Category Archives: PORK RECIPES

OLD FASHIONED SPAGHETTI AND MEATBALLS

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Every once in a while, all I want for dinner is a big old plate of spaghetti and meatballs. And when the urge hits me, I fix this recipe.

I have been making this sauce and these meatballs for decades. This was one of my standby recipes when my children were young, because they all loved it, spaghetti was fairly economical to make, nutritious, and I enjoyed preparing it. (And yes, even after work!) So not only is this spaghetti delicious, it brings back wonderful memories.

It was also one of the recipes I fixed when after a long weekend morning of cleaning the house, doing 43 (or so it seemed) loads of laundry, and working in the yard, I would get a wild hair about 2:00 pm to have company for dinner! (Dear God, what was I thinking?) So I would pick up the phone and call our dear friends and invite them over. Then off to the store, back home, start some bread, make this dish, cut up greens for a salad, throw some brownies together, put the box of wine in the refrigerator along with some Miller beer, and Bob’s your uncle! Where I ever got the energy for those kind of days I will never know! My only excuse is that I was young and didn’t know any better.

Now that I’m a wee bit older and definitely a whole lot smarter, I have to plan company dinners down to a gnat’s eyelash. I go so far as to prepare comprehensive excel spreadsheets, complete with time tables that reflect any and all tasks that can be done ahead of time. (Many would call it being anal-retentive; I call it being prepared!) Some would even go so far as to blame it on my age! And they would be right! I simply can’t work as fast or as long as I did in my thirties. Regardless – I can still do it, and that’s what matters.

So if you too love spaghetti and it’s a nostalgic part of your past, call, text, email, twitter, or whatever!?!? your friends and invite them over for dinner. And no, you don’t have to go so far as to serve them box wine, although I’ve been told they are making some really good box wines these days. (There are just some food and drink items from our past that should stay relegated to the very back recesses of our brains. For example: I have my memory of boxed white wine safely filed away between Annie Green Springs and Ripple in the back part of my brain. And I can’t even remember where I stashed my memory of Singapore Slings, but I sincerely hope that wherever it is, it stays hidden for the rest of my life!)

Oh, BTW, it’s OK if you don’t have wonderful memories of spaghetti and meatballs. It’s never too late to begin making your own nostalgic memories. Have fun!

Meatballs:

  • ½ c. finely chopped onion
  • 2 garlic cloves, finely minced
  • 2 T. chopped fresh parsley
  • ½ tsp. ground savory
  • ½ tsp. dried thyme leaves
  • ½ tsp. seasoned salt
  • ¼ tsp. paprika
  • ¼ tsp. dried rosemary
  • freshly ground black pepper
  • pinch ground nutmeg
  • 2 eggs
  • 2 T. milk
  • ¾ c. oats
  • 1 lb. lean ground beef
  • 1 lb. seasoned pork sausage

Combine the onion, granulated garlic, parsley, savory, thyme, salt, paprika, rosemary, pepper, nutmeg, eggs, and milk together in a medium bowl. Add the oats, ground beef, and ground pork and stir just until combined. Using an ice cream scoop, form balls and place on a lightly greased rimmed baking pan.

Bake in a pre-heated 400 degree oven for 20-25 minutes or until the balls are baked through. Remove from oven and set aside.

Sauce:

  • 2 T. extra-virgin olive oil
  • ½ c. chopped onion
  • 2 cloves garlic, chopped
  • 1 (28-oz.) can chopped or diced tomatoes (Italian tomatoes preferably)
  • 1 bay leaf
  • pinch crushed red pepper flakes
  • 1 tsp. dried oregano (I use Mexican oregano)
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • 3 T. chopped fresh basil leaves
  • 1-2 T. butter, optional
  • ½ lb. spaghetti, cooked al dente
  • grated Parmesan, garnish

In a large covered sauce pan, heat the oil over medium high 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 leaf, 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 too thin or allow to gently burble away until the sauce reaches your desired thickness.) Remove from heat, discard bay leaf, add the basil, and adjust seasoning. If the sauce tastes acidic, add butter 1 tablespoon at a time to round out the flavor.

Just before serving, add the meatballs and cook for a couple of minutes. Add the al dente spaghetti, and serve immediately. Pass Parmesan.

 

CHAR SIU PORK (CHINESE BBQ PORK)

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When I worked in the International District of Seattle during the 70s, I used to treat myself periodically to a quarter pound of BBQ pork for lunch. It was absolutely delicious. And there was one particular shop I always patronized. And to this day I can still conjure up the wonderful smell that emanated from that shop. I can also visualize the shop itself, with its uneven floor, bathroom straight out of the 1600s, and the wizened old owner/chef who always smiled at me despite the fact that he was missing at least 2/3rds of his teeth. But he was so nice and boy howdy could this guy BBQ meat. If I could have afforded to buy from him all the time, I would have taken home BBQ duck and pork (叉燒) on a weekly basis. But 40 some years ago, these items were way outside my budget. Unfortunately!

But ever since those 10 years working in the International district, I have loved BBQ pork. So for a recent dinner party, I decided to try replacing the recipe I had been using for many years with one that would more accurately reflect the exquisite flavor of the BBQ pork of long ago. I knew the secret was in the combination of ingredients for the marinade. (No duh!) And I was pretty sure the ingredient list should include Chinese Five Spice. But I didn’t have any Chinese Five Spice on hand or star anise for that matter, so I used regular anise seed in my own Chinese Five Spice blend. I have no idea how this pork would taste with a Chinese Five Spice blend that included star anise, but I can’t imagine it could be any tastier. Thanks to the Recipe Tin Eats web site (great site BTW) for this wonderful recipe. And sorry I changed a few things here and there.

So if you love Chinese BBQ pork as much as I do, give this recipe a try. And if you happen to visit the International District in whatever large city is closest to your home, look for the seediest shop you can find with ducks and strips of BBQ pork hanging in the window. Then go inside and buy anything that is hanging from a hook. Because it is bound to be incredible. Tell them Patti sent you!  

  • 2 tsp. sugar
  • 5 tsp. honey
  • 5 tsp. hoisin sauce
  • 1 tsp. oyster sauce  
  • 2 T. low sodium tamari or soy sauce
  • ½ tsp. Chinese Five Spice powder, either purchased or my preference – homemade (recipe below)
  • 1 tsp. sesame oil  
  • 1 T. vegetable oil  
  • 1 pork tenderloin, trimmed of fat and silver skin and cut in half lengthwise

Make the marinade by placing the sugar, honey, hoisin sauce, oyster sauce, soy sauce, Chinese five spice, sesame oil, and vegetable oil in a small saucepan and bring to simmer for just 30 seconds, then set aside to cool.

Place the pork and cooled marinade in a Ziplock bag. Remove as much air as possible, then massage the pork so the marinade is all over the pork. Place in the fridge and marinate for at least 3 hours, preferably overnight or up to 24 hours.

Take the pork out of the fridge and bring to room temperature. Line a baking tray with foil and place a rack on top. Remove pork from the marinade (save the marinade) and place on the rack. Tuck the thin end of the tenderloin halves underneath so the whole piece of meat is roughly the same thickness.

Roast in a pre-heated 375 degrees for 45-60 minutes or until the internal temperature is 160 degrees. After 20 minutes, baste generously with the reserved marinade. After another 20 minutes, baste with remaining marinade. Remove from oven and allow the pork to rest for 15 minutes before slicing.

Please note: For a more authentic BBQ taste, remove the pork from the oven when it reaches about 150 degrees. Then place on a low temperature BBQ grill to help caramelize the sugars in the marinade. Watch very carefully because you don’t want to burn the marinade. I have to admit I haven’t tried the grilling part myself, because when I fixed this recipe, I was preparing a full Chinese dinner, and neither Mr. C. or I had time to breath much less spend any time at the BBQ. But rest assured, the next time I make this recipe there will be some real grilling involved!  

 

 

ITALIAN SAUSAGE, SPINACH, AND MUSHROOM CASSEROLE

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Of course you already know that I am a pasta fanatic. And in all honesty, this casserole is one of the reasons why I can’t seem to stay away from any type of dish that consists of a sauce and various other accoutrements that surround shaped and boiled semolina flour and water. This casserole has everything I find necessary to fulfill my “must have pasta” need. It has meat, veggies, cheese, and a killer cream sauce. When combined, it is just a fantastic amalgamation of flavors. And it’s pretty too!

So next time you’re in the mood for pasta, and especially when you have a small army to feed, make this dish. Now, I’m not going to tell you that it‘s a quick dish to prepare. Because it does take some dedicated kitchen time. But I will say that it’s an easy recipe to follow, and not too expensive compared to a lot of lasagna type recipes that call for vast amounts of expensive cheese. Plus it’s a lovely change from a tomato sauce based pasta dish. And, this pasta can be made well ahead and kept in your refrigerator until needed.

So everything considered, it’s a great dish to have in your special treat and company repertoire.

So give it a try. What’s to lose? Well for sure it’s not weight! Because this definitely is not a low calorie casserole. But then, I’ve never enjoyed a low calorie casserole in my life, so what would I know about how to create one? Never mind – just enjoy!

  • 1 T. extra virgin olive oil
  • 1 lb. bulk Italian sausage
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 lb. fresh button mushrooms, sliced
  • ¼ tsp. oregano
  • pinch crushed red pepper flakes
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • 2 T. minced fresh parsley
  • 10 oz. fresh baby spinach, chopped
  • ½ c. unsalted butter
  • 6 T. flour
  • 2 c. milk
  • ¼ c. dry white wine
  • 1 c. sour cream
  • 1 tsp. Worcestershire sauce
  • 2 tsp. beef base
  • 1½  c. dry penne pasta, cooked al dente
  • 2 c. grated Mozzarella cheese
  • paprika

Heat olive oil in a large fry pan. Add the Italian sausage and cook until browned. Add onion and mushrooms. Fry until the onion starts to soften, about 4 minutes. Add the garlic and cook for one minute. Stir in the oregano, red pepper flakes, salt, pepper, parsley, and spinach. Remove pan from heat. In a medium sized saucepan melt the butter and whisk in the flour. Let cook for a couple of minutes, then gradually add the milk. Cook over low heat until thickened. Remove from heat and whisk in the white wine, sour cream, Worcestershire sauce, and beef base. Add to the sausage mixture, along with the cooked pasta. Adjust seasoning. Scoop into a lightly greased 9×13-inch pan or casserole dish. Top with Mozzarella cheese and sprinkle with paprika. Bake uncovered in a pre-heated 350 degree oven for 35-45 minutes, or until the casserole is bubbly and the cheese topping has melted and started to brown. Let sit for 10 minutes before serving.

Note: This recipe can be doubled or tripled easily. It can also be made ahead and kept in the refrigerator until about 2 hours before you need to pop it in the oven. Letting the casserole come to room temperature before heating allows all the ingredients to warm more evenly.

 

 

CREOLE MEATLOAF WITH MASHED BUTTERMILK POTATOES AND TRINITY GRAVY

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I love Creole food and I love meatloaf. So I decided that a recipe for Creole meatloaf would be next on my list of “how in the heck am I going to use up more of the ground beef in my freezer?!?!”

Having decided on the flavor theme, I went about looking for Creole recipes I could adapt. And one of the first recipes to pop up on my search was a recipe from Rachael Ray. But I couldn’t stop with just looking at one recipe, so I brought up a few more and the recipe below is the result of combining several recipes and my own ideas on the subject.

Now, unless you have done a lot of Creole cooking, you might be wondering about “trinity” gravy. If you are like me, my “trinity” in cooking is a combination of onion, carrot, and celery. I start almost every stew, soup, or red sauce with this combination of base ingredients. In French cooking it’s called mirepoix, and consists of 2 parts onion, 1 part carrot, and 1 part celery. But the Creole and Cajun cuisine considers onion, celery, and green pepper to be the holy trinity of flavor. 3 parts onion, 2 parts celery, and 1 part green bell pepper. Cajun/Creole dishes such as étouffée, gumbo, and jambalaya almost always start with this base. And since I love all three of these dishes, I decided maybe a trinity gravy was right up my alley too.

I am happy to report that both the meatloaf and the gravy are a wonderful combination of flavors, very simple to prepare, and economical to build. In fact, I would classify this dish as perfect for company. It does take time to prepare, but all can be made ahead of time, and then reheated just before serving. And although the ingredients aren’t expensive, the presentation looks like a million dollars.

Now I’ve heard, that half the enjoyment one gets from food is in the presentation. Frankly, I think that’s a load of rutabaga skins! I’ve tasted many a dish that looked terrific, but the flavor – less than satisfactory. But this delicious dish is not just beautiful on the outside. Remember – “external attractiveness has no relation to goodness or essential quality.” I know this maxim first stated by Sir Thomas Overbury in his poem “A Wife”, was meant to imply that beauty (in a wife) should not be just skin deep. But, as far as I’m concerned, his reflection speaks equally to culinary presentations! And if this dish doesn’t yell “good wife” I don’t know what dish does!! (And yes, I can make any quote or maxim have something to do with food. It’s a DNA abnormality handed down through my father’s side of the family!)  

For a small family or a senior couple like Mr. C and me, this wonderful meatloaf and gravy is a three meal delight. First night – eat until you can’t walk. Second night, eat until you remember how bad you felt after dinner the night before! Third day, argue over who’s going to get the last couple of slices of meatloaf for lunch! Enjoy, and no fighting kids!     

Meatloaf:

  • 1 T. extra virgin olive oil, plus more for smearing on meat loaves before baking
  • 1 lg. onion, finely chopped, divided
  • 5 garlic cloves, finely minced, divided
  • 2 tsp. paprika
  • 2 T. fresh thyme leaves
  • 2 T. Creole Seasoning, divided (to make your own, see two very good recipes below)
  • 1 tsp. kosher salt, divided
  • freshly ground black pepper
  • 2 T. grainy Dijon mustard
  • ½ c. bread crumbs
  • 1 egg
  • ¼ c. milk
  • 1 lb. ground beef
  • 1 lb. ground pork

Heat the olive oil in a medium skillet over medium heat. Add 1/4th of the onion to the skillet, and cook to soften, 5-6 minutes.  (The rest of the onion is used in the gravy.) Add half of the minced garlic and cook for one minute. (The rest of the garlic goes in the gravy.) Transfer the mixture to a bowl and cool.  To the cooled onion mixture add the paprika, thyme, 1 tablespoon of the Creole seasoning (the rest of the Creole seasoning will be used in the gravy), ½ teaspoon of the salt (the rest in the gravy), black pepper, mustard, breadcrumbs, egg, and milk.  Mix to combine. Add the ground beef and the ground pork, stirring gently just until well combined. (I use my hands for this part.) Form into 2 loaves, each about 10 inches long and 4 inches wide.

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Place on a parchment-lined rimmed baking sheet. Smear the entire surface lightly with olive oil. Bake in a pre-heated 375 degree oven for 30-35 minutes or until the internal temperature reaches 160 degrees.

To serve: Slice the meat loaves. Arrange the slices over Buttermilk Mashed Potatoes and pour the Trinity Gravy over both.  Garnish with sliced scallions and serve.

Trinity Gravy:

  • 2 T. butter
  • 2 celery stalks, finely chopped
  • 1 green bell pepper, seeded and finely chopped
  • 1/8 tsp. white pepper
  • 2 T. tomato paste
  • small bay leaf
  • 2 T. all-purpose flour
  • 1½ c. beef stock (I use beef base and water)
  • 1 tsp. hot sauce or more to taste (I use Frank’s Red Hot Sauce)
  • 1 T. Worcestershire sauce
  • mashed sweet or russet potatoes (see recipe below)
  • 2-3 scallions, sliced on the bias, for garnish

Meanwhile, in the same skillet you used for the meatloaf mixture, melt the butter and add the remaining onion. Cook for about 7 minutes, then add the celery, bell pepper, remaining ½ teaspoon salt, and white pepper.  Cook the mixture long enough to soften, about 30 minutes. (I usually cover the pan after about 10 minutes and let the veggies gently steam/fry.) The veggies should be kinda brown and kinda mushy. That’s what you want. None of this crisp tender for this recipe!

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Add the remaining garlic and cook for one minute.  Add the tomato paste and bay leaf; stir for 1 minute.  Sprinkle the flour and remaining Creole seasoning over the mixture and stir for another minute.  Whisk in the stock, hot sauce, and Worcestershire sauce; cook to thicken over medium-low heat for a couple of minutes. Adjust the seasoning. Turn the heat to the lowest setting to keep the gravy warm. Stir periodically.

If you are not going to be serving in the next little while, remove from heat and re-warm when ready. Remove bay leaf before serving.

Buttermilk Mashed Potatoes:

  • 2 lbs. sweet potatoes or russet potatoes, peeled and cut into chunks
  • kosher salt
  • freshly ground black pepper
  • ¾ to 1 c. buttermilk

Cover the potatoes with water in a medium pot and bring to a boil, then season with salt, reduce heat, and cook for 12-15 minutes until tender.  When the potatoes are done, drain and return to the hot pot and mash with black pepper and buttermilk to desired consistency. Add salt if necessary.

EMERIL’S ESSENCE CREOLE SEASONING

  • 2½ T. paprika
  • 2 T. salt
  • 2 T. garlic powder or granulated garlic
  • 1 T. freshly ground black pepper
  • 1 T. onion powder
  • 1 T. cayenne
  • 1 T. dried oregano
  • 1 T. dried thyme

Combine all the ingredients and store in an airtight container.

CREOLE SEASONING MIX (my recipe) 

  • 1½ tsp. onion powder
  • 1½ tsp. granulated garlic
  • 1 tsp. kosher salt
  • 1 tsp. white pepper
  • 1 tsp. freshly ground black pepper
  • 1 tsp. paprika
  • ½ tsp. dry mustard
  • ½ tsp. dried thyme
  • ½-1½ tsp. cayenne (depends on how much heat you like or can tolerate)
  • ½ tsp. gumbo file

Combine all the ingredients and store in an airtight container.

 

BACON, SWISS CHEESE, AND GREEN ONION QUICHE (Lorraine to those who know her well)

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Like many other wonderful dishes, a good quiche takes time to prepare. But at my house, a homemade quiche is one of the best ways I know to show my dear husband how much I care. (That and Chicken Paprika. BTW also on this site.)

So when Mr. C. recently asked me to make a quiche for dinner, I simply could not refuse. And because I know how much he loves bacon, I decided on this recipe.

Now I know what you’re thinking – “Patti – everyone knows how to make a Quiche Lorraine”. And this might be true. But sometimes I like to include recipes that have been around for a while, because people have a tendency to forget about the classics when only focusing on “new and currently trendy” dishes. But with all the innovative ingredients that are being used in quiches these days, like smoked salmon, sausage, spinach, or prosciutto, to name just a few, there is even more reason to resurrect an old standard. At least by posting this old favorite, I hope to prod my readers into thinking about quiche again. (And I mean “prod” in a good way! As a reminder, not as a poke, jab, or dig!) Because when you think about it, there is no more perfect dish to serve for either breakfast, lunch, or dinner than a quiche. Or if there is, I have yet to discover it! (OK, there is pizza; but not everyone embraces cold pizza for breakfast!)

So do yourself and your family a favor. Build a quiche. And while you’re at it, also make a fruit tart. (For more information about why a tart and a quiche are hand and hand buddies, see my blog post entitled Rustic Peach Tart.)

  • 8-inch pie crust, unbaked and set in pie plate (see recipe below)
  • 8 slices thick, meaty bacon, chopped and cooked until crisp
  • 2 c. grated Swiss, Gruyère, or Emmanthal cheese
  • 1/3 c. sliced green onions
  • ¾ tsp. dry mustard
  • 1 1/3 c. milk (whole milk is best)
  • 4 eggs
  • dash ground nutmeg

Scatter cooked bacon over pie crust. Layer cheese on top of bacon. Add sliced green onions. Whisk together the dry mustard, milk, and eggs. Hint: Place dry mustard in bowl and add just a tiny splash of the milk. Whisk until there are no mustard powder lumps. Then add the remaining milk and eggs, and whisk all together. If you add all the ingredients together at once, you often end up with mustard lumps that, trust me, are very hard to incorporate with the other ingredients.) Pour liquid mixture in pie pan. Sprinkle with nutmeg. Bake in a pre-heated 325 degree oven until set, about 45 minutes.

Hint: to keep your pie crust edge from getting too brown, cover with aluminum foil. (See picture below.)

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PIE CRUST (makes a double crust)

  • ¼ c. very cold water
  • 2 c. flour
  • 1 tsp. salt
  • heaping 2/3 c. Crisco

Step 1 – Pour cold water into a small bowl.

Step 2 – Measure flour and salt into a mixing bowl.

Step 3 – Take 1/3 cup of the flour back out of the mixing bowl and stir it into the water. Make a paste. Set aside.

Step 4 – Add the Crisco (heaping 2/3 cup) to the flour and salt mixture. Mix together. (I use my KitchenAid mixer.)

Step 5 – Add the water/flour paste to the flour/shortening bowl and mix just until blended. Do not over-mix. Roll out dough and place in pie plate. This recipe makes enough dough for a double crust pie, if using a regular sized pie plate, or one large bottom crust with a little left over for pastry cookies or small tart like the one shown below.

Helpful hint: Use a pastry cloth to roll out your pie crust. It really makes a difference. You can find pastry cloths in almost any kitchen wares shop. Well worth the $10 or so.

 

CARIBBEAN PORK STEW

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We recently were invited to our good friends Tim and Susie’s home for an “after gig” dinner party. And Susie fixed just an amazing Caribbean dinner for us. And the main dish she served was a pork stew. So based on the gist of the recipe Susie gave me that evening, I immediately went on line and found (I’m pretty sure) the recipe she used. (Sometimes I get tired of bugging my friends for their recipes, so I just wing it.)

Anyway, the recipe below adapted from Cooking Light magazine, Valerie’s Kitchen blog, and brought to life by Susie is so melt in your mouth good as to be worthy of a literary mention, in say, a modern romance novel. And because I have an active imagination and sometimes (sometimes?!?!) can’t help myself, the first couple of paragraphs in this fictitious novel might read something like this:

“Kathryn could not have known on that late summer afternoon how the delicious smell of her Caribbean pork stew would completely turn her life around. As the stew quietly bubbled away in the slow cooker on the counter under her open kitchen window, she was completely unaware that a change in her life was in the wind. And even though the late afternoon was hot, quiet, and heavy with languor, tiny whiffs of the stew’s delicious aroma somehow found their way through her new neighbor Jeffrey’s open den window.

Jeffrey, who had lost his wife to his best friend a couple of years before, had only lived in his new home for a month. He had moved because everything in his old neighborhood had reminded him of how he had been deceived by the two people he had trusted most in life. He had needed to put his former life far behind. He had seen Kathryn come and go from her house and of course had noticed how beautiful she was. He also knew that she had been recently widowed. His realtor had been eager to share that tidbit of information when he was showing Jeffrey the house. But Jeffrey wasn’t looking for love. In fact he had no desire to ever again become involved with a gorgeous woman. But that afternoon, as he sat at his desk putting the final touches on the article he was writing, he sensed that there was something different in the air. He couldn’t quite define what it was that had awakened his senses. But he knew for a fact, that whatever it was, it was emanating from his neighbor’s home.”

So if you too want to awaken the senses of your family and friends, prepare this dish for them. It has a bit of heat to it, but it’s not overpowering. Just delicious. And thanks again Tim and Susie for another wonderful meal at your home and of course, your friendship.

(And lest you worry, I have no intention of becoming a romance novel writer.)

  • 1 T. extra virgin olive oil
  • 2 lbs. lean pork, cut into bite sized pieces (a boneless pork roast is perfect)
  • 1 tsp. kosher salt
  • freshly ground black pepper (lots)
  • 2 garlic cloves, finely minced
  • 2 lg. red bell peppers, chopped
  • 1 bunch green onions, thinly sliced
  • 3 T. hoisin sauce
  • 2 T. lower-sodium GF Tamari or regular soy sauce
  • juice of one large, soft lime
  • 2 T. creamy peanut butter
  • 1 tsp. ground cumin
  • ¼ tsp. crushed red pepper flakes
  • 1 c. chicken broth
  • basmati rice, cooked according to package directions or follow the recipe below
  • lime wedges

Add oil to a large skillet and place over medium-high heat. Add pork, salt, and pepper and sauté until the cubes are dark brown. Add garlic and cook for 1 minute. Place browned pork and garlic, red bell pepper, and green onions in an electric slow cooker coated with cooking spray.

Combine hoisin sauce, Tamari, lime juice, peanut butter, cumin, crushed red pepper flakes, and chicken broth in a small bowl. Pour mixture over the pork and stir well to combine.

Cover and cook on HIGH for 1 hour. Reduce heat to LOW, and cook for 90 minutes or until pork is fork tender. (Check after about an hour.)

Serve over rice with lime wedges.

BASMATI RICE

  • 2 c. basmati rice
  • 1 T. unsalted butter
  • 3 1/3 c. water
  • 34/ tsp. kosher salt

Rinse rice in a fine mesh sieve under cold water until water runs clear. Drain well. Melt butter in a 4-quart heavy pot over moderate heat; add rice and cook, stirring, 2 minutes. Scoop into your rice cooker. Add water and salt. Turn rice cooker on “go”. When rice cooker turns off, rice is done. Let stand for 5 minutes, then fluff with fork.

No rice cooker?  Rinse rice in a fine mesh sieve under cold water until water runs clear. Drain well. Melt butter in a 4-quart heavy pot over moderate heat; add rice and cook, stirring, 2 minutes. Stir in water and salt and bring to a boil over high heat. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 20 minutes. Remove from heat. Let stand for 5 minutes, then fluff with fork.

 

PORK AND GREENS WITH NOODLES

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This is one of those quick and easy recipes that is perfect for weeknights. (Of course you can also serve it on the weekend, but because of its ease of preparation, I tend to think of it as an “I’m too tired to really cook” kind of weeknight dish.) I mean really, when you analyze the ingredients, you have all the essential elements associated with dinner. You’ve got your meat, your starch, and your veggies. The only difference is that they are all combined in one neat little package. So while your family might feel slighted by only one item present on the dinner table, you can relax knowing you have covered all the bases. And truly, aren’t some nights just all about you! I mean – you’ve fed them right? And something really tasty too. So I say “get over it family and cut the poor cook some slack”!

Of course, if the gilt really becomes too much for you – throw a couple of cookies and a bowl of ice cream at them after dinner. (And no, they don’t have to be a home baked cookies. I am not the food Nazi, and I promise not to report you to Betty Crocker.)

So next time you get the urge to just go home and lock yourself in your room and to heck with feeding your hungry masses, stop at the store on your way home from work. (You know the little darlings have to be fed, so this is your way of feeding the troops, and still getting to bed early.) Pick up a couple thick, lean pork chops, a package of pre-washed greens, and any other ingredients for this dish that you don’t already have on hand. Then beat feet home, change your clothes, pour yourself a libation, and prepare my version of Martha Rose Shulman’s recipe for Stir-Fried Pork and Green with Noodles. Then relax and enjoy your meal. You’ve fulfilled your “food” obligation and in fine style too.  

One thing more – don’t forget the cookies and ice cream while you’re at the store.     

  • 2 T. vegetable oil, divided 
  • ½ lb. lean pork, cut in very thin strips
  • 1 tsp. sesame oil
  • 2 large garlic cloves, finely minced
  • 1 T. minced fresh ginger
  • pinch crushed red pepper flakes
  • about 1 lb. Swiss chard, beet greens, turnip greens, spinach, or kale stemmed and washed very well  
  • 2 T. low sodium Tamari or soy sauce
  • ¼ c. chicken stock or water  
  • 8 oz. Japanese somen noodles, wide rice vermicelli, or Chinese egg noodles cooked al dente
  • ¼ c. thinly sliced green onions, garnish

Heat a large, heavy skillet or wok over medium-high heat until hot enough to evaporate a drop of water on contact. Add 1 tablespoon of the vegetable oil and add the pork; stir fry for about 2 minutes or until the pork is just barely cooked through. Remove from pan and set aside.  

Add the remaining 1 tablespoon vegetable oil, sesame oil, garlic, ginger, and crushed red pepper flakes to the pan. Cook for about one minute or until the garlic releases its aroma. Stir in the greens and stir fry until mostly wilted. Add the Tamari and chicken stock. Cook for about a minute. Add the cooked noodles and reserved pork; stir together until heated through. Adjust seasoning, sprinkle with green onions, and serve immediately.

 

HAM, KALE, AND CANNELLINI BEAN SOUP

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I know, I know! I already have several smoked piggy, greens, and dried bean soup recipes on my blog. Can you guess why? Got it in one. I LOVE BEAN SOUP! And if the soup is reasonably inexpensive to prepare, is low in fat, contains nutritious veggies, some sort of meat as well as the dried beans, I am well on my way to nirvana. Add a couple 3 toasted baguette slices and dinner is ready! (Which is another compelling reason to prepare and serve soup. It’s really a complete meal unto itself when accompanied by some form of cracker or bread.)  

So yesterday morning when I was up to my elbows in dill pickle brine and German chocolate cake batter, (not the same recipe you realize), I got to thinking about what to fix for dinner. And calling to me from the refrigerator was a small hunk of ham and some kale that dearly needed to be eaten. Soon the cannellini beans in the pantry were offering their two bits to the conversation. So not being one to ignore what three of my favorite ingredients have to say, I jumped at the chance to write a new recipe. And the simplest preparation I could think of which included these three darling ingredients was soup.

So what you have below is the result. And considering that I was very busy in the kitchen all day yesterday working mainly with ingredients that have no relationship to a bean soup, you are darn lucky the recipe doesn’t include cucumbers or melted chocolate! Enjoy  

  • 2 c. dried cannellini, small Navy, or Great Northern beans OR 3 (15-oz.) cans cannellini or white beans, rinsed and drained (see recipe variation)
  • 8 c. water
  • 2 T. extra virgin olive oil
  • 1½ c. diced ham
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 stalks of celery, chopped
  • 3 garlic cloves, minced
  • 1-2 T. fresh minced sage or 1-2 tsp. dried sage
  • 1 bay leaf
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • 8 c. (2 qt.) chicken broth
  • 6 c. chopped kale

In a covered sauce pan, add the dry beans and water. Bring to a boil, remove from heat, cover, and let sit for at least 2 hours. Or cover the beans with water and let sit in the refrigerator overnight. In both cases, drain and rinse the beans before adding to the soup.

Heat the olive oil in a large covered pan over medium-high heat. Add the ham, onion, carrots, and celery. Sauté until the onion is translucent. And the garlic, sage, bay leaf, salt, and pepper; cook for 1 minute, or until the sage and garlic are fragrant. Add the chicken broth and beans. Bring to a boil, reduce heat, and simmer covered for about 1½ hours or until the beans are tender. Stir occasionally. Add kale and cook for about 3 minutes or until the kale is wilted. Adjust seasoning.

Serve with crusty baguette slices that have been toasted. (I like to drizzle the baguette slices with olive oil and lightly sprinkle with finely ground Parmesan cheese before placing in the oven to toast at 425 degrees for about 7 minutes.)

Variation using canned beans:

Heat oil in a large covered pan over medium-high heat. Add ham, onion, carrots, and celery. Sauté until the onion is translucent. And the garlic, sage, bay leaf, salt, and pepper; cook for 1 minute, or until the sage and garlic are fragrant. Add the chicken broth, bring to a boil, reduce heat, and simmer covered for about 30 minutes or until the carrots are tender. Add the beans and simmer for about 10 minutes. Add kale and cook for about 3 minutes or until the kale is wilted. Adjust seasoning.

Serve with crusty baguette slices that have been toasted. (I like to drizzle the baguette slices with olive oil and lightly sprinkle with finely ground Parmesan cheese before placing in the oven to toast at 425 degrees for about 7 minutes.)

 

TÖLTÖTT KÁPOSZTA (HUNGARIAN MEAT AND RICE STUFFED CABBAGE ROLLS)

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There are several ingredients seemingly indigenous to Hungarian cuisine that are among my favorites. I love the flavor of paprika, adore sour cream and dill, and think caraway is fabulous. So when I can prepare a dish that contains all of these favorites, I know I am going to be in culinary heaven.

So when I decided I wanted to update my 40 year old recipe for stuffed cabbage rolls, I kept each of these ingredients in mind as I concocted my new version of this Hungarian classic.

While I was at it, I also wanted my cabbage rolls to be low in fat and reasonably easy to prepare. And to be made with fairly inexpensive ingredients. I also wanted a dish that even people like my husband, who are not as fond of cruciferous vegetables as I am, to be able to enjoy the dish and even look forward to eating it again.

So this recipe is my take on Töltött káposzta. And for all of you out there who have lovely Hungarian grandmothers who would be deeply offended by my use of sour cream in the sauce rather than as just a garnishment, who would not be caught dead not including sauerkraut or smoked pork shank in their version, I humbly offer my apologies. But as in all things, it’s really just all about me. And of course, what can you expect from a person who has only French and German blood running through her veins? Remember: not everyone is lucky or smart enough to be born with a Hungarian grandmother. (Next time around, I will be smart enough to get my request in early for an Italian mother and a Hungarian father. Or visa/versa would be fine too.)

If you need more apology than the aforesaid, please ask your grandmother to contact me personally! Speaking of which, don’t hesitate to “leave a reply” if you like a recipe or want to share some insight into the recipe with me. If your comment is not too derogatory, I will gladly add your comment to the blog for all the world to see. Thanks and I hope you enjoy this recipe. Oh, and also – Happy Spring! Yea sunshine!

  • 1 small head green cabbage
  • ¼ c. long grain rice
  • 1 c. water 
  • 1 T. vegetable oil
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • ½ tsp. marjoram
  • ½ tsp. caraway seeds
  • ½ tsp. kosher salt
  • freshly ground black pepper  
  • 3 T. sweet Hungarian paprika, divided (and yes, use real Hungarian paprika)
  • 2 eggs
  • 1 lb. ground pork*
  • 1 lb. ground beef*
  • 1 small can (14-oz.) chopped skinless tomatoes plus juice (canned Italian tomatoes are the best)
  • 1 c. sour cream, plus more for passing at the table
  • fresh dill weed, garnish, opt.

Remove core from cabbage with a paring knife. Place whole head in a large pot filled with boiling, salted water. Reduce heat and simmer the cabbage until leaves are softened enough to pull off individually. Then using a pair of tongs, gently remove the leaves as they become tender and set aside to drain/cool. (Don’t worry if you tear a leaf. It will mend during the baking process. Well, it won’t really mend, but once anyone takes a bite, believe me, no one will notice any tiny presentation imperfections!) Save the cabbage water for use later on in the recipe.    

Meanwhile place the rice and 1 cup of water in a small covered pan and bring to a boil.  Stir, reduce heat, and cook for 15 minutes. Remove from heat, remove lid, and set aside to cool. (If you have leftover rice, by all means use it.)  

While the cabbage leaves cool, place the oil in a large frying pan over medium heat. Add the onion and gently sauté for about 4 minutes. Add the garlic and cook for one minute. Remove pan from heat and set aside to cool. When cooled, add the marjoram, caraway seeds, salt, pepper, 1 tablespoon of the Hungarian paprika, and the eggs. Mix thoroughly. Add the partially cooked rice, ground meat, and combine just until the spice/onion mixture is evenly distributed throughout the meat. (Clean hands are your best tool for this process. Note: take your rings off first!) Place a handful of the meat mixture inside each cabbage leaf and wrap up like a burrito. Place folded side down in a lightly greased deep sided casserole or baking dish.

In the empty frying pan (I hate to make more dishes dirty than necessary), whisk together the tomatoes, remaining 2 tablespoons of paprika, 1 cup sour cream, salt and pepper to taste, and 1 cup of the reserved cabbage cooking water. Pour over the cabbage rolls and tightly cover the pan with foil. Bake in a pre-heated 350 degree oven for 90 minutes. Remove the foil and bake an additional 45-60 minutes or until the sauce is almost gone. Remove from the oven and let cool for about 5 minutes before serving with a nice rustic bread, baked Yukon gold potatoes or garlic mashed potatoes, and additional sour cream and fresh dill as garnishes.

*If you want to use another pound of ground beef instead of ground pork – go for it. You could also substitute ground chicken or turkey with wonderful results.

 

CREAMY PASTA WITH PANCETTA AND PEAS

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Usually when I make a creamy sauce, I use cream. Sounds reasonable, right? But in an effort to reduce the number of calories and amount of fat in the dishes I prepare, I decided to use chicken stock and 2% milk instead of cream when I prepared this dish last evening. (OK, I did use 2 tablespoons of butter, but that’s just a fraction of the amount I normally would use!) So of course the resulting product was not as rich as a regular Alfredo sauce. (How could it be without a half cup of butter and 2 cups of heavy cream?) But regardless, it was still quite delicious. And without all the fat, it just had a fresher taste to it. Perhaps it was because the other ingredients were forced to shine on their own without relying on the cream to carry the day.

Whatever the reason, we were very happy to chomp away on this pasta sans the guilty feeling we usually experience when we are eating a creamy pasta dish. Not to say, we won’t ever eat a true Alfredo again. But I think I will be adapting my other standard Alfredo type dishes too, so that we can enjoy them more often without our cholesterol numbers shooting into the stratosphere!

And the first one I am going to adapt is one of our favorite pasta recipes – Chicken and Broccoli Fettuccine. So look for this recipe in the near future. And for those of you who have no cholesterol worries or don’t ever have to concern yourself with putting on weight, I will also post the “real” recipe. Which just happens to be Derek and Rebecca’s (two of my grandchildren) favorite food. (Poor kids. They unfortunately inherited their grandmother’s love of sauces.)

So if you too love pasta with a creamy sauce, give this dish a try. It takes no time to whip up. And I’m sure your whole family will love it. And miss all those calories in a traditional Alfredo sauce? I think not!

  • 2 T. unsalted butter, divided
  • ½ c. diced pancetta
  • 3 garlic cloves, finely minced
  • 2 T. dry white wine
  • 2 T. flour
  • ¼ tsp. kosher salt
  • freshly ground black pepper
  • pinch crushed red pepper flakes
  • pinch ground nutmeg
  • ¾ c. chicken broth
  • ¾ c. milk (I use 2%)
  • 8-oz. penne pasta, cooked al dente (keep some of the cooking water*)
  • ½ c. uncooked frozen petite peas, thawed
  • ½ c. finely grated parmesan cheese + more for passing (or use part Parmesan and part Pecorino Romano)
  • 2 tsp. chopped fresh parsley

Melt 1 tablespoon of the butter in a large fry pan. Add the pancetta and fry until crisp. Remove the pancetta from pan with a slotted spoon and set aside. Add the garlic to the pan. Cook for 1 minute. Add the wine and cook until no liquid remains. Add the remaining 1 tablespoon butter and the flour. Whisk together and cook for about 2 minutes.  Add the salt, pepper, crushed red pepper flakes, nutmeg, chicken broth, and milk; stirring until the sauce boils and thickens. Remove from heat and add the cooked pasta, peas, cooked pancetta, ½ cup Parmesan, and parsley. Add some of the pasta cooking water if the sauce seems too thick. Adjust seasoning and serve immediately with additional Parmesan cheese.

Please note: If doubling the recipe, use only 3 tablespoons of flour, but double all the remaining ingredients.

*Something I had thought for a long time just came out as being accurate. You really don’t need to use seemingly gallons of water when you cook pasta. In fact, you only need to use enough so that the pasta has room to expand and not stick together. This not only saves water and energy, but the resulting cooking water has a higher percentage of residual starch, which makes it perfect for adding to the sauce if more liquid and/or thickening is required. For more information, search Serious Eats; The Food Lab; A new way to cook pasta?