Recipes
Lemonade Barbecue Pork Chops
From Food Network -- Diners, Drive Ins & Dives.
Sauce:
5 cups lemonade (reconstituted, not concentrate) If you make your own fresh lemonade, by all means use it!
1 1/2 cups tomato ketchup
1/2 cup soy sauce
1/2 cup cider vinegar
1/2 cup (1/4 pound) brown sugar
1 teaspoon ground black pepper
2 teaspoons each granulated garlic, onion powder, ground ginger
2 tablespoons each paprika, chili powder
2 tablespoons each fresh finely chopped thyme leaves, oregano leaves, sweet basil leaves, if using dried herbs use 2 teaspoons of each
Pork chops:
8 (6 to 8-ounce) center cut pork chops (trimmed somewhat lean to avoid excess grease in baking pan)
All-purpose flour lightly seasoned with salt and pepper, (enough to coat chops)
Directions
In a large bowl or pitcher mix all of the sauce ingredients together. Set aside
Preheat the oven to 350 degrees F.
Pork chops:
Heat a large heavy skillet over medium heat and add enough cooking oil to coat the bottom. Dredge the pork chops in the seasoned flour and brown for approximately 2 minutes per side in the skillet. Transfer the chops to a baking pan. Fan the chops so that each chop is exposed as much as possible.
Pour the sauce over the chops and cover the baking pan with heavy aluminum foil.
Bake until the chops are tender about 1 to 1 1/2 hours. Transfer the chops to a serving platter and serve.
Notes:
For less clean up; Use a resealable plastic bag to coat the chops with flour, but don't shake off too much excess, as the flour will aid in the "glazing" of the chops while they bake.
Use a large enough baking pan to allow for the chops to be exposed as much as possible; while still small enough for the sauce to mostly cover the chops.
If sauce seems very thin towards the end of baking, remove the foil to help reduce the liquid and reach the desired consistency of the sauce. This sauce has a nice "tang" -- sweet and sour, almost -- but it isn't thick. Very gravy-like.
Good served with either mashed potatoes or rice, depending on preference.
Pumpkin Rice
Adapted from Wendy Rahamut's Caribbean Flavors*
1/4 lb pumpkin
2 tbs vegetable oil
1 tsp chopped garlic
2 medium onions, sliced
1 tbs chopped celery
1/2 hot pepper, seeded and chopped (optional)
2 pimento peppers, seeded and chopped (or 1/2 green bell pepper, chopped)
2 cups uncooked rice
salt and ground pepper to taste
4 cups vegetable or chicken stock
1/4 cup toasted pumpkin seeds (garnish)
Directions
Peel pumpkin and cut into a 1/2" dice
Heat the oil in a medium saucepan over medium heat and saute the garlic and onion until the onion is translucent (about 3 - 4 minutes.) Add celery and peppers, and cook for an additional 2 - 3 minutes, stirring frequently.
Add the pumpkin and stir, then add the rice, and reduce the heat. Stir to combine. Season well.
Add stock -- stock should cover the rice to a depth of approximately 1"-- and bring to a boil
Cover pot and simmer for 30 min, or until all liquid is absorbed.
Fluff rice, and place in a serving dish. Garnish with toasted pumpkin seeds.
(*Sadly, no longer available from Amazon. I do own it, though, and have tried many of her recipes. You can see it on this link, and may be able to track it down if you're interested. Her next book is still available, and I also own that one.)
Bisteeya Meat Loaf
I like bisteeya, the little pastry that you get in Moroccan restaurants. I have, however, ZERO patience with pastry, and filo pastry least of all. So I decided to try making these little patties with the filling from the bisteeya to use as burgers / sandwiches or meatloaf. I surprised myself at how easy and tasty these were. Serve with a salad, some crusty bread (or couscous and vegetables) and enjoy!
1 1/2 pounds ground turkey (or chicken)
2 eggs
1 cup finely ground almonds
2 tablespoons chopped fresh ginger (2 tsps powdered)
2 teaspoons ground cinnamon
1 tablespoon chopped garlic
1 1/2 teaspoons salt (or to taste)
1/2 teaspoon ground black pepper
1 clove, ground to a powder
1/4 cup raisins chopped
1 tablespoon chopped fresh coriander (1 tsp dried)
1 tablespoon chopped fresh parsley (1 tsp dried)
Combine the turkey and eggs in a large bowl. Add the other ingredients. Combine, mixing gently so that the meat does not get compacted.
Cooking:
Top with zesty lemon mayonnaise (whip the zest of 2 lemons into 3/4 cup mayonnaise, refrigerate until ready to use up to 2 days); or with tzatziki sauce.
Other options:
Add 1 cup cooked, drained, chopped spinach to the mixture (or any minced vegetables.) Adjust to taste. This increases your vegetable / fibre content somewhat.
From Food Network -- Diners, Drive Ins & Dives.
Sauce:
5 cups lemonade (reconstituted, not concentrate) If you make your own fresh lemonade, by all means use it!
1 1/2 cups tomato ketchup
1/2 cup soy sauce
1/2 cup cider vinegar
1/2 cup (1/4 pound) brown sugar
1 teaspoon ground black pepper
2 teaspoons each granulated garlic, onion powder, ground ginger
2 tablespoons each paprika, chili powder
2 tablespoons each fresh finely chopped thyme leaves, oregano leaves, sweet basil leaves, if using dried herbs use 2 teaspoons of each
Pork chops:
8 (6 to 8-ounce) center cut pork chops (trimmed somewhat lean to avoid excess grease in baking pan)
All-purpose flour lightly seasoned with salt and pepper, (enough to coat chops)
Directions
In a large bowl or pitcher mix all of the sauce ingredients together. Set aside
Preheat the oven to 350 degrees F.
Pork chops:
Heat a large heavy skillet over medium heat and add enough cooking oil to coat the bottom. Dredge the pork chops in the seasoned flour and brown for approximately 2 minutes per side in the skillet. Transfer the chops to a baking pan. Fan the chops so that each chop is exposed as much as possible.
Pour the sauce over the chops and cover the baking pan with heavy aluminum foil.
Bake until the chops are tender about 1 to 1 1/2 hours. Transfer the chops to a serving platter and serve.
Notes:
For less clean up; Use a resealable plastic bag to coat the chops with flour, but don't shake off too much excess, as the flour will aid in the "glazing" of the chops while they bake.
Use a large enough baking pan to allow for the chops to be exposed as much as possible; while still small enough for the sauce to mostly cover the chops.
If sauce seems very thin towards the end of baking, remove the foil to help reduce the liquid and reach the desired consistency of the sauce. This sauce has a nice "tang" -- sweet and sour, almost -- but it isn't thick. Very gravy-like.
Good served with either mashed potatoes or rice, depending on preference.
Pumpkin Rice
Adapted from Wendy Rahamut's Caribbean Flavors*
1/4 lb pumpkin
2 tbs vegetable oil
1 tsp chopped garlic
2 medium onions, sliced
1 tbs chopped celery
1/2 hot pepper, seeded and chopped (optional)
2 pimento peppers, seeded and chopped (or 1/2 green bell pepper, chopped)
2 cups uncooked rice
salt and ground pepper to taste
4 cups vegetable or chicken stock
1/4 cup toasted pumpkin seeds (garnish)
Directions
Peel pumpkin and cut into a 1/2" dice
Heat the oil in a medium saucepan over medium heat and saute the garlic and onion until the onion is translucent (about 3 - 4 minutes.) Add celery and peppers, and cook for an additional 2 - 3 minutes, stirring frequently.
Add the pumpkin and stir, then add the rice, and reduce the heat. Stir to combine. Season well.
Add stock -- stock should cover the rice to a depth of approximately 1"-- and bring to a boil
Cover pot and simmer for 30 min, or until all liquid is absorbed.
Fluff rice, and place in a serving dish. Garnish with toasted pumpkin seeds.
(*Sadly, no longer available from Amazon. I do own it, though, and have tried many of her recipes. You can see it on this link, and may be able to track it down if you're interested. Her next book is still available, and I also own that one.)
Bisteeya Meat Loaf
I like bisteeya, the little pastry that you get in Moroccan restaurants. I have, however, ZERO patience with pastry, and filo pastry least of all. So I decided to try making these little patties with the filling from the bisteeya to use as burgers / sandwiches or meatloaf. I surprised myself at how easy and tasty these were. Serve with a salad, some crusty bread (or couscous and vegetables) and enjoy!
1 1/2 pounds ground turkey (or chicken)
2 eggs
1 cup finely ground almonds
2 tablespoons chopped fresh ginger (2 tsps powdered)
2 teaspoons ground cinnamon
1 tablespoon chopped garlic
1 1/2 teaspoons salt (or to taste)
1/2 teaspoon ground black pepper
1 clove, ground to a powder
1/4 cup raisins chopped
1 tablespoon chopped fresh coriander (1 tsp dried)
1 tablespoon chopped fresh parsley (1 tsp dried)
Combine the turkey and eggs in a large bowl. Add the other ingredients. Combine, mixing gently so that the meat does not get compacted.
Cooking:
- Divide into 6 equal portions and gently shape into patties that equal the size of the rolls. Refrigerate until grilling. Grill on medium heat until done (about 4 minutes to a side; to an internal temp of 165F).
- Portion into individual ramekins or muffin cups and bake at 375F until done (about 20 minutes)
- Bake in a loaf tin at 375F until done (about 45 minutes)
Top with zesty lemon mayonnaise (whip the zest of 2 lemons into 3/4 cup mayonnaise, refrigerate until ready to use up to 2 days); or with tzatziki sauce.
Other options:
Add 1 cup cooked, drained, chopped spinach to the mixture (or any minced vegetables.) Adjust to taste. This increases your vegetable / fibre content somewhat.
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