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Whole30 Winter Feast with Pork Tenderloin

Gorgeous carrots and onions, juicy pork tenderloin and crispy smashed potatoes.  What could be better for a mid winter feast?

This is pork tenderloin with a twist because we are making an “indoor kabob”, which is perfect for fall cooking! The trick to this dish is the amazing marinade. It starts with Extra Virgin Olive Oil then add garlic, lemon rind and lemon juice, fresh rosemary, salt and pepper and you have a magic elixir to use all over this entire dish!

The simple and delicious marinade is a two fer! First, you use it to marinate the pork tenderloin.  Then, after pre-cooking the potatoes, you smash them and toss them in the leftover marinade.  The only way to get truly crunchy potatoes is to cook them twice. If you have never discovered this way of cooking potatoes, you are in for a treat!

Whole30 Mid Winter feast with Pork Tenderloin

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For the pork:

  • 2 pounds of pork tenderloin
  • 2 Tbsp Extra Virgin Olive Oil

For the marinade:

  • Zest of 1 lemon
  • 3 Tbsp of freshly squeezed lemon juice
  • 1 large rosemary sprig or more to taste, chopped coarsely
  • 3/4 cup Extra Virgin Olive Oil
  • 1 Tbsp of salt
  • 1 1/2 tsp freshly ground black pepper
  • 6 cloves of garlic, chopped coarsely

For the crispy smashed potatoes

  • 1 1/4 pounds baby potatoes
  • 2 Tbsp kosher salt
  • 2 Tbsp Extra Virgin Olive Oil

For the roasted carrots and onions:

  • 8 medium sized carrots
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 large red onion
  • 3 Tbsp Extra Virgin Olive Oil

Preheat the oven to 450°F.

Cut the tenderloin into 1 1/2″ thick medallions. Place the slices of pork tenderloin in a bowl and set aside.

Marinade: Remove the leaves from the sprig of the rosemary. Chop the lemon zest and rosemary leaves. In a medium bowl, combine all of the marinade ingredients, stirring until combined. Measure out 1/4 cup of the marinade and set aside. Spoon the remaining marinade over the sliced pork, coating all pieces well. Marinate for 30 minutes.

Meanwhile, bring water and 2 Tbsp salt to a boil. Place the baby potatoes in the water and bring back to a boil. Cook for 15 minutes. When done, remove the potatoes from the water with a slotted spoon and place on a sheet pan to cool.  When the potatoes are cool, gently smash each one with a fork to flatten slightly.

Peel and cut the carrots on the diagonal into medium sized pieces, about 2-3 inches long.  Cut the onion into medium size wedges. Place them all on a sheet pan.  Drizzle with 3 Tbsp olive oil and sprinkle with salt and pepper. Toss until well coated.

After the pork has marinated for 30 minutes, remove from marinade and place two pieces on each skewer, leaving a little bit of room between the pieces.  In a large cast iron pan over medium high heat, heat 2 Tbsp of olive oil. Sear the pork for 2 minutes on each side. When done, remove the pork from the pan (and any residual rosemary pieces) and set aside.

Add another 2 Tbsp of olive oil to the skillet.  Moving quickly, place the smashed potatoes into the hot skillet, then place the pork over the potatoes. Pour reserved 1/4 cup of marinade over the pork and potatoes and place the pan in the pre-heated oven. Cook for about 8 minutes, then leaving the potatoes in the oven, remove the pork skewers from the oven and set aside to rest.  Continue to cook the potatoes until brown and crispy, about 30 minutes  At the same time, place the pan of carrots and onions in the oven to cook until tender, about 20 minutes.

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Whole30 Ragu

As far as I’m concerned, everyone should know how to make a ragu and this is a good one! We worked long and hard to perfect this and let me tell you, it’s all about having different kinds of meat.

In this recipe we have used a mix of Italian sausage, ground beef and chuck.  The combination of tomatoes, the seared, slow cooked chuck, sauted mirepoix, beef and Italian sausage create it’s own magic elixir, which is absolutely delightful.

By the way, I am gal that loves slow cooking and I don’t like to rush the process. So I slow cook in a dutch oven on a stove for several hours and the outcome is nothing short of soul food.

Whole30 Ragu

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  • 1 ¼ pound of chuck, cut into 3 pieces
  • 3 tsp salt, divided
  • ½ tsp black pepper
  • 1 Tbsp + 1 tsp Extra Virgin Olive Oil
  • 2 slices compliant bacon
  • 1 ½ cups chopped onion
  • ¾ cup chopped carrots
  • 1 cup chopped celery
  • 2 garlic cloves, chopped
  • ½ pound spicy Italian pork sausage, uncooked
  • ½ pound ground beef (85/15)
  • 2 Tbsp sherry vinegar
  • 4 Tbsp balsamic vinegar, divided
  • 2 cups chicken stock, warmed
  • 3 Tbsp tomato paste
  • 1 ½ 28 oz cans (42 oz total) whole peeled plum tomatoes, blended
  • 1 bay leaf

Season the chuck with 1 tsp salt and 1/2 tsp black pepper. Over medium high heat, heat 1 Tbsp of olive oil in a Dutch oven.  Sear the beef on both sides, until brown, about 9 minutes total. Remove and set aside.

In the same Dutch oven, add the remaining 1 tsp olive oil. Once warm, add the bacon, onion, carrots and celery, stirring occasionally and cooking for 5 minutes.  Add the garlic and cook for another 2-3 minutes, stirring so it doesn’t burn.

Add the sausage and ground beef and sauté until brown, about 5 minutes. Remove the bacon and keep to use for something else.

Add the sherry vinegar and 2 Tbsp of the balsamic vinegar, cook for 1 minute, stirring often to de-glaze the pan, scraping up all the brown bits.

Dissolve the tomato paste in the warm chicken stock, stirring until blended together well. Pour this mixture into the Dutch oven.

Add the blended tomatoes, 2 tsp salt, the remaining 2 Tbsp of balsamic vinegar, bay leaf and the chuck.  Bring to a boil, then reduce heat to low, cover and simmer for 3 hours.

When the chuck is soft, remove and shred with two forks, removing any fatty pieces.  Place it back into the sauce and remove bay leaf.  Add additional salt and pepper to taste. Serve.

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Whole30 Superbowl Platter

I wanted to create something that is all about inspiration for the Big Game or entertaining a crowd. During Whole30, you should focus on what you can eat, rather than what you can’t. If you want to do it all homemade, great! Otherwise, you can pick a lot of it up at the store and then make my homemade sauces.  Mix it up and use your favorites!

Whole30 Superbowl Platter

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Shrimp

  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp pepper
  • ½ tsp garlic powder
  • 1 tsp old bay seasoning

Toss the shrimp in the spices. In a sauté pan over medium to medium high heat, sauté in olive oil, 2 minutes each side, about 4 minutes total.

Jammy Eggs

In a medium sized pot, bring water and 1 tbsp salt to a boil.  Once boiling, gently place eggs in the water.  Cook for 7 ½ minutes.

Remove from water with slotted spoon and place immediately into an ice bath for 1 minute. Remove from ice bath and gently peel.

Sweet Potato crisps

  • 2 large Japanese Sweet Potatoes, peeled
  • 1/3 cup coconut oil for frying
  • Kosher Salt to taste

Cut the sweet potato as thin as possible. Heat the oil to hot, but not smoky. Fry one in the coconut oil to test it out. You want to fry until crispy.

Once you know how long it takes to get them nice and crispy, fry the remaining slices. Remove and set on paper towel. Sprinkle with salt.

You may need to adjust the stove temperature to make sure that the oil stays hot (but is not burning the potatoes).

Avocado Crèma

  • 1 Avocado, peeled and pitted
  • 5 Tbsp coconut milk
  • 2 Tbsp lime juice
  • 1 clove garlic, press
  • ¼ cup cilantro, chopped
  • ½ tsp kosher salt
  • A dash of coconut aminos

In a blender or food processor, combine the avocado, coconut milk, lime juice, garlic, cilantro, salt and coconut aminos and blend until smooth.

Cover and set aside until ready to serve.

Spicy Whole SistersRanch Dressing

Whole Sisters Ranch combined with 3 Tbsp of green hot sauce (Cholula).

Smoky Yellow Pepper Mayo

  • 2 yellow peppers
  • 1 tsp olive oil
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ cup Whole30 mayo
  • 1 Tbsp red wine vinegar
  • Salt and pepper to taste

Preheat oven to 500F. Place peppers on roasting pan, oil, salt and pepper. Roast them for about 15-20 minutes (not too black – light brown) flip every 5 minutes.  Make sure they don’t burn.

Remove from the oven and place in a paper bag for about 30 minutes. After 30 minutes, remove from the bag and remove as much skin as possible. Remove the seeds too.

Transfer to a food processor and add the mayo and red wine vinegar, blending until smooth. Season to taste.

Then Assemble your Super Bowl Spread and be sure to use your favorites!

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Whole30 Canapes

I am a gal that loves old school so I am really in love with this idea of old school canapes and why not Whole30?  I am going to give you some of my ideas but there are so many ways you can make this depending on what you like and what you have leftover.  And they are amazing for lunches to go.  Choose your favorite MAGIC ELIXIRS™, add a protein and your favorite items, Marinated Red Onions MAGIC ELIXIRS™ are always fantastic. Along with my combinations, I’ve added a list of other possible ingredients to play with.

Whole30 Canapes

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Steak

  1. Leftover steak, cut into cubes
  2. Olives with pimento
  3. Roasted red pepper
  4. Heart of palm, cut into ½ inch thick pieces

Preparing roasted peppers:

  • Set the oven to Broil or 500°F. Rub each pepper with 1 tsp olive oil ¼ tsp salt and 1/8 pepper.
  • Place on baking sheet. Broil for 30 minutes, flipping every 5 minutes.
  • Remove from oven and place in paper bag for 30 minutes. Remove peel and seeds.

BLT

  1. ½ strip of oven bacon (not too crispy so you can skewer it)
  2. Tomato Confit MAGIC ELIXIRS™ (or an oven roasted tomato)
  3. Small iceburg wedge
  4. Pepperoncini
  5. Creamy horseradish dressing MAGIC ELIXIRS™

Creamy Horseradish dressing MAGIC ELIXIRS™

  • 1 cup Whole30 compliant mayo
  • ¼ cup grated horseradish
  • 1 tsp Whole30 compliant Dijon mustard
  • 1 tsp red wine vinegar
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • 2 Tbsp chives

Blend all ingredients together in a food processor.

Chicken and Ranch

  1. Leftover Everyday roasted chicken breast
  2. Pineapple chunks
  3. Cucumber
  4. Marinated onion
  5. Serve with WholeSisters Ranch (or, Green Goddess MAGIC ELIXIRS™ )

Other Canapes ingredient options: Whole30 ham, Sausage or Kielbasa, Jicama, Avocado, Sweet potatoes, Cornichons, artichoke hearts.

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Harvest Feast with Olive Oils from Spain

Gorgeous carrots and onions, juicy pork tenderloin and crispy smashed potatoes, all infused with Olive Oils from Spain, what could be better for an autumn feast?IMG_7249This is pork tenderloin with a twist because we are making an “indoor kabob”, which is perfect for fall cooking! The trick to this dish is the amazing marinade. It starts with Extra Virgin Olive Oils from Spain, then add garlic, lemon rind and lemon juice, fresh rosemary, salt and pepper and you have a magic elixir to use all over this entire dish!

The simple and delicious marinade is a two fer! First, you use it to marinate the pork tenderloin.  Then, after pre-cooking the potatoes, you smash them and toss them in the leftover marinade.  The only way to get truly crunchy potatoes is to cook them twice. The Extra Virgin Olive Oils from Spain in the marinade makes these potatoes absolute perfection! If you have never discovered this way of cooking potatoes, you are in for a treat!IMG_7264There are over 200 varieties that come from Spain, which means there is one that will be perfect for whatever you are cooking.  The Mediterranean biodiversity and weather make Spain perfect for cultivating olive groves.  Spain is actually home to nearly 50% of the world’s olive oil production, so 1 out of 2 bottles contain Olive Oils from Spain.  They are my favorite to use because you can really taste the difference and Extra Virgin Olive Oil is considered the healthiest fat for human consumption so it adds something special to everything that I cook!IMG_7281When cooking with Olive Oils from Spain, you have so many options.  So many people ask me: “I have been looking for this bottle, where do I find it?”  The good news is, there is no need to look for this exact bottle, just ask your grocer to point you in the right direction.

Harvest Feast with Olive Oils from Spain

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Pork Tenderloin:

  • 2 pounds of pork tenderloin
  • 2 tablespoons Extra Virgin Olive Oil for cooking

For the marinade:

  • Zest of 1 lemon
  • 3 tablespoons of freshly squeezed lemon juice (I prefer Meyer lemon)
  • 1 large rosemary sprig or more to taste, chopped coarsely
  • 3/4 cup Extra Virgin Olive Oils from Spain
  • 1 tablespoon of salt
  • 1 1/2 teaspoon freshly ground black pepper
  • 6 cloves of garlic, chopped coarsely

For the crispy smashed potatoes

For the roasted carrots and onions:

Preheat the oven to 450°F.

Cut the tenderloin into 1 1/2″ thick medallions. (It’s important to measure and cut all of your medallions the same thickness so that they cook evenly.)  Place the slices of pork tenderloin in a bowl and set aside.

Make the marinade: Remove the leaves from the sprig of the rosemary. Chop the lemon zest and rosemary leaves. In a medium bowl, combine the olive oil, garlic, chopped rosemary and lemon zest, salt, pepper and lemon juice, stirring until well combined. Measure out 1/4 cup of the marinade and set aside. Spoon the remaining marinade over the sliced pork, coating all pieces well. Set aside and marinate for 30 minutes.

Meanwhile, bring water and 2 tablespoons salt to a boil. Place the baby potatoes in the water and bring back to a boil. Cook for 15 minutes. When done, remove the potatoes from the water with a slotted spoon and place on a sheet pan to cool.  When the potatoes are cool, gently smash each one with a fork to flatten slightly. Set aside.

Peel and cut the carrots on the diagonal into medium sized pieces, about 2-3 inches long.  Cut the onion into medium size wedges. Place them all on a sheet pan.  Drizzle with 3 tablespoons Extra Virgin Olive Oil from Spain and sprinkle with salt and pepper. Toss until well coated. Set aside.

After the pork has marinated for 30 minutes, remove the pork from marinade and place two pieces on each skewer, leaving a little bit of room between the pieces.  In a large cast iron pan over medium high heat, heat 2 tablespoons of olive oil. Place the pork into the pan, searing 2 minutes on each side. When done, remove the pork from the pan (and any residual rosemary pieces as they might burn) and set aside.

Add another 2 Tbsp of olive oil to the skillet.  Moving quickly, place the smashed potatoes into the hot skillet, then place the pork over the potatoes. Pour reserved 1/4 cup of marinade over the pork and potatoes and place the pan in the pre-heated oven. Cook for about 8 minutes, then leaving the potatoes in the oven, remove the pork skewers from the oven and set aside to rest.  Continue to cook the potatoes until brown and crispy, about 30 minutes (Cook longer if you want them crispier). At the same time, place the pan of carrots and onions in the oven to cook until tender, about 20 minutes.

Teri’s short cut: You can par boil your potatoes ahead of time.  Cook them the night before or even at the beginning of the week and keep in an airtight container in the refrigerator until you are ready to use.  Be sure to bring them to room temperature before using.

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Stuffed Potato Skins with Spicy Skyr Sauce

Weeknight eating at its best! Icelandic Provisions Plain Skyr, hot sauce an chives blended together makes a simple and tangy sauce that is absolutely ideal for these potato skins and so much more.

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I’m delighted to be sponsored by my friends and partner, Icelandic Provisions. So many of you are asking questions about what Skyr is. Think of Skyr as a cousin to yogurt, but more delicious, more healthful, with less sugar, more protein and a taste and texture that is amazing. Skyr is to Iceland as Champagne is to France. Although there are different brands that say they are from Iceland, this comes from ancient heirloom cultures.

Icelandic Provisions is the only real Skyr in the US. They have heirloom Skyr cultures that go back centuries in Iceland… cultures is what defines Skyr and gives it it’s rich, creamy taste and texture. And that’s what makes it so fun to cook with. There are so any amazing fruit flavors (Peach and Cloudberry, Coconut, Key Lime, Blueberry Bilberry), but plain is an amazing jumping off point to many of my sauces.

IMG_6988.jpgI’m so delighted with my new series Let’s go Lucy, with @nocrumbslefts_kid. She is off on her now for the first time and although she learned many things at home,  I handled the cooking, so that wasn’t one of them . This series was developed with folks like Lucy in mind to learn how to cook easy, yet delicious food.

These potato skins, crisped up with bacon fat, sprinkled with cheese and topped off with Spicy Icelandic Skyr chive dipping sauce.

Icelandic Provisions Store Locater here.

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Stuffed Potato Skins with Spicy Skyr Sauce

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  • 2 containers Icelandic Provisions Plain Skyr
  • 2 tablespoons thinly sliced chives
  • 4 tablespoons hot sauce
  • 4 Russett Potatoes, scrubbed
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 4 ounces (or more) gruyere cheese, shredded
  • 8 pieces cooked bacon, crumbled, reserving bacon fat

Preheat oven to 400.

Blend the the skyr, chives, and hot sauce in a small Cuisinart, or hand blender until smooth. set aside.

Prick potatoes all over with a fork and rub generously with the olive oil, then season generously with salt and pepper. Place potatoes on a rimmed baking sheet and place in the oven until the skin is crispy and the inside is soft, about 70 minutes. When done, remove and let cool.

Raise the oven temperature to 500F.

Cut the potatoes in half. Leaving 1/4 inch of flesh attached to the skin, scoop out the flesh, saving the flesh for another use.  Brush the inside of the potatoes with the reserved bacon fat and season inside with a little salt and pepper. Return the potatoes to the oven and cook, about 5-7 minutes per side, until skin is crips and flesh is golden.

Remove and fill with cheese and return to the oven until the cheese is melted, about 1 minute. Remove and serve hot, topped with the spicy Skyr sauce, bacon and extra chives.

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