Cast Iron Butter-Basted Steak

What a simple way to make a delicious steak dinner for two!  I've made this for a Valentine's Day meal a few years back, and it's been a success then and now. 

• 1 (2-inch thick) boneless rib-eye steak
• kosher salt
• 8 Tbsp butter

1. Two hours before cooking, remove steak from refrigerator and salt heavily on both sides.
2. When ready to cook, heat 8-10 inch cast iron skillet over medium-high until hot.  Pat steak dry, and place the steak on one of its edges in the pan. Cook for one minute, then rotate to another edge. Continue until the entire outside edge of the steak is seared.
3. Remove the steak from the pan and place on a plate. Reduce heat to medium-low. Wait one minute, then add butter and let it melt.
4. Return the steak to the pan, laying it flat on one side.  Cook for one minute, basting the steak with the melted butter in the pan. Flip and cook for another minute, still basting. Repeat this five times, then use a meat thermometer to check the temperature.  Medium-rare would be a reading of 120° F.  If the meat has not reached the target internal temperature, keep flipping and basting.  It may take as many as ten or a dozen flips.
5. Remove the steak to a rack and let rest for ten minutes. Slice into 3/8-thick slices and serve.

Robyn's notes: very straightforward, just can't walk away from it at all once you start cooking.  Nice crisp sear on the outside, but tender within.  A two-inch thick steak may be too much for two people, depending on how hungry you are, but it needs to be that thick to cook properly.  If there are leftovers they make a nice sandwich for lunch.  Watch me demonstrate this recipe on youtube!

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

Cheesy Eggs in a CrockPot Lunch Warmer

I won a CrockPot Lunch Warmer in a raffle and have been trying it out.  Works great for its intended purpose, which is to warm up leftovers or canned food over a few hours, to avoid sad desk lunches in places where a microwave isn't available or isn't convenient.  While it is not to be used to cook food, uncooked meat should never be heated in a lunch warmer, I was able to make this successful from-scratch dish for one.

• 2 eggs
• 1 Tbsp milk
• salt and pepper to taste
• 1/4 C shredded cheese

1.  In a small bowl, whisk together eggs and milk until well combined.  Add remaining ingredients and stir.
2.  Pour into lunch warmer insert.  Plug in and cook for 90 minutes, stirring after 45 minutes.

Robyn's notes: obviously not the most efficient way to scramble eggs, but it certainly does work well when the lunch warmer is the only heating method available.  Watch me demonstrate this recipe and discuss the warmer generally on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Somali Xalwo

Massively popular in Somalia, I understand that xalwo (pronounced halwa) was originally for special occasions only--weddings and greater Eid, for example--but has in the last few years become available less expensively and is now eaten far more often.

• 1/4 C butter
• 1/2 Tbsp cardamom
• 3 tsp ground nutmeg
• 1/4 C vegetable oil
• 1/4 C cornstarch
• 1 3/4 C water, divided
• orange and yellow food colouring, if desired
• 1/4 C brown sugar
• 1 1/4 C sugar

 1.  In a skillet over medium heat, melt butter and lightly brown it.  When foam subsides, turn off heat and stir in cardamom, nutmeg, and oil.  Set aside.
2.  In a small bowl, stir together cornstarch, 1/4 C water, and a drop of each food colouring (see notes, below).
3.  In a deep pot over high heat, combine sugars and 1 1/2 C water.  When this comes to a boil, carefully stir in cornstarch mixture.  Reduce heat to medium-high and cover for 2-3 minutes.
4.  Start adding the butter mixture, a spoonful about every 2 minutes, and stir well with each addition, until all butter is incorporated.
5.  Continue cooking and stirring gently until the xalwo starts releasing oil.  Use a ladle or baster to remove oil and discard.  Repeat this step, stirring and removing oil, until the xalwo comes together into a mass.
6.  Transfer to a bowl, carefully, and cool 30 minutes before cutting and serving.

Robyn's notes: This was ok, but I had a weird experience with the flavour.  The candy didn't seem to smell like anything at all, but once I put it in my mouth it felt more like I was smelling spices than tasting them.  That was sort of off-putting, so I can't go above 3 stars.  I didn't use food colouring, I went traditional in that respect and used saffron.  For instructions on doing so, watch the video linked below.  Gotta be patient with step 5.  I was so worried that I would overcook and crystallize the whole batch that I thought no oil was being released.  I kept turning the heat down and then inching it back up because of that worry.  In the end I could have just cooked it merrily along, the oil did release at the end, though it wasn't easy to scoop out.  Once cooled, I found it easiest to cut with a pizza cutter.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Tahini Dipping Sauce

• 3 Tbsp tahini
• 2 Tbsp water
• juice of 1 lemon
• 1/2 tsp salt

1.  Whisk together tahini and water.  Add lemon juice and continue mixing, adding salt to taste.

Robyn's notes: added a needed touch to the flatbread sandwiches I made using Syrian-Style Falafel, but not exciting.  I didn't use the full amount of salt, didn't feel it was needed.  Made about 1/4 C total.

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Zurbian

This is a quick home version of the Yemeni dish, reduced to serve two people.  It really hits the spot and makes the whole house smell amazing!  This will also help use up leftover lamb from last week's video recipe.

• 1/2 lb lamb shoulder, diced
•  2 C water
• 1/2 tsp chicken bouillon
• 2/3 C basmati rice
• 1/2 Tbsp clarified butter (see notes)
• 1/2 onion, finely chopped
• 1/4 C plain yogurt
• 1 small tomato, diced
• 1/4 tsp white pepper
• 1/4 tsp cumin
• 1/4 tsp coriander
• 1/4 tsp turmeric
• 1/4 tsp cardamom
• 1 small garlic clove, minced

1.  In a medium saucepan, bring lamb and water to a boil.  Add bouillon, reduce heat to low; cover, and simmer for about 15 minutes.
2.  Remove lamb from pan, set aside.  Add rice to the liquid and boil for 10 minutes.  Drain rice and set aside.
3.  Melt butter over medium-high heat, add onions, and cook until golden brown.  Add cooked lamb, stir gently to mix.
4.  In a medium bowl, combine yogurt, tomato, spices, and garlic.  Pour mixture over lamb in pan.  Add rice on top, do not stir.  Cover and cook on low for 25 minutes or until rice is fully cooked. 

Robyn's notes: In the video I pour saffron water over the top of the rice before leaving it at the last step of cooking.  Saffron is not cheap, so I wouldn't buy it just for this recipe, but if you have some in the house you should use it!  Don't hoard it until it dries up and isn't worth using anymore.  To make saffron water, grind saffron threads to a powder.  Place 1/4 tsp powder in a small bowl and pour 1/4 C hot water over them.  Allow to sit and steep for about 10 minutes.  That's it! 
Clarified butter is just butter that's had the milk solids and water cooked out.  This makes it more concentrated and also makes it shelf-stable for awhile, it does not need to be kept in the fridge.  In a medium saucepan, melt 1/2 lb of unsalted butter over low heat and slowly cook until the bubbling ceases and the liquid turns clear, about 30 minutes.  Strain and cool, leaving any solids that have formed in the bottom of the pan.
This was quite good, though I didn't have quite as much lamb as I should have, so it did get a touch overcooked.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Shorba Libya

This warm and filling lamb stew from Libya will fill the whole house with a heavenly aroma that will bring both of you to the table at top speed! 

• 1 1/2 Tbsp olive oil
• 1 small onion, peeled and finely chopped
• 1/2 lb lamb shoulder, diced
• 1/2 of a 14oz can of chickpeas, drained and rinsed
• 1 1/2 Tbsp tomato puree
• 1/2 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp chili powder
• salt to taste
• 2 C water
• 1/2 Tbsp dried mint
• 1/2 tsp lemon juice

1.  Heat oil in a medium saucepan over medium heat, add onions, and cook until tender.  Add lamb, chickpeas, tomato puree, spices, and salt, and cook for 2-3 minutes, stirring occasionally.
2.  Pour in water, stir through, and simmer for 30-40 minutes or until lamb is cooked through.
3.  About 10 minutes before the end of cooking, stir in mint.  Add lemon juice just before serving.

Robyn's notes: Leftover chickpeas can be used to make hummus, or falafel.  In my market tomato puree only comes in huge cans, so the leftover can be used to make pizza sauce or if preferred, tomato paste can be watered down to approximate tomato puree.  I served this with some naan alongside.  Watch me demonstrate this recipe on youtube!  

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Iranian Cinnamon-Date Omelette

Persian cooks have a lot of fabulous dishes in their repertoire, but if you had to focus on one thing they do particularly well, it's the way they combine sweet with savoury.  If you really want to start your day off right, this omelette for one is the way to go!  This recipe is courtesy Yasmin Khan, and her book The Saffron Tales.

• 4 pitted Medjool dates, halved
• a couple pinches of ground cinnamon
• a good pinch of ground ginger
• 3 Tbsp water
• 2 eggs
• pinch of sea salt
• 2 tsp milk
• 1 Tbsp butter

1.  Place dates, cinnamon, ginger, and water in a small pan.  Stir well, cover, and cook on low for 5 minutes, or until dates have softened.
2.  Meanwhile, crack eggs into a small bowl with sea salt and milk.  Beat until fluffy.
3.  Heat a skillet over low heat, add butter.  When butter has melted and is bubbling, add dates and cook for 2 minutes.  Space the dates out evenly in the pan and pour in the beaten eggs, giving the pan a gentle shake to even out the eggs.
4.  Cook until the omelette is almost set, then fold in half and lightly press closed.  Serve with a dusting of additional cinnamon.

Robyn's notes: this was good, though I'm picky about my eggs and like them very cooked through.  The sugar in the dates, of course, starts to crystallize fairly quickly, so the underside of the omelette in the pan got darker than I wanted it before the top was as set as I like.  Still enjoyable and great for those who like the traditional omelette that's still a bit wet in the center.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Ful Medames

This is originally an Egyptian dish (going way, way back), which has become popular in other countries as well, such as Sudan and Syria.  In those places it would be cooked long and slow, from dried beans instead of canned.  It's often sold as street food, and in some neighborhoods shop owners will all gather together at mid-morning and have a shared meal from one large pot of Ful.  It's pronounced "fool" and has various spellings.  This is a very streamlined version, to work well in a small home kitchen.

• 1 can (14 oz) fava beans (broad beans)
• 2 cloves garlic, minced
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• juice of 1 lemon
• 1/2 tsp salt
• 1 medium tomato, chopped
• 1 Tbsp olive oil
• fresh parsley

1.  In a medium saucepan, bring beans with their liquid to a boil, reduce heat to low, simmer for 10 minutes.
2.  Meanwhile, in a small bowl, combine garlic, cumin, paprika, lemon juice, and salt.
3.  With a slotted spoon, remove fava beans from their cooking liquid to a mixing bowl.  Partially mash the beans, leaving most intact.  Gently stir in the lemon juice mixture.  If necessary, add some of the cooking liquid to keep the mixture wet, but not soupy.
4.  Transfer to a shallow serving dish, drizzle with olive oil, and top with tomato and parsley.  Serve with flatbread.

Robyn's notes: other traditional accompaniments include lemon wedges, hard-cooked eggs, crumbled feta, and cucumber slices.  I was surprised at how hard it was to find fava beans in my area.  I did eventually get a couple cans at an independent market a few towns away that specializes in "world cuisine".  More urban areas will likely find it less difficult.  They can be purchased online, but I chose not to go that way because I could only buy them by the case.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Pomegranate-Honey Cornish Game Hens

If you're looking for a special occasion dinner for two (maybe for Valentine's Day?), look no further.  With a roast bird for each of you, this is delicious and filling, with a fancy presentation.  And while it does take some time, it's actually very simple to accomplish.

• 1/4 C sugar
• 3/4 C kosher salt
• 1 gallon water (see notes)
• 2 Cornish game hens (giblets removed if necessary)
• 1 C honey
• 2 Tbsp pomegranate juice
• pomegranate seeds (optional)

1.  In a large zip-top or brining bag, combine sugar, salt, and water.  Stir or agitate to help sugar and salt dissolve.  Add hens, ensuring they are completely covered.  Seal and refrigerate for 2 hours.
2.  Preheat oven to 400°F.  Remove hens from bag and discard brine.  Completely rinse hens, including cavity, in cool water, and pat dry. 
3.  Stir honey and juice together until well combined (see notes).
4.  Tie the legs of each hen together with kitchen twine.  Glaze both sides of hens with approximately 2 Tbsp honey mixture per bird.  Place hens breast side down on an elevated rack in a roasting pan.  Roast at 400°F for 1 hour, re-glazing birds with more honey mixture every 15 minutes and rotating the pan each time.  After the first 30 minutes, flip hens over in the pan. 
5.  After a total of 1 hour of cooking, or when meat thermometer reads 160-165°F, remove birds from pan and allow to rest.  Meanwhile, in a small saucepan, reduce any remaining honey mixture over medium heat for 3-5 minutes. 
6.  Pour reduced sauce over hens and sprinkle with pomegranate seeds if desired. 

Robyn's notes: brining can be skipped if desired, but will help keep roasted birds juicy.  The brining liquid can be all water, all chicken or vegetable broth, or a combination, as long as it totals 1 gallon.  Birds start breast side down so that the juices will move down into the breast and help to keep it from drying out as the darker meat cooks.  Even though the birds cook for 1 hour, it takes a few minutes to do each of the three glazes, rotate the pan, and flip the hens.  With that and resting time, plan to serve about 90 minutes after the birds first go into the oven.  I seeded a pomegranate and used fresh juice, but store-bought juice can be substituted.  The amount of juice added to the honey is by taste.  Start with 2 Tbsp, and if the pomegranate flavour isn't strong enough, add more.  I used a strong local honey that required quite a bit more juice to balance the flavour.  After the sauce is reduced, it will harden very quickly if left in the pan or in a bowl, so pour it over the birds right away and set everything to soak while you enjoy dinner.  Watch me demonstrate this recipe on youtube!

***** 5 Stars: Excellent. A favourite for both of us, I will make this repeatedly

Slow-Cooker Breakfast Bake

I'm someone who enjoys traditional breakfast foods at any time of the day, but if you prefer not to have breakfast for dinner, this makes a great weekend brunch.  Just start it when you first get up, and in a couple hours it'll be ready! 

• 1 C frozen hash brown potatoes
• 1 C shredded cheddar cheese
• 3 slices bacon, cooked and crumbled
• 3 eggs
• 1 Tbsp milk
• 1/4 tsp salt
• 1/8 tsp pepper

1.  Spray the inside of a 1 1/2 quart slow cooker with cooking spray.  Pour potatoes, cheese, and bacon into slow cooker, stir briefly to combine.
2.  Beat together eggs, milk, salt, and pepper until well mixed.  Pour over mixture in slow cooker, stir briefly to distribute potatoes, cheese, and bacon throughout eggs.
3.  Cover slow cooker and cook on HIGH for 2-3 hours or on LOW for 4-5 hours, until well set.

Robyn's notes: I used Southern-style hash brown potatoes, because it was what I had on hand, but the shredded will also work just as well.  I also used a four-cheese Mexican cheese blend because again it was what I had on hand.  If desired, add chopped green onions when combining potatoes, cheese, and bacon.  I thought this would be only ok, but I actually enjoyed it quite a bit.  Watch me demonstrate this recipe on youtube!

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

Spicy Chicken Tenders

Fast and delicious, these can be doubled and served on skewers as an appetizer when having guests! 

• 1 Tbsp water
• 1/4 tsp salt
• 1/4 tsp crushed red pepper flakes
• 1/4 tsp curry powder
• 1/8 tsp ground turmeric
• 1/8 tsp ground ginger
• 1/8 tsp ground cinnamon
• 1/8 tsp paprika
• 1/2 lb chicken tenderloins

 1.  In a small bowl, combine water and seasonings; brush over both sides of chicken.  Place in a large resealable plastic bag; seal bag and refrigerate 15 minutes.
2.  Place chicken on a broiler pan coated with nonstick cooking spray.  Broil 3-4 inches from the heat for 3 minutes on each side or until juices run clear.

Robyn's notes: spicy for my taste, but I knew it would be.  The red pepper flakes can be adjusted to meet the diners' preferences.  Watch me demonstrate this recipe and talk about broiling--even if you don't have a broiler pan--on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Maple Baked Apple

A lightning-quick dessert for times when you're on your own and want something with just the right amount of sweet.

• 2 tsp maple syrup
• 1 tsp brown sugar
• 1 tsp chopped walnuts
• 1 tsp raisins, dried cranberries, or dried currants
• 1/8 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1 medium tart apple

 1.  In a small bowl, combine first six ingredients.  Core apple and peel the top third.  Place in a small microwave-safe dish.  Fill apple with walnut mixture.  Microwave, uncovered, on high for 3-4 minutes or until apple is tender.  Serve warm.

 Robyn's notes: I used a Jonagold apple--they're good for baking because they hold their shape well.  This was really quite good, except that I can't eat a couple of the ingredients.  Watch me demonstrate this recipe--and how to core an apple without a corer--on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Scented Rice in Baked Pumpkin

An easy, filling vegetarian dish that makes the whole kitchen smell like autumn. 

• 1 small pie pumpkin (about 2lbs)
• 1 Tbsp olive oil
• 1 C cooked brown rice
• 1/4 C coarsely chopped pecans, toasted
• 3 dried apricots, chopped
• 2 Tbsp raisins
• 1/4 tsp salt
• 1/4 tsp curry powder
• 1/8 tsp ground cinnamon
• 1/8 tsp ground cardamom (optional)
• 1/8 tsp ground cumin

1.  Preheat oven to 400°F.  Wash pumpkin, cut off top stem section.  Remove seeds and scrape out stringy fibers.  Cut pumpkin in half vertically.  Brush halves with oil.  Place onto an ungreased baking sheet.   Bake at 400°F for 35-40 minutes or until tender.
2.  To hot rice, add pecans, apricots, raisins, salt, curry, cinnamon and cardamom if using.  Stir to combine. 
3.  Sprinkle cumin on inside of pumpkin halves; top with rice mixture. 

Robyn's notes: there's a lot here that I can't have, but it smelled fantastic and I did taste it to get a sense of the dish.  It was good, and really quite easy to prepare, with a lot of hands-off time.  I held the seeds aside to roast them, but was sick and forgot to do it, so they sprouted before I got a chance.  Oops!  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Pork with Curried Apple and Couscous

Perfect for an early-autumn weeknight dinner, the aroma of the curry will make you glad it only takes a half hour to prepare. 

• 3/4 lb pork tenderloin
• 1/4 tsp salt
• 1/8 tsp pepper
• 3 tsp butter, divided
• 1 green onion, thinly sliced
• 1 garlic clove, minced
• 1 small apple, peeled and sliced
• 1 Tbsp raisins
• 1 tsp cornstarch (see notes, below)
• 1 tsp curry powder
• 1/3 C chicken broth
• 1 1/2 C hot cooked couscous

1.  Sprinkle pork with salt and pepper.  In a medium skillet, brown pork in 2 tsp butter.  Reduce heat to low; cover and cook for 15-20 minutes or until meat thermometer reads 160°F, turning occasionally.  Remove pork and keep warm.
2.  In the same skillet, saute onion and garlic in remaining butter until tender.  Add apple and raisins, saute 2 minutes longer.  Combine the cornstarch, curry powder, and broth until smooth; stir into apple mixture.  Bring to a boil; cook and stir for 1-2 minutes or until thickened.  Serve with pork and couscous.

 Robyn's notes: I decided to use tapioca starch (tapioca flour) in place of the cornstarch, to see if the recipe would be successful for people who can't eat corn derivatives.  Came out great.  When making that substitution, it's a 2:1 ratio, tapioca to cornstarch.  So since the recipe calls for 1 tsp cornstarch, 2 tsp tapioca starch is needed.  This was good, smelled fantastic, but the pork was a little drier than I wanted it, and I barely cooked it to done because I knew the carryover as it rested would get it to proper internal temperature.  Gluten-free if you use rice instead of couscous.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Jalapeño-Lime Sweet Potato

When you're in the mood for a spicy dish that will provide two side servings, this is the way to go. 

• 1 medium sweet potato
• 1/4 C sour cream
• 2 tsp maple syrup
• 1 tsp minced jalapeño pepper
• 1/2 tsp lime juice
• 1/8 tsp hot sauce (optional)
• dash salt

1.  Bake sweet potato (see notes, below)
2.  In a small bowl, combine the sour cream, syrup, pepper, lime juice, hot sauce if desired, and salt.  Cut sweet potato in half; top with sour cream mixture.  

Robyn's notes: just as with white potatoes, there are several ways to bake a sweet potato.  The fastest is the prick it with a fork in several places, and microwave on high for 8-9 minutes, flipping once halfway through.  You can also poke it then wrap in foil and bake at 400°F for 45-50 minutes, or on a grill if you've already got one heated.  The longest way but which has the best result in my opinion is to poke it in several places, wrap in foil, place in a 1 1/2 qt slow cooker, and cook on Low for 4.5 hours.  Use what works best for you.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Honey-Topped Sweet Potato

When you need a quick side dish that will serve the both of you with minimal fuss, a sweet potato and a few on-hand ingredients will step right in!

• 1 medium sweet potato
• 2 Tbsp butter, softened
• 4 tsp brown sugar
• 2 tsp honey
• 1/8 tsp cinnamon

1.  Bake sweet potato (see notes, below).
2.  In a small bowl, combine butter, brown sugar, honey, and cinnamon until smooth.  Cut an "x" on top of potato.  Using a fork, fluff the pulp.  Add butter mixture, fluff with potato until melted.

Robyn's notes: just as with white potatoes, there are several ways to bake a sweet potato.  The fastest is the prick it with a fork in several places, and microwave on high for 8-9 minutes, flipping once halfway through.  You can also poke it then wrap in foil and bake at 400°F for 45-50 minutes, or on a grill if you've already got one heated.  The longest way but which has the best result in my opinion is to poke it in several places, wrap in foil, place in a 1 1/2 qt slow cooker, and cook on Low for 4.5 hours.  Use what works best.  Unfortunately in the photo above I baked it in the oven, for an hour even, and though it felt cooked through when I squeezed it, it wasn't as soft as I would have liked, so it was difficult to "fluff" the pulp.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Slow Cooker Cherry-Balsamic Pork Tenderloin

I'm really quite proud of this recipe.  Here's what happened: I'm recipe testing a dessert (hopefully soon to appear!) which will require half a can of cherry pie filling.  As has been shown time and again here on Our Small Table, I don't like using "half a can" of anything, unless I have a use for the remainder.  I was also working on the recently-posted Pork Tenderloin with Horseradish Sauce, which meant I had half a pork tenderloin left.  Same problem.  Well, cherries and pork go together, right?  Why not combine my two orphaned ingredients?  So I sat and brainstormed what else should go in, and the cooking method I wanted to use, and I really thought it would take several attempts to get it just right.  Lo and behold: delicious on the first try!

• 1 C cherry pie filling (from a 21 oz can)
• 1 garlic clove. minced
• 1 Tbsp balsamic vinegar
• 1/4 tsp ground ginger
• 3/4 lb pork tenderloin, trimmed of fat
• salt and pepper to taste

1.  In a small bowl, stir together pie filling, garlic, balsamic vinegar, and ginger.  Set aside.
2.  Season pork with salt and pepper on both sides.  Place in a 1-1/2 qt slow cooker.  Pour cherry mixture over top of pork, covering completely.  Cook on LOW heat for 4.5-5 hours or until meat thermometer inserted at thickest part of meat reads 160°F.
3.  Remove pork from slow cooker and set aside to rest before slicing.  Meanwhile, pour sauce from slow cooker into medium saucepan.  Bring to a slow boil over medium-low heat and reduce for 5-6 minutes.  Slice pork and spoon sauce over top.

Robyn's notes: I didn't think about a side dish until the pork was done cooking, so I needed something that would cook fast, while the sauce was reducing.  Since I didn't have any instant rice in the cupboard, I chose plain couscous.  This was really good.  I got a little nervous at around the 4 hour cooking point, because I could really smell the vinegar and thought it would overpower the dish, but it turned out to be just the right amount.  

**** 4 Stars: Very Good.  Enjoyed by us both, I will make this frequently.  

Pork Tenderloin with Horseradish Sauce

With just a few steps of prep-work and about half an hour in the oven, a delicious pork dinner that can be served hot or cold.

• 1/2 tsp steak seasoning
• 1/2 tsp dried rosemary, crushed
• 1/2 tsp dried thyme
• 1 pork tenderloin (3/4 pound), trimmed
• 2 garlic cloves, peeled and quartered
• 1 tsp balsamic vinegar
• 1 tsp olive oil

Horseradish Sauce:

• 2 Tbsp mayonnaise
• 2 Tbsp sour cream
• 1 tsp prepared horseradish
• 1/8 tsp grated lemon peel
• dash salt and pepper

1.  In a small bowl, combine the steak seasoning, rosemary, and thyme; rub over meat.  Using the point of a sharp knife, make eight slits in the tenderloin.  Insert garlic into slits.  Place meat on a rack in a foil-lined shallow roasting pan.  Drizzle with vinegar and oil.
2.  Bake, uncovered, at 350°F for 30-40 minutes, or until a meat thermometer reads 160°F.  Let stand for 10 minutes before slicing.
3.  Meanwhile, combine the sauce ingredients; chill until serving.  Serve with pork.

Robyn's notes: I enjoyed this quite a bit more than I expected.  Pork was not in heavy rotation in my house when I was growing up (aside from ham and bacon), which means that my main exposure to it for many years was pork chops at buffets and potlucks.  That's not the best example of the meat, as it tends to be dry and somewhat tasteless in those cases.  This was juicy and tasty and I would absolutely have it again.  Watch me demonstrate this recipe on youtube!

**** 4 Stars: Very Good.  Enjoyed by us both, I will make this frequently.  

Black Bean-Smothered Sweet Potatoes

Great last-minute summer dish, especially for vegetarians! 

• 2 medium sweet potatoes
• 1 can (15oz) black beans, rinsed and drained
• 1 medium tomato, diced
• 2 tsp extra virgin olive oil
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp salt
• 2 Tbsp sour cream
• 2 Tbsp chopped fresh cilantro

1.  Prick sweet potatoes with a fork in several places.  Microwave on High until tender all the way to the center, 12 to 15 minutes.  When cooked, set aside to cool.
2.  Meanwhile, in a medium microwave-safe bowl, combine beans, tomato, oil, cumin, coriander, and salt; microwave on High until just heated through, 2 to 3 minutes.  
3.  When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center, and spoon the bean mixture into the well.  Top each with a dollop of sour cream and a sprinkle of cilantro.

Robyn's notes: this went so quickly and easily, and the cumin made the kitchen smell fantastic!  Many people hate cilantro, feel free to leave it out if you're one of them.  Unfortunately this contains several ingredients that I can't eat, so it won't be made often in this house.  Watch me demonstrate this recipe on YouTube! 

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Greek Yogurt Parfaits

I made this last year for my sweetheart's birthday and completely forgot to get a picture.  I'm not a big consumer of Greek yogurt, but have found one brand that I like (interestingly, a store brand), which is apparently no longer being sold.

• 1 C vanilla Greek yogurt
• 2 Tbsp honey
• 2 Tbsp raisins
• 2 Tbsp toasted sliced almonds

1.  Spoon one quarter of yogurt into each of two thin glasses or parfait cups.  Top with one quarter of honey, raisins, and almonds.  Repeat these layers and serve.

Robyn's notes: he had requested a birthday dessert without sugar, and since we were having lamb with a pomegranate glaze for dinner I thought this would be light and refreshing to follow it.  It had the added benefit of being very quick, especially nice after having spent the afternoon preparing and cooking the entree.  I used golden raisins, but either sort will work.  

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often