Tags Kitchen

Carrot Ginger Soup

From the blog Eat, Live, Run: http://www.eatliverun.com/carrot-ginger-soup/

Pork Tenderloin

• 2 Lbs Pork Tenderloin
• 2-3 TBSP Dijon Mustard (I usually add more)
• 1/2 – 3/4 Cup White Cooking Wine or regular White Wine
• 1/8 – 1/4 Cup Soy Sauce

1. Put pour into a large enough glass casserole dish or marinating container (a large Ziploc bag works well).
2. Slather mustard over the top of the meat.
3. Pour wine and soy sauce into the container.
4. Cover tightly, and refrigerate.
5. Can marinate overnight.
6. Grill for approximately 7-10 minutes per side.

Check for doneness.  Too long of cooking time will cause meat to lose tenderness and flavor.

 Cook Eggs:

1. Cover with water, and bring to a boil.
2. Turn off the heat and allow them to sit in the water for 20 minutes.
3. Drain off water, and add ice on top of Eggs.

Preparing Salad Ingredients:

1. Fry the bacon until crispy and chewy.  Remove from pan and place on a paper towel to drain off.
2. Remove 3 TBSP of grease and set aside for making the dressing.
3. Add 2 additional TBSP of grease to a separate skillet over medium heat.
4. Slice Red Onions very thinly, and then add to skillet.  Cook slowly until they are caramelized and brown.  Remove from pan and set aside.
5. Chop bacon into bite sized pieces.
6. Peel and slice eggs

 Bacon Dressing:

1. Add the reserved 3 TBSP of bacon grease, vinegar, sugar, salt and Dijon mustard to a small saucepan or skillet over medium heat.
2. Wisk mixture together and heat thoroughly.

 Combining Salad:

1. Add Spinach to large bowl.
2. Add onions, mushrooms and bacon on top.
3. Pour hot dressing over the top, and toss to combine.
4. Arrange the sliced eggs over the top, and serve.

Enjoy!

Cornucopia Salad

Serves 6

Candied Almonds

• ½ Cup Sliced Almonds
• 3 TBSP Sugar

Preparing Candied Almonds

Melt sugar in large frying pan with sliced almonds, stirring continuously until almonds are coated.  Don’t let the sugar burn.  Spread out on foil to cool.

Dressing

• ½ tsp Salt
• ½ tsp Pepper
• ¼ Cup Oil
• 1 TBSP chopped Parsley
• 2 TBSP Sugar
• 2 TBSP White Wine Vinegar

Preparing Dressing

Mix all ingredients together.  Let sit while making salad.

Salad

• ½ Head Green Leaf Lettuce, torn into bite sized pieces
• ½ head Romaine Lettuce, torn into bite sized pieces
• 1 Cup Celery, chopped
• 4 Green Onions, chopped
• 1 – 11 oz can of Mandarin Oranges
• 1 Avocado, cut into chunks
• 1 Apple, diced
• ¼ Cup Dried Currants
• ½ Cup Crumbled Bleu Cheese
• 3 Chicken Breast Halves, cooked and shredded

Preparing Salad

Mix all salad ingredients, and candied almonds together.  Toss with dressing, and serve.

Better-Than-Crack Brownies

• 1 batch brownies (boxed mix)
• 1/2 cup salted peanuts (if don’t have salted, add sea salt)
• 1 cup chopped Reese’s peanut butter cups
• 1 1/2 cup milk chocolate chips
• 1 1/2 cup creamy peanut butter
• 1/2 tablespoon butter
• 1 1/2 cups Rice Krispies Cereal

1. Mix brownies according to directions, and bake for 20-25 minutes in a 9 x 13 baking dish.
2. Remove and top with peanuts and peanut butter cups, and bake for 4-6 minutes more.
3. While they are finishing baking, melt chocolate chips, peanut butter and butter.
4. Stir in cereal.
5. Remove brownies from oven and evenly pour chocolate mixture over top.
6. Refrigerate for 2 hours before serving.

Tzatziki Sauce

Ingredients

• 1 (8 ounce) container plain yogurt (Preferably Greek or Fage)
• 1 cucumber
• 1 tablespoon olive oil
• 1/4 lemon, juiced and zest
• 1-1/2 teaspoons chopped fresh dill
• 1-1/2 cloves garlic, peeled
• 5 mint leaves, chopped fine
• Salt and Pepper to taste

Directions

1. The night before making Tzatziki, place the yogurt in a paper towel lined strainer over another bowl and leave it in the fridge overnight. This thicker yogurt-cheese is the perfect consistency for Tzatziki. This step is not necessary if using Greek yogurt.
2. Peel and seed the cucumber. Place the cucumbers in a strainer over a bowl and cover with salt. This will leech out a lot of the water and help assure you have a thick sauce.
3. In a food processor or blender, combine all ingredients. Process until well-combined.
4. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor, over night is suggested.
5. The first 2 steps are very important. If not followed you will make Tzatziki soup, not sauce.

Milk Chocolate Hazelnut Panna Cotta

Adapted from “The Craft of Baking,” by Karen DeMasco (Clarkson Potter, 2009)

Time: 20 minutes, plus at least 6 hours’ chilling

Yield: 6 servings

Ingredients

• 1 1/8 teaspoon powdered gelatin
• 2 ounces bittersweet chocolate, finely chopped
• 1 cup Nutella
• 1/2 teaspoon kosher salt
• 1 1/2 cups heavy cream
• 1/2 teaspoon vanilla extract
• 1 cup whole milk
• 1/4 cup chopped, toasted hazelnuts, for serving (optional)

Directions

1. In a medium bowl, whisk gelatin with 3 tablespoons cold water. Place chopped chocolate in another medium bowl. In a large bowl, combine Nutella and salt.

2. In a small saucepan over medium heat, bring cream to a boil. Pour half the cream over gelatin mixture and whisk gently to combine; stir in vanilla. Pour remaining cream over chopped chocolate; whisk until smooth. Combine two mixtures; whisk well.

3. Pour one-third of the gelatin-chocolate mixture over Nutella; beat using an electric mixer on low speed until a smooth paste forms. Pour in remaining mixture and milk; beat until fully combined.

4. Strain through a fine-mesh sieve into six ramekins. Cover loosely with plastic wrap and chill in refrigerator until set, about six hours or overnight. Serve sprinkled with chopped hazelnuts, if desired.

This recipe is from The Chew on ABC

Grilled Bacon, Chocolate & Hazelnut Sandwich

Contributed by: Michael Symon

Time: 1 to 30 minutes

Servings: 2

 Ingredients

• 1 loaf Pullman bread or Pain de Mie
• 1/2 cup Hazelnut-Chocolate Spread
• 2 bananas
• 1/2 pound Bacon
• Butter

Directions

1.   Preheat a skillet and fry bacon until crisp. When ready, transfer bacon to a paper-towel lined plate to cool.
2.   Slice Pullman loaf into 8 1/2-inch slices, and spread a tablespoon, give or take, of the hazelnut-chocolate spread onto each of the slices.  
3.   Slice the bananas lengthwise and then in half and add two slices to each sandwich.
4.   Arrange 3 slices of bacon onto four of the slices, and banana slices and make a sandwich.
5.   Generously butter each side of sandwich.
6.   In a non-stick skillet pre-heated to medium, grill sandwiches on either side until golden-brown
7.   Serve immediately

Curried Squash Soup
Servings: 8

• 2 tablespoons butter or lard
• 1 medium onion, diced
• 1 clove garlic, minced
• 4 cups roasted winter squash, such as blue hubbard
• 1 can coconut milk
• 1 pint chicken stock, preferably homemade
• 1 ½ tablespoons curry powder
• 1 teaspoon turmeric
• Salt and freshly ground black pepper, to taste

Place the roasted squash and chicken stock in a food processor or blender and puree until smooth. Set aside.
Over medium heat, melt the butter or lard in a 4-quart enameled Dutch oven or stock pot. Add the onion and
cook, stirring frequently, until the onion is soft and golden brown; stir in the garlic and cook for another minute
more. Add the curry powder and turmeric and cook, stirring constantly, until the mixture is fragrant. (At this point
you can add the onion to the mixture in the food processor/blender and puree if you desire a completely smooth
soup.)

Pour the squash puree into the Dutch oven and reduce the heat slightly. Whisk in the coconut milk, and simmer
for about 10 minutes, or until the soup is heated through and slightly thickened. Season to taste with salt and
pepper and serve.

Nutrition Facts
Nutrition (per serving): 206 calories, 15g total fat, 9.4mg cholesterol, 98mg sodium, 525mg potassium, 18.1g
carbohydrates, 4g fiber, 3.6g sugar, 3.7g protein.

This recipe is AWESOME!!!!

The croutons are a vital part of this recipe.

Soup

• 1/4 cup ( 1/2 stick) butter
• 1 large onion, finely chopped
• 4 large garlic cloves, chopped
• 3 14 1/2-ounce cans low-salt chicken broth
• 4 cups 1-inch pieces peeled butternut squash (about 1 1/2 pounds)
• 4 cups 1-inch pieces peeled acorn squash (about 1 1/2 pounds)
• 1 1/4 teaspoons minced fresh thyme
• 1 1/4 teaspoons minced fresh sage
• 1/4 cup whipping cream
• 2 teaspoons sugar

Croutons

• 2 tablespoons (1/4 stick) butter
• 24 1/4-inch-thick baguette bread slices
• 1 cup grated Gruyère cheese
• 1 teaspoon minced fresh thyme
• 1 teaspoon minced fresh sage

For soup:
Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.

Working in batches, puree soup in blender. Return soup to same pot. Stir in cream and sugar; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.)

For croutons:
Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn over. Sprinkle cheese, then thyme and sage over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute. Ladle soup into bowls. Top each with croutons and serve

Notes: I made this a couple of days ago and it was amazingly good. I did read some reviews and followed the advise…cut the squash in two, throw away seeds,  place cut side down in a pan (I put mine on a silpat).  I also placed the garlic cloves in the cavity, unpeeled. Roast at 350 for about 1 hour. Cool slightly and add to sautéed onions with broth. Puree. Definitely use the croutons. It is really good. I also didn’t add as much broth. I used the 2 cans and then added until it was the consistency I wanted, so maybe 1/3 of the last can was used.