@newsfromtengrrl for 2011-10-16

October 16, 2011 by

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Grilled Spiced Pork Patties

October 16, 2011 by

A recipe from the August 2011 issue of All You (original here). The note with the recipe explains that “Making the pork patties yourself takes more time, but it is an easy way to cut out some of the calories and fat that store-bought varieties may contain.” The recipe calls for the patties to be grilled, but they could easily be prepared on stove top or broiler.

Ingredients

  • 1 pound ground pork
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 large egg, beaten
  • 1/2 onion, finely chopped
  • 1/4 cup finely chopped fresh parsley
  • 2 cloves garlic, chopped
  • Salt

Directions

  1. Preheat gas grill to medium.
  2. In a large bowl, combine pork, coriander, cumin, cinnamon, nutmeg, egg, onion, parsley, 1 clove garlic and 1 tsp. salt.
  3. Mix thoroughly with your hands.
  4. Form mixture into 1 1/2-inch balls, then press into football shapes.
  5. Oil grill grates.
  6. Grill patties, turning once, until cooked through, 8 to 10 minutes total.

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@newsfromtengrrl for 2011-10-15

October 15, 2011 by

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Raspberry Blondies

October 15, 2011 by

A recipe from the August 2011 issue of All You (original here). The note with the recipe explains that “These blondies will smell amazing when they’re fresh out of the oven, but resist the urge to jump right in. For easier cutting, cover and refrigerate blondies for at least 1 hour or up to overnight before slicing into bars.”

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 1 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup finely chopped almonds, walnuts, pecans or mixture of nuts
  • 1 cup fresh raspberries

Directions

  1. Preheat oven to 350ºF.
  2. Line an 8-inch square baking pan with heavy-duty foil, leaving at least a 1-inch overhang on all sides.
  3. In a small bowl, combine flour, baking powder and salt.
  4. Melt butter in a medium saucepan over low heat.
  5. Stir in brown sugar until moistened.
  6. Let cool slightly.
  7. Off heat, whisk in egg and vanilla.
  8. Stir in flour mixture until just combined.
  9. Stir in nuts.
  10. Scrape batter into baking pan, smoothing top with a spatula.
  11. Scatter berries over batter.
  12. Bake until blondies are set in center, about 30 minutes.
  13. Cool completely in pan on wire rack.
  14. Grasping overhanging foil on opposite sides of pan, lift out blondies and place on cutting board.
  15. Cut into 16 squares and serve.
    Note: For easier cutting, cover and refrigerate blondies for at least 1 hour before slicing into bars.

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@newsfromtengrrl for 2011-10-14

October 14, 2011 by

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Do-It-All Marinade

October 14, 2011 by

A recipe from the August 2011 issue of All You (original here). The note with the recipe explains, “Great on chicken, meat, fish or even veggies, this simple marinade is sure to become your go-to for grilling. This recipe makes enough for about 6 lb. of meat. If you’re not planning to make that much, think of it as 3/4 cup of marinade for 2 lb. of meat. Cover and refrigerate any extra marinade to use later on that week.”

Ingredients

  • 3/4 cup olive oil
  • 1/2 cup soy sauce
  • 1/4 cup Worcestershire sauce
  • 1/4 cup balsamic vinegar
  • 2 tablespoons lemon juice
  • 2 tablespoons Dijon mustard
  • 1 teaspoon pepper
  • 3 cloves garlic, finely chopped
  • 1 tablespoon finely chopped fresh parsley

Directions

  1. Whisk all ingredients together.
  2. Pour marinade over chicken, steak or pork; cover and chill meat for at least 5 hours.
  3. Remove meat from marinade, discarding marinade.
  4. Pat meat dry and cook as desired.

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@newsfromtengrrl for 2011-10-13

October 13, 2011 by

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Pork Lo Mein

October 13, 2011 by

A recipe from the September 2011 issue of All You (original here). The note with the recipe suggests, “Try this family favorite for a quick weeknight meal–it only takes about 30 minutes to prepare. For variety, you can swap in another type of pasta that holds sauce well, such as fusilli or bow-tie pasta.”

Ingredients

  • 12 ounces soba noodles or whole-wheat spaghetti
  • 1/4 cup reduced-sodium soy sauce
  • 1 tablespoon plus 1 tsp. cornstarch
  • 2 teaspoons sugar
  • 2 tablespoons rice vinegar
  • 1 cup low-sodium chicken broth
  • 2 lean, boneless center-cut pork chops (about 12 oz. total), cut into thin strips
  • 2 teaspoons canola oil
  • 4 cups thinly sliced cabbage (from about 1/2 head)
  • 1 medium carrot, grated
  • 1 cup snow peas, halved crosswise (about 3 oz.)
  • Salt and pepper
  • 2 scallions, thinly sliced

Directions

  1. Bring a large pot of water to boil.
  2. Cook soba noodles until tender, about 5 minutes, or as package label directs (spaghetti will take longer, about 10 minutes). Drain.
  3. In a large bowl, whisk soy sauce, cornstarch, sugar, vinegar and broth.
  4. Add pork and toss to coat.
  5. Set aside to marinate for 10 minutes at room temperature.
  6. Warm oil in a large nonstick wok or skillet over medium-high heat.
  7. Add pork and marinade; stir-fry until meat is no longer pink, about 3 minutes.
  8. Add cabbage and stir-fry until just wilted, about 2 minutes.
  9. Stir in carrot and snow peas; cook, stirring vigorously, until snow peas are slightly softened yet firm, about 2 minutes.
  10. Stir in noodles and toss to coat with sauce and warm through, about 1 minute.
  11. Season with salt and pepper.
  12. Divide mixture among 6 bowls, sprinkle with scallions and serve.

Variations

  • Customize this Asian meal to suit your tastes by swapping chicken breast or thigh strips for the pork, or use tofu for a meatless meal.

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@newsfromtengrrl for 2011-10-12

October 12, 2011 by

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Taco-roni

October 12, 2011 by

A recipe from the Chef Boyardee (original here). This meal is a fast and simple way to take a pantry basic and jazz it up into something new.

Ingredients

  • 2 cans (15 oz each) Chef Boyardee® Beefaroni®
  • 1 can (14.5 oz each) Hunt’s® Diced Tomatoes, drained
  • 1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
  • 1 cup frozen whole kernel corn
  • 1 teaspoon ground cumin
  • 1/4 cup shredded reduced fat Mexican cheese blend
  • 1/2 cup broken yellow tortilla chips

Directions

  1. Place Beefaroni, drained tomatoes, beans, corn and cumin in large saucepan; stir to combine.
  2. Bring to a boil over medium-high heat.
  3. Reduce heat, cover and simmer 15 minutes.
  4. Sprinkle with cheese and broken chips just before serving.

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