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1. Vietnamese Stir-Fried Beef and Bok Choy with Crispy Noodle Cake

2. Cider Pork, Autumn Squash, and Sauteed Green Beans

Book Description

Dinner in Minutes deliciously delivers what it promises--interesting meals ready in nearly no time when you follow Linda Gassenheimer's efficient methods. Derived from Gassenheimer's "Dinner in Minutes" newspaper column, this book's complete approach to cooking includes keeping the pantry stocked with rice, raisins, assorted vinegars, and other useful basics, and buying the remaining fresh ingredients for several meals at a time.

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Dinner in Minutes: Memorable Meals for Busy Cooks

Authors: Linda Gassenheimer

Date: May 1999

ISBN: 0395971810

Publisher: Houghton Mifflin

Paperback

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I decided to create this meal one fall day when the markets were filled with autumn colors and flavors: jugs of cider, green and orange squash and an array of nuts.

COUNTDOWN
Make squash
Make pork
While squash and pork cook, make beans

SHOPPING LIST
3/4 pound pork tenderloin
1/2 pound green beans
1 small acorn squash
1 bunch fresh rosemary or dried
1 quart apple cider
1 small package walnuts (2 1/2 ounces)

STAPLES
Lemon
Onion
Raisins
Butter or margarine
Olive oil
Salt
Black peppercorns
Serves 2

This meal contains a total of 661 calories per serving with 24 percent of calories from fat.

Servings 2

• Cider Pork:

• 3/4 pound pork tenderloin

• 2 tablespoons chopped fresh rosemary or 1 teaspoon dried

• 1 teaspoon olive oil

• Salt an freshly ground black pepper to taste

• 1 cup apple cider

• Autumn Squash:

• 1 tablespoon butter or margarine

• 1/2 medium onion, coarsely chopped (about 1 cup)

• 2 cups cubed acorn squash, peeled and cut into 1/2-inch cubes

• 1/2 cup raisins

• 1 tablespoon coarsely chopped walnuts

• 3 tablespoons water

• Salt and freshly ground black pepper to taste

• Sauteed Green Beans:

• 1 1/2 cups green beans

• 1/2 teaspoon olive oil

• 1/2 tablespoon fresh lemon juice

• Salt and freshly ground black pepper to taste

Cider Pork
The pork tenderloins, which contain no bones and very little fat, are butterflied so that they will cook quickly.

1. Trim fat from pork. Butterfly pork by pulling off the membrane until the tenderloin lies flat. Then cut through pork horizontally and open it like a book. Do not cut all the way through. Sprinkle with rosemary.

2. Heat oil in a nonstick skillet just large enough to hold pork snugly. Brown pork on both sides, about 5 minutes. Salt and pepper both sides.

3. Add cider and bring to a simmer. Cover pan and cook on low heat for 10 minutes. Remove pork to a warm plate and cover with foil to keep warm.

4. Raise heat and reduce liquid by half. Remove from the heat, spoon sauce over pork and serve.

Autumn Squash
The squash is sauteed and then left to finish cooking off the burner in the heat of the pan. This method allows it to soften while retaining its shape.

1. Melt butter in a medium-size saucepan and gently saute onion for 5 minutes, until golden but not brown.

2. Add squash and saute for another 2 minutes.

3. Add raisins and walnuts and saute for 5 more minutes, stirring occasionally.

4. Add water and salt and pepper to taste. Cover and remove from heat. Let sit, covered, for 20 minutes, or until ready to serve.

Helpful Hints: This recipe is for 2, but it can easily be doubled. Allot 15 minutes additional preparation time for peeling the squash if doubling the recipe.

Sauteing onions until golden removes their bitter juices and caramelizes them.

Sauteed Green Beans
The autumn plate of colors is finished with bright green beans. Blanching and cooling in cold water sets both the color and vitamins, and the beans need only a quick toss in hot oil to finish them. Alternatively, they can be cooked in a microwave oven.

Helpful Hints: This recipe is for 2, but it can easily be doubled. Allot 15 minutes additional preparation time for peeling the squash if doubling the recipe.

Sauteing onions until golden removes their bitter juices and caramelizes them.

1. Wash and trim beans. Cut into 2-inch pieces.

2. Bring a small saucepan of water to a boil. Add beans. When water returns to a boil, cook for 2 minutes. Drain and rinse under cold water.

3. Heat oil in the same pan and add green beans. Toss in oil to warm through.

To cook in microwave: Place beans in a microwave-proof bowl, cover and cook on high for 5 minutes. Toss the beans in oil when they are cooked.

To finish, add lemon juice and salt and pepper to taste.

More From This Book:

1. Vietnamese Stir-Fried Beef and Bok Choy with Crispy Noodle Cake

2. Cider Pork, Autumn Squash, and Sauteed Green Beans

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