Cooking
sisca_mainacier and I arrived at my parents' house Saturday night. My father is in Las Vegas with my brother until Wednesday. We brought with us some of our entrees from Dinner by Design, as well as our most recent box of produce from our CSA. So, yesterday we cooked. Dinner was 'Harvest Pork Tenderloin'. It was absolutely scrumptious, and very easy: In a plastic bag -- one pork tenderloin; 1 cup apple slices (peeled); 1 cup fresh cranberries; 2 cups orange juice; a cup or so of brown sugar; and a teaspoon or so each of ground allsplice, ginger, cloves. Marinate in bag. Bake uncovered for about an hour at 375-400 (depending on oven) target temp is 160 at center.
We accompanied it with an interesting side dish: saute in oil 1 cup each sliced onions (we used shallots)and sliced parsnips (looks like yellow carrots) for about 5 minutes; add 2 tb minced (fresh) ginger and one 1 cup water; simmer ~5 minutes, covered; add 1 cup kale -- deveined and cut into bite sized pieces -- and simmer ~5 covered. It too was surprisingly good.
Today I made us hot cocoa -- about 1.5 tb each cocoa and sugar in milk, heated to steaming. A little too sweet, and the cocoa didn't break up enough, I'll need to do a better job of premixing the sugar and cocoa next time.
It's coolish and raining, so we have no ambition for anything more involved then reading and Sudoku.
Tonight my sister is coming over, and we're going to Houston's for dinner so I can get my ribs fix. In the meantime though, I'm going to make ice cream bread for her, as she is allergic to yeast. (2 cups ice cream, any flavor; 1 cup self-rising flour; bake in bread pan at 350 about 40 minutes)
/ETA We used Cherry Vanilla ice cream; it made a very tasty albeit slightly sweet bread, with lovely melted bits of cherry. It was good both with and without a bit of butter, and there's just enough left for my sister to try it :o
We accompanied it with an interesting side dish: saute in oil 1 cup each sliced onions (we used shallots)and sliced parsnips (looks like yellow carrots) for about 5 minutes; add 2 tb minced (fresh) ginger and one 1 cup water; simmer ~5 minutes, covered; add 1 cup kale -- deveined and cut into bite sized pieces -- and simmer ~5 covered. It too was surprisingly good.
Today I made us hot cocoa -- about 1.5 tb each cocoa and sugar in milk, heated to steaming. A little too sweet, and the cocoa didn't break up enough, I'll need to do a better job of premixing the sugar and cocoa next time.
It's coolish and raining, so we have no ambition for anything more involved then reading and Sudoku.
Tonight my sister is coming over, and we're going to Houston's for dinner so I can get my ribs fix. In the meantime though, I'm going to make ice cream bread for her, as she is allergic to yeast. (2 cups ice cream, any flavor; 1 cup self-rising flour; bake in bread pan at 350 about 40 minutes)
/ETA We used Cherry Vanilla ice cream; it made a very tasty albeit slightly sweet bread, with lovely melted bits of cherry. It was good both with and without a bit of butter, and there's just enough left for my sister to try it :o