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Pork Tenderloin with Chutney, Scalloped Potatoes, and Spinach Souffle by Jes Mostek	No ratings Rating Details Rate this meal Printable View

Recipes:

Cranberry Chutney by Jes Mostek serves: 10	No ratings Rating Details Rate this recipe Printable View Print Index Cards

This sweet, spicy, and savory sauce is a perfect compliment to pirk or poultry and makes for a fantastic appetizer!

You can either use home-made cranberry sauce or a can of whole berry cranberry sauce.

Ingredients:

1 med.

onion, diced

1 clove

garlic, crushed (or 1/2 tsp. powder for each clove)

2 T.

olive oil

1 tsp.

ginger

1/2 tsp.

cayenne

1/2 tsp.

chili powder

1/2 tsp.

black pepper

1/2 tsp.

rosemary

1/2 c.

red wine vinegar

1 1/2 c.

whole berry cranberry sauce

1 (14 oz.) can

pear halves

Directions:

Saute onion in oil until transluscent and golden brown. Crush and coarsely chop the garlic, add to the onion. Add half of the vinegar, reduce. While the liquid from the vinegar is cooking off, add the ginger, cayenne, chili powder, black pepper, and rosemary. Add the other half of the vinegar and reduce further. While you're waiting for the rest of the liquid from the vinegar to cook off, drain and dice the pears.

Remove the onion mixture from the heat, add cranberry sauce (either 1 can or 1 1/2 c. home-made) and diced pears. Stir. Serve hot or cold.

Categories:

Apps/Snacks & Beverages
Dairy Free
Fall/Winter
Holiday Favorites
Low Calorie
Low Carb
Low Fat
Low Sodium
Uses up Left-overs
Vegetarian/Vegan
Wheat Gluten Free

Oven Roasted Pork Tenderloin by Julie Long serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Basic recipe for cooking pork tenderloin. Meat thermometer should read 140-145 with a pale pink center for medium, and 160 degrees F for well done pork.

Ingredients:

3 pounds

pork tenderloin

1 T

grill seasoning

2 T

EVOO

Directions:

Preheat oven to 400F. Cover tenderloin with grill seasoning, then pat with EVOO. Place in oven to cook for 20 minutes.

Categories:

Dairy Free
Fall/Winter
Holiday Favorites
Low Carb
Low Fat
Main Dishes
Meats
Wheat Gluten Free

Scalloped Potatoes by Chelcie Strode serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Scalloped Potatoes

Ingredients:

1/4 Cup

Chopped Onion

2 Tbsp

Butter

2 Tbsp

Flour

1 1/4 Cup

Milk

4 Medium

Potatoes

1 Cup

Shredded Chedder Cheese (Optional)

Directions:

Cook onion in butter till tender. Stir in flour, 1/2 tsp salt and 1/8 tsp pepper. Add milk all at once. Cook and stir till thickened and bubbly, add cheese. Place potatoes in casserole dish and cover with sauce. Bake covered in a 350 degree oven for 35 minutes. Uncover and bake for 30 minutes more or until potatoes are tender.

Categories:

Fall/Winter
Pasta/Rice/Potatoes
Side Dishes

Spinach Souffle by Jes Mostek serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

This souffle takes spinach to a new and delicious level. Even people who don't like spinach rave about this! Making a souffle sounds intimidating, but there's nothing all that complicated about it! If you know how to use an electric mixer, you can easily make a souffle.

Ingredients:

3 T.

butter

3 T.

flour

1 c.

whole milk

1/2 tsp.

salt

1/4 tsp.

black pepper

1/4 tsp.

nutmeg

1 (10 oz.) pkg

frozen or fresh spinach

1/2 c.

grated Parmesan

4 lg.

egg yolks

6 lg.

egg whites

1/4 tsp.

cream of tartar

Directions:

Crack and separate the eggs. Allow to sit on the counter-top while you prep the rest of the recipe so the eggs can come to room temperature. Thaw and thoroughly drain frozen spinach. For fresher taste, use 3 c. packed and chopped fresh spinach (for a single, 6-serving recipe).

Butter and flour the bottom and sides of a 1 1/2-quart souffle dish.

Melt the 3 tablespoons of butter in a pan over medium heat. Whisk in the flour and cook, stirring constantly, for 2 minutes. Add the milk all at once and whisk to blend. Add the salt, pepper, and nutmeg and cook until the sauce thickens, a minute or so.

Add the spinach to the hot bechamel (butter-flour) sauce and stir until combined (if you're using fresh spinach, cook until it wilts, about 3 minutes). Remove mixture from heat, and transfer to a large, heat-safe bowl. In a small bowl, beat together egg yolks and cheese. Whisk the yolk-cheese mixture into the hot bachamel-spinach sauce. Allow to cool for at least 15 minutes.

Position a rack in the lower middle of the oven and preheat oven to 375 degrees F.

Place the egg whites in a clean bowl and beat with an electric mixer until foamy. Add the cream of tartar and continue beating until the whites form soft and shiny peaks. Try not to overbeat, or the whites will be stiff and dry.

Stir one-quarter of the egg whites into the spinach base to lighten the mixture. Quickly fold in the remaining whites. Don't worry if the whites are not evenly distributed: it is better to have some streaks rather than deflate the egg whites.

Transfer the mixture to the prepared pan. Place on a baking tray in the oven and cook until the souffle has puffed and risen 1 to 2 inches above the rim of the dish, 25 to 35 minutes. When a souffle is cooked, you can generally tell because the aroma of it permeates the room. The souffle should still be moist in the center but firm around the edges. Avoid the temptation of opening the oven to check on it, as you will lose the heat and the souffle may fall. Serve immediately.

Categories:

Eggs & Cheeses
Fall/Winter
Holiday Favorites
Low Carb
Side Dishes
Vegetables
Vegetarian/Vegan