Author: Anne Marie

Southwestern Pulled Pork with Pineapple

Serves: 8 Servings

Source: Canadian Living Holiday Celebrations – December 2007

Serves: 8 Servings
Source: Canadian Living Holiday Celebrations – December 2007

Ingredients:

  • 2 tablespoons of brown sugar
  • 2 teaspoons each of chili powder, ground cumin, and dried thyme
  • 1 teaspoon each of salt and pepper
  • 3 pound pork roast
  • 2 tablespoons of canola oil
  • 3 cloves of garlic, minced
  • 2 onions, diced
  • 1 (5.5 ounce/154 ml) can of tomato paste
  • 3 tablespoons of cider vinegar
  • 1/2 teaspoon hot pepper sauce
  • 1 (10 ounce/398 ml) can of crushed pineapple
  • 1/4 cup chopped green onions

Instructions:

  1. In a large bowl, combine brown sugar, chili powder, cumin, thyme, salt, and pepper. Rub spice mixture over pork and cover and refrigerate for 4 hours, turning occasionally. May be refrigerated up to 24 hours.
  2. In a large Dutch oven, heat oil over medium high heat; brown pork all over and transfer to a plate.
  3. Reduce heat to medium; fry garlic and onions, stirring occasionally, until onions are softened, about 4 minutes.
  4. Add tomato paste, vinegar, and hot pepper sauce; cook, stirring for 2 minutes. Add pineapple and juice, stirring the bottom to scrape up brown bits. Transfer pork and sauce to a slow cooker. Cover and cook on low for 7 hours.
  5. Transfer pork to a cutting board and let stand for 10 minutes. Shred with 2 forks and return pork to slow cooker and mix with sauce. Heat for an additional 15 minutes on high. Stir in green onions and serve on whole wheat rolls.

Marla’s Maple Pork

Serves: 6 Servings

Source: Crazy Plates

Serves: 6 Servings
Source: Crazy Plates

Ingredients:

  • 1 1/2 pounds of pork tenderloin
  • 1/2 cup pure maple syrup
  • 2 tablespoons each reduced sodium soy sauce and ketchup
  • 1 tablespoon Dijon mustard
  • 2 teaspoons of grated orange zest
  • 1 teaspoon Worcestershire sauce
  • 2 cloves of garlic, minced

Instructions:

  1. Trim pork of all visible fat.Place pork in a large, heavy duty resealable plastic bag. Whisk together all remaining ingredients in a medium bowl. Pour over pork in bag. Seal and allow to marinade in refrigerator for at least 1 hour.
  2. Transfer pork and marinade to a small roasting pan or baking dish. Roast uncovered at 350° for 45 minutes. Pork should be still slightly pink in the middle.
  3. Let pork stand for 10 minutes before slicing. Slice thinly and drizzle with extra sauce.

Spinach Salad With Candied Pecans, Pears And Brie

Serves: 8 Servings

Source: Rose Reisman

Serves: 8 Servings
Source: Rose Reisman

Ingredients:

Candied Pecans

  • 1/3 cup pecans
  • 3 Tbsp icing sugar
  • 1/4 tsp cinnamon
  • 1/8 tsp allspice
  • 1/8 tsp nutmeg

Salad

  • 8 cups baby spinach leaves
  • 1 cup diced radicchio
  • 1 large ripe pear, peeled, cored and diced
  • 2 oz brie, diced

Dressing

  • 2 Tbsp thawed orange juice concentrate
  • 2 Tbsp olive oil
  • 1 Tbsp balsamic vinegar
  • 1 tsp minced garlic
  • 1/2 tsp liquid honey
  • 1/2 tsp Dijon mustard

Instructions:

  1. Preheat oven or toaster oven to 350°F. Spray baking sheet or toaster oven pan with vegetable spray.
  2. To make the candied pecans, rinse the pecans with cold water. Drain, but do not
    let dry. In a small bowl, combine the icing sugar, cinnamon, allspice and nutmeg. Dip the pecans in this mixture to coat well. Spread on the prepared baking sheet. Bake for 15 minutes. Cool and chop
  3. To make the salad, in a large bowl, combine the spinach, radicchio, pear and brie.
  4. To make the dressing, in a small bowl, whisk together the orange juice concentrate,
    olive oil, vinegar, garlic, honey and mustard. Pour over the salad and toss to coat.
    4.Garnish with the candied pecans and chicken (if using).

Shortcakes

Serves: 6

Source: Everyday Food

Serves: 6
Source: Everyday Food

Ingredients:

  • 2 cups of all purpose flour
  • 1 tablespoon of baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups heavy cream
  • 1 tablespoon white sugar
  • Topping
  • 2 tablespoons of cream
  • 2 tablespoons of white sugar

Instructions:

  1. Preheat oven to 450°.
  2. In a large bowl, whisk together flour, baking powder, salt, and 1 tablespoon of sugar.
  3. Add 1 1/4 cups of cream and mix until just moistened.
  4. Turn dough onto a floured surface and pat into a 3/4 inch thick round.
  5. Cut out 8 rounds. Brush tops with cream and sprinkle with sugar.
  6. Bake for 15 to 20 minutes or until golden brown. Transfer to wire rack to cool.

Rosemary Mustard Marinade for Chicken

Serves: Marinade sufficient for 1 pound of meat.

Source:

Serves: Marinade sufficient for 1 pound of meat.
Source:

Ingredients:

  • 1/2 cup dijon mustard
  • 1/3 cup lemon juice
  • 2 teaspoons honey
  • 1 teaspoon dried rosemary
  • 1/4 teaspoon black pepper
  • 4 boneless chicken breasts

Instructions:

  1. In a shallow baking dish, combine mustard, lemon juice, honey,rosemary, and pepper.
  2. Add chicken and marinate for 20 minutes.

Pesto

Serves: 3/4 cup

Source: Food

Serves: 3/4 cup
Source: Food

Ingredients:

  • 3 cups of tightly packed fresh basil leaves
  • 3 tablespoons of pine nuts or walnuts
  • 3 tablespoons of grated parmesan cheese
  • 2 garlic cloves, pealed
  • 1 tablespoon of fresh lemon juice
  • course salt and ground pepper
  • 3 tablespoons of water
  • 3 tablespoons of olive oil

Instructions:

  1. In a food processor, combine basil, pine nuts, Parmesan, garlic cloves, lemon juice, and water. Season with salt and pepper.
  2. With the motor running, add oil in a thin stream, Process until very smooth, about 1 minute.
  3. Cook 8 ounces of whole wheat pasta until al dente. Drain pasta, reserving 1/2 cup cup of water. Toss pasta with Pesto, adding reserved water a little at a time to create a thin sauce. Season with salt and pepper and fresh Parmesan.

Spinach Salad with Sugared Pecans

Serves: 8

Source:

Serves: 8
Source:

Ingredients:

  • SUGARED PECANS
  • 2 tablespoons of brown sugar
  • 1/2 teaspoon cinnamon
  • 1 3/4 cups pecan halves
  • DRESSING
  • 1/2 cup of white wine vinegar or white balsamic vinegar
  • 1/3 cup of olive oil
  • 1/4 cup brown sugar
  • 1/4 teaspoon each of salt, pepper, and cinnamon
  • SALAD INGREDIENTS
  • 14 ounces of fresh spinach
  • 2 ripe pears, thinly sliced
  • 1 small red onion, chopped

Instructions:

  1. In a non-stick pan, combine pecans and brown sugar and heat over medium heat until pecans are caramelized. Stir constantly.
  2. Combine white wine vinegar, olive oil, brown sugar, salt, pepper, and cinnamon.
  3. Combine spinach, red onion, and pears.
  4. Toss with dressing and sprinkle with pecans.

Slice’n Bake Fruitcake Cookies

Serves: 8 Dozen

Source: Chatelaine, November 2006

Serves: 8 Dozen
Source: Chatelaine, November 2006

Ingredients:

  • 2 1/2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter
  • 1 cup icing sugar
  • 1/2 cup white sugar
  • 1 egg
  • 2 teaspoons vanilla
  • 1/2 cup raisins
  • 1/2 cup chopped red and green glacé cherries

Instructions:

Combine flour, baking soda, and salt in a bowl. Place butter in a large bowl and gradually mix in icing and white sugar with an electric mixer. Beat until butter sugar mixture is light, about 2 minutes. Beat in egg and vanilla. Stir in flour mixture, raisins, and cherries.

Divide dough in three portions. Place each portion on a large piece of wax paper, and shape into a log about 12 inches long. Refrigerate until firm for at least 4 hours or up to 5 days. Dough can be frozen for up to a month. When ready, slice dough into 1/4 inch slices and bake on a parchment lined cookie sheet for 7 to 10 minutes. Remove from cookie sheet and cool on rack.

Oatmeal Fruit Chews

Serves: 4 Dozen

Source:

Serves: 4 Dozen
Source:

Ingredients:

  • 2 1/2 cups all purpose flour
  • 1 1/2 cups rolled oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter and 3/4 cups canola margarine (total 1 1/4 cups)
  • 1 cup white sugar
  • 2/3 cup brown sugar, lightly packed
  • 1 egg
  • 1/4 cup honey and 1/4 cup of milk
  • 1 teaspoon vanilla
  • 1 cup each candied cherries, raisins, coconut
  • 3/4 cups each chopped dates, and chopped nuts

Instructions:

  1. Preheat oven to 350 degrees.
  2. Combine flour, oats, baking soda, and salt. Cream butter and margarine with white sugar, brown sugar, egg, milk, honey, and vanilla on medium speed of an electric mixer until mixture is light and creamy.
  3. Gradually add dry ingredients until smoothly blended. Stir in fruit, raisins, coconut, dates, and nuts. Mix well.
  4. Drop dough by tablespoonfuls onto an ungreased cooked sheet,leaving room for the cookies to spread.
  5. Bake 9 to 11 minutes for chewy cookies or 11 to 13 minutes for crisp cookies.

Scalloped Potatoes

Serves: 8

Source:

Serves: 8
Source:

Ingredients:

  • 8 medium potatoes, thinly sliced
  • 1 large onion, chopped
  • 2 tablespoons all purpose flour
  • salt and pepper to taste
  • 2 cups hot milk
  • 1 cup shredded low fat cheddar cheese

Instructions:

  1. Preheat oven to 350 degrees. Spray 13 x 9 baking dish with non stick coating.
  2. Arrange one-third of the potatoes over bottom; sprinkle with half of the onion, then half of the flour. Season with salt and pepper. Repeat layers; arrange remaining potatoes over top. Pour hot milk over.
  3. Sprinkle with cheese. Bake uncovered for one hour or until the potatoes are tender and lightly browned.