2 tsp (2 mls) cayenne
  • 8 cobs corn, husked
4/5 (1 Votes)

STEAMED SCALLOPS WITH CREME FRAICHE

STEAMED SCALLOPS WITH CREME FRAICHE

By

Steam first 7 ingredients

  • 3 lb. scallops
  • 1/4 c. lime juice
  • 1/4 c. orange juice
  • 1/4 c. grapefruit juice
  • 1/2 c. white wine
  • 3 shallots, chopped
  • 4 cloves garlic, chopped
  • 1 c. creme fraiche
  • 1 tsp. cracked black pepper
0/5 (0 Votes)

Colombian Chicken Stew: Sancocho

Colombian Chicken Stew: Sancocho

By

In a blender, puree the garlic, carrots, peppers, onion, chile, and 1 cup cilantro

  • 7 cloves garlic
  • 3 medium carrots, chopped
  • 1 red bell pepper, cored, seeded, and chopped
  • 1 green bell pepper, cored, seeded, and chopped
  • 1 small Spanish onion, chopped
  • 1 habenero chile, chopped
  • 2 cup chopped fresh cilantro leaves
  • 1 gallon water
  • 3 low-sodium chicken bouillon cubes
  • 1 tablespoon ground cumin
  • Salt and pepper
  • 1 (3 to 4-pound) chicken, cut into 8 pieces
  • 1 small yucca, peeled and cut into 2-inch pieces
  • 1 green plantain, peeled and cut into 2-inch pieces
  • 5 all-purpose potatoes, halved
  • 2 ripe plantains, peeled and cut into 3-inch pieces
  • 4 ears corn, cut in 3 pieces
4.5/5 (2 Votes)

Velvet Chicken with Creme Fraiche

Velvet Chicken with Creme Fraiche

By

1. Heat the oil in a large frying pan, add the chicken and sauté over medium heat until lightly browned

  • 2 tbsp Olive Oil
  • 4 Boneless Chicken Breasts, skinned and cubed
  • 60 ml/2fl.oz. White Wine or Fresh Chicken Stock
  • Salt and Pepper
  • 1 large Onion, chopped
  • 1 Garlic Clove, crushed
  • 400 g/14oz Mushrooms, sliced
  • 450 ml/15fl.oz. Crème Fraîche
  • To serve (optional)
  • Freshly grated Parmesan Cheese
0/5 (0 Votes)

Green Lentil Salad

Green Lentil Salad

By

Chop the onion, finely. Wash lentils and put them in a small saucepan

  • 2 oz (55 grams) Green Lentils (1/2 cup)
  • 1 small onion
  • 1 bay leaf
  • 2 tsp capers
  • 2 tsp olive oil
  • 1 tsp wine vinegar
  • sea salt and ground pepper to taste
0/5 (0 Votes)

Moe and Rosanne's Individual Stuffed Eggplants

Moe and Rosanne's Individual Stuffed Eggplants

By

Preheat oven to 400F (210C) Baking sheet greased lightly with vegetable oil

  • 4 small eggplants (about 2 by 4 inches)
  • 2 tsp salt
  • 1/2 cup vegetable oil
  • 6 tbsp olive oil
  • 1 tsp black pepper
  • pinch cinnamon
  • 2 onions finely diced
  • 1 green pepper cut into thin strips
  • 6 cloves garlic, minced
  • 2 tsp oregano dried
  • 4 tbsp currants or raisins
  • 1/2 cup pine nuts
  • 2 tomatos, sliced
  • Few sprigs of fresh parsley, chopped
0/5 (0 Votes)

Roasted Organic Garlic and Potato Soup

Roasted Organic Garlic and Potato Soup

By

1. Place onions and garlic in a skillet or roasting pan and roast in 375o F oven for 45 minutes or until golden

  • 1 cup peeled organic garlic or 4 heads of garlic trimmed on top to access the cloves -
  • 3 organic onions sliced -
  • 5 lbs organic potatoes -
  • - water or vegetable stock -
  • 1 cup nutritional yeast -
  • 1 1/2 cup soy milk or rice milk -
  • - salt and pepper to taste -
  • - oil for sauté and roasting
4/5 (1 Votes)