Stuffed Pork Tenderloin over Lentils

I love the tenderness of the pork, combined with the sweetness of the stuffing.  In looking for a new side dish, lentils seemed to keep popping up lately- on the menu at a restaurant we went to last week, a few cooking shows I've watched recently, and in the refrigerator section at the grocery store.  Using seasonal ingredients is something I'm obsessed with, so I thought this was the perfect wintery side dish.  I cheated by using Trader Joe's pre-cooked lentils (easy and no funky chemicals), so you'll have to cook yours longer if you use raw lentils.

Ingredients for Pork:
1 pork tenderloin
1/2 red onion, diced
1/2 apple, diced
1 spring rosemary, finely chopped
1 large clove garlic, chopped
1 piece wheat bread, toasted and diced
1/4 white wine
2 oz goat cheese (I found a cranberry covered log- again at Trader Joe's- that I used)
salt/pepper
kitchen cotton string

Saute onion, apple, rosemary, salt/pepper and garlic until soft and golden in a little olive oil.  Remove from heat and add bread and wine.  Let cool and then add goat cheese. 

Slice pork lengthwise creating a pocket, being careful not to cut all the way through.  Spoon stuffing into split pork and press down with hands. 

Fold pork together creating a tightly wrapped bundle.  It's ok if some stuffing is showing, but tuck in as much as possible. Wrap and tie with kitchen twine.  There are fancy ways to do this, but anything that keeps the package wrapped will do the trick.

Bake at 375 for 20-25 min, leaving the meat just a little pink. (If this freaks you out, cook until no pink remains, but just try it once, and you'll be hooked!)

Serve over lentils (see below).

Ingredients for Lentils:

1/2 red pepper, diced

1/2 onion, diced

5 mushrooms, diced

1 package steamed lentils

1/2 cup veg. broth

Saute peppers, onions, and mushrooms with salt/pepper in a little olive oil until soft and golden. 

Warm lentils according to package directions and add to vegetables.  Add broth and warm throughout.

Healthier Eggplant Parm

I've cut down on the fat by using panko instead of breadcrumbs, egg whites instead of whole eggs, baking instead of frying, and reduced fat cheeses to really slim it down.  Taste has not been compromised- I promise!

Ingredients:
2 large eggplants (the long skinny ones are easier to cut and fit in the pan better, so I always buy those), peeled and cut long ways
6-8 oz panko (rice flakes found near breadcrumbs)
2-3 egg whites

1 egg
1 15oz container part-skim ricotta
1 tablespoon parsley, oregano, basil
1 teaspoon garlic
1 teaspoon salt, pepper

4 cups of sauce
1-2 cups shredded reduced fat cheese (mozzarella, toscano, asiago)

Preheat oven to 400.  If time allows, this first step will draw out the moisture giving you a more tender eggplant.  Sprinkle sliced eggplant lightly with salt and lay out on cooking racks or paper towels.  Let sit for 15 minutes, turning and re-salting after 8 minutes.  Then blot dry. 

Set up dipping station with egg whites in one pie dish and panko in a second.  Dip eggplant in egg whites then panko.  Lay out in single layer on sprayed baking sheets (I needed to use 3).  Bake for 12-15 until lightly browned and crispy.  Flip once during cooking time.

Lower oven to 350.  Combine ricotta, whole egg, herbs, garlic, salt and pepper in separate bowl.  Reserve for layering.

Lightly coat the bottom of 9x13 deep baking dish with sauce.  Then, start layering ingredients in this order: eggplant, ricotta mixture, sauce, shredded cheese.  You should get about 3-4 layers ending with shredded cheese.

Bake at 350 for about 45 minutes covered for most of the time, then uncovered for last 15.  It should be hot throughout with bubbly and brown cheesy deliciousness. 

Serve with a green salad and garlic bread.

LEFTOVERS!

The age-old question: What am I ever going to do with this?  Here are some easy and creative ways to turn that foil-wrapped blob into something worth eating again.


Leftover Meatloaf:
This is a simple one- Meatloaf Sandwich.
Slice meatloaf into a 1/2 inch piece and warm in frying or grill pan.  When warmed throughout, sandwich between 2 pieces of crusty sourdough bread or whatever you have in the house.  If you have the end where there's no cheese left (we always seem to eat ours from the middle out), add a slice of mozzarella or provolone and some ketchup.  Toast outside like a grill cheese sandwich until gooey and warm.

Leftover Pork Ribs:
Italian Pork Pizza Bake
Remove all meat from bones, chopping into bite-sized pieces.  

Prepare the the Bisquick recipe for Italian Pizza Bake. I've doubled the recipe for a more substantial meal and made some other changes.

2/3	cup Bisquick Heart Smart® mix
4	tablespoons fat-free egg product or 1 egg white
2	tablespoon water
1/2	teaspoon garlic powder
1/4	cup sliced green or yellow bell pepper, cooked spinach, mushrooms (any other favorite veggies)
1/2	sliced onion
1/2	cup cut-up cooked pork (leftovers!)
1/2	cup diced tomatoes with Italian-style herbs, drained (from 14.5-oz can) or just use fresh tomatoes
1	teaspoon each basil, oregano, parsley
1/4	cup shredded reduced-fat mozzarella cheese or another favorite cheese

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1. Heat oven to 400°F. Spray 8 inch pie dish with cooking spray.
2. In small bowl, stir Bisquick mix, egg product, water, garlic powder and herbs; spread in pan.
3. In 10-inch nonstick skillet, cook bell pepper and onion over medium-high heat, stirring frequently, until tender. Remove from pan and then cook other softer veggies (spinach, mushrooms, etc).
4. Spoon sauce over batter then add veggies and pork. Sprinkle with cheese.
5. Bake 20 to 23 minutes or until golden brown; loosen from sides.
6. Serve with green salad.

Other ideas for Leftover Pork Ribs:
Pulled pork sandwiches- Shred meat from bone.  Add more BBQ sauce and diced, cooked onions and apples. Serve on soft rolls.
Pork and Pasta Ragu- Shred from bone.  Use as the meat for a hearty tomato-based sauce over your favorite short pasta.  The BBQ flavors from the first cooking will lead to a smoky sauce.  Serve sprinkled with goat cheese.


Audience Participation Time:

So what's hanging around your 'fridge that you need help with?  What creative ideas do you have for leftovers?

Corn Muffins with Sweet Butter

The perfect accompaniment to Game Day Turkey Chili.  The use of applesauce allows you to cut down on butter and/or oil to make this a healthier muffin. This recipe yields 6 large muffins.

Corn Muffin Ingredients:

1 1/2 cups flour

1/2 cup sugar

1/2 cup corn meal

1 tablespoon baking powder

3/4 teaspoon salt

3/4 cup milk
1/2 stick butter, melted and cool
1 egg
2 tablespoons molasses
1/4 cup applesauce
1/2 cup shredded cheddar (optional but yummy!)

Preheat oven to 350.  Mix all ingredients together until just moist.  It's OK if there are lumps.

Spray muffin tin with cooking spray.  Fill 6 large muffin cups to the top to make BIG muffins.

Bake for 30 minutes until just browned.  If desired, sprinkle tops with cheddar cheese and bake again until cheese is just melted (1-2 minutes).

Serve warm with Sweet Butter and Game Day Chili (recipes follow).

Sweet Butter Ingredients:

3 tablespoons butter

1 teaspoon molasses

1 teaspoon honey

1/8 teaspoon sweet paprika

1/8 teaspoon red pepper

Combine all in microwave safe bowl.  Melt on defrost in microwave until soft.  Stir and serve with muffins.

Game Day Turkey Chili

This is an easy, one-pot meal that can be simmering until half time.  Serve with Corn Muffins and Sweet Butter (see next recipe). This recipe serves 4, so double or triple if necessary.

Ingredients:
1 medium onion, diced
1-1.5 pounds ground turkey
1 large can crushed tomatoes
1 small can fire roasted tomatoes with green chiles
1 clove garlic
1 teaspoon salt
1 tablespoon cumin
1 teaspoon paprika
1 can cannelini beans, drained and rinsed

Cook onions for 10 minutes on med-low until soft in large pot.  Add the remaining ingredients, except for canellini beans.  Simmer on low for about 1 hour with lid.  Add beans and cook for another hour or until you're ready to eat.   Cooking more is never a bad thing! Keep lid on while cooking, but remove if chili becomes to runny. 

Way back when...

Mandy, Sar and Andi with our head over a bowl of Kraft Mac N Cheese. 

Oh how my mother cried over this one!

Broccolini and Sweet Potato Rounds

Great sides with steak or any other grilled meat.

Ingredients:
1 sweet potato
1 red onion
1 bunch broccolini
ginger powder
garlic powder
extra virgin olive oil
salt/pepper

Preheat oven to 350.  Spray 9x13" baking sheet with cooking spray.  Clean 1 sweet potato and slice into 1/8" rounds.  Lay out on baking sheet.  Sprinkle with ginger, garlic powder, salt and pepper.  Slice red onion into rounds and sprinkle with garlic, salt and pepper. Bake for 15-20 minutes with broccolini (below).

Cut off bottoms of broccolini (a thin, tender broccoli) and lay out on baking sheet.  Toss with 1-2 tablespoons extra virgin olive oil, chopped garlic, coarse salt and pepper. Bake until desired tenderness.

Serve onions over broccolini and sweet potatoes with ketchup or another favorite dipping sauce.

Flank Steak

This dish tastes best if steak is marinated the night before so the meat can tenderize and become flavored with the marinade.

Ingredients:
1 cup red wine
1 cup beef broth
2 tablespoon soy sauce
1 tablespoon ginger powder
1 tablespoon Montreal steak seasoning (a mixture of course salt, pepper, garlic and onion powder)
1 tablespoon horseradish
1 tablespoon spicy mustard
1 teaspoon garlic powder
1 capful liquid smoke

Combine all ingredients in 9x13" pyrex baking dish.  Stir to combine and add steak.  Let sit for 12-24 hours.

Grill on a medium-high grill for about 7 min per side, depending on personal preference.  Boil remaining marinade in small pot or microwave.  Serve with meat as a sauce.

Serve with sweet potatoes and broccolini (see recipes in future post).

Breakfast Casserole

This is based on a recipe my mom received from a colleague after a breakfast at her school years ago.  I've made some modifications to make it my own.  It often appears as our Christmas morning pre-presents meal and at the annual Snowflake Brunch. A real crowd pleaser! (*Note: it's best to rest this overnight so plan ahead!)

Ingredients:

1 medium Challah bread- cut into 1 inch cubes
1 package cream cheese- cut up when chilled into 1/2 inch cubes
10 eggs

2 cups milk

1 tea salt
1/4 cup sugar
1 tablespoon cinnamon
1 tablespoon vanilla
1 teaspoon nutmeg
1/4 cup maple syrup

1 package breakfast sausage links 

Set oven to preheat at 350.  Bake sausage links in oven according to directions, then chop into little pieces.

Spray 9x12 glass or metal pan with PAM.

Throw in bread cubes, sprinkle with cream cheese and sausage.

In blender, mix eggs, milk, salt, sugar, cinnamon, vanilla, nutmeg and maple syrup.

Pour egg mixture over bread, pushing down bread to soak. The bread and egg mixture should be almost to the top, but not right at the top, depending on how big your loaf is.  The bread should soak up most but not all of the liquid. Use most of the eggs, then push and check it out. Add the rest if necessary.

Rest overnight or for at least a few hours if possible.

Bake uncovered for 50 or so minutes at 350 uncovered.  Test by sticking a knife into the center.  The knife should come out moist but clean.  If it starts to brown too much, throw foil on top, being careful not to squish it down.  It will puff while cooking, then settle after it comes out of the oven. 

Serve with warm maple syrup.



Meal Modifications:
*If you don't have challah bread, white bread will work fine. 
*Sausage links can be omitted or switched to chicken or even veggie sausage (always thinking about you vegetarians!)
*You can take this in a different direction and make it an Egg Casserole.  Use the same amount of bread, eggs, salt, sausage and milk, omitting all other ingredients.  To make it veggified, include 1 small chopped and cooked onion, 1 chopped and cooked red pepper, 1 cup baby spinach.  To make it carnivorous, add bacon instead of- or in addition to- the sausage. Serve with ketchup.

Roasted Cauliflower with Pistachios

Ingredients:
1 head white cauliflower
1 tablespoon herbes de Provence*
salt/pepper
1 teaspoon cumin

1/2 cup pistachio nuts

Cut up cauliflower with sharp knife, keeping the heads.  Discard the tough stalk. 

Spread cauliflower on well-oiled large baking sheet.

Add pistachio nuts to tray and top with about 1-2 more tablespoons of extra virgin olive oil.  Toss to coat. Sprinkle with salt, pepper, and herbes de Provence (if you think I'm crazy, see Meal Modifications below :) 

Bake in oven at 400 degrees for about 15 min or until slightly brown and soft.  If you've never been a fan before, taste them!

Meal Modifications:

*This dried herb mixture can be found in the spice section of supermarkets and specialty foods stores. If unavailable, use a mix of dried thyme, basil, savory, and fennel seeds. (epicurious.com)

*Any of your favorite herbs can really be used as long as you give the veggie a kick with something.

 

Sausage and Onion Pasta

Ingredients:
6 sweet sausage links

1 sprig rosemary, chopped

1 red onion, sliced

1 large clove of garlic, diced
1 capful red wine vinegar
1-2 cups chicken broth/stock

1/2 pound rigatoni

Bake sausage links at 350 on baking sheet for about 20 min or until almost fully cooked through.

Heat saucepan to medium and coat with 1 tablespoon olive oil. When hot, add onion, rosemary and garlic in pan.  Stir with oil and lower to simmer.  Sprinkle with pepper and sea salt. Cook for 20 min or until onions become translucent and soft. 

While onions are cooking, boil medium pot of salted water for pasta. 

Remove sausage from oven and slice into rounds.  Combine with onions and add 1 capful of vinegar. 

Cook pasta to al dente ("to the tooth"- just a bit hard) and add to sausage and onion mixture. 

Add 1 cup of chicken broth, adding more if desired for sauce.  Cook on medium for 3-5 minutes until flavors have melded together (you'll smell it!). 

Serve with green salad and roasted cauliflower (recipe to follow).


Meal Modifications:
*Hot sausage (or a mixture of hot and sweet sausage) can be used.
*If you don't have red wine vinegar, a splash of white vinegar would be fine too. You just need a hit of acidity. 
*Any short pasta would work, especially one with ridges to soak up the sauce.
*Peppers (colored sweet or jarred hot) could also be sliced and added when you cook the onions.

3 Meat Meatloaf

Ingredients:
1/2 onion, chopped
1 sprig rosemary, chopped
2 cloves garlic, chopped
1 package Pork, Veal, Beef mix (about 1.5 pounds)
2 tablespoons tomato paste
2 tablespoons mustard
1 egg
1 teaspoon salt
1/2 teaspoon pepper
1/2-1 cup panko rice flakes
1 cup shredded mozzarella

Cook onion with rosemary and garlic for about 5 min until translucent and soft.  Combine onion mixture with ground meat, tomato paste, mustard, egg, salt and pepper in large bowl.  Mix lightly with your hands and then add panko and continue mixing gently.  Over mixing will make the meatloaf tough, so resist the urge!

Spray baking sheet with cooking spray and turn meat out onto tray.  Flatten into rectangle and sprinkle cheese down the middle.  Fold up both sides creating a loaf.  Be sure to close up ends and any cracks so cheesey goodness doesn't ooze out. Spread a little tomato paste on top of loaf and sprinkle with a little more cheese.

 

Bake for about 30-40 minutes until cooked thoroughly.  Serve with green veggies and roasted potatoes. 


Meal Modifications:
-If you can't find the 3 meat mixture, 85% beef could be used as well. 
-Panko gives the meatloaf a lighter texture, but if you have breadcrumbs, they can be substituted.
-Any of your favorite cheeses could be used instead of mozzarella.

Here we go!

Since we have our first official snow day of the year, I'll be spending time today getting my blog up and running.  I've received such great support and interest already so I'm excited to get started- but honestly, I am a little nervous too.  Now I know how my kids feel when I ask them to publish their work! 

The plan is to showcase pictures, recipes, and meal modifications that can help turn you into the shining star of your kitchen. So, even if you work, even if you don't know exactly what you're doing, even if you don't have anything planned....you will be able to put something healthful and delicious on the table for family and friends. Also, I'd love other people to share what they're cooking and eating.  

Wish me luck and let's start cooking!