We are what we repeatedly do. Excellence, therefore, is not an act but a habit.
Aristotle
Monday, December 31, 2012
Tuesday, December 18, 2012
Get a Taste of the Season with this Festive Recipe!
Mushroom-Stuffed Pork Tenderloin
Total Time: 1 hr 10 min.
Prep: 25 min.
Cook: 45 min.
Yield: 6 servings
Level: Intermediate
Ingredients
5 tablespoons extra-virgin olive oil, plus more for brushing
4 slices bacon, chopped
8 ounces cremini mushrooms, thinly sliced
Kosher salt and freshly ground pepper
1 clove garlic, finely chopped
1 tablespoon breadcrumbs
1/2 cup chopped fresh parsley
2 pork tenderloins (2 to 2 1/2 pounds total), trimmed
1/2 teaspoon grated lemon zest
Directions
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 8 minutes. Add the mushrooms, 1/2 teaspoon salt, and pepper to taste; cook until the mushrooms are soft, about 4 minutes. Add the garlic and cook 1 minute. Remove from the heat and stir in the breadcrumbs and all but 2 tablespoons parsley. Let cool.
Soak 10 to 12 toothpicks in water to prevent them from burning. Rinse the pork and pat dry. Butterfly the pork: Make a 1-inch-deep incision down the length of each tenderloin; do not cut all the way through. Open the meat like a book so the tenderloins lie flat.
Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward. Spread the mushroom mixture over the 2 tenderloins. Starting with a long side, tightly roll up each tenderloin. Secure the seams with the toothpicks.
Preheat a grill to medium high; brush the grates with olive oil. Brush the pork rolls with olive oil and season with salt and pepper. Grill, turning, until a thermometer inserted into the center of the pork registers 140 degrees F, 25 to 30 minutes. Transfer to a cutting board to rest, about 10 minutes.
Mix the remaining 3 tablespoons olive oil and 2 tablespoons parsley, the lemon zest, and salt and pepper to taste in a bowl. Remove the toothpicks and slice the pork rolls. Top with parsley oil.
Serves: 6
Calories: 323
Total Fat: 17 grams
Saturated Fat: 3.5 grams
Protein: 39 grams
Total carbohydrates: 3 grams
Sugar: 1 gram
Fiber: 1 gram
Cholesterol: 116 milligrams
Sodium: 301 milligrams
Total Time: 1 hr 10 min.
Prep: 25 min.
Cook: 45 min.
Yield: 6 servings
Level: Intermediate
Ingredients
5 tablespoons extra-virgin olive oil, plus more for brushing
4 slices bacon, chopped
8 ounces cremini mushrooms, thinly sliced
Kosher salt and freshly ground pepper
1 clove garlic, finely chopped
1 tablespoon breadcrumbs
1/2 cup chopped fresh parsley
2 pork tenderloins (2 to 2 1/2 pounds total), trimmed
1/2 teaspoon grated lemon zest
Directions
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 8 minutes. Add the mushrooms, 1/2 teaspoon salt, and pepper to taste; cook until the mushrooms are soft, about 4 minutes. Add the garlic and cook 1 minute. Remove from the heat and stir in the breadcrumbs and all but 2 tablespoons parsley. Let cool.
Soak 10 to 12 toothpicks in water to prevent them from burning. Rinse the pork and pat dry. Butterfly the pork: Make a 1-inch-deep incision down the length of each tenderloin; do not cut all the way through. Open the meat like a book so the tenderloins lie flat.
Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward. Spread the mushroom mixture over the 2 tenderloins. Starting with a long side, tightly roll up each tenderloin. Secure the seams with the toothpicks.
Preheat a grill to medium high; brush the grates with olive oil. Brush the pork rolls with olive oil and season with salt and pepper. Grill, turning, until a thermometer inserted into the center of the pork registers 140 degrees F, 25 to 30 minutes. Transfer to a cutting board to rest, about 10 minutes.
Mix the remaining 3 tablespoons olive oil and 2 tablespoons parsley, the lemon zest, and salt and pepper to taste in a bowl. Remove the toothpicks and slice the pork rolls. Top with parsley oil.
Serves: 6
Calories: 323
Total Fat: 17 grams
Saturated Fat: 3.5 grams
Protein: 39 grams
Total carbohydrates: 3 grams
Sugar: 1 gram
Fiber: 1 gram
Cholesterol: 116 milligrams
Sodium: 301 milligrams
Tuesday, December 4, 2012
A Favorite Fall Recipe!
Spaghetti With Quick Turkey Chili
Total Time: 35 min.
Prep: 15 min.
Cook: 20 min.
Yield: 4 servings
Level: Easy
Ingredients
Kosher salt
2 tablespoons extra-virgin olive oil
4 scallions, sliced, white and green parts separated
2 large cloves garlic, finely chopped
2 tablespoons tomato paste
2 tablespoons chili powder
1 pound ground turkey
2 cups low-sodium chicken broth
1 14-ounce can pinto beans, drained and rinsed
3 tablespoons ketchup
Hot sauce, to taste
8 ounces spaghetti
Shredded cheddar cheese and sour cream, for topping (optional)
Directions
Bring a large pot of salted water to a boil. Meanwhile, heat the olive oil in a large nonstick skillet over medium heat. Add the scallion whites and garlic and cook, stirring, until soft, 1 to 2 minutes. Add the tomato paste and chili powder and cook, stirring frequently, until the mixture is brick red, 2 to 3 minutes. Add the turkey and stir, breaking up the meat, until almost cooked through, about 4 minutes. Add the chicken broth, beans and ketchup; bring to a simmer and cook until the chili is slightly thickened but still soupy, 12 to 15 minutes. Stir in the scallion greens and hot sauce.
Meanwhile, add the pasta to the boiling water and cook as the label directs, then drain. Divide among bowls and top with the chili, cheese and sour cream.
Per serving: Calories 542; Fat 17 g (Saturated 4 g); Cholesterol 78 mg; Sodium 451 mg; Carbohydrate 61 g; Fiber 8 g; Protein 38 g
Total Time: 35 min.
Prep: 15 min.
Cook: 20 min.
Yield: 4 servings
Level: Easy
Ingredients
Kosher salt
2 tablespoons extra-virgin olive oil
4 scallions, sliced, white and green parts separated
2 large cloves garlic, finely chopped
2 tablespoons tomato paste
2 tablespoons chili powder
1 pound ground turkey
2 cups low-sodium chicken broth
1 14-ounce can pinto beans, drained and rinsed
3 tablespoons ketchup
Hot sauce, to taste
8 ounces spaghetti
Shredded cheddar cheese and sour cream, for topping (optional)
Directions
Bring a large pot of salted water to a boil. Meanwhile, heat the olive oil in a large nonstick skillet over medium heat. Add the scallion whites and garlic and cook, stirring, until soft, 1 to 2 minutes. Add the tomato paste and chili powder and cook, stirring frequently, until the mixture is brick red, 2 to 3 minutes. Add the turkey and stir, breaking up the meat, until almost cooked through, about 4 minutes. Add the chicken broth, beans and ketchup; bring to a simmer and cook until the chili is slightly thickened but still soupy, 12 to 15 minutes. Stir in the scallion greens and hot sauce.
Meanwhile, add the pasta to the boiling water and cook as the label directs, then drain. Divide among bowls and top with the chili, cheese and sour cream.
Per serving: Calories 542; Fat 17 g (Saturated 4 g); Cholesterol 78 mg; Sodium 451 mg; Carbohydrate 61 g; Fiber 8 g; Protein 38 g
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