July 11th, 2008 by alice
Tags: Frenchion, Medallions, Pork, Tenderloin
INGREDIENTS
- 1 (12 ounce)pork tenderloins
- 2teaspoons choppedfresh rosemary
- 1/4teaspoonsalt
- 1/4teaspoonpepper
- 2teaspoonscanola oil
- 2largeonions, thinly sliced
- 1red bell pepper, thinly sliced
- 2garlic cloves, minced
- 1 1/2cupsbeef stock
- 1tablespoonworcestershire sauce
DIRECTIONS
- Using chef’s knife trim all fat from the tenderloin. Cut tenderloin into 1 inch medallions and sprinkle with rosemary and half each of the salt and pepper.
- In large non-stick skillet heat half of the oil over medium high heat and brown pork in batches if necessary.
- Remove to plate. Return skillet to heat and add remaining oil. Cook onions, stirring for about 8 minutes or until beginning to turn golden. Reduce heat to medium and cook, stirring for about 10 minutes or until very soft and golden. Add red pepper and garlic and cook for 2 minutes.
- Add stock and Worcestershire sauce and remaining salt and pepper. Bring to boil and boil for 5 minutes or until reduced by half. Return pork to skillet and turn to coat in sauce for about 2 minutes or until a hint of pink remains in pork.
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July 11th, 2008 by alice
Tags: , , Cheddar, Quiche
INGREDIENTS
- 8egg whites(1 small carton egg whites)
- 4wholeeggs
- 2/3cupyogurtor sour cream
- salt & pepper
- paprika
- oreganoor garlic powder(or any other spices you like)
- 1largeonion, diced
- 1stalkbroccoli, chopped into small pieces
- 1 (8 ounce)canartichoke hearts, chopped
- 1cup shreddedcheddar cheese(the cheese is optional, but it makes it super tasty. Also, low fat cheese works just as well)(optional)
DIRECTIONS
- Preheat oven to 350 degrees.
- Grease or spray a deep dish pie plate or small casserole dish.
- Fry onion inoil tillsoft, then add broccoli. Stir fry till cooked. Set aside.
- Meanwhile, with an electric beater, beat together the egg whites and whole eggs in a large bowl till frothy.
- Add the yogurt and spices. Beat some more till well mixed.
- Add the vegetables and the cheese to the eggs. Stir everything together and pour into the pie plate or dish. (You can also pour it into a prepared pie crust if you want).
- Bake for 50-60 minutes. You’ll know it’s cooked because it will puff up.
- Once cooked, let it sit for 20 minutes at room temperature before serving. (it tastes better if it sits even longer, ie. 1-2 hours. You can also make it in the morning, let it sit, then reheat for the evening. It doesn’t need to be served super hot, just warm).
- You can play around A LOT with this recipe. For example:
- Use cream cheese instead of yogurt, or a bit of both.
- Change the vegetables & cheese to:
- -spinach, red onions, & feta,
- -potatoes, red peppers, onions, & parmesan (use ½ cup only) & rosemary (goes sooo great with the potatoes)
- -roasted red peppers,onions, brie (freeze the brie first, then you can shred it without it falling apart)
- -mushrooms, asparagus, onions, swiss cheese.
- -red & white onions, green onions, any cheese you have.
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July 11th, 2008 by alice
Tags: , Cabbage, Skillet
INGREDIENTS
- 1lblean ground beef
- 1sausage ring, sliced on diagonal(I use Eckridge brand)
- 5-6small rednew potatoes, cubed(do not peel)
- 1cup choppedonions
- 1/2cup choppedred bell peppers
- 1smallhead of cabbage
- 1teaspoonsalt(or to your taste)
- 1teaspoonpepper(or to your taste)
- 1teaspoongarlic salt
DIRECTIONS
- In very large skillet, place lean ground beef and sliced ring sausage. On top add cubed red potatoes, red bell pepper,onion and spices. Quarter cabbage and separate. Place on top of other ingredients in skillet.
- Cover and cook over medium heat for about 30-40 minutes. Do not lift lid for 30 minutes.Test potatoes to see if they are done. Add more time if potatoes are not done.
- There will be a lot of drippings from thesausage and beef, this is what steams and flavors the vegetables.
- Use a large slotted spoon to serve.
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July 11th, 2008 by alice
Tags: Fudge, Pudding, Rice, Topped
INGREDIENTS
- 2cupsmilk
- 1cupcooked long-grain rice
- 1/4cupsugar
- 2tablespoonsall-purpose flour
- 1/4teaspoonsalt
- 2eggs, slightly beaten
- 1/2teaspoonvanilla extract
- 1/4cup choppedwalnuts
-
Fudge Sauce
- 1cuppowdered sugar
- 1/8teaspoonsalt
- 1 1/2tablespoonsmilk
- 1tablespoon softenedbutter
- 1 1/2ounces meltedunsweetened chocolate
- 1/4teaspoonvanilla extract
DIRECTIONS
- Scald milk in a heavy saucepan and stir in rice.
- Mix sugar, flour and salt and whisk into the scaled milk.Coo over medium heat, stirring constantly, until thickened.
- Stir a small amount of mixture into eggs then stir back into saucepan.Cook, stirring constantly, for 1 minute.Add the vanilla.Pour into a shallow 1 1/2 quart buttered baking dish.
- Bake at 300°for 30 minutes or until a knife inserted near the center comes out clean.
- Cool slightly before spreading with Fudge Topping.
- Fudge Topping:.
- Beat 1 cup powdered sugar 1/8 teaspoon salt and 1 1/2 tablespoon milk.Stir in 1 tablespoon softened butter, 1 1/2 oz. unsweetened melted chocolate and 1/4 teaspoon vanilla extract.
- Beat until blended and of spreading consistency.Spread on top of rice pudding and top with the 1/4 chopped walnuts.
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July 11th, 2008 by alice
Tags: , Meat, Pappardelle, Red, Wine
INGREDIENTS
- 1lbpappardelle pasta
- 1ouncedried porcini mushrooms
- 1cupboiling water
- 1/4cupextra-virgin olive oil
- 2ouncespancetta, thinly sliced and finely chopped
- 2mediumcelery ribs, finely chopped
- 1mediumcarrot, very finely chopped
- 1smallonion, finely chopped
- 3fresh thyme sprigs
- 1lbground beef
- 1lbground turkey
- salt & freshly ground black pepper
- 1cupdry red wine
- 2cupstomato puree
- 1tablespoonunsalted butter
- 1/4cupparmesan cheese, freshly grated, plus more for serving
DIRECTIONS
- In a large pot of boiling salted water, cook the pappardelle until al dente.
- Meanwhile, in a medium heatproof bowl, cover the porcini with the boiling water and let stand until softened, about 5 minutes. Lift the mushrooms from the water and coarsely chop them. Reserve the soaking liquid.
- In a large saucepan, heat the olive oil. Add the porcini, pancetta, celery, carrot, onion and thyme sprigs and cook over medium high heat, stirring often, until the vegetables start to brown (about 5 minutes).
- Add the ground beef and turkey, season with salt and pepper and cook, breaking up the meat with a wooden spoon, until no pink remains (about 5 minutes).
- Add the red wine and boil over high heat until reduced by half (about 3 minutes).
- Add the tomato puree. Pour in the reserved mushroom soaking liquid, stopping before you reach the grit at the bottom. Bring to a boil and simmer over moderate heat, stirring occasionally, until thickened and flavorful (about 12 minutes). Discard the thyme sprigs.
- Drain the pappardelle and return it to the pot. Toss with the butter and then add half of the ragù and toss well. Season with salt and pepper and toss with the 1/4 cup of Parmesan.
- Transfer the pasta to bowls, top with the remaining ragù and serve. Pass additional Parmesan at the table.
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