Spiced Pork Tenderloin With Green Beans and Olives Wednesday, Jun 19 2013 

2 tablespoons olive oil
2 pork tenderloins (about 1 1/2 pounds total)
1 teaspoon fennel seed, crushed
1 teaspoon paprika
kosher salt and black pepper
1 small red onion, sliced
1 pound green beans, trimmed
1/3 cup pitted green olives, halved
1 tablespoon red wine vinegar

Heat oven to 400° F. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the pork with the fennel, paprika, ½ teaspoon salt, and ¼ teaspoon pepper and cook, turning occasionally, until browned, 6 to 8 minutes.

Place the pork on a rimmed baking sheet; reserve the skillet. Transfer the pork to oven and cook until an instant-read thermometer inserted in the center of each tenderloin reaches 145° F, 12 to 15 minutes. Let rest for 5 minutes before slicing.

Meanwhile, add the remaining tablespoon of oil to the drippings in the skillet and heat over medium-high heat. Add the onion and cook, tossing, until beginning to soften, 3 to 5 minutes. Add the green beans, ½ cup water, and ¼ teaspoon each salt and pepper and cook, partially covered, until the green beans are tender, 4 to 6 minutes. Add the olives and vinegar and toss to combine. Serve the pork with the green beans.

Real Simple, May 2013, page 214



Salmon with Creamy Cucumber-Fennel Salad Wednesday, Jun 12 2013 

Serves 4, Hands-On Time 15m, Total Time 20m

4 6-ounce pieces skinless salmon fillet
1 tablespoon olive oil
1/4 teaspoon cayenne pepper
kosher salt and black pepper
1 lemon, thinly sliced
1/2 cup plain low-fat Greek yogurt
1 tablespoon cider vinegar
1 fennel bulb, cored and thinly sliced, plus 2 tablespoons chopped fennel fronds
1/2 English cucumber, thinly sliced
rye bread, for serving

Heat oven to 400° F. Rub the salmon with the oil and place on a rimmed baking sheet. Season with the cayenne and ¼ teaspoon each salt and black pepper. Top with the lemon slices and bake until just opaque throughout, 8 to 12 minutes.

Meanwhile, whisk together the yogurt, vinegar, and 1/4 teaspoon each salt and black pepper in a large bowl. Add the fennel, fennel fronds, and cucumber and toss to coat. Serve the salmon with the cucumber-fennel salad and bread.

Real Simple, May 2013, page 212


Linguine With Scallops, Brown Butter, and Peas Saturday, May 11 2013 

Hands on time: 15 minutes, Total time: 20 minutes

1/2 cup panko bread crumbs
1 teaspoon finely grated lemon zest
2 tablespoons olive oil
kosher salt and black pepper
12 ounces linguine (3⁄4 box)
1 cup frozen peas
16 sea scallops (about 1 1⁄2 pounds), patted dry
4 tablespoons unsalted butter
2 tablespoons chopped fresh tarragon

Heat oven to 350° F. On a rimmed baking sheet, toss the bread crumbs and lemon zest with 1 tablespoon of the oil and ¼ teaspoon each salt and pepper. Bake, tossing once, until golden, 6 to 8 minutes; let cool.

Meanwhile, cook the linguine according to the package directions, adding the peas during the last minute of cooking. Reserve ½ cup of the cooking water and drain the pasta; reserve the pot.

Meanwhile, heat the remaining tablespoon of oil in a large nonstick skillet over medium-high heat. Season the scallops with ½ teaspoon each salt and pepper and cook until golden brown on one side, 3 to 4 minutes. Turn and cook until opaque throughout, 1 to 2 minutes more.

Wipe out the pasta pot and cook the butter over medium-high heat, stirring constantly, until golden, 3 to 4 minutes. Add the pasta and peas, scallops, tarragon, ½ teaspoon salt, and ¼ cup of the reserved cooking water and toss to coat (add more cooking water if the pasta seems dry). Serve sprinkled with the toasted bread crumbs.

Serves 4, Per Serving

Calories 621, Fat 20g, Sat Fat 9g, Cholesterol 73mg, Sodium 863mg, Protein 32g, Carbohydrate 78g, Sugar 6g, Fiber 5g, Iron 5mg, Calcium 61mg

Real Simple, September 2011, page 254


Mussels with Fennel and Wine Sunday, Mar 24 2013 

3 tablespoons unsalted butter
1 large fennel bulb, coarsely chopped, plus fennel fronds for serving
2 shallots, chopped
kosher salt and black pepper
2 pounds mussels, scrubbed
1/2 cup dry white wine
3 tablespoons olive oil
2 tablespoons white wine vinegar
5 ounces mixed greens (about 6 cups)
country bread, for serving

Melt the butter in a large pot over medium heat. Add the fennel, shallots, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until the vegetables are tender, 4 to 6 minutes. Add the mussels and wine and simmer, covered, until the mussels open, 4 to 6 minutes. (Discard any mussels that remain closed.)

Meanwhile, in a large bowl, combine the oil, vinegar, and ¼ teaspoon each salt and pepper. Add the greens and toss to combine. Serve the mussels with the cooking liquid. Sprinkle with the fennel fronds and serve with the salad and bread.

Calories 228, Fat 14g, Sat Fat 2g, Cholesterol 0mg, Sodium 257mg, Protein 6g, Carbohydrate 23g, Sugar 3g, Fiber 6g, Iron 3mg, Calcium 107mg

Real Simple, February 2013, Page 162


Pan-Seared Dumpling Salad Thursday, Feb 14 2013 

hands-on time 25 minute, total time 25 minutes, serves 4

2 tablespoons canola oil
12 frozen dumplings, pot stickers, or Japanese gyoza
2 shallots, thinly sliced
1 cup frozen shelled edamame
2 tablespoons grated ginger
2 bunches watercress, thick stems removed
Kosher salt
1 tablespoon sesame oil
3 tablespoons rice vinegar
3 tablespoons low-sodium soy sauce

Heat 1 tablespoon of the canola oil in a large skillet over medium-high heat. Add the dumplings and cook until browned, 2 to 3 minutes per side. Add 3 tablespoons water and cook, covered, until cooked through, 8 to 10 minutes. Meanwhile, heat the remaining canola oil in another large skillet over medium heat. Add the shallots and cook, stirring occasionally, until soft, 5 to 7 minutes. Stir in the edamame, ginger, and 2 tablespoons water. Reduce heat to low and cook, covered, until the edamame are heated through, about 5 minutes. Remove from heat and add the watercress and 1/2 teaspoon salt and toss until just wilted. Divide among individual bowls and top with the dumplings. Whisk the sesame oil, rice vinegar, and soy sauce in a small bowl and drizzle over each salad.

Real Simple, February 2008, Page 169

Ginger-Marinated Steak and Noodle Salad Friday, Feb 8 2013 


1/3 cup soy sauce
2 teaspoons grated fresh ginger, plus 6 thin slices
1 1/2 teaspoons crushed red pepper 1/2 cup plus
3 tablespoons rice vinegar
4 tablespoons brown sugar
3 tablespoons canola oil
1 1/2 pounds flank steak
Kosher salt
3/4 pound carrots, thinly sliced
1 jalapeno pepper, sliced lengthwise (seeded if desired)
8 ounces rice noodles (often labeled as “pad thai noodles”)
1 cup fresh cilantro sprigs

In a small bowl, mix together the soy sauce, grated ginger, red pepper, 3 tablespoons each of the vinegar and brown sugar, and 2 tablespoons of the oil. Pour two-thirds of the dressing into a shallow baking dish, add the steak, and refrigerate, turning once, for at least 1 hour and up to 12 hours. Set aside the remaining dressing.

In a small saucepan, bring to a boil 1/2 cup water, the remaining 1/2 cup of vinegar, the remaining tablespoon of brown sugar, the sliced ginger, and 1/2 teaspoon salt. Add the carrots and jalapeno and simmer until the carrots are crisp-tender, 1 to 2 minutes. Transfer the mixture to a bowl and refrigerate until cool, at least 1 hour.

Fifteen minutes before serving, cook the noodles according to the package directions; rinse.

Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Cook the steak to the desired doneness, 4 to 6 minutes per side for medium-rare. Let rest 5 minutes. Slice and serve on the noodles with the pickled vegetables, cilantro, and reserved dressing.

REAL SIMPLE, MAY 2011, Page 74

Chicken Adobo with Bok Choy Friday, Feb 8 2013 


2 medium onions, sliced
4 garlic cloves, smashed
2/3 cup apple cider vinegar
1/3 cup low-sodium soy sauce
1 tablespoon brown sugar
1 bay leaf
Black pepper
8 skinless, bone-in chicken thighs (about 1 3/4 pounds)
2 teaspoons paprika
1 cup long-grain white rice
1 large head bok choy, cut into 1-inch strips
2 scallions, thinly sliced

In a 5- to 6-quart slow cooker, combine the onions, garlic, vinegar, soy sauce, brown sugar, bay leaf, and 1/4 teaspoon pepper. Place the chicken on top and sprinkle with the paprika.

Cook, covered, until the chicken and onions are tender, on low for 7 to 8 hours or on high for 4 to 5 hours. Twenty minutes before serving, cook the rice according to the package directions.

Ten minutes before serving, if the slow cooker is on the low setting, turn it to high. Gently fold the bok choy into the chicken and cook, covered, until tender, 3 to 5 minutes. Serve with the rice and sprinkle with the scallions.

PER SERVING: 508 calories; 12g fat (3g saturated fat); 99mg cholesterol; 772mg sodium; 36g protein; 62g carbohydrates; 9g sugar; 4g fiber; 6mg iron; 280mg calcium.


Salt and Pepper Shrimp with Thai Fried Rice Thursday, Feb 7 2013 

hands-on time 30 minutes, total time 30 minutes, serves 4 to 6

1 pound frozen peeled and deveinedlarge shrimp
Kosher salt and pepper
4 tablespoons olive oil
1 small onion, chopped
1 tablespoon finely chopped ginger
4 cups frozen or day-old cooked rice
1/2 cup frozen peas
3 ounces Spanish chorizo (cured sausage), chopped (optional)
4 eggs, lightly beaten
1 teaspoon sesame oil
1 tablespoon soy sauce
1 bunch scallions, trimmed and sliced

Heat oven to 450 degrees. On a rimmed baking sheet, toss the shrimp with 3/4 teaspoon salt, 3/4 teaspoon pepper, and 1 tablespoon of the olive oil. Roast the shrimp until bright pink and cooked through, 15 minutes. Heat the remaining olive oil in a large skillet over medium-high heat. Add the onion and ginger and cook for 2 minutes. Add the rice and cook, stirring occasionally, until it begins to brown and crisp. 6 to 8 minutes. Stir in the peas and chorizo, if using, and cook for 2 minutes. Reduce heat to medium. Make a space in the center of the rice and pour in the eggs, sesame oil, soy sauce, and scallions. Scramble the eggs until set, then stir them into the rice. Divide among bowls and serve with the shrimp.

Real Simple, February 2008, Page 170

Caribbean Pork with Mango Salsa Friday, Apr 1 2011 

In a bowl, combine 1 chopped mango, 2 chopped scallions, 1 tablespoon each olive oil AND fresh lime juice, and 1/4 teaspoon crushed red pepper; season with salt. Rub 1 pork tenderloin (1 1/4 pounds) with 1 teaspoon olive oil; season with salt and 1 teaspoon ground coriander. Broil, turning occasionally, until cooked through, 12 to 15 minutes. Slice; serve with the salsa and lime wedges.


Chorizo and Potato Tacos with Black Bean Salsa Thursday, Mar 10 2011 


1 pound fresh chorizo or Italian sausage, casings removed
1 russet potato (8 ounces), cut into 1/4-inch pieces
1 15-ounce can black beans, rinsed
4 radishes, cut into small pieces
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
8 hard taco shells, warmed
1 avocado, sliced
1/4 cup sour cream

1. In a large nonstick skillet, cook the chorizo and potato over medium-high heat, breaking up the chorizo with a spoon, until it is browned and the potatoes are tender, 12 to 15 minutes.

2. Meanwhile, in a medium bowl, combine the beans, radishes, cilantro, lime juice, oil, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

3. Fill the taco shells with the chorizo mixture, black bean salsa, avocado, and sour cream.

Real Simple, October 2010, page 247

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