I grew up eating a lot of Indian and Caribbean curries, so I was really excited when someone introduced me to Japanese curry. It’s thicker than what I am used to and I like to make it slightly sweet. Usually, I just cut up some chicken, brown it in oil, add curry cubes and water, simmer for 20 minutes and eat, but today I wanted to try something different – Katsu Curry. Katsu Curry is breaded and fried pork cutlets served with curry sauce, vegetables and rice. The crispy, crunchy pork pairs well with the velvety curry sauce. I add applesauce to the curry to keep the rich texture and add a bit of earthy sweetness.

My husband uses his fork to drag pieces of meat through the sauce and then eats the leftover sauce and veggies with the rice. It’s the perfect dinner when the weather starts getting cold and you want warm, comforting food but don’t want to be in the kitchen all night. The whole thing comes together in about 30 minutes. If you have kids, you can let them dip the crispy pork in ketchup or duck sauce and save the curry for the adults.

Super Speedy Katsu Curry

 

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Prep time

5 mins

Cook time

35 mins

Total time

40 mins

 

Crispy fried pork cutlets with hot Japanese curry and vegetables. Unusual addition of applesauce gives the curry a slight sweetness!

Author: Tekesha @ EatMoreFoodProject

Serves: 4

Ingredients

• 4 boneless pork loin chops
• 2 eggs, beaten
• 1 cup flour (either all-purpose or self-rising is fine)
• 1 cup panko
• 2 tbsp butter
• ½ onion, sliced
• 4 curry cubes (I use 2 hot and 2 mild)
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• ¼ cup apple sauce
• 32 oz chicken broth
• 1 14.5 oz can of whole peeled potatoes, drained and halved
• 1 8.25 oz can of sliced carrots, drained
• Salt and pepper
• 1 cup oil

Instructions

1. Use the back of a large knife to tenderize the meat.
2. Dredge each piece of meat in the flour, then the eggs, and then the panko. Set side in the fridge.
3. In a large nonstick skillet, add butter, onion, curry cubes, minced garlic, minced ginger and apple sauce.
4. Sauté on medium heat for about 2 minutes, just until the butter and curry cubes have started to melt.
5. Add chicken broth and simmer on medium heat for 20 minutes, stirring occasionally.
6. Add potatoes, carrots, salt and pepper and simmer for another 5 minutes, until vegetables are warmed through.
7. Add oil to a shallow nonstick skillet and fry the breaded pork chops for 3 minutes on each side.
8. Slice pork and serve with curry sauce and rice.

Notes

I am not including nutrition information for this recipe because it is difficult to accurately calculate how much of the dredging ingredients end up in the final dish.

3.5.3208

• 4 boneless pork loin chops
• 2 eggs, beaten
• 1 cup flour (either all-purpose or self-rising is fine)
• 1 cup panko
• 2 tbsp butter
• 1/2 onion, sliced
• 4 curry cubes (I use 2 hot and 2 mild)
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 1/4 cup apple sauce
• 32 oz chicken broth
• 1 14.5 oz can of whole peeled potatoes, drained and halved
• 1 8.25 oz can of sliced carrots, drained
• Salt and pepper
• 1 cup oil

The first thing you want to do is use the back of a large knife to tenderize the meat. I just bash it from every direction on both sides.

Then, dredge each piece of meat in the flour…

Then the egg…

And finally the panko.

If you’ve never bought Panko before, it is usually in the ethnic aisle of the grocery store and this is what it looks like:

Once all the pork pieces have been coated, set them aside in the fridge until we are ready to fry them.

In a large nonstick skillet, add butter, onion, curry cubes, minced garlic, minced ginger and apple sauce.

The japanese curry will also be in the ethnic aisle. This is what the boxes look like:

When you open them, the curry comes in a long, soft bar – almost like a big chocolate bar. Look at the underside of the bar to see the markings for where to break off each cube. I like to use 2 hot cubes and 2 mild cubes, but any combination of 4 cubes will work fine.

Sauté on medium heat for about 2 minutes, just until the butter and curry cubes have started to melt.

Pour in the chicken broth and simmer on medium heat for 20 minutes, stirring occasionally.

Add potatoes, carrots, salt and pepper and simmer for another 5 minutes, until vegetables are warmed through. The reason I use canned vegetables in this is not just because I’m lazy and dont want to wait for them to cook, but also because I don’t want the potatoes and carrots to have an opportunity to start to break down into the curry and change its texture.

Add oil to a shallow nonstick skillet and fry the breaded pork chops for 3 minutes on each side. You can fry more than one at a time as long as the pieces are at least an inch away from each other so they can properly fry and not start to steam.

Slice pork and serve with curry sauce and rice. This is excellent with an ice-cold beer or non-alcoholic ginger beer!

Thanks so much for hanging in there with me and continuing to visit my site and share my recipes while my attention has been focused on this little lady:

I appreciate ya!

I saw a version of this on a Publix Apron recipe card. Does anyone else look at those cards for recipe ideas? They’re a really good resource. The recipe called for thick boneless chops and teriyaki sauce. I wasn’t in the mood for such a heavy Asian flavor, so I used ponzu sauce instead. Using thin-cut chops meant I was barely at the stove. Toss it on a plate with some salad and you have the perfect summer lunch.

Summer Pork Chops

 

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Prep time

30 mins

Cook time

10 mins

Total time

40 mins

 

Bright and tangy pork chops marinated in beer and spices and quickly grilled for an easy, flavorful summer lunch.

Author: Tekesha @ EatMoreFoodProject

Serves: 4

Ingredients

• 1 ½ lbs thin-cut pork chops (on the bone)
• ¼ cup ponzu sauce
• 1 tbsp brown sugar splenda
• 1 tbsp ginger paste
• ½ 12oz. bottle of lager beer (6 oz.)

Instructions

1. Poke the pork chops all over with a fork and let marinate with the remaining ingredients in a Ziploc bag for at least 30 minutes.
2. Discard the marinade.
3. Heat a grill pan on high and spray with nonstick spray.
4. Cook each pork chop for 1 minute per side.
5. Remove to a plate to rest.
6. Serve with a fresh salad.

Notes

Nutrition information includes the entire amount of the marinade, even though the marinade is not consumed in the final dish.

Nutrition Information

Calories: 301 Fat: 18 Saturated fat: 6 Carbohydrates: 5 Sugar: 3 Sodium: 339 Protein: 25 Cholesterol: 96

3.2.2885

Gather up:

• 1 ½ lbs thin-cut pork chops (on the bone)
• ¼ cup ponzu sauce
• 1 tbsp brown sugar splenda
• 1 tbsp ginger paste
• ½ 12oz. bottle of lager beer (6 oz.) (the remaining half is for the chef)

Poke the pork chops all over with a fork and let marinate with the remaining ingredients in a Ziploc bag for at least 30 minutes.

Discard the marinade.

Heat a grill pan on high and spray with nonstick spray.

Cook each pork chop for 1 minute per side.

Remove to a plate to rest.

Serve with a fresh salad.

We like snacking on leftovers cold, straight out of the fridge.

Ugh. Can we talk for a minute about this stupid name – Zesty Cauliflower Ham and Cheese Casserole. I was trying to convey that this wasn’t just a cauliflower version of mac and cheese. That it’s different and has a little kick to it because of the addition of a lot of sour cream and scallion. But the only word that comes to my mind to describe it, and I wish there was another word that could get the job done, was “zesty.” Ugh, so lame! Lol! Well, this is adapted from Lost Sentiment’s Cauliflower Mac and Cheese with Ham Casserole. This is perfect for potlucks, to take to a new mom or sick friend, or for making lunch for the week. It eats like a meal.

Zesty Cauliflower, Ham and Cheese Casserole

 

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Prep time

5 mins

Cook time

1 hour

Total time

1 hour 5 mins

 

Chunky cauliflower topped with cubes of cooked ham and drenched in a cheesy sauce before being baked until golden brown.

Author: Tekesha @ EatMoreFoodProject

Serves: 8

Ingredients

• 2 16-oz bags frozen cauliflower
• 12 oz cooked, cubed ham
• 1 ½ cups heavy cream
• 8 oz sour cream
• 3 tsp Dijon mustard
• 1 tsp nutmeg
• 1 stalk of scallion, chopped
• ½ cup parmesan cheese, shredded
• ½ cup mozzarella cheese, shredded
• ½ cup sharp cheddar cheese, shredded
• 6.4 oz cubed sharp cheddar cheese

Instructions

1. Preheat oven to 350.
2. Boil cauliflower until fork tender, approximately 10 minutes, and drain.
3. Using a fork or a masher, lightly mash the cauliflower and spread it along the bottom of a greased baking dish. NOTE: Be sure to use a deep baking dish so that as the casserole cooks in the oven, the cheese sauce doesn’t spill over.
4. Top with cubed ham.
5. In a skillet, add heavy cream, sour cream, mustard, nutmeg, scallion and the shredded cheeses.
6. Cook on medium low until it forms a light cheese sauce, approximately 3 minutes, stirring continuously.
7. Pour the cheese sauce over the ham cubes.
8. Top with cheddar cheese cubes.
9. Wiggle a knife throughout the dish so that the cheese sauce can also get down to the bottom of the baking pan.
10. Bake for 40-45 minutes, until top is golden brown.
11. Let cool and serve.

Nutrition Information

Calories: 382 Fat: 29 Saturated fat: 18 Carbohydrates: 11 Sugar: 5 Sodium: 924 Fiber: 3 Protein: 21 Cholesterol: 104

3.2.2885

Get together:

• 2 16-oz bags frozen cauliflower
• 12 oz cooked, cubed ham
• 1 ½ cups heavy cream
• 8 oz sour cream
• 3 tsp Dijon mustard
• 1 tsp nutmeg
• 1 stalk of scallion, chopped
• ½ cup parmesan cheese, shredded
• ½ cup mozzarella cheese, shredded
• ½ cup sharp cheddar cheese, shredded
• 6.4 oz cubed sharp cheddar cheese

Preheat oven to 350.

Boil cauliflower until fork tender, approximately 10 minutes, and drain.

Using a fork or a masher, lightly mash the cauliflower and spread it along the bottom of a greased baking dish. NOTE: Be sure to use a deep baking dish so that as the casserole cooks in the oven, the cheese sauce doesn’t spill over.

Top with cubed ham.

In a skillet, add heavy cream, sour cream, mustard, nutmeg, scallion and the shredded cheeses.

Cook on medium low until it forms a light cheese sauce, approximately 3 minutes, stirring continuously.

Pour the cheese sauce over the ham cubes.

Top with cheddar cheese cubes.

Wiggle a knife throughout the dish so that the cheese sauce can also get down to the bottom of the baking pan.

Bake for 40-45 minutes, until top is golden brown.

Let cool and serve.

Do you see that pool of gooey, cheesy goodness?? **Drops mic**

I think it’s time we come together as a nation, as a people, as ONE… and stop telling the lie that spaghetti squash tastes like spaghetti. It has many a good quality, but tasting like pasta is not one of them. Let’s own that. 🙂

Spaghetti squash tastes very faintly like a mix of yellow summer squash and butternut squash. Other than that, the most memorable thing about spaghetti squash is that it feels like angel hair spaghetti in your mouth because of the strands. It doesn’t taste like it, it just feels like it. In any event, the star of this particular dish is THE SAUCE.

This sauce is probably the best thing I have ever come up with. If you are throwing carbohydrate caution to the wind, make this sauce and pour it over buttered egg noodles. Or dip crusty pieces of a baguette into it. Or drown a salted baked sweet potato with it.

First, I’m going to show you how to roast spaghetti squash, and then we’ll get to the amazing sauce.

Gather up:

• 1 medium spaghetti squash
• 1 lb ground mild italian sausage
• 4 oz chive and onion cream cheese
• 4 oz sour cream
• 1/2 cup white wine
• 1 clove of garlic, minced
• 1/2 shallot, minced
• 1/2 red hot chili pepper, minced
• 1/2 tsp ground nutmeg
• 1 tsp dried dill
• 1 tsp beau monde seasoning
• Olive oil
• Salt and Pepper

Preheat your oven to 375 degrees.

Put your spaghetti squash on a cutting board…

and cut off the ends with a sharp knife.

Stand it up and slice it in half length-wise. Scrape out all the seeds with a spoon.

Place spaghetti squash on a foil-lined baking sheet and drizzle with olive oil,  salt and pepper.

Turn the squash flesh side down and pierce the skin with a knife a few times.

Roast in the oven, flesh side down, for approximately 35-40 minutes, until flesh is easily pierced with a fork. Remove from oven and let cool.

Cut up your clove of garlic, shallot and red hot chili pepper.

Add them to a skillet with the italian sausage…

and cook on medium heat until the sausage is mostly cooked through, breaking the sausage into chunks with a wooden spoon as it cooks (approximately 10 minutes). It doesn’t need to be cooked all the way because it will continue cooking in the sauce. Be careful not to burn the garlic. If any of your garlic starts burning, turn down your heat immediately and remove any burnt garlic from the pan.

Add cream cheese, sour cream, white wine, nutmeg, dill and beau monde seasoning to the pan with the italian sausage.

Cook on medium low heat until all ingredients are well-combined and sauce has a smooth consistency, approximately 10 minutes.

Using a fork, scrape the flesh of the spaghetti squash so that it forms thin strings that look like pasta.

Place some spaghetti squash on a plate and cover with a spoonful of creamy meat sauce.

Roasted Spaghetti Squash with Italian Sausage and French Onion Cream Sauce

 

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Prep time

2 mins

Cook time

40 mins

Total time

42 mins

 

Roasted spaghetti squash and crumbled italian sausage bites with creamy, decadent french onion flavored sauce.

Author: Tekesha @ EatMoreFoodProject

Serves: 4

Ingredients

• 1 medium spaghetti squash
• 1 lb ground mild italian sausage
• 4 oz chive and onion cream cheese
• 4 oz sour cream
• ½ cup white wine
• 1 clove of garlic, minced
• ½ shallot, minced
• ½ red hot chili pepper, minced
• ½ tsp ground nutmeg
• 1 tsp dried dill
• 1 tsp beau monde seasoning
• Olive oil
• Salt and Pepper

Instructions

1. Preheat oven to 375 degrees.
2. Put your spaghetti squash on a cutting board and cut off the ends with a sharp knife.
3. Stand it up and slice it in half length-wise.
4. Scrape out all the seeds with a spoon.
5. Place spaghetti squash on a foil-lined baking sheet and drizzle with olive oil, salt and pepper.
6. Turn the squash flesh side down and pierce the skin with a knife a few times.
7. Roast in the oven, flesh side down, for approximately 35-40 minutes, until flesh is easily pierced with a fork.
8. Remove from oven and let cool.
9. Cut up your shallot, red hot chili pepper, and clove of garlic.
10. Add them to a skillet with the italian sausage and cook on medium heat until the sausage is mostly cooked through, breaking the sausage into chunks with a wooden spoon as it cooks (approximately 10 minutes). It doesn't need to be cooked all the way because it will continue cooking in the sauce. Be careful not to burn the garlic. If any of your garlic starts burning, turn down your heat immediately and remove any burnt garlic from the pan.
11. Add cream cheese, sour cream, white wine, nutmeg, dill and beau monde seasoning to the pan with the italian sausage.
12. Cook on medium low heat until all ingredients are well-combined and sauce has a smooth consistency, approximately 10 minutes.
13. Using a fork, scrape the flesh of the spaghetti squash so that it forms thin strings that look like pasta.
14. Place some spaghetti squash on a plate and cover with a spoonful of creamy meat sauce.

Nutrition Information

Calories: 406 Fat: 23 Carbohydrates: 6 Sugar: 3 Sodium: 620 Protein: 18

3.2.2802

Surprise!! If you are keeping up with me via RSS or email, this post will come as a big surprise. I’ve changed the schedule to posting every Monday morning to start off the week on the right note! What was I thinking sending my recipes out on Fridays when everyone’s thoughts are on takeout and sweats and watermelon beer?? 🙂 Okay, moving along….

I love a good stir fry. After a long day at work or when it’s too hot to be in the kitchen for long, they are the best. Once you get all your ingredients chopped and ready to go, the dish is done very quickly.

When I was thinking about putting together this pork stir fry with scallion sauce, I wanted a light, sweet sauce without cornstarch or anything that would overpower the delicate scallion and ginger. The sauce cooks just long enough so the garlic isn’t raw. It’s delicious.

Gather up:

• 2.5-lb pork tenderloin
• 1/2 cup soy sauce
• 1 yellow bell pepper, chopped
• 2 small zucchini, chopped
• 2 tbsp oil
• 1 tbsp butter
• 1 tbsp ground ginger
• 2 cloves of garlic, minced
• 4 stalks of scallion, finely chopped
• 1/4 cup white wine vinegar
• 1 tbsp brown sugar splenda

Chop the pork tenderloin into bite-size chunks and place them in a large bowl with the soy sauce. Use your hands to make sure each piece of pork is well-coated with soy sauce. Let the mixture marinate for 5 minutes.

Chop your garlic, scallion, zucchini and bell pepper.

In a small bowl, combine the garlic, scallion, white wine vinegar and brown sugar splenda and set aside. It is CRAZY difficult to photograph splenda/sugar before it dissolves into liquid! Trust me, it’s in there.

Get out a large skillet and add your oil, butter and ground ginger.

Cook on medium high heat for 30 seconds, so the ground ginger begins to flavor the oil and butter.

Turn the stove up to high.

Remove the pork from the soy sauce and add it to the skillet. Reserve any soy sauce that hasn’t been absorbed by the pork. We are going to add it to the skillet later on.

Cook the pork for approximately 5 minutes, until the meat is slightly browned on most sides.

Push the pork to the outer rim of the skillet so that it is no longer in the hottest part of the pan. You don’t want to overcook the pork.

Add the zucchini and bell pepper to the center of the skillet and cook for approximately 3 minutes, until the vegetables start to brown. Stir the vegetables occasionally, making sure not to disturb the meat around the outside of the pan.

Add the reserved soy sauce and the scallion mixture to the pan.

Cook for approximately 3 minutes, until the vegetables are cooked through but still crisp, stirring occasionally.

Enjoy!

4.0 from 1 reviews

Pork Stir Fry with Scallion Sauce

 

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Prep time

5 mins

Cook time

11 mins

Total time

16 mins

 

Pork tenderloin, zucchini and bell peppers are stir fried on high heat with a light and zesty scallion sauce with ginger.

Author: Tekesha @ EatMoreFoodProject

Serves: 4

Ingredients

• 2.5-lb pork tenderloin
• ½ cup soy sauce
• 1 yellow bell pepper, chopped
• 2 small zucchini, chopped
• 2 tbsp oil
• 1 tbsp butter
• 1 tbsp ground ginger
• 2 cloves of garlic, minced
• 4 stalks of scallion, finely chopped
• ¼ cup white wine vinegar
• 1 tbsp brown sugar splenda

Instructions

1. Chop the pork tenderloin into bite-size chunks and place them in a large bowl with the soy sauce. Use your hands to make sure each piece of pork is well-coated with soy sauce. Let the mixture marinate for 5 minutes.
2. Chop your garlic, scallion, zucchini and bell pepper.
3. In a small bowl, combine the garlic, scallion, white wine vinegar and brown sugar splenda and set aside.
4. Get out a large skillet and add your oil, butter and ground ginger.
5. Cook on medium high heat for 30 seconds, so the ground ginger begins to flavor the oil and butter.
6. Turn the stove up to high.
7. Remove the pork from the soy sauce and add it to the skillet. Reserve any soy sauce that hasn't been absorbed by the pork. We are going to add it to the skillet later on.
8. Cook the pork for approximately 5 minutes, until the meat is slightly browned on most sides.
9. Push the pork to the outer rim of the skillet so that it is no longer in the hottest part of the pan. You don't want to overcook the pork.
10. Add the zucchini and bell pepper to the center of the skillet and cook for approximately 3 minutes, until the vegetables start to brown. Stir the vegetables occasionally, making sure not to disturb the meat around the outside of the pan.
11. Add the reserved soy sauce and the scallion mixture to the pan.
12. Cook for approximately 3 minutes, until the vegetables are cooked through but still crisp, stirring occasionally.
13. Enjoy!

Nutrition Information

Calories: 466 Fat: 16 Carbohydrates: 12 Sugar: 7 Sodium: 2035 Protein: 63

3.2.1311

I love ribs. Up until I ran across Steamy Kitchen’s Thai Sweet Chili Ribs recipe, I had only ever had them slathered in BBQ sauce. Jaden’s recipe is an amazing twist! I’ve adapted her recipe by adding sriracha and bbq rub to take the flavor up a few notches and also modified it to be made primarily in a crockpot and then quickly broiled in the oven.

You’ll need:

• 3.5 lb pork loin baby back ribs
• 1 tbsp sriracha
• 2 tbsp bbq rub (I use Stubb’s Bar-B-Q Spice Rub)
• 2 tbsp thai sweet chili sauce (I use A Taste of Thai brand)

Get out your slab of baby back ribs.

Flip it over so you have access to the membrane, a thin film that covers the meat and bones on the back.

Using a knife, start to pry away the membrane from the bones.

Once it is lifted, you can use your hands to easily tear the rest of it away from the bones.

Flip the slab over and season it with sriracha…

and bbq rub.

Rub both of them all over the surface of the ribs. They will combine to make a nice seasoned paste.

Grease a crockpot and set the ribs inside of it standing up against the sides. This will help the ribs to get a nice crust.

Cook on high for 4 hours.

Using a pair of tongs, carefully remove the ribs from the crockpot and place them onto a foil-lined baking sheet. The meat will be fall-off-the-bone tender, so it’s not likely you’ll be able to pull out the slab in one piece!

Spoon the thai sweet chili sauce over the ribs and make sure the entire surface is well-coated.

If you don’t want to use an extra appliance, you can stop right here and eat them. But they will not be as good as finishing them off with the next step! It only takes a few minutes and really puts the dish right over the top!

Set your oven to broil and place the ribs in the oven for approximately 3-5 minutes, until the sauce starts to bubble and turns thick.

Remove from the oven and let cool.

Using a large knife, slice into individual servings.

Serve.

Crockpot Thai Sweet Chili Ribs

 

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Prep time

5 mins

Cook time

4 hours 3 mins

Total time

4 hours 8 mins

 

Spicy, fall-off-the-bone ribs cooked in the crockpot and finished under the broiler with a sticky thai sweet chili glaze.

Author: Tekesha @ EatMoreFoodProject

Serves: 4

Ingredients

• 3.5 lb pork loin baby back ribs
• 1 tbsp sriracha
• 2 tbsp bbq rub (I use Stubb's Bar-B-Q Spice Rub)
• 2 tbsp thai sweet chili sauce (I use A Taste of Thai brand)

Instructions

1. Get out your slab of baby back ribs.
2. Flip it over so you have access to the membrane, a thin film that covers the meat and bones on the back.
3. Using a knife, start to pry away the membrane from the bones.
4. Once it is lifted, you can use your hands to easily tear the rest of it away from the bones.
5. Flip the slab over and season it with sriracha and bbq rub.
6. Rub both of them all over the surface of the ribs. They will combine to make a nice seasoned paste.
7. Grease a crockpot and set the ribs inside of it standing up against the sides. This will help the ribs to get a nice crust.
8. Cook on high for 4 hours.
9. Using a pair of tongs, carefully remove the ribs from the crockpot and place them onto a foil-lined baking sheet. The meat will be fall-off-the-bone tender, so it's not likely you'll be able to pull out the slab in one piece!
10. Spoon the thai sweet chili sauce over the ribs and make sure the entire surface is well-coated. If you don't want to use an extra appliance, you can stop right here and eat them. But they will not be as good as finishing them off with the next step! It only takes a few minutes and really puts the dish right over the top!
11. Set your oven to broil and place the ribs in the oven for approximately 3-5 minutes, until the sauce starts to bubble and turns thick.
12. Remove from the oven and let cool.
13. Using a large knife, slice into individual servings.
14. Serve.

Nutrition Information

Calories: 756 Fat: 53 Carbohydrates: 5 Sugar: 3 Sodium: 1645 Protein: 63

3.2.1311

I adore Italian food – pizza, pasta, sausage and peppers, garlic knots, you name it! During college, my family went on a trip to Rome. I spent most of the time leading up to the trip mapping out the location of restaurants near our hotel, that’s how excited I was to eat authentic Italian food. I imagined it would be like New York City food-wise, only with everyone speaking Italian. Imagine my surprise when I first laid eyes on a piece of Roman pizza. I was baffled to see that pizza in Rome was served in a square shape and eaten like a sandwich with two slices stacked on top of each other. I was expecting the giant, thin crust pies with slices as big as my head like they serve in Brooklyn. And I thought I knew the texture of good al dente pasta, but the pasta there was almost crunchy. Ha! It was my first lesson in “authentic” food not meaning the same thing all over the globe. Sometimes you just want what you’re used to.

So this is my version of sausage and peppers and onions. I won’t say it’s authentic Italian, authentic Italian-American, or even authentic for New York City. It’s simply the way we like to eat it! 🙂

Get out:

• 1 package Hot Italian Sausage
• 1 package Mild Italian Sausage
• 2 Red Bell Peppers
• 3 small Yellow Onions
• 1 can of Petite Diced Tomatoes
• 1 tbsp Splenda
• 1/2 cup White Wine
• 1 tbsp Butter
• Salt and Pepper

Place your sausages in a large nonstick pan.

Brown them on both sides. You do not need to cook them through, you just want the outside to get a nice color and sear.

Remove from the pan and cut each link in half.

Slice your bell peppers and onions into thick slices.

Add peppers and onions to a large pan with 1 tablespoon of butter and a sprinkle of salt and pepper.

Cook on medium high heat for approximately 5 minutes, stirring occasionally. You just want the veggies to start to soften.

Snuggle your italian sausages back into the pan with the onions and peppers.

Pour in your diced tomatoes and white wine. Sprinkle with Splenda.

Reduce heat to medium.

Cover and cook for approximately 20 minutes, until the sausages and veggies are completely cooked through.

Remove the cover, raise the heat to medium high, and continue cooking for approximately 10 minutes. During this step, we want to reduce the gravy by half, so the flavors are concentrated and the volume doesn’t drown out the other ingredients.

Serve.

4.0 from 1 reviews

Sausage Peppers and Onions

 

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Prep time

5 mins

Cook time

35 mins

Total time

40 mins

 

Spicy and sweet italian sausages in a mellow tomato-wine sauce with sliced bell peppers and juicy onions.

Author: Tekesha @ EatMoreFoodProject

Serves: 4

Ingredients

• 1 package Hot Italian Sausage
• 1 package Mild Italian Sausage
• 2 Red Bell Peppers
• 3 small Yellow Onions
• 1 can of Petite Diced Tomatoes
• 2 tbsp Splenda
• ½ cup White Wine
• 1 tbsp Butter
• Salt and Pepper

Instructions

1. Place your sausages in a large nonstick pan.
2. Brown them on both sides. You do not need to cook them through, you just want the outside to get a nice color and sear.
3. Remove from the pan and cut each link in half.
4. Slice your bell peppers and onions into thick slices.
5. Add peppers and onions to a large pan with 1 tablespoon of butter and a sprinkle of salt and pepper.
6. Cook on medium high heat for approximately 5 minutes, stirring occasionally. You just want the veggies to start to soften.
7. Snuggle your italian sausages back into the pan with the onions and peppers.
8. Pour in your diced tomatoes and white wine. Sprinkle with Splenda.
9. Reduce heat to medium.
10. Cover and cook for approximately 20 minutes, until the sausages and veggies are completely cooked through.
11. Remove the cover, raise the heat to medium high, and continue cooking for approximately 10 minutes. During this step, we want to reduce the gravy by half, so the flavors are concentrated and the volume doesn't drown out the other ingredients.
12. Serve.

Nutrition Information

Calories: 708 Fat: 49 Carbohydrates: 19 Sugar: 11 Sodium: 1595 Protein: 42

3.2.1311

I would often tell my husband about our neighbors in Miami who would dig a pit in the backyard and roast an entire pig. Imagine my surprise when I learned they do something very similar in Hawaii, where my sister-in-law and my good friend from college come from! (Hi Anneke! Hi Liz!) If I started digging a huge pit behind my apartment with a huge pig carcass, the cops would surely haul me away, so the next best thing, according to Pineapple and Coconut’s Hawaiian Style Kalua Pork Recipe  is a slow cooker and some liquid smoke.

I once watched Alton Brown make liquid smoke from scratch. About 10 hours and a billion dollars later, he had about a half teaspoon of liquid smoke. I decided right then that I was fine buying liquid smoke from the grocery store.

You can get the pink alaea sea salt from Cost Plus World Market or Whole Foods if you are on the mainland. I assume you can find it everywhere in Hawaii. If you can’t find it, coarse sea salt will also work.

You’ll need

• 4 lbs Pork Shoulder
• 1 tbsp Liquid Smoke, Hickory flavor (mesquite flavor is also okay)
• 1 tbsp Alaea sea salt or coarse sea salt

Pierce the pork all over with a fork so the flavor gets deep inside the meat and salt it with the Alaea sea salt.

Pour half an tablespoon of liquid smoke into the crockpot.

Place your salted pork into the crockpot.

Pour the remaining half a tablespoon of liquid smoke over the top of the pork.

Cook on low for 6 hours. My whole apartment smelled like the most delicious bacon.

Using two forks, shred the pork into large chunks right there inside of your crockpot so the meat gets coated in the gravy.

Serve.

Unless you have a big family, 4 pounds of shredded pork can seem like a lot of meat to have kicking around the house. Luckily, there are a ton of ways you can use it. First, it’s perfectly fine to freeze a portion of it in a freezer-safe ziploc bag once it has cooled down. Make sure to put a little of the cooking liquid into the bag with the pork, so that when you reheat it (in a crockpot or in the oven), it will not dry out. Second, you can top it with coleslaw or pickled red cabbage and turn it into a sandwich. Third, mix up a few eggs, some pickled jalapenos, cheddar cheese, and some pork and heat in a skillet until cooked through to make a nice breakfast frittata. The list is endless!

Kalua Pig

 

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Prep time

2 mins

Cook time

6 hours

Total time

6 hours 2 mins

 

Hawaiian-style salted, smoked pork cooked in the crockpot.

Author: Tekesha @ EatMoreFoodProject

Serves: 8

Ingredients

• 4 lbs Pork Shoulder
• 1 tbsp Liquid Smoke, Hickory flavor (mesquite flavor is also okay)
• 1 tbsp Alaea sea salt or coarse sea salt

Instructions

1. Pierce the pork all over with a fork so the flavor gets deep inside the meat.
2. Salt it with the Alaea sea salt.
3. Pour half an tablespoon of liquid smoke into the crockpot.
4. Place your salted pork into the crockpot.
5. Pour the remaining half a tablespoon of liquid smoke over the top of the pork.
6. Cook on low for 6 hours.
7. Using two forks, shred the pork into large chunks right there inside of your crockpot so the meat gets coated in the gravy.
8. Serve.

Nutrition Information

Calories: 535 Fat: 41 Carbohydrates: 0 Sugar: 0 Sodium: 1036 Protein: 39

3.2.1284