tortilla soup... 15 minutes

the goods:

1 tablespoon olive oil
4 garlic cloves, minced
1 teaspoon chili powder
2 cans (14.5 ounces each) diced tomatoes in juice
2 cans (14.5 ounces each) black beans, rinsed and drained
1 can (14.5 ounces) chicken broth (for vegetarian, substitute vegetable broth)
1 package (10 ounces) frozen corn kernels
1 cup crushed tortilla chips, plus more for serving
1 tablespoon fresh lime juice, plus wedges for serving
sour cream, for serving

In a large saucepan, heat oil over medium. Cook garlic and chili powder until fragrant, about 1 minute. Add tomatoes (with juice), beans, broth, corn, and 1 cup water; season with salt and pepper.

Bring soup to a boil; reduce to a simmer. Add tortilla chips; cook until softened, about 2 minutes. Remove from heat; stir in lime juice, and season with salt and pepper. Serve with lime wedges, tortilla chips, and sour cream.

sweet-and-sour pork stir-fry... 30 minutes

the goods:

1 can (8 ounces) pineapple chunks in juice, drained (juice reserved)
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon vegetable oil
1 pork tenderloin, halved lengthwise and thinly sliced
6 scallions, white and green parts separated, cut into 1-inch lengths
2 bell peppers (ribs and seeds removed), cut into 1-inch pieces
1 package (10 ounces) frozen broccoli florets, thawed
cooked rice, for serving

In a small bowl, stir together 1/3 cup pineapple juice, vinegar, soy sauce, cornstarch, and 1/4 cup water. Season with salt and pepper.

In a large, nonstick skillet, heat 1 tablespoon oil over medium-high. Cook pork until well browned on one side (pork will cook more later); transfer to a plate.

To skillet, add scallion whites and bell peppers; season with salt and pepper. Cook, stirring, until peppers are crisp-tender, 6 to 8 minutes.

Add pork (along with any juices), broccoli, and pineapple chunks. Whisk sauce; add to skillet. Bring to a simmer; cook, stirring, until broccoli is warmed through, 2 to 4 minutes. Stir in scallion greens, and serve with rice.

pork kebabs with rice... 40 minutes

the goods:

3/4 cup long-grain white rice
1 package (10 ounces) frozen peas, thawed
1 pork tenderloin, cut into 1-inch chunks
1 navel orange, cut into chunks
vegetable oil
1/4 cup honey
1/4 cup Dijon mustard

Prepare rice according to package instructions. Stir in peas, and heat briefly to warm through.

Alternately thread pork and orange chunks onto wooden skewers; season with salt and pepper. Heat grill or grill pan to medium; brush with oil. Cook skewers until pork is opaque throughout, 4 to 6 minutes per side.

In a small bowl whisk together honey and mustard; season with salt and pepper. Reserve half of sauce for dipping.

Brush skewers with sauce, until glazed, about 2 minutes. Serve with rice and reserved sauce.