Recipe Corner (1/28/10)

Main dishes — with or without meat

Jan. 28, 2010

By Ginger Isham

One of my favorite dishes for dinner is made with ground pork and takes little prep. It has an unusual ingredient and I like to tell people it is a secret — see if you can guess what it is.


Pork Szechuan

12 ounces linguine (cook as directed)

1 cup chicken broth

2 tablespoons soy sauce with less sodium

12 ounces ground pork

1/4 teaspoon red pepper flakes

1/4 to 1/2 cup onion, chopped

1 large carrot, shredded

1 tablespoon fresh ginger or 1 teaspoon ground ginger

1 tablespoon fresh garlic, chopped

3 tablespoons peanut butter

Add small amount of oil to skillet. Sauté onion, garlic, carrot and ginger for 2 minutes. Add ground pork and cook until it loses its red color. Add chicken broth, soy sauce and red pepper flakes. Mix and stir in peanut butter. Heat and serve over linguine. Serves 3 to 4 people.


Tangy Lentil Salad

2 cups water

1 cup dried lentils

pinch of salt

1 bay leaf

1 cup cucumber, diced and seeded

1/2 cup celery, diced

1/4 cup red onion, diced

1/4 cup orange juice

2 tablespoons white wine vinegar

4 teaspoons Dijon mustard (can use 1 tablespoon = 3 teaspoons)

1/2 cup feta cheese, crumbled

Place water, lentils, salt and bay leaf into a saucepan. Bring to a boil and cover and simmer for about 25 minutes. Drain and discard bay leaf. Combine lentils, cucumber, celery and onion in a bowl. Mix orange juice, mustard and vinegar with a whisk. Stir into lentil mixture, stir in cheese. Cover and chill. Makes about 4 servings. Serve with favorite bread sticks and fresh fruit or salad of your choice.

This is a high fiber dish and has 225 calories in a 1-cup serving. Use leftovers to fill pita pocket for lunch sandwich. Serve with snappy peas.


Snappy Peas

In a saucepan, bring 1 pound of frozen peas and 1/2 cup water to boil. Cover pan, reduce heat and cook until tender. Drain and add 1 tablespoon unsalted butter, 1 minced clove garlic, 3/4 teaspoon (or less) lemon-pepper seasoning and pinch of salt. I would leave out the salt. Stir and cook 2 to 3 minutes and serve.


Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.