Moo Shoo Pork Wrap

  "A very quick and easy version of Moo Shoo Pork using a tortilla in place of a Chinese pancake"

Recipe By     : Ellen M. Davis
Serving Size  : 4    


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1             tablespoon    vegetable oil
  1             teaspoon       vegetable oil
  1             pound           pork loin
  1             teaspoon       cornstarch
  1                                  garlic clove -- minced
  16           ounces         Broccoli Slaw
  1                                  red bell pepper -- julienne
  10           ounces  sliced mushrooms
  10           ounces  coleslaw
     1/2       cup               oyster sauce
  3                                  green onions -- sliced
  4             large             tortilla GF
  4             tablespoons  hoisin sauce -- - gluten free
     1/4       cup               hoisin sauce -- - gluten free/for dipping

Heat large, deep skillet or wok over high heat. Add 1 tablespoon oil and heat until almost smoking. Toss pork with cornstarch in medium bowl. Add pork to skillet and cook, stirring, until beginning to brown, 3 to 4 minutes. With slotted spoon transfer pork to a bowl.

Add remaining 1 teaspoon oil to skillet; add garlic and cook 15 seconds. Add vegetables and Stir-Fry Sauce to skillet. Cook, stirring frequently, until vegetables are tender-crisp, 5 minutes. Return pork to skillet and cook 1 minute more. Transfer to serving bowl and sprinkle with green onions.

Wrap tortillas in paper towel and microwave on High 1 1/2 minutes.

To serve, spread Hoisin sauce on tortillas, spoon on Moo Shoo Pork and roll up.


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Per Serving : 802 Calories; 24g Fat (26.0% calories from fat); 34g Protein; 117g Carbohydrate; 11g Dietary Fibre; 42mg Cholesterol; 2412mg Sodium.  Exchanges: 5 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 4 Fat; 1 1/2 Other Carbohydrates.

Chili cottage pie with Cauliflower Mash Topping

"A variation on two traditional recipes – chili con carne and cottage pie - combine the two to give a mince base flavoured with chili and a Mashed Cauliflower Topping."

Recipe By     :  Ellen M. Ennis Davis
Serving Size  : 4     Preparation Time :0:00


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
Chili

  1              large  onion -- diced
  1              stalk  celery -- diced
  1              bell pepper -- diced
  2              cloves  garlic -- minced fine
  1              pound  lean ground beef
  1              tablespoon  chili powder
  1              teaspoon  dried oregano
  1              teaspoon  ground cumin
     1/2        teaspoon  salt
     1/2        teaspoon  hot sauce
  1              can  tomatoes, canned -- (16 ounce) undrained
  1              can  kidney beans, canned -- (15 ounce) undrained

Cauliflower Mash

  8             cups  cauliflower flowerets -- one head
  4             cloves  garlic -- crushed and peeled
     1/3       cup  0% Greek Yogurt - Plain
  4             teaspoons  olive oil -- divided
  2             tablespoons  cornstarch
     1/2       teaspoon  salt
     1/8       teaspoon  pepper
  1             teaspoon  paprika

Chili

Cook the beef, onion, celery, pepper and garlic in the saucepan over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.

Stir in the chili powder, oregano, cumin, salt, pepper sauce and tomatoes with their liquid, breaking up the tomatoes with a spoon or fork. This distributes the tomatoes evenly throughout the chili and makes serving the chili easier.

Heat the mixture to boiling over high heat. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cover and cook 1 hour, stirring occasionally.

Stir in the beans with their liquid. Heat to boiling over high heat. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cook uncovered about 20 minutes, stirring occasionally, until desired thickness.

Set aside.

Preheat Oven to 350F

Cauliflower Mash

Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes. (Alternatively, place florets and garlic in a microwave-safe bowl with 1/4 cup water, cover and microwave on High for 3 to 5 minutes.)

Place the cooked cauliflower and garlic in a food processor. Add buttermilk, 2 teaspoons oil, butter, salt and pepper; pulse several times, add cornstarch then process until smooth and creamy. Transfer to a serving bowl. Drizzle with the remaining 2 teaspoons oil and garnish with chives, if desired.

Cottage Pie

Spread the chili in a 2 quart greased casserole

Spread Cauliflower mash over chili

Bake for 1 hr. let rest 15 min. serve

Serving Ideas : Sprinkle with 1/2 shredded cheese after 45 min return to oven and finish baking

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Per Serving : 512 Calories; 29g Fat (50.6% calories from fat); 30g Protein; 34g Carbohydrate; 10g Dietary Fibre; 87mg Cholesterol; 992mg Sodium.  Exchanges: 1 Grain(Starch); 3 Lean Meat; 3 1/2 Vegetable; 4 Fat.

Serving Ideas : Sprinkle with 1/2 shredded cheese after 45 min return to oven and finish baking