On Tonight’s Plate

Tonight for dinner I made maple and mustard glazed pork tenderloin with onions and cranberries, mashed yukon gold potatoes, roasted brussels sprouts and carrots, and mushrooms sauteed in homebrewed wine. It was pretty easy and it was seriously delicious.

The pork loin was almost the star, but for me the cranberries were the real winner. It all came together in about an hour, and I was taking my time and socializing while cooking.

I used Maille Old Style Mustard, but any coarse-grain mustard will work. Please use real maple syrup, it’ll make you smile.

2 lbs pork loin
1/2 cup maple syrup
1/4 cup (4 tablespoons) coarse-grain mustard
rubbed sage
dehydrated onion

Heat oven to 425F. Heat some olive oil in a big pan. Season your pork loins with salt and pepper. Sprinkle a bit of rubbed sage over them. Sear them for about 3 minutes on each side, until golden. While they’re in the pan, put some dehydrated onions in a bit of water to rehydrate. You could probably use minced fresh onion here if you have don’t have the dry stuff. Or some onion powder. Place the browned loin in an olive oiled baking dish. Add

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Dairy Free Rice Pudding

No, it’s not exactly the same. It’s just not. But if you’re unable or unwilling to eat dairy, I think you will find yourself pleasantly surprised. And if it’s been years since you’ve had rice pudding, you may not even be able to tell the difference.

I had leftover white rice from Chinese food, so I used a quart of rice. A packed quart is 5 cups, so this made a huge batch. Do a half batch if you’d like a more reasonable amount.

5 cups cooked white rice
6 cups “milk”
2 eggs
1 cup sugar
3 teaspoons vanilla extract
1 teaspoon Earth Balance
1 teaspoon cinnamon (optional)
1/2 teaspoon salt

I used 4 cups of Silk Pure Coconut and 2 cups of Silk Pure Almond. I would have used all coconut, but I ran out. I would suggest something other than almond milk, because the almond milk has a funny color. If color is no big deal to you, go ahead and use it.

If you want to make this vegan, you could definitely use an egg replacer like Ener-G rather than eggs.

Beat your eggs into your milk. Place all ingredients except vanilla into a large pot

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I Am Not A Vegan

Let’s get one thing straight: I am not a vegan. I’m not even a vegetarian. I love meat, and I have no intention of removing it from my life. Especially since it’s been just over a year since I started enjoying seafood and I still have a lot of things to try.

That being said, I bought myself a vegan cookbook. It seemed like the easiest solution for simply creating dairy-free dishes that my whole family can enjoy while I’m abstaining from dairy for the duration of the breastfeeding. You know the wonderful thing about cooking from a vegan cookbook when you’re not actually vegan? The freedom to incorporate meat or animal products into any recipe you’d like. For real, people. If someone goes through all of the extra trouble it takes to make a delicious complete meal without meat, adding meat really takes it over the top.

Anyway, I’ve found a vegan cookbook that I really like. My whole family enjoys the dishes I make from this book. Especially when I add meat. If you’re vegan, vegetarian, flexitarian, or just a regular meat-eating foodie, check out Appetite For Reduction. I love it, and in the next few months

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Today’s NaBloPoMo prompt is about last meals. (Yawn, I’m so not impressed with these topics so far.)

It’s always been hard for me to separate food from seasons. Right now, all I want is apples, pumpkins, roasts, stews, and lots of savory spices. If you’d asked me 3 months ago about my favorite foods I’d have told you about tomatoes, tacos, seafood, cilantro and fruits.

In the past week I’ve made Apple Cakes from Debra at Smith Bites, though I made then in cupcake tins because I don’t do bundt cakes. (fill cupcake tins 3/4 full, bake for 18-20 minutes) I made a hearty beef stew with fresh crusty bread. Last night I made a variation on Wendi’s Cider Roasted Pork, which was only a variation because I forgot some essential steps. Still, it was fantastic. (If you accidentally marinate in just plain apple cider, rather than a brine, simply put salt, pepper, coriander, dried sage, and fresh rosemary on top of the pork before roasting. It might not be right, but it’s really tasty regardless.) I served it with Ina Garten’s Cranberry Sauce, which I had made for Thanksgiving last year and totally fell in love

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White Bread, Peach Jam, Love Bomb

About a month ago I received a Love Bomb from Wendi of Bon Appetit Hon. What is a Love Bomb, you ask? According to Love Feast Table, it is:

The act of preparing, serving, and sharing a meal or a morsel with someone.

What I received in the mail was a package containing coconut macaroons. What a wonderful coincidence it was that I was right in the midst of a major coconut jag. I was so surprised, so joyed, so impressed… These were delicious and perfect. Definitely the best macaroons I’d ever had. I couldn’t resist eating one immediately, so the picture I have is shy one delicious morsel.

Also, it was a drizzly evening, so the light was crap. It’s not a beautiful photo, but it was a beautiful gesture. I adore Wendi, and it was a real honor to get such a lovely gift from her.

My husband was totally inspired. He’s not a fan of coconut, though he tasted the macaroon and said he was sure it was something a coconut lover would enjoy. He is, however, a huge fan of canning. A few nights earlier I had made a sauce from our CSA peaches, to

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Dessert for Breakfast

We’ve all done it, right? Eaten a slice of pie for breakfast? Or maybe a piece of cake? A couple of brownies or a stack of cookies? No? I’m the only one? Okay, fine. You clearly have more self control than I do. Well let me tell you, this breakfast will satisfy the urge for something sweet in the morning without breaking your calorie budget. It’s simple, it’s fast, it’s sweet, and it goes amazingly well with your morning coffee. It’s chocolate coconut oatmeal, and it’s even kinda healthy.


1/4 cup rolled oats (not quick oats) – 75 calories
1 tablespoon sweetened shredded coconut – 40 calories
1 teaspoon brown sugar, packed – 17 calories
1/2 teaspoon cocoa powder – 3 calories

Combine ingredients in a microwave safe bowl with 1/2 cup of water and stir. Microwave for 1 1/2 minutes, or until oats are soft and the mixture rises evenly. Stir, serve.

It takes 2 minutes from start to finish, it will satisfy your morning sweet tooth, it’s filling, it uses heart-healthy oats, and it’s only 135 calories. Does it get any better than that? I think not.

If coconut isn’t your thing, you can use a heaping

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