Farro Soup with Chorizo

It may seem unusual to crave soup in the summertime but my love of comfort food knows no season.  It has been a great summer thus far with lots of family time and more to come in the coming week.  Unfortunately with all the comings and goings, there isn't too much time to cook.  Its hard to find the time and we end up out all the time.  It's certainly making it hard to be healthy.  I've got some time today to actually plan out some meals for a few days this week so hopefully I'll have more recipes to share soon.  With this recipe from Real Simple I used kale instead of Swiss chard and opted for kielbasa instead of chorizo....very happy with both choices. A new staple in the Lilley home. 

T. olive oil
8 oz. chorizo, sliced
2 carrots, chopped
1 onion, chopped
kosher salt and black pepper
1 T. tomato paste
4 c. chicken broth
1/2 c. faro
1 15 oz. can chickpeas
1 bunch Swiss chard, stems removed and leaves roughly chopped

Heat oil in a Dutch oven over medium-high heat.  Add the sausage and cook, stirring occasionally, until browned, 1 to 2 minutes.  Transfer to plate.

Add the carrots, onion, 1/4 tsp salt, and 1/4 tsp pepper to pot.  Cook, stirring, until the vegetables begin to soften, 4-5 minutes

Add the tomato paste and cook, stirring, until it is slightly darkened, 1 to 2 minutes.

Add the broth, faro, and 2 cups water and bring to a boil.  Reduce heat to medium and simmer until the faro is just tender, about 15 minutes.

Stir in the chickpeas, chard, sausage, 1/2 tsp salt, and 1/2 tsp pepper.  Simmer until the chard is tender, 3 to 5 minutes. 

Pork Tenderloins with Balsamic Strawberries

So great news.....I've got access to a laptop now that Jon started his business.  So you can thank AES for this post and delicious recipe.  I made this yesterday for Jon, Joanie and myself.  I did 2 pork tenderloins so we had a full one left over which I used for a delicious dinner this evening!  The original recipe is compliments of Southern Living

2 pork tenderloins
Pepper
2 tsp salt, divided
Bacon slices
2 8 oz. packages of haricots verts
2 Tbsp olive oil, divided
4 garlic cloves, divided
1/2 c. balsamic vinegar
1/3 c. strawberry preserves (I didn't have this so substituted apricot preserves)
1/2 c. quartered fresh strawberries

Preheat grill to 400-500 heat.  Sprinkle pork with pepper and 1 tsp. salt; wrap bacon slices around each tenderloin, and secure with wooden picks.

Place green beans, 1 Tbsp. olive oil, 2 garlic cloves, and remaining 1 tsp. salt in center of 24x18 inch piece of heavy-duty aluminum foil; toss to coat.  Bring up sides of foil over beans; double fold top and side edges to seal, making a packet.

Turn off one side of grill.  Arrange pork and foil packet over unlit side, and grill, covered with grill lid, 25-30 minutes.

Meanwhile, mince remaining 2 garlic cloves; sauté in remaining 1 Tbsp. hot olive oil in a medium skillet over medium-high heat 2-3 minutes or until golden.  Add vinegar; bring to a boil over medium-high heat.  Boil 5 minutes.  Remove from heat, and stir in preserves.  Reserve half of mixture for basting.  Stir fresh strawberries into remaining mixture.

Remove foil packet from grill; transfer pork to lit side.  Baste pork with reserved strawberry mixture.  Grill 5 more minutes over lit side, turning once.  Remove pork from grill.


And for this evening, with my leftover pork, I put slices of pork in a whole wheat pita with goat cheese spread and drizzled balsamic sauce.  Excellent!!!

Fish Tacos!

Alright...I get it, I'm a bad blogger.  What can I say, I nag others to entertain me with their updates and I can't do the same.  I could say that my New Year's resolution was to change this, but I'm cooler than that.  So as an apology I'll share an awesome recipe I have for fish tacos that Jon and I love.  I've already shared it with Michelle and I think I've got a believer.  Enjoy....see you again in 3 months!

1/4 c. sourt cream
2 Tbsp chopped fresh cilantro
2 Tbsp lime juice
1 jalapeno pepper, chopped
1 c. thinly sliced white onion
1 1/2 tsp paprika
1 1/2 tsp brown sugar
1 tsp oregano
3/4 tsp garlic powder
1/2 tsp salt
1/2 tsp cumin
1/4 tsp ground red pepper
Tilapia filets (I do half a filet per taco)
Canola oil
6 inch corn tortillas
Avocado, thinly sliced

Combine first 4 ingredients in food processor, process until smooth.
Combine sauce with jalapeno and onion in small bowl
Combind paprika and next 6 ingredients; sprinkle evenly over fish.  Heat oil in skillet over medium-high heat.  Add fish, cook 3 minutes on each side.
Warm tortillas.  Divide fish, onion mixture and avocado evenly.