Written by admin on June 19th, 2009
Ingredients
Pork Chops (2)
Lemon Pepper
Red Pepper (1 cut in strips)
Red Onion (1 cut in strips)
Ginger (approx. size of a thumb, peeled and cut in thin strips)
White Wine (1 glass)
Brown Sugar (1 TBSP)
Directions
Place the pork chops on a plate and cover them with lemon pepper on both sides. Add them to a very hot skillet (you don’t need oil because they have a lot of fat in them anyway – even if they stick at the beginning they will be fine once the fat starts to cook) and cook for approx 3 mins on each side. Remove the chops from the skillet and put them back on the plate.
Toss the ginger, red pepper and red onion into the skillet and stir every few minutes until they soften. Sprinkle the brown sugar over the vegetables and mix them around a bit more. (Tip: make sure you rub the skillet well while stirring to loosen the bits of meat that got stuck). Add the pork chops to the skillet, place them ontop of the vegetables. Pour the white wine on top, cover the skillet and lower heat. Cook for another 5 mins occasionally flipping the pork chops.
Notes
- Serves two.
- Love it with rice or baked potato.
Posted in Pork | No Responses »
Tags: ginger, pork chops, red onion, red pepper, white wine
Written by admin on May 21st, 2009
Shred your carrots!
This carrot shredder is perhaps my best buy for the kitchen in the past year.
Although I admit it took a while to master it, I now find it much easier to incorporate carrots into soups, stir fries, salads etc. because they mix easier into salads and they soften faster when sauteed, steamed or cooked. It works best on long, fat carrots rather than the smaller ones.
Hold the carrot flat on the chopping board, keeping your hand on the one end of the carrot only. Then “shave off” the pieces with the shredder making sure you push down hard enough so that it doesn’t come off as one peel. Rotate the carrot slowly so you get the most out of it and be careful not to include your fingers in the mix.
When you are down to a small piece… just eat it! There’s no sense risking your skin in order to shred the whole carrot.
Oh I almost forgot… you can also use this on other veggies, like cucumbers and potatoes etc.
Posted in Easy-Peasy, Sides | No Responses »
Tags: carrot
Written by admin on May 20th, 2009
Ingredients
Brown Lentils (1 cup)
Carrots (2 medium sized)
Onion (1 medium sized)
Bread Crumbs (1/2 cup)
Egg (1 medium sized)
Cayenne (1 TSP)
Soy Sauce (1 TSP)
Salt & Pepper
Olive Oil
Directions
Cook the lentils by putting them in water and bring to boil, lower heat and allow to simmer for about 20 mins. Drain them and set them aside.
Saute the onion and carrot until they are soft.
Toss everything into the blender and blend to a firm paste.
Form the mixture into burgers and either freeze or cook in a skillet for 7 mins on each side.
Notes
- Makes 4 burgers.
- You can freeze for up to a week.
Posted in Easy-Peasy | No Responses »
Tags: burgers, lentils
Written by admin on May 19th, 2009
Ingredients
2 cups fresh bread crumbs, (without the crust)
1.5 cups water
3 average sized potatoes cooked, cut in small pieces
8 cloves of garlic, minced
1 cup wine vinegar
4 TBSP olive oil
1 TBSP lemon juice
1/2 TSP salt
Directions
Mix all the ingredients in a blender until you have a smooth paste. Add a bit more water if it turns out too thick.
Notes
- Try varying the amount of garlic and/or lemon juice Depending on how strong you like it.
- Remember to stay away from others after you eat this if you want to keep your friends!
- Don’t forget that garlic lowers your blood pressure and if you have too much of it in one go it might leave you feeling a bit weak.
Posted in Dips & Chips | No Responses »
Tags: garlic, lemon juice, potatoes
