Yorkshire Pudding

Filed Under: Cooking

 

Print

Yorkshire Pudding

Servings 6

Ingredients

  • 1 cup flour
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 tablespoons melted butter
  • 2 eggs -- beaten*
  • 2 tablespoons roast drippings -- 2-4
  • * If you double the recipe -- add an extra egg to the batter.

Instructions

  1. Sift together the flour and salt in a large bowl. Form a well in the center. Add the milk, melted butter, and eggs and beat until the batter is completely smooth (no lumps), the consistency of whipping cream. Let sit for an hour.
  2. Heat oven to 450°F. Add roast drippings to a 9x12-inch pyrex or ceramic casserole dish, coating the bottom of the dish. Heat the dish in the oven for 10 minutes.
  3. For a popover version you can use a popover pan or a muffin pan, putting at least a teaspoon of drippings in the bottom of each well, and place in oven for just a couple minutes.
  4. Carefully pour the batter into the pan (or the wells of muffin/popover pans, filling just 1/3 full), once the pan is hot. Cook for 15 minutes at 450°F, then reduce the heat to 350°F and cook for 15 to 20 more minutes, until puffy and golden brown.
  5. Cut into squares to serve. Serves 6.

Easy Herbed Pork Tenderloin

Filed Under: Cooking, Recipes

Print

Easy Herbed Pork Tenderloin

Pork tenderloin is a naturally lean white meat whose versatility (and quick cooking time) we love. It’s also a great source of absorbable iron and B vitamins. Look for organic pork or pork raised without antibiotics for the cleanest cuts. Fresh herbs provide simple seasoning; opt for buying poultry blend herbs, which will provide a mix of rosemary and thyme in one package (instead of buying two separate packages). This recipe makes a double serving of pork; you’ll use half of it the next day to top a lunch salad. We suggest buying poultry blend herbs, which will provide a mix of rosemary and thyme in 1 package (instead of buying 2 separate packages). Be sure to reserve half of the pork for the next day's lunch. This recipe goes with: Winter Salad with Easy Herbed Pork Tenderloin
Course --
Calories 291 kcal

Ingredients

  • 1 tablespoon olive oil
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon minced garlic
  • 8 ounces pork tenderloin trimmed
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • Cooking spray

Instructions

  1. Step 1

    Preheat grill to medium-high.

  2. Step 2

    Combine the first 4 ingredients in a ziplock plastic bag. Add pork, turning to coat. Refrigerate 30 minutes. Remove pork from bag; discard marinade. Sprinkle pork with salt and pepper. Place pork on grill grates coated with cooking spray; grill 16 minutes or until the desired degree of doneness, turning occasionally. Remove pork from grill; let stand 5 minutes. Thinly slice. (Refrigerate half of the pork for Day 2 Lunch.)

Chicken Sausage and Four Cheese Frittata

Filed Under: Cooking, Recipes

Print

Chicken Sausage and Four Cheese Frittata

Servings 4
Calories 261 kcal

Ingredients

  • 2 tablespoons olive oil
  • 1/2 cup finely chopped yellow onion
  • 6 ounces sliced chicken sausage
  • 1 cup chopped kale
  • 6 large eggs
  • 2 tablespoons milk
  • 1/2 teaspoon kosher salt
  • freshly ground black pepper to taste
  • 1/2 cup grated cheese divided

Instructions

  1. Preheat the oven to 400° F and place an oven rack in the center of the oven.

    Heat a 10-inch skillet (cast iron or non stick works best) over medium heat. Add the oil and twirl the pan to evenly coat, making sure to coat the sides of the skillet. Add the onions, and cook for about 3 minutes, or until they wilt and are transparent. Stir in the sausage and cook for another two minutes, followed by the kale. Quickly whisk together the eggs, milk, salt, and pepper, and pour the eggs into the skillet. Using a spatula, move the edges of the eggs towards the center of the pan, stirring around the curds as they form. Gently stir in the cheese. Place in the oven to bake for about 10-15 minutes, or until the frittata is lofty and the center is no longer runny when you insert a knife. Remove from the oven, let it stand for a few minutes before slicing and serving.