Recent Recipes

Glazed Pork Tenderloin

1/4 teaspoon salt & pepper each

1 lb. pork tenderloin

2 sprigs rosemary

1/2 cup pineapple preserves

1 tablespoon horseradish

Rub pork tenderloin with salt & pepper. Place in greased 13x9. Place 1 sprig of rosemary underneath pork and 1 on top. Bake at 425 for 10 minutes. Meanwhile, in a saucepan heat preserves & horseradish until melted. Remove top rosemary sprig and brush pork with 1/4 cup of preserves. Bake 10-20 minutes longer until meat thermometer reads 160. Let stand 5 minutes before slicing.

Notes:

I couldn't find plain pineapple preserves so used apricot/pineapple preserves & used whole jar with an eyeballed amount for horseradish. I rubbed 2 1-lb tenderloins with salt, pepper & crushed rosemary & let sit for a couple of hours before baking. Instead of baking at 425, I baked at 350 for about 45-50 minutes with about 1/2 cup of water in bottom of pan. About 20 minutes into baking, I brushed glaze on tenderloins. Another 20 minutes, I flipped them & brushed other side. I drizzled remaining glaze on slices when serving. Could easily do this with turkey tenderloins or on grill.

Garlic Ginger Coconut Rice

2 tablespoons vegetable oil

4 cloves crushed garlic

1 tablespoon grated ginger

2 cups rinsed jasmine rice

3/4 cup lite coconut milk

2 1/2 cups water

In saucepan over medium/low heat, saute vegetable oil, garlic & ginger briefly. Add rice & stir well. Add milk, water & salt, bring to boil, give a stir. Cover, reduce heat to low & cook about 15 minutes. Remove from heat & sit for 5 minutes.

Notes:

I doubled recipe so used whole can of coconut milk. I also used crushed ginger from a jar instead of grated fresh.  

The Bois Slaw

3 tablespoons sugar

3 tablespoons seasoned rice vinegar

2 red jalapenos

5 cups thinly sliced Napa cabbage

1/2 cups sliced green onions

Stir sugar & vinegar in saucepan over medium heat until sugar dissolves; remove from heat. Add jalapenos & remaining 2 teaspoons ginger. Place cabbage & 1/2 cup green onions in bowl. Pour vinegar over & toss to coat. Season with salt & pepper.

Notes:

I couldn't find red jalapenos so added julienned red pepper & carrots just for color. Some slivered almonds might also be good in this.