March 12, 2015

Pork Stew with Fennel and Apricots

1-2 Tbsp. Olive Oil
1.5 lbs. boneless pork butt (shoulder), fat trimmed, cut into 1” pieces
Salt & Pepper
1 medium onion, yellow or red, halved and thinly sliced
1/4 tsp ground oregano, or 1 sprig fresh
1 tsp anchovy paste
2 cups chicken broth
1 large bulb fennel, fronds trimmed off and reserved, stems removed and cut into ½” pieces, bulb 
   quartered lengthwise (keep core intact on each quarter)
3/4 cup, (about 4 oz) dried apricots, chopped

1.  Heat medium-size dutch oven or stock pot over medium heat. Season pork pieces with salt & pepper. Working in batches, drizzle pot with olive oil and brown pork on all sides, about 5 minutes per batch. Transfer to a bowl and set aside.

2.  Add ½ Tbsp olive oil to pot and onion, oregano and anchovy paste. Season with S & P. Cover and cook on low, stirring occasionally, until softened, 8-10 minutes.

3.  Add 2 cups  broth and bring to a boil over medium-high heat, stirring occasionally to scrape up any browned bit on the bottom of the pot.

4.  Add pork, fennel bulb and stems, and apricots. Season again with S & P.

5.  Cover and cook over low heat until meat is very tender, about 1-1.5 hours. (Check at 1 hour; may need up to half hour longer).

6.  Ladle the stew into large, shallow bowls and garnish with fennel fronds.

Makes 4-6 servings. Can double recipe.

Recipe adapted from Rachael Ray Magazine, January/February 2012.

February 17, 2015

Hawaiian Chicken


2 lb. boneless, skinless chicken breast
Salt & pepper
½ cup searing or AP flour
2 20-oz can Pineapple chunks in 100% pineapple juice, juice & chunks
2/3 cup soy sauce (or 1 cup for a bit saltier sauce)
2 cups bell peppers, chopped into 1” pieces
2 cups green beans, chopped into 1.5” pieces
2 cups faro, wheat berry, or brown rice

September 29, 2014

Healthy "Breaded" Chicken (Parm)

Breaded chicken is often a nightmare for your waistline - it's covered in grease, filled with sodium (and usually preservatives) and packs in the calories (especially if you add the cheese and pasta, and eat the entire restaurant-size portion). But my variation significantly reduces the calories, saturated fat and sodium, and pumps up the flavor, making it a healthy way to enjoy your favorite dish.

You can cut this recipe in half to serve your family dinner one night (I cook in large batches every Sunday). You can also make this dairy, nut and/or gluten free (see notes at bottom).

1/2 cup ground almond flour
1/2 cup ground oat flour
1/4 cup ground Parmesan
1 Tbsp Flax Seed, ground
1 Tbsp Parsley, dried
1 Tbsp Basil, dried
1 tsp Salt
1/4 tsp Pepper, ground
2.5 lbs chicken breast, boneless/skinless
Olive oil

July 19, 2014

Parmesan Cauliflower Bites

The roasted cauliflower is a simple, quick recipe, but is delicious and addictive!

1 large head of cauliflower
4 Tbsp ground Parmesan cheese
Salt & Pepper, to taste
Olive oil