Herbed Roasted Sweet Potatoes

I halved the recipe and made these with fresh oregano (left over from the carrot salad).

Herbed Roasted Sweet Potatoes

These easy, pretty sweet potatoes are good either hot or at room temperature. Use any favorite fresh herbs; we had the best results with leaves of Italian parsley, small sprigs of rosemary, and oregano leaves. PREP AND COOK TIME: About 1 hour

Yield: Makes 10 to 12 servings

Ingredients

• 8  sweet potatoes (about 4 lb. total), such as Garnet or Jewel (sometimes sold as yams)
• 1/2  cup  olive oil
• Salt and fresh-ground pepper
• 16  sprigs fresh herbs, such as Italian parsley, rosemary, or oregano (see notes), rinsed and patted dry

Preparation

1. Scrub sweet potatoes; trim and discard any spots where skin is discolored or broken. Cut sweet potatoes in half lengthwise.

2. Pour 1/4 cup olive oil into each of two 9- by 13-inch glass baking dishes and tilt to coat pan. Sprinkle all over with salt and pepper.

3. Lay an herb sprig flat on the cut side of each sweet potato half, then lay half, cut side down, in oil (halves can touch).

4. Bake in a 425° oven until potatoes are soft when pressed on top and cut sides are golden brown (carefully lift up pan to check), about 1 hour. Using a metal spatula, carefully transfer sweet potato halves to a platter. Discard remaining oil in baking pans.

Nutritional Information

Calories: 167 (34% from fat)

Protein: 1.8g

Fat: 6.3g (sat 0.9)

Carbohydrate: 27g

Fiber: 3.3g

Sodium: 15mg

Cholesterol: 0.0mg

Sunset, DECEMBER 2004

Apricot Lamb Chops

I made this for a double date with some friends and it was quite the hit. Since I’m frugal, I used lamb shoulder, since it was more economical than the lamb chops. I served it with roasted sweet potatoes and a couscous salad.

Total: 20 minutes
Yield: 4 servings (serving size: 2 lamb chops and about 2 tablespoons sauce)

Ingredients

• 1/2  cup  apricot preserves
• 2  teaspoons  Dijon mustard
• 1  teaspoon  bottled minced garlic
• 1  teaspoon  lower-sodium soy sauce
• 1/2  teaspoon  Worcestershire sauce
• 1/4  teaspoon  salt
• 1/8  teaspoon  ground cinnamon
• 1/8  teaspoon  black pepper
• 8  (4-ounce) lamb loin chops, trimmed
• Cooking spray

Preparation

1. Combine first 5 ingredients in a small bowl; set aside. Combine salt, cinnamon, and pepper, and sprinkle over both sides of lamb. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add lamb to pan; cook 5 minutes on each side or until desired degree of doneness. Remove skillet from heat; add apricot mixture, turning lamb to coat. Place 2 chops on each of 4 plates; spoon remaining apricot mixture evenly over chops.

Nutritional Information

Calories: 287

Fat: 8.6g (sat 3g,mono 3.8g,poly 0.6g)

Protein: 26.1g

Carbohydrate: 26.7g

Fiber: 0.3g

Cholesterol: 81mg

Iron: 2.1mg

Sodium: 350mg

Calcium: 32mg

David Bonom, Cooking Light, SEPTEMBER 2010

Coconut Jasmine Rice

Combine 1 cup uncooked jasmine rice, 1 1/4 cups water, 1/2 cup light coconut milk, and 1/4 teaspoon salt in a medium saucepan; bring to a boil. Cover and reduce heat to a simmer; cook 15 minutes or until liquid is absorbed and rice is tender. Remove from heat; fluff rice with a fork. Stir in 1/4 cup chopped fresh cilantro. Yield: 4 servings.

Fresh Blueberry Sauce

My roommate introduced me to this delicious sauce. I found that it makes the perfect topping to a cheesecake.

Fresh Blueberry Sauce:

• 1 pound fresh or frozen blueberries
• 4 (1/2-inch-wide) strips lemon peel
• 1/3 cup granulated sugar
• 1/2 cup water
• 1 tablespoon cornstarch
• 1 tablespoon water

Combine blueberries, lemon peel, sugar, and water in a medium saucepan. Bring berry mixture to a boil over medium-high heat. Reduce heat to medium-low and simmer for 5 minutes. Strain the mixture through a fine mesh sieve, pressing on solids to release as much liquid as possible. Discard solids and return sauce to a clean saucepan. In a small bowl, combine the cornstarch and water, stirring until smooth. Add the cornstarch mixture to the blueberry sauce, stirring until the sauce comes to a boil. Allow to boil for 1 minute. Remove from the heat and cool sauce to room temperature.

Yield: 1 1/4 cups

Kung Pao Chicken

I served this with Coconut rice. Delicious! I made this a few weeks ago for Whitney and another friend.

Total: 27 minutes
Yield: 4 servings (serving size: 1 cup)

Ingredients

• 2 tablespoons dark sesame oil
• 1 cup chopped onion
• 2 garlic cloves, minced
• 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
• 3/4 cup water
• 3 tablespoons lower-sodium soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon brown sugar
• 1/2 teaspoon bottled minced ginger
• 1 to 1 1/2 teaspoons crushed red pepper
• 1 cup thinly sliced red bell pepper (about 1 large pepper)
• 1 cup snow peas, trimmed
• 2 tablespoons chopped unsalted, dry-roasted peanuts

Preparation

1. Heat sesame oil in a large skillet over medium-high heat. Add onion to pan; sauté 3 minutes or until softened. Add garlic; sauté 30 seconds, stirring constantly. Add chicken; sauté 3 minutes or until chicken begins to brown.

2. Combine 3/4 cup water and the next 5 ingredients (through crushed red pepper), stirring with a whisk until sugar dissolves. Add water mixture to pan; bring to a boil. Add bell pepper and snow peas to pan; cook for 2 minutes or until vegetables are crisp-tender and sauce thickens. Sprinkle with nuts.

Nutritional Information

Calories: 275

Fat: 13.8g (sat 2.6g,mono 5.3g,poly 4.8g)

Protein: 25.3g

Carbohydrate: 11.9g

Fiber: 2.2g

Cholesterol: 94mg

Iron: 2mg

Sodium: 502mg

Calcium:41mg

SaBrina Bone, Cooking Light, DECEMBER 2010

Pork Loin Chops with Cinnamon Apples

Warm flavors like sage and cinnamon play up the contrast between the juicy chops and caramelized apples. Tart Granny Smiths and slightly sweeter Braeburn apples both work well for this dish.

Yield: 4 servings (serving size: 1 pork chop and 3/4 cup apple mixture)

Ingredients

• 1  teaspoon  dried rubbed sage
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 4  (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
• 1/2  teaspoon  vegetable oil
• Cooking spray
• 1  teaspoon  butter
• 4  cups  (1/2-inch) slices peeled Granny Smith apples (about 4 medium)
• 1  tablespoon  brown sugar
• 1  teaspoon  fresh lemon juice
• 1/2  teaspoon  ground cinnamon
• Dash of salt

Preparation

Combine first 3 ingredients, and sprinkle over the pork. Heat oil in a large nonstick skillet coated with cooking spray over medium heat. Add pork; cook 3 minutes on each side or until done. Remove the pork from pan. Cover and keep warm.

Melt butter in pan over medium heat. Add apples and remaining ingredients, and cook 5 minutes or until tender, stirring frequently. Serve the apples with pork.

Nutritional Information

Calories: 251 (30% from fat)

Fat: 8.3g (sat 3.1g,mono 3.3g,poly 0.9g)

Protein: 24.1g

Carbohydrate: 20.2g

Fiber: 2.3g

Cholesterol: 67mg

Iron: 0.9mg

Sodium: 388mg

Calcium: 38mg

Abby Duchin Dinces, Cooking Light, OCTOBER 2003

Since chicken doesn’t agree with my boyfriend, I’m experimenting with different types of meat. I’m enjoying having someone else to cook for, and it’s fun to try out new recipes. I really enjoyed the sautéed apples. Mmmm yumm. 

Balsamic Carrot Salad

Yield: 8 servings (serving size: 1/2 cup)

Ingredients

• 4 cups (1/4-inch-thick) slices carrot (about 2 pounds)
• 1/4 cup minced fresh cilantro
• 2 tablespoons white balsamic vinegar
• 1 tablespoon extravirgin olive oil
• 2 teaspoons minced fresh oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 garlic cloves, minced

Preparation

Combine all ingredients in a large bowl, tossing to coat carrots. Cover and chill at least 1 hour or overnight to enhance flavors.

Nutritional Information

Calories: 59 (29% from fat)

Fat: 1.9g (sat 0.3g,mono 1.3g,poly 0.2g)

Protein: 0.8g

Carbohydrate: 10.3g

Fiber: 2.1g

Cholesterol: 0.0mg

Iron: 1.1mg

Sodium: 164mg

Calcium: 42mg

Silvina Bates, Orange, California, Cooking Light, JULY 2006

I made this yesterday for a few friends and it was a definite hit. I felt like it didn’t need as much garlic, unless you enjoy being a fire-breathing garlic-dragon. It adds a nice crunchy texture to a dinner.