Ingredients
Pork Tenderloin - approximately 3.5 pounds
1/2 cup water
Salt & Pepper
BBQ Sauce
BBQ Sauce
½ cup ketchup
½ cup soy sauce
½ cup honey
2 tablespoons brown sugar (I used dark brown)
Combine all ingredients and mix well.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Defrost pork (which may take more than one night). Place pork in crock pot and add ½ cup water. Salt and pepper the pork. Place on high for the first hour and then on low for another 8 hours. Check to see if the meat is done or flakes when probed with a fork. If so, drain liquid and shred the pork. Add desired amount of BBQ sauce and cook on low for another hour. Place the shredded BBQ pork in the sub roll and enjoy!
Thursday, November 19, 2009
Wednesday, November 18, 2009
Mexican Chicken Stew
loaded with fiber and antioxidants!
1 lb. boneless, skinless chicken breasts, cut up bite sized
1 1/2 Tbsp flour
2tsp olive oil
1 lb sweet potatoes, peeled, cut bite size
1 yellow pepper, cut up bite size (yellow peppers are pricey, but you need the special taste)
1 cup chopped onion
2 cups water
1 can (28 0z) diced tomatoes un drained
2 1/2 tbsp salt-free chili powder blend
1 Tbsp minced garlic
1 tsp dried oregano
1 cup frozen corn
1 can (16 oz) kidney beans, drained
1/2 cup chopped Fresh cilantro (makes the dish so don't skip it)
1. sprinkle chicken with flour, toss to coat. Heat 1 1/2 tsp oil in a nonstick Dutch oven. Add chicken, saute 5 min. until cooked thru. remove
2. Heat remaining 1/2 tsp in oil. Add Sweet potatoes, pepper and onion. Cover and cook 7 minutes, stirring often, until lightly colored.
3. Add water, tomatoes, chili powder, garlic and oregano. Reduce heat, cover and simmer 10 minutes until vegetables are almost tender.
4. Add corn and beans. Simmer 2 min. until vegetables are tender. Remove from heat and stir in cilantro.
1 lb. boneless, skinless chicken breasts, cut up bite sized
1 1/2 Tbsp flour
2tsp olive oil
1 lb sweet potatoes, peeled, cut bite size
1 yellow pepper, cut up bite size (yellow peppers are pricey, but you need the special taste)
1 cup chopped onion
2 cups water
1 can (28 0z) diced tomatoes un drained
2 1/2 tbsp salt-free chili powder blend
1 Tbsp minced garlic
1 tsp dried oregano
1 cup frozen corn
1 can (16 oz) kidney beans, drained
1/2 cup chopped Fresh cilantro (makes the dish so don't skip it)
1. sprinkle chicken with flour, toss to coat. Heat 1 1/2 tsp oil in a nonstick Dutch oven. Add chicken, saute 5 min. until cooked thru. remove
2. Heat remaining 1/2 tsp in oil. Add Sweet potatoes, pepper and onion. Cover and cook 7 minutes, stirring often, until lightly colored.
3. Add water, tomatoes, chili powder, garlic and oregano. Reduce heat, cover and simmer 10 minutes until vegetables are almost tender.
4. Add corn and beans. Simmer 2 min. until vegetables are tender. Remove from heat and stir in cilantro.
Tuesday, November 17, 2009
Broccoli, Pepperoni and Three Cheese Calzones
Broccoli, Pepperoni and Three Cheese Calzones
Original Recipe Yield 6 servings (though mine only made 4 because I used a store bought pizza dough - I kept the filling size the same based on measurements below)
Ingredients
* 2 1/4 teaspoons active dry yeast
* 1 1/2 cups warm water (110 degrees F/45 degrees C)
* 4 cups all-purpose flour
* 1 teaspoon salt
* 1 1/2 teaspoons white sugar
* 1 tablespoon olive oil
* 1 teaspoon salt
* 1 1/2 heads fresh broccoli
* 2/3 cup shredded provolone cheese
* 1/3 cup shredded mozzarella cheese
* 1/4 cup grated Parmesan cheese
* 1 clove garlic, minced
* 1 cup diced pepperoni
* 1/4 cup olive oil
* salt and pepper to taste
* 1 egg, beaten
* 1 tablespoon water
* 2 tablespoons cornmeal
Directions
1. In a large bowl, proof the yeast by blending it with 1/4 cup of the warm water. Let stand until it bubbles.
2. In a large bowl combine the flour, salt, and sugar. Blend in the one tablespoon of olive oil by rubbing the mixture between the palms of your hands. Make a well in the dry ingredients. Add proofed yeast mixture and work in by hand. Gradually add the remaining warm water. Blend well and gather into a ball.
3. Place one teaspoon of olive oil on a wooden board. Knead dough on board until smooth. Place dough in a greased bowl and cover with plastic wrap and a towel. Let rise in a warm place for 1 1/2 hours or until doubled in bulk.
4. Meanwhile, prepare calzone filling: separate the broccoli tops from the stalks. Soak in cool water with 1 teaspoon salt for 15 minutes. Rinse in cool water. Cook in a large pot of boiling water for 5 minutes. Drain well and chop into small pieces. Place in large bowl with provolone cheese, mozzarella cheese, Parmesan cheese, garlic, pepperoni, olive oil, salt, and ground black pepper.
5. Punch down dough and knead for one minute. Divide into six equal pieces. On a floured board, roll each section into a 8x10 inch rectangle.
6. In a small bowl combine the beaten egg and water. On the long side of the dough, place 2/3 cup filling in a strip one inch away from the edges of the dough. Flatten the filling with a spoon. Brush egg mixture over edges of dough. Fold the dough over the filling. Fold edges under 1/4 inch. Seal edges.
7. Sprinkle two 12x16 inch baking pans with cornmeal. Place three calzones on each baking pan. Brush remaining egg mixture on top of calzones. Prick tops of calzones with toothpick, making holes 1/2 inch apart on top of dough.
8. Bake in a preheated 375 degree F (190 degrees C) oven for 30 minutes, or until golden brown. Serve hot or cold.
Original Recipe Yield 6 servings (though mine only made 4 because I used a store bought pizza dough - I kept the filling size the same based on measurements below)
Ingredients
* 2 1/4 teaspoons active dry yeast
* 1 1/2 cups warm water (110 degrees F/45 degrees C)
* 4 cups all-purpose flour
* 1 teaspoon salt
* 1 1/2 teaspoons white sugar
* 1 tablespoon olive oil
* 1 teaspoon salt
* 1 1/2 heads fresh broccoli
* 2/3 cup shredded provolone cheese
* 1/3 cup shredded mozzarella cheese
* 1/4 cup grated Parmesan cheese
* 1 clove garlic, minced
* 1 cup diced pepperoni
* 1/4 cup olive oil
* salt and pepper to taste
* 1 egg, beaten
* 1 tablespoon water
* 2 tablespoons cornmeal
Directions
1. In a large bowl, proof the yeast by blending it with 1/4 cup of the warm water. Let stand until it bubbles.
2. In a large bowl combine the flour, salt, and sugar. Blend in the one tablespoon of olive oil by rubbing the mixture between the palms of your hands. Make a well in the dry ingredients. Add proofed yeast mixture and work in by hand. Gradually add the remaining warm water. Blend well and gather into a ball.
3. Place one teaspoon of olive oil on a wooden board. Knead dough on board until smooth. Place dough in a greased bowl and cover with plastic wrap and a towel. Let rise in a warm place for 1 1/2 hours or until doubled in bulk.
4. Meanwhile, prepare calzone filling: separate the broccoli tops from the stalks. Soak in cool water with 1 teaspoon salt for 15 minutes. Rinse in cool water. Cook in a large pot of boiling water for 5 minutes. Drain well and chop into small pieces. Place in large bowl with provolone cheese, mozzarella cheese, Parmesan cheese, garlic, pepperoni, olive oil, salt, and ground black pepper.
5. Punch down dough and knead for one minute. Divide into six equal pieces. On a floured board, roll each section into a 8x10 inch rectangle.
6. In a small bowl combine the beaten egg and water. On the long side of the dough, place 2/3 cup filling in a strip one inch away from the edges of the dough. Flatten the filling with a spoon. Brush egg mixture over edges of dough. Fold the dough over the filling. Fold edges under 1/4 inch. Seal edges.
7. Sprinkle two 12x16 inch baking pans with cornmeal. Place three calzones on each baking pan. Brush remaining egg mixture on top of calzones. Prick tops of calzones with toothpick, making holes 1/2 inch apart on top of dough.
8. Bake in a preheated 375 degree F (190 degrees C) oven for 30 minutes, or until golden brown. Serve hot or cold.
Monday, November 16, 2009
Carrot Ginger Soup
2lbs Carrots, cleaned (or peeled), cut into 1 inch pieces
4 cups stock or water
1 -2 onions, chopped
oil
2 Tablespoons fresh ginger
2 garlic cloves
1/2 tsp cumin
Salt
Simmer the carrots in the water until tender. Saute the onions in the oil until soft, add garlic and ginger. Cook until unbelievably fragrant. Take the carrots and their liquid and the onions to the food processor. Puree the onions adding carrot water as needed. Add the carrots and remaining liquid and puree until everything is smooth. Return to pan if needed to warm everything up. Salt to taste.
This soup is amazing on those days you feel a cold coming on. It also freezes beautifully.
4 cups stock or water
1 -2 onions, chopped
oil
2 Tablespoons fresh ginger
2 garlic cloves
1/2 tsp cumin
Salt
Simmer the carrots in the water until tender. Saute the onions in the oil until soft, add garlic and ginger. Cook until unbelievably fragrant. Take the carrots and their liquid and the onions to the food processor. Puree the onions adding carrot water as needed. Add the carrots and remaining liquid and puree until everything is smooth. Return to pan if needed to warm everything up. Salt to taste.
This soup is amazing on those days you feel a cold coming on. It also freezes beautifully.
Sunday, November 15, 2009
Spinach, Pesto, and Cheese Lasagna
Ingredients
3 cups ricotta cheese
1 cup shredded Parmesan cheese
1 large egg
2 10-ounce packages frozen chopped spinach, thawed, squeezed dry
1 7-ounce package prepared pesto
4 cups bottled chunky pasta sauce
12 no-boil lasagna noodles from one 8-ounce package
2 cups grated Fontina cheese (I added an additional about 3/4 cup shredded mozzarella too)
Preparation
Blend ricotta and Parmesan in medium bowl. Season cheeses with salt and pepper; stir in egg. Blend spinach and pesto in another medium bowl.
Brush 13x9x2-inch glass baking dish with oil. Spread 1 cup pasta sauce in prepared dish. Arrange 3 noodles side by side atop sauce. Spread 1 1/4 cups ricotta cheese mixture over in thin layer. Drop 1/3 of spinach mixture over by spoonfuls. Repeat layering with sauce, noodles, ricotta cheese mixture and spinach mixture 2 more times. Top with remaining 3 noodles and 1 cup sauce.
Preheat oven to 350°F. Cover lasagna with foil. Bake 35 minutes. Uncover; sprinkle with Fontina cheese. Bake lasagna until heated through, sauce bubbles and cheese on top is melted, about 15 minutes longer. Let stand 10 minutes.
3 cups ricotta cheese
1 cup shredded Parmesan cheese
1 large egg
2 10-ounce packages frozen chopped spinach, thawed, squeezed dry
1 7-ounce package prepared pesto
4 cups bottled chunky pasta sauce
12 no-boil lasagna noodles from one 8-ounce package
2 cups grated Fontina cheese (I added an additional about 3/4 cup shredded mozzarella too)
Preparation
Blend ricotta and Parmesan in medium bowl. Season cheeses with salt and pepper; stir in egg. Blend spinach and pesto in another medium bowl.
Brush 13x9x2-inch glass baking dish with oil. Spread 1 cup pasta sauce in prepared dish. Arrange 3 noodles side by side atop sauce. Spread 1 1/4 cups ricotta cheese mixture over in thin layer. Drop 1/3 of spinach mixture over by spoonfuls. Repeat layering with sauce, noodles, ricotta cheese mixture and spinach mixture 2 more times. Top with remaining 3 noodles and 1 cup sauce.
Preheat oven to 350°F. Cover lasagna with foil. Bake 35 minutes. Uncover; sprinkle with Fontina cheese. Bake lasagna until heated through, sauce bubbles and cheese on top is melted, about 15 minutes longer. Let stand 10 minutes.
Tuesday, November 3, 2009
Harvest Pot Pie
1 medium, or 2 small onions, chopped
Oil
2 carrots, diced
2-3 medium potatoes, diced
1 tsp paprika
1 tsp basil
1 cup chopped red pepper
1 heaping cup of sliced mushrooms
1/2 cup corn
1/2 cup peas
2 Tbls butter
2 Tbls flour
1 tsp mustard
1 cup milk
2 cups shredded sharp cheddar cheese
Crust for one pie
Saute onion in oil until soft - about 3-5 minutes in a large frying pan. Add potatoes and carrots, cover and cook 10 minutes, stirring often. Add peppers, seasoning, mushrooms, peas and corn. Cook for 5-8 minutes more or until carrots are soft. Remove from heat then put into casserole dish. In a separate pan, melt butter and whisk in flour. Cook for a minute or two. Add mustard and slowly whisk in milk until blended. Cook until thickened. Add cheese, remove from heat and stir until smooth. Pour over veggies and poke if needed to get sauce to cover everything. Cover with crust. Cut slits and bake at 375' for about 30-45 minutes or until crust is golden brown.
Serve with beets and apple sauce.
Oil
2 carrots, diced
2-3 medium potatoes, diced
1 tsp paprika
1 tsp basil
1 cup chopped red pepper
1 heaping cup of sliced mushrooms
1/2 cup corn
1/2 cup peas
2 Tbls butter
2 Tbls flour
1 tsp mustard
1 cup milk
2 cups shredded sharp cheddar cheese
Crust for one pie
Saute onion in oil until soft - about 3-5 minutes in a large frying pan. Add potatoes and carrots, cover and cook 10 minutes, stirring often. Add peppers, seasoning, mushrooms, peas and corn. Cook for 5-8 minutes more or until carrots are soft. Remove from heat then put into casserole dish. In a separate pan, melt butter and whisk in flour. Cook for a minute or two. Add mustard and slowly whisk in milk until blended. Cook until thickened. Add cheese, remove from heat and stir until smooth. Pour over veggies and poke if needed to get sauce to cover everything. Cover with crust. Cut slits and bake at 375' for about 30-45 minutes or until crust is golden brown.
Serve with beets and apple sauce.
Monday, November 2, 2009
Goat Cheese, Pear and Leek Tart
The Washington Post, October 8, 2008
Summary:
This is a signature dish of Locke Modern Country Store owner Juliet Mackay-Smith, who came up with it when she was a caterer.The dough portion of this recipe makes more than you'll need for the tart. Use two-thirds of the dough to cover a 9-inch tart pan with a removable bottom. Wrap the remaining dough well and freeze for up to 1 month.
8 to 12 servings
Ingredients:
For the crust
3 cups flour
1 1/4 teaspoons salt
1 1/2 tablespoons sugar
8 ounces (2 sticks) chilled unsalted butter, cut into small pieces
1 large egg yolk
3 to 4 tablespoons cold water
For the filling
4 leeks, about 1 to 1 1/2 inches in diameter
2 tablespoons unsalted butter
1/4 cup dry white wine
1 1/2 cups heavy cream
10 ounces goat cheese
4 ounces low-fat cream cheese (do not use nonfat)
1 large firm pear, such as red or Anjou
Salt
Freshly ground black pepper
Directions:
For the crust: Combine the flour, salt and sugar in a large mixing bowl; mix well. Use a pastry cutter or cool hands (I used a food processor) to cut the butter into the flour until the mixture resembles coarse corn meal.
Combine the egg yolk and water in a measuring cup. Add to the flour-butter mixture a tablespoon at a time until the dough just comes together. (You might not need all of the liquid).
Divide the dough into thirds; shape two-thirds of it into a disk, then wrap in plastic wrap; chill for at least 15 minutes or up to overnight. (The remaining dough can be wrapped well and frozen for up to 1 month.)
Preheat the oven to 400 degrees.
Press the chilled dough into a 9-inch tart pan with a removable bottom, making sure it is even on the bottom and the sides. Trim/even off the top of the sides as necessary. Place a round of parchment paper or aluminum foil on the crust and fill with pie weights (can use dried beans as pie weights). Bake for 10 minutes, then remove the paper or foil and weights; bake for 2 to 5 minutes, until lightly golden. Let cool slightly.
For the filling: Remove the tough green tops and root ends from the leeks, leaving the white shanks and tender green portions. Slice those in half lengthwise and cut into 1/4-inch-thick half-rounds. Submerge the cut leeks in water and let them stand for a few minutes to remove any sand. Skim the leeks from the top of the bowl with a strainer, being careful not to disturb the sandy water, and drain.
Melt the butter in a large skillet over medium-high heat. Add the leeks and cook, stirring occasionally, for five to 10 minutes, until they are tender and starting to brown. Add the white wine and heavy cream, stirring to mix well; cook, stirring occasionally to prevent sticking, for 5 to 10 minutes or until the liquid has reduced by half. The reduced mixture should show tracks from the spoon in the bottom of the pan when stirred; the texture should resemble that of loose custard. Remove from the heat and add the goat and cream cheeses, stirring just until melted and smooth. Let cool to room temperature.
While the mixture is cooling, peel and core the pear. Cut it into 1/4-inch dice (about 3/4 cup) and fold into the cooled mixture. Season with salt and pepper to taste.
Spread the mixture in the pre-baked pie shell, filling to 1/8 inch from the top of the shell. Bake for 28 to 30 minutes; the crust will be lightly browned but the top of the tart will not have much color; that is okay.
Let the tart cool and set for at least 10 minutes before serving.
Summary:
This is a signature dish of Locke Modern Country Store owner Juliet Mackay-Smith, who came up with it when she was a caterer.The dough portion of this recipe makes more than you'll need for the tart. Use two-thirds of the dough to cover a 9-inch tart pan with a removable bottom. Wrap the remaining dough well and freeze for up to 1 month.
8 to 12 servings
Ingredients:
For the crust
3 cups flour
1 1/4 teaspoons salt
1 1/2 tablespoons sugar
8 ounces (2 sticks) chilled unsalted butter, cut into small pieces
1 large egg yolk
3 to 4 tablespoons cold water
For the filling
4 leeks, about 1 to 1 1/2 inches in diameter
2 tablespoons unsalted butter
1/4 cup dry white wine
1 1/2 cups heavy cream
10 ounces goat cheese
4 ounces low-fat cream cheese (do not use nonfat)
1 large firm pear, such as red or Anjou
Salt
Freshly ground black pepper
Directions:
For the crust: Combine the flour, salt and sugar in a large mixing bowl; mix well. Use a pastry cutter or cool hands (I used a food processor) to cut the butter into the flour until the mixture resembles coarse corn meal.
Combine the egg yolk and water in a measuring cup. Add to the flour-butter mixture a tablespoon at a time until the dough just comes together. (You might not need all of the liquid).
Divide the dough into thirds; shape two-thirds of it into a disk, then wrap in plastic wrap; chill for at least 15 minutes or up to overnight. (The remaining dough can be wrapped well and frozen for up to 1 month.)
Preheat the oven to 400 degrees.
Press the chilled dough into a 9-inch tart pan with a removable bottom, making sure it is even on the bottom and the sides. Trim/even off the top of the sides as necessary. Place a round of parchment paper or aluminum foil on the crust and fill with pie weights (can use dried beans as pie weights). Bake for 10 minutes, then remove the paper or foil and weights; bake for 2 to 5 minutes, until lightly golden. Let cool slightly.
For the filling: Remove the tough green tops and root ends from the leeks, leaving the white shanks and tender green portions. Slice those in half lengthwise and cut into 1/4-inch-thick half-rounds. Submerge the cut leeks in water and let them stand for a few minutes to remove any sand. Skim the leeks from the top of the bowl with a strainer, being careful not to disturb the sandy water, and drain.
Melt the butter in a large skillet over medium-high heat. Add the leeks and cook, stirring occasionally, for five to 10 minutes, until they are tender and starting to brown. Add the white wine and heavy cream, stirring to mix well; cook, stirring occasionally to prevent sticking, for 5 to 10 minutes or until the liquid has reduced by half. The reduced mixture should show tracks from the spoon in the bottom of the pan when stirred; the texture should resemble that of loose custard. Remove from the heat and add the goat and cream cheeses, stirring just until melted and smooth. Let cool to room temperature.
While the mixture is cooling, peel and core the pear. Cut it into 1/4-inch dice (about 3/4 cup) and fold into the cooled mixture. Season with salt and pepper to taste.
Spread the mixture in the pre-baked pie shell, filling to 1/8 inch from the top of the shell. Bake for 28 to 30 minutes; the crust will be lightly browned but the top of the tart will not have much color; that is okay.
Let the tart cool and set for at least 10 minutes before serving.
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