Tuesday, October 5, 2010

monday - pork tenderloin with plum chutney, sautéed kale, arugula & chickpea salad

I revamped the meal plan a bit last night to account for unexpected shifts in our schedule coming up later this week--I added the arugula and chickpea salad to the pork meal and changed the kale from a salad to a simple sauté. I prepared the pork using one of Ellie Krieger's recipes from foodnetwork.com--I've posted the recipe previously with my minor changes. It's a great way to prepare pork tenderloin, adding tons of flavor with minimal salt. I topped the pork with the plum chutney that I canned recently, which turned out so well! I'm really happy with the sweet-tart taste.

I quickly sautéed kale for a side dish, and also served an arugula and chickpea salad from Mark Bittman's How to Cook Everything. I made a few minor changes to his recipe--adding tomatoes and using shallots instead of red onion--and overall it was a nice salad. I left out the optional hard boiled eggs, but I think they would be a nice addition if serving it as an entrée salad.

Sautéed Kale

1 bunch kale, stems removed and discarded
1 tablespoon olive oil
2 cloves garlic, minced
Pinch crushed red pepper
Salt and pepper, to taste
Lemon juice, to taste

Coarsely chop kale leaves. Heat the olive oil in a large pot over medium heat. Add kale, tossing frequently until the leaves are wilted, about 3 to 5 minutes. Add garlic and crushed red pepper, stirring to combine. Cook until garlic is fragrant and kale is tender, about 3 minutes. Remove from heat. Season to taste with salt, pepper, and lemon juice.

Makes 2 servings.
Arugula & Chickpea Salad
3 tablespoons extra virgin olive oil
1 tablespoon minced peeled fresh ginger
1 tablespoon minced garlic
1/2 teaspoon cumin seeds
Salt and freshly ground black pepper
1 1/2 cups cooked or drained canned chickpeas
1 tablespoon rice wine vinegar
1 teaspoon honey
4 cups arugula leaves
1 tomato, chopped
1 shallot, thinly sliced
Put the olive oil in a deep skillet over medium heat. When hot, add the ginger, garlic, and cumin and cook, stirring constantly, until fragrant and the ginger and garlic are soft, 1 to 2 minutes. Sprinkle with salt and pepper, then stir in the chickpeas until hot and coated in the oil and seasonings, about 3 minutes more.
Remove from heat and with a fork, stir in the vinegar, honey, and 1 tablespoon water. Mash a few of the chickpeas as you stir to add texture to the dressing. Put the arugula, tomato, and shallot in a large bowl and toss with the warm chickpea dressing. Taste and adjust the seasoning. Serve immediately.

Makes 4 servings.

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