Pork Tenderloin with Peaches, Plums and Cherry Pistachio Rice

Serves 4. Hands-on time: 15 minutes. Total time: 1 hour.

• 1 cup wild rice
• 1 tsp safflower oil
• 1 lb pork tenderloin
• 1/4 tsp sea salt
• 1/4 tsp fresh ground pepper
• 2 peaches: pitted and sliced into 1/2-in pieces
• 2 plums: pitted and sliced into 1/2-in pieces
• 1/4 cup unsweetened dried cherries, coarsely chopped
• 1/4 cup unsalted roasted pistachios: shelled and coarsely chopped

Preheat oven to 375F

1) Rinse rice under cold eater; drain.  Combine rise with 2 cups of water in a medium pot over high heat and bring to a boil.  Reduce heat to low, so liquid is at a bare simmer.  Cover pot and simmer for 40 minuted.  Remove pot from heat and keep covered for 10 minutes.

2) Meanwhile, coat a large ovenproof saute pan with oil and set out over medium-high heat.  Season pork with salt and pepper.  When pan is hot, sear pork for 2 minutes per side until brown.  Add peaches and plums around seared pork and transfer to oven.  Roast pork, peaches and plums for about 20 minuted, until a thermometer registers 145F.  Remove from oven and let stand for 10 minutes.

3) Fluff rice and stir in cherries and pistachios.  Slice pork.  Divide rice mixture, pork, peaches and plums evenly among 4 plates.

Rachel's Thoughts:  I used currants instead of cherries.  I also skipped step 1 and just tossed the rice in my rice cooker after rinsing and it worked well.  I also used the juices from the pan as 'gravy'. 

Source: Clean Eating Magazine

Basic White Bread

This is a perfect 'basic' bread recipe, and an excellent recipe for beginners. It's very plain, so more advanced bakers might want to spice it up with their favourite herbs, spices, or other flavourings. The natural flavour of the bread is very mild, so it's a good support for almost any additional ingredients you may want to add.

Ingredients

2 (.25 ounce) packages active dry yeast

3 tablespoons sugar

2 1/2 cups warm water (110 degrees F/45 degrees C)

3 tablespoons butter, softened

1 tablespoon salt

6 1/2 cups bread flour

Directions

1.     In a large bowl, dissolve yeast and sugar in warm water. Stir in butter, salt and two cups of the flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

2.     Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

3.     Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.

4.     Preheat oven to 425 degrees F (220 degrees C).

5.     Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

**Note: Preheat to 425 and bake at 375 is not a typo :)
 
Source: http://allrecipes.com/Recipe/Traditional-White-Bread/Detail.aspx (with minor modifications)

Buttermilk Panna Cotta

I just tried this dessert and I am in love. It's creamy and smooth, with a slight almost cheesy quality from the buttermilk. It's also incredibly easy, and only has a few ingredients.

Ingredients

Serves 6

* 2 cups nonfat buttermilk

* 1 1/2 teaspoons powdered unflavored gelatin

* 2/3 cup heavy cream

* 3/4 cup sugar

* 1 pint strawberries, hulled and quartered, or any other berries on hand

Directions

1. In the top of a double boiler (not over heat), sprinkle gelatin over 1 cup buttermilk; let stand to soften, about 5 minutes.

2. Meanwhile, bring cream and scant 1/2 cup sugar to a boil. Add to gelatin mixture. Place over simmering water; whisk until gelatin dissolves, 5 minutes. Stir in remaining cup buttermilk. Pass mixture through a cheesecloth-lined strainer. Divide among 6 four-ounce ramekins or small bowls on a baking sheet. Cover; refrigerate until set, 4 hours.

3. Meanwhile, sprinkle strawberries with remaining sugar; let stand about 1 hour.

4. Unmold by dipping ramekins briefly into hot water and running tip of a knife around edges; invert onto plates, and serve with strawberries and their juice.

Jenalle's Note: I thought it was a tad on the sweet side, but this is obviously personal preference. You could cut the sugar to 1/3 cup to make it a bit more tangy. I also used frozen, unsweetened raspberries that I thawed and spooned overtop without adding any extra sugar. The tart strawberries were a nice contrast with the creamy base.

Courtesy of Martha Stewart

Thai Coconut Peanut Stir-fry

Hey guys. I made this the other day and it's something different and really yummy.

It's also a 'clean' meal, since we have all recently learned about this.

Ingredients:

• 1/2 lb Boneless skinless chicken tenderloins or breast
• 1 tbsp olive oil
• 1 tsp salt
• 3 minced garlic cloves
• 3/4 c of peanut butter (I use the organic kind with just peanuts)
• 1 1/2 tbsp soy sauce
• 1 tbsp chili sauce
• 1/2 tsp red pepper
• 1 tbsp rice vinegar
• 2 tbsp brown sugar
• 1 1/2 tsp dark sesame oil
• 1 cup broccoli
• 1/2 cup bean sprouts
• 3/4 cup light coconut milk
• Rice - basmati or jasmine

Directions:

1. Cook chicken in pan until fully cooked. Set aside. Cook rice according to instructions.

2. Add onions and garlic to pan. Cook until soft. Add peanut butter, soy sauce, chili sauce, red pepper flakes, rice vinegar, brown sugar and sesami oil. Stir. Stir in coconut milk.

3. Add brocoli and any other desired vegetables.

4. To assemble, put a bed of rice on a plate. Top with fresh bean sprouts and ladle on peanut sauce.

Oatmeal Buttermilk Bread

1 1/2 tsp dry yeast

2 TBsp warm water

3/4 cup + 2 tbsp warm buttermilk

2 tbsp honey

2/3 cup rolled oats (not instant) plus extra for topping

1+1/2 cup bread flour

3/4 cup whole wheat flour

1 tsp salt

2 TBsp melted butter

Method :

1. Dissolve the yeast with the water in a small bowl and leave for 10 minutes until foamy. Mix the honey with the melted butter in another bowl. Stir together the flours, the oat and salt in a mixing bowl ,then add the yeast and the honey+butter mixtures along with the buttermilk into the flours mixture, mix with a dough hook to form a ball and knead for 10-15 minutes until smooth and elastic. Place the dough in a lightly oiled bowl , cover and let it rise for about 1-1.5 hours or until double in volume.

2. Turn the dough out onto a working surface and knead for a minute to deflate the dough. Shape the dough into a loaf and place in a 8 1/2 inch greased loaf pan, cover and let rise for ± 45 minutes.

3. Preheat the oven to 400ºF. Cut the bread lengthwise, brush with an eggwash and sprinkle some oats over the top before baking.

Bake for 25-30 minutes, turn out on a wire rack to cool before slicing and serve.

Red Pepper Jelly

• 1 1.2 cup seeded, chopped red or green pepper
• 1/4 cup chopped chili peppers
• 1 1/2 cup  white vinegar
• 6 1/2 cup granulated sugar
• 6 oz/170mL/ 2 pouches pectin

1. Combine peppers and vinegar in blender until smooth, pour into large pot, add sugar. 
2. Heat on medium high and stir until sugar dissolves.  Bring to a boil, hold boil for 3 mintures, stir in pectin.  Return to full boil on high and maintain hard boil for 1 minute.
3. Remove from heat, skim off foam, pour into hot sterlized hars to within 1/4 inch of the top and seal.
4. Makes 6 half pints

Rachel's Thoughts: DO NOT let boil over on your stove, if it does clean up right away or you will regret it like we did! 

Mushroom, Spinach, and Scallion Tart

Serves 8

• 1 pound mushrooms (combination of button and shiitake), trimmed and sliced 1/2-inch thick
• 5 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• 12 scallions, ends trimmed and cut into 2-inch pieces, washed and shaken dry
• 3 1/2 cups (about 4 ounces) flat-leaf spinach, stemmed, washed, and shaken dry
• 10 (14-by-9-inch) sheets phyllo dough
• 6 ounces fresh goat cheese (about 2/3 cup)
• 3 large eggs
• 1/3 cup milk
• 3 tablespoons chopped mixed fresh herbs, such as dill and cilantro

Directions

1. Preheat oven to 425 degrees.
2. On a baking sheet, toss mushrooms with 2 tablespoons oil and 3/4 teaspoon salt. Roast for 10 minutes. Toss in the scallions and roast for 15 minutes more. Push mushrooms and scallions to one side and place spinach on empty side, roast until wilted, about 3 minutes. Let cool briefly, then squeeze spinach dry.
3. Brush an 11-by-7-inch rectangular tart pan with a removable bottom (or a 10-inch round pan) lightly with some of the remaining oil. Working with one piece of phyllo at a time and keeping the rest covered with plastic wrap, brush a sheet of the pastry very lightly with olive oil. Fit into tart pan, leaving a 1-inch overhang. Brush a second sheet with oil and fit into pan. Repeat with remaining sheets, creating a crust that is at least five layers thick over the bottom of the pan. Fold edges at top.
4. Crumple a double layer of aluminum foil into a rectangle the size of the bottom of the tart and fit into crust to weight down center. Place on a baking sheet and bake until edges are golden and begin to set, about 7 minutes. Remove foil and bake until golden all over, about 3 minutes more. (Remove from oven, leaving baking sheet. Tent edges with foil if browning too quick.)
5. Reduce oven to 375 degrees. In a blender, puree the goat cheese, eggs, milk, and remaining 1/4 teaspoon salt until smooth. Add herbs and pulse to combine. Spread vegetables over crust and pour custard over top.
6. Place tart back on baking sheet in oven and bake until custard is set, 20 to 23 minutes. Pull tart from oven and let cool 10 minutes on wire rack. Remove sides of pan and cool at least 10 minutes more, until ready to serve. If not serving right away, slide off of bottom and onto wire rack.

Source: www.wholeliving.com

To Try: Mojito Frozen Yogurt

Mojito Frozen Yogurt


1/2 oz mint leaves
1 cup 1% milk
1/2 teaspoon xantham gum
1 teaspoon arrowroot starch
1/4 cup (50gm) sugar
2 large eggs
16 oz nonfat plain Greek yogurt
pinch of powdered stevia extract ( less than 1/8 teaspoon)
juice and zest of 1 lime
2 oz light rum
1 tbsp chopped fresh mint

Heat milk & mint over medium heat until milk is just bubbling around the edges of the pan. Turn off heat and let steep for about 30 minutes. Strain milk into bowl, squeezing excess liquid from mint leaves. Discard the leaves. Allow to cool.

Place the arrowroot starch into a small bowl and pour about 2 tablespoons of the milk over it. Stir to dissolve.

Add the xantham gum and sugar to the remaining milk and whisk vigorously (an immersion blender works well.) Pour into a saucepan, add the sugar, and heat over medium-low heat, just until the sugar is dissolved.

Whisk the eggs in a bowl. When the milk is warm, add about 1/4 cup to the eggs, whisking constantly. Slowly pour the tempered egg mixture into the saucepan with the milk, stirring constantly. Cook over medium-low heat, stirring, until mixture is thick and coats the back of the spoon. Do not let it boil.

Place the yogurt in a large bowl. Stir in the milk and egg mixture, and remaining ingredients. Cover with plastic wrap and chill for several hours or overnight. Churn in ice cream maker according to manufacturer's instructions.

Source: http://carascravings.blogspot.com/2010/07/mojito-frozen-yogurt.html 

Rhubard Pie

Serves 10, Prep: 30 min, Total: 6 hours

• Pie Dough
• All-purpose flour, for dusting
• 1 3/4 pounds (about 6 cups) rhubarb, ends trimmed, cut crosswise into 3/4-inch pieces
• 3/4 cup (or 2/3)
• 2 tablespoons cornstarch
• Pinch of salt
• Orange zest 

Directions

1. Preheat oven to 400 degrees. with rack in lowest level. In a large bowl, toss rhubarb with sugar, cornstarch, orange zest and salt. Pour into pie shell; sprinkle with Crumble Topping. Place pie on a foil-lined rimmed baking sheet.
2. Place pie in oven; reduce heat to 375 degrees. Bake until topping is browned and crust is lightly browned, about 1 1/2 hours. (If topping or crust begins to brown too quickly, tent with foil.) Cool completely before serving.

 Crumble Topping

Ingredients

• 3/4 cup all-purpose flour
• 1/3 cup packed light-brown sugar
• 3 tablespoons granulated sugar
• Pinch of salt
• 6 tablespoons cold unsalted butter (cut into small pieces)

Directions

1. In a medium bowl, mix flour, light-brown sugar, granulated sugar, and salt. With your hands, work in butter until large, moist clumps form. Chill, covered, until ready to use.

 Source: Everyday Food (with small changes)

 

Super Easy (and Cheap) Lasagna

Ingredients

• 1 pound lean ground beef
• 1 (32 ounce) jar spaghetti sauce
• 32 ounces cottage cheese  (or ricotta)
• 3 cups shredded mozzarella cheese  (less)
• 2 eggs
• 1/2 cup grated Parmesan cheese
• 2 teaspoons dried parsley  - (Fresh basil or parsley)
• salt to taste
• ground black pepper to taste
• 9 lasagna noodles
• 1/2 cup water  (less) 

 Directions

1. In a large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes.
2. In a large bowl, mix together the cottage cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper.
3. To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers twice. Top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 cup water to the edges of the pan. Cover with aluminum foil.
4. Bake in a preheated 350 degree F(175 degrees C) oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving. 

Source: All recipes.com

Rachel's Thoughts: I used cottage cheese and ricotta, fresh parsley and basil (simmered with the sauce).