|
|
|
 |
Wine Simmered
Pork Chops with Walnuts
-
1 md Onion, thinly sliced
2 Garlic -- minced
1/4c Finely chopped parsley
4 Center cut loin pork chops
-2 lbs total -- trimmed
Fresh ground pepper
2 tb All purpose flour
1/3c Dry red wine or beef broth
1/2c Coarsely chopped walnuts
Salt
In a 4 quart or larger electric slow cooker, combine onion, garlic
and 3 tbsp. of the parsley. Sprinkle pork chops with pepper, dust
with flour, and arrange over onion mixture, overlapping slightly
if
necessary. Pour in wine. Cover and cook at low setting until pork
is
very tender when pierced (7-8+ hrs).
Shortly before pork is done, spread walnuts in a shallow baking
pan
and bake in a 350 oven until toasted (8-10 minutes). Set aside.
Lift pork chops to a warm platter and keep warm. Skin and discard
fat
from onion mixture, if necessary; then season to taste with salt.
Spoon onion mixture over chops, sprinkle with walnuts and
remaining 1
tbsp. parsley.
"Succulent pork chops cook slowly in a simple sauce of onions,
garlic
and red wine. Before serving sprinkle the meat with toasted
walnuts
for a crunchy accent."
Candied Walnut in Butter-lettuce
Salad
Candied Walnuts:
Nonstick vegetable spray
6 tablespoons plus 3 more tablespoons sugar
3 tablespoons orange-tangerine juice
2 cups walnut halves
1/2 teaspoon ground cinnamon
Salad:
2 heads butter lettuce, washed and dried
2 (8-ounce) cans mandarin orange segments
1/2 red onion, very thinly sliced
1 cup purchased Asian-style salad dressing (such as miso
dressing or
ginger dressing)
Preheat oven to 375 degrees F.
Line a large cookie sheet with foil and spray with nonstick
spray. In
a 10-inch skillet over medium heat, add 6 tablespoons sugar and
orange-tangerine juice. Bring to a simmer, and then add walnuts.
Cook
until sugar is absorbed and mixture starts to caramelize around
walnuts, stirring constantly, about 2 minutes.
In a small bowl, mix cinnamon and remaining 3 tablespoons sugar.
Toss
walnuts in cinnamon-sugar. Place walnuts in single layer on
prepared
cookie sheet. Bake until walnuts appear crystallized and
toasted,
about 8 minutes. Set aside
Place 4 to 6 dry lettuce leaves on each plate. Randomly place
orange
segments, onion slices, and walnuts on top of each lettuce bed.
Drizzle 2 tablespoons of dressing on top of each salad and
serve.
|
|
Chinese Fried Walnuts
A different
way to eat walnuts!
6 C. water
4 C. walnuts
1/2 C. sugar
Salad oil
Salt
Put walnuts in boiling water and cook one
minute. Drain under hot water. Mix walnuts in large bowl with sugar,
until dissolved. About 5 minutes. In a deep fat fryer or electric
skillet, heat oil to 350. Add half the walnuts and fry 5 minutes, or
until golden brown, stirring often. Remove Walnuts with a slotted spoon
onto paper towels, sprinkle lightly with salt. Repeat with the second
half. Store in a tightly covered container.
Chicken and
Walnuts stir fry, lowfat
6 chicken
breast halves - (boneless,, skinless)
2 1/2 tbsp reduced-sodium soy sauce
1 1/2 tbsp water
2 tsp cornstarch
2 tbsp dry sherry
1 tsp sugar
1 tsp grated fresh ginger
1/2 tsp crushed red pepper
1/4 tsp salt
3 tsp peanut oil
2 medium green peppers - cut into 3/4-inch p, ieces
4 green onions - diagonally sliced -, into 1-inch lengt
1/3 cup walnut halves
DIRECTIONS: Cut the chicken into 1-inch pieces and set
aside. Mix the soy sauce and water, then blend into the
cornstarch;
stir in the sherry, sugar, ginger, red pepper, and salt.
Preheat a wok or large skillet over high heat; add 2 teaspoons
of
peanut oil. Stir-fry the green peppers and onions for 2 minutes
and
remove. Add the walnuts and stir-fry for 1 to 2 minutes until
golden
brown. Remove. Add the rest of the oil and stir-fry half of the
chicken for 2 minutes.
Return all the chicken to the wok and stir in the soy mixture.
Cook
and stir until bubbly. Stir in the vegetables and walnuts, cover
and
cook for
1 minute.
|
|
