Inspired by the movie Julia & Julie, we have embarked on a journey to try new and interesting recipes and share the recipes and our experiences through this blog.
If you are interested in contributing to this blog, please send us a comment.
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.
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.
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.
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.
c. unsalted butter (softened)
vanilla/lemon/or almond extract
tsp. salt until thoroughly combined
1/2 tsp. baking soda
1 1/2 c.
and 1 1/2
c. cake crumbs
Now you can add 1 c.
dry mix-ins (chocolate chips, white chocolate chips, nuts, raisins, etc.).
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!
Pork tenderloin fillets covered with a spinach-Prosciutto mixture, then wrapped in puff pastry and baked.
Preparation 30 min Cooking 30 min
590 calories per serving
onions, finely chopped
sun-dried tomatoes (oil packed), coarsely chopped
Parma ham/Prosciutto, coarsely chopped
2 1/4 slices
puff pastry dough
white flour (all purpose), to roll out the pastry
ground pepper to taste
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.
Prepare the stuffing
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.
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.
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
Preheat the oven to 190°C/375°F. Line a large baking sheet (about 30 x 38 cm) with parchment paper.
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.
Repeat with the remaining fillet(s) if applicable. Put each wrapped fillet on the prepared baking sheet.
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!)
We cooked 3 kinds of squash for Thanksgiving dinner. Leftovers.
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.