Snowzillageddon

Filed under Real Food, Recipes by on 1 February 2011 at 8:55 pm {3 comments}

We often eat dinner around 5 o’clock, but some meals are meant to be enjoyed later in the evening. When I heard about the impending Snowzillageddon, I knew I needed a meal that could be enjoyed later in the evening: pork chops, asparagus, and Basmati rice medley. This dinner wasn’t difficult, but does take a bit to cook. The time is worth it though because it was delicious. This recipe is only a rough estimate, so taste as you go and add whatever you feel necessary.

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Pork Chops with White Wine Lemon Herb Sauce

  1. Preheat oven to 350
  2. Chop three cloves of garlic
  3. Add garlic and 3 to 4 tablespoons of olive oil to a cast iron or other oven safe pan
  4. Sautee on medium for 1 minute and then add pork chops
  5. Cook on each side for 2 to 3 minutes
  6. Add 1/4 to 1/2 cup dry white wine, 2 tsp chopped rosemary, and 2 tablespoons lemon juice
  7. Simmer for 3 to 4 minutes, then move pan to oven roast for 15 – 20 minutes
  8. When chops are cooked to your liking, remove from oven and pan
  9. Bring liquid to boil
  10. While whisking, sprinkle 1.5 tablespoons of flour, simmer for 1 minute

While the pork chops were cooking, I roasted a bunch of asparagus with salt and pepper, olive oil, and chopped garlic. Jeremy made Trader Joe’s Basmati Rice Medley.

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This dinner made our cold, snowy night a lot better. Stay tuned for our dessert.

Last of the Summer Markets

Filed under Bread, Real Food, Recipes, Wine by on 11 October 2010 at 5:30 am {7 comments}

We had our last outdoor farmer’s market on Saturday, soon our market will move indoors. While I will still go and am thankful to have a winter market, it’s just not the same.  Saturday though there were still tons of fresh tomatoes and other veggies. I came back with three of my favorites, cherry tomatoes, leeks, and garlic.

IMG_5693 There are many things that taste the same from the grocery store but garlic is not one of them. This beautiful, sweet garlic from Wild Miller Gardens, is grown with love and is incredibly special. If I could afford to buy all my garlic from the Millers, I would. Whenever I use this garlic, it’s like a holiday. Every week, they have bunches of garlic woven with beautiful, wild flowers.

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All of these fresh vegetables came together in a quiche. I used this quick crust, from food.com. It was quick, but not all that good. Quiche, frittata, tarts etc. are all such fast foods. The longest part is chopping the vegetables, which I find an enjoyable, gratifying exercise.

Ingredients:
3 eggs
1/4 milk or cream
2 leeks (chopped and rinsed)
2 handfuls cherry tomatoes (sliced in half)
1 clove garlic
2 tablespoons butter
cheese I used a black pepper parmesan

Procedure:
Make the crust (I baked mine for about 10 minutes before adding everything else)
Sautee leeks, tomatoes, and garlic in butter
Spread vegetables on the bottom of the pie crust
Whip eggs, cream, pepper
Pour on veggies
Cover lightly with shredded cheese

Bake at 400 for 20 minutes or until eggs are firm

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Voila! Dinner is served. We enjoyed homemade fresh baked baguette, but unfortunately we were out of French wine and had to “settle” for Italian.

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IMG_5701 Usually you might not think of fresh non-root veggies as a fall dinner, but everything was local, fresh, and superb.

I’ve noticed  a few new readers in the stats, so thank you for stopping by the blog.

Go To Meals

Filed under Real Food, Recipes by on 19 August 2010 at 4:43 am {3 comments}

I don’t know what it’s like at your house, but here we have a couple of go to meals. These are the meals you cook when you don’t feel like eating anything else or you don’t have very many ingredients on hand. We have several go to meals, but one of our favorites is Garlic Pasta. 

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I don’t really know how this recipe came to be, but I know it’s a staple in our house. There are lots of variations, but I will give you the basic outline.

  1. Chop 2 – 3 cups broccoli
  2. Dice 3 – 4 large cloves of garlic
  3. Boil water for the pasta of your choice
  4. Add garlic to 1/4 cup EVOO and sauté until the oil is flavored, then add the broccoli and cook but leave it crisp. I like to add a spoonful of the pasta water and put a top on the pan to let it steam a bit.
  5. When your pasta is cooked, top pasta with the broccoli garlic mixture, drizzle with olive oil  and add fresh shredded parmesan or other hard cheese.

Crunchy broccoli and salty parmesan on a bed of noodles, dinner in five simple steps. We’ve substituted other veggies in and out. Last night, I added cherry tomatoes and some leftover bacon crumbled on top. It always turns out well, and it’s just so quick and easy.

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What are the go to meals at your house? 

Sloppy Joe, Slop, Sloppy Joe

Filed under Fitness, Food, Restaurants by on 4 May 2010 at 7:49 pm {no comments}

Beware – If you listen to this song it will be in your head all day. But come on, you’ve got to love Adam Sandler.

Well this sloppy joe was not made from yesterday’s meatloaf; in fact, it wasn’t made from meat at all. I guess this is a week of good dinners. Every since I ate at Steuben’s last week, I’ve been wanting to make my own veggie sloppy joes.

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These were delicious and so easy.  I don’t have a concrete recipe but the mixture consisted of pinto beans, chipotle peppers in adobe sauce, Worcestershire sauce, molasses, brown sugar, mustard, green peppers, onions, and garlic. I mixed everything together, smashed the beans a bit, and let it all simmer. This was a great one pot meal. The spice made me sweat a little, but it was worth it.

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After a little evening jog, this was a great meal . We ate ours on Texas Toast, but I’ll be using a wheat bun for lunch tomorrow. I’m sure the leftovers are going to be awesome.

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