Rachael Ray made Pasta Puttanesca on her show about 20 years ago. I’m sure she’s done it since, but that was the first time I’d heard of the dish. I was at our weekly playgroup. The babies were playing on the floor together, and the moms were chatting and half-watching as Rachael explained, “The ladies of the night used to put Pasta Puttanesca in the windows to entice customers. The dish is named for them. No disrespect to the ladies.” Rachael looked down, grinning in appreciation of her little joke, and all the moms burst out laughing. We all loved the dish! My version has chicken rather than pasta, and a little more complimentary produce.Continue reading “Jen’s Chicken Puttanesca”
#constantlyvariedgear @constantlyvariedgear #cvgarmy @cvgarmy
I’m so excited! I won a pair of skull food leggings from my favorite activewear company, Constantly Varied Gear, for healthy recipe contributions! I love these things! Perfect for CrossFit, chillaxing, and they’ll be my Animal Kingdom outfit the next time we go for a Dole Whip. Disney ready!
Pork tenderloin is a super lean cut that grills really fast. This tastes and smells wonderful. If you don’t have a grill, don’t let that stop you! Roast it at 425 degrees F to til the internal temp is 145. I’ve roasted it in the oven for a holiday dinner when I was entertaining before. It’s always a winner and silly easy! Hope you love it!Continue reading “Jen’s Grilled Garlicky Herb Pork Tenderloin with Fennel and Orange Salad”
#MilkStreet @Milk Street #ChristopherKimball @ChristopherKimball #LittleBrown @LittleBrown
Do you watch Milk Street? Their book, Milk Street: Tuesday Nights, was in my top three cookbooks released last year, and now I see that it got a James Beard Award. Great pick! I try very hard not to say things like best, because my best may very well not be your best. So I will tell you why I love them, and you’ll get a better idea if it sounds like a fit for you. Flavor. They are really strong flavorists. There’s never an apologetic bite to be had. Minimalists. They really do a great job of getting where they’re going on the easiest road available. The recipes are global. For me, that’s great but also the only disappointment I have. As we travel the globe in their books, I’d like to see a little American food represented, too. We’ve got some great stuff!
They have a new book out, Milk Street: The New Rules, and it’s fantastic! Four days and 11 recipes in, and I think 3 of them are the best I’ve ever had. The lentils (I know! Lentils! Promise they’re an addictive bite!), the beef, orange, and olive stew, and the Turkish poached eggs with garlicky yogurt are the best. I said it again and although I think it sounds obnoxious, it’s sincere, and I’m leaving it there.