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Arkansas Living April 2012 : Page-34

Keeping Cooking Simple Simple steps to take the hassle out of mealtime: Be prepared: • Keep your kitchen stocked with spices and condiments. Adding a quick dash of flavor can turn a bland dish into an appetizing meal in seconds. • Plan your menu ahead of time and make sure you have all the ingredients and “hard-ware” (pots, pans, etc.) before you start cooking. • When shopping, select products that mini-mize the mess and make preparation hassle free. 1/2 teaspoon red pepper flakes 2 tablespoons fresh mint or basil, shredded finely 2 tablespoons fresh cilantro, washed, dried and shredded finely 1 3/4-1 lb. pork tenderloin Place oven rack in second position from the top. Spray broiler pan with non-stick spray and heat broiler to high. Let heat at least 10 minutes. Place garlic gloves in work bowl of food processor and pulse until finely chopped. Add all ingredients, (except of course the pork) and process until well combined. Leave at room temperature for 1 hour. Remove pork from packaging and pat dry with paper towel. Use a basting brush to liber-ally paint paste on meat. Return to refrigerator (uncovered) for another hour. Place tenderloin on broiler pan and cook, with the oven door cracked, for 5 minutes. Turn and cook another 5 minutes. Close the oven door, turn off the heat and cook another 5 minutes or until an instant read thermom-eter inserted into the center of the meat reg-isters 160°F. Remove meat, cover lightly with heavy-duty aluminum foil and rest for 10 minutes. Meanwhile, bring remainder of glaze mix to a boil in a small saucepan over high heat for 3 minutes. If too thick, thin with a little orange juice concentrate mixed with water. Slice thin on the bias and serve with the sauce. Serves 3 to 4 as a main course or 6 as an ap-petizer. Tips for Baked Beans 1 lb. Italian sausage (hot or mild) 1/2 cup ketchup 1/2 cup dark brown sugar 1 teaspoon garlic powder 1 teaspoon chili powder 1 teaspoon instant coffee 1 teaspoon hot sauce 1/2 teaspoon liquid smoke 1 large onion, chopped 1 green bell pepper, chopped 2 large (28 oz.) cans pork and beans, partially drained Heat oven to 325°F. Place large skillet over medium heat. Squeeze sausage from casings (if applicable). Place in pan and break up with a spoon or spatula. Cook until sausage crumbles and bottom of pan is covered with rendered fat. Meanwhile, combine the next seven in-gredients in a small bowl and set aside. Remove sausage with slotted spoon. Add onion and pepper to the pan and cook over medium heat until softened, 8-10 minutes. Use slotted spoon to move onion/pep-Keep it simple: • Choose easy-to-make recipes and fam-ily favorites that can also be tomorrow’s lunch. Many sauces and salads taste even better the second day. • Engage the entire family in mealtime preparation and clean up – a little work by everyone means a lot less for you. Recipes courtesy of Alton Brown and Hunt’s Tomatoes. Barbecue Pork Tenderloin a la Asia 3 garlic cloves 1/4 cup ketchup 2 tablespoons soy sauce 1 tablespoon honey 1 tablespoon mustard 1 tablespoon frozen orange juice concentrate 2 teaspoons sesame oil 1 teaspoon ground ginger 34  , $5.$16$6/,9,1* APRIL 2012

Tips For Keeping Cooking Simple

Simple steps to take the hassle out of mealtime:<br /> <br /> Be prepared:<br /> <br /> • Keep your kitchen stocked with spices and condiments. Adding a quick dash of flavor can turn a bland dish into an appetizing meal in seconds.<br /> <br /> • Plan your menu ahead of time and make sure you have all the ingredients and “hardware” (pots, pans, etc.) before you start cooking.<br /> <br /> • When shopping, select products that minimize the mess and make preparation hassle free.<br /> <br /> Keep it simple:<br /> <br /> • Choose easy-to-make recipes and family favorites that can also be tomorrow’s lunch. Many sauces and salads taste even better the second day.<br /> <br /> • Engage the entire family in mealtime preparation and clean up – a little work by everyone means a lot less for you.<br /> <br /> Recipes courtesy of Alton Brown and Hunt’s Tomatoes.<br /> <br /> Barbecue Pork Tenderloin a la Asia<br /> <br /> 3 garlic cloves<br /> <br /> 1/4 cup ketchup<br /> <br /> 2 tablespoons soy sauce<br /> <br /> 1 tablespoon honey<br /> <br /> 1 tablespoon mustard<br /> <br /> 1 tablespoon frozen orange juice concentrate<br /> <br /> 2 teaspoons sesame oil<br /> <br /> 1 teaspoon ground ginger<br /> <br /> 1/2 teaspoon red pepper flakes<br /> <br /> 2 tablespoons fresh mint or basil, shredded finely<br /> <br /> 2 tablespoons fresh cilantro, washed, dried and shredded finely<br /> <br /> 1 3/4-1 lb. Pork tenderloin<br /> <br /> Place oven rack in second position from the top. Spray broiler pan with non-stick spray and heat broiler to high. Let heat at least 10 minutes.<br /> <br /> Place garlic gloves in work bowl of food processor and pulse until finely chopped. Add all ingredients, (except of course the pork) and process until well combined. Leave at room temperature for 1 hour.<br /> <br /> Remove pork from packaging and pat dry with paper towel. Use a basting brush to liberally paint paste on meat. Return to refrigerator (uncovered) for another hour.<br /> <br /> Place tenderloin on broiler pan and cook, with the oven door cracked, for 5 minutes. Turn and cook another 5 minutes. Close the oven door, turn off the heat and cook another 5 minutes or until an instant read thermometer inserted into the center of the meat registers 160°F. Remove meat, cover lightly with heavy-duty aluminum foil and rest for 10 minutes.<br /> <br /> Meanwhile, bring remainder of glaze mix to a boil in a small saucepan over high heat for 3 minutes. If too thick, thin with a little orange juice concentrate mixed with water.<br /> <br /> Slice thin on the bias and serve with the sauce.<br /> <br /> Serves 3 to 4 as a main course or 6 as an appetizer.<br /> <br /> Baked Beans<br /> <br /> 1 lb. Italian sausage (hot or mild)<br /> <br /> 1/2 cup ketchup<br /> <br /> 1/2 cup dark brown sugar<br /> <br /> 1 teaspoon garlic powder<br /> <br /> 1 teaspoon chili powder<br /> <br /> 1 teaspoon instant coffee<br /> <br /> 1 teaspoon hot sauce<br /> <br /> 1/2 teaspoon liquid smoke<br /> <br /> 1 large onion, chopped<br /> <br /> 1 green bell pepper, chopped<br /> <br /> 2 large (28 oz.) Cans pork and beans, partially drained<br /> <br /> Heat oven to 325°F.<br /> <br /> Place large skillet over medium heat. Squeeze sausage from casings (if applicable). Place in pan and break up with a spoon or spatula. Cook until sausage crumbles and bottom of pan is covered with rendered fat.<br /> <br /> Meanwhile, combine the next seven ingredients in a small bowl and set aside.<br /> <br /> Remove sausage with slotted spoon. Add onion and pepper to the pan and cook over medium heat until softened, 8-10 minutes.<br /> <br /> Use slotted spoon to move onion/pepPer mixture to a 9x13-inch baking dish. Stir in sausage, beans and mixed sauce. Combine thoroughly.<br /> <br /> Bake 1 hour then cool another half hour before serving.<br /> <br /> Serves 8 to 10 as a side dish.<br /> <br /> Glazed Meatloaf<br /> <br /> 2 cups packaged croutons (any flavor)<br /> <br /> 1/2 teaspoon ground black pepper<br /> <br /> 1 teaspoon cumin<br /> <br /> 2 teaspoons dry Italian herbs<br /> <br /> 1 medium onion, roughly chopped<br /> <br /> 3 cloves garlic, minced finely<br /> <br /> 1/2 red bell pepper<br /> <br /> 1 lb. Ground chuck<br /> <br /> 1 lb. Ground sirloin<br /> <br /> 1 large egg, beaten<br /> <br /> 1 tablespoon mustard<br /> <br /> 1 1/2 teaspoons kosher salt<br /> <br /> For the glaze:<br /> <br /> 1/2 cup ketchup<br /> <br /> 1 tablespoon chili powder<br /> <br /> 1 teaspoon Worcestershire sauce<br /> <br /> 1 tablespoon honey<br /> <br /> Heat oven to 325°F.<br /> <br /> In a food processor bowl, combine croutons, black pepper, cumin and dry Italian herbs. Pulse until the mixture reaches the consistency of course crumbs. Move to a large bowl. Combine the onion, garlic and red bell pepper in the food processor bowl and pulse until finely chopped. Add to the crumbs along with the meat, egg, mustard and salt. Mix with clean hands, but avoid squeezing.<br /> <br /> If desired, pinch off an ounce or so of the mixture and cook it in a pan on the stove top over medium heat, hamburger style. Taste and adjust seasonings to your liking.<br /> <br /> Line a loaf pan with wax paper so that several inches hang over the long sides, then pack in the mixture.<br /> <br /> Turn the meatloaf out of the pan onto the center of a parchment-lined sheet pan or jelly roll pan and peel off the wax paper. (A cookie sheet will work too as long as it has a lip all the way around to catch any rendered fat.) Pre-cook for 15 minutes.<br /> <br /> Meanwhile, combine the ketchup, chili powder, Worcestershire sauce and honey in a small bowl. After 15 minutes, remove the meatloaf and liberally brush on the glaze. Return to the oven and cook until an instant read thermometer inserted into the middle of the loaf registers 160°F (45 minutes to an hour). Serves 8 as a main course.

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