Cooking

Pork and Vegetable Stir-Fry with Cashew Rice

Filed Under: Cooking

Pork and Vegetable Stir-Fry with Cashew Rice

  • 0.75 cup uncooked long-grain rice
  • 0.3333 cup chopped green onions
  • 0.25 cup dry-roasted cashews — salted and coarsely chopped
  • 0.5 teaspoon salt
  • 0.6667 cup fat-free (less-sodium chicken broth)
  • 2 tablespoons cornstarch — divided
  • 3 tablespoons low-sodium soy sauce — divided
  • 2 tablespoons honey
  • 1 pound pork tenderloin — trimmed and cut into 1/2-inch cubes
  • 1 tablespoon canola oil — divided
  • 2 cups sliced mushrooms — (about 4 ounces)
  • 1 cup chopped onion
  • 1 tablespoon grated peeled fresh ginger
  • 2 garlic cloves — minced
  • 2 cups sugar snap peas — trimmed (about 6 ounces)
  • 1 cup chopped red bell pepper — (about 1)
  1. Cook the rice according to package directions, omitting salt and fat. Stir in 1/3 cup chopped green onions, chopped dry-roasted cashews, and salt; set aside, and keep warm.
  2. Combine 2/3 cup chicken broth, 1 tablespoon cornstarch, 2 tablespoons low-sodium soy sauce, and honey in a small bowl, and set aside.
  3. Combine pork, remaining 1 tablespoon cornstarch, and the remaining 1 tablespoon soy sauce in a bowl, tossing well to coat. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pork; sauté 4 minutes or until browned. Remove from pan.
  4. Add remaining 1 teaspoon oil to pan. Add mushrooms and 1 cup onion; sauté 2 minutes. Stir in ginger and garlic; sauté 30 seconds. Add peas and bell pepper to pan; sauté 1 minute. Stir in pork; sauté 1 minute. Add reserved broth mixture to pan. Bring to a boil; cook 1 minute or until thick, stirring constantly. Serve over cashew rice.

Pomegranate Molasses

Filed Under: Cooking

Pomegranate Molasses

  • 4 cups pomegranate juice
  • 1/2 cup sugar
  • 1/4 cup lemon juice
  1. In a large, uncovered saucepan, heat pomegranate juice, sugar, and lemon juice on medium high until the sugar has dissolved and the juice simmers. Reduce heat just enough to maintain a simmer. Simmer for about an hour, or until the juice has a syrupy consistency, and has reduced to 1 to 1 1/4 cups. Pour out into a jar. Let cool. Store chilled in the refrigerator.
  2. If you want your pomegranate molasses to be sweeter, add more sugar to taste, while you are cooking it.

Pilaf with Chicken, Spinach, and Walnuts

Filed Under: Cooking

Pilaf with Chicken, Spinach, and Walnuts

  • 1 1/2 tablespoons olive oil — divided
  • 1 cup chopped onion
  • 1 1/2 cups uncooked basmati rice
  • 1 cup diced plum tomato
  • 1/2 teaspoon salt
  • 14 ounces fat-free (less-sodium chicken broth)
  • 1 3-inch cinnamon stick
  • 6 ounces fresh baby spinach
  • 2 cups chopped roasted skinless (boneless chicken breasts — (about 2 breasts))
  • 1/2 cup coarsely chopped walnuts — toasted
  • 1 tablespoon finely chopped fresh dill
  1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion; sauté 10 minutes or until lightly browned. Stir in rice, and cook 1 minute, stirring constantly. Stir in 1 1/2 teaspoons oil, tomato, salt, broth, and cinnamon stick; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed.
  2. Stir in spinach; cook 2 minutes or until spinach wilts. Stir in chicken. Sprinkle evenly with walnuts and dill. Discard cinnamon stick.