Orange and Ginger Glazed Pork Chops

We made this last night and it was so good I had to pass it on. Sorry- no photos!

Serves 4

This sweet and spicy glaze is easy to prepare,so plan to have dinner on the table in less than 20 minutes! If using boneless pork chops, be sure to reduce the cooking time. Serve with rice pilaf and sautéed greens.

Ingredients

Nonstick cooking spray
1/4 cup brown sugar
2 tablespoons Whole Trade™ 365 Everyday Value® Organic Orange Juice
1 tablespoon finely grated fresh ginger
1/2 teaspoon salt
4 (1-inch thick) bone-in, center-cut pork chops

Directions

Arrange oven rack about 6 inches from heating element and preheat broiler. Line a large baking sheet with foil and spray with nonstick cooking spray; set aside.

In a small bowl, whisk together sugar, orange juice, ginger and salt. Arrange pork chops on prepared baking sheet in a single layer, spacing them a few inches apart. Spread half of the glaze over the tops of the pork chops and broil until golden and just crisp, 6 to 8 minutes.

Carefully flip pork chops and spread remaining glaze over the tops. Return to oven and broil until just golden and crisp on the second side and cooked through, 6 to 8 minutes more. Transfer to plates and serve.

Beef Stroganoff

I am excited to try this. I have left over steak and vegetables that I am going to toss in as well. I do have to go to the market for sour cream, mushrooms and green onions, but I hope this well be an easy dinner. I am also going to buy some wide noodles although this doesn't call for it.

Ingredients

• 2 pounds beef chuck roast
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 ounces butter
• 4 green onions, sliced (white parts only)
• 4 tablespoons all-purpose flour
• 1 (10.5 ounce) can condensed beef broth
• 1 teaspoon prepared mustard
• 1 (6 ounce) can sliced mushrooms, drained
• 1/3 cup sour cream
• 1/3 cup white wine
• salt to taste
• ground black pepper to taste

Directions

1. Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.
2. In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
3. Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.
4. Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.

Sweet Potato Mash

I made this and it was amazing! No photos, but trust me- you will love this as a side dish!

 

Makes: 2 servings

Time: 10 mins 

 

Ingredients:

 

2 Sweet potato, peeled and chopped
2 tbsp Fresh ginger, shredded
2 tbsp Butter
1 tbsp Honey
As needed Milk
2 tbsp Fresh Cilantro or Basil, chopped
To taste Salt

Notes / Directions:

 

Cook sweet potatoes and ginger in saucepan of boiling water for 5-7 minutes or until tender; drain. Transfer to bowl; mash potato with butter, honey and enough milk for smooth consistency. Stir in cilantro or basil and salt to taste.

Chili

Ingredients

 

2 tablespoons olive oil
1 1/2 lbs kielbasa, quartered lengthwise, then cut into 1/2 inch pieces
2 onions, chopped (about two cups or so)
1 red bell pepper, coarsely chopped
1 green bell pepper, coarsely chopped
4 large garlic cloves, chopped
4 (15 ounce) cans black beans, drained
1 (14 ounce) can low sodium chicken broth
1 (14 ounce) can diced tomatoes with juice
3 tablespoons chili powder
2 tablespoons sugar
2 tablespoons red wine vinegar
3 small bay leaves
1 tablespoon dried oregano
2 teaspoons ground cumin

 

Directions

 

Heat olive oil in heavy large pot over medium-high heat. Add kielbasa; sauté until beginning to brown, about 12 minutes. Using slotted spoon, transfer kielbasa to bowl. If necessary, add enough oil to pot to measure 2 tablespoons (or discard all but 2 tablespoons drippings).

Add onions, both bell peppers, and garlic. Sauté until beginning to brown, about 10 minutes.

Add beans, broth, tomatoes with juice, chili powder, sugar, vinegar, bay leaves, oregano, and cumin.

Bring chili to a boil, stirring occasionally. Reduce heat to medium, cover, and simmer 30 minutes. Return kielbasa to pot.

Reduce heat to low. Simmer, uncovered, until chili is thick, stirring occasionally, about 30 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly; cover and chill. Rewarm before serving.).

Ladle chili into bowls. Top with sour cream and green onions if desired.

Spicy Tangerine Beef

This looks really good. I think a side of rice will complete the meal.

Prep: 25 min
Cook: 25 min

4 Tangerines or 3 medium navel oranges
1 Large bunch broccoli (1.5 pounds)
3 tbsp vegetable oil
1 boneless beef top sirloin steak (12 oz) thinly sliced crosswise
2 tbsp plus 1/2 tsp cornstarch
2 tbsp water
3 green onions, cut on diagonal into 2" pieces
1 red pepper, thinly sliced
3 garlic cloves, finely chopped
1 tbsp minced, peeled fresh ginger
3 tbsp soy sauce
1/4 tsp crushed red pepper

Cut peel  and white pith from 1 tangerine. Holding tangerine over small bowl to catch juice, cut on either side of the membranes to release each section, allowing fruit and juice to drop into bowl; set aside. With vegetable peeler, remove 8 strips (3"x 3/4" each) peel from remaining tangerines. With knife, remove any remaining pith from peel. Squeeze 3/4 cup juice; set aside.

Cut broccoli into small flowerets. With vegetable peeler, peel broccoli stems, cut into 1/4" slices.

In 12 " skillet, heat 2 tablespoons oil over high heat until very hot. Add strips of peel and cook until lightly browned, about 3 minutes. Transfer peel to large bowl.

On waxed paper, toss beef slices with 2 tablespoons cornstarch, coating evenly. Add half of beef to skillet to cook, stirring frequently (stir-frying), until crisp and lightly browned on both sides, about 5 minutes, using slotted spoon to transfer beef as it is browned to bowl with peel. Repeat with remaining 1 tablespoon oil and remaining beef.

Add broccoli and water  to skillet. Reduce heat to medium, cover and cook 2 minutes. Increase heat to high. Remove cover and add green onions and red pepper; cook, stir-frying, 2 minutes. Add garlic and ginger; stir-fry 1 minute.

Meanwhile, in cup, combine tangerine juice, soy sauce, crushed red pepper, and remaining 1/2 teaspoon cornstarch. Stir until blended. Stir cornstarch mixture into skillet. Stir-fry until sauce has thickened and boils.

Return beef to skillet. Add citrus sections and juice in bowl; toss to combine. Makes 4 main-dish servings.

Roasted Vegetables with Couscous

Makes 6 servings

Ingredients

4 tbsp Olive Oil
2 Onion, cut into wedges
3 Carrots, Cut into chunks
2 Parsnips, cut into chunks
2 Shallots, peeled
3 Garlic Cloves, chopped
1 Red Chile (hot), seeded and finely sliced
1 tsp Paprika
1/2 tsp Cinnamon
1/2 tsp Coriander Seeds, crushed
4 pods Cardamom, crushed
1 pound Plum Tomatoes, peeled
2 Zucchini, thickly sliced
Saffron, large pinch
To Taste Sea Salt
To Taste Freshly Ground Pepper
14 oz Couscous
Bunch Flat Leaf Parsley, chopped
Bunch Cilantro, chopped
Dash Balsamic Vinegar

Notes / Directions

Heat oven to 375 degrees.

Heat the olive oil in a large, heavy-bottomed roasting pan directly over medium heat. Add the onions, carrots, parsnips, and shallots and cook for about 10 minutes or until golden, stirring frequently. Add the garlic, chile, paprika, cinnamon, coriander, cumin and cardamom and stir well, coating the vegetables with all the spices. Cook for a further 4 minutes, then remove from heat and stir in the tomatoes, zucchini, saffron, salt and pepper. Transfer to the oven to roast for 40 minutes. Check after 30 minutes, adding a little water if needed.

Place the couscous in a large bowl and cover with boiling water to a level of 1 inch above the grains. Mix well and leave to stand for 5 minutes. Meanwhile, melt the butter in a saucepan, add the chopped parsley and cilantro, and cook for 1 minute. Pour over the couscous, mix well and season it.

Take the vegetables out of the oven, drizzle with olive oil and balsamic vinegar, and serve them on top of the couscous.