Man, it has been cold here lately. I have been wanting everything hot – my water (tea), my breakfast (steel-cut oats) and my dinner (black bean & quinoa chili). This stuff was so good and so filling with the addition of the quinoa. It’s loaded with veggies and has the flavor to prove it. I halved this recipe for the two of us & we had plenty of leftovers for lunches throughout the week.

the goodies…

Black Bean & Quinoa Chili
recipe source

1 cup quinoa, rinsed
2 cups water
1 tablespoon olive oil
1 onion, chopped
4 cloves garlic, minced
1 jalapeno pepper, minced
1 T chili powder
1 T cumin
1 28 ounce can crushed tomatoes
2 19 ounce cans black beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 zucchini, chopped
1 t dried oregano
salt and pepper to taste
1 cup corn, frozen
1 handful cilantro, chopped

Simmer quinoa in water until absorbed, about 20 minutes.
Heat the oil in a pan. Add the onions and saute until tender, about 3-5 minutes. Add garlic, chili powder and cumin. Next add the tomatoes, beans, peppers, zucchini, oregano, salt and pepper and simmer for 20 minutes. Add in cooked quinoa and corn, stir until heated through. Top with cheddar cheese, sour cream and a bunch of fresh cilantro.

images: sammyw

This caramel apple dip has been a family favorite for as long as I can remember. A while back I entered this recipe in a caramel recipe contest & this baby won! This dip is perfect for a fall party, it goes swell with granny smith apples (the tartness with the sweetness). We still have some in the fridge that we nibble from every night…

whipped cream cheese, vanilla & sugar…

spread mixture into a pie plate…

pour on the caramel…

sprinkle with chocolate pieces…

Caramel Apple Dip
family recipe

2 (8oz) cream cheese, softened
2 cups powdered sugar
2 t vanilla extract
1 jar caramel topping (for ice cream)
1 large Symphony candy bar with almonds and toffee, crumbled into small pieces
A couple sliced granny smith apples

In a large bowl cream together, cream cheese, powdered sugar and vanilla extract until smooth. Spread mixture in a pie plate. Next pour the caramel topping on top of the cream cheese mixture, followed by crumbling the candy bar on top of the caramel layer. Cover and refrigerate until cold. Serve with sliced granny smith apples.

images: sammyw

Finally, our new apartment is beginning to feel like home. We are all settled & life is back to normal. Isaac is just loving his new job, we are really blessed! Almost everything is in it’s place in the kitchen although I think I have even less cupboard space in this apartment, so I’m on the hunt for a small portable kitchen island with wheels. Ikea has a bunch, if you have a product rave that you love, let me know!

Ok, now to dinner… I’ve had this recipe bookmarked forever & have only now finally gotten around to trying it. I’ve never made a pork tenderloin before, thinking it was difficult. On the contrary this was a piece of cake. Just make sure you have a meat thermometer & all will be well in your little cooking world. The flavors of this dish were outstanding, very bold. The strength of the fresh ginger, the calm flavor of the green onion, it had my hubby taking all throughout dinner, about dinner itself! This will definitely become a staple, it’d be perfect for entertaining, really friends it’s that simple. Steam up some broccoli, or some edamame along with some brown rice & call it dinner.

Hoisin Pork Tenderloin

Marinade:

1/4 cup hoisin sauce
3 T sliced green onions, divided
2 T soy sauce
1 T rice wine vinegar (mirin)
2 garlic cloves, minced
1 T ginger, peeled and minced

1 (1-pound) pork tenderloin

1 T sesame seeds

Sauce:

1/4 cup hoisin sauce
2 T soy sauce
1 T rice wine vinegar (mirin)
2 garlic cloves, minced
1 T ginger, peeled and minced

Combine the hoisin, 2 T green onions, 2 T soy sauce, rice wine vinegar, garlic, ginger in a large zip-top bag; add pork to bag. Seal and marinade in refrigerator 2 hours, turning bag once.

Preheat oven to 425. Remove pork from bag and place in baking dish. Discard marinade. Roast at 425 for 15 minutes. Sprinkle pork with sesame seeds; bake an additional 15-20 minutes or until a thermometer registers 160. Place on a cutting board; let stand 10 minutes. Cut into (1/2-inch thick) slices.

Pour ingredients for the sauce into a small saucepan, bring to a boil. Cook until reduced to desired consistency. Spoon the sauce over the sliced tenderloin and garnish with the remaining green onions.

Images: sammyw