Ingredients
5 pork chops
salt and pepper to taste
2 (10.75 ounce) cans condensed golden mushroom soup
10 3/4 fluid ounces white cooking wine
1 cup water
1 (4 ounce) jar mushrooms, drained
Directions
Salt and pepper the pork chops and fry in a small amount of oil until slightly browned on both sides; drain.
In a bowl mix together, mushroom soup, wine, water and mushrooms.
Combine soup mixture with pork chops. Cover and simmer on low heat for about an hour until chops are tender.
Ingredients
2 cups chopped strawberries
1 cup sweet red wine
1 1/2 tablespoons minced fresh ginger root
1 cup packed brown sugar
1 (3 inch) cinnamon stick
1 green chile pepper
1 pinch red pepper flakes
2 tablespoons apple cider vinegar
1 teaspoon salt
Directions
Soak the strawberries in red wine for 10 minutes, then transfer to a heavy saucepan. Bring to a boil over medium heat. As soon as it starts to boil, add the ginger, brown sugar, cinnamon stick, chile pepper, red pepper flakes, apple cider vinegar and salt. Boil over medium heat, stirring every 10 minutes, until the preserve thickens.
Remove the chile pepper and cinnamon stick from the preserves. Ladle into clean 1/2 pint jars, wipe rims with a clean cloth or paper towel, and seal with new lids. Store in the refrigerator.
Ingredients
1/2 cup soy sauce
1/4 cup packed brown sugar
2 tablespoons chili paste with garlic
2 teaspoons ground ginger
2 teaspoons garlic powder
2 teaspoons sesame oil
1 tablespoon Chinese cooking wine
1/3 cup orange marmalade
1 (8 ounce) can pineapple chunks, juice reserved
1 tablespoon chopped fresh cilantro (optional)
Directions
For marinade: In a small, nonporous bowl, combine the soy sauce, brown sugar, garlic chile paste, ginger, garlic powder, sesame oil, Chinese cooking wine, orange marmalade, pineapple chunks and cilantro, if desired. Mix well and pour over pork or chicken. Marinate covered in the refrigerator for at least 2 hours, or overnight.
For glaze: In a small saucepan over low heat, combine the soy sauce, brown sugar, garlic chile paste, ginger, garlic powder, sesame oil, Chinese cooking wine, orange marmalade, pineapple chunks (with juice) and cilantro, if desired. Simmer for 20 minutes, or until sauce is thickened slightly. Glaze over pork or chicken while grilling.
Ingredients
3 tablespoons olive oil, divided
3 ounces pancetta bacon, diced
1 medium onion, chopped
1 clove garlic, minced
1/4 teaspoon crushed red pepper flakes
5 ounces fresh mushrooms, sliced
1/2 cup dry white wine
1/2 cup frozen green peas
12 cherry tomatoes, halved
5 ounces baby spinach
2 (6 ounce) cans solid white tuna packed in water, drained
1 tablespoon lemon juice
salt and pepper to taste
1 pound penne pasta
freshly grated Parmesan cheese
Directions
Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in pancetta, and cook until browned. Remove to paper towels.
Return skillet to medium heat, and pour in 2 tablespoons olive oil. Stir in onion, garlic, and crushed red pepper. Cook until soft, about 5 minutes. Stir in mushrooms. Cook until they begin to give off juices.
Turn the heat up to medium high, and pour in wine. Cook about 3 minutes.
Reduce heat to medium low. Stir in peas, cherry tomatoes, and spinach. Flake in tuna, drizzle in lemon juice, and season with salt and pepper. Stir to combine, and cook until warmed through.
Meanwhile, bring a large pot of salted water to boil. Cook penne until al dente, about 8 to 10 minutes. Drain, and stir into tuna mixture. Top with freshly grated Parmesan.
