Valentine's Dinner for Two

Pork Tenderloin with Cinnamon Scented Sweet Potatoes and Apples

When I think of a special Valentine’s dinner, my first choice is often beef tenderloin filet but this year when everyone has budget concerns I’ve turned to pork. Pork tenderloin is a lean, healthy cut of pork and is just the right size for two servings. Let it stand 5 minutes after roasting so that the juices are absorbed. The pork and the sweet potatoes bake at the same temperature and require about the same time. 

Makes 2 servings

1 (3/4 lb.) pork tenderloin

2 tablespoons Dijon mustard

2 tablespoons maple syrup

2 teaspoons balsamic vinegar

½ teaspoon salt

Pepper

 

1 sweet potato (about 12 oz.), peeled and sliced

1 apple, peeled, cored and sliced

2 tablespoons orange juice

2 tablespoons firmly packed brown sugar

1 tablespoon flour

½ tsp. cinnamon

¼ tsp. salt

1 tablespoon cold butte

            Combine the mustard, maple syrup, vinegar, salt and pepper if a food storage bag and mix.     
            Add pork. Seal the bag and let stand 30 minutes or up to 4 hours. Heat the oven to 375      degrees F.

            Remove the pork from the marinade and pat dry. Place on a rack in a small baking pan.     Bake 40 to 45 minutes or until meat reaches 160 degrees F. Loosely cover with aluminum foil and let meat stand 5 minutes before slicing.

While the pork is baking, lightly spray a 1-quart casserole with nonstick cooking spray. Arrange the sweet potatoes and apples in the bottom. Sprinkle with the orange juice.

Combine the brown sugar, flour, cinnamon and salt in a small bowl. Cut in butter until it resembles coarse crumbs. Sprinkle over the sweet potatoes. Cover and bake 30 minutes. Uncover and continue baking until fork tender, about 20 minutes. Keep warm.

Tip: A digital thermometer with a probe is the easiest way to have perfectly cooked meat and well worth the investment. Because the incidence of trichinosis is almost nonexistent, pork no longer needs to be cooked until well done. Insert the probe into the center of the meat. New recommendations are to cook pork to 145 degrees F. with a three minutes rest. The lower temperature results in juicy tender pork.

English Trifle has been our Christmas Eve dessert for many years. When the whole family is gathered, I prepare it in a clear glass trifle bowl and line the inside of the bowl with sliced strawberries. This Christmas it will be a table for two so I've adapted my recipe and added it here. Because this makes enough for two meals, Christmas dinner is easy.



Christmas Trifle

            You can use leftover pound cake or purchase one frozen and save the remaining for another use. Instead of Pastry Cream, you can also use Bird's Custard Powder  to make the pudding. Lots of sherry is important, too!

Serves 2 to 4

            4 slices (3/8 inch thick) pound cake

1 tablespoon seedless raspberry jam

2 to 3 tablespoons cream sherry

Pastry Cream (see recipe below)

1/3 cup whipping cream

1 tablespoon powdered sugar

½ teaspoon vanilla

½ pint fresh raspberries

For trifle, spread the jam on each slice of cake. Arrange the cake in a small glass bowl, breaking to fit, and drizzle with the sherry. Spoon the warm pastry cream into the bowl. Refrigerate until cool.

Whip the cream in a medium bowl until soft peaks form. Add the powdered sugar and vanilla continue beating until thick. Spoon onto the trifle and garnish with raspberries. Refrigerate until serving, at least 4 hours.

Pastry Cream 

Makes 1 cup

¾ cup half-and-half

¼ cup sugar

1 tablespoon cornstarch

2 egg yolks

1 teaspoon vanilla

 Heat the half-and-half in a small saucepan until it almost comes to a boil.

 Mix the sugar with the cornstarch in a small bowl. Whisk the egg yolks in a medium bowl, slowly add the sugar mixture and continue whisking until the mixture lightens.

Slowly stir in the hot half-and-half beating constantly with a whisk. Pour the sauce back into the saucepan and cook over low heat until the custard thickens. Do not let the custard boil. (I use an instant read thermometer and cook to 160 degrees F.)

Remove from heat and add the vanilla. Stir until it cools slightly and cover with plastic wrap until needed.

Dessert for Two- Lime Panna Cotta

Whether you are planning an Easter brunch or dinner for two, this light dessert is tangy finale. Panna cotta is Italian for “cooked cream” and light and refreshing. I like to serve it in wine glasses or small dessert dishes topped with fresh berries. You can also make it in lightly greased ramekins or custard cups and unmold it. Unfortunately locally grown fresh berries won't be available for a while but the strawberries in the supermarkets have been sweet. When I unmold it, I serve it on a pretty dessert plate in a puddle of raspberry sauce (see below).


Lime Panna Cotta with Raspberries


Makes 4 servings

1/4 cup cold water
1 package (1/4 ounce) unflavored gelatin
1 cup vanilla-flavored or plain Greek-style yogurt
3/4 cup whole or 2% milk
1/3 cup sugar
1 tablespoon grated lime rind
2 tablespoons freshly squeezed lime juice

2 cups fresh raspberries

Place the water in a small microwavable dish. Sprinkle the gelatin over the water and let stand about 5 minutes or until the gelatin is softened. Microwave on High 30 seconds or until the liquid is clear. (You can also place it in a small saucepan and cook it over low heat.)

Combine the yogurt, milk and sugar in a medium bowl. Add the hot gelatin mixture and stir until smooth. Add the lime rind and juice.

Pour into 4 wine glasses or lightly oiled ramekins. Chill at least 4 hours. Unmold, if desired, and serve with fresh raspberries.

This recipe can easily be doubled to serve eight.


SIDEBAR: It’s easy to make a simple sauce with fresh berries. For raspberries, puree 2 cups raspberries, 2 tablespoons orange juice and 1/4 cup sugar in a blender container or food processor. Strain out the seeds, if desired. For a special treat, stir in 1 tablespoon Chambord liqueur.

Easy Valentine's Dinner for Two

I've been developing recipes for Dinner for Two, what I hope will be my third cookbook. Although much of my time is spent baking, each night there are two here for dinner and I have adapted many of my favorite recipes. Here is an easy menu for a cozy evening in front of the fire.

I like to serve the shrimp on top of the cous cous so all the juices are absorbed. Add a salad and dessert. The year we are having a Tirimisu from a local grocery store that is being sold as a fundraiser for Children's Heartlink- delicious, easy and for a great cause.

Baked Shrimp Scampi

Easily prepared ahead, shrimp scampi is perfect for a special meal for two. Watch for specials on shrimp, especially on wild American shrimp. You’ll only need about 1/2 pound. For this classic Italian dish, I’ve used a shallot but for a garlicky kick, add one or two minced garlic cloves. Panko are dried Japanese breadcrumbs that are light and delicate and make a tasty topping but you can omit them and have a buttery sauce instead.

Makes 2 servings

6-8 jumbo shrimp (12-15 per pound), peeled, deveined and butterflied
2 tablespoons white wine
1 tablespoon olive oil
1/8 teaspoon coarse salt
2 tablespoons butter, softened
1 shallot, minced
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh rosemary
1 tablespoon lemon juice
1/4 cup panko breadcrumbs
Lemon wedges

Combine the shrimp, wine, olive oil and salt in a food storage bag. Massage the shrimp to distribute the marinade. Chill until needed.

Mix the butter, shallot, parsley, rosemary and lemon juice until blended. Stir in the panko crumbs.

Heat the oven to 425 degrees F. Arrange the shrimp cut side down with tails standing up in a 1-quart baking dish. Pour the marinade over the shrimp. Crumble the topping over the shrimp.

Bake 12 to 15 minutes or until shrimp are bright pink and crumbs are lightly browned. Serve with lemon wedges.

Cous Cous
1 cup chicken broth
1/3 cup whole wheat cous cous
1/4 cup frozen peas
1/4 teaspoon coarse salt
1 tablespoon chopped fresh parsley

Heat the chicken broth to a boil in a small saucepan. Add the cous cous, peas and salt. Let stand about 5 minutes or until the broth is absorbed. Add parsley and fluff with a fork.

Easy Ways to Add Whole Grains

The following are whole grains that can easily be added to your diet.
· Barley
· Brown rice
· Buckwheat
· Bulgar (also called cracked wheat)
· Oatmeal
· Popcorn
· Quinoa
· Whole wheat pasta or cous cous
· Wild rice

Serve brown rice in place of white rice. Because it takes longer to cook, I usually prepare 4 servings at a time in my rice cooker and reserve the extra for another meal or freeze it.

Start your day with a whole grain cereal such as oatmeal. Instant oatmeal usually contains added sugar.

Instead of rice, add barley or wild rice to hearty nourishing soups. Hulled barley is the most nutritious form. Pearled barley has had the husk removed and cooks faster. Barley is high in fiber and adds a chewy texture to soups.

Whole-wheat cous cous is one of my favorites. It’s a whole grain version that is quickly prepared and has a mild nutty flavor. I’ve always used cous cous often because it’s ready in 5 minutes.

When you bake, replace some all-purpose flour with whole-wheat flour. Start with substituting small amounts and gradually increase it. I don’t recommend using more that half whole-wheat flour because the end results will be dry and heavy.

Curried Cous Cous

Whole wheat cous cous has great nutritional value. Depending on the main dish, I often add chopped peanuts and a few raisins if I’m serving this with a simple entree. This is the perfect side dish for grilled chicken or salmon.

Makes 2 servings

1 cup chicken broth
1/3 cup whole wheat cous cous
1/4 cup frozen peas
1/2 teaspoon curry powder
1/4 teaspoon coarse salt
1 tablespoon chopped fresh parsley

Heat the chicken broth to a boil in a small saucepan. Add the cous cous, peas, curry powder and salt. Let stand about 5 minutes or until the broth is absorbed. Add parsley and fluff with a fork.

Seasonal Favorites for Meatless Meal

The appearance of tender pale green stalks of asparagus in the supermarket is always one of the first signs of spring. Fresh halibut, available from March to November, starts to appear about the same time. Select Pacific halibut that comes from sustainable fisheries. Select a thick piece of halibut so it isn’t overcooked when it’s baked. This recipe is easily doubled- double the ingredients and bake two packets

Select crisp pale green asparagus with tight firm buds. It will be fresher of it is stored with the stalks in ice. Whether you prefer thin stalks or fatter stalks it is important that they are uniformly thick. To prepare--just snap off the bottoms of the stalks and rinse well. I usually peel the bottom of fatter stalks but this is just a personal choice.


Halibut and Asparagus in Parchment
Makes 2 servings

8 stalks asparagus
1 (8-12 ounce) halibut fillet, about 1 inch thick
1 teaspoon minced shallot
1 teaspoon grated lemon rind
1 teaspoon lemon juice
1 tablespoon butter
1 tablespoon white wine or water
2 lemon wedges

Heat the oven to 400 degrees F. Snap off the bottoms of the asparagus stalks and place them in a microwave safe dish. Add 2 tablespoons water and microwave on high 1 ½ to 2 minutes. By precooking the asparagus it will be cooked tender crisp when the fish is cooked.

Place a 15-inch square of parchment paper on a baking sheet and fold in half. Place the halibut along the fold and cover with the asparagus. Sprinkle with the shallot, lemon rind, and lemon juice. Season to taste with salt and pepper.

Dot with the butter and add the wine. Seal the parchment by folding the edges together several times. It’s important that you get the packet sealed so that the fish can cook in the steam inside.

Bake 18 minutes or until the paper is puffed and browned. Remove the packet from the oven and open carefully, allowing the steam to escape. Check the center of the halibut to be sure it’s cooked through. If it isn’t place the packet back in the oven for 2 to 3 minutes longer. Divide in half and garnish with lemon wedges.

Meatless Monday

There's been a lot of talk about "Meatless Mondays" as a healthy way to make dietary changes. I have found that for me to feel full I need to have protein, not carbs. The following recipe contains high quality egg protein and milk protein in the Cheddar cheese.

Studies show that saturated fat raises blood cholesterol levels to a greater degree than ingested cholesterol and eggs are again a part of healthy diets. Use Cheddar cheese made with 2% milk to decrease fat if you like. When I use a small amount of cheese I find that full-fat tastes best, but I also like the 2% cheddar.

What do you serve for Meatless Mondays?

Spinach Frittata

Makes 2 servings

1 teaspoon butter
1 teaspoon olive oil
1/4 cup chopped onion
1/4 cup diced red pepper
1 1/2 cups frozen shredded hash browns, thawed
1 cup fresh baby spinach leaves
1 clove garlic, minced
4 eggs
1/4 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded Cheddar cheese

Heat the oven to 350 degrees F.

Heat the butter and olive oil in 9-inch nonstick skillet over medium heat. Add the onion and red pepper and cook 2-3 minutes or until softened. Add the potatoes and cook 6 to 8 minutes or until the potatoes begin to brown. Add the spinach and garlic and cook until the spinach is wilted.

Beat the eggs, milk salt and pepper in a medium bowl until smooth. Pour over potatoes. Cook, 2 to 3 minutes, lifting edges and allowing uncooked egg to flow underneath.

Sprinkle with cheese and bake 15 to 20 minutes or until set. Cut into 4 wedges to serve.

Ash Wednesday Already?

If yesterday was Mardi Gras, then today must be Ash Wednesday. This year it came as a big surprise after a very busy family weekend. Although I may not be posting this recipe in time for Ash Wednesday, it is an easy dinner for two any time of the year.

Last weekend my family was home for a bridal shower and I served salmon for a quick dinner that was very popular. I roasted a salmon fillet with a brown sugar and mustard glaze and served it with a crisp cucumber salad. Whole wheat cous cous cooked in chicken broth was ready in 5 minutes.


Roasted Brown Sugar and Mustard Salmon

Makes 2 servings

Salmon is served often at our house because it is rich on healthy omega-3 fatty acids. In addition, it is quick and easy. I usually cook enough so that I can serve a second meal of either Salmon Burgers or Salmon Quiche.

12 ounces salmon fillet
2 tablespoons brown sugar
2 tablespoons country-style Dijon mustard
2 teaspoons lemon juice
1/4 teaspoon salt
Lemon wedges

Heat the oven to 400 degrees F. Lightly spray an 11x7 inch baking dish with nonstick cooking spray. Place the salmon in the dish.

Combine the brown sugar, mustard, lemon juice and salt in a small bowl. Spread over the top of the salmon.

Bake 15 to 20 minutes or until the salmon is cooked through. The easiest way to determine this is to make a small cut near the center with the tip of a knife. The salmon should be opaque. (Salmon is often served slightly rare but this is a personal choice).

Divide the fillet in half and garnish with lemon wedges.

Serve with Cucumber Dill Salad.

Cucumber Dill Salad

Makes 4 servings

1 English cucumber, cut into 3/4 inch cubes
1/3 cup cider vinegar
2 tablespoons water
4 teaspoons sugar
1/4 teaspoon coarse salt
1 tablespoon chopped fresh dill

Combine the vinegar, water, sugar, and salt in a small bowl and stir until the sugar is dissolved. Stir in the dill.

Place the cucumber is a container with a tight-fitting lid. Add the vinegar mixture and toss to mix. Cover tightly and refrigerate 1 hour or until serving.

Valentine's Dinner: He Wants, She Wants

I just read in my online newsletter the results of Bon Appetit's survey about food choices for Valentine's Dinner. It turns out that men and women both would choose the same thing. Decadent beef, such as a filet or rib-eye steak, bubbly or booze and a rich finish with chocolate appeared on lots of blogs recently.

My earlier posting featured Chicken Marsala as a budget-friendly entree. If you're staying home and looking for the ultimate entree, I'm posting my Filet Mignon for two. Chocolate Souffle appeared last year and can be found in Recipes for Two.


Filet Mignon with Port Wine Reduction

Filet mignon is usually saved for special occasions, and this recipe is from a Romantic Valentine’s Menu, but this sauce is fabulous on any steak. I especially like it on rib-eye steaks that have been grilled outdoors. Be sure to let the steaks rest after grilling so the juices can be absorbed back into the meat.

Makes 2 Servings

1 teaspoon butter
1 clove garlic, minced
¼ cup beef broth
2 tablespoons port wine
2 (6 ounce) filet mignons (about 1 inch thick)
1 teaspoon olive oil

Melt the butter in a small skillet or saucepan. Add garlic and cook over medium heat until translucent. Add the beef broth and cook until it is reduced by half. Stir in the port and simmer briefly.

Heat a grill pan on medium-high heat. Rub olive oil onto steaks and season with salt and cracked pepper. Grill about 4 minutes per side for rare or until desired doneness. I use an instant read thermometer and cook to 140 degrees F. for rare.

Loosely cover the steaks with aluminum foil and let stand about 5 minutes. Serve the steaks with the sauce.

Valentine's Dinner for Two

I appeared on KARE 11 Showcase MN this morning and prepared an easy dinner for two. This year I made Chicken Marsala since boneless chicken is much less expensive that beef tenderloin (my favorite). Marsala wine is a fortified wine produced in Sicily. A small bottle lasts a long time and costs less that $8.

Here's the menu:

Chicken Marsala (main dish)
Serve Chicken Marsala with egg noodles and steamed broccoli or asparagus. Top the broccoli or asparagus with Gremolata. (See below).

Makes 2 servings

¼ cup all-purpose flour
½ teaspoon salt
2 boneless skinless chicken breast halves (about 6 ounces each)
2 teaspoons olive oil
2 teaspoons butter
2 cups sliced mushrooms
1 tablespoon minced shallot
¼ cup Marsala wine or chicken broth
¼ cup chicken broth

Place the flour and salt in a plastic food storage bag. Add the chicken and shake to coat well. Heat the oil and butter in a 9-inch nonstick skillet over medium high heat.

Add the chicken and cook until one side is browned, about 3 minutes. Turn and add the mushrooms and shallots and continue cooking until the second side is browned.

Pour the Marsala into the pan and stir to remove the browned bits from the pan. Add the chicken broth and cover. Reduce heat to low. Cook about 5 minutes or until the chicken is no longer pink in the center.

Tip: If the sauce is too thin, blend 2 tablespoons all-purpose flour and 1 tablespoon butter until it forms a paste. Crumble a little at a time into the sauce and cook briefly until the sauce thickens. To use cornstarch to thicken the sauce, dissolve 1 tablespoon cornstarch in 1 tablespoon Marsala or water and stir into sauce.

Gremolata: Gremolata is traditionally served with Osso Buco but turns everyday steamed broccoli or asparagus into a celebration. Combine 1 tablespoon minced fresh parsley, 1 teaspoon grated lemon rind, 1 clove garlic and chop together. Season with salt and pepper.


Fabulous Fudgy Brownies (desserts)

“These brownies are really good,” my daughter commented as she went back for seconds. Unlike brownies from a box, they have a fudgy, deep chocolate flavor and moist, dense texture, and they can be prepared almost as quickly. Omit the glaze if you’re adding other toppings.

MAKES 36 BROWNIES

1/2 cup butter
5 ounces unsweetened chocolate, coarsely chopped
2 cups sugar
1 teaspoon vanilla
4 eggs, beaten
1 cup all-purpose flour
4 ounces semisweet chocolate, coarsely chopped
1/4 cup butter

Place butter and chocolate in a medium bowl and set bowl over, not in, simmering water until chocolate melts; or use a double boiler. The last little lumps will melt as mixture sits. Cool slightly.
Heat oven to 350°F with oven rack in middle. Line bottom of a 13 x 9-inch baking pan with aluminum foil, extending foil about 2 inches beyond pan on each long side. Spray lightly with nonstick cooking spray.
Combine sugar, vanilla, and melted chocolate in a large bowl, and stir slowly to mix. Add eggs and mix with a wire whisk until well blended. Slowly stir in flour until it disappears. Whisk about 15 seconds or until smooth. Pour into prepared pan, pushing batter into the corners.
Bake 20 to 25 minutes until center seems set when touched lightly with a finger. Brownies will also start to pull away from pan edges. When set in center, the batter won’t jiggle. Cool in pan on wire cooling rack.
For the glaze, melt 1/4 cup butter and semisweet chocolate in a small bowl set over, not in, simmering water, stirring occasionally. Cool until slightly thickened.
Pour glaze over brownies and spread evenly. Let stand until glaze is set.
Remove brownies intact from pan by loosening ends with a metal spatula and lifting, using the aluminum foil. Cut into bars. Make sure foil is not stuck on bottom of any brownies.
For Valentine’s Day, cut two brownies with a heart shaped cookie cutter. Top with a scoop of vanilla ice cream and caramel sauce with toasted pecans.

New Year: New Lists

This is the time of year when everybody has a list of things to do or see or eat during 2010 and I'm no different. I have a list of simple ways to improve my health by what I eat. I've just written an article on Whole Grains so it's good place to start.

Studies show that consuming whole grains (try for at least 3 servings per day) reduces the risk of strokes, type 2 diabetes, and heart disease.

Whole Grains include barley, whole wheat, quinoa, whole wheat cous cous, whole wheat pasta, brown rice. For products containing wheat it's important that the ingredient list includes the word "whole" in front of wheat.

Multi-grain foods may not contain any whole grains but usually have a significant amount of fiber. I'm not a big fan of whole wheat pasta, but do like multi-grain varieties which contain as much as 4g of fiber per serving.

Include barley and brown rice in soups or side dishes. I cook 4 serving of brown rice in my small rice cooker and have enough for two meals.

Here's a recipe for Curried Cous Cous for two. I like cous cous and the fact that it takes only 5 minutes to cook. I can't tell much difference in whole wheat cous cous and use it exclusively.

Curried Cous Cous

Cous cous is one of the easiest side dishes to prepare at the last minute since it only requires broth, salt and cous cous. Whole wheat cous cous has great nutritional value. Depending on the main dish, I often add chopped peanuts and a few raisins if I’m serving this with a simple entree.

Makes 2 servings

1 cup chicken broth
1/3 cup whole wheat cous cous
1/4 cup frozen peas
1/2 teaspoon curry powder
1/4 teaspoon coarse salt
1 tablespoon chopped fresh parsley

Heat the chicken broth to a boil in a small saucepan. Add the cous cous, peas, curry powder and salt. Let stand about 5 minutes or until the broth is absorbed. Add parsley and fluff with a fork.

After Halloween Pumpkin Soup

Witches and goblins are gone, at least for another year. As the days turn colder, a warm bowl of soup is always welcome. If you want to use fresh pumpkin instead of canned, be sure to start with a sugar or pie pumpkin, not jack-o-lantern pumpkin! I developed this soup to use up the rest of a can of pumpkin after I used 1/2 cup for Pumpkin Custards. You can also use 1 1/2 to 2 cups of pureed butternut squash. In addition to topping a serving with yogurt, I like the crunch added with sunflower nuts or popcorn.


Pumpkin Soup

Besides being a favorite for pie, pumpkin is loaded with antioxidants and fiber and a healthy addition to any diet. If you have more pumpkin just add it to the soup. When I have leftover cooked wild rice or brown rice, I add it too.

Makes 4 servings

2 teaspoons olive oil
1/2 cup chopped onion
2 cups reduced sodium chicken broth
1 1/2 cups canned pumpkin or 1 (15 ounce) can
2 teaspoon brown sugar
1 teaspoon ground ginger
4 tablespoons low-fat yogurt

Heat the olive oil in a medium saucepan over medium heat and the onion. Cook until the onion is tender about 5 minutes, stirring often. Stir in the broth, pumpkin, brown sugar and ginger. Bring the mixture to a boil, stirring often. Reduce the heat to low and simmer 15 to 20 minutes to blend the flavors.

Garnish each serving with 1 tablespoon yogurt.

Healthy Fats

Healthy fat is an important part of our diets. Polyunsaturated fats such as olive oil and canola oil are an essentail factor in reducing the incidence of heart disease.

Studies have shown that healthy fats, such as olive oil, also help us maintain a healthy weight and are important in weight loss diets. That's the reason Weightwatchers has 2 teaspoons olive oil as an important daily requirement.

Fats do provide twice the calories as carbs and proteins, so it's important not to consume too much fat and limit saturated fats found in dairy products and meats.

One of my favorite ways to use olive oil is in Sweet Potato Oven Fries.

Sweet Potato Oven Fries (serves 2)

1 sweet potato (about 12 ounces)peeled and cut into wedges
2 teaspoons olive oil
Coarse salt and pepper to taste

Heat the oven to 450 degrees. Lightly spray a baking sheet. Toss the sweet potatoes with the olive oil. Season to taste with salt and pepper. Place on baking sheet.

Bake 15 to 20 minutes or until potatoes are fork tender. I usually bake until the potatoes begin to brown.

Summer Potato Salad for Two

I'm going to be on Showcase Minnesota on Friday (August 7) and suggested potato salads that are different from the old standby. I've developed recipes for Sweet Potato Salad with Lime Vinaigrette, French Country Potato Salad with Green Beans and Loaded Baked Potato Salad.

Thinking about potato salad brought to mind a simple salad I use often in the summer because it is so easy to make and doesn't need to chill.

Easy German Potato Salad

Warm summer days call for lazy casual dinners. Start with hamburgers or brats cooked on the grill and add a couple of sides. I make this potato salad often because it doesn’t need to be chilled and can be served warm or at room temperature. I don’t peel the potatoes which eliminates a step and makes the potatoes more nutritious. The bacon flavor is important and I like the reduced sodium bacon bits but one or two slices of crumbled bacon work as well.

Makes 2 servings

4 medium red potatoes, (about 8 ounces)
1/4 teaspoon coarse salt
2 tablespoons seasoned rice vinegar
1 tablespoon sugar
1 tablespoon chopped green onion
1 tablespoon bacon bits

Scrub the potatoes and cut into 1/4-inch thick slices. Place the slices in a small saucepan and cover with water. Bring the water to a boil over high heat. Reduce the heat to low and simmer potatoes 6-7 minutes or until fork tender. Drain well.

Combine the vinegar and sugar in the same pan and heat over low heat until the sugar dissolves. Return the potatoes to the pan and add the green onion and bacon. Toss to mix. Season to taste with salt and pepper. Serve warm or at room temperature.

SIDEBAR: Rice vinegar has a more rounded flavor than distilled vinegar. It contains a small amount of sugar and salt but you can use cider vinegar instead. If rice vinegar isn’t shelved with other vinegars look for it in the Asian foods section of the supermarket.

Easy Side Dish for Summer

With summer just around the bend (I hope), we have started to use our gas grill often. The following recipe is very easy, very fast and goes with any grilled entree. Cous Cous is one of my favorite side dishes because it is so easy and has endless variations. I have recently started using whole wheat cous cous and can tell very little difference between regular cous cous and the whole wheat variety. After you try the basic recipe you can add raisins, chopped peanuts, chutney or chopped green onions if you like. I always add the peas because it's another way to add more vegetables to our diet and provides a punch of color.

Summer Cous Cous

Serves 2

1 cup chicken broth
1/3 cup whole wheat cous cous
1/2 teaspoon curry powder
1/4 teaspoon salt
1/4 cup frozen peas, thawed
1 tablespoon chopped parsley, if desired

Heat the chicken broth to boiling in a small saucepan. Stir in the cous cous, curry powder and salt. Cover and let stand about 5 minutes or until the broth is absorbed. Stir in the peas and parsley, fluffing the cous cous with a fork.

Dinner for Two in Lent

Because it's Lent, this time of year there are lots of recipes in the magazines and newspapers featuring fish. Keeping economy in mind, here is one of my favorite fish recipes. Tuna is a great source of omega-3 fatty acids and olive oil (a healthy oil) adds Vitamin E. Since I usually have a fresh lemon in my refrigerator, for me this is a 'pantry dinner'. It is easy and fast for a last minute meal. A salad and garlic bread complete dinner.


Tuscan Tuna Pasta

Capers are the pickled berries of a Mediterranean bush. Because they are packed in vinegar they keep a long time in the refrigerator when they are covered in the pickling liquid. To remove some excess salt, rinse them before you add them to the sauce. Together with the lemon rind they add a fresh spring flavor to this easy and economical pasta dish.

Serves 2

4 ounces rotini or penne pasta
2 teaspoons olive oil
1/2 cup chopped onion (1 medium)
1 clove garlic, minced
1 can (15 ounces) diced red tomatoes
1/4 cup white wine
1 package (6.4 ounces) tuna packed in water
2 tablespoons capers, drained
2 teaspoons grated lemon rind
1/4 teaspoon salt
1/4 teaspoon pepper
Grated Parmesan cheese

Cook the pasta according to the directions on the package. Drain and keep warm

Meanwhile, heat the oil in a 9-inch skillet over medium high heat. Add the onion and cook until the onion is tender, 3 to 4 minutes. Stir in the garlic and cook about 30 seconds. Add the tomatoes and wine and bring the mixture to a boil. Reduce the heat to low and simmer 4- 6 minutes or until slightly thickened.

Stir in the tuna, capers, lemon rind, salt, pepper and pasta. Continue cooking until heated through. Serve warm with grated Parmesan cheese.

Cook’s Notes: I have recently started using whole grain pasta because of the nutritional benefits. Whole wheat pasta is more nutritious but I don’t like the flavor or texture. Either choice has more fiber than traditional pasta.


Copyright Pat Sinclair, 2009

Southwest Dinner for Two

Later this week I'm heading to Phoenix to visit my son's family. I had fish tacos for the first time at Dos Gringos in Gilbert. Their fish had a light coating and was fried then served in a homemade tortilla with a cabbage topping. I've lightened the fish by omitting the coating. Make the Lime Cilantro Cream as mild or a spicy as you like. A fresh tortilla makes a huge difference so it's is worth seeking a local source.

Fish Tacos with Lime Cilantro Cream

Makes 6 Tacos

1/2 cup reduced fat sour cream
2 teaspoons lime juice (or lemon juice)
1/2-1 teaspoon chopped chipotle chile
1/4 teaspoon salt
1 tablespoon chopped cilantro

12 oz. mild flavored fish fillet (cod, tilapia, halibut)
2 teaspoons olive oil
1/8 tsp. ground cumin
6 white corn tortillas
3/4 cup shredded cabbage (cole slaw mix)

Chopped tomato
Sliced avocado

Combine the sour cream, lime juice, chipotle chile, salt and cilantro in a small bowl. Cover and chill.

Heat the oven to 400 degrees F. Lightly spray a 9x9 inch baking dish with nonstick cooking spray. Sprinkle the cumin over the fish. Season with salt and pepper. Brush with 1 teaspoon oil. Bake 8 to 15 minutes or until cooked through. (Baking time depends on the thickness of the fish.)

Brush top of each tortilla with a little olive oil. Wrap in aluminum foil and place in the oven for 6 to 8 minutes or until heated through.

Place about 2 tablespoons cabbage in each tortilla. Add fish and top with about 1 tablespoon of the sauce. Add tomato and avocado if desired. Fold over to serve.


Copyright Pat Sinclair 2008 www.PatCooksandBakes.com

Valentine's Chocolate Dessert for Two

Here's one of my favorite dessert recipes for two the two of you- Chocolate Souffles. These desserts aren't difficult- just follow the directions carefully. Chocolate with 60- 70 % cocoa solids provide a deep flavor and lots of antioxidants. Separate the egg carefully so there is not yolk in with the white and the white will whip easily.

Chocolate Soufflés

As soon as they come out of the oven, whisk these delights to the table. Although they are fabulous on their own, for added impact, make a small opening in the puffed center and pour in a little Chambord liqueur.

Makes 2 servings

2 ounces bittersweet chocolate, chopped
½ cup whipping cream
3 tablespoons sugar, divided
1 egg yolk
1 egg white, room temperature
Pinch of salt

Heat the oven to 350 degrees F. with an oven rack in the center. Butter a 2-cup baking dish generously and sprinkle with sugar.

Place the chocolate and whipping cream in a small saucepan and cook over low heat until the chocolate melts. Stir once or twice until chocolate is melted.

Whisk the egg yolk and 1 tablespoon sugar in a small bowl until it lightens. Slowly whisk about ½ of the chocolate mixture into the egg yolk. Whisk the warmed egg mixture into remaining chocolate mixture. Cook over low heat, stirring constantly until mixture thickens. Add vanilla and cool to warm.

Beat the egg white and salt in a small mixing bowl until soft peaks form. Add the remaining 2 tablespoons sugar and beat until stiff peaks form when the beaters are lifted. Fold into the chocolate mixture.

Spoon the soufflé into the prepared dish.

Bake 23 to 30 minutes or until puffed and the center is set and no longer looks moist. Sprinkle with powdered sugar. Serve warm.

Tip: The soufflé can also be baked in two buttered and sugared ramekins or custard cups

Copyright by Pat Sinclair, 2009 www.PatCooksandBakes.com

Valentine's Dinner for Two

When I think of a special Valentine’s dinner, my first choice is often beef tenderloin but this year when everyone has budget concerns I'm substituting pork. Pork tenderloin, a lean, healthy cut of pork is just the right size for two servings. Let it stand 5 minutes after roasting so that the juices are absorbed. The pork and the sweet potatoes bake at the same temperature and require about the same time. Add a simple salad and dinner is complete.

Pork Tenderloin with Cinnamon Scented Sweet Potatoes and Apples

Makes 2 servings

1 (3/4 lb.) pork tenderloin
2 tablespoons Dijon mustard
2 tablespoons maple syrup
2 teaspoons balsamic vinegar
½ teaspoon salt
Pepper

1 sweet potato (about 12 oz.), peeled and sliced
1 apple, peeled, cored and sliced
2 tablespoons orange juice
2 tablespoons firmly packed brown sugar
1 tablespoon flour
½ tsp. cinnamon
¼ tsp. salt
1 tablespoon cold butter

Combine the mustard, maple syrup, vinegar, salt and pepper if a food storage bag and mix. Add pork. Seal the bag and let stand 30 minutes or up to 4 hours. Heat the oven to 375 degrees F.

Remove the pork from the marinade and pat dry. Place on a rack in a small baking pan. Bake 40 to 45 minutes or until meat reaches 160 degrees F. Loosely cover with aluminum foil and let meat stand 5 minutes before slicing.

While the pork is baking, lightly spray a 1-quart casserole with nonstick cooking spray. Arrange the sweet potatoes and apples in the bottom. Sprinkle with the orange juice.

Combine the brown sugar, flour, cinnamon and salt in a small bowl. Cut in butter until it resembles coarse crumbs. Sprinkle over the sweet potatoes. Cover and bake 30 minutes. Uncover and continue baking until fork tender, about 20 minutes. Keep warm.


A digital thermometer with a probe is the easiest way to have perfectly cooked meat and well worth the investment. Because the incidence of trichinosis is almost nonexistent, pork no longer needs to be cooked until well done. Insert the probe into the center of the meat. Cooking to 160 degrees F. results in juicy tender pork.