Friday, February 12, 2010

Pork Tenderloin with Merlot Mushrooms

Oh my, was this gooood! And I now am a believer that browning meat first actually DOES something lol. I consider myself a pretty good good - even great depending on the type of food in question, but being a mostly vegetarian most of my life, I never learned much about cooking meat. I always thought the browning step was a waste of time or just for looks at best, but somebody told me recently it helps to seal in the juices, and I believe it after eating this dish. I rarely eat pork, but I wanted to try this recipe and am glad I did! And OK, I made it with butter. I figured it wasn't that much, and my kids aren't horribly sensitive. I can only say, I hope it is as good with Earth Balance. :)

Pork Tenderloin with Merlot Mushrooms


* 1 package pork tenderloin, trimmed of fat
* 2 teaspoons minced garlic
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
* 2 tablespoons olive oil
* 1 tablespoon Earth Balance or other butter substitute
* 1/4 cup merlot

For The Mushrooms

* 1 (8 ounce) package button mushrooms or portabella mushrooms, halved
* 2 teaspoons butter substitute
* reserved stock
* 2 teaspoons minced garlic
* 1/2 cup merlot
* 1/8 teaspoon salt
* 1/8 teaspoon fresh ground pepper


1. Rub the minced garlic into the tenderloins and sprinkle with the salt and pepper.
2. Heat the olive oil in a non-stick pan and sear the tenderloins on all sides until browned.
3. Place tenderloins in a shallow baking pan and add the wine to the saute pan and simmer for 1-2 minutes.
4. Add the tbsp of butter and heat until just melted.
5. Pour half of the sauce from the saute pan over the tenderloins, reserving the rest of the sauce for the mushrooms.
6. Bake the tenderloins at 350 for 30-35 minutes.
7. During baking, heat 2 tsp butter sub and the reserved sauce in a saute pan.
8. Add 2 tsp minced garlic and the mushrooms and saute on high heat until golden brown.
9. Add the 1/2 cup Merlot and simmer for 2-3 minutes.
10. Season with the salt and pepper.
11. Serve the mushrooms on the side or slice the pork tenderloins and serve a small amount of the mush

Tuesday, February 9, 2010

Raw Brownies... again :)

Yes, I know I posted one of these already, but I wasn't a huge fan of the cherry in them. I know some people love fruit and chocolate together, but I am not one of them, so for those of you like me, here is another version. I basically looked at several raw brownie recipes and broke it down into what I thought I would like the best, and I think I did a pretty good job because I loved them! And to make it even better, it was dang easy!

Raw Brownies


1/2 cup pecans
1/2 cup walnuts
1 cup pitted dates (not soaked)
1/4 cup cocoa powder

Pulse the nuts in a food processor until they are fairly well ground, and then throw in the dates and cocoa. Process until it is an even consistency. You can press it into a pan and throw it into the fridge for a half hour or so before cutting into squares, but I like them better rolled into little balls. The "batter" seems to go much further this way. Enjoy!

Thursday, February 4, 2010

Turkey Hash

Turkey Hash

This came from my friend Sierra's Cooking Blog. It is like Thanksgiving Dinner in a bowl! I thought it was pretty good, and my husband thought it was GREAT! I made the cauliflower really fine, like rice, but I think it should have been a bit bigger and maybe I would have gotten the caramelized affect.

3-4 Tbsp. Earth Balance or oil of your choice
1 large onion, chopped
2 large carrots, peeled and chopped
1 large stalk of celery, chopped
1 tsp. dried sage, rubbed
1 tsp. dried rosemary, crushed
1 tsp. dried thyme, rubbed
1 head of cauliflower, cored and finely chopped (I use a food processor.)
1 -2 cups cooked chopped turkey meat
Turkey or chicken broth as needed to keep from sticking
Salt and pepper to taste

In a large frying pan or wok, cook onion, carrots, and celery in the butter until they are starting to soften. Add dried herbs, rubbing to release flavor. Stir. Add cauliflower, turkey and some broth to keep from sticking. Continue cooking and stirring until cauliflower is cooked through and the veggies begin to caramelize. Season with salt and pepper to taste.

Monday, February 1, 2010

Crockpot Coq au Vin

I already have a recipe similar to this on here, but this one was pretty good, and wow was it easy!

Crockpot Coq au Vin


6 to 8 frozen chicken thighs
6 slices cooked and crumbled bacon
8 oz sliced baby portabella mushrooms
1 cup baby carrots
1 chopped yellow onion
3 cloves chopped or minced garlic
1/2 t black pepper
1/2 t kosher salt
1/2 cup chicken broth
1 1/2 cup cheap red wine
2 large fresh thyme sprigs

The Directions.

Cook your bacon. Dump the frozen chicken into your crockpot and start layering in the rest of the ingredients. This is really a no-fuss preparation. Just throw it all in.

Cover and cook on low for 8 hours. (I actually used fresh chicken and think I went about 6-7 hours). You could cook it on high for 4, but it won't taste as good. The flavors meld so nicely when cooked low and slow.
Serve with mashed potatoes or your favorite gluten free pasta.