Sunday, April 14, 2013

Sweet Pork Tenderloin With Lime and Chipotle

I got this recipe off a message board.  It looked interesting, although I wasn't really sure about the mustard with the rest of the ingredients.  But we decided to try it anyway.

It was really easy to make.  Pretty spicy because I didn't seed the chipotles very well.

It was really good.  D didn't make a sauce.  He just used the reserved marinade as it was.  Wewould make it again.

Sweet Pork Tenderloin With Lime and Chipotle

Posted by: RoccoPacco
Yield: Makes 8 servings
Cook time: 5 Minutes
Prep time: 20 Minutes
Other: 2 Hours, 28 Minutes

1 cup honey-Dijon mustard (used honey mustard)
2/3 cup chopped fresh cilantro
1/2 cup fresh lime juice
2 to 3 tablespoons canned chipotle peppers in adobo sauce, minced (used 4 chipotles)
4 garlic cloves, minced (use 8)
1 teaspoon ground cumin
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
2 (3/4-pound) pork tenderloins
1/4 cup water
1/4 cup chopped honey-roasted peanuts
Garnish: chopped fresh cilantro

Stir together first 8 ingredients; remove and reserve 1 cup honey-Dijon mustard mixture.

Place pork in a large shallow dish or zip-top plastic freezer bag; pour remaining honey-Dijon mustard mixture over pork. Cover or seal, and chill, turning occasionally, 2 hours.

Remove pork from marinade, discarding marinade.

Grill pork, covered with grill lid, over medium-high heat (350° to 400°) 8 to 9 minutes on each side or until a meat thermometer inserted into thickest portion registers 150°. Remove from grill, and let stand 10 minutes. Cut pork into slices.

Bring reserved mustard mixture and 1/4 cup water to a boil in a saucepan; reduce heat, and simmer 2 minutes. Sprinkle peanuts over pork, and serve with sauce. Garnish, if desired.

Southern Living AUGUST 2004

Friday, April 12, 2013

Moroccan-Style Lamb and Chickpeas

So I saw this recipe when looking for a recipe for couscous.  I decided we had to have it because I knew we would omit the raisins and I was pretty sure that I could handle the carrots.  I was right.

D made it and it came together very quickly. We both agreed that it would be better if it cooked longer to meld the tastes together.  We were right because it tasted better for lunch the next day.  And I was right about the carrots.  During lunch, I ate all of them first, and then it was REALLY good, as opposed to just being good.

We had with Couscous.  Would have again.

Moroccan-Style Lamb and Chickpeas

Ground lamb is simmered with the warm, fragrant spices of Morocco in this fast weeknight lamb dish. Serve over a simple Couscous-Arugula Salad.

Yield: Serves 4 (serving size: 1 1/4 cups)
Total:40 Minutes

Photo by ALB
1 pound lean ground lamb
2 teaspoons extra-virgin olive oil
2 cups vertically sliced onion
1/2 cup (1/4-inch) diagonally cut carrot
3/4 teaspoon ground cumin
3/4 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/4 teaspoon ground red pepper
2 cups fat-free, lower-sodium chicken broth
1/2 cup golden raisins (didn't use)
3 tablespoons tomato paste
1 1/2 tablespoons grated lemon rind
1/4 teaspoon salt
1 (15 1/2-ounce can) chickpeas (garbanzo beans), rinsed and drained
1/2 cup chopped fresh cilantro
1 tablespoon fresh lemon juice

1. Heat a large nonstick skillet over medium-high heat. Add lamb to pan; cook 6 minutes, stirring to crumble. Remove lamb from pan with a slotted spoon. Discard drippings. Add oil to pan; swirl to coat. Add onion and carrot to pan; sauté 4 minutes. Add cumin, cinnamon, coriander, and pepper; sauté 30 seconds, stirring constantly. Add reserved lamb, broth, and next 5 ingredients (through chickpeas); bring to a boil. Reduce heat, and simmer 4 minutes or until mixture thickens. Remove from heat. Stir in cilantro and lemon juice.

Nutritional Information
Calories: 430; Fat: 20.3g; Saturated fat: 7.3g; Monounsaturated fat: 8.8g; Polyunsaturated fat: 1.6g; Protein: 27.2g; Carbohydrate: 36.1g; Fiber: 6.5g; Cholesterol: 83mg; Iron: 3.5mg; Sodium: 647mg; Calcium: 88mg

Cooking Light DECEMBER 2011

11 Smart Points (my additions/subtractions at 4 servings)

Tuesday, April 9, 2013

Three-Onion Quiche

I found this recipe last week when I had to find an untried Onion recipe.  I showed it to D and of course he said it looked good, and to add bacon.  So we had it.

The mixture was pretty thick.

The result was really good.  Even with all the onion, it wasn't overpowering.  Without the bacon, I think the salt would need to be upped slightly.  We would have again. We would make it 6 servings.

We had with a spinach salad.

Three-Onion Quiche

We took a classic quiche recipe, bumped up the onion factor with three different types, and used a sharp Western white cheddar cheese.

Yield: Serves 8
Total:1 Hour

Photo by ALB
1 sheet refrigerated pie dough for a 9-in. pie shell*
Add 3-4 slices of crumbled bacon
1 tablespoon butter
3 medium leeks (white and light green parts), thinly sliced and rinsed well
2 bunches green onions, trimmed and thickly sliced
1/2 medium red onion, cut into thin half-moons
1 teaspoon kosher salt, divided
1 cup half-and-half
1 tablespoon flour
3 large eggs
2 cups shredded sharp white cheddar cheese*

1. Preheat oven to 425°. Unroll pie dough into a 9-in. pie pan. Crimp edge. Line dough with parchment paper, fill with pie weights or dried beans, and bake until light golden, about 15 minutes. Remove paper and weights.

2. Melt butter in a large frying pan over medium heat. Add leeks, green and red onions, and 1/2 tsp. salt. Sauté until very tender but not browned, about 20 minutes.

3. Whisk half-and-half gradually into flour in a medium bowl until smooth. Whisk in remaining 1/2 tsp. salt and eggs until blended. Stir in cheese and three-quarters of onion mixture and pour into pie shell. Sprinkle remaining onions over quiche.

4. Bake until a knife inserted in center comes out clean, 20 to 30 minutes; cover edges with foil if they begin to darken. Let sit 10 minutes, then cut into wedges.

*We especially like Pillsbury pie dough. Look for Beecher's Flagship cheddar cheese sold at specialty shops.
Note: Nutritional analysis is per serving.

Nutritional Information (8 servings, no bacon)
Calories: 333; Calories from fat: 62%; Protein: 12g; Fat: 23g; Saturated fat: 12g; Carbohydrate: 23g; Fiber: 1.5g; Sodium: 628mg; Cholesterol: 127mg

Sunset APRIL 2011