Braised Lentils

Lentils, who knew they could be so damn good?!  We eat this dish once a week with a piece of roasted salmon and never tire of it.  Little green beads....and they're healthy, low in fat and full of fibre too.  Whoo hoo! 
I use Puy Lentils for this recipe because they hold their shape so well.  They aren't as inexpensive as other dried lentils, which won't work in this recipe because essentially, they turn to mush.  The "other" lentils have a time and a place.  This isn't their time.  That being said, if you find the Puy Lentils, buy some.  I used the President's Choice Black Label Green Lentils.  Delish.
p.s. this also makes fantastic leftovers.

Braised Lentils

Serves 4

2 tsp Olive Oil
1/2 onion, finely chopped
2 cloves garlic, finely chopped
1 carrot, small dice
1 cup Puy Lentils, or the PC Black Label Green
1 bay leaf
3-4 sprigs of Thyme or 1 1/2 tsp fresh chopped
1 tbsp tomato paste, or PC Black Label Umami Paste
2 cups low sodium chicken broth
2 tbsp Dijon Mustard
1-2 tbsp of white Balsamic or red wine vinegar
Salt & Pepper
Chopped fresh Parsley, optional

Heat the oil in a pot over medium heat.  Add the onion, garlic and carrots, cooking for 3-4 minutes, or until the onion starts to soften.  Add the lentils, Bay, Thyme and tomato paste.  Toss to coat and add the chicken broth.  Bring to a boil and then turn down to a simmer, with the lid on for 30-35 minutes.  The lentils should be tender but not mushy.  Drain any excess liquid.  Add the Dijon and vinegar (starting with 1 tbsp and adding more if it needs more).  Add salt and pepper to taste. Toss in a handful of chopped fresh parsley if using.

Pork Tenderloin and Mushroom Cream over Tagliatelle

If you're counting calories, stop reading this ASAP.  If you're not, make this ASAP.  This is a company worthy type meal that is decadent, creamy and really easy to make!  I whipped this up for some friends of ours that popped by for dinner.  To say the least, it was inhaled. 
If you don't do mushrooms, leave them out.  Green peas tossed in at the very end would be nice.  If you don't have Tagliatelle, use any other pasta but I will say, the texture of the Tagliatelle is awesome.  I also recommend not substituting any other cream as it will curdle.  This isn't something you make all the time and heavy cream in moderation, won't kill you.  Everyday and it might.  Oh, and serve this with the wine you use in the sauce....mmmmm gooooood.
p.s. Sorry for the bad photo....I had a table full of hungry people that I had to serve before things got rowdy.

 



Pork Tenderloin and Mushroom Cream over Tagliatelle

Serves 6

2 tsp Olive Oil
2 Pork Tenderloins, cut in slices and pounded out to a 1/4 inch thickness
2 shallots, diced or 1/2 sweet onion
2 cloves garlic, minced
2 cups sliced mushrooms
1 1/2 tsp of fresh thyme
1/2 cup white wine
2 cups whipping cream 35%
2 tbsp Dijon
Salt & Pepper
Parsley (optional)
12 Tagliatelle nests, or 1 1/2 lbs linguine, cooked

Heat a large pan over medium high heat.  Season the pork with a little salt and pepper.  Add 2 tsp of oil to the pan and cook pork on each side for about 1 1/2 minutes each in batches so you don't over crowd the pan, adding a little more oil if necessary.  Set the cooked pork aside and keep warm.
Add the shallots and garlic, cooking for 1 minute.  Add the mushrooms and garlic and cook for about 5 minutes.  Deglaze with the white wine.  Pour in the cream and bring to a simmer for about 5-7 minutes until slightly thickened and reduced*.  Add the Dijon and season with salt and lot's of fresh black pepper to your taste.  Add the pork to the sauce to coat.  Pour over the pasta and toss gently.  Sprinkle with parsley if using.
*If you find you need a little more sauce, add a little pasta water at the end when tossing to coat.  Start with a few tablespoon if necessary.

Spicy Mayo

I know, this isn't really a recipe and I don't care....it's delicious and it takes 2 whole ingredients and I'm finding it a little addictive.  Pale white mayonnaise takes on a salmon hue and makes your tongue dance.  It actually dances....it's quite brilliant.  Serve this on sandwich or with breaded chicken, poached shrimp, crab cakes, a hamburger, a hot dog....you get the idea.  The beauty of it is you only need to make as much as you need.  Of course, if you're like me, there is always a reason to make this. 
p.s. Sriracha aka Rooster Sauce is a must.  It's a Thai hot sauce containing chili peppers, vinegar, garlic, sugar and salt.  It packs a punch but is delicious in so many ways.

 

 

Spicy Mayo

 

 

4 tbsp Mayonnaise

1 tsp Sriracha Sauce

 

 

Combine both ingredients.  If it's too spicy for your liking, add a little more mayonnaise.  That's it, that's all folks.  Enjoy.