Pork Tenderloin Salad November 18, 2008

An easy asian style salad!

Ingredients:
1 pork tenderloin, sliced into medalions
6 strawberry tomatoes
1 cup chopped cucumber
1.5 cups bean sprouts
1 bell pepper, sliced into matchsticks
1/2 head lettuce, chopped
1 tsp curry powder
2 tbsp soy sauce
2 tbsp rice wine vinegar
1 tbsp sesame oil
1/4 tsp ginger
1/4 cup sliced almonds

Method:
Sauté pork with soy sauce, and liberally dust with curry powder. Once cooked through, set aside.
Chop up all your veggies and toss together.
Combine the vinegar, sesame oil and powdered ginger, pour over veggies.
Top with pork and sprinkle almonds over top.
Yum!

Green salad October 25, 2008

I really do mean green salad – all the ingredients are either green or white. The bean sprouts and Chinese cabbage give a bit of an asian feel, so I made a dressing of Dijon mustard and lemon juice… Just to keep you on your toes.

Ingredients:
3 cups spinach, washed and dried
1 green onion, chopped
1/2 cup bean sprouts
1/3 cup pea shoots
1/2 cup suey choy
1/2 pear, finely chopped
1 chicken breast, grilled, chopped
2 tsp Dijon mustard
1 tbsp lemon juice

Method:

1. Spray some cooking spray into a skillet and grill chicken breast until browned on one side. Flip and brown on the other side.

2. While chicken is cooking, chop up and toss all veggies together.

3. Combine mustard and lemon juice.

4. Once chicken is cooked, chop up, add to salad, and drizzle mustard dressing over salad.

5. Rejoice, as your low fat, extremely healthy dinner has been prepared from scratch in under 15 minutes. That’s faster than takeout!

Roast Lamb September 7, 2008

I was born in New Zealand, and I love Lamb, mainly because I was raised on the stuff. It makes a great Sunday dinner because it’s quick and easy to roast, and doesn’t require you to make a gravy for it. This recipe was adapted from one by Jamie Oliver.

Ingredients:
1 leg of New Zealand lamb, thawed
50 grams proschutto ham
Fresh rosemary
Salt
Pepper

1. Take your lamb, and make 10 to 12 thumb sized slits in the leg.
2. Take short pieces of rosemary about 1 to 2 cm long, and wrap them in chunks of ham, making little plugs of pure goodness.
3. Plug those holes! Gross!!
4. Sprinkle the lamb with salt and pepper.
5. Seat the lamb at 400 degrees for 15 minutes, then drop the temperature to 350 and roast for 20 minutes a pound. Your meat thermometer should read 150 in the thickest part of the leg to get a leg that has a nice mix of well done to medium rare meat.
6. Devour!! Graham and Adam got roast lamb with Boursin mashed potatoes, and I slivered up some lamb onto a raw spinach and cabbage salad. It was really, really good!!