Friday, October 30, 2009

Pork Tomatillo

1 1/2 t. ground cumin
1 t. chili powder
1/2 t. salt
1/4t.  ground red pepper
1 lb pork tenderloin trimmed and cut into 1 inch cubes
1 T.  olive oil, divided
cooking spray
1 c. chopped Vidalia or other sweet onion
1 t. minced garlic
2 c. chopped tomatillos
2 c. halved cherry tomatoes
1/2 c. chopped fresh cilantro
4 c. hot cooked rice

Combine first 4 ingredients in a medium bowl.  Add pork; toss well.  Heat 1 1/2 t. oil in large skillet coated with cooking spray.  Add pork; saute 3 minutes.  Remove pork from pan; keep warm.  Heat 1 1/2 t. oil in pan over medium heat.  Add onion and garlic; saute for 30 seconds.  Add tomatillos; saute for 1 minute.  Add pork and cover.  Cook for 10 minutes or until pork is doen.  Add tomatoes and cilantro; cover and cook for 1 minute.  Serve with rice.  Makes 4 servings. 

Beef Stew

5 1/2 lb. chuch roast cubed
salt and pepper to taste
4 0z. pancetta, cubed
2 T. olived oil
1 yellow onion
4 carrots cut into pieces
1 celery root, cubed
2 sweet potatoes
2 red potatoes
3 cloves garlic minced
1 1/2 t. fresh Thyme
2 bay leaves
1/4 c. flour
2 c. beef stock
2 c. beef broth

Season beef with salt and pepper.  In large pot cook pancetta 5-7 minutes; transfer to paper towel lined plate.  Increase heat to medium high.  Brown beef in batches 3-5 minutes per batch.  Transfer to bowl.  reduce heat to medium and heat oil.  Saute oinions and carrots 5-7 minutes.  Add garlic, thyme and bay leaves, saute 30 seconds.  Add rest of vegetables.  Stir in flour and cook 1-2 minutes.  Add beef broth scraping bits off bottom of pot.  Add stock and pancetta, bring to simmer.  Add beef and reduce heat to low.  Cover and simmer until vegetables are tender.

Chicken Tortellini Soup

2 c. cubed cooked chicken
1 pkg. cheese tortellini
3-4 cans chicken broth
4 cans cream of chicken soup
1 c. chopped onion
2-3 t. minced garlic
2-3 t. dried Italian seasonings
1-2 t. dill weed
1 (16 oz.) bag frozen brocoli, carrots, cauliflower blend
salt and pepper to taste

Prepare tortellini according to package directions and strain.  In large empty pot saute garlic and onion in olive oil until transulsent.  Add chicken stir.  Pour and mix in broth, cream of chicken, vegetables and seasonings.  Bring to a boil.  Add tortellini.  Cook for addtional 5 minutes.  Serves 8.