Saturday, October 30, 2010

Pork and Pumpkin Stew Supper

I got one small pumpkin in the last box of my organic farm share. Wanted to cook with it rather than use it as a fall decoration. I came up with this recipe. The grocery stores in my area sell what they call "boneless pork country style ribs". I can generally find them with marked down price the night before the new weekly sales specials go into effect. This cut does need some trimming of fat but the meat is easy to cube for stews and has a satisfying taste. Served this stew with a tossed salad this week, dressing recipe follows. Applesauce sprinkled with cinnamon makes a nice dessert.

Prep time for stew 10 minutes. Cooking time is just over 2 hour so need to plan ahead when you want to make it. There is no stirring while simmering so you are not tied to the stove the whole time. Also gives you enough time to make a batch of savory muffins to serve along with the stew, if you like.

Pork and Pumpkin Stew

2 lbs. boneless pork (shoulder cut is good) cut into 2 inch pieces
2 tablespoons vegetable oil
1 large onion, diced
3 cloves garlic, minced
1/2 cup dry red wine
2 cups beef broth, canned or homemade*
1, 14.5 can diced tomatoes
1/4 cup rinsed barley
pinch of salt and dash of ground white pepper
1/2 teaspoon dried thyme
1/4 teaspoon ground savory
1 bay leaf
2 small turnips, peeled and cut into 1 inch pieces
4 cups chopped greens, ( turnip or collard OR Swiss chard)
2 lb. pumpkin peeled, seeded** cut into 1 inch cubes

In a 4 quart pot, heat oil over medium high heat. Add pork in two batches, cook and turn until browned on all sides, about 6 to 8 minutes. Transfer to a platter and keep warm.

Reduce heat to medium. Add onions and garlic. Cook, stirring occasionally until golden, about 5 minutes. Add broth, tomatoes, salt, pepper, thyme, savory, and bay leaf. Bring to a boil over high heat. Reduce heat to medium-low, cover and simmer 1 hour.

Add turnips, cover and simmer 15 minutes. Add greens and pumpkin, cover and simmer 30 more minutes or until pumpkin is tender. Serves 6 to 8.

*I used Kitchen Basics (R) Veal Stock in a box for this. Has a little milder flavor than beef stock.

**Save the seeds to roast and salt for snacks

Yogurt Feta Salad Dressing

1 cup plain, nonfat yogurt
1/3 cup reduced fat mayonnaise
1 teaspoon dried dill
1/2 teaspoon lemon pepper seasoning
1/4 cup crumbled feta cheese

Combine all ingredients in a small container. Cover and refrigerate at least 2 hours before serving.

Tuesday, October 26, 2010

Sirloin Steak Roll Recipe | Taste of Home Recipes

Sirloin Steak Roll 
  • 4 Servings
  • Prep: 20 min. Cook: 40 min.


  • 1 1/2 lb. boneless sirloin steak about 1 inch thick
  • 8 oz. sliced fresh mushrooms
  • 1/2 cup diced onion
  • 1 clove garlic minced
  • 2 tablespoons vegetable or olive oil divided
  • 1 teapsoon ground black pepper
  • 1 teaspoon paprika
  • 1 teaspoon ground savory
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup dry red wine
  • 1 (9-oz.) package frozen creamed spinach


  • Butterfly steak with a sharp knife and open to lay flat. Combine mushrooms, onions, garlic and 1 tablespoon in a small microwavable bowl. Microwave on hight for 1 to 2 minutes, until onions are soft. Spread over steak. Roll up steak, jelly roll style. Place seam side down in a greased open baking pan. ( 9 X 13 inch) Rub combined pepper, paprika and savory over surface of meat. Bake, uncovered at 425 degrees F for 20 minutes. Bakse with combined Worcestershire sauce, win and remaining tablespoon of oil. Bake 20 minutes more. Remove from oven and let stand, covered, for 10 minutes. Meanwhile, Prepare creamed spinach according to package directions. Spread spinach over warm serving platter. Cut sirloin into 8 slices and serve atop spinach. Yield: serves 4

Pair this special presentation of steak with two baked side vegetables. Bake 6 to 8 oz. russet potatoes along with steak. Be sure to prick holes in the potatoe skin to let steam escape. Serve with your favorite potatoe toppings such as butter and sour cream. Cut 2 acorn squash in half. Remove seeds. Place cut side down on greased cookie sheet. Bake for first 20 minutes with steak. Turn over and place a pat of butter in each cavity and may sprinkle each with pumpkin pie spice if desired. Bake an additional 20 minutes before serving.

The above is a dinner special enough for guests or a holiday. 4 servings. Easily mutiplied for additional servings.

Sunday, October 17, 2010

Last Burger of the Season

Came up with this "gourmet" burger for the grill last week. We don't grill outside after the time change so I wanted to do it up big.

1 1/4 lb. ground round
1/4 cup sliced green pitted olives
1/2 teaspoon garlic powder
1 teaspoon dried Italian herb mix
2 tablespoons red wine

Thoroughly mix all ingredients in a bowl.

Form into 4 patties. I made these thin patties by spreading and pressing to about 6 inches in diameter on a salad plate. I'm finding that making thick burgers for the grill makes them burned on the edges and almost raw in the middle. They also shrink to where they don't fill the bun.

Grill over hot fire for about 3 minutes a side.

I served on whole grain sandwich rolls with sliced tomato, onion and lettuce. Only condiment was Dijon mustard. My husband melted a provolone cheese slice on his. 4 servings.

Served the burgers with our favorite canned baked beans and this oil and vinegar cole slaw.

6 cups shredded green cabbage
1 green or red bell pepper, thinly sliced
1 medium white onion, thinly sliced

Toss vegetables in nonreactive bowl.

1/3 cup sugar
1/2 cup cider vinegar
1/4 cup vegetable oil
1 teaspoon celery seed
1 teaspoon salt
1 teaspoon dry mustard

Whisk the above in a small saucepan. Bring to a boil over high heat. Pour over vegetables. Chill several hours or overnight before serving. Serves 4 to 6.

Wednesday, October 6, 2010

Clean out the pantry, frig, and freezer casserole

Threw this together after work. On the table in about 1 hour. Had a side salad. Honey Crisp Apples for dessert.

6 oz. (1/2 package) no yolk broad egg noodles
1 lb. ground beef
1 medium onion, diced
1 stalk celery, diced
1 large carrot, thinly sliced
1 banana pepper, diced
1/2 small red bell pepper, diced
1, 14.5 oz. can diced tomatoes
1, 6 oz. can tomato paste
1 teaspoon Mrs. Dash (registered trademark) table blend
1/4 cup grated Parmesan cheese
4 oz. shredded white cheddar cheese.

Boil noodles according to package directions until tender, drain and keep warm. Meanwhile, brown ground beef in deep skillet. Drain. Add onion, celery, carrot, peppers, diced tomatoes, tomato paste and Mrs. Dash to skillet. Bring to boil. Cover and reduce heat and simmer 15 minutes. Stir in noodles and Parmesan. Pour into greased 3 quart casserole dish. Bake in 350 F oven for 30 minutes. Top with cheddar cheese to serve. Serves 8.

We cook low sodium so we salted this at the table. You could season it with 1 teaspoon salt OR 1 tablespoon Worchestershire sauce OR 1 tablespoon soy sauce.