sesame oil, and cornstarch. Set aside.
2. Heat the olive oil in a large skillet over medium-high heat. Add the garlic, green onions, and pork. Cook until the garlic and onions become fragrant and the pork begins to brown, 4 to 5 minutes.
3. Add the soy sauce mixture and spaghetti to the skillet. Reduce the heat to low. Cook 1 to 2 minutes more, stirring well, until a thick sauce forms and coats the noodles. Add the remaining chicken broth if the sauce is too thick. Serve immediately.
Sascha:
Baby corn is so cute.
Calories: 673, Carbohydrate: 77 g, Protein: 54 g, Total Fat: 17 g, Saturated Fat: 3 g, Sodium: 470 mg, Fiber: 8 g
Orange-Glazed Pork
I love to make this in the early winter, but it’s great to make any time of year because it’s sweet and tasty and simple to prepare! Serve hot or at room temperature.
----
QUICK!
Prep:
20 minutes
Total: 55 minutes
Yield: Serves 4
----
GLAZE
3 tablespoons orange marmalade
½ cup water
½ cup carrot puree
1 tablespoon reduced-sodium soy sauce
1 teaspoon chopped fresh ginger
2 teaspoons apple cider or white vinegar
2 cloves garlic, chopped
½ teaspoon cinnamon
¼ to ½ teaspoon red pepper flakes or ground cayenne
2 pounds pork tenderloin (usually 2 small pieces)
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon olive oil
½ cup water
1. Preheat the oven to 400°F. In a medium saucepan, whisk all ingredients for the glaze until smooth. Warm the glaze over medium heat until it begins to bubble. Cook 10 to 15 minutes more, until the liquid is reduced by one quarter and the glaze thickens.
2. Meanwhile, sprinkle the pork loin with salt and pepper. Heat the olive oil in a large ovenproof skillet over high heat. Carefully add the pork and cook 10 minutes, turning once until both sides are browned.
3. Off the heat, add the glaze. Turn the pork once to coat in the glaze. Slide the skillet into the oven and bake until the glaze starts to brown around the inner edges of the skillet, 15 to 20 minutes. Remove the skillet, add the water, and continue to bake 15 to 20 minutes more, until the pork is cooked through and the water has evaporated. Remove the pork to a cutting board and stir the glaze until smooth. Slice the pork and serve with the glaze.
Calories: 341, Carbohydrate: 16 g, Protein: 48 g, Total Fat: 8.5 g, Saturated Fat: 2 g, Sodium: 590 mg, Fiber: 2 g
Salmon Burgers
Make sure the salmon has no pin bones. If it does, pull the bones out with clean pliers—it’s actually quite therapeutic. That’s the only time-consuming part of this recipe. Otherwise, it’s a breeze.
Shown here with Summer Corn Fritters (recipe “Summer Corn Fritters”).
----
QUICK!
Prep:
15 minutes
Total: 1 hour 25 minutes (including chill time)
Yield: Serves 6
----
2 tablespoons chopped fresh ginger
2 cloves garlic
1 tablespoon reduced-sodium soy sauce
2 tablespoons hoisin sauce, plus more to top the burgers, if desired
2 tablespoons reduced-fat mayonnaise
½ cup carrot puree
¼ teaspoon salt
2 pounds wild salmon, pin bones and skin removed, cut into 1-inch pieces
1 teaspoon olive oil
6 whole-wheat hamburger buns
Lettuce and sliced tomato, for garnish (optional)
1. Put the ginger and garlic in a food processor and pulse until finely chopped. Add the soy sauce, hoisin, mayonnaise, carrot puree, salt, and salmon. Pulse until the ingredients are combined and begin to hold together.
2. Form the salmon mixture into 6 patties. (The mixture will be very soft.) Refrigerate for at least 1 hour to firm them up.
3. In a heavy-bottomed skillet over medium heat, brown the burgers in the olive oil, approximately 2 to 3 minutes per side. Serve on toasted buns spread with hoisin sauce and top with lettuce and tomatoes, if desired.
Joy:
Wild salmon is one of the best sources of omega-3 fats. In growing kids, omega-3s are especially important for healthy brain development.
Calories: 394, Carbohydrate: 30 g, Protein: 38 g, Total Fat: 13.5 g, Saturated Fat: 2 g, Sodium: 645 mg,
2. Heat the olive oil in a large skillet over medium-high heat. Add the garlic, green onions, and pork. Cook until the garlic and onions become fragrant and the pork begins to brown, 4 to 5 minutes.
3. Add the soy sauce mixture and spaghetti to the skillet. Reduce the heat to low. Cook 1 to 2 minutes more, stirring well, until a thick sauce forms and coats the noodles. Add the remaining chicken broth if the sauce is too thick. Serve immediately.
Sascha:
Baby corn is so cute.
Calories: 673, Carbohydrate: 77 g, Protein: 54 g, Total Fat: 17 g, Saturated Fat: 3 g, Sodium: 470 mg, Fiber: 8 g
Orange-Glazed Pork
I love to make this in the early winter, but it’s great to make any time of year because it’s sweet and tasty and simple to prepare! Serve hot or at room temperature.
----
QUICK!
Prep:
20 minutes
Total: 55 minutes
Yield: Serves 4
----
GLAZE
3 tablespoons orange marmalade
½ cup water
½ cup carrot puree
1 tablespoon reduced-sodium soy sauce
1 teaspoon chopped fresh ginger
2 teaspoons apple cider or white vinegar
2 cloves garlic, chopped
½ teaspoon cinnamon
¼ to ½ teaspoon red pepper flakes or ground cayenne
2 pounds pork tenderloin (usually 2 small pieces)
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon olive oil
½ cup water
1. Preheat the oven to 400°F. In a medium saucepan, whisk all ingredients for the glaze until smooth. Warm the glaze over medium heat until it begins to bubble. Cook 10 to 15 minutes more, until the liquid is reduced by one quarter and the glaze thickens.
2. Meanwhile, sprinkle the pork loin with salt and pepper. Heat the olive oil in a large ovenproof skillet over high heat. Carefully add the pork and cook 10 minutes, turning once until both sides are browned.
3. Off the heat, add the glaze. Turn the pork once to coat in the glaze. Slide the skillet into the oven and bake until the glaze starts to brown around the inner edges of the skillet, 15 to 20 minutes. Remove the skillet, add the water, and continue to bake 15 to 20 minutes more, until the pork is cooked through and the water has evaporated. Remove the pork to a cutting board and stir the glaze until smooth. Slice the pork and serve with the glaze.
Calories: 341, Carbohydrate: 16 g, Protein: 48 g, Total Fat: 8.5 g, Saturated Fat: 2 g, Sodium: 590 mg, Fiber: 2 g
Salmon Burgers
Make sure the salmon has no pin bones. If it does, pull the bones out with clean pliers—it’s actually quite therapeutic. That’s the only time-consuming part of this recipe. Otherwise, it’s a breeze.
Shown here with Summer Corn Fritters (recipe “Summer Corn Fritters”).
----
QUICK!
Prep:
15 minutes
Total: 1 hour 25 minutes (including chill time)
Yield: Serves 6
----
2 tablespoons chopped fresh ginger
2 cloves garlic
1 tablespoon reduced-sodium soy sauce
2 tablespoons hoisin sauce, plus more to top the burgers, if desired
2 tablespoons reduced-fat mayonnaise
½ cup carrot puree
¼ teaspoon salt
2 pounds wild salmon, pin bones and skin removed, cut into 1-inch pieces
1 teaspoon olive oil
6 whole-wheat hamburger buns
Lettuce and sliced tomato, for garnish (optional)
1. Put the ginger and garlic in a food processor and pulse until finely chopped. Add the soy sauce, hoisin, mayonnaise, carrot puree, salt, and salmon. Pulse until the ingredients are combined and begin to hold together.
2. Form the salmon mixture into 6 patties. (The mixture will be very soft.) Refrigerate for at least 1 hour to firm them up.
3. In a heavy-bottomed skillet over medium heat, brown the burgers in the olive oil, approximately 2 to 3 minutes per side. Serve on toasted buns spread with hoisin sauce and top with lettuce and tomatoes, if desired.
Joy:
Wild salmon is one of the best sources of omega-3 fats. In growing kids, omega-3s are especially important for healthy brain development.
Calories: 394, Carbohydrate: 30 g, Protein: 38 g, Total Fat: 13.5 g, Saturated Fat: 2 g, Sodium: 645 mg,
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