Fall Pork Dinner (Cooking for 2)
- ¼ cup packed brown sugar
- 1 tablespoon firm margarine or butter, cut up
- ½ teaspoon ground cinnamon
- ½ small acorn squash
- 1 small unpeeled red cooking apple
- ⅓ cup Bisquick Heart Smart® mix
- ½ teaspoon seasoned salt
- ⅛ teaspoon pepper
- 5 saltine crackers, crushed
- 1 egg white or 2 tablespoons fat-free egg product
- 1 tablespoon water
- 3 boneless pork loin chops, 1/2 inch thick (3/4 lb)
- Heat oven to 350°F. In a small bowl, mix brown sugar, margarine, and cinnamon until crumbly; set aside. Cut squash into 1/2-inch rings. Cut rings in half; remove seeds. Cut the apple into chunks.
- In a shallow dish, stir together Bisquick® mix, seasoned salt, pepper, and cracker crumbs. In another shallow dish, mix egg white and water. Dip pork into egg mixture, then coat with Bisquick mixture.
- Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook pork in a skillet 6 to 8 minutes, turning once, until the coating is brown.
- Place pork in an ungreased 8-inch square or 11×7-inch (2-quart) glass baking dish. Arrange squash and apples around pork. Sprinkle with brown sugar mixture. Bake uncovered 40 to 45 minutes or until squash is tender and until pork is no longer pink in the center.
1-Hour Fall Pot Pies
- 2 Tbsp olive oil
- 3/4 cup chopped onion (white & yellow are best, but red works too // 1/2 large onion yields ~3/4 cup or 120 g)
- 2 cloves garlic (minced)
- Sea salt and black pepper
- 1/4 scant cup unbleached all-purpose flour (or sub another thickener of choice)
- 2 1/4 cups veggie broth (DIY or store-bought)
- 1/4 cup unsweetened plain almond milk (optional)
- 2 cups diced fall vegetables (such as carrot, parsnip, potato, kale // fresh or frozen)
- 2 whole bay leaves (optional // or sub thyme)
- 1 batch Best Damn Vegan Biscuits, Pumpkin Sage Biscuits, or sub-store-bought vegan-friendly biscuits, pie crust, or puff pastry (you will likely have 2-3 leftover biscuits if making 1 full batch)
- Preheat the oven to 425 degrees F (218 C).
- Add olive oil to a large saucepan over medium heat. Then add onion, garlic, and a pinch of salt – stir. Cook until soft – about 7 minutes.
- Add the flour and stir with a whisk, then slowly whisk in the broth.
- Add almond milk (optional), potatoes, parsnips, carrots, and bay leaves and stir. Simmer until the mixture is thickened (about 10 minutes). If it still appears too thin, scoop out (amounts as original recipe is written // adjust if altering batch size) 1/2 cup of the broth and add 2-3 tsp more flour and whisk. Add back into the pot to thicken. Wait a few minutes and then repeat if necessary.
- While the sauce is thickening, prepare biscuits (if using). Cut out, leave unbaked, and set aside.
- Once the sauce is thickened, add the kale and cook for 3 minutes more. Taste and adjust seasonings as needed, adding more salt and pepper if desired.
- Discard the bay leaves and divide the mixture evenly between 5-6 lightly greased ramekins or an 8×8 baking dish (as original recipe is written // adjust number or size of dish(es) if altering batch size).
- Top with unbaked biscuits and brush the tops of the biscuits with melted vegan butter. Set your ramekins on a baking sheet to catch the overflow and bake until the biscuits are golden brown and the filling is bubbly (about 14-18 minutes). Let cool slightly before serving. See notes for make-ahead/freezing instructions.
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