Monday, October 27, 2014

Pork & apples and cabbage

1 small head white cabbage, including outer green leaves (2 1/2 pounds)
2 tablespoons unsalted butter
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Directions (25 min)

1. Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.

2. Melt the butter in a large saute pan or heavy-bottomed pot over medium-high heat. 

3. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. 

Season, to taste, and serve warm.

Pork and apples

3/8 teaspoon salt 
1/4 teaspoon ground coriander 
1/4 teaspoon black pepper 
1/8 teaspoon ground cinnamon 
1/8 teaspoon ground nutmeg 
1 pound pork tenderloin, trimmed and cut crosswise into 12 pieces 
Cooking spray 
2 tablespoons butter 
2 cups thinly sliced unpeeled Gala apple 
1/3 cup thinly sliced shallots 
1/8 teaspoon salt 
1/4 cup apple cider 
1 teaspoon fresh thyme leaves

Preparation Total: 20 Minutes

1. Heat a large cast-iron skillet over medium-high heat. 

2. Combine first 5 ingredients; sprinkle spice mixture evenly over pork. 

3. Coat pan with cooking spray. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm.

4. Melt butter in pan; swirl to coat. Add apple slices, 1/3 cup shallots, and 1/8 teaspoon salt; sauté 4 minutes or until apple starts to brown. 

5. Add apple cider to pan, and cook for 2 minutes or until apple is crisp-tender. Stir in thyme leaves. 

Serve apple mixture with the pork.

Poached eggs over potatoes

Chop onion, potatoes, sweet potatoes and sauté in little oil, garlic, salt and pepper. Sprinkle sage on top.

Once potatoes are almost done, boil pot of water. Add eggs one at a time, and cook for 3 minutes. Remove with slotted spoon.


Thursday, October 23, 2014


  • 1 1/2 teaspoons
     curry powder, divided
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon black pepper
  • 1 pound skinless, boneless chicken breasts
  • 1 or 2 mixed bell peppers
  • 1 cup light coconut milk
  • lime 


  1. Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. 
  2. Sprinkle 1 teaspoon curry powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper over chicken. 
  3. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; keep warm. 
  4. Add bell peppers and remaining 1/2 teaspoon curry powder to pan; sauté 1 minute. 
  5. Add coconut milk, and bring to a boil; reduce heat, and simmer 4 minutes or until mixture is slightly thickened. 
  6. Cut lime in half. Squeeze 1 tablespoon juice from 1 lime half. Stir juice and 1/4 teaspoon salt into bell pepper mixture. 
  7. Cut chicken across grain into thin slices. 

Recipe Time

Total: 23 Minutes 

Yield: 4 servings (serving size: 3 ounces chicken, 1/2 cup pepper mixture, and 1 lime wedge)

Nutritional Information

Amount per serving
  • Calories: 175
  • Fat: 5.9g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.7g
  • Protein: 24.4g
  • Carbohydrate: 7.1g
  • Fiber: 1.7g
  • Cholesterol: 63mg
  • Iron: 1.6mg
  • Sodium: 515mg
  • Calcium: 20mg

Sunday, October 5, 2014

Pete's chili, with variation

My friend PA made chili for us last fall when we went to Fallingwater. Tried to recreate today, with the requirement that JW likes it thick and meaty.

2 tablespoons extra-virgin olive oil
1 large onion, chopped
1 pack of fake meat (don't tell james)
2 poblano chiles, seeded and chopped (I might leave some seeds in for heat)
4 garlic cloves, minced
Coarse salt
Coarse ground black pepper
1 can (4 ounces) diced green chiles
4 1/2 teaspoons chili powder
2 teaspoons ground cumin
4 cans (15.5 ounces each) beans, rinsed and drained (I use mostly kidney beans, but black beans, pinto beans, etc. all work)
1 can (28 ounces) diced tomatoes

In a large Dutch oven, heat oil over medium-high. Add onion, poblano, and garlic; season with salt and pepper. 

Cook, stirring occasionally, until onion is translucent, about 5 minutes. Stir in green chiles, chili powder, and cumin and cook 3 minutes. 

Add beans, tomatoes and juice, and 1.5 cups water (sometimes I'll throw in a little beer as part of that water volume; nothing too strongly flavored i.e. no IPAs); bring to a boil over high. 

Reduce heat and simmer until vegetables are tender and chili is thickened, 25 to 30 minutes (it won't get super thick, leftovers will be thicker). 

Season to taste with salt. Serve with choice of fixins: rice (I used short grain brown rice), chips, jalapenos, sour cream, shredded cheese, chopped red onion, avocado.