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Archive for the ‘Pork’ Category

I am not really a leftover person. I can typically only handle 1 maybe 2 days of leftovers and even then that’s pushing it. Husband on the other hand could live off them all week. And so I must make our leftovers interesting….well for at least one meal ūüėČ

Today for lunch we had leftovers!!  Here is what I came up with:
Serves 2-4
 

Leftover Pork, Rice and Spaghetti Noodle Fry

BBQ’d Pork Chops (Leftover from spicy orange porkchops¬†and really not that spicy)
1 cup Leftover buttered spaghetti noodles, roughly chopped
1 cup Leftover Basmati Rice
1/2 cup Leftover Peas, cooked
Parmesan cheese, handful shredded
1/2 tsp Oregano
Seasoning salt & pepper to taste
1 tbsp Butter

Put your butter into pan and melt over medium heat. While butter is melting start slicing (thick or thin) your pork chops. Add rice and chopped spaghetti noodles to the pan and cook approx. 5 minutes stirring a couple of times. Add your sliced pork chops, parmesan cheese and oregano to pan. Mix well and let cook another 5 minutes. Finally add your cooked peas, stirring to combine and cook until just heated through (about 1-2 minutes).

You could really add any leftover vegetable to this meal, so feel free to experiment with your leftovers!

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Even though Fall is upon us here in #yyc, it is still warm enough to use the BBQ. Here we get an average of 4 months cold winter and we Canadians love to BBQ so our family tends to BBQ all winter long (or as much as we can). ¬†With this being a kid’s activity night for us…this dish is quick and easy to get on the table so we can get out the door. You do not need salt in this recipe as the soy sauce will be salty enough. Serves 4-6

Adapted from ATCO Blue Flame

Coriander Pork Tenderloin

3 cloves garlic, minced
2 tsp. coriander
1-2 tsp. pepper
1 tbsp. packed brown sugar
1/4 cup soy sauce
2 pork tenderloins

Combine all ingredients (except pork) in a ziplock bag. Remove a couple tbsp of the marinade and set aside for basting later. Prick the pork a couple of times allowing the marinade to penetrate the pork. Place in bag and squishy it to get marinade working on the pork. Seal and let stand approx. 30 minutes.  If we have time we let it marinate most of the day.

When your BBQ is ready remove pork from marinade and pat dry. Grill pork over low heat on gas BBQ for approx. 30 minutes turning a couple of times during cooking. Baste with reserved marinade. If using a thermometer the internal temp should read 170F when done.

When your pork tenderloin is done place on a plate/platter/cutting board, cover with foil and let rest for at least 10 minutes. Slice and serve with roasted or smashed potatoes, pasta or rice pilaf and a steamed veggie.  YUM!

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Spicy Orange Pork Chops

I’m making these for dinner tonight. Have made them a couple times before. You can make them less spicy by omitting the hot sauce – it’s up to you. It is a mild flavour so add the heat if you can handle it!

Adapted from ATCO Blue Flame

Spicy Orange Pork Chops

1/2 cup orange juice
1 tbsp oil
1 tsp pepper
1/4 -1/2 tsp chili powder
1/4 tsp paprika (smoked is good too)
2 dashes hot pepper sauce (or more if you are brave)
4 boneless pork chops
2 tbsp fresh cilantro, chopped

Combine first 6 ingredients (oj thru hot sauce) in a ziplock bag. Remove 2 tbsp of the marinade and set aside. Add your pork chops to the bag. Squishy it to ensure pork is covered with marinade. Set aside for at least 30 minutes (more is good). Remove chops from marinade and pat dry. Grill on low heat (natural gas bbq) for 30 minutes or until done. Baste a couple times with reserved marinade. Sprinkle with cilantro. Makes 4 servings. Serve with your favourite glass of vino!

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Who doesn’t love a grilled piece of meat?!¬† Even better is a fresh, tasty salsa to go with it…YUM.¬† I love pineapple salsa made with fresh pineapple.¬† There is definitely a time and a place for the canned pineapple but if you can find the fresh for this recipe – use it!¬† You can either use bone in chops or boneless…we used boneless for this recipe.

Adapted from: Canadian Living Magazine

Grilled Pork Chops with Pineapple Salsa 

3 tbsp lime juice
3 tbsp soy sauce
4 tsp finely grated fresh ginger
4 tsp vegetable oil
2 cloves garlic, minced
5 pork chops

Pineapple Salsa:
1/2 pineapple, peeled, cored and cubed
1 green onion, thinly sliced
1/4 cup diced red/purple onion
2 tsp lime or lemon juice
1/2 cup (or less) cilantro (chopped)

In ziplock bag, mix together lime juice, soy sauce, ginger, oil and garlic. Add chops, turning to coat. Let stand for 10-15 minutes on the counter also letting them come to room temperature.

Pineapple Salsa:
In bowl, stir together pineapple, green onion, red onion, lime juice, and cilantro (if using).

Place chops on greased grill over medium-high heat; close lid and grill, turning once, until juices run clear when pork is pierced and just a hint of pink remains inside.  Serve with salsa.

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A subtle hint was dropped last week that there was too much pasta on the menu. My response “definitely no Italian in your blood and suck it up because that’s the number one choice of the little people”. Suffice to say we went through a week of baked potatoes and now are back to having pasta in the rotation. Another hint came this week in that perhaps less tomato (healthy) based sauces and more alfredo (fattening) sauces would make the pasta more appealing. Wanting to please everyone I conceded…and this was the result.

Approx. 45 minutes from start to finish.

Alfredo Style Baked Shells with Peas, Parmesan and Pancetta

1 tbsp butter
1/2 cup fresh bread crumbs
1/2 cup grated parmesan cheese
1/2 – 3/4 cup pancetta (thicker slices cube it, thinner slices cut into strips)
1/2 cup chopped onion
2 garlic cloves, minced
1.5 cups frozen peas
White Sauce (recipe below)
1 pkg (400-500g) pasta shells

White Sauce
This is your basic bechamel sauce. You can modify it very easily to suit your taste (add in different cheeses) and/or change it up each time. This version is also on the thinner side as it does thicken while being baked.

2 tbsp butter
2 tbsp flour
3 cups milk (we use 2%)
1/2 cup whipping cream
1 tsp (or more) garlic powder (in this recipe I prefer powder to minced)
salt & pepper to taste

In saucepan make your rioux by melting butter in saucepan…med high heat.¬† Add flour and cook for approx. 1 minute without browning.¬† Whisk in milk, cream, garlic powder, salt and pepper bringing to a boil.¬†I throw in a handful of parmesan at this point and mix until well combined. Reduce heat to low and simmer for approx. 10 minutes. Sauce will thicken slightly.

The main event

In small saucepan melt butter over med-high heat.  Fry bread crumbs, stirring until crisp and golden about 4 minutes.  Remove from heat and add 2 tbsp of  parmesan cheese.  Put aside.

In second saucepan cook pancetta and onion until bacon crisp and onion softened.¬† Add in garlic and cook for another minute or so.¬† Stir in peas and white sauce…combining everything and simmering for 2 minutes.

At the same time in a pot of boiling water get your pasta cooking and cook until just slightly under cooked.  Drain, return to pot.

Toss together pasta, pancetta mixture and remaining parmesan cheese.  Pour into greased casserole dish (8 inch approx).  Sprinkle with toasted bread crumb mixture.

Bake in 350 oven until pasta is bubbly, 20-30 minutes.

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I love cooking with sausage – it flavours everything. This is a similar dish to one I used to make regularly when I was single and living on the west coast and having peeps for dinner. Simple pasta dish loaded with flavour. In this recipe I used half the amount of swiss chard the original recipe called for as I was not sure how the family would react and of course more cheese!. Thing is you can not even taste the swiss chard. And the family seemed to really love it (well 3 out of 4 – Hailey doesn’t like anything these days!).

Sausage and Swiss Chard Rigtaoni

4 tsp – oil
3 – mild italian sausages, casings removed
3 cloves – garlic
sprinkle of hot pepper flakes (or more if your family can handle it)
1 can – diced tomatoes (28oz)
1/4 cup – fresh chopped basil
pinch of salt & sugar
1 cup – rinsed/drained canned navy beans
5 cups – rigatoni pasta
2-3 cups – chopped swiss chard
1 cup – shredded mozza
1/2 cup – grated/shredded parmesan

In pan heat your oil and saute sausages breaking up as you do (potato masher works great for this) until browned. Stir in garlic & hot pepper flakes cooking for another minute or so. Add tomatoes, basil, salt and sugar..bring to a boil. Reduce and simmer for approx. 20 minutes. Stir beans into your sauce.

Meanwhile cook your rigatoni in a pot of boiling, salted water. I tend to undercook pasta slightly that I will be putting into the oven for further baking as it will continue its cooking in the oven. Before draining pasta reserve 1/2 cup of the cooking liquid. Return drained pasta to pot adding reserved cooking liquid, swiss chard and sauce.

Poor contents into a greased 10 cup (2.5L) baking dish. Sprinkle with mozza & parmesan. Cover and bake in 375F for 15-20 minutes. Uncover and bake an additional 5-10 until bubbling and browned on top.

This is a complete meal and very filling…enjoy!

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This recipe is of Middle Eastern/South Asian decent. Simplified a Kofta is a very flavourful burger or meatball on a stick!

Pork Kofta Pita with Tomato Dill Salsa

1 lb – lean ground pork
2 – green onions, minced
2 – cloves garlic, minced
2 tbsp – dill
1 1/2 tsp – each paprika (we used smoked) & ground coriander
3/4 tsp – each salt & ground cumin
1 – egg, beaten

Pita pockets
Condiments – sliced Cucumber, sliced Red onion, tomato dill salsa
Skewers

If using bamboo skewers, soak in water for at least 30 minutes.

In large bowl mix together pork through egg. Divide into 8 portions forming each into an egg shape. Thread onto skewer.

Place on greased grill over medium heat, turning one time and cooking approx. 10 minutes. Once cooked remove from skewers and place one kofta into pita, adding the condiments of your choice.

Tomato Dill Salsa

3 – med. sized tomatoes, diced
1 – green onion, sliced
1 tbsp – dill
1 tbsp – each lemon juice and evoo
pinch salt & sugar

Mix all ingredients and let sit for a few minutes to combine flavours. This salsa is unusually delicous!

Our family gave this recipe 3 thumbs up (Hailey was unsure). Aiden ate more than his weight I swear and even fussy Rob enjoyed this dish, with the dill salsa! The flavour profiles in the Kofta’s are amazing. We’ve made Kofta’s (beef) before and never had this kind of flavour burst. I got this recipe from Canadian Living and the only change was we used smoked paprika instead of plain paprika. We further served it with a Green Harvest Cousous which I will post next.

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