Thursday, November 4, 2010
- 2 tablespoons olive oil
- 4 well-trimmed bone-in rib pork chops, 8 ounces each
- Coarse salt and freshly ground pepper
- 1 large onion, finely chopped
- 1 package (1 pound) coleslaw mix
- 1 clove garlic, minced
- 3/4 cup cider vinegar
- 1 teaspoon caraway seeds, optional
- 3/4 pound small red potatoes, sliced 1/4 inch thick
- In a Dutch oven (5-quart pot with a tight-fitting lid), heat 1 tablespoon oil over medium-high. Generously sprinkle pork with salt and pepper. Cook until golden brown, about 3 minutes per side. Remove pork.
- Reduce heat to medium-low. Add remaining tablespoon oil, onion, coleslaw mix, and garlic; season with salt and pepper. Cook, stirring frequently, until cabbage has wilted, about 10 minutes.
- Raise heat to high. Add vinegar, caraway seeds, and 1 1/4 cups water; bring to a boil. Add potatoes, and reduce heat to a simmer. Cover, and cook until cabbage and potatoes are almost tender, about 20 minutes.
- Return pork to pot; cover, and continue cooking until pork is just cooked through and potatoes are tender, 10 to 15 minutes more.
Tuesday, November 2, 2010
This is the best lentil soup I have ever had, hands down. No comparison. And who do I have to thank for this recipe? My mom! She developed this recipe about 10 years ago, and one or both of us has to make it at least once a year. Sometimes I make it twice if I'm craving it, which you will understand after having just one cup or bowl. The only change I have made to my mom's version is changing the dried spices to fresh herbs, if available. I almost always use fresh parsley (Italian flat leaf is my preference) because it's relatively inexpensive and can be used in other dishes easily. I have been using fresh thyme more and more in the past year or so, so if I have that on hand I definitely use it in the lentil soup. I would like to experiment more with fresh marjoram, which doesn't seem to be as common, but it would be interesting to try since the marjoram is what makes this soup so spectacular. When my mom was developing a few soup recipes, she took a tip from our neighborhood Greek restaurant that had awesome soups. She asked the owner what his secret was... and guess what it was? The marjoram! Yum.
6 slices of bacon, cut ½ inch wide (approx. ½ lb)
5 whole carrots or the equivalent amount of baby carrots, cut into small dice
2 stalks of celery cut into small dice
6 cloves of garlic, minced
1 large onion, cut into small dice
1 bunch scallions, chopped
32 oz can of roma tomatoes
32 oz can of chicken broth
16 oz dried lentils
3 bay leaves
1 teaspoon dried thyme or 2 teaspoons fresh thyme
2 teaspoons Nature’s Seasons® Seasoning Blend made by Morton Salt
1 teaspoon dried parsley or 2 teaspoons fresh parsley
1 teaspoon marjoram or 2 teaspoons fresh marjoram
Sea salt and freshly cracked pepper to taste
1. Sauté bacon until crispy in large dutch oven or very deep pot.
2. Remove bacon and sauté carrots, celery, garlic, onion, and scallions for several minutes. Reserve cooked bacon and chop into small pieces.
3. Add remaining ingredients and simmer for approximately one hour or until lentils are cooked. Add more broth if needed.
4. Garnish soup with chopped bacon and serve.
Note: This serves approximate twelve large bowl portions or twenty-four cups.
Thursday, February 11, 2010
½ cup rice wine vinegar
½ cup water
6 tablespoons low-sodium soy sauce
2 teaspoons toasted sesame oil
Juice of 2 small limes
1 knob fresh ginger, about 1 ½ to 2 inches long, peeled and minced
Six 4-ounce wild salmon fillets
1 tablespoon chopped shallots
1 teaspoon minced garlic
1 teaspoon minced ginger
¼ cup minced fresh cilantro leaves
½ teaspoon sunflower or safflower oil
1 tablespoon chopped shallots
1 garlic clove, minced
2 bunches spinach (each 10 to 12 ounces), washed, stemmed, and chopped
1 tablespoon sesame seeds
¼ cup finely sliced chives
¼ cup finely minced red bell pepper
1. To make the marinade, combine the vinegar, water, soy sauce, oil, and lime juice in a blender. Add the ginger and blend on high speed for 2 minutes, or until smooth.
2. Lay the salmon fillets in a shallow glass or ceramic dish and pour half the marinade over them. Cover and refrigerate for 30 minutes. Reserve the remaining marinade.
3. Preheat the oven to 350°F.
4. Lift the salmon from the marinade and discard the marinade. Lay the fillets in a shallow baking dish and bake for 15 to 20 minutes, or until the fillets just begin to flake when pierced with a fork and an instant-read thermometer registers 140°F.
5. Meanwhile, put the reserved marinade in a saucepan, add the shallots, garlic, and ginger, and bring to a simmer over medium heat. Cook for about 5 minutes or until the shallots and garlic are tender. Stir in the cilantro, cook for a minute or so, and then remove from the heat.
6. To make the nests, in a large sauté pan, heat the oil over medium heat and cook the shallots and garlic until softened. Add the spinach and cook just until wilted. Sprinkle with sesame seeds.
7. Divide the spinach among 5 plates and top each mound of spinach with a salmon fillet. Spoon the sauce over the salmon and garish with a sprinkling of chives and minced red peppers.
Created by: Steven Pratt, M.D. and Kathy Matthews, Super Foods, RX, New York: HarperCollins, 2004.
Wednesday, February 10, 2010
I hope you enjoy reading about my conquests in the kitchen, and I welcome any and all feedback and input! Cooking is a great pleasure for me, and I can't wait to share my personal culinary adventure here!