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Sunday, October 18, 2009

300-calorie dinners

Almond-Crusted Pork with Honey-Mustard Dipping Sauce (recipe follows)—Sliced almonds add a delectable, almost-like-fried-chicken crunch to the breading for these tender pieces of pork. We slice the pork thinly to keep the cooking time quick. The resulting pork “fingers” are great dipped in this surprisingly simple, delicious honey, soy and mustard sauce.

Catfish & Potato Hash—Hash isn’t just for corned beef. It’s also great made with catfish—or other flaky white fish. Any ham adds flavor to the hash, but we think a higher-quality smoked ham will give you the biggest flavor-bang for your buck. Serve with a poached egg on top and a green salad.

Sweet Potato-Peanut Bisque—This satisfying vegetarian sweet potato soup is inspired by the flavors of West African peanut soup. We like the added zip of hot green chiles, but they can sometimes be very spicy. It’s best to take a small bite first and add them to taste. Try chopped peanuts and scallions for a different garnish. Serve with a mixed green salad with vinaigrette.

Lemon Chicken Stir-Fry—Spiked with lots of zesty lemon, this delectable chicken stir-fry has a colorful mix of snow peas, carrots and scallions. But feel free to substitute other thinly sliced vegetables, such as bell peppers or zucchini. Serve with: Rice noodles or brown rice.


Almond-Crusted Pork with Honey-Mustard Dipping Sauce

1 cup coarse dry breadcrumbs, preferably whole-wheat (see Note)
1/2 cup sliced almonds
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 large egg white, beaten
1 pound pork tenderloin, trimmed and cut diagonally into 1/2-inch-thick slices

Dipping Sauce
1/4 cup honey
2 tablespoons reduced-sodium soy sauce
2 tablespoons Dijon mustard

1. Preheat oven to 425°F. Set a wire rack on a baking sheet and coat it with cooking spray.
2. Place breadcrumbs, almonds, garlic powder, salt and pepper in a food processor; pulse until the almonds are coarsely chopped. Transfer the mixture to a shallow dish.
3. Place egg white in another shallow dish. Dip both sides of each pork slice in egg white, then evenly coat with the almond mixture. (Discard any remaining egg white and almond mixture.) Place the pork on the prepared rack and coat on both sides with cooking spray.
4. Bake the pork until golden brown and no longer pink in the center, 16 to 18 minutes.
5. Meanwhile/, whisk honey, soy sauce and mustard in a small bowl. Serve the pork with the honey-mustard sauce.

Makes 4 servings.

Per serving: 299 calories; 7 g fat (1 g sat, 4 g mono); 74 mg cholesterol; 30 g carbohydrate; 29 g protein; 3 g fiber; 561 mg sodium; 562 mg potassium. Nutrition bonus: Potassium & Zinc (16% daily value).

Note: We like Ian’s brand of coarse dry whole-wheat breadcrumbs, labeled “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets. To make your own breadcrumbs, trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. Spread the breadcrumbs on a baking sheet and bake at 250°F until dry and crispy, about 15 minutes. One slice of bread makes about 1/3 cup dry whole-wheat breadcrumbs.


- from yahoo (Carolyn Malcoun)



2 comments:

Quaver said...

Nice. Yeah, I didn't eat anything that good in college--where were you then??

BTW, a group of friends and I recently launched our own college foodzine–http://www.aneasyspread.com . Feel free to stop on by or submit an article!

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