Slender apple wedges soak up the maple-ginger sauciness from the pork. Cooking apples such as Honeycrisp, Jonagold, or Golden Delicious work well here.
2 Tbsp (30 mL) maple syrup
1 Tbsp (15 mL) each soy sauce and canola oil
1 tsp (5 mL) dried ginger
8 oz (250 g) pork tenderloin, sliced into 1/2 in (1.25 cm) thick rounds
1 apple, unpeeled and cut into wedges
3/4 cup (180 mL) low-sodium chicken broth
1 small bunch kale, chopped
In pie plate, stir maple syrup with soy, oil, and ginger. Add pork and turn to coat. Let stand 15 minutes, or cover and refrigerate up to 8 hours.
Coat a nonstick frying pan with oil and heat over medium-high. Add pork. Sear 1 to 2 minutes per side. Remove to plate (reduce heat, if necessary, during cooking).
Add apple wedges to pan and stir-fry 1 minute. Add broth and scrape in remaining marinade from pie plate. Simmer, stirring often, until apples start to soften, about 5 minutes. Return pork to pan and add kale. Simmer until pork is cooked through and kale is tender-crisp, 3 to 5 minutes. Serves 4.
Each serving contains: 164 calories; 13 g protein; 6 g total fat (1 g sat. fat, 0 g trans fat); 17 g carbohydrates; 2 g fibre; 342 mg sodium
source: "The Amazing Apple", alive #323, September 2009
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
If you’re feeling a bit burnt out when it comes to your typical morning repast, consider pivoting to this bowl of nutrition and quintessential fall flavours. It might just be the cozy sweater of the breakfast world. If you need extra energy to power your day, you can scatter on some crunchy granola. The sweet potato mixture can be made a day or two in advance and reheated in the microwave before serving. Pick of the crops For sautéing purposes, you want to use pears that keep their shape when heated. Bosc and Anjou are two good options. Fuji, Cortland, Honeycrisp, and Empire are excellent apple choices for heating in the skillet, as they won’t turn too mushy.
A plant-based spinoff of shepherd’s pie makes an ideal use for those surplus starches. Flavour-rich shiitake mushrooms and saucy lentils meet creamy potatoes in a protein-filled and satisfying comfort meal packed with nutrition and perfect for any cool-weather dinner. Mash it up Do you have other kinds of leftover mash on hand? Any mash befits the top of this comfort food. Try substituting potatoes with mashed sweet potatoes or yams. For lower carb options, try celeriac or cauliflower mash!