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Roast Pork Chops With Apples
Now that Miss A has started eating more and more table food and declared her toddler independence, we have started looking for recipes that will feed her and us for dinner. Many are just misses, but this one from the Baby Center was a hit with everyone. That said, being a “hit” with a one-year-old A means most of it didn’t get thrown to the floor.

Ingredients:
1 1/2 teaspoons olive oil
2-3 apples, such as Granny Smith, McIntosh, or your favorite variety, peeled, cored and thickly (the key word is thick!) sliced
4 pork chops, about 1/2-inch thick, boneless or bone-in
1 tablespoon chopped fresh sage, or 1 teaspoon dried
Salt and pepper
1/2 cup apple cider without preservative

Directions:
Preheat the oven to 400 degrees. I boiled the apple cider to reduce it a bit. Grease the bottom of a medium-size roasting pan or an ovenproof skillet (like our favorite cast iron skillet!) with the olive oil.

Arrange the apples on the bottom of the pan, layered as needed.

apple layer

Place the pork chops on top.
add Pork
Then sprinkle with the sage, salt and pepper and pour the cider on top.
Add apple cider
Bake for 20 minutes (we baked for 25). Preheat the broiler and place under the broiler for another 5 to 10 minutes, or until the pork is cooked through and the apples are tender, basting the meat once or twice.

My opinion:
We didn’t actually baste the meat once or twice as the directions indicate and it probably wouldn’t have made much of a difference. Since we were eating this as a family, I didn’t “season with authority” (as J is so fond of saying!), but we were able to add seasoning at the table for our liking. All in all we would eat this again.

Pan roasted chicken and leeks
Now that we’re getting more comfortable with the No Six Diet restrictions, we are also getting a little more adventurous with adapting recipes. J bought some leeks for another recipe we scrapped and we weren’t entirely sure what to do with them. Luckily, my mom was visiting and suggested a chicken and leeks dish that she’s made several times. It turned out perfectly!

Ingredients:
3 slices bacon, cut into 1/2-inch pieces
4-6 chicken breasts, cut in half
Kosher salt and freshly ground pepper (to season the chicken)
3 cloves garlic, smashed or a teaspoon and a half of minced garlic
1 bunch leeks, white and light green parts only, halved lengthwise and sliced
2 tablespoons corn starch
1 cup low-sodium chicken stock
6 ounces sliced button mushrooms
1/2 cup dry white wine

Preheat the oven to 425 degrees. Put the bacon in a large heavy-bottomed ovenproof skillet (we used out cast iron dutch oven) and cook over medium-high heat until some of the fat renders, about 5 minutes. Push the bacon to the side of the pan. Season the chicken with salt and pepper, then add it to the pan and cook, turning once, until it starts to brown, about 5 minutes. Remove the chicken from the pan. Stir in the garlic and leeks, then arrange the chicken on top of the bacon-leek mixture. Whisk in the corn starch in the chicken stock. Add the stock and wine to the pot. Transfer to the oven. Set the timer for about 20 to 25 minutes. Check the chicken and if the broth has mostly evaporated, add more stock to keep everything moist. Cook for another 15 to 20 minutes until the chicken is cooked through. Serve over rice.

My opinion:
I couldn’t get enough of this dish! I wished there was more!

IMG_6845

One of J’s favorite dishes is his father’s chili. It makes more than enough for three meals and a few lunches for us. Like most of our favorite meals, this one gets better the longer it simmers. It looks complicated, but I promise it’s easy and worth it.

Base Ingredients:
1 and 1/2 pounds chili or stew beef (you can also use ground beef if you want)
1 pound pork chop cut up (or you can use ground pork)
2-3 green bell peppers chopped
1-2 onions, chopped

Sauce Ingredients:
1 beer (any kind, cheap is particularly good)
1 teaspoon oregano
2 tablespoons cumin
1 teaspoon pepper
2 teaspoons salt
3 tablespoons chili powder (REGULAR chili powder, not ancho, not super, not hot. Trust me)
1 teaspoon coriander
2 teaspoons ground chipotle (we buy them whole and use a coffee grinder for this)
IMG_6843 3 cups chicken broth
1 clove garlic
1 – 28 ounce can diced tomatoes
1/4 to 1/2 cup diced celery
1 tablespoon sugar
1 can rotel or green chiles
lime juice as needed

Directions:
Brown the meat. Add the chopped bell peppers and onions and cook until desired caramelization. In a separate pot make the sauce by adding the first 11 ingredients and simmering for about 45 minutes until smooth.

IMG_6842

Then add the tomatoes and meat and peppers and onions. Simmer one to two hours.
IMG_6841
IMG_6844

Add 1 to 4 tablespoons massa flour to thicken if needed (most of the time we leave this step out).

My opinion: This is delicious with shredded Monterrey jack cheese, lime juice and tortilla chips. J prefers his with corn bread. It’s perfect for a cold winter’s night.

IMG_6185

I know I said this was the best macaroni and cheese recipe, ever, but I was wrong. This one is. I promise. It’s delicious no matter the season and equally good in the dead winter as it is on a hot summer day.

Ingredients:
1 box Elbow macaroni uncooked
1/2 cup Butter (1-stick)
1/4 cup All-purpose flour
1/2 teaspoon Salt
1/4 teaspoon Pepper (if you’re feeling adventurous, use white pepper)
1/4 teaspoon Dry mustard (we occasionally add a bit more up to a 1/2 teaspoon)
1/8 teaspoon Cayenne pepper (we occasionally add a bit more up to a 1/2 teaspoon)
1/4 teaspoon Worcestershire Sauce
2 cups Milk (we use skim)
2 cups Sharp cheddar cheese (8-oz), grated (you can use more, we occasionally use up to 10 ounces, it just becomes cheesier and more delicious)
About 1 cup panko crumbs

Directions:
Preheat oven to 350 degrees F. In a large pot of boiling water cook the pasta to al dente. While macaroni is cooking, melt butter in a heavy-bottomed 3-quart saucepan over low heat. Whisk in flour, salt, pepper, mustard, cayenne and Worcestershire sauce. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly (this is important or it bubbles over). Boil for about one minute, stirring constantly; remove from heat. Stir in cheese and cook, stirring occasionally, until cheese is melted. Drain macaroni and gently stir into cheese sauce. (Or pour the cheese sauce over the macaroni (whichever pot is bigger). Just make sure to mix it all together. Pour the entire mixture into ungreased 2-quart casserole. Sprinkle panko on top. Bake uncovered until bubbly, about 25 to 30 minutes. Set broiler to low (or high if you’re adventurous!) and broil until the top is a nice golden brown. Remove from oven and rest for five minutes before serving.

My opinion:
While this looks complicated, it really isn’t and is easy to make for a weeknight meal. We make the whole batch at once and then usually freeze half. It is deceptively filling. If eating for a hot summer (or later summer dinner) let it come to at least room temperature before eating. Winter, eat it hot. Enjoy!

homemade hot and sour soup

J grew up eating the decadent hot and sour soup at King Doh, authentic Peking and Szechuan cuisine. After several years of trial and error, we finally found a recipe that is really close to the original. To celebrate the Chinese New Year last night, we made a big pot.

Ingredients:
2 quarts chicken stock
2 ounces dried black mushrooms (we had trouble finding these and had the must success using fresh shiitake mushrooms)
1 inch piece fresh ginger, peeled and grated
1 tablespoon red chili paste (in a pinch, we combined Thai chili oil, Sriracha sauce and Hoisin sauce to make a paste)
1 small can bamboo shoots
1 small can water chestnuts (you can buy them already sliced)
1 small can straw mushrooms
18 ounces firm tofu, drained and cubed
three small boneless, skinless chicken breasts, sliced thin
1/4 cup soy sauce
1/4 cup rice vinegar
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon sugar
4 tablespoons cornstarch
1/4 cup water
2 large eggs, beaten
3 tablespoons sesame oil
green onion, chopped (to garnish)

Directions:
If using dried mushrooms, reconstitute them in water according to package directions. Heat oil in wok or large pot. When the oil is hot, add ginger, chile paste and chicken, cook for about two-minute. Add bamboo shoots, water chestnuts and mushrooms, cook for about a minute. In a bowl, combine vinegar, soy sauce, salt, pepper and sugar and pour into wok. Add chicken stock, bring to a boil and simmer for about 10 minutes (don’t rush this. The simmering is what seals in the hot and sour flavors). Add tofu and cook another 3 to 5 minutes. Mix cornstarch and water and add to soup and cook until thickened (this will make the soup cloudy and thick, but don’t add too much cornstarch or it will gelatinize . Stir soup in one direction to get current going then add beaten egg, it will look feathery. Stir the soup brining the contents from the bottom to the top> Garnish soup with green onion and serve.

My Opinion:
Make sue you leave the soup on low for seconds. The second bowl is always better than the first. The only thing we might add in the future is some shrimp or an onion. The soup is even better the next day!

Here’s a photo of the King Doh version.
King Doh Hot and Sour Soup

About Aurora

My father named me after Sleeping Beauty. The princess theme stuck. Unfortunately, the only castle I can claim is the one in Disney Land. These are the musings of a princess without minions, knights or fairy tales. I have to do my own bidding.

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