Life as we know it...

Life has been a bit crazy so I took a bit of hiatus from Hall in the Kitchen..but wow... four months go by fast don't they?
The hot topic of conversation these days is the long harsh winter we are having. Has anyone heard of the term Polar Vortex until this year? I know I haven't!
All I want to do is either sit in front of my warm fireplace or cook comfort foods in the kitchen.
That said here are two hearty dishes to help us get through the last few weeks of the "Polar Vortex" winter we are having.

Savory Veal Scaloppine

Over Rice

•  ~olive oil
• 1 pound of thin sliced veal
• 1  can of diced tomatoes
• 1 diced onion
• 1 diced red pepper
• 1 tbsp minced ginger
• 1/4 cup of hoisen sauce
• 1/2 cup of beef broth
• rice

In a large deep pan  heat a few glugs of olive oil and brown the veal lightly on both sides.
Add remaining ingredients except rice ,cover and cook on medium low heat for about 45 minutes to an hour. Veal should be fork tender.
Meanwhile cook rice according to package.
Serve veal over the hot rice.

Sausage Penne

•  ~olive oil
• 1 lb of mild Italian sausage
• 1 orange pepper chopped
• 1 onion chopped
• 2 tbsp minced garlic
• 2 tbsp Italian seasoning
• 1/4 cup of olive oil
• 1/4 cup of flour
• 1 cup each of  milk and cream
• salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• penne

In a large deep pan  heat a few glugs of olive oil and cook the sausages until browned.
Remove and slice. Add the vegetables to pan and cook until softened.
add the sausages back to pan with Italian seasoning and toss together.
Cover and cook on medium low until sausages are cooked through and no longer pink in center.
Meanwhile boil the pasta according to package directions while you make the cream sauce.
In a small saucepan  heat the olive oil.
Add the flour whisking until smooth .
Add the milk or cream whisking until the cream sauce is to your desired consistency. Add the cheese and mix well. Season with salt and pepper.
You can add oregano or basil if you wish.
Drain the pasta.
Add the sausage mix and then the cream sauce, toss together and serve with fresh ground pepper and Parmesan cheese on top.

Wine suggestion for both dishes: Malbec

Cheers!

Making Do

Its been a very busy summer around our house. Between some minor house projects and traveling I haven't had the time to post anything new. To be honest I really haven't been cooking anything exciting...just kinda throwing stuff on the BBQ and tossing up a salad. 

We rented a cottage up north for a week. While we had some nice days to be out on the lake we also had lots of rainy days that sent us packing a day early.

I hadn't planned a lot of indoor meals that week as I thought the weather was going to remain dry and warm and the cottage had a great grill on the deck overlooking the lake. Well after two rainy days ( and I mean heavy downpour rain with winds!) by the third I was going to have to be creative and find a way to prepare the pork chops I bought for grilling outside in the cottage. I didn't have very much in the way of spices with me so I made do with what we had left.  I came up with a spicy sauce made from a can of beans and a few things in the fridge. We really liked how it turned out and will definitely make it again.

Cottage Pork Chops

• 4 boneless pork loin chops
• 1 can of brown beans
• 1/2 each green pepper and onion diced
• 1/2 a bottle of original bbq sauce
• 1tbs Tex Mex Seasoning
• 1 tsp each salt and pepper

Preheat oven to 325F

Combine all ingredients except pork chops in a 9 x 11 baking dish.

Nestle the pork chops in the sauce and spoon some over top.

Bake in the oven for 1 hour.

Serve with rice or mashed potatoes.

Wine Suggestion: Riesling

Cheers!

Rinse and Repeat

I know I know.
I have said it all before.
Pork is one of the most versatile meats around and super easy to prepare.
When it comes to entertaining nothing is easier than this dish.
You can vary the stuffing ingredients to suit your tastes.
Lingonberry preserves can be found at Ikea. If you don't have any on hand cranberry sauce works well too.

You can assemble this dish in mere minutes and hangout with your guests while it roasts.
Serve with baked squash and brown rice pilaf.

Like I said. Easy. Just sayin'...




Stuffed Pork Loin Roast

• 1 boneless pork loin roast (approx 1.5 to 2 pounds)
• ~olive oil
• 1 onion diced
• 2 apples, peeled, cored and chopped
• 1 cup of bread crumbs
• half cup of chopped walnuts
• 3 slices of smoked ham or bacon diced
  
• 1 tsp sage
• 2 tsp lingonberry preserves or cranberry sauce
  
• salt and pepper

Preheat oven to 375F
On a cutting board slice the pork loin lengthwise and open like a book.
Cover with plastic wrap and pound with a mallet to make it thinner.

In a frying pan heat some olive oil and add the onion and apples. Saute until softened.
Add remaining ingredients and combine well.
Spread over the pork loin evenly and roll up like a jelly roll.
Tie with butcher twine at each end.
Place on a rack in a roasting pan.
Roast until internal temperature registers 165F . ( about 1 hour or so)

Remove from oven , slice and serve.

Wine Suggestion: Chardonnay

Cheers!

Fall Fare

This is my favorite time of year.

I love everything about fall, the cool crisp days, the abundance of vegetables and fruits at the markets, and cooking comfort food in my kitchen.

This is a simple pork stew that takes minutes to prepare and can simmer slowly filling the house with a wonderful aroma and making the pork so tender it melts in your mouth.

I used fresh herbs here as my garden is overflowing with them right now.
A slice of hearty whole grain bread and glass of wine is all you need to complete this meal.

Happy Fall!

Pork Stew

• ~olive oil
  
• 1 pound cubed pork
• 1 onion diced
• 2 stalks of celery with leaves 
• 2 tsp minced garlic
• 3 large carrots peeled and sliced
• 1 can of white kidney or navy beans
• 1/2 a can of diced tomatoes
  
• 2 cups of chicken broth
• 1 cup white wine 
• 4 tbsp tomato paste
  
• handful of minced fresh or dried herbs (thyme, rosemary, parsley savory and thyme)
• salt and pepper to taste
• Flour

Preheat oven to 300F

Dredge pork cubes in flour .
In a dutch oven heat the olive oil and brown the meat
Add the onions, celery and garlic and cook until soft.
Add the remaining ingredients and  bring to a simmer . Place in oven for ( 1 to 1 1/2 hours).

Serve with crusty bread.

Wine Suggestion: Chardonnay

Cheers!

Mid Week Treats

It's too bad we get cheated out of a long weekend this year with Canada Day falling on a Wednesday.
It is still nice to have a vacation day and enjoy a leisurely brunch, a real treat in the middle of the work week.

We recently had brunch at my in-laws. They served this wonderful dish that they have been making for years. It was so memorable I decided to recreate it at home.
You could substitute the apples with pears, peaches or plums.

Served alongside warm pancakes this brunch will be the perfect start to your day off.

Happy Canada Day!

Caramelized Apples and Sausages

• 1 package of breakfast sausages
• 3 apples cored peeled and sliced
• 1/2 cup each of brown sugar and maple syrup
  
• 1 tsp of cinnamon

In a frying pan cook the sausages until golden and done in the centre.
Remove and set aside.
Slice sausages in half if too long.
Add the remaining ingredients to pan.
Cook over low heat until sauce begins to thicken.
Return sausages to pan and cook on low for about 10 to 15 minutes until sauce has caramelized and apples are soft and golden.

Serve alongside warm pancakes.


Cheers!

Cheap Skate

The busy summer entertaining season is here at last!
This can also be an expensive time of year with vacations, weddings and gatherings.
Pork is one of the cheapest and easiest things to prepare for a crowd, It literally cooks on its own unattended and is extremely versatile.

Here are two pork recipes that can be assembled in under 10 minutes.
The first one is a long slow cooking pork picnic shoulder roast.
This cut of pork is one of the cheapest deals around and tastes just like very expensive smoked pork chops. We couldn't tell the difference.
The brown sugar glaze creates a sweet contrast to the smoky flavor of the pork.

The second is a pork tenderloin dish made with a jar of black olive tapenade. It looks and tastes like bistro fare.

You can entertain in style without breaking the bank and nobody will ever guess how little you spent on these two fabulous dishes.


Happy Summer!

Picnic Pork Shoulder with a Brown Sugar Mustard Glaze

• 1 cup of brown sugar
• 2 tsp Dijon mustard
• salt and pepper
• 1 6 to 8 pound picnic pork shoulder

Combine the first 3 ingredients in a bowl. Set aside

Place roast in a shallow pan and place in a oven or barbecue set at 225 F. Cook for 3 hours.
Spread the glaze over the roast and cook for a further 2 hours.

Slice and serve.

Wine Suggestion: White Zinfandel

Pork Tenderloin Provencal

• 1 jar of black olive and fig tapenade
• 1 tbs fresh basil
• 1 tsp olive oil
• 1 tsp brown sugar
• 2 pork tenderloins
  

In a bowl combine the first 4 ingredients. Place tenderloins in a shallow roasting pan if using the oven, and then spread over the pork tenderloins.

Place pan in the oven or place tenderloins on a preheated barbecue set at 325F.
Cook for one hour or until internal temperature reaches 160F.

Slice and serve.

Wine Suggestion: Malbec


Cheers!

Tender Times

In these economic times people are entertaining at home more and eating out less.
It can be difficult to put together an elegant meal on a budget that is company worthy.
This dish is perfect for those occasions.
Pork tenderloin is cheap and extremely versatile. You can assemble this in the morning and let it marinate all day.
Serve with fluffy mashed potatoes and sauteed asparagus, and you have a meal cheaper and better than you would find any overpriced bistro.

Rosemary Dijon Pork Tenderloin

• 1 tbsp garlic
  
• 3 tbsp honey Dijon mustard
• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 2 tsp of rosemary
• 1 tsp thyme leaves
• 2 pork tenderloins
  

Combine the first six ingredients in a zip lock bag. Add the tenderloins and marinate in the fridge for 7 to 8 hours.
Place tenderloins in a shallow roasting pan and roast at 325 for 1 hour until internal temperature reaches 160F.

Slice and serve.

Wine Suggestion: Riesling

Cheers!

Pulled Away

First off let me apologize for not being here for the last month.

Life has become quite busy and hectic around here lately. You know how it is. Especially with the holidays approaching...
So listening to my own advice from my earlier post I have hauled out my slow cooker.
I can toss everything in there and not touch it till dinner time.

This recipe is so easy. If you don't want to make your own sauce as I have done here, you can just use a store bought bottled variety.
Buy a cheaper cut of pork such as a blade or shoulder. They are easier to pull apart and very economical.

Pulled Barbecue Pork

• 2 tsp minced garlic
• 1 cup ketchup
• 1 tbsp Worcestershire sauce
• 1/4 cup of brown sugar
• 1/4 cup of bold mustard
• 1/2 a can of tomato paste
• 1 tbsp of onion powder or 1/4 cup of minced onion
• 1/4 cup of molasses
• 1 cup of apple juice
• 1- 3 to 4 pound pork shoulder roast
  

In a bowl combine the first 9 ingredients.
Mix well.
Place the pork roast in slow cooker and pour sauce over top.
Cover and cook on low for 8 to 10 hours.
Remove and place on a platter.
With two forks pull the meat apart into shreds.
Serve on crusty buns with sauce on the side. (Skim fat from the sauce first)

Wine Suggestion: White Zinfandel



Cheers!

Smokin'!

Whenever I go to the butcher or market one of the things I immediately seek out are smoked pork chops.
Once you've tried them you will be a fan forever.
The thing is however they are not an easy thing to find in our city and if you are lucky enough to find some you end up paying around 5 dollars per small pork chop.

I stumbled across gold the other day when I found a smoker box for the barbecue and hickory chips for less than half price at a local hardware store.

Smoking meats is not as intimidating as it looks. You don't even need a fancy smoker box.
Strong tin foil will do. The best foods for smoking are pork, chicken and fish.
They are lighter and less dense than beef. You can lay sprigs of herbs in the smoker box to vary the flavor. You can even get different types of wood chips such as hickory and apple wood that change the flavor of the meat as well. Once you get the hang of it you can try larger cuts of meat such as pork loin roasts and whole chickens.

So with a little preliminary planning your on your way to a smokin' good meal!



Basic Smoked Pork Chops

• 1 pkg of loin pork chops
• 2 cups of hickory wood chips
• few springs of rosemary

Soak 2 cups of chips in water for an hour or two. Place the wet chips in the smoker box or tin foil poked with holes. Place on the barbecue and heat till the chips begin to smoke (around 2 or 3 minutes). Place the pork chops on the opposite side of the side of the grill that the smoker box is.Turn off the burner under the meat. Cook medium low until chops are rosy pink and done in the center. Keep the lid closed while cooking so the smoke stays inside.

Wine Suggestion: Blush

Skewer Me!

I am enjoying barbecue season...so far.
Although it can be very easy to tire quickly of grilled steaks and hamburgers.
I like to use different ways to grill food. Sish kebabs are one of those ways.

Shish Kebabs originate from Turkey. The Turkish phrase means skewer and roast meat. Other countries use different names for them such as the Asian satay, Japanese yakatori and in France they are called brochettes.
I used pork here and marinated it in a Greek marinade. Chicken, lamb or beef can be used as well. The sky is the limit when it comes to the accompanying vegetables. Just about any vegetable that can be grilled will go on a skewer.

You can use washable metal skewers as I have or soak wooden ones in water for 30 minutes that can be thrown away or tossed in the campfire.

Serve on a bed of rice or in a warm pita.

Happy Skewering!

Greek Shish- Kabobs

• 1 pound of boneless pork cubed
  

• 1/4 cup olive oil
• 4 tsp lemon juice
• 1 tsp each oregano, minced garlic, sugar
• salt and pepper

Mix last 8 ingredients together in a bowl and add pork cubes. Toss to coat and marinate in fridge for at least 1hour.
Thread onto skewers alternating with vegetables such as cubed red and green pepper, onions, grape tomatoes and mushrooms.
Grill turning often until pork is no longer pink and vegetables are roasted.

Wine Suggestion: Riesling

Cheers!

The Mexican Way

Another weekend, another snow storm.
It is a crazy winter this year, one day it feels like spring the next day we get a foot of snow.
I am envious of all who are going south for March Break.
I would love to go somewhere like Mexico or the Caribbean but it was not in the stars for us this year due to our schedule and budget.
So, like they say "when life hands you lemons, make lemonade!"
I took advantage of being snowed in yesterday to create a slow cooking dish that filled my house with the aroma of Mexican cuisine.
This is a variation of Beef Chili but with cubed pork instead of the ground beef. You can use boneless chops or a boneless blade or loin roast diced , the cheaper cuts work well here because of the long cooking time.
The addition of salsa, cumin and coriander give this stew a Mexican flair.
Serve over steamed brown rice.
So for those of you who can't get away, throw a Gipsy Kings CD on the stereo and get cooking and bring a bit of the sunny south to you!

Mexican Spicy Pork Stew

• ~olive oil
  
• 1 pound of cubed pork
  
• 1 each onion and green pepper diced
• 4 garlic cloves minced
• 2 dried hot chili peppers minced
• 2 tbsp of cumin
• 1 tbsp of oregano
• 1 tsp of coriander
  
• 1 can of black beans
• 1/2 a jar of salsa
• 1 can of tomato paste
• sea salt and pepper to taste
  

In a dutch oven heat the olive oil and add the onion and green pepper. Cook until softened.
Add the cubed pork and brown on all sides. Add remaining ingredients and bring to a boil, reduce heat, cover and simmer for 2 to 2 1/2 hours until pork is fork tender.
Serve over steamed hot brown rice.

Wine Suggestion: Gewürztraminer

Cheers!

Long Lost Love

There is one appliance in my kitchen that I don't use often enough, and every time I do I ask myself...Why don't I use this more often?

It is my slow cooker. You know the thing you stashed in the cupboard or basement years ago?
Go dust it off because for the busy family it truly is a blessing.
You can toss the ingredients in the morning before you leave for work and when you walk in the door it smells like your own personal chef has been cooking for you all afternoon.
It is also wonderful on the weekends as well. While you are out skiing or tobogganing or just running errands, dinner is done when you return home.

This dish is a spin on the traditional spaghetti dinner. The pork becomes so tender as it simmers throughout the day that it literally falls apart . No knives needed with this meal!

I think once you make friends with your crock pot it will be a match made in heaven!


Italian Pork Loin In Tomato Sauce.

• 1 - 2 to 3 pound boneless pork loin
• 1 each green pepper and onion sliced
• 1 large can of plain tomato sauce
  
• 2 tbsp of red wine vinegar
• 2 tbsp Italian seasoning mix
• 3 minced garlic cloves
• 1 tsp each of fennel, basil and thyme
• 2 bay leaves
• salt and pepper to taste

Place peppers and onions in the bottom of the crock pot.
Coat pork loin with seasonings and place on top of the peppers and onions.
Add the tomato sauce, bay leaves and vinegar.
Cover and cook on low for 8 to 10 hours.
Remove pork loin and slice (unless it falls apart!) return to crock pot to warm.
Serve over hot cooked pasta of your choice.


Wine Suggestion: Merlot

All Glazed Over

One of our favourite things to do on the weekend is to go for long family hikes with our dog.
We go in all kinds of weather with the exception of rain.

Wintertime I like to put a beef or pork roast in the oven before we head out, on our arrival back we are delighted with the most wonderful aroma as we open the door. I even have put them in frozen!
For this recipe you can use just about any cut of pork roast, boneless or bone in loin, shoulder or sirloin end.
Using a citrus reamer will ensure you get the most juice and pulp from the orange.
It is easy to assemble and tastes like you have been hovering over it all day instead of enjoying a beautiful winters walk in the forest.

Simplicity at best!

Orange Cranberry Glazed Pork Roast with Thyme Savory Brown Oven Rice.

• 1 2 to 4 pound pork roast
• 1 tsp of allspice
• 1 tbs minced garlic
• 1 can of cranberry sauce
• juice and pulp of one orange
  
• salt and pepper

Preheat oven to 300F .
Place the roast in a casserole that has a lid.
Combine remaining ingredients in a bowl and combine.
Spread 1/3 of the mixture evenly over the roast.
Cover and place in the oven for 2 hours if frozen or 1 if thawed.
Remove cover and baste with additional sauce for an additional 1/2 to 1 hour until thermometer reads 155-160F.
Remove from pan and let stand covered in foil.
Skim fat from drippings in pan and then pour into a saucepan and heat to boiling with any remaining cranberry sauce mixture.
Reduce heat and let simmer until thick and syrupy.
Serve roast with sauce on the side.




Thyme Savory Brown Oven Rice

• 1 cup of brown rice
• 1 cup of apple juice
• 1 1/2 cups of chicken broth
• 1 tsp each of savory and thyme
• salt and pepper
  

Preheat oven to 300F.
In a large casserole dish with lid combine rice and liquids .
Add spices and mix well.
Cover and place in oven.
Bake for 1 hour or until all broth is absorbed.
Fluff with a fork.

Serve both with steamed string beans.

Wine Suggestion: Mission Hill Syrah

Cheers!

Bonne Année !

Tourtière is a savoury meat pie that originated in Quebec and dates back as far as the 18th century.
French Canadians have been making this dish for generations across Canada and the Northeast USA, and it is one of Canada's national dishes.
Traditionally served on Christmas and New Years Eve this delicious pie makes a great meal anytime through the winter. You can use a combination of beef and pork or just beef if you wish. I used store bought crust to save time but you can make your own.

This is such a hearty dish that all you need to serve along side is a simple spinach salad and buttered brussels sprouts.

Happy New Year Everyone!

Tourtière

• ~oil
  
• 1 pound each of ground pork and beef
• 1 small onion diced
• 1 rib of celery diced
• 1 clove of garlic minced
• 1 tsp each of thyme leaves and savoury
  
• 1/2 tsp each of ground cloves and allspice
• pinch of cayenne
• 1 cup of beef broth
• 1 cup of mashed potatoes
• 1 egg beaten
• 1 double deep dish pie crust

Preheat oven to 425F In a large frying pan heat the oil and cook the onion and celery until softened.
Add the ground meats and cook until all the pink is gone.
Add the seasonings and mix well, add the broth and bring to a low boil.
Reduce heat and cook for 20 minutes.
Remove from heat and stir in mashed potatoes.
Pour into bottom pie crust in pie plate and cover with the top pie crust.
Make a few vents in the top for steam to escape.
Brush with the beaten egg.
Bake in the oven for 10 minutes then reduce oven temperature to 350 and bake for an additional 40 minutes or until pastry is golden brown.
Serve hot or cold.

Wine Suggestion:Pinot Noir

Cheers!

Easy Elegance

During this busy, festive season it is easy to run out of ideas for entertaining.

Here is an elegant main course idea. It is so easy, yet looks like you have been in the kitchen for hours.

Frenched pork roasts make for a very elegant presentation when carved table side.
Serve with roasted garlic mashed potatoes and steamed vegetables.

This is a perfect dish for a holiday dinner party such as Christmas Eve or New Years Eve.


Frenched Pork Loin with A Honey Balsamic Glaze

• 1 Frenched pork loin roast
• ~olive oil
• 2 crushed garlic cloves
  
• 1 tsp each of thyme, parsley, and rosemary
• 1/2 a cup each of balsamic vinegar and honey mixed together

Preheat oven to 450F

Place roast in a roasting pan. Season with the olive oil, garlic and herbs.
Roast in oven for 15 minutes until roast starts to brown.
Reduce heat to 350F and continue to cook basting with the pan juices and balsamic glaze every 20 minutes or so.
Roast until internal temperature is 155F. A three pound roast will take about an hour and a half.
Let stand covered in foil for 10 minutes to let juices settle before carving.

Wine Suggestion: Pinot Grigio

Cheers!

Toss Up

They say variety is the spice of life. I couldn't agree more.

People get tired of eating the same dishes over and over again.
I am always looking for new ideas for old standby meals.
This is an unusual approach for the usual pasta, sausage and pepper skillet dinner. I gave it a different spin by using perogies instead of pasta.
While you prepare the sausages and vegetables the perogies boil in a separate pot just as pasta would. Then you simply toss them with everything else together in the skillet.
My family really enjoyed it.

This is a great weeknight meal, as it is quick, easy and delicious.


Perogy & Sausage Toss

• ~olive oil
  
• 1/2 a bag of frozen perogies
• 1 pkg of Italian sausages sliced
• 1 each red and green bell pepper sliced
• 1 onion chopped
• handful each of fresh basil and spinach chopped
• salt and pepper
• 1 tbsp oregano

In a large pot boil the perogies until they float to the top and are tender.

Meanwhile in a large skillet heat the oil and brown the sausages. Add the peppers and onion and cook until soft.
Add the spices and mix well.
Drain the perogies and add to skillet with the spinach.
Toss together and cook until perogies are golden brown.

Serve with sour cream on the side.

Cheers!

Opa!

One of the places I would absolutely love to visit is Greece.
Next to Italian it is my next favourite ethnic cuisine.
Creamy feta cheese, ripe black olives and lots of garlic..it doesn't get any better than that. Tonight I turned plain thick cut boneless pork loin chops into a Greek feast.
My family adored it and demanded I make it again..very soon.
What do I say to that?

OPA!

Greek Oven Pork Chops

• 4 large boneless pork loin chops
• 1 cup of low salt creamy style feta cheese
• 2 tbsp olive oil
• 2 tbsp oregano
• 1/2 cup diced tomatoes
• 1 tbsp minced garlic
• pepper
  
• 1/4 cup black olives (optional)

Place pork chops in a greased shallow baking dish.
In a bowl combine oil, feta, 1 tbsp of oregano, garlic, tomatoes and olives .
Spread evenly over pork chops.
Top with remaining oregano and pepper.
Bake for 40 min until done.
Serve with lemon rice and a Greek salad.

Wine Suggestion: Syrah

Cheers!

Thrown Together

I literally threw this dish together in 5 minutes.
I wasn't sure how it would turn out, however, it turned to be a total success!
Hot or mild Italian sausages can be used.
This dish could be served over potatoes or pasta instead of rice.

This is a great weeknight meal for a family or could be served for a dinner party with crusty Calabrese bread and a hearty glass of red wine.

Who knew?


Italian Sausages over Steamed Rice

• 1 pound of hot or mild Italian sausages sliced
  
• 1 onion chopped
• olive oil
• 1 can of diced tomatoes
• 1/2 can of tomato paste
  
• 1 tbsp each of basil, oregano and minced garlic
• salt and pepper to taste
• steamed rice
  

In a large deep saucepan heat the olive oil and add the onions and sausages.
Cook until onions are soft and sausages are browned and almost cooked through.
Add tomatoes, paste, garlic and spices.
Bring to a low boil and reduce heat and cover.
Cook until sausages are done and sauce has thickened.
Serve over hot steamed rice.

Wine Suggestion: Merlot

Cheers!

Leftover Limbo

After this past Thanksgiving there were so many leftovers my fridge was overflowing!

The turkey is always easy to use up. We love sliced white turkey meat piled high between whole grain bread with lots of mayonnaise and black pepper, and who can resist the all time favourite, "Hot Turkey Sandwich" all smothered in warm gravy. (Good thing we only eat like this a few times a year!)

However, this year I didn't have a lot of turkey leftovers, but, I did have a lot of smoked spiral ham. After using some for a ham and egg brunch and a few sandwiches I diced up the rest and created this hearty soup.

I used black beans and pinto beans but you can used any variety of beans here such as navy or kidney.
Simmering it for 2 hours allows the flavours to blend and the stock to thicken.
Serve with crusty bread for a light satisfying meal.

My husband gave it a thumbs up!


Southwest Ham and Black Bean Soup

• 1 rib of celery diced
• 1 onion diced
• 1 green bell pepper diced
• 11/2 cups diced ham
• 2 cans of black beans
• 1 can of pinto beans
• 1 can of tomato paste
• 4 cups chicken broth
• 1 tbsp each of chili powder, minced garlic and parsley
• 1 tsp each of cumin and hot chipotle sauce (optional)
• pepper
• 2 tbsp olive oil

In a large soup pot heat the olive oil.
Add the diced vegetables and cook till softened.
Add the spices and ham and toss to coat.
Add the beans, stock and tomato paste.
Bring to a low boil stirring well.
Reduce simmer and cook for two hours stirring occasionally.
Adjust seasonings to taste and ladle into bowls and serve.

Cheers!

A Thyme for Fall

There are so many things I enjoy about fall.
The produce in season now are among my favourites, especially tomatoes, squash, and apples.
We are going apple picking on the weekend so I will be posting my Apple Crisp recipe next week.
My family adores fresh apple cider. I love its versatility.
When pork is marinated in cider it takes on the apple flavour quite nicely.
This can be grilled on the barbecue or in the oven.
Acorn squash and wild rice pairs beautifully with the pork tenderloin.

Happy Fall!

Apple Cinnamon Thyme Pork Tenderloin

• 2 pork tenderloins
• 1 cup apple cider
• 1 tbsp thyme leaves
• 1 tsp cinnamon
• 1 tsp pepper

In a resealable bag combine spices and cider.
Submerge pork in marinade seal bag and refrigerate for 2 hours.
Preheat grill or oven to 375F
Remove pork from bag and place on grill or in a shallow roasting pan in the oven.
Cook until internal temperature reaches 155F, about 25 minutes.
Bring marinade to a boil in a small saucepan for 5 minutes.
Baste tenderloin frequently during cooking.
Let stand 5 minutes then thickly slice and serve with remaining marinade poured over top.

Wine Suggestion: Riesling

Cheers!