LOW FAT PORK WITH RATATOUILLE SAUCE
This is great served with a jacket potato, really filling but low in calories. It's also nice with any other grilled meat or fish.
Provided by -Sylvie-
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- For the sauce place all of the vegetables in a sauce pan and add the chopped tomatoes and the tomato puree.
- Add the dried herbs and sugar and season with salt and pepper to taste.
- Bring to the boil, cover and simmer for 20-25 minutes.
- For the chops, preheat your grill to a medium temperature.
- Trim all excess fat from the chops.
- Rub in dried herbs on both sides and season both sides with salt and pepper to taste.
- Grill the chops for 5 minutes on one side, turn over and grill for another 5-8 minutes.
- (Times might need adjusting slightly depending on the size of your chops).
Nutrition Facts : Calories 356.1, Fat 13.5, SaturatedFat 4.7, Cholesterol 124, Sodium 104.2, Carbohydrate 15.1, Fiber 3.5, Sugar 7.6, Protein 43.3
GRILLED PORK AND RATATOUILLE
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium high. Combine 1 cup warm water, 2 tablespoons salt, 1 tablespoon brown sugar and half of the ginger in a large bowl; stir until dissolved. Add the pork chops; cover with cold water. Let sit 10 minutes. Drain and pat dry; season with salt.
- Meanwhile, heat 2 tablespoons olive oil in a small skillet over medium heat. Add the remaining ginger and the red pepper flakes and cook until the ginger sizzles, 2 minutes. Add the vinegar and the remaining 3 tablespoons brown sugar. Cook, stirring occasionally, until the glaze thickens, 3 to 5 minutes. Transfer 2 tablespoons to a small bowl for basting; set aside the rest for serving.
- Brush the grill grates with olive oil. Toss the eggplant, zucchini, scallions and tomatoes with the remaining 2 tablespoons olive oil in a large bowl; season with salt. Grill the vegetables until tender, 3 to 5 minutes per side; transfer the scallions to a cutting board and transfer the rest of the vegetables to a large bowl. Grill the pork chops until marked and cooked through, 4 to 6 minutes per side, basting with the reserved glaze during the last few minutes.
- Chop the scallions; add to the vegetables along with the basil. Top the pork chops with the remaining glaze. Serve with the vegetables.
- Shishitos, small Japanese peppers, are usually mild, but beware: One in every dozen or so is super spicy!
RATATOUILLE
This is an easy recipe and tastes great as a main course, served on a bed of Jasmine rice, with crumbled Feta cheese and chopped black olives. It came from the Feb 2003 Real Simple magazine.
Provided by Mrs.Habu
Categories Stew
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Over medium-low heat, add the oil to a large pan with the onion, garlic and bay leaf.
- Stir occasionally till the onion begins to soften (about 2 minutes).
- Add the eggplant and cook for 8 minutes stirring occasionally.
- Stir in the zucchini, red bell pepper, tomatoes, and salt.
- Cook over medium heat for 6 minutes or until the vegetables are tender.
- Stir in the basil and a few grinds of black pepper.
Nutrition Facts : Calories 162.8, Fat 10.7, SaturatedFat 1.5, Sodium 592.4, Carbohydrate 16.9, Fiber 6.9, Sugar 7.8, Protein 3.1
RATATOUILLE
Enjoy this super-healthy classic French vegetarian dish, safe in the knowledge that it counts as four of your five-a-day
Provided by Good Food team
Categories Lunch, Side dish, Supper, Vegetable
Time 50m
Number Of Ingredients 10
Steps:
- Cut 2 large aubergines in half lengthways. Place them on the board, cut side down, slice in half lengthways again and then across into 1.5cm chunks. Cut the ends off 4 small courgettes, then across into 1.5cm slices.
- Peel 2 red or yellow peppers from stalk to bottom. Hold upright, cut around the stalk, then cut into 3 pieces. Cut away any membrane, then chop into bite-size chunks.
- Score a small cross on the base of each of 4 large ripe tomatoes, then put them into a heatproof bowl. Pour boiling water over, leave for 20 secs, then remove. Pour the water away, replace the tomatoes and cover with cold water. Leave to cool, then peel the skin away.
- Quarter the tomatoes, scrape away the seeds with a spoon, then roughly chop the flesh.
- Set a sauté pan over medium heat and when hot, pour in 2 tbsp olive oil. Brown the aubergines for 5 mins on each side until the pieces are soft. Set them aside.
- Fry the courgettes in another tbsp oil for 5 mins, until golden on both sides. Repeat with the peppers. Don't overcook the vegetables at this stage.
- Tear up the leaves from the bunch of basil and set aside. Cook 1 thinly sliced medium onion in the pan for 5 minutes. Add 3 crushed garlic cloves and fry for a further minute. Stir in 1 tbsp red wine vinegar and 1 tsp sugar, then tip in the tomatoes and half the basil.
- Return the vegetables to the pan with some salt and pepper and cook for 5 mins. Serve with basil.
Nutrition Facts : Calories 261 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 6 grams protein, Sodium 0.03 milligram of sodium
RATATOUILLE WITH CHICKPEAS -- CROCK-POT
Make and share this Ratatouille With Chickpeas -- Crock-Pot recipe from Food.com.
Provided by Katzen
Categories Peppers
Time 4h15m
Yield 6 , 6 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet, heat oil over medium heat, cook onion, garlic, eggplant, basil, oregano, salt & pepper, stirring occasionally, until onion is softened, about 10 minutes. Scrape into crockpot.
- Halve, core, and seed peppers; cut into 1 inch pieces. Cut zucchini into half lengthwise, cut crosswise into 1 1/2 inch chunks. Add to crockpot.
- Add tomato paste, chickpeas, and tomatoes, breaking up tomatoes with a spoon. Cover and cook on low for 4 hours, or until vegetables are tender. Stir in basil / parsley.
Nutrition Facts : Calories 219.5, Fat 4.2, SaturatedFat 0.6, Sodium 593.3, Carbohydrate 40.7, Fiber 10.7, Sugar 10.5, Protein 8.8
LOW-FAT RATATOUILLE
Provided by Florence Fabricant
Categories dinner, casseroles, one pot, main course
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat a grill or broiler. Grill or broil the eggplant slices until they are nicely browned, turning them once to brown both sides. Coarsely chop the eggplant and set it aside.
- Heat one tablespoon of oil in a heavy skillet. Add the onion, red pepper and garlic and saute over low heat until these vegetables are tender. Add the zucchini and tomatoes, increase the heat to medium-high and continue cooking the mixture, stirring it from time to time, until the zucchini has wilted. Stir in the diced eggplant.
- Add the thyme, basil, salt and pepper and vinegar. Cook a few minutes longer until the ingredients are nicely combined. At this point additional olive oil can be added to taste.
- Serve the ratatouille hot or at room temperature.
Nutrition Facts : @context http, Calories 83, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 3 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 607 milligrams, Sugar 7 grams
HERB & GARLIC PORK WITH SUMMER RATATOUILLE
Pack in the vegetables with a fragrant herb and garlic pork dish that is not only low-fat and low-calorie but also provides five of your five-a-day
Provided by Good Food team
Categories Dinner
Time 40m
Yield 4 (or 2 with leftovers for other meals)
Number Of Ingredients 15
Steps:
- Heat the oil in a large non-stick pan and fry the onions for 5 mins or until softened. Stir in the peppers, aubergine, courgettes and garlic, and cook, stirring, for a few mins. Tip in the tomatoes and 1 can of water, then stir in the bouillon, thyme and basil stalks. Cover and simmer for 20 mins or until tender. Stir through the basil leaves.
- Meanwhile, rub the pork with the garlic, then scatter with the thyme and some black pepper, patting it so it sticks all over. Heat the oil in a non-stick frying pan and cook the pork for about 12 mins, turning frequently so it browns on all sides, until tender but still moist. Cover and rest for 5 mins.
- If you're making this as part of the Healthy Diet Plan, set aside half of the pork to use in the curried pork bulghar salad later in the week and store in the fridge once cooled. Chill the half of the ratatouille and use it to make the ratatouille pasta salad with rocket for another day. If you are serving four you can skip this step.
- To serve, slice the pork and serve with the ratatouille, some brown rice or new potatoes and some extra thyme.
Nutrition Facts : Calories 337 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 15 grams sugar, Fiber 9 grams fiber, Protein 39 grams protein, Sodium 0.3 milligram of sodium
RATATOUILLE IN THE CROCK POT
Hello Vegetarians...here's a crock pot recipe for you. I love ratatouille because it's so versatile and can be used to make a killer pizza, great on pasta or as part of a casserole with chicken and cheese, or how about ratatouille lasagna? I guess I'd better stop brainstorming and write down these recipes to post too!
Provided by Geema
Categories Stew
Time 9h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Layer half the vegetables in a large crock pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes.
- Next sprinkle half the basil, oregano, sugar, parsley, salt and pepper on the veggies.
- Dot with half of the tomato paste.
- Repeat layering process with remaining vegetables, spices and tomato paste.
- Drizzle with olive oil.
- Cover and cook on LOW for 7 to 9 hours.
- Place in serving bowl and sprinkle with freshly grated Parmesan cheese.
- Refrigerate to store.
- May freeze up to 6 weeks.
ONE-POT PORK RATATOUILLE RECIPE BY TASTY
Here's what you need: pork loin, salt, pepper, olive oil, garlic, eggplants, onion, tomatoes, cauliflower, red bell pepper, yellow bell pepper, white wine, salt, pepper, fresh parsley
Provided by Milloni Merchant
Categories Dinner
Yield 2 servings
Number Of Ingredients 15
Steps:
- Season the pork chops on both sides with salt and pepper.
- Pour olive oil into pan, then fry pork chops on both sides until cooked through. Set aside.
- Add olive oil and garlic. Stir until fragrant.
- Combine eggplant, onion, tomato, cauliflower, and bell peppers.
- Add white wine, salt, and pepper. Bring to a boil. Simmer 10 minutes (or until the vegetables become soft) on low heat.
- Add the pork chops on the top of the vegetable mixture. Cook for 5 minutes.
- Garnish with parsley.
- Enjoy!
Nutrition Facts : Calories 576 calories, Carbohydrate 71 grams, Fat 24 grams, Fiber 18 grams, Protein 21 grams, Sugar 27 grams
RATATOUILLE
Make and share this Ratatouille recipe from Food.com.
Provided by Melissa Spangler
Categories Vegetable
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Saute the onion, bell pepper, and garlic in the olive oil until tender. Add the tomatoes and let simmer 10 minutes.
- Add the eggplant, zucchini, and squash, salt & pepper and cook until the eggplant is tender.
- Remove from heat and add black olives, oregano, and fresh basil. Can be served hot or cold.
Nutrition Facts : Calories 116.7, Fat 6, SaturatedFat 0.9, Sodium 68.1, Carbohydrate 15.4, Fiber 6.2, Sugar 8.2, Protein 3.6
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