How To Prepare
Chop meat into small chunks. In a large pot, combine meat, water and spices and boil about 15 minutes on medium. Add vegetables and remaining ingredients. Reduce to low, cover and simmer for about 45 minutes.
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Cabbage Soup with Chicken and Pork
How To Prepare
Heat oil in a large stockpot over medium high heat. Add ground beef and onion, and cook until beef is well browned and crumbled. Drain fat, and transfer beef to a slow cooker. Add cabbage, kidney beans, water, tomato sauce, bouillon, cumin, and pepper. Stir to dissolve bouillon, and cover.
Cook on high setting for 4 hours, or on low setting for 6 to 8 hours. Stir occasionally. Enjoy!
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Cabbage Beef Soup
How To Prepare
In a large saucepan, heat the oil over medium-high heat, swirling to coat the bottom. Cook the celery, carrot, onion, and garlic for 5 minutes, or until soft, stirring frequently.
Stir in the broth, tomatoes with liquid, tomato paste, thyme, and pepper. Bring to a boil, still on medium high. Reduce the heat and simmer, covered, for 8 to 10 minutes, or until the vegetables are very tender, with no crispness remaining.
Stir in the zucchini. Cook for 3 minutes, or until almost tender-crisp.
Stir in the fish. Cook for 2 to 3 minutes, or just until it flakes easily when tested with a fork.
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Mediterranean Seafood Stew
How To Prepare
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil, swirling to coat the bottom. Cook the peppers for 4 to 6 minutes, or until beginning to richly brown on the edges, stirring frequently.
Gently stir in the tomatoes. Cook for 2 minutes, or until soft, stirring gently and frequently. Remove from the heat.
Gently stir in the garlic, and vinegar. Transfer to a small bowl. Cover to keep warm.
In the same skillet, heat the remaining 2 teaspoons oil over medium-high heat, swirling to coat the bottom. Sprinkle the pepper, and paprika, over both sides of the fish. Cook for 3 minutes on each side, or until the fish flakes easily when tested with a fork. Transfer to a platter.
To serve, squeeze 4 lime wedges over the fish. Spoon the poblano mixture on top. Serve with the remaining lime wedges to squeeze over the poblano mixture if desired.
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Trout with Skillet-Roasted Peppers
How To Prepare
Prepare rice ahead of time according to package instructions. It’s best if it’s made slightly on the dry side.
Heat a wok on a high flame. Meanwhile, season chicken with pepper. When the wok is very hot, add 2 tsp oil. When the oil gets hot, add the chicken and cook on high a few minutes, tossing so that its browns all over. Remove chicken from wok and set aside, add one of the egg whites and cook a minute or two until done. Set aside.
Add the remaining oil to the wok and add the onion, scallions and garlic. Saute 1 minute, add the chili pepper and tomatoes and stir in all the rice. Add teriyaki and stir to mix all the ingredients. Keep stirring a few minutes, then add egg whites and chicken back to the wok. Adjust teriyaki if needed and stir well another 30 seconds. Serve with sliced cucumbers.
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Thai Fried Rice
How To Prepare
Directions:
1
In 6-quart saucepan or Dutch oven, brown beef; drain.
2
Add remaining ingredients; bring to boil.
3
Reduce heat; cover and simmer for 30 to 40 minutes or until tender.
4
Makes about 16 servings.
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Stuffed Green Bell Pepper Soup
How To Prepare
Trim fat from pork chops; slash edges at 1/2-inch (1 cm) intervals to prevent curling. Set aside.
Add half of the oil to pan; brown chops, in batches, about 10 minutes. Transfer to plate.
Drain fat from pan.
Heat remaining oil in pan over medium heat. Add onions, herbes de Provence, and pepper; cover and cook, stirring occasionally, until onions are golden, about 10 minutes.
Sprinkle with flour; cook, stirring, for 1 minute. Add stock and bring to boil, stirring and scraping up brown bits.
Return chops and any juices to skillet, turning chops to coat. Cover, reduce heat and simmer until juices run clear when pork is pierced and just a hint of pink remains inside, about 10 minutes.
Stir in vinegar. Sprinkle with parsley.
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Onion Pork Chops
How To Prepare
Thaw scallops, if frozen. Cut any large scallops in half. Set aside.
2.
For sauce, in a small bowl stir together water, potato flour, 1/2 teaspoon lime peel, lime juice, Splenda, bouillon granules, and pepper. Set aside.
3.
Run cold water over artichoke hearts until partially thawed. Cut any large artichoke hearts in half. Set aside.
4.
Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry artichoke hearts and green and red sweet peppers in hot oil for 1-1/2 to 3 minutes or until sweet peppers are crisp-tender. Remove vegetables from the wok.
5.
Add half of the scallops to the hot wok. Stir-fry about 2 minutes or until scallops turn opaque. Remove scallops from the wok. Repeat with remaining scallops. Return all scallops to the wok. Push scallops from the center of the wok.
6.
Stir sauce. Add sauce to the wok. Cook and stir until thickened and bubbly. Return cooked vegetables to the wok. Stir all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Serve immediately over hot cooked couscous or rice. Sprinkle with additional finely shredded lime peel, if desired. Makes 4 servings.
Make Ahead Tip
Prepare vegetables; cover and chill up to 4 hours before cooking.
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Scallops and Artichokes
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 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!
