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Posts Tagged ‘Onion’

Cumin Crusted Pork Tacos

Is anyone else guilty of this…You have a shelf full of cookbooks, and yet you always turn to the internet for recipe ideas?  Yeah, me too.

I decided it was time for that to come to an end this week.  I closed my eyes and pointed to a random cookbook and decided I’d make at least two meals from that cookbook this week.  The winning book?  Cooking Light’s Weeknight Meals cookbook.  Awesome!  Tasty, healthy and quick.  I’m all for that!

This recipe is really great.  I made a few tweaks (we made guac earlier today so we put that on the tacos instead of the avocado/onion/cilantro toppings individually and it worked well).  The pork is super-moist and the toppings compliment each other perfectly.

Christopher is very excited that there are lots of leftovers so he can eat them all week while I”m in class (speaking of class – we finish cakes tomorrow – tune in later this week for a wrap-up on the cakes course).


INGREDIENTS
Pork:
2t. Ground cumin
1t. Granulated garlic
1t. Paprika
1/2t. Salt
1/4t. Black pepper
2 (1-pound) Pork tenderloins, trimmed
1T. Olive oil

Salsa:
2C. Frozen whole-kernel corn, thawed
1C. Cubed peeled avocado
1/2C. Diced red onion
1/3C. Chopped fresh cilantro
2T. Fresh lime juice
1/2t. Salt
2 (15-ounce) cans Black beans, rinsed and drained

Remaining ingredients:
2C. Sour cream (we use Tofutti soy sour cream)
1T. Chipotle chiles in adobo sauce, chopped
Corn tortillas

DIRECTIONS

Preheat oven to 425°.

To prepare pork, combine first 5 ingredients.  Rub cumin mixture over pork.

Heat oil in a large cast-iron skillet over medium-high heat.  Add pork; cook 4 minutes or until browned on all sides.  Bake at 425° for 12 minutes or until a thermometer registers 155°.

Remove pork from oven; let stand 5 minutes.  Cut pork across grain into thin slices.

To prepare salsa, combine corn and next 7 ingredients (through beans).

Combine sour cream and chipotle in a blender; process until smooth.

Wrap tortillas, a few at a time, in a damp paper towel.  Microwave at high 20 seconds.  Place pork onto tortilla, top with salsa and sour cream mixture.

Husband Rating – 4 out of 5 – “These are awesome!”

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Another snow day here in Connecticut.  Snow AND ice this time.  Yippie!  (please note the sarcasm).  I’m getting really sick of this white crap.

School was canceled again today so I decided to switch around the meal plan and make this tonight instead of later in the week.  It’s not the quickest side dish (I served it with sliced lemon garlic pork tenderloin) but it is worth the time.  It was delicious!  A nice, hearty, and tasty dish to chow down on while we recuperate from all of this shoveling!

This gem is from the most recent edition of Bon Appetit Magazine.


INGREDIENTS
1lb. Kale, large center ribs and stems removed, cut crosswise into 1/2-inch slices
3T. Olive oil, divided
1 Yellow onion, finely chopped (about 1 1/2C.)
8 Garlic cloves, thinly sliced
1/2lb. Spaghetti
2t. Lemon juice
Finely grated Parmesan cheese (soy cheese works well here)

INGREDIENTS
Rinse kale. Drain; transfer to bowl with some water still clinging.

Heat 2T. olive oil in heavy large pot over medium heat. Add chopped onion and cook until soft and translucent, stirring occasionally, about 6 minutes. Add sliced garlic and sprinkle with salt; cook until onion is golden brown, stirring occasionally, about 5 minutes.

Add kale and remaining 1T. olive oil and toss until wilted, about 3 minutes. Cover pot and reduce heat to medium-low. Continue cooking until kale is very tender, stirring occasionally and adding water by teaspoonfuls if dry, about 20 minutes (mine took closer to 30 minutes).

Meanwhile, cook spaghetti in medium pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/4C. cooking liquid. Add cooked spaghetti to kale mixture in pot. Add lemon juice and 2T. reserved cooking liquid; toss to combine, adding more liquid by tablespoonfuls if dry.

Sprinkle spaghetti with grated Parmesan cheese and serve.

Husband Rating – 3 out of 5 – “Kale still kinda scares me, but this was pretty tasty!”

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Onion Beef Roast

Well, slight change of plans here today, folks.  We’re currently being slammed with Winter Storm Benedict.  We’re slated to get approximately 2 feet of snow before all is said and done.

Here’s the view from my kitchen window (and it’s not even done yet!)

Work was canceled for both of us today and school was closed for me.  So, I decided to switch up our menu plan for the week and make this onion beef roast today while we’re snowed in.

This was the perfect meal for a snowy day and so tasty!  I’ll definitely be making this again.

Found on Crockpot Tuesdays (who found it on Tasty Kitchen).

I know, it’s not very photogenic, but it sure was tasty!

INGREDIENTS
1.5-2.5 lb. Chuck roast
1 pkg. Dry Lipton onion soup mix
2T. Butter (or vegan margarine), melted
1/2C. Red wine

DIRECTIONS
Place roast in bottom of the crockpot. Pour melted butter over the roast, then sprinkle on the onion soup mix. Pour red wine on top of everything. Cover and cook on low for 8 hours.

Serve over egg noodles or rice.

Husband Rating – 4 out of 5 – “It’s kind of a no-fuss version of my favorite – Boeuf Bourguignon.  Yum!”

And, just because he’s so darn cute – here’s a pic of our little boy.

Mo knows the best spot in the house when it’s cold outside!

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This week I found myself wanting something other than our usual side dishes to go along with some boneless pork chops I picked up on sale.

I ended up finding the perfect thing in these garlic mashed cannellini beans.  They were wonderful!  Very flavorful and a delightful alternative to mashed potatoes!

Adapted from Proceed with Caution (who adapted it from Elly Says Opa).

INGREDIENTS
2t. Olive oil
3 Garlic cloves, pressed
1 small Yellow onion, diced
1 can Cannellini beans, drained and rinsed
2t. Fresh chopped parsley
3/4C. Chicken or vegetable broth
2t. Lemon juice

DIRECTIONS
Heat a skillet over medium heat and then add the oil until shimmering.  Saute the onions in the oil until soft.  Add the garlic and cook for another minute.  Next, stir in the cannellini beans and parsley.

Add broth to the skillet and salt and pepper to taste. Bring to a boil and then reduce to a simmer for about 10-15 minutes.

Stir in the lemon juice off the heat and mash the beans with a potato masher (I used my stick blender – worked perfectly).

Husband Rating – 4.5 out of 5 – “Delicious!”

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Portuguese Kale Soup

Christopher and I have tried a bunch of times to copy restaurant recipes that we love.  They always turn out just so-so.  But not this time!

Over the weekend we shared a bowl of Portuguese kale soup in P-Town that was incredible!  So, we dissected the soup and purchased all the ingredients.  We were so happy with the finished product.  A little spicy, full of veggies and perfect for fall.  I’m so proud we were finally able to copy a recipe and have it turn out just as well as the original!

INGREDIENTS
1 coil Linguica, spicy Portuguese sausage (casing removed)
4C. Chopped kale
5 Yukon gold potatoes, cut into small dices
1 large Yellow onion
2 cloves Garlic, pressed
1 can Dark red kidney beans
3/4C. chopped Carrot
4C. Chicken stock
4C. Water
Salt and pepper to taste

DIRECTIONS
In a large dutch oven, heat 2T. oil over medium-high heat.  Add crumbled linguica and cook 4 minutes.  Add onion and carrot and cook until onion is soft – about 5 minutes.  Add garlic during the last minute of sauteing.

Add stock, water, kidney beans and potatoes.  Simmer 10 minutes, until potatoes are just barely soft.  Add kale and cook another 10 minutes.  Taste and adjust seasonings accordingly.

This soup is great served immediately, but is even better if you make it ahead of time and re-heat.  Enjoy!

Husband Rating – 5 out of 5 – “Absolutely delicious!

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Classic Grilled Flank Steak

Last month I was contacted by The Nest Magazine asking if I wanted to be a guinea pig for a recipe and piece of cookware. Of course I accepted!

They quickly sent me a recipe for this classic grilled flank steak and informed me that I would be sent a new Calphalon indoor grill pan to make the dish. Yippie!

So, I patiently waited for the pan to arrive and when it did I got right to work.

I’ve never marinated beef in red wine before (we just never have it in the house) but this steak is really tasty and came together very quickly!  My only change might be to add more Worcestershire sauce. I love the way it tastes but didn’t taste it at all in the dish.

The grill pan was awesome, by the way. It was raining the night I made the dish and I would have been cranky if I had to grill in the rain – I know some people grill in any/all weather – but I’m not one of them.  And, as a huge bonus, the pan is oven safe to 500 degrees and dishwasher safe.  Score!

I will definitely be making this dish more often!

Recipe courtesy of Calphalon.

INGREDIENTS
3/4lb. Flank steak, trimmed
1/4 Large yellow onion
1/2t. Freshly ground black pepper
1 Sprig fresh thyme leaves, chopped
1 Sprig fresh rosemary leaves, chopped
1 Clove garlic, minced
1/4C. Vegetable oil
1/2C. Dry red wine
1T. Soy sauce
1t. Worcestershire sauce
1 Bay leaf

DIRECTIONS
Mix all of the marinade ingredients together in a heavy, self-sealing plastic bag.

Add the flank steak and refrigerate for four hours, or overnight (be sure to check on it and flip the bag over a few times so that the marinade gets even contact with all of the meat).

Before cooking the steak, preheat a grill pan over medium-high heat until the rim of the pan is hot to the touch.

Brush the grill generously with vegetable oil and allow it to heat for another minute.

Place the steak in the pan and cook, turning once, about 4 minutes per side for medium rare (I did 5 min so the steak would be closer to medium).

Allow the steak to rest for five minutes.  To serve, slice on the bias into thin strips.

Husband Rating – 4 out of 5 – “Very tasty alternative to our usual steaks.”

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Chicken Gyros

Now that I have mastered pita bread, next step is to come up with new ways to use it!

These gyros were a big hit on the cooking board I frequent a few months ago and now I’m jumping on the bandwagon.  I used the recipe from Elly Says Opa! – it’s just wonderful!  So simple, but so incredibly flavorful!

I made my own version of ‘tzatziki sauce’ that would better suit our tastes and dairy-free life – it is listed below.  If you are looking for an authentic tzatziki sauce recipe, try this one (also from Elly Says Opa!).

INGREDIENTS
For the chicken:
1lb. Chicken breasts (cut into pieces)
4 Cloves garlic, smashed
Juice of 1 lemon
2t. Red wine vinegar
2T. Olive oil
2T. Plain yogurt (I used dairy free sour cream)
1T. Dried oregano
Salt and pepper to taste

Bella’s ‘fake-out tzatziki sauce’:
1 Cucumber, peeled, seeded and squeezed dry
1/2C. Dairy free sour cream
2T. Fresh squeezed lemon juice
1T. Olive Oil
Salt and pepper to taste

To finish the gyros:
Sliced tomatoes
Sliced raw onions
Pita bread

DIRECTIONS
Combine garlic, lemon juice, vinegar, oil, yogurt (or sour cream), and oregano in a bowl.  Add the chicken and rub the marinade in.  Cover and refrigerate for about an hour.

Preheat a grill pan on the stove over medium high heat.  Sprinkle the chicken with salt and pepper on both sides, and then broil until cooked through, about 5 minutes per side, depending  what size/type chicken you are using.  Allow the chicken to rest for a few minutes before slicing into strips.

Top the pita with the chicken, tzatziki, tomatoes and onions.  Enjoy!

Husband Rating – 4.5 out of 5 – “I love the Christopher-friendly tzatziki sauce!”

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