One to try soon

Going to try this as soon as the garlic roast beef is gone!

Garlic Lover's Roast Beef

This weeks recipe was from Ginas Skinny Recipes Blog. I am quickly falling in love with her blog. This is only the first recipe I've tried, so I'm sure I will be even more head over heels in the future. Here is the base recipe. I made a few modifications. First I added TONS of garlic. If there is one thing that we love, it's GARLIC! Then on the outside of the roast, I sprayed some pam, and then added whole peppercorns, kosher salt, and rosemary. If I were to do it again (and we probably will), I would cut the slivers of garlic smaller. When I went to cut the beef, the garlic kinda fell out everywhere. Either that or mash up the garlic and smear it all over the top. We used a roast from Costco, and it gave us TONS of meat. I think it would be great as a steak salad too!

Cooking for Two!

So I'm dating a wonderful guy, Bryan, and I find that I end up cooking for us alot. I am loving cooking for two! Enough leftovers for us to eat things during the week, but not so much that I'm sick of the food. Our most recent favorite has been The Spice-Crusted Pork Tenderloin from Cook's Illustrated Light and Healthy 2011 (magazine bought at the grocery store a few weeks back) It actually calls for it to be done on the grill, but we did it in the oven. I think next time I would sear it in the frying pan first and then finish it in the oven. Or grill would be really good too, it just wasn't quite grilling time here in Colorado.
Ingredients:
3 tablespoons mustard seeds
1 tablespoon cornmeal
1 tablespoon coriander seeds, cracked
1 teaspoon peppercorns, cracked
1 teaspoon Demerara sugar (sugar in the raw)
1 teaspoon kosher salt
2 (1 pd) pork tenderloins, silver skin removed, trimmed off all visiable fat
1/2 cup cornstarch
2 large egg whites
vegetable oil spray

This is simple... basically roll each pork tenderloin in cornstarch to help the egg whites adhere. Next, dip the tenderloins in lightly beaten egg whites, which will help adhere the spices. Gently press the spices onto the pork to ensure the crust stays put. Then I put it in the oven at 325, and cooked until meat was 140 degrees. It was moist, tender, and the spices were DELICIOUS! As a side note, I used probably a little more mustard seed then it calls for, and did not crack the coriander seeds (what happens when you are cooking at the BF house without all my tools). But nonetheless, it was WONDERFUL and BF wants me to cook this a lot more often! I have no problem with that. It probably would also go very well on beef too.

Cooking!

So I'm getting back into trying new (and usually healthy) cooking. I thought that I would just put a collection here of what I've cooked, not only to share with friends, but so that I can remember what was really good :)