Wednesday, August 31, 2011

Chili Rubbed Pork Chops

At a loss for what to do with the boneless pork chops, I decided that it was time to do a rub.  When looking at examples of rubs, they just seemed so simple and I wanted more adventure for my food.  But when you eat the same meat almost every day, things get redundant.  This recipe was a big surprise to me.  I will never think of rubs as simple again.

Ingredients:
1 tablespoon oil
2 loin pork chops
1/2 teaspoon Salt and Pepper
1/4 cup chili seasoning
1 tablespoon Garlic powder

Directions:
Take 2 pieces of plastic wrap, and place the pork chop in between. 
Pound the pork chop until it is at lease 1/4" thick.
Rinse chops with cold water and pat dry.
Pour spices on a plate and blend.
Take pork chop and cover with spices.
Heat oil in a large pan.
Place pork chop in pan and cook until crispy.
Serve hot.

Stay hungry my friend!

Wednesday, August 24, 2011

Jalapeno Popper Grilled Cheese Sandwich

I was a little sceptical when I came upon this recipe because I couldn't fathom mixing my beloved grilled cheese with those spicy appetizers.  I only wish I'd bought more peppers.  I was also worried about the heat from the peppers, but when the cheese and kefir melt, it cools the heat of the jalapeno.

Ingredients
1 jalapeno peppers, cut in half lengthwise and seeded
2 slices sour dough bread
1 tablespoon butter, room temperature
2 tablespoon kefir, room temperature
2 slices of Jarlsberg cheese
Panini grill or sandwich maker

Directions
Use caution when roasting the peppers.  I roasted the pepper over the open flame of my gas stove until the skin became black.  Remove the skin from the peppers.  Cut the top and bottom of the pepper, then one slit lengthwise.  Remove ribs and seeds and flatten.  You should have a rectangle shaped pepper.
On one slice of bread spread the kefir, top with pepper, then cheese.
Grill until golden brown and the cheese has melted.

If you'd like to see where I got the idea, please visit Closet Cooking.  He's got some great things to try!
Stay hungry my friend!


Wednesday, August 17, 2011

Spinach and chickpea soup

Sometimes I get a bit overzealous and buy too many vegetables and to make things worst, I then over plan week and will have no time to cook.  So with 3-lbs of spinach quickly wilting away, I needed to do something fast.  Using this recipe, I made it a bit moare hearty and added more spinach, I used up a substantial amount of spinach, so stay tuned for what I do with the rest of the green stuff.  It give a nice weight to the soup and the chickpeas offer a starchy taste, which is good when I'm craving carbs!  I'm also a fan of hot and spicy, so I added a bit too much sriracha (hot sauce), so my small recipe ended up double because I had to water the heat down.   Because I love to make my own stock, I have a variety of frozen stock in the freezer.  For this recipe I used some turkey stock (that I made from Thanksgiving bones) and some homemade onion soup from earlier, which cut the heat of the hot sauce nicely, because the onion soup had a sweetness of too many onions.

Ingredients:
1 tablespoon olive oil
2 garlic clove, crushed
28 oz. can pureed tomatoes
28 oz. can chickpea
2 teaspoons red wine vinegar
3 cups spinach leaves
6 cups soup stock (vegetable or chicken)
1/2 teaspoon of sriracha
Salt and Pepper

Directions:
Heat oil in a large saucepan.
Add garlic until soft, about 1 minute.
Add the pureed tomatoes and soup stock and bring to a boil.
Reduce heat  and simmer for 10 minutes.
Add the chickpeas and vinegar.
Add a sriracha to taste.  Be careful, a little goes a long way.
Stir in spinach and season to taste.
Cook just until the spinach begins to wilt.
Serve hot!

Stay hungry my friend!

Thursday, August 11, 2011

The Aroma Wheel

The Aroma Wheel is a common tool to assist in distinguishing and describing the various aromas and flavors of the wine. The Aroma Wheel was developed at the University of California, Davis in 1984 as a standard tool used to describe wine in uniform, non-judgmental terms.

The inner-circular sections describe the broader aroma categories while the outer edges describe individual, more precise aromas, grouped by category. These aromas can be detected by smell or taste but are not always present in both forms. To use the wheel, begin in the center when smelling the wine, working your way out as you try to identify individual aromas.
Stay thirsty my friends!

Festaux Chicken Pasta

Ok, let's just get it over, you're wondering "what the heck is FESTAUX"?  Well, like most of the things I make in the kitchen, it's usually out of necessity of things that have to be used before they go bad.  Well this week it is a 3 pound bag of spinach.  At first buying a huge bag of spinach seemed like a good idea.  But it is now mid week and I still have 2.5 pounds of spinach to use.   One can only eat so much steamed spinach.  So help bring some green into not only my life, but Piggy2 as well, I thought I could make him some meat (he's such a carnivore) and still satisfy my non-meat eating self.

Oh, back to FESTAUX.  It's FAUX Pesto.  Get it? FestAUX! One thing to remember while making this recipe, is that there is such thing as TOO much garlic. I know this, because when you wake up in the morning and you can still taste garlic, it was a good night.

Festaux
Ingredients: 4 cups fresh baby spinach 1/2 cup almonds 5 cloves garlic 1 cup Parmesan cheese 1/2 cup extra virgin olive oil 1 pinch salt and freshly ground black pepper to taste

Directions:
Mix the spinach, almonds, garlic, Parmesan cheese, in the bowl of a food processor; stream the olive oil into the mixture as it blends. Season with salt and pepper.   To complete the meal, I steamed some spinach, made some pasta and grilled some chicken.  Once the pasta was cooked, place in a bowl and scoop the pesto on to it.  Blend well.

 
Stay hungry my friend!