Spice Things Up

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Every now and then, I get a craving for some good curry and I really wanted to step out of my comfort zone of yellow curry and try something new. Curry is a wonderfully complex flavor profile that mixes different spices and herbs and it works well with just about any meat or seafood out there. Since I am also a fan of red and green curry dishes, I decided to give red curry a try with ground pork. This was simple and quick and full of flavor. Check out the recipe below and share your thoughts.

Red Curry with Pork

1 lb ground pork
1 cup diced yellow onion
1/2 cup chopped fresh garlic (8-10 medium cloves)
1/2 tbsp. olive oil
1/2 cup chopped yellow bell pepper
1 cup diced carrot (2 medium or 1 large carrot)
2 tbsp. red curry paste
1 cup of torn fresh basil
1 14oz can coconut milk
7 oz water
1 tbsp. sea salt
1 tbsp. coarse black pepper
1 tbsp. onion powder

Directions:
1. Place a large pot over medium heat and warm oil.
2. Add pork to oil and break apart with a spoon.
3. Peel and dice onion and peel and mince garlic. Add to pork with onion powder and half of the salt and pepper and mix well. Cook until pork is browned.
4. Rinse and chop bell pepper and peel and chop a large carrot. Add both to the pot and stir well.
5. Add red curry paste and mix in well. Add coconut milk and fill can halfway with water and add water. Rinse and roughly chop basil and add to the pot.
6. Add remaining seasoning and stir. Reduce heat to simmer for 15 minutes.
7. Serve with 1/2 cup of rice and top with fresh basil.

A Bit Of Pork Loin

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Pork tenderloin is a good cut of meat that can be cooked in a variety of ways. You can smoke it, barbecue it and roast it with different flavors. Since my rosemary is growing wild in its pot outside, I decided to stuff the pork loin with some fresh garlic and rosemary and base it with a balsamic honey glaze near the end of the cooking process. I paired the pork with mashed potatoes and steamed broccoli and broccoli and cheese rice with extra streamed broccoli during the week. It also makes a wonderful sandwich with lettuce and sliced tomato. Depending on the size of the loin, it can be plenty, so I highly recommend cutting and freezing a few servings in clearly-labeled freezer bags to make the most of your work. Once cooked, it’s easy to defrost and pair it with a new side and vegetable in a couple weeks when a quick meal is needed. Check out the recipe below and enjoy!

Serves 8-10
Cook time: 1 hour 15 minutes

Ingredients:
1 pork loin (1.5 -2 lbs.)
6 cloves of garlic
2 sprigs of fresh rosemary
1/2 tbsp. sea salt
1 1/2 tbsp. onion powder
1 1/2 tbsp. garlic powder
1 tbsp. coarse black pepper
1 tsp. cayenne
1 cup diced yellow onion
1/2 cup water

Glaze:
1/4 cup balsamic vinegar
2 tbsp. local honey
1 tsp. coarse black pepper

Directions:
1. Preheat oven to 350 degrees.
2. Cut about four, finger-length slits in the top of your loin and add to a roasting pan or oven safe dish.
3. Smash and peel garlic cloves and rinse rosemary. Shove garlic and rosemary pieces into the slits until filled.
4. Peel and dice onion and add with the water to he roasting pan. Season loin along the top for a nice crust.
5. Cover with foil and cook for an hour.
6. Combine balsamic vinegar and honey on a small dish until honey is dissolved, add pepper and mix with a fork. Pour over loin then let cook for another 10 minutes.
7. Remove from oven. Internal temperature should read between 140-145 degrees. If you don’t have a thermometer, let rest for 10 minutes before cutting and making sure the loin is not running pink.
8. Serve with sides of choice and enjoy!

 

A Bit Of Pork

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Cooking on a budget is always a challenge but it is a rewarding one that pays off when you have a little extra spending or saving money. I have been training to become a Food Literacy Educator and one of my biggest take aways is writing my food plan down. I’m a planner by nature, literally going to bed knowing what I will have for breakfast, but writing it down is a completely different experience. It means I actually stick to it and don’t over spend by buying the extras that were displayed beautifully in the store and end up in the trash by the end of the week because it went bad. This is a great challenge to help eliminate waste. I started with some oven-cooked spare ribs that were a main dish on Sunday with potatoes and string beans, leftovers one day, a spare rib sandwich with creole mustard and pickles another day and spare with tacos with guacamole and picked vegetables on the last day. I worked in some boudin and roasted veggies for a couple of easy meals and celebrated with my treat of one meal out on Friday. While the menu will certainly change, having a game plan is key and something that can make your food week a breeze. Check out the recipe below for the oven spare ribs that started it all. Enjoy and share your thoughts!
Oven Spare Ribs

Ingredients:
1 package of pork spare ribs
1 large white onion diced
1 small red onion diced
1 head of garlic (10-12 cloves)
1 tbsp. sea salt
1 tbsp. coarse black pepper
1 tbsp. cayenne pepper
1 tbsp. fresh ginger
1 juicing orange (1/2 cup)
1/2 cup bbq sauce
2 cups of water

Directions:
1. Preheat oven to 280 degrees.
2. Open meat and rinse well before adding to a roasting pan
3. Peel and dice white and red onion and add on top of ribs.
4. Smash cloves and remove skin before dicing and adding to pan.
5. Add seasonings atop the mixture and add water around the edges of the pan.
6. Grate in fresh ginger and squeeze in orange juice into a small bowl. Mix with a fork then add around the pan like the water.
7. Cover in foil and let it slow cook for 3 hours.
8. After 3 hours, add bbq sauce evenly and let cook for another 40 minutes to an hour.
9. Serve with preferred sides and enjoy!