Pork Shoulder & Rutabaga Pasty Pie

 

Pork Shoulder & Rutabaga Pasty Pie

Filling

• 2 cups cooked pork shoulder, shredded or chopped
• 1 cups potato, ½-inch dice
• 2 cups rutabaga, ¼ to ½-inch dice
• 1 cup carrots, diced
• 1 cup cabbage, chopped fine
• 1 medium onion, diced
• ¾ cup pork roasting broth or drippings
• 2 tbsp flour
• 1 tsp dried thyme
• 1 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp butter

Crust

Double-crust pastry for a 9-inch deep dish pie.

Directions

1. Heat butter in a skillet.
2. Cook onion and cabbage until softened.
3. Combine with potatoes, rutabaga, carrots, pork, thyme, salt, and pepper.
4. Stir in just enough pork broth to moisten everything. The mixture should be damp but not soupy, sprinkle flour and stir.
5. Line a deep pie plate with bottom crust.
6. Fill and gently mound the mixture.
7. Pour any remaining broth evenly over the filling.
8. Top with second crust and crimp edges.
9. Cut several steam vents.

Bake

• 425°F for 20 minutes
• Reduce to 350°F for 40-50 minutes more

If the crust browns too quickly, tent with foil.

Muffuletta-Inspired Couscous with Chicken or Muffuletta Couscous Bowl

 Muffuletta-Inspired Couscous with Chicken

Ingredients

• 1 lb. chopped chicken or turkey (Rotisserie chicken or ground meat are easy)
• 1 box (4.7 oz) pearl couscous (or 2 C regular couscous)
• ¾ cup chicken stock (or more as needed)
• 1 cup fresh cabbage chopped (or Spinach folded in with herbs)
• 3/4-1 C cup kalamata olives, sliced (or I used Greek Salad - marinated olives and feta)
• 1 can garbanzo beans, rinsed
• ¼ cup feta crumbles (from marinated Greek Salad)
• 3 tbsp fresh dill, chopped
• 3 tbsp fresh basil, chopped
• 2 Tb garlic
• Pinch of red pepper flakes
• Salt and pepper to taste
• Olive oil for cooking (or oil from salad)

Quick Steps

1. Sauté the cabbage in olive oil with salt, pepper, garlic, and red pepper flakes until softened.
2. Stir in couscous and toast for a minute. Add chicken stock, bring to a boil, then simmer for 8 minutes.
3. Fold in olives and garbanzo beans.
4. Remove from heat, let cool slightly, then mix in feta and herbs.  (add broth or oil as needed to proper moisture level)  
5. I served over Spring Mix; Tod had it alone and in lunch cold.

It’s delicious warm or at room temp—and it keeps well for leftovers too. You can find the full inspiration of this recipe on The Savvy Spoon.

OR

Muffuletta Couscous Bowl

Ingredients

• 1 cup pearl couscous (or whole wheat couscous for extra fiber)
• 1 ¾ cups low-sodium chicken broth or water
• ½ cup chopped green olives
• ½ cup chopped kalamata olives
• ¼ cup finely diced roasted red peppers
• ¼ cup chopped artichoke hearts (optional)
• 2 tbsp capers, rinsed
• ¼ cup diced provolone or mozzarella (or feta for a tangy twist)
• ¼ cup chopped fresh parsley
• 2 tbsp chopped fresh basil or oregano
• 1 tbsp red wine vinegar
• 2 tbsp olive oil
• Salt and black pepper to taste
• Optional protein: diced turkey, chickpeas, or grilled chicken

Instructions

1. Cook couscous in broth according to package directions. Fluff and let cool slightly.
2. In a large bowl, combine olives, peppers, artichokes, capers, cheese, and herbs.
3. Add couscous and toss gently. Drizzle with olive oil and vinegar, season to taste.
4. Serve warm or chilled flavors deepen as it sits!

This dish brings the essence of a muffuletta—salty, savory, herby—without the heaviness of bread or cured meats.

Chickpea White Bean Curry with Veggies over Rice

(not my photo)

Ingredients:

2 tablespoons avocado oil

1/2 cup onion, chopped

1/4 teaspoon salt and black pepper

2 teaspoons curry powder

2 cloves garlic, chopped

1 cup chicken stock

One 15-ounce can chickpeas, drained and rinsed

One 15-ounce can white beans, drained and rinsed (or 2 cans chickpeas)

One 13.5-ounce can coconut cream

1 to 2 tablespoons honey

1 to 2 tablespoons lime juice

1 to 2 tablespoons hot sauce

1/4 teaspoon hot pepper seeds

1 small chopped zucchini

1/4 cup chopped green pepper

1/4 cup chopped tomato

2 cups basmati rice

Chopped fresh cilantro, for garnish.

Directions:

Cook the basmati rice according to the package instructions.

Heat the oil in a medium skillet over medium-low heat. Add the onions, season with salt and pepper and cook until the onions are dark brown and caramelized, about 10 minutes. Stir in the curry powder and garlic and cook for 30 seconds. Pour in the chicken stock and stir to scrape up all the brown bits in the pan. Add the chickpeas, bean, coconut cream, honey, lime juice, pepper seeds and a tablespoon of hot sauce. Bring to a boil, reduce the heat, add the remaining veggies and simmer for 10 minutes. Taste and adjust the seasoning.

Serve the curry over the rice.  Garnish with the cilantro.

Yield: 4 to 6 servings

based on recipe from:  https://www.foodnetwork.com/recipes/ree-drummond/chickpea-curry-with-rice-2813244 with my changes

Portobello Mushrooms Stuffed

Ingredients

• 4 large portobello mushrooms or 8 smaller ones
• 1 tablespoon olive oil
• ½ medium onion chopped
• 4 cloves garlic minced
• ½ medium green bell pepper chopped
• 2 cups spinach chopped
• ¼ cup tomatoes chopped
• ¼ cup goat cheese crumbled
• ¼ teaspoon salt or to taste
• ¼ teaspoon pepper or to taste
• 1 tablespoon hot sauce Frank's
• ½ cup breadcrumbs
• ½ cup mozzarella cheese shredded

Instructions

• Prep the oven: Preheat oven to 400°F.
• Prep the mushrooms: Carefully remove stems from mushrooms, reserve and chop the stems for the stuffing. Place the mushrooms stem side down onto a baking pan. Bake for 10 to 15 minutes until the water leaks out of them. Remove from the oven and using paper towels soak up excess water. Set aside.
• Make the filling: In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for a couple minutes until the onion is translucent. Add the green pepper and spinach to the skillet and cook for a couple more minutes, until the spinach wilts. Add tomatoes, goat cheese, salt, pepper, mushrooms stems, hot sauce and breadcrumbs. Stir and cook for an additional couple minutes.
• Stuff the mushrooms: Stuff the mushrooms with the mixture equally. Top with mozzarella cheese. If using smaller mushrooms you should have enough mixture for about 8 mushrooms.
• Bake: Bake for 10 minutes or until the cheese melts.

Notes

1. Any large mushrooms work for this recipe, you basically want to make sure that they have enough room after you remove the stem, to hold your stuffing.
2. Don't soak the mushrooms in water, use a mushroom brush to clean them.
3. Don't skip the step of removing excess water from the mushrooms.
4. You can store leftover stuffed mushrooms in the fridge for 5 to 7 days in an airtight container.
5. These stuffed mushrooms are perfect for freezing, however, it's best to freeze them before baking. Freeze them in an airtight container for up to 3 months.

Nutrition

Serving: 1mushroom | Calories: 221kcal | Carbohydrates: 20g | Protein: 13g | Fat: 11g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 539mg | Potassium: 718mg | Fiber: 5g | Sugar: 5g | Vitamin A: 9532IU | Vitamin C: 25mg | Calcium: 231mg | Iron: 3mg

copied from https://www.jocooks.com/wprm_print/stuffed-portobello-mushrooms?

 

Egg Roll in a Bowl

1 pound ground turkey or sausage
7 cups Coleslaw mix

additional veggies if desired

1/4 C olive oil if needed to sauté

Mix and drizzle after browning meat and sauteing veggies to desired texture.
2 tbsp low sodium soy sauce or coconut aminos
1 tbsp fresh ginger
1 tbsp minced garlic
1/2 cup green onions
1 tbsp Red pepper flakes or Chili Garlic sauce
1 tbsp fish sauce optional
1 teaspoon sesame oil

Shaved Brussels Sprouts Salad with Cranberry

 

Ingredients

For the Dressing:

• 2/3 cup olive oil
• 2 tablespoon fresh lemon juice
• 4 tablespoons apple cider vinegar
• 3 tablespoon pure maple syrup
• 4 teaspoons Dijon mustard
• 2 clove garlic minced
• Kosher salt and black pepper to taste

For the Salad:

• 1.5 lb Brussels sprouts ends trimmed
• 1 large Honeycrisp apple chopped (or 2 small apples)
• 3/4 cup dried cranberries
• 1/2 cup sunflower seeds or chopped nuts of choice
• 1/2 cup shredded or shaved Parmesan cheese
• Kosher salt and black pepper to taste

Instructions

• First, make the maple mustard dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, apple cider vinegar, pure maple syrup, mustard, and garlic. Season with salt and pepper and set aside. 
• Next, shave the brussels sprouts. Use a food processor with the slicing attachment and pulse until the brussels sprouts are thinly sliced. You can also use a mandolin or sharp knife if you don't have a food processor. 
• Place the shredded brussels sprouts in a large bowl. Add the chopped apple, dried cranberries, sunflower seeds, and Parmesan cheese. Drizzle the salad with the dressing and toss well. Season with salt and pepper and serve. 

Notes

Store the salad in an airtight container in the fridge for up to 4 days. 
Based on recipe from:  https://www.twopeasandtheirpod.com/shaved-brussels-sprouts-salad/

Fajitas Spice - Easy Chicken Fajitas

Fajita Spice Mix:

3 tsp. chili powder
2 tsp. ground cumin
1 tsp. paprika
2 tsp. garlic powder
1 1/2 tsp. salt
1/2 tsp. ground pepper
1 Tb. corn starch

Mix well,

Easy Chicken Fajitas:

2-3 sliced bell peppers
1 large sliced onion
1/2 cup water
1 pound sliced cooked chicken (Rotisserie Chicken is what I used)

10 tortillas
1C shredded cheese
1 C chopped grape tomatoes
1/2 C chopped cilantro
1/2 C plain yogurt
1/2 C Salsa Verde

Water sauté peppers and onion until softened.  Sprinkle spice mix over veggies, fold spice in and add water as needed to create a sauce.  Add chicken stir to heat through.

Serve in soft shell tortilla with desired toppings such as cheese, chopped tomatoes, cilantro, plain yogurt, cilantro and Salsa Verde.

(not my photo, it was too good and didn't think to take a photo...next time.  Based on recipe found at https://www.yummly.com/recipe/Homemade-Fajita-Seasoning-2719246)