Monthly Archives: October 2008

Stuffed Pork Tenderloin with Artichoke and Spinach

Posted on October 28, 2008 by Mike

2 lbs pork tenderloin, butterflied 1 cup reduced-fat ricotta cheese 1/2 tsp dried basil 1/2 tsp dried oregano 2 cups chopped fresh baby spinach 1  jar (5 oz) of artichoke hearts, drained and diced olive oil salt and pepper, to … Continue reading →

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Herbed Polenta

Posted on October 28, 2008 by Mike

4+ cups water 1 tsp salt 1 1/4 cup yellow cornmeal 1/2 cup grated parmigiano-reggiano 3/4 cup milk 4 Tbsp unsalted butter 2 Tbsp fresh Italian flat-leaf parsley, chopped 2 tsp fresh rosemary, chopped 2 tsp fresh thyme, chopped 1 … Continue reading →

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Classic Pumpkin Pie

Posted on October 28, 2008 by Mike

3/4 cup packed brown sugar 1 3/4 tsp pumpkin pie spice 1/4 tsp salt 1 (12 oz) can evaporated low-fat milk 2 large egg whites 1 large egg 1 (15 oz) can unsweetened pumpkin 1 refrigerated pie crust dough 1/4 … Continue reading →

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London Broil with Zinfandel Sauce

Posted on October 18, 2008 by Mike

Marinade: 1/2 cup olive oil 1/2 cup dry red wine 3 Tbsp light soy sauce 1 Tbsp Dijon mustard 4 garlic cloves, minced 6 sprigs fresh thyme (1-2 tsp) 2 sprigs fresh rosemary (1-2 Tbsp) zest of 1 lemon 1 … Continue reading →

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Thai Beef Lettuce Wraps

Posted on October 3, 2008 by Mike

Marinade: 1 lb. steak (flank, skirt, or sirloin) 1 Tbsp sriracha or other asian chili-garlic sauce 2 Tbsp soy sauce 2 tsp sesame seed oil (optional) 1 lime, juiced 1 garlic clove, minced 1 inch of fresh ginger, grated or … Continue reading →

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