Smothered Pork Chops

Source:  What's Cookin, Chicago?

Smothered Pork Chops
recipe adapted from Cook's Illustrated

3 ounces bacon (about 3 slices), cut into
1/4-inch pieces
2 tablespoons all-purpose flour
1 3/4 cups canned low-sodium chicken broth
Vegetable oil
4 bone-in, rib-end pork chops,
1/2 to 3/4 inch thick
Ground black pepper
2 medium yellow onions, halved pole to pole and sliced thin (about 3 1/2 cups) 
8 oz sliced white button mushrooms
Salt
2 tablespoons water
2 medium garlic cloves, pressed through garlic press or minced (about 2 teaspoons)
1 teaspoon minced fresh thyme leaves
2 bay leaves
1 tablespoon minced fresh parsley leaves plus some for garnish

 
Fry bacon in small saucepan over medium heat, stirring occasionally, until lightly browned, 8 to 10 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate, leaving fat in saucepan (you should have 2 tablespoons bacon fat; if not, supplement with vegetable oil). Reduce heat to medium-low and gradually whisk flour into fat until smooth. Cook, whisking frequently, until mixture is light brown, about the color of peanut butter, about 5 minutes. Whisk in chicken broth in slow, steady stream; increase heat to medium-high and bring to boil, stirring occasionally; cover and set aside off heat.

Heat 1-tablespoon oil in 12-inch skillet over high heat until smoking, about 3 minutes. Meanwhile, dry pork chops with paper towels and sprinkle with 1/2-teaspoon pepper. Brown chops in single layer until deep golden on first side, about 3 minutes. Flip chops and cook until browned on second side, about 3 minutes longer. Transfer chops to large plate and set aside.
  
Reduce heat to medium and add 1 tablespoon oil, onions, mushrooms, 1/4 teaspoon salt, and water to now-empty skillet. Using wooden spoon, scrape browned bits on pan bottom and cook, stirring frequently, until onions are softened and browned around the edges, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds longer. 

Return chops to skillet in single layer, covering chops with onions and mushrooms. Pour in warm sauce and any juices collected from pork; add bay leaves. Cover, reduce heat to low, and simmer until pork is tender and paring knife inserted into chops meets very little resistance, about 30 minutes. 

Transfer chops to warmed serving platter and tent with foil. Increase heat to medium-high and simmer sauce rapidly, stirring frequently, until thickened to gravy-like consistency, about 5 minutes. Discard bay leaves, stir in parsley, and adjust seasonings with salt and pepper. Cover chops with sauce, and serve immediately.

* To make ahead/freezer meal - Instead of returning chops to the skillet as noted above, place chops in single layer into an oven- and freezer-proof baking dish, covering chops with onions and reserved bacon. Pour in warm sauce and any juices collected from pork; add bay leaves. Allow to cool completely before covering and freezing. When ready to prepare, defrost completely. Preheat oven to 350 degrees and place baking dish uncovered in preheated oven. Bake for 30 minutes until pork is tender and paring knife inserted into chops meets very little resistance, about 30 minutes. Continue by transferring the chops to a warmed serving platter and following the last step as noted above.

Broodje Bapao

Roll:

1 cup warm water
1/4 cup sugar
2 cups flour
2 tsp. baking powder
2 tsp. yeast
3 tbsp. oil

Filling:

1 small onion, diced
3 garlic cloves, minced
1-1/2 cups pork (or beef/pork mix) ground
1 tbsp. soy sauce
2 tsp. hoisin or oyster sauce
salt and sugar, to taste

Roll: 
Dissolve sugar in water completely. 
Mix flour, yeast and baking powder, then add water mix and oil. 
Mix, then knead until no longer sticky. 
Cover with a damp cloth and let rise until double in bulk, about 45 minutes. 


While waiting, make the filling:
Sauté onion until translucent but not brown, adding the garlic towards the end. 
Add the meat and cook through. 
Add liquids and spices, cook 1 additional minute, and set aside.
When dough is risen, form into long loaf and cut into approximately 6 equal pieces. 
Roll each piece flat, put filling in center and seal shut.


Let stand for 15 minutes, then steam for 20-25 minutes.

Three Bean Chili with Sausage

1 can diced tomatoes, undrained
1 lb. lean ground beef
1 lb. lean ground pork sausage
1 onion, diced
1/4 c. red wine vinegar
1 (46 oz.) can tomato juice
1 can black beans, drained
1 can pinto beans, drained
1 can kidney beans, drained
3 T. chili powder
1/4 c. brown sugar
1/4 t. cayenne pepper
2 t. salt
1 t. paprika
Shredded cheese & sour cream for garnish

Brown the beef, sausage, and onion in a large pot over medium-high heat. Drain the fat. Add the vinegar and cook for 1 minute to reduce the liquid. Add the tomatoes, tomato juice, beans, chili powder, brown sugar, cayenne, salt, and paprika. Decrease the heat and simmer for 1 hour. Serve in bowls and top with cheese and sour cream.

*VEGETARIAN OPTION: Omit the sausage and beef and double the beans.
*Recipe adapted from The Food Nanny

Taco Salad with Cilantro Lime Dressing

Taco meat:
2 lb. lean ground beef or turkey
2 (8oz.) cans tomato sauce
2-3 T. taco seasoning
3 T. brown sugar
3 T. sour cream
Salad:
10 c. lettuce or romaine, chopped
2 tomatoes, diced
1 can kidney beans, drained and rinsed
1 can olives, drained and sliced
1 stalk green onions, sliced
Tortilla chips
1 c. shredded cheddar cheese
1-2 avocados, diced
Cilantro Lime Dressing:
2 c. favorite ranch dressing
1/2 c. cilantro
1/2 c. salsa
FREEZER MEAL: Freeze leftover taco meat for later meals.
QUICK TIP: Use the Fish Taco Dressing (above) with this salad.

Use leftover cooked taco meat from above meal (or make new taco meat with above recipe). Chop the lettuce and place in a large bowl. Add to the top of the salad the diced tomatoes, kidney beans, olives, green onions, shredded cheese, avocados and tortilla chips. For the dressing, combine all ingredients together and process or blend in a food processor or with a blender wand. Blend until cilantro and salsa are smooth. Serve dressing on the side of the taco salad.

Tangy Sloppy Joes

2 lbs. lean ground beef or turkey
1 T. Worcestershire sauce
1 onion, chopped
1 stalk celery, diced
2 T. white or apple vinegar
1/2 c. ketchup
1 can tomato paste
2 T. brown sugar (or more if you like it more sweet)
2 T. mustard
1/2 c. green cabbage, sliced thin (optional)
Season with garlic powder, salt, pepper and cayenne pepper
Hamburger buns
*FREEZER MEAL: Meat can be cooked & frozen for later.

Saute the celery and onion with the ground beef, until the beef is browned and the vegetables soft. Drain any excess grease from the pan. If you choose to add cabbage, shred it thin and place in hamburger mixture with onions and let steam for a minute to wilt the cabbage. Add the remaining ingredients. Season the mixture with the desired seasonings--salt, pepper, garlic powder, etc. Simmer for 30 minutes on the stove and serve on hamburger buns.

Penne with Sausage, Red Potatoes & Green Beans

8 oz. uncooked penne pasta
4 red potatoes, quartered & washed
8 oz. Italian sausage
1/4 c. onion, minced
2 garlic cloves, minced
1 c. chicken broth
1 T. olive oil
1 T. butter
1 lb. fresh green beans (or frozen)
1 T. chopped fresh parsley
Salt & pepper (or Montreal Steak Seasoning)
1/2 c. parmesan cheese, grated
*Recipe from The Food Nanny (serves 4)


Cook the pasta according to package directions. Drain. Steam the potatoes or cook them in boiling salted water until tender. At the same time, steam the beans or cook in the microwave until tender, 6-12 minutes.Meanwhile, brown the sausage in a large sauté pan or pot over medium heat. Add the onion and garlic; cook and stir until the onion is soft and the sausage is completely cooked. Pour in the broth and simmer for 3 minutes. Stir in the oil and butter until the butter melts. Add the green beans, potatoes, and pasta. Mix well with a large spoon. Add the parsley and salt & pepper to taste. Decrease the heat to low and sprinkle ½ c. of the cheese over the mixture. Cover the pan and cook a few more minutes until the cheese is melted.

Sunday Pot Roast

3-4 lb. boneless beef pot roast
2 onions, sliced
2 bay leaves (optional)
1 t. rosemary
1 t. dried oregano
1 t. dried thyme
2 garlic cloves, minced
2 c. beef broth (or 2 c. water & 2 T. beef base)
2 lbs. red or russet potatoes, scrubbed and cut in half
8 carrots, cut into 1 1/2 in. thick pieces
Salt & pepper (or Montreal Steak Seasoning)

Place rump roast in a large crock pot. Place cut up vegetables all around the roast. Pour water or beef base on top of the roast and vegetables. Sprinkle seasonings on top of pot roast. Cook for 4-5 hours on medium heat or until tender. Serve warm. You can use the leftover sauce to make into beef gravy.

Mexican Breakfast Pizza

2 pkg. crescent roll dough
1 lb. hot or milk ground pork sausage
1 onion, chopped
2 cans diced green chilies
1/2 red or green bell pepper, diced
6 eggs
3/4 c. milk
3 c. shredded cheddar cheese
Salt and pepper to taste
Dash of cayenne pepper


Saute the sausage, bell pepper and onion together until sausage is cooked and crumbled and vegetables are soft. Set aside. Open crescent packages and place the dough on the bottom of 2 round pie plates or one 9x13 pan. Spread dough all over the bottom of the pans until the bottom is completely covered. If using 2 pie plates, divide the sausage mixture in two and put 1/2 on the bottom of each pie pan. If using a 9x13 pan, pour all of the sausage mixture on top of the bottom crust. Mix eggs, green chilies, seasonings and milk together. Pour egg mixture over the sausage mixture in the crusts. Sprinkle shredded cheese over the top of the egg. Bake casseroles at 350 for 25-30 minutes (for pie plates) or 40-50 min. for 9x13 pan. Casseroles will be cooked all the way through when the center of the casserole is no longer soft and jiggly. Put a toothpick into the center to see when they are done cooking. Let cool. Serve with salsa and sourcream.

Brown Sugar Pork Loin

Rub ingredients:
2 t. salt
1/2 t. black pepper
1 t. cumin
1 t. chili powder
1 t. cinnamon
2lbs. Pork tenderloins, roast or chops
2 T. olive oil
Glaze ingredients:
1 c. brown sugar
2 T. garlic, chopped
1 T. Tabasco

Directions:

Prepare pork: Preheat oven to 350. Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub. Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork, turning, about 4 minutes total. Leave pork in skillet.Make glaze and roast pork: Stir together brown sugar, garlic, and Tabasco and pat on top of each tenderloin. Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140, about 25 minutes. Let pork stand in skillet at room temperature 10 minutes. (Temp will rise to about 155 while standing).

Teriyaki Meatballs with Rice

1 12 oz bag frozen meatballs, made with either ground pork or beef (16-20 meatballs)
1 12 oz bottle teriyaki marinade
1 8 oz can pineapple chunks in juice
1 small green bell pepper, diced
2 carrots, peeled and cut into matchsticks
2 cups white rice, cooked according to package directions
4 green onions, thinly sliced

Heat the meatballs in the microwave until warm through. Set aside.

In a medium saucepan, combine teriyaki marinade, pineapple chunks and juice, bell pepper, and carrots. Add meatballs. Simmer over medium heat for 10 minutes.

Serve meatballs with some sauce over white rice and garnished with green onions.

Yields 4 servings.

Rookie's Notes: The early prep on this was chopping the carrots and bell peppers and freezing them. In the pantry was the rice, sauce and pineapple. And I just happened to have the green onions in my fridge. Super easy meal and totally a favorite of Jack's.

Source:  RookieCookie

Lasagna with Sausage and Bacon

Regular Farfalle in Sausage & Bacon Sauce -- Decadent but delicious!

For the sauce:
1 onion, diced
1 lb bacon, diced
1 tsp fennel seed
1 tsp oregano
1 1/2 tsp Italian seasoning
1/2 tsp kosher salt
A few grinds black pepper
2 28 oz cans tomato sauce
1 cup water

In a large skillet over medium heat, add bacon and onion. Saute until bacon is crisp and onion is translucent. Add fennel, oregano, Italian seasoning, salt and pepper. Stir well. Pour in tomato sauce and water. Cover and reduce heat to medium low. Simmer, stirring occasionally, for 3 hours, until sauce is thick. Let sauce cool before layering with the lasagna.

For the fillings:
2 lbs bulk Italian sausage
1 pint ricotta cheese
1 egg
1 tsp parsley
1 tsp oregano
6 cups shredded mozzarella and provolone cheese blend
1 16 oz package lasagna sheets

In a large skillet over medium high heat, add sausage. Saute, breaking up with a wooden spoon, until cooked through. Pour sausage onto a paper towel-lined plate. Set aside.

In a medium bowl, combine ricotta, egg, parsley and oregano. Stir well and set aside.

Set oven to 350 degrees.

Ladle 1/3 of tomato sauce onto the bottom of a 9x13 inch pan. Add a layer of uncooked lasagna sheets. Carefully spread 1/3 of the ricotta cheese over the pasta. Evenly sprinkle 1/3 of the sausage over the ricotta. And then sprinkle 2 cups of the mozzarella and provolone cheese blend over the sausage. Repeat two times.

Cover with foil and bake lasagna for 1 1/2 hours. In the last 20 minutes of baking, remove the foil, so the cheese can brown.

Yields 12 servings.

Rookie's Notes: If you are cooking this from the freezer, let it sit out for an hour before baking time. And then bake it for 2 hours.

Source:  RookieCookie

Pork Chop Marinade

Best-Ever Pork Chop Marinade by Teri Crane
Soak the chops in a big zip-lock bag for 8 hours or overnight in a marinade of:
- 1/3 soy sauce
- 1/3 ketchup
- 1/3 sherry (Any drinkable cheap sherry will do. Don't use cooking sherry.)

Pull chops right from the bag and plop onto the grill. Brush on more marinade now and then (or pour from the bag if you're lazy like me).

Santa Fe Pork Chili

Santa Fe Pork Chili

1 tbsp olive oil
2 white onions, cut into 1/4 inch wedges
2 tbsp garlic, minced
1 tsp salt
1 tbsp cumin
1/4 tsp black pepper
2 lb boneless pork loin roast, cut into 1-inch pieces
(*Helpful hint: The meat counter at the local grocery should cut it up for you, if you ask. Just tell them that you want it for stew, and they will be happy to chop it up for you to your specifications. An added bonus is that my favorite meat man trimmed off all the fat too.)
2 chipotle chilis in adobo sauce, finely chopped (in the Mexican food area of the grocery)
less than 1 tsp adobo sauce from the chilis can (it is super spicy, so you can add more if you like it hotter)
3 cans diced tomatoes with green chilies, undrained
1-8.5 oz can corn, drained
1-15 oz can black beans, drained

Heat oil over medium heat.
Cook onions and garlic in oil, stirring occasionally until onions are softened.
Stir in salt, cumin, pepper and pork.
Cook 6-8 minutes until pork is lightly brown
(*Helpful hint: Don't cook too long. It doesn't need to be completely cooked yet and if you cook too long, it won't be as tender. Err on the side of pinkness.)
Stir in chipotle chilies, sauce, tomatoes, corn and black beans. Heat to boil and then reduce heat to low.
Cover and cook 30-35 minutes on low, stirring occasionally until pork is no longer pink in the center.

Taco Pizza

1 pound ground beef
1 envelope taco seasoning
1 cup water
2 12 inch pizza crusts (I make my own)
16 oz. refried beans (I make my own)
3/4 cup salsa
2 cups shredded cheese (8 oz.)
tomatoes, lettuce, sour cream

FREEZER STEP: Cook ground beef and drain. Stir in taco seasoning and water. Bring to a boil; reduce heat. Simmer for ten minutes. Cool.
Mix beans, salsa, and meat together and freeze in a Ziploc bag flat. Grate the cheese and freeze that in another bag.

TO PREPARE: Place pizza crusts on a baking sheet or pizza stone. Spread meat mixture evenly on both crusts. Top with cheese. Bake at 350 degrees for 13-16 minutes or until cheese is melted. Top with sour cream, lettuce, and tomatoes.

I served this with fresh strawberries from the garden last night. We only had two slices left over! It’s a favorite in our house.

Recipe adapted from Taste of Home magazine

Potatoes with Ham and Peas

8 to 12 small new potatoes
3-4 green onions, chopped
2 cups peas
2 Tablespoons butter
2 Tablespoons flour
1 1/2 cup vegetable liquid and milk
salt and pepper to taste
2 cups cubed ham
1/2 cup grated cheese

FREEZER STEP: I am not fond of freezing potatoes so for this meal I just chopped the ham and onions, and grated the cheese.  I froze the ham and cheese in one bag, and the peas and onions in another.

TO PREPARE: scrub and cook potatoes until partially tender add bag of onions and peas. Continue cooking until tender. Drain, reserving liquid.
Make a white sauce with the flour, butter, and vegetable liquid and milk. I used one cup of liquid and 1/2 cup milk. Pour sauce over vegetables and add ham and cheese. Cook until cheese is melted serve.

It was very easy to prepare and I only used one pot, having all the chopping and grating done saved about 30 minutes. While the potatoes were cooking I was able to make biscuits to have on the side with some canned peaches. It was also very filling and we had leftovers for lunch.
Recipe adapted from the More With Less Cookbook

Source: Little Red Hen

Easy Italian pasta Bake

Easy Italian Pasta Bake
1 lb. ground beef
3 cups penne pasta or rotini pasta, cooked, drained (use wheat penne)
1 jar (26 oz.) spaghetti sauce
1/2 cut grated Parmesan and Romano Cheese
1 1/2 cups shredded Mozzarella Cheese

Preheat oven to 375 degrees. Brown meat in a large skillet, drain. Add pasta, sauce and half of the Parmesan and Romano cheese. Mix well.
Spoon into baking dish (13 x 9). Top with mozzarella cheese and remaining Parmesan and Romano cheese.
Bake 20 minutes or until heated through.

Source:  Newlywoodwards

Gustav's Mom's Tamatie Bredie

1-1.5kg (2-3lbs) lamb rib in pieces
1kg (2lb) Tomatoes medium
2 medium onions
6 peppercorns
1 tbsp marg/butter
1 tbsp flour
salt 7 pepper to taste (about 2 tsp salt)
2 tsp sugar
4 potatoes

Peel tomatoes and onions and chop
(tomaotoes in boiling water for 1-2 minutes, then ice water for easy peel)
Fry onions in oil in a casserole
Add meat with 1 cup warm water
cover and simmer for 2 hours or until meat is soft
add tomatoes, potatoes, peppercorns, sugar, sat, pepper 1 hour after meat.
mix flour and marg and then use to thicken sauce
serve with rice

Slow Cooker Ribs

MODIFIED CORNSTARCH

RED PEPPER Spice

Spices to Taste

ONION POWDER

SALT

FLAVOUR INCLUDING SMOKE

DEHYDRATED PARSELY

YEAST EXTRACT

CARMEL COLOUR

SOY OIL

 

1 CAN TOMATO SAUCE

1/3 CUP SUGAR

COOK ON LOW FOR 4 HOURS

HIGH FOR 4-5 HOURS

 

 

SPICY RIBS ALT

 

1/4 TSP CAYENNE OR CHIPOLTLE CHILI PEPPER OR LA GRILLE SPICY PEPPER MEDLEY OR CLUB HOUSE CAJUN SEASONING

Cook Sister's Bunny Chow

BUNNY CHOW (serves 4)

Ingredients:
1 kg lamb, cubed
1 medium onion, sliced thinly into rings
2 large tomatoes or 1x400g tin chopped tomatoes
2 Tbsp vegetable oil
2-3 curry leaves
1 stick cinnamon
4 green cardamom pods, lightly crushed
1.5 tsp crushed ginger
1.5 tsp crushed garlic
4 tsp Durban masala**  (or substitute shop-bought curry powder,as hot or mild as you like)
1 tsp ground turmeric
2 tsp garam masala
3-4 potatoes, cubed
Salt
1 or 2 (depending on the size) crusty, square loaves of bread
Fresh coriander leaves to garnish

Method:
Cube the meat and slice the onion; peel and dice the tomato.
Heat the oil and add the cinnamon stick, cardamom pods, onion and curry leaves. Fry until the onion is light golden brown in colour.
Add the masala mix (or curry powder), turmeric, ginger, garlic and tomato.  Cook over medium heat, stirring occasionally, until the mix resembles a puree.
Add the meat and cook for about 10 minutes. Then add the poatoes and about 1/4 cup of water.  Lower the heat and simmer over low heat until the meat is tender and the potatoes cooked.  Keep an eye on it to make sure the bottom of the pot does not burn.
When the meat is cooked through and the potatoes are tender (about 30 minutes), add the garam masala mixture. Test for seasoning and add salt if necessary. Simmer for a further 10 minutes on a low heat.
In the meantime, take a fresh loaf of white bread  - it needs to be crusty on the outside with a nice, soft crumb.  Little farmouse loaves half the size of standard loaves are ideal.  Halve the loaf and scoop out the soft white crumb, leaving the crust to form a "bowl". 
Spoon the curry into the half loaf and serve, garnished with coriander leaves.  The soft crumb can be dipped into the curry and eaten as well.




**  To make your own simplified version of Durban masala, try: 3 tbsp store-bought curry powder, 3 tbsp hot chilli powder, 1 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp ginger powder

Bobotie

BOBOTIE Serves 4 to 6 persons

Ingredients:
1kg steak mince (or lamb mince)
1 large onion
1 tablespoon oil
1 thick slice stale bread without the crust (white)
1 cup milk (more or less)
1 tablespoon apricot jam
juice of half a lemon (you can add more if you like it less sweet)
10-12 dried apricots (optional)
2 tablespoons seedless raisins
15 blanched almonds (ie. with skin removed) -optional but adds the crunch
1 teaspoon curry powder (more if you prefer it stronger but the dish is meant to have a mild curried flavour)
1 teaspoon fresh ginger grated ( I am happy with a little more)
3 cloves garlic salt and pepper 6 lemon leaves (or 3 bay leaves as a poor substitute) -you could grate a bit of the rind of the lemon before you squeeze it for the juice and add it to the bay leaves but add carefully so as not to allow the lemon to dominate
2 eggs
milk

Method:
1. Lightly fry chopped onion in oil till golden. Add chopped garlic. Add grated ginger. Remove from heat.
2. Soak bread in half a cup of milk. Crumble with a fork. Add to the mince. Mix well.
3. Place pot on stove. Add a little oil if the onion has absorbed it all. Put meat and all other ingredients except the rest of the milk, the lemon leaves and the eggs.
4. Mix like mad to avoid lumps. Cook until soft and cooked through, to the stage when meat is getting brown and not pink.
5. Be smart and use a slotted spoon to transfer the meat mixture to a baking dish about 5cm high as you will have to add on. Make sure you taste at this stage to correct seasonings. You can add more of any ingredients at this stage. Don`t taste too often as there will be little left for others!!!!
6. You will probably have some residual gravy in the pot. Reduce it by gently cooking without lid on and add to the baking dish. This makes the dish a little richer in flavour.
7. Now beat the two eggs. Add 1 cup of milk plus what is left of the milk in which the bread had been soaked. Total should not exceed one and a half cups. Mix well. Add salt and pepper.
8. Check that there is not too much water in the baking dish containing the milk. The meat should not be dry but there should not be any gravy at the bottom.
9. Pour milk and egg mixture after beating till well mixed on to the bobotie mixture. Place lemon leaves or substitute bay leaves & a little lemon rind on top.
10. Bake uncovered in moderate oven (350 - 375 F) for 30 to 40 min. Till the egg mixture has become set. Serve with a plain green salad or chopped tomato and onion, sprinkled with a little vinegar. Make sure you have some chutney near at hand. Serve piping hot with the yellow rice - see recipe below.


YELLOW RICE Serves 4

Ingredients:
2 cups rice
4 cups water
2 Tbs oil (approx)
turmeric
salt
raisins - as many or few as you like

Method:
Heat oil a little. Add the rice and stir till coated.  Add water, salt and rice.  Add the powdered turmeric (a little at a time till the shade of yellow you like has been achieved) and raisins.
Cook gently for 10-15 min, covered and simmering on low heat. When most of the water is absorbed. Switch off stove & let the rice swell.