This one came from an Chinese/Asian cookbook I bought when I was in college. It originally called for shrimp but I almost never buy them so I adapted it to pork.
Pork in Spiced Coconut Sauce
1 lb pork, diced into bite-sized chunks
cajun spice seasoning
juice of 1 lemon or approx. 1/4 c lemon juice
2 T olive oil
2 cloves garlic, minced
2 T tomato paste
1/2 tsp dried thyme
1/2 tsp ground cinnamon
1/2 tsp Tabasco sauce
1 can corn
1 can coconut milk
Sprinkle pork with spice seasoning, lemon juice, and marinate for 1 hour.
Heat olive oil and saute garlic until slightly softened. Add pork and cook until mostly done.
Transfer to a bowl leaving as much of the liquid behind as possible. Add tomato paste and cook over a low heat, stirring well. Add thyme, cinnamon, and Tabasco sauce. Stir well.
Puree half of the can of corn with the coconut milk. Add to the pan and simmer. Add pork and the rest of the corn and simmer for 5 minutes.
This is good served on top of brown rice, quinoa, pasta, or baked potatoes!!!
May 19, 2013
Mustard Pork Chops
Not sure where this one came from either and I haven't made it in a while. Andrew and I used to eat these all the time when we lived in Corvallis. I'm sure it would be equally tasty with gluten-free bread crumbs and I plan to have it later this week.
Mustard Pork Chops
1 1/3 c gluten-free bread/cracker crumbs
2 cloves garlic, minced
1/2 tsp dried sage
1/2 tsp salt
3 T olive oil, divided
2 tsp dijon mustard
4 pork chops
Preheat oven to 425 degrees.
Heat 2 T olive oil until hot but not smoking. Saute crumbs, garlic, sage, and salt until golden brown; 3 to 5 minutes. Note: This will make enough crumbs for about 12 pork chops. Just freeze any leftovers.
Pat pork chops dry. Heat 1 T olive oil over moderate-high heat. Cook chops 2 minutes on each side. Transfer to baking dish. Top each chop with 1/2 tsp dijon mustard and then dip top in crumbs and put back in the dish.
Roast meat in middle of oven until done; approx. 15 minutes or until a meat thermometer reads 140 degrees.
Mustard Pork Chops
1 1/3 c gluten-free bread/cracker crumbs
2 cloves garlic, minced
1/2 tsp dried sage
1/2 tsp salt
3 T olive oil, divided
2 tsp dijon mustard
4 pork chops
Preheat oven to 425 degrees.
Heat 2 T olive oil until hot but not smoking. Saute crumbs, garlic, sage, and salt until golden brown; 3 to 5 minutes. Note: This will make enough crumbs for about 12 pork chops. Just freeze any leftovers.
Pat pork chops dry. Heat 1 T olive oil over moderate-high heat. Cook chops 2 minutes on each side. Transfer to baking dish. Top each chop with 1/2 tsp dijon mustard and then dip top in crumbs and put back in the dish.
Roast meat in middle of oven until done; approx. 15 minutes or until a meat thermometer reads 140 degrees.
Harira Soup
Another handwritten recipe I've had in a notebook that I'm afraid I might lose; not sure where I got it though!
Harira Soup
7 oz. dried chickpeas (~1 1/8 c)
1/2 c olive oil
1 T chopped fresh ginger
4 garlic cloves, crushed
2 onions, diced
4 c vegetable stock
7 oz. dried lentils
pinch of saffron threads
1 T sweet paprika
1 T cumin powder
salt and pepper to taste
2 c water
5 T gluten-free flour blend
juice of 1 lemon
28 oz petite diced tomatoes, canned
1 bunch flat-leaf parslep, chopped
1 bunch cilantro, chopped
5 oz vermicelli pasta, broken up - gluten-free or you can leave out
Soak chickpeas in a large bowl overnight.
Heat oil in large soup pot and fry ginger, garlic, and onions until the onion softens. Add 2 c of the stock, the chickpeas, and bring to a boil. Reduce the heat slightly and simmer for 20 minutes.
Add the lentils, saffron, paprika, cumin, salt and pepper. Cover with the remaining stock, bring to a boil and simmer for 5 minutes.
In bowl, gradually mix the water into the flour. Add lemon juice and tomatoes. Place the bowl over the steaming pot, stirring constantly until mixture thickens.
Add parsley and cilantro and add mixture to the soup, stirring constantly. Simmer for 30 minutes, stirring occasionally.
Add the pasta and simmer for a further 5 minutes.
Harira Soup
7 oz. dried chickpeas (~1 1/8 c)
1/2 c olive oil
1 T chopped fresh ginger
4 garlic cloves, crushed
2 onions, diced
4 c vegetable stock
7 oz. dried lentils
pinch of saffron threads
1 T sweet paprika
1 T cumin powder
salt and pepper to taste
2 c water
5 T gluten-free flour blend
juice of 1 lemon
28 oz petite diced tomatoes, canned
1 bunch flat-leaf parslep, chopped
1 bunch cilantro, chopped
5 oz vermicelli pasta, broken up - gluten-free or you can leave out
Soak chickpeas in a large bowl overnight.
Heat oil in large soup pot and fry ginger, garlic, and onions until the onion softens. Add 2 c of the stock, the chickpeas, and bring to a boil. Reduce the heat slightly and simmer for 20 minutes.
Add the lentils, saffron, paprika, cumin, salt and pepper. Cover with the remaining stock, bring to a boil and simmer for 5 minutes.
In bowl, gradually mix the water into the flour. Add lemon juice and tomatoes. Place the bowl over the steaming pot, stirring constantly until mixture thickens.
Add parsley and cilantro and add mixture to the soup, stirring constantly. Simmer for 30 minutes, stirring occasionally.
Add the pasta and simmer for a further 5 minutes.
Mushroom Polenta Rounds
I think this was originally a Weight Watchers recipe. I'm going through some handwritten recipes and thought I'd add it here before I lose it!
Mushroom Polenta Rounds
1 log of store-bought polenta
8 tsp Parmesan
2 tsp olive oil
1 1/4 lb mushrooms
2 tsp garlic, minced
1 tsp rosemary, chopped
1/4 tsp salt
1/4 tsp fresh ground black pepper
3 T cream cheese
1/4 c. water
2 T fresh parsley, chopped
1. Preheat over to 450 degrees. Slice polenta into about 18 rounds or so (it's been a while since I made it so I can't remember.) Put on baking sheet, spray with nonstick spray or brush with some olive oil and sprinkle with 1/4 tsp Parmesan. Bake until lightly browned; 15-18 minutes.
2. Heal olive oil, add mushrooms and cook about 7 minutes. Stir in garlic, rosemary, salt and black pepper. Cook for about 1 minute.
3. Add cream cheese and water. Cook about 2-3 minutes until the cream cheese has melted and everything is combined.
4. Put 2 T on each polenta round. Sprinkle with 1/4 tsp Parmesan and garnish with the parsley.
Mushroom Polenta Rounds
1 log of store-bought polenta
8 tsp Parmesan
2 tsp olive oil
1 1/4 lb mushrooms
2 tsp garlic, minced
1 tsp rosemary, chopped
1/4 tsp salt
1/4 tsp fresh ground black pepper
3 T cream cheese
1/4 c. water
2 T fresh parsley, chopped
1. Preheat over to 450 degrees. Slice polenta into about 18 rounds or so (it's been a while since I made it so I can't remember.) Put on baking sheet, spray with nonstick spray or brush with some olive oil and sprinkle with 1/4 tsp Parmesan. Bake until lightly browned; 15-18 minutes.
2. Heal olive oil, add mushrooms and cook about 7 minutes. Stir in garlic, rosemary, salt and black pepper. Cook for about 1 minute.
3. Add cream cheese and water. Cook about 2-3 minutes until the cream cheese has melted and everything is combined.
4. Put 2 T on each polenta round. Sprinkle with 1/4 tsp Parmesan and garnish with the parsley.
Taco Seasoning
Making your own taco seasoning is easy, cheap, and healthier. Buy the spices in bulk and use a pint-sized mason jar. Folks tell me it tastes pretty darn good!
Taco Seasoning
4 T chili powder
2 T onion powder
2 T garlic powder
2 T cumin powder
1 T brown sugar
1 T cornstarch (helps keep the mixture from caking and thickens stuff a bit when you put the spice mix on your taco meat)
4 tsp salt
4 tsp paprika
4 tsp oregano
3 tsp red pepper flakes
As I said above, I like to put everything in a pint-sized mason jar and shake the heck out of it. I use about 1-2 T of the mix for about a pound of meat.
Taco Seasoning
4 T chili powder
2 T onion powder
2 T garlic powder
2 T cumin powder
1 T brown sugar
1 T cornstarch (helps keep the mixture from caking and thickens stuff a bit when you put the spice mix on your taco meat)
4 tsp salt
4 tsp paprika
4 tsp oregano
3 tsp red pepper flakes
As I said above, I like to put everything in a pint-sized mason jar and shake the heck out of it. I use about 1-2 T of the mix for about a pound of meat.
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