Spice-rubbed Pork with Quinoa

Today the thermostat read 87 degrees at 4:00pm. I'm not sure what possessed me to put the oven on...but I just had to make this pork.  It's my first time cooking with quinoa and it was ridiculously easy and super delicious! The entire dish is so yummy and wonderfully spicy...especially if you buy the Mrs. Renfro's Green Salsa to compliment it. 

Spice-rubbed Pork with Quinoa

INGREDIENTS

• • 2 teaspoons smoked paprika
  • 1/2 teaspoon red pepper flakes
  • 2 teaspoons ground cumin
  • Kosher salt
  • 2 pork tenderloins (1 3/4 pounds total), halved crosswise
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 1 cup quinoa, rinsed
  • 1 1/2 cups frozen corn, thawed
  • 2 scallions, thinly sliced
  • Freshly ground pepper
  • Jarred green salsa

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INSTRUCTIONS

• 1. Preheat the oven to 425 degrees F. Combine the paprika, red pepper flakes, cumin and 2 teaspoons salt in a shallow dish. Rub the pork all over with the olive oil, then roll in the spice mixture to coat. Transfer to a roasting pan and roast until a thermometer inserted into the thickest part of the meat registers 150 degrees F, 15 to 20 minutes. Transfer to a cutting board and let rest, 5 minutes.
  2. Meanwhile, bring a large pot of salted water to a boil. Add the quinoa and cook until tender, about 10 minutes. Drain and fluff with a fork. Toss with the corn, scallions, and salt and pepper to taste.
  3. Slice the pork and drizzle with olive oil. Serve with the quinoa and green salsa, if desired.

Gamberi in Padella (Garlicky Pan-Roasted Shrimp)

Recently I've been trying to increase my energy and just feel better in general. I found some great cold salads with beans or quinoa at a local shop and will try to replicate them in the coming weeks. In the meantime I am avoiding dairy and wheat...so lean meats, veggies, fruits, nuts, and beans are on the agenda. Dave loves garlicky shrimp so I whipped this up last night to much applause. I served it over white basmati rice for a more Spanish feel, but you could serve it over angel hair as well. Serves 4

Gamberi in Padella (Garlicky Pan-Roasted Shrimp)

adapted from epicurious.com

INGREDIENTS

• • 1 pound large shrimp, peeled
  • 4 teaspoons sea salt
  • 1/2 cup extra-virgin olive oil
  • 4 large cloves garlic, finely chopped or passed through a garlic press
  • pinch of dried red-pepper flakes
  • 1/2 teaspoon salt, or to taste
  • 4 tablespoons dry white wine
  • 2 tablespoon chopped fresh Italian parsley
  • 
    
  • INSTRUCTIONS

• 1. Remove the dark intestinal veins from the shrimp. Fill a bowl with ice water, add the sea salt and the shrimp, and let stand for 15 minutes to bring out some of the briny flavor of the shellfish. (Removing their shells robs the shrimp of some of their natural flavor.) Drain and dry thoroughly with a cotton kitchen towel.
  2. In a large skillet over medium heat, warm the olive oil. Add the garlic and hot pepper and sauté gently until the garlic softens but is not browned, about 2 minutes. Add the shrimp and sauté, turning once, until they are opaque, about 2 minutes on each side. Add the wine, stir and cook for an additional 30 seconds to allow alcohol to evaporate. Sprinkle with parsley and serve immediately.

Mother's Day (Roasted Fennel)

Since today is Mother's Day I took a break from cooking. My husband is building an amazing tree house, so instead of interrupting him and going out, we've ordered in burritos and we're makin' mojitos! Woohoo!


While I fed the baby I found a leftover fennel bulb that I didn't use with roast chicken earlier in the week. I roasted it with salt, pepper, olive oil and parmesan...it was amazing...and a perfect side dish, or in our case a pre-dinner snack! Enjoy

Roasted Fennel with Parmesan

adapted from foodnetwork.com

INGREDIENTS

• • 4 tablespoons olive oil
  • 4 fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved
  • Salt and freshly ground black pepper
  • 1/3 cup freshly shredded Parmesan

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INSTRUCTIONS

• 1. Preheat the oven to 375 degrees F.
  2. Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.

Mother's Day Reflections - Crock Pot Week, Day 1 (Ropa Viejo)

Recently our family went through a huge upheaval. Our daughter started Kindergarten, we had a baby (George), sold a house, moved (ourselves!) and settled into a new one. It meant a lot of changes for all of us...but particularly for me. I think as Moms we tend to take care of our families and put ourselves on the back burner. I know I tried my best to make the transition easy on Dave and the kids, but somehow lost myself along the way.


This new cooking thing, this blog, is my new creative outlet. I look forward to Thursdays when I plan the week's menu, head to the store and then make my first dish of the week. There's something about standing in my kitchen, music on, birds (and deer!) at the feeder, and cooking that creates a zen like calm in the chaos. The world truly drifts away and I take my time, drink my wine, and create. Even if following a recipe is a bit like paint-by-numbers it's still art...still quiet, reflective time where the end result is not only nurturing my family, but nurturing myself as well...Literally and figuratively.


The day before Dave went away last week we went to a Cuban restaurant and polished off a pitcher of Mojitos. Since then I've been jonesing for Cuban food...Here is my first foray.

Ropa Viejo (Cuban Braised Beef with Peppers)

adapted from real simple.com

INGREDIENTS

• • 1 28-ounce can diced tomatoes, drained
  • 2 red bell peppers, sliced 1/2 inch thick
  • 1 onion, cut into 8 wedges
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • kosher salt and black pepper
  • 1 1/2 pounds flank steak, cut crosswise into thirds
  • 1 cup long-grain white rice
  • 1 avocado, sliced
  • 1/4 cup fresh cilantro leaves

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INSTRUCTIONS

• 1. In a 5- to 6-quart slow cooker, combine the tomatoes, bell peppers, onion, oregano, cumin, 11/2 teaspoons salt, and 1/4 teaspoon pepper. Nestle the steak among the vegetables. Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours.
  2. Twenty-five minutes before serving, cook the rice according to the package directions.
  3. Using two forks, shred the beef and mix it into the cooking liquid. Serve with the rice and top with the avocado and cilantro.

Grown Up Cinnamon Muffins

For Mother's Day I recieved this beautiful Breville Smart Oven which is a toaster oven with convection. It's "smart" because basically you tell it what you're making and it does all the preheating and cooking work for you. I've been eyeing it for months and Dave, Gertie and George surprised me with it this morning. 

Of course it made perfect toast...but I was dying to see the convection in action and decided to make these wonderful mini-muffins. I call them "grown up" because they are not really that sweet, and their consistency is as if a muffin and a biscuit got married (and lived happily ever after). They are great for breakfast next to  eggs or fruit, with jam or without...or at night with tea as you curl up with a good book. Simply a sweet that is not too sweet. Yum!

Grown Up Cinnamon Muffins

adapted from allrecipes.com

INGREDIENTS

• • 1 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1 egg, lightly beaten
  • 1/2 cup low fat milk
  • 1/3 cup butter, melted
  • TOPPING:
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup butter, melted

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INSTRUCTIONS

• 1. In a large bowl, combine flour, sugar, baking powder, salt, nutmeg and allspice. Combine the egg, milk and butter; mix well. Stir into dry ingredients just until moistened. Spoon into greased or paper-lined mini muffin cups. Bake at 400 degrees F for 12-14 minutes or until muffins test done. For topping, combine sugar and cinnamon. Brush the tops of warm muffins with butter; sprinkle with cinnamon-sugar.

THE Flourless Chocolate Cake

I used to make this for every party I attended until I used my stand mixer instead of my hand mixer and it turned out too airy. It's been eight years! To use a hand mixer (electric, of course) you have to prop it up on a stack of cookbooks with beaters in the bowl so you don't have to stand there holding the mixer for the full five minutes. You must follow this recipe exactly to get the right result. The only thing you can change is the ratio of chocolate. Use the best quality you can find...I use 8 oz of semisweet and 8 oz of bittersweet to get the right dark flavor I like. Top with homemade whipped cream and a sprinkle of powdered sugar.


Also, don't cheat and eat it the day you make it. It really needs to firm up overnight in the fridge for texture and so the flavors can intensify. The picture below is a piece that hadn't set all the way because my husband COULD NOT WAIT! It's his favorite dessert.

THE Flourless Chocolate Cake
adapted from Cooks Illustrated


INGREDIENTS

• • 8 large eggs , cold
  • 1 pound bittersweet chocolate or semisweet chocolate, coarsely chopped
  • 1/2 pound unsalted butter (2 sticks), cut into 1/2-inch chunks
  • 1/4 cup strong coffee or liqueur (optional)
  • Confectioners' sugar or cocoa powder for decoration

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INSTRUCTIONS

• 1. Adjust oven rack to lower middle position and heat oven to 325 degrees. Line bottom of 8-inch springform pan with parchment and grease pan sides. Cover pan underneath and along sides with sheet of heavy-duty foil and set in large roasting pan. Bring kettle of water to boil.
  2. Beat eggs with hand-held mixer at high speed until volume doubles to approximately 1 quart, about 5 minutes. 
  3. Meanwhile, melt chocolate and butter (adding coffee or liqueur, if using) in large heat-proof bowl set over pan of almost simmering water, until smooth and very warm (about 115 degrees on an instant-read thermometer), stirring once or twice. (For the microwave, melt chocolate and butter together at 50 percent power until smooth and warm, 4 to 6 minutes, stirring once or twice.) Fold 1/3 of egg foam into chocolate mixture using large rubber spatula until only a few streaks of egg are visible; fold in half of remaining foam, then last of remaining foam, until mixture is totally homogenous.
  4. Scrape batter into prepared springform pan and smooth surface with rubber spatula. Set roasting pan on oven rack and pour enough boiling water to come about halfway up side of springform pan. Bake until cake has risen slightly, edges are just beginning to set, a thin glazed crust (like a brownie) has formed on surface, and an instant read thermometer inserted halfway through center of cake registers 140 degrees, 22 to 25 minutes or 18 to 20 minutes for a 9 inch springform pan. Remove cake pan from water bath and set on wire rack; cool to room temperature. Cover and refrigerate overnight to mellow (can be covered and refrigerated for up to 4 days).
  5. About 30 minutes before serving, remove springform pan sides, invert cake on sheet of waxed paper, peel off parchment pan liner, and turn cake right side up on serving platter. Sieve light sprinkling of Confectioners’ sugar or unsweetened cocoa powder over cake to decorate, if desired.

OMG Tortilla Chicken Soup

Today I had a craving for tortilla chicken soup and I had a leftover roasted chicken from yesterday (I had made 2). I found a recipe I liked online, then doctored it a bit, substituting cooked chicken breast for raw, and frying my tortilla strips. I also used shredded Pepper Jack for garnish instead of plain Monterey Jack. The soup was tasty with just the right amount of zing. 


When you chop your jalapeños, cut them long ways first and taste them carefully. If the flesh is spicy, remember to remove the seeds before mincing. If the pepper is bland, toss in some seeds for heat if you wish. This is particularly nice with a cold Sauvignon Blanc.

OMG Tortilla Chicken Soup
adapted from foodnetwork.com


INGREDIENTS

• • 2 tablespoons vegetable oil
  • 1 small onion, chopped (for texture or diced if you prefer)
  • 2 tablespoons minced garlic
  • 2 jalapeños, finely diced
  • 6 cups low-sodium chicken broth
  • 1 (14.5-ounce) can fire roasted diced tomatoes
  • 1 (14.5-ounce) can black beans, rinsed and drained
  • Meat from one roasted or rotisserie chicken
  • 2 limes, juiced, plus wedges for garnish
  • Salt and freshly ground black pepper
  • 1 cup roughly chopped fresh cilantro leaves
  • 1 (8-inch) flour tortilla, cut into thin strips and tossed in 1 tablespoon vegetable oil over med/high heat until crispy. Then drain on paper towels.
  • 1 avocado, pitted, sliced
  • 1 cup shredded Pepper Jack cheese

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INSTRUCTIONS

• 1. In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalapeños and cook for another minute. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. Once at a boil lower heat to simmer and add shredded chicken. Stir until warmed through.  Add lime juice and fresh cilantro to the pot. Season to taste with salt and pepper.  Ladle soup in bowl and top with a lime wedge, fried tortilla strips, avocado slices and cheese.

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Meatloaf with Chipotle Glaze

I've been thinking that after meatballs comes meatloaf. I already have 2 types of meatballs I've mastered, so I thought a good meatloaf couldn't be that hard. Apparently one can make a "bad" meatloaf...too dry, thin layer of ketchup on top, etc. I was determined to make something absolutely scrumptious and here it is. The texture is just right, and the glaze is the perfect consistency because of the honey. (Not being a meatloaf expert I had my friend Cyndi who is an fantastic cook taste it. She and all three of her kids said it was awesome! Sigh...) If finding Chipotle Hot Sauce is a problem, substitute regular hot pepper sauce. 

Meatloaf with Chipotle Glaze

adapted from food network.com

INGREDIENTS

• • 6 ounces garlic-flavored croutons
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon chili powder
  • 1 teaspoon dried thyme
  • 1/2 onion, roughly chopped
  • 1 carrot, peeled and broken
  • 3 whole cloves garlic
  • 1/2 red bell pepper
  • 18 ounces ground chuck
  • 18 ounces ground sirloin
  • 1 1/2 teaspoon kosher salt
  • 1 egg, lightly beaten

• For the glaze

  • 1/2 cup catsup
  • 1 teaspoon ground cumin
  • Dash Worcestershire sauce
  • Dash Chipotle hot sauce
  • 1 tablespoon honey

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INSTRUCTIONS

• 1. Heat oven to 325 degrees F.
  2. In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.
  3. Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.
  4. Combine the catsup, cumin, Worcestershire sauce, Chipotle hot sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.

My First Roast Chicken

Ok, I did it. I finally roasted my first chicken and it was delicious! The recipe was perfect...not too lemony, not too garlicky, not too thyme-y. George and Elsie are over the moon and hopefully Gertie will be too. Dave is in Utah at his Ironman, so all he gets is a photo. I have to say I'm very proud of myself!

Perfect Roast Chicken
adapted from foodnetwork.com

INGREDIENTS

• • 1 (5 to 6 pound) roasting chicken
  • Kosher salt
  • Freshly ground black pepper
  • 1 large bunch fresh thyme, plus 20 sprigs
  • 1 lemon, halved
  • 1 head garlic, cut in half crosswise
  • 2 tablespoons (1/4 stick) butter, melted
  • 1 large yellow onion, thickly sliced
  • 4 carrots cut into 2-inch chunks
  • 1 bulb of fennel, tops removed, and cut into wedges
  • Olive oil
  • 2 cups chicken stock

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INSTRUCTIONS

• 1. Preheat the oven to 425 degrees F.
  2. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top. Add stock to pan.
  3. Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

Monster Muesli Chocolate Chunk Cookies

Have you ever started to make something only to find mid recipe that you are missing a key ingredient? That happened to me twice today, first with my burrito pies, second with Chocolate Chunk Oatmeal Cookies...oatmeal being the key word here. I was out of it.


My substitution created the happy accident below:

Monster Muesli Chocolate Chunk Cookies
adapted from foodnetwork.com

INGREDIENTS

• • 2 cups all-purpose flour
  • 1 cup muesli of choice (mine had raisins and slivered almonds)
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 sticks unsalted butter, at room temperature
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 8 ounces block dark chocolate, coarsely chopped
  • Large flake sea salt, for garnish

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INSTRUCTIONS

• 1. Preheat the oven to 350 degrees F.
  2. In a small mixing bowl, combine the flour, muesli, baking powder, cinnamon and kosher salt.
  3. In large mixing bowl or the bowl of a stand mixer, combine the brown sugar, granulated sugar and butter. Using an electric beater or the paddle attachment of the stand mixer, beat together the butter and sugar until it they are light and fluffy. Add the eggs one at a time and beat them into the butter and sugar mixture. Add in the vanilla as well.
  4. With a rubber spatula or with the stand mixer on low, gradually add the flour mixture into the butter/sugar mixture. Mix until just combined. Fold in the chocolate chunks.
  5. Spoon the cookie dough by 2 tablespoon-size balls onto an ungreased cookie sheet. Place the cookie dough balls 2 inches apart on the cookie sheet. Place the cookie sheet in the oven and bake for 12 to 13 minutes.
  6. When the cookies come out of the oven IMMEDIATELY sprinkle each cookie with a few grains of sea salt. This is really important to do while the cookies are hot.
  7. Let the cookies cool for 2 to 3 minutes and then transfer them to a cooling rack.