I’ve never been a great lover of sweet and sour pork because I basically hate pineapple. And invariably when sweet and sour pork is offered at a Chinese restaurant, there are big honkin’ pieces of pineapple cluttering up the dish. Now for most people, like my dear husband, that’s just fine. But I just have to say, “no thank you”. But I was hungry for Chinese food the other day. So, while searching for a Chinese pork recipe, I found this recipe on the dinneratthezoo.com site. The recipe didn’t actually label itself as sweet and sour, but that’s exactly what it tastes like to me. So, that’s how I’m going to title it.
But regardless of what this lovely dish is called, it is an absolutely marvelous way to make 2 boneless pork chops expand to feed at least 5 people. And in such a delicious and easy to prepare manner. Steam up some rice, add a veggie dish like my recipe for Asian Green Beans, and a glorious Chinese dinner is on your table in no time.
This being Valentines Day, and me feeling a bit lazy, I’m going to make this preface short. Plus, it’s still snowing and sure as shootin’, tonight’s forecast for rain will wipe away all vestiges of this white, fluffy ground covering by tomorrow afternoon. So, I’m going to kick back and spend some quality time just looking out the window.
As always, enjoy life to the fullest. Relax when you have the chance. And given the opportunity, spend a couple of hours just watching nature take its course. We live in such a beautiful world. Take advantage of that as much as possible. Peace and love to all. And Happy Valentine’s Day! Oh, and I hope you enjoy this fabulous dish!
For the sauce:
¼ c. honey
⅓ c. soy sauce (reduced sodium if possible)
½ c. ketchup
3 T. brown sugar, packed
2 T. rice vinegar
1 T. toasted sesame oil
2 tsp. cornstarch
2 tsp. vegetable oil
2 lg. garlic cloves, finely minced
Combine the honey, soy sauce, ketchup, brown sugar, rice vinegar, sesame oil, and cornstarch in a bowl.
Heat the oil in a pan over medium heat. Add the garlic and cook for 30 seconds. Add the honey mixture and bring to a simmer. Cook for 3-4 minutes or just until thickened. Set aside.
For the pork:
1 lb. thick boneless pork chops, cut into ½-inch pieces or 1 lb. boneless skinless chicken breasts cut into small pieces
1 egg
¼ tsp. kosher salt
freshly ground black pepper
¼ c. all-purpose flour
¼ c. cornstarch
vegetable oil for frying
2 T. sesame seeds
3-4 green onions, thinly sliced
Beat the eggs, salt, and pepper together in a bowl. Stir in the pork pieces. Place the flour and cornstarch in a gallon sized zip-lock bag. Pinch the bag for a few seconds until the flour and cornstarch are well blended. Just before ready to fry the pork, drain off any excess egg and pour the coated pork cubes into the flour mixture. Carefully zip the bag shut and toss the pork cubes until evenly coated.
In a frying pan large enough to accommodate all of the pork pieces in a single layer, heat enough oil to cover the bottom of the pan.
Add the coated pork. Over medium heat, fry the first side until crispy and golden brown. Carefully flip the pieces and again, fry until golden brown.
Pour the sauce over the cooked pork and gently toss. Sprinkle with the sesame seeds and green onions. Serve immediately. Great over steamed rice.
Chicken Scarpariello is a classic Italian-American dish featuring chicken thighs and sweet Italian sausage in a vinegary, sweet-sour pan sauce. In Italian “scarpariello” means shoemaker or shoe fixer. So, basically, chicken shoemaker-style. Kind of branded in the same way puttanesca was as “lady of the night” (roughly translated) but without the same cachet! Anyway, I made this dish last evening because everything I had read about it piqued my interest. Plus, I had never seen this dish listed on a menu. (At least to my best recollection, which isn’t saying much the older I get!). The description simply fascinated me. It screamed interesting and different. And I must say, my glommed together recipe was just that. Interesting and different. Oh, and also quite flavorful.
It took my taste buds a few bites before they fully accepted the new flavors. They had tasted a light vinegary broth before, but never quite like this. And especially in an Italian dish. But after a few more bites, they seemed to settle down and welcome the new flavors. As did Mr. C’s taste buds. His even more than mine!
So, I really debated whether I should post this recipe. (This dish being quite different after all!) But, after much deliberation and remembering that Mr. C. had seconds and was looking forward to leftovers, I decided in favor of sharing this recipe with you. But with full disclosure. This is probably not a dish your whole family would enjoy. Especially not young children. Mac and cheese, it is not. Spaghetti and meatballs, again no relationship. But, for anyone with a quest for new and different ways to use chicken or Italian sausage, and a sense of culinary adventure, please be my guest.
Would I make it again? Absolutely. Would it be something I could eat once a week? Nope! Is it a fast and easy dish to prepare? Not really. Would I serve it to guests? Yes, but I would have to know their tastes before making such a decision. (Kind of like serving oysters, lamb, or liver and onions. You must know your guests tastes pretty darn well before springing any of the above on them!)
Now, I hope I haven’t scared anyone away from trying this dish. I generally love surprises myself. But not at the expense of my pocketbook or use of my time. This is not a terribly expensive dish to prepare. But it ain’t cheap either. And it does take some time to prepare. But I truly would not have posted this recipe if I didn’t think it was worthy of both your time and your money. But it is different. So be prepared.
As always, keep thinking of cooking as an adventure. Because that’s exactly what it is. Sometimes you discover a new flavor sensation. Good or bad. Sometimes you unearth a fact like the genetic reason cilantro tastes like soap. (I’m in that group.) But most of the time you are simply keeping yourself and your family healthy by providing nourishing, delicious, and hopefully interesting meals. Bravo to you. And keep up the good work.
1 lb. bulk Italian sausage (I use sweet Italian sausage, but hot would work too)
1 sweet onion, halved then thinly sliced
2 bell peppers, sliced – your choice of color (I used 1 green, 1 red)
4 cloves garlic, finely minced
pinch crushed red pepper flakes
4 sweet cherry peppers*, sliced, plus 1 tablespoon brine (see picture below)
½ c. dry white wine
2 8-inch sprigs fresh rosemary, broken into 2-inch pieces
1½ c. chicken broth
2 T. fresh lemon juice
2 T. unsalted butter
Add olive oil to a very large sauté pan over medium high heat. Season the chicken liberally with salt and pepper. When the oil is hot, fry the chicken until browned on the outside and cooked through, about 5 minutes per side. Remove to a bowl.
Add the sausage to pan and brown. Don’t break the sausage up too much. You want nice big bite sized pieces of sausage in the final product. When cooked through, remove to bowl with the cooked chicken.
Add the chopped onion and bell peppers to the pan. Sauté over medium-low heat until the onion is just softened. Add the garlic, crushed red pepper flakes, sweet cherry peppers, brine, and rosemary. Cook for about 1 minute or until the garlic is fragrant. Add the white wine and cook until every bit of the liquid has evaporated.
Add the chicken broth to the skillet and cook over high heat, scraping up any browned bits, until reduced by half, about 5 minutes. Add the lemon juice and butter and stir until well combined.
Return the cooked sausage and chicken to the pan, cook for 2-3 more minutes or until the meat is hot.
Serve in shallow soup bowls with toasted baguette slices or Garlic Toast (recipe on site of course) to sop up the lovely juices.
Please note: Many of the recipes I perused contained potato. One recipe suggested oven roasted potatoes on the side. So that’s what I served with the dish last evening along with steamed green beans. See recipe below for Oven Roasted Potatoes.
*I used Mezzetta Sweet Cherry Peppers. I can actually find them at my local IGA!
On a rimmed baking sheet, toss potatoes with the olive oil. Then arrange in a single layer. Sprinkle the top side only with seasoned salt and plenty of black pepper.
Bake in a pre-heated 450-degree oven until tender and both sides are lightly browned, 20–30 minutes. Turn once during the baking time.
And yes, I know. I just posted a soup recipe. But if you could look out my East facing windows, you would know why soup was most definitely on the menu again last evening. Where on a clear day we can see several snow-covered peaks in the Cascade mountain range, including Mt. Baker, the ever-changing wind patterns on Port Susan Bay, and a great expanse of sky even if there are a vast array of clouds, the last few days have been gray, misty, foggy, rainy, drizzly, socked in, etc. – basically obscuring our beautiful view. In other words, we are experiencing typical winter weather in the North Sound region. So, of course, what else should I expect? I know. I get it. But that doesn’t mean I have to like it! So, when I look outside and all I can see are wet dripping trees in my front yard, my body goes into comfort mode. And as you well know, one of my favorite comfort foods is soup.
Now, I didn’t start out to make minestrone. I don’t even like most soups calling themselves minestrone. Mr. C. doesn’t particularly like them either. I just wanted a soup with Italian sausage, cannellini beans, lots of veggies, and pasta. But by the time I finished listing the ingredients I wanted to use, it dawned on me that what I had basically created was minestrone. But my way. So, why fight it? I just told myself to build the soup and see what happens.
So last evening, we sat down to this soup and slices of Sourdough Whole-Wheat Bran Bread (recipe coming soon) that had only been out of the oven for a couple of hours. We both agreed, that call this soup what we may, it was absolutely delicious. And if this was what good minestrone tasted like, perhaps we had been missing out on a rare treat all along. Of course, we will never know. Because when we get a yearning for this soup again, this minestrone recipe is what I will use.
So, next time you get a craving for a hearty, winter soup, I advise you to prepare a big old pot of minestrone. (I still can’t believe I’m advocating making minestrone!) Anyway, just make this soup. You’ll be glad you did.
As always, never be afraid to change your opinion when you are proven wrong. Or laugh at yourself for being pig-headed over an inconsequential matter. (Like me denouncing minestrone!) Many of our prejudices (great or small) are grounded in feelings rather than facts. So, like my prejudice against minestrone soup, just let them go. Peace and love to all.
1 lb. bulk Italian sausage
2 carrots, chopped
2 stalks celery, thinly sliced
1 med. yellow onion, chopped
3 garlic cloves, finely minced
6 c. chicken broth, or more as needed
1 (14.5-oz.) can diced tomatoes (Italian, if possible)
2 tsp. dried basil
1 tsp. Italian seasoning
scant ¼ tsp. crushed red pepper flakes
1 bay leaf
½ tsp. kosher salt
freshly ground black pepper
1-2 c. cooked cannellini beans* (1 (15-oz.) can, drained and rinsed works too)
1 c. dry pasta (I use small elbow macaroni)
2- 3 c. loosely packed chopped kale or spinach
extra virgin olive oil, for drizzling
grated Parmesan or Pecorino-Romano cheese, for garnish
Brown the Italian sausage in a large, covered soup pot or Dutch oven. Remove the sausage with a slotted spoon and set aside**.
Add the carrots, celery, and onion. Cook until the onion is tender, about 6 minutes. Add the garlic and cook for 1 minute.
Add the chicken broth, canned tomatoes including juice, dried basil, Italian seasoning, crushed red pepper flakes, bay leaf, salt, and pepper. Bring to a boil, reduce heat, cover, and simmer gently for 40 minutes.
Add the cannellini beans (cooking liquid and all) and pasta. Simmer, covered, stirring occasionally, until pasta is al dente, about 10 minutes. Stir in the kale and cooked Italian sausage. Cook only until the kale is wilted, about 2 minutes. Adjust seasoning. Discard bay leaf.
Serve soup drizzled with a bit of olive oil. Pass grated cheese.
*How I cook cannellini beans for this soup
1 c. dried cannellini beans, rinsed
3 c. water
½ tsp. seasoned salt
freshly ground black pepper
1 T. dehydrated onion pieces
1 tsp. Italian seasoning
2 T. extra virgin olive oil
Put all in a covered pot. Bring to boil. Reduce heat, cover, and simmer until the beans are tender. Depending on the age of your dried beans, this can take 2-4 hours – or beyond. So, I start the beans well in advance of the soup itself. When the recipe calls for the beans, I pour the whole mess in the soup pot. I don’t drain the beans. The liquid itself adds flavor to the soup.
**Please note: This is a trick I learned many years ago and often use whenever I use Italian sausage or the like in a recipe. I take the Italian sausage out of the pan after I have first cooked it, because, if I left it in the soup, by the time it came time to serve the soup, there would be no flavor left in the meat. I want that burst of Italian sausage yumminess in every bite. And yes, the broth will still be delicious even without the sausage simmering away with all the other ingredients. Try it, you’ll like it Mikey!
Whenever I’m feeling kind of low or my arthritis is flaring up, I turn to soup. So yesterday, feeling both low and not physically at my best, I came up with this easy recipe for a cheesy vegetable soup for dinner.
Now, for those who know me personally, please don’t worry about either my mental health or my physical well-being. Every once in a while, when I read about all the morons out there who cause trouble just for the shear pleasure of doing so, their antics over-whelm me. I simply can’t understand or empathize in any way with their stupid and destructive behavior. I lose all ability to sympathize in any way with their fundamental right to be nitwits. In other words – I want to take a bucket of ice water and pour it over their heads. Or better yet, become Marshall Dillon and throw all their racist, destructive, malevolent butts in jail. And, throw away the key! I know. Tell me how you really feel, Patti!
But as much as I try to stay mad or moody or depressed, it only lasts for a day or so. Then my usual calm and equanimous nature springs back and I once again feel magnanimous towards all my fellow denizens of mother earth. (Well, most of them anyway!) And because of fast acting drugs, I can usually force my arthritis into submission within a couple of days also. So, like I said, not to worry. I’m much better today. But back to this soup.
I had some bacon that needed to be used. I also had a small green pepper on its last legs (so to speak), and some broccoli that was well past its pull date. (I know. Fresh veggies don’t come with pull dates. But if they did……) Anyway, I decided a nice hearty vegetable soup would be just what the doctor ordered. But not too healthy. Considering my mood and joint pain, I felt in need of comfort. And of course, felt I well deserved it too. Mr. C. offered to either cook dinner or go pick something up, but I had been inactive all day. And as I am fond of saying, busy hands are happy hands. (No, I don’t always say that. But it has always worked out that way for me!) So, to the kitchen I proceeded.
And after spending all of an hour plotting, planning, hacking, slashing, cooking, and simmering, dinner was on the table. And I felt better. Not only about the state of the world, but my arthritis seemed to have taken the hint and faded into the background.
So, if you too have days when life seems more difficult than usual, may I take this opportunity to recommend soup. There is just something about a big old bowl of soup that fairly screams “it’s going to be OK”!
As always, treasure the good times, work through the rough patches, and don’t let others influence your feelings of joy and happiness. Peace and love to all.
6 oz. meaty thick bacon, cut into small pieces
1 carrot, shredded
2 celery stalks, thinly sliced
½ med. onion, finely chopped
1 green pepper, finely diced
3 lg. garlic cloves, finely minced
freshly ground black pepper
3 c. water
2 tsp. chicken base (I use Better Than Bouillon Chicken base)
dash hot sauce, such as Frank’s RedHot Sauce
2 c. chopped broccoli (I cut the broccoli into small bite-sized pieces)
2 T. flour
1 c. milk
1 sm. (4 oz.) jar sliced pimentos, drained
2 c. grated sharp cheddar cheese, or more to taste
¼ c. loosely packed fresh parsley
Fry the bacon in a large, covered soup pot until crisp. Remove the bacon leaving about tablespoons of the grease in the pan. Add the carrot, celery, onion, and green pepper; cook until the onion is soft. Add the garlic and cook for 1 minute. Add the black pepper, water, chicken base, and hot sauce. Cover the pot, bring to a boil, reduce heat and simmer for 20 minutes. Add the broccoli and cook for a couple minutes or until crisp tender.
Whisk the flour and milk together. Add to the pot and stir until the soup is bubbling and thick. Add the sliced pimentos, cheddar cheese, cooked bacon, and parsley. Let simmer for a minute, then remove from heat. Stir until the cheese melts completely. Taste and adjust seasoning.
One of my favorite Christmas day dinner menus begins with a spiral cut half ham. Including ham on the menu reduces my work by a considerable amount. And after playing Mrs. Santa for a month, and therefore tired of baking, shopping, wrapping, sending, delivering, cooking something special for Christmas eve etc., etc., this old gal is ready for a break on Christmas day. So, what can be easier or more delicious than a big old ham for the Christmas dinner entrée? Nothing I know of, that’s for sure.
So, when it was going to be just the two of us at table this Christmas, we decided a 10-pound ham was not out of the question. After all, we could always pawn some off on our neighbors Mark and Vicki. And then there was scrambled eggs with chopped ham, green onion, and sharp cheddar cheese for breakfasts for the next 6 weeks. And of course, Navy Bean Soup. And leftover ham freezes beautifully. So, it made good sense at the time.
In retrospect, it may not have been my best idea since we still don’t have a new freezer even after waiting for over 9 months! But I think there’s still a bit of room in our garage refrigerator/freezer. So, it should be OK. But I sure don’t regret fixing the ham with this new glaze recipe. It made for some pretty-fine eating. Not overly sweet. Just a perfect combination of flavors.
So, next time you want to serve guests (you remember the good old days of having company for dinner, right?), think about serving ham with this glaze.
I don’t know about you, but I only think about ham for holiday dinners. Why is that? It’s a wonderful pork product. So as soon as it’s once again safe to entertain, I plan to have a big old dinner party, and you can bet your last package of pork rinds, the star of the show is going to be ham!
Speaking of which, the ham bone that is currently in residence in our refrigerator is calling to me. Along with some dried Navy beans, an onion, and a few stalks of celery, I hear my name being bantered about in the kitchen by a few of the main soup ingredients. So, I better end this post and get my own butt in gear. There is soup to be made. (And ingredients to appease!)
As always, have fun in your kitchen. Experiment with different flavor combinations, and if something doesn’t work, don’t get discouraged.
If you only knew how many times my cooking experiments weren’t successful. But, of course, you couldn’t possibly know because you will never find my less than sterling attempts on this site. Simply know that in many cases, to achieve a great dish, there have been a succession of modifications along the way. But when I do find that magic combination that makes my taste buds sing, that’s what makes cooking so fun for me! May it be the same for you. Peace and love to all.
9-10 lb. spiral sliced half ham (butt end if possible*)
¼ c. (½ stick) unsalted butter
½ c. brown sugar, packed
3 T. Dijon mustard
3 T. bourbon
¼ tsp. ground cloves
freshly ground black pepper
Remove the ham from packaging and let sit 1 hour before proceeding. (If the ham comes with a glaze packet, throw it away.) Wrap the ham tightly in foil and bake approximately 10 minutes per pound in a pre-heated 325-degree oven.
Meanwhile, melt the butter and whisk in the brown sugar, mustard, bourbon, ground cloves, and black pepper.
Remove ham from oven, carefully remove the foil, and spread about ¾ of the glaze over the entire ham. Pull apart the ham slices and slather the glaze between the slices too. Place ham back in the oven and let bake uncovered for 20 minutes. Slather the remaining glaze over the top and bake for an additional 10-15 minutes, or until the glaze is slightly brown and crispy.
Remove from oven, tent loosely with foil, and let sit for 15 to 20 minutes before serving.
*I prefer the butt end of a ham. But most of the time the butt end and shank end aren’t marked on the package. The meat on the shank end (leg portion) tends to be leaner. The meat on the butt end is more tender and fatty which results in a richer flavor. But when push comes to shove, I purchase what’s available. And butt or shank end, I’m never disappointed.
I know, quiche can be kind of a pain in the bucket to prepare. But boy oh boy, the effort is well worth the pleasure of biting into a pastry crust filled with a savory egg custard blended with cheese, tasty bits of meat or seafood, and veggies. In my book, quiche is a treat.
So, the other evening I decided we had been good and deserved something special for dinner. And what came to mind was quiche.
Now years ago, before I became so lazy, I used to make a regular pie crust that involved getting out my stand mixer whenever I wanted to build a quiche. Too much effort anymore. Plus, I developed a true liking for this no-roll pie crust. It’s definitely not as flakey and perfect as my regular pie crust and I wouldn’t even consider using it with regular pies. (Find my favorite recipe under “Pie Crust” on this site.) But, because this crust recipe contains less fat, it comes out kind of crisp. I actually find the crispness of this pastry to be a perfect foil for the soft and fluffy filling. So, when I make a quiche now, I use the recipe below. And that practically cuts my work in half. But more about this quiche.
I had bacon on hand. As well as some spinach that needed to be used, an abundance of Swiss cheese, and a hankering for caramelized onions. Put them all together, turn yourself about, and you have the makings for a pretty darn good quiche. And isn’t that the lovely thing about quiche. Once you have the basic egg, milk, and cheese part down, you can use any number of other ingredients to flavor this dreamy dish. Besides bacon, you can use ham, crumbled and cooked breakfast, spicy, or Italian sausage, shrimp, scallops, crab, chicken – the list goes on and on. And any veggie or veggies that rocks your socks.
So, when life throws you a mixture of unrelated ingredients, you might consider them a blessing in disguise. They might lead you to fixing a unique and delicious quiche.
As always – stay safe, stay sane, and stay home. Christmas is going to be rough this year. There is no denying that fact. But be a part of the solution, not a part of the problem. We will get through this. But it takes a team effort. Peace, joy, and love to all.
Whisk the flour, salt, sugar, and baking powder together. Whisk the oil and water together. Pour over the dry ingredients. Stir with a fork until the dough is evenly moistened. Pat the dough across the bottom of a fairly deep pie pan, then up and over the rim. Crimp or mold the pie crust around the edge to make it pretty.
Bake in a pre-heated 400-degree oven for 12 minutes. Remove from oven and set aside until you are ready to assemble the quiche. Reduce oven temperature to 375 degrees.
Quiche Filling:
8 slices thick, meaty bacon, cut into small pieces
½ med. yellow onion, diced
3 c. finely chopped spinach, not packed
2 c. grated Swiss cheese, divided
4 lg. eggs
1⅓ c. whole milk
1 tsp. Dijon mustard
¼ tsp. kosher salt
freshly ground black pepper
pinch ground nutmeg, plus a bit more for sprinkling
While the crust is baking, fry the bacon in a medium sized fry pan until crisp. Remove cooked bacon from pan with a slotted spoon. Remove all but about 1 tablespoon of the bacon fat.
Add onion and cook over medium low heat, stirring frequently, until the onion is soft and starts to become a light golden brown, about 20 minutes. Add the spinach and sauté for a couple of minutes, just enough to wilt the spinach a bit. Remove from heat.
Meanwhile, in a medium bowl whisk the eggs, milk, Dijon mustard, salt, pepper, and nutmeg together. Set aside.
Quiche Assembly:
Spread the bacon evenly over the partially baked crust. Then spread on the onion and spinach mixture. Sprinkle 1½ cups of the grated cheese evenly over the onion mixture. Pour the egg mixture on top. Sprinkle with the remaining ½ cup cheese and nutmeg.
Bake in the 375-degree oven until puffed and firm when touched in the center, 35-45 minutes. The internal temperature should reach 165 degrees. Remove from oven and allow to cool on a wire rack for 10 minutes before serving. To serve, cut into 6-8 wedges.
OK, I don’t care what anyone else thinks about Hungarian food, it is always going to be one of my favorite cuisines. There is just something about paprika, caraway seeds, and sour cream that causes my mouth to start salivating. And of course, it’s partially because of the creamy nature of many of the dishes that I so adamantly love any type of Hungarian food. Because, above all else, I am truly passionate about creamy food. And I know I am not alone in this predilection. But mainly, my love of Hungarian food is because of the inherent flavors associated with this lovely cuisine. I mean really, who doesn’t love cabbage rolls, chicken paprika, rye bread, goulash, cucumber and onion salads, liptauer, and sauerkraut, to mention a few? No one. Well at least no one who has ever had a truly decent rendition of any one of these dishes. So, on that happy note, I have another grand Hungarian dish to share with you today.
Pörkölt is delicious. That’s the best way I know to describe this dish. I could add that the meat that has simmered in the sauce is succulent, that the sauce is both creamy and savory, but why bother? The main word that will pop into your mind when you take your first bite is delicious. Plain and simple. So that’s where I’m going to leave it. OK, I should tell you that this stew is very easy to prepare because I know that would be a helpful thing for you to know. And that even though you might not normally cook with a lot of paprika, caraway seeds, marjoram, or dill weed, I would strongly suggest that you not refrain from using them in this dish. Because they are the ingredients that make this stew special. And this stew is indeed just that – special. And a great way to use a lean hunk of pork. So enough about this recipe. Just prepare it. If I do say so myself, this is one of the best concoctions I have ever produced. And I do believe, Mr. C. would heartily agree with that statement. If he could first wipe the smile off his face, that is!
So as always, keep cooking delicious and healthy food. Keep trying recipes that take you a bit out of your comfort zone. (No better way to learn than by doing.) And have fun getting ready for Christmas. It’s going to be such a different celebration this year. But I plan to make it as festive as ever, maybe even more so. I always bake lots of cookies and make candy and special breads for our family and friends. But this year, more than ever before. So, my kid’s packages are going to be overflowing. And for friends and relatives in the area – special deliveries. (Ring the doorbell and run kind of deliveries.) So, please join me in making this holiday truly memorable. Bake up a storm and share your good fortune with those you care about. Ho Ho Ho to you and yours.
3 T. extra virgin olive oil
2-3 lbs. boneless pork loin roast, all fat removed, and cut into bite sized cubes
1 tsp. kosher salt
freshly ground black pepper
1 lg. yellow onion, chopped
½ c. chopped carrot
3 garlic cloves, minced
3 c. chicken broth
2 T. tomato paste
2 T. sweet Hungarian paprika, or more to taste (I ended up using 7 teaspoons)
1 tsp. caraway seeds
½ tsp. marjoram
1 bay leaf
¼ c. flour
¼ c. dry white wine
1 c. sour cream
1½ – 2 tsp. dill weed, or more to taste
thick egg noodles, cooked al dente, drained and buttered
Heat the olive oil in a Dutch oven. Add the pork cubes to the pan, along with the salt and pepper. Fry the meat until a bit browned.
Stir in the onion and carrot; cook until the onion is tender. Add garlic; cook 1 minute longer. Add the broth, tomato paste, paprika, caraway seeds, marjoram, and bay leaf. Bring to a boil. Add the browned pork cubes, reduce heat, cover, and simmer for 90 minutes or until the pork is tender.
Whisk the flour with the white wine together until smooth. Stir into the pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from heat and stir in the sour cream and dill weed. Taste the sauce and adjust seasoning. You will probably need a bit more salt. Return to heat and cook over low heat for 1-2 minutes or until heated through (do not boil). Serve over buttered egg noodles. (I serve the stew in a soup bowl.)
Please note: This is a very rich stew. I served it last evening with a simple cucumber salad. The vinegar in the dressing helped cut the richness of the stew. See recipe below.
Cucumber Salad
½ English cucumber, partially peeled and thinly sliced
2 tsp. white vinegar
¼ tsp. granulated sugar
¼ tsp. kosher salt
freshly ground black pepper
Mix all together in a small bowl. Set on your counter until dinner is ready.
And yes, I am still the worlds worse food photographer.
I made this chowder last evening mainly because in our last farm box we received several small white-fleshed sweet potatoes. Of course as luck would have it, we already had some on hand. Now granted, we love sweet potatoes. But there is a limit to how much of any kind of food I want to eat or serve several nights in a row. (And yes that includes chocolate and hamburgers!) So then, what in the heck to do with all the bloody sweet potatoes? Mr. C. suggested just baking them, and serving in the normal manner. Which in this house means baked, split in two, slathered with butter, and sprinkled with salt and pepper. OK, that sounds good for 2 of them. Maybe even 4 of them. But that still leaves me with a small crops worth still to be dealt with. But I’m always up for a good challenge. So to the internet I proceeded.
I’ve been on a real soup and chowder kick lately, so that’s the direction I decided to take. And oh am I glad I did. I found the basics for this recipe on the runningonrealfood.com site. When I told Mr. C. about the recipe, he asked me those three little words every cook knows are eventually going to come out of someone’s mouth when chowder is mentioned – “is there bacon”? I told him bacon was not in the original recipe, but it certainly would make a fine addition. So this recipe includes bacon. It also includes a wee bit of crushed red pepper flakes and fresh parsley. (I use crushed red pepper flakes a lot in my cooking. Not much, just a few flakes to keep things interesting. I also include fresh parsley whenever possible.)
As you glance through the recipe, you will note, that with the exception of the tiny bit of fat rendered as the bacon fries, there is no other fat included. There are also no dairy products. So this is a fairly low fat and healthy chowder. And truly, it doesn’t need any shredded cheese or sour cream. It is perfect unto itself. And I could have left it as such. But no, I decided to accompany the chowder with buttermilk biscuits. And not just any buttermilk biscuits.
I had developed a recipe for Huntsman Cheese and Chive Buttermilk Drop Biscuits that I was anxious to try. So I did. And I am here to tell you, the biscuits were outrageously delicious and went really well with this amazing chowder. So my next post will be for the biscuits I served last evening. But back to this recipe.
The first thing I need to mention is that this chowder is truly delicious. And to make it all the more appealing, very easy to prepare. And for all of you for whom time is of the essence when preparing dinner, there is no long simmering required to produce the lovely depth of flavor base for this chowder. And truly, I can’t think of any reason even the most picky of eaters wouldn’t enjoy this dish. So there you go. Dinner in a pot.
So as always, keep preparing and serving delicious food to your family. And especially with winter just around the corner, remember that nothing says warm and cozy, healthy and happy, safe and cherished, like a big old bowl of soup or chowder. (Of course chocolate chip cookies work well too.)
We are all going to be subjected to a long and isolated spell of being housebound until Covid-19 is brought under control. And having to stay inside because its winter is definitely not going to make life easier for any of us. In fact, just the opposite. But the more we as cooks can do to help our families cope with the boredom and stay as healthy as possible, the better. And there’s no better way I can think of to make that happen than by preparing interesting, healthy, and delicious food. If nothing else, it will be fun to tell your family all about a new dish when you are invariably asked what’s for dinner. If it happen to be this chowder you are preparing at the time, I would advise starting the discourse with the first ingredient listed below. Peace and love to all.
4-6 strips of meaty, thick bacon, cut into small pieces
1 c. chopped onion
2 stalks celery, diced
2 cloves garlic, minced
2 c. (more or less) cubed sweet potato
3 c. vegetable broth, or additional broth if you like a more liquid base for your chowder
2 tsp. chili powder
1 tsp. paprika
pinch crushed red pepper flakes
¼ tsp. kosher salt
freshly ground black pepper
1 red bell pepper, diced
2 c. (more or less) frozen corn
1 T. chopped fresh parsley
Fry the bacon until very crisp in a heavy soup pot. Using a slotted spoon, remove the bacon to a medium sized mixing bowl. Set aside.
Add the onion and celery to the pot and cook until the onion starts to soften. (The onion will also start to get a little brown from the bits left behind while frying the lean bacon.) Add the garlic and cook for 1 minute.
Add the sweet potato, broth, chili powder, paprika, crushed red pepper flakes, salt, and pepper. Bring to a light simmer and cook for 5 minutes.
Add the diced red bell pepper and simmer until the sweet potato is fork tender. (Just cook until tender, not mushy.) This only takes a few minutes more. Then add the corn.
Remove about one half of the soup to the bowl with the cooked bacon. Using an immersion blender, whirl the remaining soup until it’s kind of creamy but there are still some small chunks. Then add the unblended soup back into the pot along with the cooked bacon. Taste and adjust seasoning. Bring just to a boil, stir in the parsley, and serve piping hot.
Please note: to make this chowder vegetarian, sauté the onion and celery in 1 tablespoon extra-virgin olive oil. Then add the garlic and go from there.
So once again it’s the beginning of soup season. Well that is, for most people. Not me. I love a good old bowl of soup year round. But I do have to admit, every year at this time the urge to make soup gets stronger. And yesterday was no exception.
I had just baked a batch of Chewy Sourdough Baguettes (recipe on this site) and thought a nice hearty vegetable soup would be the perfect accompaniment. (You realize I probably should have stated that the bread would be a perfect accompaniment to the soup. But for me, I know what comes first in my list of priorities!) Anyway, I had some Andouille sausage that needed to be eaten and I always have kale growing in a half wine barrel on the West side of our house. (The stuff grows like a weed. You can’t kill it. And the kind I have is a perennial. And I swear it lives to reproduce itself. I find baby plants in the ground all around the wine barrel.) But back to this recipe.
So researching under Andouille sausage and kale, I found the bones of this recipe on the healthyseasonalrecipes.com site. I changed things up a bit, but I still want to thank Katie for this fantastic recipe.
Now something you should know. We like our soup to have flavor. Shocking admittance, right?!?! But I have tried too many simple recipes like this one where any lovely flavors introduced into the soup completely disappear during the cooking process. (Where do you suppose they go?) Anyway, I’m really not sure how that happens, but I’ll bet you have had at least one similar experience. You start with a flavorful meat, add some veggies and herbs, and end up with a blah broth. Well, not if you make this soup. Ain’t going to happen.
(A neat trick I’ve learned over the years. When using a nicely flavored sausage like Andouille, brown it first in the oil you are going to use to cook your veggies. Then remove at least part of the cooked sausage, set it aside, and add it back towards the end of the cooking time. Then when you eat the soup, you get a nice burst of sausage flavor, not just a piece of meat with all the taste sucked out of it. But back to this recipe.)
Now let’s talk anise seed. DO NOT LEAVE IT OUT OF THIS SOUP! If you don’t enjoy licorice, fennel, or caraway, you are probably not going to like the flavor of anise seed. Therefore you might not enjoy this soup. But if you do like the flavor, you are going to love this dish. But don’t get me wrong. This is not a recipe for licorice soup. The flavor is there and it is a distinctive taste, but it’s not overwhelming. It’s simply YUM!!!
So if you would like a recipe for an easy to build soup, with simple ingredients, that doesn’t have to simmer for hours, this is the recipe for you. Plus this healthy vegetable soup is just different enough to appeal to taste buds that require constant gratification or bore easily. (Guilty as charged!)
My only mistake I made when preparing this soup was that I didn’t double the recipe. So if you have a large family or want planned-overs, I suggest you double the recipe.
As always, please vote in the upcoming election. But before casting your ballot, continue to search for the truth, consider global consequences, and above all – trust your instincts. If a food item looks rotten and smells rotten, then it probably is rotten. Throw it out! Same goes for words out of someone’s mouth. If someone is spouting hate, and derision, and condoning behavior you find repugnant, then that too is a sign of rot. And it too should be thrown out. Bad behavior should never be condoned or excused. So please, vote with your brain. Pretend you have no party allegiance. And forget the way you voted in the past. What does your brain (and your heart) tell you about each candidate? Then vote accordingly. Peace and love to all.
2 T. extra-virgin olive oil
6 oz. Andouille sausage, halved lengthwise, then again, and diced into small pieces
¾ c. diced yellow onion
1 carrot, diced
2 stalks celery, diced
¼ tsp. kosher salt
freshly ground black pepper
1½ tsp. dry marjoram
½ tsp. anise seed
6 cloves garlic, minced
1 T. tomato paste
½ c. dry white wine
4 c. chicken broth
½ c. pasta (I use small elbow macaroni)
4 c. chopped kale
grated Pecorino-Romano or Parmesan cheese, opt. garnish
Heat oil in a large heavy-bottomed lidded soup pot over medium heat. Add the diced sausage and cook until it is browned. Remove the sausage from pan and set aside.
Stir in the onion, carrot, and celery, stirring often, until the veggies start to soften and the bottom of the pot is starting to brown slightly, about 5 to 7 minutes. While the veggies soften, stir in the salt, pepper, dried marjoram, and anise seed. When the veggies are softened, stir in the garlic and tomato paste. Cook for 1 minute.
Stir in the wine and cook until most of the liquid is evaporated. Add the broth and bring to a boil. Reduce heat, cover, and simmer the soup for about 20 minutes.
Add the uncooked pasta, reserved Andouille sausage, and the kale. Cover the pot and return to a boil. Reduce heat to maintain a simmer and continue cooking, stirring occasionally, until the pasta is al dente. Taste and adjust seasoning.
Pass the grated cheese at table. Great served with fresh sourdough baguette slices.
And yes that’s a bowl of Slow Simmered Smoked Pork Shank/Hock with Mixed Greens you see on that plate. Yum is all I have to say!
I am such a lover of Cajun and Creole food. If it were possible, I would hop on a plane today and drift down to New Orleans for the fabulous food. And of course the great jazz and also to be able to spend time with our dear family friends John and Carol. But alas, there is no getting on a plane or eating in restaurants for us until the coronavirus is contained. So, the next best thing is to cook up some of my favorite dishes up here in the beautiful NW and listen to my very own resident jazz pianist. (Not a bad life dear readers. Not a bad life at all!)
But the ambiance is just not the same. For all intents and purposes, it appears to a visitor that New Orleans never sleeps. (I’m sure it’s because everyone, residents and vacationers alike, simply can’t stop eating the wonderful food and listening to fabulous jazz.)
Plus there’s just something exciting about being in a city that on average is six feet below sea level. FYI: The site of the city was originally very low in relation to sea level, but human interference has caused the city to sink even lower. When New Orleans was being constructed they ran out of good land. To make more room, engineers drained swamplands around the area so they could continue expansion. This drainage led to subsidence. Subsidence is sinking or settling to a lower level, in this case it was the earth’s surface sinking lower in relation to sea level. This sinking effect has led to present day New Orleans.
When we were in New Orleans several years ago, we watched as large ships navigated along the Mississippi river where the level of the diked water was actually higher than we were! After that exhilarating experience, we simply had to retire to Café Du Monde for beignets. (The beignets were wonderful. The chicory coffee, not so much!) We would have hit one of the local bars for a restorative, but it was only 10:30 in the morning. Just a bit too early for us to start imbibing alcohol. Even in New Orleans!
But enough about New Orleans. And back to Camano Island and our kitchen which is somewhere between 250 and 300 feet above sea level. Not nearly as dramatic as looking up at water, but a heck of a lot more relaxing. Pretty sure we aren’t at risk of being flooded out. Unless of course we are hit with the “really big one”. (A seismic catastrophe.) In that case, all bets are off! But back to this recipe.
My first experience making a Cajun pork stew was back in 2015 – Grillades (Cajun Meat Stew) and Cheese Grits. It too is a really tasty stew served over grits and quite similar in many ways to this recipe. The main difference is that this recipe has a stronger tomato component and uses roasted peppers (red and yellow) rather than a green pepper. Both recipes are delicious, but just enough different to make life interesting.
So if you get a hankering for some Creole Food, build this recipe. And if you want to go full in Louisiana, add a bowl of Slow Simmered Smoked Pork Shank/Hock with Mixed Greens or Collard Greens with Smoked Pork Hock. And don’t forget the corn bread. BTW – there are several great cornbread recipes on this site too.
As always, stay safe, stay diligent about protecting ethnic diversity that brings us wonderful dishes like this, and keep defending every person’s right to life, liberty, and the pursuit of happiness.
None of us had a choice as to what ethnicity we would prefer, what nation we wanted to call home, who our parents would be, what level of intellect we would be given, how tall we would be, etc. The only thing we have ever had any control over, is the kind of person we would become and steadfastly remain. And how we would use the gifts we were given in a positive way to help everyone live a better and more productive life.
So anyone who feels superior for being born a white person (for example), or intelligent, or physically attractive, or talented, or born into a wealthy family, or any of the other attributes that can lead a person to become conceited, is disgraceful in my opinion. A person should be proud of themselves and their accomplishments. That’s physiologically healthy, recommended, and applauded. But to feel superior because of one’s color, or monetary position, or societal status, or really for any reason, I find that behavior reprehensible. And yes, I am scared beyond belief at what might be the outcome of the upcoming November election. Our country has taken a terrible hit these last almost four years. I only hope and pray that a change for the better will come to pass.
Peace and Love to all.
Pork Tenderloin in Creole Gravy:
3 T. extra virgin olive oil
2 pork tenderloins, silver skin and excess fat removed, cut into bite sized pieces
½ lg. yellow onion, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, finely minced
1 T. paprika
pinch cayenne pepper
3-4 tsp. creole seasoning, or more to taste
pinch kosher salt
freshly ground black pepper
1 bay leaf
1 (28 oz.) can diced tomatoes (preferably Italian)
1½ c. roasted peppers, diced or 1 jar (12 oz.) Cento brand Red & Yellow Roasted Peppers)
2 T. tomato paste
½ c. beef or vegetable broth
1½ tsp. fresh lemon juice
1 tsp. Worcestershire sauce
1 T. unsalted butter
Heat 2 tablespoons of the olive oil in a large covered Dutch oven or heavy pan. Add the meat and fry until nicely browned. Add the remaining olive oil, onion, and celery; cook until the onion is soft. Add the garlic and cook for 1 minute. Stir in the paprika, cayenne, creole seasoning, salt, pepper, and bay leaf.
Add the diced tomatoes, roasted peppers, tomato paste, broth, lemon juice, Worcestershire sauce, and butter.
Bake covered in a pre-heated 325 degree oven for about 2 hours. Check after an hour and add additional liquid if necessary. (You want a thick sauce, but you don’t want it to burn.) (You also want the meat to be fork tender.)
Remove from oven, adjust seasoning, and serve over Easy Cheezy Grits.
Easy Cheesy Grits:
1½ c. whole milk
1½ c. water
½ tsp. kosher salt
freshly ground black pepper
¾ c. quick-cooking grits
2 tsp. dried chopped chives, opt.
1 T. butter
1 c. sharp cheddar, grated
Bring the milk, water, salt, and pepper to a boil in a saucepan over high heat. Gradually whisk in grits and chives. Reduce heat to low, and simmer, stirring occasionally, 10 to 12 minutes or until thickened. Remove from heat and stir in the butter and cheese. Adjust seasoning. If you like thinner grits, add a little more milk before adding the butter and cheese.
