cleverchickadee


Orange Marinade: a Recipe by quornflour

It actually was not long ago that I did not even know how to cook a pork chop. From my childhood all I could really remember is dry baked fairly plain pork chops served up with applesauce. There was nothing wrong with them necessarily, they just were not very interesting as food.

This past year I stopped purchasing meat from the grocery store. As a result I am at the hands of a meat CSA, one that has a lot of pork. Luckily I am not anti-pork.

That said, the first time I got pork chops, I looked at them, scratched my head and said, “Ahhh? Hmm.” and then put them in the freezer.

A short while later TxK was visiting and we were making dinner. I asked her if she knew how to cook a pork chop, after she laughed in shame of me for not knowing how, she told me that it was pretty much the same as cooking a steak.

As a point of record, I am pretty sure she is also the person who taught me how to cook a steak on anything that wasn’t a grill.

I have since cooked a few pork chops and they were all delicious.

This go around I decided I would try something a little different and marinade them first.

Here is what I used:

  • 2 pork chops (I think you could also use this on any meat or even a faux meat)
  • 1 small naval orange
  • 1 lemon
  • 1 lime
  • 2 garlic cloves
  • 1 tablespoon of Lighthouse Freeze-dried red onion
  • 1 tablespoon of Lighthouse Freeze-dried green onion
  • ¼ teaspoon of Kosher salt
  • Black pepper
  • Peanut oil – if you are going to pan fry them (if you want to broil or bake this you can also do that for delicious results)

You are going to want these to marinade for at least an hour, so give yourself some time in advance.

  1. Place your pork chops in a glass container
  2. Zest entire orange, lemon and lime over the pork
  3. Cut each fruit in half and squeeze juices over pork
  4. Add garlic, onions, salt and pepper
  5. Cover pork chops and let sit for at least an hour
  6. Bring them to room temp before cooking
  7. In a cast iron skillet fill about a quarter to half inch of peanut oil
  8. Cook until juices run clear (160ᴼ is the recommended cooked temp for pork)
  9. Remove from heat, cover and let rest
  10. Serve warm

This will have a strong orange flavor goes very well with applesauce.

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Comfort Food by quornflour

The last few weeks have been super nuts: long days, crap weather, loads of stuff to do, no time.

Yeah, I know there are those of you who are saying, “Is there something else?”

Here is a super easy, super delicious meal. It takes hardly any time, is high yield and freezes really well.

He is what you need:

  • 1 lb ground “leanest” ground beef
  • 1 lb frozen peas
  • 12 oz – 1 lb egg noodles
  • 1 medium red onion
  • 4 cloves of garlic
  • 1 large can of condensed cream of mushroom soup
  • 6-8 large mushrooms chopped
  • Olive oil
  • Celery salt
  • Black pepper

Cook the noodles according to direction on the bag.

In a 5 quart Dutch oven caramelize onions and garlic in olive oil, then add beef and brown it with celery salt and black pepper (to taste).

Once browned add the peas, mushrooms, stir occasionally and cook until the peas are warm then add the soup (+1/3 can of water) and noodles and mix it up then serve!



Spinach Taco Salad by quornflour

Sometimes when I am in the grocery store I pick up seasoning packets to see what is in them, apparently I bought one for taco meat seasoning. I figured I should use it. I mean why not? Seems silly to toss, especially since it said “hot” on it.

Today I figured I would make a taco salad with what bits I had in the fridge.

First take a large skillet and add about a tablespoon of olive oil and heat it up on high. Then toss in 4 cloves of garlic, coarsely chopped and ½ a red onion. When the onions become translucent add a pound of leanest ground beef (or turkey if you prefer) and the seasoning packet (ignore the directions on the back).

When the beef is browned, add a can of RoTel and a can of black beans and cook until everything is heated through.

Separately chop up a few tomatoes, an avocado and some spinach.

I like to pile in a bowl in this order:

  1. Spinach
  2. Tomatoes
  3. Beef
  4. Grated cheese
  5. Avocado

But how you do it, is up to you.

It is super tasty and great for iron, protein and fiber. If you wanted to you could even put it in a tortilla with some rice and make yourself a burrito to go!



Pink Shepherd by quornflour

I like pink. I like shepherd’s pie.

I made pea soup and chili and both were delicious, but I wanted something different, so I looking in my fridge and realized I had everything I needed to make shepherd’s pie, and more.

Here is what you need:

  • 3 red potatoes
  • 1 red beet
  • ½ Cup of milk
  • 2 table spoons of butter
  • ½ grated cheddar
  • 8 cloves of garlic (finely chopped)
  • 1 lb ground beef
  • 2-3 large carrots grated
  • 1 red onion (chopped)
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 2 tablespoon olive oil or pig butter
  • 1 tablespoon Italian seasoning
  • 2 teaspoons celery salt
  • sea salt
  • Black pepper

With the skin on, chop potatoes into ½” cubes (for making mashed potatoes), chop the red bead into ¼” cubes. Put the potatoes and ½ of the beet into water to boil, cook until soft.

In a cast iron skillet, heat olive oil and caramelize onions and ½ (4 cloves) of garlic add ground beef, celery salt, Italian seasoning and pepper to taste and brown the beef, (once browned, if you use a high fat content beef, you may want to drain the fat).

Add corn, peas and carrots to the beef, mix together and set aside.

With the potatoes soft, drain the water put in a blender with milk, the remainder of the beet, garlic and butter and blend until smooth, pou back into the sauce pan then add cheddar and mix in.

Pour pink potato mixture over beef mixture and put in an oven at 400⁰ until the top is a little crispy.

Serve warm and enjoy!

 




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