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Recipes
Apricot-Glazed Braised Pork Chops
By EdieK
This super-simple recipe is great for a weeknight meal in a hurry
- 1 cup low-sodium chicken stock
- 2 teaspoons Dijon mustard
- 1 tablespoon red wine vinegar
- 1/4 cup apricot jam
- 2 tablespoons olive oil
- 6 boneless center-cut pork chops (about 11/4 inches thick), trimmed of fat
- Kosher salt and freshly ground black pepper
- 1 garlic clove, smashed
- 1 bay leaf
Sweet and Sour Pork
By EdieK
"Red food coloring is added to Americanized sweet and sour pork, and the sauce is cloyingly sweet and thickened wit...
- 1 lb pork butt or shoulder, with fat trimmed off
- 2 tbsp soy sauce
- 4 tsp rice wine or dry sherry
- 1 tsp sesame oil
- 1/4 tsp each coarse salt and ground pepper
- 1/2 tsp plus 2 Tbsp sugar
- 1/2 cup all-purpose flour
- 1/2 cup plus 1 Tbsp cornstarch
- 20 oz pineapple chunks in juice
- 1/3 cup each ketchup and white vinegar
- 1 cup plus 1 Tbsp peanut oil or other vegetable oil
- 4 slices fresh ginger
- 1 green bell pepper, cut into 1-inch squares
Roasted Peppers & Spinach Salad With Pesto Vinaigrette
By EdieK
1. Preheat broiler. Place peppers in metal pan or on foil and roast under the broiler, turning occasionally, until ...
- 1 pkg
- (3 peppers) Compliments Sweet Bell Peppers
- 1 tbsp
- Compliments Organic Extra Virgin Olive Oil
- 15 mL
- 1 tbsp
- Sensations by Compliments Pesto Mediterranean style
- 15 mL
- 1 tbsp
- red wine vinegar
- 15 mL
- 1 1/2 tsp
- Sensations by Compliments Original Dijon Prepared Mustard
- 7 mL
- 1/4 tsp
- each salt and pepper
- 1 mL
- 1 cup
- Compliments Organic Baby Spinach
- 250 mL
- 1/2 1/2
- English cucumber, sliced into half moons (and seeded, if desired)
- 1 1
- large shallot, thinly sliced
- 1/4 cup
- shaved Asiago cheese
- 60 mL
- 1 cup/250 mL
Tuscan Chicken and Penne
By EdieK
Tuscan chicken penne is a quick, weeknight meal for families on the go
- 30 ml (2 tbsp) olive oil
- 500 g (1 lb) boneless, skinless chicken breasts, cut into strips
- 1 shallot, finely chopped
- 45 ml (3 tbsp) balsamic vinegar
- 1 can (284 ml/10 oz) condensed low-fat cream of chicken soup
- 175 ml (3/4 cup) water
- 50 ml (1/4 cup) thinly sliced sun-dried tomatoes
- 15 ml (1 tbsp) chopped fresh rosemary leaves
- 1 l (4 cups) hot cooked penne pasta prepared without salt
- 45 ml (3 tbsp) Parmesan cheese
Beer-braised Ribs in Barbecue Sauce (pressure Cooker)
By EdieK
Serving Size: 1 (2266 g) Servings Per Recipe: 4 Amount Per Serving % Daily Value Calories 1179
- 4 lbs country-style pork ribs
- 1 (12 ounce) bottle beer, of your choice
- 1 cup water
- 2 tablespoons cider vinegar or 2 tablespoons red wine vinegar
- 1 cup bottled or homemade barbecue sauce
Hariton's 'Famous' Vegetarian Casserole By: Patti Moschonas
By EdieK
"This is a very tasty dish consisting of all kinds of fresh vegetables and herbs baked in the oven
- Prep Time:
- 8 large eggplants
- 8 large potatoes
- 8 green bell peppers
- 8 large onions
- 8 summer squash
- 6 tomatoes
- 1 pound fresh green beans
- 1 pound whole fresh mushrooms
- 2 bulbs garlic, cloves separated and peeled
- 1/4 cup chopped fresh dill weed
- 1/4 cup chopped fresh oregano
- 1/4 cup chopped fresh basil
- 1 (15 ounce) can tomato sauce
- 3/4 cup olive oil
- salt and pepper to taste
- 30 Min
- Cook Time:
- 2 Hrs 30 Min
- Ready In:
- 6 Hrs
Maple-Planked Salmon With Carrot Slaw
By EdieK
Prep Time: 15 min. Total Time: 40 min
- 1/2 cup Sensations by Compliments Maple Barbecue Sauce, plus 125 mL
- 2 tbsp Sensations by Compliments Maple Barbecue Sauce 30 mL
- 1/4 cup maple syrup 60 mL
- 8 Atlantic salmon fillets, approx. 5 to 6 oz each (150 to 175 g), skin removed
- 4 cups julienned or shredded carrots 1 L
- 2 tbsp Sensations by Compliments Aged Balsamic Vinegar of Modena 30 mL
- 1 tbsp extra virgin olive oil 15 mL
- 1/2 tsp salt 2 mL
- Freshly ground pepper, plus more to taste 2
- Compliments Maple Grilling Planks, soaked according to package instructions
- 2 tbsp finely chopped Compliments Fresh Chives 30 mL
Parmesan Chicken Wraps
By EdieK
Wraps make a fun change from regular dinner fare
- 4 large whole wheat or plain flour tortillas
- 1 tbsp (15 mL) butter
- 1 lb (500 g) boneless skinless chicken, cut in thin strips
- 3 cloves garlic, minced
- 1 tsp (5 mL) dried basil
- 2 tbsp (30 mL) all-purpose flour
- 1 cup (250 mL) milk
- 1/3 cup (75 mL) freshly grated Parmesan cheese
- 1/2 tsp (2 mL) hot pepper sauce (optional)
- 1/4 tsp (1 mL) pepper
- 2 fresh tomatoes, chopped (or 1-1/2 cups / 375 mL drained canned diced tomatoes)
- 1/4 cup (60 mL) chopped fresh basil (optional)
Chipotle Pork and Avocado Wrap
By EdieK
David Bonom, Cooking Light SEPTEMBER 2004
- 1/2 cup mashed peeled avocado
- 1 1/2 tablespoons low-fat mayonnaise
- 1 teaspoon fresh lime juice
- 2 teaspoons chopped canned chipotle chiles in adobo sauce
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 4 (8-inch) fat-free flour tortillas
- 1 1/2 cups (1/4-inch-thick) slices cut Simply Roasted Pork (about 8 ounces)
- 1 cup shredded iceberg lettuce
- 1/4 cup bottled salsa
Speedy Chicken Noodle Soup
By EdieK
1. Remove the meat from the chicken, then use your fingers to pull any large pieces into bite-size chunks
- 2-pound rotisserie chicken
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 medium yellow onion, diced
- 1 pound frozen blend of peas, carrots and corn kernels
- 2 quarts chicken broth
- 1 cup elbow pasta
- Salt and ground black pepper
- 1/2 cup chopped fresh parsley