- all-purpose flour
- rolled oats
- baking powder
- baking soda
- salt
- beaten egg
- milk
- packed brown sugar
- cooking oil
- vanilla
- fresh or frozen blueberries
- KRAFT Zesty Italian dressing
- Shredded Parmesan cheese
- finely chopped fresh basil
- chopped fresh basil
- Kraft Sun Dried Tomato Vinaigrette dressing
- London Broil
- balsamic vinegar
- olive oil
- chopped garlic
- dried rosemary
“Gluten-Free
In this unusual yet delightful pairing, thick-cut chops are soaked in a pear juice brine mixture, browned and then served with a piquant pear chutney. Enjoy this dish with spinach or green beans."
Nutrition Info
Per serving (About 14.5oz/408g-wt.): 460 calories (90 from fat), 10g total fat, 3g saturated fat, 26g protein, 68g total carbohydrate (4g dietary fiber, 59g sugar), 75mg cholesterol, 580mg sodium
- For the Pear Brine
- # 1/3 cup kosher salt
- # 1/3 cup sugar
- # 1 dried bay leaf
- # 1/2 teaspoon whole cloves
- # 1/2 teaspoon whole peppercorns
- # 1 teaspoon whole allspice berries
- # 2 cups pear juice
- # 2 cups water
- For the Cranberry-Pear Chutney
- # 1 teaspoon canola oil
- # 1 tablespoon finely chopped shallot
- # 1 teaspoon grated fresh ginger root
- # 1 tablespoon lemon juice
- # 1/2 cup dried cranberries
- # 3/4 cup light brown sugar
- # 1/4 teaspoon ground ginger
- # 1/2 cup white wine vinegar
- For the Pork Chops
- # 1 teaspoon butter
- # 1 teaspoon olive oil
“Sweet caramelized onions and mushrooms complement the nutty, toasted flavor of kasha. Look for kasha in the bulk aisle or find it with packaged beans and grains. Serve this dish alongside roasted chicken or pork.”
- For the Kasha
- * 2 cups plus 2 tablespoons water
- * 1/4 teaspoon salt
- * 1/2 teaspoon extra virgin olive oil
- For the Onions and Mushrooms
- * 2 tablespoons extra virgin olive oil
- * Salt
- * 1 tablespoon mirin
- * 1 tablespoon water
- * 8 ounces crimini mushrooms
- * 1 tablespoon finely chopped garlic
“Prepare all of the vegetables before you begin cooking the potatoes and this salad will come together very easily. The classic garnish of tiny, briny, piquant Nicoise olives is a hallmark of salade Nicoise. If they’re not available, substitute another small, black, brined olive (do not use canned olives). Anchovies are another classic garnish, but they met with mixed reviews from our tasters, so they are optional. Compose the salad on your largest, widest, flattest serving platter. Do not blanket the bed of lettuce with the other ingredients; leave some space between the mounds of potatoes, tomatoes and onions, and beans so that leaves of lettuce peek”
- TUNA
- olive oil
- Table salt and ground black pepper
- VINAIGRETTE
- lemon juice from 2 or 3 lemons
- extra-virgin olive oil
- minced fresh thyme leaves
- minced fresh basil leaves
- minced fresh oregano leaves
- Dijon mustard
- Table salt and ground black pepper
- SALAD
- Large eggs
- dry vermouth
- niçoise olives
South Beach friendly all phases
- Round steak lean
- Green peppers sliced thin
- onions minced
- Beef broth
- soy sauce
- Ground ginger
- Garlic clove -- minced
- Worcestershire sauce
- frozen chopped spinach
- garbanzo beans
- water or soup stock
- shakes of cayenne pepper
" It’s important to slice the fennel very thin. Use the slicing disk on a food processor or a sharp chef’s knife. Sweet, crisp apples, such as a Fuji, Gala, or Braeburn, work best in this recipe. To prepare the apples, quarter and core them, then cut into 1/4-inch slices and, finally, into 1/4-inch strips."
- * 1/2 cup mayonnaise
- * 1/4 cup cider vinegar
- * 1 tablespoon sugar
- * Table salt and ground black pepper
- * 2 tablespoons minced fresh tarragon