slow-cooker-holiday-pork-stew.sbe

Ingredients:
1-1/2 lb. pork shoulder, cut into 1-inch cubes
16 oz. kielbasa or Polish sausage, cut into 1/2-inch slices
2 cups chopped onions
2 cloves garlic, minced
2 15-oz. cans cannellini beans, rinsed and drained
6 carrots, peeled and sliced into 1-inch chunks
1 14-oz. can reduced-sodium chicken broth* or 1-3/4 cups water
3 Tbsp. tomato paste
2 Tbsp. fresh thyme or 1 tsp. dried thyme, crushed
1/2 tsp. freshly ground black pepper
1 cup coarsely chopped tomato or halved cherry tomatoes (optional)
1 recipe Crumb Topper


Directions:
1. In a 6- to 7-quart slow cooker combine pork shoulder, kielbasa, onions, garlic, beans, carrots, chicken broth, tomato paste, thyme, and pepper. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in tomatoes. Cover and cook 10 minutes more.

2. Turn pork mixture into shallow 3-quart freezer-to-oven casserole dish. Freeze, covered, up to 1 month. Prepare and freeze Crumb Topper up to 1 month. Makes 8 servings.

3. To serve: Thaw casserole and Crumb Topper in refrigerator 2 days ahead of serving. Preheat oven to 400 degrees F. Bake casserole, covered, for 30 minutes. Uncover; sprinkle with crumb mixture. Bake 15 to 20 minutes more or until heated through.

4. Crumb Topper: Crumb Topper: In a resealable freezer bag combine 1-1/2 cups coarse French bread crumbs, 1/4 cup chopped flat-leaf parsley, 1/4 cup finely shredded Parmesan cheese, and 2 tablespoons olive oil.

Nutrition Facts
Nutrition facts per serving:
Calories 430
Total fat (g) 20
Saturated Fat (g) 6
Polyunsaturated Fat (g) 2
Cholesterol (mg) 95
Monounsaturated Fat (g) 10
Sodium (mg) 1063
Carbohydrate (g) 32
Total sugar (g) 6
Fiber (g) 8
Protein (g) 36
Vitamin A (DV%) 0
Vitamin C (DV%) 13.581063
Calcium (DV%) 13
Iron (DV%) 23
Percent Daily values are base on a 2,000 calorie diet

spiced-cider-salmon-sbe

Ingredients:
1 1-1/2-lb. fresh or frozen skinless salmon fillet, about 3/4 inch thick
4 cups (1 qt.) apple cider or apple juice
3 Tbsp. coarse kosher salt
2 Tbsp. packed brown sugar
1 tsp. ground allspice
Nonstick cooking spray
2 Tbsp. apple jelly
Grilled Apples (optional)


Directions:
1. Thaw salmon, if fozen. For brine, in a large bowl combine apple cider, salt, brown sugar, and allspice; stir to dissolve salt and brown sugar. Add salmon. Cover and marinate in the refrigerator for at least 2 hours or up to 3 hours, turing salmon occasionally.

2. Drain salmon; discard brine. Rinse salmon and pat dry with paper towels. Cut salmon into serving-size pieces. Tear off a 28x12-inch piece of heavy foil; fold in half to make a 14x12-inch rectangle. Cut several slits in the foil rectangle. Lightly coat one side of the foil with nonstick cooking spray. Place fish on coated side of foil.

3. Prepare grill for indirect grilling. Test for medium heat above the drip pan. Place fish on foil on the grill rack over the drip pan. Cover and grill about 10 minutes or until fish flakes easily when tested with a fork.

4. Spread apple jelly over fish before serving. If desired, serve with Grilled Apples. Makes 6 servings.

5. Grilled Apple Slices: Just before grilling, core 3 large cooking apples. Cut apples crosswise into 1-inch-thick slices. Brush very lightly with cooking oil. Place apple slices on the grill rack directly over medium-high heat. Cover and grill for 10 to 12 minutes or just until tender, turning once halfway through grilling.

Nutrition Facts
Nutrition facts per serving:
Calories 2.460
Total fat (g) 12.218
Saturated Fat (g) 2.460
Polyunsaturated Fat (g) 4.418
Cholesterol (mg) 66.334
Monounsaturated Fat (g) 4.355+
Sodium (mg) 552.465
Carbohydrate (g) 8.937
Total sugar (g) 7.401
Fiber (g) 0.103
Protein (g) 22.596
Vitamin A (DV%) 0
Vitamin C (DV%) 3.542886
Calcium (DV%) 2
Iron (DV%) 3

recipe+of+the+day+sbe

Ingredients:
3 14-ounce cans beef broth
1 15-ounce can kidney beans, rinsed and drained
1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
1 14-1/2-ounce can stewed tomatoes, undrained
1 11-1/2-ounce can vegetable juice
1 6-ounce can tomato paste
2 teaspoons sugar
1 teaspoon dried Italian seasoning, crushed
1-1/2 cups loose-pack frozen mixed vegetables (such as Italian blend)
2 cups fresh spinach leaves, cut into strips
2 cups cooked pasta, such as medium shell macaroni or mostaccioli
Finely shredded Parmesan cheese (optional)


Directions:
1. In a 4-quart Dutch oven combine beef broth, kidney beans, garbanzo beans, undrained tomatoes, vegetable juice, tomato paste, sugar, and Italian seasoning. Bring to boiling; add mixed vegetables. Reduce heat. Simmer, covered, about 10 minutes or until vegetables are tender.

2. Stir in spinach and cooked pasta; heat through. If desired, sprinkle with Parmesan cheese.

3. Makes 8 servings (12 cups)

4. Make-ahead directions: Prepare as above through Step 1, except cover and chill overnight. To serve, reheat soup over medium heat. Stir in spinach and cooked pasta; heat through.

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CLICK THIS LINK AND VOTE MGR

fresh-tomato-omelets-with-mozzarella-chees

Ingredients:
1 cup refrigerated or frozen egg product, thawed, or 4 eggs, beaten
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Nonstick cooking spray
1 teaspoon snipped fresh oregano or 1/4 teaspoon dried oregano, crushed
4 medium tomato slices
1/4 cup shredded mozzarella cheese (1 ounce)


Directions:
1. In a small bowl, stir together eggs, salt, and pepper. Coat an unheated 8-inch nonstick skillet with nonstick cooking spray. Preheat over medium heat. Pour 1/2 cup of the egg mixture into the hot skillet.

2. Immediately begin stirring egg mixture gently but continuously with a wooden or plastic spatula until mixture resembles small pieces of cooked egg surrounded by liquid egg. Stop stirring. Cook for 30 to 60 seconds more or until egg mixture is set but shiny.

3. Sprinkle 1/2 teaspoon of the fresh oregano or 1/8 teaspoon of the dried oregano onto eggs. Place 2 slices of tomato on top of one half of the egg mixture in skillet. Top with half the shredded mozzarella.

4. With a spatula, lift and fold opposite edge of the omelet over tomato slices. Transfer to a warm plate. Repeat with remaining egg mixture, oregano, tomato, and cheese to make another omelet. Makes 2 servings.

Ingredients:
1 cup refrigerated or frozen egg product, thawed, or 4 eggs, beaten
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Nonstick cooking spray
1 teaspoon snipped fresh oregano or 1/4 teaspoon dried oregano, crushed
4 medium tomato slices
1/4 cup shredded mozzarella cheese (1 ounce)


Directions:
1. In a small bowl, stir together eggs, salt, and pepper. Coat an unheated 8-inch nonstick skillet with nonstick cooking spray. Preheat over medium heat. Pour 1/2 cup of the egg mixture into the hot skillet.

2. Immediately begin stirring egg mixture gently but continuously with a wooden or plastic spatula until mixture resembles small pieces of cooked egg surrounded by liquid egg. Stop stirring. Cook for 30 to 60 seconds more or until egg mixture is set but shiny.

3. Sprinkle 1/2 teaspoon of the fresh oregano or 1/8 teaspoon of the dried oregano onto eggs. Place 2 slices of tomato on top of one half of the egg mixture in skillet. Top with half the shredded mozzarella.

4. With a spatula, lift and fold opposite edge of the omelet over tomato slices. Transfer to a warm plate. Repeat with remaining egg mixture, oregano, tomato, and cheese to make another omelet. Makes 2 servings.

lamb-with-eggplant-relish

Ingredients:
1/2 cup extra virgin olive oil
1 large red onion, chopped (2 cups)
6 cloves garlic, minced
1 large eggplant, cut in 3/4-inch cubes (about 1-1/4 lb.; 6 cups)
1 14-oz. can whole peeled plum tomatoes in puree
2 or 3 medium oranges
1 Tbsp. sugar
8 lamb loin chops, about 1 inch thick (about 1-1/2 lbs.)
8 slices baguette, toasted
Fresh thyme sprigs


Directions:
1. In a very large skillet heat 1/3 cup oil over medium-high heat. Add onion and 4 cloves garlic; cook 1 minute. Add eggplant, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Cook and stir 8 minutes or until eggplant is tender. Add undrained tomatoes, crushing with a spoon. Cook 4 minutes or until most liquid is gone, stirring occasionally.

2. Meanwhile, finely shred enough orange peel to make 2 teaspoons; set aside. Peel and section two oranges over a bowl to catch juices. If necessary, squeeze juice from remaining orange to make 3 tablespoons. Stir orange sections, orange peel, orange juice, and sugar into eggplant mixture.

3. In a small bowl stir together remaining oil and garlic. Brush lamb with oil mixture; season with salt and pepper. For gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Grill 12 to 14 minutes for medium-rare (145F), turning chops once halfway through grilling.

4. Drizzle relish with additional olive oil. Divide relish among 8 plates. Add a lamb chop, baguette slice, and thyme sprig to each. Makes 8 appetizer or 4 entree servings.

huli huli pork

Ingredients:
2 pork tenderloins (about 1-pound each)
3/4 cup ketchup
1/3 cup reduced-sodium soy sauce
3 Tbsp. packed brown sugar
3 Tbsp. sweet Mirin cooking wine or lime juice
1 Tbsp. grated fresh ginger
4 cloves garlic, minced
Lime wedges and fresh herbs (optional)


Directions:
1. Place pork in a large, heavy self-sealing plastic bag set in a shallow dish; set aside.

2. For marinade, in a small bowl combine the ketchup, soy sauce, brown sugar, wine or lime juice, ginger, and garlic. Remove 3/4 cup of the mixture to a small bowl; cover and chill until needed. Pour remaining mixture over pork; seal bag. Marinate in refrigerator for 4 to 24 hours, turning bag occasionally.

3. Drain pork, reserving marinade. For a charcoal grill arrange hot coals around a drip pan. Test for medium-high heat above the pan. Place pork on grill rack over pan. Cover and grill 20 minutes. Brush with drained marinade. Cover and grill 15 to 20 minutes more or until an instant-read thermometer registers 155 degrees F when inserted into the thickest part of the meat. (For a gas grill, preheat grill. Reduce heat to medium-high. Adjust for indirect cooking. Grill as above.) Remove pork from grill. Cover pork with foil and let stand 10 minutes before slicing. (The meat's temperature will rise 5 degrees F during standing.)

4. Meanwhile, place reserved sauce mixture in a small saucepan; heat through. Pass sauce with pork. Garnish with lime wedges and fresh herbs. Makes: 8 servings

Nutrition facts per serving:
Calories 206
Total fat (g) 4
Saturated Fat (g) 1
Polyunsaturated Fat (g) 0
Cholesterol (mg) 74
Monounsaturated Fat (g) 2
Sodium (mg) 652
Carbohydrate (g) 17
Total sugar (g) 15
Fiber (g) 0
Protein (g) 25
Vitamin A (DV%) 0
Vitamin C (DV%) 5.314329
Calcium (DV%) 2
Iron (DV%) 10
Percent Daily values are base on a 2,000 calorie diet