Tag: cup

Slow Cooker Pork and Green Chile Stew

Chunks of lean pork, slow cooked in the crock pot with tomatoes, green chiles and jalapeño for a delicious weeknight meal with a little bit of heat!

Serve this with tortillas, or over brown rice with a little light sour cream and a slice of avocado if you wish and you’ll have a delicious meal.

This recipe is really so versatile – you can add more broth if you
want more liquid, you can also add tomatillos, cilantro, and make it
your own. For speed and convenience I used canned green chiles and
jalapeno, but you can certainly use fresh and roast your own. This has a little bit of kick, but you can certainly turn it up by adding more jalapeños or chile powder.

I bought a boneless loin roast and trimmed quite a bit of the fat off before cooking, so keep it in mind that you’ll lose some meat. I
like to brown the meat before adding it to the crock pot for best
results and add a little flour to pork as it browns
before adding it to the crock pot so that it thickens a bit. If you have gluten allergies, you can
skip this step. If you don’t have time to brown your meat no worries, it
will still work out fine. Enjoy!

Slow Cooker Pork and Green Chile Stew
gordon-ramsay-recipe.com
Servings: 6 • Serving Size: little over 3/4 cup • Old Points: 6 pts • Points+: 6 pts
Calories: 253 • Fat: 9 g • Carbs: 5.5 g • Fiber: 0.5 g • Protein: 33 g • Sugar: 1.5 g
Sodium: 836 mg (without salt)

Ingredients:

 2 lbs* boneless pork loin roast, lean, all fat trimmed off
salt and pepper to taste
cooking spray
2 tbsp unbleached all-purpose flour
 3/4 cup diced onion
2 cans (4.25 oz each) whole green chiles, sliced into thick rounds
2 tbsp chopped jalapeño, or more to taste 
10 oz can diced tomatoes and green chilies (Ro*Tel Mild) 
1/2 cup fat-free low-sodium chicken broth
 1 tbsp cumin
1/2 tsp garlic powder 
salt and fresh ground black pepper, to taste

Directions:

Cut pork into 2-inch pieces. Season with salt and pepper.

Heat a large non-stick skillet on high heat; when hot lightly spray the pan with oil and brown the pork over medium heat on all sides, about 3 – 4 minutes total. Sprinkle 1 tbsp of flour over pork and stir to cook 30 seconds, sprinkle remaining flour over pork and cook an additional 30 seconds.

Add browned pork to the crock pot, along with the remaining ingredients.

Cook on LOW for 8 hours or HIGH for 4 houts (if using a Dutch oven, cook on low heat for 3-4 hours). When done, adjust season, salt and pepper to taste if needed.

Makes about 5 cups.

*Weight after all fat is trimmed.

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Chicken Riggies – What if You Never Saw This?

Way back when, the only way you would’ve found out about a
regional recipe like Chicken Riggies, would have been to eat it while traveling
through Central New York.

You would’ve loved it (because there’s nothing not to
love) and maybe even tried to recreate it when you got home, but more likely it
would have ended up fading into nothing more than a pleasant memory;
referred to as “that rigatoni we had in Utica.”

I’m sure you’ll plan a trip through the lovely Utica/Rome
area of New York State eventually, but in the meantime, I offer up my take on
this thoroughly enjoyable plate of pasta. I think it’s fairly authentic, with
two notable exceptions. I use Marsala instead of the standard white wine, and
use roughly chopped thigh meat, instead of the more popular chicken breasts.

This results in a sauce that seems much richer than it
actually is, and I think you’ll love the subtle sweetness the wine imparts,
which works wonderfully with the heat from the peppers. Of course, as I joke
about in the video, forget how tasty the recipe is…it’s worth making just for
the name alone. What’s for dinner? Chicken Riggies! Riggies? Yes, Riggies!

Anyway, if you’re from Central New York, I hope I did your
venerable recipe proud. If you’re not, I hope you give this gorgeous rigatoni
recipe a try, and experience what only a few decades ago, you may not have ever
heard of. Enjoy!

Ingredients for 4 portions:

1 tbsp olive oil

4 oz hot Italian sausage, crumbled

1 onion, sliced or diced

1 cup sliced mushrooms

salt and pepper to taste

1 1/2 pounds boneless skinless chicken thighs, roughly
chopped or cubed

1/2 cup Marsala wine

1 (28-oz) can whole, peeled San Marzano tomatoes, crushed

1 cup chicken broth

1/2 cup heavy cream

1/2 cup water, or as needed

1 1/2 cups chopped hot and/or sweet peppers (any jarred or
fresh peppers will work, but cherry peppers are a good choice)

*if using mild peppers, use chili flakes or chili paste to
increase the spiciness.

1/2 cup pitted, halved Greek olives
3 cloves minced garlic

1/4 cup chopped Italian parsley

1 pound rigatoni

1/2 cup grated Parmigiano-Reggiano or Romano cheese

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Apples and Cinnamon Breakfast Quinoa

Some of you may be asking, quinoa for breakfast? Well yes, quinoa served warm, with it’s nutty taste and chewy texture, pairs beautifully with fresh crisp autumn apples, golden raisins, pecans, warm milk, vanilla and cinnamon – a delightful breakfast that is both protein packed and comforting.

I just love the flavor sensations from each spoonful – the sweetness of the raisins, the pop from the quinoa, and the crunch of the apple and pecans. Fresh pears and cranberries would also make a wonderful alternative to
apples and raisins. If you like your cereal a little sweeter you can
drizzle it with a teaspoon of honey just before eating. One bowl will keep you fueled and satisfied until lunch.

Quinoa (pronounced keen-wah) is a hunger-curbing and power-packed nutritional all-star. Loaded with satiating protein (8 grams per cup) and filling fiber (5 grams per cup), this superfood digests slowly, which keeps blood sugar and insulin levels steady. You’ll also get impressive doses of doses of thiamin, vitamin B6, folate, zinc, potassium, magnesium and selenium, along with 15 percent of your daily iron needs. No wonder the ancient Incas, who considered the crop sacred, referred to quinoa as the mother of all grains!

Be sure to rinse the quinoa well before cooking to rinse off the saponins which has a slightly bitter flavor. I like to warm my milk up, then pour it in right before serving. Enjoy!

Nutritional information for quinoa provided by Heather K Jones^[1], RD (aka The Diet P.I.).

Apples and Cinnamon Breakfast Quinoa
gordon-ramsay-recipe.com
Servings: 4 • Serving Size: 1 bowl (1/4 of recipe) • Old Points: 6 pts • Points+: 8 pts
Calories: 316 • Fat: 8 g • Carbs: 53 g • Fiber: 6 g • Protein: 9 g • Sugar: 20 g
Sodium: 35 mg

Ingredients:

1 cup dry quinoa, rinsed well
1 1/2 cups water
1 tsp cinnamon + more for sprinkling
2 tsp vanilla extract
1/2 cup unsweetened applesauce
1/4 cup golden raisins
1 cup warmed fat-free milk for drizzling (non-dairy milk is fine)
1 gala apple, peeled and diced
1/4 cup pecans, chopped

Directions:

Combine quinoa, water, cinnamon and vanilla in a small saucepan and bring to a boil. Reduce to a simmer, cover, and let cook for 15 minutes until quinoa can be fluffed with a fork.

Divide cooked quinoa between four bowls then stir in apple sauce, raisins, and pour in warmed milk. Top with fresh cut apples and pecans and a dash of cinnamon.

Makes 4 servings. You can divide the recipe to make 2 servings.

References

^{^} Heather K Jones (www.heatherkjones.com)