Category Archives: PORK RECIPES

BAKED ITALIAN SAUSAGE MEATBALLS

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Yesterday when I asked Mr. C. what he would like for dinner, he gave not a moment’s hesitation before uttering those three little words I love to hear. Spaghetti and meatballs. Now you have to admit, those are three words that can almost always elicit a positive response from everyone. Because who doesn’t love spaghetti and meatballs? Right?? So, with no hesitation on my part, I said – “your wish is my command, or words to that effect”. Anyway, I got right on it.

But always being one to change things up a bit, I decided to make the meatballs using only bulk Italian sausage rather than my usual half and half ground beef and sausage. But stay with my no fail, always delicious, stinkin’ easy to build, why mess with perfection, favorite Marinara Sauce recipe. (See recipe below.) So, that’s just what I did. And there was much rejoicing at our dinner table last evening.

So, it you too are a spaghetti and meatballs fan, and who in their right mind isn’t, give this quick and easy recipe a try. No fancy ingredients, not a lot of fuss and bother to prepare, and a dish that is sure to please everyone in your family.

Well, today is the 4th of July. And I wish I could say that I was looking forward to all the fireworks. But I just can’t get into a celebratory mood this year. I guess I am finally coming to the realization that as a liberal, I am quickly becoming part of the minority. Or so it seems. And even if liberal leaning is still embraced by the majority of our citizens, some conservative politicians and their followers/appointees are making changes regardless of who or what gets hurt in the process. Women’s rights, our environment, deaths by unlimited numbers and types of guns, etc. etc.

So, I am staying home tonight and celebrating in my own way. I’m going to think about the wonderful life I have been blessed with thus far. I am going to remember the friends and family members who are no longer living. And I am going to pray that our nation can once again be represented by people who uphold the constitution and everything it has always stood for. Imperfections notwithstanding!

And lest any of us have forgotten why we even have a constitution, and why we should fight diligently to keep our constitution alive, I will leave you with our constitutions Preamble:

“We the People of the United States, in Order to form a more perfect Union, establish Justice, insure domestic Tranquility, provide for the common defence, promote the general Welfare, and secure the Blessings of Liberty to ourselves and our Posterity, do ordain and establish this Constitution for the United States of America.”

Peace and love to all.

1 lg. egg

1 T. milk

1 lg. clove garlic, finely minced

¼ tsp. fennel seed

tiny pinch crushed red pepper flakes

freshly ground black pepper

¼ c. rolled oats

½ c. finely grated Parmesan cheese

1 lb. bulk Italian sausage

Lightly grease a low sided baking sheet.

In a large bowl stir the egg, milk, garlic, fennel seed, crushed red pepper flakes, and black pepper together. Add the rolled oats and Parmesan cheese. Mix well. Add the sausage and mix until well blended. 

Using a #60 (1 tablespoon) ice cream scoop, plop the meatballs onto the prepared baking sheet. If you don’t have an ice cream scoop, use your hands to form balls.    

Bake in a pre-heated 400-degree oven for 15 minutes. Remove from oven and drop into your favorite marinara sauce or soup just before serving. If you don’t have a favorite marinara sauce or Italian meatball soup recipe, my recipes for both are provided below.     

MARINARA SAUCE

3 T. extra-virgin olive oil

1 c. chopped onion

4 cloves garlic, chopped

2 (28-oz.) cans chopped, whole, or diced tomatoes (Italian tomatoes preferably)

2 bay leaves

pinch crushed red pepper flakes

2 tsp. dried oregano (I use Mexican dried oregano)

1 tsp. kosher salt

freshly ground black pepper

½ c. loosely packed chopped fresh basil leaves

1-2 T. butter, opt.

In a large, covered saucepan, heat the oil over medium heat. Add the onion and sauté until soft and translucent, about 6 minutes. Stir in the garlic and cook for an additional minute. Add the tomatoes, bay leaves, red pepper flakes, oregano, salt, and pepper. Stir to combine ingredients.

Bring to a boil, reduce heat, cover, and simmer for about 30 minutes. (Take the lid off part way if the sauce is thinner than you prefer. As the sauce gently burbles away, it will thicken quickly. So, keep a close eye on it as it reaches your desired thickness.)

Remove from heat, discard bay leaves, add the basil, and adjust seasoning. If the sauce tastes acidic, add butter 1 tablespoon at a time to round out the flavor.  

ITALIAN MEATBALL SOUP

2 tsp. extra virgin olive oil

½ c. diced onion   

2 carrots, thinly sliced

2 stalks celery, thinly sliced

2 garlic cloves, finely minced

½ c. dry red wine (I use Gallo Hearty Burgundy)

4 c. beef broth, or more if the soup appears too thick      

¼ tsp. kosher salt

freshly ground black pepper

1 bay leaf

1 tsp. dried Italian seasoning

½ tsp. dried basil

pinch crushed red pepper flakes

1 tsp. Worcestershire sauce

1 (14.5 oz.) can diced tomatoes (preferably Italian)  

4 T. tomato paste, again preferably Italian

meatballs

1 c. dry macaroni

2 T. chopped parsley

grated Parmesan cheese, for serving (or Pecorino Romano or Asiago)

Heat oil in a medium sized covered pan. Add the onion, carrots, and celery. Cook until the onion is translucent. Add the garlic and cook for 1 minute. Pour in the red wine and cook until almost all the liquid is evaporated. Add the beef broth, salt, pepper, bay leaf, Italian seasoning, dried basil, crushed red pepper flakes, Worcestershire sauce, canned tomatoes (don’t drain), and tomato paste.

Bring to a boil, reduce heat, cover pan, and simmer gently for 30 minutes. Stir periodically. After the soup has simmered for 30 minutes, taste and adjust seasoning (may need more salt).

Add meatballs and dry pasta, and simmer for about 10 minutes or until the macaroni is al dente. Add parsley. Serve piping hot. Pass the grated Parmesan cheese.  

 

OVEN BAKED BONELESS COUNTRY STYLE PORK RIBS

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So, as they say, luck favors the prepared. And yesterday I was half-way prepared to make these ribs because I had leftover rib rub. Of course, I still needed to make the BBQ sauce, but it really goes together quickly. And when you consider how stinkin’ easy these ribs are to build from start to finish, well, it left me plenty of time (and energy) to make the other components of a dinner for four. And seriously, if you have a bottled BBQ sauce that sends your taste buds to their happy place, use it. Same with a rib rub. If there is a commercial product that you adore, I say use whatever works. However, I really love the fairly healthy BBQ sauce I make myself. (Less sugar than most.) (Find recipe below.) And I love this rib rub (recipe below too) because, well, it brings a whole lot of savory to the rather bland flavor of the pork. Plus, it works perfectly with this BBQ sauce.  Who could ask for anything more? Who could ask – for – anything more! (Thank you George and Ira Gershwin, you exciting melody, lyric, and “rhythm” geniuses that you were.)

Now, this is not a dish to whip together after a long day at work. Not if you have a hungry family asking every 5 minutes what’s for dinner and proclaiming that starvation is imminent. This is a Saturday or Sunday evening feast for those of you who get home from work after 3:00 pm. Because there is a long, slow roast required to tenderize and season the meat.

But for a weekend, these ribs are as easy as it gets. Throw however many potatoes you need to feed your starving hoard right in the oven with the ribs, cut up some lettuce for a salad, and you have dinner on the table that will please even your pickiest of eaters. Because really, who doesn’t love ribs? And baked potatoes? And salad? Well, maybe your kidlets won’t be as excited about the salad part, but the rest they will love. (And please don’t worry too much about the salad part. By the time they’re adults, they’ll be enjoying salad too.)

Anyway, this is a simple recipe for a really delicious entrée featuring boneless country style pork ribs. Which BTW, are fairly inexpensive for the amount of lean protein packed into such a delicious package. So, I do hope you enjoy these ribs as much as we do.

And as always, stay happy, stay healthy, and have fun in your kitchen.

Peace and love to all.

1 T. extra virgin olive oil

1 T. Ancho Chili Rib Rub (see recipe below)

3-4 lbs. boneless country-style pork ribs

½ c. Savory Bourbon BBQ Sauce (see recipe below)

Preheat oven to 325-degrees. Coat bottom of a sided sheet pan with olive oil. Lightly sprinkle all sides of ribs with rib rub, and place ribs in a single layer on prepared sheet pan. Cover tightly with aluminum foil and bake in preheated oven until ribs are tender and can be pulled apart with a fork, about 2½ hours.

Remove ribs from oven and increase oven temperature to 450-degrees. Uncover ribs, and drain any accumulated juices from sheet pan. Baste ribs with about ½ of the BBQ sauce.

Bake ribs uncovered, until ribs are very tender, and the sauce has become sticky and slightly glazed on ribs, about 15 minutes. Serve with the rest of the sauce. 

ANCHO CHILI RIB RUB

2 T. paprika

2 T. kosher salt

2 tsp. freshly ground black pepper

2 tsp. granulated garlic

2 tsp. dried oregano

2 tsp. dried thyme

1 tsp. granulated onion

1 tsp. ancho chili powder  

½ tsp. cayenne

Combine all ingredients. Store in an airtight container

SAVORY BOURBON BBQ SAUCE

½ c. (1 stick) unsalted butter

1 c. minced onion

6 cloves garlic, minced

¼ c. brown sugar

4 tsp. whole grain Dijon mustard

2 (8-oz.) cans tomato sauce

½ c. Worcestershire sauce

½ c. fresh lemon juice

1 tsp. hot sauce (I use Frank’s RedHot)  

¼ c. bourbon

kosher salt, if needed

Melt butter in a medium sized covered saucepan. Sauté onion until translucent; add garlic and cook until garlic releases its aroma, about 1 minute. Add remaining ingredients, bring to a boil, reduce heat, cover pan, and simmer gently for 60 minutes, stirring occasionally. Basically, cook the sauce until it reaches desired thickness. (Sauce will thicken as it simmers. If the sauce is still too thin after 60 minutes, remove the lid. But be warned – simmer at a very low temperature or you will have BBQ sauce all over you and your kitchen! Add salt if required.)

Serve sauce warm or at room temperature.

 

LEFTOVER PORK TENDERLOIN AND BELL PEPPERS OVER CREAMY PARMESAN POLENTA  

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Leftovers are becoming a way of life here at Chez Carr. Having cooked for six at one point in my life with four of the family members eating prodigious amounts of food through their teenage years, you might imagine that I had to learn to cook large quantities of food. But those days were hectic but all too swift. And then there were two.

Still under fifty, and living busy and physically active lives, the amount of food required at Chez Carr dropped considerably. Now that the two of us are in our seventies, with medical conditions to take into consideration, cooking has become a whole new ball game. And I still can’t quite get it right. I simply am unable to fix the appropriate amount of food for a two-person meal with no leftovers. And until recently I was never a fan of leftovers. However, I have evolved into a true believer! Especially if it means that I don’t have to produce a new gastronomic work of art every single evening.    

And granted, our appetites have diminished appreciably as we have gotten older. And in my own defense, there is the relevant fact that some dishes cannot be constructed to serve only two people. (At least, not just enough for one meal.) For example, who can make homemade chili for two? Or chicken noodle soup or eat two pork tenderloin at one sitting? Maybe some folks can, but it’s not happening at our house. So, dishes like today’s featured recipe are fast becoming de rigueur.

But like I stated above, leftovers have been given a new and honored place in making my life easier. Even if the leftover ingredient becomes a whole different dish. Dinner prep just somehow feels easier if even one ingredient is already cooked.

So, if you too ever find yourself with extra cooked pork tenderloin, may I suggest you prepare this recipe. It’s very tasty, and quite easy to prepare. I found the bones of this recipe on the slenderkitchen.com site. And as far as the polenta goes, just make it. It is really wonderful, and the perfect base for this pork tenderloin dish.

Well, as always, have fun in your kitchen. Keep cooking fun and interesting dishes. And sit down and eat together. Discuss your day even if you have been in each other’s company since breakfast. There is always something you read or learned that your dinner companion(s) might find interesting.

Peace and love to all.

2 T. extra virgin olive oil

1 onion, roughly chopped

1 red pepper, chopped

1 yellow pepper, chopped

freshly ground black pepper

4 cloves garlic, smashed

2 T. tomato paste

¼ c. sliced pepperoncini

2 T. pepperoncini liquid

1 c. chicken broth, or more as needed

1 leftover pork tenderloin, cut into small bite sized pieces

Heat the olive oil in a Dutch oven or covered oven proof pan. Add the onion and peppers. Cook for 4-6 minutes or until tender. Add the garlic and cook for 1 minute.

Stir in the tomato paste, sliced pepperoncini, pepperoncini liquid, chicken broth, and pork tenderloin pieces. Bring to a boil. Reduce heat, and simmer covered for 1 hour or until the pork is fork tender. If more liquid is required, add additional chicken broth.

When the pork is tender, serve over Parmesan Polenta (see recipe below), rice, or al dente noodles.

PARMESAN POLENTA

4 c. chicken broth

pinch sea salt

freshly ground black pepper

1 scant c. polenta (coarsely ground cornmeal) (not instant or fast cooking variety)

3 T. unsalted butter

½ c. freshly grated Parmesan cheese

Bring broth, salt, and pepper to a boil in a medium-sized, covered saucepan. Whisk the dry polenta slowly into the boiling broth until all of the ground corn is stirred in with no lumps remaining.

Reduce heat to low and simmer, whisking continuously until polenta starts to thicken, about 5 minutes. (Polenta mixture should still be slightly liquid.) Cover and cook for 30 minutes, whisking every 7 minutes or so. (When polenta is too thick to whisk, stir with a wooden spoon.) Polenta is done when the texture is creamy, and the individual grains of ground corn are tender.

Remove from heat and gently stir in the butter until partially melted. Then add in the Parmesan until the cheese too has melted.

Cover and let stand 5 minutes to thicken. Stir, then taste to see if additional salt or pepper is required. 

  

SAVORY HAM HOCK AND DRIED WHOLE PEA SOUP

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OK, I know, it’s not easy to find whole dried peas*. But my father preferred whole dried peas over split peas in his pea soup, so of course, so do I. And yes, you can buy them on Amazon. But rest assured, if I could buy dried whole peas in my local grocery store, I would. But I can’t. So, Amazon prime, do your thing! Anyway…..

This is my recipe for an old favorite from my childhood. Savory, wholesome, and just plain delicious. And perfect for someone trying to be good. Someone working on lowering her A1C numbers. (I wonder who that could be?) But still be able to put something tasty on the table that her housemate would enjoy. (That would be Mr. C.)

So, not only is this soup easy to prepare, amazingly filling, and of gourmet restaurant quality, the nutritional value is off the charts. For more information, read a bit about this amazing ingredient below.

Well, that’s it for today. Mr. C. is making a Costco run and I asked him to bring home some fish. So, I thought I better research a low fat, low calorie, new way of preparing whatever type of fish happened to take his fancy. (We love fried fish, but my doctor would not be pleased if I didn’t make an effort to change my evil ways.) (She’s basically no fun at all!) (But she’s right!)

And sorry about no picture. I made this soup just before we left on vacation, and I think my mind must have been elsewhere when I should have been taking a picture.

Until next time, be happy, stay healthy, and take good care of those around you.

Peace and love to all.

1 c. dried whole peas

2 T. extra virgin olive oil

1½ c. chopped onion

2 carrots, diced

2 celery ribs, diced (include leaves)

2 garlic cloves, finely minced

6 c. water

3 T. vegetable base (I use Better Than Bouillon Vegetable Base)

1 smoked ham hock

2 bay leaves

2 tsp. dried thyme

1 tsp. dried savory

1 tsp. seasoned salt

freshly ground black pepper

2 T. chopped fresh parsley

Place the dried peas in a large bowl. Add water and cover with 3 inches of water. Cover and soak the peas for at least 8 hours or overnight in your refrigerator. Drain and rinse before adding to the other ingredients.

Heat the olive oil in a large, covered pan. (I use my Le Creuset Dutch oven.) Add the onion, carrots, and celery. Cook until the onion is translucent. Add the garlic and cook for 1 minute.

Add the water, drained dried peas, vegetable base, ham hock, bay leaves, thyme, savory, seasoned salt, and black pepper. Bring to a boil, reduce heat, cover, and simmer for 90 minutes.

Remove the ham hock and continue cooking the soup until the peas are tender. Let the ham hock cool, then separate the meat from the bone and fatty tissue. Chop or shred the meat and add it back to the pot.

When the beans are tender, add the fresh parsley. Taste and adjust seasoning. Discard bay leaf before serving.

*Peas are thought to have originated somewhere between the Middle East and Central Asia; and, until the 16th century, when more tender varieties were able to be cultivated, were almost exclusively consumed by humans in their dried form.

According to whfoods.com “Dried peas, a small but nutritionally mighty member of the legume family, are a very good source of cholesterol-lowering fiber. Not only can dried peas help lower cholesterol, dried peas are also of special benefit in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal.

Fiber is far from all that dried peas have to offer. Dried peas also provide good to excellent amounts of five important minerals, three B-vitamins, and protein—all with virtually no fat. As if this weren’t enough, dried peas also feature isoflavones (notably daidzein). Isoflavones are phytonutrients that can act like weak estrogens in the body and whose dietary consumption has been linked to a reduced risk of certain health conditions, including breast and prostate cancer.

Check a chart of the fiber content in foods and you’ll see legumes leading the pack. Dried peas, like other legumes, are rich in soluble fiber. Soluble fiber forms a gel-like substance in the digestive tract that binds bile (which contains cholesterol) and carries it out of the body. Research studies have shown that insoluble fiber not only helps to increase stool bulk and prevent constipation, but also helps prevent digestive disorders like irritable bowel syndrome and diverticulosis. According to our rating system, dried peas are a very good source of dietary fiber.

In addition to its beneficial effects on the digestive system and the heart, soluble fiber helps stabilize blood sugar levels. If you have insulin resistance, hypoglycemia or diabetes, legumes like dried peas can really help you balance blood sugar levels while providing steady, slow-burning energy. Studies of high fiber diets and blood sugar levels have shown the dramatic benefits provided by these high fiber foods. Researchers compared two groups of people with type 2 diabetes who were fed different amounts of high fiber foods. One group ate the standard American Diabetic diet, which contains 24 grams of fiber/day, while the other group ate a diet containing 50 grams of fiber/day. Those who ate the diet higher in fiber had lower levels of both plasma glucose (blood sugar) and insulin (the hormone that helps blood sugar get into cells). The high fiber group also reduced their total cholesterol by nearly 7%, their triglyceride levels by 10.2% and their VLDL (Very Low Density Lipoprotein–the most dangerous form of cholesterol) by 12.5%.”

    

LEFTOVER PORK TENDERLOIN PAPRIKÁS (PAPRIKA) OVER CREAMY PECORINO ROMANO PULISZKA (POLENTA)  

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I love Hungarian food. And this is a quick and easy recipe for a really delicious Hungarian paprikás. The combination of sweet and smoked paprika lends an amazing flavor to this creamy, savory, meat studded sauce. And when served over polenta containing a sheep’s milk cheese, the result is a mouth full of heaven.

For this recipe, based on a recipe from katlynskitchen.com, I used leftover pork tenderloin medallions which worked really well. But if you don’t happen to have leftover pork, you can start with uncooked pork with the same result. (Instructions included below for starting with uncooked pork.)

But don’t skip making the polenta. If you don’t happen to have Pecorino Romano in your fridge, you can certainly use Parmigiano-Reggiano. But if you have never tasted Pecorino Romano, this is a great time to learn about this amazing cheese. We love it! And I always have a big old hunk of it (thank you Costco) in our fridge. It is perfect in all kinds of dishes, and it routinely displays the longevity of a Twinkie. (It doesn’t get blue fuzz around the edges even after a couple of months.) For those of you unfamiliar with this marvelous cheese, a bit of information from the Spruce Eats site:

“Pecorino Romano is an ancient Italian cheese made from 100% sheep’s milk. The milk comes from sheep bred in the wild and fed on natural pastures in Lazio, the province of Grosseto in Tuscany, and the island of Sardinia. It is one of four Italian sheep’s milk cheeses that benefits from protected designation of origin (P.D.O.) status and continues to be made using only traditional methods in its areas of origin.

Pecorino Romano is a hard cheese with a smooth, thin, natural rind. It’s white to pale straw in color, and it’s distinguished by its crumbly texture and an intense salty flavor which increases with age. While Pecorino Romano and Parmigiano-Reggiano cheese have similar uses, they are different. Parmigiano-Reggiano is a hard cow’s milk cheese. It’s nuttier and sweeter than Pecorino Romano, which is decidedly saltier. Depending on the recipe, Pecorino Romano and Parmigiano-Reggiano can be interchangeable or combined, and they are both ideal grating cheeses.” 

So, I guess there’s nothing else to say about this recipe. So, I’ll close for today and go make some granola. Dinner is already prepared. Leftovers. (I’m really learning to love leftovers.) Just a simple green salad to complete the meal, and dinner will be on the table. No fuss, no muss. It’s my lucky day!

As always, be happy and stay healthy.

Peace and love to all.

1 T. extra virgin olive oil

½ sm. onion, chopped

6 oz. button or cremini mushrooms, thickly sliced

2 garlic cloves, finely minced

1 (14.5-oz.) can tomatoes, plus juice (preferably Italian tomatoes)

½ c. chicken stock  

½ lb. (plus or minus) leftover* pork tenderloin or pork roast, cut into ¾ inch cubes

1 T. sweet (regular) paprika (use Hungarian or Spanish paprika in a tin for best flavor)

½ tsp. smoked paprika 

¼ tsp. dried thyme

¼ tsp. dried caraway seeds, crushed

¼ tsp. kosher salt

freshly ground black pepper

2/3 c. sour cream

1 T. freshly chopped parsley

Heat the olive oil in a large, covered pan. (I use my Le Creuset Dutch oven.) Add the onion and mushrooms and cook until the mushrooms begin to brown. Add the garlic and cook for 1 minute.

Add the canned tomatoes, chicken stock, diced cooked pork, sweet and smoked paprika, thyme, caraway seed, salt, and pepper. Bring to a boil, reduce heat, cover, and simmer for about 90 minutes, or until the meat is fork tender. Stir periodically. If more liquid is required, add a bit more chicken broth. Taste and adjust seasoning. Just before serving, remove from heat and stir in the sour cream.

Great served over polenta or hot al dente noodles if you prefer. Just before serving, garnish with fresh parsley.

*If you don’t have leftover pork, simply chunk up some uncooked pork tenderloin or roast and brown the meat in a tablespoon of olive oil in a large, covered pan. Then add the onion and proceed as directed.

CREAMY PECORINO-ROMANO POLENTA (PULISZKA)

3 c. chicken broth

pinch sea salt

freshly ground black pepper

¾ c. polenta (coarsely ground cornmeal) (not instant or fast cooking variety)

2-3 T. unsalted butter

½ c. freshly grated Pecorino Romano cheese (or your favorite hard sheep’s cheese)

Bring broth, salt, and pepper to a boil in a medium-sized, covered saucepan. Whisk the dry polenta slowly into the boiling broth until all of the ground corn is stirred in with no lumps remaining.

Reduce heat to low and simmer, whisking continuously until polenta starts to thicken, about 5 minutes. (Polenta mixture should still be slightly liquid.) Cover and cook for 30 minutes, whisking every 7 minutes or so. (When polenta is too thick to whisk, stir with a wooden spoon.) Polenta is done when the texture is creamy, and the individual grains of ground corn are tender.

Remove from heat and gently stir in the butter until partially melted. Then add in the Pecorino Romano until the cheese too has melted.

Cover and let stand 5 minutes to thicken. Stir, then taste to see if additional salt or pepper is required.

PAN SEARED AND SAUCED PORK MEDALLIONS

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Now one thing you should know. These days, I am leaning more and more towards recipes that are quick and easy, but still deliver a big bang for the buck! And pork tenderloin remains one of the best ways I know to accomplish this goal. Except for the bit of silver skin, that BTW must be removed prior to cooking, there is no waste. Plus, you can flavor it up any old way you choose. So, the other evening I chose to adapt a recipe I found on the diethood.com site for our dinner repast. And I can hardly wait to share the recipe with you.

This recipe is so blinkin’ easy I’m almost embarrassed to pass it along. Almost! But I simply must provide you with this recipe because even though I’ve been retired for almost 20 years, I still remember coming home from work wanting nothing more than a nice cocktail and a bit of time to rest my weary bones. But as with all of us, there was still dinner to fix. Now that I’m a bit older, there is still dinner to be prepared, and I still want my evening cocktail. But now that same cocktail is my incentive to cook dinner! I sip away while I prepare dinner. Some might consider my evening libation a bribe to cook dinner. I consider it simply a necessary ingredient for whatever I happen to be making! (And no, I don’t have a drink every evening. But it makes for a good story.)   

Anyway, this is an entrée that can be prepared very quickly, but still taste like it was prepared by the head chef of a truly fine restaurant. And the preparation is extremely easy. Serve the medallions with mashed potatoes, rice, or even buttered noodles and a salad or green veggie, and life’s good. And thank you Katerina for this wonderful recipe.

As always, have fun in your kitchen. Make good food. Laugh a lot. And be kind. Mr. C. and I just finished reading Man of Nazareth by Anthony Burgess. A beautifully written historical novel about the life of Jesus. And throughout the entire book, the theme of kindness was upper most. Kindness to others regardless of ethnicity, color, or any of the other aspects of an individual that result in distrust with no real reason. I wholeheartedly recommend this book to anyone who thinks they may have a bit yet to learn about kindness.

Peace and love to all.

scant ½ tsp. kosher salt

freshly ground black pepper

½ tsp. dried thyme

¼ tsp. paprika

¼ tsp. granulated garlic

¼ tsp. granulated onion

1 (1-1½ lb.) pork tenderloin, all excess fat and silver skin removed  

2 T. avocado or vegetable oil

3 T. unsalted butter, divided

½ c. water

½ tsp. chicken base (I use Better Than Bouillon Chicken base)

1 T. chopped fresh parsley, for garnish 

Combine the salt, pepper, thyme, paprika, granulated garlic, and granulated onion in a small mixing bowl.

Cut the tenderloin into 12 equally thick medallions (rounds). Place the medallions on a small baking sheet. Sprinkle half the seasoning evenly over each medallion. Press down on the medallions to secure the seasoning and to flatten them to an even thickness.

Add the oil to a large fry pan set over medium-high heat. Add the pork medallions (seasoned side down) to the skillet and cook for 3 minutes. While the first side cooks, add the remaining seasoning to the top side of each medallion. Please note: if you don’t have a large enough frying pan so the medallions aren’t crowded in the pan, cook the medallions in 2 batches.

Flip the pork medallions and add 1 tablespoon of the butter to the pan; cook for 2-3 more minutes, or until the internal temperature of the medallions register 135-degrees. (Cooking time will depend on the thickness of the medallions.) DO NOT OVERCOOK!

Remove the medallions from the skillet and set aside on a platter.

Slowly whisk in the water and chicken base while scraping up all the browned bits from the bottom of the pan. As the sauce cooks over medium heat, add the remaining 2 tablespoons of butter. Gently stir until the melted butter has slightly thickened the sauce.

Return medallions to the skillet. Gently spoon the sauce over the medallions as they heat. Remember: you don’t want to cook the medallions any longer. You are simply re-heating them a bit.  

Remove from heat, garnish with parsley, and serve the medallions immediately.

HAM HOCK AND NAVY BEAN SOUP WITH FENNEL 

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And yes, I make soup frequently. Because – I love soup. It’s easy to prepare, most of the time includes lots of veggie action, and it tastes good. And during the fall and winter months, soup is a comfort. For me it’s a reminder of how lucky I am to be warm and cozy in my own home. And to my mind, soup should be the poster child for comfort food. And you know how I feel about comfort food! Thus – I make soup all the time. Luckily Mr. C. loves soup as much as I do. Otherwise, he’d be on his own for dinner because I’d be serving soup anyway! Of course, you know that’s not true. But it makes for a good story. And it serves as an affirmation of how much I really do love a big old bowl of really good soup. And there in lies the heart of this harangue. I only like soup when it is delicious. And usually that means – homemade. (Or made in a fine restaurant.) And I know. I’m picky. But I’m sorry folks, a bowl of soup that comes from a can, just doesn’t make it for me.

First of all, canned soup is usually too salty. Then, for what you get, it’s expensive. If there is any meat, in a soup that calls itself chicken noodle soup for example, any of us would be hard pressed to find more than just a smidgen of chicken. So, what would we be paying for? I rest my case. (And yes, I know, convenience is worth something.)

Actually, I really shouldn’t be preaching to the choir in the defense of homemade soup. Because if you weren’t into homemade soup in the first place, you wouldn’t even be reading this diatribe!   

Anyway, all blather aside, I truly believe you would find this soup easy to prepare and ever so delicious. Absolutely perfect for a grey, Pacific Northwest dinner. (Or anywhere else for that matter!)

Peace and love to all.

1 T. extra virgin olive oil,

½ lg. onion, chopped

2 carrots, chopped

4 celery ribs plus leaves, thinly sliced

1 lg. fennel bulb, diced

4 lg. cloves garlic, finely minced

½ c. dry white wine

6 c. chicken broth (or 6 c. water and 2 T. chicken base)

1 (8-oz.) can tomato sauce

½ tsp. seasoned salt

freshly ground black pepper

2 tsp. fennel seeds

¼ tsp. dried thyme leaves

4-6 crushed red pepper flakes

1 bay leaf

1 smoked ham hock

1⅓ c. small navy beans, rinsed

2 c. thinly sliced baby spinach

Heat olive oil in a large, covered soup pan or Dutch oven. Add the onion, carrots, celery, and fennel bulb. Sauté only until onion starts to soften. Add the garlic and cook for 1 minute.

Add the wine and cook until any liquid has evaporated.

Add the chicken broth, tomato sauce, seasoned salt, pepper, fennel seeds, thyme, crushed red pepper flakes, bay leaf, ham hock, and navy beans. Bring to a boil, reduce heat, cover, and gently simmer until the beans are soft, about 2 hours. After about 90 minutes, remove the ham hock, let cool, and separate the meat from the bone and fatty tissue. Chop or shred the meat and add it back to the pot.

When the beans are tender, add the spinach. Remove from heat. Taste and adjust seasoning. Discard bay leaf before serving.

Great accompanied by crusty baguette slices or Crostini. See recipe below.  

Please note: For this recipe, beans do not need to be pre-soaked.

CROSTINI

baguette or similar chewy long loaf of bread

extra-virgin olive oil

flaky or coarse sea salt

Pre-heat your oven to 450-degrees. Line a rimmed baking sheet with parchment paper for easy clean-up. 

Slice the bread on the diagonal into pieces no wider than ½-inch. Lightly brush both sides of each slice with olive oil.

Place the slices in a single layer on your prepared baking sheet and bake them on the middle rack for about 9 minutes, until they are crisp and nicely golden on top. Remove from oven and sprinkle lightly with salt. Serve immediately.

GROUND TURKEY AND MEXICAN CHORIZO FILLED GREEN PEPPERS, BURRITOS, AND TACOS  

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Stuffed Green Peppers

As promised, here is another recipe featuring Mexican chorizo. This recipe comes straight from our dear friend Jim. Who, BTW, is an amazing cook. And for anyone who has had the pleasure of dining at Jim and Margo’s home, you know of what I speak. You too are blessed. But enough pontificating. I don’t want Jim to get a swollen head. I just want you to know that I am not responsible for this marvelous recipe. I wish I were, but my mother always told me that honesty is the best policy. (Apparently, a lot of politicians never got that same directive from their mothers, but that’s a story for another time!)

Anyway, this versatile filling recipe is absolutely delicious and super easy to prepare. At first glance it looks like the recipe makes a big batch of filling. And guess what? It does! All’s the better as far as I’m concerned. Because this filling freezes beautifully. Besides, what kind of recipe calls for half a pound of ground meat? Ground meat doesn’t come in half pound packages. At least not in the grocery stores I frequent!

Anyway, just make this fabulous filling. Make stuffed peppers, or use it for terrific burritos or tacos, or any other dish that would profit from a spicy, meaty infusion of southwestern flavor. And lest I forget, this is a fairly healthy filling. Lots of veggie action happening and no starchy ingredients.  

So, again, thank you Jim for this terrific recipe. I made Stuffed Green Peppers last night for dinner, and this morning I made Breakfast Burritos. Absolute culinary bliss my friends.

As always, keep smiling. We aren’t out of the woods yet with covid. But we are moving towards the edge of the woods where the trees are further apart, the sun is breaking through, and that just might be a meadow further down the path.

Peace and love to all.

Ground Turkey and Mexican Chorizo Filling:

2 tsp. extra virgin olive oil

1 lb. ground turkey (part white and dark meat, if possible)

1 lb. bulk Mexican chorizo

1 onion, diced

3-4 celery ribs, diced

1 green pepper, diced

1 red pepper, diced

5-6 garlic cloves, minced

1 (28-oz,) can diced tomatoes (Italian are best)

3-4 T. chili powder

3-4 T. taco seasoning

freshly ground black pepper

¾-1 c. chopped fresh cilantro or 2-3 T. dried cilantro*

Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey and chorizo. Fry the meat until cooked through and browned.

Add the onion, celery, green pepper, and red pepper. Cook until the veggies are softened, about 8 minutes. Stir in the garlic and cook for 1 minute.

Add the diced tomatoes, chili powder, taco seasoning, and black pepper. Cook, uncovered, for about 30 minutes to blend flavors and reduce the liquid. Remove from heat and add the cilantro. Taste and adjust seasoning.

*Dried cilantro doesn’t taste like fresh cilantro. Fresh cilantro has a strong lemony and slightly peppery flavor, which some people (like me) find to taste kind of soapy. In other words, fresh cilantro is not my favorite ingredient. I much prefer dried cilantro which has a weak cilantro flavor and is perfect in soups, stews, or any recipe that requires a bit of cooking time to blend flavors.

STUFFED GREEN PEPPERS

4 green peppers (or however many you need)

Ground Turkey and Mexican Chorizo filling

grated cheese (I use sharp cheddar or mozzarella)

Slice the green peppers in half, top to bottom. Carefully cut out the stem, then remove the membranes and seeds.   

Lightly grease a baking pan. Place the half peppers, cut side up in the pan and fill with the meat mixture. You will have extra filling. I suggest freezing it for tacos or burritos. (See recipes below.)   

Bake the peppers in a pre-heated 375-degree oven for 75-90 minutes or until the pepper are soft and starting to brown. (If the filling gets too brown during the baking process, cover with aluminum foil.) About 5 minutes before removing the peppers from the oven, liberally cover the tops with grated cheese.

Remove from oven and serve immediately.

BURRITOS*

tortillas (whole wheat or regular)

Ground Turkey and Mexican Chorizo filling

grated cheese

refried or whole pinto beans, opt.

shredded lettuce

finely diced tomato

sour cream

diced avocado

Stuff lightly warmed tortillas with filling, grated cheese, and a tiny bit of refried beans. Wrap and heat on high for 1 minute in your microwave. Serve lettuce, diced tomato, sour cream, and diced avocado on the side.

Note: I warm the tortillas just before wrapping because warming them makes them more pliable.

BREAKFAST BURRITOS*

tortillas (whole wheat or regular)

Ground Turkey and Mexican Chorizo filling

scrambled eggs

grated sharp cheddar cheese

chopped green onions

Stuff lightly warmed tortillas with filling, scrambled eggs, grated cheese, and chopped green onion. Wrap and heat on high for 1 minute in your microwave. Serve sprinkled with a bit more grated cheese and sour cream on the side.

Note: I warm the tortillas just before wrapping because warming them makes them more pliable.

TACOS*

taco shells

Ground Turkey and Mexican Chorizo filling

refried or whole pinto beans, opt.

grated cheese

shredded lettuce

finely diced tomato

diced avocado

sour cream

Place hot filling in shells. Serve with a variety of additives including refried beans, grated cheese, shredded lettuce, diced tomatoes, diced avocados, and sour cream.

*In my opinion, there is no need for salsa with these dishes. The salsa would just get in the way of the lovely flavor of the Ground Turkey and Mexican Chorizo filling.

    

ITALIAN SAUSAGE AND PENNE RIGATE SOUP WITH CROSTINI   

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Soup
Crostini made with Tangy Overnight Sourdough bread – recipe to follow within the next couple of days

OK, at first glance it looks like a lot of ingredients in this recipe. And your first glance would be correct. But other than frying the Italian sausage, chopping the mirepoix (onion, carrot, celery), garlic, spinach, fresh parsley, and basil, the rest of the preparation is quick and easy. Just a matter of adding a bit of this and a bit of that to the pot. Then the soup burbles for a while, and soups on!

And what you get for this effort, is a truly rich and delicious soup. And a meal unto itself. Nothing else required. Of course, if you want to take the meal to an even higher level, while the soup simmers away, you can build crostini to serve with the soup. (See recipe for crostini below)

And now, my friends, you have a meal fit for a king or queen. (Or even company!)

So, frankly, there is nothing left to say. I want this soup to speak for itself!

Peace and love to all.

1 T. extra virgin olive oil

1 lb. bulk Italian sausage 

1 c. chopped onion 

1 med. carrot, chopped 

2 ribs celery, sliced

3-4 cloves garlic, finely minced

¼ c. dry red wine

4 c. chicken broth

1 (28-oz) can tomatoes (preferably Italian)

2 T. tomato paste

2-3 Parmigiano-Reggiano rinds*, opt.

1 bay leaf

2 tsp. paprika

2 tsp. Italian seasoning

1 tsp. fennel seed, coarsely cracked

pinch crushed red pepper flakes

½ tsp. seasoned salt

freshly ground black pepper

½-1 c. penne or penne rigate** pasta (or pasta of choice)   

2 c. chopped fresh spinach, chard, or kale

2 T. chopped fresh parsley

⅓ c. chopped fresh basil (or 1 T. pesto)

freshly grated Parmigiano-Reggiano or Pecorino-Romano (or combination)

freshly baked crostini or baguette slices (see recipe for crostini below)

Heat olive oil in a large, covered soup pot over medium heat. Add the sausage and break into chunks as it browns. When brown, remove from pan and set aside***.

Add onion, carrot, and celery to the pot. Sauté until onion starting to soften, about 6 minutes. Add garlic and sauté 1 minute longer. Add the red wine and cook until liquid is all but evaporated.

Add the broth, canned tomatoes (plus juice), tomato paste, Parmigiano-Reggiano rinds*, bay leaf, paprika, Italian seasoning, fennel seed, crushed red pepper flakes, seasoned salt, and black pepper.

Bring to a boil, cover, reduce heat to medium-low, and let simmer for about 30 minutes.

Add penne rigate. Cover and let simmer, stirring occasionally (while scraping along bottom of pot as pasta will tend to stick). Cook until pasta is nearly al dente. About 8 minutes. Stir in cooked Italian sausage and cook for 2 minutes. Taste and adjust seasoning. Remove from heat. Stir in spinach, fresh parsley, and basil.

Serve hot. Pass grated Parmigiano-Reggiano or Pecorino-Romano. Great with crostini or fresh, chewy sourdough bread.

*Parmesan rinds

I used to feel cheated by having to pay for the thick rind on Parmigiano-Reggiano. Heaven knows, the stuff was expensive enough without having to discard the rind. But I love the flavor of Parmigiano-Reggiano, so, I would pay the price. But a few years ago, I read that Parmigiano-Reggiano rinds are packed with flavor and can enrich the taste of tomato-based sauces, ragù, and soups. So, I have been using them ever since. (When I remember to use them, that is!)

**Penne and penne rigate

The shape of penne comes from the Italian word for “quill.” There are generally two variations of penne: smooth (lisce) and ridged (rigate). Thanks to its ridges, the rigate version is a bit sturdier and tends to soak up more sauce than smooth penne.

But either are perfect in this soup. As are elbow macaroni or any other small pasta.

***Setting cooked sausage aside

I have found that when I cook sausage for soups like this one and leave the meat in the pot while is simmers to blend all the other wonderful flavors, the meat loses it’s unique flavor in the process. And I want that burst of sausage flavor when I enjoy my soup. So, I remove the meat just after it’s been cooked and add it at the end. You, of course, can leave the meat in the entire cooking time if you prefer. It’s a personal choice.

CROSTINI

crusty French or Italian bread

extra-virgin olive oil

flaky or fine sea salt, to taste

Pre-heat your oven to 450-degrees. Line a rimmed baking sheet with parchment paper for easy clean-up.  

Slice the baguette on the diagonal into pieces no wider than ½-inch. Lightly brush both sides of each slice with olive oil.

Place the slices in a single layer on your prepared baking sheet and bake them on the middle rack for about 9 minutes, until they are crisp and nicely golden on top. Remove from oven and sprinkle lightly with salt. Serve immediately.

  

CRISPY BACON, JARLSBERG CHEESE, SPINACH, AND GREEN ONION QUICHE

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When it comes to quiche, we, the residents of Chez Carr, are avid fans. And because I love to try new ways of presenting this perennial favorite, I play mix and match with ingredients as often as I make quiche. Sometimes the combination of ingredients work, sometimes, not so much. Oh, the quiches are still edible. But they simply don’t deliver the fantastic result I was striving so hard to achieve. But last night’s quiche was a winner. And therefore, worthy of this post.

But really, there is nothing new or inventive about the ingredients I chose to use. I had Jarlsberg cheese that needed to be consumed. And bacon, green onions, and baby spinach available and willing to be a part of the adventure.

So, bottom line, there are no screaming new taste sensations to be experienced when biting into this quiche. But there are old favorites in combination that make you want to stand up and shout hallelujah! (Wait, that was me who stood up and shouted hallelujah. You, I’m sure, are much more refined and dignified!) Anyway – what I’m trying to relate, in my own idiosyncratic way, is that this recipe produced a really good quiche! (I really must learn to tell a story in fewer words!)

So, if you too are a quiche lover, consider giving this recipe a try. The dish is easy to prepare, contains everyday ingredients, and everyone will love it. It contains bacon!

As always, have fun in your kitchen. Keep trying new recipes, but don’t forget about your old favorites.

And don’t let anyone ever tell you that real men don’t eat quiche. The men I know LOVE quiche. And they are as real as men get! And as wonderful, I might add. (You know who you are!)

Peace and love to all.

8-inch pie crust, unbaked and set in pie plate  

10 slices thick, meaty bacon, chopped and cooked until crisp

2 c. grated Jarlsberg cheese (or Swiss, Gruyère, Emmental, etc.)

⅓ c. sliced green onions

2 c. chopped baby spinach  

¾ c. milk (whole milk is best)

¼ c. half & half

4 lg. eggs

freshly ground black pepper

dash ground nutmeg

Scatter half of the cooked bacon over pie crust. Then layer half the cheese, half the greens onions, and half the spinach on top of that. Then repeat until all the bacon, cheese, green onions, and spinach are in the pie pan.

Whisk the milk, half & half, eggs, and black pepper together. Pour liquid mixture over all. Sprinkle with nutmeg. Cover edges of crust with thin strips of aluminum foil.

Bake in a pre-heated 325-degree oven until filling is set, about 45 minutes. Remove aluminum foil and bake for another 5 minutes.

Remove from oven and allow to sit for about 5 minutes before serving.