Monday, December 9, 2013

Cranberry Pomegranate Relish

Dietitian Pick of the Month: CranberriesRecipe:
Cranberry Pomegranate Relish
Makes 16 servings, ¼ cup each
Ingredients 1 ½ cups pomegranate seeds (about 2 medium pomegranates)
1 12 oz. bag fresh cranberries
2 gala apples, chopped
¼ tsp. ground cinnamon
⅛ tsp. ground nutmeg
Wash the pomegranates with water, then cut ½” off the tops and bottoms by the stems. Score the pomegranates and immerse in a bowl of cool water. Break the pomegranates at the scored edges under water. Allow the seeds to fall to the bottom of the bowl. When all seeds are removed, discard the white floating pieces of pomegranate and drain the water out. Place the pomegranate seeds in a container and set aside in the refrigerator.
Rinse the cranberries and add remaining ingredients to a pot over medium heat. Cook for 10 minutes, or until most cranberries have burst. You may use a spoon to mash cranberries to the consistency you prefer. Place in a serving bowl and cover, refrigerate for 2 hours or overnight. Add the pomegranate seeds just before serving to add extra crunch and flavor!

Tuesday, July 16, 2013

Cherry Pork Tenderloin Medallions

This recipe really was a joy to make, it's simplicity made it a great week-night meal and the flavor was absolutely superb. The meal can be made corn-free by using potato starch in place of the cornstarch.

Recipe by Megan Vasquez, adapted from Linda Larsen

Time: about 30 minutes
Yield: 4 servings

Side dish suggestions: stir-fried and steamed green beans, baked potato

- 1 pound pork tenderloin
- salt
- pepper
- 1/4 c. flour of your choice (I used gluten free)
- 2 Tbsp. olive oil or coconut oil
- 3/4 c. sweet red wine (or apple or cherry juice)
- 2 tsp. cornstarch
- 1 Tbsp. brown sugar or honey
- 1/4 c. applesauce
- 1 Tbsp. brown mustard (Dijon works fine)
- 1 c. cherries, pitted and halved

Begin heating the oil in a large nonstick skillet. Cut the pork crosswise into 1" slices. Place between two sheets of wax paper and pound with a meat mallet or heavy rolling pin until 1/2" thick. Sprinkle with salt and pepper and flour on both sides. Add the tenderloin slices to the skillet and cook for about 10 minutes, turning once, or until pork is slightly pink in the center and internal temperature registers 155 degrees F. Remove pork from skillet and place on serving platter; cover with foil.

Add wine and mustard to the skillet; cook and stir over medium high heat until sauce thickens and bubbles. Sprinkle cornstarch over the mixture while stirring. Add cherries and applesauce; cook and stir for 2 minutes longer. Return the pork to the skillet for one minute to heat through; then serve. Spoon sauce over the pork and enjoy!

Tuesday, January 15, 2013

Tom Ka Gai - Thai Coconut Chicken Soup

I adapted this recipe from It is a quick and easy recipe if you have all the ingredients on hand. The big adaptation is that I use Gourmet Garden’s Thai seasoning in place of all the spices because it has lemongrass and I can’t get that where I live. It comes in a tube and is found in the produce section where you would normall find fresh herbs.

(Serves 6)

3/4 pound boneless, skinless chicken meat
3 tablespoons vegetable oil
3 (14 ounce) cans coconut milk (use light or regular, or a combination)
2 handfuls Shitake mushrooms
1 lb. sweet peppers, sliced in rings (bell peppers may be substituted)
1 80 g tube Gourmet Garden’s Thai Seasoning (I used the whole thing, you be the judge of your own taste buds)
2 tsp. salt (plus more to taste)
fresh lime juice, to taste
cayenne pepper, optional, to taste
1 bunch thinly sliced green onion
1 bunch chopped fresh cilantro
3 cups cooked Rice, optional

1.      Cut chicken into thin strips and sauté in oil for to 2 to 3 minutes until the chicken turns white. To use fewer dishes, sauté the chicken in your soup pot. Set aside.

2.      Saute the mushrooms and peppers in oil until softened.

3.      Return the chicken to the pot with mushrooms and peppers and add the coconut milk and 14oz. water and bring to a boil. Reduce heat. Add salt Gourmet Gardens herb paste, and any other seasonings to your taste. Simmer until the chicken is done, 10 to 15 minutes. 

4.      Add fresh lime juice and stir in green onions and fresh cilantro just before serving. Serve over rice, if desired.


Approximately 35 minutes prep and cook time.