Lunch/Dinner

Tuscan Pork Tenderloin

Posted on May 16, 2018 in Lunch/Dinner, Pork

Gathering together around food is good times for all involved, especially when the main course is simple for the host or hostess to prepare in advance. Then all can enjoy family & friends while the house is filling with delectable aromas and creating smiles of anticipation during the cooking process. That’s why this week we are preparing a pork tenderloin which serve 6-8 guests…it’s our “Tuscan Pork Tenderloin”.

Ingredients: (serves 6-8)

  • 4 lbs. organic pork tenderloin roast(s)
  • 1/4 cup organic brown mustard
  • 8 cloves organic garlic, minced
  • 2 Tbsp. organic chopped rosemary
  • 2 Tbsp. organic chopped sage
  • 2 Tbsp. organic chopped marjoram
  • 1 tsp. coarsely ground organic black pepper

In bowl, combine mustard, garlic, rosemary, sage, marjoram and pepper.

Rub mixture all over roast(s); cover and refrigerate several hours or overnight.

Bring to room temperature before roasting.

Heat oven to 400 degrees.

Place roast(s) in shallow baking dish and cook, uncovered, for about 1 hour, until the meat is nicely browned. Remove from oven and let stand for 10 minutes before slicing.

Serve meat with a couple of your favorite side veggies for your guests to thoroughly enjoy!

Turmeric-Roasted Cauliflower

Posted on May 9, 2018 in Lunch/Dinner, Veggie

Something tasty, tasty, tasty is my husband’s pat answer when I ask him what he wants for dinner. He wants me to be the creative one while he sits back and enjoys whatever new dish I may come up with. With so many health benefits touted about turmeric these days, I thought that would be a good direction for this week’s recipe, “Turmeric-Roasted Cauliflower”. And yes, he told me it was tasty, tasty, tasty, so A+ for today!

Ingredients: (serves 4)

  • 1 head organic cauliflower, sliced into 1/2 inch thick slices
  • 1 tsp. organic ground turmeric
  • 3 Tbsp. organic, coconut oil, divided
  • 1 large organic shallot, minced
  • 1/2 cup organic, raw, unsalted almonds
  • 1 organic garlic clove, minced
  • 1 tsp. organic lemon zest
  • 1/4 cup organic, chopped, fresh-flat-leaf parsley

Preheat oven to 425 degrees; line a large, rimmed baking sheet with parchment paper and lay the cauliflower slices single-layer covering the sheet.

In a bowl mix together the turmeric, 2 Tbsp. oil & shallots; then brush mixture onto the cauliflower slices and place in oven for 15-20 minutes until just beginning to brown.

Chop the almonds into small pieces using a small food-processor.

Heat a small ceramic skillet on medium-low and add 1 Tbsp. oil; next add the almonds and stir until they start to brown, then add the garlic and finish sautéing another few minutes until garlic is cooked. Remove skillet from heat and add the lemon zest.

Remove cauliflower from oven and coat with the almond mixture and continue cooking another 10 minutes until cauliflower becomes golden in color. Remove from oven, sprinkle with parsley and move slices to a serving platter. Tasty, tasty, tasty!

Beef Poppers & Sauce

Posted on Apr 25, 2018 in Beef, Lunch/Dinner

Oh so yummy…this week we’re creating “Beef Poppers & Sauce” which can serve as both a main course or as a fun appetizer—it’s up to you. These great little poppers are also a great grab-and-go protein snack for anytime you’re on the run. You can even spend some extra time creating a stock of them to freeze for that quick meal necessity in the future.

Ingredients: (serves approx. 8-12)

  • 2 lbs. pounds grass-finished ground beef
  • 2 Tbsp. organic ground pepper
  • 1/2 tsp. organic cayenne pepper
  • 1/2 tsp. organic chili pepper
  • 2 tsp. organic coconut oil
  • 1/4 cup minced organic onion
  • 1/4 cup minced organic celery
  • 1/4 cup minced pecans

Preheat oven to 425 degrees and line an 11 x 17 inch rimmed baking pan with parchment paper.

In medium mixing bowl, combine beef, pepper, cayenne, & chili powder—thoroughly mix; set aside for now.

Melt the coconut oil in a large ceramic skillet over medium heat and add onions & celery; cook until they’re translucent (approx. 4 minutes); add the pecans and sauté for another 2 minutes—set mixture aside until mixture is cooled enough to handle.

Combine the cooled mixture with the meat and form into approx. 24 poppers (meatballs), 1 inch in size.

Place meatballs on the lined baking pan and bake 30-35 minutes.

Serve warm with following sauce:

  • 4 Tbsp. organic lemon juice
  • 2 organic garlic cloves, minced
  • 1/2 tsp ground organic cumin
  • 1/2 tsp sweet organic paprika
  • 1 pinch organic cayenne pepper
  • 1/8 tsp. Himalayan salt
  • 1/3 cup organic extra virgin olive oil
  • 4 Tbsp organic minced fresh cilantro

Sunshine Beef Skillet!

Posted on Apr 18, 2018 in Beef, Lunch/Dinner

Living in Southern California sometimes makes me feel guilty because of our endless sunshine. I am such an outdoor person which is why I do much of my cooking out on my covered patio. That’s where I can truly enjoy every breath of fresh air, after working long hours in an office—it’s my mini vacation each day. So today’s special is called “The Sunshine Skillet”.

Ingredients:

  • 1 1/2 lbs. flank steak or steak of choice
  • 1/4 tsp. ground black pepper
  • Spray olive oil
  • 3 green onions, thinly sliced
  • 2 green onions, dark green ends only, thinly sliced
  • 4 gloves garlic, minced
  • 1 yellow bell pepper, sliced into thin strips
  • 1 red bell pepper, sliced into thin strips
  • 2 Tbsp. dry sherry wine
  • 2 Tbsp. red wine vinegar
  • 1 tsp. smoked paprika
  • Iron skillet

Heat a large cast-iron frying skillet over medium-high heat.

Season meat with ground pepper and lightly spray with oil.

Add meat to skillet and brown it thoroughly.

Transfer meat to a plate.

Lightly spray bell peppers, 3 sliced green onions, and garlic; add to skillet.

Toss all ingredients until lightly browned and then remove to plate.

Add sherry wine, vinegar, and smoked paprika to pan; stirring until all crusted pieces in pan from previous cooking are removed & now in liquid.

Return meat to pan and toss with liquid until thoroughly heated & coated.

Garnish with remaining green onions.

Serve with steamed vegetable of choice.

Enjoy this SUNSHINE of taste!