Rainbow Fruit Salad

Sometimes in the winter or even the spring, making a fruit salad proves to be a little harder than the summer. The only thing in season is citrus and supreming citrus to make it look pretty is time consuming.  So when I decided to make fruit salad for a party today, I popped over to the farmer's market and picked up whatever was available. Then Joey donated a mango and some kiwis to my cause and the result was a very rainbow salad--perfect for a gray spring day.

Oh you wanted a picture? Unfortunately I didn't take one and near the end it didn't look so delicious anymore...

Serves 10-12
2 Cara Cara oranges
4-5 small blood oranges
4 tangerines
5 kiwis
1 mango (probably 2 would be better)
1/2 pint small strawberries
1 cherimoya

1. Cut the ends off the citrus and then use a sharp knife to cut the sides off.  Cut the oranges into chunks avoiding the very center tough part. Toss into a bowl.
2. Peel and chop the kiwis
3. Cut the mango on each side of the hard pit in the center. Slice into cubes inside the mango skin and then cut around the edge. Use a really large spoon to scoop out the chunks.
4. Wash and drain the strawberries, cut off the greens and slice in half
5. Cut the cherimoya in half. Cut into chunks without the skin and watch out for the big seeds
6. Toss all the fruit together but add the strawberries and cherimoya on top so they don't get too smooshed. Refrigerate until ready to serve.

The taste of color

Taste Color

Spring Slaw

There is nothing like cutting into a head of lettuce and then realizing it is cabbage.  But these minor mistakes sometimes make for great finds!  Today as I proceeded to make salad for Jenny & Gavin coming over I realized that the "lettuce" I had was cabbage (I got it in a produce box).  I could have just made kale salad at this point but instead I thought, I bet I can make some kind of citrus-vinaigrette slaw.  I browsed the web and didn't really find anything so I decided to make it up. In this case, the gamble payed off and this might be a salad I would make on purpose!

Ingredients
1/2 any crispy red apple (okay you can use green if you really must)
1/2 small head cabbage
1/2 red bell pepper
3 T chopped curly parsley
*I made wayyy too much dressing for this "half" recipe but just save it for tomorrow!
juice of 1/2 lemon
juice of 1 tangelo (it is tangerine and pommelo but it tasted really sweet)
salt
pepper
2 T white balsamic vinegar
2 T olive oil
1 T honey

1. Whisk together all the ingredients for the dressing, tasting as you go and then set aside.
2. Julienne the apple (cut into thin strips) & finely chop the parsley
3. Julienne and then dice the bell pepper, and cut the cabbage so it is in shreds (just cut the cabbage on an angle around the core.
4. Mix everything together in a bowl and serve.  Remember not to pour in all the dressing because you definitely made too much!

Pork Loin with Roasted Root Vegetables

Last week I bought a 2-lb pork loin roast on sale. I wasn't sure what I was going to do with it but it seemed like a good purchase.  Then my crazy work schedule + Easter happened. Finally tonight I was able to make the loin.  Did you know that pork loin roast takes only about 20 minutes a pound to cook? That means you get more meat for the price and can cook it almost as quickly as pork tenderloin!  This meal took me 45 minutes from start to finish and used just 1 pan and 1 cutting board and 1 knife!

*If you don't like radishes, you should try roasting them! They taste sweeter and a little bit more like a turnip. My husband who does not eat radishes ate these radishes and only noticed that their coloring was different from the potatoes but was happy to have them mixed in.

1 2-lb pork loin roast
5 carrots, chopped into large chunks
1 bunch radishes, halved*
1 C small potatoes, halved
olive oil
salt
pepper
1 clove garlic, sliced

1. Preheat oven to 450 and meanwhile prepare the vegetables
2. Salt and Pepper the pork loin all over and place fat-side down on a rimmed baking sheet. Cut slits into the top of the pork and cut slices of garlic inside
3. Toss vegetables with a little olive oil and salt. Spread veg around the pork loin but not touching it
4. Roast for 40-45 minutes until internal temperature reaches 145 degrees
5. Slice and serve with vegetable medley

Apricot Stuffed Pork Tenderloin

Pork tenderloin was on sale when I was at the store on Wednesday so I picked one up. The great thing about pork tenderloin is that it is just enough meat for a family of four or just two bigger eaters and leftovers for one.  Basically, it's not too many leftovers and it is quick to cook!

I didn't have a recipe in mind but when I got home I reviewed my bookmarks. I read one recipe on Martha Stewart that talked about making a mixture of dried apricots and scallions. The recipe had very mixed reviews but it sparked my creativity.

I finally got around to making the pork tenderloin tonight and made a twist on the apricot stuffing. It was great! This dish got an A from my husband and is definitely something I will make again! This takes just 25 minutes to put together!


Ingredients
1 pork tenderloin
1 large clove garlic, minced
1/4 cup Turkish Dried Apricots, finely chopped*
2 T orange marmalade  (really any jam here, like maybe apricot)
pinch of sugar
salt & pepper
kitchen twine or those handy silicon bands

Preheat the oven to 450

1. Place a large frying pan over high heat and let it heat up. Salt & Pepper the pork. Add pork to the fying pan and brown 2 minutes per side until all sides are brown
2. Mix together apricots, marmalade, sugar, and garlic
3. Cut a slit lengthwise in the pork not all the way through but enough of a pocket to hold the apricots
4. Stuff the apricot mixture inside the slit and tie in 4 places with kitchen twine. If some of the apricot mixture falls out just stuff it back in.
5. Place the pork apricot side up on a rimmed baking sheet and roast 20 minutes or until it reaches 165 degrees.
6. Cut into medallions using your ties as guides.


*If you don't use Turkish apricots they may not cook down as nicely. If you want to use the regular kind you may want to re-hydrate them a little before using.

Homemade Buttermilk Bread

 When we were at Epcot in February I had this delicious ham sandwich in France.  It was just ham, butter and cheese on a very fresh baguette. It was fantastic. I recall it as one of my favorite meals while there.  Ever since we returned I have been craving a similar ham sandwich.  So today, since I was at home I decided to make some bread.  The thing about bread is that it's like 10-15 minutes of hands on time and hours of hands off time. Perfect when you are working from home!

This bread uses buttermilk and that is primarily the reason I chose to make it--because I already had buttermilk!  The bread may not have worked exactly how it was intended to work because it was really dense and a little spongy possibly because of the Pam I sprayed on the pan and bowl a little bit greasy. Regardless it was a really hearty dinner! It is fun to make bread and then use it right away!  I recommend it. And if you are lucky, your yeast might be more active than my yeast.

I used this recipe. But with my perpetual fear of other blogs going away I am reposting it here.


Ingredients
1/4 C water, warmed
1 package active dry yeast
pinch of sugar
4 1/2 C flour
1 t salt (use regular because I think Kosher was too salty)
2-3 t honey
1 1/2 C buttermilk, warmed
1 egg, whisked (for baking)

1. Place yeast and sugar in the warmed water and let sit 10 minutes until foamy. Note - If it is not foamy after 10 minutes your yeast is not active and you must try again, always buy extra yeast!

2. Meanwhile, measure out all other ingredients into a mixing bowl.  Add yeast mixture and mix with the dough hook until a soft ball forms.

3. Remove the dough and place on a well-floured board and knead about 10 minutes. Place in an oiled bowl and cover with plastic wrap. Let rise 1 hour/

4. Turn dough out onto a floured surface and knead about 5 minutes. Shape into a loaf and place into a loaf pan. Cover with plastic wrap and let rise 40 minutes.

5. Preheat oven to 375.  Remove plastic wrap and brush bread top with egg.  Bake 45 minutes.  Wait a tiny bit for your hot bread to cool before enjoying.  We loved it with ham sandwiches for dinner!

Cheese-Filled Corn Muffins

Have you noticed how catalogs are getting up with the times recently by offering other content to set them apart from others? For instance the Crate & Barrel catalog has a section called "get the download" where you get free books, apps and music to use in conjunction with their products.  Another catalog that has caught on is William-Sonoma. They provide recipes--some which feature their products and some you could make even if all your kitchen paraphernalia is from Target.

This month, the William-Sonoma catalog had an intriguing recipe for mini cheese-filled cornbreads.  Excited about the melty-creamy quality of Fontina in my recent recipe pizzaccherri, I was interested to try these so I made sure to have the ingredients on hand for the week.

When Friday finally pulled around I had the chance.  I only keep white cornmeal at home so I picked up some yellow in the bulk section at the grocery store. The recipe calls for 1 1/2 Cups of cornmeal and can you believe that is exactly what I guessed at the store?  Amazing.

I made these two ways--cheese & rosemary and cheese & jalepeno.  Both were good and neither had an overpowering flavor. I liked the cheese in the middle and didn't need any butter.  This makes 12 large muffins. Heat leftovers for 20 seconds in the microwave before eating for the cheesiest deliciousness.


Ingredients:
1 1/2 cups finely ground cornmeal
1 1/2 cups all-purpose flour
1 1/2 Tbs. baking powder
1 1/2 tsp. salt
2 Tbs. sugar
2 tsp. chopped fresh rosemary pr 1/2 jalepeno finely chopped, seed removed
2 eggs
1 3/4 cups buttermilk
6 Tbs. (3/4 stick) unsalted butter, melted
5 1/2 oz. fontina cheese, cut into twelve 3/4-inch cubes
Directions:
Preheat an oven to 400ºF. Spray the wells of a 12-cup muffin pan with nonstick cooking spray.

In a large bowl, whisk together the cornmeal, flour, baking powder, salt, sugar and rosemary (or jalepeno)*. Make a small well in the center.

In another bowl, whisk together the eggs, buttermilk and butter until just blended. Pour the egg mixture into the well of the cornmeal mixture and gently fold until the batter is blended and no lumps remain.

Spoon about 2 Tbs. batter into each prepared well and place a cheese cube in the center of each one. Spoon the remaining batter evenly on top, covering the cheese cubes. Bake until the edges of the corn bread are golden and a toothpick inserted into the center comes out clean, about 15 minutes.

*If you want to make half rosemary and half jalepeno then don't mix it in with the dry ingredients. Instead sprinkle in the flavorings when you add the cheese.