Trio

It's been nuts around here lately.  We got Corey back to school (sob), Noah had midterms, Dylan's had constant basketball and all three of them were sick this week.  Work is busy and it's January.  In other words, my blog has been back burnered for a couple weeks.  Btu as we close the week I leave you with three culinary tidbits. 

The first, our dinner last night.  It was good, friends, very good.  And easy.   

Pork tenderloin, sauteed zucchini and brown rice  

Pork is yummy, don't you think?  I prefer it, infinitely, to chicken.  Chicken kind of grosses me out unless it's pounded super thin or cooked all day in the crock pot.  I like the steakiness of pork. And my people like it, too.  I remember when Dylan was four his pediatrician was 'interviewing' him for his physical and asked him his favorite food.  Fully expecting to hear hot dogs, or pizza, he cracked up when dylan busted out with "pork!" 

Here goes:

A very simple and delicious pork marinade:  use equal parts soy sauce, fresh lemon juice and vegetable oil.  I use about 1/2 cup of each for two pork tenderloins, put them in a ziploc and leave them all day. Overnight even better.  I throw the pork and its marinade in a shallow baking dish (9x13 ok if tenderloins are larger) and cook them up in a 350 oven for about 45 minutes.  Start checking meat temp after 30 minutes - you don't want to overcook it.  Take the pork out when it reaches 155 in the middle and cover it with foil to rest - the temp will continue to rise.  Then slice it thin and pour some of the cooked up marinade over.
 

Sauteed Zucchini and Onions- c/o Melissa D'Arabian

The herbes de Provence and slow cooking make this both sweet and savory.  It's awesome. 

 

 

3 tablespoons olive oil
2 medium onions, sliced
Kosher salt and freshly ground black pepper
3 large zucchini, sliced in half lengthwise, then thinly sliced into half circles
1 teaspoon herbes de Provence (or just basil, oregano, and marjoram)

In a large saute pan, heat the olive oil over medium-high heat. Add the onions, season with salt and cook 2 to 3 minutes, stirring to avoid any burning. Add the zucchini, herbes de Provence, and salt, and pepper, to taste and cook an additional 5 minutes, using a wooden spoon or spatula to keep the vegetables from overbrowning. Reduce the heat to low, add a little more oil if needed and let cook for 20 to 30 minutes, stirring occasionally.



Number two:   I resurrected something I made all the tine when the kids were little, with inspiration from my big sister, Julie Corey.   It's one of those killer one-dish meals that you make when you have NO plan and ten minutes and you thought to pick up a rotisserie chicken when you were at the store the other day.

Julie's Tortellini and Broccoli

 

 Buy some good frozen cheese tortellini.  (Spring for the good stuff that's lower in sodium and looks like it was made by someone's grandma vs mass produced, if your store has that sort of thing.  Do you know what I mean?  Village Market near us has good stuff in the freezer.  I bet pierogis would work, too.)  Anyway, boil them up according to directions, adding a few crowns' worth of broccoli florets with five minutes to go.  Drain well and run under some cool water.  Meanwhile, if you've been wise enough to pick up a roast chicken before hand, chop it up. ( Or you can broil a few breasts of chicken under the broiler with salt & pepper and olive oil but then you're really blowing the ten minute limit here.)  The chicken is also optional with this recipe.    Mix the tortellini and broccoli and chicken, add some salt & pepper and a good bunch of grated parmesan cheese and a little balsamic vinegar & olive oil you've whisked together just for the occasion.  Add a ton of crushed red pepper flakes and voila - you're good to go.


Lastly, look at what my friend and colleague Heather brought to work every day this week!!

Isn't that the most gorgeous lunch you've ever seen in your life?  I had to march over to her and demand an explanation!  Yes, her husband is a chef, but this was entirely Heather's doing.  Do you know about these?  Apparently these mason jar salads are a thing and I want one. Right now.

And, according to Heather, you can make a whole weeks' worth in one fell swoop.

Here's how it's done.  
layer 1 - dressing
layer 2 - crunchy vegetables that would do well in a marinade or pickled, like tomatoes, cucumbers, red onion, broccoli, cauliflower, asparagus, celery, carrots, and peppers.
layer 3 - beans and other 'softer' vegetables, like green beans, sprouts, etc
layer 4 - pasta or grain layer, if you choose:  rice, pasta, quinoa
layer 5 - protein and cheese
layer 6 - lettuce, nuts and seeds

Put the top on, pop in the fridge and you are done for the week. You can shake and eat from there or, from what I've heard, it's easiest to shake and then serve in a bowl or plate.  Here are some links with other ideas and step-by-step pictures:  pictures, other mason jar salad ideas.

I cannot wait to try it.


Have a great weekend, everyone.