Eggs Nestled In Vegetables

Eggs are, quite possibly, one of my favorite foods. Full of protein, vitamins, minerals and healthy fats — all for 70 calories a pop (for a large egg).

Enough about nutrition, though. Let’s focus on the best part of an egg: the yolk. That perfectly runny, unctuous, food porn-worthy (I’ll admit I enjoy egg yolk porn from time to time), delicious yolk.

While frying, poaching and baking (see my recipes for Eggs Baked in Spaghetti Squash Nests and Eggs Baked in Tomato Sauce) are great and all, my latest creation, which I call “nestled eggs”, definitely takes the yolk cake.

nestled_eggs_beet_greens

It’s a super-easy and versatile recipe, first off. Just saute fresh, frozen or leftover vegetables, plop some eggs in and top with olives, hummus, sweet potatoes, whatever! 

It’s also a leave-it-alone kind of recipe. Once you plop the eggs in and cover it, you can go get ready for the day. I generally do my makeup and get dressed while this is cooking.

Now that’s just good time management.

Nestled eggs make for a satisfying, low carb, paleo-friendly, gluten-free breakfast, lunch or dinner. It’s also a great way to get some extra vegetables into your day.

Eggs Nestled in Vegetables

This is a very flexible recipe. Try it with a vegetable of choice, or even use leftover vegetables. Finish it off with toppings of choice. Some of my favorites include Kalamata olives, hummus or pesto for dipping and balsamic vinegar.

Yields: 1 serving

Ingredients:

  • 2 cups greens or other vegetable of choice (I used locally-grown beet greens — the stems from my beets — above)
  • 1 tsp olive oil or coconut oil
  • 1 clove garlic, minced (optional)
  • 2-3 eggs, depending on how hungry you are
  • Toppings/sauces of choice (I used 2 Tbsp. hummus, leftover sweet potatoes and a drizzle of balsamic vinegar above).
  • Pinch of pepper

Directions:

  1. Heat a small skillet over medium heat. Add 1 tsp. olive or coconut oil and heat for 1 minute. Add greens, or vegetable of choice, and optional garlic to the pan and saute for 2-4 minutes. 
  2. Spread the vegetable mixture evenly over the bottom of the pan.
  3. Crack eggs right into the vegetable mixture.
  4. Sprinkle with pepper and any other spices you like.
  5. Reduce heat to low and cover. Cook eggs for 5-7 minutes, or until the egg whites are set.
  6. Plate the nestled eggs and serve with toppings of choice.

 

For dinner, I like to pair the nestled eggs with protein pancakes — perfection!

nestled_eggs_yellow_squash_olives

Another take on nestled eggs, made with locally-grown golden squash and garlic, topped with sliced Kalamata olives.

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Kale and Sweet Potato Niçoise Salad

Ever since eating my first Niçoise salad, I’ve been hooked. The perfect green beans. The Kalamata olives (my favorite). The potatoes, which give just the right amount of sustenance to the salad. And of course, the seafood. Throw in hard-boiled eggs and a delicious dressing, and you’ve made the classic.

Well, last week, the urge for a Niçoise salad hit and it hit bad. Since I didn’t have all of the ingredients on hand for the classic, I decided to mix it up a bit and do my own take. Leftover sweet potato subbed for white potatoes, kale subbed for lettuce, capers subbed for olives and sardines subbed for tuna/anchovies. Plus some fresh basil from my beloved Farmed Here and black garlic — a new obsession — to add a little more flavor. Top it off with a 3-ingredient Dijon vinaigrette and I was in Niçoise heaven (or at least my improvised version of it).

Nicoise_salad

Oh and no offense to the Niçoise peeps, but I feel my version is quite possibly tastier and most definitely packed with more nutrients than the original — from the “superfood” status of kale to the omega-3 content (it’s high, folks) of sardines to the antioxidant power of fresh herbs.

Recipe: Kale and Sweet Potato Niçoise Salad

Trader Joe’s just started carrying fermented black garlic, which is where I bought it. If you live near an Asian market, however, you will most certainly find it there. Fresh rosemary or thyme would also be delicious in place of the basil.

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Yields: 1 salad

Ingredients:

  • 3 cups fresh baby kale (love the Earthbound Organic pre-washed Kale)
  • 1/2 large sweet potato
  • 1, 6 oz. can water-packed sardines
  • 1 cup cooked green beans
  • 1/4 cup fresh basil, cut into ribbons
  • 1 Tbsp capers, juices drained
  • 1 clove fermented black garlic, sliced

black_garlic

  • 1 Tbsp Dijon mustard
  • 1 tsp olive oil, preferably organic, cold-pressed
  • 1 tsp apple cider vinegar
  • Pepper to taste

Directions:

Poke holes in sweet potato and microwave for 3-5 minutes, until potato is soft. You can also use a leftover baked sweet potato if you have one on hand. Cut the sweet potato into large wedges.

Assemble salad: Lay kale on top of a large plate. Top kale with cut sweet potato, can sardines (drained), cooked green beans, capers, sliced black garlic and fresh basil. Grind black pepper over the salad.

Make dressing: Mix Dijon mustard, olive oil and apple cider vinegar in a small bowl. Pour over salad.

dijon_vinaigrette_nicoise

Warning: this salad is best enjoyed in the comfort of your own home. Your coworkers will not be very pleased if they have to smell sardines and garlic over the cube wall. Just sayin’…

Spiced Beet, Apple and Sweet Potato Patties with Avocado Tandoori Sauce

Well, St. Patty’s Day has come and gone, but the Recipe ReDuxers are still in spirit with this month’s theme:

A Play on Patties : While St. Patty’s Day will be over by the time The Recipe ReDux rolls around this month, we’re celebrating the ‘patty’ all month long. We’ve seen images of stacked patties go crazy on food photo sharing sites like HealthyAperture.com; so stack ‘em up! Think healthy tuna burgers, potato patties, or veggie stacks.”

Patties, fritters, cakes, burgers…

Call them what you wish, but the bottom line is they’re delicious. Even when they’re not fried.

They are also really easy to pull together — I like to take whatever I have in my fridge/pantry, add an egg or two to bind it all together, and bake or pan-fry to finish it off.

This recipe was no exception.

beets_apples_sweetpotatoes

So what exactly is in that bowl? Well it started with shredded beets and green apples, and gradually evolved to also include sweet potatoes, fresh minced ginger and cinnamon. That’s it!

Top it with a creamy avocado tandoori sauce (literally, just mashed avocado and tandoori) — and voila! One seriously delicious patty! This recipe is also chock-full of nutrients: potassium, vitamin C, fiber and “good” fasts from the avocado, to name a few. Plus, the spices pack a major antioxidant punch.

Clean eating at its finest!

avocado tandoori

And while the finished product isn’t the most beautiful, I promise you, it was ridiculously, insanely yummy. I will definitely be eating a patty topped with a fried egg tomorrow for breakfast. I’m giddy just thinking about how tasty it will be!

beet_cake_avocado_tandoori

Recipe: Beet, Apple and Sweet Potato Patties with Avocado Tandoori Sauce

I started with just one egg, but two will help bind it slightly better. Be sure to squeeze the liquid out when forming the patties. And if you happen to drink the extra beet-apple-ginger-cinnamon sweet nectar liquid, you will be one happy camper.

Ingredients:

For patties:

  • 2 medium beets, peeled
  • 2 large organic green apples (unpeeled)

apples_beets

  • 1 small knob fresh ginger (about the size of two thumbs)
  • 1 sweet potato, preferably organic
  • 1 Tbsp cinnamon (or less if you’re not a cinnamon fiend like me)
  • 2 eggs

For avocado tandoori sauce:

  • 1 large ripe avocado, peeled and mashed
  • 3/4 tsp tandoori seasoning

Directions:

Preheat oven to 375.

Poke holes in the sweet potato. Microwave for 4-6 minutes, until very soft.

Using a box grater or food processor, shred beets, apples and ginger. Add all of it to a bowl. (Note: the beets will have dyed your hands a lovely shade of pink by now)

Beet Hands!

Beet Hands!

Pull peel off of the cooked sweet potato (should be very easy — otherwise cook it a little longer) and add sweet potato flesh to the bowl with the apple, beets and ginger. Add cinnamon and eggs. Combine ingredients well.

Line a large baking sheet with aluminum foil. Using your hands, form the beet mixture into patties. Be sure to squeeze any extra liquid out of the patties before placing on the baking sheet.

Seriously -- don't these look like beef burgers?!

Seriously — don’t these look like beef burgers?!

Bake for about 45 minutes, until top and sides are crisp.

While the patties are baking, make the avocado sauce. Mash avocado in a small bowl and add tandoori spice. Stir until well combined.

Let patties cool and serve with a dollop of the avocado sauce.

Beet_burger

See what other delicious patties Recipe ReDuxers came up with by clicking on the link below!

Eggs Baked in Spaghetti Squash “Nests”

Spring is here! It’s been a loooonnngg winter here in Chicago, so today — the first day of spring — is extremely exciting. It signals warmer weather, new life and hope. Yes, that is slightly dramatic, but hot damn, multiple days of -30 degree (sometimes colder) days over the last few months? Seriously?! Ain’t nobody got time for that!

It’s spring and that calls for a spring-inspired dish!

And what’s more spring-like than birds? Here’s my play on eggs in a birds’ nest — with a nest made ‘o spaghetti squash with eggs baked in. Spice up the spaghetti squash as you wish, but I’ve taken a Southwestern spin with lemon and lime zest, paprika, cumin and a salsa topper. And of course, it’s served on a bed of organic lettuce, because you’ve got to have your greens!

Did I mention this recipe is gluten-free, vegetarian, provides protein (thanks to the eggs), fiber (from the bed of greens and squash) plus loads of other vitamins and minerals? Well, it is, which means you can feel good about this tasty breakfast.

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Recipe: Eggs Baked in Southwestern Spaghetti Squash Nests

Change up your morning routine with baked eggs, nestled in roasted spaghetti squash. Spice up the dish with your favorite seasonings. Here, I used Southwest spices but this would be delicious with Italian, Mediterranean or Indian seasonings.

Makes: 1 serving (2 eggs)

Ingredients:

  • 1/2 small, cooked spaghetti squash (approximately 1 cup “spaghetti”)
  • 1 tsp salt-free taco seasoning
  • 1/4 tsp cumin (if it’s not in your taco seasoning)
  • 1/8 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 tsp olive oil, split
  • 2 eggs, preferably free range, organic

Directions:

Preheat oven to 350 degrees.

Use a fork to “string” the spaghetti squash into a medium bowl. Add taco seasoning, cumin, salt and pepper and stir to coat the squash in seasoning.

Coat two custard/souffle cups with 1/2 tsp each olive oil (or use olive oil spray). Add spaghetti squash mixture, forming it around the bottom and sides of the souffle cups. Crack one egg into each cup. Bake for 20-25 minutes, or until white of the egg is set.

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Use a small spatula, spoon or fork to “unmold” the nests. Serve over greens and top with salsa.

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Once you cut in, the yolk will run over the whole dish creating a creamy, unctuous breakfast dish!

Intrigued by this whole baked eggs phenomenon? Check out this recipe for Eggs Baked in Tomato Sauce.

 

Easy, Healthier Chicken “Cacciatore” with Black Beluga Lentils

Why is Chicken Cacciatore so delicious? Perhaps it’s the rich, dark meat. Or the fact that it’s cooked with liquid ingredients, yielding the most moist, juicy, delicious chicken. Well, I’ve captured the “essential” elements of Chicken Cacciatore, but in this much simplified, healthified dish.

This recipe is made with boneless, skinless chicken thighs, meaning they a) cook faster and b) are lower in fat and calories due to the lack of fatty skin. It’s also extremely easy to make — with only five minutes hands-on time.

Chicken_Cacciatore

I served the chicken, with all of the delicious, garlick-y, tomato-y juices, over black beluga lentils. If you’ve never had black lentils, they look like caviar and pack a major nutritional punch. For 1/2 cup cooked lentils, you get about 12 grams of protein and 9 grams of fiber. Plus, they cook in about 25 minutes. Much faster than most beans — and no pre-soaking! Just bring one part lentils and three parts water to a boil and then simmer until they are soft but not mushy (about 25 minutes total).

*Be sure to make extra black lentils and save the extra tomato sauce for my upcoming recipe for black lentil “muffins!”

Recipe: Chicken Cacciatore

No need to brown the chicken before baking it as traditional recipes call for — you still get tons of flavor here. Try adding your favorite vegetables or mushrooms to the casserole dish before baking for added nutrition.

Chicken_Cacciatore_Ingredients

Ingredients:

  • 1.5-2 pounds boneless, skinless chicken thighs (preferably organic)
  • 1 can organic diced tomatoes, no salt added
  • 2 cloves garlic, minced
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon dried basil
  • 1 teaspoon black pepper
  • Sea salt to taste

Directions:

  1. Preheat oven to 375 degrees.
  2. Add all ingredients, except for chicken, to a casserole dishTomato_Sauce
  3. Add chicken thighs to tomato mixture and turn chicken thighs to coatChicken_Before
  4. Bake at 375 for 45-60 minutes, or until a thermometer inserted into the center of the chicken reads 165 degrees

Serving suggestion: serve 4-6 ounces of chicken over 1/2 cup cooked black lentils. Save the leftover lentils and tomato sauce mixture for my next recipe — black lentil “muffins.”

Chicken_After

Wild Blueberry, Mint and Feta Farro Salad {Recipe ReDux Sponsored Post}

As you may know, I’ve gone wild blueberry crazy this week (not much different than most weeks).

Wild_Blueberries

But they are just so delicious and packed with nutrients. Do you know the difference between wild blueberries and regular, cultivated berries?

First off, wild blueberries have never been modified or messed with, meaning they are the same berry that existed 10,000 years ago. Which is pretty awesome.

Besides that, they have a more intense flavor and color, are smaller and thus you get more berries per pound and they have a higher concentration of beneficial phytochemicals — twice the antioxidants as compared to regular blueberries! Which means major health benefits (see laundry list below).

Wild_Blueberry_Farro_Salad

Wild Blueberries are the subject of hundreds of research studies looking at potential benefits to humans including:

  • Brain health
  • Anti-aging
  • Heart health
  • Diabetes prevention
  • Cancer prevention
  • Reducing oxidative stress
  • Preventing UTIs
  • Eye health
  • Most Wild Blueberries are frozen at harvest, locking in their intense blueberry flavor and antioxidant power
  • Frozen Fresh Wild Blueberries are just as nutritious as fresh and may even retain their nutritional value longer
  • Frozen Fresh Wild Blueberries are available year-round; they can be used right out of the freezer – no thawing required
  • Frozen Fresh Wild Blueberries offer consumers the most convenient way to have the Antioxidant Superfruit at hand at all times.
  • Frozen Fresh Wild Blueberries make it easy to get your “Daily Dose of Wild Blue”
  • Frozen Wild Blueberries are an excellent value, they offer consistent quality, ease of use, high antioxidant content, health benefits, less spoilage, affordability.

Learn more about the benefits of wild blueberries here.

And with that, let’s talk recipes. Healthy food is only good for you if you actually eat it, and while wild blueberries are delicious on their own, they also lend themselves well to both sweet and savory applications. Check out my recipes for Wild Blueberry Truffles and Wild Blueberry, Avocado and Corn Salsa for more inspiration.

And if you are looking for more ways to use wild blueberries (clearly you should), they pair well with honey, mint, cilantro, basil and lemon, to name a few.

Recipe: Wild Blueberry, Mint and Feta Farro Salad

Farro is one of the oldest cultivated grains — enjoyed for roughly 5,000 years. It has a texture similar to barley with a nice, nutty taste. Like wild blueberries, farro is delicious in sweet and savory applications. Plus, it’s packed with fiber, protein and a wealth of other nutrients.

Makes: about 4 cups (serving size 1 cup)

*By posting this recipe I am entering a recipe contest sponsored by the Wild Blueberry Association of North America and am eligible to win prizes associated with the contest. I was not compensated for my time.

Farro_Wild_Blueberry_Salad

Ingredients:

  • 1 cup semi-pearled farro
  • 1 cup wild blueberries
  • 1/3 cup feta cheese
  • 1/3 cup chopped mint
  • 1 tablespoon lemon juice (about 1/4 large lemon)
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt

Directions:

Prepare farro according to package directions (generally requires about 25-35 minutes of cooking).

Gently mix prepared farro with remaining ingredients, being careful not to smash the wild blueberries.

This salad is delicious hot or cold. Serve with vegetables (cauliflower “rice” below) and fish or chicken (BBQ chicken was especially yummy).

Wild_Blueberry_Farro_Salad_with_BBQ_Chicken

Nutrition information (for 1 cup farro salad): Calories 229; Fat 4 g; Carbohydrates 40 g; Fiber 7 g; Protein 8 g; Sodium 330 mg

More delicious wild blueberry recipes — follow the link below!

Wild Blueberry, Avocado and Sweet Corn Salsa {Recipe ReDux Sponsored Contest}

“Wild blueberries, you make my heart sing…”

When I found out that the Wild Blueberry Association of North America (WBANA) was sponsoring this month’s Recipe ReDux challenge, I could not have been more thrilled. I have long been a lover and proponent of wild blueberries.

I buy organic wild blueberries on the regular at Trader Joe's.

I buy organic wild blueberries on the regular at Trader Joe’s.

Not only do wild blueberries have double the antioxidants of regular, cultivated blueberries, they also have a deeper, richer blue/purple color and contain less water, making them ideal in both sweet and savory recipes.

I’ve been reading Jo Robinson’s “Eating on the Wild Side,” which has taught me that over time, we’ve altered many of our fruits and vegetables to make them larger, change their color or make them easier to store or transport. Sadly, that often comes at the expense of nutrition. But not wild blueberries — they are the same berry that existed 10,000 years ago!

Wild_Blueberry_Avocado_Corn_Salsa

I like to throw frozen wild blueberries into everything from oatmeal to salads to smoothies and Greek yogurt. They also make for great sauces that are perfect for topping seafood, poultry and red meat (veggies and beans too!).

Oh, and the anthocyanins (antioxidant that contributes the deep purple color) found in wild blueberries, along with other nutrients, have potential benefits including brain and heart health, anti-aging and cancer and diabetes prevention, among others.

Here’s a savory take on wild blueberries: in a salsa!

Recipe: Cumin-Dusted Salmon with Wild Blueberry, Avocado and Corn Salsa

The salsa is also fantastic over chicken, beans and lentils, or over greens for a quick and flavorful salad. The jalapeno is optional, depending on how hot you like it. You can also add 1/2 of a red onion to punch it up a bit.

Makes: 4 servings

Salmon_with_Wild_Blueberry_Salsa

Ingredients:

  • 1 pound wild salmon filets (cut into four, 4 ounce pieces)
  • 1 teaspoon cumin
  • salt and pepper to taste
  • 1 cup frozen wild blueberries, thawed
  • 3/4 cup organic frozen corn, thawed
  • 1 fresh avocado (preferably California avocado, if available), cubed
  • 1 cup cilantro, finely chopped
  • 1/2 teaspoon salt
  • Optional: 1 small fresh jalapeno pepper, finely chopped

Directions:

Preheat oven to 375 degrees. Place salmon, skin side down, on baking sheet. Sprinkle evenly with 1 teaspoon cumin and salt and pepper to taste. Bake for 10-15 minutes, or until salmon is opaque.

Mix remaining ingredients (wild blueberries through jalapeno, if using) to make the salsa. Top salmon filets evenly with salsa.

Nutrition information: 330 calories; 15 g fat (2 g saturated fat); 80 mg cholesterol; 365 mg sodium; 18 g carbohydrate; 6 g fiber; 31 g protein; 10% daily value for vitamin A; 39% daily value for vitamin C (excellent source!); 20% daily value for iron (excellent source!)

*By posting this recipe I am entering a recipe contest sponsored by the Wild Blueberry Association of North America and am eligible to win prizes associated with the contest. I was not compensated for my time.

*I work on behalf of the California Avocado Commission. I was not compensated or asked to include California Avocados — I just really love them. 🙂

Stay tuned for two more delicious wild blueberry recipes to come this week (hint: one includes chocolate and the other, cheese).

Click the icon below for more Recipe ReDux-er Wild Blueberry Recipes.  I want to try them all!!

Mediterranean Lamb Tacos with Tzatziki Sauce {Gluten-Free}

Let’s be honest. I didn’t make this recipe for the lamb, though I was pretty excited to find 100 percent pasture-raised ground lamb at Whole Foods. Nor did I make it for the mint. Or to have a new take on tacos.

Nope. It’s all about the tzatziki sauce (pronounced sat’ziki for those of you that have never quite known how to say it).

Hot damn I love that stuff. Made from Greek yogurt, cucumbers, garlic, lemon juice and not much else, it’s delicious as a topping, dip, dressing or to just eat straight out of the bowl. It’s also ridiculously easy to make and you probably have most of the ingredients already on hand. Here I used it in place of sour cream for Mediterranean-style tacos.

You can also enjoy this recipe as a salad, which I did.

Lamb_Taco_Salad

Mediterranean Lamb Tacos with Tzatziki Sauce

These tacos are a perfect way to change up taco night with a Mediterranean twist. You could easily make them with ground turkey or chicken, or make them vegetarian by using crumbled tofu or tempeh in place of meat. The fresh mint really adds to the dish, so don’t skimp.

Makes: 6 tacos (feeds 2-3 people)

Ingredients:

For tzatziki sauce:

  • 2 cups 2% plain Greek yogurt, preferably organic (non-fat Greek yogurt would also work)
  • 1 cucumber, chopped into 1/4 inch cubes
  • Juice of 1/2 lemon
  • 1 clove garlic, minced
  • 1/2 tsp salt

For tacos:

  • 1 pound pasture-raised (AKA grass-fed) ground lamb
  • 1 tsp ground black pepper
  • 6 small corn tortillas (like El Milagro)
  • 1/3 cup chopped fresh mint
  • Garnishes of choice, such as cherry tomatoes, cucumbers, red onions, kale/greens and olives (choose your favorites!)

Mediterranean_Taco_Garnishes

Directions:

Mix all tzatziki sauce ingredients in a medium bowl. Cover with plastic wrap and refrigerate while you make the rest of the dish.

Heat a large skillet over medium heat. Add ground lamb to the pan and cook, mixing constantly, until the meat is browned. Stir in ground pepper.

Heat corn tortillas in the microwave for 25-30 seconds (you can also pan-fry them according to the package directions, but microwaving is so much easier). Assemble tacos using garnishes of choice and cooked lamb. Top with tzatziki sauce and sprinkle with chopped fresh mint.

 

What other taco variations do you enjoy?

Pork and Pomegranate: Lucky Foods for the New Year {Recipe ReDux}

Christmas is only 4 days away!! Which means I’ve been holiday shopping like a mad woman and dreaming up what I’ll make this year for the festivities — LOTS of cookies, a roasted butternut squash and kale salad and some tasty cocktails, for starters.

But what to make next week for New Years? This month, Recipe ReDux tasked us with creating a recipe that includes “lucky foods” to get 2014 started right.

I won’t lie, I really wasn’t sure what foods were considered lucky. I asked my grandparents since I figured between the German, Czech and Armenian cultures, there had to be some kind of food that was considered lucky.

Nope — no ideas from the grandparents. I even asked my friends and the rest of my family, and nothing.

So I started searching for “good luck New Year foods” on the Internet (when all else fails, it’s nice to know you can google it) and found that many of my favorite foods — pomegranate, lentils, pork and greens — are considered lucky and enjoyed by various cultures to bring in a good New Year.

I figured, why not create a dish with a few of these ingredients? The more luck, the better! I think 2014 is going to be a good year!

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The Lucky Ingredients:

Pork. Pigs are thought to symbolize progress, either because they only move forward (not backward) or because when searching for food, they push their snouts forward. You say potato, I say patato…point is we all want to make progress in the coming year.

Pomegranate. In Turkey, pomegranates are considered good luck with their red color (often symbolizes life) and their many round seeds. And you guessed it, round foods are thought to bring prosperity (think coins).

The Recipe:

Spice-Rubbed Pork Tenderloin with Pomegranate-Balsamic Sauce

Ingredients:

For the pork:

  • 1 lb pork tenderloin
  • 2 cloves black garlic*, mashed
  • 1 Tbsp brown sugar
  • 1 tsp black pepper
  • 1 tsp dried rosemary
  • 1 tsp smoked paprika (regular paprika would also work)
  • 1/4 tsp sea salt

For the sauce:

  • 1 cup pomegranate seeds (about 1 medium-size pomegranate)
  • 1 cup balsamic vinegar

Directions:

Preheat oven to 375.

Combine mashed black garlic, brown sugar, black pepper, rosemary, smoked paprika and salt. Apply the rub over the entire pork tenderloin. Bake on a greased or parchment paper-lined baking sheet for 45-60 minutes, or until a thermometer inserted into the center of the pork registers 145 degrees.

While the pork is cooking, heat small pan over medium heat. Add balsamic vinegar and pomegranate seeds and let simmer until the mixture is reduced by half.

Slice pork tenderloin and pour pomegranate-balsamic reduction over the pork. Enjoy for a prosperous — and healthy — 2014!

*Black garlic can be found at Asian grocery stores or a specialty store. I found mine at Trader Joe’s. Black garlic is actually fermented and has a milder, sweeter flavor compared with regular garlic. If you can’t find it, substitute with finely minced regular garlic.

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Want more good luck food inspiration? Check out these other yummy ideas from Recipe ReDux members. And have a very merry Christmas and happy New Year!

Curry Spaghetti Squash with Spiced Greek Yogurt Sauce

The first big snow of the season in Chicago means winter is here (wah, wah) and it’s COLD!

Coldness

Coldness2

When the weather gets cold, there’s nothing like a spicy curry dish to warm you up. Typical curry dishes can pack on the calories, however, because of heavy coconut milk and lots of butter. So I figured, why not make a lightened-up recipe using curry? This spaghetti squash dish is vegetable-based (vegetarian, in fact), gluten-free and full of flavor. Enjoy!

Curry Spaghetti Squash with Spiced Greek Yogurt Sauce

Curried_spaghettisquash

 

 

 

 

 

 

 

 

 

 

Ingredients:

  • 1 1/2 cups cooked spaghetti squash (about 1/4 large squash)
  • 1/2 cup kidney beans (preferably organic, no salt added variety — Whole Foods has a great version)
  • 1/2 cup 2% or full-fat organic (from grass-fed cows) Greek yogurt
  • 2 Tbsp unsalted walnuts
  • 2 Tbsp organic raisins
  • 1 Tbsp curry powder
  • 2 tsp organic honey
  • 1 tsp dried basil
  • 1/2 tsp cinnamon
  • 1/4 tsp dried ginger
  • 1/4 tsp cumin
  • 1/4 tsp sea salt

Directions:

Cook spaghetti squash by halving and roasting in a 375 degree oven for about 45 minutes. Use a fork to shred squash into “spaghetti.” Mix spaghetti squash with remaining ingredients until well-blended. Serve warm.

Note: you can make the spaghetti squash ahead of time and then heat once you’ve mixed the ingredients (this is what I did)

Curried_spaghetti_squash

Enjoy!

What other cold-weather dishes do you love?