Tuesday, March 10, 2009

Cooking

I am so not a cook. I do not enjoy it. However, I made a delicious dinner tonight!

Here it is, from the Eating Well website. (PS. Total calorie = 370 per serving. TOTAL!)

Roasted Pork Tenderloin

4 servings

Active Time: 10 minutes

Total Time: 30 minutes

Ease of Preparation: Easy

2 teaspoons extra-virgin olive oil
1 pound pork tenderloin, trimmed
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt

1. Preheat oven to 400°F. Heat oil in a large ovenproof skillet over medium-high heat. Sprinkle pork with pepper and salt. Add to the pan and brown on all sides, 5 to 8 minutes.
2. Transfer the pan to the oven; bake until the pork has just a hint of pink in the center and an instant-read thermometer registers 155°F, 10 to 15 minutes. Transfer the pork to a cutting board and let rest for 10 minutes. (The internal temperature will increase to 160° during resting.) To serve, cut the pork into thin slices.


Oven Fried Potatoes and Sweet Potatoes

6 servings

Active Time: 15 minutes

Total Time: 45 minutes

Ease of Preparation: Easy

1 pound all-purpose potatoes, preferably Yukon Gold (2-4 medium), scrubbed
1 pound sweet potatoes (about 2 small), scrubbed
1 tablespoon extra-virgin olive oil
1/4 teaspoon paprika (I couldn't find my paprika, so I used chili powder)
Salt & freshly ground pepper to taste

1. Position rack in upper third of oven; preheat to 450°F. Coat a baking sheet with cooking spray.
2. Cut each potato lengthwise into 8 wedges. Cut sweet potatoes into wedges about the same size. Place potatoes and sweet potatoes in a large bowl and toss with oil, paprika, salt and pepper.
3. Spread the potatoes and sweet potatoes on the prepared baking sheet and roast for 20 minutes. Loosen and turn; roast until golden brown, 10 to 15 minutes longer. Serve immediately.


Glazed Mini Carrots

4 servings, 1/2 cup each

Active Time: 5 minutes

Total Time: 10 minutes

Ease of Preparation: Easy

3 cups mini carrots (1 pound)
1/3 cup water
1 tablespoon honey
2 teaspoons butter
1/4 teaspoon salt, or to taste
1 tablespoon lemon juice
Freshly ground pepper to taste
2 tablespoons chopped fresh parsley

Combine carrots, water, honey, butter and salt in a large skillet. Bring to a simmer over medium-high heat. Cover and cook until tender, 5 to 7 minutes. Uncover and cook, stirring often, until the liquid is a syrupy glaze, 1 to 2 minutes. Stir in lemon juice and pepper. Sprinkle with parsley and serve.

4 comments:

  1. By the way, Lance loved that chicken you told me to make the other day. Thanks! Loves!

    ReplyDelete
  2. Oh, hooray! I was wondering how that worked out for you :-)

    ReplyDelete
  3. You made pork? I thought you didn't eat meat.

    ReplyDelete
  4. I don't eat meat unless I know where it came from. And I don't mean the grocery store :-)

    I knew where this tasty pork came from.

    ReplyDelete

LinkWithin

Related Posts Plugin for WordPress, Blogger...