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Recipes
Grilled Spice-Rubbed Pork Tenderloin with Sweet Potatoes and Scallions
By Heritage330
Light the grill. In a small bowl, combine 3 tablespoons of the oil with the cayenne, thyme, nutmeg, brown sugar, vi...
- 5 tablespoons cooking oil
- 1/4 teaspoon cayenne
- 1 teaspoon dried thyme
- 1/8 teaspoon nutmeg
- 1 tablespoon brown sugar
- 1/2 teaspoon wine vinegar
- 1 teaspoon salt
- Fresh-ground black pepper
- 1 1/2 pounds pork tenderloin
- 1 1/2 pounds sweet potatoes, peeled and cut diagonally into 1/4-inch slices
- 12 scallions including 2 inches of green top, root end trimmed
Talapia and Mashed Yams with Pancetta Breadcrumbs
By Heritage330
Don't have 60 minutes to roast a root vegetable? Try cooking yams in a microwave for about five minutes on each s...
- 2 ounces thinly sliced pancetta (Italian bacon), chopped
- 1 cup fresh breadcrumbs (from French or sourdough bread with crust, ground in processor)
- 1 tablespoon plus 1 1/2 teaspoons chopped fresh sage
- 2 pounds medium yams (red-skinned sweet potatoes), pierced all over with fork
- 3 tablespoons butter, divided
- 4 5-to 6-ounce tilapia fillets or eight 2-to 3-ounce fillets
Spicy Tomato and Bean Soup
By Heritage330
Combine 1 cup broth, chili powder, cumin, and beans in a Dutch oven over medium-high heat
- 1 (14-ounce) can fat-free, less-sodium chicken broth, divided
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 (16-ounce) can navy beans, drained and rinsed
- 1 (16-ouce) can black beans, drained and rinsed
- 1 medium poblano chile, halved and seeded
- 1/2 onion, cut into 1/2-inch-thick wedges
- 1 pint grape tomatoes (or canned tomatoes)
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 tablespoon extravirgin olive oil
- 1/2 teaspoon salt
- Cilantro sprigs (optional)
Stir-Fried Lemongrass Chicken
By Heritage330
Charlotte Autry, Cooking Light JANUARY 2013
- 1 tablespoon brown sugar
- 2 tablespoons unsalted chicken stock (such as Swanson)
- 1 tablespoon fish sauce
- 2 teaspoons lower-sodium soy sauce
- 1 teaspoon sambal oelek (ground fresh chile paste)
- 2 tablespoons canola oil, divided
- 1 tablespoon sliced peeled fresh lemongrass
- 2 garlic cloves, sliced
- 1 cup sliced red bell pepper
- 1/2 cup sliced shallots
- 8 ounces haricots verts, trimmed
- 1 pound skinless, boneless chicken thighs, thinly sliced
- 1/3 cup unsalted cashews
- 1 Thai chile, thinly sliced
Mongolian Beef
By Heritage330
1. Heat a large nonstick skillet over medium-high heat
- 1 (1-pound) flank steak, trimmed and cut into thin slices
- Butter-flavored cooking spray
- 1/3 cup hoisin sauce
- 2 tablespoons water
- 2 teaspoons minced peeled fresh ginger
- 1 teaspoon bottled minced roasted garlic
- 2 teaspoons dark sesame oil
- 1/2 teaspoon crushed red pepper
- 4 green onions
Summer Corn Soups wih Crisp Prosciutto
By Heritage330
Position an oven rack about 4 inches below the broiler and heat the broiler on high
- 3 very thin slices prosciutto
- 3-4 large ears fresh corn
- 4 Tbs. unsalted butter
- 1 medium yellow onion, chopped (about 1-1/2 cups)
- Kosher salt
- 2 cups lower-salt chicken broth
- 1-1/2 cups medium-diced peeled red potato (from 2 to 3 medium)
- Freshly ground black pepper
- 2 Tbs. coarsely chopped fresh basil
Pork Tenderloin, Pear, and Cranberery Salad
By Heritage330
1. Combine vinegar, mustard, sugar, 1/2 teaspoon garlic, and 1/4 teaspoon thyme; set aside
- 1 tablespoon cider vinegar
- 1 teaspoon Dijon mustard
- 3/4 teaspoon brown sugar
- 1 1/2 teaspoons minced fresh garlic, divided
- 1 1/4 teaspoons dried thyme, divided
- 1 pound pork tenderloin, trimmed and cut crosswise into 1/4-inch-thick slices
- 3/4 teaspoon salt, divided
- 3/4 teaspoon freshly ground black pepper, divided 2 tablespoons all-purpose flour
- 1/4 cup olive oil, divided
- 1/4 cup sliced shallots
- 1/4 cup dried cranberries
- 1/4 cup cranberry juice cocktail
- 6 cups baby spinach leaves 1 ripe red Anjou pear, thinly sliced
Thai Chicken Burger
By Heritage330
Preheat grill to high, about 400°F, and brush grates with oil
- Burgers:
- 1 pound ground chicken
- 1 tablespoon sambal oelek (Asain chili sauce)
- 1 clove garlic,c hopped
- 1 tablesppon chopped gingr
- 1 tablespoon hoisin sauce
- 1/2 tablespoon rice vinegar
- 1/2 cup cilantro, chopped
- 3 sesame hamburger buns, toaste if desired
- Slaw:
- 2 cups Napa cabbage, julienne
- 3/4 cup green onion, sliced on the bias
- 1/2 cup carrot, julienne
- 1/4 cup cilantro, chopped
- 1 tablespoon hoisin suce
- 1 tablespoon sesame oil
- 1 teaspon rice wine vinegar
- Thai Mayonnaise:
- 1/2 cup red onion, chopped
- 1 tablespoon sesame oil
- 1 tablespoon red Thai curry paste
- 1/2 tablespoon ginger, chopped
- 1 cup mayonnaise
Asian Steak Kabobs with Broccoli Slaw
By Heritage330
Preheat your grill to medium-high and brush the grate with oil
- Marinade:
- 1/4 cup low-sodium soy sauce
- 2 Tbsp. rice vinegar
- 1 Tbsp. chili-garlic sauce (you can find this in the Asian section of your grocery store)
- 1 Tbsp. sesame oil
- 1 Tbsp. Brown Sugar
- 1 top sirloin, trimmed, and cut into 1 1/2 inch cubes (1 1/2 lbs.)
- Slaw:
- 1 (10 oz.) bag broccoli slaw mix
- 3 green onions, sliced on the bias
- 1 Tbsp. minced fresh ginger
- 1 Tbsp. chili-garlic sauce
- 1/4 cup rice vinegar
- 1 Tbsp. brown sugar
- 2 Tbsp. sesame oil
- sesame seeds, for garnish
Black Bean and Sweet Potato Tamales with Tomatillo Sauce
By Heritage330
1. Place corn husks in a large bowl; cover with water
- Filling:
- 24 dried cornhusks
- 1 (1-pound) sweet potato
- 2 teaspoons extra-virgin olive oil
- 1 cup chopped onion
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (4-ounce) can chopped green chiles, drained
- 1 1/4 cups (5 ounces) preshredded reduced-fat Mexican cheese blend
- 1/4 cup chopped fresh cilantro
- Masa dough:
- 2 cups organic vegetable broth
- 1 1/2 cups frozen corn kernels, thawed
- 3 3/4 cups masa harina
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup butter, melted
- Tomatillo sauce:
- 2 teaspoons extra-virgin olive oil
- 1 cup chopped onion
- 1 jalapeño pepper, seeded and chopped
- 3 garlic cloves, minced
- 1 pound fresh tomatillos, husked and rinsed (about 8) 1/3 cup organic vegetable broth
- 2 tablespoons chopped fresh oregano
- 1 teaspoon ground cumin
- 1 teaspoon chipotle chile powder
- 1/4 teaspoon salt
- 1/2 cup cilantro leaves