Food Network

Well, I have finally decided that since I don't really have anything else to write about most of the time, I would share some recipes that we have tried. I wish I could take credit for coming up with the recipes but sadly I just get them out of magazines. Maybe one day I will come up with some of my own but for now I will just piggyback on the hard work of other people.

Recipe one: Stewed Pork and Squash
From: Cooking Light Magazine November 2009

1 Tablespoon canola oil
3/4 cup chopped onion
1 medium garlic clove, minced
1 pound boneless pork shoulder, cut into 1/2-inch pieces
1 1/2 Tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1 1/2 cups fat-free, less-sodium chicken broth
1 (15-ounce) can stewed tomatoes, undrained
4 cups cubed peeled butternut squash (about 1 1/2 pounds)

1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic saute 2 minutes, stirring frequently. Add pork; cook 5 minutes, browning on all sides. Stir in chili powder, cumin, salt, and red pepper, cook 30 seconds, stirring constantly. Stir in broth and tomatoes; bring to a simmer. Cover, reduce heat, and simmer 1 1/2 hours or until pork is almost tender, stirring occasionally. Stir in butternut squash; simmer 30 minutes or until pork and squash are tender.

This recipe was really delicious and good served with corn muffins. I cooked this in my Dutch oven and really this picture does not do it justice. The colors are really pretty and the pork turned out incredibly tender.





Recipe two: Open-Faced Sandwiches with Ricotta, Arugula, and Fried Egg
From: Cooking Light May 2010

4 (2-ounce) slices whole-wheat country bread
Cooking spray
2 cups arugula
1 Tablespoon extra-virgin olive oil, divided
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 large eggs
3/4 cup part-skim ricotta cheese
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
1 teaspoon chopped fresh thyme

1. Preheat broiler.
2. Coat both sides of bread with cooking spray. Broil 2 minutes on each side or until lightly toasted.
3. Combine arugula, 2 teaspoons oil, juice, 1/8 teaspoon salt, and 1/4 teaspoon pepper; toss gently.
4. Heat remaining 1 teaspoon oil in a large nonstick skillet over medium heat; Crack eggs into pan; cook 2 minutes. Cover and cook an additional 2 minutes or until whites are set. Remove from heat.
5. Combine 1/4 teaspoon salt, ricotta, Parmigiano-Reggiano, and thyme; spread over bread slices. Divide salad and eggs evenly over bread. Sprinkle with remaining 1/8 teaspoon salt and remaining 1/4 teaspoon pepper.

*Note: I had a hard time finding the right cheese so I substituted Parmesan cheese and it tasted great!

I really liked this recipe because of its simplicity. It took very little time and it would be a great summer dinner because it won't heat up your kitchen. Joe ate two of the sandwiches so that is saying something. Hope you guys enjoy these recipes. Happy cooking!




Here is the finished product.