Tasty Blog

Porchetta-Style Pork Loin with White and Cannellini Beans

El Hubs and I have our own magazines.  I have In Style and Lucky; he has Men’s Health and Men’s Journal.  Almost the same…   But not quite.  In his case, both mags have basically the same content: how to bulk up, what cool gadgets to get, sex tips and, oh yeah – more exercise moves and more sex.  I am not against any of the aforementioned subjects, just to be clear.  However, I have to give kudos to Men’s Health for their pretty freakin’ rad recipes.  WHO KNEW?!  It is not only sex, people!

Anyways, one of the recipes on the January/February 2011 issue caught El Hubs’ eye.  It was simple and healthy (well, uhm – it is Men’s Health after all).  Since I know El Hubs has a pretty good eye for good things (me – exhibit “A”! ), we gave it a go.  Behold Porchetta-Style Pork Loin with White and Cannellini Beans.

The great thing about this recipe is that perhaps with the exception of the pork loin, you most likely have everything else in your pantry.  Prep time is quick, although if you choose to let the pork marinade, it takes a bit longer.  My advice?  Let it marinade; it is well worth it.

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By |January 25th, 2011|Entrees, Recipes|Comments Off on Porchetta-Style Pork Loin with White and Cannellini Beans

Prosciutto, Basil and Sundried Tomato Pizza

I tend to forget how easy it is to make pizza.  Shortly after El Hub and I got married and we were both in grad school, I would make pizza dough over the weekend, separate them into balls and freeze them.  During the week, I would thaw a ball the night before, and we would have some yummy pizza topped with cheese and pepperoni for dinner that night.

Well, since then I want to say that our tastes have evolved.  I mean, if you put a pepperoni pizza in front of me, I would inhale it in a second.  But it is more exotic when you say, “I had a prosciutto pizza for dinner”, isn’t it?

I am a huge fan of thin crust pizza; I love the crispiness and the simplicity of it.  However, I’ve had a bit of a tough time coming up with a good recipe for such type of crust.  I realized there was no need to reinvent the wheel when I came across this thin crust pizza recipe from Country Living.

Making the dough is very simple.  What is a bit time consuming is the fact that you have to wait for the dough to double – an hour.  Upon doubling, you have to punch the dough down and let it rise for an extra 30 minutes.  But let me tell ya, if you’d had a stressful day, punching this dough is a magical reliever.

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By |April 5th, 2010|Entrees, Recipes|Comments Off on Prosciutto, Basil and Sundried Tomato Pizza

Relaunching T’s Tasty Bits

I realized I really couldn’t stop doing something that has brought me so much joy, which is cooking.  Granted that sometimes time is limited – between working full-time and getting home so beat up and tired all I want to do is eat a bowl of cereal – cooking meals that bring back […]

By |March 25th, 2010|Miscellaneous|1 Comment

Caldo de Bolas de Verde: Green Plantain Dumpling Soup

Want a great way to beat the winter blues?  Warm up your tummy with this delicious and hearty Caldo de Bolas de Verde (CAHL-doh deh BOH-lahs deh VEHR-deh), a.k.a., green plantain dumpling in broth.  When I took a bite of a dumpling soaked in the soup, my eyes teared up.  The dumplings tasted exactly how I remembered – mission accomplished.  My husband was in awe of how good the dumplings and the soup were; needless to say, we had a good supper on a brutally cold day.

When I was a little girl, I looked forward to bolones.  While the sopa part of it didn’t thrill me that much, the way my nana made it for me was basically straining out all the vegetables, so that I would have a couple of dumplings in a broth.  I remember eating this soup with a side of white rice, which I would dump into the soup bowl.

The broth itself is delicious.  It is made with beef tail bones, beef stew meat, celery, carrots, yuca, and sweet corn.   Making the dumplings this time around required an experiment that turned out perfect.  I added one egg to the dumpling dough so that they would hold together and not disintegrate in the broth.  The bolones are made of both cooked and raw plantains, which also helps in keeping them together and adds a crunch element.  The dumpling filling is made with the beef stew meat that is chopped in tiny pieces and combined with the celery, carrots and yuca you fish out of the broth.  The filling normally has peas and chopped hard boiled eggs, but my husband is not a fan of either; you are more than welcome to use peas instead of celery.  Whatever filling you have left after making the dumplings is poured back in the broth for a thick, hearty soup.  Enjoy!

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By |January 1st, 2010|Entrees, Recipes|1 Comment

Feliz New Year 2010 from Tasty Bits!

Wishing everyone a happy 2010!  More recipes to come as always – I am working on posting a great Sopa de Bolas de Verde recipe, great for cold winter nights.  Now, I will experiment with making some Churros y Chocolate.  You’ll be seeing that posting next year!

Celebrate with your family and […]

By |December 31st, 2009|Miscellaneous|1 Comment