Joelsen's Stuffed Pork Tenderloin

Joelsen's Stuffed Pork Tenderloin

                          

 2 whole tenderloin's
1/2 small red bell pepper
1/2 small onion
1 shallot
3 small cloves garlic
1 cup of fresh or thawed frozen spinach
2 tbsp chopped parsley
olive oil
slicked mushrooms
1/2 cup parmesan cheese grated
1/2 cup havarti cheese grated
1/4 pound of thin sliced bacon

Directions

Turn oven on to 375 Degrees F or 190 Degrees C. (preheat at least fifteen minutes)

Butterfly slice pork tenderloins.  Place each one in a plastic bag and use a meat beater to pound it till it's thin in nature but not to thin.  The meat needs to hold up to being rolled. Rinse both and then turn each one onto a cutting board so that outside if meat is facing down and inside of meat is facing up. Season inside of meat with coarse roasted season. (I used Weber Roasted Garlic & Herb Seasoning) Any will do from the store. Set aside

In a small frypan pour olive oil till it just covers the pan and put on medium high heat.  

Chop 1/2 small onion in small pieces

Chop 1 small shallot in small pieces.

Slice and dice 1/2 small red bell pepper

Take 3 small closes, remove skin, smash and then finely shop garlic.

Add the shallot, onion, and bell peppers into the oil once the oil is hot enough.  Season with coarse ground roasted seasonings. Saute' till tender. Drain and place cooked vegetables in a small bowl and set aside.  Take the drained oil and set aside, may need that later possibly.

Fry bacon till crisp. Drain on paper towels.  Pour bacon grease out or store in tight jar for later use in other cooked entreas.

Pour the olive oil back into fry pan and saute' the sliced mushrooms. (season with coarse roasted seasoning)







Wash the spinach in a collander and then chop in small pieces.

Chop parsley and put in small bowl and set aside.

Shred both cheeses and mix together in a bowl and set aside.

In a medium sized bowl, pour the already cooked vegetables,

spinach, chopped up bacon, sliced mushrooms, mix together.

Take and spoon equal amounts of mixture onto each tenderloin.

Spread cheese over the top of each mixture.

Season with coarse roasted seasoning. Take cooking string and put around tenderloin after it is rolled. Make sure to fasten snuggly.

Season outside of both tenderloins and place in long baking dish.  Take any remainder of olive oil and cheese and lightly spread all over the top of both tenderloins.

Place in oven and cook 1 hour - 1.15 hours till tender.  Don't over cook or it will dry the meat on outside. Serve with rice and steamed vegetable of choice.

Take the juices and pieces and use it to make a tasty sauce to pour over it or just spoon the juices on top of the roast after it has been sliced.



Recipe and photographs are by © Kathryn Joelsen
Kathryn Joelsen's photographs

Northern Atlantic Flounder with Northern Atlantic Shrimp, Steamed Broccoli & Corn with Fluffy Long Grain Rice

Northern Atlantic Flounder with Northern Atlantic Shrimp, Steamed Broccoli & Corn with Fluffy Long Grain Rice

1 Kilo Northern Atlantic Flounder deboned and filleted
1/3 Kilo Northern Atlantic Shrimp
butter
coarse garlic
finely chopped parsley
1/4 cup corn meal
1/4 cup flour
Broccoli florets
Corn
1 cup Long grain rice
3 Tbsp Dry White wine

Directions:

Flounder:
Remove head, tail, fins, internal organs from flounder, gently filet meat from each side of the bone.
There should be 4 nice size filets.  Rinse in cold water, drain the water, lightly season fish with coarse garlic/parsley. 

Mix flour and cornmeal inside a plastic bag.  Place one filet at a time in the bag and shake to coat fish meat. Set aside.

Melt butter in fry pan on medium high.  Let butter get nice and hot and place two filets at a time in the fry pan.  Fry in butter till golden brown and then flip to do the same to the other side.  Should be done after 3/4 minutes of cooking.  The meat should flake away when checked with a fork.



Shrimp

Peel the shell and head of the shrimp.  Rinse in cold water.  

Melt butter till hot un medium high, add coarse garlic and parsley.  
Add shrimp into the fry pan.  Cook for 2 to 4 minutes, add dry white wine and cook for just a few seconds.  Turn off heat.





Rice
Add 2 cups water and bring to a boil.  Pour in rice.  DO NOT STIR!  Place a lid on pot however use a chopstick to hold the lid slightly open.  Turn down to simmer setting and let simmer till liquid is done. Turn off heat once it's done and remove chopstick so that pot is completely closed.

Broccoli & Corn
Place corn and broccoli in a steamer and place over boiling water.  Steam for five to seven minutes.  Remove from heat.

Have fun and enjoy the food!


Kathryn Joelsen's Photographs

Sophie's Universe 2015 CAL Part 4

Sophie's Universe

2015 CAL

Part 4

Part 4 - Things started becoming much more challenging and interesting at the same time with each round that was done for this part.  I had fun with it along with finding parts of it being a big difficult too. By now I have started seeing the mistakes I have made with my FPTR's and FPDC's.  As I said in the previous post I had chosen to leave them as they were.  With the mistakes I've had to improvise in places in order to get it to come out the way it should in the end.  This has been a very good learning experience.  I will also post the 2nd SU Part four and then we can see probably a comparison on what looks right and what doesn't.  I also didn't block the first three rounds of Sophie's Universe when I should have and I think that also contributes to mistakes made that I didn't catch.

I want to mention that I had trouble trying to do the bpsc behind the crab stitch and ended up turning my work to the back and doing it as a fpsc from the back to get the same effect that the directions were looking for.  It was just easier to do this from the back due to my tight crocheting as well as the crab stitch being a pain.

Stay tuned for photo's of the 2nd SU Part 4

Sophie's Universe 2015 CAL Part 4
Sophie's Universe 2015 CAL Part 4 Video

Sophie's Universe CAL 2015 Part 3

Sophie's Universe

CAL 2015

Part 3

Partially finished Part 3

I had fun with this part, however I ran into some difficulties making up my mind as to which color I wanted to use when.  I also made some mistakes on this round but chose to continue instead of ripping it out. I am currently working on a 2nd SU so I will be posting pics of round three here and I can just bet I will begin to see the difference in relationship to where and when I made my mistakes. I feel that this CAL is supposed to be fun while teaching new techniques and stitches.  This is why I have chosen not to rip out my work many times over until I get it right. The 2nd SU will be like it should be based on the instructions given and my interpretation of them.  I will be posting a link for part 3 as well as a video link. I wasn't aware of the video's till today.  Interesting that I'm 9 weeks into this and just not finding out about the video's.  Goes to show what I'm paying attention too.  I love how challenging this has been.  I've had to put it down at times due to getting frustrated with it but in the end I work out what is causing the frustration and move on from there. :) 

New stitch learned:  Crab Stitch (Also known as reverse Single Crochet)

"To start, I’m going to insert my hook into the left-most corner of my fabric, and then I'm going to draw a loop through with my new yarn and then I'm going to work one chain stitch, and now I'm ready to start working reverse single crochet. So it feels a little bit awkward when you're used to crocheting in the other direction, but you insert your hook to the right, and then yarn over and draw the loop back to the front, and then yarn over again, and draw that loop through the two that are already on the hook. And that's one reverse single crochet worked. So I will continue doing that - I insert my hook to the right, draw the yarn through, yarn over, and draw that through the two loops on my hook.

I've worked the reverse single crochet stitches all the way along the edge and now I'm reaching the end, my last stitch. So I'm going to insert my hook, draw it through, pull that loop through, and now I can cut a six to eight inch tail and then fasten it off. And that's the reverse single crochet stitch or crab stitch - thanks for watching!"

Crab Stitch Video

Sophie's Universe 2015 CAL Part 3

Sophie's Universe 2015 CAL Part 3 Video

Stay tuned for the 2nd SU posting of part 3

Come and visit in flickr page to view all the beautiful photographs of Greenland that I have taken over the past 3.5 years.  

Kathy Joelsen's Flickr photographs

Sophie's Universe CAL 2015 Part 2

Sophie's Universe

CAL 2015

Part 2

1st SU

I found part two to be easy to follow and fun to work with.  I love how colors can be used to make the pattern take on a different look based on colors. 

I have to say that my 2nd SU's is definitely much better with how it should look based on the directions based on my interpretation of the directions. I'm pleased with how my 2nd SU has turned out so far.  Doing two sure does help with working out the kinks I ran into on the 1st one preventing me from making the same mistakes on the 2nd one. 

 Click on the link to access part 2 of Sophie's Universe. Sophie's Universe CAL 2015 Part 2

Sophie's Universe 2015 CAL Part 2 Video

2nd SU

I will add a listing of the colors and yarn  manufacturer at a later time. :) 

Kathryn Joelsen's Photographs

Sophie's Universe CAL 2015 Part 1

Sophie's Universe

CAL 2015

Part 1

I have decided to make two of these or try to as I follow along with so many other fellow crocheters in this endeavor of creativity and colors. So this one is the first one and below will be the second one. I'm not sure how to attach the instruction pdf's so if you're interested in this project you will have to visit Sofie's Universe Part 1 CAL 2015

SU 1

Sophie's Universe 2015 CAL Part 1 Video

I have enjoyed working on this project so far.  With part one I had to rip out Round 4 of part one because the instructions for this part was a tiny bit confusing with how it was worded.  Of course I figured out what the issue was and fixed it.  I've had fun coming up with colors too.  I tend to use colors based on how I am feeling at that given moment.  I used a 5.0mm hook for the 1st one and a 4.5mm hook for the second one. We'll see what the size difference will be when it's a bit larger. :) 

SU 2

I had difficulty as I said with Round 4: 

I ended up ripping it out a couple of times before I was able to get it right. So I believe that it's resolved now. 

*Hdc in the first dc. This first dc might be slightly tricky to get into because it is right next to the fpsc. (Ch 1, dc in the next dc, ch 1, dc in the next ch-1 space) twice.  Ch 1 and dc in the next dc (Photo 2).  Ch 1 and hdc in the last dc.  Fpsc in the next fpsc (Photo 3).* Repeat from * to * 5 more times, omitting the last fpsc on the last repeat.  Join to the first fpsc with a sl st.  Fasten off and change colours.

Kathryn Joelsen's Photographs

Chicken Breast in Gravy with Rice and Steamed Broccoli & Corn

2 small chicken breast
3 tbsp flour
3 tbsp butter for frying
Coarse ground Garlic Seasoning Salt
1/2 onion sliced
1/4 cup mushrooms
Shot glass of Sherry
1 tbsp flour for gravy
1 cup Broccoli florets
1 cup corn
1 cup rice uncooked


(NOTE: Recipe ingredient sizes will have to be increased according to how many are eating this meal. The recipe accounts for 1 serving, possibly 2.)

Directions:

Pour 2 cups of water into a small 1qt sauce pan and place on stove. Add a small amount of salt. Bring to boil. Pour rice into the pot of water gently. Don't stir.  Take a bamboo screen and place over top of pot and then place lid over that. (if you do not have a bamboo screen, use a couple of chopsticks to raise the lid just a tiny bit to allow for air to escape from pot.) Bring water back to boil and then turn all the way down to the lowest setting so that it can simmer.






Using a meat mallet gently pound the chicken breast for a few strokes. Season with Coarse ground Garlic Seasoning salt.  Flour both sides of chicken breast.  

Melt butter in small skillet. Place chicken breast in the melted hot butter.  Brown on both sides and remove from pan.  

Add mushrooms and sliced onions. Season with Garlic salt also. (do not use to much) When onions have become translucent and brown, pour a small shot glass of Sherry into the pan and let it deglaze the pan. Simmer for about 2-4 minutes.  Remove from sauce pan. 

Add 1 tbsp of butter and melt.  Sprinkle in 1tbsp flour.  Gently cook till it has browned.  Add 250ML of water slowly allowing it to thicken.  If it becomes to thick add a little more.  Once it has thickened, Return the onion/mushroom mixture back into the gravy. Add the browned chicken breast as well. Let simmer on low for about ten to fifteen minutes. 




While chicken breast are simmering in gravy, check rice.  Gently move a small amount of rice to see if water is gone or nearly gone.  If it is, turn the post off but leave it on the hot eye. Close the lid tightly.

Steam the corn and broccoli.  Season to taste as well as toss in small amount of butter for taste. 

Once the chicken breast gravy has thickened and simmered for a few minutes it is ready to move to place for serving.  Enjoy.

Gardening in Qaqortoq, Greenland 2014

July 1st, 2014

I will be adding to this particular post with additional photographs and writings in relationship to my gardening here in Qaqortoq this year.

     The biggest thing we have here in Qaqortoq which is in the Southern part of Greenland is slightly warmer temperatures and I mean slightly and the load of sun we get.  North of the Arctic circle the sun shines 24 hours a day, 7 days a week.  In the Southern part of Greenland, we get about 22 hours of sunlight.  So having said that, the sun shining that many hours does have an advantage.  I have noticed that plants that had just started turning green, would be flowering a week later at an amazing rate!  It's like they jump several days from seedling stage to full blown flowering stage within a few days.

     One of the biggest problems I'm currently experiencing is the fact that the soil outside seems to be too cold for seedlings to pop from seeds so therefore it's taking entirely to long to pop from the soil. So right now I'm probably a month behind those that know how to get around that here. I'm learning as I go along because I'm from Florida.  In Florida one knows when to plant seeds outdoors because we know when the colder temperatures will totally be gone.  Here though it's very different.  If there is several days of sunshine with little to no Northerly winds, then the soil can warm up enough to pop seeds.  If the wind is blowing, then I can forget it.

     Yesterday I went to the hardware store to pick up some plastic.  I am going to water my little planting bed tomorrow and then cover the top side with plastic along with the fishnet for protection and see if I can't heat up the bed enough to make the seeds go ahead and pop.

 I'm really wanting to have some fresh Mustard Greens and Spinach and Lettuce.

     Inside I am growing two tomato vines in one very large pot.  I have to say that these two tomato vines has grown at an exceedingly fast rate within two rates not to mention flower and set fruit already.

The plants had doubled in size within that two week period, started flowering with me shaking the blossoms to self pollinate and then discover about four days ago very small fruits already set on the plant.

     Today when I looked at them, the small fruits had already doubled in size.  I am so hoping they will be tasty once they reach the size they should make and start ripening.



     Of course the hours the sun shines will also start to decrease probably by the end of this month so I am hoping to have two vines loaded down with tomatoes before that occurs.  What amazes me the most though is the fact the tomatoes have grown so quickly already.

    I will start adding to this particular blog post every Tuesday till the garden is covered again in snow as well as giving a weekly account of my two tomato vines.  We will be renovating our house soon and one of the things that will get added is some additional windows and I am very excited about that because that means I can have additional space for growing indoor tomato plants and also a chance to test a theory on whether I can grow bell peppers indoors as well. I am encouraged so far by what has happened with the tomato vines. Lets just hope the fruits stay on the vine and not rot but do what they are supposed to do.

July 2nd, 2014

    


 Today I went out to check on the garden bed and I finally see some seedlings popping their new seedling leaves from below.



                                                          I am so excited because once they start getting a good growth on them, it won't be long and we will be eating from the small garden.  

   I also took some new photographs of the two tomato vines today as well. More new fruit and some new flowers.  

I am a little concerned that I only see two more flushes of flowers that will come soon.




The whole bottom half of the plant has no flowers or fruit.  

I really hope this is not a bad sign to say this is all that the plant will grow.  I need to pick up some 



     Update coming soon.  Hope you liked the photographs.

Oh I wanted to add a couple of extra photographs not related to the gardening part because I think they are awesome and I wanted to just share.





                                                                       Colors and nature go hand in hand.  Everywhere there is colors, some brighter than others. I think blossoms are the most unique thing that comes from nature other than specific land masses like icebergs and ice caps.