- Black pepper
- Salt
- olive oil
- chicken
- bay leaves
Good with ASIAN SPINACH SALAD (http://recipething.com/recipes/show/13139)
“Look for water-packed tofu, which will hold its shape when cooked and tossed with the noodles. If rice noodles are unavailable, substitute angel hair pasta.
TIP: If you can’t find bok choy, almost any quick-cooking crisp vegetable will work. Try snow peas or shredded Napa cabbage.
- thinly sliced green onions
- sliced bok choy
- crushed red pepper
- Cooking spray
- low-sodium soy sauce
- rice vinegar
- sugar
- dark sesame oil
- chopped fresh cilantro
Serve with Grilled vegetables and Sour Cream sauce http://www.recipething.com/recipes/show/13027 I only used 2 large garlic cloves, sliced thin.
9 minutes on side one; 10 minutes on side 2 in a 400 degree grill. I didn’t find it needed extra salt & pepper.
- freshly ground black pepper
- kosher salt
- honey
- freshly squeezed lime juice
- sesame oil
We used chicken broth instead, half a bag of mixed vegetables instead of the peas and put them in with the rice and tomatoes, and used Instant Brown Rice from Wegman’s. This was very good and made a healthy amount.
- salt
- olive oil
- cayenne pepper
- paprika
- saffron
- short-grain brown rice
- frozen peas
- low-sodium vegetable broth
“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
- # cooking spray
- # 2 teaspoon chili powder
“It’s so good, family members who used to be strict vegetarians eat it.”
Ask your butcher for first-cut or flat-cut brisket, which is leaner.
*For extra flavor, add 3 to 4 carrots to brisket 40 minutes before cooking is done.
- paprika
- vegetable oil
- Garnish: roasted carrots**
Seems like an easy thing to throw together.
- bag shredded mozzarella
- grated parmesan
- pasta sauce
- unsalted butter
- minced fresh thyme leaves
- paprika
- tomato juice
- low-sodium chicken broth
- large eggs
- soy sauce
- Dijon mustard
- crushed saltine crackers
- minced fresh parsley leaves
- table salt
- ground black pepper
- ground sirloin
- ground beef chuck
- Glaze
- ketchup
- hot pepper sauce
- ground coriander
- cider vinegar
- packed light brown sugar
- whole-wheat sandwich bread
- scallions
- finely chopped canned water chestnuts
- finely chopped fresh cilantro leaves
- freshly ground black pepper
- fOR Creamy Ginger-Sesame Sauce
- Creamy Ginger-Sesame Sauce:
- mayonnaise
- freshly grated ginger
- toasted sesame oil
- low-sodium soy sauce
- If using regular yogurt place the yogurt in a strainer lined with a paper towel. Put the strainer over a bowl and place in the refrigerator to drain and thicken for 30 minutes.
- Yield: about 2/3 cup