Showing posts from April, 2003

Tender Pork Tenderloin
with Cumin Carrot Fries:
A Quick Supper Recipe

Happy New Year, everyone! Who's ready to return to the "salad days" of January, food-wise, activity-wise, exercise-wise, work-wise, expense-wise? Wise it is, count me in ... Here's a good place to start, a fast 'n' easy Quick Supper meal that leaves us feeling satisfied and happy. It's an old-old favorite recipe, in fact, the recipe was first published in print in 2003, yikes, that was awhile ago!
"We had [the carrots] for dinner last night - absolutely delicious!" ~ Pille
"The carrots are good, but the PORK! Oh, wow." ~ KateC
"... it was delicious!" ~ Karen
"... it [pork] was absolutely delicious, will be making it this way from now on. So quick and easy." ~ YardSailor Lean pork tenderloin is the meat of choice for many cooks. To my taste, this pork tenderloin recipe is just perfect: the result is simple enough for every-day yet elegant enough for special occasions. It has become one of my "stand…

Scandinavian Split-Pea Soup

The classic Scandinavian split-pea soup, usually made with yellow split peas on Thursdays across Sweden and Finland. It's also the traditional Scandinavian supper on the Christian calendar's Shrove Tuesday, the day before Ash Wednesday – what fun-lovin' folk call "Fat Tuesday" or "Mardi Gras". This simple soup is one of my own very oldest recipes, dating back to the year I lived in Finland. It's hearty, it's comforting, it's great for a crowd or a houseful of hungry houseguests! Some times I make it with ham (some times a lot, usually just a little) but it's also good without ham, making it not just vegan but Vegan Done Real.Make Scandinavian Split-Pea Soup on the stovetop (isn't it lovely to have a pot of soup merrily simmering on the stove?!) or in a slow cooker or use the "oven as slow cooker". All work beautifully, it's your choice! Late-winter, early-spring days are so unpredictable. Some days, the air is almost wa…