Tuesday, October 27, 2015

Pork Tenderloin and Sweet Potatoes

Pork Tenderloin and Sweet Potatoes


2 servings
Preparation 10 min 
Cooking 20 min
330 calories per serving 

Ingredients

2sweet potatoes, peeled and cut into 1,5 cm pieces360 g
1 clovegarlic, minced 
1pork tenderloin, cut into 2 cm slices300 g
1 pinchsalt [optional] 0.1 g
 ground pepper to taste  
1/2 tbspcanola oil8 mL
1 tspbutter, unsalted5 g
1 pinchcayenne pepper 0.4 g
3/4 tspdried oregano 0.4 g
1/3 cupgrapefruit juice 85 mL
1/3 cupwater 85 mL
4 tsppine nuts [optional] 10 g
4 tspfresh mint, chopped 4 g

Before you start

Put a serving dish in the oven at the lowest setting to keep the meat warm while the sweet potatoes cook.

Method

  1. Prepare the vegetables: Cut the sweet potatoes into pieces, about 1,5 cm. Mince the garlic.
  2. Cut each tenderloin crosswise into 2 cm thick slices. Season with salt and pepper. Heat the oil and butter in a pan over medium heat. Add the pork slices then sauté until golden-coloured, about 4 min per side. Take them out of the pan and set aside on a plate, keeping them warm in the oven.
  3. Add the garlic and cayenne pepper to the pan, then cook 1 min with stirring. Add the sweet potatoes andoregano, then sauté 2 min with stirring. Pour in the grapefruit juice and water, then bring to a boil. Lower the heat, cover and simmer until the potatoes are tender, about 12 min.
  4. Put the pork slices back into the pan then heat them through, 2-3 min. Sprinkle with pine nuts (optional) and chopped mint, then serve.

Monday, October 26, 2015

LEFTOVER CAKE cookies!!!!!!!


(stolen from online)


 


Talk about a re-mix!  Nobody will know you used cake crumbs to flavor these cookies!  The cookies will take on a subtle flavor of the cake crumbs you are using – and are fantastic with a few mix-ins that you can choose depending on the flavor.  

Here’s the recipe:  

1/2 c. unsalted butter (softened)
1/2 c. sugar
1/2 c. brown sugar
1 egg
1 tsp. vanilla/lemon/or almond extract
and 1/2 tsp. salt until thoroughly combined

Then add:
1/2 tsp. baking soda
1 1/2 c. flour
and 1 1/2 c. cake crumbs
Now you can add 1 c. dry mix-ins
(chocolate chips, white chocolate chips, nuts, raisins, etc.).  


Chill the dough
Scoop out onto a silicone lined baking sheet
Bake in a 350 degree preheated oven for 10-12 minutes


The dough was easy enough to make. I separated my quantity into 3 separate bowls and:

  • 1 bowl I added chocolate chips
  • 1 bowl I added 1/2 cup of peanut butter
  • 1 bowl I added raisins, oatmeal and nuts
The dough is a little grainier than usual, but tastes delicious!

YOU WOULD NEVER KNOW IT HAD CAKE IN IT!

"Bon Appetit!!"

Squash Steaks 2 for 1



Tis the season.
Squash is plentiful AND a good price!
But after a while you need something different to do with it.

I was inspired by the shape.
  • Cut off the neck of the squash which will result in 1 pc being long and narrow and one looking much like a bowl of seeds
  • Remove the seeds, wash and leave to dry on a paper towel
  • Wash the "bowl shaped" piece, turn upside down and put in the microwave for 5 minutes
  • Now take the narrow piece and slice into round thick steaks (I left the skin ON)

  • Rub in your favourite oil (I used vegetable oil but flavoured oils would be really yummy too)
  • Place on a cookie sheet and sprinkle with Italian seasoning and black pepper
  • Bake the slices for about 10 minutes (you'll hear the oil sizzling) and flip them over for about 20 minutes then turn over one more time for another 10 minutes at about 350+
  • In a large dutch oven, cook up 2 lbs of ground beef, pork, chicken or turkey with some onion, green pepper, and a can of corn.
  • When it is finished cooking, add 1/2 a 1L of vegetable cocktail (or tomato juice)
  • Stir well and heat.
  • Now go back and grab your partly cooked squash bowl and set in a freezer container larger
  • Now throw 4-6 potatoes in the microwave (poke first to cook faster)

  • Place the steaks on dinner plates
  • Cover the steaks with the burger mixture
  • Fill the squash bowl with the rest of the mixture
  • Now add some mashed potatoes to the plates and serve.

    **Apple sauce is a nice side dish with this!
  • After dinner go grab those potatoes out of the microwave and dice them into large cubes
  • Any steaks leftover? Remove the skin and dice them up with the potatoes

    **diced carrots is a good addition too
  • Throw the leftover squash and diced potatoes around the squash in the freezer container
  • pour the other 1/2 of the vegetable juice over the potatoes and refrigerate or freeze for another night
Grocery List:

1) a large butternut squash
2) vegetable oil
3) Italian seasoning
4) black pepper
5) 2lbs of ground meat
6) mashed potatoes
7) 4-6 potaoes
8) onions
9) green peppers
10) 1L of vegetable juice or tomato juice
11) can or corn kernels (or equivalent amount in frozen corn

**apple sauce
**diced carrots

cookie sheet
freezer container

"Bon Appetit!"




Pork Tenderloin in Puff Pastry

Pork Tenderloin in Puff Pastry


Pork tenderloin fillets covered with a spinach-Prosciutto mixture, then wrapped in puff pastry and baked.
3 servings
Preparation 30 min 
Cooking 30 min
590 calories per serving 

Ingredients

1/2onions, finely chopped100 g
1 clovegarlic, minced 
3 cupsbaby spinach50 g
4sun-dried tomatoes (oil packed), coarsely chopped 2 tbsp
26 gParma ham/Prosciutto, coarsely chopped2 1/4 slices
1 tbspolive oil15 mL
2 tbspbutter, unsalted28 g
1pork tenderloin300 g
200 gpuff pastry dough 1/2 box
 white flour (all purpose), to roll out the pastry 
1 pinchsalt [optional] 0.1 g
 ground pepper to taste  
 parchment paper  

Before you start

Defrost the puff pastry dough at room temperature for 2 hours or overnight in the refrigerator. The dough should be flexible but still feel cold to the touch.
Keep the serving plates warm on the stove while you're preparing the dish.

Method

Prepare the stuffing
  1. Prepare the vegetables : Finely chop the onion and mince the garlic. Wash the baby spinach leaves then drain them well. Coarsely chop the sun-dried tomatoes and the Prosciutto slices.
  2. Heat the oil and butter in a pan to a fairly high temperature. Brown the fillet(s) on each side, about 6-8 min total, then season with salt and pepper. Take the fillet(s) out of the pan and transfer them to a plate. Set aside.
  3. Add the onion and garlic to the pan, then sauté until they become translucent, about 2-3 min. Add the tomatoes, Prosciutto pieces and spinach. Sauté 2-3 min, with stirring, until the spinach wilts. Let the mixture cool down a few minutes, then put it in the refrigerator for about 10 min to reduce the humidity content slightly before wrapping with the puff pastry.
Wrap with the puff pastry and bake
  1. Preheat the oven to 190°C/375°F. Line a large baking sheet (about 30 x 38 cm) with parchment paper.
  2. To wrap each fillet, roll out the puff pastry into a 30 x 24 cm rectangle (approx.), using a rolling pin on a lightly floured board. Arrange one fillet in the centre of the rectangle, then put the stuffing on top. Wrap the fillet completely with the pastry, brushing the pastry edges with water so that they will stick together. Press the edges of the pastry closed with the tines of a fork.
  3. Repeat with the remaining fillet(s) if applicable. Put each wrapped fillet on the prepared baking sheet.
  4. Bake in the middle of the oven 30 min until the pastry is golden-brown. For a nicer crust, turn on the top broiler for the last 2 min (but do not let it burn!)
  5. Serve on the warmed plates.

Tuesday, October 13, 2015

leftover squash soup


We cooked 3 kinds of squash for Thanksgiving dinner.
Leftovers.

soup.jpg


1 butternut squash with butter and brown sugar
1 pepper squash with butter and marshmallows
1 blue squash with butter, cinnamon and apple cubes

I pureed all my leftover squash, in batches, which had been cooked with enough liquid to puree well ** I used 1 cup milk and 2 cups of water.

From scratch you need to roast 1/2 a butternut squash, 1/2 a pepper squash, 1/2 a blue squash and 4 apples (cored) with butter and brown sugar.

I tossed it all in the crock pot on low.

I peeled and cubed (very small cubes) 4 potatoes
and threw them in to cook. ** but you could use leftover cooked potato cubes.

I added 18 meatballs which I had cut in half.

Stir well and add 1/2 tsp nutmeg and 1/2 tsp ginger. (or 1 tsp all spice)

As this is a VERY thick soup, I suggest adding water, milk or cream as desired to keep it the consistency you would like to serve.


"Bon Appetit!"