Thought for Food

Kind of like honey-mustard pork, but with a New England twist. Use the best pure maple syrup you can find…please… [TheRedKitchen]

1 package pork tenderloin (about 2 lbs.), trimmed and cut crosswise into 3/4 ” slices
Salt & pepper to taste
4 Tablespoons olive oil
1 medium or 2 small onions, sliced
2 1/2 cups chicken broth
6 Tablespoons pure maple syrup
2 Tablespoons cider vinegar
2 Tablespoons Dijon mustard

Heat the oil in a large skillet. Season the pork with the salt & pepper, and cook it until browned on both sides, about 4 minutes per side. You may have to do this in two batches…don’t crowd the pan or the meat will not brown properly. Remove the pork to a plate and set aside.

Add the onion to the same pan, and saute for about five minutes. Add chicken broth, bring to a boil, and reduce for about 5 minutes. Whisk in the maple syrup, vinegar, and mustard.

Return the pork to the pan, along with any accumulated juices, and simmer until heated through, about 2 minutes.

Serve with starch and veggies of your choice. Makes 6-8 servings

Posted by Ian McKenzie at 10:06 PM | Permalink | Comments (0) | TrackBacks (0)

Ingredients:
1/2 c. butter
1 1/2 c. graham cracker crumbs
1 14-ounce can Eagle Brand® Sweetened Condensed Milk
1 c. butterscotch flavoured chips
1 c. semi-sweet chocolate chips
1 1/3 c. sweetened coconut flakes
1 c. chopped nuts

Directions:
* Pre-heat oven to 350 degrees. Melt butter in a 13×9-inch baking pan.
* Sprinkle graham cracker crumbs over melted butter, then pour condensed milk over crumbs.
* Top with remaining ingredients in order listed. Press mixture down firmly into pan.
* Bake for 25 minutes or until lightly browned. Cool before cutting into bars.
* Can be stored in airtight container at room temperature.

Makes 24-36 bars

Source: Eagle Brand® Sweetened Condensed Milk

Posted by Ian McKenzie at 08:26 PM | Permalink | Comments (0) | TrackBacks (0)

14 ounce can Brown lentils
1 cup Small macaroni noodles
1 cup Short grain rice
2 Tbsp Olive oil
2 large Onions
1/4 cup Olive oil
2 cloves Garlic — finely chopped
1 cup Tomato puree

Wash rice well in sieve under running water and drain. Heat oil in pot and fry rice over medium heat for 2-3 minutes. Add 2 cups water and 1 teaspoon salt and bring to the boil, stirring occasionally. Cover and simmer over low heat for 15 minutes or until tender. Leave covered off the heat for 5 minutes for grains to separate.

Cook macaroni and heat the lentils. Toss together lightly with cooked rice.

Peel onions and cut in half lengthwise then slice thinly to give semi-circles. Heat olive oil in a pan, add onions and fry over medium heat until golden brown. Add garlic and cook a minute longer. Add the tomato puree and bring to a boil. Serve over rice mixture.

Posted by Ian McKenzie at 07:53 PM | Permalink | Comments (0) | TrackBacks (0)