Roasted Pork and Tomatoes

Pork Tenderloin with Honey-Roaster Cherry Tomatoes

2 pints cherry tomatoes

1 TBS Italian Seasoning

2 TBS olive oil

3 TbS honey

1 pork tenderloin

Preheat oven to 425. Add tomatoes to parchment lined 18X13" baking sheet.  In small bowl combine Italian seasoning, oil, honey.  Season with salt and pepper.  Heat slightly in microwave to thin honey (10 seconds).  Drizzle half over tomatoes.  Place tenderloin in center.  Drizzle remaining over it.  Roast for 35 minutes.  Let pork rest for 10 minutes. 

Salmon Bowl

 

Salmon Bowl

Keep cooked rice available in the fridge.

Serve with steamed veg's.

Marinade:

12 oz. Salmon fillets

2 TbS soy sauce

2 tsp honey

1 tsp rice vinegar

1 garlic clove grated

Small cube fresh ginger grated

Bowl:

1 C cooked white rice

1 med. cucumber

1 med. carrot

1/2 C frozen edamame beans, thawed

1/2 avocado

Green onions

Optional garnish: spicy mayo, sriracha oil, sesame seeds, or green onions.

Slice salmon into large cubes (1"). Remove skin and any bones.   Mix marinade together and add salmon.

(You can make a double batch of the marinade and keep it on the side to use as a sauce when serving.

Marinate for 10 minutes up to 2 hours in fridge.

Slice the cucumber, shred carrot, dicing avocado into cubes. For the edamame place them in a colander and run under cold water to defrost.

Air Fryer:  Preheat to 390.  Air fry in single layer for 5-8 min, flipping halfway and brushing leftover marinade.  

Put rice, veggies, avocado and salmon, drizzle remaining marinade over top.

Garnish with spicy mayo, sriracha aioli, sesame seeds, or green onions.   

Sat Fat:  3 g.

Roasted Carrots with Herby Vinaigrette

Roasted Carrots with Herby Vinaigrette

Serves 4

1 shallot, thinly sliced

5 Tablespoons white wine vinegar, divided

2 lb. carrots

8 Tablespoons olive oil, divided

1/2 cup chopped fresh dill, plus more for garnish

1/2 cup chopped fresh cilantro, plus more for garnish

1/4 cup crumbled feta

Preheat oven to 400.  To a small bowl, add shallots and 3 Tablespoons vinegar.  Stir and set aside until ready to serve.

Peel and trim ends of carrots.  Slice into 2" pieces on a bias.  Place carrots on parchment-lined baking sheet and drizzle with 2 Tablespoons oil.  Season with salt and pepper and toss to coat.  Roast until tender 25-30 minutes (I had to roast an additional 15 minutes for a total of 45, tossed twice).

Meanwhile, to a medium bowl, add remaining 2 Tablespoons vinegar, remaining 6 Tablespoons oil, dill and cilantro.  Season and set aside until ready to serve.

Place carrots on a platter and drizzle vinaigrette over the top.  Toss to coat.  Strain shallots from vinegar and sprinkle over carrots.  Garnish with feta, dill and cilantro

Thai Noodle and Vegetable Salad

 Thai Noodle and Vegetable Salad

8 ounces dried rice noodles (rice vermicelli) soaked in warm water for 20 minutes, drained

1 teaspoon Asian sesame oil

1/2 cup fresh bean sprouts

1/2 cucumber, cut lengthwise in half, seeded, and cut into 2-inch julienne

1 carrot, cut into 2-inch long julienne

1/4 cup chopped green onions

1/4 cup chopped fresh coriander (cilantro) or mint

1 to 3 red chillies, seeded and minced, or 1/2 to 1 teaspoon red pepper flakes

1 clove garlic minced

2 tablespoons rice vinegar

3 tablespoons fresh lime juice

2 tablespooons fish sauce, or to taste (optional)

2 tablespoons sugar

2 to 3 tablespoons chopped unsalted dry-roasted peanuts

Bring water to al boil.  Add noodles and stir to separate.  When the water returns to a boil, cook until tender to the bite, 1 to 2 minutes.  Drain.  Toss with the sesame oil.

Toss the bean spouts, cucumber, carrot, green onion, and half the fresh coriander into the noodles.  Combine the chilies, garlic, vinegar, lime juice, fish sauce, and sugar in a bowl.  Add to the vegetables and toss to combine.  Garnish with the remaining coriander.  Sprinkle peanuts over the top.  Serve.

4 servings

~Pacific Light Cooking, Ruth Law~

Japanese Smoked Salmon Salad

 Japanese Smoked Salmon Salad

4 servings

1/4 red onion, thinly sliced 

1/3 pound thinly sliced smoked salmon, cut into 1 1/2" pieces

2 stalks celery, thinly sliced on the diagonal 

1/2 English or hothouse cucumber, cut in half lengthwise and thinly sliced on the diagonal 

2 leaves romaine or other lettuce, torn into bite-size pieces

Dressing

1 tablespoon canola oil

1 1/2 tablespoons rice vinegar

2 teaspoons low-sodium soy sauce

Salt and pepper, to taste

Rinse the red onion under cold water.  Drain well.  Combine the salmon, celery, cucumber, onion and romaine in a serving bowl.  Cover and chill.

Combine the dressing ingredients in a small bowl.  Drizzle over the salad

~Pacific Light Cooking, Ruth Law ~.

Air Fryer Greek Chicken

I marinated these  overnight.  I use Recipe Teacher for my Air Fryer Chicken Quarters and  Air Fryer Bone-in Pork Chops. I also buy a crystalized lemon product, called True Lemon.  So I always have lemon juice on hand.  You get 32 packets, and each packet is the juice of a quarter of a lemon.  Mix with water.  

Air Fryer Greek Chicken

4 Chicken thighs, bone-in

Juice of 1 Lemon

1 1/2 Tablespoons oregano

1 1/2 Tablespoons garlic

1 tsp. seasoned salt

1 tsp fresh coarse ground pepper

1 Tablespoon white wine vinegar

1 1/2 Tablespoons olive oil

Mix oil, white wine vinegar, lemon juice, oregano, salt, pepper and garlic.  Add chicken to marinade for at least 30 minutes.  2 hours is better.  Overnight is best!

Preheat air fryer to 380 for 5 minutes.

Skin side down 18-20 minutes (18 for smaller; 20 for larger). Flip halfway.

~recipeteacher.com 

Turkey or Chicken Casserole with Vegetables

 I bought a whole chicken (5.8 lbs.),  and put it in my slow cooker.  No water.  No spices.  Cooked it on low for about 7 hrs.  I then deboned it and removed the skin.  [the trick here is to do it almost as soon as you take it out of the slowcooker.  It's hot but much easier then if you let it cool.]. I cut up the chicken in cubes, per the recipe.  I also doubled this recipe.  I was able to get 4 meals out of it, and with the leftover chicken, I filled a "souper cube" to freeze and I'll use that to make this recipe again.

Turkey or Chicken Casserole with Vegetables

2 cups cooked meat

2 tablespoons  olive oil

1/2 cup diced celery

1/3 cup onion sliced thinly

1/3 cup green pepper sliced thinly

3 tablespoons flour

1 1/2 cups chicken broth

2 egg yolks, slightly beaten

3 tablespoons white wine

Cut meat into cubes. 

Heat oil, sauté vegetables until tender.

Sprinkle flour over veg's, slowly cook for 5 minutes 

Stir in broth a small amount at a time to make a roux.

Remove from heat (important)...

Stir in the yolks and meat.  Stir in the wine.

Season to taste.

~Joy of Cooking 

Link to Souper Cube post:   https://blueskyahead.blogspot.com/2024/07/super-cube-trays-for-easy-meal-prep.html