This originated from an old McCalls magazine years ago. Some adaptations have been made over time by my mother, Val Simpson.
Portion size8 servings
Wash and peel potatoes. Cut into slices, 1/8 inch thick, down through the top of each potato (not through the bottom), leaving bottom intact. Place potatoes in ice water, to chill about 1 hour. Wipe pork with damp paper towels; trim off excess fat. Preheat oven to 350F. With a long, narrow sharp knife, starting at each end, pierce through to center of pork loin. Using fingers, push prunes into the holes to fill completely. Rub roast on all sides with half lemon. Sprinkle with sale, pepper and ginger. Insert the meat thermometer into center muscle of pork away from bone. Place, with fat side up, in shallow roasting pan without rack; pork will rest on bones. Pour beef broth around pork. Cover pan with foil, or use a tight-fitting lid. Roast, covered, for 30 minutes. Remove roast from oven. Drain potatoes; dry on paper towels. Roll potatoes twice in melted butter and paprika mixture. Place around roast, pour paprika-butter over potatoes. Roast pork, uncovered, basting every 1/2 hour with pan drippings; add water, if necessary. Roast for 1 hour and 20 minutes or until the thermometer registers 175F. Remove roast and potatoes to heated platter; keep warm in low oven. Make gravy: Pour pan drippings into 2 cup measure. Skim off fat; reserve 2 tbsp fat; return to roast pan. Stir in flour and ginger until smooth. Cook, stirring over low heat, to brown flour slightly. Add water to pan drippings to make 1 1/4 cups. Gradually stir into flour mixture, along with the milk; bring to boiling. Stir until thickened. Serve hot with pork. Serves 8.
Fifteen minutes of hands-on time is all you need to prep this crowd-pleaser. Get the veggies in the oven first, as they take longer to cook than the pork. For even cooking, cut any larger chunks of carrot in half.
Prep time15 minutes
Total time45 minutes
Portion size4 servings
Spiced Potatoes and Carrots:
, scrubbed and quartered
carrots, halved lengthwise
and cut crosswise in 3/4-inch pieces
Spiced Potatoes and Carrots: In bowl, toss together potatoes, carrots, oil, cumin, garlic powder, salt and pepper. Arrange in single layer on parchment paper–lined rimmed baking sheet. Bake in 450°F oven, stirring once, until tender and golden, about 40 minutes. Toss with parsley just before serving.
Pork: While vegetables are roasting, in large shallow bowl, mix together bread crumbs, Parmesan, herbes de Provence and oil. Rub pork all over with mustard; sprinkle with salt and pepper. Dredge in bread crumb mixture, turning and pressing to coat.
Once vegetables have roasted for 30 minutes, push to 1 side of pan; add pork. Bake until juices run clear when pork is pierced and just a hint of pink remains inside, 8 to 10 minutes.
Roasting the sweet potatoes before adding them to the broth mixture enhances their sweet, earthy flavour and gives this Indian-inspired soup deeper colour.
Prep time25 minutes
Total time40 minutes
salt and pepper
sodium-reduced chicken broth or
whipping cream (35%)
, toasted and coarsely chopped
Per each of 12 servings: about
Total fat7 g
Saturated fat3 g
Total carbohydrate17 g
In large bowl, toss together sweet potatoes and half each of the oil, salt and pepper. Spread in single layer on greased rimmed baking sheet. Roast in 425°F oven, stirring once, until tender and lightly browned, 30 to 35 minutes.
Meanwhile, in Dutch oven or large heavy-bottomed saucepan, heat remaining oil over medium heat; cook onion and celery, stirring occasionally, until beginning to soften, about 4 minutes. Add garlic, 1/2 tsp of the cardamom and the cayenne pepper; cook, stirring, for 1 minute. Pour in 1 cup of the broth; cook until celery is softened, about 4 minutes. Stir in sweet potatoes.
Working in batches, in blender, purée soup with remaining broth until smooth. Scrape into clean Dutch oven. Stir in remaining salt and pepper and 4 cups water; cook over medium heat until warmed through, about 2 minutes. Ladle into serving bowls.
In separate bowl, beat cream with remaining cardamom until thickened; dollop onto soup. Sprinkle with pistachios.
A little turmeric gives this spiced pomegranate rice its pretty yellow hue that will brighten up any plate. Pomegranate adds freshness and helps turn this side dish into any meal's main event.
Prep time15 minutes
Total time30 minutes
, cut in matchsticks
1 3/4 cup
sodium-reduced chicken broth
salt and pepper
natural (skin-on) almonds
, toasted and chopped
Per each of 6 servings: about
Total fat6 g
Saturated fat2 g
Total carbohydrate38 g
In saucepan, melt butter over medium heat; cook onion, stirring often, until beginning to soften, about 5 minutes. Stir in cinnamon stick, turmeric and saffron; cook, stirring, until fragrant, about 30 seconds. Add rice and carrots; cook, stirring, until rice is lightly toasted, about 1 minute. Add broth, raisins, salt and pepper; bring to boil. Reduce heat, cover and simmer until rice is tender and no liquid remains, about 15 minutes. Let stand, covered, for 5 minutes.
Discard cinnamon stick. Fluff rice with fork. Stir in pomegranate seeds, almonds and parsley.