Tag Archives: Dinner

Pork and mashed potato's

Seared Pork & Sweet Potatoes Creamy Mustard Sauce

Seared Pork & Sweet Potatoes with Creamy Mustard Sauce: Meat and potatoes, a classic American dinner time staple. But this recipe takes it to the next level by Seared Pork tenderloin medallions until crusty and golden, then topping them with a creamy Dijon mustard sauce. Served alongside mashed sweet potatoes and topped with a peppery arugula salad.

https://lifetimevibes.com/wp-content/uploads/2020/07/Pork.mp4

Key to this meal

The reason why I love this dish is its simplicity of flavors. Cooking the pork tenderloin to perfection is key. First you have to pat pork dry before we start working with it. We want to get rid of the moisture in the meat. Slice, tenderloin crosswise, into 1⁄2-inch thick medallions (about 6). Season all over with 1⁄2 teaspoon sea salt and several grinds of pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high. Add pork and cook until well browned and slightly pink in the center, 2–3 minutes per side. Let the meat rest before you cut into it.

While the meat is resting lets Make the tasty sauce that goes over the pork. Add shallots and 1 teaspoon oil to skillet and cook until shallots are softened and browned. About 1 minute watch closely. Add broth mixture into the skillet. Bring to a simmer, then cook until thickened and reduced to about 1⁄4 cup, 3–4 minutes. Remove from heat and stir in half of the sour cream. Season to taste with salt and pepper.

History and Importance of the Sweet Potato:

Sweet potato history can be traced back to Central and South America. In Central America, domesticated sweet potatoes were present at least 5,000 years ago. They think the first sweet potatoes were grown possibly between the Yucatán Peninsula of Mexico and the mouth of the Orinoco River in Venezuela.

The sweet potato was most likely spread by local people to the Caribbean and South America by 2500 B.C.E.

And the sweet potato was brought to central Polynesia around 700 C.E., possibly by Polynesians who had traveled to South America and back, and spread from there across Polynesia to Hawaii and New Zealand.

Finally the sweet potato became a major player in the world food supply in response to a major crop failure, in Fujian province of China in about 1594.

The sweet potato was also introduced to Okinawa, Japan, in the early 1600s. It became a staple in Japan because they were important in preventing famine when rice harvests were poor.

The sweet potato arrived in Europe during the 15th and 16th centuries as a result of Christopher Columbus travels and colonial antics otherwise known as the Columbian exchange. It is mentioned in Elinor Fettiplace’s Receipt Book, a cookbook compiled in England in 1604.

Tips for cooking pork

Dry meat off with a paper towel before trimming to prevent it from slipping around while cutting. Make a cut at one inch intervals through the fat on the edges of steaks and chops to prevent curling during cooking.

Tips for Checking Doneness with Seared Pork:

When pricked, the juices should run clear or have just a very faint pink tint.

Cut into the meat and check meat to see that it is white in color. When cooked to medium doneness there may be slight traces of pink in the middle.

To ensure doneness, check with a meat thermometer. A thermometer inserted into the thickest part of the cut should produce a temperature of 145°F for medium doneness (160°F to 165°F for well done).

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Seared Pork & Sweet Potatoes

Yield: 2
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Seared Pork & Sweet Potatoes with Creamy Mustard Sauce: Meat and potatoes, a classic American dinner time staple.

Ingredients

  • 2 medium sweet potatoes
  • 3 oz shallot
  • 1 pkt beef broth concentrate
  • 1 ⁄2 oz whole grain mustard
  • 10 oz pork tenderloin
  • 2 oz sour cream
  • 3 oz baby arugula
  • kosher salt & ground pepper
  • olive oil
  • apple cider vinegar (or white wine vinegar)

Instructions

  1. Make sweet potatoes: Peel sweet potatoes. Slice lengthwise, then cut into 1-inch pieces. Place in a medium saucepan and cover by 1-inch with salted water. Cover and bring to a boil. Simmer sweet potatoes, uncovered, until potatoes are tender, about 13 minutes. Drain, then return to saucepan. Cover to keep warm.
  2. Prep vinaigrette: Halve shallot, then peel and finely chop. In a liquid measuring cup, whisk together 1⁄2 cup water, beef broth concentrate, and mustard.
  3. Marinate shallots: In a medium bowl, whisk together 2 tablespoons oil, 1 tablespoon vinegar, and a pinch each salt and pepper. Stir 2 tablespoons shallots into vinaigrette (save rest for step 5) and set aside to marinate.
  4. Cook pork tenderloin: Pat pork dry. Slice, crosswise, into 1⁄2-inch thick medallions (about 6). Season all over with 1⁄2 teaspoon salt and several grinds of pepper. Heat 1 tablespoon oil in a medium skillet over medium-high. Add pork and cook until well browned and slightly pink in the center, 2–3 minutes per side. Transfer to a plate and cover to keep warm.
  5. Make sauce: Add remaining shallots and 1 teaspoon oil to skillet and cook until shallots are softened and browned, about 1 minute. Stir broth mixture, then add to skillet. Bring to a simmer, then cook until thickened and reduced to about 1⁄4 cup, 3–4 minutes. Remove from heat and stir in half of the sour cream. Season to taste with salt and pepper.
  6. Finish & serve: Return sweet potatoes to medium heat. Add remaining sour cream and 2 tablespoons oil, then mash with a fork or potato masher until creamy. Season to taste with salt and pepper. Toss arugula with vinaigrette. Serve pork, with sauce spooned over top, alongside salad and mashed sweet potatoes.
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 498Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 120mgSodium: 1198mgCarbohydrates: 36gFiber: 7gSugar: 13gProtein: 45g
© chefparttime
Cuisine: Dinner / Category: MEAT AND CHICKEN

Coconut Curry Bowl with Cod

Cod & Coconut Curry Bowl with Brown Rice: Flaky cod, gently poached in a lively sauce that emphasizes bold flavors of piquant mustard seeds, garlic, and curry powder. Smooth, sweet coconut milk perfectly soothes the spice of the sauce, which is absorbed by a bed of soft brown rice.

https://lifetimevibes.com/wp-content/uploads/2020/08/cod-curry.mp4

There are 5 simple steps for this recipe. First we chop garlic, sweet peppers and cherry tomatoes. Next we make brown rice and put to the side. Sauté vegetables and add curry coconut milk and finally the fish. Cook for about 10 minutes and you have a wonderful meal.

Prepare the ingredients:

Peel 2 cloves of garlic and roughly chop. Cut off and discard the stems of the peppers; remove the cores. Halve the peppers lengthwise, then thinly slice. Halve the cherry tomatoes. Slice lime into quarters and place to the side. Pat the fish dry with paper towels. Season with salt and pepper on both sides.

Step one cook the rice:

Fill a small pot with salted water; place on high heat to boil. Add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Drain thoroughly.

Next we cook some vegetables:

In a medium pan, heat 2 teaspoons of olive oil on medium-high. Add the chopped garlic and mustard seeds (carefully, as the mustard seeds may pop as they cook). Cook, stirring frequently, 30 seconds to 1 minute. Add the prepared peppers and tomatoes; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, until softened and the tomatoes begin to break down.

Now we start making the curry & cooking the fish:

To the pan, add the curry powder and coconut milk (shaking the can before opening); stir to combine. Heat to boiling on high. and cook, stirring occasionally, 3 to 5 minutes, or until the sauce is slightly reduced in volume. Reduce the heat to medium-high and add the seasoned fish. Loosely cover the pan with foil. Cook, without stirring, 8 to 12 minutes, or until the fish is opaque and cooked through. Turn off the heat. Carefully transfer the cooked fish to a cutting board; using a forks, flake into bite-sized pieces.

Finally we finish the curry & serve:

Add to the pan of cooked vegetables and sauce; next add the juice of 2 lime wedges. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished curry and flaked fish. Serve with the remaining lime wedges on the side.

Cod & Coconut Curry Bowl with Brown Rice

Flaky cod, gently poached in a lively sauce that emphasizes bold flavors of piquant mustard seeds, garlic, and curry powder.

Ingredients:

  • 2 cod fillets
  • 1¾ cups light coconut milk
  • ½ cup brown rice
  • ½ lb cherry tomatoes
  • 1 lime
  • 2 cloves garlic
  • 6 small sweet peppers
  • 1½ tsps mustard seeds
  • 2 tsps curry powder
  1. Prepare the ingredients: Peel 2 cloves of garlic and roughly chop. Cut off and discard the stems of the peppers; remove the cores. Halve the peppers lengthwise, then thinly slice. Halve the cherry tomatoes. Slice lime into quarters and place to the side. Pat the fish dry with paper towels. Season with salt and pepper on both sides.

  2. Cook the rice: Fill a small pot with salted water; place on high heat to boil. Add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Drain thoroughly.

  3. Cook the vegetables: In a medium pan, heat 2 teaspoons of olive oil on medium-high. Add the chopped garlic and mustard seeds (carefully, as the mustard seeds may pop as they cook). Cook, stirring frequently, 30 seconds to 1 minute. Add the prepared peppers and tomatoes; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, until softened and the tomatoes begin to break down.

  4. Start the curry & cook the fish: To the pan, add the curry powder and coconut milk (shaking the can before opening); stir to combine. Heat to boiling on high. and cook, stirring occasionally, 3 to 5 minutes, or until the sauce is slightly reduced in volume. Reduce the heat to medium-high and add the seasoned fish. Loosely cover the pan with foil. Cook, without stirring, 8 to 12 minutes, or until the fish is opaque and cooked through. Turn off the heat. Carefully transfer the cooked fish to a cutting board; using a forks, flake into bite-sized pieces.

  5. Finish the curry & serve your dish: Add to the pan of cooked vegetables and sauce; next add the juice of 2 lime wedges. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished curry and flaked fish. Serve with the remaining lime wedges on the side.

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Sweet & Sour Swedish Meatballs with Garlic Mash

Sweet & Sour Swedish Meatballs with Garlic Mashed Potatoes: Swedish-style meatballs made with grass-fed ground beef. The sweet and sour brown sauce includes tart cherry preserves as well as beef broth for a savory flavor.

It’s draped over the top of the meatballs and a bed of garlic mashed potatoes, making this a pretty perfect plate.

Swedish meatballs are actually not a Swedish recipe. Sweden has admitted its iconic meatballs actually originate from Turkey.

The country’s official Twitter account tweeted.“Swedish meatballs are actually based on a recipe King Charles XII brought home from Turkey in the early 18th century. Let’s stick to the facts!”

In turkey the dish is known as”köfte” minced meat pressed into a ball. Topped with gravy, is a popular dish around the world. 

King Charles XII used food as a way to help boost the relationships between the two countries. Please follow me on Instagram and Pinterest. 

Sweet & Sour Swedish Meatballs

Yield: 2
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes

Sweet & Sour Swedish Meatballs with Garlic Mashed Potatoes: Swedish-style meatballs made with grass-fed ground beef.

Ingredients

  • garlic (use 3 large cloves)
  • 6 Yukon gold potatoes
  • ½ cup of panko
  • 12 oz grass-fed ground beef
  • ¼ cup beef broth concentrate
  • 4 table spoons cherry preserves
  • ¼ cup sherry vinegar
  • 1 Tbsp cornstarch
  • 1 can of peas
  • 2 pats salted butter
  • coarse kosher salt
  • 1 large egg
  • freshly ground pepper
  • sugar
  • neutral oil (such as vegetable)

Instructions

  1. Prep ingredients: finely chop 3 large garlic cloves. Peel potatoes and cut into 1-inch pieces. Bring a medium saucepan of salted water to a boil. Cover and keep warm on low heat.
  2. Prep meatballs: In a medium bowl, combine panko, ⅓ of chopped garlic, 1 large egg, ½ teaspoon salt, and ¼ teaspoon pepper. Let sit 5 minutes for panko to absorb the egg. Add beef and knead or stir to combine. form mixture into 10 equal-sized meatballs.
  3. Make sauce: In a small bowl, add 1½ cups water, beef broth concentrate, cherry preserves, 2 tablespoons of the vinegar, 1½ teaspoons of the cornstarch , 1½ teaspoons sugar and mix.
  4. Make potatoes & peas: Return saucepan of water to a boil. Add potatoes and another ⅓ of the garlic and cook until tender, about 8 minutes. Add peas and cook for one more minute. Reserve 3 tablespoons cooking water, then drain and return potatoes, peas, and garlic to saucepan. Add butter and coarsely mash, adding reserved cooking water to loosen. Season with salt, cover to keep warm.
  5. Brown meatballs: In a medium nonstick skillet, heat 1 tablespoon oil over medium-high Add meatballs and cook turning once or twice, until browned but not cooked through, 6–8 minutes. Remove from heat.
  6. Finish & serve: Stir remaining chopped garlic into skillet and cook over medium-high heat, 1 minute. Add sauce and season lightly with salt and pepper. Simmer, turning the meatballs in the sauce until sauce is glossy and meatballs are cooked through, 6–7 minutes. Spoon meatballs and gravy over mashed potatoes (reheat if necessary) and serve.
© chefparttime
Cuisine: Dinner / Category: Beef Recipes

Shrimp & Potato Chowder with Thyme & Mascarpone

Chowder makes us think of days by the sea. With the cold fall days just ahead, we’re bringing all of the october feels in the form of a warming chowder perfect for the cooler fall months. We’ve added mascarpone for extra richness and switched to shrimp for a touch of sweetness. Celery, potatoes, fresh thyme, and peas make this a chowder to remember.

Before you start making this delish chowder take a look at these cooking tips that might help you along.

To make peeling and mincing garlic easier first mash the clove with either the flat part of the knife or with the knife handle.

Garlic in a wooden plate

If measuring out both oil/butter and honey put the oil or butter in your measuring cup first then the honey will slide right out.

When a savory dish needs a little oomph, try a squeeze of lemon instead of salt. A hit of citrus can make the whole recipe come to life.

Fresh lemons on the wooden background

Keys to this meal

A good soup is made a day in advance. Let it sit in the fridge overnight, then warm it gently and all the flavors will marry beautifully.

Double your recipe Soups are easy to make in large batches, and are one of the most freezer-friendly dishes around. So, double up on ingredients, grab a larger pot and make two meals instead of one. (See tips on freezing below.)

Chop in spoon sizes When chopping vegetables, think about how big you want them to be on the spoon. Even hearty, rustic soups should have well chopped, reasonably sized vegetables. Greens such as spinach and kale also need to be chopped, or they will be difficult to eat.

Fresh vegetables flatlay overhead frame. Food layout. Vegetables variety

Simmer, simmer, simmer Once soup has come to a boil, reduce to a simmer and make sure that it stays there. Boil things too vigorously, and the vegetables will get mushy, the meat will toughen, and the noodles will start to break down.

Wine pairing

Riesling

Body and Tannins: light-bodied

Riesling is a white grape variety which originated in the Rhine region. Riesling is an aromatic grape variety displaying flowery, almost perfumed, aromas as well as high acidity. It is used to make dry, semi-sweet, sweet, and sparkling white wines. Riesling wines are usually varietally pure and are seldom oaked.

Shrimp & Potato Chowder with Thyme & Mascarpone

Chowder makes us think of days by the sea. With the cold fall days just ahead, we’re bringing all of the october feels in the form of a warming chowder perfect for the cooler fall months.

  • 5 oz celery
  • garlic (use 2 large cloves)
  • 3 oz scallions (use 2⁄3)
  • 18 oz Yukon gold potatoes
  • 1⁄4 oz fresh thyme
  • 2 pkts shrimp broth
  • concentrate
  • 10 oz wild US Gulf shrimp
  • 3 oz mascarpone
  • 2 1⁄2 oz peas
  • kosher salt & ground pepper
  • olive oil
  • all-purpose flour
  1. Prep ingredients: Trim ends from celery, then finely chop. Peel and finely chop 2 large garlic cloves. Trim ends from 2⁄3 of the scallions, then thinly slice. Scrub potatoes and cut into 1⁄2-inch pieces. Pick and finely chop 1⁄3 of the thyme leaves (save rest for own use).
  2. Sauté aromatics: Heat 11⁄2 tablespoons oil in a medium pot over medium-high. Add celery, garlic, 3⁄4 of the sliced scallions, and 1 teaspoon salt, and cook until softened, 2– 3 minutes. Stir in 11⁄2 tablespoons flour and cook, stirring, about 1 minute.
  3. Add liquid: Stir in 3 cups water and all of the shrimp broth concentrate, cover and bring to a boil.
  4. Add potatoes: Add potatoes and 2⁄3 of the chopped thyme (save rest for step 6) cover, and bring to a boil. Reduce heat to medium and simmer, partially covered, until potatoes are tender when pierced with a knife, about 10 minutes.
  5. Add shrimp: Cut each shrimp into 3 pieces and add to the pot. Cover and simmer over low until pink, 2–3 minutes. Stir in mascarpone and peas and cook until heated through, about 1 minute.
  6. Finish chowder & serve: Season chowder to taste with salt and pepper. Serve in bowls garnished with remaining thyme and sliced scallions.

Allergens

Milk (1), Shellfish (2). May contain traces of other allergens. Packaged in a facility that packages gluten containing products.

Nutrition per serving

Calories 640kcal, Fat 32.0g, Proteins 31.0g, Carbs 62.0g

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Manhattan Fish Chowder with Garlic Ciabatta Bread

What makes this Manhattan fish chowder iconic and what separates it from traditional clam chowder? It is the absence of cream and the addition of tomatoes. What gives this dish that extra special touch is the sauté strained. The chopped tomatoes that adds concentrated flavor. The result is lighter, fresher, and more healthier. However, instead of traditional oyster crackers, we’ve added toasted garlic bread for dipping.

Tip for cooking Manhattan Fish Chowder

The hardest part of this dish is building the soup. Above all, Pay close attention to the ratios, add chopped tomatoes and cook until very dry, about 3 minutes. Add 2 cups water, clam broth concentrate, strained tomato liquid, 1⁄4 teaspoon salt, and several grinds of pepper. Dont forget to bring it to a boil and bring to a boil. Next add potatoes, cover partially, and cook over medium heat until potatoes are just tender. Take a knife and pierce after 10 -12 minutes to she if cooked through. Don’t forget to salt and pepper for taste.

History of Chowder:

The origin of the word “chowder” can be traced back to the sixteenth century, in the English counties of Cornwall and Devon. In the dialect of the times, the word “jowter” was used to describe hawkers. Moreover fish-sellers, with later variants evolving as “chowder” and “chowter”.

Jasper White’s “50 Chowders” cookbook lists the first and oldest-known fish chowder recipe. Fish chowder was originally printed in the Boston Evening Post on September 23,1751. The herbs and spices used in this recipe show the typical 18th century English cooking style. The magazine American Notes and Queries, in 1890, noted that the dish was of French origin. In Canada, French settlers cooked a stew with clams and fish laid in courses with bacon, and sea biscuits.

You could say that Manhattan Fish Chowder , was started as a shipboard dish, thickened with the use of hardtack. Therefore, fish chowder was brought to North America by English and French seafarer immigrants from over 250 years ago.

Manhattan Fish Chowder with Garlic Ciabatta Bread

What makes this Manhattan fish chowder iconic and what separates it from traditional clam chowder is the absence of cream and the addition of tomatoes.

  • 1 ciabatta roll
  • 1 can whole-peeled tomatoes
  • 2 oz celery
  • 1 medium yellow onion
  • garlic (use 2 large cloves)
  • 1 ⁄4 oz fresh thyme
  • 1 large russet potato
  • 1 clam broth concentrate
  • 12 oz pollock fillets
  1. Prep garlic bread: Cut ciabatta crosswise into 1⁄2-inch thick slices. Brush lightly with oil and arrange on a rimmed baking sheet.
  2. Prep ingredients: Chop tomatoes in their can with kitchen shears before straining over a bowl; reserve liquid separately. Finely chop celery. Halve onion, then peel and finely chop. Peel 2 large garlic cloves and finely chop 1, leaving the other clove whole. Pick 1 teaspoon thyme leaves from stems for step 6; reserve remaining sprigs for step 3. Peel potato and cut into 1⁄2-inch pieces.
  3. Sauté aromatics: In a medium pot, heat 2 tablespoons oil over medium-high. Add celery and onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in chopped garlic, half of reserved thyme sprigs (save rest for own use), and a generous pinch salt and pepper, and cook until fragrant, about 1 minute.
  4. Build soup: Add chopped tomatoes and cook until very dry, about 3 minutes. Add 2 cups water, clam broth concentrate, strained tomato liquid, 1⁄4 teaspoon salt, and several grinds of pepper, and bring to a boil. Add potatoes, cover partially, and cook over medium heat until potatoes are just tender when pierced with a knife, 10 -12 minutes.
  5. Make garlic bread: Preheat broiler with top rack 6 inches from heat source. Broil bread, turning once, until golden, 1–2 minutes (watch closely as ovens vary). Halve reserved whole, peeled garlic clove and rub it over cut-sides of toasted bread; sprinkle lightly with salt.
  6. Finish soup & serve: Cut pollock into 1-inch pieces and add to soup. Cover and cook just until fish flakes easily, 2–3 minutes. Remove thyme sprigs and ladle soup into bowls. Sprinkle with reserved thyme leaves and pepper, and drizzle with olive oil. Serve with garlic bread on the side for dipping or crumbling over.

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