2 cloves garlic, minced
1 Tbsp chopped fresh rosemary
1 tsp chopped fresh oregano
1 tsp fresh thyme
1/2 cup shredded parmesan cheese
1 12oz. pork tenderloin
salt & pepper
Preheat the oven to 375° F.
In a small mixing bowl, combine the garlic, rosemary, oregano, thyme, and parmesan.
Lightly season the pork tenderloin with salt and pepper.
Sprinkle the parmesan cheese and herb mixture over the pork, lightly pressing it into the tenderloin.
Place the tenderloin in a lightly greased baking dish, Cook at 375° for 15 minutes. Turn the tenderloin over, and cook for another 15 minutes.
Remove the tenderloin from the oven and place on a cutting board to rest for 5 minutes. Slice and serve.
Gnocchi is an Italian potato dumpling, made with mashed potatoes, eggs, and flour. You may be able to find it at the grocery store in the pasta section. In some parts of Italy, it is served in lieu of pasta.
Serves 2-4, depending on appetite.
1/4 pound prosciutto ham
3 cloves garlic
2 Tbsp butter or margarine
1 Tbsp all purpose flour
1 cup heavy cream
1/2 cup crumbled gorgonzola cheese
1 pound gnocchi
Slice the prosciutto into 1/4 inch strips. Saute in a large frying pan over medium heat until heated through, about 2 minutes. Remove the prosciutto from the pan, and set aside.
At this time, you should set a kettle of water on the stove to boil, over high heat. It should be boiling by the time you finish the sauce.
With the side of a chefs knife, crush the cloves of garlic, and remove the skin. Add the garlic and the butter or margarine to the pan, and cook the garlic for 1-2 minutes. Do not let it burn. Remove the garlic and discard.
Add the flour to the oil in the pan. Stir and cook over medium heat until the flour and oil form a paste, called roux. Cook the roux until light brown, 30 seconds to a minute.
Add the cream to the roux, and stir until thick and bubbly. Remove the pan from the heat, and stir in the gorgonzola. Stir until the cheese is melted. Stir in half of the prosciutto, then pour the sauce into a medium mixing bowl.
Add the gnocchi to the boiling water, and cook until the gnocchi floats to the surface, about two minutes. Drain the gnocchi, and toss it with the sauce in the mixing bowl. Divide the gnocchi into two serving bowls, and sprinkle the remaining prosciutto over the top.
Note: I used store bought gnocchi for this recipe. If you have a good recipe, you can make your own gnocchi, but this recipe comes together very quickly with pre-made gnocchi. If you can’t find prosciutto in your local store, then you can substitute sliced deli ham, or bacon.
Health Benefits Of Chickpeas
Legumes are a very healthy food. Chickpeas, also called garbanzo beans, are no exception. Chickpeas have several health benefits and should be included as a part of your diet.
One of the major health benefits of chickpeas is their fiber content. One cup of chickpeas contains 50% of the daily recommended value. Two thirds of the fiber in garbanzo beans is insoluble fiber. This means that it passes unchanged through the digestive system, serving as a “push broom” to sweep the colon clean.
Chickpeas are also a good source of protein. The protein, combined with the fiber help to regulate blood sugar, which is important for diabetics. The fiber and protein keep the food from being broken down too quickly and releasing sugar into the bloodstream too quickly.
Another one of the health benefits of chickpeas is a decreased risk of cardiovascular disease. Just ¾ of a cup of chickpeas a day can lower bad cholesterol and triglycerides, reducing the risk of cardiovascular problems.
Chickpeas contain a number of antioxidants. These nutrients help to prevent damage to the body caused by oxidation by free radicals. Antioxidants can help to protect the body from diseases like cancer, and from damage to the blood vessels.
To enjoy the health benefits of chickpeas, you can easily work them into your diet. They can be used in soups or salads, and they are a key ingredient in hummus. Unlike canned vegetables, there is very little difference in the nutritional value of canned chickpeas or those that you cook yourself. If you are short on time, the canned chickpeas are just fine. One suggestion to help you enjoy the health benefits of chickpeas is to try this garbanzo bean salad recipe.
garbanzo Beans – $3.95
Simple Garbanzo Bean Salad
2 15oz. cans of garbanzo beans, drained and rinsed
¼ of a sweet Walla Walla onion
2 plum tomatoes, seeded and chopped
½ of a medium cucumber, peeled, seeded, and chopped
1 5oz can of tuna, drained
½ cup mayonnaise
1 Tbsp lemon juice
¼ tsp garlic powder
In a large mixing bowl, combine the garbanzo beans, onion, tomatoes, cucumber, and tuna.
In a small mixing bowl, mix together the mayonnaise, lemon juice, and garlic powder.
Add the dressing to the garbanzo beans, and mix to coat the beans and vegetables with the dressing.
Cover, chill, and serve cold.
Chickpeas are a healthy addition to your diet, and this simple garbanzo bean salad is an easy way to enjoy chickpea health benefits. Don’t be afraid to experiment with this salad. If you like, you can use bacon instead of tuna, or add a little bit of spice with a drop of hot sauce in the dressing. Learn more about the health benefits of chickpeas here, then give this garbanzo bean salad a try.
garbanzo Beans – $3.95
I had wanted to try stuffed squid for a long time. My wife was gone to play a concert this afternoon, so I figured this would be a nice meal for her to come home to. Squid needs to be cooked either quickly over high heat, or slowly over low heat. Cooked low and slow, as in this recipe, the squid turns out nice and tender, and the sausage stuffing is cooked through perfectly.
4 oz. Italian sausage, casing removed if necessary
2 Tbsp bread crumbs
12 small squid tubes
1 Tbsp oil
½ medium onion, chopped
2 cloves garlic, minced
½ cup white wine
1 28oz. can of crushed tomatoes
1 tsp. Worcestershire sauce
½ tsp dried oregano
In a small mixing bowl, combine the sausage, egg, and breadcrumbs. Place the mixture in a plastic bag, and cut off one corner of the bag.
Using the plastic bag, squeeze the sausage mixture into each squid tube, filling about halfway full. Do not overfill. You may have some sausage mixture left over, see note below. Seal the end of each tube with a toothpick.
In a large skillet, heat the oil over medium high heat. Add the stuffed squid, and cook briefly on each side, about 1 minute. Remove from the pan, and set aside.
Add the onion and garlic to the pan, and cook, stirring until tender, 3-5 minutes. Add the white wine, and cook until the wine is thickened, about 5 minutes. Add the tomatoes, worcestershire sauce, and oregano, and cook until thickened, another 5 minutes.
Add the squid to the pan, lower the heat to medium-low, and simmer, covered for 30 minutes.
Remove the squid from the pan, and spoon the sauce over the top.
Note: You may have some sausage mixture left over. If you do, you can add it to the pan after cooking the onion, and cook, stirring occasionally to brown the sausage. After you’ve cooked the extra sausage, then add the wine and the other ingredients.
1 9 inch pie crust
1 Cup creamy peanut butter
1 8oz. package cream cheese
1 Cup powdered sugar
1 Cup heavy whipping cream
1 tsp. vanilla extract
2 medium bananas
Cook the pie crust according to package directions
In a mixing bowl, combine the peanut butter, cream cheese, and 1/2 cup of the sugar. Mix until smooth.
In a separate bowl, whisk the whipping cream with the other 1/2 cup of the sugar and the vanilla. Whisk until soft peaks form.
Gently fold the whipped cream into the peanut butter mixture.
Slice one of the bananas into the bottom of the pie crust. Add one half of the peanut butter mixture, spreading it evenly over in the pie crust.
Slice the second banana onto the layer of peanut butter mixture. Add the remaining peanut butter mixture, and smooth the top.
Place the pie into the freezer for one hour to set. Remove from the freezer, and place in the refrigerator until ready to serve.
Note: For a sugar free version of the pie, you can replace the sugar with Splenda.
What do you do when a meal is finished? Most of us wash the dishes and wrap up the leftovers, but what happens to the leftover portions not eaten? Do they get consumed later or do they sit in the refrigerator until they start to smell and you finally throw them out? If you tend to do the latter, how about saving some time and money by learning how to use those leftovers in new ways to surprise your family at dinner time.
Some people like leftovers and some do not. Still then, many will eat them one day out, but quickly get tired of eating the same thing over and over. Here’s a way to fix the problem if you or someone in your family is the same way. Let’s start with an example.
You prepare a roasted pork loin and rice for dinner one night. The family wants something else for dinner the following night so the pork loin gets pushed to the back of the refrigerator. Normally, that’s where it will stay until you clean out the fridge, right? Not anymore. Let’s do something to keep that pork loin from going to waste.
Eating leftovers the way they were originally served, is probably what’s turning family members off from wanting it again the next night. Your family doesn’t have to eat the pork loin as is. So, chop that pork loin up into bite size pieces.
Now you’re probably thinking, ok that’s great, but what do I do with it now? In a large skillet or wok, stir fry the leftover rice with a bag of frozen veggies, an egg, and some of the chopped pork loin to make pork fried rice. Add a little soy sauce and you’ve got a whole new dinner for your hungry family.
This is just one way that leftovers can be turned into a new dish with a new flavor. The same can also be done using chicken, seafood, or beef. Let’s take a look at beef.
If you have hamburgers left from dinner, chop them up until they resemble ground beef again. The meat can be combined with chili powder and taco sauce to make beef tacos. Or, add some beans, chopped peppers and tomatoes, and sauce to create a pot of chili. If you have the imagination, there are an unlimited number of possibilities of what you can do with meats and side dishes from a previous night’s dinner.
Using a little leftover magic can make one meal last for two, three, or even four more days. But, you don’t have to eat it all in the same week. Fix a new meal with the leftovers and freeze it until you are ready to have that particular meat again. On that day, dinner will already be made, all you’ll need to do is heat it up. Yes, it really can be just that simple.
Your family will be amazed at your ability to transform any meal into a new creation they will enjoy. Besides that, you will save money on your grocery bill and won’t be throwing it away in the trash can as spoiled leftovers. Try these and similar ideas to expand your family’s palate.
My wife and I recently got back from a Mediterranean cruise. One of our stops on the cruise was in Naples, where pizza was invented. While we were there, we got to try some of the pizza, and it was incredible.
I had heard of a pizzeria in Naples called Da Michele, which is supposed to have the best pizza in the world. They have only two kinds of pizza at Da Michele. The first type of pizza is Pizza Marinara, which is topped simply with tomatoes, garlic, and basil. Their other pizza is Pizza Margherita, which is topped with tomatoes, mozzerella, and basil. Pizza Margherita is named after Queen Margherita, who was married to King Umberto I. The Pizza Margherita also represents the colors of the Italian flag, red, white, and green.
Neapolitan pizza is much different than we are used to in the United States. Here, we top pizzas with pepperoni, sausage, canadian bacon, peppers, mushrooms, olives, and a load of cheese. We have thin crust New York pizzas, and Chicago deep dish pizzas, as well as many other variations. In Naples, they have pizzas other than Marinara and Margherita, but those two are the staples of Neapolitan pizza. In Naples, and the rest of Italy for that matter, the pizzas are not as big as American Pizzas. The typical pizza in Naples is about 12 inches, and is intended to be one serving. That might seem a lot, but the pizza is much lighter than ours. My wife polished off a Pizza Marinara by herself.
In Naples, the pizza crust is thin and chewy. The pizzas are baked quickly in a very hot, wood fired oven. Ours was ready just minutes after we had ordered them. They do not load the pizzas as heavily with toppings as we do, but their ingredients are in perfect balance.
As I stated earlier, I had heard of a pizzeria called Da Michele, so when we had a chance to go into Naples on our own, we went looking for Da Michele. Unfortunately, many of the streets in Naples are not marked, so we easily got lost. Eventually, however, I did find a landmark which I recognized from the map, so we got turned in the right direction, and we found Da Michele… and a huge line. We decided that we didn’t want to wait that long. Fortunately, there was another pizzeria nearby which was not as crowded. So, my wife and I went in and ordered. We had a bit of trouble, since neither of us speak Italian, but we got our order. My wife had the Marinara, and I had the Margherita. I have to say that was the best pizza that I have ever had. All of the ingredients were in perfect balance, and the flavors blended together wonderfully.
The next time we’re in Naples, I definitely plan on going back to the pizzeria that we visited. I can’t remember the name, but I remember where it is. But until our next visit, I may just have to have a pizza oven built in my back yard, so I can make Neapolitan Pizza at home.
Ingredients for Quinoa Pilaf:
1/4 cup olive oil
1 small sweet onion, diced
2 ribs celery, diced
1 carrot, peeled and diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1 garlic clove, minced or grated
1/4 tsp oregano
6 cups cooked quinoa
salt and pepper to taste
1 cup chopped almonds, dry roasted
Directions For Quinoa Pilaf:
Put olive oil in large skillet over medium heat; add onion, celery, carrot, green pepper, and red pepper, and cook, stirring until vegetables start to soften, but are still somewhat crisp.
Stir in garlic and oregano and heat for 1 minute.
Remove skillet from heat and stir in the quinoa, mixing well.
salt and pepper to taste.
Toss in roasted almonds and serve hot either as a side dish or light main dish.
Note: To roast almonds, put in dry skillet over medium heat and toss until lightly browned.
If you have never had quinoa, you should try this quinoa pilaf. Quinoa is a grain that is high in fiber and protein, making it extremely healthy. This quinoa pilaf is a great way to try quinoa.