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musings from a health supportive culinary artist

Grilled Pork Tenderloin with Boozy Cherries June 24, 2012

Filed under: how to make it — chezdesblog @ 1:03 pm
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Greetings from Coeur d’Alene, Idaho! At 2,100 feet, the Lake Coeur d’Alene recreation area offers a beautiful shore line, gorgeous running/walking paths, picturesque hikes and wild flowers.

It’s been fun shopping every day for the evening meal and sort of “making due.” We’re only here for a week, so we don’t want to stock up on things we won’t use. Our meals have been simple, seasonal fare.

That’s me picking local cherries at the farmer’s market this morning. It’s early in the growing season here, but they’ve got cherries!

Tonight we made what I’ll call Grilled Pork Tenderloin with Boozy Cherries. Once we decided to grill pork, I thought I’d have some fun turning the cherries and what we had in the cupboard into a sauce and I’m glad I did! The ingredients came together nicely. It just goes to show that simply “making due” with pantry items can achieve delicious results. We’re lucky enough to be here for a whole week!!

 

Chipotle Pork and Bean Soup June 17, 2012

Filed under: how to make it — chezdesblog @ 4:02 pm
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On Wednesday, our family was stopping for the night on their way through town. I had a pork tenderloin sitting in the fridge but was concerned about it feeding five people for dinner, so I turned it into a hearty soup. This recipe for Chipotle Pork and Bean Soup relies on some of my favorite flavors for inspiration. So good it’s worth sharing!

Pork tenderloin is cut into bite-sized chunks and browned in a soup pot. Add vegetables, spices, tomato paste, chipotle chili puree, broth, and beans. Finish with some lime juice and chopped cilantro. It’s even better the next day – assuming you’re lucky enough to have leftovers. Enjoy!

 

Dehydration Nation: Fruit Leather June 10, 2012

Filed under: how to make it,where to get it — chezdesblog @ 12:45 pm
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Last week, some friends brought us loads of stone fruit. More stone fruit than we can handle, and that’s saying something. There were several varieties of apricots, plums, peaches, nectarines and cherries. DELICIOUS.

Several thoughts crossed my mind. First, I couldn’t wait for breakfast. Then, I couldn’t wait to chop them up and put them on skewers to grill with chicken or fish this week. They also make a nice dessert grilled and served with frozen yogurt. Of course, there’s always the Savory Pluot Salad, a family favorite.

I was also inspired to get the dehydrator out. My little Excalibur 9000 cranks out some good stuff. I made Fruit Leather by simply pureeing fruit and spreading it like a pancake on a silpat mat. It took about 5 hours to have lovely homemade fruit roll ups without the added sugar or preservatives.  I also dried cherries, nectarines and peaches for use in salads, granola and other goodies (assuming they last that long).

If you’re not familiar with dehydrators, they are great fun. The possibilities are endless for preserving fruits, vegetables, and herbs, drying pasta, making yogurt – you name it!

 

Marinades + Juicy Pork Chops June 3, 2012

Filed under: how to make it — chezdesblog @ 11:10 am
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Juicy chops are tricky. Chops (trimmed of fat) and cutlets are typically lean, meaning it’s easy to turn them dry and tough during the cooking process. Add to that the common fear that pork must be really cooked for fear of trichinosis, and, well, you often get  over-cooked, leathery chops. Not so yummy.

For the record, pork’s suggested cooking temperature is 160 degrees. From what I read, the parasite that causes trichinosis is destroyed at 137 degrees. No worries if your cooked pork chop is just the slightest bit pink inside.

This recipe for Juicy Pork Chops is fast, easy and full of flavor. The flavor boost comes from a marinade. Liquid marinades combine acid (vinegar, citrus juice) and base (oil, yogurt, honey) ingredients into a solution for soaking proteins prior to cooking. Marinades can also be dry and are commonly called “rubs.” Rubs are typically salt-based. Brines, both liquid and salt-based, are solutions intended to tenderize protein and help it retain moisture while cooking.

Use these recipes to mix up some tasty marinades, rubs or brines and get cooking knowing you’re in for a taste treat – no sauce required.

Late breaking news: last night I grilled chicken, shrimp and veggie kabobs. The marinade I used for the chicken is a keeper. Mix 3 teaspoons minced garlic with 2 tablespoons each of soy sauce, lemon juice, teriyaki sauce, olive oil and Worcestershire sauce. Add a pinch of salt and pepper. Pour over chicken and refrigerate for 1 hour. Source: foodnetwork.com. 

 

 
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