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Strawberry Cinnamon Pizza
From Let's Cook! columnist Jodie Fitz. 5 small flour tortillas (approximate 5-6 inches in diameter) 1 1/2 Tablespoons of sugar 1 Tablespoon of cinnamon Water 20 medium strawberries 1/2 cup of... More
From Let's Cook! columnist Jodie Fitz. 5 small flour tortillas (approximate 5-6 inches in diameter) 1 1/2 Tablespoons of sugar 1 Tablespoon of cinnamon Water 20 medium strawberries 1/2 cup of... More
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Recipe Exchange
Looking for lunch, breakfast, dinner and snack ideas? Here are recipes and columns our nutritionists have contributed. Since this is a recipe exchange we welcome you to contribute your favorite recipes too.
Good Enough For Your Mother-In-Law Asian Pork
Posted on Thu, April 9th, 2009
2 pork tenderloins (about 2 pounds total), trimmed of fat and cut into 1" cubes
zest of 2 limes
1-inch piece of ginger, peeled and grated
2 tablespoons brown sugar
1 cup soy sauce
wooden skewers, soaked in water
In a large glass bowl, combine the pork with the lime zest, ginger, sugar and soy. Toss to coat and refrigerate for an hour. Light a grill to medium-low heat. Thread 4-5 pieces of pork onto each skewer, careful not push the pieces together to tightly. Cook on the grill, rotating every minute or two. Check the meat after 10 minutes. Pork is done when it's no longer pink inside.
This recipe is from The Spotlight’s food columnist Caroline Barrett. She is the mother of three children, Lucy, age 9, Zoe, age 7, and Elliot, age 4.
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Posted on Thu, April 9th, 2009
2 pork tenderloins (about 2 pounds total), trimmed of fat and cut into 1" cubes
zest of 2 limes
1-inch piece of ginger, peeled and grated
2 tablespoons brown sugar
1 cup soy sauce
wooden skewers, soaked in water
In a large glass bowl, combine the pork with the lime zest, ginger, sugar and soy. Toss to coat and refrigerate for an hour. Light a grill to medium-low heat. Thread 4-5 pieces of pork onto each skewer, careful not push the pieces together to tightly. Cook on the grill, rotating every minute or two. Check the meat after 10 minutes. Pork is done when it's no longer pink inside.
This recipe is from The Spotlight’s food columnist Caroline Barrett. She is the mother of three children, Lucy, age 9, Zoe, age 7, and Elliot, age 4.
Readers had this to say
Nobody has made any comments about this yet... you could be the first. Comment about this article.