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Recipes

Roasted Pork Tenderloin with Raisin-Ginger Pan Sauce

Roasted Pork Tenderloin with Raisin-Ginger Pan Sauce

By

Preheat oven to 350 Coat pork with oil; season with salt & pepper

  • 1 1 1/4lb. pork tenderloin
  • 2 t olive oil
  • Salt & pepper
  • 1/2 C apple juice
  • 1/2 C chicken broth
  • 1 T soy sauce
  • 3 T golden raisins
  • 1/2 t ground ginger
  • 1/4 T cornstarch dissolved in 1 T water
4/5 (1 Votes)

Summer Berry Medley with Limoncello & Mint

Summer Berry Medley with Limoncello & Mint

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Combine first 8 ingredients in bowl, let stand 20 min

  • 1 C fresh raspberries
  • 2 C fresh blueberries
  • 2 C fresh hulled quartered strawberries
  • 2 C fresh blackberries
  • 1/4 C sugar
  • 1 T grated lemon rind
  • 2 T lemon juice
  • 2 T limoncello liqueur
  • 1/2 C torn mint leaves
0/5 (0 Votes)

Garbanzo Cucumber Salad with Mint Lemon Vinaigrette

Garbanzo Cucumber Salad with Mint Lemon Vinaigrette

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In large mixing bowl combine garbanzo beans, cucumber, olives, red onion & parsley

  • 1 15 oz. can garbanzo beans, rinsed & drained
  • 1 med. cucumber, halved lengthwise & sliced
  • 1/2 C pitted ripe olives, halved lengthwise
  • 1/3 C finely chopped red onion
  • 1/4 C snipped parsley
  • 3 T olive oil
  • 3 T vinegar
  • 1 T sugar
  • 1/2 t lemon peel
  • 1 T lemon juice
  • 2 cloves minced garlic
  • 2 t fresh mint
  • 1/4 t salt
0/5 (0 Votes)

Smoky Black Bean & Vegetable Soup[

Smoky Black Bean & Vegetable Soup[

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1. In large casserole, cook onion, celery, carrots, garlic & 1/2 C water til veggies soften, @ 12 min

  • This soup[ gets better as it sits, so make it one day ahead.
  • 1 lge. onion, coarsely chopped
  • 2 ribs celery, halved lengthwise & thinly sliced
  • 2 carrots, cut in 1/3" dice
  • 4 chopped garlic cloves
  • 2 chipotle chiles in adobo, rinsed, seeded & chopped
  • 2 bay leaves
  • 2 t ground cumin
  • 2 t basil
  • 1 t chile powder
  • 1 t dried organo
  • 3 cans 16 oz black beans, rinsed
  • 1 28 oz. can chopped tomatoes with their juice
  • 8 C vegetable stock
  • Salt
  • 1/2 C plain nonfat yogurt
  • lime wedges
  • Chopped cilantro
0/5 (0 Votes)

Julienne of Carrots & Snow Peas

Julienne of Carrots & Snow Peas

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Slice carrots into julienne 1 1/2" long

  • 3/4 lb. carrots
  • 1/4 lb snow peas
  • 1 T butter
  • 2 T sesame seeds
  • 1/2 t garlic
  • 2 T chives
  • 1 T soy sauce
0/5 (0 Votes)

Turkey in Red Pepper Sauce

Turkey in Red Pepper Sauce

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Blacken peppers; peel & seed

  • 3 red peppers
  • Salt & ground pepper
  • 1 t minced garlic
  • 1/2 C chicken broth
  • 1 C lo-fat plain yogurt
  • 1 1/2 lb. turkey tenderloins
  • 2 T EVOO
  • 1/2 C chopped green onions
  • 1/4 C white wine
  • 2 T chopped parsley
0/5 (0 Votes)

Pork & Sweet Pepper Kebabs

Pork & Sweet Pepper Kebabs

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Place first 7 ingredients in large zip top bag, mixing well

  • 1/4 soy sauce
  • 1 T lemon juice
  • 1 T catsup
  • 2 t brown sugar
  • 1 t Worcestershire
  • 1/4 t crushed red pepper
  • 4 minced garlic cloves
  • 1 lb pork tenderloin, cut into 1/2" cubes
  • 1/4 t kosher salt
  • 16 mini bell peppers
0/5 (0 Votes)

Swiss Fondue

Swiss Fondue

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Cut garlic clove, rub around inside of fondue pot

  • 1 clove garlic
  • 2/3 C dry white wine
  • Squeeze lemon juice
  • 2 C grated Gruyere cheese
  • 2 C grated Emmentaler cheese
  • 1 T cornstarch
  • 2 T Kursch
  • Pinch of salt
  • 1/2 t paprika
  • 1/2 t grated nutmeg
0/5 (0 Votes)

Oranges in Citrus Syrup

Oranges in Citrus Syrup

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In med saucepan, combine orange juice with sugar & orange zest

  • 2 C fresh orange juice
  • 2/3 C sugar
  • 1 1/2 finely grated orange zest + strips for garnish
  • 1 1/2 T Grand Marnier
  • 8 navel oranges
0/5 (0 Votes)

Silky Peppers

Silky Peppers

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Place peppers in large nonreactive skillet & toss with vinegar & 1 t sea salt

  • 3 red and 3 yellow peppers, quartered, cored, seeded & deribbed
  • 1/2 C balsamic vinegar
  • Sea salt
  • 1/4 C olive oil
4/5 (1 Votes)