Rosemary and Lemon Pulled Pork Stew

I was invited to attend a cooking class at Ripon College by a friend of mine.  We made four different dishes at the class, and my station was assigned the Portuguese-inspired Pulled Pork Stew.   Everyone commented on how flavorful the dish was.   We served it over a lemon-garlic couscous.

Rosemary and Lemon Pork Stew

Ingredients:

1&1/2 lbs boneless pulled pork

1&1/2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1&1/2 tablespoons olive oil
4 oz trimmed and sliced mushrooms
2 cups sliced onions
2 cups diced tomatoes
1 cup dry white wine
1/2 teaspoon dried oregano
3/4 teaspoon ground coriander
1 teaspoon chopped rosemary
2 tablespoons fresh lemon juice
parsley or cilantro (to garnish)

Directions:
Toss the pulled pork in flour, salt, pepper, and paprika.  Brown it in olive oil in a large saute pan.  Add the tomatoes, mushrooms, and sliced onions, and saute for 5 more minutes.  Stir in the wine, oregano, coriander, and rosemary, scraping up any browned bits on the bottom of the pan.  Cover stew and cook on low heat for about 15 minutes or until liquid thickens up a bit.   Just before serving, stir in the fresh lemon juice.  Garnish with parsley or cilantro served over cooked lentils or couscous.

Soup #5: Cheese Potato Soup

For my Bridal Shower, I was showered with soup recipes.  This is the fifth soup recipe I'm posting, gifted by Jeremy's Aunt Pat and cousin Sandy.    We received a few cheesy potato soup recipes.  This one was quick and easy, and we liked it.  We made half the recipe so that we wouldn't be eating soup all week long, and it still made quite a bit.  We ate it as a side dish to a seasoned pork chop salad.  Yum.

Cheese Potato Soup

Makes: 8-12 servings

Ingredients:
8-10 potatoes, peeled and cubed
12-16 cheese slices (Kraft singles)
6-8 Chicken Bouillon cubes
2 cans Cream of Celery soup
1 cup milk
salt and pepper, to taste

Directions:
Place potatoes in large pot and cover with water.  Cook with bouillon cubes until potatoes are soft and pour off as much liquid as you want (the more you pour off, the thicker the soup).  Save the liquid in case you need to add more back in later.  Add the cream of celery soup, cheese slices, milk, and salt and pepper to taste.  Mix together and heat until the cheese melts.  Use an immersion blender for a smoother soup.  Serve.

Persimmon Bread (2012 - Week 1)

2012 Week 1 Mystery Ingredient: Persimmons

After making the Persimmon Pudding, I had extra persimmons that I didn't want to waste, so I made this bread.  I liked it, although I wish I would have taken it out of the oven a few minutes sooner.  Oh well.   It made two loaves, so I'll have to pawn off the second one...

Persimmon Bread

Adapted from James Beard's Persimmon Bread

Makes 2 Loaves

Ingredients:
3&1/2 cups flour
1&1/2  teaspoon salt
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2&1/2 cups sugar
1 cup unsalted butter, melted and cooled to room temperature
4 large eggs
2/3 cup Cognac, Bourbon, or Whiskey
2 cups Persimmon puree (may add extra for moister bread)
1-2 cups walnuts (to taste)
1-2 cups raisins (or other fruit, to taste)

Directions:
To prepare the persimmon puree, cut the persimmons lengthwise and scoop out the flesh using a spoon.  Discard the skin and any seeds.  Puree in a food processor or blender.

Sift the first 6 dry ingredients into a large mixing bowl.  Make a well in the center and stir in the butter, eggs, liquor, persimmon puree, and then the nuts and raisins.

Grease 2 loaf pans and line the bottom with parchment paper or dust with flour.  Pour mixture into pans and bake at 350 degrees for an hour or until a toothpick comes out clean.

Persimmon Pudding (2012 - Week 1)

This begins my 2012 Resolution to make one recipe per week using an ingredient I've never cooked with before.

Persimmon Pudding (with Crème fraîche)

 

Week 1 Mystery Ingredient:  Persimmons

I've heard of this fruit and they're seasonal around Christmastime, but it's one of those things I just automatically passed by, not knowing how they taste or what to do with them.  I decided to change that. 

My local grocer had Hachiya Persimmons, which look a lot like tomatoes.  I did my research and learned that you have to let them completely ripen to the point of feeling like you're holding a water balloon full of jelly-- if not, they will taste terrible.  So yes, the photo looks like they are going bad, but they're actually just right.  I waited til they got really squishy and mushy and cut into one for a taste of the pulp.  It was somewhat like a sweet slimy apricot.  Not bad, although I don't think I'd just eat a whole persimmon.  They are probably best used in a recipe.  I got more pulp out of my persimmons than I had expected (almost 1 cup pulp per persimmon!), so I saved the extras and made another recipe..coming soon! 


First, I made Persimmon Pudding.   It was delicious!  It was less like pudding and more like pumpkin pie.  In fact, it tasted a lot like pumpkin pie.  I should also mention my great disappointment, but not with the pudding.  I wanted to add a dollop of cream on my pudding.  I found some Crème fraîche at Sendik's, and I got really excited because the chefs on the Food Network Channel are always using it... on everything, all the time, so there must be something really special about it, right?  No, not special at all.  I don't get it.  It's not bad, but it tastes more like sour cream, and who wants sour cream on their desserts?!?  In the future, I'll stick with whipped cream or ice cream, thank you very much. 

Persimmon Pudding

Servings: 12

Ingredients:
2 cups persimmon pulp (~2-4 ripe persimmons)
1/2 teaspoon baking soda
2 cups sugar
2 eggs, beaten
2 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon vanilla extract
pinch salt
2&1/2 cups milk
4 tablespoons butter, melted
Crème fraîche (to top, if desired)

Directions:

To prepare pulp, cut ripe persimmons lengthwise and scoop out flesh with a spoon.  Discard the skin and any brown seeds you may find.  Puree in a food processor or blender.  (You can freeze the pulp and use at a later date.)

In a mixing bowl, combine persimmon pulp, baking soda, sugar, and eggs.  Mix well.  Add flour, baking powder, cinnamon, nutmeg, vanilla, salt, milk, and melted butter.  Stir to combine.

Pour into a greased 9x13" baking pan and bake at 325 degrees for 55 minutes until set.  The pudding will rise, but fall when removed from oven.   Slice and serve with a dollop of cream if desired.

Slow Cooker Fajitas

I hosted a little party at my house, and this fajita recipe is easy and delicious.  It's great because I don't have to slave over a stove and worry about the exact time dinner will be served.  It cooks itself and guests can just take the portion they want and build their own fajitas with the extra ingredients (sour cream, salsa, shredded cheddar, cilantro, etc).  There is definitely a little "kick" to the meat.  This isn't a new recipe, but it's been a couple years since I've made it, so I'm re-posting it for your enjoyment.

Slow Cooker Fajitas

Makes ~8 servings
335 calories/serving


Ingredients:
1 green pepper, cut unto 1/2" strips
1 sweet red pepper, cut into 1/2" strips
1 yellow pepper, cut into 1/2" strips
1 sweet onion, cut into 1/2" strips
2 pounds boneless beef sirloin, cut into strips
3/4 cup water
2 tablespoons red wine vinegar
2 tablespoons lime juice
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon ground black pepper
1/2 teaspoon Cayenne pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
8 flour tortillas (8"), warmed
1/2 cup salsa
1/2 cup sour cream
1/2 cup shredded reduced-fat cheddar cheese
1/4 cup minced fresh cilantro

Directions:
Place peppers and onion in a 5-qt slow cooker.  Top with beef.  Combine water, vinegar, lime juice, and seasonings; pour over meat.  Cover and cook on low for 6-8 hours or until tender.   Using a slotted spoon or tongs, place about 3/4 cup meat mixture on each tortilla.  Top with a tablespoon of additional ingredients as desired.

Soup #4: Easy Breezy Cheesy Clam Chowder

For my Bridal Shower, I was showered with soup recipes.  This is the fourth soup recipe I'm posting, gifted by my friend Nancy.   I've always thought I didn't like Clam Chowder, but I haven't had it in a long time, since my childhood.   So I decided to test my grown-up taste buds and see if anything changed.  Surprisingly, it wasn't bad.  I liked it.  Jeremy did too.

Easy Breezy Cheesy Clam Chowder

Serves: 2-4,  Time: 20 min

Ingredients:
2 tablespoons butter
1/3 cup finely chopped green onion
1/3 cup finely chopped carrot
1/3 cup diced red pepper
2 oz cream cheese
1 can (10.75 oz) cream of potato condensed soup
2 cans (6.5 oz) clams
milk or cream to desired consistency
salt and pepper, to taste
Optional:  Add any veggies that you enjoy (broccoli, mushrooms, etc)


Directions:
Melt butter in saucepan.  Add onion, carrots, and pepper.  Cook on low heat for about 5-10 minutes.  Add cream cheese and stir until melted.  Add soup and mix well.  Add clams and stir.  Gradually add milk or cream, mixing continually to desired consistency.  Add salt and pepper to taste.

Grilled Pork Chops with Mango-Black Pepper Glaze, Mango-Kiwi-Black Bean Salsa, and Herbed Quinoa

I decided to take a break from the soup recipes, and made myself this 3-recipe dinner.  The glazed pork chops were especially tasty.

Grilled Pork Chops with Mango-Black Pepper Glaze, 

Mango-Kiwi-Black Bean Salsa, 

and Herbed Quinoa

Grilled Pork Chops with a Mango-Black Pepper Glaze
(Makes a LOT of glaze... way too much.  But it was DELISH! Loved this glaze!)

Ingredients:
1 cup red wine vinegar
1 cup sugar
1 tablespoon whole black peppercorns
1 large mango, peeled and pureed
4 pork chops, about 5 ounces each
olive oil
salt and pepper, to taste

Directions:
Place vinegar, sugar, and peppercorns in saucepan and reduce until thickened.  Whisk in mango puree and cook 1 minute.  Strain into bowl and set aside.   Brush pork chops with olive oil on both sides and sprinkle with salt and pepper.  Grill about 5 minutes on each side.  Remove and brush liberally with the glaze.

***** 

Anne's Mango-Kiwi-Black Bean Salsa

Ingredients:
1 mango, peeled and coarsely chopped
2 kiwis, peeled and chopped
1 cup canned black beans, rinsed and drained
1 green onion, finely sliced
1 tablespoon serrano pepper, seeded and finely diced
2 tablespoons lime juice
1 tablespoon honey
1 tablespoon olive oil
1/4 cup chopped cilantro
salt and pepper, to taste

Directions:
Combine all ingredients in medium bowl.  Refrigerate 30 minutes before serving. 


***** 

Herbed Quinoa
Ingredients:
1&1/2 cups low-sodium chicken stock
2 tablespoon lemon juice
3/4 cup quinoa

Dressing:
2 tablespoons olive oil
2 tablespoons lemon juice
1/4 cup chopped fresh basil leaves
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme
1 teaspoon lemon zest
salt and pepper, to taste

Directions:
In a medium saucepan, add the chicken stock, lemon juice, and quinoa.  Bring to a boil over medium-high heat.  Reduce heat to a simmer, cover the pan, and cook until all the liquid is absorbed, about 12-15 minutes.

Meanwhile, mix together the olive oil, lemon juice, basil, parsley, thyme, and lemon zest.  Pour over the cooked quinoa and toss until all the ingredients are coated.  Season with salt and pepper, to taste.

Soup #3: Chicken Tortilla Soup - The Easiest

For my Bridal Shower, I was showered with soup recipes.  This is the third soup recipe I'm posting, gifted by my Aunt Kitty.  It was a very easy recipe, and very tasty.  Jeremy and I both enjoyed it.  We added a pinch of cheese to our bowls which made a gooey mess, so we don't recommend that.  Jeremy wanted his soup "hotter" so he added Tabasco sauce to his bowl.  I liked it just the way it was.

Easy Chicken Tortilla Soup

Serves: ~4
Time: ~30 minutes

Ingredients:
1 teaspoon canola oil
1 onion, chopped
1 green bell pepper, chopped
2 garlic cloves, minced
3 cups reduced-sodium chicken broth
14.5 oz can diced tomatoes with mild green chilies
10 oz package frozen corn kernels, thawed
1 teaspoon chili seasoning mix
1&1/2 cups cooked chicken breasts, chopped
1/4 cup fresh cilantro, chopped
Baked corn tortilla chips, broken up

Directions:
Heat oil in large nonstick saucepan over medium-high heat.  Add the onion, pepper, and garlic, stirring frequently until soft and lightly brown, about 5 minutes.  Next, add the broth, tomatoes, corn, and chili seasoning mix, and bring to a boil.  Add the chicken and cilantro, reducing heat to simmer until heated through, about 2 minutes.  Serve soup with tortilla chips and enjoy.

Soup #2: Bier Käsesuppe

For my Bridal Shower, I was showered with soup recipes.  This is the second soup recipe I'm posting, gifted by my cousin Michelle who had just returned from Germany.   She even gave me authentic German beer to use in the soup.  I was a little worried about this recipe since I don't really like beer, but the soup was really good.   Jeremy and I both enjoyed it.   I especially liked dipping my breadsticks in the cheesy goodness.

Bier Käsesuppe

Serves: ~4
Time: ~30 minutes

Ingredients:
1 tablespoon butter
2 carrots, chopped
2 celery sticks, chopped
1 onion, chopped
2 cloves garlic, minced
4 tablespoons flour
1 bottle beer (12 oz), not too dark (Pilsner, Amber, Ale, Helles)
3.5 cups broth (chicken or vegetable)
1/2 cup Half & Half
2 cups cheddar cheese, shredded
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon ground black pepper
1/8 teaspoon red pepper flakes
salt to taste

Directions:
Melt the butter on medium heat in a large pot.  Add the onion, carrots, celery, and garlic.  Cook for 3-4 minutes.  Add flour to the pot and stir in well.  Add the beer and broth.   Let the soup heat up to a gentle boil, then reduce heat and stir in the the Half & Half and the cheese.

Allow the cheese to melt completely, and then add the mustard, Worcestershire sauce, pepper, and red pepper flakes.  Puree the soup using an immersion blender (or a regular blender) until it's smooth.  Add a pinch of salt to taste.  Serve with bread.

Our ingredients:

 

Chopped veggies-- (I thought I was slow at preparation until I impatiently watched Jeremy chop the carrots and onions at snail speed... WOW.   But he did a great job, so I'm not complaining...)

Soup #1: Broccoli and Wild Rice Soup

For my Bridal Shower, I was showered with soup recipes.  Now that that cooler weather finally hit, Jeremy and I decided to start the soup-er dining experience.  Here is the first soup recipe, gifted by my Aunt Mary Ellen.  It was a really fast and easy soup to make, and we give the flavor a thumbs up.  :)

Broccoli and Wild Rice Soup

Serves: ~8
Time: ~30 min

Ingredients:
1- 6 oz box chicken-flavored wild rice mix
1- 16 oz package frozen chopped broccoli
2 teaspoons dried minced onion
1- 10 oz can cream of chicken soup
1- 8 oz package cream cheese, cut into small cubes
1/2 teaspoon celery salt/seed
salt and pepper to taste


Directions:
Combine rice, rice seasoning packet, and 6 cups of water in large stockpot.  Bring to a boil, then reduce heat and let simmer for 15 minutes, stirring once.   Stir in broccoli, onion, and celery seed, and simmer for about 5 minutes.  Stir in soup and cream cheese.  Cook and stir on low heat until cheese melts.