Recipe for Life .Biz

As someone who lives to eat,  simple recipes for new flavors make me want to cook. Simple recipes that have new flavors and taste fantastic pleases my family. Always read through the recipes to be sure you understand it before diving in. A recipe is simple if: you prep before you start and plan ahead so you have each ingredient. Although Good Friends Great Tastes is only available in a PDF file, it is still my “go to” book. But sometimes, I just have the need to experiment with new simple recipes with new flavors. I peruse the many magazine recipes I’ve clipped out over the years. I actually combined a few flavors from a couple recipes in this one, but the result was pleasing and pairs nicely with wine.

Pork Chops with Mustard Sauce

Serves: 4
4          ¾ inch bone-in pork chops
1          tablespoons coarsely ground fresh pepper (see note)
4          teaspoons fresh thyme leaves
3          tablespoons olive oil, divided use
½         cup chicken stock (or veal stock)
3          tablespoons minced shallot, divided use
1          garlic clove, minced
1 ½       teaspoons Dijon mustard
1          tablespoon coarse-grain Dijon mustard
½         cup brandy
¼         cup apple juice (preferably unfiltered)
1          cup dry white wine
1          cup heavy cream
1 ½      teaspoons Worcestershire sauce
1          head green cabbage, core removed and chopped in 1” pieces
2          slices bacon, diced
½         cup diced onion
Sea salt and white pepper, to taste

Recipe for Life | Fall Flavors

Preheat the oven to 450°F. In a large glass dish, place the pork chops so they are not overlapping. Blend the pepper, thyme and 2 tablespoons olive oil. Spread both sides of pork chops with mixture and allow to marinate, a minimum of 3 hours (you may marinate 1 hour at room temperature) or 3 in fridge. In a pan boil the chicken stock until reduced to one tablespoon (takes 10-15 minutes). In a large skillet, heat the remaining one tablespoon olive oil and sauté 2 tablespoons shallots and the garlic clove until shallot is translucent but DO not brown the garlic (or you have to start over because it will add bitterness). Stir in the smooth Dijon and one half of the coarse-grained mustard. Add the brandy and boil until almost evaporated about 3 minutes. Add the wine and reduce by ½. Add the cream, Worcestershire, reduced broth and the remaining mustard. Cook approximately 12 minutes, stirring occasionally until sauce is thickened. Keep the sauce warm over low heat once thickened. Lightly season the pork chops with sea salt. Heat a large skillet and cook the chops just to brown over moderate heat for 2 minutes. Transfer the ovenproof skillet to preheated oven and roast approximately 6 minutes. (I used my remote thermometer and took the internal temp to 145 °F. In a large pot, add the bacon and begin to cook, rendering fat and browning. Add the onion and the cabbage stirring to blend. Over low heat, cover and wilt the cabbage to soften. Once wilted and blended, add salt and white pepper to taste. Serve pork chops drizzled with sauce alongside the cabbage. Delicious!
Note: Freshly ground pepper is noticeably hotter than ground pepper that has been sitting in your spice cabinet. Originally this was made with 4 teaspoons and I cut it back to 3 teaspoons which equals 1 tablespoon.

Contact Debbie Gore for her simple recipe ideas, her Recipe for Life program on health wellness and work life balance. debbie@recipeforlife.biz or go to www.recipeforlife.biz and get free simple recipes and sign up for her newsletter!

Vegetarian Medley

Serves: 4

1 tablespoon olive oil
1 tablespoon minced ginger
6 green onions, chopped
2 cloves garlic, minced
1 tablespoon tomato paste
1 1/4 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
1/8 teaspoon ground cinnamon
1 cup shelled edamame
3/4 cup diced sweet potato
1 cup vegetable broth
1 1/2 cups cauliflower florets
1 tablespoon cornstarch mixed with 1 tablespoon cold water
1 cup fresh spinach

Heat the oil in a skillet over medium-high heat and add the ginger, onion and garlic. Sauté until fragrant about 45 seconds and add the tomato paste and spices. Sauté 1 minute. Stir in the edamame, sweet potato, vegetable broth and cauliflower. Allow vegetables to soften and add the cornstarch. Sauce will thicken slightly. Add spinach just before serving and allow it to wilt in the liquid. Delicious vegetarian side dish and the combination with the coconut rice makes it a completely vegetarian meal that is filling!

About the blogger: Debbie Gore owns Recipe for Life (a book and motivational program). She is a speaker, chef and author. She uses superfoods in many recipes and her book Recipe for Life is half personal development – half healthy recipes. She believes healthy living makes the other ingredients in life easier to manage! Through cooking classes and workshops, she guides attendees to choose element for greater professional and personal success. She resides in Texas, but you can reach her for your next event at Debbie@recipeforlife.biz

Find Debbie Gore’s books (Good Friends Great Tastes, Recipe for Life) on Amazon.com for .99 for Kindle or on her website as an ebook http://www.recipeforlife.biz/store/. The healthy supplements, books  and products she enjoys can be found at: http://astore.amazon.com/recforlif06-20