Korean Style Pork Loin
Adapted from Cooking Light
1/3 cup soy sauce
2 tbsp sugar
1 tbsp minced peeled fresh ginger
3 tbsp rice vinegar
1 tbsp dark sesame oil
1/4 tsp crushed red pepper
4 cloves of garlic, minced
2 Tablespoons sliced scallions (white and light green parts)
1 1/2 lb pork tenderloin sliced into 1-inch rounds
1 tbsp. olive oil
1 cup cooked brown rice
1. Combine the first 8 ingredients in a large zip lock bag or airtight container, then add the pork. Seal and marinate in the refrigerator for 2-8 hours, turning the bag occasionally. If you have a food saver marination system, that will take 10 minutes.
2. Preheat the oven to 425 degrees. Heat a large cast iron skillet or grill pan coated with olive oil over medium high heat. Remove pork from bag, reserving marinade. Add pork to pan, cook 3 minutes, browning on both sides. Place pan in oven, and bake for 5 minutes until desired degree of doneness. Let stand 5 minutes before slicing.
3. Bring reserved marinade to a boil in a small saucepan. Reduce heat, and simmer 5 minutes. Cut pork into 1/4 inch thick slices and drizzle with sauce. Serve over brown rice.
Tilapia Dijon Fish Cake Sandwich
Adapted from Real Simple May 2011
4 6-ounce tilapia fillets
kosher salt and black pepper
1/2 cup greek yogurt
2 large eggs
2 tablespoons chopped fresh dill
1 tablespoon plus 1 teaspoon Dijon mustard
3/4 cup panko
Canola oil
Olive oil
White wine vinegar
1 head green leaf lettuce
Sliced red onion
Good hearty bread like Brioche or Baguette
1.Heat oven to 400° F. Place the tilapia on a rimmed baking sheet and season with salt and peppar. Bake until cooked through, 10 to 12 minutes. Let cool and flake into small pieces.
2.In a medium bowl, combine yogurt, eggs, dill, and 1 tablespoon of the mustard. Fold in the tilapia and panko. Form the mixture into 8 cakes and chill for at least 30 minutes. Heat 1 tablespoon canola oil in a large nonstick skillet over medium heat. Cook the tilapia cakes until golden, 3 to 5 minutes per side.
3.Meanwhile, in a large bowl, whisk together 1 part olive oil and 3 parts vinegar, 1 teaspoon of mustard, ½ teaspoon salt, and ¼ teaspoon pepper. When ready to eat, slice and toast the bread for your sandwiches, toss the greens and onion in the dressing and assemble your sandwiches as you like.
Coleslaw Quinoa Salad with Grilled Chicken
My own recipe!
1/4 cup cider vinegar , plus extra for seasoning
2 tablespoons vegetable oil
2 Tablespoons sliced celery leaves
1/4 teaspoon ground black pepper
1/2 large green cabbage (about 1 pound), cored and shredded fine (about 6 cups)
1/4cup sugar, plus extra for seasoning
1 large carrot , peeled and grated
2 tablespoons chopped fresh parsley leaves
Two chicken breasts, thawed and the fat/tendons trimmed off
1 c cooked quinoa
1. Combine 1/4 cup vinegar, oil, celery leaves, and pepper in medium glass or metal bowl. Place bowl in freezer until vinegar mixture is well chilled, at least 15 minutes and up to 30 minutes.
2. While mixture chills, toss cabbage with ¼ cup sugar and 1 teaspoon salt in large microwave-safe bowl. Cover with large plate and microwave on high power for 1 minute. Stir briefly, re-cover, and continue to microwave on high power until cabbage is partially wilted and has reduced in volume by ¬one-third, 30 to 60 seconds longer.
3. Transfer cabbage to salad spinner and spin cabbage until excess water is removed, 10 to 20 seconds. Remove bowl from freezer, add cabbage, carrot, quinoa and parsley to cold vinegar mixture. Toss to combine. If desired, adjust flavor with sugar or vinegar. Season with salt to taste. Refrigerate until chilled.
4. While mixture is chilling, season your chicken as you like it (we do salt, pepper, garlic powder and a dash of cayenne). Heat a cast iron grill pan on medium-high. Add 1 tablespoon olive oil and grill chicken, 4-5 minutes on each side, until done. Toss mixture again before serving alongside the warm chicken.
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