After a week skipped, I'm back in the saddle. The Pork recipe I actually made last week and it was AWESOME, so I wanted to put the recipe here so I had a log of it.
We're traveling for the next few weeks and I don't know if I'll be documenting any recipes, but I should be back in two weeks! Hang in there and facebook me if you have any questions about these or past recipes.
Chili-Glazed Pork with Sweet Potato Hash
Adapted from February's Real Simple issue
Ingredients
1 pork tenderloin (about 1 1/4 pounds)
1 tablespoon plus 1 teaspoon olive oil
1 teaspoon chili powder
2 tablespoons pure maple syrup
2 medium sweet potatoes (I'm convinced we used yams, but either way it's delish!)
2 large shallots, chopped
1 5oz package baby spinach, chopped (we used fresh spinach and I didn't chop it)
Hot Sauce (optional, for Tater!)
1. Heat broiler. Place the pork on a foil-lined rimmed baking sheet. Rub with 1 teaspoon of the oil, the chili powder and 1/4 teaspoon each salt and pepper. Broil, turning occasionally and basting with the maple syrup twice, until cooked through, 10 to 12 mintues. Let rest for 5 minutes before slicing.
2. Meanshile, in a food processor fitted with the coarse grating disk, grate the sweet potatoes.
3. Heat the remaining tablespoon of oil in a large nonstick skillet over medium high heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 2 to 3 minutes. Add the sweet potatoes and cook, tossing occasionally, until tender, 7 to 9 minutes more. Add the spinach and cook, tossing until just wilted, 1 to 2 more minutes.
4. Serve the pork an dpotatoes with the hot sauce. (not for me!)
Carrot-Ginger Salad Dressing
Adapted from February 2011 Real Simple
Ingredients
1 cup sliced carrots (about 2 large carrots)
1 small shallot, sliced
1 2-inch piece fresh ginger, peeled and sliced
1/4 cup white miso (soybean paste; found in the refrigerated section of the supermarket- usually near the tofu!)
2 tablespoons rice vinegar
3/4 teaspoon toasted sesame oil
1/3 cup canola oil
1. Place the carrots, shallot, ginger, miso, vinegar and sesame oil in a blender. Blend, scraping down the sides as necessary, until very finely chopped, about 1 minute.
2. Add the canola oil and blend until nearly smooth, about 30 seconds. If necessary, thin the dressing with up to 2 tablespoons water. The dressing will keep in the fridge for up to 3 days.
Shrimp-Stuffed Flounder
Adapted from the American Diabetes Association website (believe it or not!)
Ingredients
1/2 slice bacon, diced (used 1 slice of Turkey Bacon)
1 small onion, diced
2 garlic cloves, minced
1/2 lb. small cooked shrimp, peeled and deveined
1 (10oz) package frozen spinach, thawed, drained well, and patted dry (I used fresh spinach)
Pinch nutmeg
Kosher salt and fresh-ground black pepper to taste
1/3 cup nonfat sour cream
1/2 cup panko bread crumbs
1/4 cup freshly grated Parmesan cheese
4 (5 oz.) flounder fillets
1 tsp. olive oil
Paprika
1. Preheat the oven to 350°F. Coat a 9-inch-square baking pan with cooking spray. Set aside.
2. Sauté the bacon over medium heat until cooked through and crispy. Remove the bacon from the pan, and set aside to cool. Add the onion and garlic to the drippings in the pan and sauté over medium heat for about 4 to 5 minutes. Add in the shrimp, and sauté for 2 to 3 minutes. Add in the spinach, nutmeg, salt, and pepper, and heat through for 1 to 2 minutes. Remove the pan from the heat.
3. Add the shrimp-and-spinach mixture to a large bowl. Add in the sour cream, bread crumbs, Parmesan cheese, and bacon.
5. Working on a flat surface, add a scoop of the stuffing to one end of a flounder fillet. Roll the flounder over the stuffing, and secure with a toothpick. Repeat with the remaining fillets.
6. Place the rolls in the prepared pan. Drizzle the top of each fish roll with olive oil. Sprinkle with paprika.
7. Bake the fish for about 20 to 25 minutes or until cooked through.
Black Bean and Edamame Sloppy Joe
Adapted from March 2011 Vegetarian Times
Ingredients
1 cup frozen sheled edamame
1 clove garlic
1 15oz can black beans
1 chipotle chile in adobo sauce, drained and minced
1/4 cup coarsely chopped cilantro (I used a few shakes of the dried stuff!)
3/4 cup plus 1 tablespoon barbecue sauce
1 1/2 teaspoon ground cumin
1/4 teaspoon salt
1 teaspoon olive oil
12 small whole-wheat dinner rolls
4 oz. sharp cheddar cheese (as much as you want on the burger is what I say!)
1. Bring a small pot of water to a boil. Add edamame, and cook 10 minutes. Drain.
2. Process garlic in food processor until minced. Add edamame, black beans, chipotle chile, cilantro, 1 tablespoon bbq sauce, cumin and salt. Process until mixture forms coarse paste.
3. Heat oil in saucepan over medium-low heat. add edamame mixture and heat until hot, stirring occasionally.
4. Spoon 1 tablespoon barbecue sauce onto eachbottom bun and top with the bean mixture, cheese and top buns. YUM!
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