Hello everyone. I just wanted to send out a quick note that the Blog will be on a mini-hiatus. Long story short, Beer + Computers = bad combination.
See you all soon!!
Reebs
Tuesday, January 20, 2009
Sunday, January 11, 2009
Pork Tenderloin
I'll start this post by saying this, if you don't have a cast iron frying pan, go out and buy yourself one. Mine was a gift from Brent a few years ago, and we have never been disappointed with the results. It is one of the best ways to cook beef and pork, searing to start, and finishing in the oven. The following is one of my favourite recipes.
Pork Tenderloin with Ginger Citrus Marinade
- 1 pork tenderloin
- 1/2 cup tamari or soy sauce
- 1/4 cup sesame oil
- heaping tablespoon minced ginger
- salt and pepper
- juice from sweet mandarin or half an orange
Mix everything but tenderloin in bowl. Add pork, turning to coat. Marinate for 30 minutes, turning once or twice.
Preheat cast iron pan over medium heat* with a tablespoon of oil. Place tenderloin in pan, searing on each side.
Transfer to 350F oven for 12 minutes. Once pork has cooked, let rest on cutting board tented with foil for 10 minutes, until pork is cooked through but still slightly pink inside.
Slice and serve with rice or potatoes and vegetables.
*Cast iron pans should always be heated to medium heat. This is the optimum temperature at which the pan will cook evenly.
Pork Tenderloin with Ginger Citrus Marinade
- 1 pork tenderloin
- 1/2 cup tamari or soy sauce
- 1/4 cup sesame oil
- heaping tablespoon minced ginger
- salt and pepper
- juice from sweet mandarin or half an orange
Mix everything but tenderloin in bowl. Add pork, turning to coat. Marinate for 30 minutes, turning once or twice.
Preheat cast iron pan over medium heat* with a tablespoon of oil. Place tenderloin in pan, searing on each side.
Transfer to 350F oven for 12 minutes. Once pork has cooked, let rest on cutting board tented with foil for 10 minutes, until pork is cooked through but still slightly pink inside.Slice and serve with rice or potatoes and vegetables.
*Cast iron pans should always be heated to medium heat. This is the optimum temperature at which the pan will cook evenly.
Wednesday, January 7, 2009
Rice and Chickpea Pilaf
This quick dinner comes from kitchen staples - onions, carrots, rice, stock and beans. Any grain works for this recipe, just make sure to adjust the time and the liquid quantities as needed.
Rice and Chickpea Pilaf
- 1 tbsp vegetable oil
- 1 onion, chopped
- 1-2 carrots, chopped
- pinch of dried oregano
- 1 cup rice
- 2 cups stock
- 1/2 cup frozen peas
- 1 can chickpeas, drained and rinsed
- juice from 1/2 a lemon
- salt and pepper
In large saucepan, saute onion, carrot and oregano in oil until tender, about 3 minutes. Add rice and toss to coat, cooking for a minute.
Stir in stock and pinch of salt. Bring to boil. Reduce heat, cover and simmer for 20 minutes.
Stir in peas and chickpeas. Cover and cook for 5 more minutes or until rice is cooked and liquid is absorbed. Stir in lemon juice and pepper. Enjoy!
Rice and Chickpea Pilaf
- 1 tbsp vegetable oil
- 1 onion, chopped
- 1-2 carrots, chopped
- pinch of dried oregano
- 1 cup rice
- 2 cups stock
- 1/2 cup frozen peas
- 1 can chickpeas, drained and rinsed
- juice from 1/2 a lemon
- salt and pepper
In large saucepan, saute onion, carrot and oregano in oil until tender, about 3 minutes. Add rice and toss to coat, cooking for a minute.
Stir in stock and pinch of salt. Bring to boil. Reduce heat, cover and simmer for 20 minutes.Stir in peas and chickpeas. Cover and cook for 5 more minutes or until rice is cooked and liquid is absorbed. Stir in lemon juice and pepper. Enjoy!
Sunday, January 4, 2009
Cauliflower Soup
Another great winter night soup, and apparently in Vancouver we are not being spared the brunt of winter...snow keeps coming! This recipe also uses up leftover hard cheese rinds (reggiano, gruyere etc.) that I throw in the freezer.
Cauliflower Soup (adapted from Canadian Living recipes)
- 2 tbsp butter
- 1 onion, finely chopped
- 2 carrots, chopped
- 1 clove garlic, minced
- salt and pepper
- pinch of nutmeg
- 1/4 teaspoon cayenne pepper
- 1 head cauliflower florets, chopped
- 6 baby potatoes, peeled and chopped
- 3.5 cups vegetable stock
- 1 1/2 cups milk
- 2-3 leftover cheese rinds
In large saucepan, melt butter over medium heat. Fry onion, carrots, garlic, salt, nutmeg and cayenne, stirring often until softened, about 8 minutes. Stir in cauliflower, potato, stock, milk and cheese rinds. Bring to a boil. Reduce heat, cover and simmer until vegetables are tender, stirring occasionally, about 30 minutes.
Remove cheese rinds with tongs, scraping cheese off. Puree soup in batches in blender, or with immersion blender until smooth. If you'd like a smoother soup, pour through sieve.
Cauliflower Soup (adapted from Canadian Living recipes)
- 2 tbsp butter
- 1 onion, finely chopped
- 2 carrots, chopped
- 1 clove garlic, minced
- salt and pepper
- pinch of nutmeg
- 1/4 teaspoon cayenne pepper
- 1 head cauliflower florets, chopped
- 6 baby potatoes, peeled and chopped
- 3.5 cups vegetable stock
- 1 1/2 cups milk
- 2-3 leftover cheese rinds
In large saucepan, melt butter over medium heat. Fry onion, carrots, garlic, salt, nutmeg and cayenne, stirring often until softened, about 8 minutes. Stir in cauliflower, potato, stock, milk and cheese rinds. Bring to a boil. Reduce heat, cover and simmer until vegetables are tender, stirring occasionally, about 30 minutes.
Remove cheese rinds with tongs, scraping cheese off. Puree soup in batches in blender, or with immersion blender until smooth. If you'd like a smoother soup, pour through sieve.
Friday, January 2, 2009
Chicken and Pasta Bake
A great way to use up leftover chicken, and another way for me to use my favourite green, kale!
Chicken & Pasta Bake
- 1 tbsp olive oil
- 2 cups cooked chicken
- 2 carrots, chopped
- 1 onion, chopped
- 1 red pepper, chopped
- 5 or 6 mushrooms, sliced
- 1 can (28 oz) diced tomatoes
- 3 cups rotini or penne
- 3 cups kale, chopped
- 1 1/2 cups shredded mozzarella cheese
Boil water and cook pasta according to directions. Drain and set aside.
In saucepan over medium-high heat saute carrots, onion, pepper and mushrooms in oil 5-10 minutes. Add kale and let wilt, 7 minutes. Add diced tomatoes, bring to a boil and simmer 20 minutes. Add chicken and warm through.
Toss with pasta. Scrape into oven proof dish. Top with mozzarella cheese. Bake uncovered for 20 minutes in 350F oven until cheese is nice and golden.
Chicken & Pasta Bake
- 1 tbsp olive oil
- 2 cups cooked chicken
- 2 carrots, chopped
- 1 onion, chopped
- 1 red pepper, chopped
- 5 or 6 mushrooms, sliced
- 1 can (28 oz) diced tomatoes
- 3 cups rotini or penne
- 3 cups kale, chopped
- 1 1/2 cups shredded mozzarella cheese
Boil water and cook pasta according to directions. Drain and set aside.
In saucepan over medium-high heat saute carrots, onion, pepper and mushrooms in oil 5-10 minutes. Add kale and let wilt, 7 minutes. Add diced tomatoes, bring to a boil and simmer 20 minutes. Add chicken and warm through.Toss with pasta. Scrape into oven proof dish. Top with mozzarella cheese. Bake uncovered for 20 minutes in 350F oven until cheese is nice and golden.
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