Monday, May 16, 2011

Orange Essence BBQ Pork Tenderloin

Over the past few months, I've been trying to plan our meals at home around veggies and complex carbs so that I rely less on meat to be the centerpiece. It's not that I don't like meat, quite the contrary. In fact, I started to feel as though meat had become the focus of all of our meals - home and away. So I've been trying to make more meatless meals, but hey, everyone once in awhile you have to splurge, right?


Yesterday afternoon I found myself in the local grocery super store in need of a quick healthy dinner for my family. The all natural (no hormones or antibiotics) pork tenderloins were on sale so I decided to make it one part of our meal and to incorporate as many veggies as possible to ensure that the meat remained a component of the overall meal and not the centerpiece.


Below is my menu from last night's dinner featuring the recipe I came up with for the pork. My dear hubby cooked ours on the grill (in the pouring rain no less), but you could do it in the oven if you don't want to or aren't able to grill it.


Menu
  • Veggie plate of cukes, orange bell pepper strips and grapes
  • Orange Essence BBQ Pork Tenderloin (recipe follows)
  • Steamed Sugar Snap Peas in Orange Vinaigrette
  • Roasted Organic Russet Potato Chunks
  • Fresh corn on the cob
  • Organic unsweetened applesauce
I plan to make the entree again, it was that good. The only thing I'd change the next time around is to allow more time for the meat to marinate. I'm also considering one of those injection contraptions so that the orange and EVOO flavors are throughout the meat while the BBQ rub creates a yummy crust on the outside. If I do, I'll update this entry and let you know which method produces a better tasting result.


Orange Essence BBQ Pork Tenderloin

  • 1 pork tenderloin 
  • Freshly squeezed OJ (about 2 cups)
  • 1/3 cup BBQ Rub (recipe follows)
  • 2 tbsp EVOO

In a large Ziploc bag, combine the OJ, BBQ rub and EVOO. Add the pork tenderloin and seal the bag. Massage the ingredients around the tenderloin to ensure the marinade is evenly distributed. Allow the tenderloin to rest in the marinade for 20-30 minutes.


Meanwhile, preheat your grill and clean grill grates. Once the grill is hot and the meat has had some time to marinate, remove tenderloin from bag and place on hot grill grates. While tenderloin cooks, turn frequently to ensure even carmelization of the rub on all sides. Cook for 12 to 15 minutes over medium heat until center of tenderloin is no longer bright pink and juices run clear.


Remove tenderloin to cutting board and tent with foil for 10 minutes to allow the juices to reabsorb into the meat before carving. Cut tenderloin into medallions and serve.


Lisa's Super Special BBQ Rub
  • 1/2 cup brown sugar (any kind)
  • 1 tsp kosher salt or 1/2 tsp table salt
  • 1 tbsp chili powder
  • 1 tsp onion powder (not salt)
  • 1 tsp garlic powder (not salt)
  • 1 tsp ground cumin
  • 2 tbsp smoked paprika
  • 1 tbsp paprika
  • 1/2 tsp dried basil (you could use oregano, marjoram or thyme too)
  • 1 tbsp mustard powder
Place all ingredients in a small mixing bowl and mix with a fork or a whisk until well blended and any lumps of sugar or smoked paprika have broken down. Keeps well in a sealed container - I use a glass jar with a tight lid - for up to a year. This rub is great on the pork tenderloin noted above, but also makes terrific BBQ chicken!


~Enjoy!



Sunday, May 15, 2011

Boo's Favorite Cranberry Orange Oatmeal

One of my all time favorite quick breads is orange cranberry. I used to make it with a mix, which wasn't bad, but am much more focused on calories, sugar consumption and cost today so I don't tend to keep mixes on hand. This morning our darling baby girl asked for oatmeal for breakfast, while contemplating which version of oatmeal to make her this time around I thought of my old fav quick bread and a star was born. Not only is this fast and super easy, but she (and I) loved it. Between bites she kept saying, "this is so good". So, I think it's going to become a staple for us. 


My recipe is below. I didn't know I'd have a "hit" on my hands, so didn't measure out the ingredients the way I would if I had been planning to develop a new recipe, so all measurements are approximate except for the water and oatmeal. 


I tend to make a large batch of oatmeal one weekend morning each week and then refrigerate any leftovers. I then reheat them either on the stove top or in the microwave with a little extra milk since the oatmeal absorbs all of the liquid while it sits in the fridge. This allows us to have a few quick, hot and healthy breakfast servings on hand to combat the time crunch we tend to experience throughout the work/school week.


Boo's Favorite Cranberry Orange Oatmeal (Makes ~6 Servings)
In a medium heavy bottom pot, placed over medium high heat, add 3 and 1/4 cups of water (enough for 4 servings of plain oatmeal) and a pinch of salt. Allow the water to come to a boil then add 2 cups oatmeal (quick cooking). Stir to combine and continue to stir frequently until oatmeal is thick. 


Once thick, add two large handfuls of dried cranberries (I used Craisins) and 1 cup of Orange Juice (I used Simply Orange), 1/4 cup Agave Syrup and 1 tsp ground cinnamon. Stir to combine. Allow oatmeal to continue to cook, stirring frequently, until it is again thick. 


Remove pot from heat and add 1 1/2 cups 2% milks and 1 teaspoon good vanilla extract. Serve.


~Enjoy!

Friday, May 13, 2011

Cinco De Mayo Menu

We LOVE Mexico! Colin and I honeymooned in Playa del Carmen for nine days. In fact, we loved the resort so much that we then returned a couple of years later for vacation. Not only do we love the culture and the landscape, but we absolutely are huge fans of the region's cuisine. Needless to say then, an annual Cinco de Mayo dinner is a tradition at our house, whether it actually takes place on the correct date is another matter all together.


Below is my menu for this year's dinner: 
  • Chicken, Peppers, Corn and Cheese Enchiladas
  • Guacamole with Chips
  • Lime-aid and margaritas


Lisa's (Soon-to-be-Famous) Chicken Enchiladas
In a large skillet over medium heat, add 2 tbsp olive oil. When the oil shimmers, add the following to the skillet:  
  • 1 red onion, small dice
  • 1 small green pepper, small dice
  • 1 red pepper, small dice
Stir to combine and sprinkle with a pinch of salt. When onions are translucent and peppers have softened, add:
  • 1 lb. ground chicken
  • 2 tsp chili powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried parsley
  • 1 tsp dried oregano
Use a wooden spoon or other utensil to break the ground meat into smaller chunks and cook until no longer pink. 

While chicken cooks, prepare enchilada sauce (if using a packet) or open can, measure out 1 cup of sauce and set aside. When chicken mixture is cooked add sauce to the skillet along with one cup thawed corn nibblets (I like white). Stir to combine. If mixture is watery, allow to cook uncovered for a few minutes (5-10) until extra moisture evaporates and mixture tightens up. This is necessary to avoid a soggy end product. 


Spray a large baking dish with cooking spray and add 1/2 cup of enchilada sauce to coat the bottom. Tilt the baking dish to coat the bottom evenly. Set aside.


Take 8 to 10 tortillas (you can use corn or flour) and soften them in the microwave under a slightly damp paper towel for 20 to 30 seconds - until flexible. Pour remaining enchilada into a wide, shallow dish to allow for dipping of tortillas if rolling individual enchiladas.


Assemble enchiladas by dipping a tortilla in the sauce to coat both sides, place on a cutting board or other work surface and spoon 1/4 to 1/3 cup of meat mixture onto the tortilla. I find it's easier to roll them if I concentrate the mixture more to one side so that you are rolling the enchilada like a jelly roll. Place the enchilada seam side down in the baking dish. When all enchiladas have been rolled, pour any remaining sauce over the top and sprinkle with 1.5 cups of 2% Shredded Mexican Cheeses. Bake in the oven until the cheese is melted and the filling is bubbling.


When I have trouble rolling the enchiladas I give up and simply create what I call Enchilada Casserole. Follow the instructions above to the stage where you are ready to fill the tortillas. Instead of rolling individual tortillas, place tortillas on the bottom of the baking dish that has been coated with sauce. You want the tortillas to overlap slightly and cover the entire bottom of the dish. If your baking dish is round with tall sides - like a souffle dish - then use a single tortilla or parts of tortillas cut into triangles to cover the bottom. 


Regardless of the size and shape of your dish, spoon the meat and veggie mixture onto the tortillas, top with cheese and then another layer of tortillas. I add enough enchilada sauce to the top of each layer of tortillas before adding the meat and veggies to ensure the sauce flows throughout and the tortillas meld into the casserole. Make as many layers as you like (or as your dish will allow) finishing with a layer of tortillas. Pour any remaining sauce over the top and sprinkle with cheese.


Because your filling and sauce are  hot, you only need to bake the enchiladas until the cheese melts and everything is hot a bubbly. For individual tortillas rolled in a baking dish, this may take 10 to 12 minutes. For enchilada casserole, this can take 20 to 25 minutes.


Remove dish from the oven and allow to cool for 10 minutes before serving. This is especially important if you make the casserole version to keep the filling from running out of the layers when the casserole is cut.

~Enjoy!

Sunday, May 1, 2011

Quick Italian Bean & Pasta Soup

It was nearly noon on a overcast and dreary Sunday. My darling hubby and toddler were both hungry and I wanted to make them something healthy and filling, so I opted for soup. 

I know, I know, It's spring and we're all thinking of grilled everything, but I love soup because 1) you can use nearly any veggies you have on hand, so it's a great way to use up veggies that are just beyond their peak of freshness; 2) it's an easy way to get myself and my family to eat more veggies; and, 3) it's easy to make a healthy soup, which is not always the case with other dishes. 

This recipe turned out to be really quick and easy. I based it on what I had on hand and the fact that I wanted it to be super fast.

A few pantry staples make this a quick soup. First up, a jar of precooked beans. I know it's cheaper to buy dried beans, and I do buy and cook them. However, I've also found that keeping a couple of jars on hand (usually one of each brown and white beans) can serve as a terrific start to a quick week night dinner or, in this case, a great ingredient. 

Second is minced garlic from a jar. I know, I know, chefs wouldn't dream of it and many of my foodie friends would be horrified. BUT, I absolutely hate to chop garlic, it's messy, sticky, makes your hands smell and most of all, it's terribly time consuming when you have to do it over and over if you cook alot. My other alternative is to roast garlic and then preserve the cloves in a jar covered in olive oil. I do this if I find really fresh, good looking garlic, but that rarely happens here. So, I opt for the jar. 

Next up is Soup Base. I buy Tone's brand as it doesn't contain MSG. I occasionally keep chicken stock boxes on hand, but this is much more economical and takes up less space. Plus, it keeps forever in the fridge. I keep both chicken and beef on hand. You can make as little as a cup or as much as an entire vat. It's a super pantry staple. 

Finally, onion powder. This has become a must have in my spice cabinet. It's amazing the way just a little onion powder, even in recipes that also contain fresh onion, rounds out a dish and takes it to another level. This is a recent discovery (in the past couple of years), but now I cannot cook without it!

The Results
The results of my soup experiment were better than expected - I can't say that for all of my soup attempts - hubby had 2 bowls and my toddler loved it. 

I served this with Rosemary potato bread from Kroger. If you catch a sale of day old bread in their bakery it's quite a bargain. I just bring it home and wrap it in foil and freeze it until I need it. When I'm ready to use it, I place it in a preheated 350 oven on a baking sheet for 20-30 minutes. It comes out perfect and was a terrific accompaniment for this soup.


Lisa Italian Bean & Pasta Soup
  • 1/2 large red onion, small dice
  • 2 medium carrots, small dice
  • 1 celery stalk, small dice
  • 7 cups water
  • 2 tbsp Tone's Chicken Soup Base (you can find it @ Sam's Club)
  • 1 bay leaf
  • few sprigs fresh time
  • 1/4 tsp ground time
  • 1/2 tsp onion powder
  • 1 tbsp dried parsley, crushed in your hand before adding to the pot
  • pinch of saffron threads
  • heaping teaspoon of minced garlic (from a jar is fine)
  • 1 16 oz jar Randells Great Northern Beans, drained (2 can of beans will work too)
  • 3 large handfuls of fresh baby spinach
  • 1 heaping cup of pasta, any shape
  • Fresh ground pepper to taste
  • Fresh grated parmesan, to garnish individual servings, if desired
  • Good EVOO, to drizzle over individual servings, if desired
Heat a medium size heavy bottomed pot over medium heat. Add 2 tbsp olive oil. When the oil shimmers, add onion, carrot and celery along with a pinch of salt. Allow veggies to cook until the onion is translucent. Add water and chicken soup base. Stir to combine. Add herbs and spices stirring to combine. Turn the heat up to medium-high and allow to come to a boil. 

Once the soup has come to a boil, add the pasta and stir to ensure it doesn't stick. Stir often and test the pasta halfway through the cooking time indicated on the box - I constantly find that the time indicated on pasta boxes is way off, so testing throughout the cooking process is necessary to avoid overcooked pasta that falls apart. 

When pasta is tender, add beans and spinach. Stir to combine and allow to cook until spinach is wilted. Taste soup and adjust seasonings as necessary. Serve in individual bowls with slices of bread. Top with parmesan and/or EVOO if desired.

~Enjoy!