Friday's Fave Foods***Pan Roasted Pork Tenderloin

I was drawing a blank for today's recipe, because I didn't do anything special for Halloween. Well, actually, at work we made cupcakes, but I forgot to get some pictures, and then I took a few days off, and there was no way I was going back in there to get those pictures. I really need a couple of days away.

So...I thought about my favorite thing to cook out of the freezer. Not counting those precooked Tyson Hot Wings (OMG I love those!) it's pork tenderloin. And I love to do it in my iron skillet. It's one of those items you can pick up for a reasonable price, on sale. Alot of times, they come as a package of 2, so they are great for the freezer. They defrost quickly. They cook easily. Taste wonderful. Look complicated, (but are not) and therefore you look like a genius!

*The Joy Of Cooking* says:

"Whole pork tenderloin is kept moist by being browned in a pan on top of the stove first, then simmered until done. If your tenderloin weighs more than 8 oz. adjust the cooking time accordingly. A savory fruit sauce makes a fine accompaniment"

1 pork tenderloin, 8-12 oz

Season with salt and ground black pepper to taste.

In a large skillet over high heat

1 1/2 tsp. unsalted butter

1 1/2 tsp. olive oil

Brown well on all sides. Reduce the heat to medium and cook, turning once or twice until and instant-read thermometer inserted in the thickest part of the meat reads 150 to 155 degrees. Remove to a plate, cover loosely with aluminum foil, let it stand 5-10 minutes before slicing.

This is great with a blackberry-sage sauce or an apple-raisin chutney.

NOTES: Do not overcook the meat! That is the only mistake you can make.

Just For Fun

Recently, just for fun, I googled "Camp Osceola" to find out:

• How unoriginal am I?


• Fairly unoriginal
  
  


• How much of my life is on display on the web?


• Answer: Quite a bit, actually!

But there is also alot of other information out there about Osceola.

As previously stated, I named this place based on it's location, years ago. Without giving too much away let me just say that Osceola is already inherent. Truthfully, I had never even heard of Osceola until I moved here, which is sad because Chief Osceola had a substancial and honorable place in history. (The second time I heard it was in John Anderson's 'Seminole Wind') Also having spent quality time on Florida's gulf, let me say I have a real appreciation for that area and the Florida State Seminoles. (They also have really big misquitoes there!)



Because of his fame, the name is now spread through out the US. So when I googled 'Camp Osceola', here is what I got:



History of a famous Boy Scout Camp, in Missouri

http://www.angelfire.com/ks2/camposceola/

An old YMCA camp in California (no photo)
http://www.anaheimymca.org/service/camp.htm


An historic naval military camp in the 19th century , Florida

http://query.nytimes.com/gst/abstract.html?res=9D03EFD91138E533A25755C1A9629C94699FD7CF

A fish camp in Florida!

http://www.geocities.com/Yosemite/Gorge/5715/index.html

Another youth camp, Florida

http://www.sosbighorn.com/camps/?view=9

As part of a US geological study in New Hampshire

http://water.usgs.gov/ogw/bgas/square/

A ghost town in Nevada, that started out as a mining camp

http://www.ghosttowns.com/states/nv/osceola.html

Last but not least, my VERY favorite...

The Osceola Hilton, courtesey of Boy Scouts 376 in Liberty, MO

http://www.troop376.com/2006/2006osceola.htm

Friday's Fave Foods***Irish Potato Soup

My mom used to make this for us all the time, but I did not know it had a name and was a famous recipe!

I'm on a 'stretch a dollar' theme right now, on this blog and in my life. Maybe you are too. That does not mean we don't have to eat well; we will just concentrate on eating well for less!

This was not my favorite thing as a child, admittedly. Mostly because I did not like milk or milk based products***I used to pour my milk down the sink when my mom wasn't looking. From what I can tell there are alot of kids like that, so don't forget you can go heavy on the stock in this recipe. (Yet one more thing to do with that cooked-down chicken!)

IRISH POTATO SOUP

6 Medium potatoes
2 medium onions
5 cups of stock, (or milk and water equal mixed)
1 cup heavy cream ( you may substitute 1 cup of stock to reduce calories)
2 tbsp butter
2 tbsp parsley or chives
salt and pepper (to taste)




Directions
Peel and dice the potatoes and finely chop the onions. Use a saucepan with a cover, melt the butter, and cook the onions and potatoes until soft, but not colored or browned. Add the liquid stock and cream. Stir continuously and bring to a boil, and then reduce heat to simmer, and cover for 30 minutes. Add seasoning to taste. Sprinkle parsley or chives on top of each bowl as served.

NOTES: Mom used to throw in bacon bits (real ones, not that crap you buy in a jar) to entice us kids. Also, you may substitute leeks for onions if you are feelin' fancy!

Friday's Fave Foods***Homemade & Healthy Chicken Noodle Soup

Everyone I know is trying to stretch a dollar right now. So if you want to make your meals go further, here is one thing you can do with roasted chicken, after you have already cooked it and had it for dinner.

If there is anything left over, of course you can make chicken salad for a sandwich. That is a no brainer. However, when you've finished with that, there is one more thing you can do. Cook the carcass down for chicken soup.

You can do this either in a pot on the stove or on the crock-pot. Just place it in about a quart of water and let it cook down until it starts falling apart. Turn it off and cool it down. Usually I put it in the fridge. When I come back and look at it the next day, the fat is easy to skim off the top with a big spoon. ( If I were home and cooking all the time, I might save that in the freezer for another day ****'rendered chicken fat'***but I don't get to cook as much as I used to, so I do not save it.) This is the part where you have to get your hands in the cooked down chicken broth and get ALL the bones out of there. You can use latex gloves if you are real squeamish. Once you have discarded all the bones, you have your base for your chicken soup.

*In a soup pot or Dutch Oven, cook down one small finely chopped onion in a 1/2 tsp. of olive oil. About 8 minutes.
*Add two stalks of finely chopped celery, and 2 chopped carrots. Cook until softened, about 8 minutes.
*Add your chicken broth which should have lots of bits of chicken still left in it.
*Because I took most of the fat out of it, I usually add about 3 chicken bullion cubes at this point

*Cook on medium high until soup begin to bubble. Meanwhile, cook one cup of egg noodles and rinse. I like Ronzoni's wheat blend.

*Add chopped parsley to soup, salt and pepper to taste. You will not need much if you put in the bullion cubes. Add noodles. Turn down to low and simmer about 5 minutes.

That's it!

NOTES: Obviously if you are on a restricted salt diet you do not have to add the bullion cubes. Another way to give flavor and body is to add about 1/4 cup of cooking sherry after you have softened the veggies, and before you add the broth. Just let it simmer in there about 5 minutes before you add the broth. You can use any kind of noodle or pasta you want to, or not at all. This is just my favorite variation, and my boys even like it! Also, I have been known to save a step and just throw the dry pasta in the pot and cook it that way. A little starch never hurt anyone. But you will get less of that if you use the egg noodles. Also, some folks like to use homemade noodles, and if you are one of them, I say more power to you! That, however, is not me.

Indian Summer

I missed my Friday post last week, only the second time that has happened. Too much work going on. Just could not make it happen. Anayway, I have been noticing the cool weather crops as I have been driving out and about. I always loved the "jellyroll" bales (as I call them) out West we always cut boring square bales. Which are alot easier to load, but you have to load more!

Friday's Fave Foods***Oven Roasted Potatoes

I think oven roasted potatoes, when done right, are to die for! Usually you find them at nice restaurants. For years I tried to duplicate these, watching the chefs I was working with carefully. You know, chefs as a rule, are not all that transparent, and they like it that way. After years of skulking around professional kitchens, I finally figured it out. It's not hard, but there is a method, and it does take time.

I like using baby red potatoes, but you can use any kind, just cut them down to size. 'Yukon Gold' is probably my favorite potato for this and for potato salad. Just remember these potatoes are more delicate than most and they cook down alot faster.

I do not hesitate to use wood cutting boards. I am the sanitizing queen, but I am extremely turned off by what I consider the over-hype of germology...and yes, I just made that word up!

Bring the water in the sauce pan to a boil. Place a small amount (less than a teaspoon) of olive oil in the skillet, and place in a preheated oven (425 degrees)

I usually preheat the oven, put the skillet in, and get the water going first. Then cut the potatoes. Place potatoes in boiling water for 10 minutes or until barely tender with a fork. Drain, and blanch with cold water. Take hot skillet out of the oven and place potatoes in the pan. Return to oven for 10-15 minutes, or until the potatoes are seared on one side. Turn potatoes, and place back in oven for about 10 more minutes. Reduce oven to 350. Remove skillet, and add 1.) onion or 2.) garlic or both. Or, add 1.)rosemary or 2.)garlic or both. Salt and pepper to taste. Return to oven and cook until done, about 10 to 15 more minutes, stirring occasionally.

That's it!

Notes: Men and boys love this!!!

End of Summer

"A dog is one of the remaining reasons why some people can be persuaded to go for a walk."~O.A. Battista

Because I have dogs, actually walk alot. When I don't feel like it, I am obliged. And that is a good thing. Sometimes when I am out early in the morning, or late in the evening, I see some amazing things. My (lack of) photographic skills do not allow me to capture it all, but sometimes I can replicate at least a glimpse.

Crepe Myrtle

Magnolia

??? Old Fashioned Heirloom, bulb or rhizome, native. Any ideas? Pops up in one yard of a very old abandoned haunted looking house every year at this time. One even migrated to my yard this year, which is 4 acres away.

Pyracantha***Firethorn. This grew like kudzu in the Bay Area, and used to give us a show every year

• White fragrant blossoms in the spring
• thousands of red-orange berries in the fall and winter
• lots and lots of drunk birds (berries are considered 'poisonous')

I don't see too much of this around here because it is a warm -weather shrub, and only a few varieties can survive the freeze zone. But this one is right down the street. I used to get homesick alot, and this darn bush made me feel better!