RECIPES: WINTER DELIGHTS
Apple Mustard Pork Tenderloin, Ham and Cheese Frittata, Escarole and White Bean Soup, and Soy-Glazed Cornish Hens
BY:BONNIE TANDY LEBLANG, MS, RD
Throughout the cold winter months, nothing warms the heart like wonderful aromas from the kitchen. Just imagine the effect of your preparing Asian-influenced Cornish hen, apple-and-mustard-coated pork tenderloin or a soul-soothing pot of soup.
I can imagine you're thinking I would if I could, but I just don't have the time. With our Express Lane Cooking® recipes, you do have the time. We get you in and out of the kitchen quickly, so you'll have more time to spend with your loved ones or to do what's just as paramount—taking some time for yourself.
RECIPES
For our Apple Mustard Pork Tenderloin, pre-prep in the morning or just before cooking; it takes just 5 minutes. Butterfly the tenderloin by slicing three-quarters the way through it, lengthwise, and then spread the apple butter-mustard mixture on it. To secure the pork, use string or reusable and dishwasher-safe silicone loops ($15 for six; for information, visit www.thefoodloop.com). When it's time to cook, there's nothing more to do but preheat the oven and roast the pork. While the pork is cooking for the next 20 minutes, flip through a magazine, make a couple of phone calls or just sit and luxuriate before making a tossed salad. By the way, I like to use the remaining apple butter from this recipe to spread on toast or to top pancakes.
If you have a bit of extra time when making our Soy-Glazed Cornish Hens, roast them whole for an hour, until cooked through. If you're rushed, just broil them as described here on the recipe card. To shorten the cooking time, we've used kitchen shears to remove the backbone, which we then discard, and then we pressed on the breastbone to flatten the hens. In this way, the entire hen is evenly exposed to the heat of the broiler and it cooks much more quickly.
Our Escarole and White Bean Soup can be on the table in less than 30 minutes, or can simmer—partially covered—for a couple of hours. If you can't find bulk sausage, just purchase a favorite spicy sausage and remove the casing. Instead of chopping the escarole after you've carefully rinsed it (it's usually very gritty), use kitchen shears to snip the escarole either in the strainer or as you're adding it directly into the pan. Be very careful with the latter, so as not to burn yourself. Add the red pepper flakes depending on the spiciness of your sausages, and the salt depending on what chicken broth you've used; you may not need any of either.
I love to make frittatas—like our Ham and Cheese Frittata. They're as good at room temperature as they are hot, making them perfect for serving people on different schedules. Make it when it's convenient to do so.
Apple Mustard Pork Tenderloin
Prep Time: 5 minutes
Cooking Time: 20 minutes
2 to 3 servings
Necessities:
Pork tenderloin (1 whole, about 1 pound), cut lengthwise 3/4 way through
Apple butter (1 tablespoon, plus additional for the table)
On Hand:
Dijon or other mustard
Salt
Black pepper
Not So Necessary:
Ground ginger
Ground nutmeg
How to: Heat oven to 400˚F. In a small bowl, blend together 1 tablespoon apple butter, 1 tablespoon mustard, salt and pepper to taste and, if using, 1/2 teaspoon ginger and 1/8 teaspoon nutmeg. Open tenderloin to flatten, spread with mixture, close and secure with twine, skewers or thefoodloopsTM. Roast 20 minutes, until thermometer registers 155 degrees; remove from oven and let stand 5 minutes before thinly slicing. Serve with additional apple butter.
More time? Make apple butter: Cook about 1 pound peeled and seeded apples with 1/2 cup water or apple cider over low heat until soft, about 10-15 minutes. Season with cinnamon, cloves and allspice to taste. Continue cooking until mixture is thick, about 20-30 minutes. Use some in the recipe; refrigerate remainder.
Go withs: Tossed salad; fruit
Soy-Glazed Cornish Hens
Prep Time: 4 minutes
Cooking Time: 16 minutes
2 to 4 servings
Necessities:
Cornish hens (two 1-pound), backbone removed
Sesame oil (2 tablespoons)
On Hand:
Soy sauce
Rice vinegar
Vegetable oil spray
Not So Necessary:
Ground ginger
Ground red (cayenne) pepper
How to: Press down on hen breastbone to crack it. Rinse, then pat hens dry with a paper towel. In a large bowl, combine the sesame oil, 2 tablespoons soy sauce, 2 tablespoons rice vinegar and, if using, 1/4 teaspoon ginger and 1/4 teaspoon cayenne. Add hens to bowl, toss to coat. Let stand while preheating the broiler. Remove hens from liquid, placing them skin-side down on broiler pan sprayed with nonstick vegetable oil spray; broil for 8 minutes about 5 inches from heat, brushing occasionally with marinade. Turn hens over; brush with remaining marinade. Broil another 8 to 9 minutes, until skin is crispy and hens are cooked through.
More time? Roast hens whole at 375˚F, basting several times while cooking until cooked through, about 1 hour.
Go withs: Asian salad, bread
Escarole and White Bean Soup
Prep Time: 10 minutes
Cooking Time: 15 minutes
4 servings
Necessities:
Bulk chorizo or spicy pork sausage (8 ounces), crumbled
Escarole (1 pound); rinsed, trimmed, and chopped
Cannellini beans (19-ounce can), drained and rinsed
Chicken broth (32-ounce container)
Grated Parmesan cheese (about 1/3 cup)
On Hand:
Olive oil
Garlic cloves (2), minced
Salt
Black pepper
Not So Necessary:
Crushed red pepper flakes
How to: Heat 1 tablespoon oil in 2-quart saucepan over medium heat. Add sausage, stirring until cooked through, about 5 minutes. Discard all but about 1 tablespoon fat. Increase heat to medium-high and stir in escarole and garlic until escarole wilts, about 3 minutes. Mash half the beans with a fork. Add all the beans, broth, salt and black pepper to taste and, if using, red pepper flakes. Bring to a boil, reduce heat, and simmer for 5 to 7 minutes. Serve topped with cheese.
More time? Soak dried beans, then cook until soft. Use 2 cups for recipe; reserve rest for other uses.
Go withs: Crusty bread, fruit
Ham and Cheese Frittata
Prep Time: 5 minutes
Cooking Time: 10 minutes
4 servings
Necessities:
Ham (one 1/4-inch-thick slice from deli), diced
Eggs (6)
Shredded cheddar cheese, regular or low-fat (1/3 cup)
On Hand:
Butter
Olive oil
Dried thyme
Salt
Black pepper
Not So Necessary:
Scallions (2), chopped
Dijon mustard
How to: Preheat broiler. In ovenproof skillet, heat 2 teaspoons butter and 2 teaspoons olive oil. Add ham and, if using, scallions; cook until scallions soften and ham is heated through, about 3 minutes. Beat together eggs, 1 tablespoon water, 1/2 teaspoon thyme, salt and pepper to taste and, if desired, 1 teaspoon mustard. Gently stir in egg mixture; cook 3 minutes or until almost set. Sprinkle with cheese. Place under broiler until browned and puffed, 2 minutes. Cut into wedges and serve.
More time? Sauté 1 to 2 sliced russet potatoes in the butter and oil until tender and golden, about 5 to 10 minutes, before adding the ham.
Go withs: Hash-browned potatoes (if not adding potatoes to the frittata), biscuits, fruit salad
Registered dietitian Bonnie Tandy Leblang created the internationally renowned Express Lane Cooking®, the world's first syndicated daily food column. Her column "Supermarket Sampler" is nationally syndicated.