Cooking Archives - Page 229 of 566 - Garden Seeds and Honey Bees

Apple Butternut Squash Pork Loin Stir Fry

Pork Loin Chop And Marinade

*2 and 1/2 pounds Pork Loin Chops, cut into strips

*1/4 cup Low Sodium Soy Sauce

*2 tablespoons Brown Sugar

*3 tablespoons Extra Light Olive Oil, used to cook the pork don’t add to the marinade

Place pork strips, soy sauce and brown sugar in plastic food bag and refrigerate at least 2 hours.

Stir Fry Sauce (for 2 and 1/2 pounds pork loin chops )

*1 to 2 tablespoons Hoisin Sauce

*2 tablespoon Freshly Grated Ginger

*1 to 2 tablespoons Samboli Chili paste or favorite chili paste

*2 large Cloves of Garlic, pressed or grated

*1 Medium Butternut Squash, peeled, seeds removed and cut into chunks

*1 Granny Smith Apple or Red Delicious Apple, cut in chunks

*1 Honey Crisp, cut into chunks (I used Red Delicious Apple but is not a firm Apple like the honey crisp)

*2 tablespoons Cornstarch, add if needed to thicken sauce

*Garnish with Toasted Sesame Seeds

*Serve over Rice or Noodles, See our Sesame Noodles

In a skillet heated on medium heat, add the drained marinated pork loin and cook about 6 to 8 minutes, stirring frequently until meat is browned. Then add the squash and cook squash just until slightly tender then add the apples and cook them until slightly tender.

In a bowl combine Hoisin Sauce, ginger, chili paste and garlic. Add to the pork stir fry and stir in until heated through.

Add the cornstarch to the Apple butternut pork loin stir fry and cook on low until sauce thickens and serve over rice or sesame noodles and top with sesame seeds. Enjoy.

Serves 6

This is 5 pounds of pork loin chops, I divided the cut pork into 2.5 pound bags and marinated them and used one and then I froze the other bag for later use.

Enjoy!

Lindy

Turkey White Bean Chili

*
*4 cups cooked chopped Turkey, leftover turkey from Thanksgiving or Christmas Dinners works great

*2 tablespoon Extra Light Olive Oil

*1/2 Large Onion, chopped or minced to taste

*1 Orange Bell Pepper, chopped

*1 Green Bell Pepper, Chopped

*1/2 Red Bell Pepper, Chopped

*1 Jalapeño, chopped (remove seeds for less heat)

*1 (7 ounce) can Roasted Green Chilies

*3 teaspoons Bottled Minced Garlic

*1 teaspoon Granulated Garlic

*2 teaspoons Cumin

*1/8 teaspoon Cayenne Pepper, or to taste

*1 teaspoon Black Pepper or 1/2 teaspoon White Pepper

*1 tablespoon Dried Oregano

*

Add Just before Serving:

*
*1 (15.5 ounce) can Cannelloni Beans or any White Beans, drained added 5 minutes before serving

*1 cup Heavy Cream

*2 cups grated Monterey or Pepper Jack Cheese, optional for topping or stir into chili

*
**Garnish with Sour Cream, Avocado, Lime Wedge and Cilantro as desired

*

Stove Method:

*
Add to the Stock Pot on medium-low heat the olive oil, chopped onions and all chopped peppers, sauté for 2-3 minutes.

Then add: Minced garlic, garlic powder, cumin, cayenne pepper, black pepper or white pepper and dried oregano, sauté another minute.

*
Add to the sautéed vegetable mixture: Turkey, green chilies and chicken Stock. Let the soup simmer for 30 minutes then add the beans, cream and cheese. Stir until combine. Serve and add **garnish.

*

Crock Pot Method:

*
*Crock Pot Liner for easy clean-up

*2 tablespoons Extra light Olive Oil

*
Add to the oil, onions and all chopped peppers. Cook on high in the crock pot for 20 minutes.

*
Then add: Minced garlic, garlic powder, cumin, cayenne pepper, black pepper or white pepper and dried Oregano.

*
Stir together and add the turkey, green chilies and chicken stock and turn the crock pot on low for 2 to 4 hours.

*
Then add the beans and let warm about 10 minutes then add the cream and cheese. Stir until combine. Serve and add **garnish.