get your yummy back

musings from a health supportive culinary artist

Fall = Butternut Squash! November 4, 2012

Filed under: how to make it — chezdesblog @ 1:15 pm
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Before I start this post ~ first thing’s first ~ a big shout out to everyone on the East Coast recovering from Sandy. Our hearts and thoughts are with you…

This week I bought my first butternut squash of the season. I love it – it’s so versatile. It’s great roasted on its own, tossed with a bit of olive oil, salt and pepper. I also love it in soup, like in this Butternut Apple Bisque or this Moroccan Chicken and Butternut Squash Soup. It also works really well as a vegetarian main dish or as a hearty side dish in Bulgur Pilaf with Roasted Squash and Mint or in this week’s recipe ~ Butternut Barley Pilaf. Barley gets tossed with roasted red onions and butternut squash. Add some fresh chopped parsley, toasted walnuts and then toss in a bit of walnut oil, and wow – it’s delicious.

Barley is a good whole grain to keep in your pantry. It’s a great addition to soup. It can substitute for rice in salads and it makes a nice hot breakfast mixed with some maple syrup, raisins and sliced banana. Make extra!


Easy Pork Tenderloin with Orange-Ginger Pan Sauce January 8, 2012

Filed under: how to make it — chezdesblog @ 12:05 am
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I feel compelled to put “easy” in the title for Pork Tenderloin with Orange-Ginger Pan Sauce because it sounds, so, well, fussy.  It’s the pan sauce part that I don’t want to deter you. It’s simple to make, really, and it makes all the difference in the world. Meats of all kinds are best served with sauces and this recipe is simply a case in point.

In this recipe, I brown both sides of a lean pork tenderloin in my cast iron pan (it was made for this!), cover it with foil, and pop it into the oven for 25 minutes. There. The pork tenderloin is ready.

While the pork is on the oven, I mix the ingredients for the marinade – orange juice, sesame oil, ginger, garlic, salt, and red pepper flakes. Once the pork comes out of the oven, I set it aside on a cutting board to rest before slicing it. In the same pan in which I cooked the pork, I put the marinade over medium heat and bring it to a boil on the stove, allowing it to simmer for a few minutes while the rest of dinner comes together. Pour the sauce over the tender slices of pork and side vegetables, and, YUM…

In other news, GYYB had a great 2011. We have over 120 subscribers and drew over 9,900 hits.  The most-viewed post was Pim’s Super-Quick and Fantastic Tomato Sauce (indeed it is!). Thanks for visiting and happy new year!



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