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– 5 cups “old fashioned” rolled oats (no instant or quick cook)
– 1 to 2 cup nuts of your choice, depending on how nutty you like it
– 1/2 to 1 cup flaked or shredded coconut, depending on how coconutty you like it
– 1/2 tsp salt
– 1 Tbs cinnamon (tweak to your taste)
– 1/2 cup coconut oil, melted (I like unrefined due to more coconut flavor. You can also do half coconut and half olive oil if it’s a mild olive oil.)
– 1/2 cup maple syrup

Preheat oven to 250 degrees.

Mix dry ingredients in large mixing bowl. Stir in wet ingredients and mix well. Spread evenly over a baking sheet.

Bake 30 minutes, stir with spatula, scraping any stuck bits off the pan, and re-spread over pan, then bake another 30 minutes.

Turn oven off, then allow to completely cool on the pan in the oven. (This can take a couple hours, but I’ve left it in over night before when I’ve made it at night, and it’s totally fine. This is the part when it really crisps up.)

After it’s cool, add any dried fruit you want in the amounts that you like.

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Meat Ravioli filling

Ingredients

  • 2 teaspoons unsalted butter
  • 2 teaspoons extra-virgin olive oil
  • 1/2 pound ground pork
  • 1/2 small onion, minced
  • 1 garlic clove, minced
  • Salt and freshly ground pepper
  • 1/4 cup dry white wine
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese
  • 2 ounce prosciutto, finely chopped
  • Pinch of freshly grated nutmeg
  • 1 large egg, lightly beaten

Instructions

  1. In a skillet, melt the butter in the oil. Add the ground meat, onion and garlic and season with salt and pepper. Cook over moderate heat, stirring to break up lumps, until the meat is cooked and the onion is tender, 10 minutes. Add the wine and cook over moderately high heat until evaporated, 4 minutes.
  2. Scrape the mixture into a food processor and pulse until the meat is finely chopped. Scrape the ravioli filling into a bowl and let cool. Stir in the Parmigiano, prosciutto and nutmeg and season with salt and pepper. Stir in the beaten egg.

Ravioli can be prepared over two days. Mix the filling on day one, store it in the fridge overnight, then make the dough and assemble the ravioli the next day. Freeze for up to a month

Based on this recipe from foodandwine.com.

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Perfect Pork Tenderloin

This recipe is from food.com.

DIRECTIONS

  1. Determine the EXACT weight of roast from the meat wrapper or scale. Weight will determine how long to cook the roast.
  2. Bring tenderloin to room temp.
  3. Preheat oven to 500 degrees. Season meat as desired (dry herbs, garlic/onion powders, etc).  Place seasoned meat in an uncovered roasting pan on a shelf in the bottom 1/3 of your oven.
  4. Bake EXACTLY 5 1/2 minutes PER POUND. Turn oven off and DO NOT open the oven door.
  5. If you have a in-oven thermometer like this: Polder digital thermometer , then set the alarm for 140 degrees. Remove meat from oven when the alarm goes off.
  6. Otherwise, let the tenderloin remain in the oven for 45 min to 1 hour.
  7. Remove pork from oven, lightly cover with foil, and let rest 5-10 minutes to redistribute internal juices. Roast should be done, very slightly pink in the center, and very moist.
  8. After resting 10 minutes, the roast should reach a safe 145-150 degrees.

After preparing a pork loin this way, I realized I’ve been eating over-cooked pork my whole life. The result is an incredibly juicy and pink pork loin.

A few years ago, the USDA changed it’s recommendation for the safe internal temperature of pork from 160F to 145F.  This is a monumental difference!

I grew up thinking that pink pork is dangerous and was pretty shocked the first time I saw the pink center of a properly prepared pork loin. I actually put the meat back in the oven because I was cooking for people I knew would be uncomfortable eating it.

Embrace the pink! It’s much more delicious!

**Variation: To make Roasted Veggies along with the tenderloin, peel carrots and potatoes, and cut into about 1-inch cubes.   Season as desired and drizzle with a little oil.  Add vegetables to pan around (but NOT touching) pork tenderloin.  Cook tenderloin as instructed above.  The roasted potatoes and carrots should be done when the roast is done.  You may need to adjust the size of the potatoes and carrots depending upon the weight of your tenderloin and how long you cook it.

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I tried this recipe last night and didn’t like it at all.  However, Mr. Piggy thought it was OK and the Old Sow thought it was amazing.  Perhaps I’m just not into baked white fish.  It’s so BLAH.  The whole baked fish blah-ness aside, the kalamata olives did not mesh in this recipe.  Olives have tons of flavor and the Tilapia is so mild, it was a mismatch.

So, this recipe is scratched from the list.  It might be fixable if the Tilapia was breaded and pan-fried and the olives were omitted.  Roasted potatoes are always a winner in my book, especially with fresh thyme and lemons.  I really like Tilapia too and it’s a good cheap option for fresh fish.

Piggy is on the hunt for a good, quick, easy Tilapia recipe.

Ingredients

  • 1 pound baby potatoes (about 12), halved
  • 1 lemon, thinly sliced
  • 8 sprigs fresh thyme
  • 2 tablespoons plus 1 teaspoon olive oil
  • kosher salt and black pepper
  • 1/2 cup pitted kalamata olives
  • 4 6-ounce skinless tilapia fillets
  • 1/2 teaspoon paprika

Directions

  1. Heat oven to 400° F.
  2. On a large rimmed baking sheet, toss the potatoes, lemon, thyme, 2 tablespoons oil, and ¼ teaspoon each salt and pepper. Arrange in a single layer.
  3. Roast, tossing once, until the potatoes begin to soften, about 20 minutes.
  4. Toss the olives with the potato mixture; nestle the fish in it. Drizzle the fish with the remaining oil and season with paprika and ¼ teaspoon each salt and pepper.
  5. Continue to roast until the potatoes are golden brown and crisp and the fish is opaque throughout, 12 to 15 minutes.
Source: Real Simple Magazine

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