Here we are at the last post of June. What better way to end the month but with a wonderful cilantro and jalapeno rubbed pork tenderloin, sweet potato and goat cheese quesadilla? You see, we were in a pork rut. Pork loin, pork chops, pork tenderloin — I wanted something different to do with pork.
This original recipe is from Emeril and while reading through it, it really appealed to me. It spoke to me, if you will. And the flavors? Wow. They were excellent. The pork and the sweet potato tasted so good together with the goat cheese and all of the accompaniments and what-nots. I also made an apple-chipolte dipping sauce that I made for an earlier pork dish. The recipe can be found at the link above and it went wonderfully with this dish.
What I did, was I used one pork tenderloin (the original recipe called for two) but made the same amount of the cilantro paste. I used half for the roast pork and the other half I mixed with some plain yogurt to make a dipping sauce.
Mojo Roasted Pork Tenderloin and Sweet Potato Quesadillas
1 jalapeno, stemmed, seeded, and coarsely chopped
1/4 cup coarsely chopped onions
1/4 . . . → Read More: Why, it’s Pork & Sweet Potato Quesadillas to the Rescue!
So, you’re at work and it’s only your first week and your co-workers want to initiate you into the new work environment. You’re given a 2-liter bottle of Diet Coke and some mentos. What do you do? Why, you all head out to the parking lot for some office science fun. Ahhh, if only I could be a UNIX Sysadmin too….
Can you have a blog and not post one of these videos?
Watch jwa and the much-loved-the-world over, mentos-induced, Diet Coke fountain of … well, frothy diet coke. And since this is a food blog, I feel a little justified in posting it. Mentos are food, right? Hmmmm….
Low quality but still amusing Diet Coke and Mentos Video
You will need Quicktime to view the video.
Tomorrow, there will be actual food. A roasted cilantro-jalapeno pork loin, sweet potato and goat . . . → Read More: Mentos: The Exploding Diet Coke-Maker
We just went through an ugly, ugly heat wave here in Portland. The past two days have been in the hundreds and just brutal. I know, anyone in Phoenix, Arizona or other typically-hot locales are laughing at me. But again, this is Portland and 100+ is just wrong.
Today, marks a return to our sensible, jacket-in-the-morning, highs-in-the-80′s, Summer weather. Hooray! To celebrate the return of the quilt to the bed and a coat in the AM, I have decided to post about this awesome split pea soup I made last week.
Now, this is not a typical, heavy, pork-laden split pea soup, for that would be silly in June, now wouldn’t it? Oh no. This one is light and minty and packs a bit of a surprise in the form of pomegranate syrup.
It’s from the Soup Peddler book and the recipe has its origins in the Middle East — Iraq specifically. I could also easily see serving this soup cold or at room temperature. Give it a try! I bet it’s good that way.
The Soup Peddler’s Shorbat Rumman (Split Pea Soup)
1 lb dried yellow or green split peas (or a combination works)
2 bunches scallions, chopped (white . . . → Read More: Crazy Summertime Pea Soup Post
This was a great theme (imho) chosen by Ono Kine Grindz, as I currently like to use tofu in things like sauces and soups. It’s just so easy to use in place of cream or other high-fat, unhealthy creamifyers. Instead of making one dish (a sweet one) for both IMBB and SHF, I chose to make two separate tofu dishes. Kind os a two-for-one theme deal. Besides, I used 1/4 of a block of tofu for the peanut sauce and used the 3/4 remaining for the mousse. Perfect!
The IMBB dish, Honey-Garlic Peanut Noodles with Vegetables and Chicken, came from the cookbook, Tofu Mania. Now, I know I’ve made two peanut noodles dishes before but honestly, I think this one is my favorite. How about that?
The recipe in the book is just for the sauce, so I will give that and then just list what else I did. Because really? You could use this sauce for anything. It’s delicious! What I ended up doing was to serve the peanut sauce with grilled chicken, vegetables and soba noodles.
IMBB27: Honey-Garlic Peanut Noodles with Vegetables and Chicken
1/4 cup firm tofu (I pretty much sliced off about a 1/4 . . . → Read More: IMBB27 + SHF20: The Joy of Soy
This month’s Weekend Cookbook Challenge is picnic food. This is a great topic as it is very open — there are so many foods that make for excellent picnic-fare. For this assignment, I reached for a very underused cookbook in my collection, Moosewood Restaurant Low-Fat Favorites. After a few minutes, I picked my recipe — Greek Lima Bean Dip.
You might be asking, “Huh?” But, yes! Greek Lima Bean Dip, I say! I love humus-like dips. I am always looking for new ones to try and I think they are perfect picnic foods. Sure, dips are not the main attraction like sandwiches or fried chicken or what have you, but the side dishes play a very important role. The role of snack. So here, without further introduction or justification, is this great little picnic dip. It was very fresh tasting and the lemon/oregano/garlic combo did indeed give it a nice Greek flavor.
Oh, okay, wait. A couple of other things — 1. it saves well for a few hours at a picnic, as there’s no mayo in it (the tablespoon of yogurt I added is optional). 2. I changed the dill the recipe calls for to oregano, used more olive . . . → Read More: WCC6: Greek Lima Bean Dip