Fix, Freeze, Feast - Kati Neville [44]
GARLIC-STUDDED PORK LOIN
MAKES 3 ENTRÉES, 6 – 8 SERVINGS EACH
1 PORK LOIN (ABOUT 8 POUNDS)
2 tablespoons dried oregano
1 tablespoon salt
1 tablespoon black pepper
18 garlic cloves
¾ cup olive oil
¾ cup lemon juice
¾ cup water
3 one-gallon freezer bags, labeled
1. Mix oregano, salt, and pepper in a small bowl and set aside.
2. Rinse and trim loin as desired. Cut loin into three equal roasts. Using the tip of a sharp paring knife, cut twelve openings ¾ inch deep in each roast. Slice each garlic clove in half and place one garlic piece in each opening.
3. Rub each roast with one-third of the seasoning mixture. Place one roast into each freezer bag. Over each roast, measure ¼ cup oil, ¼ cup lemon juice, and ¼ cup water.
4. Seal and freeze.
TO COOK ONE ENTRÉE
Completely thaw one entrée in the refrigerator. Put roast and marinade in the slow cooker and cook on low for 8 to 10 hours.
LEMON JUICE FROM CONCENTRATE
If you choose bottled lemon juice, take care to check the expiration date on the bottles. While 2-packs of lemon juice are three to five times less expensive per fluid ounce at the warehouse club, it does not keep indefinitely. If you purchase more than you will use in cooking, consider using it to clean around the house. Lemon is a natural cleaning agent and deodorizer. Contact the manufacturer for other household uses or consult some of the books in our Resources section.
CHAPTER FOUR
MEATLESS MAINS, SIDES, AND SOUPS
All of my testers for this recipe were impressed by the flavors in the simple, versatile marinade for this dish. One container of sauce is appropriate for two grilled mushrooms, as in this recipe, or in the Fresh Vegetable Stir-Fry with Marinated Tofu on the following page. Two mushroom caps divided are a perfect lunch for four. For a dinner entrée, use both containers to marinate four mushroom caps. —KN
ASIAN MARKET MARINADE
FOR PORTOBELLO MUSHROOMS
MAKES 2 MARINADES, FOR 2 PORTOBELLO MUSHROOM CAPS EACH
1 cup Asian-style salad dressing (such as Newman’s Own Low Fat Sesame Ginger)
½ cup peanut sauce (such as House of Tsang)
¼ cup lite soy sauce
4 teaspoons toasted sesame oil
½ teaspoon red curry paste or hot chili oil (such as House of Tsang Mongolian Fire Oil)
4 tablespoons chopped scallions
2 small square freezer containers, labeled
ON HAND FOR COOKING EACH ENTRÉE
2 PORTOBELLO MUSHROOM CAPS, CLEANED
Chopped scallions, chopped peanuts, or chopped fresh cilantro for garnish (optional)
1. Whisk together salad dressing, peanut sauce, soy sauce, sesame oil, and curry paste in a small bowl; divide sauce evenly between the freezer containers. Into each container, measure 2 tablespoons scallions.
2. Seal and freeze.
TO USE THE MARINADE WITH FRESH PORTOBELLOS
1. Completely thaw one marinade in the refrigerator.
2. Marinate mushroom caps for 1 hour.
3. Prepare a medium-low fire in a gas or charcoal grill.
4. Grill 6 to 8 minutes per side, or until tender. Slice and serve over rice or noodles. Garnish with scallions, peanuts, or cilantro, if desired.
This dish is full of fiber plus important vitamins and minerals such as vitamin A, vitamin C, potassium, and folic acid. Many of the vegetables are available at farmers’ markets during the growing season. Farmers’ markets are fun for the whole family and a great way to support your local growers. If your family doesn’t like tofu, omit it and enjoy the vegetables and Asian flavors. —KN
FRESH VEGETABLE STIR-FRY
WITH ASIAN MARINATED TOFU
MAKES 1 ENTRÉE, 6 – 8 SERVINGS
1 CONTAINER ASIAN MARKET MARINADE (PAGE 144)
1 pound extra-firm tofu, cut into 1-inch pieces
1 teaspoon sesame oil
2 cups broccoli florets (about 5 ounces)
1 cup green beans, cut into 1-inch pieces (about 4 ounces)
1 cup chopped scallions
1 cup sliced carrots (about 2 medium)
5 ounces soba noodles, cooked and drained
½ cup peanuts, chopped (optional)
1. Completely thaw marinade in the refrigerator.