This past Sunday, 3/25 I hosted a cooking demonstration at IGA Fort Salonga Market. Due to popular demand, here are the recipes I made:
Apricot Pork Medallions
Serves 4; Prep time: 20 minutes
Ingredients:
2 Tablespoons olive oil
1 pork tenderloin, cut crosswise into 8 medallions
½ cup dried apricots, chopped
2 green onions, chopped
1 Tablespoon mustard (preferably Dijon)
2 teaspoons sugar
1 cup low sodium broth
- Heat a large skillet on medium-high heat with oil. Meanwhile, flatten each medallion with the palm of your hand.
- Place the medallions in the pan, and let cook for 2 minutes on each side.
- Add remaining ingredients into pan, and stir well. Cover, and simmer for 3 to 4 minutes, or until internal temperature reaches 145oF.
Per serving (2 medallions): 245 Cal; 10 g Fat; 160 mg Sodium; 15 g Total Carb; 1 g Fiber, 25 g Pro
Balsamic Strawberries with Ricotta Cream
Serves 4; Prep time: 17 minutes; Inactive: 2 hours
Ingredients:
1 cup part-skim ricotta cheese or cottage cheese
2 Tablespoons honey
½ teaspoon vanilla extract
3 Tablespoons balsamic vinegar
2 Tablespoons sugar
1 (16 oz) container strawberries, hulled and quartered
2 Tablespoons fresh basil leaves cut into ribbons
- In a blender or food processor, combine ricotta, honey, and vanilla. Blend until smooth—about 1 minute.
- In a small saucepan, combine balsamic vinegar and sugar. Cook on medium heat for 2 minutes, stirring occasionally. Allow to cool completely.
- In a medium bowl, combine strawberries, balsamic syrup, and basil.
Serve in a small glass or bowl: 1//3 cup of ricotta cream topped with ½ cup berries.
Per serving (1/3 cup cream, ½ cup berries): 180 Cal; 5 g Fat; 80 mg Sodium; 27 g Total Carb; 2 g Fiber, 8 g Pro. Recipe by Food Network's Ellie Krieger, RD.
Marina Bedrossian is a Northport, NY dietitian nutritionist who helps people with holistic nutrition solutions and food sensitivities. Visit this page to schedule an appointment and don’t forget to join the private Facebook group “Ingredients For Healthy Families” more information here.