Day 42: Glazed Pork Tenderloin with Pineapple Slaw

 

 

 We had a first in our house on Tuesday night: Jicama.  I’ve seen this  in recipes, heard about it on cooking shows, never tasted it.

Finding it at the grocery store was an adventure too.  Did you know, in the produce sections there are shelfs on the bottom of the corner end-pieces of the regular displays?  They will put food anywhere.  Did you also know that Jicama are HUGE?  And there will only be about 4 to choose from?  And they will all be bigger than your head when you only need half of a 3/4 lb. Jicama?  The smallest I could find was 1 & 1/4 lb.  Great, thanks.

Anyway, onto this dish: this is the second recipe I have made from RealSimple magazine.  And just like the other (which I will post soon) it was so-so.  The Glazed pork didn’t blow me away, didn’t have been ooh-ing and mmm-ing as I stuffed myself silly.  It was just okay.  The pineapple slaw was a nice treat and I was really hoping that Jicama would be this revelation of food, this “omg I can’t believe I have never had jicama before” moment.  But, it wasn’t.  So now we have a still large Jicama in our house and I’ll have to find something to do with it.  Stay tuned.

I’ll go ahead and post this recipe because it isn’t horrible.  It’s definitely simple and I understand what Real Simple mag is trying to do.  More bang for less work and ingredients.  Well, the bang here is definitely in the slaw.  (Though truthfully, my husband and I ended up eating mostly the pineapple and red bell pepper and leaving the jicama in the bowl).

Glazed Pork Tenderloin with Pineapple Slaw

List #: Bonus recipe — I just went through some old magazine and tore this out a few days ago

Saved Since: April 2010

Husband’s Rating: “Not good, not bad”

My thoughts: Eh.  Wish the recipe had a little more going on in the glaze.  Use your imagination people and make this pork spectacular. 

Recipe Count: 10 down, 196 to go

Recipe

Serves 2

Ingredients

• 1 Tbsp. olive oil
• 1/2 lb. pork tenderloin
• salt & pepper
• 2 Tbsp. Ketchup
• 1 Tbsp. honey
• 1/4 tsp. ground chipotle pepper
• 1/2 small jicama (about 3/8 lb.), peeled and cut into thin strips
• 10 oz. can pineapple rings, drained of juices and cut into thin strips (or use a fresh pineapple)
• 1/2 red bell pepper, cut into thin strips
• 2 Tbsp. fresh lime juice

Cook

1. Preheat oven to 400F.
2. Heat 1/2 Tbsp. olive oil over medium-high heat in an oven-safe skillet.
3. Season the pork with salt and pepper and cook, turning occasionally until browned on all sides.
4. In a small bowl, mix together the ketchup, honey, and chili pepper.
5. Brush the pork with half of the glaze and put the skillet in the oven.
6. Roast, turning once, until the pork is cooked through, about 12 minutes.
7. Brush the remaining glaze on the pork and let sit for at least 5 minutes before slicing.
8. Meanwhile, in a large bowl, combine the jicama, pineapple, bell pepper, lime juice, and 1/2 Tbsp. olive oil.
9. Season with salt and pepper and serve with the pork.

Source: adapted from RealSimple Magazine, April 2010 issue.

Day 40: Vegetable Couscous & A Story

Click here to read the story I wrote after making this dish.

*** 

I made a couscous dish the other night and was reminded of that story.  It was early in my relationship with my husband.  For a long time I was not allowed to tell anyone about it because he was embarrassed about it.  He is still not thrilled that I am writing this, but as I said then and still say now, that experience served its purpose. 

I whole-heartedly recommend this couscous dish, even if you don’t have a story to go along with it. 

 Vegetable Couscous

List #: 83

Saved Since: March 2010

Husband’s Rating: “very good.  more couscous, less vegetables next time.”  Recipe is written to reflect that change.

My thoughts: tasty, quick, easy = perfect. 

Recipe Count: 9 down, 196 to go

Recipe

Serves 4

Ingredients

• 1 carrot, diced
• 1/4 medium onion, diced
• 1/2 small green bell pepper, cut into thin strips
• 1/2 small red bell pepper, cut into thin strips
• 1 small zucchini, diced
• 1 small yellow squash, diced
• 1 Tbsp. olive oil
• 2 tsp. dried basil
• 1/8 tsp. garlic powder
• 1/8 tsp. salt
• pepper
• couple dashes of hot sauce
• 3/4 c. couscous
• 1 c. chicken broth

Cook

1. Heat oil in large skillet over medium heat.
2. Saute carrots, onion, and peppers until crisp-tender
3. Add the zucchini, squash, basil, garlic, salt & pepper and mix well.
4. Stir in the couscous.
5. Add the chicken broth and bring to a boil.
6. Once it boils, cover the skillet and remove from heat.
7. Let stand for about 10 minutes.
8. Fluff with a fork and serve.

Source: adapted from delightful country cookin’.

House Update!

We were very busy this weekend.  Our dining room is almost completely decorated!  All we need now is a 3-plate hanger and a small piece of furniture for the corner.  As soon as it is totally done I will post pictures.  Until then, here are some pictures of the pretty butterfly bush in our front yard.  We weren’t sure this was still alive, but it has bloomed and is beautful.  For a while I was only seeing bees and wasps on the flowers — lame.  But finally on Saturday we saw butterflies!  It was exciting so enjoy

 

Day 35: Pork Skewers with Pineapple-Scallion Rice

 

In February 2007, I went on a dinner date at The Cellar in Blacksburg, VA.  It was the second time I’d been there in 5 years of living and attending school in Blacksburg.  I was told they had good pizza and since I am normally a cheese or pepperoni pizza girl, I let my date choose, figuring I could pick off the toppings I didn’t like. 

He ordered the Hawaiian pizza which has ham, bacon, pineapple, and cheddar cheese.  I said okay, but was doubtful I’d actually like the toppings.  I think I even told my date I had never eaten Hawaiian pizza and after recovering from his initial shock, he assured me it was delicious.  Warm pineapple? I thought.  I know it’s popular to grill peaches and I enjoyed warm baked apples, but for some reason, I couldn’t imagine warm pineapple being good, nevermind on a pizza.

The Hawaiian came to our table and I took a small bite, a look of uncertainty dominating my face.  I chewed, I tasted, I swallowed.  Looking at my date, I smiled, nodding my head in agreement.  This was delicious pizza!  He smiled back and took a bite of his own slice. 

15 months later, the same guy who introduced me to warm pineapple, took me to the top of a mountain and gave me a ring.  4 and a half months after that, I married him.  And yesterday, I made a dish with warm pineapple.  It reminded me of the very first time I tasted it.  And of our first date

Pork Skewers with Pineapple-Scallion Rice

List #: 29 (Full list on the About page).

Saved Since: September 2008

Husband’s Rating: “really good meal. pork cooked well”

My thoughts: pineapple and pork is just delicious and pineapple and rice is wonderful too. 

Recipe Count: 8 down, 197 to go

Recipe

Serves 2

Ingredients

• 8 oz. can pineapple chunks in their juice
• 1 small clove of garlic, smashed
• 1 Tbsp. soy sauce
• 1 Tbsp. finely grated fresh ginger
• 1 Tbsp. vegetable oil
• salt and pepper
• 1/2 lb. pork loin, cut into 1-inch cubes
• 2 scallions, cut into 1-inch pieces
• 1 bag of Boil-In-Bag rice

Cook

1. Drain the pineapple chunks, but keep the juice for the marinade.
2. In a zip-loc bag, combine pineapple juice, garlic, soy sauce, ginger, oil, salt and pepper.
3. Add the pork and the scallions and let marinate at room temperatute for 30 minutes.
4. Preheat a grill pan to medium-high heat (or use an outdoor grill).
5. Put a pot of water on to boil and cook boil-in-bag rice as indicated on the package.
6. Meanwhile, thread the pork and two-thirds of the pineapple chunks onto skewers.
7. Thread the scallions onto one skewer.
8. Grill the kebabs turning occasionally until cooked through, about 10 to 12 minutes.
9. Chop the remaining pineapple chunks and stir into the cooked rice.
10. Remove grilled scallions from the skewer and stir into the rice.
11. Serve warm.

Source: adapated from Everyday with Rachel Ray Magazine, September 2008 issue.

Day 34: I’m back & with so much to report!

I can eat now!!  I spent some time a couple of weeks ago at my parents’ house for my birthday, about 10 days after my surgery.  For my birthday dinner I made Rosemary Chicken  Burgers which ended up being a big hit with my usually picky family.  They were delicious then and even more so the third time I made them for dinner on Monday   It’s definitely my new favorite burger. 

While I was at home I also started writing!  I stayed up until about 2:30am one night just writing a story. I have been writing since and have found several blogs by writers and about writing.  It’s helping me to get in the right state of mind so I just keep reading and learning.  Writing is harder than I remember.   I used to write all the time, several story ideas at a time, and if I wasn’t writing I was thinking about writing.  Now though, it’s as if I am stuck in my head too much and can’t stop self-editing.  In the past, my best stories were ones I just started writing, without thinking, without planning, without editing.  I have to figure out how to get back there. 

So in addition to eating and writing at home, I also went shopping.  It was fantastic.  I bought so much for the house and had planned to get most of it put up by now, but that hasn’t happened yet.  The weekend after being at home, we were out of town for a wedding.  Weekends are really the only time we can get things done around here, so I am planning to get on it this weekend.  Pictures will be posted soon!

I’m getting my butt in gear with this stuff, trying not to put things off too much.  Look for a new recipe tomorrow

Day 18: Cooking Break

Remember how I had planned meals for the whole month of May?  Almost right after I did that, I went to the dentist and found out I had to have all 4 wisdom teeth removed asap.  So that is what I did yesterday.  And unless I have a recipe that includes yogurt, pudding, ice cream, applesauce or mashed potatoes, I can’t eat it.

Boo.

So I am hanging out at home today, trying to rest up.  I probably won’t be available to cook another dinner until sometime next week (due to my teeth, and busy busy schedule). 

In other news, I have been procrastinating calling another dog trainer.  Mostly because I know that we won’t have time to start working with a trainer until mid-June.  I still need to do it though and as soon as my  mouth isn’t swollen, I’ll do it, I swear!

Day 13: Basic Mexican Rice

I can’t cook rice.  I just can’t do it.  I’ve only tried a few times, but something always goes wrong.  I grew up with instant rice.  You know… boil water, throw a bag of rice in and wait 10 minutes.  It’s never let me down before so I don’t know why I can’t just be happy with my rice in a bag. 

I just get intrigued when I see a recipe for rice that requires a little more effort than boiling a bag.  Pioneer Woman’s Basic Mexican Rice just spoke to me.  And then after all was said and done I think it laughed at me.  My basic issue was that I didn’t pay attention to the rice-to-liquid ratios of my rice.  I just went by the measurements in the recipe.  As I was failing, my husband asked “what is the ratio?”.  I was like “what?”.  Shows how much I know about rice. 

Anyway, it took a long time to cook through and even then some of it wasn’t fully cooked.  BUT it was delicious.  The spice was hot, but it was the good kind of hot.  Like the really good kind.  I recommend this recipe, just do 1 of 2 things:

1. Check the ratios on your rice package!
2. OR cheat and make the instant rice first and mix it in with the other ingredients later.

I will be choosing option 2 next time for sure.

Basic Mexican Rice

List #: 123 (Full list on the About page).

Saved Since: November 2009

Husband’s Rating: “would be better if it was all cooked” (thankssss )

My thoughts: really good spice; will make instant rice next time

Recipe Count: 7 down, 198 to go

Recipe

Serves 3 to 4

Ingredients

• 1 Tbsp. canola oil
• 1/4 large onion, chopped
• 2 cloves garlic, minced
• 1 c. long grain rice
• 5 oz. Rotel, drained (or not drained, depending on how you like the heat)
• 7 oz. whole tomatoes
• 1 c. low sodium chicken broth (but for the love of fully cooked rice, check your ratios!!!)
• 1/2 tsp. cumin
• 1/2 tsp. salt
• fresh cilantro, chopped

Cook

1. Heat the canola oil in a skillet over medium heat.
2. Add the onions and cook 3 to 4 minutes.
3. Reduce heat to low and add rice and garlic.
4. Stir continuously.  You don’t want the rice to burn.
5. Cover and cook 3 minutes over low heat.
6. Add Rotel and tomatoes, breaking up the whole tomatoes.
7. Stir to combine and cook for 2 more minutes.
8. Stir in cumin and salt.
9. Add chicken broth and bring to a boil.
10. Reduce the heat to low, cover, and let simmer for about 15 minutes, or until the rice is cooked.
11. Add more liquid as needed.  You don’t want the rice to be sticky.
12. Sprinkle cilantro over the top, just before serving.

 Source: The Pioneer Woman Cooks

Day 12: Tequila Lime Chicken

I love margaritas so anything with ‘Tequila’ in the title always catches my eye.  Hello Tequila Lime Chicken.  You look pretty darn tasty. 

I was surprised at how easy this recipe was considering it comes from Barefoot Contessa.  I always expect her recipes to be long, involved, and require at least one homemade ingredient.  Not the case here.  I guess even Ina Garten can slum it a little when tequila is involved.

I made a few changes to this because I didn’t buy enough limes and I didn’t read ahead so instead of refrigerating overnight, I refrigerated for 5 hours.  Still delicious and I can’t wait to try some variations in the near future.  We also sprinkled cilantro over it when it was done.  But you don’t have to.  You can do whatever you want.  Tequila makes me very agreeable.

Tequila Lime Chicken

List #: 71 (Full list on the About page).

Saved Since: April 2010

Husband’s Rating: Very tasty, chicken was moist and flavorful

My thoughts: Darn good; good enough to make again and again

Recipe Count: 6 down, 199 to go

Recipe

Serves 2

Ingredients

• 1/4 c. gold tequila (or Montezuma’s gold if that’s what you happen to have.  Don’t judge.)
• 1/4 c. fresh lime juice
• 1/4 c. margarita mix
• 1/4 c. fresh orange juice
• 1/2 Tbsp. chili powder
• 1/2 jalapeno pepper, minced (use gloves people!)
• 2 cloves garlic, minced
• 1 tsp. salt 
• 1/2 tsp. black pepper
• 1 boneless, skinless chicken breast, sliced length-wise into 2 chicken breasts

Cook

1. Combine tequila, lime juice, margarita mix, orange juice, chili powder, jalapeno, garlic, salt, and pepper in a large bowl.
2. Add the chicken breasts and cover.
3. Refrigerate for 5 hours (or however long you can wait after you realize you need to refrigerate this)
4. Heat a grill pan over medium high heat and drizzle with a little bit of oil (olive, vegetable, canola, whatever)
5. Remove chicken breasts from the marinade and sprinkle with salt and pepper.
6. Grill them for about 7 to 8 minutes on each side until chicken is cooked through.
7. Remove to a plate and cover tightly with foil for about 5 minutes.
8. Serve hot or at room temperature.  Sprinkle with cilantro.  Or don’t.

 Source: adapted from Barefoot Contessa Family Style, 2002

Day 11: Pecos Pasta

I made Pecos Pasta the other night and while it was pretty good, there are a couple of things that would have made it better:

1. kids
2. different seasoning
3. less pasta
4. more cheese

For some reason this dish seemed like it could be a really kid-friendly meal.  We don’t have kids.  I wasn’t in love with it myself, but I could see kids really enjoying it.  My husband said it reminded him of an upscale Hamburger Helper meal.  I don’t remember ever eating Hamburger Helper so I can’t really speak to that. 

My main complaint with this meal is that the overwhelming flavor seemed only to come from the canned chili.  Which is okay, but I think I would have enjoyed a spicy taco seasoning taste more.  If I were going to make this again, I’d probably change a lot.  In fact, I just might try this dish again with the changes running through my head right now.  And I’d definitely use the recommended amount of pasta.  The proportion of pasta to other ingredients was off.  That was my fault for not following the directions. 

And more cheese.  You can (almost) never have too much cheese

Pecos Pasta

List #: 76 (You can see the full list on the About page).

Saved Since: April 2010

Husband’s Rating: Average, tastes like Hamburger Helper

My thoughts: Changes should be made

Recipe Count: 5 down, 200 to go

Recipe

Serves 2

Ingredients

• 1 c. uncooked pasta – this is the correct amount to use (any kind, I used rotini because we had it in the pantry)
• 1/2 Tbsp. butter
• 1/2 small green pepper, chopped
• 1/2 small onion, chopped
• 1 15 oz. can chili with beans
• 1 ear of corn
• 1/2 tsp. seasoning salt
• pepper
• 1/2 c. shredded cheddar cheese 

Cook

1. Cook pasta according to package directions.  Drain and set aside.
2. Cook ear of corn. If still in husk, microwave for 1 minute; remove husk; cut kernels off ear.  If husk is removed, place an inch of water in a microwave safe dish and put corn in water; microwave for 1 minute; cut kernels off ear.
3. Melt the butter in a skillet.
4. Add green peppers and onion, cooking until tender, but not brown.
5. Add canned chili, corn, seasoning salt, and pepper.
6. Simmer on low heat for about 5 minutes.
7. Stir in cooked pasta and top with shredded cheese.
8. Cover and heat on low until cheese is melted.

 Source: adapted from Taste and Tell; originally from Worldwide Ward Cookbook

Day 10: Summer Potatoes & the dog

When I started this blog 10 days ago, my idea of “never putting off until tomorrow” included training our dog so that he would stop acting like a fool all the time.  He is a good, sweet dog who can sit and lay down, wait and stay (for the most part).  He sleeps peacefully in his dog bed every night and doesn’t destroy anything in the house while we are at work anymore.  But he does bark and growl obnoxiously at our neighbors anytime they come outside, he has bolted out the door and sprinted around the neighborhood 3 times, and most notably, he lunged at a little boy on a bike the other day and managed to rip the pocket on the boy’s shorts.  This last incident is not acceptable under any circumstances.  The situation could have gone a lot worse.  We don’t really know how to correct or control these behaviors and I really think a professional trainer providing private in-home instruction could be really beneficial.  So Goal #1 for training the dog = find a trainer for the dog.  So far I have spoken to one and need to call another back.  I will keep you posted!

In the meantime, you should make this potato dish.  It’s pretty tasty and very easy to throw together.  I made it the same night as the chicken burgers.  I added some rosemary to the potatoes and omitted an ingredient.  They came out really nicely.

Summer Potatoes

List #: 156 (You can see the full list on the About  page).

Saved Since: August 2009

Husband’s Rating: Pretty Good

My thoughts: Another yummy way to eat potatoes

Recipe Count: 4 down, 201 to go

Recipe

Serves 2

Ingredients

• 14 oz. baby red potatoes
• 2 Tbsp. white wine
• 1/8 c. olive oil
• 1 Tbsp. fresh lemon juice
• 1 Tbsp. fresh chopped parsley
• 2 tsp. fresh chopped rosemary
• 1 scallion, chopped
• pinch of black pepper
• salt, to taste 

Cook

1. Leaving the skin on, cut the potatoes in half.
2. Put a large pot with a couple inches of water on to boil.  Place a steaming basket on top and steam the potatoes until tender, about 15 minutes.
3. Remove potatoes to a bowl and add wine, oil, and lemon juice.
4. Let potatoes sit for about 15 minutes, allowing the potatoes to absorb some of the liquid.
5. Add the remaining ingredients and toss together before serving.

 Source: adapted from Good Things Catered