Cooking

Kielbasa with Onions and Poblanos

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Kielbasa with Onions and Poblanos

Servings 6
Calories 183 kcal
Author The Bon Appétit Test Kitchen

Ingredients

  • 1 large onion -- cut into 1/2-inch slices
  • 2 poblano chiles or green bell peppers -- seeded cut into 1/2-inch strips
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt -- freshly ground pepper
  • 1 1/2 pounds kielbasa sausages -- cut on a diagonal into 4-inch pieces halved lengthwise
  • Mustard -- sauerkraut and crusty bread

Instructions

  1. Place a 16x12" sheet of heavy-duty foil on a large rimmed baking sheet. Toss onion and chiles with oil in a large bowl; season generously with salt and pepper. Mound vegetables in center of prepared baking sheet; top with sausages. Place another large sheet of foil over. Fold and crimp all edges tightly to form a sealed packet. DO AHEAD: Can be made 4 hours ahead. Chill. Let stand at room temperature for 15 minutes before continuing.
  2. Preheat oven to 350°. Alternatively, build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Bake or transfer packet to grill and cook until onions and peppers are softened (open the packet carefully to check; steam will escape), about 25 minutes.
  3. If using an oven, turn on broiler. Carefully cut open packet. Arrange sausages on top if necessary. Broil until sausages are browned and crisp, about 5 minutes. If grilling, remove sausages from packet and grill until browned and crisp, about 5 minutes. Serve with mustard, sauerkraut, and bread alongside.

Honey-Hoisin Pork Tenderloin

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Honey-Hoisin Pork Tenderloin

Servings 4
Calories 198 kcal

Ingredients

  • 2 Tbs sliced green onions
  • 2 Tbs hoisin sauce
  • 2 Tbs low-sodium soy sauce
  • 2 Tbs sage honey
  • 1 Tbs hot water
  • 2 garlic cloves minced
  • 1 pork tenderloin (1-pound) trimmed
  • 1/4 tsp salt
  • Cooking spray
  • 1/2 tsp sesame seeds

Instructions

  1. Preheat oven to 400°.
  2. Combine first 6 ingredients in a small bowl. Pour 1/4 cup honey mixture into a large zip-top plastic bag; reserve remaining honey mixture. Add pork to bag; seal and marinate in refrigerator 30 minutes, turning bag occasionally.
  3. Remove pork from bag; discard marinade. Sprinkle pork with salt. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 2 minutes, browning on all sides. Brush 1 tablespoon reserved honey mixture over pork; sprinkle with sesame seeds. Place skillet in oven. Bake at 400° for 20 minutes or until a thermometer registers 160° (slightly pink) or until desired degree of doneness.
  4. Place pork on a platter; let stand 5 minutes. Cut pork across the grain into thin slices. Drizzle with the remaining honey mixture.

Hot and Sour Soup with Shrimp

Filed Under: Cooking

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Hot and Sour Soup with Shrimp

Calories 667 kcal
Author Cooking Light , OCTOBER 2006

Ingredients

  • 3 cups fat-free less-sodium chicken broth
  • 1/2 cup presliced mushrooms
  • 1 tablespoon low-sodium soy sauce
  • 8 ounces sliced bamboo shoots -- drained
  • 2 1/2 tablespoons fresh lemon juice
  • 1 teaspoon white pepper
  • 1 1/2 pounds medium shrimp -- peeled and deveined
  • 8 ounces reduced-fat firm tofu -- drained and cut into 1-inch cubes
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 large egg white -- beaten
  • 1/4 teaspoon chili oil
  • 2 tablespoons chopped green onions

Instructions

  1. Combine first 4 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 5 minutes. Add juice, pepper, shrimp, and tofu to pan; bring to a boil. Cook 2 minutes or until shrimp are almost done. Combine cornstarch and water in a small bowl, stirring until smooth. Add cornstarch mixture to pan; cook 1 minute, stirring constantly with a whisk. Slowly drizzle egg white into pan, stirring constantly. Remove from heat; stir in chili oil and onions.