PORK WITH ARTICHOKES AND CAPERS
"After dating my husband for a month, I wanted to impress him with my cooking," recalls Lindy Bonnell of Loveland, Colorado. "When I fixed this recipe, it convinced him I was 'the one'! We've been married for several years." SHOP SMART Capers are actually pickled flower buds. Look for them near the pickles and olives in your grocery store. They're very salty and should always be rinsed before using. Don't have any capers? Chopped green olives make a good substitute.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cut pork into 1-in. slices; flatten to 1/4-in. thickness. In a large nonstick skillet over medium heat, cook pork in butter in batches until tender. Transfer to a serving platter and keep warm. , In the same skillet, cook and stir onion until tender. Stir in the artichokes, broth, capers and mustard; heat through. Serve over pork; sprinkle with parsley. Garnish with lemon.
Nutrition Facts : Calories 263 calories, Fat 9g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 479mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 37g protein. Diabetic Exchanges
TENDER PORK STEW WITH BEANS
Edamame adds a unique twist (and a great nutrition boost) to this delicious, tender pork stew. It makes a great supper on a cold evening. My family absolutely loves this stew and has insisted on having weekly since I first made it. It's just as tasty when served as leftovers. It's also a very adaptable recipe, so it is easy to adjust to suit your family's tastes. I hope you enjoy as much as my family does! Serve with rice!
Provided by Sara Myers Gross
Categories Soups, Stews and Chili Recipes Stews Pork
Time 2h10m
Yield 8
Number Of Ingredients 16
Steps:
- Season pork tenderloin with salt and black pepper.
- Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add pork to hot oil and cook until browned, 1 to 2 minutes per side. Add onions, red bell peppers, and garlic to pork; cook and stir until onion is slightly tender, about 10 minutes.
- Stir tomatoes with green chile peppers, kidney beans, beef broth, green chile peppers, chili powder, basil, and cumin into pork mixture. Bring mixture to a boil, reduce heat to medium-low, cover Dutch oven, and simmer, stirring every 15 minutes, until pork is tender and falling apart, 1 1/2 to 2 hours.
- Stir edamame, corn, and carrots into stew; cook until heated through, about 5 minutes. Break pork into pieces using the flat edge of a wooden spoon creating a 'shredded' texture.
Nutrition Facts : Calories 581.1 calories, Carbohydrate 39.6 g, Cholesterol 184.4 mg, Fat 15.1 g, Fiber 12.5 g, Protein 72 g, SaturatedFat 4 g, Sodium 1330.8 mg, Sugar 5.1 g
BEAN STEW
This white bean stew is a classic recipe that will fill your belly and warm you right up! With the insanely delicious flavor, this hearty stew will be your guests' favorite and fly off the table!
Provided by Alyssa Rivers
Categories Dinner
Time 45m
Number Of Ingredients 14
Steps:
- In a large pot over medium-high heat, add olive oil, onions, carrots, and celery. Cook and stir for about 8 minutes to soften the vegetables.
- Add the garlic, tomato paste, dried Italian Seasoning, salt, and pepper. Cook and stir for 1 minute.
- Pour in the vegetable broth, diced tomatoes (with liquid), potato, and white beans (drained and rinsed). Stir to combine, cover with a lid, and simmer for 20 minutes.
- Garnish with fresh parsley and serve with a side of French bread!
Nutrition Facts : ServingSize 1 cup, Calories 65 kcal, Carbohydrate 6 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Sodium 1272 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 4 g
WHITE BEAN STEW
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large skillet heat garlic in oil until golden. Add white wine and cook about a minute until evaporated. Add the cannelini beans, broth and red pepper flakes and oregano. Bring to a boil and simmer for 5 minutes just to heat through; adjust seasonings. Add parsley and remove from heat. Garnish with red pepper.
HERBED WHITE BEAN AND SAUSAGE STEW
Here's a meaty, cold-weather stew laden with white beans, sweet Italian sausage, rosemary, thyme, cumin and garlic. It is deeply flavored and complex, but quite easy to make. Pan-fry the sausages in a bit of olive oil, then sauté the vegetables with cumin and tomato paste in the drippings. Add plenty of water and the dried beans that, wait for it, you did not have to soak. Simmer until the house is fragrant and the windows fog up (about 2 hours).
Provided by Melissa Clark
Categories dinner, one pot, main course
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat oil in a large stockpot over medium-high. Add the sausage and brown until cooked through, about 7 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.
- Add the tomato paste and cumin to the pot. Cook, stirring, until dark golden, about 2 minutes. Add the carrots, celery, onion and garlic. Cook, stirring, until the vegetables have softened, about 5 minutes. Stir in the beans, 8 cups water, salt, thyme, rosemary and bay leaf. Turn the heat up to high and bring to a boil. Then reduce heat to low and simmer gently until the beans are tender, about 2 hours, adding more water if needed to make sure the beans remain submerged.
- When beans are tender, return the sausage to the pot. Simmer for 5 minutes. Stir in the vinegar and pepper. Taste and adjust seasoning. Ladle into warm bowls and serve drizzled with more vinegar and olive oil.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 569 milligrams, Sugar 3 grams
PORK, CIDER & ARTICHOKE STEW
Jerusalem artichokes are in season throughout the winter months and lend a sweet, nutty flavour to this hearty casserole
Provided by Jane Hornby
Categories Main course, Supper
Time 3h
Number Of Ingredients 13
Steps:
- Heat a splash of oil in a large frying pan and season the pork. Brown in two batches for 10 mins each, transferring the meat to a medium casserole dish. Add 100ml cider to the frying pan and let it bubble and reduce. Scrape up any bits from the bottom of the pan and tip the liquid over the meat.
- Wipe out the pan. Heat 1 tbsp oil and add the bacon, onions, carrots, bay leaves, 2 thyme sprigs and some seasoning. Fry for 10 mins over a high heat, stirring often, until golden.
- Meanwhile, half-fill a large bowl with cold water and add the lemon juice. Scrub the artichokes then slice thinly lengthways, leaving the skin on, and drop into the water. Heat oven to 160C/140C fan/gas 3.
- Stir the flour into the vegetables and bacon, cook for 1 min, then stir in the stock and remaining cider. Season, bring to a simmer, then stir into the casserole. Drain the artichokes and pat dry, then use to cover the stew in two layers, overlapping the slices generously. Season, brush over a little butter, and sprinkle over the leaves from the remaining thyme sprig. Bake, covered, for 1 1/2 hrs, then uncover and cook for a further 30 mins. To crisp the top, brush again with butter, heat the grill to high and grill for 5 mins. Leave to stand for 5 mins before serving.
Nutrition Facts : Calories 638 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 24 grams sugar, Fiber 7 grams fiber, Protein 62 grams protein, Sodium 1.5 milligram of sodium
SPANISH PORK WITH BEANS
Providing all five of your 5-a-day, this flavour-packed butterbean stew pairs perfectly with lean pork shoulder steaks - perfect to enjoy after a workout
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 15
Steps:
- Mix the crushed garlic, 1 tbsp of the oil and 1 tsp smoked paprika together in a shallow dish and turn the pork steaks over in the mix to coat them on both sides. Heat a large non-stick frying pan and fry the pork for about 4 mins on each side to part-cook and brown them, then remove them from the pan.
- Add the rest of the oil to the pan and fry the onions, carrots and sliced garlic, stirring frequently for 10 mins until the veg starts to caramelise a little. Pour in the sherry vinegar, allowing it to sizzle in the heat, then add the peppers, bouillon, rosemary, any juices left in the dish from the pork, the cherry tomatoes, tomato purée, remaining 3 tsp paprika and beans.
- Lay the pork steaks on top, then cover the pan and cook for 20 mins until the pork and vegetables are tender. The pork will be cooked and juicy, but not fall apart. Remove the pork from the pan, stir in the parsley and a squeeze of lemon juice, if using.
- If you're following our Healthy Diet Plan, eat two portions of the pork and beans now and chill the rest for another day. Will keep for up to two days. To serve the second night, just reheat in a pan.
Nutrition Facts : Calories 454 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 18 grams sugar, Fiber 17 grams fiber, Protein 39 grams protein, Sodium 1.5 milligram of sodium
PORK ARTICHOKE AND WHITE BEAN STEW
Make and share this Pork Artichoke and White Bean Stew recipe from Food.com.
Provided by dicentra
Categories Pork
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients except artichokes, cornstarch, water, salt and pepper in slow cooker; cover and cook on low for 6-8 hours, adding artichoke hearts during the last 30 minutes.
- Turn heat to high and cook 10 minutes; stir in combined cornstarch and water, stirring 2-3 minutes.
- Season to taste with salt and pepper.
Nutrition Facts : Calories 382.6, Fat 15.2, SaturatedFat 5.1, Cholesterol 71.4, Sodium 351.2, Carbohydrate 30.8, Fiber 14.1, Sugar 2.8, Protein 31.3
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- In a large stock pot, crisp bacon over medium heat and set aside. Reserve 1 Tbls of the bacon fat.
- Cut pork into 1/2 inch cubes and brown in the bacon fat. When pork is seared, take it out of the pot and set aside.
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