Archive for July, 2011

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Watermelon Cucumber Salad

July 14, 2011

Watermelon is one of the best treats of the summer. It’s refreshing and not crazy sweet. I wanted to put it into a dish that was a little on the tangy, savory side. This watermelon and cucumber salad is a perfect side for a summer meal.

You will need:

  • 2 c seedless watermelon, diced
  • 2 c seedless cucumber, diced (peel on or off…your choice)
  • 1/2 c cilantro, chopped
  • 3 T rice vinegar
  • Salt and pepper, to taste
  • 1/4 c dry roasted peanuts, roughly chopped

Then you…

  1. In a large mixing bowl, combine the watermelon with the cucumber and cilantro.
  2. Stir in the vinegar, and season with salt and pepper to taste.
  3. Toss with the peanuts just before serving!

Note: if you prefer sweet to vinegar, you can add 2 t of sugar to the vinegar before tossing with the salad!

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Six Spice Pork Tenderloin

July 11, 2011

This is a super easy way to make some delicious pork tenderloin. You may even have all of the spices already on hand, since they are not so non-traditional! What I loved about this recipe was the combination of a quick sear on the stovetop and then some high heat baking, which made for a very juicy tenderloin. Of course, you could always grill this too (which would be incredibly delicious!).

You will need:

  • 1 1/2 lb pork tenderloin, trimmed of excess fat
  • 1 t garlic powder
  • 1 t oregano
  • 1 t cumin
  • 1 t coriander
  • 1 t thyme
  • 1 t paprika
  • Salt and pepper, to taste
  • 3 T olive oil
  • 3 cloves garlic, peeled and cut in half

Then you…

  1. In a small bowl, combine the garlic, oregano, cumin, coriander, thyme and paprika. Add in salt and pepper to taste.
  2. Pat the pork tenderloin dry with some paper towel.
  3. Dust with the dry spice mixture on both sides and then rub in with your hands until the loin is covered.
  4. Preheat the oven to 400 and line a baking sheet with edges with some tinfoil.
  5. Heat the olive oil over medium heat in a large, nonstick skillet. Add the garlic.
  6. Sear the tenderloin in the skillet about 5 minutes each side, or until golden.
  7. Transfer the pork to the prepared baking sheet and finish cooking in the oven, about 20 – 30 minutes.
  8. Allow the pork to sit for at least 5 minutes after baking before cutting to ensure juicy pork!

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Cauliflower Tabouli

July 8, 2011

I can’t remember where I found this recipe, but it has been sitting in my “please try me out” pile for awhile now. It seemed like the perfect light summer side dish to make alongside some salmon burgers the other night, and it lived up to my expectations. The grocery store near my parents did not have any mint, so we substituted basil. Hope you like it’s lemony goodness as much as we did!

You will need:

  • 1 medium-sized head of cauliflower
  • 2 plum tomatoes, diced
  • 4 scallions, chopped
  • 1/2 c flat leaf parsley, chopped
  • 1/4 c basil, chopped
  • 3 lemons, zested and juiced
  • 4 T olive oil
  • 3 t reduced-sodium soy sauce
  • Salt and pepper, to taste

Then you…

  1. Grate cauliflower into grain-size pieces with a box grater.
  2. In a large bowl, toss with diced tomatoes, scallions, parsley, basil and lemon zest.
  3. In a small bowl, whisk together the lemon juice, olive oil and soy sauce.
  4. Stir into the cauliflower mixture.
  5. Season with salt and pepper to taste.
  6. Allow to chill for about 30 minutes before serving to give flavors time to meld!

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Zucchini Pineapple Breakfast Bread

July 5, 2011

 

When I brought the morning glory bread to work, I also made some of this zucchini pineapple breakfast bread with me. I had several zucchini in my fridge from my farm share that I wanted to use up, and this was another big hit. This particular recipe does make two loaves, so you will be able to have one for yourself and one for coworkers/friends, or just freeze the second one for later!

You will need:

  • 3 c flour
  • 1 t salt
  • 1 t baking soda
  • 1/2 t baking powder
  • 1 1/2 t cinnamon
  • 1 t nutmeg
  • 3 eggs, lightly beaten
  • 2 c sugar
  • 2 c grated zucchini (~ 1 1/2 medium zucchini)
  • 2/3 c vegetable oil
  • 1 1/2 t vanilla extract
  • 1/2 t almond extract
  • 1 can (20 oz) crushed pineapple, well drained

Then you…

  1. Preheat oven to 325. Lightly coat two 9×5 loaf pans with cooking spray.
  2. In a large bowl, combine the flour with the salt, baking soda, baking powder, cinnamon and nutmeg.
  3. In a medium bowl, whisk the eggs until light and foamy.
  4. Add the sugar, zucchini, oil and extracts to the eggs and whisk until well blended.
  5. Add the zucchini mixture to the flour mixture and stir until just combined.
  6. Fold in the drained pineapple.
  7. Pour the batter evenly into both prepared bread pans.
  8. Bake for about 1 hour, or until a toothpick inserted in the center comes out clean.
  9. Cool on a wire rack 10 minutes before removing from the pan.
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Morning Glory Nut Bread

July 3, 2011

 

There was a bakery on my way to school that made “morning glory” muffins that I loved as a special treat. They were full of carrots and nuts and other goodness. The other day I made a breakfast bread version and brought it into work, where it lasted 5 minutes. This is a low-fat version of the childhood muffin that I’m sure you will like too!

You will need:

  • 1 1/3 c flour
  • 3/4 c sugar
  • 2 t cinnamon
  • 1 t nutmeg
  • 1 t baking soda
  • 1/4 t salt
  • 1/2 c grated and peeled apple (~1 medium apple)
  • 1/2 c grated carrot (~1 medium carrot)
  • 1/2 c shredded zucchini (~1/2 of 1 medium zucchini)
  • 1/4 c toasted and chopped pecans
  • 1/4 c raisins
  • 1/4 c vegetable oil
  • 1/4 c buttermilk
  • 2 eggs, lightly beaten

Then you…

  1. Preheat oven to 350. Lightly coat an 8×4-inch bread pan with cooking spray.
  2. In a large bowl, combine the flour with the sugar, cinnamon, nutmeg, baking soda and salt.
  3. Stir in the apple, carrots, zucchini, raisins and pecans.
  4. Make a well in the center of the flour mixture.
  5. In a small bowl, whisk together the vegetable oil, buttermilk and eggs.
  6. Pour the egg mixture into the well in the center of the flour mixture.
  7. Stir until just combined.
  8. Scrape batter into the prepared bread pan and bake roughly 50 minutes, or until a toothpick in the center comes out clean.
  9. Cool in pan on a wire rack for 10 minutes before removing.

 

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