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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free beer and gluten-free tamari sauce in this dish.

 

"Beware the hobby that eats."
- Benjamin Franklin

The refrigerator light goes on...

Cooking in parchment or foil is so easy and simple. The hardest part is cutting the parchment out in the shape of a heart. Folding it all together and popping it into the oven is all that remains: a ten minute process start to finish. The clean up is quick and easy afterwards. Easy, delicious and healthy simple.

To shorten the active cooking time, you can cook the rice ahead of time and place the refrigerated rice in the pouches. Follow the timing in the instructions for this recipe - it is deliberately shorter than the normal cooking time for brown rice so that it finishes cooking in the pouches.

Shiitake Mushrooms

The Japanese suffix "take" means "mushroom" and the Shiii tree is the tree on which these lovely mushrooms grow naturally. They are indigenous to Korea and Japan, and for years they were available around the world only as dried mushrooms. Fortunately, they are now widely cultivated and available fresh.

The cap is broad and flat, ranging in color from a tan to dark brown. The stems are tough and woody, but add earthy flavor to soups and stocks, so don't toss them out. As with all mushrooms, the clear indication of quality is a veil that is still closed on the underside of the cap covering the spores. Shiitake Mushrooms 


 

Asian Pork in Parchment



Servings = 2 | Serving size =4 ounces pork with rice and veggies

Cooking Time = 60 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6.

This recipe makes good leftovers. After cooking all servings, open the pouches you won't eat immediately and allow to cool, then transfer the contents to a plate or other dish and refrigerate, covered. Reheat gently so the pork is not overcooked.

2 1/4 cups water
1/2 cup brown rice
1/4 cup beer or gluten-free beer
1 Tbsp reduced sodium soy sauce or gluten-free tamari sauce
2 tsp honey
1/2 lime (juiced)
2 tsp Chinese or Dijon mustard
1 Tbsp dark sesame oil
8 ounces pork tenderloin (sliced into 1-ounce slices)
10 sugar snap peas
4 ounces shiitaki mushrooms (thinly sliced)
1/4 small red bell pepper (julienned)
2 medium green onions (sliced crosswise)
1 tsp sesame seeds
2 large pieces parchment or foil

In a medium sauce pan heat the water over high heat. When the water boils, stir in the brown rice.

Reduce heat to medium-low and simmer, partially covered, for about 30 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving.

Place the beer, soy sauce, honey, lime juice, mustard and sesame oil in a small dish. Whisk well until blended.

Fold the parchment (or aluminum foil) so that it is almost a square (15 inches x 12 inches). Starting at one end of the folded edge cut a half of a heart shape in such a way that when the parchment is opened it is in the shape of a heart.

Preheat the oven to 400F.

Place half of the rice on each parchment paper.

Top the rice with the sliced pork.

Top with the snap peas, mushrooms, peppers and onions.

Divide the sauce evenly over the top of the pork and rice.

Sprinkle the sesame seeds over the top of the pork.

Close the parchment by rolling the edge inward, starting at the point of the heart and working around to the base of the heart. The pouch with the ingredients inside will be in the shape of a large half circle.

Place the pouches on a cookie sheet and then into the oven. Reduce the heat to 375F and cook for 20 minutes.

Remove the pouches to individual plates and carefully slice open the pouches (the steam will be hot). Serve still in the pouches.

Nutrition Facts

Serving size = 4 ounces pork with rice and veggies

Servings = 2

.

Amount Per Serving

Calories 458 Calories from Fat 106
  % Daily Value
Total Fat 11g 18%
    Saturated Fat 2g 9%
    Monounsaturated Fat 4g  
    Trans Fat 0g  
Cholesterol 74mg 24%
Sodium 429mg 19%
Total Carbohydrates 53g 18%
    Dietary Fiber 3g 16%
    Sugars 10g  
Protein 31g  
Vitamin A 24% Vitamin C 99%
Calcium 7% Iron 24%
Vitamin K 48 mcg Potassium 1053 mg
Magnesium 134 mg