Featured Cookbook

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1. Spinach Salad with Nectarine, Blueberries and Lime Balsamic Vinaigrette

2. Pork Chops with Sweet Potato Gravy

3. Shrimp with Cherry Tomatoes and Feta

4. Roast Chicken Waldorf Salad

5. Broccoli Smashed Potatoes

6. Blueberry Peach Crostata

Book Description

From an award-winning food writer and chef-the breakthrough cookbook that identifies 12 micronutrient-rich foods that can help protect you against major disease and shows you how to turn them into mouthwatering dishes. A diet rich in nutrients, including protein, carbohydrates, fat, fiber, and vitamins, is not enough for our health. For optimum protection against heart disease, cancer, diabetes, and other chronic diseases, we also need an abundance of micronutrients.

... (more)

12 Best Foods Cookbook: Over 200 Recipes Featuring the 12 Healthiest Foods

Authors: Dana Jacobi

Date: April 2005

ISBN: 1579549659

Publisher: Rodale Books

Paperback

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These overstuffed chops will have friends and family talking for weeks. The idea came from watching a cooking show on television. That recipe, however, was seriously loaded with butter and cream, while I use just enough to make velvety potatoes and moist chops. I also replaced a long list of Cajun spices with Thai chili paste, making this a down-home dish with melting-pot flavors.

Makes 4 servings

• 3 medium Beauregard, Garnet, or Jewel yams (about 1 1/2 pounds)

• 1 tablespoon unsalted butter

• 1/4 teaspoon Thai red chili paste

• 3 tablespoons half-and-half

• Salt and freshly ground black pepper

• 1 small red onion, finely chopped

• 1/2 Golden Delicious apple, peeled, cored, and finely chopped

• 1/3 cup dry breadcrumbs

• 4 (1 1/2-inch thick) boneless center cut pork chops (5-6 ounces each)

• 1 teaspoon sweet paprika

• 1/4 teaspoon onion powder

1. Preheat the oven to 400 degrees F. Roast the sweet potatoes. Peel and mash them. There should be 3 cups. Reduce the oven to 350 degrees F.

2. For the gravy, in a bowl combine 2 1/3 cups of the sweet potatoes with the butter, chili paste, and half-and-half. Season it to taste with salt and pepper. Spread the creamy potatoes to cover the bottom of an 8" square baking dish. Set aside.

3. For the stuffing, in a second bowl, combine the remaining sweet potato with the onion, apple, and breadcrumbs. Season to taste with salt and pepper.

4. Make a 3 1/2x2 1/2-inch pocket in each chop. Pack the stuffing generously into the pockets. Combine the paprika, 1/4 teaspoon salt, and onion powder in a small bowl. Rub 1 side of each chop with this mixture and set them seasoned side down on top of the sweet potatoes in the baking dish. Rub the remaining seasoning on top of each chop. Cover the pan with foil.

5. Bake for 35 minutes. Uncover and bake the chops 10 minutes longer, until they are nicely browned on top. Serve immediately.

Per serving: 474 calories, 12 g fat, 5 g saturated fat, 32 g protein, 60 g carbohydrates, 9 g fiber

More From This Book:

1. Spinach Salad with Nectarine, Blueberries and Lime Balsamic Vinaigrette

2. Pork Chops with Sweet Potato Gravy

3. Shrimp with Cherry Tomatoes and Feta

4. Roast Chicken Waldorf Salad

5. Broccoli Smashed Potatoes

6. Blueberry Peach Crostata

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