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Monday, May 8, 2017

Recipe Review from 5/1/2017

All the chicklets arrived this past week!  Black Orpingtons, Jaerhon (Norwegian chicken), Welsummers, Barred Rocks, and Leghorns are making a noisy racket out in the Man Barn.   Priya also hatched five Easter Egger/Pryia mix (we don't know what she is) and her and her brood were transferred out to the garden cruiser on Saturday.   I'm not sure what The Husband is sitting at for final numbers, but it's about 30ish. 

Dog crates were pulled out of storage and scrubbed down, hinges oiled and insides sanitized in anticipation of new puppy arrival. 

Next up - puppy-proof the downstairs. 

The Meal Plan and house schedule from week of 5/1:
Sun (L) grilled cheese   (S)  Chicken Bouillabaisse 
Mon (yoga) leftover soup
Tues (make cookies)  leftover soup
Wed (training in Cook/Virginia) - Pan Roasted Pork Chops and cabbage
Thurs (yoga) leftover soup
Fri - leftover pork chops
Sat (L)  out        (S)  brats and coleslaw

Lunches - hummus sandwiches

Chicken Bouillabaisse  (ATK Slow Cooker Revolution) gluten free option**
Okay, this recipe is way to long to type out, but I will say it was pretty awesome.  If you haven't gotten your hands on this cook book yet - DO IT!  I just saw this on the clearance rack at B&N for $9, so you don't even have that excuse. 

ATK took a well known fish stew and turned into a chicken stew that is just perfect.  Garlic, fennel, leek combined with a bit of orange peel and saffron make for a really flavorful dish. 

Even with the long ingredient list, it comes together fairly quickly (even more so if you aren't quartering a chicken like we did).  The garlic, leeks and fennel are sauted, the aromatics added, a roux made in the pot with some flour**,  stir in some broth and wine to make the "gravy", then everything goes into the slow cooker.  Come back, shred your chicken, and served! 


Pan Roasted Pork Chops and Cabbage (Ckng Lght March, 2017)  gluten free
This recipe does actually come together in about 30 minutes from start to finish, with a bit of time left to tidy dishes and set the table.  The flavors in this all come together just beautifully, a combination of the caraway, sweetness of the cabbage and jelly, and a subtle tang from the vinegar.  Nothing dominates and it all plays together nicely.  This could also be quite tasty with some chicken breast or thighs.   Recommended!

photo from
4 (6-oz.) bone-in, center-cut pork chops 3/4 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
1 tablespoon unsalted butter
2 cups chopped green and red cabbage
1 1/2 cups diagonally sliced carrot (I used baby carrots, sliced)
1/2 teaspoon caraway seeds
1/3 cup unsalted chicken stock (such as Swanson)
1/4 cup apple cider vinegar
3 tablespoons apple jelly (I used some apple garlic glaze that was open)
2 tablespoons olive oil

Preheat oven to 400 degrees F.

Sprinkle pork chops evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Melt butter in a large ovenproof skillet over medium-high heat. Add pork chops; cook 4 minutes per side or until desired degree of doneness. Remove from pan; cover to keep warm.

Add cabbage, carrot, caraway seeds, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper to pan. Stir in stock, scraping bottom of pan to loosen browned bits. Cover and place pan in oven. Bake at 400 degrees F for 12 minutes or until carrots are tender.

Remove cabbage mixture from pan; cover to keep warm. Add vinegar, apple jelly, and oil to pan; bring to a boil over medium-high. Cook 3 minutes or until slightly reduced and smooth, stirring with a whisk. Divide pork chops and cabbage mixture among 4 plates. Drizzle evenly with vinegar mixture.

Tangy Mustard Coleslaw (Ckng Lght, June 2008)  gluten free, vegetarian
I bought some cabbage intending to make coleslaw, then ran out of energy.  Cabbage sat in fridge until this week when I was inspired by the pork chop recipe (above) and needed a side for brats.  Home made coleslaw has infinite varieties and flavors, can be made with/without mayo, and be creamy or more like a vinaigrette. This dish just made it into my "must do" again - it's a bit of a cross between creamy and vinaigrette, it's tangy, and whipped up super fast.   Recommended

Photo from
7 cups finely shredded green cabbage (about 1/2 head) 
1 cup thinly vertically sliced red onion
1 cup grated carrot
1/4 cup white wine vinegar
2 tablespoons sugar
2 tablespoons whole-grain mustard (I used a spicy horseradish mustard)
2 tablespoons reduced-fat mayonnaise
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon ground red pepper (oops! forgot!)

Combine cabbage, onion, and 1 cup carrot in a large bowl. Combine white wine vinegar, sugar, mustard, mayonnaise, salt, black pepper, and red pepper in a small bowl; stir well with a whisk. Add the mustard mixture to cabbage mixture, and toss well to coat. Cover and chill for 20 minutes. Stir before serving.

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