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Holy Cow...I Can Cook?

I started this food blog New Years 2010 to force myself to get in the kitchen and teach myself how to cook. Well it has been a year, and it turns out, cooking isn't so hard after all. I kept the promise I made to myself and cooked healthy yummy meals for my family all year. Once I just got in there, read the recipes, and experimented I found cooking is yet another form of artistic expression. Just like with my art, I let go of the fear of failure and found a new passion.

Tuesday, September 28, 2010

Cranberry Pork Tenderloin on Pear Salad

This dish almost felt Christmasy to me. The flavors are very rich and the colors are so pretty!

1 tbsp cider vinegar
1 tsp Dijon mustard
3/4 tsp brown sugar
1 1/2 tsp garlic (minced)
1 1/2 tsp dried thyme
1 lb pork tenderloin (trimmed and cut crosswise into 1/4 inch thick slices)
3/4 tsp salt
3/4 tsp pepper
2 tbsp flour
1/4 cup olive oil
1/4 cup shallots (sliced)
1/4 cup dried cranberries
1/4 cup cranberry juice cocktail
6 cups baby spinach
1 ripe pear (thinly sliced)

1. Combine vinegar, mustard, sugar, 1/2 tsp garlic, and 1/4 tsp thyme; set aside.
2. Combine pork and remaining 1 tsp garlic, remaining 1 tsp thyme, 1/2 tsp salt, and 1/2 tsp pepper; toss well to coat.
3. Heat 1 tbsp oil in medium saucepan over medium heat. Add shallots to saucepan; cook 3 minutes, stirring occasionally. Add cranberries and juice; cook about 2 minutes until liquid is reduced. Reduce heat to medium low. Add vinegar mixture; cook 1 minute. Gradually add 1 tbsp oil, remaining 1/4 tsp salt, and remaining 1/4 tsp pepper, stirring well with a whisk. Cover and keep warm.
4. Heat 1 tbsp oil in a large nonstick skillet over medium-high heat. Add half of pork to skillet; cook 3 minutes or until browned, turning once. Remove pork from skillet. Repeat with remaining pork.
5. Combine spinach and pear in a large bowl. Drizzle half of cranberry mixture over salad and toss well to coat. Arrange about 2 cups of salad on each plate; top evenly with pork. Drizzle remaining cranberry mixture over the pork.

Serves 4

Tuesday, September 21, 2010

Rosemary Walnut Chicken

Crunchy and full of flavor, this oven-fried chicken was a big hit!

1/4 cup low-fat buttermilk
2 tbsp Dijon mustard
4 chicken cutlets
1/3 cup panko breadcrumbs
1/3 cup finely chopped walnuts
2 tbsp grated Parmigiano-Reggiano cheese
3/4 tsp minced fresh rosemary
1/4 tsp salt
1/4 tsp black pepper
Cooking spray

1. Preheat oven to 425
2. Combine buttermilk and mustard in a shallow dish, stirring with a whisk. Add chicken to buttermilk mixture, turning to coat.
3. Combine panko, nuts, and next 4 ingredients (through pepper) in a shallow dish. Remove chicken from buttermilk mixture. Dredge chicken in panko mixture.
4.Arrange a wire rack on a baking sheet; coat rack with cooking spray. Arrange chicken on rack; coat chicken with cooking spray. Bake at 425 for 13 minutes or until chicken is done.

Friday, September 17, 2010

Turkey Chili

Who says chili has to take forever? This chili is super easy, and fast. As we head into fall, it is so nice to have a comforting warm bowl of chili on a cold night.

1 cup red onion (chopped)
1 poblano pepper (seeded and chopped)
1 tsp garlic (minced
1 1/4 pounds ground turkey
1 tbsp chili powder
2 tbsp tomato paste
2 tsp dried oregano
1 tsp ground cumin
1/4 tsp salt
1/4 tsp pepper
1 19oz can cannellini beans (rinsed and drained)
1 14.5oz can diced tomatoes (do not drain)
1 14oz can chicken broth
1/2 cup cilantro (chopped)

1. Heat dutch oven or large saucepan over medium heat. Add first 4 ingredients; cook for 6 min or until turkey is done. Stir turkey frequently to crumble. Add chili powder and next 8 ingredients (through broth); bring to a boil. Reduce heat, and simmer 10 min. Stir in cilantro.

*Serves about 6 one cup servings