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Recipes
Pulled Pork w/ Ginger Sauce
By khojnicki
Place onions in the bottom of a slow cooker
- 2 medium onions, chopped
- 1 boneless pork shoulder butt roast, trimmed
- 1 tsp salt
- 1/2 tsp pepper
- 1 c ketchup
- 3 tbsp lemon juice
- 2 tbsp worcestershire sauce
- 2 tbsp honey
- 4 tsp butter, melted
- 1 tsp ground coriander
- 1 tsp minced fresh gingerroot
- Hamburger buns
- Thinly sliced green onions
Taco Pasta Toss
By khojnicki
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente
- Salt and pepper
- 1 lb penne rigate pasta
- 1 tbsp extra virgin olive oil
- 1 lb ground beef sirloin
- 1 large onion, chopped
- 1 large jalepeno chile, halved, seeded and thinly sliced crosswise
- 4 cloves garlic, finely chopped
- 2 tbsp chili powder
- 1 tbsp ground coriander
- 1 1/2 tsp ground cumin
- 1/4 c tomato paste
- One 12 oz. bottle beer or 1 1/2 c chicken stock
- 2 c shredded cheddar, monterey jack or any mexican semisoft cheese
- 2 small plum tomatoes, seeded and chopped
- 1/4 head iceberg lettuce or 1/2 small heart romaine lettuce, chopped
Dirty Risotto
By khojnicki
Bring broth to a simmer in a medium saucepan
- 5 c chicken broth
- 2 tbsp unsalted butter
- 2 oz. pancetta, chopped
- 6 oz. spicy italian sausage, casings removed
- 3/4 c finely chopped onion
- 1 c chopped red bell pepper
- 4 oz. button mushrooms, coarsely chopped
- 1 1/2 c arborio rice
- 3/4 c dry white wine
- 1/2 c freshly grated parmesan cheese
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 tbsp chopped fresh flat leaf parsley
Pork and Pineapple Fried Rice
By khojnicki
In a small bowl, whisk together the soy sauce with the hoisin and the vinegar
- 1/4 c low sodium soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 3 tbsp canola oil
- 4 oz. ground pork
- 3 small Chinese sausages thinly sliced
- 3 scallions
- 1 tbsp minced fresh ginger
- 1/2 tsp minced garlic
- 1 hot red chile, seeded and minced
- 4 c cold cooked jasmine rice
- 1/4 c cilantro leaves
- 1/4 c finely diced fresh pineapples
Special Sausage and Kale Soup
By khojnicki
In a medium saucepan, combine the chicken stock and porcinis
- One 32 oz. container chicken stock
- 1 oz. dried porcini mushrooms
- 2 tbsp extra virgin olive oil
- 1 lb bulk sweet Italian sausage
- 1 large onion, quartered lengthwise and thinly sliced crosswise
- 4 cloves garlic, finely chopped
- 5-6 c packed sliced cavolo nero (tuscan kale, dinosaur kale or lacinato kale)
- Salt and pepper
- Freshly grated nutmeg
- 1 c mini penne or mezzi rigatoni pasta
- One 15 oz. can white or cannellini beans, rinsed
- Freshly grated pecorino romano cheese
- Ciabatta bread, for mopping
Curried Chicken Pockets
By khojnicki
Heat the vegetable oil in a medium skillet over medium heat
- 1 tbsp vegetable oil, plus more for brushing
- 1 shallot, finely chopped
- 3/4 tsp curry powder
- 1/2 tsp grated, peeled ginger
- 1 clove garlic, grated
- 1 c shredded rotisserie chicken
- 3/4 c frozen peas, thawed
- 3/4 c plain low fat yogurt
- 2 tbsp fresh cilantro chopped
- 1 tsp fresh lime juice
- Kosher salt
- All purpose flour, for dusting
- 1 11 oz. tube refrigerated French dough
- 1 large egg
Beef Tenderloin with Horseradish Chive Sauce
By khojnicki
Preheat the oven to 450 degrees F
- 1 2 lb. beef tenderloin, trimmed
- 1 tbsp olive oil
- 1 1/2 tsp ground black pepper
- 3/4 tsp kosher salt
- 2/3 c light sour cream
- 2 tbsp fresh chopped chives
- 3 tbsp prepared horseradish
- 1 tsp fresh lemon juice
- 1 tsp dijon mustard
- 1/8 tsp kosher salt
Pork Marsala with Spinach
By khojnicki
Preheat the oven to 375 degrees F
- 1 1/2 lb boneless pork loin roast, trimmed
- Kosher salt and freshly ground pepper
- 3 tbsp all purpose flour
- 2 tbsp EVOO
- 1 1/2 lbs white mushrooms, quartered
- 2/3 c low sodium chicken broth
- 1/2 c dry marsala wine
- 1/3 c heavy cream
- 4 tsp fresh lemon juice
- 1/2 c fresh parsley leaves
- 1 lb baby spinach
Cod with Mushrooms
By khojnicki
On parchment lined baking sheet, season cod
- 12 oz cod filet
- 10 oz oyster mushrooms
- 3 tbsp EVOO
- 1/2 c stock
- 1/3 c white wine
- 1 tbsp minced garlic
- 1 tbsp chopped chives
Cranberry-Apple Pork Roast
By khojnicki
Stir together the first seven ingredients in the slow cooker
- 1 14 oz can whole berry cranberry sauce
- 1 1/2 tsp grated orange zest
- 1/4 c orange juice
- 1/3 c chopped shallots
- 1 tbsp cider vinegar
- 1 " section of fresh ginger, peeled and grated
- 1 tsp dijon mustard
- 2 lbs boneless pork loin roast, trimmed and patted dry
- Salt and pepper to taste
- 2 tart apples, peeled, cored and cut into 1" pieces
- 1 tbsp cornstarch, dissolved in 3 tbsp hot water