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!
Sunday, May 15, 2011
Sunday, May 1, 2011
Spiced Cod with Broccoli-Quinoa Pilaf, Moroccan Meatballs with Mint Cucumber Yogurt, Mushroom and Thyme Pot Roast over Egg Noodles
This week we're counting 20 days away from vacation! That leaves me three solid weeks of meal-cookin until I can take a little break from the city and cook in the mountains! (must remember to increase the oven temp!!!)
My magazines have been stacking up so yesterday I went through and tore out the ones that go well with our palate. Whenever I cook or adapt the recipes I'll document it here and recycle the paper. I couldn't bare to tear through my Cooks Illustrated magazine, so those will hang around for sure.
Also this week, we purchased and repotted parsley, rosemary and thyme as I was sick of buying these herbs at the store, cook with them one day, and then having them rot in the fridge the rest of week. I'm excited to use them today and this week!
We plan on going to Costco before we go on vacation, but we still have mass amounts of beef, pork and fish. I feel bad for having to buy meat that's not in our freezer (ground meat for the meatballs) but it's a special request from Tater and it's not THAT expensive to go outside the freezer this week.
Enjoy the recipes!
Spiced Cod with Broccoli Quinoa Pilaf
Adapted from January 2011 Real Simple
Ingredients:
3 Teaspoons olive oil
1/2 small onion, chopped
salt and pepper
1 cup vegetable broth
1/2 cup quinoa, rinsed well
2 cups chopped broccoli
1/4 cup raisins
1/2 cup roasted almonds, coarsely chopped
2 scallions sliced
4 6-ounce pieces skinless cod (you can use halibut or bass)
1/2 teaspoon paprika
3 Tablespoons flour
1. Heat 1 teaspoon oin in medium saucepan over medium-high heat. Add onion and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until onion begins to brown 3-4 minutes.
2. Add quinoa and 1 cup vegetable broth and bring to a boil; reduce heat to low, cover and simmer until almost all water has absorbed, 10-12 minutes. Fold in broccoli and raisins and cover again to cook until the broccoli are tender, 8-10 minutes. Remove from heat and fold in almonds, scallions and a dash of salt and pepper.
3. Meanwhile, season both sides of cod with paprika, salt and pepper. Sprinkle flour on both sides as well. Heat 2 teaspoons of oil in a large skillet over medium high heat. cook cod until opaque throughout, 3-4 minutes.
Moroccan Meatballs with Mint Cucumber Yogurt
Adapted from Food.com Recipe
Meatballs:
12 ounces ground lamb (we used ground turkey!)
3 shallots, minced
3 cloves garlic
1/4 cup flat leaf Parsley, finely chopped
1/2 cup coriander, finely chopped
4 Mint leaves, finely chopped
1 sprig rosemary, finely chopped
1 tablespoon ground cumin
1 teaspoon ground cinnamon
2 tablespoons olive oil
salt and fresh ground black pepper
Mint Cucumber Yogurt:
2 cucumbers, peeled, seeded and cubed into 1/2 inch pieces
1/2 cup yogurt plain
1/4 cup sour cream
8 mint leaves chopped fine
juice of half a lime
salt and fresh ground white pepper to taste
Preparation:
1. Mix all Yogurt ingredients and place in the fridge to chill.
2. Sweat shallot and garlic until tender (low heat). Cool in a medium bowl.
3. In the same bowl, mix all the ingredients, season with salt and pepper.
4. Roll into desired shape (long oval kebabs, mini burgers etc...
5.If you are doing little cocktail sausages pan fry the mixed lamb in a little olive oil over medium heat. By the time you get a nice golden brown colour around the sausage it will be almost cooked. You will need about 5 minutes on each side. Allow the burgers to rest before serving.
Mushroom and Thyme Pot Roast over Egg Noodles
Adapted from Savorsa.com blog
Ingredients:
3 tablespoons olive oil, plus more, if needed, divided use
2 1/2 pounds beef shoulder roast
Salt, to taste
Black pepper, to taste
Few grindings of white pepper
2 tablespoons olive oil
1 cup diced leek
3 large cloves garlic, peeled and sliced
1 quart beef broth, such as Pacific Organic Beef Broth
2 cups sliced mushrooms, sauteed in a little oil (any kind)
1 (8-ounce) can tomato sauce (plain, not seasoned)
1 tablespoon Worcestershire Sauce
3/4 cup dry red wine (not ‘cooking’ wine)
1 large bundle fresh thyme stems (such as you buy at the store, reserving 3-4 of the stems)
1/2 large bay leaf (don’t forget to take it out before you serve the pot roast)
5 tablespoons chopped fresh parsley, divided use
1/2 cup flour
1 (10-ounce) package wide egg noodles, cooked, for serving
Salt, to taste
1. Put a large, heavy-bottom pan for searing the meat on the stove. Heat the olive oil over medium heat until very hot. Rub both sides of the beef roast with the salt, pepper and white pepper. Place into the hot oil and brown well on both sides. Remove to a heavy-bottomed pot (dutch oven) with a lid.
2. Heat 2 teaspoons oil on low in pan with the meat bits stuck to the bottom. Sweat the leek and garlic for 5-6 minutes. Put mixture on top of roast.
3. Into the beef pot put the broth, 1 cup water, tomato sauce, Worcestershire sauce, wine, thyme, bay leaf and parsley. Cover the pot, turn down the heat so the liquid comes to a bubbling simmer, but not hard boil. Let cook until the beef is tender to cut, but not falling apart. (About 1 1/2 hours.)
4. Remove cooked beef to a platter and set aside. Cover with plastic wrap.
Strain the broth and skim off some of the fat. (Discard the well-cooked diced vegetables, unless someone wants to eat them.)
5. Put the broth back on the stove. Simmer the broth, uncovered, by about a third. Remove 2 cups of the broth and and put it in a medium bowl. Whisk into the broth 1/2 cup flour. When the flour mixture is smooth, slowly whisk it into the broth on the stove. Put the beef back into the simmering mixture.
6. To the simmering mixture, add the sauteed mushrooms and another tablespoon of the parsley and some of the fresh thyme leaves that you reserved. The dish will be done in about 15=20 minutes, when the sauce becomes glossy and has no taste of flour, and the meat is now very tender.
Serve over cooked noodles!
My magazines have been stacking up so yesterday I went through and tore out the ones that go well with our palate. Whenever I cook or adapt the recipes I'll document it here and recycle the paper. I couldn't bare to tear through my Cooks Illustrated magazine, so those will hang around for sure.
Also this week, we purchased and repotted parsley, rosemary and thyme as I was sick of buying these herbs at the store, cook with them one day, and then having them rot in the fridge the rest of week. I'm excited to use them today and this week!
We plan on going to Costco before we go on vacation, but we still have mass amounts of beef, pork and fish. I feel bad for having to buy meat that's not in our freezer (ground meat for the meatballs) but it's a special request from Tater and it's not THAT expensive to go outside the freezer this week.
Enjoy the recipes!
Spiced Cod with Broccoli Quinoa Pilaf
Adapted from January 2011 Real Simple
Ingredients:
3 Teaspoons olive oil
1/2 small onion, chopped
salt and pepper
1 cup vegetable broth
1/2 cup quinoa, rinsed well
2 cups chopped broccoli
1/4 cup raisins
1/2 cup roasted almonds, coarsely chopped
2 scallions sliced
4 6-ounce pieces skinless cod (you can use halibut or bass)
1/2 teaspoon paprika
3 Tablespoons flour
1. Heat 1 teaspoon oin in medium saucepan over medium-high heat. Add onion and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until onion begins to brown 3-4 minutes.
2. Add quinoa and 1 cup vegetable broth and bring to a boil; reduce heat to low, cover and simmer until almost all water has absorbed, 10-12 minutes. Fold in broccoli and raisins and cover again to cook until the broccoli are tender, 8-10 minutes. Remove from heat and fold in almonds, scallions and a dash of salt and pepper.
3. Meanwhile, season both sides of cod with paprika, salt and pepper. Sprinkle flour on both sides as well. Heat 2 teaspoons of oil in a large skillet over medium high heat. cook cod until opaque throughout, 3-4 minutes.
Moroccan Meatballs with Mint Cucumber Yogurt
Adapted from Food.com Recipe
Meatballs:
12 ounces ground lamb (we used ground turkey!)
3 shallots, minced
3 cloves garlic
1/4 cup flat leaf Parsley, finely chopped
1/2 cup coriander, finely chopped
4 Mint leaves, finely chopped
1 sprig rosemary, finely chopped
1 tablespoon ground cumin
1 teaspoon ground cinnamon
2 tablespoons olive oil
salt and fresh ground black pepper
Mint Cucumber Yogurt:
2 cucumbers, peeled, seeded and cubed into 1/2 inch pieces
1/2 cup yogurt plain
1/4 cup sour cream
8 mint leaves chopped fine
juice of half a lime
salt and fresh ground white pepper to taste
Preparation:
1. Mix all Yogurt ingredients and place in the fridge to chill.
2. Sweat shallot and garlic until tender (low heat). Cool in a medium bowl.
3. In the same bowl, mix all the ingredients, season with salt and pepper.
4. Roll into desired shape (long oval kebabs, mini burgers etc...
5.If you are doing little cocktail sausages pan fry the mixed lamb in a little olive oil over medium heat. By the time you get a nice golden brown colour around the sausage it will be almost cooked. You will need about 5 minutes on each side. Allow the burgers to rest before serving.
Mushroom and Thyme Pot Roast over Egg Noodles
Adapted from Savorsa.com blog
Ingredients:
3 tablespoons olive oil, plus more, if needed, divided use
2 1/2 pounds beef shoulder roast
Salt, to taste
Black pepper, to taste
Few grindings of white pepper
2 tablespoons olive oil
1 cup diced leek
3 large cloves garlic, peeled and sliced
1 quart beef broth, such as Pacific Organic Beef Broth
2 cups sliced mushrooms, sauteed in a little oil (any kind)
1 (8-ounce) can tomato sauce (plain, not seasoned)
1 tablespoon Worcestershire Sauce
3/4 cup dry red wine (not ‘cooking’ wine)
1 large bundle fresh thyme stems (such as you buy at the store, reserving 3-4 of the stems)
1/2 large bay leaf (don’t forget to take it out before you serve the pot roast)
5 tablespoons chopped fresh parsley, divided use
1/2 cup flour
1 (10-ounce) package wide egg noodles, cooked, for serving
Salt, to taste
1. Put a large, heavy-bottom pan for searing the meat on the stove. Heat the olive oil over medium heat until very hot. Rub both sides of the beef roast with the salt, pepper and white pepper. Place into the hot oil and brown well on both sides. Remove to a heavy-bottomed pot (dutch oven) with a lid.
2. Heat 2 teaspoons oil on low in pan with the meat bits stuck to the bottom. Sweat the leek and garlic for 5-6 minutes. Put mixture on top of roast.
3. Into the beef pot put the broth, 1 cup water, tomato sauce, Worcestershire sauce, wine, thyme, bay leaf and parsley. Cover the pot, turn down the heat so the liquid comes to a bubbling simmer, but not hard boil. Let cook until the beef is tender to cut, but not falling apart. (About 1 1/2 hours.)
4. Remove cooked beef to a platter and set aside. Cover with plastic wrap.
Strain the broth and skim off some of the fat. (Discard the well-cooked diced vegetables, unless someone wants to eat them.)
5. Put the broth back on the stove. Simmer the broth, uncovered, by about a third. Remove 2 cups of the broth and and put it in a medium bowl. Whisk into the broth 1/2 cup flour. When the flour mixture is smooth, slowly whisk it into the broth on the stove. Put the beef back into the simmering mixture.
6. To the simmering mixture, add the sauteed mushrooms and another tablespoon of the parsley and some of the fresh thyme leaves that you reserved. The dish will be done in about 15=20 minutes, when the sauce becomes glossy and has no taste of flour, and the meat is now very tender.
Serve over cooked noodles!
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