tag:blogger.com,1999:blog-4045095561046669535.post159858798118258836..comments2011-04-10T20:33:22.217-07:00Comments on Food: Getting Back to the Basics: My New Year's Resolutions for 2011Lisa R.http://www.blogger.com/profile/15802019802150944118noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-4045095561046669535.post-60249555408173182752011-01-05T14:17:13.755-08:002011-01-05T14:17:13.755-08:00Jennifer, thanks for making me feel better about k...Jennifer, thanks for making me feel better about keeping some of my "processed" foods around so I don't have to toss them out. I cooked up the pizzas for my nephews and niece last weekend, and I've kept some condiments around for guests that come over for a meal or party. <br /><br />I don't have any particular websites or books I get recipes from. I do a lot of experimental cooking. When I need additional ideas for a particular food, I tend to check in my Julia Child or Emeril Lagasse cookbooks. If I can't find it there, I'll look online and typically end up at the food network site. Dining out also provides me with ideas. When I experience a good meal, I remember the flavors and try to mimic it at home. Do you have any particular books or websites you can recommend?Lisa R.https://www.blogger.com/profile/15802019802150944118noreply@blogger.comtag:blogger.com,1999:blog-4045095561046669535.post-600817856041619422011-01-05T14:11:10.211-08:002011-01-05T14:11:10.211-08:00Courtney, here's my braised pork tenderloin re...Courtney, here's my braised pork tenderloin recipe altered by me from a Julia Child cook book. I'm sure you can do this with any cut of meat, just replace the beef stock with chicken or vegetable stock for lighter meats (chicken and fish).<br /><br />Braised Pork Tenderloin <br /><br />Cut tenderloin into 2" pieces approximately 6 ounces each. Season with salt, pepper, and fresh herbs (I used thyme and rosemary) and let marinade in dry mixture for 30 minutes or longer (you can prep it earlier in the day day/during kids' nap time). Sear until meat is carmelized in hot olive oil and butter (don't use a non-stick pan). Remove meat from pan and deglaze pan with 1/4 c. red wine and 1/2 c. beef broth. Bring mixture to slow boil then reduce heat to low. Add meat back in and cook until done (use meat thermometer or cut into it, always better to undercook than overcook because you can always put it back in hot pan). Enjoy!Lisa R.https://www.blogger.com/profile/15802019802150944118noreply@blogger.comtag:blogger.com,1999:blog-4045095561046669535.post-71038517095935057312011-01-02T14:58:25.858-08:002011-01-02T14:58:25.858-08:00Excellent resolutions, they can only contribute to...Excellent resolutions, they can only contribute to you and your family's health and longevity. I've been working on getting rid of processed foods and working from whole foods from meals but my biggest challenge is finding new and inventive ways to prepare it. I love to cook so a recipe that requires a lot of prep work doesn't scare me off but most of the time I'd like to keep it simple. Do you have any books, websites or magazines that you use for ideas? Also, it's okay to continue to use the 'processed' foods you have until they are gone. Good luck in the new year! Look forward to more!Unknownhttps://www.blogger.com/profile/17574695571240416488noreply@blogger.comtag:blogger.com,1999:blog-4045095561046669535.post-52722932966928831742011-01-02T07:02:14.787-08:002011-01-02T07:02:14.787-08:00awesome plan! We try to eat as much organic and na...awesome plan! We try to eat as much organic and natural food as possible. We belong to a CSA for our produce and we are members of an organic/natural food buying club. I can't wait to see what kinds of things you come up with and please post recipes!! I would love the recipe for braised pork chops. <br /><br />And we made the switch to natural peanut butter a long time ago and I could never go back! The taste and texture of "regular" peanut butter is so gross to me now. I much prefer natural.Courtneyhttps://www.blogger.com/profile/04466475821092843353noreply@blogger.com