Friday, March 23, 2012
I had bought some delicious pesto this week and didn't want to do the usual pasta with pesto. I also found these fun sun-dried tomato flakes at Williams Sonoma this week and have been using them in everything. Here's my recipe for the most flavorful and simple roasted pork loin.
1 boneless pork loin (about 2-3 pounds)
1/2 C. prepared pesto
1/2 C.white wine
2 Tbs. sun-dried tomato flakes (if you don't have these, use 6-7 chopped sun-dried tomatoes)
Preheat oven to 375. Place pork in a deep dish casserole dish. Spread pesto over the loin, then sprinkle tomato flakes. Add white wine to the bottom of the pan. Cook uncovered for 1 hour and 20 minutes.
This is an incredibly flavorful roast that can be served over egg noodles or served in a baguette with
sliced tomatoe and arugula.
Tuesday, March 20, 2012
This is one of my all-time favorite meals; the crispness of the ingredients remind me of hot summer days and what better way to usher in our first really warm day then to make this dish.
1 lb. ground lean chicken or turkey
2 cubes each frozen garlic and ginger
3 Tbs. hoisin sauce
1 Tbs. soy sauce
1 Tbs. rice wine vinegar
2 Tbs. sweet chili sauce
zest from 1/2 lime
2 Tbs. Garden Gourmet lemongrass
Saute above ingredients in a nonstick pan until chicken is fully cooked and crumbled. Set aside.
1/2 package cellophane noodles
1/2 English cucumber, peeled
1/2 red pepper
1/4 C. fresh Thai basil (regular is fine if you can't find Thai)
1/4 C. fresh mint
1/2 C. fresh cilantro
1 head lettuce, romaine or iceberg
1/4 C. salted peanuts (optional for garnish)
Bring a pot of water to a boil and cook cellophane noodles for 3 minutes. Drain and combine with ground chicken and set aside in a bowl.
Julienne the cucumber, carrot, mango and red pepper. I use this great julienne tool that looks like a peeler, but is much easier than doing it "long hand"-you can find it in most kitchen supply stores or amazon.com.
Chop scallions, basil, cilantro and mint, mix together in a bowl and either combine with cellophane noodles and chicken. Pull apart lettuce leaves and place on a plate until ready to use. Place chicken mixture in a lettuce leaf and enjoy!
Thursday, February 9, 2012
1 Tbs. unsalted butter
1/2 C. each- diced onion, carrot, celery and mushrooms
kosher salt and pepper
2 Tbs. each- catsup and BBQ sauce
Saute diced vegetables and butter in a large nonstick pan on medium high heat for 5 minutes until veggies begin to soften and remove from heat. Add catsup and BBQ sauce and season to taste with salt and pepper. In a bowl, combine:
1 1/2 lbs. lean ground turkey
1/2 C. catsup
1/2 C. bbq sauce
1/2 C. bread crumbs
Preheat oven to 375.
Combine sautéed vegetables and remaining ingredients until thoroughly incorporated.
Spray muffin tin with nonstick cooking spray and add ½ C, of the meatloaf mixture to each tin. Add a drizzle of BBQ sauce to top of each mini meatloaf before baking, and bake for 20-25 minutes.
I made these delicious stuffed chicken breasts for dinner the other night and they were a big hit! I made the stuffing earlier in the day and kept it in the refrigerator until I was ready to stuff the chicken. You can also use boneless, skinless chicken thighs.
For the stuffing:
1/4 C. diced onion
1 tbs. olive oil
1/2 C. thinly sliced mushrooms
3 cloves chopped garlic or frozen garlic
1/4 C. white wine
zest from 1 lemon
3 thinly sliced sun-dried tomatoes1/4 C. toasted pine nuts
3 Tbs. Boursin cheese
kosher salt and pepper
4 chicken breasts ( I used bone-in and skin on, but you can also use boneless, skinless)
Saute onion and olive oil in a large nonstick pan on medium high heat for 1 minute. Add mushrooms and continue cooking for another minute. Add spinach, garlic, white wine and lemon zest, and cook until spinach wilts down. Remove from heat and add pine nuts and Boursin and stir to combine. Season to taste with salt and pepper.
Preheat oven to 375. Slice chicken breast 2/3'rds of the way lengthwise, but be sure not to cut all the way through the breast. Stuff each breast with 1/4 of the mixture and secure the end with a toothpick. Season chicken with kosher salt and pepper. Sear chicken in a hot cast iron (or Le Creuset) pan with a little olive oil, cover loosely with aluminum foil, place pan in oven and continue cooking another 20 minutes.
Tuesday, January 31, 2012
As most of you know I am a hugh fan of Thai food- I love the combinations of sweet and salty. Last nights dinner was inspired by the traditional fresh Thai spring rolls. Instead of using rice paper for the rolls, I used crisp Romaine leaves. I had some leftover pork that I had roasted, but this dish would work beautifully with cooked chicken, shrimp, tempeh or extra firm tofu, just slice it thinly.
Here are the ingredients for the salad:
1 C. purple cabbage
1/4 C. scallions, thinly sliced
1/2 C. red pepper, thinly sliced
1/4 C. cilantro leaves, chopped
juice from 1 lime
1 tsp. fish sauce
2 Tbs. Thai sweet chili sauce
Combine all ingredients in a bowl and toss to coat. Add pork and add to lettuce leaves before serving.
Tuesday, January 10, 2012
Monday, December 19, 2011
1 Tbs. olive oil
1 C. diced onion
1 C. diced carrots
1 C. diced celery
1 tbs. kosher salt or smoked fleur de sel
1 tsp. black pepper
1 tbs. Italian seasoning
72 oz. chicken stock
1/3 C. each- barley, lentils and split peas, rinsed
16 oz. can diced tomatoes with herbs
2 bay leaves
2 smoked turkey wings
Optional- rind of Parmesan cheese
Heat olive oil on medium high heat in a large soup pot. Add onion, carrots and celery. Saute for 2 minutes, add remaining ingredients (including rind) and stir to combine. Cover and simmer on medium low heat for at least an hour before serving.