Cookin' with Carol recipes on NBC5 - October 2008
Pork Tenderloin
with Apples and Red Cabbage
Serves 4
Here’s
an easy meal that combines flavors that complement each other deliciously!
2 tablespoons
Dijon mustard
1 tablespoon
balsamic vinegar
1 teaspoon dried
thyme
1/2 teaspoon
salt
1/4 teaspoon
pepper
1 pound pork
tenderloin
1 tablespoon
olive oil
1/2 onion,
thinly sliced
1 apple, peeled
cored and chopped
4 cups red
cabbage, shredded
1/2 cup orange
juice
Preheat oven to 375°F. In a small bowl, stir together Dijon mustard, balsamic vinegar, thyme, salt, and pepper. Brush mixture over pork tenderloin. Bake for 35 to 40 minutes, or until an instant-read thermometer reads 155°F when inserted in the center of the pork. Meanwhile, heat a large saucepan over medium-high heat, add olive oil, and swirl to coat the pan. Add onion, apple, and red cabbage, and sauté for 2 to 3 minutes, or until vegetables are tender-crisp. Add orange juice and simmer, covered, for 10 minutes, or until vegetables are tender. Let pork rest 10 minutes before cutting into thin slices. Serve sliced pork tenderloin with apples and red cabbage on the side.
(Air Date: October 4, 2008)
Quick-Cook Pasta
and Vegetables
Serves 4
Here’s
a quick and easy meal for busy weeknights.
4 ounces wagon
wheel pasta
8 ounces green
beans, ends trimmed
4 plum tomatoes,
diced
1 cup chopped
artichoke hearts
1/4 cup basil
leaves
2 tablespoons
olive oil
2 tablespoons
balsamic vinegar
1/4 cup grated
Parmesan cheese
Cook pasta according to package directions. Add green beans during last 6 minutes of cooking time, cook until pasta is done and beans are tender-crisp. In a medium bowl, stir together tomatoes, artichoke hearts, basil leaves, olive oil, balsamic vinegar, and grated Parmesan cheese. Add pasta and green beans and stir to distribute ingredients evenly.
(Air Date: October 11, 2008)
German Potato
Salad
Serves 8
Enjoy
a taste of Oktoberfest now and throughout the year. This is a perfect side dish
that goes nicely with chicken, brats, burgers, or pot roast.
1/4 cup diced
bacon
1/2 onion, diced
1/2 red bell
pepper, sliced
1 tablespoon
flour
1/2 cup water
1/4 cup white
wine vinegar
1 tablespoon
sugar
1/2 teaspoon
celery seeds, crushed
2 pounds cooked
potatoes, peeled and sliced
2 hard cooked
eggs, sliced
1 tablespoon
chopped parsley
In
a large skillet, cook bacon over medium heat until bacon is browned. Add onion
and red bell pepper and sauté for 4 to 5 minutes, or until tender, stirring
occasionally. Add flour; cook and stir for 1 minute, until flour is absorbed.
Add water, vinegar, sugar, and celery seeds (and salt and pepper to taste, if
desired). Bring to a simmer over medium-high heat and cook for 1 to 2 minutes,
or until sauce is thickened. Add potatoes, eggs, and parsley, remove from heat,
and stir until combined. Enjoy!
Notes:
To cook potatoes, boil (in their skins) in a saucepan with water to cover for 45 minutes to 1 hour, or until tender when pierced with a sharp knife. Peel when cooled.
(Air Date: October 18, 2008)
Sloppy Tom
Sandwiches
Serves 6
Here’s
a variation on a traditional favorite using ground turkey. These sandwiches are
best served open-faced and with a fork because they certainly live up to their
name!
1 tablespoon
olive oil
1 pound ground
turkey breast
1 green bell
pepper, diced
1/2 onion, diced
1 (15-ounce) can
pinto beans, with juices
8 ounces tomato
sauce
1/3 cup barbecue
sauce
1/2 teaspoon
chili powder
Salt and pepper
to taste
6 sandwich rolls
for serving
In a large skillet, heat olive oil over medium heat. Add turkey breast and cook for 8 to 10 minutes, or until no longer pink in the center, stirring to break up the turkey. Add bell pepper and onion and sauté for 3 to 5 minutes, or until tender, stirring occasionally. Transfer turkey mixture to a slow cooker and add the remaining ingredients (except for the sandwich rolls). Cook on low heat for 6 to 8 hours, or on high heat for 3 to 4 hours, or until flavors have blended. To serve, spoon filling into the sandwich rolls.
(Air Date: October 25, 2008)