It’s rainy day……..Thank goodness I got all my shopping done before the rain came. I love to grocery shop! I know a lot of people do not, but it is like an adventure to me. I also am frequently inspired while there. For a small town, our local grocery stores have a nice variety, and a nice supply of Organic items, that I have been inspired to buy.
Tim and I love pork tenderloin, so I was thinking about something with noodles……hearty, with a bit of a kick. So, thanks to the folks at Cooking Light I found just the right recipe. I did change it just a bit, but I’ve got to give credit, as I would never have thought to use pork tenderloin for a Hungarian Goulash.
I remember Goulash as a child was, browned hamburger, tomato sauce, and noodles. One secret ingredient that my Mom always added was brown sugar, it made it slightly sweet. My brother and I loved it like that,and to this day, if I make the hamburger kind I always add the brown sugar. I did not add it to this recipe, but………..maybe next time.
So it was a an easy dish to make, without a long simmer time, since pork tenderloin is a very tender cut of meat. The recipe has chiles that add the heat that Tim likes so well, and smoked paprika that gives it an oaky, smokey flavor…………… all in a nice tomato base.
This is one of those dishes that gets better the next day…………so I’m glad there was some left!
- 1 garlic clove, crushed
- 1 teaspoon kosher salt, divided
- 1/4 teaspoon caraway seeds, crushed
- 1/4 teaspoon black pepper, divided
- Non Stick Cooking spray
- 1 (1-pound) pork tenderloin, cut into 1-inch pieces
- 2 cups coarsely chopped onion
- 1 bacon slice, finely chopped
- 1 3/4 cups water, divided
- 1 14.5 oz. can diced tomatoes with their juice
- 1 tablespoon smoked paprika
- 3/4 cup beer
- 1/8 teaspoon crushed red pepper
- 3 Hungarian wax chiles, seeded and cut into 1-inch pieces
- 1 1/2 tablespoons all-purpose flour
- 8 ounces uncooked egg noodles
- 1 tablespoon butter
- 3 tablespoons sour cream
- Chopped parsley (optional)
- Place garlic in a small bowl; mash with the back of a spoon to form a paste. Add 1/4 teaspoon salt, caraway seeds, and 1/8 teaspoon black pepper.
- Heat a large Dutch oven over high heat. Coat pan with cooking spray. Combine 1/4 teaspoon salt, remaining 1/8 teaspoon black pepper, and pork in a medium bowl; toss. Add pork to pan; sauté 6 minutes, browning on all sides. Remove pork from pan.
- Reduce heat to medium-high; return pan to heat. Add onion and bacon; sauté 7 minutes or until bacon is done, stirring frequently. Stir in garlic mixture; cook for 1 minute, stirring constantly. Add 1 1/2 cups water, tomato, paprika, and beer; bring to a boil. Reduce heat, and simmer 30 minutes, stirring occasionally. Stir in red pepper and chiles; simmer 15 minutes. Add pork to pan; simmer 15 minutes, stirring occasionally. Combine remaining 1/4 cup water and flour in a small bowl; stir with a whisk. Stir flour mixture and remaining 1/2 teaspoon salt into pork mixture. Bring to a boil; cook 1 minute, stirring constantly.
- Cook noodles according to package directions, omitting salt and fat. Combine noodles and butter in a medium bowl, stirring until butter melts. Place 1 cup noodles in each of 4 shallow bowls; top with 1 cup pork mixture. Top each serving with about 2 teaspoons sour cream. Garnish with parsley, if desired
Adapted from Cooking Light.
Caramel Cookie Dough Bars
I am not usually a fan of a cookie bar………until I made these Caramel Cookie Dough Bars. All I can say is yum!!!
Shortbread is one of my favorite tastes, a little bit sweet, a little bit salty, and little bit crispy……just an all around tasty treat. Every year for Christmas,once we reached a certain age,my Grandma would buy us a tin of shortbread cookies and wrap them in a dish towel. I loved those tins and the cookies.To this day shortbread always reminds me of my Grandma.
Since this is a layered bar I guess I will need to speak of each layer. Shortbread……check!
Caramel…..it can make anything taste great. Now, I have made homemade caramel many times, but I discovered a little secret…….Dulce de Leche. It’s caramel, in a can, already to go! It’s in the same section as the sweetened condensed milk at the grocery store. If I can save a step,and it tastes great, I say why not! But feel free to make your own for this recipe.
Cookie Dough……I have never made cookie dough without eggs before and since you do not bake these bars, except for the shortbread layer, you need an egg free cookie dough. This one is really good and you don’t have to worry about getting sick from eating it.
Chocolate Ganache…….what can I say about dark chocolate and cream that hasn’t already been said……….it’s a slice of heaven.
Combine all these layers and you get a sinfully rich and delicious bar. Speaking of which, I think there are two still left…………yeah!
- For Shortbread:
- 2 cups (4 sticks) butter, softened
- 1 cup sugar
- 1/4 cup light brown sugar, packed
- 3 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- For Caramel:
- 1 can dulce de leche (by the sweetened condensed milk)
- For Cookie Dough:
- 1 cup (2 sticks) butter, softened
- 1/2 cup sugar
- 1 cup light brown sugar, packed
- 2 tablespoons heavy cream
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup semisweet chocolate chips
- For Chocolate Ganache:
- 1 1/2 cups dark chocolate chips
- 1 cup heavy cream
- 1 tablespoon vanilla extract
- Preheat oven to 350 degrees F. Generously coat a 9×13 baking dish with cooking spray and line with parchment paper, leaving a 1-inch overhang on two sides.
To make the shortbread, beat butter and sugars for 2-3 minutes until light and fluffy. Add in flour and salt and mix on low until just combined. Press the dough into prepared pan. Bake at 350 for 30-35 minutes until edges are slightly browned.
- For the caramel layer: Spread caramel evenly over the shortbread crust. Place in freezer for about 15 minutes.
- To prepare cookie dough, beat butter and sugars on medium speed for 2-3 minutes until light and fluffy. Add heavy cream and vanilla and mix well. Add flour and salt and mix on low speed until just incorporated. Stir in the mini chocolate chips. Spread cookie dough on top of caramel layer using a spatula to smooth dough into an even layer. Refrigerate the dough while you prepare the chocolate ganache.
- Chocolate Ganache Layer: Place 1 cup chocolate chips and heavy cream in a glass bowl. Microwave in 30 second intervals until chocolate is melted. Remove from microwave and add remaining chocolate chips and vanilla and stir until smooth and silky. Pour the ganache over the cookie dough layer and chill until set, about 30 minutes.
- To remove bars from pan, grasp the edges of the parchment paper and lift out the entire block. Place on a cutting board and use a large sharp knife to cut into 2-inch squares. Refrigerated in an airtight container, bars will keep for up to 3 days.
This recipe was adapted from http://www.kevinandamanda.com/recipes/dessert/cookie-dough-billionaire-bars