Spiced Pepper-Crusted Filet Mignon with Asparagus

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Spiced Pepper-Crusted Filet Mignon with Asparagus

Calories 115 kcal
Author Cooking Light , JULY 2002

Ingredients

  • 1 teaspoon bottled minced garlic
  • 1/2 teaspoon olive oil
  • 1/2 teaspoon salt -- divided
  • 12 ounces fresh asparagus -- trimmed
  • 1 tablespoon cracked black pepper
  • 2 teaspoons brandy
  • 1/2 teaspoon garlic powder
  • 16 ounces beef tenderloin steaks -- about 1 inch thick
  • Cooking spray

Instructions

  1. Preheat broiler.
  2. Combine minced garlic, olive oil, 1/4 teaspoon salt, and asparagus in a large bowl, tossing gently to coat.
  3. Combine 1/4 teaspoon salt, pepper, brandy, and garlic powder; rub evenly over steaks. Place steaks on a broiler pan coated with cooking spray; broil 6 minutes. Turn steaks over; add asparagus to pan. Broil 5 minutes or until desired degree of doneness.

Spaghetti and Meatballs

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Spaghetti and Meatballs

Calories 2584 kcal
Author Julianna Grimes Bottcher, Cooking Light , SEPTEMBER 2006

Ingredients

Sauce:

  • Cooking spray
  • 1 cup finely chopped onion
  • 3 garlic cloves -- minced
  • 2 tablespoons tomato paste
  • 1/4 teaspoon salt
  • 14 ounces less-sodium beef broth
  • 56 ounces whole peeled tomatoes -- undrained and chopped

Meatballs:

  • 1 ounce white bread
  • 8 ounces links sweet turkey Italian sausage -- casings removed
  • 1/2 cup finely chopped onion
  • 1/3 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons egg substitute
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 2 garlic cloves -- minced
  • 1 large egg
  • 1 pound ground sirloin

Remaining Ingredients:

  • 1/2 cup chopped fresh parsley
  • 1/3 cup chopped fresh basil
  • 1 pound hot cooked spaghetti
  • 1/2 cup grated fresh Parmigiano-Reggiano -- 2 ounces
  • Fresh parsley sprigs -- optional

Instructions

  1. To prepare sauce, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1 cup onion; sauté for 3 minutes. Add 3 garlic cloves, and sauté 1 minute. Add tomato paste; cook 1 minute. Stir in 1/4 teaspoon salt and broth. Cook 4 minutes. Stir in the tomatoes. Reduce heat, and simmer 45 minutes, stirring occasionally.
  2. Preheat broiler.
  3. To prepare meatballs, place bread in a food processor, and process until fine crumbs measure 1/2 cup. Combine the breadcrumbs, sausage, 1/2 cup onion, and next 8 ingredients (through sirloin) in a bowl. With wet hands, shape sirloin mixture into 32 meatballs. Place meatballs on a broiler pan. Broil 15 minutes or until done. Add meatballs to sauce; simmer 15 minutes. Sprinkle with 1/2 cup parsley and 1/3 cup basil. Serve over spaghetti. Sprinkle with cheese; garnish with parsley sprigs, if desired.
  4. Wine note: Spaghetti and Meatballs is terrific with red or white wine as long as the wine has good acidity to mirror that of the tomatoes and act as a counterpoint to the meatballs. Because our recipe has fresh herbs, I prefer white wine with the dish--in particular, an herbal dry white from southern Italy such as Feudi di San Gregorio Greco di Tufo 2004 ($22). -Karen MacNeil

Spiced Pork Tenderloin with Sautéed Apples

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Spiced Pork Tenderloin with Sautéed Apples

Calories 804 kcal
Author Cooking Light , OCTOBER 2010

Ingredients

  • 1/2 teaspoon salt
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 pound pork tenderloin -- trimmed and cut crosswise into 12 pieces
  • Cooking spray
  • 2 tablespoons butter
  • 2 cups thinly sliced unpeeled Braeburn or Gala apple
  • 1/3 cup thinly sliced shallots
  • 1/8 teaspoon salt
  • 1/4 cup apple cider
  • 1 teaspoon fresh thyme leaves

Instructions

  1. Heat a large cast-iron skillet over medium-high heat. Combine first 5 ingredients; sprinkle spice mixture evenly over pork. Coat pan with cooking spray. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm.
  2. Melt butter in pan; swirl to coat. Add apple slices, 1/3 cup shallots, and 1/8 teaspoon salt; sauté 4 minutes or until apple starts to brown. Add apple cider to pan, and cook for 2 minutes or until apple is crisp-tender. Stir in thyme leaves. Serve apple mixture with the pork.