Apples ‘n Pork Tenderloin
Tuesday, 27 September 2016
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Passive Time | 10 minutes |
| Servings |
servings |
Ingredients
- 1 tbsp olive oil
- 1 pork tenderloin 1 1/4 pound
- kosher salt and ground black pepper to taste
- 2 tsp chopped fresh parsley
- 1/2 sweet onion diced
- 1 Gala apple cut into chunks
- 1/2 cup Riesling wine
- 1/2 cup apple jelly
- 2 tbsp balsamic vinegar
Ingredients
| |
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Grease a baking dish large enough to hold the tenderloin without folding it.
- Heat the olive oil in a large skillet over medium-high heat, and brown the pork tenderloin on all sides. Remove the browned tenderloin to the prepared baking dish. Sprinkle all sides of the meat with salt, pepper, and parsley.
- Cook and stir the onion and apple in the same skillet over medium heat until the onion becomes soft, about 5 minutes, and pour in the Riesling wine. Scrape all the browned flavor bits off the bottom of the skillet and stir to help dissolve them into the wine. Bring to a boil, and pour the onion, apple, and wine mixture over the tenderloin.
- Mix together the apple jelly and balsamic vinegar in a bowl until the mixture is smooth and without lumps. Spread the jelly mixture all over the pork.
- Bake loin in the preheated oven until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), 30 to 45 minutes. Allow the tenderloin to rest for 10 minutes before slicing, and serve each slice with a spoonful of the apple-onion mixture.
Recipe Notes
437 Calories
No Comments
Shrimp with Olives, Tomato and Basil
Monday, 19 September 2016
| Prep Time | 20 minutes |
| Servings |
servings |
Ingredients
- 1 tablespoon olive oil extra virgin
- 1 1 lbs Peeled shrimp
- 1 teaspoon Sea Salt or Course Salt divided
- 1 lb tomatoes chopped into 1/2-inch pieces (about 2 cups chopped)
- 1 cup white wine water or vegetable stock may be substituted
- 1 cup pitted kalamata olives coarsely chopped
- 1 cup parsley chopped
- 1 cup fresh basil chopped
Ingredients
| |
Instructions
- Heat the oil in a large, nonstick skillet set over medium-high heat. Add the shrimp in a single layer, and sprinkle with 1/4 teaspoon of the salt. Cook 2 minutes on each side, or until just cooked through and no longer translucent in the center. Transfer to a plate.
- Add the tomato, wine and remaining 1/4 teaspoons salt to the skillet, and cook, stirring occasionally, 4 minutes, until the tomato is softened and the liquid thickens. Stir in the olives and parsley; cook 1 minute, and stir in the shrimp and basil. Remove from heat.
Recipe Notes
278 Calories
Yummy Chicken Lettuce Wraps
Friday, 16 September 2016
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
servings |
Ingredients
- 1 tablespoon olive oil
- 1 pound ground chicken
- 2 cloves garlic minced
- 1 onion diced
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon freshly grated ginger
- 1 tablespoon Sriracha optional
- 1 can whole water chestnuts drained and diced, 8-ounce
- 2 green onions thinly sliced
- Kosher salt and freshly ground black pepper to taste
- 1 head butter lettuce
Ingredients
| |
Instructions
- Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
- Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.
- Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
- To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.
Recipe Notes
308 Calories
Honey Salmon All Wrapped Up
Friday, 16 September 2016
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
servings |
Ingredients
- 1/4 cup honey
- 3 cloves garlic minced
- 1 tablespoon olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon fresh thyme leaves
- Kosher salt and freshly ground black pepper to taste
- 2 pounds salmon
Ingredients
| |
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with foil.
- In a small bowl, whisk together honey, garlic, olive oil, white wine vinegar, thyme, salt and pepper, to taste.
- Place salmon onto prepared baking sheet and fold up all 4 sides of the foil. Spoon the honey mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed.
- Place into oven and bake until cooked through, about 15-20 minutes or light pink only in center
- Serve immediately.
Recipe Notes
280 Calories
Chicken & Sweet Potato Curry
Thursday, 15 September 2016
| Prep Time | 25 minutes |
| Cook Time | 5 minutes |
| Passive Time | 20 minutes |
| Servings |
servings |
Ingredients
- 2 tbsp olive oil 25 mL
- 1 pkg Skinless Chicken Breasts cut in chunks, about 430 g
- 1/4 tsp salt 1 mL
- 1/8 tsp freshly ground black pepper
- 1/2 cup all-purpose flour 125 mL
- 2 white onions chopped
- 1/4 cup ginger root minced, 50 mL
- 4 cloves garlic minced
- 1 in large sweet potato peeled and cutchunks
- 1 in carrot cutchunks
- 4 tsp curry powder 20 mL
- 1 pkg chicken broth 900 mL
- 1 pkg frozen chopped spinach thawed and squeezed dry, 300 g
- 2 tbsp honey 25 mL
Ingredients
| |
Instructions
- n large saucepan, heat half of oil over medium heat. Sprinkle chicken pieces with salt and pepper. Dredge in flour. Add to pan; cook until browned, about 2 to 4 minutes per side. Transfer to a plate. Discard remaining flour.
- Add remaining oil to pan; cook onions, ginger and garlic over medium heat, stirring occasionally, for 4 to 6 minutes or until softened. Add sweet potato, carrot and curry powder; stir to coat. Stir in chicken broth. Bring to a boil. Reduce heat to medium; simmer uncovered for 15 to 20 minutes or until sweet potatoes and carrots are almost tender. Stir in chicken; simmer another 5 to 10 minutes or until chicken is cooked through and vegetables are easily pierced with a fork.
Recipe Notes
310 Calories
Toasted Maple Walnut and Pear Salad
Thursday, 15 September 2016
| Prep Time | 25 minutes |
| Servings |
servings |
Ingredients
- 3/4 cup walnuts halves or pieces
- 2 tbsp maple syrup pure
- 1 Bosc Pear large, cored and cut into cubes
- 2 tbsp cider vinegar
- 2 tbsp olive oil extra virgin
- 150 gr Baby Spinach
- salt and pepper to taste
Ingredients
| |
Instructions
- In dry frying pan set over medium-high heat, cook walnuts for 5 minutes, stirring often, or until golden and fragrant. Add maple syrup and pear pieces to frying pan; continue to cook for 3 to 4 minutes, stirring gently, or until pears are tender. Transfer mixture to bowl to cool completely.
- Place vinegar in another bowl. Whisk in oil, salt and pepper. Add spinach and cooled pear mixture; toss to combine. Serve immediately.
Recipe Notes
220 Calories
Trifecta Salad
Thursday, 15 September 2016
| Prep Time | 15 minutes |
| Passive Time | 20 minutes |
| Servings |
servings |
Ingredients
- 1 cup Pearl Barley
- 1/4 cup olive oil extra virgin
- 2 onion large
- 6 fresh thyme sprigs leaves removed and stems discarded
- 1 tsp sea salt
- 1 cup green lentils rinsed
- 1 box vegetable stock low sodium, approx 900 ml
- 1 bunch green onions roughly chopped
- 1/3 cup red wine vinegar
- 2 garlic cloves roughly chopped
- 2 cups chickpeas drained and rinsed
Ingredients
| |
Instructions
- Place barley in large saucepan. Add cold water to cover by 2-inches (5 cm); bring to a boil over high heat. Reduce heat to medium; boil gently, uncovered, for 20 to 25 minutes or until slightly tender. Drain well; transfer to a large bowl.
- Meanwhile, in another large saucepan, heat 1 tbsp (15 mL) of the oil over medium heat. Add onions, thyme and half of the salt; cook for 8 minutes, stirring frequently, or until onions are very soft. Add lentils; cook, stirring, for 1 minute. Stir in broth, scraping up any browned bits on bottom of pan. Cook uncovered for about 20 minutes or until lentils are tender and broth is absorbed. Transfer to bowl along with barley; let cool slightly.
- Combine parsley, green onions, vinegar, garlic, remaining 3 tbsp (45 mL) olive oil and remaining salt in bowl of food processor. Pulse until finely chopped; add to bowl with barley and lentils. Add chickpeas, tossing to combine.
Recipe Notes
280 Calories
Smokey Tomato Pure
Tuesday, 13 September 2016
| Prep Time | 15 minutes |
| Servings |
servings |
Ingredients
- 4 oz Sun Dried Tomatoes Any store bought jar but dry not soaked
- 1 cups +1/2pumpkin seeds
- 3/4 cup cooked red kidney beans
- 2 cloves garlic
- 2 chilis diced depending on preferred hotness
- 1/2 cup olive oil
- 4 tbsp sunflower oil
- 2 tbsp toasted sesame seeds
- 2 lemons
- sage leaves
- 1/4 tsp cocoa powder
- 2 tbsp soy sauce
- 1 tbsp balsamic vinegar
- salt and pepper to taste
Ingredients
| |
Instructions
- Soak and cook beans (if not bought pre-cooked).
- Sautee garlic and chilli in sunflower oil
- Add pumpkin seeds and continue frying, stirring constantly until seeds expand.
- Sprinkle with sage and cocoa and turn off.
- Liquidize balsamic, lemon, oil and seeds together.
- Add cooked beans and tomatoes.
- Liquidize if you desire a smooth consistency otherwise keep as is.
- Season with salt and pepper if required or slightly more lemon juice.
- Chill and serve with fresh salad or toasted on bread.
Recipe Notes
80 Calories
Roasted Carrot & Fennel Silky Soup
Tuesday, 13 September 2016
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Servings |
servings |
Ingredients
- 1 kg carrots peeled, trimmed and sliced
- 2 fennel bulbs trimmed and sliced
- 1 onion sliced
- olive oil
- 2 garlic cloves unpeeled
- 1.6 litres vegetable stock from broth or boxed
- 100 ml 1% yogurt
Ingredients
| |
Instructions
- Preheat the oven to 190C/gas 5. Put the carrots, fennel and onion in a roasting dish and toss with 2 tablespoons of olive oil. Roast for 20 minutes, then add the garlic cloves. Stir everything thoroughly and return to the oven for 20 minutes more, until the vegetables are soft and browned. Remove the papery skins from the garlic cloves.
- Put the roasted veg in a large pan with the vegetable stock and bring to the boil. Simmer gently for 15 minutes, then liquidise with a stick blender, until completely smooth.
- Allow soup to cool somewhat and then add water or extra vegetable stock if consistency is too thick.
- Gently heat the soup, and serve with a swirl of yogurt and a scattering of fennel tops.
Recipe Notes
477 Calories
Charred Avo Eggs
Tuesday, 13 September 2016
| Prep Time | 25 minutes |
| Servings |
servings |
Ingredients
- 1 red pepper
- 4 spring onions
- 1/2 avocado ripe
- 1 sweet potato/yam
- 2 large eggs free-range
- 2 tbsp cottage cheese
- 1/2 red chilli fresh if possible
- olive oil
- fresh herbs such as parsley, mint, coriander, etc
Ingredients
| |
Instructions
- Halve and deseed the pepper, then slice into fine strips. Trim and finely slice the spring onions, then destone, peel and chop the avocado.
- Heat 1 tablespoon of oil in a medium frying pan over a medium-high heat, add the spring onions, avocado and pepper and fry for 3 to 4 minutes, or until lightly charred.
- Using a speed-peeler, peel the skin from the sweet potato, then continue peeling into fine ribbons. Add to the pan, tossing with the charred veg, and fry for 3 minutes, or until the sweet potato ribbons start to char.
- Spread the veg evenly in the pan, then use the back of a spoon to push and dig out two pockets. Crack an egg into each one, then tilt the pan so the whites run into the veg and bind everything together.
- Season with sea salt and black pepper, cover with a lid or tin foil, then reduce the heat to medium–low and let the eggs cook for 3 to 5 minutes, depending on how runny you like your yolks.
- Meanwhile, deseed and finely chop the chilli, and pick and roughly chop the herbs.
- Spoon the mixture onto a plate, dollop with cottage cheese and sprinkle over the chilli and herbs, then dig in.
Recipe Notes
375 Calories
- Published in Breakfast
- 1
- 2
