Food for thought

Time to break out some cold weather goodness and seasonal good eats.






Caramel Apple Pork Chops

Prep Time:
20 Min
Cook Time:
25 Min
Ready In:
45 Min

Original Recipe Yield 4 servings

Ingredients

4 (3/4 inch) thick pork chops
1 teaspoon vegetable oil
2 tablespoons brown sugar
salt and pepper to taste
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons unsalted butter
2 tart apples - peeled, cored and sliced
3 tablespoons pecans (optional)

Directions

1. Preheat oven to 175 degrees F (80 degrees C). Place a medium dish in the oven to warm.
2. Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.
3. In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven.
4. Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops. Sprinkle with pecans.

Serving Size 1/4 of a recipe
Servings Per Recipe 4
Amount Per Serving
Calories 262
Calories from Fat 145
% Daily Value
Total Fat 16.1g 25 %
Saturated Fat 6g 30 %
Cholesterol 48mg 16 %
Sodium 28mg 1 %
Potassium 319mg 9 %
Total Carbohydrates 17.1g 6 %
Dietary Fiber 2.2g 9 %
Protein 13.8g 28 %
Sugars 14g


French Onion Soup With Browned Garlic

Prep Time:
15 Min
Cook Time:
55 Min
Ready In:
1 Hr 10 Min

Original Recipe Yield 6 servings

Ingredients

1 cup dry sherry
4 onions, thinly sliced
9 cloves garlic, minced
1 tablespoon whole wheat flour
4 cups vegetable broth
1/2 teaspoon ground black pepper
salt to taste
6 slices French bread, toasted

Directions

1. In a large, heavy stockpot over medium heat, cook sherry until bubbling. Add the onions, and reduce heat to medium. Cook onions slowly, stirring frequently, for at least 20 minutes, until they begin to form a paste.
2. Stir in the garlic and continue to cook for 5 to 10 minutes, until garlic begins to look brown.
3. Stir in flour and cook for 2 minutes. Pour in broth and bring to a boil. Reduce heat and simmer for 20 minutes. Season with pepper and salt. Ladle soup into bowls, and float a slice of toasted bread on top of each serving.

Nutritional Information

Amount Per Serving Calories: 161 | Total Fat: 1.2g | Cholesterol: 0mg
Nutritional Information
French Onion Soup With Browned Garlic

Servings Per Recipe: 6

Amount Per Serving

Calories: 161

Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 701mg
Total Carbs: 30.4g
Dietary Fiber: 2.9g
Protein: 4g


Portuguese Pork with Red Peppers


Prep Time:
35 Min
Cook Time:
25 Min
Ready In:
3 Hrs


Original Recipe Yield 8 servings

Ingredients

4 large cloves garlic, peeled
1 1/2 teaspoons coarse salt
2 tablespoons olive oil
1 tablespoon whole black peppercorns
2 pounds pork tenderloin, cut into 1 inch medallions
2 red bell peppers, julienned
1 cup white wine
2 lemons

Directions

1. With a large mortar and pestle, mash the garlic, coarse salt, 1 tablespoon olive oil, and peppercorns into a fine paste. Transfer to a large bowl.
2. With a mallet, flatten the pork medallions to 1/4 inch thick. Place in the bowl with the garlic mixture, tossing to coat. Cover, and marinate 2 to 4 hours in the refrigerator.
3. Heat the remaining oil in a large skillet over high heat. Stir in the pork and remaining garlic mixture. Quickly brown pork about 1 minute on each side. Remove from heat, and set aside.
4. Place red peppers into the skillet, and saute 2 to 5 minutes, until tender but firm. Pour white wine into the skillet, and scrape up the browned bits. Reduce heat to low, return pork to skillet, and continue cooking 10 to 15 minutes, to an internal temperature of 180 degrees F (80 degrees C).
5. Slice 1 1/2 lemons into thin rounds. Transfer the pork and pepper mixture to a serving platter. Squeeze juice of remaining 1/2 lemon over the pork and peppers, and garnish with the lemon rounds.


Servings Per Recipe: 8

Amount Per Serving

Calories: 211

Total Fat: 7.6g
Cholesterol: 74mg
Sodium: 416mg
Total Carbs: 6.7g
Dietary Fiber: 2.1g
Protein: 24.3g


Peace

Marc