Apple Grilled Cheese Sandwiches

Getting the munchies late in the day or in the middle of the night...wanting something not too heavy... gooey, yummy but still healthy...grilled cheese sandwiches...protein, carbohydrate, fat...just the ticket. This version has some fruit for good measure. Works perfectly for lunch or dinner, too;)

Apple Grilled Cheese Sandwiches
For each sandwich you will need:
2 thin slices whole grain bread
1/2 teaspoon Dijon mustard
2 tablespoons shredded cheddar cheese
1 tablespoon shredded apple, I like Gala or Fuji
1 tablespoon shredded Romano cheese (or Swiss)
1 teaspoon butter
Prepare sandwiches by spreading one slice of bread with mustard. Sprinkle half of cheddar cheese on top. (Cheese and apple measurements are approximate and you may need more or less depending on the size of your bread slices.) Then apple on top of that. Finish with remaining cheddar and the other type of cheese. Heat a non-stick skillet over medium heat. When hot, add butter and allow to melt. Place top slice of bread onto sandwich, then place in skillet. Cook over medium heat for 3 to 4 minutes. Flip and cook an additional 3 to 4 minutes. Serve warm.

Hints: Don't cook at too high a temperature or the bread will burn before the cheese melts. Choose different cheeses that compliment each other and the apple. Shred the cheeses and apple about the same thickness so that they cook evenly. Leave off the mustard if you like or substitute Miracle Whip. Use a panini press if you have one or broil open faced if you like. Serve with soup or salad and you have a great meal.

Some days you just get a hankering for a grilled cheese sandwich. This recipe is a really good way to fill that hankering. It is a bit more complex in flavor profile than Wonder bread and American slices. That complexity will be pleasant. 

Angel food Cake Roll w/ Pomegranate

This time let's roll with it in a sweet way instead of a savory way. A cake roll may be a bit old fashioned but we could consider it "timeless" or "classic". You may have had a pumpkin cake roll this Autumn and probably loved it, I know I did. Today I used the last of my pomegranate stash in this angel food cake roll. Few ingredients, ease of preparation and enjoyed by all. No wonder it's a keeper.

Angel Food Cake Roll
1 angel food cake mix
2 tablespoons powdered sugar
1 1/2 cups heavy cream
1/3 cup sugar
1/8 teaspoon salt
2 cups pomegranate arils
lime zest for garnish
Heat oven to 350 degrees. Line a 17 x 12 inch baking sheet that has sides with parchment paper and then spray the paper with cooking spray that has both oil and flour. Prepare cake batter according to package directions (the one I use requires 1 1/4 cup water and a total mixing time of 1 minute 30 seconds). Then spoon the batter into the pan and bake for 15 to 18 minutes or until the cake is set and the top is light golden brown. Remove from oven and allow to cool 5 minutes. Spread out a clean kitchen towel and sprinkle with the powdered sugar. Lift the cake from the pan by grasping the parchment paper. Turn upside down onto the powdered sugar towel, removing the parchment paper from the cake. Allow to cool 3 or 4 more minutes then beginning with a short side, roll the cake in the towel. Set towel and cake on a cooling rack and allow to cool completely. Whip the cream to very stiff peaks. Add the sugar and salt and mix well. Fold in the pomegranate arils with a rubber scraper. Carefully unroll the cooled cake and spread with the whipped cream mixture evenly over the cake, leaving a 2 inch gap on the outer edge (the filling will move to fill in this gap as you re-roll the cake). Gently re-roll the cake and wrap in plastic wrap. Place in the freezer for 1 to 1 1/2 hours, then unwrap, slice into 1 inch rounds and garnish with lime zest. Refrigerate any leftover cake sealed in plastic wrap.

Hints: It is very seldom I call for store bought mixes in my recipes but this is a time when a commercially prepared mix provides such convenience and such a time savings that I feel it is worth it. I have made this cake roll using angle food made from scratch and from a mix, both in the last 30 days. Each way worked great but the mix saved me time and I didn't need to find a way to use 12 egg yolks that were left over. If you want to make it from scratch, there are plenty of great angel food cake recipes out there--pick your favorite and go for it. As for me, I'll be using the store bought mix the majority of the time. The cream needs to be very stiffly beaten, just shy of becoming butter, so that it will hold up. The arils need to be dry if you use the underwater method of preparing them. Getting the roll very cold is helpful for slicing it but I wouldn't let it freeze solid as the texture of the cream will change somewhat; although the taste would be the same. Use a serrated knife to cut the roll. Garnish with orange zest or mint or chopped pistachios or what ever you have on hand. This method and recipe would be really good with another fruit such as raspberries or chopped dark chocolate or chopped nuts or all three. The pomegranates are heavenly though, and you should try it with them if you can.

This cake roll is reminiscent of Black Rice in Cream on Meringue Nests , a previous post from this pomegranate season. Thanks again to Craig for the lovely and delightful box of JOY. I thank you and my family thanks you and so do my lucky friends (the ones who participated in Pomegranate Season 2012). 

Roulades

Here is a different and fun way to serve beef. I first had roulades on one of my visits to Austria. They cook fairly quickly once the prep is finished. The sauce is great on the roulades as well as on a side like pasta or mashed potatoes. Come on, roll with it!

Beef Roulades
2 pounds beef Eye of Round roast
2 teaspoons salt
1 leek
2 medium size carrots
1 large parsnip
1 to 2 large dill pickles
1 to 2 tablespoons Dijon mustard, divided
1 tablespoon canola oil
2 tablespoons tomato paste
1 1/2 cup water
2 teaspoons beef stock paste
2 tablespoons apple cider vinegar
1/2 cup cream
Slice beef into 1/4 inch slices. Pound slices with a meat tenderizer to 1/8 inch thick, sprinkle with salt and set aside. Cut dark green and the white parts of leek off and discard or save for another use. Rinse the pale green part of the leek with running water to clean. Slice in half length wise, cut into thin strips that are as long as the beef slices are wide. Peel carrots and cut into lengths to match the leeks and then into thin strips. Do the same to the parsnip. Cut the dill pickles into strips to match the other veggies. Spread each slice of beef with 1/2 teaspoon of mustard. Place 5 or 6 pieces of leek, carrot, parsnip and 1 piece of pickle in the middle of each slice of meat. (There will be some veggies left over that will be used in the sauce.) Pull sides of meat up and secure with a toothpick. Heat a large skillet over medium high heat. Turn oven on to 300 degrees. When skillet is hot, put oil in bottom and then place roulades toothpick side down into hot oil. Cook for 3 minutes without disturbing. While they are browning, dice remaining veggies into 1/4 inch pieces. Turn the roulades over and brown another side for 3 more minutes. Repeat until all 4 sides are browned. Remove from skillet, place on a baking sheet and out into oven. Place diced veggies into hot pan and saute for 2 minutes. Add tomato paste and stir and cook for another minute. Deglaze pan with water, scraping bottom of the pan with a wooden spoon to loosen fond. Add the beef stock paste and vinegar and stir. Bring sauce to a boil and reduce heat to medium. Cook sauce until water had reduced by half. Remove roulades from oven, remove toothpicks and place on a serving platter. Finish sauce by whisking in 2 teaspoons Dijon mustard and cream. Cook sauce for 1 minute and then spoon over roulades and serve.

Hints: Although this seems quite involved, it is not very hard to do. You can use a different cut of beef, pound it out just the same. Or use venison or elk if you have it. Cut the pieces if needed so that you have small packets, the meat just wrapping around the veggies so it can be secured with the toothpicks. Bacon can be added to the dish on the inside with the veggies or the outside by wrapping it around the roulade. Be sure they get browned nicely before finishing them in the oven. A meat tenderizer is the easiest way to pound the meat but a heavy rolling pin covered in plastic wrap would work.

These are nice for a special occasion or just a fun dinner that is out of the norm. Warm and savory, roulades are hearty fare that will fill up your family and friends, both body and soul. 

Pasta w/ Kale and Sausage

Kale makes another appearance in a pasta dish with this recipe. I am enjoying cooking with kale and my family and friends seem to like it as well. Even if the health benefits were fewer, it would still be included in our diets. Although this dish with the sausage and cream is not one I would label "healthy", the kale helps a bit and I would definitely label it "tasty".

Kale and Sausage Pasta Sauce
3/4 pound Italian sausage, bulk style or removed from casings
1/2 cup sliced leek, white part only
3 cups roughly chopped kale, tough stems removed
1 teaspoon salt
1/2 cup water
2 tablespoons balsamic vinegar
1/2 cup cream
4 servings cooked pasta
Romano cheese for serving

In a medium size skillet, brown sausage over medium high heat, crumbling it as it cooks. Remove cooked sausage from pan with a slotted spoon and set aside. Place leeks in the pan and saute for 2 minutes. Add the chopped kale and salt and toss with tongs until kale is wilted, another minute or so. Deglaze the pan with the water, scraping the bottom of the pan to loosen the fond. Return the sausage to the pan along with the vinegar. Continue cooking and stirring until water has reduced by about half. Add the cream, stir well and remove from the heat. Toss pasta with sauce and serve with grated Romano cheese.

 Hints: A mild sausage will yield a milder result than a hot Italian sausage will. Green onions can be used in place of the leek. Any pasta will do, from spaghetti to butternut squash ravioli. You could deglaze with chicken or beef stock but water works fine and the sausage doesn't need additional flavoring. Adding pine nuts or fresh basil would be great. So would diced apple and a little sage. Just like any pasta sauce, versatility is part and parcel.

This quick cooking dish means you can have dinner on the table in the time it takes to boil water and cook pasta. Hot, hearty and flavorful with a serving of veggies, it's a keeper.

Sweet Potato and Almond Soup

Sometimes I create things that are just not as successful as others. Serving experimental dishes to family and friends opens up the possibility that not everyone is going to like what I put together. That's to be expected; we are all different and have various likes and dislikes. There are a few dishes and potential blog posts, that just didn't work out well for everybody. A soup I made up yesterday is an example. I liked it quite a bit, S had a bowl and a half, A was so polite but choose another direction after starting a bowlful, T didn't try it, N liked it pretty well and B wasn't sure (he is my husband so tries to be supportive of all of my experiments). Anyway, I am offering it today for those who might like to try something different, to experiment on palates near and far, because I liked it. This dish can be entirely vegan if you like, just skip the cheese part of the garnish.

Sweet Potato and Almond Soup
5 cups sweet potato cubes, (about 1 pound)
1 cup sliced carrots, (about 1/4 pound)
1 cup diced parsnips, (about 1/4 pound)
2 teaspoons kosher salt, divided
4 tablespoons extra virgin olive oil, divided
6 tablespoons balsamic vinegar, divided
6 cups of water, (plus more to thin soup if desired)
1 cup blanched almonds, (see this post for the way to blanch your own almonds)
1/2 teaspoon dry mustard
1/2 cup thinly sliced green onions
Optional: 1 cup grated Balsamic Bellavitano cheese, (or other nutty type such as Gruyere)
1/2 cup balsamic glaze, (see this post for a glaze that would work well)
Heat oven to 425 degrees. Place sweet potatoes, carrots and parsnips on a roasting sheet. Sprinkle with 1 tablespoon olive oil, 3 tablespoons balsamic vinegar and 1 teaspoon salt. Toss to coat and then roast for 30 minutes. Meanwhile, place blanched almond in a food processor bowl and process until they are a fine meal texture. While processor is running, pour in remaining olive oil and balsamic vinegar, 3 tablespoons each, and the remaining salt. Process until mixture forms a ball then set aside. Bring 6 cups water to a boil. Add the roasted veggies and puree with an immersion blender until smooth. Whisk in the almond mixture, mixing thoroughly, and continue to cook for 5 minutes. Thin soup with additional water if desired. To serve, top each portion with cheese, green onion and balsamic glaze.

Hints:  Cutting the veggies to about the same thickness will get them all cooked through at the same time. They must be soft in order to puree correctly. It will take a bit of stirring to get the almond mixture entirely incorporated. (I think that this almond paste has potential for other uses, it's good!) The green onions, cheese and balsamic glaze really finish the dish. Perhaps you could stir them in instead of garnishing the dish with them. The Bellavitano cheese is really good and has a nice nutty edge; I bought it at Costco. However another nutty cheese would be just as good, even a mild Romano would work.

The final texture of the soup is not smooth like a cream soup but has a bit of texture because of the almond meal. It is a thick, hearty soup and I think quite delicious. Not everyone agrees with me on that but you might. Please let me know if you do.

Chicken Noodle Soup w/ Apples and Rosemary

This one is for you Amy--Merry Christmas! You asked for a "twist" on Chicken Noodle Soup...here it is. I hope you all enjoy!

Chicken Noodle with Apples and Rosemary
6 cups water
2 chicken breast halves
1 teaspoon salt
1/4 teaspoon pepper
1 cup diced onions
1 cup diced celery
2 cups peeled, diced Granny Smith apples
1 tablespoon chicken stock paste
1 tablespoon minced fresh rosemary
2 cups fusilli (cork screw noodles)
Bring water to a boil in a large sauce pan. Add chicken, salt and pepper. Reduce heat and cook until chicken is opaque and no longer pink. Place chicken on a cutting board and allow to cool. Strain liquid to remove any sediment then return to pot. Adjust heat to medium high and add onions, celery, apples, chicken stock paste and rosemary to liquid. Continue to cook while preparing chicken. Remove and discard skin and bones from breasts. Cut meat into 1/2 inch cubes. Add pasta and chicken to soup. Cook until pasta is done. Check for seasoning, adding salt if necessary. Serve hot.

Hints: You can use boneless, skinless breasts if that is what you have. Think about adding a bit more stock paste if that is the case as the bones and skin add some flavor. The tart apples are good for this savory soup; a sweeter apple would add too much sugar. A bit of sage would be a good addition. Use any kind of pasta; and up the amount if you want a heartier, less brothy soup.

The apple and rosemary flavor are subtle but very pleasant additions to basic chicken noodle soup. It is an easy "twist" and will play well with the children, I think. Let me know how it goes. Happy cooking!

Shrimp Fried Rice

Busy days, building stress and too many party foods can wreck havoc with your eating habits, your exercise schedule and your equilibrium. What you need is an easy and quick dish that is full of good-for-your-body-and-soul-ingredients. This fried rice will fit that bill and cooks in one pot!

Shrimp Fried Rice
2 teaspoons peanut oil
2 teaspoons coconut oil
1/3 cup finely diced red bell pepper
1/3 cup finely diced celery
1 clove garlic, minced
1/3 cup shredded carrot
1 cup shredded cabbage
1/2 cup mukimame (shelled, cooked soy beans)
1 teaspoon grated fresh ginger root
4 ounces small cooked shrimp
2 cups cooked rice (I use 1 cup white and 1 cup black)
1 teaspoon toasted sesame oil
3 tablespoons light soy sauce
1 egg
Heat a wok over high heat. Add oils. Stir in red pepper, cook and stir for 1 minute. Add celery and garlic, cook and stir another minute. Add cabbage, cook and stir another minute. Add soy beans and ginger, cook and stir another minute. Add shrimp and rice, stir to mix then add sesame oil and soy sauce, cook and stir for another minute. Pull fried rice to upper edges of wok, opening up a space in the bottom of the pan and drop the egg into the center. Quickly scramble it and then allow it to cook. When the bottom has set up, scramble it again to get it all cooked. When it is all solid, break it up and stir to distribute throughout the rice. Serve immediately. Pass additional soy sauce.

Hints: The prep work is the most time consuming. I put pre-cooked frozen salad shrimp and mukimame in a colander and run cool water over them to thaw them out, then let them drain thoroughly. Dice and shred the veggies and grate the ginger. Use any type of rice, your favorite is probably what you will have on hand. It is like any stir fry in that you need to have the ingredients you will be using at hand when you start. From there, cooking is a cinch and you are minutes from serving dinner. I use two bamboo (or wooden) spoons with flat sides to stir fry. Keep the pan hot while you are cooking. I serve this meal right from the pan. 

This is the type of meal that most people love, tasty, filling and simple. There won't be any leftovers. You won't be hungry in an hour or two. It is quick and easy to create. And only one pot to clean. Such a good way to go on a hectic schedule day.

Roasted Cauliflower Soup

Pale and soothing, this soup will warm you up on a chilly winter night. Easy and quick to prepare, it is a light dinner or a delightful starter course made with seasonal veggies.

Roasted Cauliflower Soup
1 medium size head of cauliflower
2 cloves of garlic
8 to 10 fingerling potatoes, (white) or 3 to 4 new potatoes
2 tablespoons extra virgin olive oil, plus more for serving
1/2 teaspoon salt
1/8 teaspoon white pepper
1 1/2 teaspoons chicken stock paste
3 cups water
4 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
2 1/2 ounces Romano cheese, grated
Heat oven to 425 degrees. Cut cauliflower into florets, discarding tough core. Lightly smash garlic, just hard enough to break the skin. Clean fingerling potatoes (or cut new potatoes into quarters). Pour olive oil into a roasting pan and toss veggies to coat. Sprinkle with salt and pepper. Roast for 20 to 25 minutes or until potatoes are tender. Heat stock paste and water in a large sauce pan. Spoon in roasted cauliflower and potatoes. Squeeze garlic out of it's skin into the pot as well. Puree with a immersion blender. In a skillet, melt the butter over medium high heat and stir in the flour. Cook for 1 minute. Add milk, whisking continually. Cook and stir until thickened, about 4 to 5 minutes. Stir in 2 ounces of the grated Romano. Mix cheese sauce into cauliflower puree and stir to combine. Serve hot with a drizzle of olive oil and extra cheese topping each portion. 

Hints: I use regular white cauliflower but you could try the new purple or orange varieties. Then I would use purple fingerling potatoes or sweet potato. The chicken stock paste is wonderful but you could substitute any chicken broth for the paste and water. Roasting the veggies will add great depth to the soup, make sure they are beginning to caramelize a bit before you remove them from the oven. Check for seasoning and add salt or white pepper if you need to before serving. This soup holds well and can be made a day ahead--the flavors meld well over night in the fridge. Re-heat to serve. You could make the cheese sauce with olive oil instead of butter if you like. A different cheese could be used, like Parmesan or even Swiss. A different flavor profile can be achieved by adding 2 or 3 tablespoons of white balsamic vinegar to finish the dish.

A wonderful soup is a fabulous way to end a long day. Whether you have been at work or cleaning house or shoveling snow or shopping and wrapping, a quick and delicious meal will help you wind down in a healthy way. If you are lucky, there will be leftovers for tomorrow.

Quiche Variations

Quiche is the quintessential brunch offering. Add a fruit salad, a roll and some sparkling punch and you have yourself a party. Eggs, cheese, herbs, veggies, etc. in a crust: pretty basic and easy once you get the proportions down. Choose a theme then use ingredients you have on hand or what is freshest at the market or what you are craving at the moment. Add a sauce if you like. Here is a butter crust recipe, egg to cream proportions, and a couple of suggested fillings to get you started. You can make a day ahead and reheat to serve, or serve at room temperature.

Bacon, Spinach and Swiss Quiche

Pepperoni, Peppers and Mozzarella Quiche

Crust for Quiche
1/2 cup whole wheat flour
1/2 cup white flour
6 tablespoons butter
1/2 teaspoon salt
1/3 cup cold water
Mix the flours together with the salt. Cut the butter into the flour until the mixture resembles meal. Pour in most of the water and stir to combine. Add additional water until the dough forms a ball. Roll out into a 11 inch circle and place into a 9 inch tart pan that has a removable bottom. Gently push crust into sides and remove the excess dough on the edges.
Egg and Cream Filling for Quiche
4 eggs
6 tablespoons cream
2 tablespoons milk
1/4 teaspoon salt
1/16 teaspoon white pepper
Whisk all ingredients together until well combined and pour over quiche ingredients in crust. Bake at 375 degrees for 25 to 30 minutes.

Bacon, Spinach and Swiss Quiche
5 slices bacon
1/3 cup thinly sliced leek (white and light green parts only)
1 teaspoon minced fresh rosemary
2 cups fresh baby spinach, coarsely chopped
4 ounces Swiss cheese, grated
Cut bacon (1/4 inch pieces) into a hot skillet and cook over medium high heat for several minutes until browned and crisp. Remove bacon to a paper towel. Remove all but 1 teaspoon of the bacon grease. Add leek and rosemary to skillet and cook for 1 minute. Add the spinach and continue cooking until spinach is wilted. Sprinkle bacon over the crust. Top with spinach mixture, trying to distribute evenly over the bottom. Top with the grated Swiss cheese. Pour egg and cream mixture over the cheese and bake.

Pepperoni, Peppers and Mozzarella Quiche
2 teaspoons extra virgin olive oil
3 tablespoons diced shallot
1/2 cup diced red bell pepper
1 teaspoon minced basil (or 1/2 teaspoon dried)
1/2 cup chopped turkey pepperoni
1/4 teaspoon salt
1 ounce Parmesan cheese, grated
3 ounces mozzarella cheese, grated
Optional: Red sauce for serving (Fillipo Magistro's recommended)
Heat a skillet over medium high heat. Add olive oil and when shimmering, stir in shallots and peppers. Saute for 2 to 3 minutes then stir in basil and pepperoni. Add salt if necessary (some brands of pepperoni have plenty of salt so taste the mixture and add salt if needed). Remove from heat and spread evenly over the crust. Top with the cheeses. Pour egg and cream mixture over all and bake. Serve with red sauce if desired.

Hints: You could pre-bake the crust if you like for 5 minutes or so. I like to have the crust and the filling meld a bit and so do not pre-bake. If serving the next day, cool, cover with plastic wrap and chill. Reheat or serve at room temperature. Here are some other ingredients I have used that have worked out well-- baby shrimp, chorizo sausage, Italian sausage, grilled chicken, ham; green peppers, artichoke hearts, hearts of palm, sun dried tomato, roasted sweet potato chunks, fresh corn, shelled soy beans, broccoli, asparagus, zucchini, onion, green onion, diced chili peppers; cilantro, thyme, sage, parsley, oregano, chives, dill; cheddar, jack cheese, feta, Romano, Stilton blue, goat cheese, Baby Belle, Havarti, Provolone, Gouda.

Brunch is a nice time for quiche but not the only time to enjoy it. Make two or three varieties and offer them buffet style. Add pasta salad, fruit salad and a green salad, some lovely rolls and a dessert or two and it really is a party. By the way, most quiche is quite filling and real men do eat it.  

Kale, Spinach and Pomegranate Salad

Edible jewelry! Pomegranate arils look like little rubies, just beautiful. My friend told me she liked the "pop" you get when you bite into them. And of course the burst of flavor: sweet and tart and juicy. My cache of these delectable gems is running low for this year. (I may have to run out and get some more! Obscure reference to the lyrics of "How the Grinch Stole Christmas".) Just like jewelry with a lovely outfit, this side salad acts as an accessory to the main pieces of a meal, the "bling" as it were.

Kale, Spinach and Pomegranate Salad
2 cups chopped kale, tough stems removed
2 cups chopped fresh baby spinach
1 cup pomegranate arils
1/2 cup slivered purple onion
Dressing:
1/4 cup orange juice
2 tablespoons balsamic vinegar
1 teaspoon minced fresh rosemary
1/2 teaspoon kosher salt
1/3 cup walnut, almond or canola oil
Mix salad ingredients together in a serving bowl. In a separate bowl, mix dressing ingredients except the oil together then whisk in the oil. Check for seasoning and add salt if necessary. Pour over salad and serve.

Hints: See this post for an easy way to remove the arils. Chop the kale quite small and the spinach a little bigger. The onion works best if it is quite thinly sliced. You can easily add some grilled salmon or feta cheese to make the salad more substantial for a main dish. Using a blender for the dressing is a good way to go with this recipe.

Between the kale, spinach, pomegranate and orange juice, this salad is loaded with vitamins, minerals and antioxidants. Eating healthily is a great goal and enjoying it is tremendously important to reaching that goal. Find ways that you enjoy health promoting foods, work at incorporating more of them into your diet. And then don't forget to get some exercise!

Braised Pork Tenderloin w/ Peppers and Spinach

On Sunday I made pork medallions for six people. The pork tenderloin was bigger than I needed for 12 medallions, so I had a nice size piece left over. It was about a pound-enough to make dinner for three or four. There were some lovely veggies in the fridge so I started. Here's what happened:

Braised Pork Tenderloin with Peppers and Spinach
1 to 1 1/2 pound pork tenderloin
1 1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/2 tablespoon olive oil
1/2 tablespoon butter
1 cup sliced red bell pepper
2 teaspoons chopped fresh rosemary
1 cup large dice fresh tomato
2 cups fresh spinach
Pat tenderloin dry with a paper towel. Using half the salt and pepper season all sides of the temderloin. Heat a medium sized skillet that has a tight fitting lid over medium high heat. When pan is hot, place olive oil and butter in pan. Sear tenderloin for 2 minutes without disturbing. Turn and sear 2 more sides each for 2 minutes. Move meat to the side of the pan for the final side to sear and add the peppers in the center. Sprinkle with remaining salt and pepper. Saute them while the meat browns on the final side for 2 minutes. Stir the rosemary into the peppers and reduce heat to medium. Cook 1 minute, then stir in the tomatoes. Cover with the lid and cook for 15 minutes, stirring veggies every 5 minutes or so and turning the meat once. Roughly chop the spinach and set aside. Begin checking the meat with a instant read thermometer and continue to cook, covered, until the internal temperature reaches 155 degrees. (It will continue to cook for a few minutes and reach 160 degrees.) Remove cover and toss spinach with veggies. When spinach is wilted, remove tenderloin and veggies to a serving platter. Serves 4 people.

Hints: A tenderloin is relatively fast cooking, and can be served juicy pink. Over cooking is easy so I really recommend a thermometer to get the right doneness. Be sure to get the tip of the thermometer into the center of the meat for an accurate reading. Switch up the veggie combo with kale or shaved parsnips. Adding onions, leeks, green onions or shallots is good. Adding garlic or pine nuts could be fabulous as well. Use what you love and what you have on hand. The method is easy to do, quick and uses one pan.

You could double the recipe if you have a large skillet. Just cut tenderloin in half and put one on each side of the pan.

Digital instant read thermometer: so helpful!

Love the red and green color combo for Christmas!

A tenderloin is so wonderful! It is lean and easy to work with. It fits well with many different flavor profiles. I keep a few in my freezer because I can use them for family dinners or for entertaining in a wide variety of ways. Check out this herb rubbed grilled version great for out door cooking. 

Pork Medallions w/ Pine Nuts and Dates

Here is another quick and tasty dinner that is easy enough for every day but elegant enough for entertaining. I think you will love it.

Pork Medallions w/ Pine Nuts and Dates
2 pound pork tenderloin
1 tablespoon extra virgin olive oil
3 tablespoon butter, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup pine nuts
2 teaspoons fresh rosemary
1 cup water
1/2 cup sliced dates
1/2 teaspoon chicken stock paste
1/2 teaspoon beef stock paste
1 1/2 teaspoons Dijon mustard
Pat tenderloins dry with paper towels. Using a sharp knife, slice pork across the grain into 3/4 to 1 inch thick medallions (there will be approximately 9 to 12 medallions). Heat a large skillet over medium high heat. When it is hot, pour in olive oil and add 1 tablespoon butter. Sprinkle both sides of medallions with salt and pepper. With tongs, place them in the hot fat. Allow to brown, undisturbed for 2 minutes. Turn with tongs and sear other side for another two minutes. Remove to a oven proof dish in a single layer and place in the oven. Turn heat to 400 degrees. Place pine nuts in skillet and cook for 1 or 2 minutes, until beginning to brown. Add rosemary and stir and cook for another minute. De-glaze the pan with the water, scrapping the bottom of the pan to loosen the fond. Lower the heat to medium. Add the sliced dates, stock pastes and mustard. Simmer for about 10 minutes or until liquid has reduced by 1/3 to 1/2. Remove from heat. Remove medallions from oven. Cut remaining butter into chunks and whisk in to sauce. Pour sauce over medallions and serve.

Hints: Putting a good sear on the meat and finishing it in the oven is a great technique to know. The thickness of the medallions will determine the level of pinkness in the finished medallions. Pork can be consumed safely with a slight pink tinge. They are ideally a bit juicy. You can cut one when you take them out of the oven to make sure they are cooked through, (remember that they will continue to cook a bit). The sauce will thicken up from the dates and will be just a bit sweet. This medallion recipe is another good one that is not sweet, but herbed and lemony. If you need to hold this dish for a few minutes, do so before you finish the sauce with the butter. Just remove from the meat from the oven and the sauce pan from the heat. When ready to serve, reheat the sauce to a simmer, remove from heat and whisk in butter. If you add the butter while the sauce is on the heat, the butter will separate and there will be a layer of oil on top.

Don't over fill the pan or the sear will not be good.

The dates should be slices 1/8 to 1/4 inch thick.

Dinner on the table in 20 minutes. Nice one to have in your repertoire. Inspiration for this sauce was a bit different. I opened the door of my fridge and saw the bag of pine nuts next to the bag of dates. A flavor combo was born, although dates and nuts together are nothing new, pairing them with the pork may be. Love cooking with what's on hand.  

Soup w/ Black Rice and Chicken

The French Onion Soup from yesterday: a Classic. The Purple Lime Soup today: totally Nouveau.

Purple Lime Soup: Wasatch Mountain Chef

Purple Lime Soup
4 cups water
1 tablespoon chicken stock paste
1/2 teaspoon salt
1 1/2 cups cooked black rice (Cilantro Lime is a great choice)
1 1/2 cups chopped roasted chicken
1/2 cup diced purple onion
1/4 cup lime juice
2 tablespoons corn starch
1/4 cup chopped cilantro
Greek yogurt and avocado for garnish
Heat water and stock paste to a boil in a medium size sauce pan. Stir in salt, rice, chicken and onion. Cook for 7 to 10 minutes. In a small bowl, combine lime juice and corn starch until smooth. Pour into soup and stir well. Return to a simmer and cook another 3 or 4 minutes. Stir in cilantro, adjust seasonings and serve garnished with yogurt and avocado. Serves 4.

Hints: This soup pulls together quickly if you have some leftover rice and some roasted chicken in your freezer. Start the water heating as you chop the chicken and dice the onion. Coconut Black Rice is another great choice in this recipe but plain black rice works well. The lime flavor is very pronounced and if you want, you can certainly cut back on the amount used. Roasted chicken has a better flavor than boiled or steamed chicken, but as always, use what you have on hand. I'm going to try adding some diced sweet potato to this soup next time. Won't that be colorful?!

Variety is the stuff of great eating. Classic to trendy and everywhere in between. Learn some basic techniques with classics and then let your imagination take you places. (Everything won't always turn out great but most of it will.) Then you become the author of your own culinary destiny!

French Onion Soup

Comfort food comes in many forms and soup is one that is easy to make and relatively cheap.  This recipe is my take on a classic. I hope you enjoy it one evening soon.

French Onion Soup
1 1/2 tablespoon olive oil, plus more for brushing on bread
1 1/2 tablespoons butter
8 cups sliced onions
1 clove garlic, smashed, peeled and chopped
4 tablespoons flour
4 cups water
2 tablespoons beef stock paste
4 ounces Swiss or Gruyere cheese
4 to 5 slices sour dough or dense, artisan type bread
Heat a large skillet over medium high heat. Place oil and butter in pan. When butter is melted, stir in onions and toss to coat with fat. Reduce heat to medium, cook onions for 20 to 25 minutes, or until deeply golden, stirring occasionally so that the onion pieces brown evenly. Add garlic and cook another 3 minutes. Sprinkle flour over onions, cook and stir another 3 or 4 minutes. Deglaze with the water, scrap the bottom of the pan to loosen the fond. Add beef stock paste and stir well. Increase heat and bring soup to a boil. Reduce heat to a simmer and cook for 15 minutes. Meanwhile, brush the bread slices with olive oil and tear them into bite size pieces. Place on a baking sheet and broil them for 3 to 4 minutes until lightly toasted. Set aside. Grate cheese and set aside. Heat oven to 425 degrees. Ladle soup into 4 to 6 oven proof bowls. Top with toasted bread pieces and then with cheese. Place pans on a baking sheet and bake soup for 10 minutes. Remove from oven and allow to cool 5 minutes before serving.

Hints: Slice onions into lengthwise slivers, round slices are more difficult to eat. The bread in bite size pieces also makes for less messy eating. Cooking the onions slowly and for a long time is key to the right taste and texture. I like to use a mix of sweet white and yellow onions for the best flavor, about half and half. This is a great main dish soup but works in appetizer portions as well.

I really enjoy a beautiful bowl of warm, cheesy soup on a cold winter night. The caramelized onions combined with the beef broth, toasted bread and cheese is a remarkable flavor combo. No wonder it is a classic. It is easy to make and fairly inexpensive, just what we need this winter.

Taco Mania 2 - Beef Chili Rojo and Cilantro Lime Rice

As promised, here is the second taco recipe. This one a stunning beef rojo taco filling (would also work for tamales). Although it simmers for a long time, the actual prep time is minimal. And again, it is a terrific make ahead dish, re-heating and even freezing beautifully. Check out the bottom of this post for a cilantro lime rice accompaniment.

Utah Style Beef Chili Rojo
3 1/2 to 4 pounds lean beef roast
3/4 cup flour
2 teaspoons salt, divided
3 teaspoons chili powder, divided
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
4 tablespoons oil, divided
3 cups diced red pepper (about 2 large)
2 to 3 cups diced sweet white onion (about 2 large)
2 cloves garlic, smashed, peeled and chopped
1 teaspoon cumin
2 tablespoons tomato paste
1 tablespoon beef stock paste
2 cups water
Trim fat off roast and dice into 3/4 inch cubes, (cut slices and then strip slices then cube strips). Mix flour, 1 teaspoon salt, 1 teaspoon chili powder, mustard and pepper in a bowl. Heat a 12 inch skillet over medium high heat. Dredge 1/4 of the beef cubes in flour mixture. Add 1 tablespoon of the oil to the hot pan and as soon as it is shimmering, place dredged beef cubes into the pan in a single layer. Cook undisturbed for 1 1/2 to 2 minutes so that cubes brown nicely. Stir beef and allow to cook another minute. Stir once more and allow another 30 seconds or so, browning at least 3 sides of most of the cubes. Transfer cubes to a stove top and oven proof casserole (an enamel covered cast iron pot or dutch oven type). Repeat with the remaining beef in three more batches, adding 1 tablespoon oil prior to each. There will be a deep brown fond (cooked flour, oil and meat drippings) on the bottom of the skillet after the last beef is browned. Place veggies and garlic in the pan and sprinkle with remaining chili powder and cumin. Saute for 2 minutes then stir in tomato paste and cook for another 2 minutes. Mix the beef stock paste and remaining salt into the water and use to deglaze the skillet, scraping the fond off the bottom. Pour the contents of the skillet over the beef and and stir to mix. Cover the pot and simmer for two hours, stirring every 20 minutes or so. After two hours, remove lid and continue to simmer for another two hours or until chunks are fork tender and sauce has reduced and thickened to gravy consistency. Serve warm, or cool and refrigerate overnight, reheating in a 325 degree oven for 1 hour.
Serve with: tortillas, black beans, cilantro lime black rice*, jack cheese, lettuce, diced red peppers, lime wedges, sour cream and hot pepper sauce or salsa.

Hints:The cooking process can be sped up using a pressure cooker. Cook the meat and sauce under pressure for about 15 minutes--reduce the liquid to 1 1/2 cups water; you will still need to simmer to reduce and thicken the sauce for an hour or so. The cut will make a difference in the amount of cooking time needed to tenderize the meat. A tougher cut will take longer. The following is a basic recipe for cilantro lime rice made with black rice instead of a white variety. I really like it but feel free to switch out the black for white. The coriander, which is cilantro seed, yields another layer of the cilantro flavor.

Cilantro Lime Black Rice
1 cup black rice
2 cups water
1 teaspoon salt
1/2 teaspoon coriander
1 lime, juice and zest
1/4 cup chopped cilantro
Combine rice, water, salt and coriander in a rice cooker. Wash the lime and zest it with a microplane right over the pot. Cut the lime in half and squeeze the juice into the opt as well. Cover and cook according to manufacturers directions. Stir cilantro into hot rice just before serving. (Can be made in a covered sauce pan on the stove top and will need to simmer about 40 minutes.)

I am a taco maniac and I admit it. I can pass on some foods but a taco always temps me to indulge and usually I succumb. Some foods are like that for all of us; we have our own Achilles Heel and if yours is tacos too, lets get together for lunch sometime soon!

Taco Mania 1 - Chicken Verde

I love tacos! I like them any which way, any time of day. I like to serve them for parties or eat them by myself. Today's recipe is for a lovely chicken taco with rosemary overtones. Great for a taco bar at your next party because this can be made a day ahead and re-heated in the oven very easily.

Rosemary Chicken Verde Tacos
1 whole chicken (about 3 lbs.), salt and pepper
1 tablespoon oil
1 cup finely diced sweet white onion
1 tablespoon minced fresh rosemary
1/2 teaspoon cumin
1/2 teaspoon rubbed sage
1/2 cup pepitas, roughly chopped
1/2 cup water
1 1/2 teaspoon salt
8 ounces canned diced fire roasted green chilies
12 ounce bottle mild green salsa
1 fresh lime, zest and juice
1/2 cup cilantro
Pre-heat oven to 350 degrees. Rinse chicken and pat dry with paper towels. Place in a roasting pan and season with salt and pepper. Roast for 50 minutes or until joints of leg move easily and internal temperature at thickest part of breast reaches 180 degrees. Remove from oven and allow to cool until it can be handled. (Cut up chicken pieces can be used instead of a whole chicken.) Remove and discard skin, shred meat with your hands or two forks and set aside. There will be 6 to 7 cups of meat.
Heat 12 inch skillet over medium high heat. Add oil to pan and then onions to oil. Saute until onions begin to be translucent, about 5 minutes. Add rosemary, cumin, sage and pepitas to pan and continue to stir and cook for another 2 to 3 minutes. De-glaze pan with 1/2 cup water, scraping bottom to loosen the fond. Stir in salt and salsa. Zest the lime over the pan and then squeeze juice into the sauce. Add shredded chicken and cilantro. Cook until heated through. Serve warm or cool and refrigerate overnight. Serve by reheating, tightly covered, in a 325 degree oven for 1 hour.
Serve with:
Corn tortillas, cheddar cheese, lettuce, avocado, corn, pepitas, lime wedges, sour cream and salsa.

Hints: Roasting a chicken is easy but you can use all chicken breasts or thighs if you want. I roast two chickens at a time, freezing the meat from one to use in another recipe. (Adding two or three sprigs of fresh rosemary to the cavity of the chicken while roasting would be great.) The rosemary adds a Santa Fe type twist to the flavor that is delightful. This recipe will serve 8 people two or three tacos each. Leftovers freeze well. Use flour tortillas or hard taco shells if you want, both are very good. The chicken filling would be good in tamales, too.

Tomorrow I will post a yummy beef filling for the same taco bar. A day with a taco is better than a day without a taco...that is my philosophy and I'm sticking with it!