Travel Often

“I see my path, but I don’t know where it leads. Not knowing where I’m going is what inspires me to travel it.” — Rosalia de Castro

Love Deeply, but Laugh Along the Way

"Happiness is only real when shared." - Jon Krakauer, Into the Wild

View Marriage as an Adventure

"Love is a flower which turns into fruit at marriage." ~Finnish Proverb

Fuel your body with GOOD (It's the only one you get)

He who has health has hope; and he who has hope has everything. - Arabian Proverb

Open your Soul to Motherhood

A Grand Adventure is About to Begin - Winnie the Pooh

A New Kind of Love is Born

Mothers hold their children's hands for a short while, but their hearts forever.

Wednesday, February 2, 2011

Energy Booster Dinner Alert

This is another fast, easy and really healthy meal. I went a weee bit overboard with the brussels sprouts, but the meat was super tender.

Mustard-Rubbed Pork Tenderloin with Brussels Sprout Ragout
serves 4
(recipe found in Fitness Magazine January 2011)

10 ounces brussels sprouts, quartered
3/4 teaspoon salt
3/4 tsp freshly ground black pepper
1 large pork tenderloin (about 1 1/4 pounds). butterflied
2 TBS Dijon mustard
2 TBS olive oil
1/4 C white wine
1/4 C chicken broth
1/2 C diced bacon
1 small yellow onion, thinly sliced
1/4 dried cherries
1 TBS chopped sage leaves
I added tomatoes...

1. In a medium pot fitted with a steamer, steam brussels sprouts 8 minutes.
2. Sprinkle 1/2 tsp each salt and black pepper on pork and then spread with mustard. In a 12-inch skillet, warm one TBS olive oil over medium-high heat; add pork and cook 7 minutes. Turn and cook 6 minutes more; remove from pan and slice. Add wine and chicken broth to pan and stir, scraping up brown bits; set aside and keep warm.
3. Warm remaining olive oil in a small saute pan over medium-high heat. Add bacon and saute until brown, stirring occasionally about 3 minutes. Reduce heat to medium and add onion; cook until translucent, 5 minutes. Add cherries, sage and brussels sprouts; cook 3 minutes more. Season with remaining salt and black pepper.
4. On a platter, arrange pork and vegetables; drizzle with sauce. Serve.

Karl's response: "This meat is crazy tender. Whoa...whoa...whoa...what's all that green stuff?"

In a Funk? - Latest Star Trib Blog

I'm getting back into the swing of things and am posting my latest Star Tribune blog on getting out of a funk! I sure was in one! Thanks for checking it out!