PORK 'N' NAPA CABBAGE
"I've been making this one-dish pork dinner for more than 20 years," writes Lisa Thomason from Ingleside, Illinois. "And it's always been a favorite. It's fast, flavorful and easy to double for guests." TASTY TIP: Use fresh ginger and more red pepper to kick up the heat; add shredded carrots for extra color.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine 1 cup water, soy sauce, peanut butter, ginger, browning sauce if desired and red pepper flakes; set aside. In another bowl, combine cornstarch and remaining water until smooth; set aside., In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons oil until browned. Remove and keep warm. In the same pan, saute onion and garlic in remaining oil for 2 minutes. Add cabbage and carrots; stir-fry 3-4 minutes longer or until crisp-tender. , Return pork to the pan. Stir in peanut butter mixture. Stir cornstarch mixture and gradually stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 328 calories, Fat 14g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 606mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
ANITA'S POLISH PIEROGIES
PLEASE READ THE RECIPE THROUGH TO THE END BEFORE MAKING IT AS THERE ARE SOME THINGS YOU CAN DO AHEAD OF TIME My friend Anita from Canada sent me this recipe. I love how easy this recipe is to make. It is utterly delicious on a cold winter day. If you want to make this a vegan recipe you can substitute the butter for vegan margarine, the cheese for soy or almond cheese and leave out the turkey bacon or use soy bacon.
Provided by Chef Joey Z.
Categories One Dish Meal
Time 1h20m
Yield 20-30 pierogies, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- METHOD:.
- Put flour, butter and salt into into the food processor, put lid on and turn on the machine. Pour the water through the feeder spout in a stream. Let blades rotate until the mixture turns into a ball of dough. Let this sit out for a while as it makes the dough easier to work with.
- FILLING METHOD:.
- Cook the potatoes, mash, add the cheese and mix well until cheese has melted into the potatoes. Let them cool a little before filling the pierogies as this will make them easier to handle.
- Next roll out your peirogie dough with a rolling pin. Use a glass or round cookie cutter to make your circles. It might be a good idea to dip whatever you use into flour to prevent it from sticking.
- Place filling on the circle, don't over fill and seal the edges well. If this leaks you lose your filling in the water.
- Place the made peirogies on a floured surface and don't let the peirogies touch, they will stick together.
- Drop the peirogies into the pot of boiling water and cook for 5-8 minutes or until they rise to the surface of the water. This means they are cooked. Boil about 6-10 at a time as this won't cool your boiling water down too much.
- Melt some butter and put in the bottom of an oven safe dish. I use a 9x13 ceramic dish. I layer the pierogies with fried onions and turkey bacon. You can use regular bacon.
- **THE ONION AND BACON CAN BE FRIED UP AHEAD OF TIME. I USE A WHOLE ONION AND 8 PIECES OF BACON CUT UP SMALL.
- Bon Appetit.
Nutrition Facts : Calories 409.3, Fat 1.3, SaturatedFat 0.5, Cholesterol 1.3, Sodium 311.3, Carbohydrate 88, Fiber 6.8, Sugar 2, Protein 11.1
NAPA NOUVEAU PIEROGIES
This recipe came from Mrs. T's. Make sure not to overcook the vegetables. Freshly grated block Parmesan (not the stuff from a can) makes this dish!
Provided by aricia
Categories Weeknight
Time 35m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Cook pierogies according to package directions. Reserve 1/3 cup of cooking water before draining.
- Meanwhile, in a large skillet over medium-high heat, heat oil.
- Add onions and carrots and cook and stir for 4 minutes.
- Add asparagus and squash and cook and stir for about 5 minutes.
- Add garlic, salt, and pepper and cook and stir until vegetables are crisp-tender, about 1-2 minutes.
- Stir in pierogies and reserved cooking water.
- Serve individual portions and sprinkle cheese on top.
Nutrition Facts : Calories 443.7, Fat 28.6, SaturatedFat 7.4, Cholesterol 22, Sodium 1075, Carbohydrate 34.4, Fiber 10.2, Sugar 14.9, Protein 18.6
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