Recipe(tried): A Healthy and Easy Menu - Curried Carrot-Peanut Soup, Tortellini, Shrimp, and Pesto Salad, Pork Tenderloins with Onion Apple Cream, Broccoli with Pine Nuts and Rice

A HEALTHY AND EASY MENU

These days, after feeling so bad, I feel like a renewed woman. For the first time in months I am looking forward to life and to the treasure that good health represent. This Friday evening, I am planning a small dinner for my neighbors. Nothing fancy, just an opportunity to discuss several issues regarding Union Court, and to share a good time among ourselves. Here is the Menu I am planning to present. Buen Provecho!

CURRIED CARROT-PEANUT SOUP
Serves 6

1 lb carrots, chopped
6 cups chicken broth
1 onion chopped
1/4 cup peanut butter
2 crushed garlic cloves
1 1/2 tbsp curry powder
1/4 cup rice
2 cups small broccoli flowerets

In a big pan, combine carrots and 3 cups of the broth. Bring to a boil and reduce heat to medium. Cover and boil gently until carrots are tender (25 minutes). Drain the carrots, reserving the broth. In a processor, puree the carrots. Return puree to the pan; add the reserved broth and blend. Add the remaining broth, finely chopped onion, peanut butter, garlic, curry powder and rice. Simmer until rice is tender (40 minutes). Add the broccoli, cook just until al dente. Serve in soup bowls.

TORTELLINI, SHRIMP AND PESTO SALAD
Serves 4
You can make this salad the night before and refrigerate before serving.

Pesto Dressing (recipe follows)
1 package fresh or dry tortellini
1 red bell pepper, seeded and cut into thin decorative strips
1 lb medium cooked, shelled and deveined shrimps

Prepare the Pesto Dressing. Cook the tortellini according to package directions. In a large bowl, mix the tortellini, Pesto Dressing, bell pepper strips and shrimp. Cover the mixture and refrigerate until ready to serve.

Pesto Dressing: In a processor, combine 1 cup fresh basil leaves, 1 garlic clove, chopped, 1/2 cup grated Parmesan, 2 1/2 tbsp Balsamic Vinegar and 1/2 cup extra virgin olive oil. Process until pureed.

PORK TENDERLOINS WITH ONION APPLE CREAM
Serves 6

Sherry Baste (recipe follows)
2 pork tenderloins trimmed of fat
2 tbsp margarine
1 large onion thinly sliced
1 large Golden Delicious apple, peeled, cored and thinly sliced
Fresh parsley or Cilantrillo sprigs

Prepare the Sherry Baste. Place the tenderloin on a rack in a baking pan and brush with Sherry Baste. Bake at 425 F for 25 minutes basting often during cooking. In the meantime, melt butter in a frying pan ant Medium. Add onion and apple and cook, stirring often, until onion is golden. When the meat is done, add the remaining sherry baste to the apple mixture and bring to a boil. Transfer to serving bowl. To serve, cut the meat across the grain into thin slanting slices. Garnish with the parsley or cilantrillo. Spoon apple mixture over each serving (from All Time Favorite Recipes, Sunset)

Sherry Baste:

In a bowl, stir together 2/3 cup whipping cream, cup cream sherry, 2 tsp Dijon mustard 1 tsp prepared horseradish and tsp salt.

BROCCOLI WITH PINE NUTS & RICE
Serves 4

1/3 cup pine nuts
1 tbsp olive oil
1/2 cup long grain rice
1/4 cup golden raisins
1 1/2 tsp chili powder
1 1/2 cups to 2 cups chicken broth (try adjusting the quantity depending on taste)
1 1/4 lbs broccoli.

Toast the pine nuts in a frying pan, medium heat, stirring often for 5 minutes. Remove from pan and set aside. Add oil, rice, raisins and chili powder to pan. Cook stirring until rice is opaque (about 3 minutes). Add broth and mix. Bring to a boil, reduce heat, cover and simmer for 15 minutes. After rice has cooked for 15 minutes, arrange the broccoli flowerets on top of the rice. Cover again and cook for 10 additional minutes. Gently stir the broccoli in rice mixture. Spooin into serving platter and sprinkle with the pine nuts.

For dessert, fruits and cheese.