Friday, July 8, 2016
Theme of the day Blueberry
YEAH!!! It's National Blueberry Day
Blueberries are loaded with fiber and rich in antioxidants. They are one of the healthiest fruits. One of the most notable health benefit is that blueberries help lower cholesterol and promote hearth health. They have shown the ability to reduce the risk of cancer and help slow the aging process.
Now time to make a complete meal with the theme of blueberries. No better way to honor the fruit of the day
PORK TENDERLOIN WITH BLUEBERRY SAUCE
12 oz green beans, ends trimmed
1/2 tsp each salt, pepper and dried thyme
1 1/4 pounds pork tenderloin
1 1/2 cups frozen blueberries, thawed
1 tsp sugar
1/4 cup cider vinegar
1 onion, chopped
1 tbs oil
2 tsp sodium free chicken grilling blend
Heat oven to 400 degrees. Rub pork with chicken seasoning and 1/4 tsp each salt and pepper and place in a roasting pan. Roast 25 min. or until temperature registers 155 degrees. When 10 min. of cooking time remain, remove pan and spread green beans around pork, drizzle with 1/2 tbs oil. Stir beans and return pan to oven.
*Heat remaining oil in a saucepan. Cook onion 3 min. Add blueberries, vinegar, sugar, thyme and remaining salt and pepper to saucepan, cook 5 min. or until thickened. Serve pork with sauce.
MAKES 4 SERVINGS OF PORK & BLUEBERRY SAUCE...
Since I have been seeing cherries on sale at the local supermarkets this dessert will be great on the budget and one that will honor the fruit of the day as well
Notes: If using fresh cherries, buy about 1 3/4 pound; if using frozen, you'll need about 1 1/2 , 16 ounces each.
5 cups fresh sweet, dark cherries, rinsed and pitted, or frozen pitted cherries (see notes)
3 tablespoons juice
1 1/2 cups fresh blueberries, rinsed and drained, or frozen blueberries
1 cup sugar
1/4 cup cornstarch
2 teaspoons butter or margarine, cut into small pieces
Vanilla ice cream (optional)
In a large bowl, mix cherries with 2 tablespoons lemonjuice. In a smaller bowl, mix blueberries with remaining 1 tablespoon lemon juice. Combine sugar and cornstarch; gently stir 1 cup of the mixture into cherries and 1/4 cup into blueberries. Spoon cherry mixture over 3/4 of the pastry in pan, leaving 1 quadrant free. Spoon blueberry mixture into unfilled area. Scatter butter evenly over fruit. Top filling with stars and stripes as directed for flag pastry. Set pie in a foil-lined 13- by 17-inch . Bake on the bottom rack of a 400° regular or convection oven until fruit is bubbling in the center and pastry is well browned, about 1 hour. If pastry edges brown too quickly (check after 40 minutes), cover loosely with foil. Let pie cool on a rack at least 3 hours; let stand at room temperature up to 8 hours. Cut into wedges and serve with ice cream, if desired.