Wednesday, February 24, 2010

Not much Left today

There is definitely not much left in me today. It was one of those days, but hey, everyone's got them. James doesn't feel like blogging and I don't have anything left in my little noggin so I decided to post some of my favorite recipes. Let me know if you try any of them! Good night and glad this hump day is over. CHEERS!
LC

Slow-Cooked Cinnamon Pork Loin With Parsnips
From Mark's Daily Apple


Ingredients:
4 large parsnips, peeled
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1/4 tsp ground ginger
1/4 tsp black pepper
2 minced garlic cloves
1/2 tsp kosher salt
1 1/3 to 1 1/2 lb. pork loin
2 Tbsp olive oil
1 1/2 cups water
Cut parsnips into even rounds.
Mix together cinnamon, cloves, nutmeg, ground ginger, black pepper, garlic and salt.
Cut excess fat off the loin.
Rub meat with 1 Tbsp olive oil then vigorously massage spice rub all over the loin.
Turn heat on high under a sauté pan and add 1 Tbsp olive oil. Sear sides of the loin until browned, about 3-5 minutes each side. Put pork in the slow cooker with parsnips. With heat still on, add water to the sauté pan and use a spoon to scrape up browned bits. Add the water to the slow-cooker. Turn the temp to high and cook 3 1/2 hours or low and cook 5-6 hours.

Cooking Tips
• Carrots aren’t the only vegetables you can peel into ribbons. Try celery, cucumber, squash and kohlrabi.
• Meat doesn’t have to be seared before going into a slow-cooker but browning the meat will intensify the flavor. This isn’t because searing meat seals in flavor and moisture (Food scientist Harold McGee [4] has proven this is a myth). Rather, searing meat caramelizes the surface of the meat, enhancing its meaty flavor.
• To save time, use 1 1/2 tsp Chinese Five Spice + 1/2 tsp kosher salt instead of making your own spice rub.
• Experiment with different spices to create a variety of rubs. Or, just season the meat with salt and surround it with fresh herbs.
Garnish finished dishes with minced herbs.


Pasta Frittata

If you have eggs, pasta and cheese, then you have dinner. This pasta frittata can be varied endlessly — use leftover pasta, whatever cheese you have on hand, cooked broccoli or spinach or diced ham. A dollop of marinara sauce will add color and complement the flavors. Serve warm, room temperature or cold. You can't go wrong.
Serves 8
• 6 ounces spaghetti or any other type of pasta, cooked (we use GF pasta)
• 1 teaspoon plus 1 tablespoon olive oil, divided
• 8 eggs
• sea salt, to taste
• freshly ground pepper, to taste
• 1 cup (about 3 ounces) grated cheese, such as Swiss, mozzarella or cheddar
• 1/2 cup marinara pasta sauce or salsa (optional)

Preheat oven to 350°F. Toss cooked pasta with the teaspoon of olive oil and set aside. Oil a 10-or 12-inch ovenproof skillet (preferably non-stick) with the remaining tablespoon of oil. Whisk eggs together and season with salt and pepper. Add grated cheese to the mixture, then stir in pasta. Toss well and pour into the prepared skillet. Bake for 20 to 25 minutes or until frittata eggs are set and no longer wobbly.
Let cool for 5 minutes. Serve directly from the pan or invert onto a cutting board. Cut into wedges and serve with a dollop of pasta sauce or salsa, if desired.

Nutrition Info Per serving (About 4oz/103g-wt.): 170 calories (90 from fat), 10g total fat, 3.5g saturated fat, 11g protein, 9g total carbohydrate (less than 1g dietary fiber, 1g sugar), 225mg cholesterol, 290mg sodium



coconut pancake/waffle recipe



•1 can (15oz) coconut milk or light coconut milk
•3/4 cup shredded coconut
•2/3 cup almond meal
•1 or 2 eggs (one is plenty for waffles, you may want to go to two for pancakes, or if you like ‘em eggy)
•tiny bit of salt
•tiny bit of baking powder

vanilla and coconut extracts (1/2 tsp and 4-6 drops, respectively). If you make waffles, let them cook a long time until they’re crispy.


This last one is NOT healthy but its my husbands FAVORITE TREAT and its from our favorite Kiwi (Jenny Brown). Yes that is Cameron Brown's wife.

Jenny's Shortbread



4oz sugar
8oz butter
12oz flour (we use Bob Mill's GF flour)

Soften butter in microwave.
Add sugar to butter and beat till creamed.
Add flour and mix till combined and forms a ball.
Roll into a cylinder or rectangular shape (dust with flour if it sticks to your board).
Cut into about 1cm thicknesses, place on baking tray and put fork marks into each piece (for decoration, don't spear them right through)
Bake at 300F for approx. 40 minutes.

7 comments:

Bekah said...

Thank you for the recipes! they all look great... and yes, we do all have our days like this.

Just remember you should never feel like you have to blog! But I'm glad you did.. this pancake batter looks amazing. :)

James and Lindsay Cotter said...

Bekah,

Thank you. Needed to hear that. Might be skipping my blog tonight, ha ha!

Cheers!

Janetha said...

your pork loin looks phenomenal. well, everything does, but i am especially impressed by the pork loin~ it is not always an easy meal to make!

James and Lindsay Cotter said...

Janetha,

The pork loin is AWESOME and its pretty easy in the slow cooker! You gotta try it.

LC

Averie (LoveVeggiesAndYoga) said...

wow the coconut pancake/waffle recipe looks awesome!!! yum!
and can i just say you and your man are just too beautiful for words :)
xoxo

krull_etc said...

I tried making the pork loin with the 5-spice as an easy overnight cooking meal that I could bring to work for my lunch. It tasted Awesome and was so quick to make. thanks for sharing!

James and Lindsay Cotter said...

Krull,

That pork tenderloin is so savory!! And all you do it throw in a crock pot. Glad you liked it!
LC