I have wanted to show you a few recipes but every time I go to post them I say to myself I just cant put this on my blog because the picture is terrible. Well I decided to post them anyway because they are good. So here are the ugly's. Do not let their appearance fool you- they were delicious. The first one here is easy-peasy to make and makes a stunning appearance. That is if you have the time to take a picture before everyone gobbles it up.
adapted from Flat Belly Diet Book ( I might add, without encouragement that this is a pretty darn good cookbook. I have had many recipes out of it and they were purely delicious).
12 ounces pork tenderloin
1 tablespoon fresh rosemayr, minced
6 garlic cloves, more if you and your husband fight over them, as we do.
1 cup kalamata olives
2 red onions chopped into bite sized chunks, oh yeah!
1 tablespoon olive oil
s and p
Preheat oven to 375F. Trim excess fat off tenderloin and place on a foil lined baking sheet. Rub olive oil over tenderloin. Sprinkle rosemary and salt and pepper over roast, rub into meat. Place cut up red onion, garlic cloves around tenderloin. Place in the oven for about 20 minutes. Take tenderloin out of the oven and place olives on the baking sheet. Return to oven and cook for about 15 minutes more. A meat thermometer should read 155F. After you remove it from the oven, place a sheet of foil over it and let it rest for ten minutes before slicing.
Next up- this Choo Chee Fish and potatoes. I know some of you are saying yuck, fish cakes, but if you like fish, and you like Thai, you will love this combination. We did. (and might I add for all of you watching for me to keep my promise- this was from a cook book- at least the choo chee part).
2 pounds of whiting fillets, drained and squeezed of excess water
1/2 to 1 cup plain bread crumbs
2 tablespoons chopped parsley
1/4 cup chopped chives or green onions
2 tablespoons instant mashed potatoes
1 tablespoon mayonnaise
salt and pepper
In a processor quick pulse the fish fillets. Make sure you squeeze as much water out as possible so that you don't have to use many crumbs to hold it together. In a bowl combine other ingredients and add fish to that. Mix all together and form into balls. Drop into boiling water for about five minutes. Set balls aside and continue with the remainder of the recipe below.
Choo Chee Potatoes
adapted from Real Vegetarian Thai by Nancie McDermott
1 can (14 ounces or about 1 /34 cups) unsweetened coconut milk
2 tablespoons red curry paste
1 pound new potatoes
¼ cup vegetable stock
2 tablespoons palm sugar
½ teaspoon salt
1 teaspoon soy sauce
¼ cup basil
2 lime leaves
In a saucepan place 1 cup coconut milk and bring to a boil. Lower heat and simmer 6 to 8 minutes. When coconut oil begins to pool around the sides then it is ready to add the curry paste. Cook two minutes more.
Add remainder of ingredients except fish balls. Continue cooking until potatoes are tender. Add in fish balls and cook to heat through.
é, Uncle C, told me about this amazing sandwich he eats. He takes two slices of bread and puts bologna and apple butter on it. He loves it. Well, we had to try it. We didn't say "Wow" over it but we had some roundish crackers, placed some bologna on them and then a little dollop of apple butter. I must say- WoW! We liked them. A quick and silly appetizer.