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food
WHAT’S COOKING
PORK AND SWEET
POTATO STEW
Sweet potato is a healthier alternative to the
white one and has great texture too.
PRE;
20 m inutes COOK 25 m inutes
INGREDIENTS
1
1.25
to
1.5
kg pork loin, cut into
1
1/4- to
1
V i-in ch cubes
>
3
to 4 tbsp all-purpose flour or
maida
3
tbsp olive oil
1
large onion, chopped
2
to 3 stalks celery, chopped
2
j to 3 cloves garlic, minced
I
500 ml chicken broth (either fresh or made
with a low-salt chicken cube)
500 ml bottle appie/cranberrv juice
2
large sweet potatoes, peeled and ait
into lV4-inch cubes
1
to 2 tbsp snipped fresh sage
Grated fresh nutmeg
Fresh sage leaves
PREPARATION
1. Sprinkle pork with
l/2
tsp salt and ‘/4 tsp
pepper. Place flour in a large bowl; toss pork
to coat. In a 5- to 6-litre pressure cooker
heat 1 tbsp of the oil. Add half the pork;
brown on all sides. Remove. Repeat with
another 1 tbsp oil and remaining pork.
Remove pork from the cooker.
2.
Add remaining oil to the cooker along
with onion and celery; cook for 5 to 7
minutes or until tender. Stir in garlic.
Sprinkle with remaining flour. Slowly stir in
broth, juice, and one cup water. Return pork
to pan; add sweet potatoes and sage. Bring
to simmer. Reduce heat; cook for 20 to 25
minutes more until the potatoes and pork
are tender. Season with salt and pepper.
3.
Top with nutmeg and sage and serve.
Makes
6 to 8 servings
EACH SERVING
481 cal,24gm fat, 131 mgchol,
600 mg sodium, 23 gm carb, 2 gm fibre,
41 gm pro.
BRAISED CABBAGE WITH
SPICY CROUTONS
Give boring cabbage a makeover with lots of
herbs and spicy croutons.
10
minutes
18 minutes
INGREDIENTS
2
tbsp olive oil
1
tbsp butter
Vi
of a 350 gm baguette, torn into
coarse croutons (2 cups)
*/4
tsp garlic powder
1
/4
tsp crushed red pepper
1
small head green cabbage, cut into
6 wedges
'/2
cup water
Snipped fresh parsley
Lemon wedges
PREPARATION
1. In a large non-stick pan heat 1 tbsp olive oil
and the butter. Add bread, garlic powder, and
crushed red pepper. Cook and stir for 3 to 5
minutes until golden brown. Remove
croutons from the pan with a slotted spoon
and cool in a single layer on paper towels.
2.
Add cabbage to the pan, overlapping
wedges if needed. Season with salt and
black pepper. Add water; bring to boiling.
Reduce heat and simmer, covered, 15
minutes or until the cabbage is tender.
3.
Place the cabbage on a platter; drizzle with
remaining olive oil. Serve with croutons,
parsley and lemon wedges.
Makes
6 to 8 servings
EACH SERVING
141 cal, 7gmfat,
5
mgchol, 2S4
mg sodium, 19 gm carb, 4 gm fibre, 4gmpro.
CRANBERRY CRUNCH
PUDDING
Warm, the pudding has a creamy texture
like thick sauce. Or serve it chilled.
PREP 10 m inutes COOK 20 m inutes
INGREDIENTS
l
*/2
cup sugar
1/3
cup cornstarch
4
cup milk
6
egg yolks, lightly beaten
2
tbsp butter
1
tbsp vanilla
1
recipe Cranberry Crunch,
below
PREPARATION
1. In a large heavy saucepan combine sugar
and cornstarch. Stir in the milk. Cook over
medium heat until thickened and bubbly,
stirring constantly. Cook and stir 2 minutes
more. Remove from heat. Stir 1 cup of the
milk mixture into eggyolks.
2.
Add egg mixture to milk mixture in the
saucepan. Bring to a gentle boil; reduce
heat. Cook and stir 2 minutes more. Remove
from heat. Stir in butter and vanilla. Pour
pudding in bowl; cover surface of the
pudding with plastic wrap. Let stand at
room temperature for up to an hour. To
serve, generously sprinkle Cranberry
Crunch on top; pass remaining.
Makes
About 8 servings
Cranberry Crunch
In a bowl combine 4
crushed purchased biscotti, 3/4 cup roasted
pistachios, >/3 cup dried cranberries, 2 tbsp
crystallized ginger, and 1 tbsp sugar.
EACH SERVING375
cal, 12 gmfat, 177 mg
chol, 99 mg sodium, 60 gm carb, 1 gm fibre,
8gmpro.
®
"M ■
