Wednesday, December 10, 2014

Pork Tenderloin in Apple Cider Reduction with Apples | Spinach

This was delicious!

The recipe for this delicious seasonal meal last night was found here at the Food Network website:

The only thing I did differently was that I added apple slices (from one Gala apple and one Granny Smith apple because it's what I had) to the reduction during the last few minutes, just enough to soften the apple slices a little. They were a nice touch! 

Baby spinach made a nice side dish. The sauce in the recipe turned out thin but it made a nice dressing for the baby spinach. I served the pork and apples over the spinach and the heat from the pork, apples, and sauce wilted some leaves a little, some stayed crunchy. Just perfect. Although, I didn't think there was enough sauce for three of us. Next time, I'd reduce the sauce less (or make more?) so there'd be more sauce to dress the spinach and pork. 

Sunday, December 7, 2014

Haricot Verts With Walnuts And Caramelized Onions

Great idea for the holidays or anytime! 

Fresh and easy!

Roast haricot verts (usually available around Thanksgiving) or green beans that have been coated with a little extra virgin olive oil at 400 degrees for a few minutes, until they start turning brown on the ends. While they roast, warm about two cups of chopped walnuts (or almonds) in a skillet over medium heat for a few minutes. Remove from pan and then start caramelizing the onions (in the same pan to save dishes) that have been thinly sliced. Caramelizing onions takes time, about 20 minutes, but is easy to make. Patience is required and I find it easier when I'm in the kitchen doing other tasks anyway. For a pack of haricot verts, I used two large sweet onions. Cooking directions for roasting, heating nuts, and caramelizing can be found on the internet.

Leftover Idea
A few days after Thanksgiving, I used the leftover haricot verts and shrimp we had had as an appetizer in this pasta dish. So simple! While linguine or fettuccine cooks, reheat haricot verts (or green beans) in about two tablespoons of extra virgin olive oil (depending on how much is leftover!) and some chopped garlic. Add about 1/4 cup white wine and 1/4 cup leftover turkey stock (I had made turkey stock from the bones) and keep warm on low heat until the pasta is done. Mix with the pasta then add the shrimp (I removed the tails to make it easy to eat), and add a ladle full of the pasta water. The shrimp has already been cooked so it only needs to be warmed from the heat in the mixture. Top with freshly ground pepper and a little salt if needed. I would have added chopped fresh parsley if I had some. Maybe next time!