Pork Tenderloin with Roasted Vegetables and Grapes

A friend recently told me that roasted fennel can be used in place of roasted onions - who knew?  But, with an onion allergy, I decided to try it.  This is WONDERFUL.

1.5 Lb boneless pork chops (or pork loin cut into 4 pieces)

2 Tsp Dried Thyme

12 Oz Red Cabbage (I like to buy the bagged/shredded)

2 Cups Red Grapes

1 Head Fennel

1/2 Cup Balsamic Vinegar

Olive oil

Salt

Pepper

Heat oven to 450 Degrees.  Line a baking sheet with non stick foil.  Spread with olive oil.  Sprinkle Thyme over the olive oil.  Spread the cabbage over the pan.  Cut the stem and root off of the fennel, cut into 6 pieces, spread over the cabbage.  Top with the grapes.  Sprinkle with salt and pepper and put in the oven to soften the vegetables.

Mean Time, heat a skillet over medium heat.  Add some olive oil.  Cook the Pork Chops until they are 145 degrees.  Remove from pan  and rest at least 5 minutes.

Pour the balsamic into the pan to deglaze. 

When vegetables are soft, toss with the juices in the pan and then serve with the pork.

Italian Toast

 Looking for an easy breakfast?  A quick afternoon snack?  How about some Italian toast.  If you are one of my friends that do not like ricotta cheese?  Move along - you won't like this.  If you do - it is quick, it is easy and it is filling.  Excellent if topped with bananas, pears, figs - or any fruit you like.

1 slice sprouted bread

2 Tbs Low Fat Ricotta

Cinnamon

Honey

Toast the bread to your desired doneness.  Spread with cheese, sprinkle with cinnamon and drizzle with honey.

BBQ Roast Beef - CHEATING

Need a quick sandwich filling?  In a medium sauce pan, throw together a Can/Jar of Sloppy Joe sauce and a pound of lean top round thin sliced deli meat.  Simmer over low heat until hot.  Serve on roles with lettuce and horseradish.

Orange Gingerbread Bundt Cake

 My nephew's favorite cookies are molasses - and they were gone by Christmas.  I made this cake for him Christmas Day so he had something molasses.

10 cup bundt pan - coat with melted butter and then sprinkle with granulated sugar, tapping to coat (note - this butter and sugar are not included in the ingredient list)

For Cake:

1 1/2 cup Granulated Sugar

3 Cups All Purpose Flour

1 Tsp Baking Soda

1 Tsp Fresh Grated Ginger

1 Tsp Ground Ginger

1 Tsp Ground Cinnamon

1/2 Tsp Grond Allspice

1/2 Tsp Freshly Grated Nutmeg

1/2 Tsp Kosher Salt

1/2 Tsp Freshly Ground Black Pepper

3/4 Cup Butter

2 Large Eggs

1 Tsp Orange Extract

Zest of 1 Orange

1 Cup Molasses

For Glaze

1 Cup Confectioner's Sugar - more if needed

1/4 Cup Sour Cream

Zest of 1/2 Orange

Juice of 1 orange

Heat oven to 350 degrees.  In a medium bowl, whisk together flour and dry spices - set aside.  In a stand mixer, beat the butter, sugar and fresh ginger until light and fluffy.  Beat in the eggs 1 at a time, mix in orange extract.

In  4 cup measuring cup, mix molasses, hot water and orange zest.  

With mixer on low, alternately add flour mixture and water mixer- 3 additions each, mixing well between each addition.   Pour batter into the prepared pan and smooth the top.  Bake for 60 to 70 minutes until toothpick comes out clean.  Let cool in pan for 20 minutes, remove from pan and cool completely.

Meanwhile, make glaze:  in a medium goal, whisk together glaze ingredients until thick but pourable - add more sugar or milk to get desired consistency.  Pour glaze over cake, let stand at least 15 minutes before serving.