Island Pork Tenderloin Salad

BY: CHEF JANET CRAIG

Blow your mind by taking the ordinary and creating something unique with this delicious pork tenderloin salad – I always make the full amount because people go through the entire pork! The meat freezes well and is great on a sandwich.

This recipe isn’t as cumbersome as it might seem initially. With the exception of the avocados, everything can be prepared separately beforehand and put together at the last minute.

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Pork

2 tsp salt

½ tsp black pepper

1 tsp ground cumin

1 tsp chilli powder

½ tsp cloves

½ tsp cayenne

1 tsp cinnamon

2-3 pork tenderloins (2 ½ – 3 lbs. total)

2 tbsp olive oil

Glaze

1 cup packed dark brown sugar

2 tbsp finely chopped garlic

1 tbsp Tabasco

Vinaigrette

3 tbsp fresh lime juice

1 tbsp fresh orange juice

1 tbsp Dijon mustard

1 tsp curry powder

¼ tsp black pepper

½ cup olive oil

Salad

3 navel oranges, peeled, white pith removed

6 cups baby spinach, trimmed

4 cups thinly sliced Napa cabbage

1 red pepper, cut into thin strips

½ cup golden raisins*optional

2 firm-ripe avocados, peeled and cut diagonally into thin slices

To Prepare Pork:

Combine all spices for the “rub”. Coat pork with spices, for three-hours or overnight in the refrigerator.

Preheat oven to 375˚F.

To Make Glaze:

Combine ingredients and pat onto tops of tenderloins. Roast in middle of oven for about 20-30 minutes. Tent with foil and let stand at room temperature for 10 minutes.

To Make Vinaigrette:

Whisk together juices, mustard, curry powder and pepper. Add oil in a stream, whisking thoroughly.

For the Salad:

Cut oranges crosswise into thin slices. Toss spinach, cabbage, peppers and raisins in a large bowl with ½ cup vinaigrette.

To assemble salad:

Cut pork at a 45˚ angle into ½ inch slices. Line a large platter with dressed salad. Arrange sliced pork, oranges and avocado in rows on top. Drizzle some vinaigrette over avocado and oranges. Serve juices from roasting pan over pork.

Chef Janet Craig’s recipes are simple, healthy, delicious and ABI friendly.  You can find out more about her HERE.

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Creamy avocado dressing for spring

BY: CHEF JANET CRAIG

The biggest issue I have with salads is the dressing, they can either make or break the whole dish. Salad dressing must be homemade, I can taste the chemicals in the commercial ones.

This is a low fat, vegan and rich tasting salad dressing made in a blender or food processor – all you do is throw in all the ingredients, blend and enjoy!

Avocado Dressing
PHOTO: JANET CRAIG

Ingredients

2 ripe avocados, peeled & seeded

1 cup plain Greek yoghurt

2 garlic cloves

Juice or zest of a whole lemon or a large lime

1/3 cup extra virgin olive oil or avocado oil

Directions

Blend and use on salads or toast and enjoy!

Chef Janet Craig’s recipes are simple, healthy, delicious and ABI friendly.  You can find out more about her HERE.

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Brighten your February long weekend with glazed strawberries

BY: CHEF JANET CRAIG

Got the winter blahs?

Trick your taste buds into thinking the brighter days of summer are here, with our fav Chef’s glazed strawberry recipe. They’re delicious!

bowl of strawberries

1 quart of fresh strawberries, cleaned
1 cup raspberry juice (available in most grocery stores in the natural food section)
1 tbsp sugar
2 tsp cornstarch
1 tbsp raspberry liquor or sherry

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Directions

Mix sugar into raspberry juice, heat until very hot
Dissolve cornstarch into liquor
Stir liquor ‘slurry’ into hot juice. Stir until thickened.
Serve over strawberries with ice cream or whipped cream

Enjoy!

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Chef Janet Craig’s recipes are simple, healthy, delicious and ABI friendly. 

You can find out more about her HERE.

Coconut Cranberry Slice

BY: CHEF JANET CRAIG

This is a non- bake bar that is fast, looks great and so pretty for Christmas!img_1878This is an incredible rich candy-like dessert. A small piece goes a long, delicious way. For a more intricate icing, drizzle melted red currant jelly in straight lines over the icing and with the point of a knife draw straight through the lines to make a pretty design.

Place about 8 oz (250 g) of shortbread cookies in food processor to make the crumbs.

1/2 cup (125 mL) unsalted butter

1/4 cup (50 mL) whipping cream

3/4 cup (175 mL) chopped white chocolate

1-1/2 cups (375 mL) shortbread cookie crumbs ( I use PC shortbread cookies)

1 cup (250 mL) dried cranberries

1 cup (250 mL) desiccated coconut

Icing:

2 tbsp (25 mL) unsalted butter

1-1/2 tbsp (22 mL) warm water

1/2 tsp (2 mL) lemon juice

1-1/2 cups (375 mL) icing sugar

  1. Combine butter and whipping cream in pot. Bring to boil, remove from heat and stir in chocolate. Cool slightly, then stir in crumbs, cranberries and coconut.
  1. Line an 8 x 8 inch (20 x 20 cm) square mould with parchment paper. Spoon in chocolate, cookie mixture. Refrigerate until set, about 1 hour.
  1. To make icing, melt butter and mix with water and lemon juice. Beat in icing sugar until consistency is smooth. Spread over top of dessert with at warm palette knife.

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Chef Janet Craig’s recipes are simple, healthy, delicious and ABI friendly. You can find out more about her HERE.

Warm up with Caribbean Pumpkin Soup

BY: CHEF JANET CRAIG

By all accounts it’s going to a cold winter. So what better than to  cook up some delicious, vegetarian, milk and gluten free Caribbean pumpkin soup? If you can’t find Caribbean pumpkin at your local store, sweet potatoes work too, either way it’s delicious!

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photo credit: di.wineanddine pumpkin soup with black bean blomp via photopin (license)
  • 2 cloves of garlic minced
  • 2 onions chopped
  • 1 jalapeño chopped
  • 2 celery stalks chopped
  • 2 tbsp vegetable oil
  • 2 pound pumpkin or squash (sweet potato) peeled & cubed
  • 3 cups vegetable or chicken broth
  • 1 can coconut milk
  • 1 tbsp curry powder
  • 1 tsp cinnamon
  • 1 tsp cumin
  • 1 large bay leaf
  • ½ tsp nutmeg
  • Salt & pepper to taste
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  1. Sauté vegetables in oil until translucent. Then put in large pot with broth, milk & pumpkin or squash.
  2. Simmer for 1 -2 hours or place in crock- pot for 4 hours on low.
  3. Puree after removing bay leaf. Taste & adjust seasonings.

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Chef Janet Craig’s recipes are simple, healthy, delicious and ABI friendly.

You can find out more about her HERE.

Super Easy Pumpkin Cheesecake

BY: JANET CRAIG

Thanksgiving is right around the corner, and if you’re the type who can’t get through the weekend without enjoying a slice or two of delicious pumpkin pie, Chef Janet Craig has nabbed this recipe from the Kraft website just for you.

This recipe offers the best of both worlds: it’s super easy to make but you still get to enjoy the ‘I made it myself’ bragging rights and taste its homemade goodness.

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Crust

1-1/4 cups graham crumbs (or use a pre-formed graham crust from the supermarket)
1/3 cup butter, melted

Filling

1 pkg. (8 oz) brick cream cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1/2 cup canned pumpkin
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg
1/2 cup whip cream

1. Preheat oven to 350°F. Mix crumbs and butter. Press firmly onto bottom and up side of 9-inch pie plate.

2. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, pumpkin and spices; mix just until blended. Pour into crust.

3. Bake 40 min. or until centre is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 8 slices. Top each slice with 1 Tbsp. of the whipped topping just before serving. Store leftover cheesecake in refrigerator. Freezes well.

Chef Janet Craig’s recipes are simple, healthy, delicious and ABI friendly. You can find out more about her HERE.

 

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Beat the heat with these totally chill no-bake cookies

BY: CHEF JANET CRAIG
To over-state the obvious, turning on the oven during this oppressively hot summer is not a good idea. But thanks to our favourite chef Janet Craig, homemade cookies are still a possibility – check out these delicious, no-bake treats that chill out in the fridge until they’re ready to be eaten.
BONUS: these cookies are gluten, egg and dairy free!
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Just out of the fridge – gluten, egg and dairy no-bake cookies
1 cup chopped & toasted walnuts (toast in dry Teflon frying pan over medium heat. Just shake the pan until slightly toasted)
1/2 cup unsweetened flaked coconut
2 tbsp honey or agave
1 tsp vanilla
1/4 tsp salt
Put walnuts in food processor & pulse. Add honey, salt and vanilla. Pulse until well mixed. Then add coconut. Chill and roll into small balls. Flatten with a fork and freeze on wax paper lined tray. Keep refrigerated. Makes 12 cookies.
Chef Janet Craig recipes are simple, healthy, delicious and ABI friendly.  You can find out more about her HERE.
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