maple orange pork with acorn squash and wild rice with cranberries
this is a staple here. littlefoodie will ask for seconds and then thirds so i make it often for the little man. its also very quick which is helpful on a busy day. i've made it with a few different squash's but i think spaghetti squash is our favorite. the juice complements the steamed broccoli so well. i serve it with wild rice cooked in veggie broth, dried cranberries and salt and pepper.
1 pork tenderloin, cut into 1 in chunks
unbleached flour to coat pork
1 onion, hlaved and thinly sliced
2 garlic clvs, minced
1 acorn squash (or other wintery squash) cut into 1 in chunks
1 tsp dried rubbed sage
1/4 tsp cayenne
1 cup organic veggie broth
1/4 cup fresh squeezed orange juice
1/4 cup organic pure maple syrup
salt and pepper.
toss pork with enough flour to lightly coat and season with salt and pepper and sage.
saute onion and garlic in olive oil until soft and cooked. add pork and brown. throw in squash, cayenne, broth, orange juice, maple syrup and salt and pepper to taste. bring to a boil. reduce heat to low simmer and cook until squash is done and liquid is lightly thickened. about 25 min. serve.
wild rice with cranberries
1 cup wild rice, rinsed and drained
3 cups organic veggie broth
1 cup organic dried perservative free cranberries
salt and pepper to taste
bring broth to boil. add in rice and cranberries. bring to boil and then cover, reduce heat and cook 45 min on low or until tender.