Thursday, April 19, 2007

Rosemary and Garlic Grilled Pork Loin

POINTS® Value: 5Servings: 4Preparation Time: 12 minCooking Time: 25 minLevel of Difficulty: Easy

The intense flavors of garlic and rosemary complement tender pork loin in this recipe. It's easy enough to make last minute, and nice enough for special occasions.
1 pound lean pork tenderloin, use one whole loin
1 Tbsp olive oil
3 medium garlic clove(s), crushed
2 Tbsp rosemary, fresh
1/2 tsp table salt
1 tsp black pepper
4 cup arugula
1/2 cup fat-free red wine vinaigrette

Prepare grill for medium-hot indirect cooking, or preheat oven to 425°F.
Place pork on a large sheet of plastic wrap. In a small bowl, mix together oil, garlic, rosemary, salt and pepper, crushing rosemary slightly with a spoon as you mix; spread mixture over pork, covering entire surface. Wrap loin tightly in plastic wrap and refrigerate for at least one hour (and up to overnight).

Remove plastic wrap and place pork on grill. Grill outdoors over indirect heat, turning occasionally, until a meat thermometer inserted in center reads 160°F, about 25 minutes. Or indoors, place tenderloin in a shallow roasting pan and roast until internal temperature reaches 160°F, about 20 minutes. (Note: Pork loin can be pink and juicy inside and be fully cooked, but it is important that the internal temperature be at least 160°F.)
Remove pork from grill or oven and let rest for 10 minutes before slicing. Toss arugula with vinaigrette and serve with pork. Yields about 3 ounces of pork and 1 cup of arugula per serving.

Wednesday, April 11, 2007

Spring Asparagus and Lemon Fettucine

Make good use of soon-to-be-everywhere spring asparagus with this light and lemony pasta dish. Serves 4

2t butter
2T grated parmesan cheese
1 large egg
1/4t black pepper
1/2t table salt
2t olive oil
2T lemon juice
1lb asparagus
1/4C parsley
1t cornstarch
1/2lb uncooked fettucine
1C fat free creamer

1. Place butter and olive oil in a large skillet; melt over medium heat. Add asparagus, sprinkle with salt and pepper and cook, stirring occasionally, until asparagus begins to brown, about 6 minutes; remove from skillet and set aside. (Note: If using thick asparagus, peel the bottom of each stalk with a vegetable peeler and then slice each in half lengthwise to ensure they'll be properly cooked.)

2. Meanwhile, whisk egg and creamer together in a small bowl; add mixture to skillet used to cook asparagus. Place skillet over medium heat and add cornstarch mixture, stirring constantly, until thickened. Add remaining ingredients and asparagus back to pot, stir to combine and serve immediately. Yields about 1 1/2 cups per serving.

Monday, April 9, 2007

Green Apple and Butternut Squash Casserole

Green Apple and Butternut Squash Casserole

A delicious and unexpected combination of flavors, this easy to prepare casserole is one of our seasonal favorites. The toasted pecan and breadcrumb topping adds a bit of crunch to the velvety soft texture of baked apples and butternut squash.
Serves 6
2 Granny Smith green apples, peeled and cored
olive oil spray
3 TB organic butter, divided
2 TB extra virgin olive oil
1 small butternut squash, peeled and cut into 1-inch pieces
1 small yellow onion, chopped
1 large stalk celery, chopped
2 cups mushrooms, cleaned and cut into quarters
sea salt to taste
freshly ground black pepper to taste
Fresh thyme to taste, optional
1/2 cup breadcrumbs
1/2 cup toasted chopped pecans, optional
Preheat oven to 400°F. Cut apples into quarters and then each quarter into quarters again. Spray a medium baking dish with olive oil cooking spray and set aside. Melt one tablespoon butter with the olive oil in a large skillet over medium-high heat. Sauté squash, onion, celery and mushrooms with a pinch of sea salt for 10 minutes, stirring often. Cover the pan and cook for 5 to 10 minutes over medium-low, stirring occasionally, until squash is just tender.
Meanwhile, melt the remaining two tablespoons of butter in a saucepan. Add the breadcrumbs, stirring to coat well and set aside. To the pan with the squash, add the apples, thyme, salt and pepper to taste. Continue to sauté for 5 to 10 more minutes, or until apples are just tender. Transfer vegetables and any pan juices to prepared pan. Sprinkle breadcrumbs over the top. Bake for 10 to 15 minutes or until breadcrumbs are golden-brown. For extra crunch, garnish with toasted pecans before serving.

Nutrition Info
Per Serving (181g-wt.): 260 calories (160 from fat), 18g total fat, 5g saturated fat, 4g protein, 23g total carbohydrate (4g dietary fiber, 7g sugar), 15mg cholesterol, 470mg sodium

Thursday, April 5, 2007

Fava Beans

Fava beans

Fava beans have long been a staple in Asia, the Middle East, South America, North Africa and Europe. Now, more Americans are discovering their buttery texture and lovely nutty taste.

Wednesday, April 4, 2007

A break from recipes

Every now and again, we need some help with weight loss. You may have plateaud, you may have cheated on your diet, etc. I was watching some awards show the other day and Reese Witherspoon was on the red carpet and looked amazing. I remember her being on Oprah 6/7 months ago talking about how she's had babies and she'll never be tiny again. Whatever, she looked amazing. So, I've been doing a little research and I came across this weight loss product that looks promising. I posted the link to a YouTube video I found about it.

I'm going to give it a try and I'll let you know how it goes!

Wednesday, March 28, 2007

Matzo, Mushroom, and Onion Kugel

The secret to success here is to first brown the matzo in the oven. This savory dish can replace any stuffing served with turkey.
10 (6-inch) matzo crackers
2 1/2 cups fat-free, less-sodium chicken broth
1 cup hot water
1/4 cup vegetable oil
3 cups diced onion
2/3 cup grated carrot
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
3 garlic cloves, minced
2 (8-ounce) packages presliced mushrooms
2 tablespoons chopped fresh parsley
4 large egg whites
2 large eggs
Cooking spray
Parsley sprigs (optional)

Preheat oven to 375°.
Place matzo crackers in a single layer on a baking sheet; bake at 375° for 5 minutes or until lightly browned. Break crackers into small pieces, and place in a large bowl. Pour chicken broth and water over matzo; let stand 10 minutes, stirring occasionally.

Heat oil in a large nonstick skillet over medium heat. Add onion; cover and cook 5 minutes, stirring occasionally. Add carrot and next 6 ingredients (carrot through mushrooms) to pan; cover and cook 5 minutes or until onion is tender. Add mushroom mixture and 2 tablespoons parsley to matzo mixture, stirring well. Combine egg whites and eggs in a bowl; stir with a whisk. Add egg mixture to matzo mixture; stir well.

Press matzo mixture into a 10-inch deep-dish pie plate coated with cooking spray. Bake, covered, at 375° for 20 minutes. Uncover and bake an additional 18 minutes or until lightly browned. Let kugel stand for 5 minutes, and cut into wedges. Garnish with parsley sprigs, if desired.

Yield: 12 servings (serving size: 1 wedge)

NUTRITION PER SERVINGCALORIES 216(29% from fat); FAT 7g (sat 1.1g,mono 1.8g,poly 3.6g); PROTEIN 7.6g; CHOLESTEROL 43mg; CALCIUM 28mg; SODIUM 390mg; FIBER 2.1g; IRON 1.4mg; CARBOHYDRATE 30.6g