Slow Cooked Pork Pasta Sauce

Hello again. I have received several Emails in the recent months about why I don't post any more recipes. The answer is- I don't cook and entertain as much anymore as I used to, and to be honest, I also have lost my motivation. Sometimes, I just don't like the photos, other times I dont even have the patience to take them.

But here it is again. I cooked something, took pictures, and now I am trying to find some words to write. They don't always come easy.

One thing for sure- I am so happy to see that someone at Google finally fixed that horrible annoying problem of not being able to upload more than 4 photos to Blogger through Picasa.

Ok, let's talk food now...

As my one and only social event since I moved to Portland, I go out with my coworkers every Thursday. We call it TGIT, and we plan this event carefully. Every Thursday, starting around noon, tons of Emails are flying around trying to figure out a place to meet. It started off as trying out different breweries, but I gotta admit, I am just not much of a beer person. I go for a company more than anything, and just lack of better things to do.

Last Thursday, the group was small, and I was able to convince them to go to a place other than a brewery. YEY for me!

It was a nice calm evening, even the sun came out for a bit. We sat outside and started letting out our frustrations about work (that's what TGIT is all about). We already shared one appetizer dish when we noticed an interesting meal on the menu. I can't remember what it was called, but it was made out of the "hazelnut fed pigs". Just because of that, we decided to order it. It was a pasta dish, slow cooked pork in spicy tomato sauce with crushed dried bread mixed in with it. It was very good, we wolfed it down and immediately ordered another one. When we finished our second serving, we asked the waiter if he could top that. He hesitated, so we ordered the third hazelnut fed pork dish. It was that good.

I thought to myself, this is a good idea. I should try to make this as close as I can. I have made pasta sauce out of slow cooked beef, but never pork. I have no idea what kind of pork meat it was, other than the pigs were fed with hazelnut, or what kind of spices they used. I had to improvise.

A the supermarket, there are many kinds of pork cuts: pork roast seemed like an obvious choice at first, definitely not pork chops. But then my hand went right for the tender loin, thats a good cut of meat. At that point, I saw boneless ribs, and decided that loin is too lean, and ribs are definitely the best choice. Well, that was my choice, since this recipe was completely left to interpretation. If you are trying to make this, please feel free to pick whatever cut of meat you find most suitable for this recipe.

The slow cooked pork pasta sauce I made was very tasty. This is tasty that makes happy- when you invent a good tasting dish!

INGREDIENTS:

• 2lb of boneless pork ribs, or another boneless cut of pork
• 3 Tbsp all purpose flour
• 2 Tbsp paprika
• 1 Tbsp ground coriander seed
• 1 Tbsp salt
• 1 tsp pepper
• 1 large onion
• 4 garlic cloves
• 2 jalapeños
• 2 bell peppers
• oil
• 1/3 cup red wine
• 1 can of diced tomatoes
• 5-6 dried peppers
• 1 package of rigatoni pasta

serves 4

Wash the meat and pat dry with paper towel.

In a zip lock bag, mix flour, paprika, ground coriander, salt and pepper.

Cut the meat into about 2in strips and place in the zip lock back with spice mix. Mix around until all the pieces of meat are evenly coated. Discard the rest of the spice mix.

Heat oil in a frying pan. Brown the meat for about 3 minutes on each side.

While the meat is browning, slice the onions, peppers and mince garlic cloves. Then add the veggies to the meat. At this point taste the mixing spoon and see whether you need to ad more salt or not.

When the veggies become soft, deglaze the pan with red wine and transfer the entire content of the pan into the slow cooker. Add canned tomatoes and mix all together.

Cover with dried peppers and cook on low for 8-10 hours. You have enough time to go for a hike.

When you come back home, set the past to cook. In the meantime, separate the meat form the crockpot into a serving bowl. Blend the veggies all together in the food processor, and mix in with the meat again. You can use as many dried peppers as you like. They tend to be hot, so if you use all of them, you sauce will probably be fairly spicy.

Although it cooks for a long time, this recipe is very easy to prepare. This dish is convenient to make for large parties. Also, the leftovers keep well.

Red Lentil Soup with Chicken

INGREDIENTS:

1 chicken breast

1/2 large onion

5 garlic cloves

1 can diced tomatoes

1 1/2 cup red lentils

1 chicken bullion cube

spices: salt, pepper, ground cumin, seasoning salt, red pepper flakes

olive oil

5 cups wafer

lemon

parsley

Cut the chicken into about 1in cubes and season with salt, pepper and ground cumin. While the chicken is marinating in those spices, cut the onions and garlic cloves.

Saute onions in olive oil until they become translucent.

Add chicken, red pepper flakes and garlic and continue to stir until the chicken is cooked and starts to get some color on the surface.

Then add tomatoes and deglase the pan with the juices from tomatoes.

Add wafer and bring to boil. At this point add washed lentils, reduce the heat and cover the pot.

Add more cumin, salt and pepper to taste and one chicken bullion cube.

Cook for another 30-40 minutes or until the lentils disintegrate.

Garnish with parsley and serve. Squeeze a few lemon drips into your bowl.

So, here is a pretty healthy easy to make home cooked dinner. Lentils are also very low in fats, which makes this meal suitable for weight loss plans.

Baked Lima Beans

Here is why you should eat Lima beans and legumes in general:

1. Beans can lower cholesterol
2. Rich in dietary fiber and prevent blood sugar levels form rising fast after a meal (good diabetic food)
3. High in protein
4. Low in fat
5. Lower risk of hearth attack (folate and magnesium give beneficial cardiovascular health)
6. Boost energy level (good source of iron and manganese)

Although, you need to think ahead and soak the beans, this dish is super easy to make. This is a good choice of a side dish and potluck dinners because it's easy to make in large batches. You can also make it vegetarian.

INGREDIENTS:

• 4 cups dry Lima beans
• 3 yellow onions
• 1/4 cup oil
• 4 slices of smoked bacon
• 2 Tbsp paprika
• salt and pepper to taste

Soak the beans in cold water for 8 hours before cooking.

They will start to look like this after about one hour.

The beans are ready when they are swollen and their volume doubled. Throw away this water and poor new water. Bring to boil and boil for about 15 minutes. Throw away this water again, pour clean new water and boil again, this time for about 1 hour.

While beans are cooking, cut up onions and fry fry in oil.

Add salt, pepper and paprika and mix well. The spices will soak up the remaining oil. Then add bacon and continue to cook until onions are completely translucent and soft.

When beans are done cooking, pout them into a baking dish. Leave enough water to cover the beans.

Then add onions and mix with the beans. Don't worry it it's too watery, baking will take care of that.

Bake at 450F for about 30 minutes or until the water is evaporated and the top is done to your liking.

Baked beans make great leftovers. Store into a microwave safe container, and take to work for lunch. Its healthy, it tastes great, and will save you those $10 were you going to spend on lunch.

Vegetarian option: instead of bacon, use smoked dry pepper.

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