My bachelor brother is growing up... He moved into a new house, cares for some ridiculously beautiful house plants, and even owns an apron! Let me remind you of his previous living arrangements. From beer bottles and pizza boxes, to aprons and marble countertops. Quite a transformation.

The time arrived for our second cooking lesson. So, me (and my giant baby belly) came over to teach the bachelor a basic meal, fit for his new digs.

I wanted to show him how to create a balanced meal in roughly 30 minutes. Having plenty of leftovers is still a requirement, so we decided on a Pork Tenderloin, Roasted Sweet Potatoes and an Arugula salad. All man-friendly and fairly well rounded.

First up . . . Pork Tenderloin. The brother followed instructions like a champ. He let the pork rest until it reached room temperature before we began. He didn’t put the raw pork on his wooden cutting board. Kudos on all fronts.

Then we got started. A healthy coating of salt and pepper on both sides of the tenderloin.

Then peel the garlic and slice into thin slivers. He made some sort of funny comment about making garlic shafts or blades, but I forgot. Growing a human has sucked all my brain power and my ability to remember (anything) words.

Notice the extremely large blade in the photo above. You will see it in all the photos. It’s a horrible blunt object, barely connected to a plastic handle. (Note to self: hook a brother up with a nice knife for his next birthday present.)

Brother bear plunged that crude knife all over the tenderloin. Then he slide the garlic slices into these slits. We’re all having fun now.

Now for the cooking. Brother remembered that searing meat before cooking helps keep it juicy. Searing also gives meat good color and a crispy touch to add texture.

So we heated oil in a cast iron pan over medium high heat. Once the oil was sizzling hot, the pork went in for a quick 1 minute sear on all four ‘sides’.

Once there is a nice sear, we added about a cup of chicken broth to the pan to keep it juicy. Then into a preheated oven at 400° for about 20 to 30 minutes.

We removed pork from oven, and covered with foil, making sure to let it rest for about 10 minutes before slicing. This keeps all the juices from running out to quickly.

Meanwhile . . . the sweet potatoes get their turn in the spotlight.

I cook and share these often. They are easy, nutritious and compliment almost any main dish.

The potatoes got a quick peel from the large knife-like object since the brother doesn’t own a peeler. No harm, no foul.

He chopped those sweet potatoes with confidence. We had a little chat about the benefits of chopping into even size chunks to make sure it all cooked evenly.

The artist admires his work:

I wanted to teach my brother that a light coating of corn starch helps these ‘taters get crispy. Always the adventurer . . . I see my brother take a bite of corn starch, which he astutely observes “does not taste good.” Well, now he knows.

Then a drizzle of olive oil and a sprinkling of salt from the hand of God (as it appears below.)

And into the oven at 400° for about 15 minutes. Give a stir, and then broil for a few minutes to help them crisp up.

Mmm, sweet potatoes. You know they are ready when they have slightly charred edges, and you can easily pierce with a fork.

Now every meal needs a little green, and a simple arugula salad gets the job done. Peppery arugula is spread on a plate, then topped with shaved pecorino cheese. Pecorino is very close to parmesan, but I find it to be saltier (i.e. better!) Drizzle a little olive oil and aged balsamic vinegar (which my brother had stored in the fridge?) and an additional sprinkle of coarse kosher salt. Altogether, Yum.

1. Let pork tenderloin rest at room temperature before cooking.
2. Preheat oven to 400 degrees, while you liberally coat both sides with salt and pepper. Get crazy.
3. Peel garlic cloves and slice into very thin slivers.
4. Stab pork with a knife to create slits, and place garlic slivers into the slits.
5. Heat oil over medium/high heat in a pan that can easily transfer to the oven (cast iron, copper, stainless steel, etc.)
6. When oil sizzles AGGRESSIVELY if you splash a little water in it, add the pork, and sear on all four ‘sides’ for about 30 seconds - 1 minute each side. You should see each side turn a crispy, golden brown.
7. After the pork is seared, add about a cup of chicken broth to the pan. You could also throw in a little white wine.
8. Place in the 400° oven for about 20 minutes.
9. Remove and let rest covered with foil for 10 minutes.
10. Slice into 1-inch slices. Pork should be slightly pink in the very center, but definitely cooked through.

Roasted Sweet Potato recipe

And thank you to the man who makes this blog (and my life) beautiful:

And here’s another recipe from the Food52 community. Croquettes! I also called them “magic-Spanish-cheesy-balls-of-goodness.” To be honest, I’ve always thought croquettes were potato based, since they taste so fluffy. Nope. Just a beautiful dough of butter, oil, milk and flour that comes together to taste like creamy mashed potatoes.

This was my first foray into the deep-frying world. Deep frying is fairly simple . . . about an inch of vegetable oil in a large pot. I even found one article that said the moisture from the food rushes outward which keeps too much oil from seeping into the food. So maybe one could call it healthy? Probably not.

Regardless, these little crispy treats are a perfect appetizer paired with a smoked paprika aioli. (Fair warning, your house will smell a bit from the oil, but light a strong candle, and enjoy some croquettes!)

First up, heat a little oil and butter in a large sauce pot until butter is fully melted.

Add the flour while you whisk continually for about 2 minutes. Add the milk gradually, while you continue whisking for 2 - 3 minutes. (Confession . . . I completely forgot to add the milk and couldn’t figure out why the dough looked so slimy and gross. I went back and added the milk to my chilled dough and it all worked out. So don’t freak out if you mess a few things up!)

Switch to a wooden spoon (so your whisk doesn’t get gummy) and add ham, cheese and nutmeg. The mixture will start to pull away from the sides of the pan. Taste the dough and add any salt if needed.

Spread mixture on a cookie sheet and let cool. Cover with plastic wrap and chill for 1 - 2 hours or overnight.

Using a spoon, scoop up chilled dough and form into little balls with your hands. Next time I will make them a little smaller, as I found it would be easier to eat if each one was bite sized.

Beat the eggs in one bowl, and place panko bread crumbs in another bowl. Salt both. Then dredge the balls in the egg mixture, and then coat with bread crumbs and replace on cookie sheet. Return to the fridge and chill for 1 more hour. (If they are not chilled thoroughly they will tend to fall apart in the hot oil.)

And now comes the fun part. Fill a pot with enough vegetable oil to cover the height of the rolled dough. Heat it on medium high heat until the oil reaches 350 - 375 degrees F. You can use a candy thermometer to monitor, or you can just wait 15-ish minutes. It won’t be bubbling until you add the dough.

Place each dough ball in the oil for about 2 minutes or until they start to turn golden brown. Remove and place on a paper towel to drain. Serve with aioli (recipe below.)

And a few glamour shots . . .

1. Heat oil and butter in a sauce pan until completely melted. Add flour and whisk continually for 1 - 2 minutes. Add milk and whisk for another 2 - 3 minutes.
2. Using a wooden spoon add the nutmeg, proscuitto and manchego and stir to combine. The mixture will start separating from the sides of the pan in a few minutes.
3. Spread the dough on a cookie sheet and let cool. Cover with plastic wrap and refrigerate for 1 - 2 hours (or overnight.)
4. Scoop chilled dough with a spoon and form into bite sized balls.
5. Beat eggs in bowl and add bread crumbs to a separate bowl. Salt both. Dip balls into egg mixture and then breadcrumbs returning to the cookie sheet. Chill for another 1 - 2 hours.
6. Heat vegetable oil in a large pot. There should be enough to cover the top of the balls. Heat to 350 - 375 degrees F. Working in batches, add balls to the oil for about 2 minutes or until they start to turn golden brown. Remove and place on paper towel to drain.

Serve with Smoked Pimenton Aioli:

Combine all ingredients in a food processor or blender. Place in a bowl and chill until ready to serve.

This Christmas Eve was the second year the man and I celebrated with a special dinner for two. Last year I dropped a blade on my foot while doing dishes and have a “wonky” toe to commemorate our first Christmas Eve dinner.

This year was injury free. We reflected on our first year of marriage (exceeded all expectations!) and talked about the upcoming year-of-baby nugget (little chubby legs are coming!)

Regarding the menu, we decided to tackle a mutual cooking goal . . . preparing fresh lobster.

Truth be told, the entire lobster experience was a scene from Julie and Julia. I ran out of the room, with my 8-month-pregnant belly, while the man plunged them to their death. LOBSTERS TRY TO CRAWL OUT OF THE POT! It is scary. They push up on the lid. I couldn’t help but hide my head in my shirt while the man took care of the slaughter. We prayed a special prayer before we ate, and thanked God for his birth on Christmas, and the delicious sacrifice of the lobsters. There really is something powerful about eating food that you have seen alive.

We prepared Lobster Diavolo, featured by Food52’s Merrill Stubbs. The creamy, sweet lobster sits on top of spicy pasta. The combination was incredible, but we did reserve a large portion of the lobster meat to simply enjoy with melted butter. Merry Christmas to me!

Heat oil in large sauce pan, and add garlic. Sauté until softened and golden.

Add half of the red pepper flakes ( you can always add more later) and sauté for another minute.

Add the tomatoes and a healthy pinch of salt, and stir together. Taste and add more salt or red pepper based on your taste. Reduce heat to low and cover. Tomato sauce can simmer while you prepare the rest of the meal.

Now it’s time for the lobsters. In a large stock pot, boil one inch water. Place live lobsters in and immediate cover with lid (HOLD THE LID DOWN TIGHT). Cook lobster for 15 - 20 minutes. Remove and let cool.

While lobster is cooking, boil a large pot of generously salted water (it should taste like the ocean.) Cook spaghetti until al dente. Before draining, scoop out a cup of the salty/starchy pasta water and reserve for the sauce. Drain pasta and set aside.

Merrill Stubbs has a great description of how to break down the lobster on her Food52 recipe:

“To remove the lobster meat, twist both claws off the body at the shoulder joint. Use a lobster cracker or the back of a chef’s knife to crack the shell and remove the claw meat. Use a pick or a small fork to pry the meat from the knuckles, twisting at the joints to separate one knuckle from the next. Twist the lobster body from the tail and discard. Twist off the fans at the tail, and then gently insert your finger into the opening, pushing the tail meat out the other end (it should come out in one beautiful piece). Clean off any roe, fat and green goo, and remove the vein if you like by peeling back the strip of meat on the top of the tail.”

Meanwhile, turn the heat up under the tomato sauce to medium. Add the cooked pasta, with a little splash of the salty/starchy water to loosen it up, and use tongs to make sure all the pasta is coated with the tomato sauce. Feel free to steal a bite and add more salt or red pepper.

Top with fresh mint and slices of lobster meat.

My Colombian-born mother shaped the foods I learned to cook in my formative years. She taught me how to make arepas, arroz con pollo and how to drive to a Chinese restaurant (my mother doesn’t love to cook.)

But I never learned to make a few American classics. I have no clue how to make a grilled cheese sandwich. I was well into my 20’s when I made my first batch of chili, and I had never roasted a chicken.

Recently my friend Shelly sat me down over brunch and explained the simple beauty of roasting a chicken for dinner. The whole bird gets slathered in salt and butter and cooks over a bed of veggies. Dinner is DONE in one big pan. I like it.

Here’s a pro-tip: A 4-ish lb. chicken will take about 1 hour to roast. The veggies take about 30 minutes. So roast the chicken for 30 minutes, before flipping it over and adding your veggies. I did not do this. I roasted all the veggies for an entire hour. I had VERY mushy vegetables, which the man enthusiastically ate. He is nice to me.

Preheat oven to 450.

Remove any ‘innards’ remaining in the cavity of the bird. (I’m a weanie and asked the man at Whole Foods to remove it for me.)

Rinse the entire bird, inside and out, under cold water. Pat dry with paper towels. Make sure you have a VERY dry bird, inside and out, or else the chicken will steam, instead of getting nice and crispy on the outside.

Place chicken on it’s back in a large roasting pan. The breast bone should be pointed up. Brush half the melted butter on the chicken and generously salt. Then shake on some pepper.

Here is the optional part: You can stuff the chicken’s cavity with garlic, lemon and herbs. I didn’t and it was delicious, but I’m sure it would only improve the flavor.

Roast the chicken on it’s back for 30 minutes.

Remove the pan from the oven and flip the chicken over. Brush remaining butter on top of chicken and generously salt and pepper.

Surround chicken with the veggies of your choice. Potatoes are essential, but you can fill in the blanks after that. Drizzle vegetables with olive oil and salt, and return to the oven for 30 minutes.

Remove the chicken from the oven, and you should have a golden, crispy skin. Let it rest for about 10 minutes to let all the juices settle back into it. Then slice into a bit to ensure it’s cooked through. Serve and enjoy!

Has anyone else seen the documentary Forks over Knives? The man and I watched it a few weeks ago, and we've been pounding the broccoli ever since. I'd love to hear what you thought of it. Loved it? Hated it? If you haven't seen it, check out the trailer below and then stream it on Netflix.

My only criticism . . . the film focuses so much on what NOT to do, without many practical suggestions if you're ready to make a change. So here is a pasta packed with veggies.

We topped with parmesan cheese which I don't think is Forks-over-Knives-approved, but it makes the pasta exponentially better. You weigh the pros and cons for yourself.

Put a large pot of generously salted water to boil. While you're waiting for it to boil, chop all of your veggies and spread on a roasting tray. Drizzle with olive oil and some coarse kosher salt. Roast veggies on 450 for about 15 minutes so they are cooked, but still a little crispy.

When water is boiled, add pasta to cook for about 3 - 5 minutes, so it is almost cooked to your desired tenderness, but not quite. Before you strain the pasta, scoop out about a cup of the starchy water and reserve (a thick mug works well.) Strain the pasta.

In a large sauté pan over medium heat, melt better and add a little olive oil. Sauté garlic and shallot until tender and add a pinch of red pepper flakes. Add all the crunchy veggies and stir together with garlic and shallots.

Then add your desired amount of pasta on top of the veggies. This is where the reserved starchy water comes in. Add it slowly to help loosen up the pasta. Mix together.

Top with the cup of cheese and give it a final stir. The cheese will melt and add a slight creamy texture to the dish. Taste and season with salt and pepper as desired.

Feel extra virtuous and serve with a salad of arugula, sliced tomatoes and a little more parmesan cheese. Drizzle with olive oil, balsamic vinegar and a little salt. Enjoy!