Recipes and resolutions for 2018
As I am writing this article for the Sunday paper we just finished opening our gifts with family and friends. At one point, we had eleven little ones between the ages of 3 and 13 that waiting patiently to see what gifts they received from their friends. It is hard to believe that in one more day we will saying good-bye to 2017 and hello to 2018 and leave an entire year behind of both good and bad memories. The worse thing is that we adults are one year older but there is nothing we can do about that.
With the coming of the New Year, we can build new memories and goals and of course the standard “New Year’s Resolutions” that take place each and every New Year. Personally, I think that the most popular resolution everyone seems to have as #1 is to lose weight, with #2 to exercise, #3 to stop smoking and #4 is drinking. I personally do not have a drinking problem, but many do and now is a good time to control your drinking.
Number #1 is weight loss which is my worst enemy, which I will try one more time to conquer this year. Food intake must come to an end along with the frequent visits to the grocery store and now I must make it a point to join the many walkers at the Grand Central Mall while checking our businesses at the mall.
Have you made your resolutions for 2018 or are you still thinking about it? You still have plenty of time to decide and you can implement them at any time, but now is the best time to start so you can share them with your friends. This week’s recipes are some that can be used tomorrow along with cabbage. I also enclosed a recipe for “ham loaf” if you, like many, have left over ham from your Christmas dinner,
There are so many recipes that you can make with fresh veggies and fruits that are much healthier for you. However my husband does not consider it a meal unless the meal contains some type of meat.
I like fish and meat also, but also appreciate a good homemade bean or lentil soup, or ratatouille which is cooked fresh vegetables that my mother use to make — backed up of course with a Greek salad with Feta cheese and I can make a great meal of that.
Desserts is a different story. Once I start eating sweets, I want more and more. My good friend (Dr D’Ann McGraw) brought me her famous homemade butter pound cake which was still warm from the oven and out of this world.
I have another friend that always makes a great tiramisu that she brings over on New Year’s, therefore I am delaying my resolutions until the desserts are finished. A New year, new beginning and a new attitude, so do your best to spread peace and good will. Until next week. happy New Year with health and happiness.
Pineapple Ham Loaf
1/2 cup crushed pineapple
1/4 cup brown sugar
2 teaspoons stone-ground mustard
1 tablespoon prepared horseradish
1/4 cup cider vinegar
1 pound smoked ham, coarsely chopped
1 pound lean ground pork
1 tablespoon minced garlic
1 small yellow onion, minced
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 cup crushed crackers
1 egg, beaten
3/4 cup milk
Preheat oven to 325. Spray a 9×5 loaf pan with cooking spray and set aside. For the glaze, in a small bowl, stir together the pineapple, brown sugar, mustard, horseradish and vinegar. Spread about half of the glaze into the bottom of a prepared loaf pan. Set aside remaining glaze.
For the ham loaf, place ham in a food processor fitted with the steel blade. Pulse briefly, scraping bowl occasionally. Pulse another 3 or 4 times. Do not overprocess or it will turn to paste. Tranfer ham into a large mixing bowl; add ground pork, garlic, onion, salt, pepper, crackers, eggs and milk. Stir until combined. Press the ham mixture into the loaf pan; the glaze will rise up the sides. With a sharp knife, make slashes on the top in several places. Bake for 1 hour. Brush with the remaining glaze. Bake for another 30 minutes.
Pork Tenderloin with Mushroom Sauce
1 teaspoon garlic salt
1 teaspoon lemon pepper
1 1/4 pounds pork tenderoin
2 tablespoons extra virgin olive oil
4 tablespoons butter
1/4 teaspoon minced garlic
1 package sliced brown mushrooms
1/3 cup frozen chopped onions
1/2 cup red wine
1 12-ounce jar pork gravy
Preheat oven to 425. In a small bowl, combine garlic salt and lemon pepper. Rub pork tenderloin with seasoning; set aside. In a large ovenproof skillet over medium-high heat, sear pork on all sides in hot oil. Transfer skillet to the oven. Roast for 20 minutes or until internal temperature reaches 160. Let stand for 5 minutes before serving. Meanwhile, in a medium saucepan over medium-high heat, melt the butter. Add the garlic and mushrooms and cook for 8-10 minutes. Add onions, wine and gravy. Bring to a boil, stirring frequently. Reduce heat and simmer for 3 minutes, stirring occasionally. Serve sliced tenderloin with mushrooms.
Salt-Crusted Basil Pork
2 pork tenderloins, 1 pound each, trimmed
4 leaves Swiss chard, rinsed and stems removed
3/4 cup pesto sauce, divided
1 pound small new potatoes, rinsed and scrubbed
1 cup fat-free egg whites
4 cups kosher salt
Preheat oven to 350. Spray the bottom of a 9×13 baking pan with cooking spray, set aside. Lay each tenderloin on 2 Swiss chard leaves. Spread each tenderloin with 2 tablespoons of the pesto; wrap with the leaves. Transfer to the center of the baking pan with the ends of the Swiss chard tucked underneath. Place the potatoes around the tenderloins toward the center of the pan. Insert an ovenproof thermometer into one of the tenderloins. In large bowl, whip the egg whites to a stiff-peak; fold in the salt to make a paste. Stir in the remaining pesto. Spread the paste over the tenderloins and potatoes, making sure that all are covered. Bake for 4 minutes or until internal temperature reaches 150 degrees. To serve, remove salt crust from tenderloins by breaking and peeling. Use a fork to fold back the Swiss chard leaves. Transfer tenderloins to platter and slice into 1/2 to 1 inch slices. Rub most of the salt off of potatoes with a paper towel; place potatoes on platter with sliced meat.
Tomato Garlic Short Ribs
4 pounds beef short ribs
salt and ground black pepper
2 tablespoons vegetable oil
2 large carrots, peeled and chopped
1 stalk celery, chopped
2 tablespoons chopped garlic
1 10.7-ounce can tomato puree
3/4 cup cognac or brandy
1 cup dry red wine
2 packets peppercorn gravy mix
3 cups lower-sodium beef broth
3 tablespoons unsalted butter
Season short ribs with salt and pepper on all sides. In a large Dutch oven over medium-high heat, cook short ribs in batches in hot oil until brown on all sides, about 10 minutes per batch. Transfer meat to a platter; keep warm. Set aside. In the same Dutch oven, over high heat, cook the carrots, celery and garlic for 10 minutes, stirring constantly. Add the ribs, tomato puree, cognac, red wine and gravy mix. Cook, uncovered, for 10 minutes or until liquid is slightly reduced. Add broth. Bring to a boil; reduce heat. Simmer, covered, for 2- 2 1/2 hours or until ribs are tender. Transfer meat and vegetables to a platter, reserving juices in Dutch oven; keep warm. Transfer juices to a small saucepan; skim fat. Bring to a boil; reduce heat. Boil gently, uncovered , about 10 minutes. Stir in butter; heat through. Season with salt and pepper. Serve ribs and vegetables in shallow soup bowls with sauce.
Kiki Angelos is a food columnist for the Parkersburg News and Sentinel.