Monthly Archives: September 2014

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Autumn Slow Cooked Pork Tenderloin

I get it.  We get “eat seasonally and locally” shoved down our throats.  Are you busy?  Do you have a full life, and yet still  want to adhere to al of these new/old ideals?  I do.  I have a really busy life.  My daughter is currently in my lap as I type this, in hopes to have it up before I go on the air at 10 am ( 2 hours from now) for the annual autumn cooking show.  But back to biz….I actually created this recipe so it was a crap shoot, but, well…….it ended up great!  Moist, flavorful, easy.

photo-11Here is the recipe:

Autumn Slow Cooked Pork Tenderloin

Ingredients

  • 1-1.5 pound pork tenderloin
  • 1 apple
  • 1 pear
  • 1/2 tsp cinnamon
  • 1 tbs minced garlic
  • 1 cup water
  • 1/2 cup stock or wine (I used veggie stock)
  • 1 tsp flour (I used 1-1 gluten free flour from Bobs Red Mill)
  • salt and pepper
  • 1/2 cup brown sugar

Instructions

  1. Wash and pat dry the pork tenderloin.
  2. Spray the insert of your slow cooker.
  3. Peel, core and chop your apple and pear - about 1.5 inch pieces.
  4. Whisk water, sugar, garlic and cinnamon stock, salt and pepper and flour. Add pears and apples.
  5. Place pork tenderloin in pot, then pour sauce over pork. Cover and set your crock:
  6. 6 hours on low.
  7. 4 hours on medium.
  8. NOTES:
  9. *I set my crock pot at 10pm at night, it has a "warm after cooking" setting so I actually pulled this out of the pot 9 hours later at 7am, as a touchstone if you are cooking overnight for lunches.
  10. *I used stock and gluten free flour so my friends who do not drink or are intolerant of gluten can also enjoy the meal.
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Feast is over, and my work must begin!!!

Oh my goodness.  Did you hear that SNAP?  It was the elastic on my pants giving way.  Feast, oh how I feasted.  How I ate you, sipped you, danced on the tables, shot out the lights!  For one weekend the world was a glorious pork and pinot noir kiss.  A kiss that lasted for days!

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The Feast Portland festival is over, but my tummy is still full, and my brain is reeling.  I have so many people to talk to, follow up with, to remind about long conversations we had over our 7th “taste” of gin and juice.  I have work to do, and that work is about finding these amazing experts in the kitchen, in the fields, and in the distilleries and get them on the air, to talk to you.

I promise you Portland, I plan on sharing this hangover with you.  STUFFED PIG HEADS FOR EVERYONE!

Let’s Meet at @FeastPDX

It is upon us!  FEASTWEEK!  Things get kicked off tomorrow (Thursday) and there are still some tickets for sale!  CLICK HERE FOR TICKETS

But, while I am shamelessly promoting my favorite event of the year, I really want to meet you!  For starters, here are the events I will be at:

Oregon Grand Bounty Tasting   Friday Sept 19 12-5  (find me near the KitchenAid Main Demo Stage)

USA PEARS Night Market at Zidell Yards  Friday, Sept 19 6-9pm

Oregon Grand Bounty Tasting Saturday Sept 20 12-5 (find me near the KitchenAid Main Demo Stage again)

Oregon Media Group High Comfort at The Nines  Saturday, Sept 20 6-9pm

Tillamook Brunch Village Sunday, Sept 21 11am-2pm (eating, eating, and drinking)

PEARS

(My USA Pears airbrush tattoo from last year)

I would love to meet any and all of you!  Please TWEET me at @missymaki and FOLLOW ME on Instagram @missymaki to see my journey through the weekend!  Expect some great selfless with celebrity chefs!

TICKETS ARE STILL FOR SALE for some of the classes, Oregon Bounty, Brunch Village, but they WILL sell out!  www.feastportland.com

Let’s Connect!

I think I many have had a life changing day | Chicken with Tri-Colored Quinoa

You wake up, you go about your business, you work, you spend time with family.  Normal trappings of a wonderful life.

Then you go somewhere, learn something and it alters your thinking.  I did that.  I went to Bob’s Red Mill.  I listened.  I opened my ears and shut my mouth.  I think in a total of 20 minutes my life changed.

I live a busy, joyful life.  I have most of the things I ever wanted.  I also enjoy amazing health as do my children and husband.  But do I?  Am I looking close enough?  Have I confused youth with health and now, as I enter my 40’s and have become a mother, do I need to step back. pause, reevaluate and change?  Yes,  Yes I do.

I learned a bit about Gluten.  I learned a bit about GMOs.  I learned the little tiny bit that tells me that it can only help me to be conscious of these items.  That we eat a lot of things we do not need, and that whole, fresh, thoughtful food is the way to health.  Not counting calories, but counting the source of your food.  Count the additives, count the GMOs.  Count the allergy-causing ingredients.  Ask.  Ask yourself “are not the things I feed myself and my family the most personal thing there is?”  Food keeps us alive.  Food is the building stones of my beautiful children.  Food ensures my husband is there to enjoy retirement with me.  If we finally get a moment to slow down, I want to be able to go for walks on strong legs, read with healthy eyes, and still enjoy food.

So…In the last year I have had people come into my life who lead a GF (gluten-free) lifestyle that I have poo-pooed.  Brandie, my friend and colleague actually shoots pod-casts with me and you see me CLEARLY rolling my eyes at her GF comments.  Kathy, our wonderful nanny also lives GF.  So, this is not a step that is without support.

Bob’s Red Mill  are not a solely GF company but their dedication to these product is superior to any.  Also, this is a story rich with love, family, faith, and even a fire!  You need to visit and take a tour Monday-Friday to hear the story, but it is a fantastic one! Information about tours can be found HERE Please go!  Their website is RICH with recipes, information, resources, and frankly, is just fun to click through!  You can also order all the products you want on the website.  Most stores carry some of Bob’s items, but not all – check out the store HERE!  The tours may or may not yield a “Bob Sighting” but rest assured his office is there in the factory and he is working alongside the very employees that he and his family signed ownership over to on hist 81st birthday.  Yes, he is that good of a man.

goods in bags

So, I did it, I bought the products.  I have been practicing being GF for 2 days now.  Do I plan on going 100% ?  I have no idea.  We will see.  Here is a glimpse of last nights dinner.  Chicken, Vegetables and Tri Colored Quinoa.  Recipe below

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Chicken & Vegetables with Bob's Red Mill Tri-Colored Quinoa

Rating: 51

Prep Time: 10 minutes

Cook Time: 45 minutes

Yield: 2-3

Serving Size: 2 cups

Ingredients

  • 1 cup Bob's Red Mill Tri Colored Quinoa
  • 1 lb Chicken Breast
  • 2 tbs coconut oil
  • 2 cups spinach
  • 1/2 yellow onion, sliced
  • 2 cups cabbage, shredded
  • 2 tbs minced garlic
  • Sea salt, pepper, hot sauce based on personal flavor preference

Instructions

  1. Cook Quinoa per instructions ( about 25 minutes) once pulled from the element start the rest.
  2. Poach chicken breasts. Slice into 2 inch pieces. Cook during quinoa process so it is read for the next steps.
  3. Over Medium high heat add 2 tbsp coconut oil to wok (I prefer to cook with a big wok, you can use a large deep frying pan). Add the onion, once sweating, add the cabbage and chicken.
  4. When cabbage is to your desired doneness, add the garlic and spinach. Fold together until spinach takes on a vibrant green look - only 1 minute or so. Remove from element.
  5. You can serve this over the quinoa - toss the quinoa in, or just have it on the side. I finished with sea salt, but you may want a drizzle of hot sauce or pepper.
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