BBQ Pork Tenderloin

Ingredients

2-3 pork tenderloins  

2 tsp (10 mL) cornstarch  

1 green_onion, finely chopped   

1 tsp salt 

Marinade: 1/2 cup (125 mL) orange juice  

1/4 cup (50 mL) tomato paste  

2 tbsp (25 mL) grainy mustard  

3 cloves garlic, minced 

4 tsp (20 mL) chili_powder 

1-1/2 tsp (7 mL) sugar  

1 tsp (5 mL) each ground cumin and coriander  

1/2 tsp (2 mL) Worcestershire sauce  

1/4 tsp (1 mL) salt

Preparation:

Marinade: In bowl, whisk together orange juice, tomato paste, mustard, garlic, chili powder, sugar, cumin, coriander, Worcestershire sauce and salt. Add pork, turning to coat. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Remove pork from marinade, letting excess drip back into bowl. Pour marinade into small saucepan; set aside.

Place pork on greased grill over medium heat; close lid and grill, turning 3 times, until browned and just a hint of pink remains inside, about 20 minutes.

Meanwhile, bring reserved marinade and 3/4 cup (175 mL) water to boil over high heat; reduce heat and simmer until reduced to 1 cup (250 mL), 7 minutes.

In small bowl, whisk cornstarch with 1 tbsp (15 mL) cold water; whisk into marinade. Simmer until thickened and glossy, about 1 minute. Keep warm.

Transfer pork to cutting board and tent with foil; let stand for 10 minutes before slicing across the grain. Sprinkle with onion and coriander. Serve with sauce.

Scalloped Potatoes

6 medium potatoes, peeled and thinly sliced
4 tablespoons butter
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups milk
1 small onion,diced finely

Preheat oven to 350ºF.

Heat 3 tablespoons of butter in a saucepan over low heat until melted. Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk, 1/2 cup at a time. Heat to boiling. Boil and stir 1 minute.

Arrange potatoes in greased 2 quart casserole in 3 layers, topping each layer with part of the chopped onions and 1/3 of the sauce. Dot the top with the remaining 1 tablespoon of butter, broken into little pieces.

Cover and bake until potatoes are tender, about 90 minutes removing cover for the last 30 mins. Let stand 5 to 10 minute before serving. 

Serves 6

Chewy Chocolate Peanut Butter Bars

Ingredients:

1 1/2 cups ( 375 mL) icing sugar
1 1/2 cups (375 mL) crunchy peanut butter
1 1/2 tsp (7 mL) vanilla
1 pkg (510 g) Refrigerated Chocolate Chip Cookies

Method:

• Heat oven to 350°F (180°C).
• Combine icing sugar, peanut butter and vanilla; mix well.
• Press half of dough into bottom of ungreased 8 or 9-inch (20 or 23 cm) square baking pan. Press peanut butter mixture evenly over dough. Cut remaining dough into thin slices and arrange on top of peanut butter mixture.
• Bake 30 to 35 minutes or until golden brown and firm to the touch. Cool for 30 minutes. Refrigerate until chilled. Cut into squares. Serve chilled or at room temperature.

from lifemadedelicious.ca

Carrot, Butternut Squash Curry Soup

I have never really liked butternut squash but I thought this would be a good recipe to try.  It actually called for yellow squash but I could not find it at the market.  I made it thinking, if we don't like it oh well.  Can I just tell you, I think it might be one of my favorite soups.  The curry with the garlic and onions make for amazing flavor! 

I found the base recipe on the Pioneer Woman website and made some modifications that make it work for us.

    * 3 Tablespoons Olive Oil
    * 5 cloves Garlic, Minced
    * 1 whole Large Onion, Diced
    * 4 whole Carrots, Washed And Sliced Thin
    * 2 butternut squash, peeled and sliced
    * Salt To Taste
    * 1 Tablespoon Curry Powder & 1 tsp cumin
    * ½ cups Dry White Wine (I used cooking wine because that was all I had)
    * 8 cups Chicken Broth
  

Preparation Instructions

Heat olive oil in a heavy pot over medium heat. Add garlic and onions and stir to coat. Add carrots and cook for 3 minutes, or until they start to get soft. Sprinkle in a little salt.

Add squash. Stir and cook for a few minutes, until squash is soft and tender. After a few minutes, add salt to taste and the curry powder and cumin.

Pour in wine. Let evaporate for about 30 seconds, then pour in chicken broth. Reduce heat to a simmer, cover pot, and cook for 1 hour.

After 1 hour, taste and adjust seasonings. Turn off heat.

Puree soup using a hand blender, or in batches in a regular blender. Return to soup pot and bring to a simmer. Serve hot. 

Makes 12 cups (3 WW points for 2 cups)

Homemade Cinnamon Buns

I LOVE Cinnabon!  The smell as you are walking through the mall....mmmmmmmm.  Anyhow, last Saturday morning we were craving cinnamon buns.  The house was full of family and I ventured out and made this recipe.  It was really good, especially the icing!  I served them all to my guests over the weekend so that I did not eat the whole batch!

Ingredients:

• 1 (1/4 ounce) package dry yeast
• 1 cup warm milk
• 1/2 cup granulated sugar
• 1/3 cup margarine
• 1 teaspoon salt
• 2 eggs
• 4 cups flour

FILLING

• 1 cup packed brown sugar
• 2 1/2 tablespoons cinnamon
• 1/3 cup margarine, softened 
• 1/4 cup instant vanilla pudding powder 

ICING

• 8 tablespoons margarine
• 1 1/2 cups powdered sugar
• 1/4 cup cream cheese
• 1/2 teaspoon vanilla
• 1/8 teaspoon salt

Directions:

Prep Time: 1 hr
Total Time: 1 1/4 hr

1. For the rolls, dissolve the yeast in the warm milk in a large bowl.
2. Add sugar, margarine salt, eggs, and flour, mix well.
3. Knead the dough into a large ball, using your hands dusted lightly with flour.
4. Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
5. Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide.
6. It should be approx 1/4 thick.
7. Preheat oven to 400 degrees.
8. To make filling, combine the brown sugar and cinnamon in a bowl.
9. Spread the softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface.
10. Working carefully, from the long edge, roll the dough down to the bottom edge.
11. Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan.
12. Bake for 10 minutes or until light golden brown.
13. While the rolls are baking combine the icing ingredients.
14. Beat well with an electric mixer until fluffy.
15. When the rolls are done, spread generously with icing.

Asparagus Bow Tie Pasta

2 cups farfalle (bow-tie pasta), uncooked

1 lb.  fresh asparagus spears, trimmed, cut into 1-inch lengths

1/2 cup halved orange pepper strips

1/4 cup  julienne-cut oil-packed sun-dried tomatoes (I drained them, the original recipe says not to)

1/2 cup chicken broth

2 oz. Cream Cheese (1/4 of 8-oz. pkg.), softened (I used light cream cheese)

1 Tbsp. chopped fresh oregano (or 1 tsp dried)

1 cup Shredded Italian Three Cheese Blend (I used 1/4 cup Parmesan cheese instead)

COOK pasta in large saucepan as directed on package, omitting salt and adding asparagus to boiling water for the last 2 min. Drain. MEANWHILE, cook peppers and tomatoes in large skillet on medium-high heat 2 to 3 min. or until crisp-tender, stirring frequently. ADD pasta mixture, broth, cream cheese and oregano to skillet; mix well. Cook and stir 5 min. or until sauce is slightly thickened. Top with cheese; cook 2 to 3 min. or until cheese begins to melt.  -Kraft What's Cooking Magazine Spring 2011