4B
LIFE/ Zit Clarlotte
Wednesday, December 31,2003
Quick cooking: Chunky Chipotle Pork ChiK
THE ASSOCIATED PRESS
Lean pork tenderloin cooks
up tender in just 5 minutes,
yet delivers simmered-all-
day flavor. That’s good news
for times when you need a
robust, warming meal at
short notice on a cold winter
day.
The recipe is among 100
featured in Better Homes
and Gardens’ “All-Time
Favorites Soups and Stews,”
$4.99, a Meredith special
interest publication.
Included among the 100 are
other chilies, chowders,
stews and slow-cooker com
fort foods.
This pork chili, which
takes only half an hour start-
to-finish, is rated 4 on a 5-
point scale from mild to hot
(5 is the hottest).
Chunky Chipotle Pork Chili
1 small onion, chopped
2 tsp bottled minced garlic
1 tablespoon cooking oil
12 ounces pork tenderloin,
cut into 3/4-inch cubes
2 teaspoons chih powder
2 teaspoons ground cumin
1 red sweet pepper, cut into
1/2-inch pieces
1 cup beer or beef broth
1/2 cup salsa
1 to 2 tbls finely chopped
canned chipotle chili pep
per in adobo sauce (see
note)
15-ounce can small red
beans or pinto beans,
rinsed and drained
1/2 cup dairy sour cream
Fresh cilantro or flat-leaf
parsley sprigs (optional)
In a large saucepan, cook
onion and garlic in hot oil
over medium-high heat
about 3 minutes or imtil ten
der. Tbss pork with chili pow
der and cumin; add to
saucepan. Cook and stir
until pork is brown. Add
sweet potato, beer or beef
broth, picante sauce or salsa,
and chipotle chili pepper.
Bring to boiling; reduce heat.
Cover and simmer about 5
minutes or until pork is ten
der. Stir in beans; heat
through. Serve with sour
cream. If desired, garnish
with cilantro or parsley.
Makes 4 main-dish serv
ings.
Nutrition information per
serving: 328 cal., 11 g total
fat (4 g saturated), 65 mg
choL, 625 mg sodium, 29 g
carbo., 7 g fiber, 26 g pro.
Note: ^^en handling hot
chili peppers, wear plastic or
rubber gloves to prevent skin
burns. Disposable plastic
gloves from a pharmacy or
paint store are ideal. If skin
bums should occur, wash the
area weU with soapy water.
If the juices come into con
tact with your eyes, flush
them with cool water to neu-
trahze the chili pepper oil.
CFiarlotte
(704)376-0496
Tips on forming your own cooking club
By Debra Hale-Shelton
THE ASSOCIATED PRESS
Gourmet cooks aren’t the
only ones joining cooking clubs
these days.
In New York, six young busi
nesswomen formed a club in
1996 in the hopes of learning
to cook. In Arkansas, six older
women formed a similar club
as a way to continue enter
taining after their husbands
died.
Statistics are not available
on the number of such clubs,
but the authors of “The
Cooking Club Cookbook”
(Villard, 2002, $19.95 paper
back) say they’ve helped
launch several other clubs in
the New York metropolitan
area.
Calphalon, a cookware man
ufacturer, quotes the experi
ence of the New York group.
The Cooking Club, on its Web
site, offering advice to promote
the formation of more cooking
clubs.
Here are some tips from the
two cooking clubs and
Calphalon for anyone wanting
to start their own club:
• Choose a consistent meet
ing day and time. Both the
New York club and The
Flaming Spoon Dinner Club
of North Little Rock, Ark.,
have chosen to meet once
monthly, and both groups
stick with the date chosen
even if someone can’t make it.
The Cooking Club finds
Sundays work best, while the
Flaming Spoons set meeting
dates from one month to the
next.
• The Flaming Spoons
rotate hostess duties and skip
one month per year so that the
same hostess won’t always
have special-occasion dinners
such as the Thanksgiving or
Christmas dinner. During the
skipped month, the group
dines out together or does
some otiier activity such as
taking a trip together. The
hostess also prepares the
entree, a rule Calphalon and
the New Yorkers also suggest.
The Flaming Spoons also
rotate who brings the appetiz
er, the bread, the salad, the
dessert.
• Both groups have chosen
to limit their members to six.
Itfs hard enou^ to find times
when just six people can get
together.
Besides, Flaming Spoons
member Irene WasseU says,
‘You lose the intimacy of it and
the. ability to really converse
when there are too many peo
ple.”
“And some people’s dining
rooms don’t hold eight real
comfortably,” adds another
Flaming Spoons member.
Betty Reynolds.
• Both clubs prepare the
food before getting together
with the exception of some
last-minute details or assem
bly.
• Everyone agrees people
should not let worries about
cooking expertise get in the
way of having fun.
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