Cookin' with Carol recipes on NBC5 - January 2004
Serves 4; 1 3/4 cups per serving
Mexican in origin, posole (poh-SOH-leh) is a thick, rich-tasting stew made with hominy. The creamy dollop of sour cream, sprinkling of cilantro, and spritz of lime are just the right ingredients to complement the heat of the chipotle peppers.
Vegetable
oil spray
1
pound pork tenderloin, all visible fat discarded, cut into 1/2-inch pieces
2
medium onions, chopped
1
medium or large red bell pepper, chopped
15.5-ounce
can yellow hominy, rinsed and drained
14.5-ounce
can no-salt-added stewed tomatoes, undrained
14.5-ounce
can fat-free, low-sodium chicken broth
2
to 3 canned chipotle peppers packed in adobo sauce, finely chopped and mashed
1
tablespoon olive oil (extra virgin preferred)
1/8
teaspoon salt
1/4
cup fat-free or light sour cream
1/4
cup snipped fresh cilantro
1
medium lime, quartered
Heat a Dutch oven over medium-high heat. Remove from the heat and lightly spray with vegetable oil spray (being careful not to spray near a gas flame). Cook the pork for 3 to 4 minutes, or until the outside is no longer pink, stirring almost constantly. Transfer the pork with any accumulated juices to a medium bowl.
Respray the Dutch oven with vegetable cooking spray. Cook the onions and bell pepper for 4 minutes, or until the onions are translucent, stirring occasionally.
Stir in the hominy, undrained tomatoes, broth, chipotle peppers, and reserved pork with any accumulated juices. Increase the heat to high; bring to a boil. Reduce the heat and simmer, covered, for 20 minutes, or until the vegetables are tender.
Remove from the heat. Stir in the oil and salt.
To serve, ladle into bowls. Top each serving with a dollop of sour cream; sprinkle with cilantro. Serve with a lime wedge to squeeze over the stew.
Nutritional information per serving: Calories 328; Total fat 7.5g, Saturated fat 2.0g, Polyunsaturated fat 0.5g, Monounsaturated fat 4.0g, Cholesterol 76mg, Sodium 781 mg, Carbohydrates 37g, Fiber 7g, Sugar 12g, Protein 30g
This recipe is reprinted with permission from the American Heart Association One-Dish Meals Cookbook, Copyright © 2003 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.
(Air Date: January 3, 2004)
Serves 6
Perfect for cool winter days, this comforting Asian-style soup is quick to prepare and delicious.
4
cups chicken broth
15-ounce
can cream-style corn
2
tablespoons cornstarch mixed with 1/4 cup water
6-ounce
can crabmeat, drained
1/4
cup water chestnuts, chopped
1
tablespoon soy sauce
1
teaspoon toasted sesame oil
1 egg white, lightly beaten
In a wok or large saucepan, bring chicken broth and cream-style corn to a simmer on medium-high heat. Stir cornstarch with 1/4 cup cold water in a small bowl, until cornstarch is dissolved. Add cornstarch/water mixture to soup and cook on medium-high heat until soup thickens, stirring occasionally, about 2 to 3 minutes. Add crabmeat, water chestnuts, soy sauce, and toasted sesame oil, and cook for 1 to 2 minutes, or until mixture is warmed through, stirring gently. Pour beaten egg white in a small stream into soup (pour in circle, one direction). Count to three, then slowly stir soup. Egg threads (sometimes called “egg flowers”) are formed this way. Garnish soup with green onions and crispy chow mein noodles, if desired.
(Air Date: January 10, 2004)
Serves 4
Explore
unique and flavorful ingredients in this spicy stir-fry for the Chinese New
Year.
2
tablespoons soy sauce
1
tablespoon hoisin sauce
1
tablespoon rice vinegar
1
teaspoon toasted sesame oil
1/2
cup chicken broth
2
teaspoons cornstarch
1
tablespoon vegetable oil
1
pound boneless/skinless chicken breast, cubed
4
dried red chile peppers
2
bell peppers (any color), cut into 1-inch squares
1/2
cup sliced carrots
1/4
cup unsalted peanuts
In a small bowl, mix together soy sauce, hoisin sauce, rice vinegar, sesame oil, chicken broth, and cornstarch, stirring until cornstarch is dissolved; reserve. Heat a wok or large skillet over medium-high heat. Add vegetable oil, swirling to coat bottom of pan. Add cubed chicken breast and red chile peppers, and stir-fry for 4 to 5 minutes, or until chicken is no longer pink in the center. Add bell peppers and sliced carrots and stir-fry for 2 to 3 minutes, or until vegetables are tender-crisp. Make a well in the center, add the reserved sauce mixture, and cook over medium-high heat, stirring occasionally in the center until sauce mixture is thickened. Stir chicken and vegetables to coat with sauce, add peanuts, and stir-fry for 1 minute, until mixture is warmed through. Serve over cooked rice.
(Air Date: January 17, 2004)
Serves 4
Australia
Day is celebrated on January 26th. This recipe uses Australian lamb with a
Tex-Mex twist.
1
pound leg of lamb, thinly sliced into strips
2
tablespoons lime juice
2
tablespoons olive oil, divided use
1
clove garlic, minced
1/2
teaspoon chili powder
1/2
teaspoon ground cumin
2
bell peppers (any color), thinly sliced
1
onion, thinly sliced
8
flour tortillas, warmed
In
a medium bowl, or self-sealing plastic bag, combine lamb, lime juice, one
tablespoon of the olive oil, garlic, chili powder, and cumin (and salt and
pepper to taste, if desired). Stir or seal bag and turn to coat meat with
marinade. Marinate at room temperature for 10 minutes, or cover and refrigerate
for up to 8 hours. To cook, heat a large nonstick skillet over medium-high heat.
Add lamb strips with marinade and cook for 3 to 5 minutes, until lamb strips are
browned on the outside and slightly pink on the inside, stirring occasionally.
Remove lamb from skillet and reserve. Add the remaining 1 tablespoon olive oil
with the bell peppers and onion, and cook over medium-high heat for 3 to 5
minutes, or until vegetables are tender. Return reserved lamb to pan and cook
over medium heat, until mixture is warmed through, stirring occasionally. To
serve, spoon some of the warm lamb and vegetables into the middle of a tortilla
and top with Pico de Gallo (see recipe below) and sour cream or plain
yogurt, if desired.
Notes:
For an easy Pico de Gallo, stir together 2 cups chopped tomatoes, 1/2 cup chopped onion, 2 small fresh jalapeño peppers (seeded and chopped), 2 tablespoons chopped fresh cilantro, 1 clove garlic (minced), and 1 tablespoon lime juice.
(Air Date: January 24, 2004)
Serves 6
A
classic dish gets a gourmet twist with simple and fun ingredients. Perfect to
serve on chilly days or while cheering on your favorite team!
1
pound lean ground beef
1
onion, chopped
1
green pepper, chopped
4
cloves garlic, minced
1
tablespoon chili powder
1
teaspoon Worcestershire sauce
2
(15-ounce) cans diced tomatoes with juices
8
ounces tomato sauce
3
cups corn chips
1
1/2 cups cooked black beans
3/4
cup shredded cheddar cheese
1
cup cherry tomatoes, halved
1/2
cup chopped red onions
In a Dutch oven or large deep pot, brown beef over medium-high heat about 8 to 10 minutes, stirring occasionally. Drain off any excess drippings. Add onion, green pepper, and garlic, and cook over medium heat for 3 to 4 minutes, or until vegetables are tender-crisp. Stir in chili powder, Worcestershire sauce, canned diced tomatoes, and tomato sauce (and 1/2-cup water, if desired). Season with salt and pepper to taste, if desired. Bring mixture to a simmer over medium-high heat. Cover pan, reduce heat to medium-low, and simmer for 30 minutes, or up to 1 hour, until flavors are blended. To assemble, place 1/2 cup of corn chips in the bottom of a bowl. Place 1/4 cup black beans on top. Ladle about 1 cup of chili over chips and beans. Sprinkle 2 tablespoons cheddar cheese on top. Top with a few cherry tomato halves and chopped red onions. Repeat for each serving.
(Air Date: January 31, 2004)