Heather's Recipe Site | Recipes & Tips

Pork and onions Italiano -- posted 6.9.09

1 to 1.25 lb pork tenderloin
2 tsp cumin
2 tsp oregano
1 TBS olive oil
1 medium onion, cut into narrow wedges
1 (14.5 oz) can diced tomatoes with basil, garlic and oregano
Whole-wheat linguini
Grated Parmesan (use soy or FF, or count points)

Cut pork into 3/4" cubes. Toss with cumin and oregano. Heat oil in a large nonstick skillet on medium-high heat. Add onions and pork and cook 7-8 minutes or until onions are softened and pork is just pink in the center. Add tomatoes; cook untl heated through.

Meanwhile, cook pasta according to package directions. Drain. Top linguine with pork-onion sauce, and top with cheese.

Serves 4

-- Charlotte Observer

Plum tomatoes and artichokes with penne -- posted 5.18.09

I used water-packed artichokes and a bit of EVOO, instead of the oil-marinated artichoke hearts. This was very tasty and my husband (who turns his nose up at meatless recipes) liked it a lot. However, because some of flavor is lost in substituting oils, you may need to adjust upward the spices.

12 oz. oil-marinated artichoke hearts
1 cup chopped onions
1 Tbsp finely minced garlic
2 28-oz. cans plum tomatoes, crushed
2 Tbsp tomato paste
1 tsp dried basil
1/2 tsp dried oregano
1/8 tsp red-pepper flakes
Salt and freshly ground black pepper, to taste
2 Tbsp chopped flat-leaf parsley
Cooked whole-wheat penne pasta (from 12-oz. box)

1. Drain the artichokes, reserving the oil, and halve them lengthwise.

2. Place 3 tablespoons of the artichoke oil marinade in a heavy pot. Add the onions and stir over low heat for 10 minutes, adding the garlic during the last 2 minutes. Stir in the tomatoes, tomato paste, basil, oregano, and red-pepper flakes. Season with salt and freshly ground black pepper. Simmer, uncovered, for 45 minutes.

3. Add the reserved artichoke hearts with the remaining oil marinade and stir while simmering for 20 minutes. Stir in the parsley and adjust the seasonings. Serve in shallow bowls over cooked penne.

Serves 6. Per serving: 350 calories, 66g carbs, 10g protein, 5g fat, 5mg cholesterol.

-- Parade Magazine, Sheila Lukins

Striped Bass Fillet with Lobster Stock and Aromatic Vegetables -- posted 5.18.09

This was delicious (I actually used homemade lobster stock) but the fish was $40 so I will save this for special occasions.

2 medium carrots, peeled and cut into 3-inch pieces
2 small leeks, trimmed and cut into 3-inch pieces
1 large zucchini, cut crosswise into 3-inch pieces
4 cups lobster stock (chicken stock or broth would work too)
1 tablespoon olive oil
6 (6-ounce) striped bass fillets
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1 tablespoon butter (count points on Simply Filling technique)
16 shiitake mushroom caps

Cut carrot, leek, and zucchini pieces lengthwise into julienne strips; set aside.

Bring lobster stock to a simmer in a medium saucepan (do not boil); keep warm over low heat.

Heat oil in a large skillet over medium-high heat. Sprinkle fish with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Add fish to pan; cook 2 minutes on each side. Remove from pan; keep warm. Melt butter in pan over medium-high heat. Add mushrooms and leeks; sauté 2 minutes. Add carrot; sauté 2 minutes. Add zucchini, Lobster Stock, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Arrange fish over vegetables; cover and cook 3 minutes or until fish flakes easily when tested with a fork.

Place 1/2 cup vegetables into each of 6 bowls; top each serving with 1 fillet. Ladle 1/2 cup broth over each serving.

Yield: 6 servings (serving size: 1/2 cup vegetables, 1 fillet, 1/2 cup broth)

CALORIES 268 (30% from fat); FAT 8.8g (sat 2.5g,mono 3.6g,poly 1.8g); IRON 2mg; CHOLESTEROL 76mg; CALCIUM 56mg; CARBOHYDRATE 11.1g; SODIUM 388mg; PROTEIN 34.5g; FIBER 2.6g

Cooking Light, JULY 2003