Recipe thread...

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muffintop's picture
Last seen: 3 years 9 months ago
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Posts: 656
Recipe thread...

So I thought maybe a new recipe thread might be a little boost. I have been forcing myself to try a new recipe at least once a month and have actually been pretty good about it at least every two weeks. If you have tried a new one lately and if it was good (and note if the kids ate it) post it here!

muffintop's picture
Last seen: 3 years 9 months ago
Joined: 07/19/04
Posts: 656

Yesterday I found this recipe as I purchased a small pork roast that I just really didn't know what to do with. I liked the fact I actually had (almost) everything to make it and DH told me it was excellent. I really enjoyed it as well. Kids, wouldn't even try it (they had spongebob mac and cheese and fresh grapes for dinner).

Pork Roast with Tangy Sauce

Recipe Yield 2 servings


  • 3/4 teaspoon chili powder, divided (I had a grinder of mixed chili spices)
  • 1/8 teaspoon salt

  • 1/8 teaspoon garlic salt
  • 1 pound boneless rolled pork loin roast
  • 1/4 cup apple jelly (I used apricot)
  • 1/4 cup ketchup
  • 1/4 tablespoon white vinegar

1. In a bowl, combine 1/8 teaspoon chili powder, salt and garlic salt; rub over roast. Place roast fat side up on a rack in shallow roasting pan. bake, uncovered, at 350 degrees F for 1 hour.

2. In a saucepan, combine the jelly, ketchup, vinegar and remaining chili powder. Bring to a boil; cook and stir until the jelly is melted and mixture is smooth. Reduce heat; simmer, uncovered, for 2 minutes. (I just microwaved it for a couple minutes on 70%)

3. Brush 1/4 cup jelly mixture over roast. Bake 10-15 minutes longer or until a meat thermometer reads 160 degrees F. Remove roast to a serving platter; let stand for 10-15 minutes. Skim fat from pan drippings. (we hardly had any) Stir in remaining jelly mixture; heat through. Slice roast and serve with sauce.

Last seen: 1 year 4 months ago
Joined: 07/21/02
Posts: 1007

Yum! I have one I'm trying tonight--but I don't know it will turn out.

Sauteed Greens with Guanciale

2 large bunches swiss chard (or other leafy veg--spinach, kale, collard greens, mustard greens or kohl rabbi)

1/4 lb guanciale sliced into 1/4" thickness, 1/4" wide and 1" long pieces (guanciale is cured pork jowel that has a tremendous porky flavor when cured and is routinely used as a flavor enhancer in central italy when prepping various vegetable and pasta dishes)

3-4 large garlic cloves, sliced

3T olive oil

salt and pepper to taste

Peppers--either thinly sliced jalepanos, sliced chili peppers, or crumbled if using dried chilis (dh said I could use those mulit colored mini peppers you can buy in big bags at costco, so i picked those up today)

Add the olive oil, pepers garlic and guanciale to a 12-14" sautee pan and sautee on medium heat until guanciale is brown and slightly crisp--3-4 minutes

add the greens, turn heat to low and cover the pan. sautee until the chard is almost cooked through, stirring or shaking the pan a few times. you can add a few tablespoons of water to enhance the steaming

if needed add salt to taste but the guanciale is salty. serve hot piled high.

So we have been trying ot eat more healthy, less meat and lots more veggies, so dh picked this guanciale up at at a deli near his work that does amazing cured meats--they gave him the recipe too Smile but we've been eating lots of steamed spinach wtih a small bit of lean meat and a tiny serving of potatoes or rice to the side, so this was a new one to try.

muffintop's picture
Last seen: 3 years 9 months ago
Joined: 07/19/04
Posts: 656

Well I think I found my next one... probably won't do it till this weekend though. Chances of kids eating... slim. :rolleyes:

Sofia’s Chicken Paprikash
Servings: 4

Recipe Nutrition
Per serving: 262 calories; 7 g fat (2 g saturated fat, 3 g mono unsaturated fat); 72 mg cholesterol; 16 g carbohydrates; 30 g protein; 4 g fiber;

Brilliant red paprika, the main seasoning in Hungarian cooking, gives this light version of chicken paprikash its color. Vary the heat by using hot, sweet or a combination of paprikas. Serve over whole-wheat egg noodles with a side of steamed broccoli and a cool fruit salad for dessert.

· 1 pound boneless, skinless chicken breasts, trimmed, cut into 2-inch pieces
· 1/4 teaspoon kosher salt
· 1/4 teaspoon freshly ground pepper
· 1 tablespoon canola oil
· 2 large green bell peppers, thinly sliced
· 1 large onion, halved and thinly sliced
· 2 teaspoons hot or sweet paprika
· 1/2 cup dry white wine
· 1 1/2 cups canned crushed tomatoes
· 1/2 cup reduced-sodium chicken broth
· 1 tablespoon lemon juice
· 1/4 cup reduced-fat sour cream
· 2 tablespoons chopped fresh parsley

1. Sprinkle chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and cook, turning occasionally, until browned, 3 to 5 minutes. Transfer to a plate.
2. Add bell peppers and onion to the pan and cook, covered, over medium heat, stirring occasionally, until softened, about 5 minutes. Add paprika and cook, stirring, until fragrant, about 30 seconds. Add wine; increase heat to medium-high and cook, stirring, until mostly evaporated, about 1 1/2 minutes. Add tomatoes, broth and lemon juice; bring to a boil. Return the chicken and any accumulated juices to the pan; reduce heat to a lively simmer. Spoon some sauce over the chicken and cook, turning occasionally, until the sauce is reduced and the chicken is cooked through, 6 to 8 minutes.
3. Remove from the heat; stir in sour cream. Sprinkle with parsley.

muffintop's picture
Last seen: 3 years 9 months ago
Joined: 07/19/04
Posts: 656

From a facebook friend who is an author for cooking articles. Haven't made it yet but need to do so quick as the weather is getting warmer...

Vegetable Sausage Stew

Serves 8

I used collard greens for my stew in the pic, but you can use kale or chard.

2 tablespoons olive oil
1 yellow bell pepper, seeded, chopped
1 red bell pepper, seeded, chopped
1 poblano or pasilla pepper, seeded, chopped
2 large carrots, sliced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon paprika
1 teaspoon dried oregano
3 cloves garlic, minced
1 bunch dark leafy greens, stems and veins removed, leaves torn
4 cups chicken broth, divided
1 pound chicken sausage, sliced
1/2 cup long-grain rice
Salt and freshly ground black pepper

1. Heat oil in a large saucepot over medium heat.
2. Add all the peppers and carrots. Cook, stirring often, until carrots start to get tender. Sprinkle in spices and oregano, and stir to coat.
3. Add garlic and cook for 1 minute.
4. Add greens and about 1/2 cup broth, stir to combine, and cover pot. Cook for a couple of minutes, stir, cover, and cook another couple of minutes or until leafy greens wilt.
5. Add sausage and cook, stirring occasionally, for 2 to 3 minutes.
6. Stir in rice and remaining broth. Season with salt and pepper.
7. Bring to a boil, reduce heat to low, and simmer for 20 minutes or until rice is tender.

Bon Apetit!

Last seen: 1 year 4 months ago
Joined: 07/21/02
Posts: 1007

yum--thanks for this recipe--I just wrote down what I need to buy for it and i'll be making it tomorrow Smile

muffintop's picture
Last seen: 3 years 9 months ago
Joined: 07/19/04
Posts: 656

Well I have joined weight watchers again... I lost over 40lbs before Darren was born... now that I am done with kiddos it is time to lose the remaining pounds. So I am posting nutritional info as well...

This looked really good on paper, as for the kids... not too sure. Darren does like pomegranate juice so we will see.

Honey-Pomegranate Roasted Chicken Thighs

You can find pomegranate molasses in Middle Eastern and specialty stores. (or homemade recipe below) Serve warm or at room temperature.

Yield: 8 servings (serving size: 2 thighs)

3/4 cup honey
1/3 cup finely chopped shallots
1/4 cup fresh lemon juice (about 3 small lemons)
1 tablespoon grated lemon rind
2 tablespoons pomegranate molasses
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
6 garlic cloves, minced
16 chicken thighs (about 4 pounds), skinned
1 tablespoon cornstarch
1 tablespoon water
Cooking spray
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

Combine first 9 ingredients in a large bowl; marinate in refrigerator 2 hours, stirring occasionally.
Preheat oven to 425°.
Remove chicken from bowl, reserving marinade. Combine cornstarch and water in a small bowl. Place the reserved marinade in a small saucepan; bring to a boil. Stir in cornstarch mixture, and cook for 3 minutes or until thickened, stirring frequently. Remove from heat. Place chicken on a broiler pan coated with cooking spray; sprinkle with salt and pepper. Bake at 425° for 30 minutes or until chicken is done, basting with reserved marinade every 10 minutes. (I am going to try it on the grill too.)

CALORIES 378 (31% from fat); FAT 13.1g (sat 3.7g,mono 5g,poly 3g); IRON 2.6mg; CHOLESTEROL 114mg; CALCIUM 36mg; CARBOHYDRATE 33.8g; SODIUM 416mg; PROTEIN 31.7g; FIBER 0.3g

You can make homemade pomegranate molasses - the recipe calls for 4 cups Pomegranate juice, 1/2 C sugar (I am going to try splenda) and 1/2 C lemon juice. Put all in a pan, bring to simmer and reduce to 1 cup.