Tenderloin + Crock Pot … Melt in your mouth goodness!


Last night I had some friends over and we decided to do a bit of a potluck.  Earlier in the week, I had purchased a package of two pork tenderloins so I figured I would make some type of meat dish for everyone.

I had a lot to do around the house to prepare for the party so I didn’t want anything too cumbersome.  I wanted to make something quick and easy that wouldn’t require a lot of attention.

Bring in the Crock Pot!

I put the two tenderloins in my crock pot, covered them with a marinade and let them cook on low for about 5 hrs or so.  By the time we went to remove them, they were fall-apart-melt-in-your-mouth delicious!

Delicious Tenderloin

Delicious Tenderloin

So, I put them in the crock pot and added the following:

  • 1 package of onion soup mix (next time I might consider coming up with a mix of spices that I like instead…but I was in a hurry!)
  • 3/4 – 1 cup red wine
  • 1 cup of water
  • pepper
  • garlic, quite a lot of it ;) diced and laid on top of the tenderloins
  • dash of Worcestershire sauce
  • 2 tbsp soy sauce

Cooked it on low for about 5 hours and it was fantastic!

It creates an amazing sauce for gravy in the end so we whisked up the juices and added some cornstarch.

IMG_8051

I suppose in hindsight, the one thing I would change is the onion soup mix…if for no other reason than trying to reduce the sodium content.  My soy sauce was low in salt but the resulting dish was *almost* too salty….

Almost.

But instead ended up on this side of delicious!


Zucchini Bread & Muffins: Substitutions for the Win!


Don’t be alarmed…but this post contains TWO…yes TWO recipes at the bottom! :)

Recently we were away visiting my partner’s brother on the family farm.  Aside from a lovely piece of land and variety of animals, they also have a fantastic garden that creates more gigantic zucchinis than one knows what to do with!

We came home with four and today I finally used up a couple of them.

A load of bread and a dozen muffins later…I still have zucchini left…

Remaining zucchinis

I think I see a stir fry in our future!

Click here for the recipes or scroll to the bottom of the post.

 

So, to use up the zucchini we had, I decided to make zucchini bread and chocolate zucchini muffins.  The bread turned out awesome! Moist and yet dense enough that it doesn’t fall apart when you cut and butter it.

zucchini bread

The muffins are brilliant too…the only problem is that I left them in 3 or 4 mins too long and the bottoms started to burn.  Luckily they’re slightly crisp but it’s really not noticeable, especially when you’re distracted by the chocolatey goodness!

You can see the crispy bottoms in this picture

You can see the crispy bottoms in this picture

I have to say that I’m extra happy with how they turned out…since I had to substitute ingredients because there were items I either didn’t have or that ran out as I worked.  Substitutions for the win!

Here are the substitutions I made….

  • Subbed in grape seed oil for the vegetable oil
  • Cut the oil needed for the bread in half and added butter instead
  • Substituted honey greek yogourt for sour cream in the muffins
  • Had no brown sugar so used only white sugar for the muffins
  • Added nutmeg to the muffins

 

The bread is lovely and semi sweet whereas the muffins are chocolatey and delicious…no sign of healthy zucchini in them anywhere! (I swear though, I DID add it!)

I have altered the recipes below to include my substitutions since I really like how everything turned out.

 

Chocolate Zucchini Muffins

IMG_5686

  • 1 1/4 cups flour
  • 3 tbsp cocoa powder
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 3/4 tsp baking soda
  • 1/4 cup grape seed oil
  • 3/4 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/4 cup greek yogourt (I used “honey” flavour and it worked out fine)
  • 1 1/2 cups grated zucchini
  • 1/2 cup semi sweet chocolate chips
  • zest from one orange (optional) (I didn’t use this ingredient but saw it mentioned and am curious how it would taste so I thought I would leave it in.  Terry’s chocolate orange anyone? ;)
  1. Preheat oven to 350 degrees. Butter or grease a muffin tin.
  2. Whisk together flour, cinnamon, baking soda, salt, cocoa powder in a small bowl until combined. Set aside.
  3. Beat together sugars, oil, and eggs until slightly fluffy.
  4. Stir in vanilla and yogourt.
  5. Fold in the grated zucchini (and zest if using).
  6. Add to the dry ingredients. Stir to combine and add the chocolate chips. Don’t stir too much or the dough will bake denser than desired.
  7. Fill your muffin tin, each spot a bit over halfway.
  8. Bake for 15-20 or until a toothpick entered in the center comes clean. (At 20 minutes, my muffin bottoms got a wee bit burnt so check on them at 15 mins)

 Delicious and Moist Zucchini Bread

zucchini bread

 

  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon freshly ground nutmeg
  • 1/2 teaspoon salt
  • 3 large eggs
  • 3/4 cup packed brown sugar
  • 3/4 cup sugar
  • 1/4 cup grape seed oil
  • 1/4 cup soft butter
  • 1 1/2 teaspoons vanilla extract
  • 2 1/2 cups grated zucchini
  1. Preheat oven to 350°F
  2. Grease a 9″ bread pan with butter
  3. Mix dry ingredients: flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a bowl
  4. In a separate bowl, mix the eggs, sugars, oil, butter and vanilla
  5. Fold wet mixture into dry mixture until just combined and then fold in the zucchini.
  6. Pour the batter into the prepared pan and spread it into an even layer. Bake for 1 hour or until toothpick inserted in the center comes out clean
  7. Transfer the pan to a wire rack to cool slightly, and give it about 15 minutes before transferring the bread from the pan to the rack.

Curried Stew: Fast, Delicious and Vegetarian if you wish!


The first time I had this dish was at my brother-in-law’s house.  Well, farm.  We were up visiting for a week and I have to say that we ate incredibly well while we were there!

The meat, the eggs and even some of the vegetables were from about 100 feet from the house in varying directions.  Cows, chickens, pigs and an awesome garden!
We were sent home with 4 *huge* zucchini (zucchinis?) but that’s a story for another post. :)

The point being that all the food was beyond delicious, including this dish.  It was yummy both freshly made and the day after, so a good choice for meal planning and/or freezing for future meals.  A family member made it initially and when I asked for the recipe, she wrote it down for me…short, sweet and open to creative additions and substitutions.

Delicious AND easy?  My favourite kind of meal!

Curried Stew close up

 

Click here for the recipe or scroll to the bottom of the post.

 

This blog post will be short as the steps are straightforward and easy.  The hardest part was all the chopping of the veggies.

To start, brown the onions and the chicken.  I used chicken thighs but you could substitute tofu, some other vegetarian protein, or forego it all together if you wish.
I also browned them in a pot to save on dishes rather than using a frying pan.  In the end, the pot in the picture below wasn’t big enough so I moved up to my larger soup pot.

Browning the onions and chicken

Browning the onions and chicken

Onion and chicken in a pot. (Not sure what’s up with the colour of that photo)  I also added pepper and salt…but at this point you could add any spices that you think would go well with curry.

Now, remember what I said about having fresh veggies on the farm?  Yeah, now that I’m back in the city without a garden, cans are my friend.

tomatoes peas and coconut milk

Diced tomatoes, peas and coconut milk

Well, not completely.  I did use fresh vegetables too, including one of those zucchinis I brought home with me!  For the vegetables, I would say to look in your fridge and use up what you have.  I added celery, cauliflower and zucchini but you could also add potatoes, carrots, etc.  Depends how much chopping you want to do!

celery and cauliflower

 

And then….it all goes in the pot (except the zucchini) and left to simmer.

simmering stew

I took the above photo after adding the zucchini.  I originally held it back and let the stew simmer for 15-20 minutes.  Then I added the zucchini and let it go for another 10 minutes or so.  Otherwise, the zucchini turns to mush and I prefer a bit of texture….just on *this* side of crunchy.

The time you leave it to simmer is flexible as well.  We like our vegetables to retain their shape so we didn’t let it simmer too long.

The other option is to parboil the vegetables separately and then add them but I wanted it to be easy so I threw everything in together.

I kept checking the cauliflower by piercing it with a fork as it was the part that would take the longest to soften.

When it felt right, we ate!

 

Curried Chicken Stew

Curried Stew close up

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 8 chicken thighs, cut into bite sized pieces
  • 1 large can diced tomatoes
  • 1 can peas (or frozen)
  • 1 can coconut milk
  • 1/4 cup of curry paste
  • 2-3 cloves of garlic, diced
  • 1 head of cauliflower, chopped
  • celery, I used 3 sticks, chopped
  • 1 large zucchini, chopped into half moons
  • any other vegetables you wish to add
  • salt and pepper to taste
  • rice, if desired
  1. Brown the onion in a pan with the olive oil on medium heat.
  2. Halfway through, add the chicken thighs, salt, pepper and garlic to taste.
  3. Add tomatoes, peas, coconut milk, curry paste and vegetables.
  4. Bring to a simmer and leave on low to continue simmering for approximately 20 minutes or until the vegetables are soft.
  5. Add zucchini near the end and allow to simmer for the final 10 minutes or so.
  6. Serve on rice (or in a bowl on its own) and enjoy!

Follow

Get every new post delivered to your Inbox.

Join 718 other followers

%d bloggers like this: