We receive a wonderful box of fresh produce every other week. When we saw the wide array of items, it made us wonder how we could best use the vegetables in a new dish and we came up with this recipe. Give it a try!
Pork Tenderloin & Vegetable Pie
Servings 7
Equipment
- 7 Soup style Ramekins - 8 oz. capacity
Ingredients
- 4 Tbsp olive oil divided
- 1 cup leeks sliced
- 1 cup yellow onion chopped
- 1 cup red bell pepper chopped
- 2 cloves garlic minced
- 1 cup carrots chopped
- 1 cup celery chopped
- 1 cup potatoes chopped
- 1 ½ cup chicken broth
- 5 ounces shiitake mushrooms sliced
- 1 Tbsp fresh rosemary minced
- 1 ½ pounds pork tenderloin cut into bite-sized pieces
- 1 cup red wine
- 1 Tbsp fresh thyme minced
- 2 ½ tsp kosher salt
- 1 tsp freshly ground pepper
- 2 Tbsp flour
- 4 Tbsp water
- 2 sheets puff pastry thawed
- 1 egg slightly beaten
- 1 tsp black sesame seeds optional
Instructions
- Heat 1 Tbsp olive oil over medium heat in a large non-stick pan. Add leeks, onion, red pepper and garlic. Sauté until soft, about 4 minutes. Remove to a bowl to save for later.
- In the same pan, add 1 Tbsp of olive oil and sauté carrots, celery and potatoes for about 4 minutes. Add 3/4 cup of chicken broth and cook until potatoes and carrots are fairly soft. Remove to the bowl with the leek mixture.
- In the same pan, add 2 tsp olive oil and sauté the mushrooms until soft, about 4 minutes. Add to bowl with other ingredients.
- Add 1 Tbsp olive oil to the pan and sauté the pork and rosemary until most of the pink is gone from the outside. Don't overcook because this is a tender cut of meat.
- Add back all the previously sautéd vegetables to the pan. Add the remaining chicken broth, wine, thyme, salt and pepper to the pan. Simmer for 15 minutes until the flavors blend.
- Mix the flour and water in a small bowl. Add to the pork mixture and bring to a boil. Cook for one minute until sauce thickens.
- Preheat oven to 400°.
- Place mixture into 7 ramekins.
- Roll out puff pastry to make it a little thinner.
- Cut out circles that are slightly larger than the ramekin. Place on top of stew mixture.
- Beat the egg and brush on top of the puff pastry. Sprinkle a few black sesame seeds on top.
- Bake for 18-20 minutes. Serve hot.
Let’s get the kids in the kitchen to join in our simple celebrations. We have a new category on our home page called, “Simple for Kids”. We will tag some old recipes that are kid-friendly and will post new ones from time to time. This recipe is an easy start to cooking together with your children or grandchildren. And … what a delicious start it is!
Cinnamon Sugar Rolls
Servings 8
Ingredients
- 1 puff pastry sheet thawed
- 4 Tbsp butter divided
- 1 ½ Tbsp cinnamon
- 6 Tbsp sugar
- 1 Tbsp cream cheese softened
- 1/4 cup powdered sugar
- 1/8 tsp vanilla
Instructions
Pastry & Filling
- Preheat oven to 400°.
- Roll out pastry into a square and enlarge
- Melt 2 Tbsp butter and spread over the top of the pastry.
- Sprinkle cinnamon and sugar over the butter.
- Roll up pastry and cut into 8 rolls.
- Place on a parchment-lined baking sheet several inches apart. Bake for 20 minutes or until lightly browned.
Icing
- Soften the remaining butter and add cream cheese, powdered sugar and vanilla in a mixing bowl.
- Mix until smooth and ice the rolls while hot.
Notes
This recipe is perfect for using up scraps of puff pastry you have leftover from another recipe.
This “flatbread” is made from puff pastry, not the traditional pizza crust. The pastry adds a flaky goodness to this quick appetizer.
Chorizo, Sun-Dried Tomato, and Olive "Flatbread"
Servings 6
Calories 236kcal
Ingredients
- 1 sheet puff pastry thawed
- 1 Tbsp Olive oil additional for topping
- 1 clove garlic minced
- 1/4 tsp paprika
- 1/4 tsp oregano
- 2 ounces chorizo sausage sliced thin
- 1/8 red onion sliced thin
- 1/3 cup sun-dried tomatoes non-marinated
- parmesan cheese shave several pieces over top
- 6 kalamata olives sliced in half
- 1/8 cup fresh chives snipped
Instructions
- Preheat oven to 425°. Line cookie sheet with parchment paper.
- Place pastry on tray. Combine oil, garlic, paprika and oregano in a small bowl. Brush oil mixture over pastry, leaving 1/2 inch border.
- Bake 10 minutes. If the pastry pillows up, push it down with a spatula and create a well for the toppings. Top with chorizo, onion, tomatoes and cheese. Pour about 1/2 Tbsp of olive oil over ingredients. Bake 10 additional minutes or until pastry is crisp.
- Top flatbread with olives and chives.
- Slice into 12 pieces using a pizza cutter or serrated knife.
Notes
Make the appetizer a main course for two by adding a crisp green salad.
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These bite-size treats are so delicious, your guests will gobble them up!
Pizza and Ham and Cheese Spiral Bites
Servings 8
Ingredients
Ham and Cheese Bites Ingredients
- 1 sheet frozen puff pastry thawed cut in half crosswise
- 2 Tbsp stone ground Dijon mustard
- 3 ounces deli ham sliced thin
- 1/2 cup Swiss cheese grated
- 1 large egg
- bunch flat-leaf parsley
Pizza Bites Ingredients
- 1 sheet frozen puff pastry thawed cut in half crosswise
- 2 Tbsp Dijon mustard
- 1/2 cup Asiago cheese grated
- 3 ounces pepperoni sliced
- 1/2 tsp Italian seasoning
- 1 large egg
- bunch flat-leaf parsley
Instructions
Ham and Cheese Bites
- Spread a Tbsp mustard over each puffed pastry rectangle, leaving a small border on one edge.
- Layer ham and Swiss cheese on top of mustard.
- Beat the egg and brush each plain border.
- Keeping ingredients in tact, roll the pastry up to the egged border and seal.
- Wrap each roll in plastic wrap and refrigerate for up to one day.
- Preheat oven to 400°.
- Cut each roll into 15 slices and place on an aluminum foil lined cookie sheet.
- Bake for 20 minutes, until pastry is browned.
- Arrange on platter and decorate with parsley.
Pizza Bites
- Follow same layering and baking directions as above, substituting Asiago, pepperoni and seasonings for ham and Swiss.
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