Classics, Comfort food, Dinner, Meat

Apple Cider Pork Chops and Green Beans

Just because the weather has warmed up does not mean I am going to give up on a classic pairing such as pork chops and apples.  Here is yet again, another speedy dinner recipe that you can have on the table in 1 hr.        

Marinade pork chops with 1/4 cup apple cider vinegar, 1/4 cup white wine, 2tsp ginger, cinnamon and 1tsp of crushed red pepper flakes.  Add in a bunch of rosemary, toss to combine and let it marinade on the counter for 20 mins.       

After they have marinaded, toss the pork chops in some flour (season with salt and pepper) and fry in some olive oil in a cast iron skillet.  Once the outside is golden brown, set aside.      

In the same skillet, saute 1/2 of an onion with some rosemary, salt and pepper.  Deglaze the pan with either 1/4 cup white wine, water or chicken stock.  Stir in 6oz of apple sauce.  Add the pork chops and allow to simmer till chops cook through.  Adjust salt and pepper.  If the stock tastes to sharp from the vineger, add some baking soda to it.

Serve with green beans and the spoon the sauce over the chops !  

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Cookies

Diabetic Ginger Molasses cookies–Christmas Cookies #6

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    • nonstick       cooking spray nonstick cooking spray
    • 1/3       cup margarine, softened ( not spread or tub product)
    • 1/3       cup Splenda brown sugar blend, packed
    • 1       teaspoon baking soda
    • 1       teaspoon ground ginger ( or to taste)
    • 3/4       teaspoon ground cinnamon ( or to taste)
    • 1/4       cup Egg Beaters egg substitute
    • 1/4       cup dark molasses
    • 1       1/2 cups all-purpose flour
    • 1/2       cup whole wheat flour
    • 1/4       cup Splenda granular
    • 1       teaspoon ground cinnamon

Directions

  1. Spray cookie sheet with      nonstick spray; set aside.
  2. In a large mixing bowl, beat      the margarine with an electric mixer on medium to high speed for 30      seconds.
  3. Add the brown sugar, baking      soda, ginger, and 1/2 teaspoon cinnamon; beat until combined.
  4. Beat in Eggbeaters and      molasses.
  5. Beat in as much of the      all-purpose and whole wheat flour as you can with the mixer.
  6. Stir in any remaining flour      with a wooden spoon.
  7. Cover and chill in the      refrigerator for 1 hour.
  8. Shape dough into 1-inch      balls.
  9. Combine the granulated      Splenda and 1 teaspoon cinnamon.
  10. Roll balls in      Splenda-cinnamon mixture
  11. Place 2 inches apart on      prepared cookie sheet.
  12. Bake in a preheated 350F oven      for 10 to 11 minutes or until set and tops are cracked.
  13. Remove from cookie sheet.
  14. Cool on a wire rack.
  15. Makes about 4 dozen

 

 

 

 

Breakfast, Brunch, Classics, Comfort food

Pumpkin Muffins

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A fall classic and a must make for these crisp mornings !
Ingredients:

  • 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cloves
  • 1 cup granulated sugar
  • 1 cup canned pumpkin
  • 1/2 cup low-fat buttermilk
  • 1/4 cup packed light brown sugar
  • 2 tablespoons canola oil
  • 1 large egg
  • 2/3 cup sweetened dried cranberries, chopped (such as Craisins)
  • Cooking spray

Preparation

Preheat oven to 375°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and next 5 ingredients (though cloves); stir well with a whisk.

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Combine granulated sugar and next 5 ingredients (through egg) in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add flour mixture to sugar mixture; beat at low speed just until combined. Fold in cranberries.(I made some plain ones too)

Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups. Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.

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Cake

Pumpkin Gingerbread Bundt Cake

This was my contribution to the Thanksgiving table.  A super rich and moist cake, packed with all the lovable flavors of fall.  Bake this cake this holiday season and enjoy the smells in your kitchen–your tastebuds will have fun too!

2 cups (8.5oz) all-purpose flour

2 1/4 tsp. baking powder

1 1/2 tsp. ground ginger

1 1/2 tsp. ground cinnamon

1 tsp. ground nutmeg

1/4 tsp. ground cloves

1/4 tsp. sea salt

1 cup (8oz) boiling water

3/4 cup (6oz) unsulfured molasses

3/4 tsp. baking soda

1 cup (8oz) unsweetened pumpkin puree

6 TBSP (3oz) unsalted butter, softened

3/4 cup (5.6oz) dark brown sugar, packed

1 large egg, room temperature

Preheat oven to 350f. (176c.) – grease and flour a 9 inch pan.

Whisk together the flour, baking powder, spices, and salt. Set aside

Add molasses and baking soda to the boiling water, stir to combine, then set
aside to cool.

Cream together the butter and brown sugar until light and fluffy. Add the egg,
and beat until lightened.


On low speed, add the pumpkin puree and the cooled molasses mixture. Once
combined, stir in the dry ingredients until just blended – do not over-mix.


Pour batter into your prepared pan and bake on the center rack for 35-40
minutes, or until the top of the cake is firm and springy to the touch and a
tooth pic inserted in the center comes out clean.

Lunch, Poultry, Quick Dinner

Chicken, Apple and Sage Patties with Homemade Cranberry Sauce

I will not take credit for coming up with these recipes.  I founf them on Pinterest and Food Network respectively but I thught that they would be amazing fall recipes.  Also,  you could use thanksgiving leftovers to make these recipes as well.

For the Cranberry Sauce:

Ingredients

  • 1 pound fresh cranberries, washed and dried
  • 2 cups granulated sugar
  • 1/3 cup water
  • 1 cinnamon stick
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1 orange, zested and juiced

Directions:

In a medium pot, combine the cranberries, sugar and water. Stir to blend. Bring the mixture to a boil over medium heat. Reduce to a simmer and add the cinnamon stick, allspice and nutmeg. Stir to blend and simmer for an additional 5 to 7 minutes. Some of the cranberries will burst and some will remain whole. Add the orange juice and zest, stir and allow to cool before serving.

1  tablespoon olive oil, plus additional oil for cooking sausages
1 small onion, finely diced
2 apples, peeled, cored, and cut into 1/4-inch dice
1 pound ground chicken (I prefer dark meat)
1/3 cup fresh sage, finely shredded
3/4 teaspoon fresh ground pepper
3/4 teaspoon kosher salt
pinch of cinnamon
1.  Heat the olive oil in a medium skillet.  Add the onion and sauté several minutes, until soft.  Add the apples and continue to cook until they just begin to soften.  In a large bowl, combine the onion-apple mixture with the remaining ingredients.


2.  Using your hands, form the mixture into 10 small patties.

3.  Preheat oven to 375F.  Brush patties with oil and bake till golden brown and cooked through, about 30 mins.

Serve warm with the cranberry sauce.  This can be made into a sandwich too !

 

Cake

Applesauce Cake

  • 2cupsall-purpose flour
  • 2teaspoonsbaking powder
  • 1/2teaspoonbaking soda
  • 1/2teaspoonsalt
  • 3/4teaspooncinnamon
  • 1/2teaspoonground ginger
  • 1/8teaspoonground cloves
  • 1stick unsalted butter, softened
  • 1cup packed light brown sugar
  • 1teaspoon pure vanilla extract
  • 2 large eggs
  • 1 1/2cups unsweetened applesauce
  • Preheat oven to 350°F with rack in middle. Butter an 8- or 9-inch square cake pan.
  • Whisk together flour, baking powder, baking soda, salt, and spices.
  • Beat butter, brown sugar, and vanilla with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Add eggs 1 at a time, beating well after each addition, then beat in applesauce. At low speed, mix in flour mixture until just combined, then stir in walnuts (if using).
  • Spread batter evenly in pan and bake until golden-brown and a wooden pick inserted into center comes out clean, 40 to 45 minutes. Cool in pan 15 minutes. Run a knife around edge of cake to loosen, then invert onto a plate. Reinvert cake onto a rack to cool completely.

Lunch, Salad, Sides

Roasted Acorn-Squash Salad

This was my first time cooking Acorn Squash so I am quite excited about this salad.  My lunches are going to be delightful this week ! The beauty of this recipe is that once the squash is roasted you could add it to a salad, like I did or make some soup out of it.  It will also be a great side dish to any sunday roast dinner.  I hope you enjoy it.

Ingredients:

1 lb acorn squash cut up into wedges

1.5 tbsp of olive oil

2 tbsp of balsamic vinegar

1/2 tbsp of dried rosemary

salt and pepper to taste

1, 7oz bag of arugul greens mix

Your choice of Nuts and dried fruit to dress up the salad.  I used pecans and cherries !

Method:

Toss the wedges of squash with the oil, vinegar, rosemary, salt and pepper and roast for about 35min at 350F.

There will be some dressing left after coating the squash which could be used to dress the salad.  If not, feel free to make extra dressing or use a dressing that you would use otherwise.

Add the squash to the leaves, add the nuts and berries and serve warm !

Note: Bacon, chickpeas, apples and pears would also make excellent additions to the salad.  Enjoy !