Posted by TaMara
I’m so very tired of winter cooking. Stews, soups (ok, I’m never really tired of soup), roasted meats and veggies. Time to freshen things up.
But with what? The produce section is often disappointing with flavorless items that haven’t seen the light of day. But there are some bright spots and with those I can wave away the winter cooking blues.
First up: Peppers and onions.
This is the time of year when you can find a variety of sweet peppers in all kinds of colors at a pretty reasonable price. My recipes are usually fairly simple. Heat up olive oil, add thinly sliced onions and peppers, season with a dash of salt and pepper. Sauté until they soften and onion are golden. Remove from heat and now you can cook up any number of things: chicken marinated in lemon juice and pepper, thin beef strips marinated in teriyaki and ponzu sauce, pork medallions marinated in apple juice and a bit of apple cider vinegar. The ideas are endless. Serve over rice, mashed potatoes, butter noodles, quinoa…
Or how about Fajitas? That recipe is here.
Next up: Fresh salads.
I found a nice jicama one day and realized I hadn’t made a batch of Jicama Slaw since last summer. A big bowl of that in the refrigerator to munch on all week really lifted the flavor blahs. You can find the recipe here.
How about fruits?
Blood Oranges (recipes here)
And Grapes – one of my favorite grape recipes is Grapes and Sausages, recipe here.
That should be enough help you get through a few more weeks of winter while dreaming of the fresh vegetables soon to come from gardens and farm stands.
There will be a puppeh update today or tomorrow. Until then…
Posted by TaMara
I linked to the grilled pork chops with last Friday’s Recipe Exchange, but thought it would be a good idea to go ahead and post the full menu today. For more peach recipes, check out Friday’s post here.
Grilled Pork Chops
Grilled Pork Chops w/Peach Chutney:
- 4 pork chops, medium thickness
- ½ tsp crushed garlic
- salt & pepper to taste
- 2 tsp olive oil
- ½ cup Peach Chutney
Mix together garlic, salt, pepper and oil and brush over both sides of chops. Grill over medium-high coals for 5 to 7 minutes on one side, turn and top with ¼ of chutney on each chop. Grill additional 5 to 7 minutes, until cooked to desired doneness. Serve immediately, with additional chutney if desired.
- 2 large peaches, peeled, pitted and chopped
- 4 green onions, chopped
- ½ cup golden raisins
- ¼ cup brown sugar
- ¼ cup apple cider vinegar
- ¼ tsp ground ginger
- ¼ tsp chili powder
- salt to taste
small sauce pan
Add all ingredients to sauce pan, heat to boiling – stirring constantly, reduce heat and simmer for 30 minutes, uncovered, until slightly thickened.
- 4 boneless pork chops (medium thickness)
- 2 large peaches
- 4 green onions
- 4 oz golden raisins
- 16 oz green beans
- couscous (usually a 6 oz box works fine)
- favorite melon – Cantaloupes are in season right now here
Also: crushed garlic, olive oil, brown sugar, apple cider vinegar, ground ginger, chili powder