Pork
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Ingredients:
- 2 teaspoons olive oil
- 4 pork chops
- 1 yellow onion, halved and thinly sliced
- 1 red bell pepper, chopped
- 1 1/2 tablespoons fresh ginger, minced
- 1/4 teaspoon allspice
- 1/4 teaspoon cayenne pepper
- 2 cups unsweetened apple juice
- 1 teaspoon red wine vinegar
- 2 apples, peeled, cored and sliced
- salt and fresh ground pepper to taste.
Directions:
- Pre-heat oven to 375 F
- Pre-heat saute pan over medium-high heat. Add oil and brown pork chops on both sides. Remove from pan and set aside.
- Reduce heat to medium, add the onions, red pepper and ginger. Saute until the onions are translucent – 5 – 7 minutes.
- Add the allspice and cayenne and stir for another minute.
- Add the apple juice and vinegar. Bring to a boil, scraping up all the brown bits from the bottom of the pan.
- Add the apples. Reduce heat and simmer for 5 – 7 minutes.
- Return pork chops to the pan and place skillet in the oven for approximately 10 minutes, or until chops are no longer pink in the middle.
- Season with salt and pepper.
Written by Ian McKenzie on October 10th, 2007 with no comments.
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Ingredients:
- 3 pound lean boneless pork loin roast
- 1/3 cup packed brown sugar
- 1 tablespoon grated, fresh ginger
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/ teaspoon pepper
- pinch of saffron
- 1 teaspoon cumin
- 1teaspoon turmeric
- 1 teaspoon coriander
- 1 tablespoon grated lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 cup dried apricots
- 1/2 cup bit-sized pitted prunes
- 1 medium butternut squash, peeled and cubed (about 4 cups)
Directions:
- Trim fat from pork; cut pork in half crosswise.
- Combine brown sugar and next 8 ingredients in a small bowl; stir mixture well. Rub pork evenly with sugar mixture. Place pork in a 4 1/2 quart slow cooker. Arrange apricots, prunes, and squash around pork.
- Cover with lid, cook on high-heat setting 1 hour. Reduce to low-heat setting, and cook 6 to 7 hours or until pork, fruit, and squash are tender.
- Cut pork into thin slices, and serve with fruit, squash and couscous.
Written by Ian McKenzie on April 23rd, 2007 with no comments.
Read more articles on Main Dish and African and Pork and One Pot Meals and Low Fat and Slow Cooker.
Morsels from this week’s food-blog browsing:
Written by Ian McKenzie on February 9th, 2007 with no comments.
Read more articles on Baking and Diet and Cookies and Pork and Stew and Learning.
Ingredients:
- 4 x Toulouse sausages
- 1/4 cup meaty salt pork
- 2 tablespoons olive oil
- 6 x bone-in pork chops, 1 cm thick, fat trimmed
- 2 x onions, quartered
- 4 x cloves garlic, chopped
- 2 cups green lentils, rinsed
- 1 cup white wine
- 3 cups chicken broth
- 4 x confit duck legs
- 2 x bay leaves
- salt and pepper
Directions:
- With the rack in the middle position, pre-heat the oven to 170°C (325°F).
- In a Dutch oven, or other oven-proof pot, over medium-high heat, brown the sausages and salt pork in the oil, 2 or 3 minutes per side. Remove the sausages and cut each diagonally into 3 pieces. Set aside.
- In the fat remaining in the Dutch oven, or other oven-proof pot, brown the pork chops over high heat for 1 minute on each side. Season with salt and pepper. Set aside.
- In the fat remaining in the Dutch oven, soften the onions and garlic over medium heat. Add the lentils and mix well. De-glaze with the wine. Return the chops and sausages to the pot. Add the broth, duck legs and bay leaves. Bring to a boil. Cover, transfer to the oven and bake until the lentils are tender, about 90 minutes.
- Adjust the seasoning
Ricardo Larivée
Written by Ian McKenzie on January 29th, 2007 with no comments.
Read more articles on Main Dish and Poultry and Pork and One Pot Meals.
Ingredients:
- 1 slice Canadian bacon
- 1 Carrot — finely chopped
- 1 Celery stalk — finely chopped
- 1 Onion — finely chopped
- 1 Garlic clove — minced
- 1 teaspoon dried basil
- 28 ounce can Plum Tomatoes6 Potatoes — cubed
- 1 ound Italian sausage — (cut into 2″ pieces)
- Salt and pepper to taste
- fresh parsley or basil for garnish
Directions:
- Fry bacon in a large non-stick saucepan until crisp.
- Add carrot, celery, onion, garlic and basil.
- Saute in pan drippings until onion is lightly browned.
- Add tomatoes, potatoes and sausage. Bring to a boil; reduce heat to low.
- Simmer for 1 hour, stirring occasionally, adding water for desired consistency. Season with salt and pepper to taste.
- Optional: add cubed zucchini, yellow squash.
- Serve garnished with chopped fresh parsley or basil.
For Crockpot: After browning step, put in crockpot with remaining ingredients and cook for 8 or 9 hours. Serve with crusty bread.
Written by Ian McKenzie on December 5th, 2006 with no comments.
Read more articles on Main Dish and Mediterranean and Pork and One Pot Meals and Stew.
Servings: 8
10 ounces lean pork cut into 1-inch cubes
3 tablespoons flour
salt and fresh pepper
2 medium Spanish onions, peeled and diced
4 cloves garlic, peeled and minced
6 medium plum tomatoes, diced
3 cups homemade or canned, defatted, low-sodium chicken stock
2/3 cup Madeira (optional)
2 16-oz. cans chickpeas
1/2 cup green stuffed olives, coarsely chopped (optional)
1 teaspoon dried basil
3/4 cup golden or dark raisins (optional)
1/2 cup finely chopped red bell pepper
2 tablespoons capers, drained
1/2 teaspoon dried oregano
1/4 cup chopped fresh parsley or scallions
1. On a cutting board or in a plastic bag, toss the pork cubes with flour. Lightly coat a large nonstick Dutch oven or soup pot with no-stick vegetable oil spray and brown the pork cubes well over medium-high heat. Season the pork with salt and pepper. Remove the pork cubes and wipe out the pot.
2. Lower the heat to medium, add the onions and garlic, lift the pan off the burner, and lightly coat them for 1 to 2 seconds with no-stick vegetable oil spray. Saute for 5 to 8 minutes or until softened, adding a teaspoon of water if needed for moisture.
3. Add the cooked pork, plum tomatoes, stock, Madeira (if desired), garbanzos, olives (if desired), and basil. Bring to a boil. Lower the heat and simmer for 45 minutes, covered, stirring occasionally. Pour the liquid into a defatting cup and then pour the defatted liquid back into the pot.
4. Add the raisins (if desired), pimentos, capers, oregano, and parsley or scallions and simmer, uncovered, for 15 minutes.
Source: Lowfat Cooking for Dummies
Technorati Tags: Cooking, Recipes, Low fat, Stew
Written by tubaism on February 13th, 2006 with no comments.
Read more articles on Diet and Pork and Stew and Low Fat.
Kind of like honey-mustard pork, but with a New England twist. Use the best pure maple syrup you can find…please… [TheRedKitchen]
1 package pork tenderloin (about 2 lbs.), trimmed and cut crosswise into 3/4 ” slices
Salt & pepper to taste
4 Tablespoons olive oil
1 medium or 2 small onions, sliced
2 1/2 cups chicken broth
6 Tablespoons pure maple syrup
2 Tablespoons cider vinegar
2 Tablespoons Dijon mustard
Heat the oil in a large skillet. Season the pork with the salt & pepper, and cook it until browned on both sides, about 4 minutes per side. You may have to do this in two batches…don’t crowd the pan or the meat will not brown properly. Remove the pork to a plate and set aside.
Add the onion to the same pan, and saute for about five minutes. Add chicken broth, bring to a boil, and reduce for about 5 minutes. Whisk in the maple syrup, vinegar, and mustard.
Return the pork to the pan, along with any accumulated juices, and simmer until heated through, about 2 minutes.
Serve with starch and veggies of your choice. Makes 6-8 servings
Technorati Tags: Recipes, Cooking, Pork, Maple
Written by tubaism on January 30th, 2006 with no comments.
Read more articles on Main Dish and Pork.
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