First Tuesday Recipes for June

I’m writing this on a perfect June day, with the windows open and the temperatures in the high 60s. And, as usual, my thoughts are turning toward dinner.

I’m sharing three dinner recipes with you this month: a vegetarian dish, a grilled pork tenderloin, and a big salad.

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Red Thai Veggie Curry

1 T. coconut oil (olive oil can be substituted)

small onion, chopped

1 T. fresh ginger, grated

2 cloves garlic, chopped

1 red pepper, sliced

1 green pepper, sliced

2 carrots, thinly sliced

1 zucchini, halved lengthwise and sliced

2 T. Thai red curry paste

1 can (14 oz.) regular coconut milk

1/2 c. water

1/2 T. brown sugar

1 T. soy sauce

1 T. rice vinegar

sliced fresh basil

Melt coconut oil over medium heat and add onion. Cook until soft, about 5 minutes, stirring occasionally. Add ginger and garlic and cook for 30 seconds, stirring constantly.

Add peppers, carrots, and zucchini; cook for about 5 minutes. Add curry paste and cook for 2 minutes, stirring frequently. Add coconut milk, water, and sugar. Stir to combine and bring to a simmer over medium heat. Do not boil. Reduce heat to low and cook until vegetables are cooked to your preference.

Remove curry from heat and stir in soy sauce and vinegar. Serve over rice and garnish with basil.

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Grilled Pork Tenderloin

1/2 c. frozen orange juice concentrate, thawed

6 T. soy sauce

4 T. toasted sesame oil

2 T. fresh grated ginger

1 pkg. pork tenderloin (1-2 pounds)

In a large gallon-sized zip-top bag, combine all ingredients. Squish it around to coat the pork and refrigerate for 6-24 hours, turning occasionally if possible.

Preheat grill to medium-high and discard marinade. Grill tenderloins over indirect heat for 20-35 minutes or until thermometer inserted into thickest part of tenderloins reaches 145 degrees F. Let stand 5 minutes before serving.

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Greek Salad

Salad:

1 head Romaine lettuce, cut into bite-sized pieces

4 plum tomatoes, seeded and chopped

1 large cucumber, seeded, peeled, and chopped

1 medium red onion

1 yellow pepper, sliced and cut into bite-sized pieces

1/2 c. Kalamata olives, halved

3/4 c. feta cheese

salami, thinly sliced, optional

Dressing:

6 T. olive oil

2 T. red wine vinegar

1 T. fresh lemon juice

1 t. dried oregano

2 t. fresh parsley, chopped

2 garlic cloves, minced

salt and pepper to taste

Combine all salad ingredients in a large bowl. If you want a heartier dinner, add the salami (coarsely chopped deli ham is also a good choice).

In a small bowl, whisk dressing ingredients. Just before serving, pour over salad and toss gently to coat.

Enjoy!

Until next time,

Amy

Today’s Post #2: First Tuesday Recipes for March

photo courtesy of congerdesign/pixabay

Last month’s inaugural First Tuesday Recipes was a great success! I got lots of feedback from readers who were happy to have some new things to add to their menu rotations. We’re back with another edition with some delicious creations to make your mouths happy. And bonus–these are all easy and come together quickly.

If you have a recipe you’d like to share, leave it in the comments or email me at amymreadeauthor@gmail.com and I’ll be happy to include your recipe in next month’s edition.

So let’s get started.

I would like to have dinner at Sharon Aguanno’s house sometime. She shares a recipe for split pea soup that sounds wonderful–perfect for the weather we’ve been having or for that leftover ham from Easter, which will be here before we know it. Sharon tells me her whole family loves this–even the grandkids!

Split Pea Soup

(Sharon found the recipe on allrecipes.com and tweaked it to serve her own tastes)

2 1/4 c. dried split peas

2 qt. cold water

leftover ham, chopped

ham bone, optional

2 onions, thinly sliced

1/4 t. each salt and pepper

pinch marjoram

3 stalks celery, chopped

3 carrots, chopped

1 potato, peeled and diced

Soften peas: In a large stock pot, cover them with the cold water. Soak overnight.

After peas have been soaked, add ham bone, onion, salt, pepper, and marjoram to stock pot. Cover, bring to a boil, then reduce heat and simmer for about 90 minutes, stirring occasionally.

Remove bone; dice meat from bone and return the meat to the soup. Add additional leftover ham, if desired. Add celery, carrots, and potato. Cook for 40 minutes or until vegetables are tender.

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Sharon serves her Split Pea Soup with her granddaughters’ favorite Sweet Muffins. You can find the recipe here and there are some fun variations to the basic recipe.

Sweet Muffins

1 1/2 c. flour

1/2 c. sugar

2 t. baking powder

1/2 t. salt

1 large egg

1/2 c. milk

1/4 c. vegetable oil

Preheat oven to 400 degrees. Prepare muffin tin; spray with cooking spray and set aside.

In a large bowl, stir together dry ingredients. Make a well in the center and set aside.

Stir together egg, milk, and oil in a medium bowl. Add all at once to the well in the dry ingredients. Stir mixture just until moistened.

Spoon batter into muffin tin, filling each cup 2/3 full. Bake for 18-20 minutes. Remove from pan to cool. Makes 12 muffins.

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Author Ellen Buikema writes for children, but she makes a killer carrot cake. Rather than reprinting the recipe here, I’m going to send you over to her website. You click on the cake at the bottom of the page and send Ellen your email address. She’ll send you her 24 Karat Cake recipe. You’ll want to try it as soon as you can–and again, a great recipe for Easter!

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Author Maggie King writes the Hazel Rose Mysteries. Maggie has been my guest here on Reade and Write (read the posts here and here) and I have it on good authority that Hazel Rose’s chili is to die for. You can read the recipe on Maggie’s blog herebut I’m going to print it here with Maggie’s tweaks. It’s originally from Gourmet Gazelle Cookbook by Ellen Brown.

Hazel Rose’s Black Bean Chili

1 T. vegetable oil

1 onion, chopped

3 cloves garlic, minced

1 red bell pepper, seeds and ribs removed, finely diced

1 green bell pepper, seeds and ribs removed, finely diced

1 1/2 lb. ground turkey or ground beef

2 T. flour

3 T. chili powder

2 T. ground cumin

2 t. powdered cocoa

1-2 t. cayenne pepper

1/4 c. tarragon vinegar

2 T. strong brewed coffee

2 14-oz. cans plum tomatoes, crushed

1/4 t. salt

2 c. cooked black beans

Heat oil over medium-high heat in a Dutch oven. Add onion, garlic, and peppers; sauté, stirring frequently, for 5 minutes. Add the ground turkey or ground beef and sauté for 5 minutes, stirring constantly and breaking up any lumps with the spoon.

Stir in the flour, chili powder, cumin, and cocoa. Stir frequently over low heat for 3 minutes until spices are fragrant. Add remaining ingredients except black beans and bring to a boil over medium heat. Simmer chili, stirring occasionally, for 40-45 minutes until thick and the turkey is tender. Add black beans and cook for 5 additional minutes.

Maggie suggests adding jalapenos to the final dish and serving it all with corn bread. Yum!


And finally, I tried two new recipes this month that I’d like to share. The first is a pork tenderloin and the second is a dessert. The pork tenderloin is adapted from a recipe I found online–here’s the link: pork tenderloin recipeYou’ll note that I omitted a couple ingredients in  my version. I also doubled the recipe and took some to friends, and it works well doubled.

For the life of me, I can’t find the photos I know I took when I made these. Maybe next month!

Sesame-Soy-Maple Pork Tenderloin

2 cloves garlic, minced

2 T. fresh ginger, minced

2 T. sesame oil

2 T. Hoisin sauce

1/4 c. soy sauce

1/4 c. pure maple syrup

1-1 1/4 lb. pork tenderloin

Place all ingredients, except pork tenderloin, in a gallon Ziploc bag. Mix well and add the pork. Marinate the pork from 2 to 8 hours in the refrigerator.

Preheat oven to 375 degrees. Heat a heavy oven-proof skillet over high heat until very hot.

Once the skillet is hot, remove pork from marinade (reserve remaining marinade) and sear it on all sides. This should take about 6 minutes. Add the remaining marinade to the skillet and cook for 1 minute. Add 1 c. water to the skillet and stir gently.

Place skillet in oven and cook for 15 minutes. Remove the pork from the pan and allow to rest for appr. 10 minutes.

Slice the pork and serve drizzled with extra pan sauce.


This last recipe is one I got from my father. I had to include a decadent dessert!

Chocolate-Raspberry Crumb Bars

2 sticks butter, softened

2 c. flour

1/2 c. packed light brown sugar

1/4 t. salt

2 c. semisweet chocolate morsels, divided

1 can (14 oz.) sweetened condensed milk

1/2 c. chopped nuts (optional)

1/3 c. seedless raspberry jam (I like to use a little more, maybe 1/2 cup)

Preheat oven to 350 degrees. Grease a 13×9 baking dish.

Cream butter in a large mixing bowl. Beat in flour, sugar, and salt until crumbly. Using your fingers (you may need to dip them in flour first) press 1 3/4 c. of the crumb mixture in the bottom of the baking dish. Reserve remaining mixture.

Bake 10-12 minutes or until edges are golden brown.

Place condensed milk and 1 c. chocolate morsels in a microwave-safe bowl. Heat on high for 1 minute; stir morsels. Continue heating morsels at 10-20 second intervals, stirring after each time, until chocolate is smooth. Spread over hot crust.

If using nuts, stir them into the reserved crumb mixture. Sprinkle crumb mixture over chocolate.

Place raspberry jam in a small microwave-safe bowl. Heat at 50% power until jam is runny. Drizzle jam over top of the bars. Sprinkle with remaining chocolate morsels.

Bake 25-30 minutes. Cool on wire rack and cut into squares when cool. Makes 30-36 squares.


I hope you get a chance to try some or all of these and that you’ll send in your own recipes for next month’s First Tuesday Recipes!

Until next time,

Amy