Thursday, February 27, 2014
Thursday, February 20, 2014
This yummy little recipe was born several years ago when I had to bring something to a school pitch-in and was either too tired or out of time to make a run to the grocery store. I am a firm believer that oil & vinegar makes everything taste great. Back then, I threw a mixture of salad dressing and spices over drained & rinsed cans of corn, chopped tomatoes, and kidney beans. Everyone raved about it and asked for the recipe! It eventually morphed into the salsa posted here, but any kind of beans could be used: black, pinto, kidney, etc. Likewise, you could throw in cilantro, red onions, even avocado - the possibilities and variations are endless. I love the mixture here with these toasted pita wedges. You could be healthy and use whole wheat ones, but I enjoy the white flour pitas because they pair so well with the taste of tomatoes. This is also wonderful in a salad.
1 package pita bread
1 tablespoon chili powder
Any 2 (15 oz.) cans white beans such as Butter, Cannellini, or Great Northern
1 medium tomato (1 cup chopped)
2 green onions (2 tablespoons sliced)
1 medium jalapeno pepper
1/4 cup plus 2 tablespoons olive oil
1/4 cup red wine vinegar
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
Preheat oven to 350. Cut each pita "loaf" in half and separate the top of the pockets from the bottoms by cutting through the edges that hold them together. Then cut the pieces into triangle shaped wedges. Each separated half will yield four wedges.
Cover two baking sheets with foil and spray them with cooking spray. Distribute the wedges between the two baking sheets so there is a single layer of pita pieces on each sheet. Spray the wedges with cooking spray and sprinkle the 1 tablespoon of chili powder over the wedges on both baking sheets. Place the baking sheets in the oven and bake for 10 minutes.
While the wedges are baking, prepare the salsa. Using a colander, drain and rinse any two cans of white beans. I love to use butter beans and Great Northern beans. Chop up the tomato and slice enough of the green onion to make 2 tablespoon full. Discard the seeds and membrane of the jalapeno pepper; then finely dice the pepper. Place all in a mixing bowl and set aside.
In another mixing bowl, combine the olive oil, vinegar, chili powder, cumin, salt, pepper, and garlic powder. Whisk it well so that the dressing is well combined.
Pour the dressing over the vegetables and then gently stir to combine all the ingredients and coat with dressing. Put the mixture into a serving bowl and serve with the toasted pita wedges.
Tuesday, February 18, 2014
This lusciously rich dish is made for self indulgence times when someone, perhaps yourself, really needs a reward! I was introduced to this luxurious Gorgonzola pasta sauce about five years ago when Roy and I were in Chicago. Chicago is a great town, but the weather is cold and windy if it isn't late spring or summer. Plus, it always takes longer to get somewhere than the GPS indicates - and even with a GPS, a visitor can get lost. At the end of a day of driving around to different meetings, Roy asked a business acquaintance about good restaurants close by. He gave Roy the name of a couple of Italian ones and we picked the easiest one to navigate to. I usually try to avoid too many carbs and typically order just a meat dish, but that night I succumbed to pasta with Gorgonzola sauce because I thought I had earned it! The sauce in this post is not any harder to make than a regular Alfredo sauce and the beef tenderloin is also super easy to make. Go ahead - you deserve it!
Pasta with Gorgonzola Sauce and Grilled Rosemary Beef Tenderloin
Grilled Rosemary Beef Tenderloin
1 pound beef tenderloin
2 cloves garlic, put through a press
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1/2 teaspoon fresh minced rosemary
Make a "paste" out of the garlic, salt, pepper, and rosemary. Rub the mixture into all surfaces of the beef. Allow it to sit for 20 minutes before grilling over medium heat, 10 minutes per side. Or, bake in a preheated 400 degrees for 20 minutes. A George Foreman grill could also be used.
After taking it off the grill, let the meat sit for five minutes before slicing it on the bias.
Gorgonzola Pasta Sauce
1 cup cream
1/2 cup crumbled Gorgonzola cheese
3 tablespoons grated Parmesan cheese
1 tablespoon butter
1/2 teaspoon minced fresh rosemary
1/4 teaspoon pepper
(pinch salt only if needed to your taste)
8 oz. linguine or other pasta cooked according to package directions
Melt butter over medium low heat and saute rosemary just until the butter starts to brown.
Add the cream and continue to cook until the mixture bubbles. Continue to cook another two minutes, stirring constantly. Don't let the mixture get to a full - out boil. Take off the heat and add the Gorgonzola crumbles and grated Parmesan cheese a little at a time, stirring until smooth.
Place the hot cooked pasta on a serving platter or individual plates and pour the Gorgonzola sauce over it. Arrange the sliced beef tenderloin on top. Garnish with a bit of rosemary and some additional cheese crumbles if you still have some left. A simple green salad would round it out.
Friday, February 7, 2014
|Tenderloin Filets, Creamed Spinch, Wedge Salad|