Category: MISC

BEEF TENDERLOIN

BEEF TENDERLOIN
1 (3 pound) beef tenderloin roast 
1/2 cup soy sauce
1/4 cup Worcestershire sauce

2 cloves garlic, minced
1 bunch green onions, sliced thin
4-5 mushrooms, sliced thin
1/2 cup melted butter

    • Preheat oven to 350 degrees. 
    • Sprinkle garlic on bottom of shallow, glass baking dish and then layer green onions on top. 
    • Place roast on top of onions.
    • Whisk together soy sauce, Worcestershire sauce and butter.
    • Pour over the tenderloin.
    • Bake in preheated oven for 10 minutes, then turn the roast over, and continue cooking 35 to 40 minutes, basting occasionally until the internal temperature of the roast is at 140 degrees for medium.
    • Let meat rest for 10 to 15 minutes before slicing

    • White Bean Soup with Olive Tapenade ~ Veggie Tales by Kris: Soup’s On!

    Happy Holidays & Winter Solstice, everyone!
    Now that winter is upon us, it’s time to break out the soup pot and warm ourselves up after playing in the snow. This isn’t a vegetable soup by title, but wait until you see how many veggies are actually in it! Make this soup, and you’re covered with getting in protein and vegetables!

    White Bean Soup with Olive Tapenade

    2 15oz cans white beans (use another can if you want thicker soup!)
    1 tbsp olive oil
    1 large onion, chopped finely
    1 large leek (just the white part), sliced thin
    3 garlic cloves, minced
    2 celery stalks, chopped finely
    1 large carrot (or 2 small), chopped finely
    1 small fennel bulb, chopped finely
    8 cups water
    2 bouillon cubes (or 2 packets chicken or veggie stock concentrate)
    1/4 teaspoon dried thyme
    1/4 teaspoon dried marjoram
    salt and pepper to taste
    What you’ll need for the Olive Tapenade:
    1 garlic clove (give it a rough chop)
    1 small bunch fresh Italian (flat-leaf) parsley
    1 6oz/8oz bottle almond stuffed olives (found these in store with other canned olives)
    5 tablespoon olive oil


    What you’ll do:
    Prepare the tapenade first by added all ingredients in a food chopper/processor. Set aside for topping soup and/or bread.

    Chop all vegetables and soup ingredients before cooking. Heat oil in a large soup pot. Cook onions and leeks for about 3-4 minutes with the pot covered. When they get soft, add in the carrots, celery, garlic, and fennel. Stir and cook for another few minutes. Add in water, stock/bouillon, herbs and bring to a bowl. Reduce heat to a simmer and let cook for about a 1/2 hour. Add in beans and cook for another 10 minutes. I used an immersion hand blender for this step to puree the soup. Otherwise you can puree in a blender, just be careful! Salt and pepper the soup before serving and you can turn heat off and cool at this point. Toss in some of the tapenade for added value!
    Meet Kris here for more adventures!

    ALMOND WALNUT DANISH

    ALMOND WALNUT DANISH
    1 cup butter
    1 cup milk
    1 1/2 cups warm water
    1 cup sugar
    2 teaspoon salt
    1/2 teaspoon cinnamon
    2 tablespoons yeast
    4 eggs, beaten
    7 1/2 cups flour
    1/2 cup + walnut crumbles

    • In a saucepan melt butter.
    • Add milk and water whisking until smooth consistency and JUST boiling.
    • Cool 5-10 minutes so you don’t kill the yeast.
    • Add the sugar, salt and yeast to form a sponge like blob.
    • Add the eggs until uniform consistency.
    • In a mixer with a dough hook attached, combine flour and yeast mixture.
    • Knead well. Put in refrigerator for at least several hours, but overnight is better.
    • Preheat oven to 375 degrees.
    • Roll a ball of dough the size of a golf ball into a rope and coil into a circle. Make sure the center is thinner than the outer edges to hold the filling in. Sometimes I prefer squares, but you just have to work with your dough after you have it coiled.
    • Fill with a heaping tablespoon of filling per danish (recipe below).
    • Let rise an hour in a warm place.
    • Bake 15 minutes.
    • Frost with drizzle.

    ALMOND DRIZZLE
    1 cup powdered sugar
    2 teaspoons grated orange peel
    1 teaspoon almond extract
    2 tablespoons milk
    1 tablespoons butter, melted

    • Whisk together butter, milk, almond extract and orange peel until well blended.
    • Gradually add powdered sugar, mixing until desired consistency.
    • Drizzle all over danish, sprinkling with walnut pieces.

    Blue Cheese Dip for Hot Wings – Fire Day Friday

    The college football bowl season is gearing up and one of the frequent bowl game foods is chicken wings.  
    Whether you grill them, bake them, or fry them, it’s almost obligatory to serve them with blue cheese or ranch dressing and celery sticks.  While it is tempting to just crack open a jar of bottled dressing, I like to have more of a thicker “dip” than a thin “dressing” like most bottled varieties.  It sticks better to the wings and celery sticks.
    I grilled some wings last week and this is the blue cheese dip that I made as a condiment.
    Blue Cheese Dip for Hot Wings
    source:  www.nibblemethis.com
    Ingredients
    • 1 cup mayonnaise (I prefer Dukes)
    • 3/4 cup sour cream
    • 1/4 cup half and half
    • 1/2 cup crumbled blue cheese
    • 1 tsp Worcestershire sauce
    • 1/2 tsp Kosher salt
    • 1/2 tsp black pepper, coarse ground
    • 1/2 tsp garlic powder
    • 1/4 tsp celery seed
    • 1/4 tsp cayenne pepper, ground

    Instructions

    1. Mix together all ingredients except for the blue cheese.
    2. Blend in the blue cheese, making sure to break up any big clumps.
    3. Refrigerate for at least an hour to let the flavors meld.

    GARLIC CHICKEN & NOODLES

    1 ½ + 1 ½ tablespoons safflower oil
    2 teaspoons minced ginger
    4-5 cloves garlic, minced
    1 teaspoon sea salt
    3 tablespoons honey
    1 teaspoon rice wine vinegar
    ½ cup water
    1 teaspoon cornstarch (mixed with 1 teaspoon water)
    1 tablespoon cornstarch
    1 egg white
    bok choy
    1 can water chestnuts, drained well
    1 small bunch green onions, sliced thin
    1/4 cup sliced yellow pepper
    2 chicken breasts, sliced thin
    noodles for 2
    • Whisk together 1 tablespoon cornstarch and egg white.
    • Coat chicken with cor starch mixture and let rest for 1 hour.
    • Drain cornstarch mixture from chicken pieces.
    • Cook noodles.
    • Heat 1 ½ tablespoons of oil in wok.
    • Stir fry chicken pieces until just about cooked through.
    • Remove with slotted spoon to mixing bowl.
    • Add bok choy, yellow pepper and onions cooking until just done.
    • Add to platter also.
    • Add drained noodles to mixing bowl.
    • Heat oil in your wok. 
    • Add garlic and ginger and stir fry for 30 seconds.   
    • Add salt, honey, vinegar, and water. Mix well. 
    • Combine 1 teaspoon of water with 1 teaspoon of cornstarch. Add to the sauce and Simmer for 2 minutes.
    • Coat chicken with the sauce and toss well.