Count the Yums!

Posted by on Oct 20, 2016 in Meat | 0 comments


Ellie Krieger’s food philosophy has longevity when it comes to healthy eating.  I have been a fan since her Food Network days.  As food trends come and go, she uses her education and award-winning recipes to marry deliciously healthy.

One Ellie lesson has remained with me. Always measure the oil when you saute;

fat and calories really add up if you 'free pour'.


I finally adapted her Hungarian Beef Stew featured this past winter to the slow cooker by browning the beef in batches and loading the meat into the ceramic vessel;





proceeding as the recipe calls.


Of course, I used twice the caraway and added a tablespoon of Red Boat My flavor weapon for long simmering radical gusto.

The sauce seemed thin to me so I took half of it out of the slow cooker; simmered and reduced it before adding it back to the stew.


Cook the stew for 6-7 hours on high for a deep rich flavor.


Serve it up with fresh slices of jalapeno peppers--unauthentic but o'so delicious!

Photographs and text used belong to me, Peggy Lunde unless linked otherwise.

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Pork Tenderloin–So Fancy

Posted by on Oct 11, 2016 in Meat | 2 comments




Photo source: Isabella Lunde

Maddy was not live chatting but instead home from college this past weekend and we oddly had a conversation about the flavor descriptor, umami over a bowl of poke; Luke and Maddy thought I made it up. Knowing it is an o’so tasty savory fifth note, we still queried a smartphone which defined umami (a word on loan from Japanese) as a strong certain taste sensation along with sweet, sour, bitter, and salty; like an exploding fist bump.

All this talk sent me into my recipe archives which have been on hold for a few decades; I was craving agrodolce, an Italian taste created by reducing ‘agro’ (sour) and ‘dolce’ (sweet) elements to create a sauce.

Mustard and Maple Pork Tenderloin had frequently been on our dinner table when the boys were young (and I was too, I see now).


I revisited this fetching almost fancy autumnal combination for a friend’s birthday recently, serving it with crispy roasted baby potatoes. Surprisingly simple and easy to prepare,  Dijon, apple cider vinegar, and pure maple syrup finished with butter, create the restaurant quality sauce.


You’ve got to try it! And you may as well double it!  Yes, of course, you may use chicken.


The Grilled Fig with Burrata Toast –adapted from Michael Rossi, executive chef, The Ranch, Anaheim was legitimately remarkable too!

Photographs and text used on cococooks belong to me, Peggy Lunde unless linked otherwise.

Mustard Maple Pork Tenderloin


  • 2 Tablespoons Dijon mustard, divided
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1-1/4 pound pork tenderloin
  • 1 baking variety apple, sliced
  • 1 Tablespoon canola oil
  • 1/4 cup cider vinegar
  • 2 Tablespoons maple syrup
  • 1 Tablespoon good quality butter
  • 1 Tablespoon freshly chopped herbs
  • (thyme, rosemary or sage)


  1. Preheat the oven to 425 degrees F.
  2. Combine 1 tablespoon Dijon, salt and pepper in a small bowl; rub all over pork. You can refrigerate the pork for several hours or overnight; set it on the counter at least 30 minutes prior to cooking.
  3. Heat oil in a large ovenproof skillet over medium high heat. Add pork and brown on all sides, 3-5 minutes. Set aside pork and sauté apple until browned but still slightly crisp. Set aside apple slices. Return pork to the skillet. Transfer the pan to the oven and roast until an instant read thermometer registers 140 degrees F., about 15 minutes. Transfer pork to a cutting board and cover with foil.
  4. Place the skillet over medium- high heat, add vinegar, and boil scraping up the browned bits with a wooden spoon, about 30 seconds. Reduce heat. Whisk in remaining mustard, syrup, and herbs. Add reserved apple slices and stir in butter. Reduce heat and cook sauce until thickened, about 5 minutes.
  5. Slice the pork and serve with the sauce.
  6. Serves 4
  7. © Copyright 2016 Peggy Barrett Lunde
  8. All Rights Reserved


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Corned Beef and Cabbage with Root Vegetables

Posted by on Mar 14, 2016 in Meat, Special Occasion | 0 comments

Photo Source: www

Wide is the door of the little cottage.

My mom always made a big pot of Corned Beef and Cabbage on St. Patrick’s Day; and so it has for me the last 45 years.  The aroma of long-simmering salty, briny pickled brisket evokes all kinds of food memories, including March 17, 1972 when I was a pregnant shade of green.

As it is said, we all become Irish for a day, celebrating at parades with bearded trickster leprechauns, shamrocks, and hopefully; a bubbling pot of the Irish-American dish.


My recipe evolved from potatoes and carrots to the addition of rutabagas and turnips which I adore, especially when the baby varieties spring up at the market.  Since the meat shrinks significantly, consider cooking two pieces and load up on the vegetables.  Leftover bits and pieces reign superior on their own.


Simply place the meat and pickling spice packet


 (I use extra spices),

peppercorns, and bay leaves in a large Dutch oven with celery stalks and a peeled onion studded with whole cloves; cover with water and bring to a boil.  Reduce to a simmer and cook the meat 50 minutes per pound.


The meat should be fork tender but not falling apart.  Remove the celery and toss.  You may discard the onion too, but we like it.


During the last 20-30 minutes, layer the potatoes into the pot; then the remaining veggies cut into uniform pieces.


These turnips were such dolls; I left them whole with their cropped green hats.


Add cabbage wedges when the vegetables are nearly done, and cook covered another 5 minutes or just until the leaves are wilted.  Remove the meat and slice across the grain.


Load a heated platter with sliced meat and piles of grouped vegetables.  Dress them all up with chopped fresh parsley and a few ladles of aromatic broth.  Serve with English-style mustard and good sweet butter.  I go BIG, and stir a heaping spoonful of extra-hot creamed horseradish sauce (to taste) into newly whipped (unsweetened of course) heavy cream seasoned with freshly ground pepper as a foil for the corned beef.


Irish Soda bread or cornbread with honey?;

Creamed Corn Cornbread, please!

Corned Beef and Cabbage with Root Vegetables


  • 6-7 pounds corned beef
  • 1 onion stuck with 8-10 cloves
  • 3 bay leaves
  • 4-5 celery ribs with leaves
  • 2 teaspoons peppercorns
  • 1-2 Tablespoons pickling spices
  • 1 ½ pounds carrots, peeled
  • 1 ½ pounds small white rose potatoes, peeled
  • 1 ½ pounds rutabagas, peeled and quartered
  • 2 bunches baby turnips
  • 2 large cabbages, wedged
  • Chopped parsley


  1. Place corned beef, onion, bay leaves, celery ribs, peppercorns, and pickling spices in a large stockpot. Cover with water and bring to a boil. Reduce heat and simmer 50 minutes per pound, about 3-4 hours or until meat is tender but not falling apart. Add carrots, potatoes, rutabagas, and turnips. Cook vegetables 20-30 minutes more. Add wedged cabbage and cook 5-7 minutes more. Arrange vegetables on a platter with sliced corned beef. Garnish with chopped parsley. Serve with English style mustard and creamed horseradish sauce.
  2. Serves 8-10
  3. © Copyright 2015 Peggy Barrett Lunde
  4. All Rights Reserved


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More from Ina

Posted by on Mar 23, 2015 in Meat | 0 comments

Ending a week of whirlwind cooking assignments’ and the opportunity to be wings and two additional ears to hear encouraging news at a friend’s oncology appointment,








Saturday I tested yet another recipe for a grand event in May. Ina’s, Herbed Pork Tenderloins were tasty and juicy even without the chutney—but I will use a lot less salt—the prosciutto is salty by nature.

Grind together fresh tender thyme and rosemary with kosher salt to produce a finer blend.















The pork tenderloins I found at Costco were smaller than those called for so I adjusted to the mini roasts.  Tuck thinner tails under each end if necessary for more even cooking.








Pat the meat dry with paper towels; then the herb crust adheres to a fresh coating of olive oil.

Massage the mixture onto oiled meat before








wrapping and tying the roasts into little packages.  I love that this can be done the day before.








Set the meat out to take off the chill before a fast, quick roast in a very hot oven.








The loins emerge with bountiful crispiness to rest before snipping the strings and slicing on a board.  Extra pork will find its way into sandwiches on another day--








Now, what shall we serve alongside for a spring supper at church?


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“Not Everyone Eats Like You”

Posted by on Mar 11, 2015 in Meat | 1 comment

Family dinners for our tribe look different now.  Carnivores sit alongside Dairy-free, Gluten-free or Veg-Flexitarians and ‘No Thank-You Bite’ floaters.  My sister reminded me, “Not everyone eats like you.”  So, I pulled off Curried Beef Short Ribs because my family is company.









Prepared in a slow cooker this recipe is a winner for making ahead.








Season the beef well-- just like The Pioneer Woman.








Brown the meat and








move it to the slow cooker;








sauté the shallots, garlic, and ginger.  Stir in water, curry paste, coconut milk, sugar, and fish sauce.








Stir the coconut mixture into the ribs; cover and walk away for six whole hours!








Straining the liquid was a bit messy, but it finally landed over shredded beef and steamed rice; I made it fancy with scallion and cilantro.











My nephew, Scott and I agreed it is morph-worthy feisty street food. Rich Asian flavors wrapped up with pickled slaw and a slather of something sassy.


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