The Easiest, Healthiest, Delicious Salad Dressing, Ever

Got on the scale and its time for an oldie but goodie. Good tasting low calorie salad dressing. Gotta get ready for the Thanksgiving eat-a-thon.  Lose some, so there's room to eat. Back on the Fast Diet for me today.

Three simple ingredients:Deliciousness.

Along with the hundreds of cook books, I have a shelf of diet books. Partially because I have a background in nutrition, but mostly because I am perennially 10 pounds over where I’d like to be.  Weight Watchers, Atkins, Paleo, Hungry Girl, Sugar Busters, The Fast Diet: all the biggies are there, and truthfully while all the books have recipes in them; I’ve cooked very few things from them. 

The Fast Diet books at least, have real food in them, but others are full of weird substitutions, like onion rings encrusted with Fiber One. I tried the recipe and threw them all out. Please strike me dead if I ever even CONSIDER making onion rings encrusted with Fiber One again. Totally gross and I hope the author is ashamed of herself for perpetrating such awful, fake food. Those sort of recipes make one think that one can have a satisfying low calorie substitution for the real thing. You cannot. If I want onion rings, I'll eat the real thing. Most of those diet books are now huddled together on a bottom bookshelf like refugees in the hold of a ship. Bah humbug! to diet recipes.

I do have a “diet” recipe that I use quite often, for a salad dressing that actually didn’t come from a diet book. And its delicious! I’m sure it’s in one somewhere, though. It’s simply equal parts good quality balsamic vinegar and Dijon mustard. The recipe was actually explained to me by the mother of a young woman being treated for an eating disorder, as the only dressing the girl would eat. I was doing a clinical rotation at the time in a residential facility, and I was taking down notes from the mother who was talking about her daughter’s fear of fat in her food.

Later in the week, I was out of time one morning, and wanting a salad for lunch, I mixed the two ingredients in the bottom of my lunch container and took it with me. It’s delicious. Since then, I’ve messed with it, added some oil, a bit of garlic and a dab of sweetener, and it’s a good, quick go-to dressing. It’s good even in its original form, without any of my changes. You can however mess with it infinitely with different vinegars, mustards, seasonings, sweeteners etc. Hence, the name I’ve given it: Disordered Dressing.

So while I rarely have anything in my repertoire that came from a diet book, this little refugee is delicious.

Disordered Dressing

1T good Balsamic Vinegar

1T Dijon Mustard

1 teas. sugar or sweetener

2 teas. Olive Oil

Dash of garlic powder

Stir it all together until the sugar dissolves. Makes enough for 1 good sized serving.

Meaty Monday, Again: Quick Pork Tenderloin with Sweet Balsamic Glaze

This is a command performance. It's required by unnamed members of my household that we have this instead of the leftover chicken, so you all will have to have it again, too.


Some Mondays, its about all I can do to get myself out the door, fully dressed and caffeinated.  Not always, but on some of them, I am impressively organized and have dinner prepped and even some laundry done before I jump in the car to commute. Unfortunately,  my zombie-like Monday mornings probably outnumber the organized Mondays three to one. You too?

Those frazzled days are also the ones I'm most likely to need a good fast dinner that's both totally delicious and totally idiot proof. This succulent pork tenderloin is one of those meals. While I'm on the subject of pork tenderloin I want to complain about how they come packed from most supermarkets. Why the heck, when  they almost always pack unflavored pork tenderloins in pairs, are they so different in size and weight? Most of us will usually cook them both, and one is usually at least double the size of the other, thus letting most of us, drastically over or undercook at least one of the tenderloins? Remember, this cut is comparatively the same as a beef tenderloin. A pork tenderloin is not the same thing as a pork loin. It makes me livid when I see slow cooker recipes for pork tenderloin --after all, you wouldn't toss a filet mignon into the crock, would you?

Anyway, this couldn't be a simpler, more toothsome dish to make quickly at the end of a busy day.
This grilling technique called "7-6-5" is featured in Fine Cooking Magazine; it really is pretty much idiot proof, and I suggest you take a look at the original. It really does prevent overcooking this lovely, tender cut of pork.  We prefer ours a little less done, more of a pinkish medium rare, at just over 140ºF so we cook ours 6-5-5. The original timing should bring it to above 145º after the cooking is completed. Oh, and pork is safe to eat and juicy at 140º, even if your Mom, like mine, tended to cook it to death.

The balsamic glaze is wonderful, and you need very little per serving --just a tablespoon or two, but if you are eating paleo or primal, or counting carbs, you may want to limit how much sauce you use, or choose something else like a bit of mayonnaise mixed with a bit of Dijon mustard.

Quick Pork Tenderloin with Sweet Balsamic Glaze

Quick Pork Tenderloin with Sweet Balsamic Glaze

Serves 2-3

A 1-1/4 to 1-1/3 lb. pork tenderloin (NOT pork loin)
kosher salt
fresh ground black pepper

For the Sweet Balsamic Glaze:

1/2 cup all-fruit apricot or seedless raspberry jam
1/4 cup balsamic vinegar
1/4 cup water
1/2 teaspoon garlic powder
pinch of salt

1. Preheat your grill to high. Unwrap tenderloin, and liberally coat with pepper and salt.

2. Place all the balsamic glaze ingredients in a small saucepan, bring to a boil, stirring. As soon as the sauce is thick enough to coat a spoon, in about a minute, set it aside and keep warm.

3. Oil the grill, and then place the tenderloin on the grill and close the cover. Cook on one side for 7 minutes for medium cooked pork, just 6 minutes for medium rare. Open the lid and turn the meat over, and recover the grill. Cook on the second side for 6 minutes for medium meat, and 5 for medium rare. next, shut off the heat and do NOT open the grill for 5 minutes. If you really like well-done (and dry!) pork, leave  the tenderloin in the closed grill for 7 minutes after turning off the heat. Test with an instant read thermometer for doneness if desired.

4. Place the meat on a cutting board and let stand for 5 minutes before slicoing. Serve with the balsamic glaze drizzled over each serving.

Meaty Monday: Quick Pork Tenderloin with Sweet Balsamic Glaze

Some Mondays, its about all I can do to get myself out the door, fully dressed and caffeinated.  Not always, but on some of them, I am impressively organized and have dinner prepped and even some laundry done before I jump in the car to commute. Unfortunately,  my zombie-like Monday mornings probably outnumber the organized Mondays three to one. You too?

Those frazzled days are also the ones I'm most likely to need a good fast dinner that's both totally delicious and totally idiot proof. This succulent pork tenderloin is one of those meals. While I'm on the subject of pork tenderloin I want to complain about how they come packed from most supermarkets. Why the heck, when  they almost always pack unflavored pork tenderloins in pairs, are they so different in size and weight? Most of us will usually cook them both, and one is usually at least double the size of the other, thus letting most of us, drastically over or undercook at least one of the tenderloins? Remember, this cut is comparatively the same as a beef tenderloin. A pork tenderloin is not the same thing as a pork loin. It makes me livid when I see slow cooker recipes for pork tenderloin --after all, you wouldn't toss a filet mignon into the crock, would you?

Anyway, this couldn't be a simpler, more toothsome dish to make quickly at the end of a busy day.
This grilling technique called "7-6-5" is featured in Fine Cooking Magazine; it really is pretty much idiot proof, and I suggest you take a look at the original. It really does prevent overcooking this lovely, tender cut of pork.  We prefer ours a little less done, more of a pinkish medium rare, at just over 140ºF so we cook ours 6-5-5. The original timing should bring it to above 145º after the cooking is completed. Oh, and pork is safe to eat and juicy at 140º, even if your Mom, like mine, tended to cook it to death.

The balsamic glaze is wonderful, and you need very little per serving --just a tablespoon or two, but if you are eating paleo or primal, or counting carbs, you may want to limit how much sauce you use, or choose something else like a bit of mayonnaise mixed with a bit of Dijon mustard.

Quick Pork Tenderloin with Sweet Balsamic Glaze

Quick Pork Tenderloin with Sweet Balsamic Glaze

Serves 2-3

A 1-1/4 to 1-1/3 lb. pork tenderloin (NOT pork loin)
kosher salt
fresh ground black pepper

For the Sweet Balsamic Glaze:

1/2 cup all-fruit apricot or seedless raspberry jam
1/4 cup balsamic vinegar
1/4 cup water
1/2 teaspoon garlic powder
pinch of salt

1. Preheat your grill to high. Unwrap tenderloin, and liberally coat with pepper and salt.

2. Place all the balsamic glaze ingredients in a small saucepan, bring to a boil, stirring. As soon as the sauce is thick enough to coat a spoon, in about a minute, set it aside and keep warm.

3. Oil the grill, and then place the tenderloin on the grill and close the cover. Cook on one side for 7 minutes for medium cooked pork, just 6 minutes for medium rare. Open the lid and turn the meat over, and recover the grill. Cook on the second side for 6 minutes for medium meat, and 5 for medium rare. next, shut off the heat and do NOT open the grill for 5 minutes. If you really like well-done (and dry!) pork, leave  the tenderloin in the closed grill for 7 minutes after turning off the heat. Test with an instant read thermometer for doneness if desired.

4. Place the meat on a cutting board and let stand for 5 minutes before slicoing. Serve with the balsamic glaze drizzled over each serving.

My Apologies to Weight Watchers: Creamy Balsamic Chicken & Mushrooms

I'm apologizing to Weight Watchers because I took an old recipe I found on their site and doctored it up.   Two or three years ago I found the grandaddy of this recipe on the Weight Watchers site while looking for a way to use up a surplus of fresh mushrooms. As written, it was pretty good, extremely easy to make, if a bit spare. But that's what you get, if you cruise diet sites for inspiration. You can see the original here. If you want to lose weight, you don't get there eating rich, luxurious dishes.

Unfortunately, the things that elevate this from a merely good recipe to unctuous deliciousness are things that add too many calories to make it a really good on-program dish (if you are following WW) unless you are willing to sacrifice a few points for the sake flavor and savor. I am willing to do that, because every now and then, especially you are watching your weight, you need something really GOOD. This is it.

Thanks to a shopping oversight this week,  both Chuck and I bought sliced cremini mushrooms,  so I had way too many mushrooms living in the fridge. Mushrooms are quite perishable, and unless you store them where they are fairly dry, they'll get slimy and stinky in no time flat. I am absolutely sure of this from experience.  Outside of the mushrooms, everything else in this recipe are things I always have on hand, and you probably do, too, especially if you are making my homemade crème fraîche. Most of us have a few boneless, skinless chicken breasts lurking in the fridge or freezer, as well as some Dijon mustard and balsamic vinegar in the pantry.

Quick enough for a weeknight meal, and nice enough to serve to company, every good home cook should have this goodie in their repertoire.

Quick Creamy Balsamic Chicken & Mushrooms 

Creamy Balsamic Chicken & Mushrooms

This is a recipe where mise en place is important, since the cooking part goes fast,  make sure you measure out all the ingredients before starting to cook.

Serves 4

Ingredients:

4 boneless, skinless chicken breasts, 6-7 oz. each, pounded out to about 1/2" thick
4T Balsamic vinegar, divided
2 teas. Dijon mustard
3 large garlic cloves, minced
1tes. dried thyme
2T extra virgin olive oil
1/4 cup sliced shallot
2 cups sliced cremini mushrooms
2 teas. Stonewall Kitchen Chicken & Pork Rub
1/2 cup dry white wine or dry vermouth
1/2 cup chicken stock, or water
1/3 cup crème fraîche or heavy cream

Instructions:

1. In a small bowl, mix 3T balsamic vinegar, the Dijon mustard, the garlic and the thyme. Place the chicken into a gallon size zip top bag and pour the balsamic mixture over the chicken, zip the bag shut, forcing out as much air as possible.  Smoosh it around to distribute the balsamic marinade as evenly as possible over the chicken. Refrigerate for at least 1 hour and up to 10 hours. More time is better.

2. When ready to cook, heat the olive oil in a large, 12" nonstick pan over medium high, and remove the chicken from the bag (keep the marinade). Brown the chicken on the top, smooth side, and then turn and cook until nearly cooked through, about 6-8 minutes. Remove the chicken from the pan and set aside on a plate.

3. Lower the heat in the pan to medium low, and add the mushrooms and shallots,  cooking until the mushrooms begin to lose some moisture. add the wine, stir up any brown bits in the pan and cook until the liquid is about half gone. Add the chicken stock and the Chicken and Pork rub, and simmer about 2 minutes. Stir in the crème fraîche, slide the chicken breasts into the mixture, cover and simmer about 2-3 more minutes.