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Cooking with Janet Recipes (261)

Recipe of the Week - Cooking with Janet Chanatry      Janet Chanatry

INGREDIENTS:

• 2 Lobster Tails (8-10 Oz. each)
• 4 to 6 cloves garlic, minced
• 6 tablespoons butter, cut into bits
• 1 lemon, juiced
• 1/2 teaspoon Cajun spice
• 1/2 teaspoon seafood seasoning, such as Seafood Magic
PREPERATION:
Preheat broiler. With kitchen shears or large, sharp knife, cut lobster tails down back on curved side of shell. Pry sides of shells apart to expose meat. Top meat with garlic and butter. Squeeze lemon juice over lobster meat and dust liberally with Cajun spice and seafood seasoning. Preheat broiler. Set lobster tails in roasting pan and broil 4 to 6 inches from heat for 12 to 15 minutes, until meat is opaque in center. Makes 2 servings.

INGREDIENTS:

• 3-5 Lb. Center Cut Boneless Pork Roast
• 4 Tbsp. olive oil
• 1 envelope onion soup mix
• 2/3 cup apple juice
• 4 tbsp. firmly packed brown sugar
• 1/2 cup water
• 1/2 cup dry red wine
• 2 tbsp. all purpose flour

PREPERATION:

1. Preheat oven to 425. In Small roasting or baking pan, arrange pork. Season with pepper and rub with 2 tbsp. olive oil. Roast uncovered 20 minutes. 2. In small bowl, combine remaining olive oil, soup mix, apple juice and sugar. Pour over pork and continue roasting 20 min. or until thoroughly cooked, internal temperature at 160 degrees. 3. Place roasting pan over medium-high heat and bring pan juices to a boil, scraping up any brown bits from the bottom pan. Stir in wine or water and flour. Bring back to a boil, stirring constantly, for 1 minute or until thickened. Thinly slice pork and serve with buttered noodles or parsleyed potatoes.

 

INGREDIENTS:

• 1 or 2 Boneless Pork Tenderloins
• 3/4 tsp. black pepper
• 3 tbsp. olive oil
• 1 sm can frozen orange juice concentrate, thawed
• 1 or 2 chopped jalapenos
• 2 tbsp. packed brown sugar ( or 1/4 cup honey)
• 1/2 cup water
• 1/4 cup dry red wine
• 1 tbsp. flour

PREPERATION:

1. Preheat oven to 425 degrees; in a small roasting pan arrange pork, season with pepper and rub with 1 tbsp. oil. Roast uncovered for 10 minutes. 2. In a small bowl combine remaining olive oil, orange juice, sugar and jalapenos. 3. Pour over pork and continue roasting for 10 more minutes until thoroughly cooked. Remove pork to serving platter, cover with foil. 4. Place roasting pan over medium heat and bring juices to a boil, scraping any brown bits from bottom of pan. Stir in wine and flour. Bring to a boil stirring constantly until thickened. 5. Thinly slice tenderloin and serve over cooked parslied potatoes; top with sauce.

Tarragon Pollock

INGREDIENTS:

~ 1 Lb. Pollock Fillet
~ 1/2 Cup Low-Sodium Chicken Broth
~ 2 Tbsp. Green Onion, Chopped
~ 2 Tbsp. Parsley, Minced
~ 1/2 Tsp. Dried Tarragon
~ 1/4 Tsp. Salt

PREPERATION:

(1) Mix all ingredients except pollock in skillet. Heat 1 minute. (2) Add fish and sauté 5 minutes. Makes 4 servings. Substitutions: Flounder, salmon, cod.
Calculations per serving: 109 calories, 1 gm total fat, 0 gm saturated fat, 81 mg cholesterol, 274 mg sodium. Diabetic exchanges: 3 meat.

Yankee Pot Roast

INGREDIENTS:

• 3 to 5 Lb. Chuck Roast
• 1 1/2 tsp. salt
• 3/4 tsp. ground ginger
• 1 bay leaf
• 1 cup red wine
• 1 onion, sliced
• 1 minced garlic clove
• 2 tbsp. oil
• 1/4 tsp. pepper 8
• 5 whole cloves
• 1 cup apple juice
• 3 apples, cored and quartered
• zest & juice of 1 lemon or lime (your choice)

PREPERATION:

1. Brown roast in oil, add all remaining ingredients, except apples and onions. 2. Bring to boiling, reduce heat, cover and simmer about 2 hours. Add onions and apples, simmer additional 1 1/2 hour or until meat is tender. Remove meat from pan. 3. Serve over egg noodles or boiled parsleyed potatoes.

INGREDIENTS:

• 2-(1Lb.) Flat Iron Steaks (You can use any cut of beef)
• salt and freshly ground black pepper
• 3 T. extra virgin olive oil, plus extra for garnish
• 6 T. cold unsalted butter
• 1 onion, thinly sliced
• 1 T. minced garlic
• 1 tsp. dried oregano
• 1/4 c. tomato paste
• 2 1/2 c. dry red wine

PREPERATION:

Prepare grill or barbecue. Sprinkle the steaks with salt and pepper and drizzle with about 3 tablespoons of olive oil. Grilled to desired doneness. Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onions and saute until tender, about 5 minutes. Season with salt. Add the garlic and oregano and saute until fragrant about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduced by half, stirring occasionally, about 10 minutes. Remove the skillet from heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in a strainer and return the sauce to the saucepan and bring back to a slow simmer. Cut the remaining 4 tablespoons of butter into small 1/2 inch chunks and whisk in the sauce a little at a time. Season the sauce with salt and pepper to taste. Drizzle over steak.