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.
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.
A wonderful fall meal without too much effort!
What kind of dishes get you in the mood for fall? I’m craving some CHILI with cornbread and cheese…