Braised Red Cabbage

Cook time: 20 minutes
Serves: 6-8

Ingredients:

• 1 Tbs butter
• 1 red cabbage, sliced 1/4" thick
• salt & pepper
• 1/2 red onion, sliced
• 2 sweet apples, quartered and sliced thin
• 6 allspice berries, lightly crushed, wrapped in cheesecloth & tied
• 1/3 cup red wine
• 1/3 cup red wine vinegar
• 1/4 cup molasses or cane syrup

Directions:

1. Melt butter in a deep saute pan witha cover. Once the butters melted and the foams subsided, add the cabbage and stir to coat.
2. Add salt & pepper, to taste, red onion, apple and allspice packet, cover the pan and lower the flame to low-medium, turning once in a while, until the cabbage is soft, but still slightly firm about 15 minutes.
3. Remove lid and deglaze with red wine, bring up flame and cook, uncovered, until the wine is reduced by at least half.
4. Add the red wine vinegar reduce a little, add the molasses or cane syrup and toss to coat.
5. Cook 2 to 3 more minutes, remove allspice packet, season with salt & pepper, to taste.

~Recipe via Guy Fieri on foodnetwork.com

Pork Tenderloin with Mushrooms and Couscous

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 large pork tenderloin (about 1 1/4 pounds), trimmed
• Kosher salt and freshly ground pepper
• 2 stalks celery, chopped
• 1 medium onion, chopped
• 8 ounces cremini mushrooms, sliced
• 1/4 cup dry white wine
• 1 1/2 cups low-sodium chicken broth
• 2 sprigs fresh rosemary
• 1 tablespoon plus 1 teaspoon unsalted butter
• 1/2 cup chopped fresh parsley
• 1 cup Israeli couscous

Directions:

1. Heat the olive oil in a large pot or Dutch oven medium-high heat. Season the pork with salt and pepper and cook, turning, until browned on all sides, about 7 minutes. Remove to a plate, reserving the drippings in the pot. Add the celery, onion and mushrooms to the pot. Cook, stirring occasionally, until the vegetables are lightly browned and tender, about 5 minutes. Add the wine, scraping up any browned bits, and cook until reduced, about 1 minute.
2. Add the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and add the pork and rosemary. Cover and gently simmer until a thermometer inserted into the center of the pork registers 145°, 10 to 12 minutes. Remove the pork to a cutting board and let rest 5 minutes. Discard the rosemary. Add 1 tablespoon butter to the pot and stir until melted; season with salt and pepper. Stir in the parsley.
3. Meanwhile, bring a medium pot of salted water to a boil. Add the couscous and cook until tender, about 5 minutes. Drain and stir in the remaining 1 teaspoon butter; season with salt and pepper. Thickly slice the pork and serve with the couscous; top with the mushroom sauce.

~Recipe from Food Network Magazine (October 2016)

Gnocchi with Bacon and Roasted Cauliflower

Ingredients:

• 1 medium head cauliflower (about 2 pounds), trimmed and cut into small florets
• 2 Tablespoons capers, drained
• 2 Tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 1 17.5-ounce package potato gnocchi
• 4 slices bacon
• 2 Tablespoons pine nuts or roughly chopped hazelnuts
• 2 cloves garlic, thinly sliced
• 2 Tablespoons roughly chopped fresh chives

Directions:

1. Preheat the oven to 450°F. Toss the cauliflower, capers and 1 Tablespoon olive oil on a rimmed baking sheet; season with salt and pepper. Roast, stirring halfway through, until the cauliflower is tender and lightly browned, 25 to 30 minutes.
2. Meanwhile, bring a large pot of salted water to a boil. Add the gnocchi and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
3. Cook the bacon in a large nonstick skillet over medium-high heat, turning, until crisp, about 8 minutes. Remove to a paper towel-lined plate, reserving the dripping in the skillet. Add the gnocchi to the skillet and cook, stirring occasionally, until lightly browned and well coated, about 3 minutes.
4. Add the pine nuts and garlic to the skillet and cook, stirring, until pine nuts are lightly toasted and the garlic is softened, about 2 minutes. Stir in the roasted cauliflower, the remaining 1 tablespoon olive oil and 1/4 cup of the reserved cooking water, adding more cooking water as needed to loosen. Remove from the heat. Crumble the bacon and stir into the gnocchi along with the chives. Season with salt and pepper.

~Recipe from Food Network Magazine

Sweet and Sour Sauce

Ingredients:

• 1 cup pineapple juice
• 1/3 cup water
• 3 Tablespoons vinegar
• 1 Tablespoon soy sauce
• 1/2 cup packed brown sugar
• 3 Tablespoons cornstarch

Directions:

1. Combine all ingredients in a sauce pan.
2. Cook over medium heat until thick. stirring often.
3. Pour over chicken, meatballs, smoked sausage, veggies, etc.

~Recipe adapted from food.com

Chicken Pot Pie Ragu

Prep: 15 min
Cook: 35 min

Ingredients:

• 3 tbsp butter, divided
• 1/4 cup panko
• 2 small carrots, quartered lengthwise and sliced
• 2 leeks, white and light-green parts only, thinly sliced
• 2 cloves garlic, finely chopped
• 1 tsp flour
• 1 cup heavy cream
• 3/4 cup chicken stock
• 1 lb. boneless, skinless chicken thighs, cut into 1/2-inch cubes
• 1/2 cup frozen peas
• 1 1/2 tsp. chopped fresh tarragon
• 12 oz. extra-wide egg noodles

Directions:

1. In a large skillet, melt 1 tbsp. butter over medium. Add the panko, season with salt and pepper and cook, stirring occasionally, until browned, about 3 minutes; transfer to a small bowl.
2. In the same skillet, melt the remaining 2 tbsp. butter over medium. Add the carrots, leeks and garlic; season. Cook over medium, stirring occasionally, until the vegetables start to soften., about 3 minutes. Add flour and stir until vegetables are coated, 2 minutes. Add the cream and stock and bring to a boil. Cook over medium heat, stirring occasionally, until the liquid is reduced by half, about 8 minutes.
3. Add the chicken, peas and 3/4 tsp tarragon. Cook the ragu over medium-low heat, stirring occasionally until the chicken is cooked through, about 8 minutes; season.
4. Meanwhile, in a large pot of boiling, salted water, cook the noodles to al delte; drain. Return to the pot and toss with the ragu; season. Divide the pasta among bowls and top with the toasted panko and remaining 3/4 tsp tarragon.

*I used a smaller amount of whole milk instead of heavy cream. 

*I also used a smaller amount of dried tarragon instead of fresh. When using dried herbs the flavor is stronger, so you'll want to use less. 

~Recipe adapted from Everyday with Rachael Ray; November 2016