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Thursday, July 12, 2018

Honey-Glazed Pork Tenderloin

Serves two.  Yum.

2 sweet potatoes, diced into 1/2 inch cubes
12 oz. pork tenderloin
1 clove garlic, minced
fresh thyme
6 oz. fresh green beans
2 packs chicken stock concentrate (Buy here.)
1 tablespoon honey

1. Preheat oven to 425 degrees.  (Line your sheet with parchment paper for easy cleanup.)  Peel sweet potatoes and cut into ½-inch cubes. Toss on one half of a baking sheet with a drizzle of oil and season with salt and pepper. Roast until tender, a total of 20-25 minutes.

2. Meanwhile, heat a drizzle of oil in a medium pan over medium-high heat. Pat pork dry with a paper towel.  Season all over with salt and pepper. Cook in pan, turning occasionally, until browned all over on surface, 6-8 minutes total. While pork cooks, mince 1 clove garlic.  Strip 2 teaspoons thyme leaves from stems.

3. After sweet potatoes have roasted 10 minutes, remove from oven and toss, keeping toward one side of pan. Add green beans to other side and toss with a drizzle of oil and a pinch of salt and pepper. Return to oven and roast until both items are tender, 10-15 minutes.

4. Once pork is browned, transfer to another baking sheet. (I used a large jelly roll pan, so my tenderloin was able to fit on same pan as beans and potatoes.)  Roast in oven to desired doneness, 8-12 minutes.  (Remember that meat still cooks after removing from oven and allowing to rest.  I took pork out at 8 minutes.)  Let pork rest at least 2-3 minutes after removing from oven.

5. Heat a drizzle of oil in pan used for pork over medium heat. Add garlic and thyme. Cook until fragrant, about 30 seconds. Stir in stock concentrates, ¼ cup water, and honey. Scrape up any browned bits from bottom of pan. Simmer until reduced by half, 3-4 minutes. Add 1 tablespoon butter and stir to melt. Season with salt and pepper, to taste.

6. Slice pork.  Divide green beans and sweet potatoes between plates, then top with pork. Drizzle with glaze and serve. (If glaze seems stiff, stir in a splash or two of water first.)


Monday, June 11, 2018

Chickpea-Powered Mediterranean Couscous

Serves two.

1 zucchini, diced
1/2 cup grape tomatoes, halved
thyme (fresh or dried)
2 scallions, chopped
2 cloves garlic, minced
1 can chickpeas, rinsed and drained AND dried
1 tsp. smoked paprika
3/4 cup Israeli couscous
1 packed veggie stock concentrate (Buy here.)
1/2 cup feta cheese crumbles
Also needed: olive oil and 1 tablespoon butter

1. Adjust racks to middle and upper position and preheat oven to 425 degrees.  Drain and rinse half the chickpeas from the box/can. (If you are doubling the recipe, use the entire box/can.)  *THIS IS VERY IMPORTANT!  MAKE SURE YOU DRYYYYYY THE CHICKPEAS THOROUGHLY AFTER RINSING.  On a baking sheet, toss chickpeas, paprika, a drizzle of olive oil, and a pinch of salt and pepper. (I actually didn't add the paprika until after they were done roasting, which made for crispier chickpeas.  It's not necessary to wait, but I prefer it!  *If you have a few extra minutes, it also helps to peel the "shell" on each pea before roasting. )  Roast in oven on upper rack until crisp, about 30 minutes, tossing halfway.  (They may pop and that's totally normal!)

2. Meanwhile, trim zucchini, then cut into ½-inch cubes. Halve tomatoes. Strip thyme leaves from stems (or you can use dried thyme). Trim, then thinly slice scallions, keeping greens and whites separate. Mince garlic. Halve lemon.

2. Toss zucchini, tomatoes, and half of the thyme leaves (or add a pinch or two of dried) on a baking sheet with a drizzle of olive oil. Season with salt and pepper. Roast in oven on middle rack until tender, about 20 minutes, tossing halfway through. (*Put this in 10 minutes after chickpeas have been cooking.)

3. Heat 1 tablespoon butter, garlic, and scallion whites in a medium pot over medium-high heat. Once butter is melted and garlic is fragrant, add couscous and remaining thyme leaves (or add a pinch of dried). Toss to coat. Season with salt and pepper. Cook, tossing, until couscous is lightly toasted, 2-3 minutes.

5. Stir stock concentrate and 1½ cups water into pot. Bring to a boil, then lower heat, cover, and reduce to a simmer. Cook until couscous is al dente, 10-12 minutes.  After 12 minutes, turn heat off and place a paper towel under lid.  Continue to cover (lid on) for 4-5 additional minutes.

6. Add half the veggies, half the feta cheese, and a squeeze of lemon to pot with couscous and toss to combine. Season with salt and pepper, to taste. Divide couscous mixture between plates, then top with chickpeas and remaining veggies. Sprinkle with scallion greens and remaining feta cheese.

*Serve with a protein if you wish!


Wednesday, June 6, 2018

Chipotle Chicken Marinade


3 tablespoons olive oil
2 cloves of garlic smashed, peeled and roughly chopped
1 tablespoon honey
1/4 teaspoon cumin
2 chipotle chiles in adobo, roughly chopped {seeds and all}
A heavy pinch of Kosher salt and black pepper


In a mini food processor, add olive oil, honey, salt, pepper, cumin, garlic, and chopped chipotles.
Let the food processor run until the marinade is thick but not chunky.
Pour over chicken and marinade for two hours. {Remove 30 minutes and let chicken rest at room temperature prior to grilling.}
Heat your grill to medium/medium-high heat and grill until the internal temperature reaches 170 degrees.
Let rest under foil for about 20 minutes before slicing. Enjoy in tacos, quesadillas, or by itself!

Meatloaf Á La Mom


  • 2 garlic cloves
  • 1/4 oz. fresh thyme 
  • 1 large Russet potato
  • 10 oz. ground beef
  • 1 packet beef stock concentrate (Buy here.)
  • 1 shallot
  • 8 oz. baby carrots
  • 1/4 cup Panko breadcrumbs
  • 1 Tbsp. flour 
  • 1/2 Tbsp. butter 
  • 1/2 cup water
  • 2 tsp. olive oil


1. Preheat oven to 450 degrees. Mince or grate garlic. Halve and peel shallot. Grate one half with a box grater into a medium bowl. Mince other half. Strip thyme leaves from stems; discard stems. Roughly chop leaves. Halve carrots lengthwise. Peel potato, then cut into long, thin sticks (like French fries).

2. Arrange carrots on one side of a baking sheet and potatoes on the other. Drizzle both with olive oil and season with salt and pepper. (I actually combined the veggies after I tossed them in olive oil, so it's not imperative that they are separated on the sheet.)  Roast in oven until tender and browned, 20-25 minutes total (you’ll be adding more ingredients to the sheet before the veggies are done roasting).

3. Add Pankoground beef, half the thymegarlic, and a few dashes of salt and pepper to bowl with shallot (about ¾ tsp. kosher salt). Gently combine with hands, then form mixture into two 1-inch-tall loaves.

4. After veggies have roasted 7-8 minutes, remove sheet from oven. Give veggies a toss. Place meatloaves on same sheet, and then brush tops of loaves with 1 Tbsp. ketchup. (I added a little BBQ sauce, too.)  Return sheet to oven and continue roasting until meatloaves are cooked through, 15-18 minutes more. 

*Tip: If your sheet is crowded, you can add the meatloaves to a second sheet.

5. To make the gravy, melt ½ Tbsp. butter in a medium pan over medium heat. Add minced shallot and remaining thyme.  Cook, tossing, until softened, 3-4 minutes. Sprinkle flour into pan, stirring vigorously to combine. Whisk in stock concentrate and ½ cup water. Bring to a simmer and let bubble until thick and saucy, 3-4 minutes. (I actually added a bit of water to thin it down.) Season with salt and pepper, to taste. (I found that it was pretty salty before seasoning at the end, so be sure to taste test before adding more seasoning.  Also, I wouldn't say this gravy is even totally necessary.  If you like meatloaf with just a ketchup/bbq topping, save yourself the time and don't bother with the gravy.)

6. Slice meatloaves crosswise and divide between plates. Add veggies to the side. Spoon gravy over meatloaves and serve.


Tuesday, June 5, 2018

One-Pan Ravioli (of choice) Gratin

Serves two.

8 oz. button mushrooms, sliced or diced
1/2 yellow onion, sliced or diced
1-2 tsp. fresh thyme, chopped
1 packet veggie stock concentrate (Buy here.)
9 oz. ravioli of choice
1/4 cup Panko breadcrumbs
1/4 cup Parmesan cheese
4 tablespoons sour cream

1. Preheat the broiler to high or oven to 500 degrees. Thinly slice/dice the mushrooms. Halve, peel, and dice (or thinly slice) half the onion (save the rest for another use). Strip the thyme leaves of the stems and discard the stems.

2. Heat a drizzle of olive oil in a medium ovenproof pan over medium heat. (If you don’t have one, transfer to a baking dish before step 5.) Add the mushrooms, thyme, and onions. Cook, tossing, for 5-6 minutes, until softened and slightly golden. Season with salt and pepper. Add the stock concentrate packet and 1.5 cups water to the pan. Bring to a simmer.

3. Add the ravioli to the pan. Cover and cook 4-5 minutes. Uncover and cook, spooning the broth over the ravioli, for 5-6 minutes, until ravioli are tender and broth is thickened. If the liquid evaporates before the ravioli are tender, add a splash of water.  *To keep the ravioli from sticking to the bottom, gently shake the pan occasionally.

4.  Meanwhile, combine the Panko, Parmesan cheese, a drizzle of olive oil, and a pinch of salt and pepper in a small bowl.

5. Carefully fold the sour cream into the ravioli. Season with salt and pepper. You should have a thick, creamy sauce. If too thick, add a splash of water.

6. Sprinkle the pan with the Parmesan breadcrumbs. Place under the broiler for 1-2 minutes, until golden brown. Enjoy!


Friday, June 1, 2018

Sweet-As-Honey-Chicken (With Green Beans Over Jasmine Rice)

(Serves 2.)

2 cloves garlic, minced
1 lime, sliced
1 thumb fresh ginger, grated
1/2 cup Jasmine rice
12 oz. boneless, skinless chicken breasts
1.5 tablespoons white wine vinegar
1 tablespoon soy sauce
1 packet chicken stock concentrate (purchase here.)
2 tablespoons honey
6 oz. fresh green beans


1. Bring 1 cup water and a pinch of salt to a boil in a small pot. Mince garlic (or use pre-minced). Cut lime into wedges. Peel ginger using my fave zester until you have about 1 tablespoon.  (You can also sub 2 drops Ginger essential oil.)

2. Once water boils, add rice to pot. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, about 15 minutes. Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Season chicken generously with salt and pepper. Add to pan and cook until no longer pink in center, 4-5 minutes per side. Remove from pan and set aside.

3. Reduce heat under pan to medium-low and add a drizzle of oil. Add minced ginger and garlic. Cook, tossing, until softened and fragrant, about 1 minute. Pour in 1½ tablespoon vinegar and let reduce until almost dry and evaporated.

4. Stir 1 tablespoon soy sauce, 2 tablespoons water, stock concentrate packet, and honey into same pan. Let simmer until mixture thickens to a glaze-like consistency, 2-3 minutes. Remove from heat, then return chicken to pan and toss to coat. Set aside until rest of meal is ready.

5. Place green beans in a medium, microwave-safe bowl with a splash of water. Cover bowl with plastic wrap and poke a few holes in wrap. Microwave on high until just tender, about 2 minutes (3 if you want more tender beans). Meanwhile, heat a drizzle of oil in a medium pan over medium-high heat. Thoroughly drain green beans, then add to pan. Cook, tossing occasionally, until lightly crisped, 3-5 minutes. Season with salt, pepper, and a squeeze of lime.

(*If you'd like additional sauce to coat green beans, simply double glaze ingredients.)


Saturday, May 26, 2018

Figgy Balsamic Pork

Serves two.  Triple this recipe because it's phenom.

1 shallot, finely chopped
2-3 sprigs of fresh rosemary, finely chopped
12 oz. Yukon Gold potatoes, diced
12 oz. pork tenderloin, trimmed of fat
6 oz. fresh green beans (I suggest getting hericots verts (AKA, thin green beans).  See my explanation in directions.)
1 tablespoon fig preserves (This is my fave brand and it's found at most grocery stores.)
1 packet chicken stock concentrate (Buy a box of them here.)
5 teaspoons (a little over 1.5 tablespoons) balsamic vinegar 
1 tablespoon butter

1. Preheat oven to 450 degrees.  Peel and finely chop shallot.  Strip rosemary leaves from stems and discard stems. Finely chop leaves until you have about 2 teaspoons.  Cut potatoes into ½-inch cubes.

2. Toss potatoes on a baking sheet with a drizzle of olive oil, 1 tsp. rosemary, and a (generous) pinch of salt and pepper.  Roast in oven until browned and crisp, 20-25 minutes, tossing halfway through. Meanwhile, heat a drizzle of olive oil in a large pan over medium heat. Season pork all over with salt and pepper.

3. Add pork to pan and sear, turning occasionally, until browned all over, 4-8 minutes. Transfer to another baking sheet. Toss green beans on same sheet with a drizzle of olive oil and a pinch of salt and pepper. *Okay, so my green beans were super thick and took forever.  If yours are thick, put them in the oven (separate baking sheet) at the same time as the potatoes.  Then, when pork is finished searing, add it to the green bean baking pan.  If you buy the thinner green beans, they can begin cooking at the same time as the pork in the oven.)  Roast in oven until pork reaches desired doneness and green beans are tender, 10-12 minutes. (If you check temp, don't keep it in longer than 145 degrees.  It still cooks while it rests.)

4. Heat a drizzle of olive oil in same pan over medium heat. Add shallot and remaining 1 tsp. rosemary. Cook, tossing, until softened. Add 1 tablespoon fig jam, stock concentrate, ¼ cup water, and balsamic vinegar. Stir to combine. Let simmer until thick and saucy, 2-3 minutes. Remove pan from heat and add 1 tablespoon butter, stirring to melt. If needed, season with salt and pepper.

5. Let pork rest a few minutes (at least three) after removing from oven, then cut into thin slices.

6. Divide potatoes, green beans, and pork between plates. Drizzle pan sauce over pork and serve.