Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin

Serves 6

  • 1teaspoon ground sage
  • 1/2teaspoon salt
  • 1/4teaspoon pepper
  • 1clove garlic, crushed
  • 1/2cup water
  • 2pounds pork tenderloin
  • 1/2cup brown sugar
  • 1tablespoon cornstarch
  • 1/4cup balsamic vinegar
  • 1/2cup water
  • 2tablespoons soy sauce
  1. Mix together the seasonings : sage, salt, pepper and garlic, and rub over the tenderloin.
  2. Place 1/2 cup water in slow cooker, followed by the tenderloin, and cook on low for 6 to 8 hours.
  3. 1 hour before the roast is finished, mix together the ingredients for the glaze in a small saucepan : brown sugar, cornstarch, balsamic vinegar, water, and soy sauce.
  4. Heat over medium and stir until mixture thickens, about 4 minutes.
  5. Brush roast with glaze 2 or 3 times during the last hour of cooking. (For a more caramelized crust, remove from crock pot and place on aluminum lined sheet pan, glaze, and set under broiler for 1 to 2 minutes, until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.)
  6. Serve with remaining glaze on the side.

Recipe Cred: Food 52

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How to Make a Foolproof Quiche

How to Make a Foolproof Quiche

Makes one (9-inch) pie or about 8 servings

What You Need

Ingredients

  • 9-inch pie crust
  • 1 to 2 cups filling ingredients, like bacon, mushrooms, onions, and spinach
  • 1 to 2 cups (3 to 6 ounces) grated cheese, like Gruyère, Swiss, or cheddar
  • large eggs
  • cup (8 ounces) milk
  • 1/2 cup (4 ounces) cream
  • teaspoon salt
  • Equipment
  • 9-inch cake or pie pan
  • Measuring cups and spoons
  • Rolling pin
  • Sauté pan
  • Mixing bowl
  • Whisk
  • Spatula

Instructions

  1. Prepare the quiche crust: Line a 9-inch cake tin with parchment and spray the sides with nonstick spray. Roll out the pie crust and fit it into the tin. Trim away any overhang and reserve for patching up any cracks that appear during baking. Freeze the crust for 30 minutes.
  2. Blind bake the crust: Heat the oven to 350°F. Line the pie crust with parchment and fill with pie weights or beans. Make sure the weights are snug against the sides of the pan. Bake for 20 minutes and remove the weights and parchment. Bake for another 10 to 15 minutes until just starting to brown. Cool while you prepare the filling.
  3. Cook the filling ingredients While the crust is baking, prepare your quiche filling. Make sure all ingredients are cooked through and fairly dry (i.e., make sure spinach has wilted and that cooked mushrooms have released all their moisture).
  4. Line the crust with cheese: Sprinkle half the cheese over the bottom of the pie crust and top with the fillings. Sprinkle the remaining cheese over top.
  5. Prepare the custard filling: Whisk together the eggs, milk, cream, and salt until frothy.
  6. Bake the quiche: Pour the custard into the pie crust. Bake the quiche at 350°F for 30 to 40 minutes, until the edges are set but the quiche still jiggles a little in the center.
  7. Cool the quiche: Cool for at least 20 minutes, but ideally overnight.
  8. Slice and serve: Quiche can be served cold, room temperature, or warmed. If serving warm, heat in a 300°F oven until just warm to the touch.

Recipe Notes

Make ahead: The crust can be blind baked up to two days in advance and stored wrapped at room temperature. Quiche can be baked and cooled up to 3 days in advance; bring to room temperature or reheat in a low oven before serving.

Storage: Leftover baked and cooled quiche can be stored wrapped in the fridge for up to 5 days.

Recipe Cred: The Kitchn

BUTTER, TOMATO, AND ONION SAUCE

YIELD
Makes enough for 1 pound dried pasta
TOTAL TIME
Time from start to finish: 50 minutes

INGREDIENTS

  • 2 pounds ripe tomatoes, or 3 cups canned whole peeled tomatoes with their juice
  • 1 medium sweet yellow onion
  • 5 tablespoons butter
  • 1 1/4 teaspoons salt

PREPARATION

    1. 1. If using fresh tomatoes, peel them. Coarsely chop the fresh or canned tomatoes. Trim both ends of the onion; peel it and cut it in half lengthwise.
    2. 2. Put the tomatoes, onion, butter, and salt in a 4- to 5-quart saucepan over medium heat. When the tomatoes begin to bubble, lower the heat to a slow but steady simmer. Cook, stirring every 10 to 15 minutes, until the tomatoes are no longer watery and the sauce has reduced, about 45 minutes, depending on the size and shape of the pot. The sauce is done when the butter has separated from the tomatoes and there is no remaining liquid.

Note: When you toss pasta with the sauce, add about 1/3 cup freshly grated Parmigiano-Reggiano.

Recipe Cred: Epicurious

Marcella Hazan’s Roast Chicken With Lemons

INGREDIENTS

  •  3- to 4-pound chicken
  •  Salt
  •  Black pepper, ground fresh from the mill
  • 2 rather small lemons

PREPARATION

  1. Preheat oven to 350 degrees.
  2. Wash the chicken thoroughly in cold water, both inside and out. Remove all the bits of fat hanging loose. Let the bird sit for about 10 minutes on a slightly tilted plate to let all the water drain out of it. Pat it thoroughly dry all over with cloth or paper towels.
  3. Sprinkle a generous amount of salt and black pepper on the chicken, rubbing it with your fingers over all its body and into its cavity.
  4. Wash the lemons in cold water and dry them with a towel. Soften each lemon by placing it on a counter and rolling it back and forth as you put firm downward pressure on it with the palm of your hand. Puncture the lemons in at least 20 places each, using a sturdy round toothpick, a trussing needle, a sharp-pointed fork, or similar implement.
  5. Place both lemons in the bird’s cavity. Close up the opening with toothpicks or with trussing needle and string. Close it well, but don’t make an absolutely airtight job of it because the chicken may burst. Run kitchen string from one leg to the other, tying it at both knuckle ends. Leave the legs in their natural position without pulling them tight. If the skin is unbroken, the chicken will puff up as it cooks, and the string serves only to keep the thighs from spreading apart and splitting the skin.
  6. Put the chicken into a roasting pan, breast facing down. Do not add cooking fat of any kind. This bird is self-basting, so you need not fear it will stick to the pan. Place it in the upper third of the preheated oven. After 30 minutes, turn the chicken over to have the breast face up. When turning it, try not to puncture the skin. If kept intact, the chicken will swell like a balloon, which makes for an arresting presentation at the table later. Do not worry too much about it, however, because even if it fails to swell, the flavor will not be affected.
  7. Cook for another 30 to 35 minutes, then turn the oven thermostat up to 400 degrees, and cook for an additional 20 minutes. Calculate between 20 and 25 minutes total cooking time for each pound. There is no need to turn the chicken again.
  8. Whether your bird has puffed up or not, bring it to the table whole and leave the lemons inside until it is carved and opened. The juices that run out are perfectly delicious. Be sure to spoon them over the chicken slices. The lemons will have shriveled up, but they still contain some juice; do not squeeze them, they may squirt.

Recipe Cred: The New York Times

Balsamic Roasted Beet Salad

Balsamic Roasted Beet Salad

  • 8 medium-size beets, tops removed and scrubbed
  • 1/2 cup balsamic vinegar
  • 1/2 cup good olive oil
  • 2 teaspoons Dijon mustard, such as Grey Poupon
  • Kosher salt and freshly ground black pepper
  • 4 ounces baby arugula
  • 1/3 cup roasted, salted Marcona almonds, toasted
  • 4 ounces soft goat cheese, such as Montrachet, crumbled

Preheat the oven to 400 degrees.

Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.

Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you’re cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.

Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.

Recipe Cred: Barefoot Contessa

Mexican Roasted Sweet Potato Cubes

MEXICAN ROASTED SWEET POTATO CUBES
Prep time
Cook time
Total time
Serves 4 as a side 5 mins prep, 20 mins in oven
Serves: 4
INGREDIENTS
  • 2 teaspoons cumin
  • 2 teaspoons paprika (ideally smoked)
  • 1 teaspoon chilli flakes
  • 1 teaspoon salt
  • 2 cloves garlic, crushed or grated
  • 3 tablespoons olive oil
  • Juice of 1 lime
  • 1 large sweet potato, chopped into 1cm cubes (ish!)
METHOD
  1. Preheat your oven to 200C.
  2. Mix together the cumin, paprika, chilli, salt, garlic, olive oil and lime juice in a large bowl.
  3. Add the cubes of sweet potato and stir to coat thoroughly. (Or use your hands!)
  4. Place the sweet potato cubes on a large non-stick baking tray, ensuring the cubes are well spread out (use 2 baking sheets if necessary) and in a single layer.
  5. Roast in the oven for 20 minutes.
NOTES

It’s crucial to ensure the sweet potato cubes are spread out well over the baking sheet – if they are touching each other too much or piled on top of each other they will steam rather than roast…which won’t be half so nice!

I have found that if you use a good non stick  baking sheet, the cubes don’t need turning throughout their cooking time, but if you are at all worried do give them a check after 10 minutes and turn them if you think necessary.

Recipe Cred: Easy Peasy Foodie

Lemon Marinade

INGREDIENTS

    • 1/4 cup fresh lemon juice
    • 1/2 teaspoon hot pepper flakes
    • 1/2 teaspoon cracked black pepper
    • 1/2 teaspoon coarse salt (kosher or sea), or to taste
    • 4 strips of lemon zest
    • 3 cloves garlic, crushed with the side of a cleaver or minced
    • 1/4 cup coarsely chopped fresh parsley
    • 1/4 cup coarsely chopped fresh basil, cilantro, dill, oregano, or a mix of all four
    • 1/2 cup extra virgin olive oil
    • Add a tsp of sugar and dijon (optional)

PREPARATION

    1. Combine the lemon juice, hot pepper flakes, cracked pepper, and salt in a nonreactive (glass, ceramic, or stainless steel) bowl and whisk until the salt crystals are dissolved. Add the lemon zest, garlic, parsley and basil. Stir or whisk in the olive oil. The virtue of this marinade is its freshness: Use it within 1 to 2 hours of making. Stir again before using.

Recipe Cred: Epicurious

Turkey and Sweet Potato Chili

SERVES 4-6
INGREDIENTS

3 tablespoons olive oil

1 large yellow onion, finely diced

4 cloves of garlic, minced

½ serrano chili, minced

1 tablespoon chili powder (ancho chile powder if you can find it)

1 tablespoon ground cumin

2 tablespoon sweet paprika

½ teaspoon cayenne pepper

1 tablespoon salt

1 pound dark meat ground turkey

2 medium sized sweet potatoes, peeled and chopped into half-inch cubes (or about the size of a pinto bean)

1 quart chicken stock or chicken bone broth

1 15oz can black beans, drained and rinsed

1 15oz can pinto beans, drained and rinsed

1 15oz can kidney beans, drained and rinsed

avocado, cilantro, and sliced scallion for serving

PREPARATION

1. In a heavy bottom pan, heat the olive oil over medium heat.

2. Add the onion, garlic, serrano chili, chili powder, cumin, paprika, cayenne, and salt. Cook down until caramelized and fragrant, about 15-20 minutes.

3. Add the ground turkey and cook until crumbled and combined with the onions. Add the sweet potatoes and chicken stock (or bone broth) and bring to a simmer, then cover and let cook for another 20 minutes.

4. After the sweet potatoes have cooked, add the beans, stir to combine and cook for another 20 minutes uncovered.

5. Taste for salt and spice, then garnish with avocado, cilantro, and scallions.

Recipe Cred: Goop

Gluten-Free Quinoa Granola

INGREDIENTS

  • 1/2 cup extra-virgin olive oil
  • 1/2 cup high-quality maple syrup
  • 3 cups quinoa flakes
  • Pinch of coarse sea salt
  • 1 1/4 cups roughly chopped raw walnuts
  • 3/4 cup roughly chopped dried figs
  • 3/4 cup roughly chopped pitted prunes

PREPARATION

  1. Preheat the oven to 400°F.
  2. Whisk together the olive oil and maple syrup in a large mixing bowl and add the quinoa flakes, stirring to combine thoroughly.
  3. Evenly spread the quinoa on a parchment-lined baking sheet and sprinkle with a pinch of salt.
  4. Roast, stirring now and then, until the flakes are dried and crunchy and a lovely golden brown, about 25 minutes.
  5. Let the quinoa mixture cool completely before mixing with the remaining ingredients. Store in a glass jar for up to 2 weeks.

Makes 12 half-cup servings.