Seared Pork with Kumquat or Golden Berry Glaze with roasted Brussel Spouts (Cuisinart Conventional Steam Oven)

Seared Pork with Kumquat or Golden Berry Glaze with roasted Brussel Spouts (Cuisinart Conventional Steam Oven)
If you do not have a Cuisinart Conventional & steam Oven direction for a standard oven are below. Kumquats may look like tiny golden oranges but sink your teeth into one of the fresh fruits, and you will notice they are quite a bit tarter. Remarkably similar is the superfood golden berries. Which are also Tart and a little bit sweet, when cooked with honey and rice vinegar, they create a rich glaze for the seared pork chops
Source:
Recipe type: Main
Serves: 2 servings
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 150g (5 oz)Pork Chops
  • 2 cups of Brussel Sprouts cut in half
  • 7ml Rice vinegar 1 ½ tsp.
  • 80g Kumquats 3 oz or golden berries
  • 7g Honey or Stevia
  • 1 tbsp butter
  • pork spice blend
  • 1 tablespoon brown sugar,
  • ½ tablespoon paprika,
  • ¾ teaspoon mustard powder, 1
  • teaspoon ground coriander,
  • ½ teaspoon kosher salt]
  • garnish
  • Fresh Cilantro chopped
Directions
  1. Mix the spice in a small bowl set aside
  2. In a large pan, heat a drizzle of oil on medium-high. Pat the pork chops dry with paper towel; season with the spice blend and S&P. Add the pork chops* to the pan and cook, 3 to 5 minutes per side,
  3. On a lined sheet pan, toss the halved Brussels Sprouts with a drizzle of oil; season with the spice blend and S&P. Arrange in a single, even layer on a foil or parchment paper lined baking pan place the browned pork chops on same pan and place on lower rack of convection steam oven Set to bake and steam, set the temp to 450 F, and time to 25
  4. Make the kumquat glaze
  5. While the veggies and pork chops are in the oven made the Kumquat or golden berry glaze. In the same pan, heat a drizzle of oil on medium-high. Add the kumquats, or golden berries the honey, the vinegar and ½ a cup of water; season with S&P.
  6. Cook, scraping the browned bits (or fond) from the bottom of the pan, 3 to 5 minutes until the kumquats or Golden Berries have softened, and the liquid has thickened. Whisk in 1 tbsp of butter
  7. Divide the roasted brussels sprouts between the plates and finished pork. Top the pork with the glaze. Garnish with the cilantro. Season with S&P to taste.


  8. Directions for Standard Oven
  9. Preheat the oven to 450°F.
  10. Cut the Brussels sprouts into ½.
  11. On a lined sheet pan, toss the Brussels with a drizzle of oil; season with the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 20 to 25 minutes, until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
  12. In a large pan, heat a drizzle of oil on medium-high. Pat the pork chops dry with paper towel; season with spice blend and S&P. Add the pork chops* to the pan and cook, 3 to 5 minutes per side, until nicely browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan and set aside in a warm spot.
  13. Make the kumquat glaze
  14. The same as above.
Notes
Golden-berriesWhat are Golden Berries? The golden Berry, also known as the Incan/Aztec berry or Cape gooseberry, is one of the many newly-discovered “superfoods” that offers a host of health benefitsin a small fruit about the size of a marble.
Golden Berries boast an impressive number of vitamins, minerals, and fiber — with only 74 calories per cup (140 grams).
Where to buy Golden Berries. I found these berries in Co-op and at Costco here in Calgary would also see them in a farmer’s market. They come out in early spring to summer.

 

One Pan Roasted Fresh Salmon with Roasted Broccoli & Brussels Sprouts. (A Cuisinart Steam/Convection Oven Recipe)

One Pan Roasted Fresh Salmon with Roasted Broccoli & Brussels Sprouts. (A Cuisinart Steam/Convection Oven Recipe)
Nothing simpler then using one pan and having dinner ready in 15 minutes that is tasty and delicious and not to mention nutritious and low calorie.
Source:
Recipe type: Main Dish
Serves: 2
Cook time: 
Total time: 
Ingredients
  • Aluminum foil
  • Non stick vegetable oil cooking spray
  • 2 salmon fillets (about . each)
  • salt and pepper to taste
  • For the salmon glaze
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • ½ teaspoons ginger minced
  • 2 garlic cloves minced
  • ½ teaspoon fresh dill chopped
  • ½ teaspoon fresh basil chopped
  • ½ teaspoon fresh thyme chopped
  • For the Veggies
  • 1 cup Brussel sprouts halved
  • 1 cup broccoli flowerets
  • 1 tablespoon fresh thyme chopped
  • 1 tablespoon olive oil
  • ½ tablespoons lemon juice
  • 1 clove garlic minced
Directions
  1. Cover the sheet pan with aluminum foil and spray with non stick cooking spray. Spread out your Brussel sprouts and broccoli flowerets on one half of the pan and drizzle with 1 Tbsp. olive oil and ½ Tbsp. lemon juice. Season with salt and pepper and sprinkle the garlic and ½ Tbsp. thyme over the veggies.
  2. In a small blow combine 1 Tbsp. lemon juice, 1 Tbsp. honey, 1 tsp ginger, 2 cloves garlic minced, and 1 ½ teaspoon thyme, dill, basil. Set aside.
  3. Place salmon on the other side season both sides with salt and pepper and brush the glaze onto both sides.
  4. Place in the Cuisinart Steam oven on the middle rack and use the bake and steam setting at 400 F for 10 minutes (the time may have to be adjusted depending on the thickness of the salmon) The salmon should flake easily with a fork when it’s ready. When done change the setting to broil at for 3 minutes.
Nutrition Information
Serving size: 4 oz salmon and 1 cup of veggies Calories: 277 Fat: 14.4 g Carbohydrates: 15.9 g Sugar: 9.9 g Sodium: 66 mg Fiber: 2.5 g Protein: 24.2 g Cholesterol: 50 mg

 

Greek Style Oven Roasted Lemon Butter Parmesan Potatoes

Greek Style Oven Roasted Lemon Butter Parmesan Potatoes
Crispy on the outside, fluffy on the inside with a delicious lemony flavour; absolutely delicious!
Source:
Recipe type: greek.food.com
Ingredients
  • 3 lbs Russet potatoes
  • 1 cup chicken broth
  • 2 tablespoons fresh lemon juice...
  • ¼ cup butter, melted (no substitutes)
  • 1 teaspoon oregano (or to taste)
  • 1 tablespoon fresh minced garlic (optional or to taste)
  • salt and pepper
  • ½-3/4 cup grated parmesan cheese (or to taste)
  • chopped fresh parsley
Directions
  1. Set oven to 375 degrees.
  2. Butter a shallow baking dish large enough to hold the potatoes.
  3. Peel and cut the potatoes into large wedges and place into the prepared baking dish.
  4. In a bowl combine the broth, lemon juice, butter, oregano, salt, pepper and minced garlic (if using); mix well to combine.
  5. Pour over potatoes in the dish and stir to coat well.
  6. Cover the dish tightly with foil.
  7. Bake for about 40 minutes.
  8. Uncover and turn potatoes.
  9. Sprinkle with Parmesan cheese, and return to oven (uncovered).
  10. Bake for another 20-30 minutes, or until potatoes are done to desired tenderness.
  11. Sprinkle with chopped fresh parsley and serve.
Notes
Parmesan cheese may be sprinkled on just after baking if desired.
To achieve the perfectly crispy on the outside and fluffy on the inside texture you need a starchy kind of Potatoes like Idaho or Russet if they are called baking potatoes they will also work.

 

Animated Social Media Icons by Acurax Wordpress Development Company
Social Media Auto Publish Powered By : XYZScripts.com
RecipesToTry.ca©2012 Website by Techurs.com