Wednesday, September 30, 2009


(Recipe from Prevention's Freezer Cookbook)

(6 servings)

3/8 Cup frozen apple juice concentrate, thawed
1 1/2 teaspoons grated fresh ginger
1 1/2 pounds pork tenderloin, trimmed of fat and cut into 1" cubes
1 1/2 cups frozen pearl onions, thawed
1 1/2 sweet red pepper, diced
1 1/2 green pepper, diced
1 1/2 tablespoons cornstarch
3 tablespoons soy sauce
1 1/2 tablespoons cider vinegar
12 ounces (canned) unsweetened pineapple chunks (with juice)
1 1/2 tablespoons packed brown sugar

  • In a shallow nonmetal dish, combine the apple juice concentrate, ginger, and garlic. Mix well. Add the pork and stir to coat. Cover and refrigerate for 30 minutes, stirring frequently.
  • Coat a non-stick skillet with non-stick spray and place over medium-high heat until hot. Add the onions, red peppers, and green peppers. Cook, stirring, for 3 minutes, or until crisp-tender. Add the pork and marinade. Cook, stirring, for 5 minutes, or until the pork is no longer pink in the center. Check by inserting the tip f a sharp knife into 1 cube.
  • Place the cornstarch in a medium bowl. Add the soy sauce and vinegar. Stir until smooth. Stir in the pineapple (with juice) and brown sugar. Add to the skillet. Bring to a boil. Cook, stirring frequently, for 3 minutes, or until the sauce thickens. Serve over rice and enjoy.
To Freeze: Pack the cooled cooked pork in a freezer-quality plastic container.

To Use: Thaw overnight in the refrigerator. Cover and microwave on high power for 5 minutes, or until hot.

Monday, September 21, 2009

Black Bean Enchiladas

1 teaspoon finely minced fresh jalapeno pepper
3 cans black beans (15 oz. each), drained and rinsed
1 cup shredded cheddar cheese
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/3 to 1/2 of a 7 oz. can of tomato sauce
1 tablespoon chili powder
1/3 cup finely chopped green bell pepper
1 clove garlic, minced
12 flour tortillas
Enchilada sauce (recipe follows)
3/4 cup shredded cheddar cheese

Combine black beans, jalapeno pepper, cheddar cheese, parsley, oregano and black pepper. Slightly mash the beans as you are combining the ingredients. Heat until cheese melts. Stir in tomato sauce, chili powder, green pepper and garlic. Stir until ingredients are well combined.

To bake immediately: Arrange in a 9x13 baking dish (if you have extra mixture left over, distribute it evenly over the enchiladas.) Cover with enchilada sauce and 3/4 cup shredded cheddar cheese. Bake at 350 degrees for 30 to 40 minutes.

To freeze: Roll even amounts of the mixture into the tortillas. Individually wrap each enchilada in heavy duty aluminum foil and place in a gallon-sized plastic freezer bag.

On cooking day: Remove from freezer. Unwrap enchiladas and place in baking dish. Pour enchilada sauce over all; top with 3/4 cup shredded cheddar cheese. Bake 45 to 60 minutes at 350 degrees. No need to defrost.

Enchilada Sauce
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon minced onion
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 1/2 teaspoons chili powder
1/8 teaspoon ground black pepper
1/8 teaspoon salt
1/4 teaspoon ground cumin
1 teaspoon dried parsley
1/4 cup salsa
1 (7 oz.) can tomato sauce
1 1/2 cups water

Heat oil in a large saucepan over medium heat. Add the garlic and saute for 1 to 2 minutes. Add the onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce.

Mix together and then stir in the water. Bring to a boil, reduce heat to low, and simmer for 15 to 20 minutes.