2 15-ounce cans lentils, rinsed and drained
2/3 cup reduced-sodium chicken broth
1. Preheat oven to 425 degrees with rack in the middle.
2. Toss carrots with 2 tablespoons oil and 1/4 teaspoon each of salt and pepper in a shallow baking pan and roast while preparing pork.
3. Pat pork dry and sprinkle with 1/2 teaspoon salt. Heat 1 tablespoon oil in a 12-inch heavy skillet over medium high heat until it shimmers, then brown pork all over, about three minutes total.
4. Put pork on a work surface and brush with 1 tablespoon mustard. Stir together breadcrumbs and 1/2 tablespoon oil, then press onto mustard on pork to form a crust.
5. Transfer pork to pan with carrots and roast until carrots are browned and tender and an instant-read thermometer inserted into center of meat registers 140 to 145 degrees, 15 to 22 minutes; keep carrots warm, covered (or continue roasting if needed).
6. While pork roasts, heat remaining 2 tablespoons oil with garlic and thyme in a small saucepan until fragrant, about 1 minute.
6. Stir in lentils, broth, and remaining tablespoon mustard, and cook until heated through. Season with salt and pepper and discard thyme. Serve pork with carrots.
- From Gourmet, November 2007
Per serving: 647 calories, 55 grams protein, 58 grams carbohydrates, 9 grams sugar, 21 grams fat, 77 milligrams cholesterol, 617 milligrams sodium, 28 grams dietary fiber
Makes one 9-inch cake, 8 servings
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 teaspoon allspice
1/4 teaspoon salt
1 stick unsalted butter
1/4 cup water
1/2 cup packed dark brown sugar
1/2 cup molasses (not robust or blackstrap)
3 large eggs
1/4 cup grated peeled ginger
1 Bosc pear
Whipped cream (for optional topping)
1. Preheat oven to 350 degrees with a rack in the middle.
2. Butter and flour a 9-inch cake pan, knocking out excess.
3. Whisk together flour, baking soda, cinnamon, allspice, and salt.
4. Melt the butter with the water.
5. Beat together brown sugar and molasses with an electric mixer until combined. Add eggs 1 at a time, beating well. Beat in flour mixture at low speed until just combined.
6. Add butter mixture and ginger, beating just until smooth. Pour into cake pan.
7. Peel pear and cut into 3/4-inch pieces. Scatter over batter. Bake until a wooden pick inserted into the center comes out clean, about 35 minutes.
8. Cool slightly. Serve with whipped cream if desired.
- From Gourmet, October 2008
Per serving (without whipped cream): 346 calories, 5 grams protein, 50 grams carbohydrates, 27 grams sugar, 14 grams fat, 112 milligrams cholesterol, 272 milligrams sodium, 2 grams dietary fiber
Contact columnist Karen Heller at 215-854-2586 or kheller@phillynews.com.
