Tortilla Soup with Pork and Squash

Menu:
Tortilla Soup with Pork and Squash || Real Simple

Serves 6 | Hands-On Time: 15m | Total Time: 8hr 15m

Ingredients
1 2-1/2- to 3-pound boneless pork shoulder or butt, trimmed and cut in half
1 small butternut squash (about 1-1/2 pounds)—peeled, seeded, and cut into 1-inch pieces
1 14.5-ounce can diced tomatoes
1 jalapeño pepper, seeded and chopped
2 cloves garlic, chopped
1 tablespoon chili powder
kosher salt
4 6-inch corn tortillas, cut into 1/2-inch-wide strips
1 tablespoon canola oil
sliced radishes, cilantro sprigs, and lime wedges, for serving

Directions
1. In a 4- to 6-quart slow cooker, combine the pork, squash, tomatoes (and their juices), jalapeño, garlic, chili powder, 4 cups water, and 1¼ teaspoons salt. Cover and cook until the pork is very tender, on low for 7 to 8 hours or on high for 5 to 6 hours (this will shorten total recipe time).

2. Fifteen minutes before serving, heat oven to 450° F. On a rimmed baking sheet, toss the tortillas with the oil and ⅛ teaspoon salt. Bake, tossing once, until crispy, 8 to 10 minutes.

3. Transfer the pork to a medium bowl and, using 2 forks, shred the meat; return it to the slow cooker. Serve the soup with the tortilla strips, radishes, cilantro, and lime wedges.

YUM!

Pork Tenderloin & Mostly Not Potato Salad

Menu:
Pork Tenderloin
Mostly Not Potato Salad || Super Natural Every Day
Corn on the Cob

Mostly Not Potato Salad Recipe
Ingredients
1 pound red-skinned potatoes, unpeeled, cut into 1/2-inch pieces
4 ounces green beans, trimmed and sliced into 1-inch pieces
2 tablespoons whole-grain mustard
2 tablespoons red-wine vinegar
Extra-virgin olive oil
1/2 teaspoon natural cane sugar
Fine-grain sea salt
1 leek, white and tender green parts, trimmed and chopped
1/4 cup finely chopped fresh dill
6 small stalks celery, trimmed and diced
1 cucumber, peeled, seeded, and diced
6 ounces extra-firm tofu, diced
1 tablespoon minced chives

Directions
Bring a medium pot of well-salted water to a boil. Add potatoes and cook until tender but not falling apart, about 10 minutes. Just before potatoes are done, add green beans to the pot for 30 seconds. Drain and set aside.

Whisk mustard, vinegar, 2 teaspoons oil, sugar, and 1/4 teaspoon salt in a bowl.
Heat remaining oil in a large skillet over medium-high heat. Add leek and dill, and saute, stirring occasionally, until golden and slightly crispy, 4 to 5 minutes.

Gently toss potatoes and green beans, celery, cucumber, tofu, chives, and half the leeks with the mustard dressing in a bowl. Adjust salt if necessary. Top with remaining leeks. Serve chilled or at room temperature.

Pork Chop Sandwiches

Menu:
Pork Chop Sandwiches with Radish, Alfalfa Sprouts, and Sriracha Mayonnaise
Salad with Avocado, Red Onion & Pepitas
Hand-Cut Potato Chips (Butter, from Sendik's)

Memorial Day Dinner

Menu:
Ribs
Corn on the Cob
Cucumber Slices
Tomato and Burrata Salad

Warm Spinach Salad with Grilled Sausage

Menu:
Warm Spinach Salad with Grilled Sausage || Real Simple, August 2008

Warm Spinach Salad with Grilled Sausage
Serves 4

4 Italian sausages (about 1 pound)
8 plum tomatoes, cut in half crosswise (NOTE: For our family, I would use 4)
1 onion, sliced into 1/2-inch-thick rings
4 tablespoons extra-virgin olive oil
kosher salt and pepper
3 bunches spinach, thick stems removed (about 8 cups)
1 tablespoon balsamic vinegar
1 tablespoon whole-grain mustard

Directions
1. Heat grill to medium-high. With a fork, prick the sausages in several places. Grill, turning occasionally, until cooked through, 10 to 12 minutes.

2. Meanwhile, brush the tomatoes and onion with 1 tablespoon of the oil and season with ½ teaspoon salt and ¼ teaspoon pepper.

3. Grill vegetables until tender, 5 to 6 minutes per side for the onion and 2 to 3 minutes per side for the tomatoes. Transfer to a bowl as they are done.

4. Add the spinach to the bowl and toss.

5. In a small bowl, whisk together the vinegar, mustard, remaining 3 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper.

6. Slice the sausages and serve with the vegetables and dressing.

Pork with Rhubarb & Bacon

Menu:
Pork Tenderloin with Rhubarb & Bacon
Green Beans
Roasted Yellow Beets
Salad with Melty Croutons || Smitten Kitchen

Red Beans with Pork and Rice

Menu:
Red Beans with Pork and Rice || Fix-It and Forget-It Big Cookbook

Red Beans with Pork and Rice
1 lb. pkg. dried red beans
Ham hocks or sausage cut into small chunks
2 t. salt
1 t. pepper
3-4 cups water
6 oz. can tomato paste
8 oz. can tomato sauce
4 garlic cloves, minced

1. Soak beans for 8 hours or overnight. Drain. Discard soaking water.
2. Mix together all ingredients in slow cooker.
3. Cover. Cook on low 10-12 hours, or until beans are soft. Serve over rice.

Split Pea Soup

Menu:
Split Pea Soup || Fix-It and Forget-It Big Cookbook

NOTE: I apologize for the horrible picture. Part of it is the photographer's fault (me and my lack of food styling before digging into my dinner). Part of the is the subject (I'm not sure split pea soup can ever look pretty). But trust me, this soup was amazing. So amazing that BOTH of my boys went back for seconds.

Split Pea Soup
6 servings
Prep Time: 15 Minutes | Cooking Time: 7 Hours

2 carrots
2 ribs celery
1 onion
1 leek
1 ripe tomato
1 smoked ham hock
1-3/4 cup (1 lb.) dried split peas, washed and stones removed
2 T. olive oil
1 bay leaf
1 t. dried thyme
4 c. chicken broth
4 c. water
1 t. salt
1/4 t. pepper
2 t. chopped fresh parsley

Cut all vegetables into 1/4-inch pieces and place in slow cooker. Add remaining ingredients except salt, peper and parsley.

Cover. Cook on high for 7 hours (NOTE: I turned mine to low the last 3 hours).

Remove ham hock. Shred meat from bone and return meat to pot.

Season soup with salt and pepper. Stir in parsley. Serve immediately.

Pork & Broccolini Salad

Menu:
Grilled Pork (Over the Fire Pit)
Broccolini Salad || 101 Cookbooks

NOTE: It was recommended to try Burrata cheese so we tried it. I used the one available at Trader Joe's, which I know tends to be slightly firmer, and was perfect for this salad. The traditional runnier ones would be a bit of a challenge.

Pasta with Sausage and Tomatoes

Menu:
Pasta with Sausage and Tomatoes || Real Simple

Ingredients
2 28-ounce cans whole peeled tomatoes, broken up with your hands
2 cloves garlic, peeled and smashed
2 tablespoons olive oil
kosher salt and black pepper
3/4 pound sweet or hot Italian sausage links
12 ounces cavatappi or some other short pasta
3 cups baby spinach (2 1/2 ounces)
grated Parmesan, for serving

Directions
Heat oven to 450° F. On a rimmed baking sheet, mix the tomatoes (with their juices) and garlic with the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast until the tomatoes have charred in spots and the juices have thickened, 40 to 45 minutes.

After the tomatoes have roasted for 20 minutes, place the sausage on a second rimmed baking sheet. Roast, turning occasionally, until browned and cooked through, 15 to 17 minutes. Thinly slice the sausage.

Meanwhile, cook the pasta according to the package directions. Reserve ¼ cup of the cooking water; drain the pasta and return it to the pot. Add the tomatoes, sausage, spinach, and 2 tablespoons of the cooking water and toss to combine (add more cooking water if the pasta seems dry). Sprinkle with the Parmesan.

Lettuce Hand Rolls

Menu:
Lettuce Hand Rolls
Pork Buns from Trader Joe's

Lettuce Hand Rolls
Serves 4

1 garlic clove, minced
1 T. olive oil
3/4 lb. ground pork
1 t. Chinese five-spice powder
1 T. soy sauce
2 T. brown sugar
8-10 Bibb lettuce leaves
1 carrot, shredded
1 cucumber, peeled and julienned
Chopped peanuts

1. In a sauté pan over medium-high heat, cook the garlic in the oil until fragrant, about 3 minutes.

2. Add the pork, five-spice powder, soy sauce, and brown sugar and cook until the pork is browned, 8-10 minutes.

3. Scoop the pork mixture into the lettuce leaves. Garnish with carrot, cucumber and peanuts.

Barbecued Pork Sandwiches

Menu:
Barbecued Pork Sandwiches
Cole Slaw
Sweet Potato Fries with Tahini

Barbecued Pork
8 Servings

3 lbs. pork, cubed
2 c. onions, chopped
3 green peppers, chopped
1/2 c. brown sugar
1/4 c. vinegar
6 oz. can tomato paste
1-1/2 T. chili powder
1 t. dry mustard
2 t. Worcestershire sauce
2 t. salt

1. Combine all ingredients in a slow cooker.
2. Cover. Cook on high for 8 hours.
3. Shred meat with fork, mix into sauce and heat through.
4. Serve on hamburger buns with cole slaw.

Sausage & Peppers with Crispy Polenta

Menu:
Sausage & Peppers with Crispy Polenta || Real Simple
Salad

Ingredients
2 tablespoons olive oil
1 pound Italian sausage
2 medium onions, cut into wedges
kosher salt and pepper
2 small red bell peppers, seeded and sliced 1/4 inch thick
3 cloves garlic, thinly sliced
2/3 cup dry white wine (such as Sauvignon Blanc)
6 sprigs thyme
1 pound store-bought cooked polenta, sliced into thick rounds

Directions
1. Heat oven to 400° F. Heat 1 tablespoon oil in an ovenproof skillet over medium heat. Add the sausage and cook, turning once, until it starts to brown, 5 minutes.

2. Add the onions and ½ teaspoon each salt and pepper and cook, stirring, for 4 minutes.

3. Add the bell peppers and garlic and cook until just soft, about 4 minutes. Stir in the wine and thyme.

4. Transfer the skillet to oven. Roast until the sausage is cooked through, about 15 minutes.

5. Meanwhile, heat the remaining oil in a large nonstick skillet over medium-high heat. Cook the polenta in batches, turning once, until golden brown.

6. Place the polenta on a platter. Spoon the sausage, vegetables, and pan juices over the top.

Jambalaya

Menu:
Jambalaya || The Illustrated Kitchen Bible: 1,000 Family Recipes From Around the World (via iVillage)

Jambalaya

4 tbsp rendered bacon fat or vegetable oil
4 skinless and boneless chicken thighs, cut into bite-sized pieces
8 oz (225 g) andouille or kielbasa sausage, thickly sliced
1 onion, finely chopped
1 red bell pepper, seeded and finely chopped
1 green bell pepper, seeded and finely chopped
1 celery stalk, thinly sliced
2 garlic cloves, finely chopped
1 fresh hot red chile, seeded and chopped
1 3/4 cups long-grain rice
2 tbsp tomato paste
2 tsp dried thyme
1 tsp salt
1/2 tsp sweet paprika
1/4 tsp cayenne pepper
2 bay leaves
pinch of sugar
freshly ground black pepper
2 1/2 cups chicken or vegetable stock
one 14.5 oz (411 g) can chopped tomatoes
1 tsp Worcestershire sauce
12 large shrimp, peeled and deveined
chopped parsley, to garnish
hot red pepper sauce, to serve

Heat 2 tbsp of the bacon fat in a large flameproof casserole over high heat. In batches, add the chicken. Cook, stirring occasionally, for 10 minutes, or until the chicken is browned and opaque throughout. Using a slotted spoon, transfer the chicken to a plate.

Add the remaining bacon fat to the casserole and heat. Add the andouille and cook, stirring occasionally, for 5 minutes, or until browned. Remove the andouille with a slotted spoon and set aside with the chicken.

Add the onion, peppers, celery, garlic, and chile to the casserole. Cook, stirring often, for 5 minutes or until softened. Add the rice and cook, stirring often, for about 3 minutes. Add the tomato paste and stir for another minute.

Return the chicken and sausage to the casserole. Add the thyme, salt, paprika, cayenne, bay leaves, sugar, and pepper. Pour in the stock, the tomatoes with their juice, and the Worcestershire sauce. Bring to the boil over medium-high heat, stirring often. Reduce the heat to low and cover. Simmer for 12–15 minutes, or until the peppers are tender.

Add the shrimp and simmer, still covered, for 3-5 minutes, or until the rice is tender and the shrimp are pink (the jambalaya should be a little soupy). Transfer to a serving bowl and garnish with parsley. Serve hot, with a bottle of hot pepper sauce alongside.

Chili-Glazed Pork with Sweet Potato Hash

Menu:
Chili-Glazed Pork with Sweet Potato Hash || Real Simple

Chili-Glazed Pork with Sweet Potato Hash

Ingredients
1 pork tenderloin (about 1-1⁄4 pounds)
1 tablespoon plus 1 teaspoon olive oil
1 teaspoon chili powder
Salt and black pepper
2 tablespoons pure maple syrup
2 medium sweet potatoes (about 1 pound), peeled
2 large shallots, chopped
1 5-ounce package baby spinach, chopped
hot sauce (optional)

Directions
1. Heat broiler. Place the pork on a foil-lined rimmed baking sheet. Rub with 1 teaspoon of the oil, the chili powder, and ¼ teaspoon each salt and pepper. Broil, turning occasionally and basting with the maple syrup twice, until cooked through, 10 to 12 minutes. Let rest for 5 minutes before slicing.

2. Meanwhile, in a food processor fitted with the coarse grating disk, grate the sweet potatoes.

3. Heat the remaining tablespoon of oil in a large nonstick skillet over medium-high heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 2 to 3 minutes. Add the sweet potatoes and cook, tossing occasionally, until tender, 7 to 9 minutes more. Add the spinach and cook, tossing, until just wilted, 1 to 2 minutes more.

4. Serve the pork and potatoes with the hot sauce, if desired.

Taco Salad

Menu:
Taco Salad with Left-Over Spicy Pulled Pork

Pork Loin with Bacon Ragu

Menu:
Pork Loin with Bacon Ragu || Jo Cooks
Spaghetti Squash

Mushroom Barley Soup

Menu:
Mushroom Barley Soup || Everyday Food
Crackers, Brie and Radishes

Ingredients

3 strips bacon (3 to 4 ounces), cut into 1/4-inch pieces
1 large onion, chopped
3 cloves garlic, minced
Coarse salt and ground pepper
1 pound button or cremini mushrooms, trimmed and halved
2 teaspoons tomato paste
2 cans (14.5 ounces each) reduced-sodium beef broth
1 cup quick-cooking barley
1 teaspoon dried oregano
1 teaspoon red-wine vinegar
1/4 cup chopped fresh parsley

Directions

In a large pot (6 to 8 quarts), cook bacon over medium-high heat, stirring often, until crisp, 3 to 5 minutes. Reduce heat to medium.

Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is starting to brown, 3 to 5 minutes. Add mushrooms; cook, stirring often, until they are tender and pot is almost dry, 5 to 10 minutes (depending on type of mushrooms). Stir in tomato paste, and cook 1 minute more.

Add broth, barley, oregano, and 3 cups water; bring to a boil. Reduce heat; simmer, partially covered, until barley is tender, 10 to 15 minutes. Add more water to thin soup, as needed. Season with salt and pepper, and stir in vinegar. Ladle into bowls; sprinkle with parsley.

Creamy Polenta with Italian Sausage

Menu:
Creamy Polenta with Italian Sausage || Chicago Tribune
Arugula Salad

Creamy Polenta with Italian Sausage

Yield: 6 servings

3 cups water
1 teaspoon salt
1 cup polenta or finely ground cornmeal
1 pound Italian sausage, mild or hot
1 teaspoon each fresh: chopped basil, chopped parsley
1 red pepper, roasted, peeled, trimmed, cut into thin strips, see note
2 tablespoons grated Parmesan cheese

1. Heat water and salt to a boil in a medium saucepan over high heat; stir in polenta. Cook, stirring until mixture returns to a boil, about 5 minutes. Reduce heat to a simmer. Cook, stirring often, until thickened and tender, about 20 minutes.

2. Meanwhile, remove Italian sausage from casing; mash with a fork. Place the sausage into a medium skillet; cook over medium heat, breaking up meat with a fork, until cooked through, about 12 minutes.

3. Remove sausage from the skillet; pour off half of the fat. Add the polenta to the remaining fat in the skillet; stir until heated through.

4. Place the polenta in a serving dish; arrange the sausage around the plate. Garnish with the basil, parsley, roasted red peppers and Parmesan cheese.

Note: To roast red pepper, hold with fork over gas flame to blacken skin on all sides. Place in bowl; cover with plastic wrap until cool. Remove skin and seeds.

Breakfast, Lunch & Dinner Waffle

Menu:
Breakfast, Lunch & Dinner Waffle || Elia Aboumrad, "Top Chef"

Ingredients
1 frozen waffle
1/2 cup refried beans
1 tablespoon olive oil
1 egg
3 tablespoons unsalted butter
1 slice Munster cheese
2 slices coppa ham
1 tablespoon chopped fresh parsley leaves
Salt and pepper for seasoning
Maple syrup for drizzling

Preparation
1. Heat broiler in oven.
2. In a small bowl, combine refried beans and olive oil. Mix well and season to taste.
3. In a small skillet, melt 1 tablespoon butter over medium heat. Crack egg into skillet and fry to desired firmness.
4. Toast the waffle to desired doneness. Spread with butter and then with refried bean mixture.
5. Drizzle with maple syrup and top with cheese.
6. Put waffle on a baking sheet and broil until cheese melts, watching carefully so it does not burn.
7. Remove from oven, top with coppa ham, fried egg and top with chopped parsley. Season to taste and serve immediately.

Serving Size
Serves 1

NOTE: I couldn't find coppa ham, so used regular ham. I put it on top of the cheese before putting it in the broiler.