Saturday, February 21, 2015

Fall Vegetable Quinoa Hash with Poached Eggs

Fall Vegetable Quinoa Hash with Poached Eggs

This is originally a breakfast recipe from Martha Stewart's Whole Living magazine. We occasionally have breakfast for dinner nights and this is always a big hit. Actually, anything with poached eggs is a big hit in our house.

Cook time 1 hour

Serves 4

1 large sweet potato, cut into ½-inch cubes
2 ½ teaspoons extra-virgin olive oil
Coarse salt and freshly ground pepper
2 beets, peeled and cut into ½-inch wedges, greens reserved and rinsed well
1 tablespoon white-wine vinegar
4 large eggs
1 leek, white and pale-green parts only, halved lengthwise, cut ¼ inch thick, and rinsed well
½ cup quinoa
1 cup water or broth
¾ teaspoon chopped fresh thyme

1. Preheat oven to 400 degrees. Toss sweet potato with 1/2 teaspoon oil and 1/4 teaspoon salt; spread in an even layer on half of a rimmed baking sheet. Toss beets with 1/2 teaspoon oil and 1/8 teaspoon salt; spread on other half of sheet (so that beets don't discolor potatoes). Roast, stirring halfway through, until tender, 35 to 40 minutes.

2. Cook 1/2 cup quinoa. Rinse, combine 1/2 cup quinoa with 1 cup water or broth. Bring to a boil. Turn heat on low, cover and cook for 15 minutes. Let cool for 5 minutes, fluff with fork.

3. Meanwhile, bring a large saucepan of water to a boil; add vinegar. Break each egg into a teacup. Reduce heat so that water is just simmering. Slightly immerse 1 teacup, and gently slide egg into water. Use a spoon to fold edges of white over egg. Repeat with remaining eggs. Simmer until whites are just set but yolks are runny, 3 to 4 minutes. Transfer eggs to a towel using a slotted spoon, and drain. OR see below.

4. Thinly slice beet greens (I have yet to find beets with the greens). Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add greens, leek, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook until tender and lightly browned, 8 to 10 minutes. Stir in quinoa, thyme, and vegetables; press down using a rubber spatula. Divide among 4 plates; top each with 1 egg, and season with a pinch of pepper.

Poached eggs with Fusionbrands Poachpods. Rub vegetable oil on plastic poachpods, carefully crack egg into each pod. Cook covered for 5 minutes in simmering water 2 inches deep.

Sausage and Polenta Parmesan

Total Time: 40 min
Prep: 20 min
Cook: 20 min
Yield:4 servings


2 tablespoons extra-virgin olive oil
1 17 ounce tube prepared polenta, sliced into 8 rounds
8 ounces sweet or hot Italian sausage, casings removed
6 ounces cremini mushrooms, diced
2 cloves garlic, chopped
1 28 ounce can whole plum tomatoes, crushed by hand
Kosher salt and freshly ground pepper
2 tablespoons chopped fresh parsley, plus more for topping
8 ounces sliced mozzarella cheese
2 tablespoons grated parmesan cheese


1. Preheat the broiler. Heat the olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the polenta and fry until golden, about 3 minutes per side. Transfer to a plate.

2. Add the sausage to the skillet and cook, stirring and breaking it up with a wooden spoon, until just browned, about 3 minutes. Add the mushrooms and cook, stirring occasionally, until they soften, about 3 minutes. Add the garlic and cook 1 minute. Stir in the tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper and bring to a boil. Reduce the heat to medium low and simmer until slightly thickened, about 5 minutes. Stir in the parsley.

3. Arrange the polenta rounds in the skillet on top of the sauce. Place the mozzarella slices over the polenta and sprinkle with the parmesan. Broil until the cheese is browned and bubbling, about 3 minutes. Top with more parsley and pepper to taste.

Monday, February 2, 2015

Pork Tenderloins with Red Wine and Figs

Pork Tenderloins with Red Wine and Figs

Grilled Zucchini*

Spinach Cranberry Salad**

Serves 4-6

The pork recipe is from the discontinued Spring 2009 issue of America's Test Kitchen 30-Minute Suppers magazine. The figs make the sauce pretty sweet but it is a delicious meal that feels like dinner with a hint of dessert.

Pork Tenderloins with Red Wine and Figs
2 cups red wine
¼ cup sugar
2 tablespoons red wine vinegar
2 pork tenderloins (1½ to 2 pounds total)
1 tablespoon vegetable oil
1 cup dried figs, halved lengthwise
1 sprig fresh rosemary
Salt and pepper

1. Whisk wine, sugar and 1 Tbsp vinegar in bowl; set aside. Heat oil in large skillet over medium-high heat until just smoking. Pat pork dry with paper towel and season with salt and pepper. Cook tenderloins until well browned all over, 5 to 8 minutes.

2. Add wine mixture, figs and rosemary to skillet and cook, turning tenderloins occasionally, until mixture is slightly thickened and meat registers 145 degrees, about 10 minutes. *Grill zucchini. Transfer pork to cutting board, tent with foil, and let rest 15 minutes. **Plate salad while meat rests.

3. Add remaining 1 Tbsp vinegar and simmer sauce until syrupy, about 3 minutes. Discard rosemary, slice pork, transfer to platter or plate and spoon sauce over top. Serve.

*Cut zucchini lengthwise. Turn grill on high. Brush with olive oil on both sides. Salt and pepper cut side.
Place cut side down and cook for 3-4 minutes. Flip and cook another 3-4 minutes until desired doneness. If you don't have a grill, you can use a non-stick pan, a sandwich press or George Forman type electric grill.

**Our go to salad is baby spinach, dried cranberries, crumbled feta cheese and toasted almonds, or whatever toppings I can scrounge up. I just throw salad on everyone's plate and let them add the toppings they want.