Archives for posts with tag: pork

Pork Tenderloin with Tomato and Peach Compote and Corn on the Cob

August 27, 2014 //

Pork Tenderloin with Tomato and Peach Compote

This is another lovely recipe that you can only make in the summer. Peaches and pork make such a wonderful pairing. This meal reminds me of this favorite, but you get the added addition of tomatoes. The compote would be wonderful with fish as well.

Note: I didn’t have curry powder and it was fine without. I bet a little mixture of cinnamon and chili powder would work well too.

Corn on the cob

Boil water in a pot, put shucked corn in the water, turn off the heat and put a lid on your pot. Wait 10 minutes or so. Eat with lots of butter, salt and pepper.

Tags corn, peach, pork, tomato

Categories Meals

It’s not over….

August 25, 2014 //

‘Til it’s over. Despite the beginning of the school year and the end of the vacation season, summer still has a few weeks left in her. Let’s make the most of it. Food-wise we are at peak season here in the Northeast. And just when summer produce starts to wane we get to enjoy winter squash, apples and brussels sprouts. See, it isn’t that bad!

Once again, I’ve put together a meal plan with four dinners that embrace the last weeks of summer. I hope you aren’t sick of tomatoes and corn yet!

I’m going to miss them when they’re gone.

Meal #1: Chicken Cutlets with Tomato and Basil Salad + Green Beans
Meal #2: Greek Shrimp with Tomatoes and Feta + Garlic Bread
Meal #3: Pork Tenderloin with Tomato and Peach Compote + Corn on the Cob
Meal #4: Summer Sauté with Corn

Your grocery list, excluding the usual pantry items:

tomato – 5 lbs. (you have to enjoy them while you can)
peach – 1
red onion – 1
onion – 1
shallot – 5
corn – 8
green beans – 1/2 lb.
basil – 1 bunch
mint – 1 bunch
thyme – 1 bunch (or you can use dried)
ginger – 1 small piece (you can freeze whatever you don’t use)
feta cheese – 4 ounces
eggs – 2
bread – 1 loaf
balsamic vinegar (if you don’t already have it)
flour (if you don’t already have it)
seasoned bread crumbs (if you don’t already have them)
curry powder (optional)
pork tenderloin – 2
Italian sausage – 1 lb.
chicken cutlets – 1 1/2 lb.
shrimp – 1 1/2 lb.

Tags bacon, basil green beans, bread, chicken, corn, feta, garlic, green beans, greens, peach, pork, poultry, red onion, Sausage, scallions, shrimp, tomato

Categories Meal Plans

Pork Tenderloin with Plums and Red Onion and Corn on the Cob

July 24, 2014 //

Pork Tenderloin with Plums and Red Onion

I posted this recipe in the winter using apples instead of plums and apple cider vinegar instead of red wine vinegar. Here’s the original. As you can see, this recipe is wonderful because you can adapt it (are you sensing a theme here?) and even use a combination of peaches and plums, or just peaches.

Note 1: If you are serving this dish for four people I would probably use 1 1/2 to 2 lb. of pork (probably two tenderloins). One pound for four adults doesn’t seem like enough.

Note 2: I think that 2 TB. of vinegar is plenty. Remember, you can always add more but you can’t take it away!

Corn on the cob

Boil water in a pot, put shucked corn in the water, turn off the heat and put a lid on your pot. Wait 10 minutes or so. Eat with lots of butter, salt and pepper.

Tags corn, plums, pork, red onion

Categories Meals

Hello Summer!

July 22, 2014 //

This is the best time of the year to cook and I’ve left you all stranded – I’m sorry! The thing is that while it is the easiest time to throw something delicious together, for me it has also been the busiest. In the last four weeks, I’ve been to Ottawa, Omaha, Vermont, Boston and Baltimore! Consequently, I have not had a chance to cook as much as I would like. But in Vermont, which was vacation, I had a chance to make a bunch of great, summertime dishes, many of which will show up here throughout the next several weeks.

Upon my return to New York I was greeted with all of summer’s best – green beans, peaches, blueberries, raspberries, corn and even the season’s first tomatoes! Total inspiration. This week’s recipes take advantage of the season’s bounty and none of them take too long to prepare so you have plenty of time to get out there and catch some fireflies!

I’ve been waiting all year for this!

Meal #1: Grilled Sausages and Summer Beans with Herbs, Tomatoes and Caramelized Onions
Meal #2: Fish Fillets with Tomatoes, Squash, and Basil + Corn on the Cob
Meal #3: Summer Pasta with Fresh Tomato Sauce and Mozzarella
Meal #4: Pork Tenderloin with Plums and Red Onion + Corn on the Cob

Note: For the next several weeks you will see a LOT of corn here. The season is so short so we tend to eat either corn on the cob or corn salad every night. You’ve been warned.

Your grocery list, excluding the usual pantry items:

summer squash (such as zucchini and yellow crookneck) – 2-4, depending on size
shallots – 2
red onion – 2 large
thyme – 1 bunch
parsley – 1 bunch
basil – 1 bunch
cherry tomatoes – 2 pints
green and/or wax beans – 1 lb.
tomatoes – 3-4
corn – 1 per person for two separate meals
plums – 4
pasta (penne or rigatoni work well) – 1 box
fresh mozzarella – 1/2 lb.
sausages – 2 lb.
pork tenderloin – 1 1/2 – 2 lb.
skinless white flaky fish fillets (such as Atlantic cod or halibut) – 4 6-ounce fillets
white wine

Tags basil, beans, corn, fish, mozzarella, onions, Pasta, plums, pork, red onion, sausages, shallots, squash, tomatoes, white wine

Categories Meal Plans

Pork Medallions with Mustard-Caper Sauce and Braised Swiss Chard

June 3, 2014 //

Pork Medallions with Mustard-Caper Sauce

This recipe is for two, but you can easily double it. It may not be the most beautiful looking dish, but it is really tasty and pretty fast to prepare. I used half and half instead of cream because that is what I had and it was fine.

Braised Swiss Chard

2 large bunches of yellow or red swiss chard, remove thick part of the ribs and chop the leaves and smaller ribs into large pieces
1/2 onion, chopped
2 TB. olive oil
salt and pepper, to taste

Heat olive oil in a large pot over medium-high heat and saute onion for about 5 or so minutes until it is tender and translucent. Add swiss chard and stir until it starts to wilt a bit. Turn heat down to low and cover the pot. Every 5 minutes or so stir the chard so it doesn’t stick. Cook for about 20-25 minutes until the chard is very soft. Remove cover and let the chard saute another 2-3 minutes. Season with salt and pepper, dress with good olive oil if you desire.

Tags capers, cream, mustard, pork, shallots, Swiss chard

Categories Meals

Taking Stock…

June 2, 2014 //

No, not that kind of stock.

Since I started this blog in January I have posted almost 20 meal plans and over 70 meals! It is crazy to think that I have made that many different meals so far this year, and the best season for cooking is just beginning! This is obviously a roundabout way of saying that I’m sorry I haven’t posted a new meal plan in a few weeks, but I hope you’ve been able to use the archive to pull together some tasty dinners for your family.

Fortunately, we are entering into the best time of the year to cook. I am obviously inspired by what I find when I am grocery shopping, but no shopping experience inspires me more than a trip to a farmers market. When I first caught a glimpse of those sugar snap peas you see below my heart leapt a bit. This week features a bunch of recipes that make the most of Spring’s finest; I especially love the soy-glazed chicken with asparagus and scallions. And, I promise there are more meals to come.

Meal #1: Penne with Broccoli Rabe and Sausage
Meal #2: Pork Medallions with Mustard-Caper Sauce and Braised Swiss Chard
Meal #3: Soy-Glazed Chicken with Asparagus and Scallions
Meal #4: Whole Baked Trout with Cherry Tomatoes and Potatoes

Your grocery list, excluding the usual pantry items:

broccoli rabe – 1 large bunch
Swiss chard – 2 large bunches
shallots – 4
onion – 1
asparagus – 1 large bunch
scallions – 2 bunches
Yukon gold potatoes – 2
cherry tomatoes – 12 ounces
oregano – 1 bunch
cilantro – 1 bunch
lemon – 1
limes – 3-4
penne – 1 box
aniseed (fennel seed) – 2 tsp. (optional)
chicken broth – 2 cups
whipping cream (or half and half)
capers (if you don’t already have them)
grain dijion mustard (if you don’t already have it)
soy sauce (if you don’t already have it)
honey (if you don’t already have it)
chicken thighs, bone-in, skin-on – 8
pork tenderloin – 2, 8-10 ounce each
sausage – 1 lb.
trout – 2 whole fish (9 ounces each)

Tags asparagus, Broccoli Rabe, capers, chicken, cilantro, cream, honey, lemon, lime, mustard, Pasta, pork, potatoes, poultry, Sausage, scallions, shallots, soy sauce, Swiss chard, tomatoes, trout

Categories Meal Plans

Celebrating Spring!

May 19, 2014 //

This week’s meal plan is a celebration of spring. It features many of the vegetables that I’ve been waiting all winter to eat: spinach, asparagus, snap peas, ramps and even rhubarb! Last Saturday, I visited the Boro Hall Greenmarket for the first time in awhile and was so happy to see piles of ramps and rhubarb. I snatched them both up even though I had no idea what I’d do with them. That’s what I love most about this time of year – meal planning shifts from recipe-driven to ingredient-driven. You have to embrace a little uncertainty but trust me, you’ll be rewarded!

Meal #1: Chicken Saltimbocca + Sautéed Spinach
Meal #2: Pork Chops with Rhubarb-Cherry Sauce + Roasted Asparagus
Meal #3: Splayed Roast Chicken With Caramelized Ramps, Garlic and Capers + Roasted Fingerling Potatoes
Meal #4: Penne with Shrimp, Feta, and Spring Vegetables

Your grocery list, excluding the usual pantry items:

spinach – 2 large bags or bunches
ramps – 1 bunch
asparagus – 2 bunches
snow peas – 1/2 lb.
rhubarb – 8-10 ounces (about 5 to 6 stalks)
onion – 1
fingerling potatoes – 1 lb.
sage – 1 bunch
mint – 1 bunch
rosemary – 1 bunch (optional)
lemon – 2
chicken broth – 1 small can
penne pasta – 1 box
feta – 4 ounces
dried cherries – 1/2 cup
pine nuts – 1/4 cup (optional)
capers (If you don’t already have them)
chicken cutlets – 4 (6 to 8 ounces each)
thinly sliced prosciutto – 4 slices (3 ounces)
whole chicken – 1 (approx. 4 1/2 lb.)
pork chops – 4 (6 to 8 ounces each)
shrimp – 1 lb.
dry white wine – 3/4 cup

Tags asparagus, capers, chicken, dried cherries, feta, garlic, Pasta, pork, potatoes, prosciutto, ramps, rhubarb, sage, shrimp, snap peas, spinach

Categories Meal Plans

Pork Chops with Rhubarb-Cherry Sauce + Roasted Asparagus

May 19, 2014 //

Pork Chops with Rhubarb-Cherry Sauce

The salty, fatty pork and the sweetness of the sauce together is so delicious. This is a great dish when you are deep into rhubarb season and can’t eat any more compote. I love the addition of the dried cherries.

Roasted Asparagus

My go-to method of preparing asparagus.

1 bunch of asparagus – ends trimmed
olive oil
salt and pepper
Parmesan cheese

Pre-heat oven to 400 degrees. Toss trimmed asparagus with a bit of olive oil, salt and pepper and roast for 15-20 minutes until tender and a little bit browned. Sprinkle some grated Parmesan cheese over to serve.

Tags asparagus, dried cherries, pork, rhubarb

Categories Meals

Asian Tonight?

May 12, 2014 //

I don’t know what was up with this week, but for some reason I made a lot of meals with Asian ingredients and flavors. The great thing about using Asian ingredients is that they often add a great burst of flavor with very little work or time. So, for this week’s meal plan I’m featuring two of these dinners – the pork stir fry and grilled tuna steak which when paired with my dipping sauce may remind you of sushi.

Meal #1: Salmon and Potatoes in Tomato Sauce
Meal #2: Pork Stir Fry with Asparagus and Sugar Snap Peas
Meal #3: Grilled Tuna Steaks with Dipping Sauce + Sesame Broccoli
Meal #4: Pasta Carbonara with Leeks and Lemon

Your grocery list, excluding the usual pantry items:

onion – 1
shallots – 2
lemons – 2
asparagus – 1 lb. bunch
sugar snap peas – 1 1/2 cups
broccoli – 1 large head or 1 lb.
leeks – 4
ginger – 1 piece
small white potatoes – 3/4 pound
fresh parsley – 1 bunch
Kalamata olives – 1/2 cup
diced tomatoes – 2 cans (28 ounces each)
sherry – 1 bottle (it’ll keep)
sesame seeds – small package (they’ll keep)
short pasta (penne) – 1 box
rice (if you don’t already have it)
soy sauce (if you don’t already have it)
Sriracha (if you don’t already have it)
brown sugar (if you don’t already have it)
rice vinegar (if you don’t already have it)
sesame oil (if you don’t already have it)
corn starch (if you don’t already have it)
eggs – 2
pork tenderloin – 1, 12-16 ounce piece
bacon – 6 slices
salmon fillets – 4 (6 ounces each)
tuna steak – 4 1-inch pieces

Tags asparagus, bacon, broccoli, cheese, eggs, fish, leeks, lemon, olives, Pasta, pork, potatoes, rice, salmon, seafood, sesame, soy sauce, sugar snap peas, tomatoes, tuna

Categories Meal Plans

Pork Stir-Fry with Asparagus and Sugar Snap Peas

May 12, 2014 //

Pork Stir-Fry with Asparagus and Sugar Snap Peas

It is a little early in the season to be bored with asparagus, and trust me I am not, but sometimes I get bored with the typical cooking methods – steaming or roasting.

Note: I used regular cooking sherry that I bought at the grocery store, but if you don’t have that you can find a bunch of suggestions for substitutions on Serious Eat’s online forum.

Tags asparagus, pork, rice, soy sauce, sugar snap peas

Categories Meals

Pork Tenderloin with Tomato and Peach Compote and Corn on the Cob