DIJON MUSTARD VINAIGRETTE

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3/4 cup olive oil
1/4 cup red wine vinegar
2 tablespoons Dijon mustard
2 shallots, cut into quarters
1 clove garlic, halved
¼ teaspoon pepper
½ teaspoon salt (table salt)
2 teaspoons guava jelly or apple jelly

Mix all ingredients in a blender or food processor until smooth. (Can be prepared 3 days ahead. Cover and refrigerate. Makes about 1-1/3 cups

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GINGER-GLAZED PORK TENDERLOIN.

Ingredients

1/4 cup water

1/4 cup dry sherry

3 tablespoons honey

2 tablespoons soy sauce

1 1/2 tablespoons grated fresh ginger

2 teaspoons cornstarch

2 (12-ounce) pork tenderloins, trimmed

Pepper

1 tablespoon vegetable oil

1 tablespoon sesame seeds, toasted

 

Procedure

1.  Whisk water, sherry, honey, soy sauce, ginger, and cornstarch in bowl. Pat pork dry with paper towels and season with pepper.  Heat oil in 12” non-stick skillet over medium-high heat until just smoking. Cook tenderloins until well browned and meat registers 145 degrees, about 4 minutes per side (16 minutes total). Transfer pork to carving board, tent loosely with aluminum foil, and let rest for 5 minutes.

2.  Whisk sauce to recombine and add to now-empty skillet. Simmer over medium heat until thickened, about 5 minutes. Add pork and any accumulated juices and cook, turning occasionally, until glazed, about 1 minute. Slice and sprinkle with sesame seeds. Serve with any extra sauce.

MIXED GREEN SALAD

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MIXED GREEN SALAD WITH TARRAGON VINAIGRETTE

    4 teaspoons Sherry vinegar

    1 tablespoon minced shallot

    1/2 teaspoon Dijon mustard

    1/2 teaspoon salt

    1/4 teaspoon black pepper

    1/4 cup extra-virgin olive oil

    2 teaspoons finely chopped fresh tarragon

    *1/2 lb frisée (French curly endive), torn into bite-size pieces

    * 1 head Boston lettuce (1 lb), torn into bite-size pieces

    * 1 bunch arugula (1/2 lb), coarse stems discarded

  *  1 bunch watercress (1/2 lb), coarse stems discarded

Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until emulsified. Whisk in tarragon.

Toss greens with dressing in a large bowl and season with salt and pepper. If you want to add some protein, choose from:

    Beans – black, kidney, garbanzo, black eyed peas, green lentils

    Hard boiled eggs

    Cheese (chunks or grated, feta crumbles, parmesan sprinkles)

    Meat like chicken (diced, or thin slices of breast), or beef (shredded or in thin strips)

    Fish- canned salmon, seared tuna steaks

    Nuts and seeds- pecans and walnuts are a great addition, pumpkin, sunflower seeds, slivered almonds and pine nuts! You can roast them in the oven, follow recipe below. 

 HOW TO ROAST NUTS AND SEEDS IN THE OVEN:

You can also toast any kind of nut in a hot oven. Pre-heat an oven to 350-425 (honestly, it doesn’t matter very much). Place your nuts on a baking sheet and bake away for a few minutes, watching carefully and shaking occasionally. They are done when golden and fragrant – 5-10 minutes. Oven toasted nuts are a bit slower than stove top toasted nuts, but will be more uniformly browned without needing the use of oil.

 

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QUINOA WITH VEGGIES

QUINOA WITH VEGGIES

QUINOA SALAD WITH VEGGIES

 Ingredients

2 cups quinoa, rinsed and dried in a strainer

2 ½ cups of water

2 teaspoons fine sea salt (to cook quinoa)

1 tablespoon olive oil (to cook quinoa)

2 tablespoons olive oil for vegetables

1 medium carrot, peeled and finely diced

1 pound of asparagus, break off tough ends and cut into 2” pieces

6 scallions, thinly sliced

1 red bell pepper, seeded and finely diced

Salt and pepper (to taste for vegetables)

2 tablespoons lime juice

2 teaspoons Dijon mustard

1 small garlic clove, minced

Procedure

  1. Heat 1 tablespoon of olive oil in a large saucepan over medium-high heat for 1 minute.   Add the quinoa and toast stirring often, until the quinoa is lightly toasted and aromatic, about 5 minutes.  Stir in the water and 2 teaspoons salt, cook until the quinoa has absorbed most of the water.  Reduce heat to low and cover, about 12-15 minutes.  Spread the quinoa over a rimmed baking sheet and set aside until it is tender and cool. About 20 minutes.
  1. Heat 1 tablespoon olive oil in the same large saucepan.  Add diced carrots, asparagus, scallions and red bell pepper, salt and pepper to taste.  Cook for about 6-8 minutes.  Pour quinoa into a large bowl and stir in these vegetables.
  1. In a separate bowl, whisk the lime juice, other tablespoon oil, mustard and garlic together, then pour over the quinoa mixture and toss to coat.  Serve and enjoy!

The quinoa salad can be refrigerated in an airtight container for up to 2 days; season with additional salt, pepper, and lime juice to taste before serving.

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PECHUGAS DE POLLO SALTEADAS CON TOMATE, ACEITUNAS Y QUESO FETA

Pollo salteado con tomate

BOLOGNESE SAUCE my way…..

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BOLOGNESE SAUCE

Serves 4

Ingredients

    5 tablespoons unsalted butter

    ½ cup minced onion

    3 garlic cloves minced

    2 tablespoons carrot minced

    2 tablespoons celery minced

    ½ pound ground beef (chuck or 85/15 ratio),  ¼ pound ground pork

    Table salt

    1 cup whole milk

    1 cup dry white wine

    1 can diced tomatoes (28 ounces)

    ½ teaspoon Italian seasoning

    ½ teaspoon fresh oregano or a dash of dry oregano

    1 pound fettuccine or tagliatelli dried

    Parmesan cheese freshly grated

 

Instructions

 1. Heat 3 tablespoons butter in large, heavy-bottomed Dutch oven over medium heat. Add onion, garlic, carrot, and celery and sauté until softened but not browned, about 6 minutes. Add ground meat and ½ teaspoon salt and ¼ teaspoon fresh ground pepper, crumble meat into tiny pieces with edge of wooden spoon. Cook, continuing to crumble meat, just until it loses its raw color but has not yet browned, about 5 minutes.

2. Add milk and bring to a simmer; continue to simmer until milk evaporates and only clear fat remains, 10 to 15 minutes. Add wine and bring to a simmer; continue to simmer until wine evaporates, 10 to 15 minutes longer. Add tomatoes and their juice, Italian seasoning and oregano.  Bring to a simmer. Reduce heat to low so that sauce continues to simmer just barely, about 15 minutes.  You can simmer longer (from 15 minutes up to one hour) if desired.   Adjust seasonings with extra salt to taste. Keep sauce warm. (The sauce can be refrigerated in an airtight container for several days or frozen for several months. Warm over low heat before serving.)

 

3. Bring 4 quarts water to a rolling boil in large pot. Add 1 tablespoon salt and pasta. Cook until al dente. Drain pasta, leaving some water dripping from noodles. Toss with sauce and remaining 2 tablespoons butter. Distribute among individual bowls and serve immediately, passing Parmesan cheese separately.

 

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Bolognese Sauce my way…

Bolognese Sauce my way...