“The funny thing about Thanksgiving, or any huge meal, is that you spend 12 hours shopping for it and then chopping and cooking and braising and blanching. Then it takes 20 minutes to eat it and everybody sort of sits around in a food coma, and then it takes four hours to clean it up.” ~Ted Allen
Here’s to a Happy Thanksgiving and to the other 364 days when meals take 30 minutes or less. Thanks for reading our blog this year!
~Kathrin & Jess
In several locations in California (both Northern and Southern) there is a great vegan café called Café Gratitude. Its raw and cooked vegan and vegetarian items are thoughtfully prepared, and delicious. One item on the menu that Kathrin and I love is the vegetable grain bowl. This week we pay homage to that delicious dish with our own preparation – the Quick Quinoa and Vegetable bowl. This dish, while not quite a 15 minute “Dinner Winner”, deserves to be in that category for it’s simple preparation, easy adaptability, and delicious results. Continue reading “Quick Quinoa and Vegetable Bowl (à la Café Gratitude)”
Jessica and I hope that while you read our posts for meal inspiration, you are also keen to receive a few tips on why it is important to eat fresh and healthy foods. We are keen to share this information, and we encourage you to pass it along. Today, we’d like to tell you a bit about why what you drink is as important as what you eat. And in case we haven’t said it before, water is best. Continue reading “Liquid Gold”
… for (regional and seasonal) food from Mark Bittman.
It’s been a hectic week for Kathrin and me, with a myriad of school parent responsibilities, sick children, and workplace mini dramas all kicking into high gear at once. And while it’s merely a sign that Fall is finally here, it feels (as it does every year around this time) as though we will never stop. Suffice it to say, preparing creative, delicious meals has not been easy! So, we are back again with another “Dinner Winner” to add to your arsenal of good food, made easy. Save this one for a night when you want to impress your friends and family, but don’t want to be in the kitchen longer than 20 minutes. Come and cook with us!
This week’s winner is a big flavored, lean meal of pork tenderloin. I learned about it in a cooking class I took a few weeks back. I was surprised by how quick it was to prepare, given its strong flavor and impressive presentation. This meat would best be served paired with a simple arugula salad with oil, lemon, salt and pepper. If that’s just not enough food for you, add some boiled rice or quinoa dressed with a good olive oil, salt and pepper. And, if you want to go the extra step, you can also roast some sliced potatoes in the oven or mash up some boiled ones making them creamy with a little warm milk.
While the recipe is made with pork tenderloin, lamb tenderloin would work just as well. The only prep required is the cocoa rub, which can be made in advance and stored in an airtight container. Make enough to keep on hand for another night and you’ll cut your prep time in half in the future. I promise, it’s so easy you’ll have time to spare, and in this season that’s a terrific thing!
Try my new favorite Cocoa-Rubbed Pork Tenderloin
Come and Cook with Us 