Tuesday, March 16, 2010

Did I Mention I LOVE Sorrisos?

I've mentioned Sorrisos pasta sauce before, but dude...COOK WITH IT. I cooked a lean pork tenderloin in a bottle of Sorrisos Spicy Red Pepper sauce and it was off the hook! I added red onion and baby bella mushrooms and let it go 8 hours. I found a couple half-finished bags of spinach and whole wheat noodles and served the pork on top. I topped it with some chopped fresh flat leaf parsley and blam! Easiest thing in the world.

Thursday, March 11, 2010

Oat Rolls

Yeah, these things look like little turds, but I unlocked something magical when I made them. Jesse said they are "tremendous" and I'm so proud I came up with something so damn tasty. I wish I could patent these!

All of this goes into a bowl:

2 cups organic rolled oats (bulk section of the health food store)

Handful of orange flavored dried cranberries (be careful about the ones that add sugar or god forbid, high fructose corn syrup)

1/2 cup no salt added roasted almonds (processed in the food processor)

Dash of organic cinnamon

1 second pour organic vanilla

1/3 cup of pure (no sugar added) almond butter

Maybe a tablespoon of local honey

Agave nectar- use enough to bind the mixture...maybe 1/3 cup?

You'll have to dampen your hands and mix it up with them. Make a bunch of little balls or whatever shape you want and wrap them tightly in plastic wrap. Refrigerate for a couple hours and then enjoy! THEY ARE AWESOME!

Friday, March 5, 2010

Salmon with Red Wine "Butter" Sauce

Excuse the bad photo, but I took it with my cell phone because I was in a hurry.

The other night I made a killer dish. I found some amazing salmon fillets and tampered with a recipe I found in Women's Health magazine.

1 shallot, finely sliced
1/2ish of red wine (remember, don't cook with something you wouldn't drink)
1.5 second pour of balsamic vinegar
Fake butter spread

Make a reduction. (Bring sauce to a low boil and reduce heat and let it go. It'll become almost like a syrup.) After it's reduced, add a couple pats of "butter" so the sauce gets a nice little shine to it. Grill salmon fillets skin side down first until desired temperature and flash boil asparagus. Plate the salmon and drizzle the reduction over it and top with asparagus.

It's a win! Salmon is full of omega 3's and vitamin D, the asparagus is great for your heart and is a natural diuretic and the red wine is loaded with antioxidants.

I used to use Smart Balance but I didn't like to cook with it. There's something about it that makes it watery when you saute with it. While I was at my favorite store in the world, I came across Earth Balance and let me just say...it is like butter. The texture and creaminess is there. Amazing stuff!

Thursday, March 4, 2010

Broccoli Slaw

I hate cole slaw. The mayo thing freaks me out. Since it warmed up to 53 degrees today, I deemed it appropriate to make a summer-ish salad with dinner. It's the easiest thing but it tastes so fresh.

Broccoli slaw
1/2 head red cabbage
Corn (if you want)

1/4 mixed red wine vinegar and rice wine vinegar
olive oil to balance out the vinegars (I'm guessing less than 1/4 cup)
Agave nectar (or honey)
Sesame seeds

Mix it all together and let it sit in the fridge for an hour or so.