Pork Tenderloin - A Quick and Easy Option for Sunday Supper

I grew up with a family that ate a meal together every Sunday.  It wasn't typically fancy, rather, it was usually an "Americanized" version of stir fry with chicken, vegetables, and rice.  But what was important is that everyone in the family came together and shared this communal meal, concluding with watching "60 Minutes" and then going off to our respective favorite places within the house. For those hours leading up to the meal and the time spent sharing, we were a cohesive family unit.

I am a huge fan of the Sunday supper.  In our busy lives, many times on weeknights there is no time to sit down for a meal. This one day gives us the opportunity to connect and share.  To me, I also believe you can make food of love.  My labors on a nice Sunday meal tell my family I care enough to try and to make something special.  In this vein, I tried out two "modern" recipes with traditional heritage-based roots. Many of us grew up having some type of roast - pork, beef, etc. and a potato dish to accompany. Since I'm trying to cook a little lighter and change up the routine a bit, I decided to make a pork tenderloin rubbed with rosemary and garlic plus a version of a layered potato dish called pommes anna made in muffin tins!  It's thinly sliced potatoes, usually fanned out to look pretty.  Definitely something that you would want to make for a holiday.  Since it was made in a muffin tin, talk about portion control!  The first recipe was found in Sunset Magazine and the latter in my November Bon Appetit.  The pork tenderloin hit all the right notes - fresh rosemary and garlic are a perfect pair and some ground cumin adds a citrusy punch. Browned in a pan and baked in the oven, it's literally ready in 30 minutes! Though I didn't use mushrooms in my dish, I have included them in the recipe below.  I will definitely serve mushrooms with this pork next time!

While I would not say the pommes anna was an epic fail, it just didn't wow us.  If I have to slice a bunch of potatoes on a mandoline, THEN mix with butter and fresh thyme, cut little parchment paper circles to ensure they won't stick in the muffin cups, THEN carefully layer them in the individual muffin cups, cook them until they are soft, THEN risk burning myself by having to turn them out and bake more on a sheet pan, it had better be the best version of pommes anna I've ever tasted.

Yeah, not so much.  Oh well, not every recipe will take me to the stratosphere and back. But the pork tenderloin is worth making, whether paired with potatoes and green beans for a Sunday Supper or quick weeknight meal.  This could become a new classic in your kitchen. Happy eating!

Easy and elegant pork with pommes anna and broccoli

Rosemary and Garlic-Roasted Pork Tenderloin with Mushrooms

(adapted from a recipe in Sunset Magazine)
1 pork tenderloin (about 1 lb)
2 garlic cloves, minced
1/2 tsp. ground cumin
1 tsp. kosher salt, divided
1/2 tsp. pepper, divided
4 Tbsp. olive oil, divided
8 oz. mixed mushrooms, sliced (baby bella, shitake, button, etc.)

Preheat oven to 425 degrees. Cut pork tenderloin in half crosswise. Mix garlic, rosemary, cumin, 1/2 tsp. of salt, and 1/4 tsp. of the pepper and rub mixture all over pork. Let rest on the counter while mushrooms start to cook. Meanwhile, heat 2 Tbsp. oil in a medium ovenproof skillet over medium-high heat.  Add mushrooms and remaining salt and pepper. Saute mushrooms until they are softened and give off their liquid, around 8 minutes.  Remove from pan.  Add remaining 2 Tbsp. olive oil to pan and add pork. Cook, turning as needed, until outside is completely seared, about 3 minutes total.  Scatter mushrooms around pork and place pan in oven.  Roast pork until done the way you like, about 10 minutes for medium (150 degrees on an instant-read thermometer).  Let rest 5 minutes before slicing and serve with the mushrooms.

Baked Chop Suey Casserole - A Dish the 50's Housewives Loved

With fall temperatures finally here, it's time to return to my Gramma's recipes.  With two hungry boys and a husband, her food was hearty and substantial.  Living in the North where the temperatures were chilly most of the year, this worked well.  Down here, where temperatures stay mild almost all year, it's not as appetizing to eat heavy.  With the return of fall, my taste for vine-fresh tomatoes and cool cucumbers morphs to want more assertive food.

Thumbing through her cookbook, I came across a recipe for baked chop suey,  which is considered an Americanized adaptation of a Chinese dish, but is actually originally attributed to Guangdong Province in China.  I grew up eating a pressure cooker version of chop suey made with pork, but this recipe used ground beef and reminded me of a spicy tofu recipe with a ground pork sauce.  I promise, no tofu in this recipe! :)

I know this recipe had to have originated 30+ years ago since it called for Minute Rice, which made lives easier for a housewife in a hurry.  I have to say, I don't usually have any in the house, preferring traditional rice, BUT I do keep their brown rice in my pantry since regular brown rice takes forever to cook.  I'm in favor of making recipes healthier anyway, so brown Minute Rice it was!  My other concession to the modern cooking era is using super-lean ground beef (96% lean/4% fat) versus my Gramma's typical ground chuck (80% lean/20% fat).  I would also consider adding in sautéed mushrooms, but stuck to the original recipe's canned.

Cooking it was simple - browned ground beef, onions, and celery (chopped water chestnuts would be a great addition as well!), then added in the 50's homage.  This meant canned products - a can of chopped mushrooms (drained), a can of cream of mushroom soup (I use the lighter version), a can of French onion soup, and a soup can of water.  The "authentic" flavor came from the addition of soy sauce.  Before baking at 350 for 1 hour, I added in the rice.

I covered the dish and it came out soupy, but letting it sit after baking for about 30 minutes allowed the rice to absorb the liquid.  I would probably bake it uncovered next time to solve the problem. The verdict?  It's a hearty meal with the Chinese flavors we all love!  Happy eating!

Chow mein noodles and parsley top a hearty casserole

Baked Chop Suey

1 lb lean ground beef
1/2 medium onion, finely chopped
1/2 cup celery, diced
1/4 cup water chestnuts, diced (optional)
1 can mushrooms, drained
1 can cream of mushroom soup
1 can French onion soup
1/8 cup soy sauce
1 soup can of water
1 cup Minute Rice brown rice
1/2 package chow mein noodles

Preheat oven to 350 degrees.  In a saucepan over medium heat, saute ground beef, onion, and celery until beef is cooked through and vegetables are softened, about 8 - 10 minutes.  Add in mushrooms and water chestnuts (if using).  Cook 2 - 3 minutes more.  Add in the soups, soy sauce and water.  Bring to a boil and cook 5 minutes.  Mix in the rice and pour the mixture into a large casserole dish.  Bake at 350 degrees 45 minutes to 1 hour until most all of the liquid is absorbed.  Dish out and top with chow mein noodles.

A Love Letter to Church Society & Community Cookbooks

Dear spiral-bound church and community cookbook collection,

I know that you feel neglected and taken for granted.  I admit, I get seduced by fancy cookbooks from famous authors and Food Network chefs.  In my love for these shiny new objects, I've often put you and your regionally popular recipes aside when searching for something to cook.  And yet, your recipes reflect what people actually EAT around here!  I'm not going to cook a fancy 3-course dinner for my friends (Okay, sometimes I get fancy, but that's the exception).  I'll throw a potluck and make recipes that don't involve bizarre ingredients or 50 different steps.  How else can one feed 30 people on a budget or take people back to the foods they remember from childhood? 

I promise to consult you more often and make recipes that celebrate the unique tastes and styles of the bygone era.  I promise to honor my heritage and enjoy good food with commonly available ingredients.  I promise to learn forgotten recipes and techniques within your yellowed pages.  Thank you for keeping your faith in me all of these years.

Sincerely,

A Wayward Cook

Old Fashioned Chocolate Brownie Cake... In a Slow Cooker

I was sifting through vintage cookbooks at Half Price Books this weekend and found one with slow cooker favorites.  As I'm getting more and more into using this cooking method for "quick" meals on nights we hit the gym,  I picked one up.  The most interesting chapter was on desserts(!?) - yes, desserts!  Intrigued, I noticed a recipe for slow cooker chocolate brownie cake.  Now, I recently made a microwave chocolate cake, so it seemed only fitting to incorporate another "alternative" cooking method and see what happens.  That, and I'm a serious chocoholic!

The ingredients weren't anything crazy, but trusting that a slow cooker would create a cake that wasn't a soupy mess was a bit of a leap of faith.  I modernized the recipe by using real butter (this called for margarine), adding some espresso powder (to enhance chocolate flavor), and substituting bittersweet chocolate chips for semi-sweet (because it's what I had).  I have to say, after it cooked, I was convinced!  It makes a moist, fudgy, dense chocolate cake.  Here is a pic of what it looked like when it finished cooking.

Slow cooked perfection

Note: I used a 7-qt rectangular slow cooker, so my cake came out thinner and cooked in about half the time (1.5 hours) that the recipe noted.  I stacked two of the thin slices for the pic below.  The original recipe calls for a 4-quart cooker.  Adjust your cooking time according to your specific cooker size.  Below, is how I chose to serve it with vanilla ice cream and a drizzle of fudge syrup.

Mmm mmm good!

Slow Cooker Brownie Cake Squares

2/3 cup all-purpose flour
2/3 cup granulated sugar
1/3 cup less 1 teaspoon unsweetened cocoa powder
1 teaspoon espresso powder, optional (if omitting, use 1/3 cup cocoa powder)
1 teaspoon baking powder
1/4 teaspoon salt
2/3 cup fat-free evaporated milk
1/3 cup butter, melted
1 egg, lightly beaten
1 1/2 teaspoons vanilla extract
1 cup semisweet or bittersweet chocolate chips

Coat 4-qt or larger slow cooker with cooking spray.  Mix flour, sugar, cocoa, espresso powder (if using), baking powder, and salt in a bowl.  In a separate bowl, combine milk, butter, egg, and vanilla extract.  Mix in flour mixture until smooth.  Stir in chocolate chips.  Spread batter evenly in slow cooker.  Cover and cook on low 2 - 3 hours, or until wooden pick inserted in center comes out clean.  (If cooker is larger, start with 1 1/2 hours and test.  Continue checking every 30 minutes).  Let cool, uncovered, 15 minutes.  Remove insert from cooker and invert contents over rack, or let cool completely.  Cut into 12 squares.

Happy eating!

Ancient Grain = Heirloom Recipe and Family Favorite

Have you ever tried quinoa?  This best-kept "secret" ancient grain (really a seed) that is becoming trendy to eat in America is worth making.  For vegetarians, it offers a complete protein, which can be hard to find without meat or dairy.  For omnivores, it's an opportunity to incorporate grains into your diet and embrace a "meatless" meal that's still full of flavor.

While this recipe is my own creation based on the flavors of the Mediterranean and the best of summer produce, I consider it a heritage recipe for two reasons - 1) this grain has been around for centures, so many people around the world grew up with and continue to use this as a staple ingredient; and 2) the other ingredients used would be found in recipes from many Mediterranean cultures.

A varied diet and healthier eating are a way of life these days for many, so this receipe is ideal as it uses familiar flavors, healthy fats, and lots of veggies.  The recipe is a riff on something called "quinoa tabbouleh" found at bonappetit.com and the idea of a caprese salad.  I wanted to combine the flavors and like the variety.  I took both ideas a step further by adding in more and different vegetables (add any you like) and since I love cheese, it's a necessary step for me.  If you're vegan, omit the cheese or sub soy cheese if you like. Plus, this recipe is extremely versatile!  Want Middle Eastern flavor - use mint and parsley! Italian - use basil instead of mint and mozzarella for the Feta.

Ancient Grains + Familiar Flavors = Family Friendly

I'm working on the "artistry" of my photos, so apologies if you don't like the "food in motion" concept!  I hope you try the recipe for your family and it becomes a staple for Meatless Monday or any day you want a healthy meal.  Happy Eating!!

Mediterranean Quinoa Salad

1 cup quinoa, rinsed well
1/2 tsp kosher salt, plus more to taste
2 Tbsp. fresh lemon juice
1 garlic clove, minced or 1/2 tsp garlic powder
1/3 cup extra-virgin olive oil
Freshly ground black pepper
1 English hothouse cucumber, seeded, sliced into strips, and cut into 1/4" pieces
1 pint cherry tomatoes, halved or 1 large tomato, seeded and chopped
2 green onions, green parts only, thinly sliced on the diagonal
6 Kalamata olives, pitted and chopped
1 cup chopped bell pepper, optional
1/4 cup chopped fresh mint
1/3 cup chopped fresh Italian parsley
1/4 - 1/3 cup Feta cheese

Bring quinoa, 1/2 tasp salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat.  Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes.  Remove from heat and let stand, covered for 5 minutes.  Fluff with a fork.

Meanwhile, whisk lemon juice and garlic in a small bowl.  Gradually whisk in olive oil.  Season to taste with salt and pepper.

Can make both quinoa dressing 1 day ahead.  Cover and chill each separately.  When ready to eat, in a large bowl, add in quinoa and 1/4 cup dressing; mix to coat.  Add cucumber, tomatoes, onions, olives, and herbs to bowl with quinoa; toss to coat.  Season to taste with salt and pepper.  Drizzle with remaining dressing and top with Feta cheese.

Italian-style Variation:
Omit cucumber
Sub 1/4 cup fresh basil, sliced into ribbons for the mint
Sub 1/3 - 1/2 cup cubed fresh mozzarella for the Feta

The Sweetest, Tastiest Corn-on-the-Cob Recipe Ever!

Now, I'm not into undeserving superlatives, so if the title of my post is the "Sweetest, tastiest... ever" I better mean what I say!  This recipe comes courtesy of my husband's grandmother, Annette.  About five years ago, we were on a family vacation with grandparents, aunts & uncles, and cousins so dinners were cooked in mass quantities to feed the hungry beachgoers.  On these family vacations, I always loved to help Annette in the kitchen because she would share terrific recipes and some great West Texas (Abilene) wisdom to boot!

That day, we had purchased corn on the cob from the market and needed to cook about 10 ears to feed the hungry masses.  I do usually love my corn on the cob grilled, but Annette shared that she knewa much simpler method that would make the corn some of the best I'd ever taste.  It was a trick learned from her mother, Scottie, that she has used for years to cook her corn.  I can't tell you how old this recipe is, but I suspect it's probably at least 50 years in the making.  Corn is a summertime dinner staple throughout Texas, but the early and late season corn isn't always the sweetest and best, so this makes even the starchier corn taste better. 

The trick? A pinch (about 1 - 2 Tbsp) in the cooking water!

Boiling the corn in the sugar-infused water brings out the sweetness in the corn and is a great method to cook enormous quantities of corn too.  How did it taste?  Well, to put it mildly, it was EXCELLENT!  To this day, I cook my corn on the cob by this method and I always get rave reviews from my husband and guests.  The recipe is also versatile - I stick with traditional butter, salt, and pepper, but you can add lemon pepper, garlic salt, cayenne, or anything else that tickles your imagination.  If you need to make larger quantities, just add a little more of everything (water, sugar, butter, etc.). I bet this recipe will become a staple in your house too!  In honor of Annette and Scottie's roots, I'm calling the recipe Abilene-Style Corn-on-the-Cob.  Happy eating!

Abilene-Style Corn-on-the-Cob

(Serves 4 - 6)

4 ears of corn, shucked
Enough water to cover corn
1 - 2 Tbsp white sugar
2 Tbsp butter
1 tsp salt
1/2 tsp ground black pepper

After shucking corn, break cobs in half so you have two pieces per ear (8 total pieces for 4 ears)
Place corn in deep pot or Dutch oven.  Add enough water to cover corn (it will take several quarts). Add 1 - 2 Tbsp of white sugar (I usually add two) and bring corn to a boil over medium-high heat.  Once corn reaches a boil, set timer for 10 minutes.  Boil corn for 10 minutes, then drain water out of pot (but leave in corn).  Add in 2 Tbsp of butter, cover pot, and shake to coat the corn with butter.  Sprinkle salt and pepper over corn, cover, and shake to distribute salt and pepper to the corn.  Serve warm.

Retro Chicken and Stuffing

This weekend, we attended a barbecue.  While feasting on traditional fare such as burgers, dogs, and chips, I felt nostalgic for more comfort food.  Consulting my comfort food Bible (a.ka. my gramma's recipes), I came across a baked chicken and stuffing recipe.  While I've made back-of-the box chicken and stuffing before, this one was a bit different.  After mixing the stuffing with water and butter, it was placed in the center of the baking dish and the chicken surrounding. 

I think of this recipe as "retro" since it makes copious use of canned and convenience products.  While I generally try and make things completely from scratch, using a convenience product or two is still way better than a fried fast food meal. It's also easy to make healthier - use low-sodium, low-fat soup, whole wheat stuffing mix, and skinless chicken breasts.  So, I embraced my inner June Cleaver, donned a retro apron, and tucked into a hearty chicken meal.  Served with a vegetable on the side (or added in), it's nutritious and filling.  Happy eating!

One Dish Chicken and Stuffing Bake

1 package stuffing mix of choice (I prefer one with whole wheat bread)
1 1/4 cups water
1 Tbsp butter or margarine
1 lb chicken tenders or 2 - 0.5 lb chicken breasts, sliced into 4 pieces each
Paprika
1 can reduced sodium and fat cream of mushroom soup
1/3 cup milk
1 Tbsp chopped parsley

Preheat oven to 400 degrees.  Heat 1 1/4 cups of water to boiling and add butter.  Mix until melted.  Combine water/butter with stuffing mixture and spoon down the center of the baking dish (9x13 glass pan works well).  Place chicken tenders or breast pieces along sides of baking dish.  Sprinkle chicken with paprika.  Mix cream of mushroom soup, milk, and parsley.  Spoon over chicken breasts.  Cover dish and bake at 400 degrees for 30 minutes or until chicken is cooked through.