PORK CHOPS WITH PUMPKIN GRITS AND SWISS CHARD
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring 3 cups water to a boil in a medium saucepan. Whisk in the grits, 1/2 teaspoon salt and a few grinds of pepper. Reduce to a gentle simmer and cook, whisking, until thickened, 5 to 7 minutes. Stir in the cheese and pumpkin until smooth; season with salt and pepper. Remove from the heat and cover to keep warm.
- Meanwhile, heat a large skillet over medium-high heat; add the vegetable oil. Season the pork chops with salt and pepper, add to the skillet and cook until browned on the bottom, about 3 minutes. Flip the pork and cook until almost cooked through, 2 to 3 more minutes. Add the butter and sage and cook until the butter is melted. Tip the skillet slightly and spoon the butter over the pork; cook, basting with the butter, until the pork is cooked through and the butter is golden brown, 1 to 2 more minutes. Remove the pork to a plate, leaving the butter in the skillet. Place the sage leaves on the pork chops; tent with foil to keep warm.
- Return the skillet to high heat and add the shallot and chard stems. Cook, stirring, until tender, about 3 minutes. Stir in the chard leaves and cook until just wilted, 1 to 2 minutes. Add the vinegar and cook until dry, about 1 minute; season with salt and pepper. Divide the grits and chard among plates. Top with the pork chops.
Nutrition Facts : Calories 660, Fat 41 grams, SaturatedFat 18 grams, Cholesterol 133 milligrams, Sodium 968 milligrams, Carbohydrate 34 grams, Fiber 5 grams, Protein 39 grams, Sugar 4 grams
PUMPKIN, CRANBERRY & RED ONION TAGINE
Comfort food without the calories, easily doubled or tripled to feed a crowd
Provided by Mary Cadogan
Categories Dinner, Main course
Time 45m
Number Of Ingredients 14
Steps:
- Heat 2 tbsp oil in a pan and fry the onions until lightly coloured. Add ginger, pumpkin and spices, stir, then add honey, passata and cranberries. Bring to the boil.
- Reduce the heat, cover, then simmer for 20 mins until the pumpkin is tender. After 10 mins, stir in the chickpeas. (If the mixture is a little thick, you can loosen it with some vegetable stock.)
- Meanwhile, tip the couscous, stock granules and lemon zest into a heatproof bowl. Pour over 300ml boiling water, stir briefly and cover with a plate. Leave for 5 mins. Tip in the lemon juice, almonds and remaining tbsp oil and fluff up with a fork. Scatter the coriander over the tagine and serve with the couscous.
Nutrition Facts : Calories 449 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 23 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 1.93 milligram of sodium
LENTIL AND PUMPKIN TAGINE
Provided by Moira Hodgson
Categories dinner, lunch, casseroles, one pot, appetizer, main course, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a saucepan over medium heat, warm the butter or oil.
- Add the onions and chilies and cook until the onions begin to soften, about 10 minutes.
- Add the paprika, cayenne and cumin and continue to saute until the onions are tender, a few minutes longer. Add the lentils, tomatoes and tomato puree and water just to cover. Simmer for about 20 minutes.
- Add the squash and simmer until tender, about 20 minutes. Add the greens during the last five minutes of cooking. Transfer to a warm serving dish and serve immediately.
Nutrition Facts : @context http, Calories 238, UnsaturatedFat 2 grams, Carbohydrate 41 grams, Fat 5 grams, Fiber 8 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 194 milligrams, Sugar 7 grams, TransFat 0 grams
PUMPKIN AND SWISS CHARD TAGINE
Yield 6-8 people
Number Of Ingredients 13
Steps:
- Set the oven at 350 degrees. Halve the pumpkin and scoop out the seeds and fibers. Place the pumpkin, cut sides down, on a baking sheet. Bake until the pumpkin is just tender when pricked with a fork, 30 to 40 minutes. When cool enough to handle, skin the pumpkin and cut into 2-inch chunks. In a pot of boiling water, cook the chard for 1 minute. Drain in a colander and set aside. In a small saucepan, bring 1 inch of water to a boil. Add the lemon peel and simmer 1 minute. Drain and repeat. (Blanching removes the bitterness.) Drain and set aside. Increase the oven temperature to 400 degrees. In a large Dutch oven or flameproof casserole, heat the oil over medium heat. Add the onion and cook until it starts to turn golden, 10 to 12 minutes. Stir in the turmeric and ½ cup of the cilantro. Add the tomatoes, cinnamon, cayenne, 2 teaspoons salt, and ½ teaspoon black pepper and simmer gently for 10 minutes. Stir in the pumpkin, chard, lemon peel, chickpeas, and 2½ cups of water. Transfer the stew to a tagine or a clay pot, if using; otherwise cover the cooking pot and place it in the oven. Bake until bubbling hot, about 45 minutes, stirring halfway through cooking time. Stir in the remaining ½ cup of cilantro and the parsley. The stew shouldn't be soupy, but if it needs more liquid, add a little water. Taste for seasoning and adjust as needed. Serve hot.
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- In a large nonstick frying pan, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Increase the heat to moderately high and add the chard, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/4 teaspoon nutmeg. Cook, stirring, until the chard is wilted and no liquid remains in the pan, 5 to 10 minutes.
- Heat the oven to 400°. In a medium bowl, mix together 2 cups of the pumpkin, 3/4 cup cream, 1/2 cup Parmesan, and the remaining 1 1/4 teaspoons salt, 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/4 teaspoon nutmeg.
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