Grilled Pork Tenderloin with Sautéed Kale and Buttered Pasta

Grilled Pork Tenderloin

'Bobo' tea-tapioca pearls with Cream de Cassis and Coconut Milk

Sautéed Kale and Swiss Chard, pork tenderloin and buttered parsley pasta

Furukake sprinkled on the pork as a 'condiment'

A delicious low-fat healthy dinner that is full of flavor in each and every bite!

Pork Tenderloin

Rub olive oil over the tenderloin and season with salt and pepper (I use pink Himalayan salt since it comes from deep within the earth and is not contaminated along with fresh ground black pepper). I also prepared a small dish of jelly and balsamic vinegar which got basted onto the tenderloin while is was grilling. I use what I have on hand and today it was a jalapeno passion fruit jelly. Approximately equal amounts (I don't measure anything-can you tell?). Heat your BBQ grill on high until it reaches 400 degrees F and once you get the tenderloin on the grill, turn the heat down to medium. Baste the top with the glaze and when it is time to turn it over (how long depends on how much your tenderloin weighs and how think it is)-it is ready to turn over when the meat no longer sticks to the grill. Once you turn it over, use the rest of the glaze for that side. Cook until it reaches an internal temperature of 140-160 degrees F (depending on if you want it medium rare to medium well). I usually turn the gas off about 5 minutes before it is done and keep the lid closed and let the heat that is in the BBQ finish cooking it off. When it is cooked to the doneness you want, pull it off the grill and onto a platter and let it rest in a draft free-animal free area (last thing you want is your kitty or doggie to help themselves!). Slice it on a diagonal when ready to serve, but let it rest for a good 10 minutes or more so that the juices stay in the meat when cut.

Sautéed Kale and Swiss Chard

You don't have to use both-one or the other is fine. The kale I got was a young kale-the leaves were the size of Arugula. Cut up the kale and chard into bite sized strips. Heat up you pan and olive oil-when heated (not smoking though-about medium high heat), drop some julienned fresh ginger into the oil and get it going for a bit before adding the cut up kale and chard. This is the time to drop your salt and pepper in-again, I use pink Himalayan salt and fresh ground pepper. Cook this until everything is wilted and soft. Add a couple of tablespoons of butter or non-trans fat margarine and a white balsamic vinegar (I used a Serrano-Honey vinegar you can get on line at the Albuquerque Olive Oil site). Optional but a rather tasty element-sprinkle with Furukake before serving.

Buttered Pasta

I love using the pasta from Costco (Garafolo)-it is organic and made in Italy, so it is a high quality pasta that never gets soggy when you cook it. Being pre-diabetic, I also found that it doesn't mess up my blood sugar, so it must have a lower glycemic index than most pastas. Rice is pretty much off limits for me. Cook your pasta up in a pot of water that has been salted and brought to a rolling boil. When cooked, drain it but DO NOT RINSE IT! Doesn't take long to drain-put it back in the same pot or a serving dish, add a few tablespoons of butter and flat chopped parsley along with salt and pepper (again, I use pink Himalayan salt and freshly ground pepper).

Happy cooking!

Turkey Meatballs in a Non Dairy Basil Cream Sauce

Perhaps not the best presentation of this meal but, you'll have to take my word for it that it was not only delicious, but very healthy to eat.

Pictured below is the end result accompanied by a nice glass of Cabernet Sauvignon. The meatballs are turkey and pork, served up with steamed purple sweet potatoes and steamed Swiss chard (heirloom variety). A balsamic vinegar and olive oil was drizzled over the Swiss chard.

Making the meatballs

I used equal amounts (roughly) of ground turkey and ground pork-perhaps a pound each. In a large bowl, combine the ground meats with some freshly chopped parsley (flat or curly), one beaten egg, breadcrumbs or rolled oats (about a half a cup), salt, pepper, Worcestershire sauce, freshly chopped basil (or the dried herb), and some garlic (fresh or powder-I used powder since that is what I had on hand). How much of the seasonings is entirely up to you and your taste buds!

Mix all of this thoroughly and form into balls onto a greased baking sheet. Bake them in a pre-heated oven at 350 degrees for about 30 minutes-be sure to turn them over halfway through. When the juices run clear, they are done. If you're still not sure, use a meat thermometer and it will need to read 160 degrees.

Basil Cream Sauce

In a blender, combine approximately 3 cups of coconut cream (not coconut milk!), some chicken broth base-which is a concentrate (I use the "Better than Broth" brand and I used 1 tablespoon-if you don't have this, then omit it and add more salt to taste), some freshly chopped basil, parsley, fresh black pepper and garlic. Since I have a Vitamix, I used the 'hot soup' program and let it run until it was done-giving me a sauce that was already heated. If you don't have this, just be sure to blend everything together well and then transfer the liquid to a saucepan and heat it up until just before a boil. If you want a thicker sauce, use your favorite method of thickening technique (I myself will do a roux but I didn't use anything at all in this recipe). This is a good point to correct your seasoning by tasting it and seeing if you need to add any more salt or pepper.

Coconut cream and fresh basil and parsley

Preparing the Swiss Chard and the sweet potato

Nothing complicated about either of these-they were both steamed in a steamer on the stove! Just make sure to wash everything well before steaming. I prefer steaming the potato instead of baking it-not to mention that it cooks faster since it is cut up into large chunks.

Swiss Chard-the heirloom variety

Steamed purple (Molokai of aka Okinawan) sweet potatoes

And, there you have it! A scrumptious dish that is better for the heart and waistline!

Low Carb Low Sugar Chocolate Protein Shake

This is a great protein shake that I've come up with. Low in carbs, high in protein and other good things! No sugar either.

Top photo provides you with a list of ingredients:

-several ice cubes

-almond milk (this is probably 16 oz)

-probiotic powder (no harm to leave it out, but a great way to get them in your system)

-a tablespoon of peanut butter

-one scoop of Plant Fusion chocolate protein powder (which is a plant based powder that is not chalky or gritty or off tasting)

-one tablespoon of Ovaltine chocolate malt powder (this is what makes it taste like a shake)

-a handful of toasted pumpkin seeds

-a handful of chia seeds-optional (don't use flax seed as it brings a competing flavor component to the table)

-stevia to sweeten to your taste

Put it in a blender and blend until smooth.

Sit back, sip and enjoy! Perfect drink for those who have to watch their carb and sugar intake!

Moroccan Red Lentil Soup

A very savory soup that has virtually no fat-I cooked mine in my electric pressure cooker.
It is a very hearty and flavorful soup-sure to satisfy the senses! You can skip using the
orzo to cut down on the carbs. I got this recipe from my friend, Linda who cooks it up
all the time and raves about it. I can see why!
Versions of this lentil soup with tomatoes and chickpeas are served all over
Morocco during the festival of Ramadan and to celebrate special occasions
throughout the year. Serve it with whole grain flatbread to scoop up the juices,
or ladle the soup over brown rice.

Preparation Time: 10 minutes

Cooking Time: 1 hour

Serves: 4 to 6

1 onion, chopped

4 ribs celery, chopped

6 cups vegetable broth (I used chicken broth)

1½ cups chopped tomatoes

1 cup dried red lentils

1 can (15 ounce) chickpeas (or any white bean), drained and rinsed

1 bay leaf

1 teaspoon coriander (I didn't have this, so I left it out)

½ teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon ground turmeric

¼ teaspoon freshly ground black pepper

1/3 cup orzo

½ cup chopped cilantro

2 tablespoons fresh lemon juice (optional)

Pour ½ cup of water into a large soup pot along with the onion and celery. Cook,

stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the

broth, tomatoes, lentils, chickpeas, bay leaf, cinnamon, ginger, turmeric, coriander,

and black pepper. Bring to a boil, reduce the heat to a simmer, then cover and

simmer until the lentils are tender, about 45 minutes.

Stir in the orzo, cilantro, and lemon juice. Cook 10 minutes longer, until the orzo is

al dente. Serve hot

'Food Porn' at Prairie Star Restaurant

That's what they call it you know, those tantalizing images of mouth watering, seductive food. They call it 'food porn'. My husband and I just celebrated 27 years of marriage and went to the Prairie Star Restaurant to celebrate. It was a perfect evening with a perfect meal executed with every attention to detail.

We started off our meal with an appetizer of the fried calamari rings:

It was served with a horseradish tomato aioli on a bed of mixed greens and garnished with a wasabe furukake (a Japanese condiment comprised of seaweed and sesame seeds). Done perfectly-tender on the inside, crisp on the outside.

While we dined, we got to enjoy the uninterrupted view of the Sandia mountains and the ever changing evening light.

 

This is the literal view from where we sat-I didn't even stand up to take this photo-I took it from my seat.

For our entrees, I had the special of the day which was the fresh Chilean sea bass dish (line caught-which means it was fished responsibly) and Mark had the Niman Ranch sirloin steak.

(overhead view, of course)

 (a closer look)

The sea bass was served on a potato hash stack that had corn and red peppers-which sat upon a roasted red pepper 'catchup'. The fish was cooked perfectly-not overdone, not underdone. Everything worked well together-not one component of the meal competed with the other. Quite a symphony, in fact! Each dish created by chef Darren McHale demonstrates  a clear knowledge of global cuisine and an effective use of food pairings. 

(2010 Acrobat Pinot Gris from Oregon)

I had a glass of Pinot Gris to go with it. Prairie Star also offers their wines by half glass too-which I really appreciate as two glasses of wine for me are too much, but one isn't enough to carry me through the entire entree. Mark is not a drinker, so he did not have wine with his beautiful steak.

 

 The Niman Ranch sirloin steak

The steak came with apple wood smoked onion rings, herb mashed potatoes on a reduction of balsamic demi glace, along with some spring vegetables. The steak was very flavorful and fork tender. Onion rings are always a hit with my husband. He ate every bite that was in front of him!

Without any guilt, we each ordered dessert. After all, it was a celebration!

(Boca Negra. “Dense, bittersweet chocolate cake with Amarena 

cherries served with a miniature chocolate milkshake”)

Mark ordered the sinful chocolate dessert. It did come with a little chocolate malt milk shake and garnished with some incredible cherries from France. I love the dendrobium orchid on top of it too!

I had the apple empanadas that were served with a peach tapioca sauce. The desserts (several of them) also have a dessert wine paired with them. Although this dessert was paired with a muscat wine, I opted to swap out for the port instead. Prairie Star does have an actual wine (full time and accredited) Sommelier on staff, so check out their website for their special wine tasting events. The wine tasting events are surprisingly affordable and you will be served a nice flight of wines and perhaps even learn something interesting about them that you can later impress your friends and family with.

(2000 Warre’s Late Bottle Vintage Port)

The port wine-with some really nice 'legs'!

Admittedly, it had been a couple of years since we last dined at the Prairie Star Restaurant. We both agreed, after having such a perfect meal, that we should make it a point to come by more often. The ambiance, the spectacular views, the food and impeccable service made it feel like we took a vacation somewhere. Not to mention, the totally romantic setting!

Tequila Lime Shrimp at El Toro Grill

Tonight I was torn, because when we headed over to the Inn at Rio Rancho for dinner at the El Toro Grill, I had their calamari on my mind (as in, a craving). Theirs is very good-especially with the chipolte aoili sauce. However, I ended up ordering the tequila lime shrimp with the home made chorizo sausage and potatoes in a broth served with garlic infused grilled french bread.

I almost forgot to take a picture of it before I started to dig in!

Mark had the El Toro burger which I already did a previous post on (which he is quite content with and claims that it is as good if not better than the Holy Cow burger).

This tequila lime shrimp dish was insanely good! So full of flavors-it had a great kick to it from the home made chorizo sausage, yet you could taste every flavor component in the dish-the garlic, the cilantro, the lime. And, happily the potatoes were not soggy!

This is listed in their appetizer section and is enough for about 3 or 4 people to share. I had it as my meal and now I will be craving this dish in addition to their calamari. And, of course I HAVE to have one of their house hand made margaritas. This restaurant should NOT be a best kept secret! Go there and try them out! I know they also have a Sunday Brunch, so one of these days, I need to get over there for that too.

Frank & Lupe's In Socorro, New Mexico

If you happen to be on the I-25 freeway and find yourself near Socorro, New Mexico, plan on stopping by Frank & Lupe's Restaurant to stretch your legs and grab a bite to eat!

They have 2 restaurants and the other is located in Scottsdale, Arizona. The one in Socorro is on the north end of town along the frontage road. My friends and I were out and about photographing a slot canyon nearby and decided to stop here to eat. Pat Berrett had the blue corn tacos with shredded beef and he just about licked his plate clean!

Tim Anderson had the standard taco plate and he did indeed lick his plate clean!

Me? I had the chicken enchilada mole plate and the mole was exquisite! I tried really hard to finish it, but there was so much food that I had to call for help from Tim to finish off the last of the three enchiladas. Tim, of course, happily obliged (what a trooper!).

The El Toro Burger

Back in November, my husband and a friend went to a place called, Holy Cow (located on Central Ave. in Albuquerque just off of the I-25 freeway) and claimed they have had the best burger they ever had. It's a great place to eat, but for us, a bit of a trek since we live in Rio Rancho and don't find ourselves in that part of town very often.
So, for quite sometime, my husband would wistfully (and lustfully, I might add) talk about that Holy Cow burger.

A few weeks ago, we decided to have a dinner at the El Toro Bar and Grill located in the Inn at Rio Rancho. He tried their El Toro burger and now claims that this is the best burger. He even brought our friend back to see if he would agree with his take on the burger. The verdict? Although our friend would not say that it was better than Holy Cow's burger, it indeed did RIVAL it. That's good enough for us! Besides, at least the El Toro Bar and Grill is in our 'hood! And they also serve the best hand made margarita (it rivals MY handmade margarita).

(unassembled burger)

 

Ready to eat! The fries are perfectly done too.

 

Eggplant Poor Boy (that's what I had)

So, if you are looking for a good place to eat in Rio Rancho (or the Westside for that matter), stop by the El Toro Bar and Grill located in the Inn at Rio Rancho. If you are a tequila aficionado, you are in luck since that is something they specialize in.

Savory Spice Shop

When we were up in Denver last summer, we were on Platte St. enjoying all the shops there. No franchises-just small businesses. A welcome sight, really. My husband caught up to me (I was exploring on my own and was focusing on clothing stores) to ask me if I had gone in the spice store named Savory Spice Shop yet. I hadn't and wasn't planning on it (don't know why).  He insisted that I go. For him to be impressed by spices (he doesn't cook) must mean that this store was off the charts.
I went in and was surprised at how extensive their spice selection is. They are very helpful in explaining the unique aspects of their ware and they let you taste the spices. Once you start to taste the spices, that really closes the sale. They order the spices fresh from around the world and also create their own blends. They use quality ingredients and everything is ground there on the premises. Everything is so flavorful and fresh.
I understood why my husband was so excited. Their spices are nothing like you've ever had before. Even ordinary spices like cinnamon have a lot more flavor and 'robustness' to them. One of our favorites is the Pimient d' Espelette which is like a really, really good paprika-it is made from a blend. My son puts it on everything! Even their green chile was impressive (those of us who live in new Mexico are very critical of green chiles beyond our borders).
If you plan to be in the Denver area, stop by the Savory Spice Store on Platte St. Or, just visit their website and do your shopping there!