Month: January 2014
Sugar is NOT An Added Ingredient Treat from Ted C.
Slow Cooker Balsamic Pork Tenderloin Recipe
I love the thought of crock pot cooking especially in the winter months. Walking into a house filled with the smells of whatever concoction you have simmering on the counter. I guess I still have to prefect a few things in my quest for lower fat content some of these dishes although tasty just seem a little to dry for me. I have read that it could be the crock pot just being to high even when on low or using a leaner cut of meat will tend to give these results whatever it is I will find out or just use my slow cooker for soups, stews and such. Perhaps this recipe using one tenderloin and a small but would yield a moister result. Anyway I love the Robyn cooks and will continue to taste her creations. This one simple and easy.
- 2-3 pound boneless pork tenderloin
- 1 cup chicken or vegetable broth
- ½ cup balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon honey
- ½ teaspoon red pepper flakes
- cloves garlic, chopped
Place pork tenderloin into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over pork and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low)
Once pork tenderloin has cooked, remove from slow cooker with tongs into a serving dish.
Break apart lightly with two forks and then ladle about ¼ – ½ cup of gravy over pork tenderloin.
Store remaining gravy in an airtight container in the refrigerator for another use.
July 12, 2013 By Adapinch
Robyn Stone http://addapinch.com/cooking/2013/07/12/balsamic-pork-tenderloin-recipe/#ixzz2qsB2NWKy
Whole foods had ground lamb on sale last week so we bought 2 pounds and froze in 1 pound packages. Our original intent was to make Gyros or as Lyn calls it Lambie Pie but then she saw this Gojee.com, so we cut this recipe in half and had a delightful meal. The original recipe is from Mehan’s Kitchen. We enjoyed this and I can’t wait to make again making a few adjustmetns to the spice amounts to our likings.
1 cup yogurt (I used Greek)
2 T tahini
1 T fresh lemon juice
pinch of salt
Mix this all together and set aside to come to room temperature
Steve note to me remember I cut this recipe in half made 9 meatballs
- 2 lbs ground lamb
- 1 egg, beaten
- 1/2 c fresh, chopped mint
- 1/4 c coarsely grated onion (this was messy)
- 6 garlic cloves, pressed (original recipe called for 4)
- 3 T paprika
- 1 T ground cumin
- 1 1/2 t kosher salt
- 1 t freshly ground pepper
- 1/2 cayenne pepper
- 1 chopped green chili (optional)
- 1 1/2 – 2 large onions, cut in half and sliced
- 1/2 c finely chopped, drained roasted red peppers from jar
- 1/2 c water
- 2 T pomegranate molasses
- 1 T freshly chopped flat leaf parsley
In large pan (I used a cast iron skillet) heat up some olive oil and sautee onions on medium-low (salt, pepper) and allow to caramelize, this should take about 40 minutes.
While this is cooking down combine all ingredients for the kofte in a large stainless steel bowl and form meatballs (however large you want, I made 20). Place formed meatballs on pan (line it with something disposable).
Remove onions from skillet, place in a small serving bowl and set aside, next to the tahini yogurt.
Heat up oil in the same skillet on medium and in two batches cook the meatballs, turning them over halfway through the cooking process (about 15 minutes total). Steve Note I found on my second batch that more turning came out with a more evenly browned/ cook meatball. Let meatballs rest on clean pan and cover with foil. Steve note I might try flatten the meatballs slightly making cooking a little easier.
In the same skillet (don’t worry about cleaning it) sautee the chopped red peppers on medium high for a few minutes. Pour in water, and then molasses and allow to reduce for about 5 minutes or so (It will start to glisten and get thick). Toss in parsley.
Spoon out mixture into a small bowl and place next to the onions and tahini. Toast up some bread, throw on some meatballs, spoon over some tahini, onions and muhammara and enjoy.
Pomegranate-Glazed Lamb with Carrots and Parsnips Stevesacooking.com
Paprika Roast leg of Lamb Stevesacooking.com
Acorn squash ground lamb and kale Stevesacooking.com
Roast leg of lamb lemon garlic and rosemary Stevesacooking.com
More lamb reciepes from Stevesacooking
Game Day Burrito Bowl
Found this on Cookscounty.com
Reducing the glaze to the right consistency takes a little practice. Too long in the pan hardens the glaze into a tacky mess, but not enough time means a runny glaze and diluted flavors. Here’s how you’ll know when it’s just right. (Avoid dark skillets, as you’ll need to gauge the changing color of the sauce.)
Quick Chicken Thigh Dinner
I’ve had a hell of week at work it is the full moon syndrome as I call it. I do the IT at work supporting 3 branches 4 remote people and the travelers who are in Asia. Anyway I had planes for a couple of chicken thighs but was pretty burnt when I arrived home so I quickly pan seared skin side down for about 4 minutes and turned over and placed pan and all in a 350 degree oven for about 30 minutes. Lyn had made some couscous so that was my side.
Quick and easy and good. I love that crispy chicken skin, ya I know no veggies tonight.
Lyn’s Gluten Free Zucchini Bread
Comfort foods are a good thing they make you feel warm inside especially on a snowy. I have to nick name this one as “hide it from me” or maybe “step away from the bread” it was so good that “Gone in 60 seconds” would work for a name also. I think you get the idea I kind of like this one. As we munched we started naming things that might go good with this, almond flour, pistachios, maybe orange rind….
- full cup of grated zucchini (from about 1 medium zucchini)
- 1 1/4 cup – cup for cup gluten-free flour blend
- If does not included xanthan gum in flour then add ¾ teaspoon
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 teaspoons cinnamon
- 1 cup brown sugar
- 1/3 cup canola oil (or other light oil)
- 2 extra-large eggs
- 1/4 cup lactose free yogurt
- 1 teaspoon fresh lemon juice
- 1 tablespoon pure vanilla extract
- 1/3 cup chopped or pecans
Preheat your oven to 350 degrees. Spray standard 9-inch loaf pan and set aside.
Place the shredded zucchini into some paper towels and gently squeeze out any moisture. Fluff the zucchini with a fork and set aside.
Put the all-purpose gluten-free flour, baking powder, baking soda, salt and cinnamon in a medium bowl and whisk to blend
In another large bowl add the brown sugar, canola oil, eggs, yogurt, lemon juice and pecans. Whisk thoroughly until smooth.
Add the dry ingredients to the wet and beat until combined. Fold in the grated zucchini and the nuts.
- Reserve just a little zucchini to sprinkle over the tops of the loaves
Pour into the pan, sprinkle over the reserved zucchini
Bake for 35-40 minutes, or until a toothpick inserted in the center of a loaf comes out clean.
Cool for 5 minutes in the pan, then carefully turn out to
cool completely on a rack.
We could not wait for the completely cool part. Tip if you want skinny slices wait until completely cool.
Thanksgiving tradition memory that my cousin Rand reminded me of with this picture from his table.
Triple Play Meatloaf (gluten free)
Meat loaf is one of those comfort foods and everyone thinks they have the best recipe. For a long time I thought I did – it was right off the oatmeal box and it was a staple for me during my bachelor days. Lyn was nice about it but she finally won and I was forbidden to make it any longer. It was not until I tried a few more recipes that I understood why, and agree. I think everyone I make is slightly different because I am a cook from the gut or pantry kind of guy. There are tons of things that will never make it to this site I open the frig look around and throw something together and then say Blank I should have taken pictures or paid more attention to what I put in there. Anyway…..
For a long time I wanted to try making a meatloaf that utilized 3 types of ground meat, Hamburger, Veal and Pork. Lyn found this recipe on Pinterest and I made it today. The name is mine and I tweaked some of the ingredients to meet my taste. The sauce was good but not a keeper to me, smelt much better cooking. You could use the standard ketchup topping, BBQ sauce, maybe even Salsa etc. etc…..
- 1 pound ground veal
- 1 pound ground pork
- 1 pound ground beef
- 1 tablespoon chopped, fresh chives, plus 1 teaspoon for the sauce
- 1 tablespoon chopped, fresh thyme leaves, plus 1 teaspoon for the sauce
- 1 tablespoon chopped, fresh Italian parsley, plus 1 teaspoon for the sauce
- 3 large eggs
- 1 1/3 cups finely ground gluten free panko (place panko in food processor to finely grind)
- 2/3 cup whole organic milk
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- Olive oil
- 2 stalks of celery, finely diced
- 1 large Spanish onion, finely diced
- 2 cups chicken stock, homemade or good quality purchased
- 8 to 10 cloves roasted-garlic
- 3 tablespoons butter, at room temperature
- 1 teaspoon chopped, fresh chives
- 1 teaspoon chopped, fresh thyme leaves
- 1 teaspoon chopped, fresh Italian parsley
Preheat your oven to 350 degrees.
Place the veal, pork, beef, chives, thyme, parsley, eggs, panko, milk, salt and pepper in a large mixing bowl.
Heat a medium sauté pan over medium-high heat and add a drizzle or 2 of extra-virgin olive oil. When the oil is hot, add the celery and onion to the pan and cook, stirring, until softened. Remove the celery and onion from the pan and let cool.
When the mixture is cool, add it to the mixing bowl with the other ingredients.
Mix the ingredients until well combined and everything is evenly distributed.
Place a piece of parchment paper on a sheet pan (it should have sides at least 1-1 1/2 inches high to prevent grease runoff from the pan). I used 90% lean and did not have a lot of fat.
Place the meat on the sheet pan and pat it and punch it down to remove any air pockets. Shape the meat into a loaf (about 14 1/2 inches long by 5 inches wide by 2 inches high). Place the sheet pan in the oven and bake 40 to 50 minutes or until a meat thermometer indicates an internal temperature of 155 degrees. Remove the meatloaf from the oven and let it rest for 10 minutes.
Sauce – Meanwhile, for the sauce, combine the broth, roasted garlic and butter over medium-high heat and simmer for about 10 to 15 minutes, or until lightly thickened. Add 1 teaspoon of each of the chopped thyme, chives and parsley.
Slice the meatloaf into serving portions and spoon the hot sauce over the meatloaf and serve.
Reign On Game Day Recipe Week 5: Spicy Southwest Meatloaf Minis – Stevesacooking.com
Meatloaf 101 with Mrs. Kostyra – Stevesacooking.com
Meatloaf with a hint of Mexican – well Texmex – Stevesacooking.com