Smothered Pork Chops

4-6 pork chops (3/4 to 1 inch thick)
1/2 cup almond flour
2 tbs. coconut flour
1 tbs. garlic powder
1 tbs. onion powder
1/4 tsp. black pepper
1 tsp. salt
1/4 tsp. smoked paprika
1/2 tsp. chipotle powder or cayenne pepper
1/2 cup coconut or olive oil
1-2 large sweet onions- sliced
1 cup chicken stock
1/2 cup coconut milk

Rinse pork chops and pat dry.

Mix flours, garlic powder, onion powder, pepper, salt, paprika and chipotle well and spread the mixture on a plate.

Heat oil in large skillet.

Dredge chops in flour mixture, shaking off excess. Reserve remaining flour.

When oil is barely smoking, add pork chops and cook for 3-4 minutes per side or until golden brown.

Remove chops from pan and set aside.

Without cleaning the pan, add the onions in and stir to loosen up any browned bits (called deglazing). Cook until onions are well-browned and translucent.

Sprinkle in remaning flour mixture on to onions, add the chicken stock and whisk to combine. Let sauce thicken a bit (simmer for about 5 minutes).

Stir in coconut milk.

Add the pork chops back into pan, spooning the onion sauce over them. Allow to simmer for 5-7 minutes or until pork is cooked through.

Cabbage Rolls
(adapted from this recipe)

1 head green cabbage

2 lbs ground beef (could use other ground meats)
1 egg
3 garlic cloves, minced
1 onion, chopped
1 tsp dry basil
1 tsp dry oregano
1/2 tsp garlic powder
1/2 of a head of cauliflower

1 large jar of tomato sauce (3-4 cups)

Grab a large pot and a metal steamer basket (like this dealy). Add water to the pot to reach the bottom of the steamer and bring the water to a boil. Cut the core out of the bottom of the cabbage and set it bottom-down in the steamer. Put a lid on it for 15 minutes. Remove the cabbage and set aside to cool.

In a frying pan, add the garlic, onions and herbs, sauté on med for 2-3 mins, remove from heat. Break the cauliflower into smaller pieces and whiz in a food processor until chopped fine like rice.

In a mixing bowl combine the meat, egg, onion mixture and cauliflower.

If the cabbage isn’t cool enough to handle run some cool water over it. Carefully separate twelve of the cabbage leaves, trying not to tear them. I find that I often have to cut out of a bit of the thick centre of the cabbage leaves to get them to roll nicely.

Spray a 9×13 inch pan with a bit of oil and spread a few big spoonfuls of tomato sauce on the bottom of the pan to keep the rolls from burning.

One at a time, roll about a half a cup of the meat mixture in each of the cabbage leaves, tucking in the sides to form a cute little bundle. Arrange the bundles in the pan seam-side down.

When all your bundles are in the pan, pour the remaining tomato sauce over the whole works. Cover the pan loosely with foil and bake in a 350 degree oven for an hour.

3 heads broccoli
1 pkg (appx 2 cups) cherry tomatoes
2 Tbsp olive oil
2-4 cloves garlic, minced
1 lemon, grate 1-2 tsp of rind then juice
2 tsp oregano

Preheat oven to 425 degrees. Cut the broccoli into bite-size florets and place in a very large bowl. Toss with the cherry tomatoes, olive oil, and minced garlic. Spread onto one or more large baking sheets and arrange broccoli and tomatoes so that they form one layer and do not overlap too much. Bake/roast in the oven for 12 minutes. Transfer from the baking sheets right back into the large bowl and toss with the lemon juice and oregano. Serve immediately.

Red Cabbage Slaw
1/2 red cabbage, shredded
1/2 onion, chopped
3 Tbsp oil
1 T white vinegar

Toss the cabbage and onions with oil and vinegar. Add more vinegar to taste. Serve cold.

Greek Salad
1 cucumber, seeded and thinly sliced
2 c spinach, torn
2 c romaine, torn
1/4 – 1/2 cup feta cheese, crumbled or diced
1 small onion, sliced
a handful of black olives (Kalamata FTW)

Lemon Dressing
2 Tbsp lemon juice
1 Tbsp olive oil
1 tsp sugar
1 tsp dijon mustard
1/8 tsp pepper

Toss all salad ingredients together in a large bowl. In a small covered container combine and shake/mix the dressing ingredients. Add dressing to salad and toss.

Marinade:
1 onion, minced
6 green onions, minced
2 tsp dried thyme
1 tsp salt
2 tsp sugar
1 tsp allspice
1/2 tsp grated nutmeg
1/2 tsp cinnamon
1/4 tsp cayenne pepper
1 tsp ground black pepper
3 Tbsp soy sauce
1 Tbsp olive oil
1 Tbsp cider vinegar

On the skewers:
1 kg chicken breast, cut into 1″ chunks
2 red peppers, cut into 1″ chunks
Also good: mushrooms, red onion, cherry tomatoes, mango, pineapple, zucchini

Combine the marinade ingredients and toss with the chicken. I like to use a big ziploc bag or a pyrex dish. Cover and chill for 24 hours.

While you heat up a grill soak 16-20 bamboo skewers in cold water for at least thirty minutes.

Thread the marinated chicken onto the skewers with red peppers and any other kebab ingredients you have. Grill for 3-4 minutes on each side, turning occasionally, until chicken is cooked through.

These are great with a sour-cream or yogurt-based sauce for dipping. Try with Tzatziki.

This is not my dad’s pudding. This is not pudding belonging to your dad either, dear reader, unless you are that particular ex-boyfriend that left this recipe behind all those years ago. It turned up at the bottom of a box the other day. It’s not a pudding as much as a volcano cake or pudding cake. I like to scoop the steaming hot pudding-cake goodness into a bowl and pour milk over the top. You need to make this mixture in a casserole dish that is also safe to use on the stove.

Bring the following three ingredients to a boil in a casserole dish on the stove:
2c boiling water
1c brown sugar
1 T butter

In a bowl mix:
1 1/2c brown sugar
1 T butter
1/4c milk
1 tsp salt
2 tsp baking powder
1c flour
1/2 tsp cinnamon
1/2 tsp allspice

The dry ingredients will be loose and crumbly. Drop the dry stuff by spoon-fulls into the syrup while it is still boiling. DO NOT STIR ANYTHING. Immediately remove the dish from the stove top and bake in a 350 degree oven for about twenty minutes.

Excuse the crappy cell phone picture, I will endeavor to replace it soon but wanted to post a new recipe because, well, it’s been too long. I make a fair amount of Asian-inspired food. Whether it’s my Black Bean Salmon or my Kung Po Chicken; something is usually steaming in my wok once a week. Unfortunately I’ve always had a hard time pairing a good green vegetable side dish with my Asian creations. Imagine the conundrum I face internally when not only am I going to eat some evil soy products and a buttload of life-shortening white rice, but if I don’t even have something green next to it? Quelle horreur! The following fantasticly delish and retardedly easy salad is a blessing to my healthy conscience. It’s not exactly health food with two tablespoons of sugar in the dressing, but overall the good outweighs the bad in this salad – and I’m done obsessing over miniscule amounts of anything in my food.

Asian Green Salad
1/4 cup oil (better with a light-tasting oil, like sunflower or peanut)
1/4 cup asian vinegar (lots to choose from, I like the Japanese seasoned stuff)
2 Tbsp brown sugar

6 cups romaine lettuce or mixed greens
1 cucumber, sliced (peeled and seeded if that’s how you roll)
a handfull of chow mein noodles
a handfull or two of cashews

Mix the oil, vinegar, and brown sugar in a small bowl until the sugar has disolved. Toss the remaining ingredients in a large bowl and then pour the dressing over the salad and toss to mix. Serve immediately, because the noodles will go soft after a while (though some may like this).

My pot roast is usually a very improvisational thing, but I’m going to jot down my most recent variation of it because it turned out great.

A beef roast, a good size for your slow cooker
1/4 c flour
1 tsp thyme
1 tsp garlic powder
1/2 Tbsp smashed peppercorns
1 tsp salish salt
1 tsp salt
2-3 Tbsp oil
Worcestershire
2 cups broth
1 large onion

Mix the flour with the thyme, garlic, pepper, and the salts. Start heating the oil in a pan. Make sure your roast isn’t too bloody; pat it with paper towels if you have to. Dredge all sides of the roast in the flour mixture. SET ASIDE the flour mixture that remains. Brown in the pan for a few minutes on each side.

Put the roast in the center of the slow cooker. Pour the broth over top and shake on a very generous amount of Worcestershire. Flavours often dull with slow cooking so use twice the amount of Worcestershire that seems right. Slice the big onion into wedges and place around the roast. Cover and cook on low for 6-8 hours.

Remove the roast to a plate or cutting board and cover with foil. While it is resting scoop the onion wedges out of the slow cooker, leaving the broth behind. I like to serve the onions with the meat. Now whisk the leftover flour/spice mixture into the broth in the slow cooker. Turn the heat up to high, cover, and let cook for 30 minute or more until the broth has thickened into a nice gravy.

This is my go-to recipe for salmon. It’s easy, tasty, and healthy. We have this in the house almost every week. It pairs exceptionally well with anything green, whether a hot stir-fry or a cool salad.

4 salmon fillets (about a pound)
3 tsp sherry, wine, or any asian vinegar
1 tsp ginger root, minced
1/4 tsp salt
1 clove garlic, minced
1 Tbsp black bean sauce
1 tsp sesame oil
4 Tbsp chopped green onion for garnish

Mix the sherry, ginger root, salt, garlic, black bean sauce, and sesame oil. Set aside.

STEAM METHOD: Set each portion of fish on a piece of parchment paper skin-side down. Top each portion with a small spoonful of the sauce. Spread the sauce to the edges of the fillet. Lift fish by the parchment and place in a steamer basket, evenly spaced. Steam fish 10-12 minutes.

PAN FRY METHOD: In a nonstick frypan or wok heat a few teaspoons of peanut or canola oil over medium heat. Place each portion of fish skin-side up in the pan and cook just for a few minutes, just enough to cook the tops of the fillets. Flip the portions skin-side down. Top each portion with a small spoonful of sauce and spread sauce to the edges of the fillet. Cover the frypan and cook another three to five minutes, until fillets are just cooked through.

Plate the fillets and garnish with green onion. Serve hot.

Makes 4 servings.