Wrap with Tender Pork Strips and Vegetables

Ingredients

1 large yellow or orange pepper
1 large onion
1 pork tenderloin
2 tsp olive oil
2 tsp dried oregano leaves
1 tsp each chili powder, garlic salt and Tabasco sauce
1/2 cup salsa
6 to 8 medium tortillas
lettuce leaves and sour cream (optional)

Method

  1. Slice pepper and onion into strips. Slice pork into bite-size strips. Pour oil into a large, wide frying pan or wok and set over medium-high heat. Add pork and stir-fry until it loses its pink colour, about 3 minutes. Then push to edges of pan.
  2. Reduce heat to medium. Add pepper and onion. Sprinkle with oregano, chili powder, garlic salt and Tabasco. Pan may be full, but vegetables wilt quickly as they cook. Stir often until onion is soft, 4 to 5 minutes.
  3. Add salsa and stir until hot, 1 to 2 minutes. Taste and add salt, if needed. Terrific wrapped in lettuce-lined tortillas with a dollop of sour cream. Serve with extra salsa alongside for guests to add.

Makes 3 to 4 servings.

Source: Chatelaine

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Vietnamese-style Vegan Spring Rolls

Ingredients

2 teaspoons vegetable oil
8 ounces extra-firm tofu, drained, pressed, and cut into thin strips
2 tablespoons gluten-free soy sauce
4 cups warm water
8 sheets rice paper wrappers
1 large carrot, grated
1/2 English cucumber, peeled and cut into thin strips
1-1/2 cups fresh cilantro leaves
1/2 teaspoon Sriracha sauce

Method

  1. In a skillet over medium-high heat, heat oil. Add tofu and soy sauce and stir until tofu is lightly browned and coated, about 5 minutes. Remove from heat and set aside to cool.
  2. Into a wide shallow bowl containing warm water, dip a rice paper wrapper. Let it sit in water for a few seconds to soften, then remove from water and place on a clean kitchen towel.
  3. On a flat work surface, place softened rice paper and arrange a row of tofu strips along the edge nearest to you. Alongside tofu, arrange shredded carrot, cucumber strips, cilantro, and a thin line of Sriracha. Be careful not to overstuff roll. Fold edge of rice paper closest to you over filling, then fold the sides over and roll it up, away from you, to form a neat roll. Repeat with the remaining ingredients.

Makes 8 rolls.

Source: Veg News magazine

Rice Noodles with Oysters and Vegetables

Ingredients

1 lb fresh rice noodles
2-3 oz fresh cilantro
6 tablespoons extra-virgin olive oil
2 tablespoons peanut oil
2 garlic cloves, crushed
1 inch fresh ginger, finely sliced
2 carrots, finely sliced lengthwise
8 scallions, finely sliced lengthwise
12 large oysters, shucked, liquor reserved
2 tablespoons Shaohsing wine (Chinese rice wine)
2 teaspoons fresh lime juice
2 teaspoons light soy sauce
1 teaspoon toasted sesame oil
a dash of chili sauce, plus extra to serve

Method

  1. Put the noodles in a bowl, cover with boiling water, let steep for 5 minutes, separate with chopsticks, then drain and refresh in cold water.
  2. Blanch the cilantro in boiling water for 10 seconds, then drain and plunge into a bowl of ice water. Remove, squeeze dry in a cloth, then chop. Put in a blender with the olive oil and blend to a puree. Strain into a small bowl.
  3. Heat the peanut oil in a wok or skillet over high heat, add the garlic and ginger, and stir-fry for 30 seconds. Add the carrots and cook for 1 minute.
  4. Add the scallions and cook for a further 30 seconds. Add the oysters and strained liquor, the drained noodles, the Shaohsing wine, lime juice, soy sauce, sesame oil, and chili sauce. Toss for 30 seconds. Serve with a drizzle of the cilantro oil and extra chili sauce.

Makes 4 servings.

Source: Noodles and Pasta

Soup with Apple and Pumpkin Puree

Ingredients

2 slices bacon, diced
2 tbsp. butter
4 large tart apples, peeled, cored and chopped
1 carrot, peeled and chopped
1 medium onion, peeled and chopped
1 leek, white part only, cleaned and chopped
1 stalk celery, peeled and chopped
1 clove garlic, chopped
1/4 tsp ground cinnamon
a few gratings of nutmeg
1/8 tsp ground allspice
1/4 cup dry white wine
1/2 cup apple cider
2 tbsp brandy, apple brandy or Calvados
8 cups vegetable stock (water or chicken stock may be substituted)
herb sachet with 1 tbsp black peppercorns, 2 bay leaves, 1/2 tsp dried thyme, 4 cloves and small bunch parsley
1 smoked ham hock (for extra flavor)
2 cups canned pumpkin puree
salt and freshly ground pepper

Croutons

6 slices white bread, crusts removed
4 tbsp unsalted butter
1/2 tsp ground cinnamon
1 tbsp sugar
chopped parsley

Method

  1. In a heavy-bottomed soup pot, render the bacon over medium heat.
  2. Add butter, apples and chopped vegetables and cook, stirring frequently, until vegetables are lightly cooked, 5 to 10 minutes.
  3. Add the cinnamon, nutmeg and allspice, and stir for a minute or two.
  4. Add wine, cider and brandy and reduce until almost dry.
  5. Pour in stock, add herb sachet (tie ingredients in cheesecloth) and ham hock, and stir in pumpkin puree. Bring to a boil, then lower heat and simmer gently, with lid ajar, for about 1 hour, until all vegetables are soft.
  6. Remove sachet and ham hock. Take meat off the bone of ham hock, and reserve.
  7. Put soup through a food mill or process with a hand blender. Season with salt and pepper and adjust the consistency, if necessary, with additional stock.
  8. Chop reserved ham and add to soup. Let cool, cover and refrigerate overnight.
  9. To prepare croutons, preheat the oven to 350ºF Stack bread and cut into 1/2-inch cubes.
  10. Melt butter in a 9-by-13-inch baking pan, and toss croutons with the butter, cinnamon and sugar. Toast in oven, about 20 minutes, shaking pan once or twice so croutons brown evenly.
  11. To serve, reheat soup, season with salt and pepper. Garnish with cinnamon croutons and chopped parsley.

Makes 10 to 12 servings.

Source: Met Home magazine

Roasted Back Ribs of Manitoba Bison

Ingredients

2 bison rib racks (14 bones)
6 cloves garlic, chopped
5 sprigs fresh rosemary
2 Tbsp salt
1 tsp cracked black
pepper
1/4 cup canola oil
2 cups red wine
6 large carrots, chopped
2 large white onions, chopped 1 stalk celery, chopped
4 litres brown stock or chicken stock
barbecue sauce

Method

  1. Rub the ribs on all sides with garlic, rosemary, salt and cracked black pepper.
  2. Mix canola and wine, pour over ribs and let stand for two hours.
  3. Lay half of the carrots, onions and celery in a roasting pan. Place ribs flat in pan, covering with the remaining vegetables and stock. Cover tightly with foil and place in a 300°F oven for 2 hours. When done you should be able to pierce the meat between the bones with a butter knife. If you cannot, continue cooking for another 1/2 hour.
  4. Remove ribs from liquid and slice between the ribs, leaving meat on either side of the bone.
  5. Brush the ribs with your favourite barbecue or honey garlic sauce.
  6. Grill the ribs on the barbecue, keeping in mind that they are already cooked. The time on the grill is only to caramelize and adhere the sauce to the ribs. You may also finish the ribs in a 450°F oven with the sauce brushed on.
  7. To serve, garnish with fresh rosemary and serve with buttermilk mashed potatoes and seasonal roasted vegetables.

Makes 4 to 6 servings.

Source: ciao! magazine