NEED:
2 teaspoons brown sugar
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1/4 teaspoon kosher salt
2 teaspoons chile-garlic sauce
2 teaspoons extra-virgin olive oil
1 1/2 pounds pork tenderloin
Mix sugar, coriander, cumin, salt, chile sauce and 1 teaspoon oil in a small bowl to form a smooth paste. Rub the paste over the pork.
Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add the pork; cook, turning occasionally, until browned on all sides, about 3 minutes. Transfer to the baking sheet.
Oven at 375 degrees. Place roast in sprayed or foil lined pan..spray foil
Roast the pork until just cooked through, 20 to 25 minutes (an instant-read thermometer inserted in the center should register 155°F). Let stand, loosely covered with foil, for 5 minutes.
**This is really good with the watermelon salad.
ENJOY!
Thursday, July 31, 2008
Sweet & Tangy Watermelon Salad
NEED:
2 tablespoons rice vinegar
2 1/2 teaspoons sugar
2 cups diced seeded watermelon
2 cups diced cucumber
1/2 cup chopped fresh cilantro
1/4 cup unsalted dry-roasted peanuts
Stir together vinegar and sugar in a medium bowl until the sugar almost dissolves. Add watermelon, cucumber and cilantro; toss gently to combine. Just before serving, sprinkle with peanuts.
SERVES 6 EACH SERVING IS 63 CALORIES
ENJOY!
2 tablespoons rice vinegar
2 1/2 teaspoons sugar
2 cups diced seeded watermelon
2 cups diced cucumber
1/2 cup chopped fresh cilantro
1/4 cup unsalted dry-roasted peanuts
Stir together vinegar and sugar in a medium bowl until the sugar almost dissolves. Add watermelon, cucumber and cilantro; toss gently to combine. Just before serving, sprinkle with peanuts.
SERVES 6 EACH SERVING IS 63 CALORIES
ENJOY!
Watermelon-Berry Sparkler
NEED:
2 cups watermelon, cubed and seeded
1 (6 ounce) container red raspberries
2 to 3 tablespoons superfine sugar
Club soda or seltzer
Puree watermelon and raspberries in a blender. Scrape mixture through a fine sieve into a bowl; discard seeds. Stir sugar into puree (adding more if too tart). Puree can be made up to one day ahead and refrigerated.
For sparklers, pour 2 tablespoons puree into each champagne glass and top with 4 ounces cold club soda or seltzer.
ENJOY!
2 cups watermelon, cubed and seeded
1 (6 ounce) container red raspberries
2 to 3 tablespoons superfine sugar
Club soda or seltzer
Puree watermelon and raspberries in a blender. Scrape mixture through a fine sieve into a bowl; discard seeds. Stir sugar into puree (adding more if too tart). Puree can be made up to one day ahead and refrigerated.
For sparklers, pour 2 tablespoons puree into each champagne glass and top with 4 ounces cold club soda or seltzer.
ENJOY!
Watermelon Salsa
NEED:
3 cups finely diced seedless watermelon
2 each jalapeno peppers
1/3 cup chopped cilantro
1/4 cup lime juice
1/4 cup minced red onion
1/4 teaspoon salt
Place watermelon, jalapenos, cilantro, lime juice and onion in a medium bowl; stir well to combine. Season with salt. Serve at room temperature or chilled.
ENJOY!
3 cups finely diced seedless watermelon
2 each jalapeno peppers
1/3 cup chopped cilantro
1/4 cup lime juice
1/4 cup minced red onion
1/4 teaspoon salt
Place watermelon, jalapenos, cilantro, lime juice and onion in a medium bowl; stir well to combine. Season with salt. Serve at room temperature or chilled.
ENJOY!
Tomato, Watermelon, and Cucumber Salad
NEED:
2 large red tomatoes, cut into 1-inch wedges (about 2 cups)
2 pounds watermelon, cut into 1/2- by 2 1/2-inch wedges
1 cucumber, peeled, seeded, and cut into 1/2-inch wedges
1/2 small red onion, thinly sliced (about 1/4 cup)
3 tablespoons red-wine vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon salt
1/4 teaspoon fresh-ground pepper
1/4 cup fresh basil leaves, sliced
Make the salad: Gently toss tomatoes, watermelon, cucumber, and onion together in a large bowl and set aside. Combine vinegar, oil, salt, and pepper in a small bowl. Pour vinaigrette over the watermelon mixture and toss to combine. Cover and refrigerate for up to 2 hours. Sprinkle with basil and serve.
SERVES 6..one serving is 100 calories
ENJOY!
2 large red tomatoes, cut into 1-inch wedges (about 2 cups)
2 pounds watermelon, cut into 1/2- by 2 1/2-inch wedges
1 cucumber, peeled, seeded, and cut into 1/2-inch wedges
1/2 small red onion, thinly sliced (about 1/4 cup)
3 tablespoons red-wine vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon salt
1/4 teaspoon fresh-ground pepper
1/4 cup fresh basil leaves, sliced
Make the salad: Gently toss tomatoes, watermelon, cucumber, and onion together in a large bowl and set aside. Combine vinegar, oil, salt, and pepper in a small bowl. Pour vinaigrette over the watermelon mixture and toss to combine. Cover and refrigerate for up to 2 hours. Sprinkle with basil and serve.
SERVES 6..one serving is 100 calories
ENJOY!
Wednesday, July 30, 2008
Pickled Grapes
I have not actually had these but am told they are great and go great with pork.
NEED:
3 cups stemmed red seedless grapes
1 1/2 cups sugar
1 cup white wine vinegar
3 ( 3 inch ) cinnamon sticks
1 tablespoon minced onion
Wash the grapes and divide them into three pint sized canning jars.
In a small saucepan, bring the sugar, vinegar, cinnamon and onion to a boil, then simmer 5 minutes. Pour syrup evenly over the grapes and insert a cinnamon stick in each jar. Seal tightly and refrigerate at least 8 hours. Servings: Make 3 cups.
ENJOY!
NEED:
3 cups stemmed red seedless grapes
1 1/2 cups sugar
1 cup white wine vinegar
3 ( 3 inch ) cinnamon sticks
1 tablespoon minced onion
Wash the grapes and divide them into three pint sized canning jars.
In a small saucepan, bring the sugar, vinegar, cinnamon and onion to a boil, then simmer 5 minutes. Pour syrup evenly over the grapes and insert a cinnamon stick in each jar. Seal tightly and refrigerate at least 8 hours. Servings: Make 3 cups.
ENJOY!
Tuesday, July 29, 2008
Green Beans with Carmaelized Garlic
I love garlic so these are just great for me. This calls for you to cook the beans until tender crisp. I however, like my beans cooked til they are incredibly soft. Cook them to what suits you best.
NEED:
1 garlic bulb
1/2 cup olive oil
2 pounds green beans, trimmed
1 red bell pepper, cut into thin strips
1/2 teaspoon salt
1/2 teaspoon pepper
Peel garlic glove and place in a small saucepan with olive oil. Cook over medium heat, stirring often, 6 to 7 minutes until tender and golden. Remove garlic, using a slotted spoon. Reserve garlic and 2 tablespoon of garlic oil; store remaining oil in refrigerator.
Cook beans in boiling salt water ( enough to just cover beans) Cook 8 to 9 minutes until tender crisp; drain. Plunge in cold salt water to stop the cooking process; drain.
Saute bell pepper in 2 tablespoons of hot reserved garlic oil, over medium heat for 3 minutes or until tender. Add beans and garlic cloves, tossing to coat; cook 4 to 5 minutes or until thoroughly heated. Add salt and pepper and toss until blended.
ENJOY!
NEED:
1 garlic bulb
1/2 cup olive oil
2 pounds green beans, trimmed
1 red bell pepper, cut into thin strips
1/2 teaspoon salt
1/2 teaspoon pepper
Peel garlic glove and place in a small saucepan with olive oil. Cook over medium heat, stirring often, 6 to 7 minutes until tender and golden. Remove garlic, using a slotted spoon. Reserve garlic and 2 tablespoon of garlic oil; store remaining oil in refrigerator.
Cook beans in boiling salt water ( enough to just cover beans) Cook 8 to 9 minutes until tender crisp; drain. Plunge in cold salt water to stop the cooking process; drain.
Saute bell pepper in 2 tablespoons of hot reserved garlic oil, over medium heat for 3 minutes or until tender. Add beans and garlic cloves, tossing to coat; cook 4 to 5 minutes or until thoroughly heated. Add salt and pepper and toss until blended.
ENJOY!
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