Tag Archives: parmesan

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!

 

shaved brussels sprout and bacon gluten free pasta

21 Apr

photo 1Isn’t it crazy how time escapes you!? This insanely grueling semester is FINALLY over. (Well…..it’s over next week, but I am 97% done with my massive paper due, just have to edit it and turn it in, so I mean I consider myself done haha!) This semester has taken over so much of my time that I haven’t exactly been amazing with the blog. I have so many recipes sitting in the wings and this is one of them! This is amazingly easy and would actually probably even been good if made with spaghetti squash or zucchini noddles. If anyone has a good idea or tool they use to make zucchini noodles, send it my way because I’ve been looking for one for a while!

I am so pumped this semester is over. I can’t WAIT to intern and be done with grad school. There are lots of little infants and toddlers who need my help! (Entire superwoman Developmental Therapist with a hot pink cape and aqua knee high boots). I mean that’s the plan, right?! Do what you love and I am finally almost there to be finally doing what I love. The universe is amazing.

So anyways…the good stuff, the food. Here is a really yummy recipe that I know you’ll love and it’s super easy! I made it for lunch one day and ate it for a couple more meals. You know me…. with with and graduate school, I seriously need to make sure I have food that is versatile for many meals! Also, have you ever heard of shaved brussels sprouts!? I got a bag of them at Trader Joe’s. You can use them for salads and for this recipe! So awesome and then you don’t have to chop and shred them yourself!

SHAVED BRUSSELS SPROUT AND BACON PASTA

Ingredients:

  • 1 pound brussels sprouts
  • 1 tablespoon olive oil or coconut oil
  • 6 slices bacon, cubed (or use pancetta if you’d like)
  • 2 shallots, thinly sliced
  • 2 cloves garlic, minced
  • 1/4 cup chicken broth
  • 1/2 pound spaghetti GLUTEN FREE (the quinoa corn blend is amazing)
  • 1/3 cup pine nuts, toasted
  • salt and pepper
  • parmesan cheese, fresh grated

Bring a large pot of water to boil. Season generously with salt. Grab your bag of brussels sprouts, if you want to use regular ones and shred them yourself, trim the ends off of the brussels sprouts and remove the toughest outer leaves. Shred them in a food processor, using the slicing attachment (not the normal chopping blade). You can also slice them as thin as possible with a knife.

Heat a large skillet pan over medium-high heat and add the olive oil or coconut oil. Add the bacon and cook until fairly crispy and cooked through.photo 2 Clear some space in the middle of the pan and add the shallots and garlic. (If you don’t have enough room in your pan to create space, you can remove the pancetta with a slotted spoon and add it back in when you add the sprouts.) Cook until the shallots are soft. While the shallots are cooking, add the pasta to the boiling water and cook until al dente.

Add the brussels sprouts and the chicken broth to the large skillet, season with salt and pepper, and toss all of the ingredients together. Cook, tossing occasionally, until the brussels sprouts are tender but not too soft, about 5 minutes.

When the pasta is finished cooking, drain and add it to the skillet. You can add a splash of the pasta water (or more broth) if the mixture seems dry. Add the pine nuts, toss everything together, salt and pepper to taste, and serve. NOTE: You can certainly add some freshly grated parmesan on top. We also think a couple of tablespoons of balsamic vinegar (added with the brussels sprouts) would be nice.

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