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Old 05-15-2014, 05:30 PM   #21
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Name: Louise
Trailer: Scamp
Florida
Posts: 49
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Smile Here’s an easy one pot vegetarian dish.

Quinoa and Kale

Serves 2-4
2
cups salted water
1
cup quinoa
1
bunch kale, (I like the Tuscan/flat kale)washed & chopped into 1" lengths
1
lemon, zested and juiced
2
scallions, minced (or ¼ cup sweet onion)
1
tablespoon walnut
3
tablespoons toasted chopped nuts (I like pine nuts, but any will work)
1/4
cup crumbled goat or feta cheese
salt and pepper

1. Bring the water to a boil in a covered pot. Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Let simmer for 10 minutes, then top with the kale and re-cover. Simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes.
2. While the quinoa is cooking, take a large serving bowl and combine half of the lemon juice (reserving the other half), all of the lemon zest, scallions, walnut oil (you can substitute olive or sesame oil if you desire), nuts, and goat or feta cheese.
Check the quinoa and kale when the cooking time has completed -- the water should have absorbed, and the quinoa will be tender but firm, and the kale tender and bright green. If the quinoa still has a hard white center, you can steam a bit longer (adding more water if needed). When the quinoa and kale are done, fluff the pilaf, and tip it into the waiting bowl with the remaining ingredients. Toss to combine, seasoning with salt and pepper, and the remaining lemon juice if needed.
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Old 07-07-2014, 11:46 PM   #22
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Name: Jeremy
Trailer: Adventurer
NSW
Posts: 5
Pork and Mango Stir

You can cook Pork and Mango Stir-Fry in 16 to 18 min: J
Ingredients

  • 4 (4-ounce) center-cut loin pork chops
  • 1/2 cup all-purpose flour
  • 1/4 cup lower-sodium soy sauce
  • 3 tablespoons minced peeled fresh ginger
  • 1/2 teaspoon grated orange rind
  • 2 tablespoons fresh orange juice
  • 2 teaspoons cornstarch
  • 5 garlic cloves, minced
  • 2 tablespoons canola oil
  • 7 cups shredded napa (Chinese) cabbage
  • 2 cups (1/4-inch) sliced ripe mango
  • 1/4 cup chopped fresh mint or mint leaves
  • Grated orange rind (optional)
Preparation:

  1. 1. Place pork between 2 sheets of plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Cut pork into 1/4-inch strips. Place strips in a bowl; sprinkle with flour, tossing to coat.
  2. 2. Combine soy sauce and next 5 ingredients (through garlic), stirring with a whisk until cornstarch dissolves. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add pork; stir-fry 3 minutes or until browned. Add soy sauce mixture to pan. Cook, stirring constantly, 1 minute or until sauce thickens. Add cabbage; cook 30 seconds. Remove from heat. Stir in mango. Serve immediately. Garnish with mint and, if desired, grated orange rind.
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