Cardiac Diagnostic and Treatment Center

3737 High Street
Portsmouth, VA 23707
ph: 757-686-9400
fax: 757-686-9449

HEART HEALTHY RECIPES

EVERY MONTH WE WILL POST NEW RECIPES THAT MEET THE AHA GUIDELINES

RECIPES WILL CONTAIN "GOOD FATS," THE MONOUNSATURATED FATS,  AND LOW SODIUM

 

IF YOU HAVE ANY GOOD RECIPES THAT YOU'D LIKE TO SHARE, E-MAIL THEM TO CHRISTY AT CRODICKC@LAKEVIEWMED.ORG

Pork Tenderloin with Costa Rican  Coffee Glaze  

 

Yield

8 servings (serving size: 1 kebab)

Ingredients

  • 1  tablespoon  olive oil
  • 1/2  cup  chopped onion
  • 1  tablespoon  grated peeled fresh ginger
  • 2  garlic cloves, chopped
  • 1  serrano chile, chopped
  • 1 1/2  tablespoons  molasses
  • 1/2  cup  dark rum
  • 4  cups  hot brewed coffee
  • 1  tablespoon  ground coffee
  • 1 1/2  teaspoons  ground cinnamon
  • 1 1/2  teaspoons  unsweetened cocoa
  • 1  tablespoon  butter or stick margarine, softened
  • 1/2  teaspoon  salt
  • 2  pounds  pork tenderloin
  • Cooking spray

Preparation

Heat oil in a large skillet over medium-high heat. Add onion; sauté 5 minutes. Add ginger, garlic, and serrano; sauté 2 minutes. Stir in molasses. Remove from heat; carefully stir in rum. Cook mixture 2 minutes. Stir in brewed coffee, ground coffee, cinnamon, and cocoa. Bring to a boil; cook until reduced to 1 1/2 cups (about 20 minutes). Remove from heat; cool. Place mixture in a blender; process until smooth. Stir in butter and salt.

Trim fat from pork. Cut pork lengthwise into 8 1/2-inch-wide strips. Thread pork strips onto 8 (10-inch) skewers.

Prepare grill.

Place kebabs on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness, turning and basting frequently with coffee mixture.

Nutritional Information

Calories:
197 (35% from fat)
Fat:
7.6g (sat 2.7g,mono 2.9g,poly 1.5g)
Protein:
26.2g
Carbohydrate:
4.5g
Fiber:
0.2g
Cholesterol:
87mg
Iron:
2.1mg
Sodium:
226mg
Calcium:
23mg
Cooking Light, SEPTEMBER 2000


 

  
 
    
    
    
    
   

Roasted Banana Bars with Browned Butter–Pecan Frosting

Yield

2 dozen (serving size: 1 bar)

Ingredients

  • Bars:
  • 2  cups  sliced ripe banana (about 3 medium)
  • 1/3  cup  packed dark brown sugar
  • 1  tablespoon  butter, chilled and cut into small pieces
  • 9  ounces  cake flour (about 2 1/4 cups)
  • 3/4  teaspoon  baking soda
  • 1/2  teaspoon  baking powder
  • 1/4  cup  nonfat buttermilk
  • 1  teaspoon  vanilla extract
  • 1/2  cup  butter, softened
  • 1 1/4  cups  granulated sugar
  • 2  large eggs
  • Baking spray with flour

  • Frosting:
  • 1/4  cup  butter
  • 2  cups  powdered sugar
  • 1/3  cup  (3 ounces) 1/3-less-fat cream cheese, softened
  • 1  teaspoon  vanilla extract
  • 1/4  cup  chopped pecans, toasted

Preparation

1. Preheat oven to 400°.

2. To prepare bars, combine banana, brown sugar, and 1 tablespoon butter in an 8-inch square baking dish. Bake at 400° for 35 minutes, stirring after 17 minutes. Cool slightly.

3. Reduce the oven temperature to 375°.

4. Weigh or lightly spoon cake flour into dry measuring cups; level with a knife. Combine 9 ounces (about 2 1/4 cups) flour, soda, and baking powder in a medium bowl. Combine banana mixture, buttermilk, and 1 teaspoon vanilla in another medium bowl. Place 1/2 cup butter and granulated sugar in a large bowl; beat with a mixer at medium speed until well blended. Add eggs to granulated sugar mixture; mix well. Add flour mixture to sugar mixture alternating with banana mixture, beginning and ending with flour mixture.

5. Pour batter into a 13 x 9–inch baking pan coated with baking spray. Bake at 375° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.

6. To prepare frosting, melt 1/4 cup butter in a small saucepan over medium heat; cook 4 minutes or until lightly browned. Cool slightly. Combine browned butter, powdered sugar, cream cheese, and 1 teaspoon vanilla in a medium bowl; beat with a mixer until smooth. Spread frosting over cooled bars. Sprinkle with pecans.

Nutritional Information

Calories:
221 (0.0% from fat)
Fat:
8.4g (sat 4.7g,mono 2.3g,poly 0.6g)
Protein:
2.3g
Carbohydrate:
35.1g
Fiber:
0.6g
Cholesterol:
39mg
Iron:
1mg
Sodium:
117mg
Calcium:
23mg

Copyright 2009 Cardiac Diagnostic and Treatment Center. All rights reserved.

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3737 High Street
Portsmouth, VA 23707
ph: 757-686-9400
fax: 757-686-9449