4 cups shredded cabbage
1 Tbsp packed brown sugar
1 Tbsp cider vinegar
1/8 tsp pepper
1 large onion, chopped (1 cup)
1 large green cooking apple, sliced
1 pound fully cooked ham slice, about 1/2-inch thick
1. Spray 10-inch (or larger) skillet with cooking spray, heat over medium heat.
2. Cook all ingredients except ham in skillet about 5 minutes, stirring frequently, until apple is crisp-tender.
3. Place ham on cabbage mixture; reduce heat to low. Cover and cook about 10 minutes or until ham is hot.
Source: Betty Crocker's Good and Easy Cookbook
Try #1 - February 11, 2017
This was a hit with the family! I wasn't sure how it would go over, but it was super easy and a good way to use up some leftover Christmas ham. Kind of reminded me of corned beef and cabbage.
Saturday, February 11, 2017
Friday, February 3, 2017
Bulgur Pilaf with Potatoes and Pistachios
2 Tbs. olive oil, divided
12 oz. new potatoes, diced
2 zucchini, diced (about 2 cups)
3 cloves garlic, minced (about 1 Tbs.)
1 1/2 cups bulgur
3 large shallots, chopped (about 1/2 cup)
1 Tbs. ground coriander
2 1/4 cups low-sodium roasted vegetable broth
1/2 cup unsalted pistachios, coarsely chopped
1/3 cup chopped fresh parsley
1. Heat 1 Tbs. oil in large pot or Dutch oven over medium-high heat. Add potatoes, and cook 7 to 10 minutes, or until just golden, stirring often. Stir in zucchini and garlic, and sauté 1 minute, or until vegetables are coated with oil. Transfer mixture to plate.
2. Heat remaining 1 Tbs. oil in pot over medium-high heat. Add bulgur, shallots and coriander, and cook 2 to 3 minutes, or until bulgur grain is lightly toasted and has nutty fragrance, stirring often.
3. Stir in potato mixture. Add broth, and bring to a boil. Reduce heat to low, cover, and simmer 10 to 15 minutes, or until all broth is absorbed. Fold in pistachios and parsley, and season with salt and pepper. Cover, and let stand 2 minutes. Fluff with fork, and serve hot.
Source: Vegetarian Times, Nov/Dec 2006
12 oz. new potatoes, diced
2 zucchini, diced (about 2 cups)
3 cloves garlic, minced (about 1 Tbs.)
1 1/2 cups bulgur
3 large shallots, chopped (about 1/2 cup)
1 Tbs. ground coriander
2 1/4 cups low-sodium roasted vegetable broth
1/2 cup unsalted pistachios, coarsely chopped
1/3 cup chopped fresh parsley
1. Heat 1 Tbs. oil in large pot or Dutch oven over medium-high heat. Add potatoes, and cook 7 to 10 minutes, or until just golden, stirring often. Stir in zucchini and garlic, and sauté 1 minute, or until vegetables are coated with oil. Transfer mixture to plate.
2. Heat remaining 1 Tbs. oil in pot over medium-high heat. Add bulgur, shallots and coriander, and cook 2 to 3 minutes, or until bulgur grain is lightly toasted and has nutty fragrance, stirring often.
3. Stir in potato mixture. Add broth, and bring to a boil. Reduce heat to low, cover, and simmer 10 to 15 minutes, or until all broth is absorbed. Fold in pistachios and parsley, and season with salt and pepper. Cover, and let stand 2 minutes. Fluff with fork, and serve hot.
Source: Vegetarian Times, Nov/Dec 2006
Thursday, February 2, 2017
Asian Salmon Patties
1 1/2 lb skinless salmon fillet, finely chopped
2 shallots, minced
2 Tbsp grated peeled fresh ginger
1 large egg, lightly beaten
1/4 to 1/2 tsp crushed red pepper
Coarse salt and ground pepper
Lime wedges, for serving (optional)
1/3 cup mayonnaise
2 thinly sliced scallions
2 Tbsp fresh lime juice
1 tsp toasted sesame oil
1. In large bowl, combine salmon, shallots, ginger, egg, crushed red pepper, 1 tsp salt, and 1/4 tsp ground pepper. Form mixture into eight 1-inch thick patties, packing each firmly; transfer to a plate. Place in freezer just until firm, about 20 minutes.
2. Heat a large nonstick skillet over medium-high heat. Add salmon patties; cook until browned on both sides and just opaque throughout, 4 to 6 minutes per side, turning carefully. Serve with lime wedges and Sesame mayonnaise, if desired.
To make Sesame mayonnaise: In a small bowl, stir together mayonnaise, scallions, lime juice, and sesame oil. Chill until ready to serve.
Source: Lisa Fligor, MOPS talk
2 shallots, minced
2 Tbsp grated peeled fresh ginger
1 large egg, lightly beaten
1/4 to 1/2 tsp crushed red pepper
Coarse salt and ground pepper
Lime wedges, for serving (optional)
1/3 cup mayonnaise
2 thinly sliced scallions
2 Tbsp fresh lime juice
1 tsp toasted sesame oil
1. In large bowl, combine salmon, shallots, ginger, egg, crushed red pepper, 1 tsp salt, and 1/4 tsp ground pepper. Form mixture into eight 1-inch thick patties, packing each firmly; transfer to a plate. Place in freezer just until firm, about 20 minutes.
2. Heat a large nonstick skillet over medium-high heat. Add salmon patties; cook until browned on both sides and just opaque throughout, 4 to 6 minutes per side, turning carefully. Serve with lime wedges and Sesame mayonnaise, if desired.
To make Sesame mayonnaise: In a small bowl, stir together mayonnaise, scallions, lime juice, and sesame oil. Chill until ready to serve.
Source: Lisa Fligor, MOPS talk
Country Carrot Cake
2 cups whole wheat pastry flour
2 1/2 tsp baking power
1 1/2 tsp cinnamon
3/4 tsp fine grain sea salt
3/4 cup finely chopped walnuts
4 oz unsalted butter, heated just until melted
1/2 cup dried dates, seeded and finely chopped into a paste (optional)
3 ripe bananas (1 1/4 cups), mashed well
1 1/2 cups grated carrots (about 3 medium)
1/2 cup plain Greek yogurt
2 eggs, lightly whisked
6 oz cream cheese, room temperature
3 Tbsp agave nectar or maple syrup (or to taste)
1. Preheat oven to 350F. Butter a 9x5x3/8-cup loaf pan (or 8x8 cake pan) and line it with parchment paper. Sift together the flour, baking powder, cinnamon, and salt. Stir in the walnuts and set aside. Stir the dates into the melted butter, breaking up the dates a bit.
2. In a separate bowl, combine the bananas and carrots. Stir in the date butter mixture, breaking up any date clumps as you go. Whisk in the yogurt and the eggs. Add the flour mixture and stir until everything just comes together. Spoon into the prepared pan. Bake for about 50-60 minutes or until a toothpick tests clean in the center of the cake - it'll be less if you are using a standard cake pan. Remove from oven and let cool.
3. While the cake is baking, whip together the cream cheese and agave nectar. Taste. If you like your frosting sweeter, adjust to your liking. When the cake has completely cooled, frost the top of the cake with an offset spatula.
Source: Tiny's Organic newsletter, Oct. 31, 2012
2 1/2 tsp baking power
1 1/2 tsp cinnamon
3/4 tsp fine grain sea salt
3/4 cup finely chopped walnuts
4 oz unsalted butter, heated just until melted
1/2 cup dried dates, seeded and finely chopped into a paste (optional)
3 ripe bananas (1 1/4 cups), mashed well
1 1/2 cups grated carrots (about 3 medium)
1/2 cup plain Greek yogurt
2 eggs, lightly whisked
6 oz cream cheese, room temperature
3 Tbsp agave nectar or maple syrup (or to taste)
1. Preheat oven to 350F. Butter a 9x5x3/8-cup loaf pan (or 8x8 cake pan) and line it with parchment paper. Sift together the flour, baking powder, cinnamon, and salt. Stir in the walnuts and set aside. Stir the dates into the melted butter, breaking up the dates a bit.
2. In a separate bowl, combine the bananas and carrots. Stir in the date butter mixture, breaking up any date clumps as you go. Whisk in the yogurt and the eggs. Add the flour mixture and stir until everything just comes together. Spoon into the prepared pan. Bake for about 50-60 minutes or until a toothpick tests clean in the center of the cake - it'll be less if you are using a standard cake pan. Remove from oven and let cool.
3. While the cake is baking, whip together the cream cheese and agave nectar. Taste. If you like your frosting sweeter, adjust to your liking. When the cake has completely cooled, frost the top of the cake with an offset spatula.
Source: Tiny's Organic newsletter, Oct. 31, 2012
20 Minute Meatloaf
1 1/2 lb ground beef
1 tsp salt
1/4 tsp pepper
2 Tbsp minced dried onion
1 large egg
1 cup soft bread crumbs
1 8-oz can tomato sauce
Sauce:
1 8-oz can tomato sauce
2 Tbsp brown sugar
1 tsp Worcestershire sauce
2 Tbsp parsley flakes
Combine ingredients and form into 6 to 8 loaves. Bake for 15 minutes at 450 degrees. Spoon all excess grease off meatloaves. Pour sauce over meatloaves and bake 5 minutes more. Serves 5 or 6.
1 tsp salt
1/4 tsp pepper
2 Tbsp minced dried onion
1 large egg
1 cup soft bread crumbs
1 8-oz can tomato sauce
Sauce:
1 8-oz can tomato sauce
2 Tbsp brown sugar
1 tsp Worcestershire sauce
2 Tbsp parsley flakes
Combine ingredients and form into 6 to 8 loaves. Bake for 15 minutes at 450 degrees. Spoon all excess grease off meatloaves. Pour sauce over meatloaves and bake 5 minutes more. Serves 5 or 6.
Chili Mac
1 lb ground beef
1 cup (4 oz) uncooked elbow macaroni
3 Tbsp minced dried onion (or small onion, chopped)
1/2 tsp minced dried garlic (or 1 clove garlic, peeled and pressed)
1 Tbsp chili powder
1/3 cup tomato paste (1/2 small can)
1/2 tsp salt
Brown the meat in a skillet; drain off the fat. Add 4 cups of water and the remaining ingredients. Stir and bring to boil. Simmer, uncovered, about 15 minutes or until mixture is as thick as you like.
Source: Shirley's recipes
1 cup (4 oz) uncooked elbow macaroni
3 Tbsp minced dried onion (or small onion, chopped)
1/2 tsp minced dried garlic (or 1 clove garlic, peeled and pressed)
1 Tbsp chili powder
1/3 cup tomato paste (1/2 small can)
1/2 tsp salt
Brown the meat in a skillet; drain off the fat. Add 4 cups of water and the remaining ingredients. Stir and bring to boil. Simmer, uncovered, about 15 minutes or until mixture is as thick as you like.
Source: Shirley's recipes
Wednesday, February 1, 2017
Quick Cioppino
2 Tbsp extra-virgin olive oil
1 large yellow onion, thinly sliced
1 fennel bulb, trimmed and thinly sliced (a mandoline utensil is best)
Kosher salt
8 cloves garlic, minced
1/2 tsp red pepper flakes
1/4 cup tomato paste
1 Tbsp chopped fresh oregano
1 Tbsp chopped fresh thyme
2 tsp grated orange zest
1 1/2 cups dry white wine
1 1/2 cups fish stock or clam juice
1 cup chicken stock (or more fish stock)
1/2 to 1 cup water
28-oz can crushed tomatoes, finely chopped and with juices
2 bay leaves
1 pound cod (or other white fish), cut into 1-inch chunks
1 pound uncooked, shelled shrimp
2 Tbsp lemon juice
1/4 cup chopped parsley
1. In a large, heavy-bottomed pot over medium, heat the olive oil. Add the onion, fennel and a generous pinch of salt. Cook until tender, about 12 minutes, stirring often. Add the garlic, red pepper flakes, tomato paste, oregano, thyme, and orange zest, then cook, stirring until very fragrant, about 3 minutes.
2. Increase the heat to high and deglaze the pan with the wine and let bubble for 3 minutes, stirring. Add the stock, 1/2 cup of water, tomatoes and bay leaves, then simmer for 10 minutes. Taste, adjust seasoning, then add an additional 1/2 cup of water if too thick.
3. Add the cod and shrimp, then cover and cook just until the fish and shrimp are cooked through, 5 to 7 minutes. Uncover, stir in the lemon juice, then top with parsley to serve.
Source: Seattle Times
1 large yellow onion, thinly sliced
1 fennel bulb, trimmed and thinly sliced (a mandoline utensil is best)
Kosher salt
8 cloves garlic, minced
1/2 tsp red pepper flakes
1/4 cup tomato paste
1 Tbsp chopped fresh oregano
1 Tbsp chopped fresh thyme
2 tsp grated orange zest
1 1/2 cups dry white wine
1 1/2 cups fish stock or clam juice
1 cup chicken stock (or more fish stock)
1/2 to 1 cup water
28-oz can crushed tomatoes, finely chopped and with juices
2 bay leaves
1 pound cod (or other white fish), cut into 1-inch chunks
1 pound uncooked, shelled shrimp
2 Tbsp lemon juice
1/4 cup chopped parsley
1. In a large, heavy-bottomed pot over medium, heat the olive oil. Add the onion, fennel and a generous pinch of salt. Cook until tender, about 12 minutes, stirring often. Add the garlic, red pepper flakes, tomato paste, oregano, thyme, and orange zest, then cook, stirring until very fragrant, about 3 minutes.
2. Increase the heat to high and deglaze the pan with the wine and let bubble for 3 minutes, stirring. Add the stock, 1/2 cup of water, tomatoes and bay leaves, then simmer for 10 minutes. Taste, adjust seasoning, then add an additional 1/2 cup of water if too thick.
3. Add the cod and shrimp, then cover and cook just until the fish and shrimp are cooked through, 5 to 7 minutes. Uncover, stir in the lemon juice, then top with parsley to serve.
Source: Seattle Times
Lentil-Bulgur Salad with Parsley, Walnuts and Tuscan Kale
1 cup French green lentils
2 cups water
Salt
1 cup bulgur wheat (medium or coarse)
1 cup boiling water
1/2 tsp salt
1 bunch Tuscan (lacinato) kale
1 bunch Italian parsley
2 medium carrots
1 bunch scallions
1/2 cup walnuts
Zest of one lemon
1/2 cup lemon juice (about 2 lemons)
1/2 cup extra virgin olive oil
2 cloves garlic
1 tsp salt
1/2 tsp pepper
Additional salt and pepper to taste
1. Rinse lentils in a fine-mesh strainer under cold running water. Place lentils, 2 cups water, and a big pinch of salt in a medium saucepan. Bring to a boil, then cover and reduce heat to a simmer. Continue to simmer until lentils are soft but still hold their shape, 25-35 minutes. When done, drain off any excess liquid and transfer to a medium-large bowl.
2. When lentils are cooking, place bulgur wheat in a bowl and pour in 1 cup boiling water. Stir just to mix, then cover with a plate and allow water to be absorbed, about 20 to 30 minutes. Fluff with a fork and transfer to the bowl with the lentils.
3. Wash Tuscan kale and strip the leaves from the tough stems. Chop into fairly fine pieces. Rinse a bunch of parsley and shake dry. Chop the leaves and smaller stems the same size as kale.
4. Wash the carrots and scallions and chop finely. Finely chop the walnuts (optional: toast them first).
5. Add the kale, parsley, carrots, walnuts, and lemon zest to the bowl with the lentils and bulgur. Gently mix to combine.
6. Zest one of the lemons. Juice both lemons and measure 1/2 cup into a liquid measuring cup. Add the 1/2 cup olive oil.
7. Peel and mince the garlic. Add to the measuring cup along with the teaspoon salt and the 1/2 teaspoon pepper.
8. Pour half the dressing over the salad and mix to combine. Allow to sit for about 10 minutes then taste. Add additional dressing, salt or pepper as desired. (Refrigerate any leftover dressing to use elsewhere).
Source: Seattle Times, April 24, 2016
2 cups water
Salt
1 cup bulgur wheat (medium or coarse)
1 cup boiling water
1/2 tsp salt
1 bunch Tuscan (lacinato) kale
1 bunch Italian parsley
2 medium carrots
1 bunch scallions
1/2 cup walnuts
Zest of one lemon
1/2 cup lemon juice (about 2 lemons)
1/2 cup extra virgin olive oil
2 cloves garlic
1 tsp salt
1/2 tsp pepper
Additional salt and pepper to taste
1. Rinse lentils in a fine-mesh strainer under cold running water. Place lentils, 2 cups water, and a big pinch of salt in a medium saucepan. Bring to a boil, then cover and reduce heat to a simmer. Continue to simmer until lentils are soft but still hold their shape, 25-35 minutes. When done, drain off any excess liquid and transfer to a medium-large bowl.
2. When lentils are cooking, place bulgur wheat in a bowl and pour in 1 cup boiling water. Stir just to mix, then cover with a plate and allow water to be absorbed, about 20 to 30 minutes. Fluff with a fork and transfer to the bowl with the lentils.
3. Wash Tuscan kale and strip the leaves from the tough stems. Chop into fairly fine pieces. Rinse a bunch of parsley and shake dry. Chop the leaves and smaller stems the same size as kale.
4. Wash the carrots and scallions and chop finely. Finely chop the walnuts (optional: toast them first).
5. Add the kale, parsley, carrots, walnuts, and lemon zest to the bowl with the lentils and bulgur. Gently mix to combine.
6. Zest one of the lemons. Juice both lemons and measure 1/2 cup into a liquid measuring cup. Add the 1/2 cup olive oil.
7. Peel and mince the garlic. Add to the measuring cup along with the teaspoon salt and the 1/2 teaspoon pepper.
8. Pour half the dressing over the salad and mix to combine. Allow to sit for about 10 minutes then taste. Add additional dressing, salt or pepper as desired. (Refrigerate any leftover dressing to use elsewhere).
Source: Seattle Times, April 24, 2016
Berry Muffins
1/4 cup butter, at room temperature
2 eggs
3/4 cup sugar
1/2 tsp salt
1/2 cup milk
1 tsp vanilla
2 cups all-purpose flour
2 tsp baking powder
2 cups fresh or frozen blueberries
1. Preheat oven to 350. In a large bowl, beat butter, eggs, sugar and salt until well blended. Stir in milk and vanilla; set aside.
2. In a large bowl, sift flour with baking powder. Pour egg mixture over flour and baking powder and stir to blend.
3. Gently fold blueberries into batter. Fill greased muffin cups two-thirds full with batter. Bake for 25 minutes. Remove from oven and immediately turn out onto a wire rack. Makes 1 dozen.
Source: Recipe from Shirley
2 eggs
3/4 cup sugar
1/2 tsp salt
1/2 cup milk
1 tsp vanilla
2 cups all-purpose flour
2 tsp baking powder
2 cups fresh or frozen blueberries
1. Preheat oven to 350. In a large bowl, beat butter, eggs, sugar and salt until well blended. Stir in milk and vanilla; set aside.
2. In a large bowl, sift flour with baking powder. Pour egg mixture over flour and baking powder and stir to blend.
3. Gently fold blueberries into batter. Fill greased muffin cups two-thirds full with batter. Bake for 25 minutes. Remove from oven and immediately turn out onto a wire rack. Makes 1 dozen.
Source: Recipe from Shirley
Ultimate Chocolate Chip Cookies
3/4 cup (3/4 stick) Crisco (or Butter Flavor Crisco) All-Vegetable Shortening
1 1/4 cups firmly packed light brown sugar
2 Tbsp milk
1 Tbsp vanilla
1 egg
1 3/4 cup all-purpose flour
1 tsp salt
3/4 tsp baking soda
1 cup semi-sweet chocolate chips
1 cup coarsely chopped pecans (optional)*
*If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips
1. Heat over to 375 degrees Farenheit.
2. Combine Crisco, light brown sugar, milk, and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture.
3. Combine flour, salt, and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips and pecan pieces.
4. Drop by rounded tablespoons 3 inches apart onto ungreased baking sheet.
5. Bake one baking sheet at a time for 8 to 10 minutes for chewy cookies (cookies will appear moist - do not overbake) or 11 to 13 minutes for crips cookies. Cool 2 minutes on baking sheet. Place sheets of foil on countertop. Remove cookies to foil to cool completely. Makes 3 dozen cookies.
Source: Crisco/Nathan's nostalgic cookies
1 1/4 cups firmly packed light brown sugar
2 Tbsp milk
1 Tbsp vanilla
1 egg
1 3/4 cup all-purpose flour
1 tsp salt
3/4 tsp baking soda
1 cup semi-sweet chocolate chips
1 cup coarsely chopped pecans (optional)*
*If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips
1. Heat over to 375 degrees Farenheit.
2. Combine Crisco, light brown sugar, milk, and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture.
3. Combine flour, salt, and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips and pecan pieces.
4. Drop by rounded tablespoons 3 inches apart onto ungreased baking sheet.
5. Bake one baking sheet at a time for 8 to 10 minutes for chewy cookies (cookies will appear moist - do not overbake) or 11 to 13 minutes for crips cookies. Cool 2 minutes on baking sheet. Place sheets of foil on countertop. Remove cookies to foil to cool completely. Makes 3 dozen cookies.
Source: Crisco/Nathan's nostalgic cookies
Slow Cooker Chicken, Kale, and White Bean Stew
6 boneless, skinless chicken thighs
2 15-oz cans cannellini beans, drained
1 medium yellow onion, chopped
3 cloves garlic (or more to taste), finely chopped
2 carrots, peeled (or well-scrubbed) and sliced
2 springs fresh thyme and 1 small spring fresh rosemary (alternately, use 1 tsp herbes de Provence)
1 can chicken broth (or 2 cups homemade)
1 bunch Tuscan kale (aka Lacinato, Dinosaur or black kale), about 12 oz., washed, stemmed and roughly chopped
2 Tbsp fresh lemon juice
Grated Parmesan or Pecorino Romano cheese, for serving.
1. Put first six ingredients (chicken thighs through herbs) into a slow cooker. Pour the chicken broth over the top. Cover and cook on low for 6 hours.
2. Discard the fresh herb sprigs (if using). Add chopped kale and stir to combine. Cover and cook on high for 20-30 minutes more.
3. Stir in lemon juice, add more salt and pepper to taste, ladle into bowls and top with grated cheese.
Source: Seattle Times
2 15-oz cans cannellini beans, drained
1 medium yellow onion, chopped
3 cloves garlic (or more to taste), finely chopped
2 carrots, peeled (or well-scrubbed) and sliced
2 springs fresh thyme and 1 small spring fresh rosemary (alternately, use 1 tsp herbes de Provence)
1 can chicken broth (or 2 cups homemade)
1 bunch Tuscan kale (aka Lacinato, Dinosaur or black kale), about 12 oz., washed, stemmed and roughly chopped
2 Tbsp fresh lemon juice
Grated Parmesan or Pecorino Romano cheese, for serving.
1. Put first six ingredients (chicken thighs through herbs) into a slow cooker. Pour the chicken broth over the top. Cover and cook on low for 6 hours.
2. Discard the fresh herb sprigs (if using). Add chopped kale and stir to combine. Cover and cook on high for 20-30 minutes more.
3. Stir in lemon juice, add more salt and pepper to taste, ladle into bowls and top with grated cheese.
Source: Seattle Times
Curried Pork and Sweet Potatoes
1 Tbsp all-purpose flour
1 Tbsp curry powder
1/4 tsp salt
1 lb pork boneless loin, cut into thin strips
2 medium sweet potatoes, cut into thin strips (2 cups)
3/4 cup apple juice
1 medium green bell pepper, cut into thin strips (1 cup)
2 Tbsp apple jelly
1. Mix flour, curry, and salt in medium bowl. Add pork; toss to coat.
2. Spray 12-inch nonstick skillet with nonstick cooking spray; heat over medium-high heat. Cook pork in skillet 3 to 5 minutes, stirring occasionally, until brown.
3. Stir in sweet potatoes and apple juice; reduce heat to low. Cover and simmer 5 minutes. Stir in bell pepper. Cover and simmer 3 to 5 minutes or until bell pepper is crisp-tender. Stir in jelly until melted. Serve over rice, quinoa, or couscous.
Source: Betty Crocker's Good and Easy Cookbook
Try #1 - February 1, 2017
This was pretty good; all the usual suspects liked it. I didn't think it was anything amazing, but it was easy and healthy. I omitted the apple jelly, since 1) I didn't have any, and 2) I thought it would make it too sweet. However, it was not overly sweet without it, so I would consider adding it (or something similar) next time. I doubled the recipe (which gave a decent amount of leftovers) and served it over a brown rice/wild rice/quinoa mix.
1 Tbsp curry powder
1/4 tsp salt
1 lb pork boneless loin, cut into thin strips
2 medium sweet potatoes, cut into thin strips (2 cups)
3/4 cup apple juice
1 medium green bell pepper, cut into thin strips (1 cup)
2 Tbsp apple jelly
1. Mix flour, curry, and salt in medium bowl. Add pork; toss to coat.
2. Spray 12-inch nonstick skillet with nonstick cooking spray; heat over medium-high heat. Cook pork in skillet 3 to 5 minutes, stirring occasionally, until brown.
3. Stir in sweet potatoes and apple juice; reduce heat to low. Cover and simmer 5 minutes. Stir in bell pepper. Cover and simmer 3 to 5 minutes or until bell pepper is crisp-tender. Stir in jelly until melted. Serve over rice, quinoa, or couscous.
Source: Betty Crocker's Good and Easy Cookbook
Try #1 - February 1, 2017
This was pretty good; all the usual suspects liked it. I didn't think it was anything amazing, but it was easy and healthy. I omitted the apple jelly, since 1) I didn't have any, and 2) I thought it would make it too sweet. However, it was not overly sweet without it, so I would consider adding it (or something similar) next time. I doubled the recipe (which gave a decent amount of leftovers) and served it over a brown rice/wild rice/quinoa mix.
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