|Pic from CookingLight.com|
8 ounces carrot, chopped
4 garlic cloves, peeled
1 (1-pound) butternut squash, peeled and cut into (1/2-inch) cubes
1 (8-ounce) acorn squash, quartered
1 tablespoon olive oil
2 cups water 1 teaspoon Madras curry powder
1/2 teaspoon garam masala
1/4 teaspoon ground red pepper
2 (14-ounce) cans fat-free, lower-sodium chicken broth
1/4 teaspoon kosher salt
6 tablespoons Greek yogurt
6 teaspoons honey
1. Preheat oven to 500°.
2. Arrange the first 5 ingredients on a jelly-roll pan. Drizzle with oil; sprinkle with pepper. Toss. Roast at 500° for 30 minutes or until vegetables are tender, turning once. Cool for 10 minutes. Peel acorn squash; discard skin.
3. Combine vegetable mixture, 2 cups water, curry powder, garam masala, and red pepper in a food processor; pulse to desired consistency. Scrape mixture into a large saucepan over medium heat. Stir in broth; bring to a boil. Cook for 10 minutes, stirring occasionally, and stir in salt. Combine yogurt and honey, stirring well. Serve with soup.
Eunice Munn, Cooking Light
Balsamic Vinegar BBQ Pork Sliders (Ckng Lght BB)
I was dubious about the amount of Balsamic Vinegar in this, but oh my goodness, I shouldn't have been. These were delish!
Very very easy to make - cook the pork roast in the slow cooker for 6-8 hours. Assemble BBQ sauce (which can be done ahead of time). Shred pork, add sauce, and eat! I used warmed whole grain cibiatta buns. Fantastic. My only complaint with this recipe was I thought I should get three meals out of it and we got two. Please note - I also halved the BBQ sauce quantities per a suggestion below.
2 1/2 pounds boneless pork shoulder roast
1 large onion -- chopped
1 medium sweet green pepper -- chopped
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 cup low-sodium chicken broth
1 cup balsamic vinegar
3/4 cup ketchup
1/4 cup honey