Grilled Spiced Pork Patties

October 16, 2011

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.

Filed under Meat Tagged with

Raspberry Blondies

October 15, 2011

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.

Filed under Cookies Tagged with ,

Do-It-All Marinade

October 14, 2011

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.

Filed under Sauces & Marinades

Pork Lo Mein

October 13, 2011

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.

Filed under Chinese, Main Dish Tagged with , , ,

Taco-roni

October 12, 2011

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.

Filed under Casseroles, Mexican Tagged with , ,

Rigatoni in Creamy Tomato Sauce

October 11, 2011

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

  • 2 tablespoons unsalted butter
  • 3 ounces pepperoni, finely chopped
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1/2 cup dry white wine
  • 1 28-oz. can crushed tomatoes
  • 1 tablespoon sugar
  • 1/4 cup heavy cream, warmed
  • Salt
  • 1 pound rigatoni
  • 1/4 cup finely chopped fresh basil leaves

Directions

  1. Melt butter in a medium saucepan over medium heat.
  2. Add pepperoni and onion and cook, stirring, until onion is soft, 3 to 5 minutes.
  3. Add garlic and sauté until fragrant, about 1 minute longer.
  4. Add wine and cook, stirring, until almost evaporated, 2 to 3 minutes.
  5. Stir in tomatoes and sugar, bring to a boil, reduce heat and simmer until slightly thickened, 15 to 20 minutes.
  6. Stir in heavy cream.
  7. Season with salt.
  8. While sauce is cooking, bring a large pot of salted water to boil.
  9. Add rigatoni and cook until just tender, about 10 minutes or as package label directs.
  10. Combine with sauce and basil and serve.

Filed under Italian, Main Dish Tagged with ,

Slow-Cooker Tuscan Beans

October 10, 2011

A recipe from the September 2011 issue of All You (original here). The note with the recipe explains that “At less than 50 ¢ per serving, this hearty dish will fill you up without emptying your wallet. Complete this meal by serving the beans the Tuscan way, with crusty bread and a green salad.”

Ingredients

  • 1 pound dried cannellini beans, rinsed and picked over
  • 6 cloves garlic, crushed
  • 1 sprig fresh sage
  • Salt and pepper
  • 6 teaspoons extra-virgin olive oil

Directions

  1. Combine beans, garlic, sage, 1 tsp. salt and 8 cups water in slow cooker.
  2. Cover; cook on high until beans are tender, about 3 hours and 15 minutes.
  3. Drain mixture; discard garlic and sage.
  4. Season with salt and pepper.
  5. Spoon into bowls; drizzle each portion with 1 tsp. olive oil.

Filed under Casseroles, Italian, Main Dish, Side Dish Tagged with , ,

Orecchiette with Broccoli, Tomatoes and Sausage

October 9, 2011

A recipe from the February 2011 issue of All You (original here). The note with the recipe explains that “Orecchiette ("little ears" in Italian) works well in this dish, but you can substitute penne if you’d like.”

Ingredientsfrom All You

  • 1 tablespoon olive oil
  • 2 cloves garlic, finely chopped
  • 8 ounces hot or sweet Italian sausage, removed from casings
  • 1 15-oz. can diced tomatoes, with juice
  • Salt
  • 1 pound orecchiette or pasta shells
  • 4 cups small broccoli florets (from one head)
  • Shredded Parmesan, optional

Directions

  1. Warm oil in a medium skillet over medium-high heat.
  2. Add garlic and sauté until fragrant, about 30 seconds.
  3. Add sausage and cook, breaking up with a wooden spoon, until it loses its pink color, about 6 minutes.
  4. Add tomatoes with their juice and 1/4 tsp. salt and cook, stirring occasionally, until most of juice has evaporated and sauce has thickened, about 10 minutes.
  5. While sauce is cooking, bring a large pot of salted water to boil.
  6. Stir in pasta and cook according to package label directions.
  7. In last 2 minutes of cooking time, stir in broccoli and continue to cook until pasta is al dente and broccoli is tender.
  8. Drain, return to pot and toss with sauce.
  9. Serve immediately, with shredded Parmesan on the side, if desired.

Filed under Casseroles, Italian Tagged with , ,

Lisa’s Cheddar Spirals

September 24, 2011

My friend Lisa introduced me to this great mac and cheese It’s simple and delicious—and you can easily vary it by adding some meat or veggies.

Ingredients

  • 1 package (16 oz) spiral pasta
  • 2 cups half-and-half cream
  • 1 can (10 ¾ ounces) condensed cheddar cheese soup, undiluted
  • ½ cup butter (1 stick), melted
  • 4 cups (16 oz) shredded cheddar cheese

Directions

  1. Cook pasta according to package directions and drain.
  2. In a 5-qt. slow cooker, combine the cream, soup and butter until smooth.
  3. Stir in the cheese and pasta.
  4. Cover and cook on low for 2-1/2 hours or until cheese is melted. Yield: 12-15 servings.

Variations

  • Make a spicier version by using Nacho Cheese soup and shredded pepper jack cheese.
  • Toss in your favorite meat: browned ground beef or sausage, sliced kielbasa or hot dogs, meatballs, or bacon crumbles. Whatever you like.
  • Saute and add some chopped onion and pepper as you brown your meat.
  • Cook and add a bag of California Blend veggies (broccoli, cauliflower, and carrots) for a cheddar primavera.

Time Required: 3 hours

Servings: 12–15

Filed under Casseroles, Main Dish Tagged with , ,

Sausage and Lentil Stew

June 2, 2011

I made lentils often in Austin, where I learned to cook them from a friend, but resisted making them since because I didn’t want to stand in the kitchen, tending the pot for two hours. This recipe solves the problem simply—just throw everything in the crockpot, and you have perfect lentils in a few hours. I found my inspiration from Vocalpoint. What a delightful discovery!

Ingredients

  • 1 pound cooked sausage, sliced
  • 2 cups dried lentils, rinsed
  • 1 diced onion
  • 1 14-oz. can diced tomatoes
  • 8 cups chicken broth
  • Seasonings (see Variations below)

Directions

  1. Add all ingredients to crockpot, and stir to combine.
  2. Cook on low setting for 5 to 7 hours until lentils are done, stirring occasionally.

Variations

  • Choose one of these options for the spices to add, based on the mood you’re in:
    • 1 tbsp curry powder and 1 tsp cumin
    • 2 tsp garlic powder, 1 tsp basil, and 1 tsp oregano (or a couple tsps of Italian seasonings)
    • 2 tsp herbes de provence
  • Match the sausage to the spices you choose. You can go with a basic brat or keilbasa for any of the options. If you’re using Italian seasonings, however, try some italian sausage. You could substituted cooked ground beef as well. Or skip the meat and go vegetarian—it’s great with or without the meat!

Time Required: 5 to 7 hours

Servings: 8

Filed under Casseroles, Main Dish Tagged with , ,

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