Roasted Pork Tenderloin and Vegetables à l'Italiano

Pork tenderloin, also called pork fillet, pork steak, or Gentleman's Cut, is the central spin portion and most tenet part of the animal. What makes this dish Italian, is the dressing over the vegetables.

Filetto di maiale arrosto e verdure (Italian)

Serves 4

Preheat 425ºF/220Cº 

after the pork has been marinated  

Italian Dressing/condimento italiano:

~make ahead and refrigerate for up to a week~

1 cup (240 ml) red-wine vinegar

5 Tbs. (75 ml) water

1 1/2 Tbs. (32 g) organic sugar

1 Tbs. (5 g) Dijon mustard

1 organic garlic clove

3 tsp. (6 g) each: basil and oregano

dash of pepper

2 cups (480 ml) olive oil

uno 1. Place the pork and 1/4 cup (60 ml) dressing in a plastic bag. Massage the mixture.

due 2. Refrigerate for 4-24 hours. 

Pork and Vegetables/maiale e verdure:

~Make ahead and refrigerate for up to 5 days~

1 pound (455g) of glass feed pork tenderloin

4 organic carrots, cut in thin slices

2 organic peeled parsnips

1 organic broccoli florets, cut in thin slices

organic cheer tomatoes

3 Tbs. (45 ml) each: balsamic and olive oil

3 tsp. (6 g) Italian seasoning

1 tsp. (2 g) lemon pepper

tre 3. Toss the vegetables with 2 Tbs. (30 ml) oil and Italian seasoning.

quattro 4. Remove the pork and pat dry with paper towels.

cinque 5. In an ovenproof skillet, heat the oil over medium heat.

sei 6. Add the pork and cook until browned on one side, about 3-5 minutes. 

sette 7. Turn the pork over and more to the upper rack.

otto 8. Place the vegetables on the lower rack for about 20 minutes.

nove 9.  Check the inside temperature of the pork for 145ºF/63ºC.

dieci 10.  Serve with one or more organic: 

• roasted red potatoes with rosemary and garlic
• zucchini sautéed with butter and garlic
• green beans
• marinated mushrooms
• wrapped asparagus in prosciutto or roasted with balsamic vinegar
• antipasto side dish
• Italian salad

 

Read More

Quinoa Salad with a Mediterranean Touch

Quinoa is healthier than rice and with more fiber, iron, magnesium and other minerals. For the past 3 000 years, it has been cultivated near the coast of northern Chile. Add a few Mediterranean ingredients and voilà a new salad.

Serves 6

Dressing:

2/3 cups (160 ml) olive oil

2 Tbs. (30 ml) each: red wine vinegar, balsamic vinegar, and organic lemon juice

1 tsp. (2 g) garlic powder

2 tps. (4 g) each: Dijon mustard and oregano powder

1. Whisk all the ingredients together. Set aside.

Salad:

3 cups (360 g) cooked quinoa

1 chopped organic (each) red and yellow bell peppers

1 cup (130 g) cherry tomatoes, cut in half

1 sliced organic cucumber

Kalamata olives, chopped

1/2 cup (65 g) chopped onion

chopped: parsley and mint

crumbled feta cheese

1. Combine all the ingredients and herbs in a bowl.

2. Toss half of the dressing in the salad.

3. Mix in half of the quinoa.

4. Add more quinoa and dressing to taste.

5. Serve with the feta over the top.

Read More

Greek Dressings

Greeks use two terms for dressings based on the ingredients. Use on salads, marinaded for children, fish, or roasted vegetables.

ένα / EN-a/ 1. Combined all the ingredients into jar. Close with a lid and shake well, 

or whisk in a bowl.

δύο /THEE-oh/ 2. Let it sit for 15-30 minutes.

τρία /TREE-a/ 3. Refrigerate up to 4-6 weeks.

τέσσερα /TESS-air-uh/ 4. Let it sit at room temperature for 15 minutes before using.

λαδολέμονο (Greek)

/ladolémono/

olive oil and lemon juice

1/3 cup (80 ml) olive oil

2 tsp. (4 g) (Greek) oregano

3 Tbs. (45 ml) organic lemon juice

λαδόξιδο

/ladoxido/

a vinaigrette 

1/2 (120 ml) olive oil

3 Tbs. (45 ml) red wine vinegar

minded organic garlic

1 tsp. (2 g) oregano

dash of Himalayan salt and black pepper

1/2 tsp. (2,5 g) Dijon mustard

optional: 

• 1 tsp. (5 g) organic honey
• feta cheese

Read More

Casserole à Beans and Eggs

🕺¡Olé! 💃

Beans add protein; eggs add protein and vitamins. Serve it for breakfast, lunch, or dinner! You can even make it ahead of time and just reheat. Served cold, is tasty as well.

Cazuela de Frijoles y Huevos (Spanish)

Serves 6

Refrigerate for 30 minutes.

Preheat the oven to 375F (185C).

4 cups (520 g) (gluten-free) crusty or stale bread cut into cubes

 (a) If the bread is fresh, bake at 3ooF (150C) for 10 minutes.

2 tsp. (10 ml) olive oil

1 chopped organic onion

2 cups (260 g) organic each: mushrooms and tomatoes (chopped) and black beans (drained)

1 each chopped organic bell pepper and garlic clove

pinch or two of Himalayan salt

3 cups (390 g) organic spinach

6-8 organic eggs

2/3 cup (160 ml) (dairy-free) milk

(dairy-free) cheese

1 tsp. (10 g) each dried: chili powder, cumin, black pepper, and oregano

optional*: salsa, pico de gallo, etc.

uno 1. Place cubes of bread in a baking dish.

dos 2. Heat the oil in a skillet over medium heat.

tres 3. Cook the mushrooms and garlic for 3 minutes.

cuatro 4. Stir in the bell peppers, tomatoes, and spices. Heat for 3 minutes.

cinco 5. Stir in the spinach and heat until wilted.

seis 6. Stir in the beans.

siete 7. Whisk the eggs, milk, and cheese.

ocho 8. Mix in the vegetables.

nueve 9. Pour over the bread.

diez 10. Refrigerate for 30 minutes. It can be refrigerated up to 24 hours.

once 11. Bake for 40 minutes until the center of the casserole is set.

doce 12. Optional salsa on top

*Salsas:

"Salsa.."in a minute!": https://veggiefernandezs.blogspot.com/2019/11/salsain-minute.html

"Pico De Gallo" https://veggiefernandezs.blogspot.com/2024/05/pico-de-gallo-sauce.html

Try other bean recipes:

https://veggiefernandezs.blogspot.com/search/label/Beans

Read More

Crunchy Tofu

 Alia likes crispy tofu. What is faster than this recipe? Add as a side-dish to any Asian recipe.

カリカリ豆腐 (Japanese)

/karikari tōfu/

脆皮豆腐 (Chinese)

/cuì pí dòufu/

~Japanese (Chinese)~

i /long e/

一 /ichi/ (yī) 1. Super-firm or extra-firm organic tofu, cut into thick slabs and blot dry.

二 /ni/ (èr) 2. Press the sides into a plate of 1/4 cup (30 g) cornstarch.

三 /san/ (sān) 3. Heat 2 Tbs. (30 ml) olive oil on medium heat.

四 /shi/ (sì) 4. Sauté the tofu until brown on both sides, 8-10 minutes.

Said before eating...

いただきます (Japanese)

/ētadakēmas/

lit. I will humbly accept it.

Try some other 

Asian dishes: https://veggiefernandezs.blogspot.com/search/label/tofu

or

tofu recipes: https://veggiefernandezs.blogspot.com/search/label/tofu

Read More

Strawberry Salsa

¡Olé! A salsa today! With strawberries!

Serve over any dessert, cooked meats or fish.

Salsa de Fresa (Spanish)

Preheat the oven to 400F (200C)

1 pound (455 g) organic strawberries (95% of non-organic are doused with 20 different synthetic pesticides!)

1/2 pound (225 g) organic cheery tomatoes

1 Tbs. (15 ml) olive oil

1 Tbs. (5 g) each organic: mined red onion and sugar

2 tsp. (10 ml) balsamic vinegar

organic sliced basil leaves

uno 1. Cut the tomatoes and strawberries into fourths. Place in a bowl.

dos 2. Drizzle with oil and toss.

tres 3. Spread them in single layer on a parchment-lined baking sheet.

cuatro 4. Sprinkle with sugar.

cinco 5. Bake for 30 minutes. Stir a few times.

seis 6. Add to a bowl along with the juice.

siete 7. Use a knife to chop them.

ocho 8. Fold in the onions and vinegar.

nueve 9. Bring to room temperature.

diez 10. Fold in the basil leaves.

once 11. Sprinkle some basil leaves on top the food.

Read More

Fried Rice à la Pineapple

There are many ways to prepare fried rice. Have you thought about using pineapple?

Serve on a plate or

in half-cut pineapple(s)

Laiki palai paina (Hawaiian)

Serves 4

2 cups (260 g) organic cold cooked rice

2 Tbs. (30 ml) each: soy sauce (or gluten-free liquid aminos) and olive oil

1/2 diced organic each: onion, red pepper, peas, and carrots

1 organic garlic, minced

1 Tbs. (15 g) each: sesame seeds and ginger

1 1/2 cups (195 g) organic pineapple (cut into small pieces)

1 tsp. (5 ml) each: oyster sauce or fish sauce, and sesame oil

chopped organic green onions or scallions

2 organic eggs

chopped nitrate free ham

cashew nuts

ʻekahi 1. Heat a wok over medium heat, then add the oil.

ʻelua 2. Add the onions, red peppers, peas, ham, carrots, cashew nuts, and pineapple. Cook until they are softened.

ʻekolu 3. Add the garlic and ginger. Cook a few minutes.

ʻehā 4. Remove mixture and scramble the eggs in the wok.

ʻelima 5. Return the vegetables mixture and add the cooked rice, oyster/fish sauce, sesame oil, and soy sauce/liquid aminos. Stir and cook a few minutes.

ʻeono 6. Plate the rice and sprinkle with green onions/scallions and sesame seeds.

Read More

Hot Iberian Sauce

aka: piri-piri, piri piri  piripiri, pilli pilli, or peri-peri from Swahili pilipilli "pepper"

It was originally produced by Portuguese explorers in Portugal's former Southern African territories. 

  

Piri-Piri (Portuguese ) 

Peri-Peri  (Spanish, English)

dried piri piri chilis

Makes 3 cup (720 ml)

1 Tbs. ( 6 g) cayenne pepper and garlic powder

2 organic red onions, chopped

1 organic garlic clove, chopped

2 organic red bell peppers, chopped

3 organic tomatoes, chopped

4 Tbs. (60 ml) olive oil

juice and zest of 3 organic lemons

1/3 cup (80 ml) red wine vinegar

2 Tbs. (30 g) organic sugar

1 Tbs. (15 g) each: dried oregano, smoked paprika, and Himalayan pink salt

2 bay leaves

~Portuguese/Spanish~

um/uno 1. Blend all the ingredients in a food processor or bender.

dois/dos 2. Pour into a pan and simmer for 20 minutes over medium heat. Stir a few times.

três/tres 3. Check the seasoning to adjust the taste.

quatro/cuatro 4. Store in a sterilized, airtight container up to 2 weeks or freeze.

cinco/cinco 5. Mix piri-piri with organic

• eggs
• cannellini beans
• red bell peppers
• with Portuguese Seafood Rice: https://veggiefernandezs.blogspot.com/2023/09/portuguese-seafood-rice.html

to serve as a spread or add to vegetables, fish, or meats.

Read More