Friday, August 29, 2014
3 Cups Sugar
3/4 Cup Water
2 1/4 Cups Heavy Cream
10 1/2 tbsp Unsalted Butter - Cut into small pieces
3 tbsp Pink Sea Salt - Or Regular Sea Salt
In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. Boil until the syrup is a deep amber color, about 5 to 6 minutes.
Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter and salt. Transfer the caramel to a dish and cool.
* The salted caramel sauce will keep in the refrigerator up to 2 weeks. Reheat before serving.
* Original Recipe w/ smaller portions:
Friday, August 15, 2014
2 2lb. Pork Loins
1 tbsp (each) - Salt, Pepper, Garlic Powder, Onion Powder, Thyme
1/2 tsp (each) - Taco Seasoning, Cumin, Poultry Seasoning
1 Cup Dried Apricots - Large Chop
1 Stalk Celery - Large Chop
1/2 Onion - Large Chop
2 Garlic Cloves - Smashed
1 Can Coconut Milk
3 Cups Chicken Stock
2 tbsp Butter
2 tbsp Extra Virgin Olive Oil (EVOO)
Generously season the 2 pork loins with the spices making sure to cover the entire thing. In a Dutch Oven or any large pot that can go in the oven, over med/high heat, add the evoo and butter and sear the pork loins on all sides. Remove from the pot and add the apricots, celery, onion and garlic and cook for about 2 minutes scraping up all the bits of the pork loin stuck to the bottom of the pot.
Add back in the pork loins and cover with the coconut milk and chicken stock. It should almost cover the pork loins but not completely. Place lid on pot and set in a pre-heated 350 degree oven, turning the pork loins every hour.
Remove from oven, remove lid and let rest for about 15 minutes. Remove the pork. Put the pot on med/high heat and stir occasionally for about 10 minutes. The liquid should basically come up to a bubble and break down any remaining bits of the apricots and veggies. The apricots will thicken the sauce so no need for flour or corn starch.
Slice the pork loin into about 1-2" slices. I served mine over garlic mashed potatoes but it would be good w/ buttered noodles or rice as well. Garnish w/ parsley and enjoy. The pork will be fall apart tender and the sauce will be slightly sweet and spicy.
Thursday, August 14, 2014
1/2 Cup Almonds - Chopped
1/2 Cup Dried Cranberries
1/2 Cup Dark Chocolate Chips
1/2 Cup Flaxseed Meal
1/2 Cup Quinoa - Uncooked
1 Cup Oats
1/4 Cup Peanut Butter - Heated in microwave for 30-45 seconds
2 Egg Whites - Beaten
1/2 tsp Salt
6x9 Baking dish lined w/ foil and sprayed with cooking spray
In a large bowl mix the almonds, cranberries, chocolate chips, flaxseed, quinoa, and oats. Stir in the peanut butter, egg whites and salt to combine.
Spread on the baking dish and press down to form a firm base. Bake in a 350 degree oven for 30 minutes. Cut into about 1" cubes. Enjoy.