Pasta Experiences: Thai Pork and Spicy Noodles

Unexpected company for dinner can throw anyone into a tizzy. This is especially true if you haven’t been shopping for awhile and, it’s winter so the vegetable selection in your fridge is ho hum.

I have good news to share. If all you have on hand is a pork tenderloin, fettuccine noodles, cauliflower, broccoli it is possible to whip something very tasty together in short order and, to get compliments on what is basically an easy meal to prepare.

Balsamic Parmesan Roasted Cauliflower

Roast cauliflower for a sweet and nutty result. Slicing the cauliflower provides a good flat surface that browns wherever it comes into contact with the roasting pan.

Makes 4 servings, about 1 cup each
Preparation time: 10 minutes
Total Time: 35 minutes

Ingredients

• 8 cups 1-inch-thick slices cauliflower florets (about 1 large head)
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon dried marjoram
• 1/4 teaspoon salt
• Freshly ground pepper to taste
• 2 tablespoons balsamic vinegar
• 1/2 cup finely shredded Parmesan cheese

Instructions

1. Preheat oven to 450°F.
2. Toss cauliflower, oil, marjoram, salt and pepper.
3. Roast on a large rimmed baking sheet until starting to soften and brown on the bottom, 15 to 20 minutes.
4. Toss the cauliflower with vinegar and sprinkle with cheese.
5. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.

Nutrition Information: Per serving: 149 calories; 10 g fat (3 g sat, 6 g mono); 7 mg cholesterol; 10 g carbohydrate; 7 g protein; 4 g fiber; 364 mg sodium; 490 mg potassium.
Nutrition bonus: Vitamin C (120% daily value), Folate (22% dv), Fiber (16% dv), Calcium (15% dv). 1/2 Carbohydrate Serving. Exchanges: 1 vegetable, 1/2 lean meat, 1 1/2 fat

Thai Pork with Spicy Noodles

Preparation time: 10 min
Cooking time: 8 min
Makes: 4 servings

Ingredients

• 1/2 of a 500-g pkg spaghetti or fettuccine
• 1/3 cup (75 mL) smooth peanut butter
• 1/4 cup (50 mL) dry sherry or chicken broth
• 2 tbsp (30 mL) hot chili-garlic sauce
• 1 tbsp (15 mL) soy sauce
• 1 small head broccoli
• 1 pork tenderloin
• 2 green onions, thinly sliced

Instructions

1. Cook pasta following package directions, 8 to 10 min.
2. Meanwhile, in a small bowl, whisk peanut butter with sherry, chili-garlic sauce (add more for additional heat) and soy sauce as best you can – any lumps will melt later.
3. Slice broccoli stalks from florets. Cut florets into chunks. Peel stalks, then thinly slice.
4. Slice pork into thin strips.
5. Coat a large, non-stick frying pan or wok with oil and set over medium-high heat. Add pork. Stir-fry until golden-tinged, 3 min.
6. Add sauce and reduce heat to medium. Stir constantly until pork is cooked, about 2 min.
7. Add broccoli stalks and florets to pasta water for last min of cooking.
8. Ladle out 1/4 cup (50 mL) pasta water and set aside.
9. Drain pasta and broccoli, then return to pasta pot. Stir in pork mixture and green onions.
10. If sauce is too thick, stir in the set aside pasta water, a little at a time, until sauce thins.

(First published in Chatelaine’s 11/2007 issue)

Chocolate Fondue

Makes 4 servings
Time: 15 minutes
Equipment: Fondue forks or bamboo skewers
Ingredients

• 6 ounces bittersweet chocolate, chopped
• 4 tablespoons heavy cream
• 2 tablespoons brewed espresso ( If you don’t have an espresso maker, instant espresso powder is a substitute.)
• 1 teaspoon vanilla extract
• Pinch of salt
• 2 bananas, peeled and cut into 16 pieces
• 16 1-inch chunks fresh pineapple
  (4 strawberries optional because it’s winter – boo hoo!)

1. Place chocolate, cream, espresso, vanilla and salt in a medium microwave-safe bowl; microwave on Medium, stirring every 20 seconds, until melted, 1 to 2 minutes.
2. Pour the chocolate mixture into a serving bowl. Serve with fruit.

Nutrition information: Per serving: 345 calories; 19 g fat (10 g sat, 2 g mono); 20 mg cholesterol; 54 g carbohydrate; 4 g protein; 7 g fiber; 81 mg sodium; 382 mg potassium. Nutrition bonus: Vitamin C (90% daily value). 3 Carbohydrate Servings
Exchanges: 2 fruit, 1 carbohydrate (other), 4 fat