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Recipes
Pork Medallions and Balsamic Reduction
By Heritage330
1. Heat oil in a small saucepan over medium-high heat
- 1 tablespoon olive oil
- 1 tablespoon minced shallots
- 1 garlic clove, minced
- 1 cup balsamic vinegar
- 1 1/2 teaspoons sugar
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon Dijon mustard
- 1 (1-pound) pork tenderloin, cut into 12 slices
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Caramel Pork
By Heritage330
Heat a medium skillet over high heat
- 1 pound pork tenderloin, cut into 1-inch pieces
- 1/2 cup chopped Vidalia or other sweet onion
- 3 garlic cloves, minced
- 1/2 cup fat-free, lower-sodium chicken broth
- 3 tablespoons dark brown sugar
- 1 tablespoon lower-sodium soy sauce
- 1 teaspoon bottled ground fresh ginger
- 1/2 teaspoon crushed red pepper 2 teaspoons fish sauce
- 8 lime wedges
Burgers with Blue Cheese Mayo and Sherry Vidalia Onions
By Heritage330
Tony Rosenfeld, Cooking Light JUNE 2011
- 1/2 cup (2 ounces) crumbled blue cheese
- 1/4 cup canola mayonnaise
- 2 teaspoons chopped fresh thyme, divided
- 1/4 teaspoon hot pepper sauce (such as Tabasco)
- 1 pound lean ground sirloin
- 1 teaspoon freshly ground black pepper, divided
- 1/8 teaspoon kosher salt
- 1/2 teaspoon extra-virgin olive oil
- 4 (1/4-inch-thick) slices Vidalia or other sweet onion
- Cooking spray
- 2 teaspoons sherry vinegar
- 4 (1 1/2-ounce) 100% whole-wheat hamburger buns with sesame seeds, toasted
- 4 (1/4-inch-thick) slices tomato
- 2 cups loosely packed arugula
Chicken Satay
By Heritage330
1. Combine first 7 ingredients in a food processor, and process until smooth
- 1/3 cup unsalted dry-roasted peanuts $
- Click to see savings
- 1 tablespoon toasted cumin seeds
- 2 tablespoons fresh lime juice
- 1 tablespoon dark sesame oil
- 1 teaspoon toasted coriander seeds
- 2 garlic cloves
- 1 shallot, peeled
- 1/3 cup light coconut milk
- 3 tablespoons brown sugar
- 1 tablespoon grated peeled fresh ginger
- 1/4 teaspoon ground turmeric
- 1 serrano chile, stem removed
- 6 skinless, boneless chicken breasts, cut into 36 pieces
- 1/2 teaspoon salt
Chicken Noodle Soup with Lemongrass
By Heritage330
Heat 1-1/2 Tbs. of the oil in a 5- to 6-quart Dutch oven over medium-high heat until shimmering hot
- 2-1/2 Tbs. canola oil
- 2 small boneless, skinless chicken breast halves (about 3/4 lb.), butterflied (cut horizontally almost all the way through and then opened like a book)
- Kosher salt and freshly ground black pepper
- 3 medium shallots (about 4 oz.), peeled and thinly sliced into rings
- 2 stalks lemongrass, trimmed, outer layers discarded, halved lengthwise, and smashed with the side of a chef’s knife
- 1 Tbs. minced fresh ginger
- 2 tsp. packed light brown sugar
- 5-1/2 cups lower-salt chicken broth
- 3-1/2 oz. shiitake mushrooms, stemmed and quartered (1-1/2 cups)
- 9 oz. fresh udon noodles
- 1 Thai bird chile (or 1 small serrano pepper), sliced into thin rings
- 8 large fresh torn basil leaves; plus sprigs for garnish
- 1 medium lime, half juiced and half cut into wedges
- 1 Tbs. soy sauce; more to taste
- 2 medium scallions, trimmed and sliced, for garnish (optional)
- 1 medium carrot, cut into matchsticks, for garnish (optional)
- 1/2 cup fresh cilantro leaves, for garnish (optional)
Pork and Cheese Arepas with Tangy Cabbage Slaw
By Heritage330
In a bowl, mix the masa harina, water and 1 teaspoon of salt to form a soft dough
- 1/4 small red onion, very thinly sliced
- 2 tablespoons red wine vinegar
- 1 3/4 cups plus 2 tablespoons warm water
- Kosher salt
- Hot sauce, for seasoning
- Vegetable oil, for frying
- Sliced pickled jalapeños, cilantro and sour cream, for serving
- 2 cups finely shredded red cabbage
- 2 cups masa harina, preferably Maseca brand
- 1/2 pound roast pork, shredded
- 4 ounces sharp cheddar cheese, shredded (1 cup)
Sauteed Carrots with Ginger, Orange, and Scallions
By Heritage330
This side dish is citrusy, slightly sweet, and incredibly adaptable
- 1/4 cup fresh orange juice
- 4 tsp. mild honey, such as clover
- 4 tsp. lower-sodium soy sauce
- 1/2 tsp. finely grated lemon zest
- 2 Tbs. unsalted butter, chilled
- 4 tsp. extra-virgin olive oil
- 2 lb. medium carrots, cut into 2-inch-long, 1/4-inch thick sticks
- Kosher salt
- 1/3 cup thinly sliced scallions, white and light-green parts only, from about 3 large scallions
- 2 tsp. minced fresh ginger (from a 3/4-inch piece)
- 1 tsp. minced garlic
- 1 Tbs. thinly sliced cilantro, mint, parsley, or chives (or a combination)
Linguini with Two-Cheese Sauce
By Heritage330
1. Cook pasta according to package directions, omitting salt and fat
- 8 ounces uncooked linguine
- 1 cup 1% low-fat milk
- 2 tablespoons chopped fresh basil, divided
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon extra-virgin olive oil 1 tablespoon all-purpose flour
- 1/2 cup (2 ounces) shaved fresh Parmigiano-Reggiano cheese, divided
- 1 1/2 tablespoons mascarpone cheese Preparation
Spiced Pork with Bourbon Reduction Sauce
By Heritage330
To prepare sauce, combine the first 6 ingredients in a medium saucepan; bring mixture to a boil
- Sauce:
- 1/2 cup bourbon
- 1/4 cup packed dark brown sugar
- 1/4 cup low-sodium soy sauce
- 3 tablespoons cider vinegar
- 1 1/2 teaspoons bottled minced garlic
- 1/2 teaspoon black pepper
- Pork:
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1/8 teaspoon salt $
- 1 (1-pound) pork tenderloin, trimmed
- Cooking spray
Quinoa, Apple, Cranberry and Gouda Salad
By Heritage330
In a bowl, rinse the quinoa with water, rubbing it between your fingers for about 10 seconds
- 1-1/2 cups quinoa, preferably red
- Sea salt
- 5 Tbs. extra-virgin olive oil; more as needed
- 1 large red onion, quartered lengthwise and thinly sliced crosswise
- 2 Tbs. balsamic vinegar
- 4 oz. arugula, trimmed and thinly sliced (about 3 cups)
- 4 oz. aged Gouda, finely diced (about 1 cup)
- 3 medium celery stalks, thinly sliced
- 1 large, crisp apple, such as Fuji or Pink Lady, cut into 1/2-inch dice
- 1 cup walnuts, coarsely chopped
- 1 cup finely diced fennel
- 3/4 cup dried cranberries
- 3 Tbs. sherry vinegar
- Freshly ground black pepper