Tamarind Lime Tenderloin with Black Wild Rice

Last weekend we were on our way out to Fergus Ontario Canada to visit some friends when we spotted this local antique store with a bulk supply store next to it. While the girls went into the antique side, I went into the bulk store and found this amazing looking Black Wild Rice. I have never had black wild rice so I picked some up; but I needed something to pair with it... That's when I found Beef Tenderloin on sale and I picked it up! Because the kids don't always like "new" things I ended up cooking up some Uncle Ben's Spanish Style Rice and Green beans (as shown in the phone below).

Ingredients:

12 - oz of Tenderloin (or Steak)

1 - Tbsp Tamarind Sauce

1 - Tsp Soya Sauce

1 - Tsp Worcestershire Sauce

1 - Tsp Lime Juice

1 - Tbsp Sesame Seeds

1 - Cup of wild rice

Directions:

Cut the Tenderloin (Steak) into small pieces and place into a large plastic bag.

Add the sauces and sesame seeds into the bag and squish everything around. At this point you can refrigerate it for a couple of hours if you aren't planning on cooking right away.

The rice will take a lot longer than the meat so put the rices on 35 - 40 minutes before putting the meat on.

Cook the rice for 40 - 45 minutes.

Skewer and cook the meat on the BBQ until done. 6 - 8 minutes.

Let the meat sit for a couple of minutes.

Plate and Serve!

Lentils and Quinoa on Lemon Roasted Kale

This recipe started with the gift of Kale from a friend's garden. I can always find something to make with Kale and I wanted some Lentils and Quinoa cook up for lunches so I decided to combine two of my recipes to make this one.

Ingredients (Kale):
1 - Bunch of Kale
1 - Tbsp Lemon Juice
1 - Tbsp Olive Oil
1 - Tsp Salt and Pepper (combined)

Ingredients (Toppings):
1 - Cup Lentils
1 - Cup Quinoa
1/2 - Onion
4 - Mushrooms

Ingredients (Sauce):
1/4 - Cup of Sugar
1/2 - Cup Water
2 - Tbsp Soy Sauce
2 - Tbsp Ketchup
1 - Tbsp Lemon Juice
1 - Tbsp Dijon Mustard


Directions:
Rise the Lentils, and cook in 2 cups of Beef broth. Rise the Quinoa and cook in 2 cups of Beef broth. This will take about 15 - 25 minutes over low heat (3 of 10).

Over low heat, fry up the mushrooms and onion. Once cooked, place to the side. This will take about 6 - 8 minutes.



Pre-heat the oven to 425 and then start taking the stems out of the Kale (I left it in and they were a little too tough).

Coat the Kale in Lemon Juice, Olive Oil and Salt/Pepper. Place evenly on a tray and put to the side.

Once the Lentils and Quinoa are almost done, put in the Kale in the Oven. It will take 5 minutes to crisp up.

Take all the Sauce ingredients and mix them together into a bowl.

On a plate, place the Kale and top with Lentil, Quinoa, Mushroom/onion mixture and then drizzle on a nice helping of the sauce.

Pasta Salad

Sometimes you need something quick and easy that you know everyone one will eat. In the summer months, that's when I default to a Pasta Salad!

Ingredients (Salad):
1 - Box of Bow Tie or Penne Pasta
1/2 - Red Onion
1/2 - Cup of Sliced Black Olives
1/3 - Cup of Crumbled Feta Cheese
1/2 - Cup Tomatoes (Plum or Roma)

Ingredients (Dressing):
1 - Clove Garlic
2 - Tbsp Red Wine Vinegar
2 - Tbsp Olive Oil
1 - Tsp Lemon Juice
1/4 - Tsp Salt
1/4 - Tsp Pepper

Directions:
Put a pot of water on high heat and bring to a boil. Once at a rolling boil add the Pasta. In the meantime, continue on with the steps below.

Chop up the Onion and Tomatoes then set them aside with the Sliced Black Olives and Crumbled Feta.

Chop up the Garlic and put it in a small container (that you have a lid for so you can shake it) with the Red Wine Vinegar, Olive Oil, Lemon Juice, Salt and Pepper. Shake everything together.

Drain the Pasta into a strainer and rinse under cold water until cooled.

Put into a bowl.

Add the chopped Onion, Tomato, sliced olives and crumbled feta. Pour the dressing over top and them mix everything together.

Cover and place in the fridge for 20 minutes or serve right away.

Parmesean Sage Turkey Burgers

This is another variation from a LCBO magazine recipe, Parmesan Sage Pork Burgers! Only I used Turkey instead of Pork. It was pretty easy to make but I still perfect my Beef Burgers over Turkey Burgers ;)

(I'm pretty happy with this photo, I just needed a nicer looking bun)

Ingredients:
1 - lbs (500g) Minced Turkey
1/2 - Cup (125 ml) Milk
1/4 - Cup Breadcrumbs
3 - Tbsp Grated Parmesan Cheese
1 - Tbsp of Sage
3 - Cloves of Garlic, minced
1 - Tsp of Black Pepper
1 - Tsp of Salt

Directions:
Add the Bread Crumbs, Cheese, Sage, Garlic, Salt, pepper and combined.

Mix in the Milk.

Add in the Turkey and mix / fold together until everything is mixed together nicely. I did notice that this mixture was a lot sticker then when making normal beef burgers.

Split out into patties separated by parchment or wax paper. I normally get 4 - 5 depending on how thick I want to make them.

Freeze for later or cook right away on the BBQ.

When they are almost done, you can top with cheese.

Then top with your favorite topping.

Italian Rice Balls

This recipes comes to us from the May / June 2016 Canadian Running Magazine. I suggest picking up the magazine to make the dipping sauces that are suppose to accompany it. I didn't have any red peppers so I ended up making these as the starch to go with my BBQ Chicken and Zucchini Boats for dinner.

Ingredients (Rice and Mixture):
1 - Cup Rice (Recipe called for Short but I used Long and it was fine)
1/2 - Cup Ricotta
3/4 - Tbsp Parmesan Cheese
1 - Egg
1/8 - Cup Chopped Italian Herbs (Basil, Tarragon, thyme, Parsley)
1 - Tsp Salt
Zest from half a lemon

Ingredients (Rice Ball Coating):
1 - Egg
1 - Tbsp of Water
1 - Cup of Bread Crumbs

Directions:
Boil 2 cups of water to 1 cup of rice and then reduce to a simmer. It will take about 25 - 30 minutes. Once cooked, let the rice cool a little bit. In the mean time you can work on the other part of the mixture.

In a large bowl, lightly beat an egg. Add in the Ricotta, Italian Herbs, Salt and Parmesan.

Mix everything together.

Once the rice has cooled to a point that you can handle it, add it to the bowl and mix everything together.

Form the rice mixtures into golf ball sized balls.

In another small bowl, lightly beat the egg and Tbsp of water together. Using a brush, brush the egg wash on a ball, then coat it in bread crumbs.

It a pan or wok, heat olive oil to Medium High and then add the rice balls. Turn them every 1 - 2 minutes, cooking for 5 - 8 minutes in total.

Remove the rice balls from the oil and place them on a paper towel. To keep them warm, you can pre-heat an oven to 250 degrees and put the rice balls inside.

Plate the rice balls and sprinkle some Parmesan cheese on top!

I struggled with making this look nice on a plate but I think the bottom photo looks a lot better.