How To Prepare
Toss pork with 1 tbsp (15 mL) of the flour, and pepper; set aside.
In large skillet, heat half of the oil over medium-high heat; brown pork, in batches and adding more oil if necessary, about 4 minutes. Transfer to plate.
Add remaining oil to skillet; saute onion, red pepper, garlic, thyme and paprika until fragrant, about 1 minute.
Return pork and accumulated juices to pan. Add stock and bring to boil. Mix remaining flour with 2 tbsp (25 mL) water and stir into pan; cover and cook, stirring occasionally, until thickened and juices run clear when pork is pierced, about 5 minutes. Sprinkle with parsley.
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Saucy Pepper Pork
How To Prepare
Heat 2 teaspoons oil in a wok or Dutch oven over medium-high heat. Add chicken and cook, stirring often, until cooked through and lightly browned, about 5 minutes. Transfer the chicken to a plate.
Heat the remaining 2 teaspoons oil in the wok or pot. Add jalapeño (if using), scallion whites, mushrooms and ginger and cook, stirring, until fragrant and the mushrooms start to soften, 30 seconds to 1 minute. Stir in rice milk, lime juice and Splenda; bring to a simmer. Cook, stirring occasionally, until the mushrooms are tender, 2 to 3 minutes. Stir in cabbage, the chicken and scallion greens; cook, stirring constantly, until the cabbage is slightly wilted, 2 to 3 minutes. Stir in basil just before serving.
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Saucy Coconut -Chicken Stir-Fry
How To Prepare
Preheat the oven to 375°. Lightly spray a shallow baking pan with cooking spray. Place the fish in the pan.
In a small bowl, stir together the remaining salmon ingredients. Lightly spread on each fillet.
Bake for 15 to 20 minutes, or until the fish flakes easily when tested with a fork.
Meanwhile, chop the tomatoes, basil, and onion. Put in a small bowl. Add the vinegar, stirring gently to combine. Spoon over or beside the cooked fish.
Cook’s Tip
Some produce areas indicate “sweet onions” and others specify certain types, such as Vidalia, OsoSweet, Maui, Walla Walla, or Texas 1015. As the term indicates, these onions are less pungent than most other onions.
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Salmon with Tomato-Basil Salsa
How To Prepare
On the side burner, melt the Syrup, Splenda and a touch of oil in a small saute pan over medium-high heat. Remove from the heat and whisk in the mustard, teriyaki, olive oil and ginger. Let cool.
Preheat grill to medium heat. Brush salmon with vegetable oil and season with pepper to taste. Place the salmon skin side down on the grill. Coat the flesh of the salmon fillets with the maple mixture. Grill for 6 to 8 minutes to medium doneness, turning once after 5 to 6 minutes.
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Salmon with Maple and Mustard Glaze
How To Prepare
Heat oven to 350 degrees. Spray 8×4 inch loaf pan with non-stick cooking spray.
2. Drain salmon, flake with a fork.
3. Add all ingredients, mix well. Shape in to loaf with hands and pat into loaf pan.
4. Bake 40 minutes, let stand 5-10 minutes before serving.
Serving suggestions: Serve over mixed greens or tomato slices as a salad or cool summer entrée!
How To Prepare
1
Preheat oven to 450°F.
2
Toss root vegetables in a large bowl with 1 tablespoon oil, 1/2 teaspoon pepper. Spread in a single layer on a large rimmed baking sheet. Roast for 15 minutes. Stir and continue roasting until soft and golden brown in spots, 13 to 15 minutes more.
3
Meanwhile, whisk the remaining 2 tablespoons oil, vinegar, garlic, mustard, and the remaining 1/4 teaspoon of pepper in a large bowl. Reserve 2 tablespoons of the dressing in small bowl. Add the salad greens to the large bowl and toss to combine; divide among 4 dinner plates.
4
When the vegetables are done, transfer them to the large bowl and gently combine with the reserved dressing, salmon and scallions. Top the greens with the salmon and vegetables.
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Salmon Roasted Vegetable Salad
How To Prepare
Preheat oven to 375°.
Combine crushed dried rosemary and 1/8 teaspoon pepper.
Remove and discard giblets from hen. Rinse hens with cold water; pat dry. Remove skin; trim excess fat. Working with 1 hen at a time, place 1 lemon piece in the cavity of hen; tie ends of legs together with twine. Lift wing tips up and over back; tuck under hen. Repeat procedure with remaining hen and lemon piece. Rub hens with rosemary mixture. Place hens, breast sides up, on a broiler pan coated with cooking spray.
Toss potato with oil; sprinkle with 1/8 teaspoon pepper. Arrange the potato around hens.
Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone. Bake at 375° for 1 hour or until thermometer registers 180°. Remove twine.
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Rosemary-Lemon Cornish Hens with Roasted Potatoes
How To Prepare
Pierce the beef roast to tenderize it and let the flavors in, and place it into a slow cooker with the garlic, red bell peppers, green bell peppers, yellow onions and sweet onions. Stir in the tomato paste and red wine vinegar. Sprinkle with the garlic powder, seasoning, and ground black pepper.
Cover, and cook on Low until the beef is tender, 7 to 8 hours. Remove beef, and shred into long strands using two forks. Return the meat to the slow cooker and combine with the vegetables.
Cook on Low until the meat and vegetables are very tender, about 30 minutes.
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Ropa Vieja in a Slow Cooker
