Sheet Pan Pork Tenderloin, Butternut Squash and Potato

I ripped this recipe out of a magazine recently.  They didn't put the magazine name on the bottom of the page, so I can't give them credit, but I would if I could.  It is super good.  The rosemary and balsamic and squash give this a real fall favor.  Serves 3 or 4.

This recipe could easily be increased by doubling everything and adding an additional tenderloin.


Sheet Pan Pork Tenderloin, Butternut Squash and Potato

2 T. balsamic vinegar
1 1/2 T. EVOO  (extra virgin olive oil, people!)
1/2 T. finely chopped fresh rosemary
2 medium cloves garlic grated (I just used 1 T. minced jarred garlic)
1/2 t. salt
1 lb. butternut squash, cut into 1/2-inch cubes
1 lb. tri-color potatoes (fingerling or really small potatoes would work fine, too)
1 lb. pork tenderloin

Whisk together balsamic vinegar and olive oil garlic, and salt.  Add rosemary.

On a rimmed baking sheet toss the squash with 1 1/2 T. vinegar mixture.  Sprinkle with 1/4 t. salt and roast at 425 degrees for 8 minutes.

While that is roasting, cut the potatoes into 1/2 inch pieces.  Toss with 1 1/2 T. vinegar mixture and 1/4 t. salt and and to the sheet pan with squash and roast 15 minutes.

While the squash and potatoes are roasting, sprinkle pork all over with 1/4 t. salt and a few grinds of black pepper.  Heat 2 T. EVOO in a large skillet ( I used my cast iron skillet--I love it!) over high heat.  Add pork and brown all over, about 5 minutes.   

Remove veggies from oven and sprinkle them with 1/4 t. salt and top with pork.  Pour remaining vinegar mixture over pork.  Roast until temp reaches 140 degrees and veggies are tender, about 15-18 minutes.

Rest pork for 5 minutes, then slice.

A version from another night.

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T = tablespoon

t = teaspoon
lb = pound

Slow Cooker Curried Red Lentil Soup

I found this recipe in a magazine which was perfect because I had recently found a deal on red lentils and was looking for a way to use them.   Do you need the dollop of greek yogurt at the end? YES!  It adds just the right amount of velvety creaminess.  Serves 8.



Slow Cooker Curried Red Lentil Soup


1/4 c. butter
4 cloves garlic, grated
1 T. grated ginger
2 - 3 T. curry powder
1/2 t. ground cinnamon
1/8 t. cayenne
2 c. red lentils (picked through to remove debris)
1 small onion, diced
1 large carrot, diced
2 ribs celery, diced
6 c. water (I am going to try an extra 1-2 cups next time.  It was really thick!)
2 t. salt
1/2 c. light coconut milk
3-4 T. lemon juice


In a medium skillet over medium heat, melt the butter.  Stir in the garlic, ginger, curry powder, cinnamon, and cayenne.  Cook for a minute.  Stir in the lentils until well coated.  Scrape mixture into the slow cooker.  Stir in the onion, carrot, and celery.  Add the water and salt.

Cook on low for 8 hours.

Stir in coconut milk and lemon juice.

Adjust seasoning to taste and blend with an immersion blender until smooth.

Serve with a dollop of plain yogurt and cilantro.

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t = teaspoon
T = tablespoon
c = cup

Garlic Parmesan Roasted Brussels Sprouts

Yum.  This is a great side dish for beef tenderloin filets!

Garlic Parmesan Roasted Brussels Sprouts

1 lb. brussels sprouts, stems trimmed off, sprouts halved
4 T. olive oil
1 t. garlic powder
1 t. pepper
1/2 t. salt
1/4 c. bread crumbs
1/4 c. parmesan cheese, shredded


Put the sprouts on a sheet pan.  Toss the sprouts with the olive oil.

Combine the bread crumbs, parm, and seasoning.  Toss with the oiled sprouts.

Bake at 400 degrees for 20 minutes, turning 1/2 way through.




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t = teaspoon
T = tablespoon
c = cup
lb = pound

Lemon Poppy Seed Cookies

I've said it before, I'll say it again, I'm just not a baker.  But, every once in a while I see a recipe I gotta try.  Who doesn't like fresh lemon!


Lemon Poppy Seed Cookies

1/4 c. fresh lemon juice
3 1/2 t. freshly grated lemon zest (2-3 lemons)
2 sticks butter
2 c. all purpose flour
1 t. baking powder
1/2 t. salt
1 1/2 c. sugar
1 egg
2 t. pure vanilla extract
1 T. poppy seeds

Preheat oven to 375 degrees.

Bring lemon juice to a simmer in a small saucepan over medium heat.  Cook until reduced by about half.  Add 1 stick butter and stir until melted.

Whisk together flour, baking powder and salt.

Cream the other stick of butter with 1 cup of the sugar on medium.  Add the egg and lemon butter.  Mix until pale, about 3 minutes.  Add vanilla and 2 teaspoons of the zest.  Add the flour mix and poppy seeds.

Stir together remaining 1/2 c. sugar,1 1/2 t. zest, and a few shakes of poppy seeds.  Roll spoonfuls of dough into 1 1/4-inch balls.  Roll them in sugar mix.  Press down until about 1/4 inch thick.

Bake until just browned around the edges, about 10 minutes.  Cool on racks.

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t = teaspoon
T = Tablespoon
c = cup

Cauliflower Steaks

Here's another item from my 'I should try that sometime' list.  You can grill or roast these!  My first bite reaction was 'This is pretty good, but probably a better side dish than a meal" and by the end of it felt that it really could be a meal.  It was filling on it's own and has a good spicy-ness to it.  That always makes things better!

With the leftover florets, you could make another m
batch of the seasoning and oil and toss it together and roast them!  425 degrees for about 20 minutes.  (Update:  I have done these 4 times now in 2 weeks and don't bother with the 'steaks'.  I just do the florets.  Love them!)

This makes 2 steaks.

Floret version

Cauliflower Steaks

1 medium size cauliflower
1/2 t. salt
1/4 t. pepper
1/4 t. garlic powder
1/4 t. paprika
2 T. olive oil

Trim the leaves off the cauliflower and set the head on it's stem on a cutting board.  Cut in half down the center.  Then cut each half down the side next to the stem to create a steak.  Save the flowerettes not attached to the stem for another use.

Put each steak on a sheet pan and brush both sides with the olive oil.  Then sprinkle both sides with the seasoning.

Grill on a medium heat for 5-6 minutes per side, until they start to get a slight char and they are tender.
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t = teaspoon
T = tablespoon

Dessert Jars

I saw this idea in a magazine a while back.  Get creative!  You can layer lots of things.  I did a smores version and a lemon blueberry here, but really, the sky's the limit!

I used a small jelly jar size, about 1 cup.



Smores Jars

Layer crushed graham crackers, mini marshmallows, chocolate chips and chocolate pudding.  Repeat.

Lemon Blueberry Jars


Angel food cake
Lemon curd
Blueberries
Whipped Cream (I used cool whip)
Mint leaf for garnish, is so desired












Other layering ideas:

vanilla pudding and crushed oreo layers
Butter cookies
Pound cake
Brownie pieces
Chopped up cake donuts
Caramel sauce
Jam
Natural peanut butter (so it is a bit thinner)
Vanilla pudding
strawberries
Peaches (Peach Melba inspiration?)
Bananas (Banana Cream Pie version?)
Diced apples (Caramel Apple Jar  anyone?!?)
Peanut butter cups, chopped
Your favorite candy bars, chopped
Chopped nuts

Sausage and Quinoa Stuffed Zucchini

This recipe is from Eating Well magazine as a start.  As usual, I made a few changes based on what I had on hand.    We had a lot of the filling leftover.  Very filling, and besides the sausage, it's not all that bad for you, especially if you don't use all the mix!

Sausage and Quinoa Stuffed Zucchini

3 links sweet sausage, casings removed
1/2 c. quinoa
1 small onion chopped (I didn't have this so I added 1/2 a diced red pepper instead)
1 c. water
3/4 c. quartered grape or cherry tomatoes
1 t. marjoram
4 medium zucchini
salt
pepper
Parmesan cheese

Sausage and Quinoa Stuffed Zucchini

Fry and crumble up the sausage (and onion, if you use it) in a saucepan over med-high heat for about 5 minutes or so until it is no longer pink.  Add the quinoa and water and bring it to a boil, then reduce to a simmer, cover and cook, until the quinoa is tender and water is absorbed --- about 15-20 minutes, stirring once or twice.  Add the tomatoes and marjoram.

Meanwhile, cut zucchini in half lengthwise.  Scoop out the pulp in the middle making a deep well.  Discard the pulp. 

Place the zucchini in a microwave safe dish, sprinkle with salt and pepper, and cook for 3 minutes or so until tender-crisp. 

Fill the zucchini with the sausage quinoa mix.

Preheat your oven on broil and put the zucchini in a pan that is broiler-safe.  Sprinkle with the parm cheese.  Broil until the cheese is melted.

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c = cup
t = teaspoon