Monday, July 19, 2010

Pork Tenderloin with Spiced Apples

I love pork tenderloin, it is lean, cooks fast and while at first look it seems to be an expensive cut but there are no bones, tiny amount of fat.. that means there is very minimal waste, so it ends up being quite reasonable.

It is a very often overlooked, healthy protein that is wonderful for a week night meal when you have little time and want maximum reward.

Today I spiced the tenderloin with a mixture of

1 Tablespoon sage
1 Teaspoon thyme
1 Teaspoon all spice
1 Teaspoon paprika
3 cloves garlic
salt and pepper to taste

Mix this up add a little olive oil (to make a paste) and rubbed it all over the meat. Let it set for about an hour...

Put a little olive oil in an oven proof pan and sear the meat on all sides...
then cook it off at 425 for about 20 min.. until the internal temp is about 150 (this is super tender and just slightly pink in the center) Don't overcook!

Don't forget to let the meat rest for about 10-15 min before you cut into it.

While your meat is in the oven cut up a few (I used 4) apples. I use pink lady or fuji, I don't know much about apples but these are the ones we eat in our house and I am not going to buy special apples for a recipe. Heat about 2 tablespoons of butter, add the apples and let them start to get a little color on them, add 1 tablespoon brown sugar, 1 tablespoon cinnamon, 1 teaspoon allspice and 1/2 cup water, it should start boiling pretty much right away, just let it boil for about 2-3 min until your sauce thickens... then remove from the heat. Serve over the pork or with a little cinnamon cream for dessert. You can't go wrong either way.

Today we served this with roasted veg and a creamy cheese soup.

Thursday, July 15, 2010

Sandwich Night

Another boring sandwich night? I think not! With a few swaps you can turn a sandwich into a wonderful meal.

Swap out your flat white bread for a roll, baguette, or even better you own home made bread (pictured)
Swap out your bulk lunch meat for a Salami, Serrano ham, Chorizo......
And please swap out your square American cheese for a Provolone, Goat, Munster, Swiss......
In place of your lettuce try a few basil leaves

Toss a few olives on the side, maybe a nice spinach salad and you have a sandwich night that will not leave you disappointed.

Monday, July 12, 2010

Healthy Enchiladas??

I was talking to a very special someone who was looking for a healthy version of my enchiladas... um... healthy enchiladas??? OK so here goes...

I am using boneless skinless chicken breast because that is what was requested but you can use a super lean cut of steak like a flank steak or a round with all of the visible fat trimmed off. I am a fan of been in enchiladas so I would use steak but today we use chicken.

The star of our show

The Sauce

2 med onions (diced)
6 cloves garlic (minced)
2 beef bullion cubes (yes use beef even though we are cooking chicken for the filling)
3 tablespoons canola oil (canola oil is just as heart healthy as olive)
2 tablespoons flour
2 tablespoons hatch chili powder (find this here)
2-3 cups water
salt and pepper to taste

Toss onion and 1 tablespoon oil on a cookie sheet...

and bake at 400 for 30 min (stir at the halfway mark) add garlic and cook 5 min. Remove from pan and set aside.

Put remaining 2 Tablespoons oil in a deep skillet, sprinkle the flour in and whisk...

let this cook for 5 minutes. Whisk in chili powder (it will look a little like red clay)

Add 2 cups water, bullion cubes, salt and pepper and bring to a boil over med heat...

When bullion cubes are dissolved (I put 3 in here today and it was a little much so stick with 2) add onion and garlic and remove from heat. If it is too thick just add a little more water.

To assemble the enchiladas take a corn tortilla dip in the sauce...

top with cooked shredded chicken and cheese, keep doing this until you have the right amount per person. (excuse the messy photography here)

Top with a fried egg.
Ok ok, I know...fried egg... maybe not so healthy but hey, I cooked the onions in the oven to reduce oil, used reduced fat cheese (ok not really but you can), used skinless chicken breast... let me have the fried egg!

Note. The chicken used here was just cooked in foil with a little salt, garlic, onions then shredded.