Pork Green Beans and Oyster Stir Fry
Tuesday, 04 October 2016
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
servings |
Ingredients
- 1 tbsp lime juice
- 1 tbsp chilli bean paste or chilli sauce
- 75 ml oyster sauce
- 1 tsp soy sauce
- 2 tbsp vegetable oil
- 400 g pork
- fillet cut into thin slices
- 2 garlic clove chopped
- 1 red onion cut into chunky pieces
- 140 g green bean halved
Ingredients
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Instructions
- In a small bowl, mix together the lime juice, chilli bean paste, oyster sauce and half the soy sauce. Set aside. Heat a large wok with 1 tbsp of the oil. Season the pork and toss with the remaining soy sauce. Sear the meat quickly, then remove from the pan.
- Add the remaining oil and stir-fry the garlic, onion and beans for 2 mins. Return the meat to the pan with the sauce and stir-fry for another 3 mins, until the sauce has thickened.
Recipe Notes
233 Calories
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Apples ‘n Pork Tenderloin
Tuesday, 27 September 2016
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Passive Time | 10 minutes |
| Servings |
servings |
Ingredients
- 1 tbsp olive oil
- 1 pork tenderloin 1 1/4 pound
- kosher salt and ground black pepper to taste
- 2 tsp chopped fresh parsley
- 1/2 sweet onion diced
- 1 Gala apple cut into chunks
- 1/2 cup Riesling wine
- 1/2 cup apple jelly
- 2 tbsp balsamic vinegar
Ingredients
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Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Grease a baking dish large enough to hold the tenderloin without folding it.
- Heat the olive oil in a large skillet over medium-high heat, and brown the pork tenderloin on all sides. Remove the browned tenderloin to the prepared baking dish. Sprinkle all sides of the meat with salt, pepper, and parsley.
- Cook and stir the onion and apple in the same skillet over medium heat until the onion becomes soft, about 5 minutes, and pour in the Riesling wine. Scrape all the browned flavor bits off the bottom of the skillet and stir to help dissolve them into the wine. Bring to a boil, and pour the onion, apple, and wine mixture over the tenderloin.
- Mix together the apple jelly and balsamic vinegar in a bowl until the mixture is smooth and without lumps. Spread the jelly mixture all over the pork.
- Bake loin in the preheated oven until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), 30 to 45 minutes. Allow the tenderloin to rest for 10 minutes before slicing, and serve each slice with a spoonful of the apple-onion mixture.
Recipe Notes
437 Calories
Asian Quinoa Meatballs
Friday, 16 September 2016
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
meatballs |
Ingredients
Meatball
- 1 pound ground turkey
- 3/4 cup cooked quinoa
- 3 cloves garlic minced
- 2 green onions thinly sliced
- 1 large egg
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon Sriracha or more, to taste
- Kosher salt and freshly ground black pepper to taste
- 1/2 teaspoon sesame seeds
Sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon freshly grated ginger
- 1 tablespoon brown sugar packed
- 1 teaspoon sesame oil
- 1 teaspoon Sriracha or more, to taste
- 2 teaspoons cornstarch
Ingredients
Meatball
Sauce
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Instructions
- Preheat oven to 400 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
- In a large bowl, combine ground turkey, quinoa, garlic, onions, egg, soy sauce, sesame oil, Sriracha, salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 18-20 meatballs.
- Place meatballs onto the prepared baking dish and bake for 18-20 minutes, or until all sides are browned and meatballs are cooked through.
- To make the sauce, whisk together soy sauce, rice vinegar, ginger, sugar, sesame oil, Sriracha and 1/2 cup water in a small saucepan over medium high heat.
- In a small bowl, whisk together cornstarch and 1 tablespoon water. Stir into soy sauce mixture until thickened, about 2 minutes.
- Serve meatballs immediately with sauce, garnished with green onion and sesame seeds.
Recipe Notes
245 Calories per 4 meatballs
Spanish Meatball & Butter Bean Stew
Tuesday, 13 September 2016
| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Servings |
servings |
Ingredients
- 350 gr ground pork lean
- 2 tsp olive oil
- 1 large red onion chopped
- 2 peppers any color, sliced
- 3 garlic cloves crushed
- 1 tbsp paprika smoked or hungarian
- 2 cans butter beans approx 400gr per can
- 2 tsp caster sugar
- 1 bunch parsley chopped
Ingredients
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Instructions
- Season the pork, working the seasoning in with your hands, then shape into small meatballs. Heat the oil in a large pan, add the meatballs and cook for 5 mins, until golden brown all over. Push to one side of the pan and add the onion and peppers. Cook for a further 5 mins, stirring now and then, until the veg has softened, then stir in the garlic and paprika. Stir everything around in the pan for 1 min, then add the tomatoes. Cover with a lid and simmer for 10 mins.
- Uncover, stir in the beans, the sugar and some seasoning, then simmer for a further 10 mins, uncovered. Just before serving, stir in the parsley. Serve with crusty bread for dunking, if you like.
Recipe Notes
435 Calories
Traditional Grilled Souvlaki
Tuesday, 06 September 2016
| Prep Time | 30 minutes |
| Cook Time | 15 minutes |
| Passive Time | 2 hours |
| Servings |
servings |
Ingredients
- 1 lemon juiced
- 1/4 cup olive oil extra virgin
- 1/4 cup soy sauce
- 1 tsp dried oregano
- 3 garlic cloves crushed
- 4 pounds pork tenderloin cut into 1 inch pieces
- 2 yellow onions medium, cut into 1 inch pieces
- 2 green bell peppers cut into 1 inch pieces
- wooden skewers
Ingredients
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Instructions
- In a large glass bowl, mix together lemon juice, olive oil, soy sauce, oregano, and garlic; add pork, onions, and green peppers, and stir to coat. Cover, and refrigerate for 2 to 3 hours.
- Preheat grill for medium-high heat. Thread pork, peppers, and onions onto skewers.
- Lightly oil grate. Cook for 10 to 15 minutes, or to desired cooking, turning skewers frequently for even cooking.
Recipe Notes
189 Calories
Chipotle Pork Tenderloin
Tuesday, 06 September 2016
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
servings |
Ingredients
- 1 tsp onion powder
- 1 tsp garlic powder
- 3 tbsp chipotle chili powder
- 1 1/2 tsp salt
- 4 tbsp brown sugar
- 2 pork tenderloins (about 3/4 pound total)
Ingredients
| |
Instructions
- Preheat grill for medium-high heat.
- In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
- Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.
Recipe Notes
183 Calories
