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Pork Tenderloin To Go

15 Jun

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My son was taking the train to see me.

I had to pick him up at 7:30 p.m. so I knew he would be starving.

So I made supper like normal and packed his up and he had a car snack.

Two pork tenderloins, seasoned with salt, pepper and garlic powder.

Roast till it was medium well.

Two large sweet potatoes, baked, mashed and seasoned with a little butter, salt and pepper.

One spaghetti squash, streamed in the oven then shredded. Mix with three cloves cooked garlic in 2 tablespoons butter. Mix everything together and season with salt and pepper.

Six apples, cored and sliced. Fried in 2 tablespoon butter. Season with 1/2 teaspoon cinnamon and 1 tablespoon brown sugar.

Just take the amount you want of everything and place in a takeout container.

This meal was easier then driving to a take out place. Not really..but

He did enjoy a home cooked meal.

 

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Simple Stir Fry

7 Jun

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I just wanted something light and healthy since I had ice cream twice yesterday.

It was so good.

2 big boneless, sliced into strips ,chicken breast

4 tablespoons soy sauce

2 tablespoons cornstarch

4 tablespoons oil

One chopped jalepeno pepper

2 tablespoons sesame oil

6 cloves chopped garlic

One chopped shallot

1 1/2 inch fresh chopped ginger

2 stalks chopped celery

One red sliced pepper

2 cups sliced mushrooms

3 cups chopped baby bok choy

2 more tablespoons soy sauce

3 diced scallions

3 tablespoons crunchy peanut butter

Hot sauce or chili sauce for a condiment

Cut everything up before you start because this has to cook on a high heat and you won’t have time to chop while you are stir frying.

Mix the cornstarch and soy sauce together.

Add the chicken strips and mix well

Heat three tablespoons oil till it is hot

Add half the garlic, all the ginger and the chopped jalepeno

Cook for one minute

Add the chicken

Spread it out to a single layer and leave it alone until a crust forms and then start stir frying

Cook till’ it is well done and remove to a plate

Place the remaining tablespoon of oil in the pan and add the remaining garlic and shallot

Cook for one minute

Add the celery and stir fry for a minute

Add the mushrooms and peppers and stir fry for another minute

Add the bok choy and stir fry for another minute

Add the chicken back into the pan

Add the sesame oil and the soy sauce

Stir fry till everything is combined but don’t over cook the vegetables. They should be crunchy.

Add the peanut butter on top and mix it in. Extra peanuts can be added if you like.

The peanut butter can also be eliminated if you don’t like it.

Garnish with the scallions.

 

 

 

 

Cerignola Olives

2 May

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I always forget what olives I like except for calamatta.

All the others look the same BUT I found these cerignola olives and it was love at first bite.

Olives are grown and served in Italy and they are on every table.

The cerignolas are my favorite.

They are a meaty, firm olive that are not heavily brined.

They are not too salty and go with everything.

Marshalls and TJ Max carry them in their gourmet section for a good price but you can also find them in the grocery store.

Great snack with a cheese and salami tray and a glass of wine.

Listen to me, I’m drinking wine now.

Farro With Chicken Sausage and Apples

11 Apr

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Trader Joe’s has this ten minute farro that I love.

It’s an 8.8 ounce blue bag.

It is great for a salad or soup without having a ton leftover.

One bag of farro cooked according to the bag directions.

One pound of cooked and crumbled chicken sausage.

Two tablespoons butter

One cup diced onions

2 cloves minced garlic

2 diced medium apples keep the skin on

Salt and black pepper

Two tablespoons maple syrup

Melt the butter

Add the onions and garlic.

Cook till soft and take out of the pan

Add the sausage to the pan, cook well done and crumble into small pieces.

Add the apples and cook for a couple of minutes.

Take off the heat and add the farro, onions and garlic

Mix well

Add diced fresh parsley

Serve warm or cold

 

Miso Soup

27 Mar

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This is a take off from a recipe I found in the newspaper and I made it my way.

I am a miso soup novice and this is my first try.

Since I do nothing without garlic and onion this is it.

One tablespoon of canola oil

One very large diced onion

Two inch piece of peeled and fine diced fresh ginger

6 cloves diced garlic

6 cups water

4 teaspoons mild miso paste

1 tablespoon soy sauce

2 tablespoons lime juice

One cup sugar snap peas or pea pods

6 cups thinly sliced bok choy

One cup thin sliced carrots

Chopped scallions

optional add ins:

sliced mushrooms

hot peppers

basil

tofu

rice noodles

Heat the oil and add the onion, ginger and garlic

Cook till the onions are soft but not brown

Add the water and bring to a boil for five minutes

Stir in the miso paste and simmer for ten minutes

Add the soy sauce and lime juice

Make sure the broth is seasoned to your liking now so adjust the soy sauce and miso.

Add the carrots, bok choy and sugar snaps

Do not boil again just let it simmer for ten minutes

The sugar snaps should still be crunchy

I am going to double the broth next time and freeze a container without the vegetables.

 

Zucchini, Shallots, Basil and Feta

23 Mar

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My son made this the other night and I had to make it myself.

One or two zucchini either sliced or spirallized

Three sliced shallots

One tablespoon oil

1/8 teaspoon garlic salt

8 sliced basil leaves

Heat the oil

Add the shallots

Cook till almost soft

Add the zucchini and stir fry for two minutes

Do not overcook, keep it a little crunchy

Add the garlic salt, feta and basil

Take off the heat

This is delicious as a side or in crusty Italian bread.

Poach an egg or two and place them on top with some hot sauce.

Kung Pao Brussel Sprouts

22 Mar

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Doesn’t this sound good.

I followed the recipe exactly.

OMG!

It should be called Kung Waooooooooo Hot.

It was so hot I could barely eat it.

This is the changed edible recipe.

For those who like it really hot, look at the February 2015 edition of Bon Appetite.

2 pounds of brussel sprouts

2 tablespoons canola oil

Slightly season with salt and pepper. Do not use alot of salt because there is soy sauce in the rest of the recipe.

1 tablespoon cornstarch

One tablespoon water

One tablespoon sesame oil

3 cloves minced garlic

2 tablespoons minced ginger

2 tablespoons hot chili paste

1/4 cup low sodium soy sauce

3 tablespoons sugar

2 teaspoons rice vinegar

1/2 cup water

1/3 cup unsalted peanuts

You can use the hot dried chiles de arbol that was in the original recipe but this was hot enough for me without them.

I used two peppers as a garnish.

Preheat the oven to 425 degrees.

Toss the brussel sprouts with the oil, salt and pepper.

Roast for about 20 minutes, turning once.

Mix the cornstarch with the 1 tablespoon of water and set aside.

Heat the sesame oil in a pan and add the garlic and ginger and cook for a couple of minutes.

Add the chili paste and cook for two more minutes.

Add the soy sauce, sugar, vinegar and 1/2 cup water and bring to a boil.

Let this reduce a little.

Stir in the cornstarch mixture.

Continue cooking and stirring until the sauce starts to thicken.

Taste the sauce, it may need more soy sauce.

The sauce does thicken as it sits.

Add the brussel sprouts  and make sure they are coated with the sauce

Add the peanuts on top.

I served this over the leftover egg roll filling.