Tag Archives: pork

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!

 

brunch. chocolate zucchini bread and cast iron skillet frittata

15 Sep

What a great week this has turned out to be and very much full of all kinds of lessons and moral tidbits. Yesterday I spent the day back with the most wonderful little girls ever. I am so happy and so excited for the next year or so to come with these little munchkins. They are two little girls who have changed my life over the last (almost) two years and I am so grateful to be back learning, growing, teaching, playing and cooking with them. I met with so many amazing people this week and finally closed a few chapters in my life. It’s been amazing. I’ve had the chance to pipe up for myself this week in a way I never thought I would and am really proud of myself for that. I’ve learned so much over the last couple months, about myself, my work, my future and my self worth. I am really blessed to have had these opportunities and can’t WAIT for the AWESOME times to come. I would say that’s quite a lot of lessons and growth opportunities!

So with all these lovely lessons, I decided to teach myself and experiment in the kitchen with some lessons of my own and also to go back to basics, like with the simple, yet delicious, frittata. I have a problem with buying tons of produce, with good intention, and then not finding the time to cook with it or make as many meals as I’d planned. Kale and raw spinach are no brainers, I can use those in everything or even juice them or make smoothies, so when I buy those and haven’t used them yet, I generally can use them up in the couple days before they turn. As for asparagus, I buy it like CRAZY. Most of the time I roast it with a little coconut oil, sea salt and pepper, but sometimes, I need a new spin on it, or just forget about it and then have to use it quickly. Same with tomatoes. I love cherry tomatoes, especially heirloom cherry tomatoes, but I buy those and then eat a few and then have to quickly use them as well. This must all have to do with the fact that I am madly in love with grocery shopping so all of this amazing produce looks fabulous and then my time management and cooking skills don’t match up with the produce I buy ha! So, I wanted to use up some of the savory things I had and what better way then to make a frittata!?

On another note, for something less savory, I thought what could be better then CHOCOLATE!? I also had a ripe zucchini needing to be loved and so I thought I would try my hand at working out some kind of gluten free bread that doesn’t use the typical rice flour or potato flour. I saw a couple recipes online and then adapted them to make my own from what I have learned lately with gluten free baking. I am not a huge fan of all of the “gums” like sorgum or xanthan gum so I wanted to try something new and see if eggs and a small bit of coconut flour could hold this together. Plus coconut flour is relatively cheap and much easier to find then trying to make a blend of rice flour, potato flour, the gums, etc. etc. etc. That’s the hard thing about gluten free cooking, it’s not like when I used to eat gluten and I just tossed in all purpose flour, there’s a science to it and a mixture of lots of different flours sometimes. I like it simple.

CHOCOLATEY NUTTY ZUCCHINI BREAD

Ingredients:

  • 1 medium sized zucchini
  • 2 eggs
  • 2 tablespoons coconut flour
  • 3 tablespoons good quality cocoa powder
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup almond butter
  • 2/3 cup honey
  • 1 tablespoon coconut milk
  • 1/4 cup dark chocolate chips

Preheat your oven to 350 degrees. Grease your loaf pan with coconut oil so that the bread has a nice bed of oily goodness to lay on and not stick to. Shred your zucchini by placing chunks of it in your food processer and pulsing until you have nice shredded pieces, but not too fine. Lay out 6 paper towels on your counter, and dump all of your zucchini on them. Zucchini shockingly has a lot of water, so grab all that shredded zucchini in the paper towels and ring out as much of the water as possible in the sink. Dump the zucchini into your mixing bowl, add all of the other ingredients, along with 1/2 of your chocolate chips and mix! Now, the almond butter may be hard to mix in so make sure you mix everything extremely well. Pour the mixture into your greased loaf pan and smooth it out with your spatula. Top with the rest of the chocolate chips. Bake at 350 degrees for 30 minutes, but until a toothpick comes out clean. Every oven varies so it could take longer. When done, let cool, turn out of the pan, slice and EAT EAT EAT! yum. This isn’t an overly sweet bread, but super yummy.

USE THOSE VEGGIES! FRITTATA WITH GOAT CHEESE AND GRASS FED PORK SAUSAGE

Ingredients:

  • 3 eggs
  • 1/4 cup coconut milk
  • 1 tablespoon grass fed butter
  • 1/2 tablespoon coconut oil
  • 1 lb ground pork breakfast sausage, preferably grass fed organic
  • 1bunch of asparagus
  • 1 cup cherry tomatoes
  • 1 cup broccoli florets
  • goat chevre
  • salt and pepper to taste, plus 1/4 teaspoon salt and 1/4 teaspoon pepper for egg mixture

Preheat oven to 350 degrees. This is great, it’s a ONE PAN dish! NOTE: If you do not have a cast iron skillet, use a skillet that has a metal handle and can be put in the oven, Calphalon makes nice ones. Wash and prep your vegetables. Cut the cherry tomatoes in half, trim the asparagus and leave the flowery tops and a couple inches of stalk. Trim into 1 inch pieces. Wash and trim your broccoli as well. Crack your eggs into your bowl, add the coconut milk, 1/4 teaspoon salt and 1/4 teaspoon pepper and mix well.

In your cast iron skillet, add your butter and oil and melt. This will coat the skillet and a lot of it will sink in so your frittata is easier to grab out later. Cook your breakfast sausage down so it’s nice and brown and crumbly. NOTE: If you do not want any meat, just cook the veggies this way! Add your veggies and cook just for a bit till they turn green. Pour the egg mixture over your veggies until they are covered. Crumble your goat cheese on top. Also top with more cracked pepper and sea, kosher or table salt.

My sausage is from a grass fed farm called U.S. Wellness Meats. They are amazing. Order online and they ship right to you all packed in dry ice and ready to pop in your freezer. They are well priced and amazing quality for all kinds of meats.

Bake in the oven at 350 degrees for 45 minutes. You’ll be able to tell it is done when the edges are crispy and it does not wiggle anymore. That means the eggs have set, are firm and ready to eat. Cool and cut into slices. This is a GREAT recipe for your weekly breakfast! ENJOY! YAY BRUNCH!

Cinderle's Blog

Just another WordPress.com weblog

chicagoplayproject

Just another WordPress.com site

oliveyounannyblog

Just another WordPress.com site

In Pitch

Words from a working girl

ProKine Performance

Move like a PRO.

Fit For Real Life

Body. Mind. Movement.

%d bloggers like this: