Biscotti Toscani

I'll write out the recipe later.... I see part of it is obliterated by some glare..

My favourite cutter for biscotti?  A hacksaw.... which I keep in the kitchen.  No piping is cut with this one.... just cookies... makes a nice clean cut.

Weeks have passed.....

I've been busy...honest I have.  Baking each week as usual....suppers as usual... I cook every day.  Just keep putting off posting til I do something else and all of sudden it is midnight and then...I think I'll do it in the morning...which I don't because that's when I read your blogs...and then..it's noon and then...well...you see what happens.

These were yesterday's strawberry scones.  I made them for my garbage guys.  Yep....I bribe them.  This is what they took away with smiles on their faces.  I told them straight out that I was bribing them as well as saying thank you for always taking everything I put out there.  They said "bribes are good" .... and cheerfully loaded up the 5 bags of grass, leaves and shrub clippings...as well as 5 twined 4 foot long bundles of Nanking bush ...  an old length of garden hose and a complete, full grown, dead spirea shrub.   I love my guys....  they treat me well.

However, one of them did mention they wondered why they hadn't seen me for some time.... to which I said..uh, oh.... I must be falling behind on the muffin quota.  Sorry...I'll attend to that straight away.... so, two weeks in a row they've had warm from the oven goodies.  Next week, if it is not raining... I don't know...they could be out of luck, I may be out golfing....finally.  But, yesterday they picked up two more houses after ours..turned the corner and parked the huge truck in front of my neighbour's ...and proceeded to have their coffee and fresh scones.  Hahahahha.... that did make me laugh.   Doesn't take much to amuse me.... it made my day.

Thanks guys!!  I love ya...

Next week.... double chocolate chunk cookies....

Pork Tenderloin with Creamy Cider-Herb Sauce

The tenderloin recipe that I mentioned on the day that I gave you the yummy Brussels Sprouts recipe?.
 ... here it is....

I didn't have any cider around... and, if you are in the same boat.... don't let that hold you back.  I used some apple juice and added a splash of vinegar.



Pork Tenderloin with Creamy Cider-Herb Sauce
2 pork tenderloins  (about 2 lb/1kg total)
1/4  tsp each salt and pepper
1  TBSP vegetable oil
1  TBSP butter
1/2   cup finely diced onion
1  clove garlic, mince
1/2  cup each apple cider and sodium-reduced chicken broth
1/4  cup whipping cream  (you know I didn't use this! hahah... some whole milk will do, but add it near  
       the end after boiling the broth for a bit)
1  tsp Dijon mustard
1  tsp cornstarch
1  TBSP each minced fresh thyme and parsley (I didn't use that much and also added a bit of fresh            
       rosemary and sweet basil)

Sprinkle pork with salt and pepper.  In large oven proof skillet, heat oil over med-high heat;  sear pork all over, about 6 minutes.

Transfer to 400F / 200C oven; roast til juices run clear when pierced and just a hint of pink remains inside about 15 minutes.  Transfer to cutting board and tent with foil; let stand for 5 minutes before slicing.

Meanwhile, in same skillet, melt butter over medium heat; cook onion, stirring occasionally, until softened, about 5 minutes.  Add garlic; cook 1 minute.

Add cider and bring to boil, scraping up any brown bits.  Stir chicken broth, cream and mustard; boil until reduced to 1 cup, about 5 minutes.

Mix cornstarch with 2 tsp. water and stir into sauce along with thyme and parsley; cook, stirring, until slightly thickened, about 1 minute.   Serve with pork

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NB:: I couldn't see the sense of putting the skillet into the oven and waiting to do the sauce.  I put the tenderloins in a heated baking dish which was already waiting for them in the oven instead..and then just began making the sauce in the pan in which I browned the meat.  Make sure you take the pork out of the oven almost a bit earlier than you think because remember it is still cooking a bit more while tented and you don't want to overcook it.

We sliced it and poured the sauce over to serve.... 

Orange Pumpkin Loaf

I did just stop for tea... and had a lovely slice of pumpkin loaf.  They call this a Tea Bread.... but, honestly?  a loaf describes it more accurately to me... as in my head I always think of bread as being of the yeasty variety.  But, that's just me.

It is from the Company's Coming Muffins and More book... by Jean Pare.  I've made lots of the muffins and loaves in her book.... all tasty...

File this under any name you like.... although I'll print it out here as what they call it in the book.  The orange goes so well with the pumpkin.

Pumpkin Tea Bread

1/2   cup butter
1 1/2   cups granulated sugar
2  eggs
1   cup canned pumpkin
1   tbsp. grated rind of orange
1/4   cup orange juice
2 1/4   cups all purpose flour
1/2   tsp. baking powder
2   tsp.  baking soda  (I never put as much as they say... your call)
1/2   tsp. salt  (I never put any, the butter already has plenty for me)
1/2   tsp. cinnamon  (use more.... it benefits from a bit more in the spice department)
1/2   tsp. cloves
1/2   cup chopped nuts  (I use toasted walnuts)
1/2   cup chopped dates  (or raisins) ....

optional:::  I like to also add some ground ginger, a sprinkle of all spice instead of the cloves and a tiny sprink of nutmeg...

Cream butter, sugar and 1 egg.  Beat in second egg unti smooth.  Mix in pumpkin, rind and juice.

In another bowl, measure and stir well all remaining ingredients.  Pour all at once into batter in mixing bowl.  Stir only enough to moisten.  Pour into greased loaf pan 9 x 5 x 3.

Bake at 350 F (180 C) for about 1 hour or until an inserted toothpick comes out clean.  Cool in pan 10 minutes.  Remove loaf from pan to rack.  Cool and wrap.

This loaf tastes even better the second and third day....

Spinach quesadillas

Safeway has the cutest little cards of recipes... in the produce section and also in the meat area.  I always look through them and sometimes there are several that I bring home.  This one definitely caught my eye.  I had lots of fun making them...and may I just say?...  simple, tasty and, oh, no.... even pretty healthy too... a winning combination!  Keep that card and file it!!  Change things up any way you like.

Spinach and Black Bean Quesadillas

1   TBSP olive oil
1   small onion diced
3 to 4 cups fresh pre-washed spinach
4   8 or 10 inch flour tortillas
2   cups shredded cheese (the recipe calls for Mexican blend whatever that is) (I used mozza and cheddar)
1  15 oz. can black beans, rinsed and drained
1   tsp. ground cumin (optional)

Heat oil in large skillet over medium heat.  Add onion; cook and stir until soft.  Add spinach; cook and stir until wilted.  Season with salt and pepper to taste.  Drain well; set aside.

Coat large skillet with cooking spray and cook a tortilla til golden brown; turn over.  Top with one-fourth  of the cheese, beans and spinach; season with cumin if desired.  Fold tortilla in half pressing gently; cook 2 minutes per side or til lightly browned and cheese melts.  Remove from skillet; keep warm.

Repeat with remaining tortillas and filling.  Cut each quesadilla into 3 wedges and serve.


((I added chicken and also did things a bit differently because it seemed easier.  I used only one pan for everything))

 Cooked some chicken thighs in a non stick pan. Then, I added cumin to the chicken thighs which I also seasoned with basil and some red pepper flakes (add any other spices you like).  Removed chicken from the pan, cooled and sliced it while softening the onions (I added a teensy bit of oil and about a tsp. of butter) and some yellow pepper slices in the same pan... added the spinach and a clove of minced garlic.  Wilted it slightly, quickly gave it a stir and removed it to a platter.  Then began browning a tortilla in the same pan ... and followed directions for filling and browning.

Next time I think I'll try them with refried beans with green chilis.... nice and spicy...