Tag: healthy

Dinner · Gluten Free · quick dinner · Uncategorized

Harvest Pork Loin

rebeccahoopLeave a comment

I created this recipe several years ago and continue to make it every fall. The first time I made it was during Trick-Or-Treat and the kids who came to the door were more spell-bound by the aroma from my house than the candy.

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1 pork tenderloin

1 onion, sliced

1 apple, sliced.

2 sprigs rosemary, stemmed and chopped

2 sprigs sage, stemmed and chopped

1 cup apple cider

Salt and pepper to taste

Olive oil

 

Preheat oven to 350 degrees

Rub the tenderloin with salt, pepper and half of the chopped herbs

Sear in olive oil in a cast-iron skillet or sautee pan. Remove and place in an oven-safe dish.

Add more oil and onion to cast iron skillet, saute until caramelized.

Add apples and saute until softened.

Add remaining herbs and cider to deglaze, stir to remove bits on the bottom of the pan

Pour contents on top of pork loin.

Bake in the oven for about 15-20 minutes, until the desired temperature is reached. I cook to about 150 degrees for medium.

Allow resting 5 minutes or so before slicing.

Serve with apple and onion mixture.

 

 

Dinner · Gluten Free · Meal prep · Post workout · quick dinner · turkey

Ground Turkey Tikka Masala

rebeccahoopLeave a comment

I threw this together really quick because our planned dinner did not cook all the way while we went for an evening ride. This recipe took less than 15 minutes to make.

I served it with roasted potatoes and fresh spinach. Rice and veggies would be a nice accompaniment as well.

This would be a great meal prep option.

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1/2 onion, diced

3 inches of fresh ginger, minced

4 cloves of garlic, minced

1 lb ground turkey

1  28 oz can of crushed tomatoes

1 can chickpeas, drained

1 cup plain yogurt

2 T curry powder

1 lemon juiced

Salt to taste

Sauté the onion, ginger, and garlic in 2 T olive oil until golden.

Add ground turkey and stir. Cook until mostly brown.

Add tomatoes, yogurt, lemon juice, curry powder, and salt. Stir to combine.

Bring to a simmer for several minutes until everything is cooked through and hot. Stir often.

Serve

Dinner · quick dinner · Vegetables

Grilled Chicken and Vegetables

rebeccahoopLeave a comment

This is an easy dinner to make on a hot summer night when you don’t want to use the stove or oven in your house.

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Grilled Chicken

8 oz chicken breast

2 T olive oil

1/4 cup sun dried tomatoes

1 sprig of fresh rosemary, or any herb you have on hand

Pinch of salt

1/2 cup of water

Mix all ingredients except chicken in a blender. Pour over chicken in a bowl and mix to combine. Allow marinating for at least 30 minutes. You can also prep this in the morning to extra flavor and tenderness.

Grill until center has reached 165 degrees F

Vegetable Mix

1 small zucchini, diced

1 red bell pepper, diced

1 ear of corn, kernels removed from the cob

1 sweet potato, diced and roasted

2 T olive oil

Pinch of salt

2 T shredded Parmesan cheese

Place a grill skillet on the grill to preheat

Mix veggies, oil, and salt in a bowl. Put onto grill skillet to cook until caramelized, stirring occasionally.

Return veggies to bowl and mix with cheese before serving.

Dinner · Gluten Free · Vegetables

Spring Vegetable Medley

rebeccahoop1 Comment

This is a delicious mix of veggies. The trick is to make sure your pan is smoking hot before you add anything.

I actually served it with broiled salmon, gnocchi, and a pan cream sauce.

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1 half red onion, sliced

1 zucchini, sliced *not technically in season, but works great

1 cup green peas, fresh is possible. If frozen defrost in a bowl of cold water then dry

1 bunch of asparagus, chopped

2 cloves garlic, minced

2 T olive oil

kosher salt as desired

 

Heat a stainless steel or cast iron skillet to almost smoking hot

Add olive oil, swirl around pan to heat

Add onion, and stir for a about a minute to caramelize

Add asparagus and zucchini, continue to cook until golden

Add peas and garlic, stir and cook until golden

season to taste

 

The pan will have lots of goodness not the bottom. If you want a yummy sauce to accompany, remove cooked veggies to a bowl. Deglaze pan with 1 lemon juice and 1/2 cup  water. Stir to remove the Sucs from the pan. Reduce heat to low and add 1 cup of heavy cream and fresh herbs (I used parsley). stir until it simmers. Serve

This is the finished plate

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Dinner · Gluten Free · Meal prep · Vegan

Quick Curry

rebeccahoopLeave a comment

Curry is like a cozy blanket, warm and comforting.

I grew up in rural Ohio, and never even heard of curry until Culinary school. My first taste made me wonder where it had been all my life. 

Of course I developed a super quick version. It is vegan and gluten free, but I always add some roasted chicken for extra protein.

I’m serving it with brown rice and green lentils. 

 1 cup of brown rice and 1 cup of lentils in the rice cooker with 4 cups of water. Start this before you start chopping veggies so everything will finish around the same time.

This recipe makes about 6 portions and holds great for a week


1 red onion, sliced

1 inch fresh ginger, peeled and grated

3 cloves of garlic, minced

1 bell pepper, diced

1 head of cauliflower, chopped 

1 head of broccoli, chopped

5 carrots, sliced

2 cans of coconut milk

4 T curry powder

Salt as desired

2 limes, juiced 

In a large pot, sauté onion in olive oil until caramelized. 

Add ginger, garlic, bell pepper and carrots, stir and allow to sauté for a minute.

Add broccoli and cauliflower, stir

Add 1 cup of water to deglaze

Add coconut milk and spices, stir to combine

Reduce heat to medium and allow simmer for about 20 minutes until veggies are softened. Stir often

Stir fresh lime juice and adjust seasonings just before serving.

Enjoy!