Recipes

Slow Cooker Pork Roast with Peaches and Sweet Potatoes

medicine — Mon, 01 Jan 2024 01:47:02 +0000

Slow Cooker Pork Roast with Peach Salsa and Sweet Potatoes

Course Main Course

Cuisine American

Ingredients

1 boneless pork roast 2-3 lb shoulder
salt and pepper
1 tbsp olive oil
5 small sweet potatoes, peeled and cut into 1-inch chunks
½ onion, sliced
2 cups peaches or peach salsa 1.5-2 peaches
hot cooked rice
chopped cilantro
green onions, sliced
jalapenos, sliced

Instructions

Scatter the onions in the bottom of the slow-cooker. Put on the lid and set to high.
Season roast generously with salt and pepper.
Heat oil in a cast-iron skillet over high-heat. Place the roast in the pan and leave it in place until it releases in order for it to form a golden brown crust. Rotate to an unbrowned area and repeat. Do this until the entire roast is browned. Place on top of the sweet potatoes.
Cover with sweet potatoes and sliced peaches. Cook on high 4-5 hours or low 7-9 hours.

Notes

Adapted from Foodie with Family.

Calabacitas

medicine — Sun, 31 Dec 2023 23:56:11 +0000

Calabacitas

Course Side Dish

Cuisine Mexican

Ingredients

1 tbsp olive oil
1 small onion, finely diced
3 garlic cloves, minced
2 zucchinis, ¼-inch dice
2 cups corn kernels
½ jalapeno, minced
3 plum tomatoes
1 tsp oregano, ideally mexican oregano
¾ tsp salt
pepper
Cotija cheese, optional
cilantro, optional

Instructions

Heat olive oil in a large saute pan and cook onion for 7-10 minutes, until it starts to brown. Add garlic and cook additional 60 seconds.
Add diced zucchinis, tomatoes, corn, jalapeno, salt, pepper, and oregano. Stir and saute until zucchini is tender, 7-8 minutes.
Taste and adjust seasoning.
Serve with Cotija and cilantro, if desired.

Greek Salad

medicine — Sun, 31 Dec 2023 20:58:53 +0000

Greek Salad

Course Salad

Cuisine Greek

Ingredients

For the Dressing

½ cup olive oil
⅓ cup red wine vinegar
2 tbsp lemon juice
½ tsp dijon mustard
2 garlic cloves minced
1 tsp dried oregano
salt and pepper to taste

For the Salad

6 cups romaine lettuce chopped
1 cucumber chopped
1 pint cherry tomatoes halved
1 red bell pepper chopped
14 oz can artichokes chopped
½ cup red onion chopped
½ cup pitted kalmata olives chopped
14 oz can chickpeas drained and rinsed
6 oz feta cheese crumbled
pitas or pita chips

Instructions

Make the dressing. In a small bowl or jar whisk together dressing ingredients and set aside.
In a large bowl combine romaine, cucumber, tomatoes, red pepper, artichokes, red onion, olives, chickpeas and feta. Drizzle with the dressing.

Greek Quinoa Salad

medicine — Sun, 31 Dec 2023 20:18:02 +0000

Quinoa Salad

Course Side Dish

Ingredients

For the Salad

1 cup quinoa
2 cups water
2 cups tomatoes halved
1 cup cucumber chopped
½ cup parsley chopped
½ cup mint chopped
⅓ cup red onion diced
½ cup pistachios chopped
1 can garbanzo beans drained and rinsed
salt & pepper
½ cup feta, crumbled
½ cup kalmata olives, pitted chopped

For the Dressing

⅓ cup olive oil
2 lemons (about 5-6 tbsp) juiced
¼ tsp dijon mustard

Instructions

Rinse and drain quinoa. Add quinoa and water to small pot and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and let cool for 5-10 minutes.
In a bowl, mix together dressing (olive oil and lemon, salt and pepper).
Add quinoa, tomatoes, cucumber, parsley, mint, red onion, pistachios, chickpeas, feta. Adjust seasoning.
Can be served immediately or chill in refrigerator for a few hours before serving.
Can be stored in the refrigerator for up to 5 days.

Notes

Recipe adapted from Jennifer Aniston Salad and Greek Quinoa Salad.

Gingerbread Cookies

medicine — Sun, 31 Dec 2023 19:16:19 +0000

Gingerbread Cookies

Course Dessert

Cuisine American

Ingredients

10 tbsp butter softened to room temperature
¾ cup brown sugar, packed
⅔ cup molasses
1 large egg
1 tsp vanilla
3½ cups whole-wheat pastry flour
1 tsp baking soda
½ tsp salt
1 tbsp ginger, ground
1 tbsp cinnamon
½ tsp allspice
½ tsp cloves, ground

Instructions

In a large bowl, beat butter for 1 minute on medium speed until smooth and creamy. Add brown sugar and molasses and beat on medium-high until creamy. Scrape down sides as needed. Next, beat in egg and vanilla on high speed for 2 full minutes. Butter may separate and that is okay.
In a separate bowl, combine flour, baking soda, salt, ginger, cinnamon, allspice, and cloves.
On low speed, mix into wet ingredients until combined. Dough will be thick and sticky.
Divide in half, shape each half into a disk and refrigerate in plastic wrap for at least 3 hours and up to 3 days. Overnight works well.
Preheat oven to 350℉.
Remove 1 disc from fridge and roll out on flour surface. Roll out to ¼-inch thick and cut out into shapes. Gather and re-roll remaining dough.
Bake for 8-10 minutes depending on size.
When done, allow to cool for 5 minutes on pan before transferring to cooling rack.
Once completely cool, decorate with Gingerbread Frosting or Gingerbread Icing.

Notes

Cookies stay fresh for 1 week when covered and at room temperature.

Adapted from Sally’s Baking Addiction.

Gingerbread Frosting

medicine — Sun, 31 Dec 2023 19:01:46 +0000

Gingerbread Frosting

Course Dessert

Cuisine American

Ingredients

2 tbsp butter, room temperature
2 cups powdered sugar
2 tbsp milk

Instructions

Add butter, milk and 1 cup of powdered sugar to a mixing bowl and whisk until smooth.
Add the second cup of powdered sugar and mix until smooth.
Add to frosting bag or spread on cookies.

Notes

Very delicious but doesn’t work as well for holding gingerbread house together.

Strawberry Kale Salad

medicine — Sun, 31 Dec 2023 18:47:07 +0000

Strawberry Kale Salad

Course Salad

Cuisine American

Ingredients

1 bunch kale (8 stalks)
¼ cup almonds, slivered
1 cup strawberries, sliced
1 tsp olive oil
1 tsp lemon juice
1 tsp soy sauce
¼ tsp balsamic vinegar
⅛ tsp oregano
⅛ tsp sage
⅛ tsp thyme
salt & pepper

Instructions

Chop and massage the kale.
Whisk olive oil, lemon juice, soy sauce, balsamic, salt, pepper, oregano, sage, and thyme.
Add vinaigrette to kale and toss. Add strawberries and almonds and toss again.

Notes

Salad tastes best when freshly dressed.

Cornmeal Coated Catfish

medicine — Sun, 31 Dec 2023 18:15:28 +0000

Cornbread Coated Catfish

Course Main Course

Cuisine American

Ingredients

¼ cup olive oil, divided
½ cup cornmeal
1½ tsp cajun seasoning
4 fillets catfish
lemon wedges
salt & pepper

Instructions

Preheat oven to 425℉ and oil a baking sheet with t tbsp of olive oil.
On a large plate combine cornmeal and cajun seasoning.
Season catfish with salt and pepper, then dredge in cornmeal mixture, pressing cornmeal to coat.
Place fish on oiled baking sheet and drizzle with remaining 2 tbsp of olive oil.
Bake until fish flakes with a fork, about 15 minutes.
Serve with lemon wedges.

Salmon with Eggplant & Basil Vinaigrette

medicine — Sun, 31 Dec 2023 17:13:19 +0000

Salmon with Eggplant & Basil Vinaigrette

Course Main Course

Cuisine American

Keyword fall, summer

Ingredients

2 tsp olive oil (for salmon)
¼ tsp paprika
¼ tsp cumin
¼ tsp salt
¼ tsp pepper
1½ lb salmon fillet
1 small package basil
4 tbsp olive oil (for dressing)
2 cloves garlic
2 tbsp red wine vinegar
⅛ tsp salt
⅛ tsp pepper

Instructions

In small bowl mix together oil, paprika, cumin, salt and pepper.
Rub salmon with spice mixture.
Mince garlic and basil and whisk together with 4 tbsp olive oil, vinegar, salt and pepper.
Slice eggplant into ¼-inch think slices. Transfer to a bowl and drizzle with olive oil and season with salt.
Grill or cook salmon in caste iron skillet, 4-5 minutes per side.
Grill or cook the eggplant in the skillet until tender and browned, 2-3 minutes per side.
To serve, place salmon and eggplant on plate and drizzle with basil vinaigrette.

Notes

Adapted from a recipe found on the internet but I don’t remember the source.

Potato Leek Soup

medicine — Wed, 20 Dec 2023 05:38:11 +0000

Adapted from Once Upon a Chef.

Potato Leek Soup

Course Soups

Ingredients

½ – 1 package bacon
3 tablespoons butter
3-4 large leeks, sliced
3 cloves garlic, minced
2 pounds yukon gold potatoes, cubbed into 1/2-inch pieces
7 cups broth
2 bay leaves
3 sprigs fresh thyme
1 teaspoon salt
¼ teaspoon ground black pepper
1 cup heavy cream
cheddar cheese, grated for serving
green onions, sliced for serving

Instructions

Cook bacon and set aside for topping.
Melt butter over medium heat in dutch oven. Add leeks and garlic and cook until soft and wilted, about 10 minutes. Make sure not to brown or allow to crisp.
Add potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and reduce heat to low. Simmer for 20 minutes or until the potatoes are soft.
Remove thyme and bay leaves. Puree with immersion blender.
Add heavy cream and bring to a simmer. Adjust salt and pepper. Serve topped with crumbled bacon, cheddar cheese, and green onions.

Notes

Soup can be frozen for up to 3 months. Do not the cream if freezing. Instead add cream after it has been reheated.