barbara-in-va
Well-known member
My cold is finally subsiding and I can cook again! Last night's dinner came from the Oct issue of Cooking Light.
Grilled Marinated Pork Tenderloin
Roasted Pumpkin and Sweet Potato Pilaf
Chunky Spiced Applesauce
Balzano Apple Cake (from GayR, see post above)
There is a great article on fiber in this issue and the Pilaf is one of the recipes features. It is really good and went well with the pork.
2 C 1/2" cubed peeled fresh pumpkin
1 1/2 C 1/2" cubed peeled sweet potato
Cooking spray
2 T olive oil
1 C diced onion
1/3 C diced celery
2 T minced garlic
4 C fat free less sodium chicken broth
1 C brown rice
2 t fresh chopped sage
1/2 t pepper
1/4 t salt
bay leaf
Preheat oven to 400°.
Arrange pumpkin and sweet potato in an even layer on a jelly roll pan coated with cooking spray. Bake for 35 minutes or until tender and just until vegetables begin to brown, stirring after 18 minutes. Remove from oven, and set aside. (I tossed veggies with a small bit of olive oil instead of the cooking spray.)
Heat oil in a large saucepan over medium-high heat. Add onion, celery, and garlic to pan; saute 3 minutes or until onion is tender. Add broth and remaining ingredients to onion mixture, stirring to combine; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until rice is done and liquid is mostly absorbed. Remove from heat; discard bay leaf. Add pumpkin mixture; stir gently to combine.
Chunky Spiced Applesauce
10 C cubed peeled apple (Gold. Del. Braeburn, Cortland or Rome)
1/2 lemon
2 C fresh cranberries
1 C sugar
1/2 C maple syrup
1/3 C water
1/2 t cinnamon
pinch nutmeg
Place apples in a large bowl; cover with cold water. Squeeze juice from lemon half into bowl; place lemon half in bowl. Set aside.
Combine cranberries and remaining ingredients in a Dutch oven; bring to a boil, stirring occasionally. Cook 3 minutes or until cranberries pop.
Drain apples; discard lemon. Add apple to pan. Cover, reduce heat, and simmer 25 minutes or until apple is soft. Uncover, bring to a boil and cook 15 minutes. Mash apple mixture with a potato masher. Pour into serving dish; cover and chill at least 2 hours.
Enjoy!
Grilled Marinated Pork Tenderloin
Roasted Pumpkin and Sweet Potato Pilaf
Chunky Spiced Applesauce
Balzano Apple Cake (from GayR, see post above)
There is a great article on fiber in this issue and the Pilaf is one of the recipes features. It is really good and went well with the pork.
2 C 1/2" cubed peeled fresh pumpkin
1 1/2 C 1/2" cubed peeled sweet potato
Cooking spray
2 T olive oil
1 C diced onion
1/3 C diced celery
2 T minced garlic
4 C fat free less sodium chicken broth
1 C brown rice
2 t fresh chopped sage
1/2 t pepper
1/4 t salt
bay leaf
Preheat oven to 400°.
Arrange pumpkin and sweet potato in an even layer on a jelly roll pan coated with cooking spray. Bake for 35 minutes or until tender and just until vegetables begin to brown, stirring after 18 minutes. Remove from oven, and set aside. (I tossed veggies with a small bit of olive oil instead of the cooking spray.)
Heat oil in a large saucepan over medium-high heat. Add onion, celery, and garlic to pan; saute 3 minutes or until onion is tender. Add broth and remaining ingredients to onion mixture, stirring to combine; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until rice is done and liquid is mostly absorbed. Remove from heat; discard bay leaf. Add pumpkin mixture; stir gently to combine.
Chunky Spiced Applesauce
10 C cubed peeled apple (Gold. Del. Braeburn, Cortland or Rome)
1/2 lemon
2 C fresh cranberries
1 C sugar
1/2 C maple syrup
1/3 C water
1/2 t cinnamon
pinch nutmeg
Place apples in a large bowl; cover with cold water. Squeeze juice from lemon half into bowl; place lemon half in bowl. Set aside.
Combine cranberries and remaining ingredients in a Dutch oven; bring to a boil, stirring occasionally. Cook 3 minutes or until cranberries pop.
Drain apples; discard lemon. Add apple to pan. Cover, reduce heat, and simmer 25 minutes or until apple is soft. Uncover, bring to a boil and cook 15 minutes. Mash apple mixture with a potato masher. Pour into serving dish; cover and chill at least 2 hours.
Enjoy!