Category Archives: Recipes

Succulent Braised Pork Loin Asian-Style

Succulent Braised Pork Loin Asian-Style  10-4-12                                                                    from Weight Watchers One Pot Cookbook

  • 1 c water
  • 6 scallions, thinly sliced (I used green onions)
  • 1/2 c reduced-sodium soy sauce
  • 2 T unseasoned rice vinegar
  • 2 T hoisin sauce
  • 1 T sugar
  • 4 quarter-size slices unpeeled fresh ginger (I used a little crystalized ginger)
  • 4 garlic cloves, peeled
  • 1 whole star anise (I used a little anise seed)
  • 1 2-pound boneless center-cut pork loin roast, trimmed (I used 3.5 pound)
  • 1 t Asian sesame oil
  • 2 bunches broccolini, steamed (I used broccoli florets)

Combine water, 4 scallions, the soy sauce, vinegar, hoisin sauce, sugar, ginger, garlic and star anise in medium Dutch oven.  Add pork and bring to boil over high heat.  Reduce heat and simmer, covered, 40 minutes, turning pork after 20 minutes.  Turn pork again and simmer until instant-read-thermometer inserted into center of pork registers 145 (for medium), about 12 minutes. (I gave mine an extra 30 minutes or so since it was bigger.) Transfer to cutting board and let cool.  To make sauce, combine 3 T of cooking liquid with 1/2 t of oil in small bowl.  Toss broccoli with 1/2 cup of cooling liquid and remaining 1/2 t oil in medium bowl.  Cut pork and put pork and broccoli on platter; drizzle with sauce and sprinkle with remaining 2 scallions


This meal was a hit with the whole family.  I ate the left-over pork with salad and it was also great that way!

Feta Chicken Pasta

(from Cooking Light Annual Recipes 2005)

  • 3 c uncooked fusilli (I used Cavatappi)
  • 2 6-oz skinless, boneless chicken breasts halves, cut into thin slices (I used diced)
  • 1/8 t salt
  • 1 t olive oil
  • 2/3 c vertically sliced red onion (I chopped mine)
  • 1/4 c sliced ripe olives (I used a can of sliced black olives)
  • 1 t chopped fresh oregano
  • 1/4 t black pepper
  • 1 c (4-oz) crumbled feta (I used feta with basil & dried tomatoes)

Cook pasta according to package directions.

Sprinkle chicken with salt.  Heat oil in large skillet over medium-high heat.  Add chicken; saute 2 minutes.  Add onion; cook 2 minutes, stirring frequently.  Stir in cooked pasta, olives, oregano and pepper; cook 2 minutes or until heated through.  Remove from heat and stir in cheese.

Friday 10-12-12


Cherry Tomato Corn Salad

(from Taste of Home Simple & Delicious)
  • 1/4 c minced fresh basil
  • 3 T olive oil
  • 2 t lime juice
  • 1 t sugar
  • 1/2 t salt
  • 1/4 t pepper
  • 2 c frozen corn, thawed (I didn’t thaw)
  • 2 c cherry tomatoes, halved
  • 1 c cucumber, peeled & chopped
Mix basil, oil, lime juice, sugar, salt and pepper.
In a large bowl, combine the corn, tomatoes and cucumber.  Drizzle with the dressing; toss to coat.  Refrigerate until ready to serve.
Cherry Tomato Corn Salad
Friday 10-12-12