Another delicious recipe from Cooking Light – I no longer subscribe to the magazine, but I pick up the special issues every once in a while. It seems to cut down on the risk of ending up with some of the mediocre recipes that end up in the magazine. We also really liked the brussels sprouts. They ended up nutty with a nice texture, nothing like the Brussels sprouts of our childhood, which were probably frozen and then steamed and served plain.
I think this gingerbread is one of Larry’s favorites from Whole Grain Baking. It’s delicious, and really quick and easy to make. One notable ingredient is brown sugar corn syrup, which surprisingly is NOT carried by my local Whole Foods, but is carried by the Pak-n-Sav across the street. I almost subbed regular corn syrup instead but decided at the last minute to check Pak-n-Sav. There is a huge flavor difference between the two, and I’m glad I found it.
- Pork Chops with Ginger-Cherry Sauce (Cooking Light, May 2006)
- Roasted Brussels Sprouts with Dijon, Walnuts & Crisp Crumbs (Fine Cooking #89, December 2007, p. 57)
- Roasted Potato Planks with Rosemary and Lemon (Fine Cooking #49, March 2002, p. 82b)
- Gingerbread (King Arthur Flour Whole Grain Baking, p. 425)