Savory Pork Stew with Spinach and Bacon Bread

 Savory Pork Stew with Spinach & Bacon Bread


Most of the time, at least lately, I cook dinner for my husband and myself,  rather than go out to eat. We are attempting to eat healthier and so far, we're doing a pretty good job. I'm amazed at how many full flavor meals are low in calories. I've been gathering up healthy recipes so that we don't get bored with the same several meals over and over again. Food should never be boring. And I've discovered, sort of by accident, that I really like making bread. I'm no expert but it's been a fun experience so far.

I really enjoy cooking, but especially on my days off when I'm not in a rush to get dinner on the table after a long day at work. Today was one of those days that I spent hours in the kitchen and the time seemed to fly right by. I decided on two new recipes. The Savory Pork Stew was delicious. I love the flavors of the red wine and balsamic vinegar together. Another recipe that we quickly decided to keep and make again.


I was drawn to the bread recipe because I love Canadian bacon and adding spinach is always a good way to include more veggies to our diet. This recipe made two 9 inch round loaves. And the author of the cookbook, Low-Fat Baking, suggested that you make the full recipe and freeze one loaf for a later time. That's exactly what we're doing. I'll let you know how it tastes once thawed.

The only changes I would make, are to cook the carrots in the stew just a tiny bit more. Of course, that's personal preference. And to try a different type of cheese on top of the bread. It only calls for 1/4 cup of reduced fat cheddar cheese. All I had on hand was fat free cheddar. It does not melt that well. Other than that, dinner at our house was a delicious success. Hope you'll try these recipes and enjoy them.

Savory Pork Stew

3 tbs flour
1/2 tsp salt
1/2 tsp pepper
1 pound lean pork tenderloin, trimmed, cut into 1" chunks
2 tbs olive oil
1 medium onion, chopped
1 tsp dried basil
1 tsp dried thyme
6 cloves garlic, minced
1 can (14.5 oz) fire-roasted diced tomatoes
1/3 cup red wine
1 pound red potatoes, cut into 1/2 " cubes
2 carrots, chopped
3 tbs tomato paste
2 tbs balsamic vinegar
1 cup water

1. Combine the flour, 1/4 tsp of the salt, and 1/4 tsp of the pepper in a medium bowl. Add the pork and toss well to coat. Heat 1 tbs of the oil in a Dutch oven over medium-high heat. Add half of the pork and cook, turning occasionally, until browned, about 4-5 minutes. Transfer to a plate and repeat with the remaining pork.

2. Heat the remaining 1 tbs of the oil. Add the onion, basil, and thyme. Cook, stirring occasionally, until the onion starts to brown, 4-5 minutes. Add the garlic and cook for 1 minute. Stir in the tomatoes and wine. Cook for 2 minutes. Add the potatoes, carrots, tomato paste, vinegar, water, and remaining 1/4 tsp salt and 1/4 tsp pepper. Bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the vegetables and pork are tender. About 1 hour 15 minutes.

4 Servings
Calories: 370
From the book: 400 Calorie Fix, by Liz Vaccariello


Spinach and Bacon Bread

Scant 2 cups warm water
2 tsp active dry yeast
pinch of sugar
1 tbs olive oil
1 onion, chopped
4 ounces Canadian bacon slices, chopped
8 ounces chopped spinach, fresh
6 cups bread flour
1 1/2 tsp salt
1 1/2 tsp nutmeg
1/4 cup grated reduced fat cheddar cheese

1. Put the water in a bowl. Sprinkle the yeast on top and add the sugar. mix well and let sit for 10 minutes. Lightly grease two 9 inch cake pans.
2. Heat the oil in a frying pan and fry the onion and Canadian bacon for 10 minutes, until golden brown.
3. Sift the flour, salt and nutmeg into a mixing bowl and make a well in the center. Add the yeast mixture. Tip in the fired bacon and onion (with the oil), then add the spinach. Gradually incorporate the flour mixture and mix to a soft dough.
4. Transfer the dough to a floured surface and knead for 5 minutes, until smooth and elastic. Return to the clean bowl, cover with a damp dish towel and set aside in a warm place to rise for about 2 hours, until doubled in bulk.
5. Transfer the dough to a floured surface, knead briefly, then divide it in half. Shape each half into a ball, flatten slightly and place in a pan, pressing the dough so that it extends to the edges. Mark each loaf into eight wedges and sprinkle with the cheese. Cover loosely with a plastic bag and set aside in a warm place until well risen. Preheat the oven to 400 degrees.
6. Bake the loaves for 25-30 minutes, or until they sound hollow when they are tapped underneath. Transfer to a wire rack to cool.

Serves 8
Calories: 172
From the book: Low- Fat Baking, by Linda Fraser