Episode 5 ~ A Feast from the Old Country

Celebrate Stacey's European Heritage with some simple cooking from the Old World!

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Honey Mustard Apple Slaw Stuffed Pork Loin
Cabbage and Onions
Sweet Potato Pancakes
Chopped Nut Cookie Bars

Recipes

Honey Mustard Apple Slaw Stuffed Pork Loin

Slaw:
1 large green apple, core removed and julienned
1 large red apple, core removed and julienned
2 T Time Savor Gourmet Deluxe Honey Mustard
1 T Cider Vinegar

Directions:
Combine all ingredients in a small bowl and toss to coat evenly. Set aside

Pork Loin:
3-4# Pork loin for roasting, butterflied in half (for how-to, view the episode on You Tube)
Time Savor Gourmet all Natural Sea Salt
Time Savor Gourmet Tricolore Peppercorns

Directions:
Place butterflied pork loin in an oven safe baking dish. Stuff pork loin with apple slaw. Cover the apple slaw with the open side of the pork loin and seal closed using large toothpicks or shish-kebab skewers. Sprinkle with Salt and Pepper. Pour any remaining slaw around the pork. Bake at 375 degrees for 35-45 minutes, until pork reaches an internal temperature of 160 degrees. Remove from heat and let rest, for 5-10 minutes. Slice and serve.

Cabbage and Onions

1/2 stick salted butter (can use 1/4 stick if desired)
1 lb. green cabbage, chopped
1 large or 2 small green onions, diced

Directions:
In a large frying pan, melt butter over medium-high heat. Reduce heat to medium and add onions. Saute until translucent. Add cabbage. Stir to combine. Let mixture cook for 20-25 minutes, sitrring occasionally. The dish will be done when cabbage and onions are slightly browned. Add salt and pepper & serve hot.

Sweet Potato Pancakes

3 medium size sweet potatoes (about 1 lb.) washed, peeled and shredded
2 eggs
3 T White, Whole Wheat flour
1 tsp. baking powder
1 tsp salt
1/2 tsp Time Savor Gourmet Sinful Cinnamon
1 T granulated sugar
Olive oil

Directions:
In a large bowl, whisk eggs. Add flour, baking powder, salt, Sinful Cinnamon and sugar. Add sweet potatoes and toss to coat. In a large frying pan, drizzle some olive oil and heat over medium-high. Add small handfuls of sweet potato mixture to the pan to make 3 inch pancakes. Repeat, leaving ample space inbetween pancakes. Flatten with spatula. Let cook until lightly brown and crisp. Turn the pancakes over and cook until brown and crisp on the alternate side. Transfer to a warm plate and keep stored in the oven until ready to serve. Repeat with the remaining batter. Makes about 12 pancakes.

Chopped Nut Cookie Bars

1 3/4 C Light Brown Sugar
1/2 C Butter
1 tsp vanilla
1 1/4 C White whole wheat flour
2 eggs
1 C salted nuts, any variety, chopped (can also use unsalted, but they have a very different flavor outcome)

Directions:
Preheat oven to 325 degrees. Using a hand held-mixer or stand mixer, cream together 1 cup of the brown sugar and butter. Add vanilla and flour to make a crumbly cookie dough. Press dough into a 9 x 9 inch square baking dish. Lightly spray your palms with nonstick cooking spray to keep dough from sticking to your hands. In a small bowl, whisk eggs until fluffy. Add remaining 3/4 cup of brown sugar and stir to combine. Pour over dough. Sprinkle nuts over egg mixture. Bake for 35-40 minutes, until center is firm. Let cool and slice. Enjoy!