So, I hear a lot of time about how people don’t have the time to eat healthy and make the meals that I post. I know things change with kids involved and days get busy but honestly it just comes down to planning and your priorities. I would rather spend an hour in the kitchen making a nice meal that is good for me than an hour in front of the television. I’m probably a little strange because my days begin and end with food, that is all I can think about. I know that isn’t the case for everyone but it can be, you can change your habits, you can do things to make healthy cooking easier. I would love to help you if you are interested. So in full disclosure, I need to come clean on this recipe. I am guilty of concocting this in my head while in the middle of church last night instead of focusing wholeheartedly on the message. I would like to think I have a healthy obsession with food, but I’ll try to get my priorities straightened out. The good news is that I didn’t spend that time brainstorming this recipe and to have it be a dud. The steak was delicious but the quinoa risotto was the best I’ve ever made, no lie. It had a sweet and creamy factor to it that made it seem like there was a ton of butter and cream in it. Steak Roulade with Balsamic Mushroom Sauce
Acorn Squash Quinoa Risotto
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Laura and I love entertaining, so we recently had another couple come over and tried out a new recipe. One of the hardest things that we encounter when we entertain is being able to hang out with our guests and not spend the whole time in the kitchen over the stove. So with these dishes I tried to pick something that I could prep ahead of time or throw in the oven and forget about it.
Pork Tenderloin I prepped the two tenderloins by trimming off the fat and the silver skin. It is very important to remove the silver skin, otherwise it will be super chewy and ruin the piece of meat. Here is a link to show how to remove the silver skin, http://www.weber.com/weber-nation/prep-school/food-prep/pork__1/preparing-pork-tenderloins. Knowing that we were going to just roasting the tenderloin and not searing it I wanted make sure to brine it. To create the brine I dissolved 1 cup of salt, 1 cup sugar, 2 tbsp. cracked peppercorns, 1 tsp garlic powder in roughly 4 cups of water. To dissolve you will need to bring the mixture to a boil briefly. Remove from heat, I had to cool it down fast so I added some ice to the mixture, otherwise you could let it stand for an hour or so. You don’t want to add a hot brine on top of your meat. I brined the tenderloin for 4 hours but you could do this the night ahead. To cook, place in a 425 degree oven for 35 minutes. Remove from the oven and let sit for 5 minutes before slicing. Bacon, Fig, & Balsamic Sauce
Mushroom Risotto
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