Tuesday, April 28, 2009

April 26 - 30, Better late than never...

So it's Tuesday night, I'm finally home, dinner is simmering, there's wine in my glass and time on my hands (and cheese in my mouth, but that might be more than I should share) and so I thought I'd get around to finally posting...

I'm ready to just eat tomatoes, but I think that actually can't happen until July or August...

We stuffed 2 rainbow trout with a fennel/garlic stuffing -- just fennel and garlic chopped, then sauteed in a pan with olive oil, salt and pepper.  We stuffed it in the trout, put them on foil, and grilled indirectly for about 20 minutes.  We brushed (lots) with a mixture of butter, lemon juice and parsley.

Phil made super-duper mashed potatoes to go with it.

And we grilled tomatoes, too.

Little pizzas on Naan flatbread -- just sauce, then bell pepper, onion, mushroom, prosciutto, arugula, and cheese, and baked for about 20 minutes on 400.  We had planned to grill them, but it was rainy.

I'm making Spring Chicken and Barley Soup again -- see last week's post.  Loved it!

Phil's first non-bowling Wednesday since last summer...  thought we'd celebrate by cooking real dinner, instead of my usual leftovers/beans straight from the can.

Venison/beef mixture burgers
Sauteed mushrooms and onions
Various grilled veggies

Quesadillas with mushrooms

Lots of carbs...  probably pizza or chinese take-out with extra rice...  I'm running my LAST 20-mile tomorrow!  Yahoo!

Sunday, April 19, 2009

April 19 - 23

We got back from Mexico a week ago, and while I so so enjoyed the gorgeous guacamole and pico de gallo (three meals a day, baby) I was ready for some different food...  but also had that post-vacation lack of motivation, hence the delayed post.  I just finished unpacking today, too.  So, this is what we ate last week and what we plan to eat this week.  Enjoy!

Last week's highlights:

Grilled salmon
Pan-roasted asparagus

Our plan for this week:

Embers-style pork tenderloin (The Embers was a restaurant in Mt. Pleasant that was just lovely.  They made a one-pound pork chop that was sooooo yummy.  We've adapted the recipe to pork tenderloin)
Green beans
Roasted potatoes

The recipe we use is for 6 one-pound chops, so just adjust amounts according to the amount of meat you'll be making.
2c soy sauce
1c water
1/2 c brown sugar
1 tbsp dark molasses
1 tsp salt
Bring to a boil, let cool, pour over pork, let stand overnight.

Cook pork however you'd like -- at 375 degrees in the oven, or on the grill (like we do).

Red sauce that goes with the pork:
1/3 c water
14 oz catsup
12 oz Heinz chili sauce
1/2 c brown sugar
1 tbsp dry mustard
Mix together, bring to a slight boil.  Dip pork in red sauce during cooking, use as glaze/sauce at end.

Marinade and red sauce can both be reused if brought to a boil then frozen.


Salad of chopped tomatoes, chickpeas (or cannellini beans), onion, olive oil, balsamic vinegar, salt, pepper

Random leftovers

Pizza -- make a half-whole wheat, half-white crust in the food processor, top with onion, mushroom, red pepper, prosciutto (and of course, sauce and yummy cheese) and bake at 425 for about 20 - 25 minutes

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