Thursday, April 17, 2014

Superb Pork Chops

We love Jamie Oliver. And we always love his food. This recipe is from his book Jamie at Home which is a great addition to your recipe book collection. He suggests red wine to go with this meal, but we thought why not add it to the pan to make the sauce extra tasty. This meal is pretty simple and pretty delicious too. Hope you enjoy. ❥ B+R
RECIPE
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Superb Pork Chops
Adapted from Jamie Oliver, Jamie at Home
Serves: 2 Total Time: 1 hr

GLUTEN FREE

4 carrots
3 large beets, trimmed
3 tbsp olive oil
1/2 tsp himalayan sea salt
1/4 tsp pepper
1/4 -1/2 tsp herb de provence
4 garlic cloves, roughly chopped
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2 pork chops, bone-in
2 large bay leaves
1 1/2 tbsp olive oil
1 tbsp lemon juice
1/4 cup red wine, plus reserve some for drinking

Preheat oven to 425ºF. In a large stock pot place carrots and beets. Fill pot with water. Place over high heat and boil for 15 minutes. Remove from water and peel beets, quarter them. Cut carrots into large pieces on the diagonal. Place carrots and beets into a large glass dish or roasting pan. Toss with olive oil. Sprinkle with salt, pepper, herb de provence, and garlic pieces. Roast in the oven for 30 minutes or until toasty.

Score the fat parts to the meat of the pork chops. Season with salt and pepper on both sides. Press the bay leaf onto the eye of the chop. When the vegetables are ten minutes to being finished, heat a cast iron skillet to high heat. Add olive oil, then add pork bay leaf side down. Once the first side begins to brown, flip to other side. Once the second side is also browned, place skillet into oven. Cook for 10 minutes. Remove pan from oven. Place pork on a plate to rest. Drain a little fat off of the pan, and add lemon juice and red wine to the pan. Scrape up the browned bits to create a tasty glaze. Pour over the pork chops. Serve with roasted vegetables.

Wednesday, March 26, 2014

Potato Soup with Radishes

I originally took these photos last summer during the pretty monsoon season. I always loved how these photos turned out and thought it a shame to never post on this delicious potato soup. Potato soup was one of the first soups I taught myself to make. Creating something without a recipe was a big step for me those five years ago. Since then, I have re-made it hundreds of times because it's easy on the pocket book, usually ingredients I have on hand at any given moment, and delicious and satisfying too of course. Once I got even more adventurous in the kitchen I would do a little something to the recipe every time depending on any extras I had on hand. Sometimes it's good with sliced chives and crumbled bacon, sometimes with ham, always with hot sauce, and like the one photographed here, carrot-top pesto and radishes. Have fun with it.

RECIPE
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Potato Soup with Radishes
Original Recipe. Can be made much quicker with pre-baked potatoes. If using baked potatoes, cut down simmering time to ten minutes.
Time: 45 min- 1 hr Serves: 3 - 4

GLUTEN FREE | VEGETARIAN

2 tbsp coconut oil (you can also use butter or olive oil)
1 onion, diced
4 - 5 large russet potatoes, cleaned well, cubed, preferably organic
handful of small radishes, peeled and trimmed, optional
1 tbsp butter, preferably organic
3 cups broth, vegetable or chicken, preferably low sodium and/or homemade
2 bay leaves
1 tbsp paprika
2 tsp hot sauce, divided
1 tsp each, himalayan salt and pepper
1/2 tsp dried oregano
1/2 tsp ground coriander
1/4 tsp turmeric
1/4 tsp dried parsley
2 cups shredded cheddar cheese
1/4 cup cream or sour cream (your choice or whatever you have on hand)
Basil or Carrot-Top Pesto, optional

Heat a large stock pot or dutch oven over high heat. After a minute or two, add coconut oil. Add onions. Turn heat down to medium. Stir occasionally for 5 minutes until onions are translucent and softened. Add cubed potatoes. Add radishes if optioning to do so. Cook for 10 minutes stirring occasionally, not allowing the potatoes to stick to the pot. Add butter, and continue to cook for another 10 or 15 minutes.

Gently pour in chicken broth, and add bay leaves. Turn heat to high and bring to a boil. Once soup is boiling, turn heat down to low. Continue to simmer for 20 minutes or until potatoes are very tender.

Remove radishes and bay leaves, set radishes aside. Add seasonings and one teaspoon of the hot sauce. Gently scoop about 3 cups of the soup into a blender or food processor. Blend until very smooth. Add back into simmering soup. Stir until mixed in well. Taste for seasonings, taking into account once cheese is added it will become saltier.

Add cheese, cream (or sour cream). Turn off heat. Taste again for seasoning. Slice cooked radishes and place on top of each serving. Serve with optional pesto.

Monday, March 17, 2014

White Bean, Kale and Sausage Soup

It's a windy St. Patrick's Day. From my apartment's window, all day I've been watching people walk by wearing green and even one dude wearing a kilt. Mondays are usually a quiet day for me anyways, working on projects via my faithful little computer. While working on projects, I scrolled by this lovely little soup with a green background and healthy superstar kale. So why not join in on the wearing of green even if it is just from my cozy little apartment.

I made this soup on a whim wanting a flavorful broth that exhibited the spiciness of sausage, with the texture of kale, and creaminess of white beans. After pulling this soup into completion, I realized it was very similar to the Zuppa Toscana soup served at a very popular Italian restaurant. I love this soup on a cold, wintery day, and even my hubby who doesn't prefer soup for dinner loves this one, as it is hearty and full of variety. For the soup to be more like Zuppa Toscana, omit the tomato and cabbage.

I hope you enjoy.

RECIPE
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White Bean, Kale and Sausage Soup
Original Recipe
Time: 45 min Serves: 4

GLUTEN FREE 

3 tbsp olive oil
1/2 red onion, diced
2 garlic cloves, peeled and left whole
1/2 lb Hot Italian Sausage, organic if possible
2 bay leaves
2 small potatoes, cubed
6 cups Chicken Broth, homemade and organic
1/2 tomato, quartered
1, 16 oz can white beans, rinsed and drained
1/4 tsp Himalayan salt and pepper (or to taste)
4 kale leaves, stems removed, torn into bite sized pieces
3/4 cup red cabbage, chopped
1/4 cup half and half or milk, organic if possible

Heat olive oil in a large stock pot over medium heat. Add onions and garlic, sauté for three to five minutes. Add sausage and break up with wooden spoon. Add bay leaves. Continue to sauté for 12 minutes or until sausage is browned and cooked through. Add potatoes, cook for 10 minutes, stirring occasionally.

Gently pour in chicken broth. Add tomato and white beans. Turn heat to high and bring soup to a boil. Once the soup is boiling, turn heat back down to medium-low. Gently boil until the beans and potatoes are completely tender, about 15 - 20 minutes.

Season soup with salt and pepper, taste to correct if need be. Add kale, cabbage, and half and half. Stir soup to incorporate, and cook for another five minutes. Turn off heat.

Remove bay leaves and serve.
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