Week of 11/22/09
Sunday Brunch
French Toast (Joy of Cooking) with sliced bananas and black grapes
Sunday Dinner
Mustard Pomegranate Pork Tenderloin (Allrecipes)
Apple & Celery Salad (http://recipes.lovetoknow.com/wiki/Apple-and-celery_Salad_Recipe)
Monday
Mustard Pomegranate Pork Tenderloin (leftover)
Roasted Yams and Sweet Potato (leftover)
Broccoli Florets and mushrooms sauteed in honey sauce
Tuesday
Peppered Bacon & Tomato Linguine (leftover)
Mustard Pomegranate Pork Tenderloin (leftover)
Honey Broccoli (leftover)
Roasted Yams and Sweet Potato (leftover)
Wednesday
Mustard Pomegranate Pork Tenderloin (leftover)
Roasted Yams and Sweet Potato (leftover)
Sauteed spinach (leftover) + salad
Seared Tofu
The pork tenderloin had some good flavor, though I think I should have rubbed some salt and pepper on the pork before marinating it in the sauce. I was surprised how savory the sauce turned out even sans salt though.
ReplyDeleteThe bacon & tomato linguine was a total disappointment as a leftover. Fresh, it wasn't special in any way, but at least the crispness of the bacon was a pleasure. As a leftover, the flavor is drained out of the bacon and it gets all limp.
The apple and celery salad was pretty good. I added a lot more lemon juice than suggested, since I found I preferred a higher lemon juice to mayo ratio. I ended up using an entire small lemon vs. 1 tbsp. I should have added some almonds too.
French toast on Sunday morning was AMAZING!!!! I wish I used butter like the recipe suggested instead of EVOO, but I didn't want to bloat up like I did when I started cooking obsessively from "Joy".
All in all, a very experimental week!