Tag Archives: kebabs

Pine Nut Brittle and a Break

I  think I’m going to take a bit of a break … not sure how long though so I’ll leave you with a quick candy recipe post. This will give anyone reading a chance to catch up on earlier posts which they may have missed (hint) and give ME a chance to come up with some ideas for what to make during my two months of summer break.

POSSIBLE projects are mostly rehashes of things I haven’t made in ages … like cannoli shells, potstickers, pastas (I’ve been meaning to try a beet puree for colouring), yaki onigiri. (I may add more ideas here as they come to me. Right now I’m too hungry to think clearly.)

I had a brittle craving a while ago, but the only nuts in the house were pine nuts from my freezer, so that’s what I went with. Not cheap to make compared to something like a peanut brittle, but OH SO GOOD.

Pine Nut Brittle

A very simple basic brittle recipe using equal amounts by weight of sugar and nuts (100 g /1/2 cup sugar, 100 gm/1 cup pine nuts, 1 tsp butter, a pinch of baking soda, a pinch of sea salt and a few finely minced fresh rosemary leaves).

I made a second batch in which I doubled the sugar and halved the nuts. It was good too and more economical on the nuts if that’s a concern. Here’s a picture of the two versions for comparison. At least I could spread out the 2nd batch of brittle more thinly on the sheet.

Meal Round-up

Breakfast of sourdough starter pancakes topped with macerated strawberries and maple syrup, eggs over easy and LOTS of bacon.

Various chicken dishes: a disappointing chicken kebab recipe which was transformed into a chicken shawarma wrap, a couple of ways to serve leftover shredded chicken mole

Leftover pea-meal bacon roast, mac and cheese and peas … all from the freezer

Potato salad with hardboiled eggs with my home made blender mayonnaise.

Pork Tenderloin Kebabs … Broiler or BBQ

A few days ago I picked up a couple of packages of pork tenderloin cheaply ($2.88 a pound). I quick-prepped and froze away 3/4 of the meat for the future, but kept about 1 1/2 pounds of the loin aside. It was cleaned of silver skin and excess fat and cubed for kebabs. The marinade… that was the question.

Remember that cilantro chimichurri? Well, a half pound of the cubes ended up marinating overnight in some of that flavourful herb  mixture. I was going to barbecue the cubes on skewers, but it was Tuesday, and I wasn’t THAT ambitious that early in the week, so I grilled the skewers in the oven instead.

The other pound of pork tenderloin cubes were marinated in a commercially prepared red pepper salad dressing from Kraft. Threaded with onions and peppers, they made tasty and colourful skewers to be wrapped in pita bread or served over rice, couscous or potatoes.

I cut the pork tenderloin cubes marinated in the chimichurri (left) smaller than the ones in the red pepper dressing (right) so 1/4 of a pound of pork ended up on 2 skewers of the former, while they filled only one skewer of the latter.

Supper – Chimichurri pork tenderloin skewers with leftover baked potato and coleslaw

The other broiled skewers were frozen away once cooked