3 Recipes That Keep the Pounds Off

Curried Cream of Tomato Soup With Chickpeas and Spinach

Makes 6 generous cups, serving 4

• 1 tablespoon olive oil
• 1 medium-large onion, chopped
• 1 tablespoon curry powder or garam masala
• 1 can (28 ounces) crushed tomatoes
• 1 can (15 to 16 ounces) chickpeas, drained
• Scant ½ teaspoon baking soda
• 1 cup low-fat evaporated milk
• 1 cup frozen chopped spinach, thawed (no need to squeeze out liquid)
• Salt and ground black pepper

1. Heat oil in a Dutch oven over medium-high. Add onion; sauté until tender, about 5 minutes. Stir in curry powder; cook until fragrant, less than a minute. Add tomatoes, chickpeas and baking soda; bring to a simmer. Reduce heat to low and simmer, partially covered, to blend flavors, about 5 minutes. Stir in milk and spinach; reheat to a simmer, seasoning with salt and pepper to taste. Ladle into bowls and serve.

Seared Pork Tenderloin Medallions With Peach-Pecan Pan Sauce

Serves 3 to 4

• 1 pork tenderloin (1¼ pounds), cut crosswise into ¾-inch medallions
• 2 teaspoons vegetable oil
• Salt and ground black pepper
• 6 tablespoons chicken broth
• 2 tablespoons balsamic vinegar
• 2 tablespoons peach fruit spread
• 1½ tablespoons coarsely chopped roasted pecans

1. Heat a 12-inch nonstick skillet over low heat while preparing tenderloin and pan sauce. Place pork tenderloin medallions on a plate; drizzle with oil and turn to coat, seasoning both sides with salt and pepper. Mix broth, vinegar and peach spread in a small bowl.
2. A couple of minutes before cooking, turn on vent fan and increase heat under pan to a strong medium-high. When pan is very hot (a seasoned nonstick skillet will start to send up wisps of smoke), add medallions to skillet. Cook, turning only once until well browned on both sides, about 8 minutes total. Transfer to a plate.
3. Add pan sauce ingredients to hot skillet. Cook until reduced by half, adding any meat juices back to the sauce, usually less than a minute; stir in pecans. Arrange pork medallions on plates; spoon a little sauce over each portion, and serve.

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