#one pan pork chops recipe
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One pan pork chops with apple & onion (x)
#one pan pork chops#one pan pork chops recipe#pork chops#pork chops recipe#one pan recipe#pork chops with apples and onion#apples#onion#food#food blog#recipe#dinner#dinner ideas#dinner recipes#yum#fall recipes#autumn#autumn recipes#food pics
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I am allergic to all nightshades (tomato, potato, peppers, eggplant) as well as shellfish. I'm also physically disabled, so standing at the stove or counter for long periods of time is painful. My food options are so limited as a result, and I end up relying on frozen foods more than I'd like. Any ideas?
Trail mix: Lots of things can be purchased in pre-sized pieces from bulk stores and mixed in zipper bags. I recommend dried fruit or berries without added sugar, seeds (pumpkin, sunflower, etc..), nuts, and puffed grain or cereal pieces. Making your own mix is usually a healthier and more customizable option than buying pre-made, so you can expand it out to a meal or just eat as a snack.
Meal shakes- Combine a regular smoothie recipe with some heavy cream or nut butter for more calories. These are much easier to clean up after if you use a stick blender and rinse it off immediately.
The following recipes minimize prep, or allow prep to be done at a different time than the meal will be consumed:
Sheet pan meals: Cut pieces of 2 different vegetables (sweet potato, onion, broccoli, green beans, cauliflower, etc...) and a meat (chicken, sausage links, beef, pork, etc...) into 1-inch cubes, toss in oil of choice with spices of choice (I like garlic, onion, salt, and black pepper), lay on a sheet pan, and bake until the meat is cooked through (30-45mins at 350F).
The chopping can be done seated and/or done ahead on a good day (or even purchased pre-cut at some supermarkets) and frozen (lay on a baking tray in the freezer for an hour, then put in a zipper bag) for a quick meal on a bad day. You can cut down on dishes by lining the pan you freeze or cook with in parchment paper.
Instant Pot or slow cooker meals: Put some meat, roughly chopped onions, spices of choice, oil of choice, and broth in a slow cooker or instant pot, set to appropriate settings and wait.
Make rice or other starch ahead of time and freeze in portions. Then all you have to do is microwave it to go with a sheet pan dinner or instant pot dinner.
Non-nightshade sauces can be tricky, but here is a relatively easy one that doesn't require sautee-ing. It does require an instant pot or slow cooker and blender or immersion blender.
youtube
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There is: (i got too excited and it's a bit long sorry)
What kind of brazillian foods/drinks the mercs would like the most
Scout:
He would love any kinds of street foods, his favorite ones would be coxinha, a fried snack stuffed with chicken; Hot dogs in the São Paulo way, they usually have mashed potatoes, corn, peas and shoestring potatoes above (with ketchup and mustard, of course) and pastel, a fried dough (the texture is similar to a puff pastry) that can have many kinds of fillings, the most usual one is mozzarella cheese. He also would love eat this while drink sugarcane juice (it's a classical combo).
Soldier:
This one is funny, bc in my head all the other mercs had to lie to him that they were getting 100% american food so he could at least try some, and he keep eating it without knowing the thruth.
His favorite ones would also be ones of the most iconical ones, by irony of the destiny, such as feijoada and pão de queijo. He would also love farofa (is made either with corn or cassava, braised with oil and can have diverses other igredients too) but since Soldier is build diferently, insted of eating it as a side dish he just cook a huge ass pan of farofa and eat all of it with a spoon.
Pyro:
He would love brigadeiro, because is sweet as him (awwn). He would love churrasco (brazilian barbecue), so much that he, engineer and sniper would be the ultimate churrasqueiros of the team (however only engineer and sniper are alowed to touch on the grill since the incident). From the many things that can be made in a churrasco, Pyro likes garlic bread the most (because it gets burned at outisde really quickly but still ok to eat). The last thing from his list would be cuscuz paulista, recipe that blend corn flour and many other igredients, and that people from other brazilian states keep saying its ugly but THATS UNTRUE YALL JUST DONT KNOW HOW TO MAKE IT - me, a sad paulistana.
Engineer:
As said before, he would love churrasco, and any kind of red meat should be his favorite (picanha, striploin…). He would also like the local beer options and condensed milk pudding (pudim). No special rasion on the last one (besides giving all the mercs at least 3 itens).
Demoman:
He would LOVE drinking cachaça (alchoolic drink made with sugarcane) and caipirinha as well (drink made with cachaça, lime, sugar and ice). For eat, his favorite food should be torresmo (pork skin with fat cut into small pieces and fried until crispy), that is also a good side dish in brazilian bar's.
Heavy:
His first favorite option would be estrogonofe, wich is actually a brazilian version of a russian recipe (stroganoff), with some alterations. He would also enjoy virado à paulista (plate composed of a beans and cassava flour mix, together with pork chop, tuscan sausage, fried egg, braised cabbage and a piece of breaded banana), it's a really big meal to a really big guy. Finally, he would go for "caipiroska" for drinking, with is a caipirinha variation but with vodka in the place of cachaça (wich i didn't know existed until i started writing this kkkkkk)
Medic:
Cuca de banana (a cake with bananas and a sugar & cinnamon on top) would be one of his favorite desserts (it also has a germanic origin i also didn't knew kkkkkk). He also would like specific foods from Bahia, such as Acarajé (dumpling made from black-eyed pea dough, onion and salt, and fried in palm oil, can be stuffed with shrimp or other options of filling) and cocada (candy made with coconut), but I can't specify why yet bc it envolves a headcanon/AU i'm still making and i want it to be a silly surprise, i'll edit here once it's done.
Sniper:
The last one of the ultimate churrasqueiros, his favorite item would be chiken's hearts. Aparently pumpkings are very used in australian culinary, so i like to imagine he would also like doce de abobora (dessert made with pumpking). Finally, i guess tapioca (cassava gum, can be fried like a pancake and stuffed to taste, among other uses) just suits him idk.
Spy:
He would love Carolina (looks like a éclair, but is smaller, rounder, and filled with dulce de leche) and sonho (fried dough, usualy filled with vanilla cream and with sprinkled sugar above. The name of this recipe translate to "dream" in a literal form btw kkkkk). Ending this list, Spy would enjoy queijo com goiabada (a slice of minas cheese thogeter with a slice of guava paste).
Thank you for reading until here, and sorry if i made you fell hungry hihihi
holy shit this is so good
also i want carolina that looks so good
i also want the sugarcane drinks, please god i’ll do anything
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Tonight’s dinner was pure sex on a plate.
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instant pot rice pilaf sorta?
So this is one of my comfort-food recipes which I'm not sure I've related here before, but by request I'm writing it down properly with quantities and such.
This is, for me, an Instant Pot recipe, but you can adapt it for stovetop pretty easily. If you do it on the stovetop you can make it more risotto-like by stirring it a lot and such. Consult a decent risotto recipe and adapt.
You can use any kind of root vegetable, pretty much any kind of meat you like, and either white or brown rice for this. Use whatever stock you have. The leafy greens are optional.
Dice an onion. Melt fat (oil, butter, lard, bacon grease, like 2-3 Tbsp) in your Instant Pot on the "saute" setting (I do mine on Normal, but there's a lot of variation in individual pots how intense that is. You want it to lightly sizzle but not burn) and dump your onion in until it's as done as you like. (I want it to be clear, maybe just browning a little at the edges here and there, but you can go browner if you want.)
1a) IF YOU WANT TO USE MEAT you can do that. If I'm using lamb shanks, I will brown them first before adding the onion. If I'm using ground meat I will cook it after I've started softening the onion. You could throw in cooked leftover meat too, or if it's in your stock that's fine. Really this dish does fine without, but it's also a great way to stretch a small amount of meat to be a whole meal for several people. A lamb shank, a pork chop, a ham hock, some short ribs, a chicken leg-- some skimpy cut with a bone is ideal for this, but you can also use bulk sausage or ground meat or chicken breast or whatever you want, just adjust cooking times.
Dice carrots or beets while this is happening (or both). I'm a bit inspired by Central Asian plov, which is traditionally made with finely-julienned yellow carrots and like a whole lot of them, but I love beets in this. Set your diced root vegetables aside for right now. I'm going to say you want like, a cup or so of diced vegetable.
Put in your rice, stirring it around until it's all coated in the melted fat. I'm going to say to use 2c of rice. Let it cook for a couple of minutes.
Optional: throw in about 1/4 cup of white wine to kind of deglaze the pan, scrub up your rice in case it stuck at all (you need it not to stick or your pot will give a "burn" notice and not finish). Do this quickly, don't let it sit too long.
Throw in your root vegetables.
Add stock. I use Trash Stock, which I make in the pressure cooker out of all my leftover bones and vegetable scraps. You could use salted water, you could use canned broth, you could use whatever you like to cook rice in or whatever you make soup with. Follow the guidelines from your Instant Pot-- both white and brown rice are recommended as 1:1-- but I would be generous with the liquid, this always turns out a little dry for me because I think the root vegetables absorb water. I made this just now with 2c brown rice and a scant 3c stock and it was not watery at all. If you're using stock that is not adequately salted you'll want to throw some additional salt in. I also season with thyme, as that's the primary herb in plov, but you can really put in whatever herbs you like with whatever root vegetable you picked. I once made an incredibly intensely rosemaryed risotto that was actually pretty incredible. Use what you have.
Cook according to your Instant Pot's guidelines for the type of rice you're using, but on the longer side. I used brown rice, which IP said was "20-22 minutes" so I did it at 22 minutes on high pressure. White rice is only like, I forget, 3-5 minutes? Do it for the longer end, because you want those beets/carrots done through. (If you're using meat, then cook it however long the meat needs, if it's longer than what the rice needs. If I'm doing lamb shanks or something bone-in, then I use water instead of broth because the bones will make it be broth, I am more generous with the water, and I let it cook 25 minutes at least regardless of the rice. Shanks are fantastic because they're so tough otherwise, but have so much collagen they give a really velvety finish.)
When the pressure cook cycle is over, release pressure on the pot, and then dice up some leafy green-- spinach is great, mustard greens are great, I used some of the greens from my beets because I had them-- and I only used a scant cup, maybe even less, but if you have good spinach this is a great way to cram a ton of it into something-- and throw your leafy green in, stir it well, and then stick the lid back on.
(if you've got shanks or some other bone-on meat, you'll need to take those out, pull all the meat off, throw it back in, discard your bones or better still put them in your freezer bag for later trash stock-- stir the meat back in along with your leafy greens, and put it on keep warm if it's had too long to cool off.)
Cut a few chunks of a lovely soft cheese, I recommend chevre. Once the leafy greens have wilted (really stirring them in should be plenty, or a minute or two with the lid on and the residual heat from the Pot), then dish your plov into bowls and top with crumbles of cheese.
(For a more risotto-like variant, stir in a pat of butter at the end and top with Parmesan or similar. It's gonna depend on your flavor profile.)
sorry if this is real wordy, I really have tried to make it be Concrete Amounts but it's more a technique than a recipe, I always cook in story-frameworks like this because I just can't follow directions anymore, LOL.
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Hey! I made the spinach and crushed tomatoes recipe the other night and my bf loved it! Even took the leftovers to work the same night. Do you have any other recipes you really like?
awww, I'm so happy to hear that!!
I only cook sometimes (will definitely learn more before I start uni!) so here's my other favourite recipe for hiroshima-style okonomiyaki!!! my siblings request this ALL THE TIME and while it requires a lot more skill than the pasta sauce, it is DELICIOUS and SO FILLING.
you'll need okonomiyaki flour, cabbage, eggs, noodles, bean sprouts, spring onion and japanese mayo!! for the sauce, you need japanese soy sauce, oyster sauce, tomato sauce and sesame oil. you can also buy the sauce pre-made, but I understand that could be difficult to find!!
savoury pancake mix
add 100ml of water to 100g of okonomiyaki flour and mix until smooth and liquid, you don't want it too thick!! we're making savoury pancakes here!!
preperation!!
chop up the cabbage beforehand, as well as washing all the vegetables and slicing the spring onion. you'll want the eggs on hand too!! making this requires speed (and two pans!!) you also need to cook the noodles beforehand, and make the sauce. for the sauce, I just eyeball it- add around one tablespoon of each sauce, and only a little bit of sesame sauce!!
cooking!
put two hands over medium heat on the stove, make sure each one has a bit of oil so nothing sticks!! in pan A, pour some of the savoury pancake mix until it's pancake sized. you'll need maybe half a cup, just go with what feels the right size (: next, add cabbage and bean sprouts before even flipping it. they'll stick to the uncooked side, this is what you want!! add a drizzle of pancake mix on top. don't flip it over.
In pan B, you'll be frying some of the noodles, about a handful. spread them out until they're the same size as the pancake, and drizzle some of the sauce you made on them for flavour. when the noodles are crispy and stuck together more (this means less mess!!), you have to flip the pancake over onto the noodles. this can be difficult, I often use two flippers/turners whatever they're called, one on the top and one on the bottom, would recommend this.
now that pan A is free again, add a little more oil and crack oven your egg. you want to break the yolk and stir it around until it's swirled and marbled, but not until its scrambled. the aim is to fry it like you usually would but with the yolk mixed in!! try to spread it out a little bit, again to almost the size of the pancake. once it's mostly cooked, get your two flippers and flip over the pancake-noodle amalgamation onto the egg!! at this point the pancake will be on the TOP, noodles in the MIDDLE, egg on the BOTTOM. after that, you're going to flip the whole thing off the pan onto a plate, so the pancake is on the bottom and the egg is on the top. you're done cooking!!!
finishing touches!!
drizzle the sauce you made over the okonomiyaki (don't drown it!!) and criss cross the japanese mayo. or draw a smiley face. or a horse. go wild. then sprinkle your spring onion on top!! if you have some, furikake sprinkles can be so delicious to add as well. you're all done!!
notes
making one of these takes around 2-5 minutes, you have to be quick and alert as to not burn something!! it's a little stressful but 100000% worth it, I was actually taught this recipe when I was lucky enough to be able to do a student exchange trip to japan when I was 12!! I'm 17 now and still make this regularly. it's amazing.
there are versions with pork, but I don't love meat so I leave it out, but there are totally recipes out there with it included!!
#recipe#listen to my gibberish boy#<- text post tag#ask tag#!!!!#if you would like a simpler one maybe I could think of one!! but this is the first that came to mind and my other favourite resippy (((:
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My unorthodox Yangchunmian noodle soup/阳春面
(This is the reason why I was rendering lard lol)
Homestyle unorthodox Yangchunmian noodle soup recipe (enough for 1 person but must be served in a big ramen bowl) (Note: this version includes pork fat and is therefore not vegan/vegetarian/halal/kosher):
Ingredients (optional ones marked with *):
Noodles (preferably thin)
Egg
Soy sauce
Cooking oil
Pork lard (preferably rendered following the recipe that includes baijiu/green onions/ginger; if not, there are brands out there that can imitate the taste)
Pyropia seaweed (this is what nori is made from so unseasoned nori is also fine; also sold dried in giant discs)
*Wakame (brown kelp) OR Shanghai bok choy (stem is green instead of white) OR dried shiitaki mushrooms
Green onion
Chinese black vinegar (the one I used is Duliu Laocu/独流老醋, Zhenjiang Xiangcu/镇江香醋 is also fine)
Ground white pepper
Sugar
*Salt
Sesame oil
*Fish sauce/鱼露
*Chicken bouillon powder
Preparation:
Chop green onion, just one will do
Tear off a 2"x2" piece of pyropia seaweed OR 2 small pieces of nori
*If adding bok choy, wash bok choy
*If adding dried shiitaki mushrooms, rehydrate it first
In a ramen bowl, add:
~4 tbsp of soy sauce
~3/4 tsp of pork lard
~1 tsp of Chinese black vinegar
*A few drops of fish sauce
~1/2 tsp ground white pepper
~1/4 tsp sugar
*~1/4 tsp chicken bouillon powder
~1/2 tsp seasame oil
Pour just enough hot water to melt pork lard and combine everything together, mix well
In a sauce pan (at least 1.5 qt):
Turn on heat, set to medium
When pan is hot, rub the pyropia seaweed on the bottom of the pan a couple of times to mimic toasting, then put seaweed into ramen bowl
Pour a little cooking oil into pan, fry the egg until over hard
Add 5 cups of hot water into pan
Add noodles, *add bok choy
Let it cook
*When noodles are halfway done, add the vegetable (wakame/shiitaki mushroom) as desired
When noodles are done, pour everything into bowl, mix well with the soup base in the bowl
*Add salt as desired
Top with fresh chopped green onion and serve
The end product should taste mildly salty, mildly sour, and umami. Overall taste should be mild.
#the reason the soup looks more like the soup in ramen is because I fried the egg before boiling it with the noodles#frying anything before making soup out of it will make the soup more opaque#the traditional version uses homemade clear chicken stock but aint nobody got time for that#chinese cooking#chinese food#recipes#yangchunmian#阳春面
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OC Recipe Tag
Tagged by: @sleepy-night-child over here in this fun tag game! Thank you, dear!
Rules: share a recipe your OC would make, either one passed down to them or one they found all by themselves. Bonus if you have an actual recipe to link! Some OCs can't cook to save their lives, but let's talk about the ones who can! :D
Tagging: @artdecosupernova-writing, @ashen-crest, @abalonetea, @idreamonpaper, @kaiusvnoir, @space-writes, @ahordeofwasps, & anyone else who would like to join. C'mon, everyone get in here. (As always please don't feel pressured or rushed!)
A few oc's can cook but I'm going to go with Ives who cooks a mean Bolognese in this excerpt of Pre-Time Borrowed
Ingredients:
1 lb of ground meat (60/40 beef/pork)
1/3 lb of fresh sliced pork belly (or pancetta/bacon)
half an onion
6 cloves garlic, roughly chopped
1 large carrot
1 stalk of celery
1 glass of red or white wine
1 28 oz. can of tomatoes, hand-crushed
2 tablespoons tomato paste
1 cup of heavy cream (optional)
1 cup grated parmesan cheese
Light meat or vegetable broth (or water)
3 tablespoons extra virgin olive oil
Salt and pepper
1-2 pounds cooked fresh fettuccine pasta, or any other pasta of choice
Directions:
In a non-stick saucepan, fry chopped pork belly with 3 tablespoons of olive oil. Then, add the finely chopped vegetables (minus the garlic) and let the chopped mixture cook slowly over medium-low heat, stirring constantly for about 10 min -don't burn the onions. Add the garlic and let saute for about 30 seconds. Raise the heat and add the minced meat, stirring thoroughly, and cook it for about fifteen minutes until brown in color.
Add in the wine and let it cook off completely until you no longer smell wine (about 3 minutes), and then add the tomato paste and puree. Continuing to mix well, pour in the vegetable broth (or water) and lower the heat to cook slowly, cover the pan, for about 30 min, stirring occasionally to prevent sticking.
Add in heavy cream and cook for an additional 30 min. While the sauce cooks, boil your fresh pasta. Once the sauce is finished, add a little pasta water into your sauce before combining your strained noodles. The sauce should be a dark orange color, fragrant and creamy. Season with salt and pepper, and top with parmesan cheese.
Enjoy!
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I made some kick ass tacos tonight. Let me share the wisdom.
You need:
Corn tortillas
Leftover pulled pork (made some sandwiches recently and forgot how big a pork shoulder is? went to a party and got sent home with leftovers? Good news, we’re using it tonight)
Sour cream
Lime juice
Cilantro (unless you got the gene. I won’t judge, but I will be sad for you)
A smoky bbq sauce
Hot sauce of choice (if you want your tacos spicy)
Pickled red onions (look up quick pickle recipes, VERY easy to make and excellent topping for so many things, make these ahead of time and use them liberally until they disappear and you’re sad, then make more)
Queso fresco
What you do:
1: Heat up some oil in a pan. About 1/2 inch to 1 inch of a neutral oil like vegetable oil or canola oil. You’re gonna fry up your tortillas JUST A LITTLE. They should still have some flex, we’re not making tortas shit I meant tostadas sorry I’m white, you just want them warmed and slightly crisped along the edges. I recommend having two per taco for structural purposes. Fry them one at a time and drain on a paper towel lined plate, sprinkle lightly with salt as soon as they come out. The hot oil makes the salt stick. Fry up one more than you plan to use in the tacos, because if you’re like me, you WILL want to snack while you’re finishing the prep, and you gotta taste test your sauces somehow right?
1.5: CAREFULLY drain your frying oil into a jar. BE FUCKING CAREFUL, SHIT’S HOT. Alternatively you could just set this pan aside to cool and grab a fresh pan. But doing the risky maneuver means you’ve already got a hot pan with a light coating of oil so. Take the risk if that’s worth it to you.
2: Throw your leftover pulled pork in your hot pan. This should already be cooked, so we’re literally just heating it up. Mix it occasionally so it doesn’t burn, but feel free to let it get slightly crispy, the texture is good. Don’t worry about seasoning this, it already tastes good from the first time it got cooked.
3: Toppings. Mix your bbq sauce with your choice of hot sauce to taste. Or skip the hot sauce. I like spicy things, and most commercial bbq sauces have good flavor and lack heat, so I add my own. But you do you.
3.5: Your second sauce is limey sour cream. Mix some sour cream with chopped cilantro (optional of course), a few splashes of lime juice, and a pinch of salt. Add a little water, just a drizzle at a time, to bring it to a drizzling consistency, if you want. Personally I like it that way.
4: By now your pork should be hot. Plate your tortillas (again, I recommend doubling up for structure, and honestly the slightly crispy is just so yummy that having an extra is worth it) and top with some pork. It’ll be tempting to add a lot, but try to control yourself! You don’t want to overfill it, the goal is to keep the fillings inside the tacos when you eat them. Trust me, I’ve made this mistake. Top with your hot bbq, limey sour cream, pickled onions, and some crumbled queso fresco.
5: Eat. Indulge yourself. Then be sad you didn’t prep more.
I didn’t take pictures because I ate them too fast. But trust me, these are very simple and incredibly delicious. Go forth and cook yourself some good food.
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OC Recipe tag
Okay friends, this idea just came to me, so let's play a game!
Rules: share a recipe your OC would make, either one passed down to them or one they found all by themselves. Bonus if you have an actual recipe to link! Some OCs can't cook to save their lives, but let's talk about the ones who can! :D
I'll go first--Thresh from Stars and Ships is often the crew's cook. He grew up as an orphan in a government program (bad news, if you haven't already gotten that vibe), but after escaping, he made his way to a relatively abandoned planet where he lived in the warm desert, and taught himself to cook with online recipes. One of his favorites is pork fried rice, something his mother might've made for him as a kid, if he'd had a mother. And it's super easy to make enough to feed the whole crew! There are never many leftovers, for some reason 🤨
I couldn't find any recipes online that fit, so I'll try to write out my own. :) Sorry to say I don't have precise measurements as I was taught without them!
Cook however much rice you'd usually use for the correct number of people. I use 3 cups.
In a wok or large frying pan, with olive vegetable oil, fry a bunch of chopped vegetables till cooked and remove. Some options I regularly use are carrots, zucchini, bok choi, or kale.
Beat and fry the eggs till cooked. For 3 cups rice you'll want roughly 7-8 eggs.
Add cooked rice, chopped ham/shrimp/meat of choice, chopped green onions. Add the veggies back in and stir together.
Season to taste with sesame oil, soy sauce, salt.
Enjoy!
Tagging a few people, if you're interested? @blind-the-winds @sleepyowlwrites @sleepy-night-child @reneesbooks @vsnotresponding @ember-writer @indecentpause @writernopal @eli-writes-sometimes @the-stray-storyteller and OPEN TAG of course :D
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RECIPE: Grilled Pork Tenderloin with Chimichurri (from Meal Prep Magic by Catherine McCord)
It was in Argentina where I began my love affair with chimichurri; a pot of it accompanied whatever meat we were eating. Just the thought of pairing it with pork tenderloin makes me giddy.
PREP TIME: 15 minutes, plus 1 to 2 hours for marinating
COOK TIME: 15 minutes
SERVES: 4 to 6
¼ cup (60 ml) Dijon mustard
½ cup (120 ml) apple cider vinegar
3 tablespoons light or dark brown sugar
8 cloves garlic, minced
⅓ cup (75 ml) plus 2 tablespoons olive oil
1½ teaspoons kosher salt
2 to 2½ pounds (910 g to 1.2 kg) pork tenderloin, fat and silver skin removed
½ cup (15 g) packed fresh cilantro
½ cup (15 g) packed flat- or curly-leaf parsley
1 small shallot, peeled
2 tablespoons red or white wine vinegar
2 tablespoons fresh lime juice
Pinch crushed red pepper
Freshly ground black pepper
Place the Dijon mustard, apple cider vinegar, brown sugar, half of the garlic, 2 tablespoons of the olive oil, and 1 teaspoon salt in a large zip-top bag. Squish the bag to mix the marinade. Add the pork tenderloin and use your hand on the outside of the bag to move the marinade around the pork. Marinate for 1 to hours at room temperature or overnight in the refrigerator.
To make the chimichurri, in a food processor, place the cilantro, parsley, remaining garlic, shallot, the remaining ⅓ cup (75 ml) olive oil, the red or white wine vinegar, lime juice, crushed red pepper, remaining ½ teaspoon salt, and black pepper and pulse until finely chopped.
Heat a grill to medium heat. Grill the marinated pork on several sides for a total of 14 to 15 minutes, or until the internal temperature is 135 to 140°F (55 to 60°C) when checked with an instant-read thermometer inserted in the thickest part of the meat. (Alternatively, you can use a cast-iron skillet to roast the pork. Heat over medium-high heat and add 1 tablespoon of olive oil. Sear the pork all over for a total of 6 minutes. Transfer the pan to a 400°F (205°C) oven and roast for 15 to 20 minutes.)
Allow the pork to rest for at least 10 minutes to allow the juices to settle before slicing. Use a sharp knife to cut pork on a bias into ½-inch (12 mm) slices and top with the chimichurri sauce.
Make sure not to overcook the pork. Pork should never be cooked to more than 135 to 140°F (55 to 60°C). You want the internal color to be light pink.
Make double the amount of chimichurri sauce to serve with fish, shrimp, chicken, or steak later that week.
TO ENJOY LATER
The cooked pork can be cooled and refrigerated in an airtight container for up to 3 days. Enjoy at room temperature or warm for 30 seconds in the microwave. Store the chimichurri in an airtight container in the fridge for up to 5 days, or freeze in ice cube trays then transfer to labeled zip-top bags for up to 4 months.
PREP IN ADVANCE
Place the zip-top bag of the pork in its marinade in the freezer for up to 3 months. When ready to cook, place the pork chops in the zip-top bag in the refrigerator to thaw overnight; cook as directed.
Become a faster, healthier cook with secrets from Weelicious founder and meal prep genius Catherine McCord
With celebrated cookbook author and Weelicious founder Catherine McCord's step-by-step process, your kitchen will be beautifully organized and fast, healthy family meals will be at your fingertips—starting with 100 of her favorite recipes. McCord believes that success in the kitchen comes down to two things—organization and meal prep—and she’ll show you how to master both in Meal Prep Magic.
One step beyond the ideological approach of Marie Kondo and The Home Edit, McCord brings you a practical guide to organizing the most important space in your home and using it. If you’ve ever lost leftovers to the back of the fridge, failed to find a spice that you know you bought, or faced a cabinet full of mismatched Tupperware, her advice will forever change your relationship to your kitchen.
After showing how to maximize your space for efficiency, McCord offers up her favorite family recipes. Including tried-and-tested secrets for saving time, these recipes are easy to prep ahead, make entirely ahead, contain basic ingredients that are always in your pantry, and/or strategically employ your freezer, air-fryer, Instant Pot, slow cooker, and more. Think grab-and-go breakfasts like Raspberry Creamy Chia Puddings, creative packed lunches including easy-to-assemble Salad Jars, healthy snacks like air-fryer crispy artichokes, and irresistible dinners that are even better leftover, such as lemony chicken thighs with lots of herbs.
By following McCord's simple strategies for meal prepping, you’ll always have food on-hand to enjoy throughout your busy week, limiting your trips to the grocery store and time spent in the kitchen. Eat healthy meals you love, while saving time, money, and your sanity. Never again stress out about what to make for dinner! Meal Prep Magic is a lifesaver for any and all home cooks, busy parents, and fans of Weelicious and McCord's popular book Smoothie Project.
For more information, click here.
#abramsbooks#abrams books#meal prep magic#meal prep#meal prepping#meal prep tips#smoothie project#catherine mccord#recipe#free recipe#pork tenderloin#chimichurri#quick dinner idea#dinner idea#dinner recipe
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One-pot bolognese by Taff
I have been kind of... away from social media for a while, so have a recipe in my absence.
What you need:
A single tall pan (so, a pan that is deep, goes up!) with a lid. Either wide enough to fit whole spaget, or you gotta CRACK
One (1) onion
250 gr of ground beef (can substitute with beef/pork mix or maybe even turkey or chicken I am sure). Except today Taff went nuts and added 500gr cause she loves her meat mmm mmhmm. nom.
Two (2) garlic toes. Or as Taff says: INFINITE. They are meant to be pressed, but I usually just chop them, I like the chunks.
125 gr of spaghetti. Mine are supposedly done after 9 minutes, so that may be important.
One (1) cube of beef stock. They are like these dried stock cubes, come in 11gr per cube here.
A packet (400 gr) of tomato sauce of your choice. Preferably a taste you really like, since this is a quick cook so a lot of the flavour ocmes for it. Taff, as she realised her tomato sauce is just tomato with MORE garlic: *mwahaha*
Recipe says: Ketchup, one dinner spoon full. Taff says: Concentrated tomato puree. A LARGE SQUIRT
Recipe says: Chili flakes, half a tea spoon. Taff says: Cayenne pepper, OH MY GOD NOT THAT MUCH, TAFF (half a tea-spoon is enough, don't be me)
3 and a half DL of water (that's deciliter, not Dying Light - so 350 ml)
How you do it:
Chop up the onions (don't cry don't cry don't cry, oh no, I'm crying) and press or chop the garlic
Put on pan, add some oil (I use olive oil) and fry the onions for like two minutes until softish (don't cry, don't cry, don't- oh god we are doing it again)
Add garlic and meat, fry for another 3 minutes until meat has some colour
Add the water and the tomato sauce, plus the beef stock and the chili flakes cayenne pepper. Squirt in ketchup tomato puree.
Stir
Throw in the spagets
Stir
Put on lid and let cook for 12 minutes (that is more than the 9 the spagets usually need)
STIR sometimes so the spagets don't get burnt at the bottom
Eat (put some Parmesan over if you have it)
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Japanese Curry (1 spoon)
I’m pretty sure anyone who reads this thing is probably thinking that I have a thing for curry. Said ‘anyone’ would be right, particularly now that I’ve discovered how relatively easy it is. Japanese curry is one of my favourites - it’s not insanely spicy - there’s kick, but not enough to distract from some of the subtle flavours in it. Most people who see it on restaurant menus see it with katsu of some description, but while I do plan to learn how to make gluten-free katsu someday, it’s not necessary. Japanese curry is basically just a kind of somewhat spicy stew, and you can use effectively anything you like in it.
There are a lot of complicated recipes for Japanese curry online, and that’s even disregarding the ones that ask you to make your own curry roux. While I do also plan to try that sometime, I thought I’d start simple this month and see if I could find gluten-free curry roux to get me started. My Google-fu is strong enough that I found gluten-free curry roux from a company called Emma Basic, which does a variety of speciality Chinese and Japanese items. So the plan was Japanese curry by one of the online recipes I found sometime this month. So if you’ve got gluten intolerances, it’s worth a look. (Though it’s a London-based company so unless you’re in the UK, probably better to look for a place like it in your area.)
Today, though, was a very bad pain day in an increasing line of very bad pain days. I didn’t want tandoori chicken three nights in a row, and I also wanted comfort food, which Japanese curry is for me. But all the recipes I found looked too complicated. So I decided to read what it said on the packet ... and that looked a lot easier. So I did that instead, and while I still hurt, I can’t be too depressed when I’m full of the first Japanese curry I’ve had in years. So assuming that any curry roux will work the same as the stuff I got, let’s start. There are going to be a lot of notes because I’ll go over what I did but there’s a lot of wiggle room to address.
Here’s what you’ll need
Curry roux
Two potatoes, cubed
Three carrots, chopped
One large onion, cut into eighths
Two chicken breasts, cubed
Note: what the box actually said was “use whatever leftover vegetables are in your fridge”, but living alone and being disabled means fewer opportunities to keep fresh vegetables in the house. So I bought the veggies I’ve had in Japanese curries before, but you can use basically anything. I might try cauliflower next time. You don’t have to use chicken either; prawns, pork, beef (so long as it’s not stewing meat or anything; that would take too long to cook), tofu, just stick with the veggies by themselves - whatever you like.
Here’s what you do:
Pour a little bit of oil (maybe 2 tablespoons) into a casserole pan or other deep pan. Add the vegetables and chicken and heat on medium high heat for 2-3 minutes or so
Add water - enough to more or less cover the ingredients. Bring to a boil, cover and simmer for 10 minutes.
Add your curry roux in whatever form you’ve found it and stir until it’s fully blended (it should be opaque, a faintly-orange tan colour and about the consistency of whole milk). Simmer for another 5-10 minutes, stirring occasionally, until the mixture thickens a bit (so maybe the consistency of single cream).
Serve with rice
This is one of those ones that it’s actually hard to make any easier, just because the instructions are so basic. It’s little things like:
Already-cooked meat and vegetables will probably work as well as raw; you probably just don’t need to simmer them as much. You should still simmer them a bit, though, as that’s what helps get the flavour of your ingredients into the water, which further flavours the roux.
You could probably use frozen vegetables with this; you’d just have to defrost them first. Just put them in a bowl of cool water for a few minutes, then drain well.
Less a way to make it easier and more a thing to personalise it more - I spiced up the chicken a bit before I started heating everything. Just a little soy sauce, some coriander powder, some garlic puree and a bit of salt, but it gave the chicken a bit of extra niceness. So it’s worth a try if you have the spoons for it.
There we go - this serves about four, so it’s good for company, families, or just if you want a lot of leftovers to tide you over. One of these days, I will try a Japanese curry from scratch, or with some of the more complicated recipes, but for now, I managed one of my all-time favourites when I barely had enough spoons to remember to take my meds, so I call this one a win.
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Wrote down two relatively simple recipes that I like to cook for my family's aid, so I decided to post them here too as well! The chorizo, bell peppers, and potato one is kind of rough because I did it on a whim with random stuff in my fridge, but a rule of thumb is to have 2x the amount of potato as you have chorizo. The amount of onion or bell peppers you add is up to personal preference.
Text transcript (Spinach and Feta Pie)
For the crust:
-1 and 1/4th cups of all purpose flour
-1 teaspoon granulated sugar
-1/2 teaspoon baking powder
-1/2 teaspoon kosher salt
-1 stick (1/2 cup) cold unsalted butter
-2-3 tablespoons of ice water
To make:
Mix the dry ingredients together with a spoon, then chop the butter into pieces and crumble into the flour (either with a fork or food processor). The mixture should be dry and crumbly, with no lumps. Then add the 2-3 tablespoons of ice water and slowly work the mixture until a dough forms. It won't seem like it will come together, but it will. Press into pan and set aside; you won't need to precook it
For the filling:
-3 cups finely chopped fresh spinach (water extracted)
-1/2 cup chopped white onion
-2/3 cup dry crumbled feta cheese (or more as you like)
-1/4 teaspoon black pepper (or more as you like)
-2-3 cloves of garlic, minced
-1 large egg
To make:
Squeeze out as much water as possible from the spinach, then mix in the onion, garlic, feta, pepper, and egg. Pour into prepared pie shell, then bake at 425F for 15 minutes. Then turn the heat down to 250F and bake for 15 more minutes, or until crust is golden and spinach looks dark and dry on top.
Text Transcript (Chorizo, Potatoes, and Bell Peppers)
Ingredients:
-2-3 tablespoons of olive oil
-1/2-1 cup of minced onion (of your choice)
-1 red/orange bell pepper, sliced or diced
-2 handsized russet potatoes, peeled and chopped (in a separate microwave-safe bowl)
-2 tube of chorizo (beef or pork)
To make:
In a large saucepan/pot, pour in your olive oil and set on a burner to medium heat. Add in the onion, then the bell pepper. While they are cooking, take the bowl of chopped potatoes, then cover with a ceramic plate and microwave for 3-4 minutes*, or until slightly softened. Wait until the onion is just turning transparent, then add in the potatoes, stirring until they are completely covered with oil. Then add the chorizo, stirring constantly. All ingredients should be kept rotating to prevent uneven cooking.
Once the chorizo is browned and mashed into small pieces, add 1/4th cup of water, cover the pot with the top, and let steam for 10 minutes, or until the potatoes are soft and easily mashed (you may have to stir occasionally). Once uniformly softened, drain off excess water and fat, then serve on top of sliced rosemary bread with vegetables on the side.
*The potatoes will still be firm, but microwave-steaming them will heat them to the temperature of the pot and start the cooking process, making the overall cook time shorter. Smaller cubed potatoes will require less time.
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Cities opinions on soup.
(dips spoon into the ask box I feel like I've been ignoring for two months)
i didnt really know how to answer this ask so i went with the first reaction i had (a statement for another statement? lol). Pencil crayons were on sale last week and I replaced a few prismas that I've been wearing down for the past 19 years (aah) so I figured this would be a good time to get back into it.
I don't think any of the cities would say no to a warm bowl of soup, especially on a cold day like today. There are two staple "Alberta" soups that I make for guests, beef and barley stew and "Ukrainian" borscht, which I will provide a (loose) recipe for below.
This borscht isn't an ancient/authentic family recipe or anything, just something that my dad and sort of tried and tested that we like and that pays some dues to ye olde heritage (and that doesn't break the bank or require a lot of special stuff for poor students like I was when I was perfecting it. It can also be made vegetarian.)
Hapo's Not Authentic But Pretty Nice Borscht That Friends and Family Say is Good
Sorry for the vague directions and measurements. Measure with your heart and the size of your pot. In Western Canada, red beet soup is basically the core of what borscht is, although in Europe red borscht and green borscht are entirely different beasts which do not share beets as a commonality.
you will need:
big pot
big knife (sharp)
cutting board
vegetable peeler if you want
frying pan (for cooking meat version)
ingredients
beets (i usually use 3 fist-sized beets, you can use more small ones)
red meat (optional) (i usually use ground beef/pork but if you can get a kubasa you should use that. you can use mushrooms instead too.)
onion
garlic
carrot
turnip and/or apple
tomatoes
2 tbsp tomato paste
water or soup stock of your choice
salt, pepper, sugar to taste
lemon juice, sour cream, dill to serve
optional: celery, potato, cabbage
instructions
If you are using meat, cook with the onions in a frying pan until no longer pink and onions are translucent. Add some garlic in there if you want. Drain and set aside.
If you want to make the beets easier to peel, you can boil them in water before peeling. Keep the water as stock for all those good beety nutrients. I usually skip this step and just peel and chop the beets and make the kitchen look like a murder scene without pre-boiling.
Peel and chop the carrots, turnips, etc. and put them in your big pot on medium heat with your chopped beets, beef, and onions and garlic. If you are using celery or mushrooms or tomatoes, you can put them in at this stage. I also will occasionally add an apple to boost the sweet/sour flavour.
Add in a couple of tablespoons of tomato paste and stir to coat, letting it caramelize a bit. You can deglaze with a bit of red wine or red wine vinegar afterwards or just use some soup stock to get everything off the bottom of the pot. Add some more garlic, treat yoself.
Add in your soup stock and bring the pot to a boil. Simmer for at least half an hour (or all day if you feel like it).
In the last 15 minutes of cooking, you can chop and add a potato if you feel like it and have room in your pot (just because russet potatoes tend to get mushy if left in too long). This is also the stage to add shredded cabbage (which I hate doing so I usually skip). I also recommend if you have them to put in some frozen pierogies (tiny and filled with cottage cheese yum) and boil them right in the soup because it really elevates the experience hehe.
Season with salt and pepper and about a tablespoon of sugar or so. You can also add in something like oregano if you want.
Serve with a dollop of sour cream, a splash of lemon juice, and maybe some fresh dill if you have some.
#projectcanada cities#pc: edmonton#hapo art#traditional art#pencil crayon#edward murphy#boab illustration#boab ask#anonymous#eds cheap like borscht shirt is one of the best silly shirts ive drawn him in lol#let me know some of your fave alberta soups#whether they be quote unquote traditional or newer
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Quick and dirty. Literally. I dropped my deep fryer in my sink while trying to put away the used oil. Fucking horror show.
This one was so fast, I even forgot to take a photo of the marinade. It was very dark, pretty much black from the soy sauce and black vinegar, with chunks of garlic in it. I didn't have dark brown sugar, so I used golden sugar with a touch of molasses. Chinese cooking wine smells surprisingly sweet, this is the first time I've used it. And of course, Chinese five spice.
Marinated for 10 hours while I was at work, after pounding the cutlets to flatten them out a little.
Another recipe with triple step dredging. Which you know I hate. It was meant to have chili paste on the side, but the closest thing I could find was Korean hot pepper paste. Not exactly right for a Chinese pork sandwich, but the flavour profile went really nicely.
Nearly forgot to snap a photo of the plain ass sandwich, so here's a couch shot right before I bit into it. Nothing but toasted white bread, and the fried pork cutlet.
| Macau-Style Pork Chop Sandwich |
Taste was a 3 out of 5. Juicy and flavourful, but still a little dry with nothing spread on the toast.
Difficulty was a 2 out of 5. Very straightforward as long as you don't drop your deep fryer...
Time was about 20 minutes, not including marinade time.
If I made this again, I would pan fry it to make my life easier. I hate this tiny deep fryer. I would also spread the chili paste onto the toast instead of awkwardly dipping the sandwich into it.
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