Linda’s Favorite Kitchen Gift Gadgets 2013

Dec 5, 2013

12/05/13 -1:30- Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman talk about Linda’s favorite kitchen gift gadgets. Drop Zone Cookie sheet makes perfectly shaped cookies and helps place the right amount of dough and prevents cookies from spreading across the pan. Hot milk frother: velvety milk for latte and cappuccino in minutes... and my favorite, the pomegranate tool, this gadget takes the mess out of seeding pomegranates and takes less than a minute to do the job, and much more. 

~Dinner in Minutes~

Balsamic Pork Scaloppini and Zucchini Sweet Potatoes

Tender, juicy pork scaloppini made from pork tenderloin cook in minutes.   Balsamic vinegar adds a tangy and sweet flavor while pine nuts add a crunchy texture. Sweet potatoes cooked with zucchini to complete this tasty meal that won’t break the calorie bank.

Balsamic Pork Scaloppini with Zucchini Sweet Potatoes

This meal is from Linda’s latest book, The Portion Plan: How to Eat the Foods You Love and Still Lose Weight.

Helpful Hints:

  • Boneless, skinless chicken breast can be substituted for the pork.
  • Thinly sliced boneless, pork chops can be used.


  • Make pork.
  • Finish potatoes and zucchini.
  • Start potatoes.


12 ounces pork tenderloin cut into 2-inch slices
Olive oil spray
1/2 cup balsamic vinegar
2 tablespoons pine nuts
Salt and freshly ground black pepper
2 tablespoons chopped parsley(optional) 

Removefat from pork tenderloin.   Flatten the slices to about 1/4-inch thick.   Heat anon-stick skillet and spray with olive oil spray.   Saute pork 2 minutes per side.   Remove and add balsamic vinegar and pine nuts to the skillet.   Reduce liquid by half,about 1 minute.   Sprinkle pork with salt and pepper to taste and spoon sauce on top. (Optional) Sprinkle parsley over sauce.  


10 ounces sweet potato 1 pound zucchini 2 teaspoons olive oil salt and freshly ground black pepper Wash and oeel the sweet potatoes and cut into 1-inch piecew. Place in saucepan of cold water, cover, bring to a boil, and cook for 5 minutes. Cut the zucchini into 1/2-inch slices and add them to the potatoes. boil, uncovered, for 5 minutes, then drain teh vegetables and toss with the olive oil. Season with salt and pepper to taste and serve. Makes 2 servings. 

Here are the ingredients you'll need for tonight's Dinner in Minutes:

To buy:

  • 1 package pine nuts
  • 1 small bunch parsley (optional)
  • 12 ounces pork tenderloin
  • 1 pound sweet potatoes
  • 1 pound zucchini


  • Salt
  • Olive oil
  • Olive oil spray
  • Balsamic vinegar
  • Black peppercorns