Post by braided-rug on May 21, 2006 22:35:27 GMT 10
Posted by cotty from essentialbaby.
Orange Mustard Pork Chops
265 cal, 8g total fat ,27g carb,
small or medium acorn squash 1 large onion halved and sliced 6 pork chops with bone ½ cup chickn broth 1/3 cup marmalade 1 tablespoon honey mustard, or Dijon style mustard 1 teaspoon dried marjoram or thyme crushed ¼ teaspoon pepper 2 tablespoons cornstarch 2 tablespoons cold water.
Cut squash in half lengthwise, Discard seeds and membranes. Cut each half into three wedges. In a 5 –6 quart slow cooker place squash and onion. Trim fat from chops. Place chops on top of squash and onion.
In a bowl stir together broth marmalade mustard majoram and pepper. Pour broth mixture over chops and veg.
Cover and cook on low heat 5-6 hours or high 2 ½ to 3 hours. Lift chops and vegetables from cooker to platter reserving juices, cover meat and keep warm
For sauce strain cooking juices into a glass measuring cup, skim off fat. Measure 1 ¾ cups juices adding water if necessary. Pour juices into a medium pan. Combine cornstarch and the cold water, stir into juices in saucepan. Cook and stir over medium heat until thickened and bubbly; cook and stir for two min more. Serve sauce with chops and veg.
Post by braided-rug on May 21, 2006 22:57:42 GMT 10
This one could turn out to be a winner, it is unusual though.
Acorn Squash and Chard with Lentils and Rice
1 cup long grain brown rice 1 cup brown lentils 1/2 cup wild rice 4 cups veggie stock 1 cup water 1 small acorn squash, chopped small 14 oz can diced tomatoes in juice 1 T dried oregano 1/4 tsp crushed red pepper 1/2 tsp salt 1 tsp galic powder 2 red onions 1 cup pine nuts olive oil 1 bunch swiss chard, washed, chopped, stems removed 1/4 cup balsamic vinegar Cook the rice, lentils and wild rice in broth for 20 minutes in a pressure cooker or fifty minutes be conventional means.
Add squash, tomatoes and seasoning and simmer until squash is cooked through--about 10 minutes (test with a fork).
Meanwhile fry onions and nuts, in enough olive oil, slowly until onions are carmelized.
Add onion mixture to pot with swiss chard and cook until chard is wilted.
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