De Ma Cuisine

Pork Archive

Monday

3

August 2020

0

COMMENTS

Nachos

Written by , Posted in Beans, Beef, Cheese, Dinner, Fruit, Gluten Free, Herbs, Kid-Friendly, Legumes, Main Dishes, Meat, Pork, Poultry, Quick and Easy, Red Sox, Snacks, Vegetables

Baseball is back. I’ve missed it, mostly. During the off season the Red Sox let Mookie and Brock get away. They’ve been favorites in our house, so it’s a little sad. I’m excited for the other guys to get to shine though. Benny, Bogaerts, Chavis, JD… they have a good offensive team.

I’ve been a baseball fan for as long as I can remember. I was a diehard Jays fan during the “Touch ’em all Joe” World Series. My brothers and I screamed and jumped so hard that the VCR fell off the TV.

Tim and I fell in love with the Red Sox in 2007. After nearly a decade of not paying much attention to baseball, we were on a fall anniversary trip and the Red Sox were in it. I started planning our outings around the playoff schedule. It was Dustin Pedroia’s rookie year. What a time to join Red Sox Nation! Dustin and Papi will forever be my all time favorites. I cried when Papi retired. If Pedroia ever plays again I’ll cry too.

It’s gonna be a weird season (#ThanksCorona). But, whatever it looks like, however short it may be, we will be cheering on the Red Sox. It’s a bit of brightness during a dark time. I like to plan fun foods to eat during the games. Things that we might eat at the ballpark: nachos, pizza, popcorn, hotdogs, fries… So if you need us for the next while, we’ll be eating all the baseball food, yelling at the TV, and texting LeBlanc about how much we love having Jerry Remy back in the booth.

Our Favorite Nachos

Ingredients

  • our favorite hot toppings: sautéed onions and bell peppers, ground meat, pinto beans, black beans
  • taco seasoning
  • salt, to taste
  • tortilla chips, lots of them
  • grated cheese, a lot, like more than you think you’ll need
  • cold toppings: sour cream, salsa, avocado or guacamole, chopped tomatoes, chives/red onions/scallions

Directions

  1. Pre-heat the oven to 350°F (toaster oven please bc summer!).
  2. Cook or re-heat any hot toppings. Stir in some taco seasoning and a pinch of salt.
  3. Arrange the chips in a layer with no gaps for cheese to fall through. This is important. Sprinkle with a ton of evenly distributed cheese. Layer with more chips. Add more cheese. This is like chip lasagna. Do a third layer if you want. We usually stick to two. But, it’s 2020, nothing makes sense. Maybe we’ve been making nachos all wrong by omitting the third layer. Bake for a few minutes, check on the cheese, bake a little longer if it’s not all the way melted. You can always do more melting. You can never un-melt burnt cheese.
  4. When the nachos are perfect, take them out of the oven. Plomp them onto some plates. Top with those cooked hot toppings. Add the sour cream, salsa, avocado, tomatoes, and anything oniony. Did I forget anything? Oh! Tim likes thinly sliced black olives. I think it’s weird, but if he’s in charge I’ll eat it without complaint and will probably like it.

Saturday

11

July 2020

0

COMMENTS

Pasta with Otamot

Written by , Posted in Affiliate Post, Beans, Beef, Burlap & Barrel, Dairy-Free, Dinner, Gluten Free, Kid-Friendly, Main Dishes, Meat, Otamot, Pasta, Pork, Poultry, Quick and Easy, Sauces, Sausage, Vegan, Vegetables, Vegetarian

The flavor of a tomato that’s been warmed by the sun. It’s simultaneously bright and deep, acidic, sweet, and deeply rich. The warmth of the sun mellowing its sharp acidity, turning it into a gentle escape. I know these tomatoes. I can still taste them on my tongue. A childhood memory that’s grown up.

This summer I will consider it an accomplishment if I can coax tomatoes out of what last spring was just lawn. The cherry tomatoes will be eaten out of hand. Dirt brushed off while the sun kisses our cheeks. Each tomato bursting as we bite into it. Beefsteaks will be sliced thick and served on toasted bread with a smear of mayo or a drizzle of very good olive oil, topped with fresh basil leaves and a sprinkle of Maldon salt. San Marzanos will be saved for sauce. Thick, rich, flavorful sauce that will envelop penne, luxuriate over meatballs on a sub, or gently braise meat. I love to make my own sauce. I think I’m good at it too. But, the other day I tried a sauce that gives mine some tough competition.

Otamot.

The Brooklyn based company started because the founder, Andrew Suzuka, wanted fewer battles over food with his daughter. (That’s fair.) So he created a tomato sauce that doesn’t have added sugar or preservatives and packed it with veggies and nutrients.

Tomato, carrot, red bell pepper, sweet potato, butternut squash, spinach, red beet, sweet onion, garlic, and shiitake mushroom are blended up to a thick purée that begs to have crusty garlic bread swiped through. (Have you tried Burlap & Barrel’s Purple Stripe Garlic yet?? It makes the most amazing garlic bread!)

I compared Otamot to another popular sauce brand. The other one could be fine. But, I want more than that. Otamot is a nutrient dense food that’s got 25% of your daily recommended vitamin E, 10% vitamin C, 20% vitamin A, 15% vitamin B3… Read the label. It’s really good stuff.

Sometimes I don’t have the energy to make food that’s this healthy and delicious. Or I don’t have all the ingredients on hand. Maybe it’s 5:30pm and I’m still working on a blog post and dinner needs to be quick and right now. I’m thankful that there are companies out there making truly high quality food that allows us to easily feed ourselves well.

I learned about Otamot at the virtual Yellow Co conference in June. A free jar was in our virtual goodie bag. Yes please! I used the entire jar to make a simple pasta. I’m regretting not saving some for pizza night though. ¯\_(ツ)_/¯ Next time I think I’ll get the Otamot Organic Mixed Sauce 4-Pack. It’s a good deal and I’d get to try all the flavors. And, youguys, Otamot is offering 10% off to my readers (code RACHO10)!

Here’s an easy dinner to make with your Otamot. Use the veggies that you have on hand. Sub any type of ground meat, or try a meat free option like cannellini beans, seitan, or vegan sausage.

Happy Eating!

Pasta with Otamot

Serves: 4

Prep: 10 minutes Cook: 15 minutes Total: 25 minutes

Ingredients

  • 1 pound penne or rigatoni pasta (wheat or rice)
  • 1 pound ground beef/pork/chicken/turkey, vegan sausage, seitan, or 1 can cannellini beans (drained)
  • 1 bell pepper, chopped
  • 1 yellow onion, chopped
  • 8 button mushrooms, chopped
  • 1-16 ounce jar Otamot (Organic Essential) sauce
  • 1 cup pasta water
  • to taste salt
  • 1 t unsalted butter or olive oil (optional)

Directions

  1. Bring salted water to a boil in a large pot.
  2. Cook your protein in a large skillet for about 3-5 minutes. Add the bell pepper, onion, and mushrooms. Cook until the veggies are tender, stirring occasionally, about 5 minutes more. Add the Otamot sauce and cook until it’s bubbly.
  3. While the veggies cook, cook the pasta to just shy of al dente. Add 1 cup pasta water to the sauce before draining the pasta. Stir the pasta into the sauce and let it finish cooking. Add salt if desired. Stir in butter, if using. If not, drizzle each serving with a bit of olive oil.

Otamot and Burlap & Barrel are affiliate links. I get a small commission for any sales generated from these referrals.

Thursday

21

November 2019

1

COMMENTS

Roasted Brussels and Bacon

Written by , Posted in Dairy-Free, Dinner, Gluten Free, Holiday, Main Dishes, Meat, Pork, Quick and Easy, Roasting, Sides, Vegetables, Vegetarian

As I park the brussels in the oven, my mind goes to what I can do while they cook. I could start the laundry, do the dishes, plan next week’s Thanksgiving table decor… Dishes first. Then laundry. Then some quick pics of the dish before it inevitably becomes my lunch. Such is the life of a food writer who works from home. I’m constantly torn between the work and home to-do lists.

I can’t imagine that this is uncommon, for those who work from home. I have a dedicated office space. But, it’s in our house. So, I will hear the washer stop washing and know it’s time to change the load. I will see the full dishwasher and empty it.

This isn’t a complaint. I love working from home. I just need to be better at prioritizing work during work time, and home stuff during home time. I’m getting there. Slowly.

This dish is a mish mash of work and home. It may end up on our Thanksgiving table. But, I wanted to share it here in case you need some help with your menu. It’ll be great alongside the turkey and stuffing. But, it will also make a great, easy weeknight dinner. I might serve it alongside some polenta, or with a big salad and some cornbread.

If you’re gonna make it for Thanksgiving, it may be the easiest Thanksgiving side dish. Ever. Unless you’re a can of cranberry sauce lover. Are you? I’m not, but I’ll eat it gladly if it’s served to me.

I tossed some halved brussels sprouts with oil and salt. Then I added some chopped bacon. Optional, but delicious. If you don’t eat bacon, you could throw in some tempeh bacon at the end.

My brussles were a little old. Read: farty smelling. Opt for the freshest brussels possible.

I roasted them on high heat for a bit, then tossed them with some balsamic vinegar, maple syrup, and garlic.

After their tossing, they roasted for a bit longer. Then, done. I added a bit more balsamic, some spicy pepitas, and a bit of Maldon salt. It made for an easy, sweet and savory dish.

Happy Eating!

Roasted Brussels and Bacon

Serves: 4

Ingredients

  • 1.5 pounds brussels sprouts, ends trimmed, halved
  • 1 tablespoon oil (I used grapeseed)
  • 1 teaspoon salt
  • 4 strips bacon, chopped (optional)
  • 1/4 cup balsamic vinegar
  • 1 tablespoon maple syrup
  • 1 tablespoon minced garlic
  • topping: more balsamic vinegar, Maldon salt, spicy pepitas

Directions

  1. Pre-heat the oven to 425°F.
  2. Toss the brussels sprouts with the oil and salt. Lay them cut-side down on a baking sheet and sprinkle the bacon around the pan. Roast until they’re beginning to brown, about 15 minutes.
  3. Whisk the balsamic vinegar, maple syrup, and garlic. Pour over the brussels sprouts and toss so they’re evenly coated and spaced out. Return to the oven and bake until sprouts and bacon are crispy, about 10 minutes more.
  4. Serve topped with a drizzle of balsamic vinegar, a sprinkle of Maldon salt, and some spicy pepitas.

Tuesday

10

September 2019

0

COMMENTS

Kale and Farro Salad with Bacon

Written by , Posted in Dairy-Free, Dinner, Fruit, Grains, Lunch, Main Dishes, Meat, Pork, Quick and Easy, Salads, Vegetables

I have eighteen kale plants in my garden. That’s a lot for a family where only one of us likes kale. I’ve got everything from huge three foot wide plants, to a couple that I transplanted later in the season that are still pretty small. It was definitely the most successful thing I planted this summer.

I have plenty of uses for kale on here. Some of my favorites are: Massaged Kale and Tuna Salad, Hearty Kale and White Bean Quesadillas, and turning it into pesto to go alongside Spicy Twice Baked Sweet Potatoes. I prefer it when it’s smaller, tender, baby kale. Tim, I believe, prefers it when it’s not served at all.

Today, I’m craving bacon, but feel a bit guilty about how much kale I have grown and not eaten. So, I’m gonna use them together. They’ll go alongside farro and some apples from our tree to make a quick lunch.

The dog is reverse hiccuping. Anyone else have a dog that does this? It freaks me out, even though our vet says it’s not dangerous.

I got advice for farro cooking from Bon Appètit. Their technique treats it like pasta. I can do that. I started with six cups of water, added a good amount of salt, and brought it to a boil. I toasted the farro in a dry skillet while the water heated. It ended up taking five minutes. Oh, and I rinsed the farro, before I toasted it (just gonna work backwards for a sec). I’m not sure if I was supposed to. But, I think that’s a thing with other grains, so I did it. I’m quite the authority on food.

I may not know a lot about farro, but when it comes to bacon, I know what I like: Mazzeo’s Danish bacon, cut pretty thick. Prefect for BLTs or cutting into lardons, like I did today. I totally didn’t cook enough though. I made two slices. I should have done six. What even was I thinking?!

I cooked the bacon and left about a tablespoon of the grease for the kale. I know that kale will wilt down considerably, but still I second guess myself when I add the whole salad spinner’s worth of kale to the pan. It will work. Right?!

Yes. It will.

Here’s what I like about this salad: the kale is bitter. Wait, I don’t like that. But, bitter kale, when accompanied by sweet apples, nutty farro, and salty, crispy bacon, mellows. And then I do like it.

If I’m honest, I mostly just want to eat the bacon. But, the rest of it is pretty good too. Ok, really good.

Top it all with Sir Kensington’s Golden Citrus Vinaigrette and, well, you’re golden… (are puns still allowed?). If you can get your hands on Sir Kensington’s products, I’d strongly recommend them. If you can’t, I’d whisk together some lemon juice, balsamic vinegar, and extra virgin olive oil. I’d add a splash of maple syrup, a plomp of dijon mustard, and a pinch of salt. That’s my go-to dressing and I think it would taste great here too.

Sometimes after I eat a meal like this I feel so healthy that it makes me want to eat a huge pizza. You know, for balance.

Happy Eating!

Kale and Farro Salad with Bacon

Serves 2

Ingredients

  • 1 C rinsed farro
  • 6 C water
  • 1-2 T salt
  • 2-4 bacon slices, cut into lardons
  • 6-8 C kale, stems removed, leaves washed and torn
  • 1/2 t salt
  • 1/4 C Sir Kensington’s Golden Citrus Vinaigrette
  • (Or whisk together some lemon juice, balsamic vinegar, and extra virgin olive oil. Add a splash of maple syrup, a plomp of dijon mustard, and a pinch of salt.)
  • 1 chopped apple, for topping

Directions

  1. Bring the 6 cups of water and 1-2 tablespoons salt to a boil. While it’s heating, toast the farro in a dry skillet until it gets a bit nutty smelling, about 3-5 minutes. Add the farro to the boiling water and cook until it tastes good, about 15-30 minutes (yeah, it can vary a lot – for me, 15 minutes was perfect). Drain the farro and set it aside.
  2. While the farro cooks, cook the bacon. Then drain on a paper towel lined plate. Reserve 1 T of the bacon grease and leave it in the pan.
  3. To the grease add the kale and sprinkle with 1/2 teaspoon salt. Toss it until it wilts down (it will, I promise) and gets darker green and tender.
  4. Toss the kale with the farro and 1/4 cup of dressing. Top with bacon and apple slices.

Wednesday

29

May 2019

4

COMMENTS

Udon and Spicy Pork – A Cooking Show with Rachel O – Ep.1

Written by , Posted in A Cooking Show with Rachel O, Condiments, Dairy-Free, Dinner, Herbs, Main Dishes, Meat, Pasta, Pork, Quick and Easy, Sauces, Vegetables

It’s been a long time since I’ve been in this space. I’ve missed it. I’ve been dying to be back.

A month ago, I made the decision to make the best of a situation that was beyond my control. It allowed for some time to be spent working from home. It seemed like the perfect opportunity to start doing the cooking show again. So, I’m gonna try. The format is similar, just set in a different kitchen, in a different state (did you know we moved across the country?).

You with me?

This episode is a better than takeout Udon and Spicy Pork. It’s easy. So easy. The featured ingredients are red cabbage, scallions, udon noodles, and ground pork. Umm, that’s actually most of the ingredient list. I mentioned that it’s simple, right? Yeah. I wasn’t joking. 

I cooked the pork. Easy. I added cabbage. Delicious. I found some scallions that had survived the winter and tossed those in too. Then the sauce is a quick whisk together of tamari, Sriracha, Hoppy Valley Sweet and Hot Pepper Jelly, and rice vinegar. I whisked it with cornstarch and cold water, then added it to the cabbage and pork. That’s it. Dinner without having to wait for delivery.

It wasn’t as spicy as I wanted it to be. So next time I’m adding a whole teaspoon of Sriracha and more of the hot pepper jelly. For my vegan pals, I think you could substitute immature jackfruit (drained from the brine that it’s packed in) or crumbled tofu in place of the pork. For my gluten-free friends, rice noodles would be perfect. Make it however you want. You do you.

I can’t figure out how to add the recipe plugin that I used to use. It’s been one thousand years since I’ve done this. So for now, just take a screen shot and print out the recipe. Do people still print recipes? I don’t know. I’m going to have a glass of wine and watch Schitt’s Creek.

Happy Eating!

Udon and Spicy Pork – Serves 4

Ingredients

  • 3/4 pound ground pork
  • 1/4 red or green cabbage, chopped (should yield about 2 C)
  • 1 bunch scallions, green and white parts, chopped
  • Udon noodles (enough to serve four people)
  • to taste, salt
  • 2 T tamari/soy sauce/liquid aminos
  • 1/4 t (or more like 1 t) Sriracha
  • 3 T (or 1/4 C) red pepper jelly
  • 2 T rice vinegar
  • 1 T cornstarch
  • 1/4 C cold water
  • Crispy onions

Directions

  • Cook the udon noodles, reserving 1/2 to 1 cup of the starchy cooking liquid for your sauce.
  • Cook the pork over medium heat until it’s mostly cooked through. This should take a few minutes. Then add the cabbage and cook until it’s tender, but still has a bit of crunch, about 5 minutes. Add the scallions and cook for 1 minute more.
  • While the pork and cabbage cook, whisk together the tamari, Sriracha, red pepper jelly, rice vinegar, cornstarch, and water. Add it to the pork and cabbage mixture and let it thicken. Add the reserved pasta water too. Toss it a few times, then add the cooked udon and toss some more (enough to get everything nicely coated). Taste and add salt if you need it.
  • Top each bowl with some crispy onions (you know, the kind from a jar).

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