Detox Resolution Recipe Series: Using whole grains, vegetables, lean meats and healthier fats in recipes that you may find taste really good!
Brrrr, baby, it’s cold outside. I thought I’d heat up my honey-pie by cooking him some lean pork spiced with a three-pepper rub, typical of Louisiana cuisine.
The finished recipe looks as if a lot of time and fuss were made. Hardly! It’s a cinch, especially if you have a steel knife sharpener in your possession. My electric knife sharpener, purchased from Cabela’s, does an excellent job getting my knives razor sharp. Therefore, I reserve my knife sharpening steel exclusively for making holes, to be used as a cavity for various stuffings, through the center of pork tenderloins and roasts.
One of my favorite recipes is stuffing a pork roast or tenderloin with a shiitake- bok choy combination and serving it over wasabi mashed potatoes. (You will see this recipe one day!) Other times I’ve combined nuts, dried fruit and sherry and stuffed the combination into the pork.
Today I’m using leftover greens in my fridge–dandelion and spinach. It takes more greens than you may expect to yield 1/2 cup of cooked, thoroughly drained, chopped greens. At least a bunch of fresh greens or a 1 pound bag of frozen greens.
If you’re not on a detox diet (like your’s truly), add crumbled bacon to the spinach and serve this with buttery grits or polenta. I had some Trader Joe’s pre-cooked Greenwheat Freekeh with I reheated and tossed with chopped peppers. Roasted sweet potatoes would be another healthy option.
I believe in choice, my choice of potato salad being no exception. This choice is gut-driven and deeply personal. My grandmother made a simple potato salad that accompanied her fried chicken and hickory nut cake to our family reunions in Selma. She made that same salad when a tragedy befell a friend, the bowl of love left quietly on their porch. My mother made the same salad that … Full recipe post »
Although Michigan has been experiencing unseasonably warm temperatures of late, it seems like a good time to make soup. The panic buying felt by the coronavirus maelstrom is like nothing I’ve ever witnessed. I’ve lived through the fallout of epidemics, famines and the scourge of the HIV virus, but the flames were never continuously fanned by instant media–non-stop overload. I jump each time my phone pings! I’ve bumped … Full recipe post »
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado)
enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
Here are ideas gleaned from others that speak to me;
where I highlight projects that bring friends, neighborhoods, and communities together. For me,
complimentary food makes the project and event more fun. Browse my projects and related recipes...