Tag Archives: Comfort Food

Mustard Crusted Pork Loin

Pork
So sorry for the radio silence lately (although if there had to be an image stuck at the top of the blog, why not scones, am I right?). I am fully employed now (WAHOOOO PAYCHECKS!) but that means significantly less time and energy devoted to Food E. It has seriously taken my body about a month to adjust to waking up and actually getting out of bed in the morning, going somewhere for 9 hours, and then returning home. I forgot how pleasant and not-at-all stressful it is to cram my body between other people’s bodies every morning and evening during rush hour in a subway car that more often than not halts in between stops just long enough for me to feel a bit claustrophobic and like I might elbow the lady with the too-big-bag that she’s not holding in front of her, but NEXT to her, or pass out and let these newly familiar people catch me as I tumble. Think about that the next time you complain about traffic on the 104E.

This lovely little recipe takes all of 10 minutes to prepare and it is so. flippin. good. Pork loin is one of those cuts of meat that is so worth the extra couple bucks it costs in the grocery store. You throw it in the oven and forget about it until 25 – 30 minutes later it pops out, smelling incredible and ready to be inhaled. …Just me?

On the menu:
Mustard crusted pork loin with mashed potatoes and parmesan asparagus
Serves 2

1 pork loin (approximately 1 lb)
1/4 cup Dijon mustard
2 cups panko bread crumbs
2 Tbsp minced garlic cloves
1 tsp garlic powder
1 Tbsp rosemary (fresh is best but use dried if you have to)
Non-stick cooking spray

Preheat oven to 400 degrees.

Spread mustard all over pork loin. On a shallow plate, add Panko, garlic, garlic powder, and rosemary and stir to combine. Place pork loin on plate and coat completely in bread crumb mixture. Shake off excess.

Spray a shallow baking dish with non-stick cooking spray. Place pork loin in the dish and give the pork itself a good spray with the cooking spray. Cook for 25 – 30 minutes or until the pork juices run clear.

Let sit for 5 minutes. Slice into slices.

Parmesan asparagus:
1 bunch of asparagus
2 Tbsp olive oil
Salt and pepper to taste
3 Tbsp shredded parmesan cheese

Toss asparagus with olive oil. Spread across a baking sheet lined with foil. Sprinkle salt and pepper on top. Bake at 400 degrees for 10 minutes (the last 10 minutes of your pork cooking!). Sprinkle cheese on top. Bake for another 3 – 4 minutes or until cheese is melted.

Mashed potatoes:
If you don’t know how to make mashed potatoes, get out of my face.

Advertisements

1 Comment

Filed under Cooking, Recipes

Enchiladas Ay Carumbaaaaa!

LaurenFoodE enchilada
I know you guys have been staring at that One Mug Brownie picture for a long time now, and you’re like, “Gaaaaahd Lauren, switch it up already.” Your wish is my command.

This dish is so delicious, that after whatever monstrosity I made the next night was consumed, The BF rummaged through the fridge and asked, “Are there any of those enchiladas left?”

Note: do NOT buy enchilada sauce. You will die when you see how easy it is to make. And it tastes just like the real deal enchilada sauce you buy from the grocery store, only it’s fresh and you made it without all the preservatives and other nasties you find in store bought sauces.

On the menu:
Chicken and black bean enchiladas
Serves 3

For the sauce:
3 cups low sodium chicken stock
1/4 cup tomato paste
1/4 cup flour
2 Tbsp olive oil
2 tsp cumin
1/2 tsp garlic powder
1/2 tsp chili powder

For the enchilada filling:
2 cups cooked, shredded chicken
1 15-oz can black beans, rinsed and drained
1 1/2 cups frozen corn
6 green onions, thinly sliced
1/3 cup cilantro, chopped
2 tsp cumin
3 cups shredded cheddar or blended Mexican cheese, divided
6 medium-sized flour tortillas

Preheat oven to 375 degrees. Spray a 9″ x 13″ pan with nonstick cooking spray.

In a medium sized saucepan, heat the olive oil over medium heat. Add tomato paste, flour, and spices and stir until blended, 1 minute. Whisk in broth and bring to a boil. Reduce to a simmer and cook around 8 minutes, or until thickened.

In a large bowl, combine shredded chicken, black beans, corn, green onions, cilantro, cumin, and 2 cups of the shredded cheese. Spread a thin layer of enchilada sauce in the bottom of the 9″ x 13″ pan. Fill each tortilla with an ample amount of filling, tuck in the ends, and nestle seam-down in the sprayed pan. Pour remaining enchilada sauce over the enchiladas, careful to cover them as best you can. Sprinkle remaining cheese on top.

Bake for for about 20 minutes. Garnish with extra cilantro.

Leave a comment

Filed under Cooking, Recipes

Studio Diner in San Diego, CA

20121224011554
I spent last week in San Diego, CA with The BF and his amazing family, and in between Christmas feasts I ate a whole lot of junk food. There’s just something about this time of year that makes me want to fill my face with everything fattening, filling, sugar-coated, and greasy.

That’s normal, right?

Anyway, I thought I’d pick one meal out of many to highlight a new spot I’d never heard of in San Diego. If you’re in the area and looking for something delicious late night (or any time, really) this is the SPOT.

Studio Diner, 4701 Ruffin Road, San Diego, CA (Kearny Mesa neighborhood). The diner is a 1940s throwback, decorated with movie memorabilia and set just outside Stu Segall Productions, a working TV and movie set (Silk Stalkings and Renegades were filmed here). Diners, Drive Ins, and Dives filmed an episode here and it’s been bustling 24/7 ever since. The menu is chock-full of diner favorites, and breakfast is served all day (and night) long.

On the menu:
Chili “Crew” Burger with coleslaw
Monte Cristo
Black and white shake

Verdict: I died and went to diner heaven! Truth be told, I have yet to find a really great old school diner in New York City. They’re all Greek, or giant portioned, or overpriced and underwhelming. But this place hit the spot. The burger was open faced and covered in chili, red onions, and cheese and resting on a toasted bun. The coleslaw was creamy and clearly freshly made, the milkshakes were super thick and come half in the fountain glass and half in the tall silver shake cup, and the Monte Cristo was fried to perfection. I highly recommend this spot at any time of the day, but specifically in the wee hours of the morning. Just be forewarned: it’ll be packed.

 

Leave a comment

Filed under Travel

Easy Biscuits


Sometimes I get a craving and I absolutely have to make something. I got it in my head to make biscuits and gosh darn it BAKE BISCUITS I WILL.

I Googled “easy biscuit recipe” and a beauty came up. Not only did these take 30 minutes from start to finish, but they tasted absolutely delicious and were perfectly moist and flaky. Now there’s no excuse for Pillsbury.

On the menu:
Easy biscuits
Makes 12 biscuits

2 cups flour plus more for kneading
4 tsp baking powder
3 Tbsp sugar
1/2 tsp salt
1/2 cup shortening
1 egg
2/3 cup 2% milk

Preheat oven to 450 degrees.

In a medium sized bowl, whisk together 2 cups flour, baking powder, sugar, and salt. Add shortening and cut into the flour mixture until the dough resembles small pebbles (use a pastry cutter or a fork). Whisk in egg and milk until mixture is combined.

Dump the dough out onto a heavily floured surface and knead it 20 times. Roll the dough out to 3/4 of an inch thick and use a 2 1/2 inch round cookie cutter (or the open end of a drinking glass) to cut out the biscuits. Place on a lightly greased baking sheet. Bake for 8 – 10 minutes or until the biscuits are browned on the bottom. Serve warm.

1 Comment

Filed under Cooking, Recipes

Pumpkin Ginger Soup

‘Tis the season to cook with pumpkin. You’ve been bombarded by orange at the farmer’s market, inundated with pumpkin recipes from your daily email recipe newsletters, and overwhelmed by Starbucks and Dunkin’ Donuts commercials featuring pumpkin flavored everything. I would say it’s cliche, but really… it’s just delicious. Below is an incredibly easy recipe that yields a flavorful soup that would serve as a lovely first course to any fall meal, or as a hearty lunch with crusty bread on the side. Don’t hold back, friends… give in to the power of pumpkin.

On the menu:
Pumpkin Ginger Soup
Serves 4
Adapted from this recipe at Yumm.com

2 tsp extra virgin olive oil
1 white onion, minced
2 cloves garlic, minced
1 1/2 Tbsp ginger, finely grated (or use 1 Tbsp ginger powder)
2 tsp salt
1 tsp freshly ground black pepper
2 15-oz. cans of pumpkin puree
3 1/2 cups vegetable or chicken stock
1/2 cup heavy cream
2 tsp Sriracha (or similar hot sauce)

Heat olive oil in a large stock pot over medium heat. Add onions and cook until translucent, about 8 – 10 minutes. Add garlic and ginger, cook for another 2 minutes. Add salt, pepper, pumpkin, stock, cream, and hot sauce. Stir until combined and turn down heat until the soup is simmering. Simmer for 25 minutes, occasionally stirring. Use an immersion blender to blend* in the pot, or pour soup into a standing blender and blend until completely pureed. Replace soup in the pot and heat until hot and ready to serve. Top with crunchy pumpkin seeds if desired.

*Note: you don’t necessarily have to blend this soup, but I found the crunchy onions distracting so I ended up blending the entire pot after I ate one bowl. It was much creamier and much more flavorful after all. If you don’t want to go through the hassle of dirtying your blender, though, it’ll still be delicious without the blending.

3 Comments

Filed under Cooking, Recipes

Three Cheese Fettuccine


The weather in New York suddenly turned cool which immediately puts me into comfort food mode. What’s better than a chilly Sunday tucked inside with football on TV and a plate of creamy, cheesy pasta in your lap? As much as I love summer fruit, fall is definitely my favorite season for food. Bring on the winter weight!

*Note: this recipe can be made with any spaghetti/fettuccine/linguine type pasta, but it would be best with tagliatelle. I made this first with tagliatelle and a second time, as pictured, with fettuccine. If you can find tagliatelle, use that but most standard grocery stores don’t carry it.

On the menu:
Three Cheese Fettuccine
Serves 2

4 oz pancetta, finely chopped
1 shallot, finely chopped
1/2 pound fettuccine
3 Tbsp unsalted butter, divided
1 tsp fresh ground black pepper, plus more to taste
1/2 cup mascarpone
1 1/2 cups Parmigiano Reggiano, freshly grated
1/2 cup Pecorino Romano, freshly grated
2 eggs
2 Tbsp flat-leaf parsley, finely chopped (optional garnish)

Set a large pot of water to boil. In another large pot set over medium heat, add the pancetta. Cook,
stirring frequently, until the pancetta is crisp and golden, about 10 minutes. While the pancetta is cooking, add pasta to the pot of boiling water and cook according the instructions on the box.

Remove the pancetta from the pan once it’s crisped up and add the shallots. Cook until the shallots are tender, about 5 minutes. Drain off any excess fat.

Once the pasta is cooked, drain the pasta through a colander, reserving 1½ cups of the pasta cooking water.

Add 2 Tbsp of the butter and black pepper to the shallots and pancetta. Stir constantly and cook for 1 minute. Add 3/4 cup of the reserved pasta water and bring to a simmer. Add the mascarpone and whisk until incorporated. Add the Parmesan and Pecorino cheeses, stirring until the cheese is melted. Add the pasta and heat until the pasta is cooked through, adding more pasta water if necessary. Season with additional pepper and set aside.
Make the eggs: In a medium skillet set over medium heat, melt the remaining tablespoon of butter. Carefully add the eggs and fry until the whites are set and the yolks are still runny, about 4 minutes.

Divide the pasta between two bowls and top each with a fried egg. Sprinkle with parsley and serve.

Leave a comment

Filed under Cooking, Recipes

Roasted sausage with garlic and cherry tomatoes


This meal requires such little preparation, I will probably make it every week from now until I start to smell like sausage. Remember, I’m trying to find a job so I don’t want to smell like a sausage factory when I walk into interviews…

… do I?

In any case, this takes an hour to roast but about 5 minutes to prepare. All you need is a roasting pan or an ovenproof skillet and you’re good to go.

On the menu:
Sausage with garlic and cherry tomatoes
Serves 2 – 3

1 lb sweet Italian sausage
2 cups cherry or grape tomatoes, washed
1 head of garlic, cloves separated and unpeeled
1/4 cup olive oil
3 Tbsp balsamic vinegar
2 tsp dried basil
2 tsp dried thyme
1 tsp salt
1 tsp pepper
1 cup small pasta (such as orzo) or white beans or wilted greens to serve the dish over, cooked according to box directions

Preheat oven to 425. Prick each sauce a few times on each side with a sharp knife or toothpick.

Add sausage, cherry tomatoes, garlic cloves, and spices to a roasting pan or ovensafe skillet. Pour over olive oil and balsamic vinegar. Using your hands*, toss until the herbs are distributed and everything is coated in olive and vinegar. Make sure everything is in one solid layer in your pan or skillet. Bake for 30 minutes. Flip sausage and roast for another 30 minutes. Serve over small pasta or beans or wilted greens. Splash a tiny bit more balsamic if desired.

*Do not use a spoon and deprive yourself of the slippery, crazy-cool feeling of tossing all this together with your hands. You’re giggling thinking about tossing slippery sausage with oil (hardy har har) but sexual undertones aside, it just feels so dang cool! Seriously. Okay, you’re still laughing. Fine fine, the cheese stands alone.

Leave a comment

Filed under Cooking, Recipes