4 recipes

Many Steps Roll Pork


Makes: 3 servings

Created by The MDM Team, Sunday, February 17, 2008
Pork is the other white meat, but one taste of this roll and you'll say it's "the" white meat. Stuffed with cheese and prosciutto, there are plenty of layers to this dish.

Ingredients


2 pork tenderloins (8 oz. each)

4 oz. Boursin cheese

6 oz. prosciutto, 2 slices

1 tbsp. olive oil

2 sheets puff pastry

1 egg, beaten

1 tbsp. water

Methods/steps
Prepare tenderloins, trimming all silver skin and the thin tail at the end (reserve tail end for another use). Butterfly them for stuffing, making a 1-inch deep incision down the length of each - do not cut all the way through. Stuff each tenderloin with half the Boursin. Roll tenderloins in prosciutto. To do this, lay half the prosciutto slices in a single layer, overlapping them slightly. Place stuffed tenderloin at the base of the prosciutto and roll to cover. Do the same thing with the second tenderloin. Sear in 1 tbsp. olive oil in a large skillet over medium-high heat until prosciutto is brown and crisp on all sides, 5-8 minutes. Chill thoroughly. Thaw two sheets puff pastry and roll each to a 16 x 12 inch rectangle. Wrap pork and transfer to a parchment-lined baking sheet. Combine egg and water and brush wrappers with mixture. Then decorate with pastry vines and cutouts (leaves/stems). Cover with plastic; chill 1 hour or up to 24 hours. Preheat oven to 400 degrees with rack in lower third. Brush with more egg wash for good browning; bake tenderloins 30-35 minutes or until golden, to about 170 degrees. Let rest 5 minutes before slicing. To serve, trim off the ends (they're doughy), and then slice into 1 1/2 inch thick pieces.

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Super Chocolate Cookies


Makes: 1 serving

Created by The MDM Team, Friday, February 22, 2008
Get your chocolate fix with these super sensational chocolate cookies. They're loaded with great taste and beat out the store-bought brands time after time. Your kids will thank you.

Ingredients
1/2 cup vegetable oil
4 oz. unsweetened chocolate, melted
2 cups sugar
4 eggs
2 tsp. vanilla
1/2 tsp. salt
2 cups flour
2 tsp. baking powder
1 cup powdered sugar


Methods/steps
Mix oil, chocolate, sugar and blend in eggs. Add vanilla, salt, baking powder and flour. Cover and chill several hours or overnight. Preheat oven to 350 degrees and grease your cookie sheets. Roll 1 tbsp. dough into a ball and roll around in powdered sugar to coat. Place on greased cookie sheet and bake for 10 to 12 minutes. Remove from baking sheet and cool.

Additional Tips
Ready in 25 min

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Ginger Bran Muffins

6 Muffins
This old-fashioned recipe makes a muffin batter that can be kept in the refrigerator so you can make 1 or 2 muffins at a time. Or you can make them all at once and freeze them. They thaw in just a few minutes if left on the kitchen counter.

Ingredients:
3/4 cup bran cereal (not flakes)
1/4 cup boiling water
2 tbsp olive oil or canola oil
1 tbsp sugar
1 egg
1/2 cup buttermilk
1 tbsp grated fresh ginger
2 tbsp raisins or other chopped dried fruit
1/2 cup unbleached flour
1 tsp baking soda

Instructions:
Pour boiling water over the bran cereal in a mixing bowl. Stir to mix and let stand 5 minutes. Add the oil, sugar, egg, buttermilk, grated ginger and raisins to the bran and mix well. In a small bowl, mix together the flour and baking soda. Stir into the bran mixture and mix well. The batter can be kept tightly covered in the refrigerator for about a week.

To bake, preheat the oven to 400 degrees. Lightly oil a muffin tin if you are making all 6 muffins or place a foil muffin cup in a custard cup if you are baking just one muffin. Don't stir the batter if it has been keeping in the refrigerator. Fill the muffin tin or muffin cups 2/3 full of batter. Bake the muffins for 12 - 14 minutes or until the top springs lightly back to the touch.


Nutritional Information:

Per serving:
136 calories
6 g total fat (1 g sat)
36 mg cholesterol
19 g carbohydrate
4 g protein
3 g fiber
258 mg sodium

- Recipe reprinted with permission of DrWeil.com

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Salmon and Edamame Salad

1 Serving
This pretty pink and green salad can be made from leftover cooked salmon or canned salmon. Serve it on a bed of dark, leafy greens or in a whole wheat pita. Edamame are whole green soybeans that are a favorite snack in Japan. Organic edamame are now readily available in the freezer section of health food stores. They're often available both in the pod and already shelled; you'll need the shelled version for this recipe.

Ingredients:
4 oz cooked or canned salmon
1/4 cup cooked, shelled edamame
2 tbsp sliced scallions (green onions)
2 tbsp chopped red bell pepper (optional)
2 tbsp Tofu Mayonnaise

Instructions:
Cook the edamame according to package directions until they're barely done. Cut the salmon into chunks and mix all the ingredients with 2 tablespoons of the Tofu Mayonnaise.


Nutritional Information:

Per serving:
269 calories
11 g total fat (1 g sat)
59 mg cholesterol
10 g carbohydrate
33 g protein
3 g fiber
99 mg sodium

- Recipe reprinted with permission of DrWeil.com