Friday, October 5, 2012

Fall Foods

My mom and I went to a class last week at Providence Hospital geared toward breaking down barriers to eating healthy foods.  They served us a meal made from antioxidant-rich foods and gave a presentation on nutrition and healthy cooking.  Not much of the information was new to us, but we enjoyed trying a few new dishes!

The first course served at the class was Ellie Krieger’s Curried Butternut Squash Soup which I duplicated the other night for Jason.

Curried Butternut Squash Soup

We had a couple of cooler-weather days that got me in the mood to make some autumnal dishes, and that butternut squash soup was right up my alley.  I didn’t have any Greek yogurt, so I substituted some sour cream (not as good) and added a couple splashes of balsamic vinegar.  Amazing.

I also roasted a couple pork tenderloins on a bed of onions and apples.  Over that I poured a mixture of apple cider, apple cider vinegar, dijon mustard, whole grain mustard, a touch of maple syrup, cinnamon, nutmeg, sage, thyme, and salt and pepper.  Then I slathered a little of the whole grain mustard on top of the roast before covering the dish in foil and baking it for about 25 minutes at 375°.  Then I removed the foil and baked it for another 25-30 minutes.  The pork turned out super moist.

Pork Tenderloin with Apples and Onions

A wonderful fall meal without too much effort!

Butternut Squash Soup and Pork Tenderloin with Apples and Onions

What kind of dishes get you in the mood for fall?  I’m craving some CHILI with cornbread and cheese…