Archive for June 23, 2013

Homemade Jam – In Minutes

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I receive regular emails from King Arthur Flour. They are informative and showcase well tested recipes and new products. Their flour is a staple in my cupboard, it always provides a good result.

A couple of weeks ago they provided a link for Jam in Minutes. I decided to try it out, using 1 cup each of strawberries and chopped rhubarb. It was fantastic. And easy. And not messy. And hubby ate it every morning on English muffins with a little butter or cream cheese.

Strawberry Rhubarb Jam

Strawberry Rhubarb Jam

This isn’t a large volume of jam, just barely over a cup, perfect for hubby and I and about a week’s worth of breakfasts. For today’s batch I went with 2 cups of mixed berries.

2 cups of Mixed Berries

2 cups of Mixed Berries

In a large glass bowl with a plate underneath for any overflow during cooking I tossed the berries with 1/2 cup of sugar, juice from half a lemon and a pinch of salt.

Tossed with sugar, salt and lemon juice.

Tossed with sugar, salt and lemon juice.

Next I microwaved on high for 14 minutes (stirring at 5, 5, 2 and 2 minute intervals) until the liquid had turned thicker, like a syrup.

Microwaved on High

Microwaved on High

And then we have yummy goodness.

Mixed Berry Jam

Mixed Berry Jam

Hoisin Glazed Pork Tenderloin

This is a two part meal. The first part is the glazed tenderloin and the second, the tenderloin is reincarnated into a cold noodle salad. I cannot say which dish I prefer, they are both tasty and often requested by my menfolk.

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Hoisin Glazed Pork Tenderloin

1 pound butternut squash — peeled and cubed in 1″ pieces
1 pound snow peas, trimmed
8 whole cloves of garlic
1/2 teaspoon rosemary, chopped fine
salt and pepper
2 pounds pork tenderloin — (2 one pound pieces)
1 tablespoon olive oil
3 tablespoons hoisin sauce

Preheat oven to 375. Pour the olive oil in the bottom of a large, rimmed cookie sheet. Scatter the squash and garlic onto the pan. Mix rosemary, salt and pepper: rub onto pork. Place in pan with squash. Roll the pork over so that it has a light sheen of the oil.

Roast 25 minutes. Remove from oven and scatter the snow peas. Brush pork, snow peas and squash with the Hoisin sauce. Continue roasting, about 15 minutes, until pork reaches an internal temperature of 140.

Remove from oven, lightly tent with foil and let set 5 minutes before slicing. Serve with peas, squash, garlic and pan juices.

Reserve one of the pieces of pork for the Pork and Soba Salad, recipe below.

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Pork and Soba Noodles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 ounces soba noodles
12 ounces snow peas, trimmed
3 tablespoons hoisin sauce
2 tablespoons lime juice
1 tablespoon olive oil
Red Pepper flakes – to taste
3 whole carrots — peeled and shredded
1 whole red and or yellow bell pepper — julienned
3 whole scallion — cut lengthwise and into 2″ pieces
1 pound pork tenderloin — cooked per Hoisin Pork recipe

In a large pot bring the snow peas, one tablespoon of salt and water to a boil. Add noodles, cooking according to package directions. Drain and rinse in cold water.

In a large bowl, whisk together hoisin, lime juice, oil and red pepper flakes; season lightly with salt and pepper. Add peas, noodles, carrots, bell pepper and scallions. Toss.

Thinly slice reserved pork, cutting each slice in half crosswise. Add to bowl with noodles; toss well. Serve at room temp or chilled.