Spice Roasted Pork Tenderloin with Apple Slaw

Tastes like spicy Christmas. The reaction: “This is a keeper.”

Spice Roasted Pork Tenderloin with Apple Slaw
Serves 4
Adapted from Everyday Food Magazine, November 2012

Ingredients:
1 pork tenderloin
1/2 t. cayenne pepper
3/4 t. ground allspice
3 T. brown sugar
Salt and pepper to taste
2 small apples, in matchsticks
1/3 c. chopped walnuts
1/3 c. chopped dried cranberries
Juice from half a lemon
2 T. olive oil 

Directions:

1. Preheat oven to 475. Mix together cayenne pepper, allspice, brown sugar, and salt and pepper. Rub the pork with the spice mixture, and roast on a rimmed baking sheet for 15 minutes. Remove from oven and let the pork rest for about 5 minutes before slicing.

2. Mix together lemon juice and olive oil. Season vinaigrette with salt and pepper. Mix in apples, walnuts, and dried cranberries, and stir until glistening. 

Whole Wheat Pearled Couscous with Butternut Squash and Dried Cranberries


This salad ended up being much sweeter than I thought it would be, even after you take the spicy vinaigrette into consideration. The reaction: “Good fall food.”

 

Whole Wheat Pearled Couscous with Butternut Squash and Dried Cranberries
Serves 8-10
Adapted from The Kitchn’s Couscous Salad with Butternut Squash and Cranberries

1 medium (2 1/2 - 3 lb) butternut squash, peeled and prepped to a 1/2-inch dice
1 onion, thinly sliced
1/2 cup dried cranberries
1 cup uncooked whole wheat pearled couscous 
4-5 tablespoons white wine vinegar 
2 tablespoons olive oil 
Zest of one orange 
1/2 teaspoon coriander 
1 teaspoon cinnamon 
1/2 teaspoon nutmeg 
1 teaspoon cumin 
1-3 teaspoons salt
1 can garbanzo beans, drained 
3 oz goat cheese

Directions:

1. Pre-heat oven to 425° F. Toss the squash cubes and the onion slices with a bit of olive oil and salt. Spread them on a baking sheet and roast, stirring occasionally, until the squash is tender and the onions are starting to crisp at the tips, about 30 minutes. Allow to cool before combining with other ingredients.

2. Bring 4 cups of water to a boil in a medium saucepan. Add some salt to the water before pouring in the couscous. Bring back to a boil, and let simmer for 10 minutes. Drain couscous when it’s finished cooking.

3. In a small bowl, whisk together vinegar, olive oil, zest, spices, and 1 teaspoon of salt.

4. Combine squash, onions, couscous, garbanzo beans, and cranberries in a large bowl. Pour the dressing over the salad and stir to combine. Crumble the goat cheese into chunks with your fingers and gently fold them into the salad. Taste to check seasoning and add salt if needed.

Notes: This salad can be served room temperature or cold. Leftovers will keep refrigerated for up to a week.

Carroty Mac and Cheese

A little carrot. A lot of cheese. The reaction: “This tastes like a Cheez-It.”

Next time, I’m doing this with a bechamel instead of this eggy custard base.

Carroty Mac and Cheese
Serves 6-8
(Only slightly adapted from Melissa Clark’s recipe) 

Ingredients:

2 cups orecchiette
2 1/2 cups coarsely grated carrot (about 8 small)
12 oz. grated sharp cheddar cheese
4 oz. grated Gruyere
1/4 cup (1/2 stick) unsalted butter, cut into pieces
3/4 cup sour cream
1/4 cup whole milk
2 large eggs
1 teaspoon kosher salt
3/4 teaspoon mustard powder
1/4 teaspoon freshly ground black pepper
1/4 cup finely grated parmesan cheese

Directions:

1. Preheat oven to 400°F and grease an 8-inch square baking pan. Arrange a rack in the top third of the oven.

2. Cook pasta according to package instructions in a large pot of salted boiling water; add carrot 3 minutes before pasta is finished cooking; drain well.

3. While pasta is hot, stir in all but 1/2 cup of the cheddar and the butter. In a bowl, whisk together the sour cream, milk, eggs, salt, mustard powder, and pepper. Fold mixture into the pasta.

4. Scrape the mixture into the prepared pan. Sprinkle the remaining cheddar and the parmesan over the top. Bake until the casserole is firm to the touch and golden brown, about 35 minutes.

Notes: [From the original recipe] This is one of those macaroni and cheeses with an eggy custard base that puffs as it cooks, and is cut into squares to serve, like a casserole, as opposed to that gooey, creamy, stove-top béchamel sauce version.

Broccolini Salad with Carrots and Cranberries

A simple salad for a complicated day. The reaction: “Get ready to chew.”

Broccolini Salad with Carrots and Cranberries
Serves 4
Adapted from The Kitchn’s Broccoli Salad with Carrots and Currants 

Dressing:
1 tablespoon regular mayonnaise
1 tablespoon spicy mustard
1/4 cup apple cider vinegar
1/2 cup olive oil
Salt and pepper to taste

Salad:
1 medium bunch of broccolini
1 large shallot, sliced thin
1 large carrot, shredded
1/4 cup dried cranberries
1/4 cup pine nuts 

Whisk the salad dressing ingredients together in a medium-sized bowl and set aside. Toss the prepared vegetables and currants together a large salad bowl, then toss with the dressing. Garnish with pine nuts and serve.