Recipe from Everyday Food cookbook (Great Food Fast). They’re not kidding…. it’s great and it’s fast.
I love the flavor of the caramelized shallots with wine and apples. Yum!
I made a half recipe since it was just two of us, so that’s what I’m listing here. Everything’s the same, just doubled ingredients to make it for 4 people. I served it with salad because pork is so filling.
Two photos from my phone mid-meal; one natural light, one with dining room light on… really changes the color!
Ingredients (Serves 2):
2 bone-in pork rib chops (about 1/2″ thick, 6-8oz)
1 tbsp butter
1/4 lb shallots halved or quartered
1 granny smith apple, peeled and sliced
1/4 cup white wine
Heat the broiler (ours has to have a temp, so I set it to broil 500F), set a broiling pan 4″ under the broiler.
In a skillet, heat butter over medium-high heat. Add shallots and cook until browned, about 5 minutes.
Cover pan and reduce heat to medium. Cook until shallots are soft, about 5 minutes more.
Add apples and wine, cover and cook until apples are beginning to soften, about 5 minutes. Uncover and cook until most of the liquid has evaporated and apples are tender, 2-4 minutes more. Remove from heat and cover to keep warm.
While apples are cooking, season pork chops with salt and pepper (I put a little EVOO on the one side of each chop to prevent sticking). Place on broiler pan and cook through, 3-5 minutes on each side. (Mine took 6.5-7 minutes total – one chop was bigger). To serve, spoon apple mixture over chops.
I’m also calling this the bronchitis cure soup, as I’m home with an annoying case of bronchitis.
It’s delicious… I just used whatever we had from the farm share and added a can of beans. Yum.
I put the recipe on Livestrong so that I can track it. I ate one bowl (about 2 cups) and now I want more! 🙂
2 tsp EVOO
2 small yellow onions, diced
8 fingerling potatoes, diced
2 broccoli spears with florets, peeled and chopped
5 large leaves broccoli greens
1 box chicken stock (Fat free)
1/2 box chicken broth
1-2 cups water
1 bunch tatsoi
handful haricot verts (skinny french string beans)
1 can great northern (or could use canellini) beans
Cook onions in oil, add potatoes and salt/pepper, and cook 10 minutes. Add broccoli greens and broccoli, cook 5 minutes more. Add stock, broth and water. Bring to low boil, simmer 10-15 minutes. Add tatsoi, french beans, and canned beans, allow to simmer 5-10 minutes.
Serve with grated pecorino romano.
Yum!!!! and it’s only 116 calories for 2 cups, with 1.8g fat, and 7.1g protein! Yay!
Another week of slim pickings… this is the entire share… I split it later.
1 butternut squash, 2 peppers, 2 tomatoes, handful of small shallots, 7 salad turnips, bunch tatsoi, 1 head romaine, cilantro, yukon gold potatoes (1 lb.), thin (French?) green string beans
Found this recipe on Smitten Kitchen’s blog. I followed the recipe exactly, but should have read more of the 600-or-so comments first, as it said to cook for 90 minutes, and that was way too long. Bottom half of cake was totally dried out. The top half was good. I prefer the Everyday Food Apple Bundt cake.
Of course, I forgot to take pictures before everyone ate them; this one from the web looked pretty close but mine didn’t drip over the side.
I made one with Splenda for Pop, that’s the only exception to the recipe.
I made 4 ramekins because I was a little dippy this morning and forgot to count myself. 🙂
My own recipe….
4 small granny smith apples
4 tbsp butter, softened
4 tsp dark brown sugar (used 1 tsp Splenda for Baking for Pop’s instead)
1/8 cup old fashioned oats
1/8 cup whole wheat flour
1 tsp cinnamon
Preheat oven to 350 degrees.
Peel, core, and slice apples to about 1/8-1/4″ thick. Lightly coat 4 ramekins with cooking spray or butter.
Put one sliced apple in each ramekin. Mix remaining ingredients until crumbs form. Top ramekins and bake uncovered for 30 minutes.
This week included 2 ornamental gourds, 1 yellow onion, 1/2 head lettuce, 6 broccoli greens, 6 carrots, a tiny piece of broccoli, 3 radishes, 8 fingerling potatoes, tatsoi, 2 plus tomatoes and come cherry tomatoes.
Very small share this week. I didn’t get a photo as I was working late that night but it was:
6 plum tomatoes
1 eggplant (light purple speckled, thin)
2 white onions
ground cherries (half pint)
3 beets (very small)
3 small green peppers