23 09, 2015

Fennel & Tomato Chicken

By |September 23rd, 2015|chicken, gluten-free, grain-free, recipe, tomato|0 Comments|

We’ve been enjoying the most beautiful produce in our CSA from Simpler Thyme Organic Farm this summer and this past week was no exception.

When I saw the HUGE amount of stalks and fronds on the bunch of fennel in our bag, I knew I had to find something to do with it.

Fennel fronds

The fennel was so huge, I couldn’t fit the bulbs into the pic. 🙂

So, I ‘Googled’ fennel fronds and found lots of recipes, but most of them were for salads and I really wanted to make a dinner out of this lovely vegetable. So, I decided to wing it and went to the grocery store to get some organic protein to go along with it. I ended up buying some chicken drumsticks and some organic canned tomatoes. I generally don’t buy tomatoes in a can because of the BPA, but since I had such a short amount of time in which to whip this dinner up I just went with organic and compromised this time.

Here’s what I did…

 

shallots

I sautéed 2 large shallots in coconut oil until golden.

 

Then I added the chopped fennel stalks and fronds (saving the bulbs for a salad later).

 

I cooked them until softened and then deglazed with 1/2 cup dry white wine.

 

I reduced the wine until the pan was almost dry and then added a large can of organic, chopped tomatoes.

 

Then I nestled the chicken into the sauce and covered the pan and allowed it to cook for about 25 minutes on medium-low.

 

I added 1/2 cup of chopped Kalamata olives and cooked for another couple of minutes with the pan uncovered.

I served it atop smashed organic potatoes (also from the farm).

I served it atop smashed organic potatoes (also from the farm).

 

This recipe is definitely a keeper. We all really enjoyed it and I was happy that although the fennel flavour was still there, it was quite subtle.

Chicken with Fennel and Tomato

  • 2 large shallots
  • 2 tablespoons coconut oil
  • Fennel stalks and fronds (I used about 4 cups)
  • ½ cup dry white wine
  • 1 large can organic chopped tomatoes
  • ½ cup chopped Kalamata olives

 

  1. Sauté shallots in coconut oil at medium-high heat until golden.
  2. Add chopped fennel stalks and fronds (save bulbs for another use).
  3. Continue to cook until softened.
  4. Add wine and reduce until it’s almost gone.
  5. Add tomatoes and cook for a few minutes, then nestle chicken into sauce.
  6. Cover pan and cook for about 25 minutes.
  7. Remove lid, add olives and cook for another few minutes.
  8. Serve as desired (I served atop smashed potatoes).
7 02, 2015

Christmas Sausages

By |February 7th, 2015|christmas, gluten-free, grain-free, pork, recipe, sausages, turkey|1 Comment|

I’ve had my sausage maker/meat grinder for about 10 years.  I’ve probably used it about 10 times in those years.  I really did plan to use it often when I asked for it for Christmas, but for some reason it always seems like a big undertaking and I only end up dragging it out when I’ve done careful planning.  It usually starts with Perry saying “we really need to make sausages” and then we think of all the interesting different kinds we can make and then about 6 months to a year later, we actually do something about it.  Ridiculous, I know!

So when the Christmas holidays were upon us and we knew Perry would have over two weeks off, we decided that this time we really WERE going to make sausages.  We hadn’t decided what kind we would make and then Christmas came and went and I figured it probably wasn’t going to happen yet again.  Then a few days after Christmas I was shopping in one of our neighbourhood grocery stores and noticed they had a sale on organic turkeys.  I checked them out and could hardly believe that there was an 18 pound turkey there for less than $18.  I couldn’t pass it up, so I bought it and took it home.  My first thought was that since we hadn’t had turkey for Christmas this year, maybe I’d roast it with all the trimmings and we’d have a post-Christmas Christmas dinner.  Then I thought about all the leftovers and where the heck we’d put them all and then how we always end up wasting food and I decided to do something different.

Since I had learned the handy skill of breaking down turkeys in the community learning kitchen at Eden Community Food Bank where I volunteer a couple of days a week, I thought it would be a good idea to use the different parts of the turkey for a few different meals.

So, Perry and I gave it some thought and came up with the idea of making sausages that taste like Christmas dinner.  My mum makes the most amazing and delicious chestnut stuffing/dressing, so of course they had to be included.  We always use fresh sage with our turkey, so that had to go in to the mix and there’s no way we could leave out onions as they not only add flavour but lots of moisture.

We ended up spending about 4 and a half hours in the kitchen that afternoon (see, it IS a big undertaking), but we were very happy with the results.  For about $20 or so (including the other ingredients), we ended up with lots of fresh sausages and enough leftover pieces and carcass to make more than 12 meals for the 3 of us.

So, here’s what we did…

 

First of all, I broke down the turkey, setting aside the thighs, wings and drumsticks for jerk turkey which made 3 meals for us. And I put the carcass into the oven to roast with some onions to make soup stock.

First of all, I broke down the turkey, setting aside the thighs, wings and drumsticks for jerk turkey which made 3 meals for us. And I put the carcass into the oven to roast with some onions to make soup stock (making a HUGE stock potful and resulting in LOTS of turkey and vegetable soup).

 

 

Sauteed a large spanish onion in schmaltz

Sauteed a large spanish onion in schmaltz

 

Minced about 1/2 cup fresh sage

Minced about 1/2 cup fresh sage

 

And minced a full bag of organic chestnuts

And minced a full bag of organic chestnuts

 

And coarsely chopped both breasts of the turkey (skinned)

And coarsely chopped both breasts of the turkey (skinned)

 

And chopped about 250g organic pork fat

And chopped about 250g organic pork fat

 

Mixed together the chestnuts, sage, onion and some Himalayan salt and freshly ground black pepper

Mixed together the chestnuts, sage, onion and some Himalayan salt and freshly ground black pepper

 

And added the turkey and fat to the rest of the mixture

And added the turkey and fat to the rest of the mixture, then placed it in the bowl above the feeder tube of the grinder

This is the grinder I use

This is the grinder I use

 

Then we put on one of the coarser grinding plates and started to grind the mixture

Then we put on one of the coarser grinding plates and started to grind the mixture

 

Once we had ground it twice, we removed the grinding plate and got the pork casing ready.  We washed it thoroughly as it's stored in salt.  Then we oiled the sausage attachment and fed on a casing after tying it at the end.  It's also important to prick it all over with a needle so that you don't get air bubbles in the sausages.

Once we had ground it twice, we removed the grinding plate and got the pork casing ready. We washed it thoroughly as it’s stored in salt. Then we oiled the sausage attachment and fed on a casing after tying it at the end. It’s also important to prick it all over with a needle so that you don’t get air bubbles in the sausages.

 

It took two of us as one needs to feed the mixture through the machine and the other needs to hold the casing and twist it every once in a while to make sausage lengths. It took us a few minutes to get the hang of it since it had been a while, but we got it :)

It took two of us as one needs to feed the mixture through the machine and the other needs to hold the casing and twist it every once in a while to make sausage lengths. It took us a few minutes to get the hang of it since it had been a while, but we got it 🙂

 

The resulting sausages were so tasty and juicy. Next time I think we'd add even more chestnuts as that flavour kind of got lost in the mix.

The resulting sausages were so tasty and juicy. Next time I think we’d add even more chestnuts as that flavour kind of got lost in the mix.

 

We had them again last night, but this time with my recently made sauerkraut.  This was my first time making it and we were so happy with the result.  I'll have to become a bit more of an expert before posting about that :)

We had them again last night, but this time with my recently made sauerkraut. This was my first time making it and we were so happy with the result. I’ll have to become a bit more of an expert before posting about that 🙂

7 05, 2014

Paleo Nut and Seed Bread

By |May 7th, 2014|Bread, Paleo, recipe|0 Comments|

 

I came across this recipe for paleo bread on one of my favourite blogs Green Kitchen Stories  As soon as I read the recipe, I knew I wanted to make this.  Apparently it’s a very popular recipe in Denmark, although the original contains eggs.  I have no problem using eggs, but thought I’d try this version first just to see how it turned out because it’s always good to have a vegan-friendly and paleo option.

It turned out even better than I had expected.  It’s so nutty and delicious and it’s even better toasted.  Next time I’ll try using eggs and see how that changes the texture.  Made as I did, it’s quite crisp on the ends, but a little softer and more pliable in the centre.

Here’s what I did…

I put 2 tablespoons of psyllium husks into a large bowl.

I put 2 tablespoons of psyllium husks into a large bowl.

 

Then I whisked in 1 1/2 cups water and set it aside.

Then I whisked in 1 1/2 cups water and set it aside.

 

Meanwhile, I added 1/2 cup almonds and 1/2 cup pistachios (both raw) to the bowl of my food processor.

Meanwhile, I added 1/2 cup almonds and 1/2 cup pistachios (both raw) to the bowl of my food processor.

 

And added 1/4 cup white sesame seeds and 1/4 cup of black sesame seeds.

And added 1/4 cup white sesame seeds and 1/4 cup of black sesame seeds.

 

Next I added 1/2 cup pumpkin seeds and 1/2 cup sunflower seeds.

Next I added 1/2 cup pumpkin seeds and 1/2 cup sunflower seeds.

 

And 1/4 cup golden flax seeds and 1/4 cup chia seeds plus 1 1/2 teaspoons Himalayan salt.

And 1/4 cup golden flax seeds and 1/4 cup chia seeds plus 1 1/2 teaspoons Himalayan salt.

 

Then I pulsed it in the food processor until the seeds were broken up a bit, but not completely chopped.

Then I pulsed it in the food processor until the seeds were broken up a bit, but not completely chopped.

 

I added everything from the food processor to the bowl of psyllium water which had now gelled.

I added everything from the food processor plus 3 tablespoons of Extra-virgin olive oil to the bowl of psyllium water which had now gelled.

 

And I threw in a handful of raisins just to add a little sweetness.

And I threw in a handful of raisins just to add a little sweetness.

 

I mixed it all together well and then left it for a couple of hours.  I'm sure it doesn't need to be left this long, but I was going to the gym :)

I mixed it all together well and then left it for a couple of hours. I’m sure it doesn’t need to be left this long, but I was going to the gym 🙂

 

Then I preheated the oven to 350F and spooned the mixture into a greased and parchment-lined loaf tin.

Then I preheated the oven to 350F and spooned the mixture into a greased and parchment-lined loaf tin.

 

I baked it for 75 minutes and then removed it from the oven and let it cool for several hours.

I baked it for 75 minutes and then removed it from the oven and let it cool for several hours before slicing.

 

 

I sliced it up and enjoyed the first piece topped with some lovely, runny brie.  YUMMMM!!!

I sliced it up and enjoyed the first piece topped with some lovely, runny brie. YUMMMM!!!

 

Paleo Nut and Seed Bread

  • 2 tbsp psyllium husks

  • 1 1/2 cups water

  • generous 1/2 cup raw almonds

  • generous 1/2 cup raw pistachios

  • generous ¼ cup white sesame seeds

  • generous ¼ cup black sesame seeds

  • generous ½ cup raw sunflower seeds

  • generous ½ cup raw pumpkin seeds

  • generous ¼ cup chia seeds

  • generous ¼ cup golden flax seeds

  • 1 ½ teaspoons Himalayan salt

  • 3 tablespoons extra-virgin olive oil

  • generous handful raisins (leave out for savoury version)

 

  1. In a large bowl, whisk together the psyllium husks and water and set aside

  2. Put all of the ingredients other than oil and raisins in the bowl of a food processor and pulse until they’re coarsely chopped.

  3. Scoop mixture from the food processor into the bowl with the gelled psyllium husk mixture.

  4. Add oil and raisins and m ix it all together until it’s well-combined.

  5. Leave mixture for at least an hour.

  6. When ready to bake, preheat the oven to 350F

  7. Scoop into a loaf pan that’s been lined with a parchment sling and greased where there’s no parchment.and bake for about 75 minutes.

  8. Allow to cool for about 15 minutes and then use the parchment sling to transfer the loaf to a wire cooling rack. Allow to cool completely (several hours) before slicing. I found that slicing with a serrated knife worked best.

  9. I stored mine in the fridge for a few days and then put the remainder into the freezer.

*linking back to West Coast Mama’s Coast to Coast Blog Party!

19 02, 2014

Dehydrated Fruit and Nut Cookies

By |February 19th, 2014|recipe|2 Comments|

Finished fruit and nut

I invented these cookies for the JQ Fitness Charity Boot Camp event.  I was looking for something that people participating in the #fatblast50 challenge could actually eat (and hopefully enjoy).  They turned out really well and I’m thrilled to say that I didn’t get anything but positive comments about them.  Many people asked for the recipe, so here it is.  I’ll start with my step-by-step process and follow that with the recipe.

So, here’s what I did…

First I placed the dates into the food processor

First I placed the dates into the food processor

 

I pureed on high speed until the dates became paste-like.

I pureed on high speed until the dates became paste-like.

 

Then I added the peanut butter and whizzed it again until the two were fairly well combined.

Then I added the peanut butter and whizzed it again until the two were fairly well combined.

 

Then I removed the mixture to a bowl and added hemp seeds, chia seeds and sesame seeds.

Then I removed the mixture to a bowl and added hemp seeds, chia seeds and sesame seeds.

 

Next I added pumpkin seeds and sunflower seeds.

Next I added pumpkin seeds and sunflower seeds.

 

And some sliced raw almonds and Celtic sea salt.

And some sliced raw almonds and Celtic sea salt.

 

Lastly, I added some chopped dried apricots and mixed everything very well.

Lastly, I added some chopped dried apricots and mixed everything very well.

 

I formed the dough into patties and placed onto the racks of my dehydrator.

I formed the dough into patties and placed onto the racks of my dehydrator.

 

I dehydrated them at 115F for about 5 hours until firm.

I dehydrated them at 115F for about 5 hours until firm.

 

Dehydrated Fruit and Nut Cookies

  • 2lbs Medjool dates (pitted)
  • 2 cups unsweetened organic peanut butter (could use any nut butter)
  • 1/4 cup hemp hearts
  • 1/4 cup chia seeds
  • 1/2 cup raw sesame seeds
  • 1 cup raw pumpkin seeds
  • 1 cup raw sunflower seeds
  • 1 cup sliced raw almonds
  • 2 cups dried apricots (cut into small pieces)
  • 1 tsp. Celtic sea salt
  1. Place pitted dates into a food processor and puree until paste-like.
  2. Add peanut butter and process until fairly smooth.
  3. Turn contents of processor into a large bowl.
  4. Stir in all other ingredients and stir very well until completely combined and uniformly distributed.
  5. Form into patties about 2″ in diameter.
  6. Place onto the rack of a dehydrator or onto a parchment-lined cookie sheet if you don’t have a dehydrator.
  7. Dehydrate for about 6 hours at 115F or bake in oven at lowest possible setting with the door slightly ajar until set.
  8. When they’re set, they’ll no longer be sticky and will be fairly firm.
  9. Makes approximately 80 hearty cookies.

 

 

22 01, 2014

Two-Bite Coffee Delights

By |January 22nd, 2014|recipe|0 Comments|

 
 
I’ve been working on these tasty little morsels for a couple of weeks now.  I’m not sure they’re absolutely perfect yet, but they’re getting there.  My aim with this particular batch was to adhere to the rules set forth by Johanna and Jeff of JQ Fitness for their 50 day transformation challenge 
I’m not taking part in the challenge, but as I’m always up for a cooking/baking challenge, I thought it would be fun to create some recipes that follow the dietary rules they’ve set.  
This is a no sugar/no grain challenge and that includes maple syrup, raw honey, coconut sugar, etc…  The only allowed sweeteners are stevia, xylitol and erythritol.
The next time I make these treats, I plan to add some sort of chocolate.  I did that last time, with a stevia-sweetened chocolate and they turned out really well, but I didn’t read all the ingredients on that chocolate and have no label since I bought it in a bulk store.  I figured I’d leave it out this time just in case it has some sort of ‘illegal’ ingredient.
The reason I added ground chia seeds to this recipe was to help them stick together a bit better.  The last batch I made, although really yummy, were a tiny bit crumbly.  This is often an issue with gluten-free baking and it’s often solved with xanthan gum, but I prefer not to use that if possible.  I find ground chia mixed with a little water often does the trick.
So, on to the goodies.  Here’s what I did…
 
First I preheated the oven to 350F.  Then in a stand mixer,  I creamed together 1/4 cup of erythritol with 4 ounces of butter until light in colour.
 Then I split a vanilla bean down the centre and scooped out all the delicious seeds.  I would usually use vanilla extract but the one I have has a tiny bit of sugar in it and again that’s ‘illegal’ on the challenge.
 Then I ground 1 teaspoon of chia seeds in a spice grinder and in a small bowl, mixed them with 2 tablespoons boiling water.  I set this aside for a moment to let it gel.
To the stand mixer, I added 1 1/2 cups almond flour, 1/2 a scoop of vanilla protein powder, 1 teaspoon baking powder and 1 1/2 tablespoons espresso powder (I usually use Dandy Blend coffee substitute).
I also added the scooped out vanilla seeds, the chia gel and 1/2 a teaspoon Celtic sea salt.  Then I mixed this on medium speed until well blended.
Next, I tasted the mixture for sweetness and decided to add 20 drops of liquid stevia.  I found that because of the bitter espresso powder, it needed a bit more than my previous 15 drops when using Dandy Blend.
 Then it was time to press heaping teaspoonfuls of the mixture into silicone mini-muffin tins.  Then they went into the oven at 350F for 20 minutes.  Once lightly browned around the edges, I removed them from the oven and let them sit for 5 minutes before removing to a wire rack.
 The finished product!!

Two-Bite Coffee Delights

4 ounces (1/4 lb) softened butter
1/4 cup erythritol or xylitol
1 1/2 cups almond flour
1/2 scoop Vanilla protein powder
1 teaspoon baking powder
1 1/2 tablespoons Dandy Blend (or instant coffee or espresso)
1/2 teaspoon Celtic sea salt
1 vanilla bean
1 teaspoon chia seeds
2 tablespoons boiling water
10-20 drops liquid stevia

Preheat oven to 350F.
In a stand mixer (or with a hand blender) cream together the erythritol and butter.
Scrape seeds from vanilla bean and add to mixer bowl.
In a small bowl, quickly mix together ground chia and boiling water and set aside for a minute or two until it gels up.
Add chia gel and all remaining ingredients (except liquid stevia) to mixing bowl and mix very well.
Taste the batter and decide how much more sweetness you’d like.  I add anywhere from 10-20 drops liquid stevia.
Press the mixture into silicone mini-muffin tins and bake for 20 minutes or until starting to turn light brown around the edges.
Allow to cool in muffin tins for about 5 minutes and then remove to a wire rack to cool completely.

Makes 24

16 01, 2014

Multi-Seed Crackers

By |January 16th, 2014|Crackers, recipe|5 Comments|

I’ve been making these crackers for almost a year now.  I got the inspiration from Angela’s blog and ran with it.  I started out making them exactly as posted, but then I decided to change a few things.  I add ground flax seeds as I think this makes the crackers a little sturdier and I add a lot more onion and garlic and a bit more salt.  I also purée the onion, garlic and flax in water in my Vitamix.  To ‘up’ the protein, I also add hemp seeds and I like to toast the sesame seeds for flavour.
Here’s what I do…
 First I toast 1/2 cup sesame seeds in a pan over medium heat, shaking often.
This is how they should look when done.
 If you don’t have a high-powered blender, you could use a microplane like this for your garlic and onion (or finely chop them).
 To a large bowl, add 1/2 cup chia seeds and 1/2 cup hemp seeds.
 Add 1/2 cup raw pumpkin seeds and 1/2 cup raw sunflower seeds.
 To a high-speed blender (I use my Vitamix), add 1/4 cup golden flax seeds.
These are the ones I used.  Also add 1 1/4 cups water, 3 cloves garlic and 1/4 of an onion and blend until flax is completely broken down.  Alternatively you could grind flax in a coffee/spice grinder and grate garlic and onion then mix with water if you don’t have a high-speed blender.
 Then pour the liquid into the large bowl with the seeds.
 Oops, almost forgot about the toasted sesame seeds!
 Mix in about 1/2 teaspoon Celtic sea salt and 1 teaspoon kelp granules (optional).
These are the ones I use.
 Allow it to sit and gel for a few minutes, then spread onto two parchment-lined baking trays.  Try to keep it as even as possible with no holes.  I use the back of a spoon for ease of spreading.
 Bake at 325F for about 40 minutes or so, rotating trays after 20 minutes.  You want them to be very dry on top and almost dry on the bottom.
 Remove from oven and flip the entire sheet of dough over and back onto the parchment.  Then score into cracker-sized pieces.  I’ve used both a large, sharp chef’s knive and a pizza cutter.  Both work just fine although the chef’s knife sometimes cuts right through the parchment.
Put back into the oven and bake for another 30 minutes.  I check after 20 just to make sure they’re not overdone.  Sometimes I remove some of the outer ones (they tend to cook a little quicker) to a wire cooling rack and stick the tray back in the oven to crisp up the others.
*Linking back to West Coast Mama’s Coast to Coast Blog Party!
24 04, 2010

Asparagus Bake

By |April 24th, 2010|asparagus, pork, quinoa, recipe, Uncategorized|2 Comments|

When I first read about this dish, I wasn’t at all convinced that it would be good.  I mean, who cooks asparagus for 90 minutes???  But the result was tender, slightly crisp, absolutely delicious asparagus.  I’ve honestly never enjoyed it more than I did in this dish!!
Here’s what I did…
 I washed about a pound of asparagus and cut off the woody stems.  Laid half of these on parchment paper (a very large sheet) on a baking tray.
Then I started layering some sliced shiitakes and sliced prosciutto on top of the asparagus, as well as seasoning with plenty of freshly ground black pepper, Celtic sea salt, a couple of sprigs of fresh tarragon and some freshly grated nutmeg.
Next, I added another layer of the same ingredients (spraying everything on both layers with some extra virgin olive oil).
To complete the package, I folded the parchment up and stapled the edges.
This was baked in a 200F oven for 90 minutes and then I opened it up to see this delicious result!!!
To serve this dish, I put some quinoa (cooked with onions, coconut oil, Celtic sea salt, freshly ground pepper and lots of cayenne) on a plate.
Then I topped the quinoa with the asparagus mixture and promptly gobbled it up. It really was fantastic!! I will definitely be making this again very soon.
29 03, 2010

Seed Cookies

By |March 29th, 2010|cookies, gluten-free, health, recipe, Uncategorized|3 Comments|

Cookies that taste good and are actually good for you!
I don’t have much of a sweet tooth, but in the evening I tend to want something sweet and usually go for some chocolate with 70% cocoa.  I enjoy it, but sometimes I’d like something else without resorting to something that’s full of sugar and unhealthy fats.
Today I decided that I was going to invent a cookie that is tasty, sweet and still good for me.  So here’s what I did…
 I mixed together 1/2 cup raw almond butter and 1/2 cup raw honey
 I added 1 1/2 cups old fashioned rolled oats
I added 1/2 cup raw organic sunflower seeds
And 1 tsp. Celtic sea salt
 Then I added 1/4 cup raw organic cacao nibs
 And two tablespoons of raw chia seeds
 I mixed it all together and used my 1 tablespoon cookie scooper to dollop them onto a parchment-lined cookie tray
 I baked them at 350F for 16 mins., rotating the cookie trays halfway.

*Update!!* I remade these cookies yesterday with a couple of changes and they’re soooo good! I melted a 100g 70% cocoa chocolate bar with 2 tablespoons of coconut oil and mixed it into the batter.

 

I also used a mixture of sunflower seeds, pumpkin seeds and slivered almonds instead of all sunflower seeds.

YUM!

7 11, 2009

Downtown Toronto lunch

By |November 7th, 2009|ethiopian, injera, meat, recipe, Uncategorized, vietnamese|0 Comments|

Perry and I spent this afternoon in downtown Toronto.  We had lunch at our favourite Vietnamese restaurant “Pho Pasteur”, walked around St. Lawrence market and had some wonderful mochaccinos at a coffee shop in Kensington market.  Just before leaving for home, we decided to buy some injera from an Ethiopian store.  I haven’t made Ethiopian food for a long time, so tonight’s dinner was a lot of fun.  I made two dishes, Doro Wat (chicken stew) and Mesir Wat (red lentil stew).  I felt like I wanted something green to accompany the lentils and chicken, so I threw some kale from our garden into the Doro Wat.
I’m afraid the pics. aren’t great as they’re from my phone.

The injera (one right side up, one upside down)

The Mesir Wat

The Doro Wat

Me standing by the bears in the Sculpture Garden http://www.torontosculpturegarden.com/
6 11, 2009

Pork Roasted in a Baguette

By |November 6th, 2009|baguette, meat, pork, recipe, roast, Uncategorized|0 Comments|

I found this recipe online and made it for dinner a few months ago. I loved it so much that I made it two nights in a row!  I have since tweaked the recipe and it’s even better.  YUMMY!!!

Pork Roasted in a Baguette

4 tablespoons Dijon mustard
1 tablespoon each of freshly chopped sage and rosemary
1 teaspoon freshly ground black pepper
3 cloves garlic, minced
Celtic sea salt
3 tablespoons extra virgin olive oil
2 small pork tenderloins
2 whole grain baguette rolls (try to match the length of the pork tenderloins with the length of the baguette rolls)

Finely chop the sage, rosemary and garlic.  Put them on a plate and add about 1 teaspoon Celtic sea salt and the freshly ground black pepper.  Mix well.

Heat a cast iron skillet over fairly high heat. Add a little of the oil. Sear the pork on all sides. Cover each tenderloin with 2 tablespoons of the mustard.  Roll the pork in the garlic and herb mixture. Cut the baguette rolls in half lengthwise and scoop out most of the doughy insides. Brush the inside of the baguettes with the rest of the oil. Fit the tenderloins inside of the baguette rolls so that only a little of the top is visible. Tie the baguettes with some kitchen string.

Preheat an oven to 375°F. Place the pork on a baking sheet and roast until done (about 20 to 25 minutes).

Allow the meat to rest for about 10 minutes.

Serves 2-4 (depending on how hungry you are!)