Home Ec 101

White Chicken Chili for the Slow Cooker or Crockpot®

Heather — Wed, 08 Feb 2012 13:00:09 +0000

Heather says:

Last month Deneice, a member of the Home Ec 101 Community*, shared several of her recipes with me, including a recipe for white chicken chili. This simple recipe is easily adaptable to use what is in your refrigerator and pantry. Deneice’s recipe called for lima and cannellini beans, but as I had neither I just doubled the amount of great northern and navy beans. If you have them available, experiment with different bean varieties to provide more flavor and texture or just use 2lbs of one kind of dried, white bean, it’s really up to you.

*The Home Ec 101 Community has incredibly stringent membership requirements including: lurk or comment from time-to-time.

: White Chicken Chili

: White Chicken Chili suitable for the slow cooker

½ pound dry Great Northern beans
½ pound dry navy beans
½ lima beans
½ pound cannellini or white bean
———- As long as you have 2lbs of dried beans total, you’re golden
1/4 cup olive oil
1 chopped onion
4 cloves minced garlic
2-4 chicken (uncooked) boneless skinless breasts or thighs, cut in small pieces
OR
2 – 3 cups shredded, cooked chicken
2 tsp cumin
1 tsp oregano
1 tsp white pepper
fresh ground black pepper
1 can of green chilies
½ tsp cayenne pepper (to taste)
1 quart chicken stock**
Water if needed to cover beans
**If using homemade stock, you will need to add salt (2 tsp or so) to the slow cooker

White Chicken Chili Instructions:

Soak the beans overnight or follow the quick soak directions. Drain the soaking water, rinse the beans and add to crock pot.
In a skillet over medium heat, cook the onions and garlic in the 1/4 cup olive oil until the onion just begins to soften. Add the seasonings, including the green chilies to the skillet.
If using uncooked chicken, brown the chicken in the skillet. Then add the contents of the skillet to the slow cooker
OR
Dump everything in the crock pot, including the cooked and shredded chicken.
Add the liquids to crock pot.
Cook on low until the beans are tender (6 – 8 hours depending on your slow cooker)
If you’d like a thicker chili use an immersion blender to whir some of the beans shortly before serving. Alternately, a pastry cutter or potato masher could accomplish this task.
Garnish with cheese and something colorful

Diet tags: Gluten free

Culinary tradition: USA (Southwestern)

Serve with sweet cornbread.

Enjoy!

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Use the Water Test to Determine When Your Stainless Pan Is Hot Enough to Cook

Heather — Tue, 07 Feb 2012 13:48:58 +0000

Dear Home Ec 101,
I’ve been reading your site for a long time now, and I love it. You’ve answered a lot of questions I didn’t even know that I had, but one thing has been bothering me lately: I don’t know how to sear a piece of meat or fish without making a horrible mess of my skillet. I’m talking about recipes that say heat up olive oil till it’s very hot, and then throw in, say, a tuna steak, to cook it really quickly on both sides. Inevitably, I have burnt-on disgusting plasticky oil left in the bottom of my pan, and burnt-on oil splatters all over the sides that I have to clean with steel wool and/or (everybody’s favorite) Bar Keeper’s Friend. I thought maybe it’s because olive oil’s smoke point is too low so it’s not really appropriate for this type of cooking, but I have the same problem with other oils too. Does searing demand this mess, or am I doing something wrong?
Signed,
Sticking in Stillwater
Heather says:
The reason your oil is polymerizing (turning into that plasticky mess) is your pan is not hot enough. I know this sounds counter intuitive, but hang with me for the explanation.
There is a very simple trick to learning when it’s time to add the oil and then the meat to your stainless steel pans. The water test will tell you when your stainless steel pan is hot enough to add the oil, immediately followed by the meat you intend to sear.
Sometime before you need to sear your next cut of meat take the time to conduct this little experiment.
Gather:
a stainless steel saute pan
1/8th teaspoon measuring spoon
a cup of water
and your stove
Place the pan on the stove over medium high heat and add 1/8th teaspoon of water to the pan. Observe how it just sits in the bottom of the pan and then eventually evaporates.
Add another 1/8th teaspoon of water to the pan. This time it may bubble shortly after it’s added. You’re going to keep repeating this process until the water no longer sits in the pan but begins to disperse into tiny beads of water that roll around the bottom of the pan. It is very important to understand that this point is past when it sizzles right after dropping, so keep letting the pan heat. When you reach the point where an 1/8th teaspoon of water stays in a single ball and rolls around your pan (thanks to the Leidenfrost effect ) your pan is finally at the perfect temperature to add a good quality extra virgin olive oil.
Swirl the pan, look for the oil to shimmer a tiny bit and then add the meat. That really cool Leidenfrost effect is what keeps your meat (and oil) from sticking to the pan. It takes practice to really get the hang of keeping your pan in this narrow temperature window and you should keep in mind that you’ll probably need to reduce the heat of the burner to prevent from overheating your pan.
The exact amount you’ll need to reduce the heat depends on your pan and your burner. So get in your kitchen and begin experimenting, after awhile cooks get a good sense of this point and no longer need the water test to know when their pan is ready to sear meat.
Remember cooking is a craft and everyone needs practice to get the hang of some of the best practices.
Best of luck!
Send your questions to helpme@home-ec101.com.
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Will Silk Continue to Shrink After Washing?

Heather — Mon, 06 Feb 2012 12:03:58 +0000

Dear Home Ec 101,
I washed, but did not dry, my 4 year-old’s dress that says it’s dry clean only – who makes dry clean only clothes for 4-year-olds, anyway? I didn’t even think to check. It is 100% silk. It shrank quite a bit and while it was still wet I was able to stretch it back out a little (but not all the way).
The polyester lining of the dress now is longer than the dress. (It actually is cute that way, so we will probably still be able to use it even if I have caused irreparable damage to the dress)
Anyway, is there any way to fix it, or do I need to bust out the sewing machine and shorten the lining?
Also, now that I’ve washed it, will more damage be done if I wash it again, or should I take it to the dry cleaners in the future, in which case, it will probably never be worn again.
Signed,
Shrunken in Shreveport
Heather says:
Silk can be made into different fabrics depending on how it is woven. These different weaves have slightly different properties.
Chiffon, China Silk or habutai, habotai, pongee, Crepe de Chine, Charmeuse -traditional silk-, Jacquard, Duoppioni, Noil, Raw silk, Tussah, and Shantung
I’m betting your daughter’s dress is silk chiffon or charmeuse. From researching and you fabric junkies can feel free to correct me, these fabrics will shrink about 8%. It’s possible that gentle pressing (use a cloth between your iron and the fabric on the lowest steam setting) to reverse some of the shrinkage.
It seems as though this is a common complaint with lined silk dresses for kids, either the lining shrinks or the silk does which is why these outfits are labelled dry clean only. I’m pretty sure that you’ve done all the damage you’re going to do to the dress. If the lining is cute, as you said, just let your child wear it a few more times, and then wash it again before you decide whether or not to go to the trouble of shortening the lining.
And if you don’t bother to shorten the lining at all? Well your kid is in good company, my four year old’s favorite dress has the exact same problem. There’s no way I’m going to go to all that trouble for something she’ll grow out of in a few short months. I just filed it under live, learn, and remember to read the label.
Send your domestic questions to helpme@home-ec101.com

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Thai Lettuce Wraps with Satay Pork Strips

Heather — Sat, 04 Feb 2012 03:33:13 +0000

Skip to the Thai Lettuce Wrap Recipe
Heather says:
I have another recipe from the National Pork Board and Publix to share with you and I have to say that these Thai Lettuce Wraps with Satay Pork Strips were worth EVERY single bit of hassle I put up with to make them. Have you ever had one of those weeks where life is just a comedy of errors?
That was this week.
You see, I’m not home. I’m currently in Orlando with the kids staying with a good friend in her timeshare. Here’s what no one will tell you about a timeshare with a “fully equipped kitchen” it’s not actually equipment any sane cook would want to use. I mean, you’re supposed to be on vacation in a timeshare and who actually cooks on vacation? Yeah, that’d be me. I now understand why some people hate cooking, if you don’t have the right tools it’s a downright pain in the butt. Do not get me started on the serrated chef knife, the warped cutting board -none of the little feet actually touch the counter, it’s kind of absurd-, or the paper thin cookware. (Have I told you how important sturdy, cookware is?) Remind me in the near future to do another post on the bare minimum kitchen set-up.
Don’t let my rant deter you, I’m just cranky, these Thai lettuce wraps would have been easy as pie, at home with a good knife and a cutting board that didn’t make me want to fling it out of the window in frustration. Let’s just say that the fresh ginger wasn’t so much minced as it was shredded into a sullen, pathetic mass. My poor friend got to hear some of my kitchen language that I’ve worked so hard to stop using over the past few years. Side note, my friend just commented from the other room, “It’s not like I worried I was actually in any danger, that knife isn’t sharp enough to hurt anyone, even if you went on a rampage.”
So do not let my frustration deter you from the deliciousness that awaits below.
As part of the Good and Good for You Challenge, this week we’re featuring top loin pork chops, which are also known as center cut chops and come from the upper portion of the loin, closer to the head. They aren’t quite as tender as the tender loin (last week’s cut) but are still tender enough for a variety of cooking methods including braising, sauteing, and grilling (or broiling). Don’t forget to check out PorkBeInspired.com for more information on a variety of pork cuts and how each cut should best be prepared. For lots of great tips and recipes fan the National Pork Board on Facebook.

: Thai Lettuce Wraps with Satay Pork Strips
: Recipe Courtesy of the National Pork Board
4 Boneless top loin pork chops, about 1-inch thick
Vegetable oil cooking spray
Marinade:
1/2 cup hoisin sauce
1/4 cup soy sauce
2 TBSP honey
2 TBSP sesame oil
1 TBSP fresh ginger root, minced
1 TBSP garlic, minced
1/2 tsp freshly ground pepper
Wraps:
3 large heads butter (or Boston) lettuce, leaves separated
2 medium carrots, peeled and cut into 2″ matchsticks
1 English cucumber cut into 2″ matchsticks
2 oz bean thread (Asian cellophane noodles -optional because the store was out and they turned out just fine), soaked for 15 minutes in hot water, then drained
16 sprigs fresh cilantro
Sauces:
1/4 cup corn syrup (I used honey)
3 TBSP fresh, cilantro chopped
1 TBSP lime juice
1/4 tsp salt
1/4 cup Thai sweet chili sauce
1/4 cup Thai peanut sauce
Place chops in a gallon zippered plastic bag; combine marinade ingredients in small bowl and pour over chops. Seal bag and refrigerate 1 – 4 hours. Remove from the refrigerator 30 minutes prior to grilling.
Grill directly over medium high heat 3 – 4 minutes per side and then finish over indirect heat, removing from heat with the chops reach 145F (about an additional 5 minutes). Transfer to cutting board and let rest for 5 minutes before slicing.
If serving company: arrange a stack of large lettuce leaves attractively on a large serving platter. Place the carrots, cucumber, bean thread, and cilantro leaves in small dishes and arrange on serving platter. Place the Thai peanut sauce and Thai sweet chili sauce in small serving bowls or ramekins. In a small bowl combine the corn syrup (or honey) 3 TBSP minced cilantro, 1 TBSP lime juice and 1/4 tsp salt.
Cut pork into thin slices. Lay 3 medium-sized leaves of lettuce leaf on the platter and arrange the sliced pork on the leaves.
Guests should assemble their rolls with their choice of ingredients and sauces.
Alternately prepare the rolls ahead of time and serve pre-assembled.
Preparation time: 20 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 8
*NOTE: My friend can’t eat whole cuts of meat so I also prepared 1 lb of ground pork sausage with the marinade. I let it marinate for an hour then browned the pork in a skillet. It was quite tasty and would make for a quick variation.
Enjoy!
This post was sponsored by the National Pork Board and Publix as part of the Good and Good for You Challenge. All opinions (and this week’s frustrations) are my own.

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How Long Should I Cook Chicken Stock?

Heather — Fri, 03 Feb 2012 13:07:11 +0000

Dear Home Ec 101,
Thank you for making your lovely page about the French and Asian methods of cooking chicken stock. I have a question: If I have a long period of free time, can I cook the stock longer than four hours. I’ll often have up to seven hours at a time. Is there any benefit to cooking longer? It seems like it would give more time for vegetable and chicken goop to turn into liquid, but I’m not sure if this is really true.
Signed,
Simmering in Cincinnati
Heather says:
As long as you remember the difference between boiling and simmering and keep your chicken stock simmering, a long simmer is just fine. Chicken stock with a long, slow simmer does tend to have a richer quality to it. Since I work from home, it’s no big deal for me to throw the bones and vegetables in the stock pot first thing in the morning and check on it occasionally, but not everyone has that luxury.
If you have tested your slow cooker’s temperature range, it’s perfectly fine to use, as well. I’m just weird and prefer using the stove.
Alton Brown’s recipe for chicken stock suggests simmering for 6 – 8 hours. When I shared the recipes for chicken stock, my intent was to make the concept seem as simple as possible without compromising results. Many people would look at a recipe with a 6 – 8 hour simmering time and write it off as impossible. You know and I know that simmering does not mean you have to hover over the pot, but there are those who don’t. My goal, here on Home Ec 101, is to take the intimidation factor out of the kitchen. Cooking is both a craft and an art, anyone can become competent in the kitchen, but there are also those who have a gift.
I digress, back to the question:
If you want to make chicken stock with an extended simmering time, you may find it necessary to add water during the process. It’s really no big deal, just keep an eye on it and if the water level drops below the bones, simply add enough hot water to get everything submerged again.
Now, something to consider, if you want a clear stock, skip the vegetables if you want a long, slow simmer. Personally, I don’t care about clarity, but some people do.
Enjoy!
Send your questions to helpme@home-ec101.com.
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How to Clean a Very Dirty Toilet

Heather — Thu, 02 Feb 2012 15:31:48 +0000

Dear Home Ec 101,
How do I clean a really gross toilet? It has all that yellow and brown crud inside that just won’t come off. I heard that pumice stones scratch the porcelain and only make it worse.
Please HELP!
Signed,
Skeeved in Skaneateles
Heather says
Since people searching for how to clean a really dirty toilet may have a completely different type of dirt or filth in their heads, I’m going to give you the lowdown on cleaning a grimy toilet top to bottom, even though I know Skeeved is mainly interested in removing mineral deposits from the bowl. It’s also possible that the yellow brown build-up inside the bowl is actually urine scale from *ahem* splashing. Either way the remedy is the same.
Pumice stones do work, but since they have the potential to scratch vitreous china (the finish of your bowl) it is a LAST resort and not your first choice for cleaning, even serious mineral build-up.
Since Skeeved is having serious problems with mineral build-up in the bowl of the toilet, I am going to suggest a stronger acid than my usual household cleaner white vinegar. Go ahead and buy actual toilet bowl cleaner. If you purchase toilet bowl cleaner from the store, read the label very carefully to ensure the active ingredient is an acid.
Longtime readers of this site know I often recommend dilute white vinegar for cleaning, but over the years I’m finding I’m relaxing my stance on that. In the past 5 years, more and more environmentally acceptable cleaners are becoming more readily available. If I have some on hand, great, if not just mix up vinegar and water in a 50:50 ratio for general cleaning.
Chlorine bleach is great for disinfecting, but will do NOTHING to help with mineral deposits. Since we are using acid based cleaners to clean the toilet, bleach shouldn’t even be in the same room. You do NOT want to mix chlorine bleach and acidic cleaners.
So let’s get started with cleaning a very dirty toilet.
Gather:
a toilet scrub brush
gloves (recommended)
acid based toilet bowl cleaner (Method. toilet cleaner uses lactic acid)
a bucket of water
a spray bottle of dilute vinegar or your favorite all purpose cleaner*
paper towels or rags – I use paper towels for toilet cleaning, it’s a personal choice, really
distracting music
*If you use all purpose cleaner, this is VERY important, only spray the toilet with the lid closed
Empty a bucket of water into the toilet bowl to trigger flushing without refilling the bowl. What we’re doing is allowing the acid that we’re going to use to work on the stains without dilution. If you are using the kind of toilet cleaner that you squirt up under the rim do so with a generous application. Use the scrub brush to spread the cleaning agent evenly all over the inside of the toilet bowl, you are NOT scrubbing at this point, just applying. Try not to dip down into the water in the bottom of the bowl and then add a little extra squirt to the water in the bottom.
Now close the lid to the toilet and set aside the brush for the moment. We are going to give that cleaner time to work thirty minutes or so.
Spray your cleaner of choice onto your rag or paper towel. Now work from the top of the tank down. Wipe down the top of the toilet tank, the handle, and then the front and sides of the tank. Then wipe the top of the lid, the under side of the lid, the top of the seat, and scrub the heck out of the under-side of the seat.
I generally have to switch to fresh paper towels or rinse and reapply cleaner to a rag at this point.
Now wipe the rim of the toilet and under the hinge of the seat and that aggravating place between the seat and the tank where hair just loves to collect. Ugh.
Now wipe down the sides of the bowl and don’t forget the little ledges where the bolts attach to the flooring. At this point I generally give the flooring around the bowl a spray of cleaner and wipe it down, too.
Now clean something else in the bathroom. How about the sink or mirrors? How is your tub looking? Exactly. Just give that toilet bowl cleaner some time to work. If you leave the bathroom, be sure to let other household members know that there are chemicals in the toilet and to not use it.
Whenever you are ready -twenty, thirty minutes later. Revisit that toilet and scrub it with the brush. Don’t forget to get that area up under the rim.
Finally, flush the toilet, allow the bowl to fill, and step back and admire your handiwork.
If you still see mineral deposits, repeat the acid treatment one more time. (Remember you only need to repeat the steps pertaining to the inside of the bowl) If the stains still remain, it may be time to give in and use a pumice stone.
Have, umm, fun?
Submit your questions to helpme@home-ec101.com
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How to Clean Yellowed, Vintage Linens

Heather — Wed, 01 Feb 2012 13:26:38 +0000

Dear Home Ec 101,
I have some vintage linens that are a bit stained from time. . . I’m talking things like hankies, towels, fabrics, etc that are yellowed with age. I inherited them from my grandmother (and various other relatives). I’d like to clean them up, but not knowing what kind of fabric they are (although I suspect most are cotton, linen, or a cotton blend) or what has caused the yellow/brownish tint to them, I don’t know what to use. I don’t want to ruin them (obviously). I’d really appreciate some help.
Maybe we could start the help with my excessive use of parenthesis.
Signed,
Yellow in Yuma
Heather says:
Your plan of attack with stain removal on vintage linens will depend highly on just how attached to the items you feel and whether or not these items will be relegated to everyday use or simply kept on display or for sentimental reasons. I also invite Home Eccers with more experience in handling delicate textiles to chime in.
Your stain removal methods will also depend highly on the actual age of the garment. I don’t know your age, so the age of your grandmother’s linens could vary quite widely. The suggestions below assume that the linens are cotton or linen, not silk or wool.
If you plan on bringing the towels into general use, an overnight soak in a sodium percarbonate solution may help get rid of the yellowing. Typically Oxiclean is the most familiar brand of sodium percarbonate. Your bathtub or a storage tote (without holes in the bottom, check first, ask me why I suggest that step) can work for soaking, if you struggle with soaking in a front load washer.
You can also try Oxiclean on the hankies and items like pillowcases, but I would recommend a more gentle approach, first.
Many people who work with fabrics from the 50s recommend Biz, an enzymatic laundry booster.
Still others recommend soaking in a Borax with Woolite or a very gentle detergent like Dreft.
And finally there is a detergent specifically sold for this purpose called Restoration – I have NO experience with this product, so I cannot vouch for its effectiveness, but I have seen it recommended here and there over the years.
Do NOT hang vintage fabrics in sunlight to remove yellowing. This is apparently a major no-no in the fabric restoration field as it can make yellowing worse in older fabrics and can significantly damage the fibers.
Whatever tactic you try, remember that rinsing is probably the most important stage of dealing with vintage fabrics. You want to be sure not to leave any residue behind which could further damage the fabric.
For your most delicate items, hand washing is the rule, do not spin the items. Place the item flat on an absorbent towel and gently roll up the towel to absorb as much water as possible and then hang dry. Press the items before they are fully dry. If there is any lace and the item is extremely sentimental, I suggest consulting a professional.
If you want more information on handling vintage fabrics the Smithsonian Institute has some great tips for handling antique textiles. (Although I suspect your items are more likely from mid-20th century, right?) The article is very interesting and you can learn some great techniques.
And don’t ask about how to quit parenthetical abuse, I’m just as guilty.
Send your questions to helpme@home-ec101.com

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What Causes Spots on Clothing?

Heather — Tue, 31 Jan 2012 13:29:31 +0000

Dear Home-Ec 101,
I saw your email reply to someone who was asking about why they were getting grease like stains on their clothing after washing them. Your reply said it was from liquid fabric softner. The problem is I don’t use fabric softner and I get these grease like spots on my clothing quite regularly. I cannot tell you how many shirts have been ruined from these spots. I try to get them out by putting stain removers on them and nothing helps so once again I end up tossing out another shirt. It’s very frustrating. Is there any suggestions you have for me? I do use liquid laundry detergent could this be the problem? If so then how do I prevent it from happening? Should I all together quit using liquid detergent? I appreciate your help!
Signed,
Spotted in Spokane

Heather says:
Let me set a scene for you. I’m at a social event -rare enough occurrence for me, but that’s another story- and naturally the topic of “What do you do?” comes up.
I explain that I run a website called Home Ec 101 which teaches life skills to adults. Typically there’s a slight head tilt and a quizzical look. I generally elaborate that it’s sort of an advice column that focuses on food and household problems.
“Like Dear Abby for domestic stuff”
“Exactly that”
At this point people almost always decide that it’s time to play grill Heather on bizarre stain situations. Actual example, “Three months ago my kid ate hot dogs and red kool aid and then threw up on my rug. I can’t get the stain out, what do I do?” I stood there, drink in hand and blinked slowly, complete with the slight head tilt and quizzical look. Was I really being asked about kid vomit at a party? I decided it’s a hazard of the job (I have a friend who is a comedian and people ask him to “be funny” at social events, so I guess I get it).
Possible answers for that one include: Try an enzyme cleaner, rearrange the furniture, replace the carpeting. (Kool-Aid is notoriously evil at staining and stomach acid can bleach some carpeting, so the stain may very well be permanent)
Solving stain issues is a little like playing detective. In today’s reader question, the reader had done some research, trying to figure out why clear stains were showing up on her clothing. She had found my post on how sometimes fabric softener can leave spots on clothing, but she didn’t use fabric softener.
In medicine there is a phrase “Don’t look for zebras when you hear hoof beats” it implies that the most common reason is probably the cause of a symptom.
While fabric softener can cause clear stains on clothing, clear stains on clothing are generally caused by oil or grease.
How do you determine what caused the stain?
Just like in real estate it’s all: Location Location Location!
Spotted and I exchanged several emails and I finally concluded that the stains were isolated to the front of shirts and the lap area of pants.
Unless zebras are loose in the washing machine, these stains are occurring from grease drips and splatters through normal life. A drip here, a spatter there, grease stains occur over time and because they are clear, it’s really hard to notice them until after they are set.
So how do you deal with grease stains?
Pre-treating is the best way to handle grease and oil stains.
Before loading the washer inspect each item of clothing, look for grease spots and if you find them rub a small amount of liquid detergent directly into the spot and allow it soak in for a little while. Spray stain treatments like Shout Advanced and Charlie’s Soap Laundry Pre-Spray both are great for this. Some of you may prefer the gel you rub in. The whole point is to just make sure some detergent is applied directly to the stain.
You may also find it useful to keep something like Shout Wipes or a Tide Stain Pen in your purse or car to treat food stains as they occur.
Wash the garment in the hottest water approved by the manufacturer. (The heat helps make the oil and detergent more water soluble, which helps it wick out of the fabric and into the wash water where it can be rinsed away)
Do not dry the garment until you are sure the grease stain has been completely removed.
If you have an old grease stain, acetone may be used provided it’s safe for the material.
Bobbie sent me a quick note to let me know her mother always used Lestoil and that it also works well for old grease stains, too. (Be sure to test the fabric for colorfastness, first, but you knew that, right?)
So the takeaway?
The best way to prevent difficult stains on your clothing is to treat the stains as soon as possible.
Send your questions to helpme@home-ec101.com.
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Roast Pork Tenderloin with Winter Greens and Caramelized Onions

Heather — Sat, 28 Jan 2012 19:49:15 +0000

Heather says:
Here’s another recipe from the National Pork Board‘s Good and Good for You Challenge. This roast pork tenderloin with winter greens and caramelized* onions comes together quickly and would make a great weeknight meal. With a little creativity and the right sides, like this morning’s Hasselback potatoes, it’d be good for a healthy, simple company dinner that doesn’t have a huge time investment.

: Roast Pork Tenderloin with Winter Greens
: Recipe courtsey of the National Pork Board
1 pork tenderloin ~ 1 lb
1/4 tsp salt, divided
fresh ground pepper
2 cloves garlic, minced
4 teaspoons olive oil, divided
1 medium onion, thinly sliced.
1 lb kale or other winter greens, tough stems removed
1/2 cup chicken stock or low-sodium chicken broth
1 TBSP red wine vinegar
Roast Pork Tenderloin with Winter Greens Directions
Preheat the oven to 425F.
Heat a large, heavy skillet over medium heat. If your skillet is thin, do not heat until after the tenderloin is ready.
Line a baking sheet with aluminum foil and rub the pork tenderloin with 1/8th tsp salt, fresh ground pepper, and the minced garlic.
Add 2 tsp of olive oil and then the pork to your hot skillet and brown on all sides (3 – 4 minutes).
Remove the pork tenderloin from the pan and place it on the baking sheet. Place the baking sheet in the 425F oven and cook until the tenderloin reaches 145F ~ 12 minutes.

Add the onions and remaining 2 tsps of olive oil and the sliced onions to your hot skillet. Cover and cook until the onions soften and just start to brown. Add the kale, chicken stock, and 1/4 teaspoon of salt, and some fresh ground pepper. Cover and cook, stirring occasionally, until the kale is tender, about 5 minutes.

If after 5 minutes there is lots of liquid in the pan, cook uncovered until most of the liquid has evaporated. Stir in the 1 TBSP red wine vinegar and remove from the heat.
When the pork tenderloin reaches 145F, cover loosely with foil and allow to rest for 3 – 5 minutes.
Slice the pork tenderloin into medallions and serve with the kale and onions.
Preparation time: 15 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 4
Culinary tradition: USA (General)
Calories: 240
Fat: 8 grams
Protein: 29 grams
Enjoy!
*Generally when the term caramelized is used in association with onions it implies a long, slow cook over low heat. The onions in the recipe aren’t so much caramelized as cooked.
This post was sponsored by the National Pork Board, I was provided with recipes and compensated for the purchase of ingredients. All opinions are my own.
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This is a post from: Home-Ec101 ©Home-Ec 101.com 2007 - 2011

Hasselback Potatoes

Heather — Sat, 28 Jan 2012 16:40:37 +0000

Heather says:
I don’t remember when I first stumbled upon the idea of Hasselback Potatoes, I do believe I was wandering around Pinterest. The idea may have come from from PurpleFoodie’s Hasselback Potato Post, as the images look familiar, but I can’t be sure. Variations on this recipe / technique can also be found on most major recipe sites, but it sounds like Hasselback potatoes derive their name from a restaurant in Sweden. I didn’t dig too deeply to trace the tradition, I could totally be perpetuating an Internet myth. Whatever. They are tasty and look fancy enough for guests.
And thanks to @carnellm I’ll forever call these Hasselhoff potatoes!
These baked potatoes are a little labor intensive, I’d put them under the heading “great for company, but probably a little fussy for most weeknight meals.” This recipe for Hasselback potatoes should serve as a framework rather than something you follow to the letter. You can use Parmesan cheese as I did in the photo, but don’t feel limited, try Romano, or skip the cheese altogether. You could place thin slices of garlic between the slices as PurpleFoodie suggested or try sprinkling the potatoes with herbs that complement your main dish. All that’s important with this recipe is that you follow the general instructions.
I have more pictures of the process below the recipe. Enjoy!
: Hasselback Potatoes
4 Yukon Gold Potatoes
2 TBSP melted butter
salt / pepper to taste
Hasselback Potato Directions
Scrub the potatoes thoroughly.
Boil potatoes for 10 – 15 minutes depending on their size.
Preheat the oven to 425°F.
Carefully slice the potatoes with a sharp knife, but do NOT slice all the way through the bottom. Some people recommend cradling the potato in a large spoon, I just recommend working slowly. I also found a utility knife to be more useful than a chef knife in this case.
Arrange the potatoes on a small baking pan or sheet.
Brush the potatoes with about half of the melted butter.
Bake at 425°F for 35 minutes. Remove from the oven, brush with the remaining butter and sprinkle with cheese, if desired. Bake an additional 15 – 20 minutes until desired browning and crispness is achieved.
You can skip the boiling step, but this will increase the baking time by 20 – 25 minutes depending on the size of the potatoes
Preparation time: 20 minute(s)
Cooking time: 55 minute(s)
Diet type: Vegetarian
Diet tags: Gluten free
Number of servings (yield): 4
When potatoes come out of boiling water, they are quite hot. Prepare accordingly.
Finally, see how they turn this rather plain pork and green dish into something more attractive?

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Click here to leave a comment on Hasselback Potatoes . We'd love to hear your say.
This is a post from: Home-Ec101 ©Home-Ec 101.com 2007 - 2011