Juicing Recipes - Ultimate Juice Recipe Resouce

Pork tenderloin cooks quickly and can be an easy weeknight meal, but the fear of ending up with a dry and flavorless dinner is real. Pork tenderloin is a lean cut, and the lack of fat makes it an unforgiving cut of meat. But when pork tenderloin is cooked right, it’s a succulent, mouthwatering meal that can be on the table in no time. This recipe takes a three-pronged approach to cooking perfect pork tenderloin. One, rub it down with a flavorful marinade. Two, wrap it in fat. Three, sear it in the same hot skillet that it roasts in. The marinade here—garlic, rosemary, mustard and salt—is a tried-and-true flavor combination for pork. The fat wrapped around the tenderloin, however, is a little less commonplace. Instead of bacon, this tenderloin is wrapped in pork caul fat, a paper-thin fatty membrane that lines the stomach cavity of pigs. Caul fat looks like a lacey spider web, although it’s not nearly as delicate as it looks. It can easily be stretched, pulled and snugly wrapped aro...

Greasy latkes and jelly-filled doughnuts top the list of traditional foods eaten during the festival of lights. But after you’ve eaten these fried goodies for eight straight days, it starts to take a toll on your waistline. Instead, you can enjoy these traditional Hanukkah foods without all that oil-frying. Latkes Also known as potato pancakes, these babies can be baked instead of fried. They can also be pan-fried in a few tablespoons of oil to give them crispiness, and then finished in the oven. Or, shake things up by using sweet potatoes or a combo of shredded parsnips, carrots or zucchini and potatoes. Here are two latke recipes to try, plus a few homemade applesauce recipes for dunking: Oven-Fried Latkes  (pictured above) Crispy Zucchini and Potato Pancakes Homemade Applesauce   Doughnuts These sweet pieces of goodness that are usually fried can also be baked, and still taste just as delicious. Make sure you have a doughnut pan so you can easily drop in the dough ...

As many of you know, I’ve gone back to focusing on reducing my carbs for the sake of my blood sugar. So for me, pasta was the first thing to go. I still make it for Mini Chef, but I will often… Read more → from The Gracious Pantry http://ift.tt/2hJiJhs