ORZO WITH GREENS AND LEMON

 Recipe from @recipesbyanne

4 servings.  I served this with pan-fried salmon.

Ingredients:

2 T olive oil

1 medium onion, diced

3 garlic cloves, minced

250 g (~8 oz) orzo pasta

1 t better than bouillon, mixed in 400ml boiling water

1/2 lb snow pea tips (or 1 bunch asparagus, tough ends peeled, cut into 1" lengths)

Zest from 1 lemon

Juice from 1/2 lemon

1 t dried Italian herb mix (or 1/2 t each dried basil and thyme)

1/2 t salt and 1/4 t pepper, or to taste

Methodology:

Add the oil to a large pan over medium heat.  Add the onion and garlic and cook, stirring frequently, until the onions are very soft and some are turning golden. 

Add the orzo and stir frequently, until most of the orzo is lightly toasted.

Add the bouillon water, cover, and cook for 10 minutes.  

Uncover, throw in the snow pea tips, and cover to cook 2-3 minutes. Stir, then cook until the orzo is done (it might already be done).

Once the orzo is cooked, toss in the zest, juice, herbs and salt and pepper, taste again, and serve!

N.B.: The original recipe includes 1 T butter and 50 g parmesan, to finish, but I found the dish flavorful and rich enough. 

PORK TENDERLOIN WITH MUSHROOMS AND ONIONS

Tenderloin recipe from Natasha's Kitchen

4 servings

Tenderloin:

Ingredients:

1 T olive oil

1 lb pork tenderloin, silverskin trimmed

1/2 t sea salt

1/2 t black pepper

3/4 t Italian seasoning

3/4 t garlic powder

3/4 t ground coriander

Methodology:

Preheat the oven to 400°F.  

Heat the oil in a large a cast iron pan over medium-high heat.  

Grind all the spices together with the salt, and rub evenly over the tenderloin.  Once the oil is hot, brown the tenderloin well on all sides.

Transfer the pan to the oven and continue to cook until tenderloin reaches an internal temperature of 150°F.  Remove from the oven, transfer the tenderloin to a plate, and allow to rest for 10 minutes.  Slice and enjoy.

Mushrooms and Onions:

Ingredients:

2  8 oz containers of peeled pearl onions

10 sprigs fresh thyme

3 T olive oil, divided

2  8 oz containers of baby bella mushrooms, quartered and halved, very small mushrooms left whole

2 T butter, unsalted

2 T balsamic vinegar

salt and pepper

Methodology:

Preheat the oven to 425°F.  

Place onions and thyme on a baking sheet and drizzle with 1 T oil, then toss to coat.  Roast for 10 minutes, tossing once.

Add mushrooms on top of onions and drizzle with remaining oil.  Season with salt and pepper.  Roast for 10 minutes, toss and continue roasting and tossing until most of the mushroom liquid has evaporated, about 10-15 minutes more.

Add butter and drizzle with balsamic vinegar, roast 2 minutes, toss once more and serve. 

This is served to perfection with buttermilk mashed potatoes!

BUTTERMILK WAFFLES

Straight from the Martha Stewart site, because I'm scared it'll disappear one day

Makes 4 large Belgian waffles

Ingredients:

2 c AP flour

2 T sugar

2 t baking powder

1 t baking soda

1/2 t salt

2 c buttermilk

1/4 c (4 T) unsalted butter, melted

2 large eggs

butter or oil to grease waffle iron

Methodology:

1. Preheat oven to 275°F and place a wire rack over a baking sheet inside the oven.

2. Whisk together dry ingredients in a medium bowl.

3. Whisk together wet ingredients, add dry ingredients and mix until just combined.

4. Heat individual waffle iron plates over medium heat for 2 minutes.  Butter both plates, add batter (spreading with a utensil if necessary), leaving 1/2" bare around edges of iron.  Close and cook for 1 1/2 minutes over medium heat, then flip and cook an additional minute.  Loosen waffle and slide onto the warming rack in the oven.  Continue with remaining batter.