Tag Archives: cabbage

bbq pork, gorgonzola coleslaw and a hospital visit

5 Jun

photo 1WELL. Here I am. Day 3 in the hospital at Northwestern Memorial. Luckily, today I’m feeling much much MUCH better. Hopefully I get released today. How do you get a kidney and liver infection anyways? It’s painful as heck, I can tell you that for sure; and the fevers have been brutal! But, luckily I am feeling better and hopefully can get out of here today! It’s funny how healthy I eat, but how sick I can get sometimes. My immune system must hate me!

Speaking of healthy, here some healthy and unhealthy food since it was Memorial Day last week! BBQ was definitely the same of the game and I LOVE BBQ pork. LOVE it. When I lived in North Carolina for 6 months, I pretty much lived at this little place by my Dad’s house called “Dixie Belle’s” and man is Dixie Belle’s goooooodddd. I could eat the BBQ pork from there for every meal if I was given the chance. My Dad actually inspired me to make this because he posted a picture of his wonderful BBQ pork on Facebook (yes my parents are awesome and have facebook) over Memorial Day weekend.

BBQ PORK SHOULDER

Ingredients:

  • 3 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon brown sugar
  • 1 tablespoon dry mustard
  • 1/4 teaspoon cayenne pepper
  • 3 tablespoons coarse sea salt
  • 1 tablespoon fresh ground black pepper
  • 1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt
  • one large white onion, roughly chopped into strips
  • 1 tablespoon olive oil
  • 2 cups of water
  • 1 cup apple cider vinegar
  • 1 jar of your favorite BBQ sauce (I use “Two Fat Guys” because it’s all natural, gluten free, and yummy!)

Heat a large pot over medium heat and add your tablespoon of olive oil and the onion. Cook the onion for just a minute or two to get it going. photo 3Next, pay your big hunk of meat down with paper towels and in a small bowl, combine the paprika, garlic powder, cayenne pepper, brown sugar, dry mustard, black pepper, and coarse seas salt. Rub it nicely into the meat and toss the meat into the pot. Add the water and apple cider vinegar and bring to a small boil, then turn your heat down to low, cover and let it cook. This should cook for about 4-5 hours. You’ll be able to tell when your meat is fork tender and pulls apart. After your meat is fork tender, and the onions are cooked thoroughly so they are soft and translucent,  drain them meat and onions in a strainer then put it back in the pot. Start pulling it apart with two forks and add your BBQ sauce. The BBQ sauce can be to your discretion. I added about a cup and a half to mine because I didn’t want it too saucy. Then you are ready to serve!

GORGONZOLA BROCCOLI AND CABBAGE SLAW

Ingredients:

  • 1 head of green cabbage
  • 1 lb bag of broccoli slaw
  • fresh gorgonzola cheese
  • 1 1/2 cups plain greek yogurt
  • salt and pepper to taste
  • 1 tablespoon dried parsley
  • 1/4 tablespoon garlic powder

photo 2This is SUPER easy and yummy! Shred your cabbage or cut it using a knife so it is roughly chopped and shredded. In a large bowl add the cabbage and the broccoli slaw. Next in a smaller bowl, combine your greek yogurt, salt and pepper to taste, parsley and garlic powder. Then chop your gorgonzola and add that. Mix it all together and TADA, you have coleslaw! This coleslaw is amazing if you top your pork with it. You get the spicy and tangy taste of the pork with the cool crisp coleslaw. Super yummy!

ARUGULA LEMON AND PARMESAN SALAD

Ingredients:

  • 1 bag of fresh, organic arugula leaves
  • 1 large lemon
  • 1 cup olive oil
  • salt and pepper to taste
  • Shaved parmesan (or grated, I used grated this time around, but shaved is even better!)

In a small bowl, juice your lemon, and start whisking in your olive oil to emulsify the photocombination. Add your salt and pepper and whisk well. In a large bowl, lightly toss your dressing with the arugula. Make sure you do not over dress this salad, so you may have more dressing than you need and can save it for a future salad. Crack more pepper on top and toss in the parmesan cheese. I used an asiago blend that had rosemary crust on the rind, which was really yummy, but use whatever you have! I also grated this, but the shaved big chunks of parm are even better! Enjoy!

 

corned beef, cabbage and pumpkin bolognese random cooking day

29 Mar

photo 5This last Sunday, St. Patrick’s Day, I decided to make one of my FAVORITE meals, corned beef and cabbage. I love St. Patrick’s Day! Green EVERYTHING. Green beer, green clothes, whiskey, people out having fun, it’s a really great holiday! It’s particularly fun in Chicago. On St. Patrick’s Day here, EVERYTHING and it’s mother is green. AMAZING. Seriously amazing….except the green beer, which if you’re like me and gluten and food coloring bother you, you end up puking on the side of a dumpster in the middle of the day….whoopsies!

I also, then decided to clean out my fridge and pantry, in some ways, and made pumpkin bolognese. For some god awful reason I bought a ridiculous amount of ground beef when it was on sale sometime ago and froze it. Like an ENTIRE freezer of ground beef. I don’t even like ground beef that much haha! So I had to find a way to use it! So….we have Irish and Italian here, best of both yummy worlds if you ask me.

FYI – If more of you lovely readers could spread my blog around (the earlier ones are WAY funnier), that would be great! I’m hoping to become rich and famous off of it so I can quit grad school. HAHA!

CORNED BEEF AND CABBAGE

Ingredients:

  • 1 giant slab of corned beef, you can use your discretion here on how big you want it
  • 2 quarts of chicken or vegetable stock
  • 4 or more stalks of celery
  • 12 whole carrots (or whatever comes in 2 bags of carrots, you can also use a large bag of baby carrots)
  • 1 bag of red skinned potatoes
  • lovely whole grain mustard
  • 1 handful of while peppercorns
  • 1 stick of butter
  • kosher or sea salt and pepper

In a giant stockpot, put your celery stalks, 4 potatoes from your bag, cut into quarters, and about a handful or two of carrots, or if you are using wholephoto 1 carrots, cut them into 4 inch chunks; then add your corned beef in on top of your veg. Add your pepper corns, and one tablespoon of the whole grain mustard and cover with the 2 quarts of stock. Bring to a boil. Once at a rolling boil, turn the heat down to low. Cook for 4.5 hours. Once the meat feels tender and almost fork-pull-apartable (YES, that is a valid term, thank you very much), quarter the rest of your potatoes, cut the rest of your carrots, and quarter your head of cabbage. Add all those amazing veggies in and cover with water (the stock won’t be enough to cover all of these veggies). Cook for another hour to an hour and a half.

Next. Heat your oven broiler to high. Pull everything out and put it on a sheet pan. Yea, this is where the good part happens. Take all those veggies and the corned beef out and place on the sheet pan. Cut pats of butter and put them on the veggies, then put a nice, thick slathering of the whole grain mustard on the top of it. Put the veggies and corned beef under the broiler. The butter will melt into the veggies and the mustard will crust and seal into the beef. This doesn’t take long so watch it. Pull the sheet pan out, dust the veggies with sea salt and pepper. SERVE UP and enjoy the yumminess!

PUMPKIN BOLOGNESE

  • 1 lb ground beef
  • 1 tablespoon olive or coconut oil
  • one large white onion, diced
  • 2 cloves of garlic, minced
  • 1 can of organic pumpkin puree, or make your own
  • 1 large large large, or 2 small, cans of diced tomatoes
  • 1 can of tomato puree, or puree your own tomatoes in your food processor!
  • 1 tablespoon oregano
  • 1 tablespoon black pepper
  • 1 teaspoon red chili flakes
  • salt to taste
  • a large bunch of fresh basil, chiffonade that stuff!

photo 3NOTE: If you do not know how to chiffonade herbs, I have a video on my first blog post back in August. But, also, below, at the bottom,  is a lovely blog post by The Pioneer Woman, she knows what’s up! WATCH it! East peasy, lemon squeezy.

Take your lovely large stock pot and heat it up. Add the tablespoon of olive oil. Heat that up. Add your onions and cook until translucent. Add a sprinkle of salt and pepper. Next, add your garlic, cook it down a d bit and add the ground beef. Cook the ground beef and continuously scrape down your pan to get all of those lovely brown bits on the bottom.

Next, add your pumpkin and tomatoes, a pinch of salt, black pepper, chili flakes and oregano. photo 4Let this cook down together for about 15 minutes. While this cooks, chiffonade your basil. Add your basil and mix in thoroughly. Let this cook down again for ten minutes. Next, taste it and add salt and more pepper to taste. Let it cook about 10 more minutes.

Serve over your favorite gluten free pasta, zucchini noodles, or spaghetti squash and ENJOY! Also….you could chop zucchini and add that to this sauce too, that would be lovely! So would spinach!

http://thepioneerwoman.com/cooking/2008/09/how-tochiffonade-basil/

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