Kind of Italian. Some Latin flavors. Sort of like a Parmesan. Truth be told, it was a what's in the house dish. Reid wanted Italian, but we had no red tomatoes or even canned. This turned out really nice. 4 1 or 1 1/2 inch pork chops 1 egg 1/2 cup panko 1 teaspoon herbs de provence salt and pepper to taste 1 large or 2 medium green tomatoes cut in small chunks 3/4 cup grape tomatoes sliced in thirds 1 leek cut in half long ways and sliced (and rinsed) 1 large carrot peeled and chunked 3 stalks fennel chopped 3 cloves garlic 1/2 package mushrooms sliced 1 big handful of spinach chopped 1/2 cup red wine 1/2 cup chicken stock 1/2 teaspoon basil 1/2 teaspoon oregano 1/2 teaspoon parsley red pepper flakes to taste 1/2 teaspoon coriander 1/2 teaspoon smoked paprika 3 squashes run through the spiral slicer I I had 1 zucchini and 2 yellow squash) olive oil Parmesan cheese Preheat oven to 400. Lay squash noodles on a parchment lined baking sheet. Drizzle with olive oil and bake until desired color. I like a little brown char to make them crispy, but watch them. There's a fine line between crispy and burned. Mean while, heat a dutch oven or large sauce pan with a cover. Add olive oil. Saute leeks, carrot, and fennel until soft. Add garlic and mushrooms. Stir until fragrant. Add tomatoes and spinach. Stir well. Add wine to deglaze and then stock. Add all spices except herbs de provence. Reduce heat and simmer. In one bowl beat egg. In a separate bowl mix panko, salt and pepper, and herbs de provence. Coat each chop in egg and then panko. Heat pan and add olive oil. Cook until browned and pork is done. Serve with noodles on the bottom, Lay pork over noddles and spoon sauce over the top. Shave parmesan over top. Enjoy!
0 Comments
Yesterday was Shrove Tuesday (look it up- like Fat Tuesday where you have to eat everything before Lent) and that is traditional Pancake Supper at church. Unfortunately, with Reid's and my dietary issues, we don't go. So I made them at home. Also it was Boy Night so I had to make man friendly food. They turned out really nice. 1 7.5 oz package breakfast sausage (I found a really nice chicken apple sausage with very little sodium) 1/2 package bacon 2 tablespoons brown sugar maple syrup to glaze (we are syrup snobs so not only does it have to be natural, but also from Vermont) Preheat oven to 400. Cut sausage link and bacon strips in half. Lightly cook bacon. Leave it under cooked so you can wrap the sausages without it breaking. Lay on paper towel to cool. Cover a baking sheet with foil or parchment. Put a baking rack on to keep the sausages out of the drippy sugar. The sugars will burn and your sausage will taste burnt. Wrap each sausage in a small strip of bacon. Put brown sugar in a bowl. Roll the bacon sausage bundles in brown sugar. Put on baking rack. When all the sausages are done drizzle with maple syrup and bake about 15-20 minutes until bacon is crispy and sausages are done. Trust me on the parchment/foil thing. Cleaning burned sugar off a baking sheet is impossible. Just throw it away. While they are baking... 1 1/2 cups flour 1/2 cup sugar 2 teaspoons baking powder 1 egg 1 1/2 cups milk 1/2 cup ricotta cheese 1 teaspoon vanilla zest of 1 lemon Mix milk, egg, and cheese in stand mixer. In a separate bowl mix flour, sugar and baking powder. Mix wet and dry on medium speed in the mixer. Add vanilla and lemon zest. If it's too thick add more milk. Heat a non-stick pan to medium heat and melt a touch of butter. Working in batches of 2 or 3, ladle the pancakes into the pan and wait for bubbles to appear on top. Flip and cook until golden. Chris didn't really notice much difference between these and plain pancakes, but there was just enough creaminess and tartness to make them really good! What does one do when the farm box arrives with tofu, mustard greens, and oranges? You google that stuff! After playing with some ideas I came up with Korean Bibimbap. I've heard of it before but never had/made it. Basically it rice with vegetables, but it's more fun to say bibimbap. The recipe is easy, but takes a lot of prep work. Worth it!
1 tablespoon rice vinegar 1 teaspoon sugar 1 cucumber thinly sliced 1 inch knob ginger grated Mix those and set aside to let the pickling magic happen 1 1/2 cup2 rice 1 splash olive oil 3 cups chicken stock When you're about 20 minutes away from dinner start your rice. Heat you pan, splash in olive oil and add rice. Shake the pan to make sure all of the rice grains are covered. Then add chicken stock. When it boils, cover and reduce heat for 20 minutes. Remove from heat and fluff. Meanwhile, back at the ranch... Olive oil 3 cloves of garlic minced 12 ounces mushrooms sliced- shiitakes would be best but Lidl only had baby bellos so that what I got. 1 package of tofu cut in small chunks 1 bunch mustard greens stemmed and chopped 3 chicken breasts cut into bite sized pieces 1 tablespoon sesame oil 2 inch knob ginger grated 1 zucchini cut into chunks zest and juice of 1 medium orange Soy sauce or fake soy from Day 3 Gochujang or Sriracha Heat wok or large fry pan. You're going to have multiple batches of things passing through the one pan. So, great that you only have 1 pan to clean. Bad that you can't just cook it all at once. First batch: Add oil. Add garlic and mushrooms and cook over high heat about 5 minutes until done. Remove to a bowl. Add more oil. Add zucchini. Cook until done. Remove to bowl. We used separate bowls for each ingredient so folks could pick and choose what went into their dinner. Add more oil. Add tofu. Cook about 5 minutes, Remove to a bowl Add more oil. Add ginger, mustard greens and sesame oil. Cook until the greens are wilted. remove to a bowl. Add more oil. Add chicken and toss so that all sides get cook all the way through. Add orange juice and zest and drizzle enough soy for taste. 2 tablespoons maybe. If I had thought it through I would have added a fried egg on top which is traditional with Bibimbap, but I forgot. Now it's time to build your bowl (we used plates) Start with rice and then add as you go. I used everything and added both Gochujang and Sriracha because I'm a rebel! Enjoy!!! This sounds strange, but it was really good. Yesterday we had Reid's birthday party and we were tired. I wanted to stick with cooking something new, but not anything I had to work for. We had enough leftovers that putting together a good meal was pretty effortless. The chips were still soft, on purpose, but had some crunch and chip integrity as well. Just right. Here's the recipe:
1 - 1 1/2 cups left over chili (refer back to day 15 for my butternut squash chili) 4 eggs Sour Cream Chopped Cilantro Sriracha 2 English Muffins 2 potatoes Olive oil Preheat oven to 400. Using a mandolin, slice potatoes in 3/16 slices. If using a knife, just really thin. Slightly thicker than a regular potato chip. Transfer to a bowl and drizzle with olive oil. Place on a parchment lines baking sheet and place in the hot oven. Keep and eye on them. You want the edges to start to curl and begin to change color, but not get too brown as they will taste burned. While the potatoes are cooking, put chili in a pot to reheat. Put about an inch of water in a frying pan with a splash of vinegar. Heat to a low simmer. Crack 4 eggs in a bowl. When the water is ready gently add the eggs to the pan. Split english muffins and place in the toaster or the oven. Eggs should take about 3 1/2 minutes. Gently push on the yolk with your finger to see if they're ready. Use a slotted spoon to remove and drain on paper towel. Now it's time to build your dinner. Place 2 sides of english muffin down on each plate. Top each with 1/4 of the chili. then an egg. Top that with sour cream and sprinkle with cilantro and hot sauce. Salt you chips if you like that and place half on the plate. The chips make a great vessel for the chili that doesn't make the fork! Bon apetit! I know avocado toast is a trendy thing, but the first time I had this at Eastport Kitchen in Annapolis, Maryland I was blown away. I've changed it up a bit, but I think it's pretty dern close. The secret is the pickled radish.
1 cup water 1 cup red wine vinegar 1 1/2 tablespoons sugar thinly sliced radishes (use a mandolin if you have one) Boil water, vinegar and sugar until sugar is completely melted. Stir in radishes and set aside to cool. 1 slice good whole grain bread 1/2 a ripe avocado thinly sliced 1 tablespoon leftover onions and peppers (I had some from an earlier recipe so I used them-they're optional) butter Sriracha, or your favorite hot sauce 1 pretty egg dash of vinegar Put about an inch of water in the bottom of a small pan and heat. You want the water to just simmer, not boil. Add in a splash of vinegar. Toast your bread. When the water is at a slow simmer crack the egg into small bowl to make sure you don't get shells or break the yolk. Stir the water with a spoon to get a small whirlpool and slide the egg in. Cook for about 3 1/2 -4 minutes until you get the doneness you like. Now build your breakfast. Butter the toast and lay is down, cover with avocado slices, then onions and peppers, then radishes. Remove egg with a slotted spoon and slide the egg onto a paper towel to drain the water. Place egg on top of the toast and dot with sriracha. Serve while still hot! The radishes will keep for-ever! Use them in salads and sandwiches. They're pretty versatile and always add a nice acidic zing to things!!! Today Reid turned 25 and his favorite food is quiche!!! I have done quiche 1,000 times because of that, but needed a new take for New Food February. Here are 3 fun takes on the idea of quiche. All 3 are gluten free. Only one is dairy free.
Bacon Spinach Potato Quiche 1 GF Crust (or regular if you are not gluten free) 3 slices bacon cooked and crumbled 1 cup fresh spinach leaves 4 baby potatoes sliced to 1/8 inch 1 cup dairy free cheese ( or regular if you are not off dairy) 1/3 onion chopped and sauteed 4 eggs 1 cup milk, or milk substitute (our favorite is Ripple pea milk- very creamy) Preheat oven to 400. Slice potatoes on a mandolin to make it easier. Boil in water for about 3 minutes to soften potatoes. Layer crust with potato slices, bacon, and spinach. Sprinkle with sauteed onions Cover with cheese. Mix eggs and milk. Cover a baking sheet with foil and set pie crust on foil. Slowly pour egg mixture over quiche. Bake 30-40 minutes Until eggs in center are firm. Apple Fennel Sausage Quiche with a Sweet Potato Crust 1 small sweet potato peeled and sliced in 1/8 inch slices Cooking spray 1 apple cut in 1/2 inch chunks 1/2 a 1 lb tube sausage- your choice 1 fennel bulb sliced thin 1/2- 1 cup cheddar cheese 4 eggs 1 cup milk or milk substitute Preheat oven to 400. Spray deep dish pie pan with cooking spray. Slice sweet potato on mandolin. Line potato slices around pie dish to cover bottom and sides. The potatoes will shrink so make sure you're well covered. Spray potatoes with cooking spray. Bake for around 5-10 minutes to soften potatoes. Let cool on a foil lined baking dish. Brown sausage in a pan on the stove. Set aside. Reheat pan. Add olive oil. Saute fennel until it starts to soften. Add apples. Let the 2 get a little bit brown and caramelized. Layer sausage in pie dish over sweet potato crust. Add fennel/apple mixture. Cover with cheddar cheese. Mix eggs and milk beat until combined. Slowly pour over the quiche. Bake 30-40 minutes until eggs are firm in the middle. Personal Quiches in 1/2 a Roasted Pepper 2 sweet peppers- we used orange and red 1 cup broccoli- chopped and steamed (great use for leftover broccoli) 1/2 cup onions- chopped and sauteed 2 tablespoons chopped herbs- your choice (we used basil, fennel, mint, thyme) mozzarella cheese grated 3 eggs 1/2 cup milk or substitute Preheat oven to 400. Slice peppers in half long ways. Pick out seeds and membranes. Maintain stems. Line them up in a foil lined pan. Fill pepper shells with broccoli, onions herbs and cheese. Beat the eggs and milk together. Slowly pour the egg mixture into the pepper shells. Bake for about 15 minutes until eggs are set. All 3 of these were great, but the Apple Sausage one was amazing!!!! Last night was "Baseball" Night again so it was another Man Food night. I bought a cute little single serve panini press for the stove top on our recent thrift store trip so I decided to use it. Due to the number of sandwiches I eventually opted out of my new toy and used the grill pan instead. This is kind of a recipe, but mostly a list of the toppings we used. They turned out great!
4 ciabatta rolls sliced open butter- use real butter, really olive oil onion sliced into rings dash of balsamic vinegar sweet pepper- I like red- sliced long ways avocado pitted and sliced tomato sliced spinach ham turkey roast beef swiss cheese cheddar cheese fresh mozerella figs sliced mayonaise mustard At this point really anything in your refrigerator that looks good to you. Heat a pan. Add olive oil and saute onions on medium heat. When they start to really cook down add a splash of balsamic. once the onions are done remove from pan. Add olive oil and saute the peppers. Now it's time for the boys to to build their sandwiches. Pile up your ingredients on the bread. Heat your grill pan and add 1 tablespoon butter. I can do 2 sandwiches at a time in mine and not to crowd them. Press down as they are cooking to get that panini effect and good grill marks. When brown on one side carefully flip so you don't lose any innards. Press and grill the second side and serve! I was in the mood for chili yesterday but, in the spirit of New Food February, I needed a new take on it. This one is vegetarian and really yummy. I usually use beer in my chili so this was missing that darkness, but the contrast of spicy and sweet was really really nice.
olive oil 1 onion chopped 2 stalks of celery chopped 2 stalks fennel chopped 3 cloves garlic minced 1 can tomato paste 1 chipotle pepper with adobo sauce chopped 2 heaping teaspoons chili powder 1 heaping teaspoon cumin (I use my hand rather than a spoon so all of these are estimations) 1 heaping teaspoon coriander 1 heaping teaspoon smoked paprika 1 teaspoon cocoa powder 1/2 teaspoon cinnamon pinch of cayenne pepper 3 cups stock (OK it's not really vegetarian because I used chicken stock, but you can use vegetable stock 1 can beans rinsed 1 small butternut squash peeled and chopped 1 can diced tomatoes and the juice 1 cup dry quinoa Saute onions, celery, and fennel in olive oil. When translucent, add garlic. Add 1/4 cup water, tomato paste, chipotle, and spices. Stir into a blended paste. Add stock, beans, tomatoes squash and quinoa. Stir and reduce heat to a low simmer. Cook for at least 3 hours. More would be good too. In the end it was a bit watery. I wish I had had more time. So I added 1 tablespoon cornstarch mixed with 2 tablespoons water. This is makes a really nice chili that is guilt free! I took the weekend off for a Valentine's trip, but got back in action last night. I used Gochujang chili sauce for this. I bought it for an earlier recipe and have found that I really like the sweetness and spice that it brings. It's easily available in the condiment section and is both gluten free and vegan. If not Gochujang, then any chili sauce. Here goes:
1 1/2 tsp cumin seeds (not the ground kind) Zest and juice of 1 large, or 2 small limes 3 cloves garlic peeled and minced 2 heaping tablespoons Gochujang chili sauce 1 1/2 pounds shrimp, peeled and deveined Toast the cumin seeds in a dry pan for a minute or 2 until fragrant Toss in a large bowl. Add lime juice and zest,garlic, and chili sauce. Mix well. Add shrimp and toss to coat all of the shrimp. Heat the grill or grill pan. (I used the grill pan on the stove) Working in batches, cook shrimp a few minutes on each side until pink. These were lick the pan before you wash it good! I served these with my new favorite starch. It's got the same mouth feel as rice, but is high protein from the quinoa and you're getting all of your veggies!!! I bought the vegetable medley from Lidl because... it's easy. It is "riced" cauliflower, butternut squash, broccoli, and kale. It's not hard to just run veggies through the food processor and get the same effect, but letting Lidl do it is SO easy. 1/2 c quinoa 1/2 cup basmati rice 1 cup vegetable medley rice (1 whole package- looks like about a cup, but use the whole thing) 2 cups chicken stock olive oil Preheat oven to 400. Spread vegetable medley on a parchment lined baking sheet. Drizzle with olive oil and bake until just done. Maybe 15 minutes. It will start to smell good. Heat a small sauce pan with a lid. drizzle olive oil in the bottom and add rice and quinoa. Toss around in the pan to cover all the grains and add your stock. When the stock starts to boil, cover and reduce heat to low and cook for 20 minutes. Add cooked veg and serve! Everything is better with BACON, right? Last night we had our 2nd monthly Gold Chicken Dance Be Moved Dance Dinner and Devotion pot luck (yes, that's a mouthful) and I wanted to take something both gluten and dairy free. These were a HUGE hit!
3 small butternut squash peeled and sliced into french fry sized pieces olive oil 4 slices of bacon (we use turkey bacon) 1 teaspoon-ish fresh rosemary 1 teaspoon-ish fresh thyme salt and pepper Preheat oven to 425. Peel and slice the butternuts. This is the only time consuming part. transfer to large bowl as you slice. Drizzle the squashes with olive oil and lay out on 2 parchment lined baking sheets in a single layer. Sprinkle with salt and pepper. Bake about 10 minutes and flip the fries. Cook your bacon and crumble. Bake another 10 minutes and flip again. Add herbs and bacon. Bake until brown and tender. |
AuthorI'm not a chef. I have no training. I just really like food. I grew up eating processed food and over time, as a grown up, decided I wanted to cook the kinds of foods I got in restaurants. I have one problem. The doctor put me on a low sodium diet. You'll find there very little if any salt/sodium in this recipes. Just add to your own taste. I will probably do things wrong/differently on this website, but hopefully we'll all learn from each other! Archives
March 2024
Categories |