Porter Pork Stew

It's been a long time since I made stew with real meat... wait make that I've never made stew with real meat! I altered the original recipe that called for lamb and Guinness, choosing instead pork and Duck-Rabbit brand Porter. The stew was delicious and totally worth the long cook time. Great for a cold dreary winter evening!

Olive oil
1 large onion, chopped
1 tsp dried thyme OR 1 TBS fresh chopped thyme
3/4 tsp dried rosemary OR 1 1/2 tsp chopped fresh rosemary
3 TBS all-purpose flour
2 lbs local, bone-in pork loin chops, cut into 1 inch cubes
1 tsp salt
3/4 tsp freshly ground black pepper
1 bottle Duck-Rabbit porter (or other dark stout/ porter of your choice)
1 TBS tomato paste
3 cups broth (I used veggie)
1 bay leaf
2 cups cubed peeled, Yukon gold potato
2 cups 1-inch thick diagonally sliced carrot
2 small/ medium turnips, peeled and quartered

1. Heat a large Dutch oven over med-high heat. Add olive oil to pan, swirl to caot. Add onion, thyme and rosemary; saute 5 minutes, stirring occasionally. Place onion mixture in a large bowl.

2. Place four in a shallow dish. Sprinkle pork evenly with salt and pepper. Dredge pork in flour, shake off excess. Return pan to med-high heat. Add 1 TBS oil to pan; swirl to coat. Add half of pork mixture to pan; saute 5 - 6 minutes, turning to brown on all sides. Add browned pork to onion mixture. Repeat the procedure with remaining pork and remaining olive oil.

3. Add beer to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to about 1 cup (about 5 minutes). Return onion mixture and pork to pan. Stir in tomato paste; cook 30 seconds. Add broth and bay leaf; bring to a boil. cover, reduce heat, and simmer 1 hour and 15 minutes, stirring occasionally. Uncover and stir in potato, carrot, and turnips. Simmer, uncovered, for 1 1/2 hours or until meat and veggies are tender.

Oatmeal Raspberry Bars

I used to stop by a local coffee shop several mornings a week when in college on my way to class. I would usually get a hot tea (briefly off coffee due to headaches) and sometimes the delicious treat of a raspberry bar. Oh how I loved those bars of oats, sugar and raspberries. I went years without them once graduating college and moving away.

It was a few weeks ago when my hubby and I were out grocery shopping and in need of a snack that I came across raspberry bars again. These bars were made fresh in the bakery and I could not resist. That sweet treat tasted just as I remembered. I was hooked again.

Determined to make my own I found a VERY simple recipe and gave it a shot last weekend. And you know what? Fabulous! I love these bars and they are super easy to make. The only change I plan to make for batch number two is to cut back on the salt by 1/4 teaspoon. I'll post the recipe as I found it and if you like salt make them as is. If you are watching your salt or just don't tend to use it much and therefore are sensitive to salty try cutting it back a bit.

This time I plan to try blueberry preserves!

Enjoy! I know I will!

Oatmeal Raspberry Bars
3/4 cup softened butter
1 cup brown sugar
1 1/2 cup flour
1/2 tsp baking soda
3/4 tsp salt (or less)
1 1/2 cup quick cooking oats
1 (10 oz) jar raspberry preserves

Pre-heat oven to 400 degrees.

Beat softened butter with a mixer until smooth and creamy. Add brown sugar and mix well.

In a separate bowl mix together flour, baking soda, salt and oats. Stir well to combine. Add the butter mixture to flour mixture, stirring until well combined.

Grease a 9 X 13 inch baking pan. Press half the oat mixture into the bottom of the baking pan. Spread the raspberry preserves evenly over the oat mixture. Sprinkle remaining oat mixture over the top of the preserves. Bake 18 - 20 minutes at 400 degrees. Remove from oven, let cool slightly. Run knife around edge to loosen. Cool on a rack before cutting into squares.

Satsuma Orange Cheesecake

This is by far my favorite cheesecake! Not too sweet, not too heavy and amazingly delicious. The orange and cream cheese combine into a complex orange cream flavor. I took this recipe one step beyond by making homemade whipped cream (with just a bit of sweetness) to dollop on the top. While not needed it is an awesome addition. I would not recommend store bought whipped cream as it would be too sweet for this cheesecake and overwhelm the delicate flavors.

Crust:

1 cup flour

1/4 tsp baking powder

1/8 tsp salt

3 TBS sugar

3 1/2 TBS butter, softened

1 large egg yolk

Filling:

12 oz. reduced fat cream cheese, softened

8 oz. full fat cream cheese, softened

3/4 cup sugar

3/4 cup reduced fat sour cream

2 TBS grated satsuma orange rind

1/4 cup fresh satsuma orange juice

4 large eggs

1. Pre-heat oven to 325 degrees

2. To prepare crust, lightly coat bottom of springform pan with butter.

3. Weigh or lightly spoon flour into a dry measuring cup, level with a knife. Sift together flour, baking powder and salt.

Combine 3 TBS sugar and butter in a food processor, process until light and fluffy. Add egg yolk, process until smooth.

Add flour mixture to food processor, process until just combined.

Firmly press mixture into bottom of springform pan. Bake at 325 for 25 minutes until lightly browned. Cool 10 minutes on a wire rack.

4. Combine cream cheeses in a food processor, process 30 seconds until smooth. Add 3/4 cup sugar, process 30 seconds. Add sour cream, rind and juice; process 30 seconds. Add eggs 1 at a time, processing well after each addition. Scrape down sides of bowl, process 10 seconds.

Pour mixture into prepared crust.

Place pan in large baking pan. Add hot water to baking pan to a depth of 1 inch to form a water bath. Bake at 325 degrees for 50 - 60 minutes until cheese cake center barely moves when touched. Turn off oven, let stand 30 minutes before removing. Remove cheesecake from oven and water bath. Run a knife around the outside edge. Cool to room temperature. Cover and chill.

* optional whipped cream topping can be added just before serving.

Southwest Salad

This is a good salad and a great burrito filler. Eat it either way and if you want to make the salad a meal, add left over roast chicken.

Vinaigrette:

2 TBS white wine OR red wine vinegar

1 1/2 TBS EVOO

1 tsp honey

3/4 tsp ground cumin

1/2 tsp smoked paprika

1/8 tsp ground pepper

sprinkle of salt

Mix ingredients together with a whisk.

Salad:

5 - 8 cups torn romaine lettuce

container of fresh pico de gallo

1 avocado, peeled and diced

1/2 cup shredded or diced sharp white cheddar cheese

1/4 cup finely sliced green onion

1 (15 oz) can black beans, rinsed and drained

1. Arrange lettuce, avocado, beans, onions and cheese in a large bowl.

2. Spoon pico de gallo onto the individual salads.

3. Drizzle with dressing.

Pork Chops with Red-Eye Gravy

This is a fairly easy and SUPER delicious dish loaded with unique flavor. Love it! I used a french press to make the strong coffee which worked out great. Serve with a side of grits or mashed potatoes and a dark green like wilted spinach.

Pork Chops with Red-Eye Gravy (Cooking Li.ght December 2011)

1 TBS olive oil

4 (6 oz) bone in pork chops

1/2 tsp salt, divided

1/2 tsp pepper, divided

1/4 cup shallots, chopped

1 tsp dried thyme

1 small package mushrooms, sliced

1/4 cup dry sherry

1/2 cup hot strong brewed coffee, divided

1/2 cup tomato juice

2 tsp sherry vinegar ( I used cider vinegar)

1. Heat a large skillet over med-high heat. Add oil to pan. Swirl to coat. Sprinkle pork with 1/4 tsp salt and pepper. Add pork chops to pan, and cook 3 -5 minutes on each side (or until done), covering partially with a lid. Remove pork from pan, keep warm.

2. Add shallots, thyme, and sliced mushrooms to pan. Saute 4 - 5 minutes. (I added a small amount of water to loosen the browned bits from the pan at this time.) Stir in sherry and cook 30 seconds, scraping pan to loosen browned bits. Stir in remaining salt and pepper, 1/4 cup coffee, juice and vinegar. Bring to a simmer, cook for 3 minutes. Combine cornstarch and remaining 1/4 cup coffee. Add cornstarch mixture to pan, stirring with a whisk; cook 2 minutes until thickened, remove from heat.

Enjoy!

White Winter Root Veggie Stew

Here is a nice cream based stew that has lots of good root veggies in it for winter time.

White Winter Root Veggie Stew (adapted from cooking li.ght)

1 baking potato, cut into 1/2 inch cubes (or 3-4 yukon gold potatoes)

2 TBS butter

1 1/2 cups chopped onion

3 cups thinly sliced leek (about 3 large)

3/4 tsp salt

1/4 tsp freshly ground black pepper

2 turnips, peeled and cut into 1/2 inch cubes

1 small celery root, peeled and cut into 1/2 inch cubes

1 cup veggie broth

1 cup water

1 cup low fat milk

1 cup half and half

1. Place potato in a medium bowl. Cover with cold water. Set aside.

2. Melt butter in a large pot over medium heat. Add onion to pan, and cook 5 - 7 minutes until soft but not browned, stirring occasionally. Add leek and the next 4 ingredients through celery root to pan. Cover with lid and reduce heat to low, cooking 15 minutes.

3. Drain potatoes. Add potatoes to pot. Stir in water and broth. Cover and simmer 20 minutes or until veggies are tender, stirring occasionally.

4. Heat milk and half-n-half in a small saucepan over medium heat to 180 degrees or until tiny bubbles from around the edges. Do NOT boil. Gradually stir in hot milk into veggie mixture, stirring constantly. Turn heat off and serve.

Savory Baked Apples

Here is a wonderful Autumn into Winter dish full of comfort and flavor. This is not a dish for a busy weekday night, but if you are looking to serve something delicious on a special occasion or just want some cozy food on a chilly weekend night, give it a try... you'll love it! I served this with Roasted Butternut Squash Soup.

*Honeycrisp apples also hold their shape well when baked*

Savory Baked Apples

Coo.king Lig.ht November 2011

2/3 cups free range chicken broth

1/3 cup uncooked brown rice

1/3 cup dried cranberries

1/3 cup apple cider

4 - 6 large Rome apples, cored (I had 4 medium/large and had left over filling)

1 1/2 TBS butter, melted and divided

1 (4 oz) link sweet Italian sausage, casings removed

3/4 cup finely chopped yellow onion

1/3 cup finely chopped carrot

1/4 tsp ground cinnamon

1/8 tsp ground pepper

3 garlic cloves, minced (I skipped this ...)

1/4 cup chopped walnuts, toasted (added the walnuts but did not toast)

1/2 tsp salt

1/2 tsp dried rubbed sage

1/2 cup shredded Swiss cheese

1. Pre-heat oven to 350 degrees

2. Bring broth to a boil in a saucepan. Stir in rice. Cover, reduce heat, and simmer 45 - 50 minutes. Remove from heat. Let stand 10 minutes.

3. Combine cranberries and cider in a microwave-safe bowl; microwave on HIGH for 1 minute. Let stand 10 minutes. Add mixture to rice.

4. Using a small spoon or small melon baller, carefully scoop out centers of apples, leaving 1/2 inch-thick shell, and chop apple flesh. Brush the inside of the apples with 1 TBS butter. Place apples on a baking sheet and bake at 350 for 25 minutes or until just tender. Remove from oven.

5. Pre-heat broiler to high.

6. Heat a large skillet over medium-high heat. Add sausage, and saute 5 minutes, stirring to crumble. Remove from pan. Add chopped apple, yellow onion and next three ingredients (through pepper); saute 4 minutes. Add garlic; saute 1 minute, stirring constantly. Add sausage, onion mixture, walnuts and next 3 ingredients (through sage) to rice. Stir. Carefully spoon mixture into apples and top with cheese. Broil 5 minutes until golden.