Friday, August 29, 2008

Mexican Pork & Sweet Potato Stew

I made this yummy stew last week. I got the recipe from Woman's Day Magazine's heart-healthy recipes. I used Yukon Gold potatoes instead of sweet potatoes by mistake. I think it would have tasted really good with the sweet potatoes. I will definitely make it again the right way. D was really upset and didn't want to try it with the Yukon Gold potatoes. He relented and tried it. He and B really enjoyed it. It had some heat but not too much.

Mexican Pork & Sweet Potato Stew
Serves 6

1 Tbsp. olive oil
1-1/4 lbs pork tenderloin, cut bite-size
1-1/2 lbs sweet potatoes, peeled and cubed
2 poblano chile peppers, seeded and sliced
1 cup chopped onion
1 Tbsp. chopped garlic
1/2 tsp. ground cumin
1/4 tsp. ground cinnamon
1 can (14 oz) reduced-sodium chicken broth
1/2 cup water
1 cup frozen corn kernels
1-1/2 cups salsa (Old El Paso Fresh Mexican Style Smooth Chipoltle is a good choice)
Garnish: chopped cilantro, tortilla strips

1. Heat 2 tsp of the oil in a deep nonstick skillet. Add pork; cook over medium-high heat 7 minutes or until browned. Transfer pork to a plate.

2. Heat remaining 1 tsp oil in skillet. Add potatoes, peppers and onion. Cover; cook 5 minutes, stirring, until peppers and onion soften slightly.

3. Stir in garlic, cumin and cinnamon; cook a few seconds until fragrant. Add broth and water; bring to a boil. Add corn; cover and cook 5 minutes or until vegetables soften.

4. Stir in salsa and pork; heat through. Sprinkle servings with cilantro and tortilla strips if desired.


The Creative Cook

Thursday, August 28, 2008

Bran Muffins

My sister sent me this email and it made me chuckle. I thought I would share it. I also added a recipe for Bran Muffins just in case you really wanted one!

Bran Muffins

The couple were 85 years old, and had been married for sixty years. Though they were far from rich, they managed to get by because they watched their pennies.Though not young, they were both in very good health, largely due to the wife's insistence on healthy foods and exercise for the last decade. One day, their good health didn't help when they went on a rare vacation and their plane crashed, sending them off to Heaven.

They reached the pearly gates, and St. Peter escorted them inside. He took them to a beautiful mansion, furnished in gold and fine silks, with a fully stocked kitchen and a waterfall in the master bath. A maid could be seen hanging their favorite clothes in the closet.They gasped in astonishment when he said, 'Welcome to Heaven. This will be your home now.'

The old man asked Peter how much all this was going to cost. 'Why, nothing,' Peter replied, 'remember, this is your reward in Heaven.'The old man looked out the window and right there he saw a championship golf course, finer and more beautiful than any ever built on Earth.'What are the greens fees?,' grumbled the old man.'This is heaven,' St. Peter replied. 'You can play for free, every day.'

Next they went to the clubhouse and saw the lavish buffet lunch, with every imaginable cuisine laid out before them, from seafood to steaks to exotic desserts, free flowing beverages. 'Don't even ask,' said St. Peter to the man. This is Heaven, it is all free for you to enjoy.'The old man looked around and glanced nervously at his wife.'Well, where are the low fat and low cholesterol foods, and the decaffeinated tea?,' he asked.

'That's the best part,' St. Peter replied. 'You can eat and drink as much as you like of whatever you like, and you will never get fat or sick.This is Heaven!'
The old man pushed, 'No gym to work out at? ''Not unless you want to,' was the answer. 'No testing my sugar or blood pressure or...'

'Never again. All you do here is enjoy yourself.'

The old man glared at his wife and said, 'You and your bran muffins. We could have been here ten years ago!'

Maida Heatter's Famous Bran Muffins

Yields: 18 muffins

2 ounces ( 1/2 stick) unsalted butter
1/2 cup firmly packed dark brown sugar
1/4 cup dark or light molasses or honey
2 eggs (large grade)
1 cup milk
1 1/2 cups bran cereal (do not use flakes, Maida recommends Kellogg's All-Bran)
1 cup raisins
1 cup walnuts broken into large pieces
1/2 cup unsifted whole wheat flour
1/2 cup unsifted all purpose white flour
3/4 teaspoon salt
1 1/2 teaspoon baking soda

If your oven can not fit both muffin tins side by side on the middle rack, adjust the 2 racks to divide the oven into 3rds.

Preheat oven to 400 degrees F.

Butter 18 2 3/4 inch muffin forms. Note: Buttering the tins will create a very nice crust for the muffins, if using paper cups the crust may be diminished but the muffins will keep longer.
Melt butter over low heat. In a large mixing bowl combine the melted butter, sugar and molasses or honey and stir to mix.

In a separate bowl beat the eggs and milk to mix.

Slowly add the egg mixture to the butter mixture stirring with a wire whisk to blend. Mix in the bran and raisins and let stand for a few minutes. Or cover and refrigerate overnight. Stir in walnuts.

Sift together flours, salt, and baking soda and add to bran mixture. Stir quickly with rubber spatula just enough to moisten dry ingredients.

With a large spoon, fill prepared cups with batter about 2/3rds full.

Bake for 15 minutes rotating muffin pans once to insure even cooking. Muffins will be done when they spring back from touch. Note: If muffin mixture has been refrigerated, cooking time will be 4 minutes longer. Take muffins from oven and remove from baking tins immediately and cool on rack.