Wednesday, January 7, 2009

I made my man moan at the dinner table!

Yes, I did! But not in the way you dirty little minded people may think! Let me tell you the background story first. We have had a miracle happen in our house. Three years ago one of kiddos was diagnosed with severe food allergies. It first happened after feeding him a piece of cereal from his daddy's bowl. The poor kid swelled up. He had hives the size of dimes all over his little 9 month old body. He was really, really sick. We didn' t know for sure what had caused such a thing.
The next week, I had given him some baby food that contained some cheese in it. Wrong move! He got more hives and then projectile vomited all over the place. This time we called our doctor. He told us that it was most likely a severe dairy allergy.

We took him to see an allergist, who concluded that Caleb did indeed have a dairy allergy along with an egg and peanut allergy. My heart sank. I knew very well that our entire diets were about to change, and it did!

We made it through. I found 10 different recipes that we all liked and he could have without worry. So for the last 3 years, I have been making the same recipes over and over and over! Life was really getting boring in the food department. My family was starting to believe that I had no ability to bake. My cookies and cakes are not cookie and cake like. They lacked a major something. Do you remember that commercial with the egg, "This is your brain." And then the scrambled egg came, "This is your brain on drugs. Any questions?" Well imagine your perfect Nestle Toll House cookies. Now imagine them with out eggs or real butter in them! Any questions?

Well my miracle came. A couple a months ago, I had a conversation with a woman who knows her nutrition. She is a naturopath. She recommended that we try raw milk. At first I was skeptical. Milk is milk, I thought. The only difference between pasteurized and unpasteurized is less germs. At least that was my initial thought.

I did some research. I found out that my opinion is totally wrong. Raw milk is way easier to digest. And, raw goat's milk is one of the easiest to digest, especially for those who are lactose intolerant or have allergies to cow's milk. I was sold! The thought of my son being able to have dairy products sent my mind soaring. To make a long story short, he has been drinking raw goat's milk for 2 months without any problems!

Now for the moaning! Because of my limited recipe ability, my family hasn't been able to try new things. In fact, trying new things is pretty hard for my kids since they haven't had to do it often. That has changed my friends! I made a new recipe last night. I made something that I would order at a restaurant. I made pork tenderloin with a creamy herb sauce. This may not sound as good to you as it did to me, but you have to look at it in my perspective. I haven't had creamy anything in 3 years. I crave cream. I dream of cream! I finally had me some cream yesterday and so did my husband! (This is where the moaning began!)

My husband was eyeing me with every bite he took. I think that I hit a new level of love with this meal! My picky I-don't-think-I-will-like-it kids devoured every bite, even my kid who we swear wants to be a vegetarian, ate every bite of his meat before I even sat down at the table.

So for your blogging pleasure, I have photographed my new recipe adventure. I will leave you with the recipe at the end in case you need to make your mate moan at your dinner table!

For starters, you need 2 tablespoons of vegetable oil. I personally use coconut oil because it is even healthier than olive oil, but you can use whatever you have.

Take your 2T of oil and saute 1 cup of minced carrots. I found out yesterday that minced meant really little. I never had to mince a veggie in one of my 10 normal recipes! Because I am lazy, I put my carrots through my food processor for about 3 seconds. I have no patience for cutting things into tiny pieces. Saute for about 5 minutes, stirring often.

Now add your pork. I had a whole tenderloin that I sliced into half inch medallions. Cook until lightly browned on each side. Remove and keep them warm.

Isn't he cute! When something smells this good, you can't keep him away! Now you need to add to the skillet your flour, basil, pepper, and beef granules. Whisk in your cream (I used whole milk instead!), stirring until thick. Stir in wine.

Return pork to the pan, reduce heat to low, and cover. Simmer for 20 minutes or until you simply can't keep yours or anyone else's hands away!

Here is the finished plate. I served this with mashed potatoes since we had the gravy in the pan to use as a topping. It went perfectly together! I wish I would have done something more for the veggies, but I got so excited about the meal that I forgot to make something! I threw in a frozen bag of corn just as I served the meal. Yeah, for frozen veggies!
Have fun trying it, and don't forget to think of me when you moan, or not!
Pork Tenderloin with Creamy Herb Sauce
2T of veg oil
1c of minced carrots
1 1/2 lbs of pork tenderloin medallions
4 t of flour
2T of dried basil
2T of dried parsley
1t black pepper
1t beef boulioun granules
1 1/3c of light cream or whole milk
1/2 cup of a dry white wine
1. Heat oil in a large skillet on medium heat; cook carrots for about 5 minutes, stirring often. Add pork, and cook until slightly brown on both sides. Remove pork and keep warm.
2. In the same skillet, stir together flour, basil, parsley, pepper, and beef granules. Whisk in cream, stirring until thick. Stir in wine. Return pork to pan, cover, and simmer on low for about 20 minutes!
Oh! The wine goes perfectly with the meal, if there is any left by then!


Julie said...

ha ha ha ha, Jen I love the way that started off... great stuff! I am so glad you had a great dinner. Love the blog, it's a nice way to keep up to date! Check mine out anytime!

Andrea said...

Hmmm I'll have to try this recipe. Rob loves pork but I'm not as big of a fan. Add cream sauce though and I might change my mind! :)