Pork Vegetable Soup

INGREDIENTS
2    tablespoons olive oil
½   pound pork loin, cut into ¼ inch cubes
3    cups low sodium chicken or vegetable broth
2    medium carrots, sliced crosswise ¼ inch thick (1 cup +)
2    stalks celery, diced (1 cup+)
1    can (15 ounces) diced  tomatoes with juice
1    medium white onion or leeks, coarsely chopped (1 cup)
1    medium Yukon or golden potatoes, diced to ½ inch
1    can (15 ounces) Cannellini beans, rinsed, drained.
½   teaspoon salt
1    tablespoon dried parsley flakes
1    teaspoon dried sage
2    teaspoons dried marjoram

METHOD

In a large sauce pan over medium heat, add olive oil and the pork cubes and brown the pork on all sides. Add the broth, carrots, celery, tomatoes, onions, potatoes, beans, parsley and spices. Bring to a rolling boil, reduce to a simmer, and cook for 30 minutes. Serve immediately. This recipe will make 6 to 8 servings.

NOTES: If there is a lack of liquid, feel free to add more broth or even white wine. To stretch the recipe, simply add another can of tomatoes or beans and additional liquid.

Pear Apple Date Cake

INGREDIENTS
½     cup water
½     cup pitted dates, chopped
1      teaspoon baking soda
2      cups all-purpose flour
1      teaspoon baking powder
¼     teaspoon salt
½     cup butter, softened
1      cup granulated sugar
1      egg
1      teaspoon vanilla extract
1      cup chopped fresh figs
1      pear, cored, peeled, chopped (1 cup)
1      apple, cored, peeled, chopped (1 cup)

METHOD

Preheat the oven to 350 F. Grease a 9 inch spring-form pan and line the bottom with parchment. In a small sauce pan, bring ½ cup of water to a boil and add the chopped dates. Remove immediately from the heat. Stir in the baking soda (it will foam) and set aside.

In one large bowl, mix together the flour, baking powder and salt. Set aside. In another large bowl, cut the butter and sugar together using a pastry cutter and then whisk in the egg and vanilla Stir until well combined. Slowly add the flour, whisking only until combined. Drain the dates and fold into the batter with the chopped fig, pear and apple.

Spread the mixture evenly into the prepared pan. Bake for 45 to 50 minutes until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and cool on a wire rack. Carefully remove the spring form outer ring and the parchment paper. Serve when cool

 

NOTE: This comes out sort of damp and heavy but very good. I tried three times to eliminate the dampness without much success. Perhaps less apple and pear would do it. Let me know!

Baked Pork Chops

INGREDIENTS
2    teaspoons dried parsley
1    teaspoon dried thyme
1    teaspoon garlic powder
1    teaspoon dried sage
1    teaspoon dried marjoram
2    tablespoons olive oil, divided
4    thick loin pork chops, boneless
½   cup Arborio rice
½   cup beef broth
1    cup fresh sliced mushrooms
1    cup red bell pepper, cut to 1 inch pieces
1    small onion, chopped
1    can (15 ounces) diced tomatoes

METHOD

Preheat the oven to 350 F. In a small bowl, mix together the parsley, thyme, garlic powder sage and marjoram. Using 1 tablespoon of the olive oil, coat the pork shops on both sides then sprinkle them with 2 teaspoons of the spice mix and place on the bottom of a 9 inch square baking dish. Pour the rice around the edges and between the pork chops and pour the broth slowly over both.

In a large bowl, add the mushrooms, bell pepper and onion.. Drain the canned tomatoes, reserving the juice and add the tomatoes to the bowl. Drizzle with 1 tablespoon of olive oil, mixing. Add the remainder of the spices and combine. Pour the vegetables over the pork chops and smooth out evenly. Pour in the reserved tomato juice plus ¼ cup of water and bake uncovered for 20 to 25 minutes until the chops are thoroughly cooked and all the liquid has been absorbed. Serve each chop with a portion of the rice and vegetables.

Beef Cabbage Casserole

INGREDIENTS
½    head green cabbage, cored, sliced and chopped
1     pound low fat ground beef
1     small white onion, chopped fine (1 cup)
½    cup chopped celery
½    cup chopped green bell pepper
2-3  cloves garlic, minced
1     can (15 ounces) diced tomatoes
2     tablespoons tomato paste
¼    cup dry red table wine
2     teaspoons dried oregano
2     teaspoons dried thyme

METHOD

Preheat the oven to 350 F. Grease the bottom and sides of a deep 9 inch square baking dish. Place the cabbage into the baking dish, press it down and cook in the microwave for 2 minutes.

In a large skillet add the ground beef. Use a fork to separate the beef and  cook for 4 to 5 minutes until it is browned. Add the onion, celery, green pepper and garlic. Cook for 4 to 5 minutes until the vegetables are tender, about 5 to 6 minutes.

To the skillet, add the diced tomatoes, tomato paste, red wine and the two spices. Stir all ingredients until they are well mixed and remove from the heat. Pour this mixture into the cabbage-lined baking dish, smooth the top and place into the oven. Bake for 20 to 25 minutes until top of the dish looks real brown. If using the optional cheddar, sprinkle over the top and return to the oven for another 5 minutes. Remove and let the dish cool for 5 minutes before serving.

 

Roasted Parmesan Cauliflower

INGREDIENTS
½   head cauliflower, cut in to small florets (3 cups
2    tablespoons butter
2    tablespoons all-purpose flour
1    cup low fat (2%) milk
2    cloves garlic, minced
½   teaspoon red pepper flakes
½   cup grated Parmesan cheese
¼   teaspoon grated nutmeg
2    teaspoons lemon juice
¼   cup dry bread crumbs

METHOD

Preheat the oven to 350 F. Grease the sides and bottom of a 9 inch square baking dish.
Bring a large sauce pan of water to a boil over high heat and blanch the cauliflower for 2 minutes. Drain, run cold water over the cauliflower, and set aside to cool for 5 minutes.

In a large skillet over medium-low heat, melt the butter and add the flour, whisking to combine and cook the flour, about 2 minutes. Slowly add the milk, stirring constantly, until well combined and a paste has formed. Add the garlic, red pepper flakes, and Parmesan cheese, nutmeg and lemon juice. Whisk together. If the sauce seems too thick to pour, add 2 tablespoons of milk at a time, whisking them in as you go.

Add the cauliflower pieces to the skillet, stirring and turning until they are well covered with the sauce. Pour the cauliflower and any remaining sauce into the baking dish and evenly distribute the cauliflower pieces. Sprinkle with the bread crumbs and cook in the oven for 20 to 25 minutes until the bread crumbs are golden and the cauliflower pieces just turning a bit brown. Serve immediately.

Spinach Potato Pie

INGREDIENTS
1    recipe basic pie dough or
      pie dough for top and bottom of a 9 inch pie pan
2    tablespoons butter
1    cup chopped white onion
2    tablespoons all-purpose flour
½   cup low fat (2%) milk
1    teaspoon ground nutmeg
½   cup grated Yukon Gold potatoes
½   cup grated Monterey jack cheese
4    eggs, beaten
6    cups chopped fresh young spinach
¼   cup grated Parmesan cheese

 

METHOD
Place a baking sheet on a middle rack of the oven and preheat the oven to 325 F. Lightly grease the sides and bottom of a 9 inch pie pan. Roll out half of the pie dough into a circle larger than the pie pan and add to the pie pan, pressing it down and then trimming the edges.

In a large skillet, heat the butter and add the onion. Cook for 5 to 6 minutes until it turns translucent and add the flour, stirring it into the onions. Slowly stir in the milk and cook for 3 to 4 minutes until it becomes a paste. Remove from the heat, allow the skillet to cool for 5 minutes and add the nutmeg and potatoes, stirring them into the mixture.

Next, add the cheese and the beaten eggs, stirring them. Fold in the chopped spinach and parmesan cheese until the dish is well mixed and pour into the prepared pie pan. Roll out the remainder of the pie dough large enough to cover the pie pan and place it on top of the pie. Crimp the top and bottom crusts together with a fork, slit the top crust in 3 or 4 places and put into the oven on top of the baking sheet.

Bake in the middle of the oven for 35 minutes until the pie crust is golden brown and the mixture is set. Remove from the oven and let the pie  cool for 6 to 7 minutes to serve warm or cool completely before serving at room temperature. Cut into wedges to serve.

Pork Pineapple Stew

 
INGREDIENTS
2    center cut pork chops
2    tablespoons olive oil
1    medium white onion, diced
1    can (8 ounce) crushed pineapple
½   cup water
1    medium white potato, cubed ½ inch
1    tablespoon fresh, shredded ginger
2    teaspoons ground cumin
1    medium red bell pepper, cored, seeded, diced to ½ inch
1    can (8 ounce) pineapple chunks
1    tablespoon dried parsley

METHOD

Remove and discard the fat from the pork chops. Cut them into ½ inch cubes and set aside. In a large sauce pan, add the olive oil over medium heat and add the pork cubes. Stirring often, brown the pork on all sides for 3 to 4 minutes and add the chopped onion. Continue to stir and cook for 3 minutes and add the crushed pineapple plus its juice, and the water. Scrape up any brown bits from the bottom as you stir this together and add the ginger and cumin powder.

Cook for 4 to 5 minutes and add the bell pepper.. Bring to a boil, lower the heat to a simmer and cook for 15 to 20 minutes, stirring once or twice,  until the potatoes are soft tender. Add the pineapple chunks and parsley, stirring them in, and cook for 4 minutes to warn the pineapple. Remove from the heat and serve.

Bacalao - Portugese Salt Cod

There are hundreds of variations on this recipe for salt cod baked with potatoes, but this one turned out really good so I am sticking with it
 

INGREDIENTS
8    ounces salt cod fillets
½    cup chicken broth
½    cup low fat (2%) milk
3    medium white or Yukon Gold potatoes (2 pounds+)
3    tablespoons olive oil
1    large white onion, chopped (2 cups+)
4    cloves garlic, minced
2    cans (15 ounces) diced tomatoes, drained
4    tablespoons dried parsley
¼    cup cream or half-and-half
1    teaspoon paprika
For garnish
1    large hard-boiled egg, sliced
¼   cup black olives, pitted, sliced
3    teaspoons rinsed, drained capers

METHOD
Place the salt cod fillets in a container with cold water and refrigerate for 24 to 36 hours, changing the water 4 times. Drain the fillets and pat dry, placing them into a medium to large skillet. Add the chicken broth and milk and enough water to cover the fillets completely. Poach over medium heat for 10 to 12 minutes without boiling until the fish can be flaked with a fork. Remove from the heat and leave the fillets in the poaching liquid for 15 minutes then drain and flake the fish into a bowl.

Place the potatoes in the microwave and cook for 8 minutes. Remove from the microwave and allow them to cool. When they have cooled, slice them into ¼ inch slices and set aside.

In a large skillet, add the olive oil over medium-high heat and cook the onions for 5 to 6 minutes until they are translucent. Add the garlic and cook for 1 minute. Remove from the heat and set aside.

Preheat the oven to 325 F and grease the sides and bottom of an 8 inch square baking dish. Layer the baking dish with half of the potatoes, tomatoes, parsley, cod and 1/3 of the onions. Add a second layer and top with the last 1/3 of the onions. Add the cream and sprinkle with the paprika. Bake until golden on top, about 30 minutes, and remove from the oven. Arrange the egg slices on top and sprinkle with the olives and capers. Makes 4 to 6 servings.

Squash and Peanut Soup

A simple but delicious soup from western Africa, the origin of “groundnuts”  Some critics have suggested a lesser amount of Peanut Butter, so you may want to start with 1/4 cup and add more at the end to your taste
 
INGREDIENTS
2    tablespoons olive oil
1    medium white onion, chopped (about 1 cup)
4-5 cloves garlic, minced
3    cups low sodium chicken broth
1    teaspoon ground cumin
½   teaspoon ground coriander
½   teaspoon crushed red pepper flakes
1    cup creamy peanut butter
2    tablespoons tomato paste
4    cups ½ inch cubed, peeled butternut squash

METHOD

In a large sauce pan over medium heat, add the olive oil and onions. Cook for 5 to 6 minutes until they become translucent. Add the garlic and cook for 1 minute. Add the broth, cumin, coriander, red pepper flakes, peanut butter and tomato paste. Stir to thoroughly combine as it heats up.

Add the squash cubes to the sauce pan and mix with the sauce. Bring to a boil and then lower the heat to medium-low and cook for 12 to 14 minutes until the squash cubes are tender. Working in batches, transfer to a blender or food processor and process to a puree. Add peanut butter to taste and stir in.  Remove to a soup tureen or individual bowls and serve. Will produce 4 to 6 servings.

Pork Apricot Stew

INGREDIENTS
10  dried apricots, cut in half
½   cup dry white table wine
3    tablespoon olive oil, divided
1    pound pork loin chops, diced to 1 inch (about 2 cups)
1    teaspoon dried sage
1    teaspoon dried thyme
1    medium onion, diced (about 1 cup)
1    medium yellow bell pepper, diced to ½ inch (about 1 cup)
3    cloves garlic, minced
2    tablespoons apricot preserves
¼   cup low sodium chicken broth
1    tablespoon all-purpose flour

METHOD

Place the apricot pieces into a small sauce pan and add the wine. Warm over medium-low heat for 5 to 6 minutes to soften the apricots.

In a large skillet over medium heat, add 2 tablespoons of olive oil and the pork. Sprinkle with the herbs and brown the pork on all sides, about 5 to 6 minutes. Remove from the skillet and set aside.

To the skillet, add 1 tablespoon olive oil, the onion and bell pepper, and cook for 4 to 5 minutes until the onions are translucent. Add the garlic and cook 1 minute. Pour in the apricots with their liquid along with the ¼ cup of chicken broth.

Stir in the preserves and return the pork to the skillet. Cover and simmer for 12 to 14 minutes until the pork is cooked throughout. To thicken the sauce, sprinkle the flour over the stew and stir it in. Cook for 2 more minutes and remove from the heat. This recipe produces 2 healthy servings or 3 medium servings.