The Cheating Gourmet: Blackstrap Molasses Shrimp Olive oil 2 teaspoons garlic 1 bag pre-cooked shrimp 2 1/2 cartons sliced mushrooms 1 cup green onion 1 teaspoon basil 1/2 can of beef broth 2 cups black-strap molasses 1 cup brown sugar 1 teaspoon white pepper 1/2 teaspoon salt 1/2 cup dried parsley In a large, deep pan, heat your olive oil on medium heat and then add garlic. Add your cheating product which is the pre-cooked cocktail shrimp. Let the shrimp get brown and also throw in your green onions. Add the pre-sliced mushrooms. Let those cook until the mushrooms start to soften up and begin to shrink. Stir them in so they are all covered evenly with the oil. After thoroughly mixed, add the basil, white pepper and salt. Pour in the half a can of beef base and then add the most important ingredient - the molasses. To sweeten up the final product add about a cup of brown sugar. Turn your heat up on high, mix together evenly and let cook down a couple of minutes to thicken. To finalize the dish, add in dry parsley and it is ready to be served.
~~~~~ This one may have too much salt (504 mg sodium; 957 mg potassium) so you might try to reduce the soy. Also check if you can eat bean sprouts. They are cooked so it should be fine.
Pork Chop Suey 4 servings, about 1 cup each Active Time: 30 minutes Total Time: 30 minutes Ingredients 1 cup reduced-sodium chicken broth 3 tablespoons reduced-sodium soy sauce 2 tablespoons molasses, preferably blackstrap 1/4 teaspoon freshly ground pepper 5 teaspoons cornstarch 2 tablespoons canola oil, divided 1 pound pork tenderloin, trimmed, halved lengthwise and cut into 1/4-inch-thick pieces 1 medium onion, slivered 1 medium red bell pepper, thinly sliced 3 cups mung bean sprouts 1 tablespoon minced fresh ginger Preparation Combine broth, soy sauce, molasses and pepper in a medium bowl. Transfer 2 tablespoons of the mixture to a small bowl; stir in cornstarch until combined. Set aside. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add pork and cook, stirring frequently, until most of the pink is gone, 2 to 3 minutes. Transfer to a plate. Increase heat to medium-high. Add the remaining 1 tablespoon oil, onion, bell pepper, sprouts and ginger and cook for 3 minutes. Pour in the broth mixture and bring to a boil. Cook, stirring, for 3 minutes. Reduce heat to medium; add the reserved cornstarch mixture and pork (and any accumulated juice) and cook, stirring, until slightly thickened, about 1 minute. Per serving: 280 calories; 10 g fat (1 g sat, 5 g mono); 74 mg cholesterol; 21 g carbohydrates; 7 g added sugars; 28 g protein; 3 g fiber; 504 mg sodium; 957 mg potassium. Nutrition Bonus: Vitamin C (87% daily value), Potassium (27% dv), Iron (20% dv), Vitamin A (19% dv), Zinc (17% dv), Folate (16% dv) 1 1/2 Carbohydrate Serving Exchanges: 1 vegetable, 1/2 other carbohydrate, 3 lean meat, 1 fat http://www.eatingwell.com/recipes/pork_chop_suey.html
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timeasmymeasure
no subject
Date: 2011-10-21 02:37 am (UTC)Olive oil
2 teaspoons garlic
1 bag pre-cooked shrimp
2 1/2 cartons sliced mushrooms
1 cup green onion
1 teaspoon basil
1/2 can of beef broth
2 cups black-strap molasses
1 cup brown sugar
1 teaspoon white pepper
1/2 teaspoon salt
1/2 cup dried parsley
In a large, deep pan, heat your olive oil on medium heat and then add garlic. Add your cheating product which is the pre-cooked cocktail shrimp. Let the shrimp get brown and also throw in your green onions. Add the pre-sliced mushrooms. Let those cook until the mushrooms start to soften up and begin to shrink. Stir them in so they are all covered evenly with the oil. After thoroughly mixed, add the basil, white pepper and salt. Pour in the half a can of beef base and then add the most important ingredient - the molasses. To sweeten up the final product add about a cup of brown sugar. Turn your heat up on high, mix together evenly and let cook down a couple of minutes to thicken. To finalize the dish, add in dry parsley and it is ready to be served.
http://manofthehouse.com/food/easy-recipes/the-cheating-gourmet-blackstrap-molasses-shrimp-appetizer-recipe
~~~~~
This one may have too much salt (504 mg sodium; 957 mg potassium) so you might try to reduce the soy. Also check if you can eat bean sprouts. They are cooked so it should be fine.
Pork Chop Suey
4 servings, about 1 cup each
Active Time: 30 minutes
Total Time: 30 minutes
Ingredients
1 cup reduced-sodium chicken broth
3 tablespoons reduced-sodium soy sauce
2 tablespoons molasses, preferably blackstrap
1/4 teaspoon freshly ground pepper
5 teaspoons cornstarch
2 tablespoons canola oil, divided
1 pound pork tenderloin, trimmed, halved lengthwise and cut into 1/4-inch-thick pieces
1 medium onion, slivered
1 medium red bell pepper, thinly sliced
3 cups mung bean sprouts
1 tablespoon minced fresh ginger
Preparation
Combine broth, soy sauce, molasses and pepper in a medium bowl. Transfer 2 tablespoons of the mixture to a small bowl; stir in cornstarch until combined. Set aside.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add pork and cook, stirring frequently, until most of the pink is gone, 2 to 3 minutes. Transfer to a plate.
Increase heat to medium-high. Add the remaining 1 tablespoon oil, onion, bell pepper, sprouts and ginger and cook for 3 minutes. Pour in the broth mixture and bring to a boil. Cook, stirring, for 3 minutes. Reduce heat to medium; add the reserved cornstarch mixture and pork (and any accumulated juice) and cook, stirring, until slightly thickened, about 1 minute.
Per serving: 280 calories; 10 g fat (1 g sat, 5 g mono); 74 mg cholesterol; 21 g carbohydrates; 7 g added sugars; 28 g protein; 3 g fiber; 504 mg sodium; 957 mg potassium.
Nutrition Bonus: Vitamin C (87% daily value), Potassium (27% dv), Iron (20% dv), Vitamin A (19% dv), Zinc (17% dv), Folate (16% dv)
1 1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 1/2 other carbohydrate, 3 lean meat, 1 fat
http://www.eatingwell.com/recipes/pork_chop_suey.html