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Baking away from the norm
Food Columnist If you are bored with always cooking the same old thing, then you will enjoy this week's recipe for Fall Pork, Apple and Sweet Potato Bake. I crave the flavors of the cinnamon, sweet potatoes, pork and apples baked together in one dish. All you need is a salad and you have a quick, delicious, nutritious, low-fat meal.
Fall Pork, Apple and Sweet Potato Bake
Serving size: 6
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon pepper
4 1/2 cups cubed, peeled sweet potatoes - about 1 1/2 pounds
4 teaspoons olive oil, divided
1 1/2 pounds pork tenderloin
4 large tart apples, peeled and cored
In a small bowl, combine the salt, cinnamon, cardamom and pepper. Place sweet potatoes in a large bowl. Sprinkle with 1 teaspoon spice mixture and 3 teaspoons oil; toss to coat. Spread in a single layer in a 15-by-10-inch baking pan coated with nonstick cooking spray. Bake, uncovered, at 425 degrees for 10 minutes. Rub the remaining oil over the pork; rub with remaining spice mixture. Place over the sweet potatoes. Bake for 15 minutes. Cut each apple into eight wedges. Turn pork; arrange apples around meat. Bake 15 minutes longer or until a meat thermometer reads 150 degrees.
Apple Glazed Carrots
Serving size: 8
2 slices bacon, cooked crispy
2 16 ounce bags baby carrots
1/4 cup brown sugar, packed
2 tablespoons chopped chives
1 cup onion, chopped
1 1/2 cups apple cider
1/4 teaspoon ground red pepper
Cook bacon slices in a small skillet over medium heat until crisp. Remove bacon from skillet and crumble. Add onion to bacon drippings in skillet; saute 3 minutes. Add carrots, brown sugar, apple cider and ground red pepper; bring to a boil. Cook over medium heat 10 minutes or until tender. Do not drain. Place carrot mixture in a large serving bowl. Sprinkle with crumbled bacon and chives.
Chocoholic Chocolate Pie
Serving size: 8
12 ounces semisweet chocolate chips
1 1/2 cups heavy whipping cream
1/4 cup sifted confectioners' sugar
1 tablespoon vanilla extract
1 prepared chocolate cookie crumb crust (9 inches)
In microwave dish combine chocolate chips and 1/2 of the cream. Cook on high for 1 to 2 minutes, stirring every 30 seconds until smooth. Cool to room temperature. Stir in powdered sugar and vanilla. Set aside. In small bowl, beat the rest of the cream until soft peaks form. Beat in chocolate mixture on high speed 1/3 at a time. Mix well and spoon into crust. Refrigerate at least 8 hours before serving.
GARY'S TIP: When using the broiler pan, line the bottom with aluminum foil and spray the rack with nonstick cooking spray. Clean up takes half the time.
FOOD FOR THOUGHT: Worrying is the darkroom that develops negativism.
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