Apple-&-Leek-Stuffed Pork Tenderloin

Active Time: 1 hour 10 minutes
Total Time: 1 hour 10 minutes
4 servings

Ingredients
2 tablespoons extra-virgin olive oil, plus 1 teaspoon, divided
1 cup chopped leek, white and light green parts only, rinsed
1 sweet apple, such as Braeburn, Honeycrisp or Macoun, peeled and chopped
1 teaspoon chopped fresh thyme, plus 1 sprig, divided
3/4 teaspoon salt, divided
3/4 teaspoon freshly ground pepper, divided
1-1 1/4 pounds pork tenderloin, trimmed
2 cloves garlic, peeled
1/2 cup applejack or apple brandy
2 cups apple cider
2 teaspoons cornstarch
2 teaspoons Dijon mustard

Preparation

1. Preheat oven to 450°F.
2. Heat 1 tablespoon oil in a large skillet over medium heat. Add leek and cook, stirring, until beginning to soften, about 3 minutes. Add apple, chopped thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the apple is beginning to soften, about 2 minutes. Transfer the mixture to a bowl to cool. Rinse out the pan.
3. To butterfly the tenderloin, lay it on a large cutting board. Holding the knife blade flat and parallel to the board, make a lengthwise cut through the center of the meat, stopping short of the opposite edge so that the tenderloin remains in one piece. Open as you would a book.
4. Cover with plastic wrap. With a meat mallet, rolling pin or heavy pan, pound the pork to an even 1/4-inch thickness.
5. Spread the apple mixture in the center of the pork, leaving a 1-inch border all around.
6. Starting at a long side, roll up the pork to enclose the filling. To keep the stuffing from falling out during roasting, fold in about 1 inch of the two short ends. Tie kitchen string firmly lengthwise around the roast to secure the two ends. Then tie it crosswise with string at 2-inch intervals. Lightly brush the roast with 1teaspoon oil and sprinkle with the remaining 1/4 teaspoon salt and 1/2 teaspoon pepper.
7. Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Reduce the heat to medium and brown the roast on all sides, about 4 minutes total. Transfer the roast to a rimmed baking sheet (set the pan aside). Place in the oven and roast until an instant-read thermometer inserted into the thickest part registers 145°F, about 15 minutes. Let rest on a clean cutting board for 5 minutes.
8. Meanwhile, prepare the sauce. Crush garlic with the flat side of a knife. Return the pan to medium-high heat. Add applejack (or apple brandy), thyme sprig and the garlic; bring to a boil and cook for 1 minute. Whisk cider and cornstarch and add to the pan. Return to a boil and cook, stirring occasionally, until thickened and reduced by just over half (to about 3/4 cup), 8 to 10 minutes. Remove from the heat; discard the garlic and thyme. Whisk in mustard and any juice from the baking sheet. Slice the pork and serve with the sauce.
   
   Nutrition
   Per serving: 366 calories; 11 g fat (2 g sat, 7 g mono); 74 mg cholesterol; 27 g carbohydrates; 24 g protein; 1 g fiber; 561 mg sodium; 534 mg potassium.
   
   2 Carbohydrate Serving
   
   Exchanges: 1 vegetable, 1 1/2 fruit, 3 lean meat, 1 fat
   

Creamy Feta-Spinach Dip

We've updated the classic spinach dip by adding tangy feta and omitting the artichokes and much of the fat.

Yield
2 cups (serving size: 1/4 cup)

Ingredients
1 (8-ounce) carton plain low-fat yogurt
3/4 cup (3 ounces) crumbled feta cheese
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
1/4 cup low-fat sour cream
1 garlic clove, crushed
1 1/2 cups finely chopped spinach
1 tablespoon minced fresh or 1 teaspoon dried dill
1/8 teaspoon black pepper
Fresh Dill (optional)
Preparation
Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels, and let stand 5 minutes. Scrape into the bowl of a food processor using a rubber spatula. Add the cheeses, sour cream, and garlic, and process until smooth, scraping sides of bowl once. Spoon yogurt mixture into a medium bowl, and stir in the spinach, minced dill, and pepper. Cover and chill. Garnish with fresh dill, if desired.

Nutritional Information
Calories:78 (62% from fat)
Fat:5.4g (sat 3.4g,mono 1.4g,poly 0.2g)
Protein:4.2g
Carbohydrate:3.6g
Fiber:0.4g
Cholesterol:20mg
Iron:0.4mg
Sodium:178mg
Calcium:130mg

Jim Fobel, Cooking Light, JANUARY 2000

Orange Chipotle-Spiced Pecan Mix

Prepare a batch of this smoky-sweet mix to have on hand when visitors drop by. Or pack them into handsome jars to give as gifts.

Yield
2 1/2 cups (serving size: 2 tablespoons)

Ingredients
1 tablespoon grated orange rind
1 tablespoon fresh orange juice
1 large egg white
2 cups pecan halves
1 tablespoon dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground chipotle chile pepper
Cooking spray
1/2 cup sweetened dried cranberries

Preparation
1. Preheat oven to 225°.
2. Combine first 3 ingredients in a medium bowl; stir with a whisk. Stir in pecans. Combine sugar, salt, and pepper. Add to pecan mixture; toss well. Spread mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 225° for 1 hour, stirring occasionally. Remove from oven; cool completely. Stir in cranberries.

Note: Store in an airtight container for up to one week.

Nutritional Information
Calories:
91 (76% from fat)
Fat:
7.7g (sat 0.7g,mono 4.6g,poly 2.4g)
Protein:
1.2g
Carbohydrate:
4.8g
Fiber:
0.8g
Cholesterol:
0.0mg
Iron:
0.3mg
Sodium:
98mg
Calcium:
1mg
Laura Zapalowski, Cooking Light, NOVEMBER 2008

Feijoada Recipe

This hearty Feijoada stew is the national dish of Brazil. It's loaded with black beans, pork, bacon, sausage, ham, and beef. Plan ahead to soak the beans overnight. This recipe takes some time to cook, but the result is well worth it.

Prep Time: 30 minutes

Cook Time: 3 hours,

Ingredients:

2 cups (1 pound) black beans, rinsed and picked over

3/4 pound pork butt or shoulder, trimmed of fat

6 ounces slab bacon

1/2 pound smoked pork sausages

1/2 pound hot Portuguese sausage such as linguica

1 or 2 pounds ham hock or shank, cut into 1-inch rounds

1 large yellow onion, chopped

2 to 4 ounces dried beef carne seca, minced (optional; see Note)

.

For the Seasonings:

3 garlic cloves, minced and sauteed in 1 tablespoon vegetable oil

6 green onions, including tops, chopped

1 yellow onion, chopped

Large handful of chopped fresh parsley (about 1/2 cup)

2 bay leaves, crumbled

1-1/2 tablespoons dried oregano, crushed

Salt and ground black pepper

Chopped fresh cilantro or parsley

Preparation:

Soak the black beans overnight in water to cover by several inches. Drain.

Place the drained black beans in a saucepan and add water to cover by 3 inches. Bring to a boil, reduce the heat to low, cover, and simmer until the beans are tender, 2 to 2-1/2 hours. Add additional water as needed to keep the beans covered.

While the black beans are cooking, prepare the meats. Preheat an oven to 375 degrees F. Dice the pork butt or shoulder and the bacon into 1/2-inch cubes. Place the pork, whole sausages, and bacon in a large baking pan. Roast until well done. The sausages will be ready after 35 to 40 minutes and the other meats after 45 to 60 minutes.

Cook the ham hock at the same time as the meats are roasting. In a saucepan, combine the ham hock rounds and onion with water to cover. Bring to a boil, reduce the heat to a simmer, and cook until tender, about 1 hour. Remove the ham hock rounds from the water and remove the meat from the bones, if desired; set aside. Or leave the rounds intact for serving alongside the black beans. Strain the cooking liquid into a bowl. Add the strained onions from the liquid to the beans. Add the cooking liquid to the beans if needed to keep them immersed.

Once the black beans are almost cooked, check to make sure there is plenty of cooking liquid in the pot. It should be rather soupy at this point. Stir in the beef carne seca. Cut the sausages into rounds and add them and all the other cooked meats to the pot. Then add all of the seasonings to the pot, including salt and pepper to taste. Simmer for another 30 minutes, or until the beans are very tender.

Taste and adjust the seasonings. Sprinkle with chopped cilantro or parsley just before serving.

NOTE: Using dried beef adds complexity to the richness of this dish, but its inclusion is optional. If dried beef isn't available at your butcher, Armour makes a ground compressed dried beef sold in 2-1/2-ounce jars. Soak it in warm water to cover for 15 minutes to rinse off some of the salt.

Yield: 8 servings

Per serving: Calories: 665, Fat: 34g, Carbohydrates: 45g, Cholesterol: 107mg, Sodium: 801mg, Protein: 45g, Fiber: 12g, % Cal. from Fat: 46%, % Cal. from Carbs: 27%

Basil and Parmesan Dip

Basil and Parmesan are a classic flavor combination typically found in pesto. We've added sour cream to create a creamy alternative to snack on. Use sweet Italian or lemon basil.

Yield
8 servings (serving size: 2 1/2 tablespoons dip and 8 pita chips)

Ingredients
4 (6-inch) pitas
Cooking spray
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon salt
1 cup lightly packed basil leaves (about 1/2 ounce)
3/4 cup finely grated Parmigiano-Reggiano cheese
3/4 cup reduced-fat sour cream (you can also use Greek Yogurt)
2 teaspoons fresh lemon juice
1 garlic clove, minced
Basil sprigs (optional)
Preparation
1. Preheat oven to 375°.

2. Split pitas; cut each half into 8 wedges. Place wedges on a baking sheet. Coat with cooking spray; sprinkle with 1/4 teaspoon pepper and salt. Bake at 375° for 12 minutes or until crisp.

3. Combine remaining 1/4 teaspoon pepper, basil, and next 4 ingredients (through garlic) in a blender or food processor; process until smooth. Scrape into a serving bowl using a rubber spatula. Garnish with basil sprigs, if desired. Serve with pita chips.

Nutritional Information
Calories:153
Fat:5.3g (sat 3.1g,mono 0.7g,poly 0.3g)
Protein:6.8g
Carbohydrate:19.1g
Fiber:0.9g
Cholesterol:18mg
Iron:1.1mg
Sodium:362mg
Calcium:156mg
Joanne Weir, Cooking Light, JULY 2009

Asian Barbecue Chicken

"This is a recipe I love to make for family and friends. I usually serve it with roasted sesame asparagus and a sesame-noodle salad. Let the chicken marinate overnight for best results." -Jen McDonald, Centerville, VA

Yield
4 servings (serving size: 2 thighs)

Ingredients
1/4 cup packed brown sugar
1/4 cup low-sodium soy sauce
1 tablespoon fresh lime juice
1/2 teaspoon crushed red pepper
1/4 teaspoon curry powder
3 garlic cloves, minced
8 (6-ounce) chicken thighs, skinned
Cooking spray
Lime wedges (optional)
Green onion tops (optional)
Preparation
Combine first 6 ingredients in a large zip-top plastic bag; add chicken. Seal and marinate in refrigerator 4 hours, turning occasionally.

Prepare grill.

Remove chicken from bag, reserving marinade. Place marinade in a small saucepan. Bring to a boil; cook 1 minute.

Place chicken on grill rack coated with cooking spray; grill 20 minutes or until done, turning and basting frequently with the marinade. Garnish with lime wedges and green onion tops, if desired.

Nutritional Information
Calories:297 (23% from fat)
Fat:7.7g (sat 2g,mono 2.4g,poly 1.9g)
Protein:39.2g
Carbohydrate:16.1g
Fiber:0.4g
Cholesterol:161mg
Iron:2.7mg
Sodium:706mg
Calcium:39mg

From: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=698696

Triple-Berry Popsicles

We couldn't believe how simple it was to make these frozen treats. You can strain out the seeds if you like, but we love the texture they lend to the popsicles. Feel free to use boysenberries, pitted cherries, or other favorites instead of the combination of fruits here. Prep and Cook Time: 20 minutes, plus at least 8 hours of freezing time. Notes: Simple syrup (sugar water) makes the popsicles less icy and more velvety than sugar alone. (If you don't have time to make the syrup, just add 1/3 cup undissolved sugar to the purée in step 2.) You will need 10 (4-oz.) popsicle molds and 10 popsicle sticks for this recipe.

Yield
Makes 10 popsicles

Ingredients
2/3 cup sugar (see Notes)
1 cup blueberries
1 cup strawberries, hulled and sliced
1 cup raspberries
1/4 cup fresh lemon juice
Preparation
1. Put sugar and 1/3 cup water in a small saucepan and bring to boil over high heat, stirring until sugar is dissolved. Set aside.

2. Combine blueberries, strawberries, raspberries, and lemon juice in a blender and purée until smooth, about 30 seconds. Add 1/3 cup simple syrup and blend just until combined. (Save remaining syrup for another use, such as sweetening iced tea.)

3. Transfer purée to popsicle molds (see Notes) and freeze 4 hours. Insert popsicle sticks and freeze an additional 4 to 6 hours, or until frozen solid.

Note: Nutritional analysis is per popsicle.

Nutritional Information
Calories:44 (4% from fat)
Protein:0.3g
Fat:0.2g (sat 0.0)
Carbohydrate:11g
Fiber:1.3g
Sodium:6.4mg
Cholesterol:0.0mg

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1816280

Tandoori Kebabs

Notes: For vegetarian kebabs, Hema Alur-Kundargi uses Indian paneer cheese or nigari (firm-pressed) tofu. You can prepare the kebabs (through step 3) up to 2 hours before grilling; cover and chill.

Yield
Makes 8 servings

Ingredients
2 cups plain nonfat yogurt
1 red bell pepper (10 oz.)
1 red onion (6 oz.)
1 pound peeled, cored fresh pineapple
1 pound boned, skinned chicken breast, paneer cheese, or nigari tofu (see notes)
1 tablespoon tandoori masala, purchased or homemade (recipe follows)
Raita (recipe follows)
Preparation
1. Line a colander with a double layer of cheesecloth or four layers of paper towels; set colander in a sink or over a large bowl. Empty yogurt into lined colander and let drain about 30 minutes.

2. Meanwhile, rinse, stem, and seed bell pepper; cut into 1-inch squares. Peel onion and cut into 1-inch chunks, separating layers. Cut pineapple into 1-inch chunks. If using chicken, rinse and pat dry. Cut chicken, cheese, or tofu into 1-inch chunks.

3. In a large bowl, mix drained yogurt with tandoori masala. If using chicken, scoop out 1/2 cup yogurt mixture and combine with chicken in a small bowl. Gently mix bell pepper, onion, pineapple, and cheese or tofu, if using, into yogurt mixture in large bowl. Cover and chill at least 30 minutes or up to 2 hours. Thread vegetables, pineapple, and chicken, cheese, or tofu onto metal or soaked wooden skewers, alternating items.

4. Lay kebabs on an oiled grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until vegetables are browned on both sides and chicken is no longer pink in the center (cut to test), 8 to 10 minutes. Transfer to a platter. Serve hot or warm, with raita to add at the table.

Tandoori masala: In a small bowl, combine 1 teaspoon each ground cumin and ground coriander, 1/4 teaspoon each ground cloves and cayenne, and 1/8 teaspoon each ground nutmeg, ground pepper, and ground cinnamon; mix well.

Raita: In a bowl, mix 3/4 cup plain nonfat yogurt with 1/2 teaspoon each ground cumin, sugar, and salt. Gently stir in 1/4 cup each finely chopped cucumber, tomato, and onion. Makes about 1 1/4 cups.

Nutritional analysis per serving with chicken.

Nutritional Information
Calories:156 (7% from fat)
Protein:18g
Fat:1.2g (sat 0.3)
Carbohydrate:18g
Fiber:1.7g
Sodium:246mg
Cholesterol:34mg

From: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=633335

Shrimp Biryani

This layered rice dish is one of many recipes Zinobia Lakhani learned from her late mother-in-law. To toast saffron, stir in a small dry frying pan over medium heat until fragrant, 30 to 60 seconds.

Yield
MAKES: 4 to 6 servings

Ingredients
2 tablespoons vegetable oil
1/2 cup chopped raw cashews
6 whole cardamom pods, crushed
4 dried bay leaves
1 cinnamon stick (about 2 in.)
1 teaspoon cumin seeds
2 onions (1 lb. total), peeled and chopped
1 tablespoon minced garlic
1 1/2 pounds peeled, deveined shrimp (31 to 40 per lb.), rinsed
1/2 teaspoon each chili powder, turmeric, and pepper
About 1/2 teaspoon salt
1 cup plain whole-milk yogurt
2 cups basmati rice
2/3 cup lemon juice
1/2 teaspoon saffron threads, toasted
Raita (see below)

Preparation
1. Pour 1 tablespoon oil into a 10- to 12-inch pan over medium heat. Add cashews, cardamom, bay leaves, cinnamon stick, and cumin seeds; stir until fragrant, about 2 minutes. Pour into a bowl.

2. In pan, heat remaining tablespoon oil over medium-high heat. Add onions and garlic; stir until limp, 5 to 8 minutes.

3. Stir in shrimp, chili powder, turmeric, pepper, 1/2 teaspoon salt, and nut-spice mixture. Cook, stirring frequently, just until shrimp begin to turn pink, 2 to 3 minutes. Reduce heat to medium; stir in yogurt. Cook, stirring often, until most liquid has evaporated, about 15 minutes. Remove bay leaves and cinnamon stick.

4. Meanwhile, in a 5- to 6-quart pan over high heat, bring 2 1/2 quarts water to a boil. Add rice; boil uncovered until almost tender, 7 to 8 minutes. Drain and pour into a bowl. Stir in the lemon juice and salt to taste.

5. In a buttered 3 1/2-quart baking dish, spread about 1/3 of rice mixture level. Top with 1/2 shrimp mixture, spreading level. Repeat layers, ending with rice. Sprinkle evenly with saffron threads. Cover tightly with foil.

6. Bake biryani in a 350° oven until center is hot and rice is tender to bite, 20 to 25 minutes. Serve immediately, with raita.

Nutritional Information
Calories:528 (27% from fat)
Protein:36g
Fat:16g (sat 3.5)
Carbohydrate:67g
Fiber:2.7g
Sodium:532mg
Cholesterol:182mg

Raita Recipe
This recipe goes with Shrimp Biryani

Ingredients
1 cup plain yogurt
1 cup shredded English cucumber
1/2 cup chopped onion
1/4 cup chopped tomato
1/4 teaspoon salt
1/4 teaspoon pepper

Preparation
In a bowl, stir together yogurt, cucumber, chopped onion, chopped tomato, and salt and pepper. Cover and chill until cold, at least 1 hour or up to 1 day.


From: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1010609

Duck Breast with Berry Sauce

6 large boneless duck breast fillets, skin on
Salt and freshly ground black pepper
2 tablespoons oil
1/4 cup balsamic vinegar
1 cup red wine
1 cup chicken or duck stock
1/3 cup brown sugar
3 sprigs fresh rosemary
2 cups berries: blueberries, raspberries, or blackberries
2 tablespoons butter

Directions
Season the duck breast with salt and pepper. Heat the oil in a large saute pan over medium-high heat. Brown the duck breast, skin side first, then flip over, reduce heat and cook other side, about 10 to 15 minutes. Remove the duck breasts to a platter, reserving the juices in the pan. Work in batches, if necessary.

To make the sauce, add the balsamic vinegar and red wine to the pan and cook until reduced by half. Add the stock and reduce by half again, then add brown sugar, rosemary and berries and cook for 3 minutes. Strain into a bowl and whisk in the butter to finish. Place the duck breast on each plate and drizzle the sauce around.

From: http://www.foodnetwork.com/recipes/robert-irvine/duck-breast-with-berry-sauce-recipe/index.html