Marinated Pork Loin

1 tablespoon sesame oil
1 small onion, grated
2 teaspoons grated fresh ginger root or 3/4 teaspoon dry ginger
1 teaspoon grated fresh lemon peel
2 cloves garlic, crushed
1/4 cup light soy sauce
1 pound whole pork tenderloin
1/4 cup dry white wine
1/4 cup honey
1 tablespoon firmly packed dark brown sugar
In a small bowl, combine oil, onion, ginger, lemon peel, garlic and soy sauce. Stir to mix well. Set aside. Place pork loin in a glass bowl. Pour soy mixture over pork and turn to coat evenly. Cover and place in refrigerator to marinate overnight. Remove pork from marinade; drain well.
Preheat oven to 375ºF.  In a small bowl, combine wine, honey and brown sugar. Stir to mix well. Pour over pork, coating all sides of roast. Place in a shallow, nonstick pan and cook 25 to 30 minutes, or until internal temperature reaches 155 F to 160ºF.  Remove from oven and let rest 5 minutes. Slice and serve. Serve with steamed rice and snow peas.
Microwave Method for Cooking Pork Tenderloin: Season pork with salt-free garlic seasoning. Shield each end of the tenderloin with 1 inch of lightweight foil to prevent burning. Place on microwave-safe baking dish. Microwave for 3 minutes at high. Reduce power to 50 percent and microwave 5 more minutes. Remove foil shields, turn tenderloin over and cook 7 or 8 minutes longer or until meat thermometer reads 165 F. Remove and let sit covered until thermometer reads 170 F.    
4  Servings

Mahi Mahi with Asparagus and Cashews

1 Tbsp. vegetable oil
2/3 cup vertically sliced onion
1 1/2 Tbsp. minced peeled fresh ginger
1 Tbsp. grated orange rind8 garlic cloves, minced
4 (6-oz.) mahi mahi fillets
1 Tbsp. grated lemon rind
1 Tbsp. fresh lemon juice
1 Tbsp. low-sodium soy sauce
1 tsp. sherry vinegar or white wine vinegar
1 tsp. honey
1/2 tsp. dark sesame oil
1/4 tsp. salt
4 cups (about 1 1/4 pounds) asparagus, 1″ slices
1/4 cup coarsely chopped dry-roasted cashews
2 Tbsp. chopped fresh cilantro
2 cups hot cooked brown rice
Orange rind strips (optional)
NOTE: You can substitute any firm-fleshed, non-oily fillets such as monkfish, tilapia, cod or grouper.
Heat vegetable oil in a large nonstick skillet over medium-high heat. Add onion; sauté 1 minute. Add ginger, orange rind, and garlic; sauté 1 minute. Add fish; cook 3 minutes on each side or until lightly browned, stirring onion mixture in pan constantly to prevent burning. Sprinkle fish with lemon rind and juice.2. Combine soy sauce, vinegar, honey, sesame oil and salt in a medium bowl; add asparagus and cashews, tossing well to coat. Add asparagus mixture to pan; cook 4 minutes or until fish flakes easily when tested with a fork. Sprinkle with cilantro; serve over rice. Garnish with orange rind strips, if desired.
4  Servings

Lazy day Roast

Vegetable oil spray
1 pound beef chuck roast, all visible fat removed, cut into cubes
1/2 cup dry red wine
1 1/4 cup homemade beef broth or low-sodium beef broth
3 tablespoons no-salt-added tomato paste
1/4 teaspoon garlic powder
1/4 teaspoon rosemary
1/4 cup flour
1 8-ounce package fresh mushrooms, sliced
1 cup chopped onion
2 medium potatoes, peeled and cubed
2 carrots, peeled and cubed
Preheat broiler. Lightly spray a broiler pan with vegetable oil spray. Place meat on prepared broiler pan and place in broiler. Allow meat to brown on all sides, turning frequently. Remove from broiler and set aside. Set oven to bake at 300ºF.  In 1 1/2-quart casserole, combine wine, broth, tomato paste, spices and flour. Stir to mix well. Place meat in casserole and add mushrooms and onion. Cover and bake 2 hours, add potatoes and carrots and bake an additional 45 minutes, or until meat and veggies are tender.
8  Servings

Hot-as-Heck Chicken on Chinese Noodles With Peanut Sauce

Peanut Sauce:
2 tsp. peeled, chopped fresh ginger
2 tsp. chopped cilantro
2 cloves garlic
2 fresh jalapeno peppers
1/2 c. red wine vinegar
1/2 c. soy sauce
1 heaping cup creamy peanut butter
2 tsp. curry powder, toasted
1/4 c. honey
2 tsp. dark sesame oil
1 tbs. olive oil
4 (6 oz.) chicken breast halves
1/2 c. dry sherry
1 c. sweet hot chili sauce
1/2 lb. dried Chinese egg noodles, cooked al dente and tossed with a dash of vegetable oil
1/2 c. dry-roasted peanuts or cashews
3 to 4 green onions, minced
To prepare the peanut sauce, combine the ginger, cilantro, garlic, jalapenos, vinegar, soy sauce and peanut butter in the bowl of a food processor and process until smooth. Scrape down the sides of the bowl and add the curry powder, honey and sesame oil; process until smooth. Set aside.
Fill a pasta pot or medium stock pot with 8 to 10 cups of salted water and bring to a boil over high heat.
Meanwhile, in a very large sauté pan, heat the oil over high heat until smoking hot. Put the chicken breasts in the pan and brown them well, about 2 minutes on each side. Decrease the heat to medium and cook for another 2 to 3 minutes. Add the sherry, increase the heat to high, and cook until about half of the sherry remains, 2 to 3 minutes. Add the chili sauce and turn the breasts to coat them well. Decrease the heat to low and slowly simmer while you prepare the noodles.
Put the noodles in the pasta insert and set in the pot of boiling water or in the stock pot and cook for about 2 minutes to heat through. Strain the noodles and place in a large bowl. Toss them with 1/2 cup of the peanut sauce and place on a serving platter. Remove the chicken breasts from the sauce and slice. Place the chicken slices on the noodles and pour some of the remaining sauce over the top. Sprinkle with the roasted peanuts and scallions. Serve hot.

Honey-Mustard Steak

1 6 oz. package wild and long grain rice, pilaf mix
1 1/2 pounds sirloin tip steaks, 1 inch thick
1/2 cup honey mustard
2 teaspoons freshly ground steak-house seasoning
1 bunch asparagus
Prepare rice pilaf mix according to pkg. directions, cooking about 20 minutes.
Meanwhile, heat gas grill to medium-high or prepare charcoal grill with medium-hot coals.  Brush both sides of sirloin liberally with 1/4 cup of the honey mustard.  Place on grill and cook about 5 minutes, turning to prevent burning.  Remove and set aside.  Trim ends of asparagus; brush lightly with 1 tablespoon of the honey mustard.  Place on grill and cook about 5 minutes, turning to prevent burning.  Remove and set aside.
To serve, cut asparagus into 1 inch pieces.  Stir into pilaf along with remaining 3 tablespoons honey mustard.  Slice sirloin across the grain.  Serve over pilaf.
 6  Servings