Thai Peanut - Pork Loin

Thai Peanut - Pork Loin

Preparation time: 15 minutes

Cooking time: 15 minutes

20 dry roasted, unsalted peanuts, finely chopped (I use food processor)

1/4 cup chopped FRESH cilantro

1 tablespoon ground coriander

2 packets sugar substitute OR 1 tablespoon brown sugar

1 1/2 teaspoons garlic powder

1/4 teaspoon salt

pinch of ground red pepper

1 3/4 pound pork tenderloin, fat trimmed

MUST USE MEAT THERMOMETER!

1. Prepare grill for indirect heat or heat broiler. Stir together peanuts, cilantro, coriander, sugar, garlic powder, salt and pepper in small bowl. Roll and coat pork with mixture.

1. Grill 7 minutes. Turn; grill until instant-read thermometer reads 165 degrees, about 8 minutes each side. To broil, line broiler pan with aluminum foil; spray with non-stick vegetable oil spray. Broil 10 inches from heat, about 15 minutes total, turning once.
2. Meat will be slightly pink - let meat stand and rest 5 minutes before cutting into meat to finish cooking. 165 Degrees ensured food safety but temp may rise slightly when at rest.

Nutrition information per serving:

Calories .......... 305 Fat ............ 11 g Sat. fat ..... 2.8 g

% cal. from fat .... 34 Chol. ........ 100 mg Sodium ...... 450 mg

Carb. ............ 11 g Protein ........ 39 g Fiber ........ 1.2 g

Scout Camp

Tyler had a blast at Scout camp just south of Fargo. Beautiful, just beautiful and he had SO much fun!

Loved

Recently I found out that a friend of mine had cancer, she lost both breasts within a month of diagnosis and began receiving extensive chemo shortly there after. Today on her caring bridge website I read:

"For tonight, wherever you find yourself, I hope you feel loved. I do!"

I thought to myself, what a gift! To give the gift of love, share love, proclaim love, and to feel loved.

Today, think of someone who loves you and remember you are loved. The list gets longer and longer the more you think. Contact someone whom you haven't spoken to in a while and tell them you were thinking of them. It will make their day, and help THEM feel loved!

Blessings to you today and always!

New Photos

Polo Ponies

Tyler taught the islandic horses at the stables how to play polo....North Dakota style.

Too funny!

French Crusty

We had these in Ireland. YUM! A real kid favorite when I made them state-side.

Enjoy!

Hand-made bread or Texas Toast

Butter

4tbs prepared Alfredo sauce

Slice of Ham

1/4 c Mozzarella Cheese

Butter outsides of bread.

Place 2tbs of Alfredo sauce on the INSIDE of each piece of bread

Layer with Ham and close sandwich

Pile on Mozzarella Cheese

Bake 15-17min @ 350 Whala! Breakfast, lunch or dinner!

Cole makes headlines!

http://www.rmhcfargo.org/images/stories/RMHRRV_may2011_newsletter.pdf

I'm SO proud of you COLE!

Taco Rice

Taco Rice

Prep Time: 5 Minutes Cook Time: 10 Minutes Ready In: 15 Minutes Servings: 4

"This tasty rice great addition to tacos either on the inside or out. My fiance raves over this recipe."

INGREDIENTS:

1 (14.5 ounce) can chicken broth 1 (8 ounce) can tomato sauce 1 (1 ounce) package taco seasoning mix 1 1/2 cups uncooked instant rice

1 (6 ounce) can black olives, drained and chopped 1 cup shredded Cheddar cheese 1 cup sour cream

DIRECTIONS:

1.	In a large pot, bring chicken broth, tomato sauce, and taco seasoning to a boil.
2.	Stir rice into the pot, cover and remove from heat. Let the pot stand, covered, for 5 minutes.
3.	Stir in cheese and olives; mix well. Serve with sour cream. TACO RICE OKINAWA STYLE cooked hot rice 1 lb hamburger 1 small onion, diced 1 pkg. taco seasoning grated cheese shredded lettuce diced tomatoes Picanté Sauce or salsa sour cream Brown hamburger and onion until done. Add taco seasoning and cook according to package directions. Simmer until ready to use. Put hot rice in bowls according to each person's eating desires. Top with meat sauce, grated cheese, shredded lettuce and diced tomatoes. Can add more cheese to top if you wish. Let everyone help themselves to picanté sauce and sour cream.

Ireland

I'm back stateside. Whew! Loved every moment of Ireland, but there's something charming about being home in Fargo!

Couldn't Resist!

Highway?

This is the main highway going North and South thru Fargo:

http://vimeo.com/22195391

WOW! Now Closed!

Untitled from chris dorsey on Vimeo.

Signs there is another Flood in Fargo

Do water and electricty mix?

Careful, it might be more broken than you think!

Yeah, I'm pretty sure 30 won't be the problem.

The birds think we have created a whole new path just for them!

100 Sandbags is NOTHING!

MMMMMmmm, let me guess, not a good idea to park here?

Perfect sandy nesting spot. Can't guarentee it will still be there when the chicks hatch though.

Choosing the Right Potato

Choosing the Right Potato for the Job

Potatoes are a known staple of most home cooked meals.What is a true Sunday dinner without spuds in some form? After years of eating potatoes, have you ever wondered which potatoes should be used for boiling, baking or frying. I am pretty sure you have eaten just about every type of potato in every fashion, but honestly some just taste better baked than fried, why? By understanding the moisture and starch content of different varieties of potatoes, we will conclude which potatoes are right for the job.

Russet Potatoes

Also known as baking potatoes or Idaho potatoes, russet potatoes are characterized by their rough brown skin, elliptical shape and white flesh. The potatoes moisture and high starch content makes for a mealy cooked product which is great for baking, mashing and frying. The culmination of these characteristics results in an all-purpose potato that can be used for just about any cooking task. Other potatoes with similar characteristic are the Long White and Fingerlings, (which are a petite version of the Long White).

Round Potatoes

Round Potatoes, typically known as white or red potatoes, are distinguished by their round shape and brown spotting. The red varieties have a thinner skin compared to a russet which can be easily peeled off before or after cooking. These potatoes are high in sugar and moisture yet low in starch. These potatoes are classified as boiling potatoes because they are great for making mashed potatoes or other potato preparations that require the potato to keep its shape; like potato salad. Also, red potatoes are also great for roasting as the waxy texture of the flesh can withstand high temperatures of dry heat. Round white potatoes share the same characteristics of the red potato. This potato has a freckled brown skin and is cultivated from the northeastern states where it is commonly known as the Katahdin potato.

All Blue, Purple, Red-Fleshed and New Potatoes

The more exotic varieties of potatoes are popping up in grocery stores as specialty items. There is no better way to scare children than presenting blue, purple or red mashed potatoes during dinner. After the shock wears off and they taste them, they will see these potatoes taste just like the classic white or russet they have come to love. The term “all blue” potato is actually right on. These potatoes actually have blue skin and flesh which is sometimes used to make dyes. You will also find purple potatoes to have the same pigmentation yet you may note some white or beige streaking in the flesh. Red-flesh or huckleberry potatoes have reddish to pink flesh which is great for boiling as well.

New potatoes are commonly labeled baby red potatoes which is partially true. All young potatoes of any variety are considered new potatoes. Since these spuds have not properly matured, they are higher in sugar content than a fully developed potato. Consequently these potatoes have a crisp, waxy texture followed by an undeveloped wispy skin which is easily rubbed off during cleaning. These potatoes are small enough to be cooked whole or can be cut in wedges and are excellent for both boiling and roasting. New potatoes are available from spring through early summer, yet regionally you will always find new varieties of potatoes in bloom year round.

Learning to enjoy different preparation and styles of potatoes can be great fun for both you and your family. Do be afraid to try new varieties, you just might find a new favorite.

This article was helpful! I just had to share. Enjoy!