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Old 01-24-2013, 07:42 PM   #21
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Originally Posted by pacanis View Post
What cut is a pork fillet, Kylie?

I might have pork tonight, too. Maybe piccata.
Pac, the pork fillet is also known as a pork tenderloin

It is one of the most tender parts as the muscles are used for posture rather than locomotion...it is the muscle along the central spine...very tender and very tasty
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Old 01-24-2013, 07:57 PM   #22
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having an all American: Meatloaf , potatoes and green beans
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Old 01-24-2013, 08:22 PM   #23
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Thanks for that recipe Cerise, I've never heard of it. I think I'd like it with some mushrooms and artichoke hearts too, as she suggested. Yumm.

Tonight I made individual Cottage Pies with pre packaged beef tips, caramelized onions, mushrooms, peas, gravy and topped with mashed potatoes leftover from last night. Spinach salad will round it all out.
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Old 01-24-2013, 08:28 PM   #24
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Tenderloin, gotcha Kylie.
Do you cook the whole tenderloin or filet it and cook it as a thick steak, like a filet mignon?

My pork picatta. Made from pork loin (not to be confused with tenderloin ).
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Old 01-24-2013, 08:29 PM   #25
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Originally Posted by Kayelle View Post
Thanks for that recipe Cerise, I've never heard of it. I think I'd like it with some mushrooms and artichoke hearts too, as she suggested. Yumm.

Tonight I made individual Cottage Pies with pre packaged beef tips, caramelized onions, mushrooms, peas, gravy and topped with mashed potatoes leftover from last night. Spinach salad will round it all out.
You're welcome. You read my mind. I added both, & the house smells wonderful. Everyones dinners sounds delish.
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Old 01-24-2013, 09:06 PM   #26
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Originally Posted by Kylie1969 View Post
we very rarely have leftovers, we tend to use just enough for 2 people

When we cook chicken dishes, we only use one chicken breast and if we use beef mince, we only use about 250g of mince...so with the pork fillet, we had a full one that we cut in half and freeze half and use the other half for the recipe...so really only cooking what we need

Then we can have a different meal every night!

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That is truly a culinary art that I have yet to master.
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Tonight dinner is beef and bean and cheese and onion burritos. Salsa and sour cream. Costco jarred peaches.
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Old 01-24-2013, 09:19 PM   #27
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Made a "sort-of" pad Thai today. I used chicken and shrimp, only had rice vermicelli noodles, no bean sprouts and made a couple of other adjustments for our food allergies and it turned out absolutely delicious!

One of my best experiments yet! And I threw it together in a few minutes and not feeling great (a new pain spike but nothing serious - normal for this time of year)
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Old 01-25-2013, 12:29 AM   #28
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Originally Posted by pacanis View Post
Tenderloin, gotcha Kylie.
Do you cook the whole tenderloin or filet it and cook it as a thick steak, like a filet mignon?

My pork picatta. Made from pork loin (not to be confused with tenderloin ).
You can do that Pac, but most times we have had it have been either sliced or cubed

Your meal looks great!
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Old 01-25-2013, 02:16 AM   #29
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Okay, Cerise, I am so making this on the weekend! I am trying to find ways I can kick up flavour when I mostly have to stick to poultry and can't have a lot of other things. I will make the peas and potatoes for TB and will add the artichokes for me. I love mushrooms but am allergic to them (weird I know) so I will leave them out. This is so simple and sounds delicious!

Thanks!
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Old 01-25-2013, 03:01 AM   #30
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That is truly a culinary art that I have yet to master.
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Tonight dinner is beef and bean and cheese and onion burritos. Salsa and sour cream. Costco jarred peaches.
Do you tend to make too much Whisk?
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