Recipes Included On This Page Pasta Primavera - 6 pts Pea Soup (Andersen's) Pork Chops in an Orange Sauce Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Pasta Primavera - 6 pts Recipe By : Diabetes DTOUR Diet Serving Size : 4 Preparation Time :0:00 Categories : Volume 14-04 Apr 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons canola oil 1 clove garlic -- chopped 1 cup thinly sliced carrots -- (2 medium) 1 cup thinly sliced onions -- (1 medium) 1 cup frozen baby peas -- rinsed and drained 1 cup frozen artichoke hearts -- thawed 1/4 cup reduced-sodium vegetable broth 6 ounces whole wheat spaghetti 1/2 cup slivered fresh basil 1/4 cup grated Parmesan -- or Romano cheese freshly ground black pepper 1. Prepare the pasta according to package directions for al dente. Reserve 1/2 cup of the cooking water before draining. 2. Heat the oil in a deep, wide, nonstick skillet over medium-high heat for 1 minute. Add the garlic, carrots, and onions. Cook, stirring frequently, for 5 minutes, or until the vegetables start to soften. Add the peas and artichokes. Cook, stirring frequently, for 2 minutes, just until heated. Add the broth. Keep warm over low heat. 3. Add the pasta and the basil to the skillet and toss to combine. Add some of the reserved pasta water to moisten if necessary. Allow to sit for 1 minute so flavors will blend. Add the cheese and toss. Serve immediately. Season with pepper at the table. Serves 4 PREP: 20 min COOK: 10 min STAND: 1 min TOTAL: 31 min Description: "6 pts" Source: "Prevention Magazine" S(Formatted by Chupa Babi): "Nov 2010" Contributed to the FareShare Gazette by Chupa Babi; April 22, 2011 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 261 Calories; 8g Fat (25.8% calories from fat); 8g Protein; 43g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 54mg Sodium. Exchanges: 2 Grain(Starch); 2 Vegetable; 1 1/2 Fat. Back to Recipe List * Exported from MasterCook * Pea Soup (Andersen's) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 14-04 Apr 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 quarts soft water 2 cups green split peas 1 celery branch -- coarsely chopped 1 large carrot -- chopped 1 small onion -- chopped 1/4 teaspoon ground thyme 1 pinch cayenne 1 bayleaf Salt and pepper Boil hard for 20 minutes, then slowly until peas are tender. Strain through fine sieve and reheat to boiling point. One important point....cook for as long as you can, hours if possible. I found out that theirs IS cooked for a longer period of time and is the reason for the flavor of the original. This does not say anything else! Leaving it up to the chef to decide to puree this prior to straining it through that sieve! In any event, every time I have made this pea soup I have done that and I remove the bay leaves before I puree. Use an immersion blend stick! It really does taste the same as the soup we got when we stopped there every year. So hope you all enjoy this version of pea soup from the long gone original Andersen family! Contributed to the FareShare Gazette by Doug; 16 April 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Pork Chops in an Orange Sauce Recipe By : Art Guyer Serving Size : 5 Preparation Time :0:00 Categories : Volume 14-04 Apr 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Flour 1 tablespoon Salt 2 teaspoons Black pepper 2 tablespoons Paprika 1 teaspoon Cumin 2 teaspoons Garlic powder 2 teaspoons Onion powder 1/4 cup Canola oil 10 Pork Chops, bone in 1 large Sweet onion, chopped 4 cups white wine 4 cups chicken broth 3 naval oranges, cut into large wedges 1 bunch Fresh thyme, tied together 6 stems -- Fresh rosemary, tied together To Taste -- Salt and Pepper Combine flour, salt, pepper, paprika, cumin, garlic powder, and onion powder in a flat baking dish. In a large pan, heat Canola oil until it shimmers. Dredge pork chops in the seasoned flour and brown in the hot oil, about 3 - 4 minutes per side. Do in batches and do not crowd. Remove to a large serving dish and cover with foil. Sauté onions until they are translucent. Deglaze pan with wine. Add chicken broth, orange wedges (squeezing the juice into the pan, then dropping the wedges into the liquids), thyme and rosemary. Bring to a boil, reduce heat to a simmer. Add the pork chops, moving them around until they are covered by the liquids. Cover pan and braise for about 45 - 55 minutes, until the pork is fork tender. When ready, remove pork from sauce to a serving dish, cover with foil. Strain out oranges and herb bunches. Return the pan to the stove and bring liquid to a boil, reduce by about a third. Add a thickener if desired. Pour a cup of the sauce over the meat; serve the remainder of the sauce on the side. Notes: I cooked this April 19, 2011, and it got rave reviews. I happened to see someone on TV cooking pork in wine and broth, using oranges and herbs. He did not dredge the pork in seasoned flour, but it gave me the idea for this recipe. I will make this one again. Contributed to the FareShare Gazette by Art; April 21, 2011 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 456 Calories; 13g Fat (35.0% calories from fat); 10g Protein; 44g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 1903mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Fat.

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