Courtesy of Anne at work, who Katie and I have taken up many-a-conversations about cooking...
Cooking spray
1-tablespoon dark sesame oil
¼ teaspoon crushed red pepper
3 garlic cloves, minced
1 (1-pound) pork tenderloin, cut crosswise into ½ inch thick slices
6 tablespoons water
1/3 cup dry sherry
3 tablespoons chopped fresh cilantro
3 tablespoons hoisin sauce
2 cups hot cooked long-grain rice, cooked without salt or fat
¼ cup sliced green onions
Cilantro springs (optional)
1. Coat a nonstick skillet with cooking spray; add oil, and place over medium-high heat until hot. Add pepper and garlic; sauté 1 minute. Add pork, cook 4 minutes on each side or until browned. Remove pork from skillet. Wipe drippings from skillet with a paper towel.
2. Combine water and next 3 ingredients in skillet; cook over medium heat 1 minute, stirring constantly. Return pork to skillet, turning to coat. Place rice on a platter; spoon pork mixture over rice, and sprinkle with green onions. Garnish with cilantro sprigs, if desired. Yield; 4 servings (serving size; 3 ounces pork and ½ cup rice).
Per serving: CAL 303 (23% from fat); PRO 27.1 g; FAT 7.9g (sat 1.9g); CARB 29.1g; FIB 1g; CHOL 79mg; IRON 2.6mg; SOD 195mg; CALC 34mg
10 October 2007
09 October 2007
The cutest little chili recipe ever...
By the grace of Polly... here is cutest little chili recipe ever... in an email from Polly to Katie (sisters)...
Ok Sister, so in about the same amount of time as cooking the cornbread you can have homemade chili, and not gut bomb canned chili... it looks like a lot of work, but its not!
Homemade Chili
1 Lg Can of DICED tomatoes
1 Sm can of tomato paste (might not need whole can)
1 14oz can of Kidney beans
1 Reg can of black beans
1 Reg can of white beans
1 Med can of corn
1/2-1 Beer (darker is better)
1 Thing of ground beef or ground turkey (your choice)
1 pkg of chili seasoning-or cumin, chili powder, salt, pepper (all items enough until your happy with flavor-beware with cumin because it gets hot fast!)
While browning your meat of choice, in a large saucepan add:
-Kidney Beans w/juice
-Black, White beans & Corn DRAINED
-1/2 can of tomato paste (may add more later)
-Entire can of diced tomato
-After adding all cans of ingredients stir well, over medium heat, start adding beer (Sm amts at a time.)
After meat is browned drain & add to chili.
Add spices keep on med heat bring to slow boil- keep stirring intimidatingly. Keep top on sauce pan, after slow boiling for 10-15 min w/all ingredients bring to low and let cook until chili is thick and ready. serve with sour cream, cheese and onions. its delish!
How "Martha" is she??? Be sure to see her blog in "More blogs to check out" at the bottom of this page called "Martha is my hero"
I'll be sure to try this out sometime and let ya know how it go...
Ok Sister, so in about the same amount of time as cooking the cornbread you can have homemade chili, and not gut bomb canned chili... it looks like a lot of work, but its not!
Homemade Chili
1 Lg Can of DICED tomatoes
1 Sm can of tomato paste (might not need whole can)
1 14oz can of Kidney beans
1 Reg can of black beans
1 Reg can of white beans
1 Med can of corn
1/2-1 Beer (darker is better)
1 Thing of ground beef or ground turkey (your choice)
1 pkg of chili seasoning-or cumin, chili powder, salt, pepper (all items enough until your happy with flavor-beware with cumin because it gets hot fast!)
While browning your meat of choice, in a large saucepan add:
-Kidney Beans w/juice
-Black, White beans & Corn DRAINED
-1/2 can of tomato paste (may add more later)
-Entire can of diced tomato
-After adding all cans of ingredients stir well, over medium heat, start adding beer (Sm amts at a time.)
After meat is browned drain & add to chili.
Add spices keep on med heat bring to slow boil- keep stirring intimidatingly. Keep top on sauce pan, after slow boiling for 10-15 min w/all ingredients bring to low and let cook until chili is thick and ready. serve with sour cream, cheese and onions. its delish!
How "Martha" is she??? Be sure to see her blog in "More blogs to check out" at the bottom of this page called "Martha is my hero"
I'll be sure to try this out sometime and let ya know how it go...
04 October 2007
Come back...You won't want to miss this: Pork Chop Flambe
OK it wasn't really Pork Chop Flambe, but I must recant the story of my first solo adventure with pork chops... to be continued...
PS add to my list of things to get for the kitchen... a new meat thermometer and a fire extinguisher...
PS add to my list of things to get for the kitchen... a new meat thermometer and a fire extinguisher...
03 October 2007
So Behind... Let's Catch up: I CREATED!!!
Oh the details shall follow soon, but let me just tell you that I came up with the idea all by myself... a rendition of a theme I had tried previously.
Marinade:
EVOO
Lime Juice
Mexican seasoning
Cilantro
Red Pepper Flakes
Garlic
Apple Cider Vinegar
I can't remember what else... but that should be about it
Marinated Chicken breast tenders, lavishly coating them.
Laid them out on a baking rack over a baking pan and baked them for maybe 15 minutes (don't remember how long) at I dunno 350-ish degrees
Turned em over and basted and laid thin-slide roma tomatoes on them and then topped them with a layer of shredded monterey jack... mmmmm
Baked em just a little bit longer so the cheese got nice and melty
Served with...
Steamed brocolli; ooh and I added pre-grated carrot (the thick-ish kind?) to the brocolli along with some seasoning and topped that with a little shredded jack too (never thought it possible, but a little carrot makes brocolli taste even better!)
Black beans topped with yet a teeny bit more monterey jack
I had a little much lime in there but it was pretty tasty. Roma tomatoes I think really kicked it up? It was better the second day actually which was cool.
Marinade:
EVOO
Lime Juice
Mexican seasoning
Cilantro
Red Pepper Flakes
Garlic
Apple Cider Vinegar
I can't remember what else... but that should be about it
Marinated Chicken breast tenders, lavishly coating them.
Laid them out on a baking rack over a baking pan and baked them for maybe 15 minutes (don't remember how long) at I dunno 350-ish degrees
Turned em over and basted and laid thin-slide roma tomatoes on them and then topped them with a layer of shredded monterey jack... mmmmm
Baked em just a little bit longer so the cheese got nice and melty
Served with...
Steamed brocolli; ooh and I added pre-grated carrot (the thick-ish kind?) to the brocolli along with some seasoning and topped that with a little shredded jack too (never thought it possible, but a little carrot makes brocolli taste even better!)
Black beans topped with yet a teeny bit more monterey jack
I had a little much lime in there but it was pretty tasty. Roma tomatoes I think really kicked it up? It was better the second day actually which was cool.
A little help from Sonnet...
So since we've embarked upon this culinary journey, Sonnet has found great joy in helping. She always asks me to "save a part for her", which is pretty cool! This started when we tried a recipe I got out of the Costco Connection Magazine (of all places! I think it was in the June/July edition across from an article about buying a grill). It was a greek style lemon-herb chicken skewer thing with tzaziki sauce. The tzaziki sauce was the real draw, although I will say their recipe for tzaziki sucked... still searching for a truly good recipe. I'll keep you posted if I find one.
However, a couple posts ago, I mentioned the thing I "created" was a rendition on an earlier theme. This recipe is where I got the idea for the marinade in the one I posted earlier today.
Marinade:
Olive oil
Lemon juice
Lemon zest
Red Pepper flakes
Parsley
Mint I think?
Cilantro
Garlic
Apple Cider vinegar
Other stuff? can't remember
Sonnet helped by adding the stuff that I chopped up to the mix and then mixing the chicken around...
Marinated and Cubed the chicken breast tenders and stuck em on skewers
Grilled em up nice and easy... (PS I need a new grill next summer... squatting before a grill for more than about 10 seconds is for the birds... and I don't mean chicken)
It was tasty, but Sonnet said it was too spicy... maybe I will make it a little milder next time... less red pepper and cilantro or something.
Since then, she always wants to have a hand in making dinner... the other night we made "Saturday Special" aka "Not-Taco-Salad-but-Not-Nachos" (Chips, chili, cheese, lettuce, tomato, sour cream, etc) and she got to layer up the ingredients... fun stuff! :-)
However, a couple posts ago, I mentioned the thing I "created" was a rendition on an earlier theme. This recipe is where I got the idea for the marinade in the one I posted earlier today.
Marinade:
Olive oil
Lemon juice
Lemon zest
Red Pepper flakes
Parsley
Mint I think?
Cilantro
Garlic
Apple Cider vinegar
Other stuff? can't remember
Sonnet helped by adding the stuff that I chopped up to the mix and then mixing the chicken around...
Marinated and Cubed the chicken breast tenders and stuck em on skewers
Grilled em up nice and easy... (PS I need a new grill next summer... squatting before a grill for more than about 10 seconds is for the birds... and I don't mean chicken)
It was tasty, but Sonnet said it was too spicy... maybe I will make it a little milder next time... less red pepper and cilantro or something.
Since then, she always wants to have a hand in making dinner... the other night we made "Saturday Special" aka "Not-Taco-Salad-but-Not-Nachos" (Chips, chili, cheese, lettuce, tomato, sour cream, etc) and she got to layer up the ingredients... fun stuff! :-)
And by the way, More on Mirepoix
A call from Lori learned me a couple new words...
Sofrito: http://en.wikipedia.org/wiki/Sofrito
Sofrito is the spanish version of Mirepoix... not so much carrot, celery, onion, but garlic, onion, and tomato cooked in olive oil (now we're talkin!), used as a base, as is mirepoix in french cuisine. There are tons of renditions of it in various other spanish influenced areas (Latin america and what not). Apparently comes from
Soffritto...
Soffritto: http://en.wikipedia.org/wiki/Soffritto
Soffritto is italian for "sauteed". Basic Italian soffritto starts with onion and garlic in olive oil and then you add veggies or whatever.
Chiffonade: http://en.wikipedia.org/wiki/Chiffonade
Slightly less related, Chiffonade is a method of cutting herbs/greens so that they make thin little strips like ribbons. Comes from french word meaning "rags". Ain't that cool??? I gotta try that sometime just so I can throw the word around!
Sofrito: http://en.wikipedia.org/wiki/Sofrito
Sofrito is the spanish version of Mirepoix... not so much carrot, celery, onion, but garlic, onion, and tomato cooked in olive oil (now we're talkin!), used as a base, as is mirepoix in french cuisine. There are tons of renditions of it in various other spanish influenced areas (Latin america and what not). Apparently comes from
Soffritto...
Soffritto: http://en.wikipedia.org/wiki/Soffritto
Soffritto is italian for "sauteed". Basic Italian soffritto starts with onion and garlic in olive oil and then you add veggies or whatever.
Chiffonade: http://en.wikipedia.org/wiki/Chiffonade
Slightly less related, Chiffonade is a method of cutting herbs/greens so that they make thin little strips like ribbons. Comes from french word meaning "rags". Ain't that cool??? I gotta try that sometime just so I can throw the word around!
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