Quick 5
From
JIM WELLER@1:135/392 to
ALL on Mon Sep 5 17:51:00 2022
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Quick Braised Pork Loin
Categories: Healthy, Pork, Pasta, Wine, Beans
Yield: 4 Servings
4 x 4 oz pork chops; centre loin
1 ts Extra light olive oil with
1 ds Sesame oil
1 c Dry white wine
1 c Chicken stock
9 oz Carrots; cut in matchsticks
8 md Fresh mushrooms; quartered
2 ts Fresh chopped thyme
1/4 ts Freshly ground black pepper
1 pn Freshly ground sea salt
2 ts Shredded orange zest
4 oz Penne pasta
8 oz Green beans
1 tb Arrowroot mixed with
2 tb dry white wine
Minced fresh thyme
Pre-heat the oven to 400F. Dab the meat with a paper towel to
remove the surface moisture. Brush the oil evenly over the bottom
of a large skillet over medium high heat, brown the chops for 2
minutes on each side, then transfer to a plate.
There should be a dark brown residue on the bottom of the pan.
Blot with a paper towel to remove excess fat then deglaze the pan
with the wine and chicken stock, stirring until all the residue
has been scraped up into the liquid.
Return the pork to the liquid (the liquid should come about
halfway up the pork chops), add the carrots and mushrooms, trying
as much as possible to submerge them in the liquid. Sprinkle with
the thyme, pepper, salt and orange zest, bring to a boil, cover,
pop in the pre-heated oven and bake for 10 minutes.
Cook the penne, drain and set aside.
After the pork has been baking for 5 minutes, start steaming the
green beans on the stovetop - they will be ready at the same time.
Remove the pork from the oven and remove the green beans from the
heat. The handle on the skillet is now 400F so drape a paper towel
over it to remind yourself. Transfer the pork to a plate and cover
to keep warm.
To make a great sauce, return the skillet with the liquid and
carrots and mushrooms to the stovetop, bring to a boil, remove
from the heat and stir in the arrowroot slurry made with the wine
splash. Return to the heat, stirring until thickened. Stir in the
pork, green beans and pasta and just heat through.
To serve: Divide the pork, pasta and vegetables among 4 dinner
plates. Cover with any sauce remaining in the pan and sprinkle
with a whisper of minced thyme.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Quick Brunswick Stew
Categories: Stews, Vegetables, Microwave, Chicken, Corn
Yield: 4 Servings
1 pk Frozen whole kernel corn
2 tb Vegetable oil
2 sm Chicken breasts, split
4 Chicken thighs
1 cn Chicken gumbo soup,condensed
1 1/2 ts Worcestershire sauce
1/4 ts Salt
1/8 ts Pepper
1 Clove garlic, minced
Defrost corn in package on High 3 minutes, set aside.Preheat 9
inch browning dish on High 6 minutes. Add oil; cook chicken on
High 1-2 minutes per side or until brown. Place in one layer in
12x7x2 inch baking dish, skin side down, with thicker portions at
the outer edge of dish. Mix all other ingredients, including corn,
in small bowl. Pour mixture over chicken. Cover with waxed paper.
Cook on High 8 minutes. Turn chicken and spoon sauce on top. Cook,
covered, on High 8 minutes. Allow to stand, covered, for 5 minutes
before serving.
Source: Kenmore Microwave Cooking
From: Barbara O'keefe in Home Cooking
MMMMM
Cheers
Jim
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