Sunday, February 24, 2013

February 17, 2013

The Gourmet Gals gathered at Janet's house.  I could not make it because of a cold.  Teresa was back.  Yea!

Appetizer:  Carol, Carrot Ginger Dipping Sauce and Fig Jam, Prosciutto and Goat Cheese Crostini
Side:  Mary, Orange Sweet Potatoes and Herbed Wild Rice
Main:  Janet, Pork Chops with Rosemary Vinegar Sauce
Dessert:  Janet, Chocolate Blackout Cake
Salad:  Teresa, Green salad with Balsamic Vinaigrette

All sound delicious!  I love the idea of the wild rice being prepared in a crock pot.

 The salad had greens, tomato, cucumber, red peppers, blue cheese, almonds and hemp seeds with simple dressing of balsamic vinaigrette with balsamic and olive oil and a little garlic, salt and pepper.

Chocolate Blackout Cake

Thursday, February 21, 2013

Pork Tenderloin with Sauteed Spinach

Tonya prepared this delicious sounding dinner!  With a preparation time of 35 minutes, it is a weeknight dinner option!

Pork Tenderloin with Sauteed Spinach


  • 4 tablespoons olive oil, divided
  • 1 pound pork tenderloin
  •  coarse salt and freshly ground pepper, to taste
  • 1/4 cup orange juice
  • 2 tablespoons Dijon mustard
  • 1 teaspoon ginger, minced
  • 1 tablespoon honey
  • 1/2 teaspoon garlic, minced
  • 10 ounces fresh spinach


[1] Heat half of the oil in a large skillet over medium heat until hot but not smoking. Season pork with salt and pepper. Cook pork in hot oil, turning occasionally, for 20-25 minutes or until an instant-read thermometer registers 145 degrees.

[2] Transfer pork to a plate and tent with foil. Wipe out skillet.

[3] Meanwhile, in a blender, combine orange juice, mustard, ginger, honey, garlic and the remaining oil. Season with salt and pepper and blend until smooth. Set aside.

[4] In the same skillet, heat another drop of oil over high heat. Add as much spinach as will fit, tossing until wilted, adding more spinach as there is room, about 5 minutes total. Drain off excess liquid and season spinach with salt and pepper. Serve sliced pork on a bed of spinach, drizzled with vinaigrette.
Prep and cook time: 35 minutes

Tuesday, February 5, 2013

Crockpot Ham and Potato Soup

I have both been wanting to cook with my crock pot as well as eat soup.  This recipe for ham and potato soup was low in fat without sacrificing flavor.  It was rich and comforting.  I used a 1 pound ham steak, golden potatoes (with peels), a yellow onion and three carrots.  I also used skim milk and low fat sour cream because those are my preferences.  I do not think this affected the flavor but the soup did look like the sour cream slightly curdled.  Again, you could not taste this and I would make it the same next time.