This almost tastes like candy to me, so good, you gotta try it!
Ingredients
2 pounds red-skinned sweet potatoes
2 tablespoons olive oil
2 tablespoons honey
1 teaspoon fresh lemon juice
1/2 teaspoon salt
Directions
Preheat oven to 350 degrees F.
Peel and cut the sweet potatoes into 1-inch pieces and put in a 9 by 13 baking dish. In a small bowl whisk together olive oil, honey and lemon juice. Pour mixture over potatoes and toss to coat. Sprinkle with the salt, and bake, stirring occasionally, for about 1 hour, until potatoes are tender.
Monday, May 10, 2010
Friday, May 7, 2010
Wednesday, May 5, 2010
Pecan Crusted Pork Tenderloin
This one is a keeper! Ate it one night with couscous and a veggie and tonight we made tacos, yum!
Igredients:
2 (1-pound) pork tenderloin
1 cup japanese bread crumbs (Panko) *I am loving Panko these days!
1 cup finely chopped pecans
1/2 tsp salt
1 tsp black pepper
4 tbsp freshly chopped rosemary *I think I used more like 3 tbsp
2 egg whites, slightly whipped
Prepare pork by rinsning under cold water, pat dry and set aside. Combine all but the egg whites in a 9x13 pan, set aside. Place the egg whites in a small bowl, whip slightly. Brush tenderloin with the whipped egg whites; dredge tenderloin in the bread crumb mixture; pressing to adhere; then place on baking sheet. Bake pork for 25 mins at 375 degrees. Remove from oven and let rest about 10 mins prior to slicing. Serve with raspberry -chipotle sauce (recipe below).
Raspberry-Chipotle Sauce
1 (12 oz) jar raspberry preserves
2 tbsp adobo sauce or to taste
Combine above in small bowl, whisk to incorporate.
Igredients:
2 (1-pound) pork tenderloin
1 cup japanese bread crumbs (Panko) *I am loving Panko these days!
1 cup finely chopped pecans
1/2 tsp salt
1 tsp black pepper
4 tbsp freshly chopped rosemary *I think I used more like 3 tbsp
2 egg whites, slightly whipped
Prepare pork by rinsning under cold water, pat dry and set aside. Combine all but the egg whites in a 9x13 pan, set aside. Place the egg whites in a small bowl, whip slightly. Brush tenderloin with the whipped egg whites; dredge tenderloin in the bread crumb mixture; pressing to adhere; then place on baking sheet. Bake pork for 25 mins at 375 degrees. Remove from oven and let rest about 10 mins prior to slicing. Serve with raspberry -chipotle sauce (recipe below).
Raspberry-Chipotle Sauce
1 (12 oz) jar raspberry preserves
2 tbsp adobo sauce or to taste
Combine above in small bowl, whisk to incorporate.
Tuesday, May 4, 2010
Thai-style tilapia
Made this last night, super easy and tasty! It has a bit of a kick to it which I loved but could probably use less spice to mellow out the flavor. If you don't like fish make it with chicken. First time cooking with lemon grass, I didn't even know where I would find it at the store (it's with all the other herbs) I doubled the sauce to make sure there was enough. Served with basamati rice w/ shopped Marcona almonds and green onions and stir fry veggies. Enjoy!
Ingredients
1/2 cup coconut milk
6 whole almonds
2 tablespoons chopped white onion
1 teaspoon ground ginger
1/2 teaspoon ground turmeric
1 teaspoon chopped fresh lemon grass
1/4 teaspoon salt
4 (4 ounce) fillets tilapia
salt and pepper to taste
1/2 teaspoon red pepper flakes, or to taste
Directions
1.In a food processor or blender, combine the coconut milk, almonds, onion, ginger, turmeric, lemon grass, and 1/4 teaspoon of salt. Process until smooth.
2.Heat a large non-stick skillet over medium-high heat. Season the fish fillets with salt and pepper on both sides, then place them skin-side up in the skillet. Pour the pureed sauce over the fish. Use a spatula to coat the fish evenly with the sauce. Sprinkle with red pepper flakes.
3.Reduce heat to medium, cover, and simmer for about 15 minutes, until the puree is thickened and fish flakes easily with a fork.
Ingredients
1/2 cup coconut milk
6 whole almonds
2 tablespoons chopped white onion
1 teaspoon ground ginger
1/2 teaspoon ground turmeric
1 teaspoon chopped fresh lemon grass
1/4 teaspoon salt
4 (4 ounce) fillets tilapia
salt and pepper to taste
1/2 teaspoon red pepper flakes, or to taste
Directions
1.In a food processor or blender, combine the coconut milk, almonds, onion, ginger, turmeric, lemon grass, and 1/4 teaspoon of salt. Process until smooth.
2.Heat a large non-stick skillet over medium-high heat. Season the fish fillets with salt and pepper on both sides, then place them skin-side up in the skillet. Pour the pureed sauce over the fish. Use a spatula to coat the fish evenly with the sauce. Sprinkle with red pepper flakes.
3.Reduce heat to medium, cover, and simmer for about 15 minutes, until the puree is thickened and fish flakes easily with a fork.
Monday, May 3, 2010
Saturday, May 1, 2010
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