Recipe: Black Tea Spiced Pork Tenderloin + Roasted Pears and Carrots

A Gourmet Meal for 4 that's under $20? Yep. Super tasty, too! (if the video is not visible, click here)

Black Tea Spiced Pork Tenderloin

serves 4

2-pound pork tenderloin

5T black tea leaves

1T mild curry powder

2t ground cumin

1/2t ground anise

1t ground cayenne

1T fresh ginger, chopped

-in a spice grinder, add tea, spices and fresh ginger and grind until finely ground; add a little olive oil to thin into a paste

-season pork with salt + pepper

-rub pork with paste on all sides and let rest in refrigerator for 20 minutes

-pre-heat oven to 400˚F

-roast pork until done, about 20-30 minutes

-let rest 10 minutes, then slice and serve over Cumin Rice

Roasted Pears & Carrots 

serves 4

4 carrots, peeled, halved and cut into sticks 

2 pears, halved cored and cut into small wedges 

olive oil 

salt & pepper 

balsamic vinegar

-Pre heat oven to 400F 

-line a baking sheet with aluminum foil 

-place pears & carrots on baking sheet 

-drizzle with olive oil and a splash or two of balsamic vinegar 

-season with salt & pepper -toss to coat thoroughly 

-spread evenly into a single layer on baking sheet 

-roast in oven until carrots are tender and pears are still firm, about 20 minutes, turning once halfway through cooking 

-serve warm or room temp

Note: this dish is easy to make into a more grown-up side or salad for entertaining by adding some crumbled bleu cheese and/or toasted walnuts!

Recipe: Raw Beet Salad with Pistachio Mint Pesto

Here's what I am demo-ing today at the Homegrown Experience! Come out and join the fun from 11AM-4PM at the Nicollet Island Pavilion. I will be on the Chef stage at 3:15PM...



Raw Beet Salad with Pistachio Mint Pesto
serves 4


1-2 large beets, peeled and sliced very thin or julienned
2 oz creamy goat cheese, such as Donnay (available at Grass Roots Gourmet)
1/4C Pistachio Mint Pesto (see recipe)
6oz Arugula or spinach


Arrange beets on a bed of arugula
Dot with goat cheese and Pistachio Mint Pesto
Serve cool






Pistachio Mint Pesto
makes 3/4 C


1C mint leaves, loosely packed
1/2C pistachios, roasted and shelled
Juice of 1 lemon
1T honey
1/4t salted or more to taste (note: omit salt if pistachios are already salted)
1/2C Olive Oil or more to achieve desired consistency


Place mint + pistachios in food processor or blender and pulse to chop
Add lemon juice, honey + salt (if using), pulse to incorporate
With processor turned on, slowly add olive oil until desired consistency is achieved


Serve with Raw Beet Salad, toss with pasta or smear on grilled meat or shrimp!

Method: Grilling Beyond Burgers

We are a mostly vegetarian household, and when we grill it is so easy to fall into the veggie burger rut. Or grilled corn. Or portobello mushrooms. Likewise, it is difficult for folks throwing a little party to know what the heck to feed those pesky herbivores. Well, I have a tasty solution for you!

Lately, we've been loving grilled Cauliflower Steaks. Uh? Yes, Cauliflower Steaks. Just slice the entire cauliflower into hefty 1" slabs. You can marinate them in a variety of sauces + herbs or just stick with olive oil, salt + pepper. Anyway you go, it's delicious. We like a combo of olive oil, Worcestershire sauce + pepper. Just brush it on both sides and let sit for about 15 minutes. Place on a medium heat grill, and cook on each side for about 3-4 minutes. You want them to hold their shape, so don't let them get too soft! BBQ sauce, tamari and hoisin sauce are also delightful.

Another good choice is an updated favorite: the portobello. I like to stuff grilled mushrooms with an almond butter, tamari, sesame oil + sriracha mixture. Add a few red peppers + green onions...delish! This is also one of my most popular vegan entrees for catering.

Mix it up a little for the remainder of our grilling season, and try your own combos. Do you have a favorite veggie grill dish?

Recipe: Spanakorizo

photo by bittenword.com


I had forgotten about this recipe for awhile. Which is surprising since it is one of the most requested by friends. Our Sunday foray to the Kingfield Farmer's Market brought it back to the forefront after I saw the gorgeous spinach and dill just begging to be used.

I'm not really sure of the origins of this dish (other than the Greek flavors), except that I remember clipping a version of it from the newspaper when we lived in San Diego years ago. I have since adapted and dabbled, with this resulting recipe.

This is the perfect way to use make use of that big bag o'spinach! And believe it or not, the flavor gets better the longer it sits...even into the next day. Served warm, room temp or cold, it is a perfect light supper or side dish for an al fresco dinner or picnic.

Spanakorizo


6-8 servings


1/4 c olive oil
1 large red onion, chopped
1 garlic clove, peeled and chopped (may use 2 if desired)
1 1/2 cups jasmine or basmati rice
1 bag pre-washed spinach (or 1 large bunch, rinsed and dried)
Salt & Pepper to taste
2c vegetable broth
½ c fresh chopped dill
Pinch of freshly grated nutmeg
Strained fresh juice of 1 lemon
¼ pound of feta, crumbled
1 15 oz. can of garbanzo beans, drained and rinsed (optional)*


-In a large saucepan or Dutch oven, heat oil and cook onions until translucent
-Add garlic during last few minutes
-Add rice and stir for a few minutes to toast
-Toss in large handfuls of spinach, waiting for each batch to wilt before adding another
-Season with Salt & Pepper
-Add stock (and beans if using); cover and simmer until rice is done, adding more water if necessary to keep the rice moist
-Add dill , nutmeg and lemon juice
-Fluff with fork and garnish with feta
-Serve warm or at room temperature

Recipe: Raw Beet Salad with Pistachio Mint Pesto

Rob + Corbin LOVED the pesto this morning on KARE 11! This recipe is so easy and so versatile, you'll want to make it all Spring + Summer long. The Raw Beet Salad is dyn-o-mite, and the pesto is out-of-sight. Really. Like Spring in your mouth...in a good way.



Raw Beet Salad with Pistachio Mint Pesto
serves 4


1-2 large beets, peeled and sliced very thin or julienned
2 oz creamy goat cheese, such as Donnay (available at Grass Roots Gourmet)
1/4C Pistachio Mint Pesto (see recipe)
6oz Arugula or spinach


Arrange beets on a bed of arugula
Dot with goat cheese and Pistachio Mint Pesto
Serve cool


Pistachio Mint Pesto
makes 1 C


1C mint leaves, loosely packed
1/2C pistachios, roasted and shelled
Juice of 1 lemon
1T honey
1/4t salted or more to taste (note: omit salt if pistachios are already salted)
1/2C Olive Oil or more to achieve desired consistency


Place mint + pistachios in food processor or blender and pulse to chop
Add lemon juice, honey + salt (if using), pulse to incorporate
With processor turned on, slowly add olive oil until desired consistency is achieved


Serve with Raw Beet Salad, toss with pasta or smear on grilled meat or shrimp!


Stop by Midtown Global Market this Saturday, April 17 to celebrate Earth Day from 11AM-4PM! I'll be doing a cooking demo at 11:30AM and there will be loads of activities + education throughout the day. I'd love to see you there....http://midtownglobalmarket.org/?q=2010EarthDay

Recipe: Spring Benedict

Need an easy, breezy dish to feed your mixed company of vegetarians and omnivores this Easter? Try this Spring Benedict! It makes use of the first asparagus, is low carb sans bread and even forgoes the hollandaise. Okay, so maybe not so Benedict-y, but the flavor is all there. I promise!





Spring Benedict
serves 4


16-20 Asparagus Spears
8 eggs, softly poached
2T fresh dill, chopped
2T fresh chives, chopped
8 thin  slices Gruyere cheese (or more, if desired)
S&P
2T Extra Virgin Olive Oil, divided use


Toss Asparagus spears with 1T olive oil and S&P
Roast Asparagus @ 400F until just tender
Arrange spears into bundles of 4-5 each and top with 2 thin slices of gruyere
Place under broiler until cheese is just melted and bubbly
Top asparagus spears with 2 poached eggs
Sprinkle with dill, chives and season w/ s&p
Drizzle with olive oil




Meat Eater Version:
Top asparagus spears with 2 thin slices of prosciutto prior, then Gruyere (if desired)
Proceed with recipe

Recipe: Japanese Inspired Quick Pickles + a Giveaway

Ever heard of Japanese pickles? They are an easy and delicious addition to any meal, really. 


Unlike their American counterparts, Japanese pickles have no vinegar. The vegetables are cured using sea salt with flavorings added, if desired. Some veggies are cured in miso or rice bran for several months, or you can make a 'quick' pickle that takes as little as 30 min to overnight. This was the method I used.


I had never made Japanese pickles myself, until I was asked to provide them for a private luncheon. I used some local Minnesota vegetables to give them a twist, but the flavor was just right.


Use them as a condiment for any Asian inspired meal, mixed with other fresh vegetables as a salad or to top rice or pasta dishes. I used them for all of these with the extra I made!


You can use any vegetables you desire. Daikon radish, cabbage, cucumbers and carrots are more traditional. The recipe below lists my 'Minnesota Mix'. The beauty heart radishes add a fantastic pop of color!


Japanese Inspired Quick Pickles
makes about 2 cups


1 small head of cabbage (or 1/4 of large), shredded
2-4 carrots, shaved with a peeler
2 beauty heart radishes, peeled, quartered and sliced very thin
2 inches kombu*, wiped down and sliced very thin
2T pickled ginger, chopped
2t sea salt**
1t red pepper flakes (optional for spicy pickles)


-Place cabbage in a large bowl and rub with the salt. You will see the cabbage start to absorb and release water.
-Add the rest of the vegetables and ginger. Toss until combined
-Place in a container with a tight fitting lid, and refrigerate overnight.
-To serve, drain the pickles and squeeze out the remaining moisture
-Will keep in fridge up to 1 week


*Kombu is a dried seaweed that can be found any in Asian Market or in the ethnic food section of most grocery stores. You can make it without the Kombu, but it will have a little less flavor.


**If you can find it, use Japanese Sea Salt. It has a specific mineral content and flavor that makes these pickles stand out. In a pinch, I used a Celtic Sea Salt from France. Turned out great.


P.S. leave a comment and be entered to win 1 of 4 $20 coupons for Intelligent Hair + Skin Salon in Minneapolis! Incredible, natural hair + skin products from the founder of Aveda....

Recipe: Roasted Brussel Sprouts + Cranberry Chutney

Ahhh. Thanksgiving. Foodie paradise. A favored Holiday for those of us that love to cook + eat, I thought I would share a couple of my favorite sides for your Thanksgiving Table!

Brussels Sprouts are one of the unsung veggies, although they have been gaining in popularity in recent years. I think there is no better way to enjoy them than simply roasted with salt, pepper and olive oil. So damn good. Don't worry about the leaves that fall of and get a crunchy brown...they're my favorite part! I eat 'em like potato chips.

Roasted Brussels Sprouts
serves 4-6

2# fresh Brussels sprouts, rinsed + patted dry
olive oil
salt
pepper

-preheat oven to 400˚F
-trim stem end of sprouts, then cut in half -place on large baking sheet (cover with foil for easy clean-up!)
-toss with generous amount of olive oil, salt + pepper
-roast until tender and gently browned, turning once, about 15-20 minutes

This chutney is addictive. You have been warned. Shared with me by a beloved sister-in-law it is also fantastic with such non-Thanksgiving-y fare as goat cheese, scones, pork, or straight off the spoon...which is how I usually eat it.

Cranberry Ginger Chutney
(Makes 1 2/3 cups, double for large family gatherings)

1 ½ cup cranberries
16 dried apricots, quartered
¾ cup packed brown sugar
1/3 cup dried currants
2 Tbl. minced peeled ginger
2 Tbl. cranberry juice
¾ tsp. cinnamon
¼ tsp. cayenne pepper

Combine all ingredients in a heavy medium saucepan.
Cook over medium heat, stirring to dissolve sugar.
Increase heat to high and boil for three minutes.
Transfer to bowl to cool.

Happy Thanksgiving everyone!

Ingredient: Pumpkin Puree

Ever since I read Unplanned Cooking's blog about her post-Halloween Pumpkin Latte, I have not been able to get it out of my head. Make your own pumpkin latte at home? Why didn't I think of that? Maybe many of you have, but it just never occurred to me. Since the fam loves pumpkin waffles (with chocolate chips) and pumpkin pancakes (with cinnamon sugar), I usually have some pumpkin puree in the fridge. So, I set out to make my very own pumpkin latte....

Now, I had to tweak it a little to suit my taste. And you should feel free to do the same. Although, any combination is going to be delicious. You know another reason to love this DIY beverage? It's actually healthy. Using real pumpkin (instead of that pumpkin-y flavored syrup) gives you Vit C, beta-Carotene + potassium. Not using the syrup also gives you control over your calories. And finally, the milk adds some Calcium + protein. Not a bad way to rationalize a latte!

Here is my version for one. Note that I use the new Starbucks' Via instant coffee (it's good. really!), as no one else in my house will touch coffee. No need to make a full pot!

Lazy Pumpkin Latte
serves 1

maple syrup (to taste)
1T organic pumpkin puree
1/4t cinnamon (or more to taste)
1-2 drops Mexican vanilla
about 6oz. organic fat-free milk about
6oz. Via Coffee (medium or dark roast)

-in your BIG mug, add maple syrup to cover bottom, cinnamon vanilla + pumpkin. Stir to combine.
-add milk (about half a mug)
-microwave for 1 minute (I told you this was the lazy version)
-add Via coffee packet, and hot water to fill mug.
-stir and enjoy!

Not bad for a Monday morning....

Method: Veggies First

Okay, so this is not a new concept. Not ground-breaking or earth-shattering, but... we switched it up a little at the Herrmann House last week.

It's so easy to get into a rut with meals. Especially when everyone is so busy! We do the pasta, the rice, the wraps, the 'fill-in-the-blank' and add veggies and protein to the mix to make it a complete meal. What we have found, however, is that we're eating a lot of starches and not enough veggies. Another factor to note in this observation is that our refrigerator is still chock full of CSA veggies every week. I can only make so much hash and stir-frys to use it all up! And pickles. Boy, do we have the pickled vegetable collection.

Anyhoo, my point is this: we mixed it up. We started using veggies as our base and 'topping' it with the starch or protein. Okay, we're not doing it everynight, but it's worked out well on the nights we have tried. Our favorite was a PILE of stir-fried veggies with a coconut curry lentil 'sauce'. Really yummy. We're going to try to do 'switch it up' more often.

What do you do to 'switch it up'?

Ingredient: Beets!

n. [beet] the edible root and leaves of the biennial crop plant

Beets are here! We just enjoyed some nice red beets from our CSA box. Beets can be a bit divisive on the veggie front, although I think that folks that don't like them have never had them cooked properly. They are delicious and nutritious, being high in folate, manganese and potassium. They do have a high sugar content (the most of any vegetable), but remain low calorie. Several studies have also proven them to be effective in fighting heart disease, cancer and inflammation.

Beet greens are often overlooked, but as with their cousing Swiss Chard, they can be eaten in a variety of ways including raw. I recently added to some to a stir-fry with excellent results!

As for the beets themselves, I prefer them roasted. And for our dragon-slayer 3 year old, they have become 'Roasted Dragon Hearts'. A little disconcerting, but effective.

Simple Roasted Beets

-Pre-heat oven to 450˚
-Remove greens and save for later use. Scrub beets clean, leaving skin intact
-Quarter large beets, halve smaller ones, and place on a baking sheet
-Toss with olive oil, salt + pepper
-Roast for approximately 30 minutes or more, until beets are just tender when pierced with a knife (turn 1-2 times during cooking to ensure even roasting)
-Remove from oven and let beets cool
-Once cool enough to handle, use a paring knife to remove softened skin
-Use the beets as a side dish, in salads or even in ice cream!

I like to use them in a salad, topped with an Indian Yogurt Dressing. I'll post the recipe on Friday!

Ingredient: Chrysanthemum Greens

n. /krɪˈsænθəməm/ Show Spelled Pronunciation [kri-san-thuh-muhm] edible leaves + stems of the garland chrysanthemum plant; popular in Asian cooking; also known as edible chrysanthemum or chop suey greens.

Who knew? A friend gave me a bag of chrysanthemum greens that had been passed to her by a neighboring gardener. Chrysanthemum greens? Hmmm. I didn't know they were edible. Turns out they are pretty tasty and easy to use. The leaves are small and tender, and must be used before the plant has flowered. Once it has bloomed, the leaves become bitter. Chrysanthemum greens have a nice herbaceous zing when eaten raw, and turn slightly nutty once cooked. I popped a handful on top of a pita with pesto + goat cheese for a tasty grilled supper.

NOTE: do not use ornamental chrysanthemum greens from the plant your mother gave you. These are not edible. the 'garland' variety is what you need. this has been a public service annoucement. :-)

Ingredient: Arugula

n. [uh-roo-guh-luh] edible plant native to the Mediterranean; blongs to the mustard family; leaves have a pungent, peppery flavor



I do love me some arugula! Good thing Driftless Organics keeps sending some in our CSA box! I really love the peppery flavor that it adds to salads + pasta, as well as making one heck of a pesto. My affinity may also stem from the fact that it is one of the few vegetables I have had some success in growing. Perhaps. If you have never tried it, start with adding it to your salad greens. It punches it up nicely. Sauteed (quickly) with a little garlic, it makes a great side or addition to pasta.In fact, you can just stir it into just cooked pasta, as it wilts quickly. And that pesto I mentioned? I'll be posting a recipe on Friday. Good stuff.

Ingredient: Asparagus

n. [uh-spar-uh-guhs] the shoot of a native Eurasian plant of the lily family; eaten as a vegetable; known for its dietary and medicinal properties


Now that the weather is finally warming up, I am all about the asparagus. Most folks steam their asparagus, but it can be eaten raw, grilled or roasted. I love to grill mine in the spring + summer. Just toss with some olive oil, salt + pepper, then grill on a pan over med-high heat until the asparagus is tender and browning in spots. Use it for salads, sides or wrap with prosciutto for a light main course or appetizer. Delish.


When choosing asparagus, look for tightly closed buds and uniform stalks. When you get them home, wash gently and pat dry. You can wrap them a moist paper towel and saran wrap or place them upright in a glass with few inches of water. Use within 2-3 days.

Ingredient: Vidalia Onion

n. [vĭ-dāl'yə] a sweet, yellow onion grown in specific counties of Georgia as defined by state law.


Ah, Vidalia Onions. Growing up in Florida we had an abundance of them. And Sunday Dinner wasn't complete without some Vidalia Onion Relish to slather on meat + veggies. Vidalias are just starting to make their appearance in Minnesota this week, so I would assume the rest of the country will be seeing them pop up soon. These onions are so sweet and mild, you're not soon to forget them. Great on burgers, they also make for some spectacular caramelized onions. Be forwarned: Vidalia Onions don't store well, so use them quickly!


Check back for a recipe on Friday....

Food Find: CSA Fair

There is nothing like a box of farm fresh vegetables delivered throughout the summer! CSA (Community Supported Agriculture) allows you to buy a 'share' of the harvest from a local farmer, giving them the financing to grow the crop and giving you infinite joy in the kitchen. It's also cheaper on the pocketbook. I was surprised at how much value there is in that box of organic veggies!

For you interested Twin Citians, the Seward Co-Op is having their annual CSA Fair this weekend. You can get more information here.

If you live in other parts of the country, you can find a local CSA near you from LocalHarvest.org!

Organic Haven

Growing up on a farm in Central Florida definitely had its perks. We always had lots of fresh fruit and vegetables year-round, as well as the pleasure of picking some ourselves. Now our visits home are a treat for our little boy as he samples the strawberries and citrus in winter and cantaloupe and watermelon in summer.

I've find a bit of grown-up happiness in The Corner Store that has been open in my little hometown of Plant City, Florida for about a year or so. They are bringing organic and all natural ingredients to the forefront in a hip little store and deli. I had the pleasure of eating there twice this trip (I do have to visit a few other places while in town), and thought you might enjoy a peek at their produce. Since Minnesota is not quite into Farmer's Market season, here's a preview of what is (hopefully!) just around the corner (click on the slideshow function)... and try to visit if you're in town!

Radishes

"Ugh. I think I ate too many radishes," I uttered to my husband. As he doubled over with laughter, I figured he had never heard that phrase uttered before. Nor did I think I would ever utter it, but these radishes were darn good. If you have never tried a Spanish Black or Beauty Heart Radish, get thee to the Seward Co-Op and give 'em a go. I like mine with a little unsalted butter and coarse salt. The Beauty Hearts are also fantastic roasted with olive oil. Seriously. Pretty soon you'll heart radishes, too!