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.

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.

1 lb chicken breast (about three breasts)
2 Tbsp ketchup
2 Tbsp soy sauce
1 Tbsp mixed peppercorns, coarsely ground
1 Tbsp oil
1 red pepper
1 green pepper
1 yellow pepper
2 Tbsp oyster sauce

Slice the chicken into thin strips. Toss with the ketchup and soy sauce and let marinate at least fifteen minutes. Slice the peppers into long thin strips.

Heat the tablespoon of oil in a wok. Spread the chicken pieces out on a plate and sprinkle the peppercorns over it evenly. Add the chicken to the wok and stir-fry 3-5 minutes, until chicken is mostly cooked.

Add the pepper strips to the pan and stir-fry five minutes. Add the oyster sauce and heat through, another two minutes. Serve hot over rice.

Makes 4 Servings.

3 cups broccoli
3 cups macaroni
1 Tbsp margarine
1 can cream of celery soup
1/2 can milk
1/4 cup mayo
3 green onions, chopped
2 cups cheddar cheese, grated

Cook and drain the broccoli and the noodles. Toss the noodles with the margarine to prevent sticking.

In a medium saucepan, mix the can of soup, milk, mayo, and green onions. Heat through while stirring then add the cheddar cheese and stir until the cheese has melted into the sauce.

Mix the sauce with the noodles, then add the broccoli. Pour the mixture into a 9×13 casserole dish and bake at 350 degress for 15 minutes.

1 Tbsp olive oil
1/4 red onion, chopped
1/2 tsp dried chili flakes
2 Chorizo sausages, uncooked, cut into bite-size pieces
2 oz tomato paste
1 plum tomato
2 sun-dried tomatoes (I use the jarred kind, packed in oil)
3/4 cup red wine
2 garlic cloves (toss in a bit of olive oil and roast until golden in a 350 degree oven)
9 oz penne pasta, dry
salt and pepper – to taste
fresh basil – for garnish

Cook the pasta according to package instructions.

While pasta is cooking; heat the oil in a frypan over medium-high heat. Add the onion and chil and cook for two minutes.

Add the Chorizo and cook for five minutes, until sausage is browned all over.

Add the remaining ingredients to the pan, except the pasta. Bring the mixture to a boil, then simmer for 15 minutes. Season to taste with salt and pepper.

Toss the pasta with the sausage mixture and serve hot garnished with fresh basil.

10-12 bamboo skewers
2 lbs boneless skinless chicken breast
1/4 c soy sauce
1 Tbsp honey
2 Tbsp oil

Soak the bamboo skewers in cold water for at least 30 minutes.

Slice chicken breast into long strips abotu 3/4 inch wide, thread onto skewers and place in a shallow glass dish.

Mix the soy sauce, honey, and oil. Pour over the chicken, turning the chicken skewers to ensure all of the chicken is coated with the marinade. Cover dish and marinate for at least 30 minutes (but can be refrigerated overnight if you want).

Drain the chicken and save the marinade. Grill over medium-high heat, turning often and brushing with marinade, until cooked through.

Serve hot with your favorite sauce.

Serves 4

4 slices bacon, chopped
1 onion, chopped
1 c celery, chopped
1 green pepper, chopped
2 cloves garlic, minced
2 14oz cans kidney beans, drained
1 lb chorizo sausage, sliced
2+ cups of your favorite rice, cooked
2 Tbsp fresh parsley, chopped

Cook the bacon in a medium frypan with the onion, celery, green pepper, and garlic until the bacon is cooked well and the veggies are soft. Transfer to a sauce pot and add the beans and chorizo. Cover and simmer for 20-30 minutes.

Ladle the mixture over cooked rice and sprinkle with parsley.

2 pizza crusts, or dough for 2 pizzas
2 tablespoons olive oil
1 (28-ounce) can Italian diced tomatoes (not plain canned tomatoes)
1 large red onion, thinly sliced into rings
1 (14-ounce) can artichoke hearts, drained
1/2 pound fresh sausage of your choice, squeezed from casing, cooked and drained
12 ounces fresh mozzarella, sliced
1 teaspoon Italian seasoning
red pepper flakes (optional)

Preheat oven to 400°F. Place pizza crusts on work surface. Brush all over with olive oil. Top crusts with diced tomatoes, onion, artichoke hearts and sausage. Arrange mozzarella slices on top. Sprinkle with Italian seasoning. Bake 10-15 minutes, until crispy and cheese is bubbly. Serve with red pepper flakes for the people that like an extra kick.

Serves 4