Roasted Pear and Parsnip Soup
A great side for pork dishes!
Ingredients
1 pound parsnips, peeled and coarsely chopped (about 3 cups)
2 tablespoons olive oil
3/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon pepper
3 medium pears, peeled and chopped
1/4 cup butter, cubed
2 medium leeks (white portion only), thinly sliced
2 celery ribs, chopped
3 shallots, chopped
6 cups chicken broth
1/4 cup maple syrup
1 bay leaf
1 teaspoon minced fresh thyme
1/2 cup heavy whipping cream
Directions
Preheat oven to 425°. Place parsnips in a greased 15x10x1-in. baking pan; toss with oil, nutmeg, salt and pepper. Roast 25 minutes. Stir in pears; roast 15-20 minutes longer or until tender, stirring occasionally.
In a Dutch oven, heat butter over medium-high heat. Add leeks, celery and shallots; cook and stir 4-6 minutes or until tender. Stir in parsnip mixture, broth, maple syrup, bay leaf and thyme. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes. Remove from heat; cool slightly.
Remove bay leaf from soup. Process soup in batches in a blender until smooth; return to pan. Stir in cream; heat through.
Recipe by Taste of Home.
Vietnamese Pork Spare Rib Soup with Potatoes, Carrots and Cauliflower (Canh Sườn Khoai Tây Ca Rốt Bông Cải Trắng)
INGREDIENTS
Ingredients
1 lb pork spare ribs (cut off bone into 1½” pieces)
1 large carrot (6 oz)
1 large potato (8 oz)
Half a head cauliflower (8 oz)
1 tablespoon vegetable oil
1 tablespoon minced shallots
½ tablespoon minced garlic
1½ quarts water
1 tablespoon fish sauce
½ teaspoon salt
½ teaspoon chicken or mushroom bouillon
¼ teaspoon ground black pepper, plus more for garnish
2 green onions (cut into 1½” segments)
INSTRUCTIONS
In a medium-sized pot, add vegetable oil and heat on high. Add whites of green onions, shallots, and garlic. Fry until fragrant (about 20 seconds).
Add pork ribs and toss in the aromatics until covered. Add water. Bring the pot to a low simmer and cook for 30 minutes. Skim off the impurities at the top, if needed.
Add the carrots, potatoes, and cauliflower. Cook until vegetables are chopstick-tender (about 10-12 minutes).
Season to taste with fish sauce, salt, chicken bouillon powder, and ground black pepper. When ready to serve, garnish with remaining green onions and an additional sprinkle of ground black pepper.
Recipe by Vicky Pham
Seared Halibut with Brussels Sprout Hash
Ingredients
1/2 pound Brussels sprouts, trimmed and quartered
2 yellow potatoes (about 1/2 pound)
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1 Granny Smith apple, peeled and cut into small pieces
1 serrano chile pepper, thinly sliced (remove seeds before slicing for less heat)
1 teaspoons fresh thyme, chopped
2 6-ounce skinless halibut fillets
1/2 cup apple cider
2 1/2 teaspoons white wine vinegar
1 tablespoon unsalted butter
Ingredients
Combine the Brussels sprouts and 2 tablespoons water in a microwave-safe bowl; cover with plastic wrap and put the bowl on a plate. Prick the potatoes with a fork and place around the bowl on the plate. Microwave the Brussels sprouts and potatoes until the Brussels sprouts are bright green, about 7 minutes, then continue cooking the potatoes until just tender, 3 to 4 more minutes. Let both cool slightly, then drain the Brussels sprouts and chop the potatoes.
Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the Brussels sprouts and potatoes; season with salt and pepper and cook, stirring, until browned, about 5 minutes. Add 1 more tablespoon olive oil, the apple, serrano and thyme, and cook until the apple softens, 5 minutes.
Meanwhile, heat the remaining 1 tablespoon olive oil in a separate large nonstick skillet over medium-high heat. Season the fish with salt and pepper; add to the skillet and cook, turning once, until just cooked through, about 8 minutes.
Divide the hash among plates; top with the fish. Add the cider and 2 teaspoons vinegar to the fish skillet; simmer until reduced, about 2 minutes. Remove from the heat and swirl in the butter and the remaining 1/2 teaspoon vinegar; season with salt. Spoon over the fish and hash.
Roasted White Sweet Potatoes
Ingredients
1-2 large white sweet potatoes
1/4 cup olive oil
1 fresh sprig of rosemary
2 cloves garlic , smashed
salt to taste
Instructions
In baking, tray place washed dried whole white sweet potatoes and added water so that the surface of the tray is covered.
Place the baking tray in a preheated oven at 350-degree F for about 25-30 minutes or until the potatoes are soft. Make sure the potatoes are soft from the outside. They should be semi-cooked. Once they are cooked halfway through, remove them from the oven and let them cool.
Cut the white sweet potatoes into wedges and place them in a large bowl.
In a frying pan, add olive oil, smashed garlic, and fresh rosemary spring. Place the frying pan on low heat. Once the oil becomes fragrant, remove the pan from heat. Pour the oil into a small bowl and let it cool.
Once the potato wedges are cool, add two tablespoons of garlic and rosemary oil, rosemary spring, and a pinch of pink Himalayan salt and mix well.
Grease the baking tray by brushing garlic-rosemary oil on it. Place potato wedges on the baking tray skin-side down. Place the baking tray in a preheated oven at 425-degree F for 30 minutes or until the white sweet potatoes start getting a golden-brown color.
Remove the tray from the oven and serve.
Recipe from Healthiersteps.com
Pork Chops with Red Cabbage, Apple and Fennel
Ingredients
2 tablespoons olive oil
¼ red cabbage, finely shredded
1/2 bulb fennel, finely sliced
1 apple, cored, quartered, and thinly sliced
¼ cup (60ml) cider vinegar
2 tablespoons brown sugar
2 pork loin chops, trimmed
Instructions
Heat ½ of oil in a large frying pan on medium high.
Add cabbage, fennel and apple and cook for 5 minutes, stirring. Mix in vinegar, sugar and season to taste. Simmer, covered, for 10 minutes.
Heat remaining oil in a frying pan or chargrill on high. Cook pork chops for 3-5 minutes each side, until cooked through. Serve with cabbage.
By
Jennene Plumme
Baked Salmon with Potatoes and Green Beans
Ingredients
Yellow potatoes, quartered
olive oil
salt and pepper
salmon fillets
butter
garlic
parsley
lemon juice
brown sugar
green beans
lemon slices
Instructions
Heat your oven to 400°F.
While the oven is coming up to heat, toss together your potatoes with the the oil, salt and pepper. Then, spread your potatoes in an even layer on a large rimmed baking sheet.
When your oven reaches 400°F, pop the potatoes in and roast them until just tender and starting to brown a bit. This should take about 13 to 15 minutes.
Next, remove the potatoes from the oven and push to one side of the sheet pan. Arrange your salmon fillets down the center of the pan.
In a small mixing bowl, melt butter and whisk in garlic, parsley, lemon juice, and brown sugar. Set aside about 1-1/2 tablespoons of the butter-garlic mix. Rub your salmon evenly with the mixture.
Add the green beans to the other side of the pan and toss them with the remaining melted butter mix, then season everything with the remaining salt and pepper.
Return the baking sheet to the oven and continue baking for 10 more minutes, or until the potatoes are golden and fork-tender and the salmon is cooked through. Use an Instant Read Thermometer to check your salmon for doneness. Salmon is done at 145˚F.
Serve your baked salmon, potatoes, and green beans with lemon slices.
From easyweeknightrecipes.com
Spanish Style White Bean and Sausage Soup
Ingredients
3 andouille sausage links
8 ½ cups chicken stock
8 ounces dry great Northern beans
1 bay leaf
2 tablespoons olive oil
1 onion, finely chopped
4 cloves garlic, minced
1 red bell pepper, finely chopped
1 tablespoon sweet paprika
12 ounces kale, stems removed and leaves coarsely chopped
Directions
Bring 2 cups of water to a boil in a large skillet. Add sausages, and cook over medium heat for 7 minutes on each side. Remove from the pan, dice, and set aside.
In a large pot, combine the chicken stock and dry beans. Bring to a boil, then reduce the heat to low. Add the bay leaf and a pinch of salt. Simmer, partially covered, for 2 hours. Discard bay leaf.
Heat the oil in a large skillet over medium-high heat. Add the sausage, and brown for about 5 minutes. Remove from the pan, and reduce the heat to low. Add the onion, and cook for about 5 minutes, then stir in the garlic and cook for another minute. Mix in the red bell pepper and paprika. Cook for a few minutes before adding the mixture to the soup pot along with the sausage.
Bring the soup to a low boil, and stir in the kale. Simmer for 10 minutes, until kale is tender. Serve hot.
From All Recipes.
Roasted Purple Potatoes and Leeks
Ingredients
2 leeks (stem only), sliced
1 pound purple potatoes
1 large garlic clove (1/2 to 1 teaspoon, minced)
1/4 cup to 1/3 cup olive oil
1 Tablespoon balsamic vinegar
1/2 teaspoon kosher salt and ground pepper each (divide)
Optional – 1/2 cup to 1 cup leafy greens (ex: spinach leaves).
Lemon to garnish (sliced and juice)
Instructions
Preheat the oven to 425° F.
Cut off the green tops of the leeks. Trim the root off the leeks. Starting at one end, cut the leek into thin round slices (1/2 inch to 1 inch). Place into a bowl of water to help remove sediment.
While the leeks are sitting, slice the potatoes into quarters.
Remove the leeks from the water, and place all vegetables into a clean mixing bowl.
Add 1 minced garlic clove, 1/3 cup olive oil (adjust as desired), 1 Tablespoon balsamic vinegar, 1/4 teaspoon of sea salt, 1/4 teaspoon or more of the black pepper, and a squeeze of lemon juice.
Toss all of the ingredients together until the vegetables are well-coated. Arrange the vegetables on a sheet pan in a single layer.
Roast at 425° F in the oven for 30-35 minutes. TIP – Halfway through roasting, flip over the potatoes and check the leeks for doneness. If the leeks are fully cooked, remove them from the oven, and place them on a serving plate/bowl. Continue to cook the potatoes for the full amount of time.
Once the potatoes are done, remove from the oven, and combine them with leeks. Season with extra salt/pepper, if desired.
If adding greens, lightly steam the greens in microwave or stovetop until softened.
Mix the steamed greens together with the potato and leeks..
Toss with fresh lemon juice. Serve immediately.
Coconut Poached Rockfish with Bok Choy
Ingredients
1 pound Wild Oregon Rockfish
Kosher salt
2 tablespoons canola or vegetable oil
1 large shallot, thinly sliced
2 garlic cloves, thinly sliced
1 (2-inch) piece ginger, peeled and cut into thin matchsticks
1 fresh Thai or Serrano chile, thinly sliced
2 (13½-ounce) cans coconut milk
1½ teaspoons fish sauce
1 teaspoon light brown sugar
About 8 ounces bok choy, ends trimmed and stalks separated
¼ cup roughly chopped cilantro, both leaves and tender stems
2 tablespoons thinly sliced scallion greens
Lime wedges (from 1 lime), for serving
Flaky salt (optional)
Instructions
Season fish well with salt. In a large sauté pan, heat oil over medium heat. Add shallot, garlic, ginger and chile, and cook, stirring often until they become translucent, about 2 minutes. Season with salt.
Add coconut milk, fish sauce and brown sugar, and whisk together until combined and sugar dissolves. Bring mixture to a gentle simmer. Add rockfish fillets and turn the heat down to low. Cover and cook until cod is just cooked through and opaque, about 6 to 8 minutes. Carefully remove the fish and plate in bowls.
Add bok choy to the coconut milk broth and turn heat to medium-low. Cook bok choy until leaves are wilted and stems are tender, about 1 to 2 minutes.
Divide bok choy evenly alongside the fish and ladle the coconut milk broth over each portion. Top with cilantro, scallions and a good squeeze of lime, and serve with remaining wedges on the side. Garnish with flaky salt, if desired.
From New York Times Cooking
Perfect Oven Baked Tri Tip Steak
Ingredients
2 lb tri tip steak
2 tbsp bbq rub store bought with salt, or add 1 tsp salt
1 tbsp olive oil
Instructions
Preheat oven to 425°F. Season tri tip steak for oven baking by rubbing the BBQ dry rub all over the steak.
Heat a large cast iron skillet (or other oven safe pan as desired) to medium-high heat on the stove. Add olive oil, and once olive oil gets hot and begins to smoke, add the tri tip to the pan. Sear for 3 minutes, without moving. Take a peek to make sure the bottom is completely browned and seared, then use tongs to sear the edges of the tri tip for about 20 seconds each, until lightly browned (against the pan for 20 seconds each side. Place the uncooked flat side of the tri tip down on the pan. Turn off the burner.
Transfer skillet seared tri tip to the oven to bake at 425°F for about 12 minutes per pound. Exact time of how long to cook tri tip in the oven will vary based on your desired steak temperature. For best results, use a thermometer that has a probe that reads the temperature of the steak while it cooks in the oven so you know exactly when the inside temperature reaches your desired level of doneness. See the steak cooking chart below for the temperature the tri tip steak is done at. The steak in this recipe tutorial was cooked to 140°F.
Once done roasting tri tip in the oven, transfer it to a cutting board to rest for 10 minutes. Add a compound butter (see recipe on Sip Bite Go) if desired. You can cover it with foil if you want to keep it warm, but I don’t personally find that necessary.
Slice thin and serve with your favorite steak sauce or in tri tip steak sandwiches. Note on slicing tri tip: it has two grains, so you have to first find the center point, where the two directions of grains meet in the middle of the meat (they run in different directions). Slice the tri tip in half. Then slice each half against the grain into thin slices.
From sipbitego.com Picture from A Taste of Home.