Cooking - for a new lifestyle (Our Test Kitchen)

Pork Tenderloin and Sweet Potatoes http://www.soscuisine.com/recipe/pork-tenderloin-sweet-potatoes 2 servings Preparation 10 min   Cooking 20 min 330 calories per serving   Ingredients 2 sweet potatoes, peeled and cut into 1,5 cm pieces 360 g 1 clove garlic, minced   1 pork tenderloin, cut into 2 cm slices 300 g 1 pinch salt  [optional]   0.1 g   ground pepper to taste     1/2 tbsp canola oil 8 mL 1 tsp butter, unsalted 5 g 1 pinch cayenne pepper   0.4 g 3/4 tsp dried oregano   0.4 g 1/3 cup grapefruit juice   85 mL 1/3 cup water   85 mL 4 tsp pine nuts  [optional]   10 g 4 tsp fresh mint, chopped   4 g Before you start Put a serving dish in the oven at the lowest setting to keep the meat warm while the sweet potatoes cook. Method Prepare the vegetables : Cut the sweet potatoes into pieces, about 1,5 cm. Mince the garlic. Cut each tenderloin crosswis...

In my opinion, these look pretty cool but putting them back into the skins does nothing for the flavour and is kind of fussy work.  I bet they would be every bit as good served from a casserole dish.  Delicious!! Makes 5 servings 4 medium sweet potatoes olive oil 1/4 cup sour cream 2 tablespoons butter, softened 2 teaspoons brown sugar 2 teaspoons fresh lime juice 1/2 teaspoon paprika (smokey, not sweet) 1/2 teaspoon Sriracha (hot sauce, optional) salt and fresh ground black pepper, to taste 1/4 cup coarsely chopped fresh cilantro 2 limes, sliced into wedges Preheat oven to 400F. Spray baking sheet with nonstick spray or olive oil. Slice sweet potatoes crosswise into halves. Rub sweet potatoes with olive oil. Roast potatoes until they can be easily pierced with a fork, about 45 minutes, turning once during cooking. Remove from oven and set on a rack to cool. Once cool, scoop most of the flesh from each potato into a medium-size bowl. Combine potato flesh with all of th...

4 cups peeled, diced sweet potatoes 1 Vidalia onion, chopped 2 cloves garlic, chopped 3 tbsp olive oil 1 tbsp chopped thyme leaves 1/2 cup pecan halves 1 tbsp balsamic vinegar salt and pepper to taste Preheat oven to 425F. In large bowl, combine potatoes, onion, garlic, oil and thyme.  Toss well to coat.  Pour into shallow roasting pan.  Bake, turning occasionally, for 30 minutes or until vegetables are soft and golden brown. Add pecans.  Roast 10 minutes, watching carefully so nuts don't burn. Drizzle with vinegar.  Season with salt and pepper. Makes 4-6 side servings.

1 250 g package soft cream cheese 3 eggs 1 cup sugar 1 tsp vanilla 1 9" unbaked pie shell 14 oz sweet potatoes cooked and mashed 1 tsp ground cinnamon 1/2 tsp ginger 1/4 to 1/2 cup milk whipped cream (optional) Beat cream cheese until light and fluggy; blend in 1 of the eggs, vanilla and half of the sugar.  Spread cheese mixture on the bottom of the unbaked pie shell. Beat remaining 2 eggs; blend in sweet potatoes, remaining 1/2 cup of sugar, cinnamon, ginger and milk.  Pour mixture carefully over cream cheese to form a second layer. Bake in preheated 425F oven for 10 minutes.  Reduce temperature to 350F.  Bake 30-35 minutes longer or until set. Cool.  Garnish with whipped cream.

4 medium sweet potatoes 3 tart apples 1 tbsp lemon juice 1/3 cup packed brown sugar 1 tbsp butter 1/2 tsp ground cinnamon 1/8 tsp ground nutmeg Preheat over to 350F.  Lightly coat a shallow 1-1/2 quart baking dish with nonstick spray. In a medium saucepan, cover sweet potatoes with water and boil over medium-high heat for 20 minutes of until slightly tender.  Drain and let cool.  Remove and discard the sweet potato skins and cut into 1/2" thick slices. Peel and core the apples.  Cut crosswise into 1/2" thick rings.  Sprinkle with lemon juice to prevent discolouring.  Arrange half of the sweet potato slices in a layer in the prepared baking dish.  Top with the apples and then the remaining sweet potatoes. In a small microwaveable bowl, combine the brown sugar, butter, cinnamon and nutmeg.  Microwave on high power for 30 seconds or until melted.  Stir until smooth and blended.  Drizzle over the sweet potato mixture.  Cov...

8 boneless, skinless chicken thighs (I used 3 large chicken breasts) 1 tsp. salt 1/8 tsp. cayenne pepper (I used all my cayenne pepper making  Homemade Chili Powder  . . . so I used 1/8 tsp. of that) 1 tsp. paprika (I used 1 tsp. Homemade Chili Powder) 1 tsp. curry powder 1/2 tsp. ground ginger 3 sweet potatoes, peeled and cubed 1 onion, chopped 1  cup peach or apricot preserves (I used applesauce) 3 tbsp. apple cider vinegar 1 tbsp. low-sodium soy sauce 1/2 cup chicken broth or water 2 tbsp. cornstarch (I was happy with the consistency of the sauce so I didn't thicken it) Place sweet potatoes and onions in a 3-1/2 quart slow cooker.  Sprinkle chicken with salt, cayenne pepper, paprika, curry powder, and ginger. Place chicken on top of potatoes.  Top with peach preserves, vinegar, and soy sauce.  Cover and cook on low for 6-8 hours (I went high for 4 hours)  until chicken is thoroughly cooked and sweet potatoes are tender.  Combin...

1/2 cup jalepeno jelly (I used spicy chili thai sauce) Heat jelly on medium in a sauce pan until melted. Add: 1/4 cup frozen orange juice 1/4 cup terriyaki sauce 1 tsp minced garlic 1 tsp curry powder Remove from heat and stir well. In a rectangular greased casserole dish, place: 3 cups of cubed sweet potato 2 cups coarsely chopped onion 1 can pineapple drained (I used frozen pinapple) 1 1/2 cups diced green pepper Pour in 1/2 of the sauce mixture and stir. Using 6 chicken thighs (chicken breast or equivalent amount of any form of chicken) Place on the mixture. (I used 3 boneless chicken breasts sliced into thin strips) Baste the chicken in the remaining sauce. Bake in oven at 350 for about 1 hour. I served on jasmine rice. JUDY LOVES IT!!!!!!!!!!!!!!!!!!!! "Bon Appetit!"