Ingredients (These, as usual, have been modified. Please click the link for the original ingredients):
- 1 pkg Keilbasa (I used polska)
- 1/2 onion, slice thick
- 2 carrots, slice thick
- 2 apples, chop into thick chunks
- 2 Tbs butter
- 1/3-1/2 cup brown sugar
- 1tsp cinnamon
- 1tsp paprika
- 1/2 tbs dried parsley (1 tbs chopped fresh)
- salt & pepper to taste
- fresh sage and thyme for garnish
- Heat butter in a large skillet.
- When hot, add the onions, carrots, and apples, and cook on low for 5-10 minutes (My foot! Took like 20 mins. I got impatient and upped the heat a few times.) until slightly caramelized.
- Add the rest of the ingredients, except for the thyme and sage, stirring to evenly combine.
- Cover and continue to cook on low for about 15 minutes, or until everything is heated through and the brown sugar has formed a syrupy glaze. (I was on a time crunch. I didn’t wait more than 15 mins even though it wasn’t syrupy or glazy…)
- Plate and garnish with the fresh herbs.
This recipe is very autumny. I wouldn’t mind having it again, but alas, The Boy didn’t like it. He said that carrots and apples don’t go together. He’s crazy. Then again, this is the kid who actuallyenjoysHamburger Helper and Chili Dogs. *GAG*
If I were to ever do this again, I’d brown the keilbasa before adding the brown sugar, etc. Limp keilbasa is rather sub par.
Throw back from two years ago. Made it for a different audience. They loved it, and now I’m the one shrugging. Funny how tastes change.
Excuse the ugly picture.
Garlic Balsamic Pork Tenderloin
- 2-3 garlic cloves minced/crushed
- 2T balsamic vinegar
- 1/2t ground mustard
- 1T olive oil
- Salt, Pepper
- Marinate the tenderloin for however long. I forgot this step so it was a really quick marinating time… like 5 mins
- Brown on all sides of the tenderloin in a pan (~5mins).
- Cook in an oven at 400*F until meat is 160*F
Mushrooms and Broccoli in Cranberry Reduction
- 1 clove garlic minced
- 2T shallots (EW! I used white onion)
- 1T Olive oil
- 1/2C cran juice, I used 100% crane juice with no sweeteners.
- 2T white wine (recipe calls for balsamic vinegar)
- 1/2t of tarragon
- In a non-stick pan saute the garlic and shallots in the olive oil. Do not brown them.
- When the shallots and garlic are soft (about 3-5 minutes), add the mushrooms. Stir gently until mushrooms soften and give up their liquid
- Turn up the heat to medium and add the juice, vinegar, tarragon, salt, and pepper.
- Bring to brisk boil and reduce the liquid to about 1/3 cup, stirring to keep ingredients from sticking.
Honestly, the mushroom sauce was weird. I did use 100% cranberry juice with no sweeteners or anything in it. It tasted good on the broccoli, but it was weird with the mushrooms. All in all, it turned out quite well. The pork was so tender and tasty.
Pistachio Crusted Salmon with Broccoli Pesto over Quinoa
- 2 filets of salmon
- 1 cup of pistachios chopped
- 1 cup of broccoli florets
- 1 cup of fresh basil (or just a package from the produce section)
- 2 teaspoons pine nuts
- 1/4 Olive oil
- 2 cloves of garlic
- Chop your Pistachios
- Voosh Voosh your broc, basil, oil, 1 teaspoon of water, pine nuts, and garlic in your food processor. Well, aren’t you so lucky? You have a food processor? I chopped all of this as finely as I could and then mixed it all together. TURNED OUT SPLENDIDLY!
- Preheat over 350F
- Start quinoa (I did 1C quinoa, 1.5C water). Cook for 20 mins
- Put salmon on your baking sheet. I added some sliced white onion under mine. Pile the pesto on top of the salmon (meat side, not skin side), then the pistachios on top of that.
- Cook for 10-12 minutes.
- Serve and enjoy!
Friend and I adored this. It took forever b/c I had to hand chop everything, but oh so worth it!!!!! It was even worth burning the heck out of my finger.
Sometimes some simple fried eggs and salsa are needed to recuperate.
Salmon, Chard, and Mushrooms in a buttery sauce over quinoa.
Same sauce as in the previous post, just with salmon instead of swordfish. I think this will be a new go-to.
Swordfish over Wilted Rainbow Chard and Kale
- 4, 1 inch swordfish steaks
- 1/4 cup (1/2 stick) butter, room temperature
- 2 teaspoons chopped fresh parsley
- 1 garlic clove, minced
- 1/2 teaspoon ground mixed peppercorns, plus more for sprinkling
- 1/2 teaspoon (packed) grated lemon peel
- 1 tablespoon olive oil
Preheat oven to 400°F. Mash butter, parsley, garlic, 1/2 teaspoon ground mixed peppercorns, and lemon peel in small bowl. Season to taste with salt.
Heat oil in heavy large ovenproof skillet over medium-high heat. Sprinkle swordfish with salt and ground mixed peppercorns. Add swordfish to skillet. Cook until browned, about 3 minutes. Turn swordfish over and transfer to oven. Roast until just cooked through, about 10 minutes longer. Transfer swordfish to plates. Add seasoned butter to same skillet. Cook over medium-high heat, scraping up browned bits, until melted and bubbling. Pour butter sauce over swordfish and serve.
Made this as a birthday dinner for a friend of mine. HE LOVED IT! :D
Salsa chicken and asparagus over wilted kale
- 6 chicken breat tenders
- 10 asparagus spears
- 1 bunch of kale (chopped)
- 2 cloves of garlic (chopped coarsely)
- 4 teaspoons (or so) of salsa (I used Veronica’s homemade salsa. It’s a local brand from Hood River)
- 1 tablespoon(ish) white wine
- Heat oil
- Sauté asparagus
- About half way through the asparagus cooking process, add chicken.
- Cook until done
- Lower heat, add salsa. Let that cook on low for like 10 mins or so. It should be fairly saucy by the end.
- In another pan, cook garlic until fragrant.
- Add kale.
- Add wine.
- Cover and cook until wilted.
- Both parts will be done at this point. SERVE AND ENJOY!
Total cook time: 20 minutes
Chicken Chili that turned into stew because I forgot what I was making.
Oops. I was looking at both stew and chili recipes, and forgot that I had decided on chili, but then it turned into stew because I added broccoli and mushrooms.
Chicken Chili Stew
- 1 tablespoon canola oil
- 1 pound skinless, boneless chicken breast, cut into bite-sized pieces
- 3/4 teaspoon salt, divided
- 1/2 cup vertically sliced onion
- 1 crown broccoli
- 4-5 mushrooms, sliced
2 teaspoons minced fresh garlic (NOPE!)
- 2 teaspoons ground cumin
1 teaspoon ground coriander (didn’t have)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground red pepper
3 cups no-salt-added canned cannellini beans, rinsed and drained I used black-eyed peas b/c that’s what I had
- 1 cup water
2 (4-ounce) cans chopped green chiles, undrained and divided (I’M OUT!! I THOUGHT I HAD SOME!! D=)
- 1 (14-ounce) can fat-free, lower-sodium chicken broth
1/4 cup cilantro leaves
1 lime, cut into 8 wedges
- Heat pan over medium. Add oil. Sprinkle chicken with 1/4 teaspoon salt. Add chicken; sauté 4 minutes. Add onion and next 5 ingredients; sauté 3 minutes. Add 2 cups beans, water, 1/2 teaspoon salt, 1 can chiles, and broth; bring to a boil.
- Mash 1 cup beans and 1 can chiles in a bowl. Add to soup; simmer 5 minutes. Serve with cilantro and lime.