Menu for Feb. 28 - March 3 - Monday: Caramel Pork

Short week this week since I'm not cooking Fri night.  :)  Trying some more new dishes this week and one I've made before.  My girls really enjoy soup, so I try to find fun variations for them.  I'd love to hear from you about your cooking experiences!  Happy cooking!


Monday:  this was in the new issue of Cooking Light and it sounded really good and very easy to make.  I'm making a slaw to go with it.  (see recipe below)

• YIELD: 4 servings
• TOTAL: 40 MINUTES
• COURSE: Main Dishes

Ingredients

• 1 cup water
• 3/4 cup uncooked sushi or short-grain rice
• 1/2 teaspoon kosher salt, divided
• 1/2 cup frozen green peas, thawed
• 1 tablespoon rice vinegar
• Cooking spray
• 1 pound pork tenderloin, cut into 1-inch pieces
• 1/2 cup chopped Vidalia or other sweet onion
• 3 garlic cloves, minced
• 1/2 cup fat-free, lower-sodium chicken broth
• 3 tablespoons dark brown sugar
• 1 tablespoon lower-sodium soy sauce
• 1 teaspoon bottled ground fresh ginger
• 1/2 teaspoon crushed red pepper
• 2 canned anchovy fillets, rinsed and minced
• 8 lime wedges

Preparation

• 1. Combine 1 cup water, rice, and 1/4 teaspoon salt in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes; remove from heat. Let stand 10 minutes; gently stir in peas and vinegar.
• 2. Heat a medium skillet over high heat. Coat pan with cooking spray. Add pork; sauté 5 minutes. Sprinkle with 1/4 teaspoon salt. Add onion and garlic; stir-fry 2 minutes. Stir in broth and next 5 ingredients (through anchovy); bring to a boil. Reduce heat; simmer 5 minutes or until slightly thick. Spoon 1/2 cup rice on each of 4 plates; top each serving with 1/2 cup pork mixture. Serve with lime wedges.

Robin Bashinsky, Cooking Light 
MARCH 2011

Radish-Squash Slaw:

Combine 2 tablespoons dark sesame oil, 2 Tbs rice vinegar, 1 Tbs low-sodium soy sauce, 2 teaspoons honey, and 1/4 tsp salt in medium bowl.  Add 3/4 cup each: julienne-cut carrot, daikon radish, and yellow squash; toss. Top with 3 Tbs cilantro leaves.   **note, a daikon radish is also known as a Japanese radish or white radish.  They are long and look a little like a white carrot.  If you can't find one, you can substitute jicama.)**