Cider Braised Pork Tenderloin

with sauteed apples and roasted potatoes

My mother in law is the inspiration for this post. Not very confident in the kitchen, she tends to stick with a simple repertoire. She is recently making an effort to try new foods and cook meals completely out of her comfort zone. She says I am her inspiration, but I attribute all the success to her willingness to try. Encouraged by her new found kitchen courage, I keep an eye out for the simple recipes I prepare to pass along. Everyone can use another quick weeknight meal to add to the rotation, right?

For weeknight meals, I really try to cook out of my pantry or at least plan my meals to limit daily trips to the grocery store (yes, I am one of those people who used to visit the market every day). Luckily I have wised up and found ways to still create fresh, flavorful meals without buying my meats and produce each day. Here’s a quick and easy fall classic…mostly made from ingredients I had on hand.

Recipe: Cider Braised Pork Tenderloin

Read part one here.

Ok, I feel the need to update you on the stock situation, and yes, it is now a stock situation.  After my first attempt at stock, I made a chicken tortellini soup.  The soup was great, exactly what you crave when its cold and rainy outside.  The next soup I tried was a beef barley and mushroom.  My in-laws were coming for an impromptu dinner and so I opted for store-bought beef stock.  I have to admit, the soup was really nothing special.  It tasted flat – flavorless, even though there were plenty of vegetables and seasoning.  I concluded that my lacking soup was a result of using store bought stock.  Unfortunately, now I know what homemade tastes like – and I tell you, there is no going back.

So, while I suggest you make your own stocks to really create some amazing and show-stopping soups, be ready to be hooked.  I have made two large batches of chicken stock since last week and I just finished my first batch of beef stock.  With my second batch of chicken, I followed the “traditional” stock recipes that use raw chicken parts (and yes, I actually bought chicken to make stock – but in my defense, I didn’t have any left-overs hanging around).  I found that a “bought bones” stock was not as rich and flavorful as my first using the left overs of a grocery store rotisserie chicken.  So, if you do have to buy chicken bones, roast them first before you start the stock process.   This will create the same deep, dark flavor of the rotisserie chicken stock.

I know stock seems like a large undertaking, but once you try it – you will never go back.  Luckily, it is easy to make large batches and then freeze for later use.  For easy storage, ask your local grocery store or deli for plastic quart containers.  Usually sold for cents, these containers are a great way to store your stock, without monoploizing all your tupperware.

Happy stocking!

Celiac’s disease is on the rise, food allergies of all kinds are on the rise, and a general concern for a healthier lifestyle is starting to take route.  So where do you go if you need to cut gluten from your diet?  Whole food stores and even some larger grocery stores are starting to carry some products, however the selection is limited and usually tasteless (which is being kind).  Fortunately, the lack of good gluten-free baked goods is no more.

Residents in and around Hartford are now lucky to have Dee’s One Smart Cookie gluten free, dairy free bakery in Glastonbury.  Owner Diane Kittle has listened to the needs of not only her community, but her body as well.  Diagnosed with celiac’s disease close to two years ago, Diane knew this is what her culinary training was leading up to.

I was fortunate enough to visit the newly opened bakery and sample some of the product.  Although not a sufferer of celiac’s myself, I have two close family friends that live on a very limited diet because of their disease.   (One a child that you just wish could enjoy a cupcake with the rest of his friends!)  In the past, I have attempted to bake gluten free goodies for these friends, but unfortunately, my repertoire is limited to the naturally gluten-free macaroons.  I love to share the fruits of my labors with my friends, and have always been saddened and frustrated with my lack of gluten-free recipes.  Luckily, Diane has fixed this problem for me and I am now more than happy to pop into her inviting shop and purchase some new and exciting products for my friends. (more…)