Lamb Stir-Fry with Pomegranate and Yogurt

Lamb Stir-Fry with Pomegranate and Yogurt

Friday, December 20, 2013

Pan Fried Cod with Mustard-Caper Sauce

As I mentioned, last week I got my test results back and I need to be eating a lot more fish and a lot less chicken and pork. I had just discovered Harlem Shamble’s breakfast sausage so this made me sad. I sulked a bit but then got to researching fish recipes. The biggest problem for me is that I only like bland fish…cod, haddock, etc. so I need to somehow ramp up the flavor. This recipe appealed to me because of the strong flavors of lemon, capers and mustard.

It’s very easy – although I have no idea how to get that crispy browned exterior on pan fried fish. I mixed in a bit of Dijon for some extra kick. It’s a great sauce…that would be really awesome on chicken or pork. Sigh.

Tuesday, December 17, 2013

Pork Tenderloin with Maple Glaze

Have I really not shared one of my favorite recipes of all time??!! I suppose it’s because I use this blog to remind myself of new recipes I like since I have the memory of Dory on Finding Nemo. She's the fish that can't remember anything two minutes after it happens. Anyways, this is one of the best recipes in the world.

I often skip the sage or use fresh sage. And I have used all kinds of vinegar. You can’t mess this recipe up!

In other news, I just received my latest round of test results and apparently I need to be eating a lot less pork and a lot more fish. I’m a Massachusetts girl so fish to me means breadcrumbs and butter - both of which are off limits. So bring on the trial and error….

Tuesday, December 3, 2013

Pork Tenderloin with Balsamic-Cranberry Sauce

Cranberry sauce is practically obligatory on the Thanksgiving table. However, even those who love it rarely take more than a heaping spoonful so you are bound to end up with a ton of leftovers. When I see something in my fridge that looks like it might not get eaten, I panic. Yesterday I realized that the cranberry sauce was the only part of Thanksgiving that was still sitting a bit forlornly in the back of the fridge. Luckily it also lasts a long time. So if you still have some sitting around, make this.

You can play around with the balance of the cranberry sauce, vinegar and salt to get the right level of tanginess for your taste. It’s a really great, easy recipe….that I assume I will make once a year. When else do you have leftover cranberry sauce?!