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Miami Herald
14-05-2025
- General
- Miami Herald
Quick Fix: Pork Chop Ragu with Salad
I was craving something simple yet flavorful, and an Italian-style ragu immediately came to mind. In Italy, 'ragu' refers to a rich, ground meat-based sauce traditionally served over pasta. For a quick and easy twist, I decided to prepare this ragu using a whole pork chop, making the process even more convenient without sacrificing taste. To enhance the depth of the sauce, I stirred in a bit of tomato paste. Fresh basil, with its fragrant aroma, not only brightens the dish but also adds a vibrant pop of color, elevating the entire meal. HELPFUL HINTS: Any type of low-sodium pasta sauce can be used. Any type of long cut pasta such as spaghetti, linguine, or fettuccini can be used. 2 tablespoons tomato paste are needed. Freeze and extra for another time. The salad recipe is given to complete the dinner. Use any type of salad you have on hand. COUNTDOWN: Assemble all ingredients. Place water for pasta on to boil. Make the pork chop ragu. While pork cooks, boil pasta. Assemble salad. SHOPPING LIST: To buy: 3/4 pound boneless pork chop about 1-inch thick, 1 bottle balsamic vinegar, 1 jar low-sodium pasta sauce, 1 small can tomato paste, 1 bunch fresh basil, 1/4 pound spaghetti, 1 piece Parmesan cheese, 1 bag washed, ready-to-eat lettuce and 1 bottle reduced fat salad dressing. Staples: olive oil, onion, garlic. Pork Chop Ragu Recipe by Linda Gassenheimer 2 teaspoons olive oil 3/4 pound boneless pork chop, about 1-inch thick 1 cup sliced onion 2 crushed garlic cloves 2 tablespoons balsamic vinegar 1 1/2-cups low-sodium pasta sauce 2 tablespoons tomato paste 1/2 cup fresh basil leaves, divided use 3 ounces spaghetti 2 tablespoons grated Parmesan cheese Bring a large saucepan 3/4 filled with water to boil for the spaghetti. Heat oil in a large nonstick skillet over medium-high heat. Add the pork chops and brown 2 minutes. Turn chops over and brown 2 minutes. Remove chops to a plate. Add the onion to the skillet and saute 3 minutes. Add the garlic and cook 30 seconds. Stir in the balsamic vinegar for 30 seconds. Add tomato sauce, tomato paste and 1/4 cup basil leaves. Bring to boil. Reduce heat and return chops to the skillet. Cover the skillet with a lid and simmer for 10 minutes. A meat thermometer should read 145 degrees. While the pork cooks, add the spaghetti to the boiling water and cook 10 minutes or according to package instructions. Drain into a colander and divide between two dinner plates. Spoon the pork and sauce over the spaghetti. Sprinkle the remaining 1/4 cup basil and Parmesan cheese on top. Yield 2 servings. Per serving: 583 calories (23 percent from fat), 14.9 g fat (3.3 g saturated, 5.0 g monounsaturated), 104 mg cholesterol, 52.1 g protein, 60.4 g carbohydrates, 6.7 g fiber, 317 mg sodium. Salad Recipe by Linda Gassenheimer 4 cups washed, ready-to-eat lettuce 2 tablespoons reduced-fat oil and vinegar dressing Mx the lettuce and dressing together. Divide into two portions and serve on the plates with the pork ragu. Yield 2 servings. Per serving: 27 calories (41 percent from fat), 1.2 g fat (0.1 g saturated, 0.3 g monounsaturated), 1 mg cholesterol, 1.2 g protein, 3.8 g carbohydrates, 2.0 g fiber, 13 mg sodium. Copyright (C) 2025, Tribune Content Agency, LLC. Portions copyrighted by the respective providers.
Epoch Times
09-05-2025
- Lifestyle
- Epoch Times
Shrimp Lettuce Bowl
By Linda Gassenheimer Tribune News Service With Mother's Day just around the corner, here's a quick and delightful recipe that you can whip up in under 10 minutes. This shrimp salad is served in a bowl made from fresh, tender Bibb lettuce—small, round, and crisp, and part of the butterhead variety. I always keep frozen shrimp on hand for a quick meal, as they defrost in just a few minutes with a simple soak in cold water. The recipe features a fast and foolproof method for cooking shrimp that ensures they stay juicy and plump every time. Helpful Hints Fresh shrimp can be used instead of frozen. Follow the recipe timing. Any type of whole wheat bread can be used. Countdown Assemble ingredients. Cook the shrimp. Complete the recipe. Shopping List To buy: 3/4 pound frozen raw shrimp, shells removed, 1 bunch celery, 1 tomato, 1 bunch scallions,1 jar reduced-fat mayonnaise, 1 small bottle prepared horseradish, 1 head bib or Boston lettuce and 1 whole wheat baguette. Staples: salt and black peppercorns. Shrimp Lettuce Bowl Serves 2 3/4 pound frozen raw shrimp, shells removed 1 cup diced celery 1 cup tomato cubes, about 1-inch 1 cup sliced scallions, about 4 scallions 1/2 cup reduced-fat mayonnaise 3 tablespoons prepared horseradish Salt and freshly ground black pepper Seval leaves bib lettuce (Boston lettuce), about 2 cups 1/2 whole wheat baguette cut into 4 slices Defrost shrimp by placing them in a bowl of cold water for several minutes until defrosted. Drain and place defrosted shrimp in a saucepan and cover them with cold water. Heat the water until it starts to simmer with white bubbles just appearing around the edge of the pan and the water starting to turn white. Remove pan from heat and drain into a colander. Run cold water over the shrimp to stop them cooking. Add the mayonnaise and horseradish to a large bowl and blend them together. Cut the cooled shrimp into 1-2-inch pieces and add to the bowl. Add celery, tomatoes, and scallions to the bowl. Add salt and pepper to taste. Toss the ingredients into the dressing. Place the lettuce leaves with the wide part of the leaf overlapping the sides of the bowl in 2 small bowls to form small cups. Spoon the shrimp salad onto the leaves. Serve with the sliced bread. Related Stories 3/31/2025 3/25/2025 Per serving: 542 calories (37 percent from fat), 22.4 g fat (3.3 g saturated, 5.3 g monounsaturated), 275 mg cholesterol, 42.3 g protein, 44.2 g carbohydrates, 6.4 g fiber, 1050 mg sodium. Linda Gassenheimer is the author of over 30 cookbooks, including her newest, 'The 12-Week Diabetes Cookbook.' Listen to Linda on and all major podcast sites. Email her at Dear Readers: We would love to hear from you. What topics would you like to read about? Please send your feedback and tips to
Epoch Times
03-05-2025
- General
- Epoch Times
Skillet Enchiladas
By Linda Gassenheimer Tribune News Service Here's a one-pan enchilada dinner that's an easy vegetarian dish and is ready, start-to-finish, in just 15 minutes. No rolling needed! You can even shorten the preparation time by using fresh diced onions and green bell pepper available in the produce section of the market. Broken, toasted corn tortillas add a delightful crunch to the dish. Helpful Hints Frozen chopped onion and green bell pepper can be used instead of fresh ones. 1 teaspoon minced garlic can be used instead of crushed garlic cloves. Sharp shredded Cheddar can be used instead of Monterey Jack cheese. Any type of pasta sauce can be used. Countdown Assemble all ingredients. Make the recipe. Shopping List To buy: 1 can reduced-sodium black beans, 1 bottle marinara sauce, 1 bag low-fat shredded Monterey Jack cheese, 1 package 6-inch corn tortillas, 1 bottle ground cumin, 1 bottle smoked paprika, 1 green bell pepper, 1 bag arugula leaves Staples: canola oil, onion, garlic, salt, and black peppercorns. Skillet Enchiladas Serves 2 2 teaspoons canola oil or alternative 1 cup diced onion 1 cup diced green bell pepper 2 crushed garlic 1 cup canned reduced-sodium black beans, washed and drained 2 teaspoons ground cumin 2 teaspoons smoked paprika Salt and freshly ground black pepper 2 cups marinara sauce, divided use 1 cup low-fat shredded Monterey Jack Cheese, divided use 1 cup fresh arugula leaves 2 6-inch corn tortillas Heat oil in large skillet over medium high heat. Add onion, green bell pepper, and garlic. Saute 5 minutes. Add black beans, ground cumin, smoked paprika, and salt and pepper to taste. Mix in 1 cup marinara sauce and 1/2 cup cheese. Add arugula leaves and toss to combine with the other ingredients. Toast the tortillas in a toaster oven or under a broiler. Break the tortillas up into 2 to 3-inch pieces and add to the skillet. Cook 3 minutes. Spoon the remaining 1 cup marinara sauce over the top of the ingredients and sprinkle the remaining cheese on top. Place the skillet under the broiler for about 1 minute to melt cheese. Watch to make sure the cheese doesn't burn. Divide in half and serve on two dinner plates. Per serving: 514 calories (33 percent from fat), 18.6 g fat (6.1 g saturated, 6.5 g monounsaturated), 32 mg cholesterol, 25.1 g protein, 65.9 g carbohydrates, 17.5 g fiber, 530 mg sodium. Related Stories 3/27/2025 3/17/2025 Dear Readers: We would love to hear from you. What topics would you like to read about? Please send your feedback and tips to
Epoch Times
26-04-2025
- General
- Epoch Times
Chicken Picadillo
By Linda Gassenheimer Tribune News Service Picadillo is a popular Latin dish made with ground meat, onions, green bell pepper, tomato sauce, capers, and raisins. The success of this dish lies in the blending of sweet and savory flavors. I have captured the essence of its taste and texture in this 15-minute, no-fuss dinner using ground chicken as the main ingredient for a lighter result. It only takes a few minutes to gather the ingredients, but they all cook together in less than 15 minutes. I find that this is a quick and easy meal to have on hand. It freezes well, so I often make double the recipe and save half for another meal. Helpful Hints 1 teaspoons minced garlic can be used instead of crushed garlic. Any type of green salad can be served with the picadillo. Fresh diced onion or green bell pepper can be used instead of frozen. Cook them a couple of minutes longer. Countdown Assemble ingredients. Make the picadillo. Make the rice. Shopping List To buy: 3/4 pound ground white meat chicken breast, 1 container reduced sodium tomato sauce, 1 small bottle Worcestershire sauce, 1 bottle distilled white vinegar, 1 small bottle capers, 1 small box raisins, 1 package microwaveable brown rice, 1 bag frozen diced onion, 1 bag frozen diced green bell pepper, 1 bag washed, ready-to-eat lettuce. Staples: canola oil, garlic, salt, and black peppercorns. Chicken Picadillo Serves 2 4 teaspoons canola oil, divided use 1 cup frozen diced onion 1 cup frozen diced green bell pepper 2 medium garlic cloves, crushed 3/4-pounds ground white meat chicken breast 2 cups low-sodium, tomato sauce 2 tablespoons Worcestershire sauce 2 tablespoons capers 1/4 cup raisins 2 tablespoons distilled white vinegar Salt and freshly ground black pepper microwaveable brown rice to measure 1 cup cooked Salt and freshly ground black pepper 2 cups washed, ready-to-eat lettuce. 1 tablespoon reduced-fat oil and vinegar dressing Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat and add the onions, green pepper, garlic, and ground chicken. Saute 3 to 4 minutes, breaking up the chicken into small pieces as it cooks. You can use the edge of a cooking spoon to break up the chicken. Add the tomato sauce and sauté until the sauce starts to bubble, about 2 to 3 minutes. Add Worcestershire, capers, raisins, and vinegar. Reduce heat to medium and cook gently for about 3 to 4 minutes. Add Salt and pepper. Divide in half and place on 2 dinner plates. Microwave the brown rice according to the package instructions. Measure 1 cup and save the remaining rice for another meal. Toss the rice with the remaining 2 teaspoons of oil. Divide the rice in half and place on the plates with the picadillo. Serve a little washed, ready-to-eat lettuce on the side with the dressing. Related Stories 4/19/2022 7/30/2024 Per serving: 612 calories (23 percent from fat), 15.8 g fat (2.1 g saturated, 7.5 g monounsaturated), 126 mg cholesterol, 47.1 g protein, 72.9 g carbohydrates, 9.5 g fiber, 461 mg sodium. Dear Readers: We would love to hear from you. What topics would you like to read about? Please send your feedback and tips to
