This is my version of the titled recipe in my French Feasts cookbook. This is cooking without really measuring and just adding as one goes along. Here are the ingredients as best I can estimate.
- 2 pork chops, end cut
- 1/4 cup panko bread crumbs
- salt and pepper to taste
- 2-3 Tablespoons of olive oil, divided
- 2-3 strips of bacon, chopped
- 1 sweet onion, chopped
- 1/2 cup shredded carrots
- 1/2 cup sliced roasted red peppers, from a jar
- 1 clove garlic, minced
- 1-2 cups fresh spinach
Bread the pork chops while heating 1 Tab of olive oil in cast iron skillet. Salt and pepper them as well. Cook these until crispy brown about 3-4 minutes per side over medium heat.
Meanwhile, cook bacon in another skillet and add the onion. Add some olive oil as needed. Toss in the garlic and cook this for at least 5 minutes until the onion begins to soften. Now add the carrots and red peppers. Add salt and pepper to taste, or just some pepper. The bacon may be salty enough. Cook this for another 5 minute so the vegetables have softened. Stir this a few times. When this has softened enough for your liking put the spinach on top. Cover this with a lid and cook another 5 minutes to wilt the spinach.
I served this with plain quinoa. After plating our dinner it occurred to me that I should have spread the quinoa over the plate, added the pork chop, and placed the cooked vegetables on top. Oh well. It was a nice meal, so much so that we sat at the kitchen table to eat instead of on the couch in front of the television.
The vegetables and quinoa would make a nice vegetarian meal, just leave out the bacon. And the vegetable quantities could be increased very easily.
I don’t think the title is original. I have seen and read many postings for one pan dinners lately. This is my version. I have taken inspiration from various postings, too many to list, so if one of them is you, thank you! The primary inspiration is here.
I have a bunch of lemons leftover from the latest lemon meringue pie birthday. Hubby and I just went grocery shopping and he picked out some small red potatoes. I wanted to do something a little different than the lemon chicken recipes I usually make. So I add paprika. My Anheuser Busch cookbook has a nice crockpot Paprika Chicken recipe but I’m roasting this in the oven.
- 4 small/medium sized chicken breasts
- 8 medium sized red potatoes
- 4 carrots
- 1 onion
- 1 yellow bell pepper
- 1 orange bell pepper
- 2 plum tomatoes
- 1/2 cup lemon juice
- scant 1/4 cup olive oil
- 1 Tablespoon paprika
- 1/2 tsp minced garlic (from a jar)
- dried thyme, a few shakes from a shaker jar
- 1 lemon, sliced
- salt and pepper to taste at serving
I mixed the juice, oil, and spices in a large bowl while Hubby chopped the vegetables. He cut the carrots into “pennies” which I thought would be too small but turned out perfectly. The other veggies were cut into one inch chunks. Put these into the bowl with the juice and mix to coat.
Oil the roasting pan and distribute the vegetables in it. Reserve the juice. Now put the chicken breasts in the juice to coat them. It will not be a thick coating as the juice mixture is very thin. Nestle the chicken in among the vegetables. Sprinkle with thyme and distribute the lemon slices on top. Hubby suggested pouring the juice on top of this before baking, so I did.
Here is the before baking/roasting picture and then the served dish.
I bake this at 350 degrees F for one hour. The chicken is done. I remove the chicken and Hubby helps pour the juice onto the chicken. I cover this to keep warm while I raise the oven temperature to 450 F and roast the vegetables for another 15-20 minutes.
This was a nice dinner. It had good flavor and not just lemon. The chicken was moist and not overcooked. I think using the juice in the first baking kept the chicken from drying out.
We had a food function at work to say goodbye to a colleague. Someone brought a salad made of oranges, fennel, and green onions. Someone said it was a Sicilian Orange Salad. Whatever it was, it was tasty. And simple to make. In my version to try it out I used a can of mandarin oranges instead of fresh oranges. I made a citrus salad a few years ago and it did not keep well. Let’s see about this one.
Salads, like soup, do not require exact quantities. It is often about what is on hand and what the preferred taste is.
- 1 15-ounce can mandarin orange, drained, and rinsed if in a syrup
- 1/2 large fennel bulb, chopped
- green onions, chopped into one inch pieces
- splash of orange juice
- hefty sprinkling of dried oregano
- olive oil
The tops of my green onions were somewhat wilt-y so I have a bit more of the white part than I had planned. Because I used canned oranges instead of fresh, I splashed in a bit of OJ and I think I poured on a bit too much olive oil.
I added a bit of the fennel fronds for interest. I liked it. Haven’t served it to Hubby yet. I’ve been able to take it in my lunch for several days.
Every once in a while I get to reading books on food for health. I am looking for that magic dietary change that will cure what ails me. And I don’t want to give up too much. I enjoy food. I enjoy baking. I enjoy my glass of wine and a cocktail or two at times. I enjoy bread and cakes and pies and cookies. Like I said I’m looking for magic! I got my hands on an anti-inflammatory diet crock-pot cookbook. There are some really good sounding recipes in here. I’ve already made the Spanish Rice and am now trying a soup recipe. I am calling it a stew so Hubby will like it, and adding some meat.
This is my variation of the White Bean & French Onion Soup from The Anti-Inflammatory Diet Slow Cooker Cookbook by Madeline Given (the italicized ingredients are my own addition or changes).
- 4 onions, thinly sliced (I used 4 instead of 2 large onions because my onions were on the smallish side.)
- 1/4 cup olive oil
- 3/4 tsp kosher salt
- 2 (14 ounce) cans of white beans, rinsed and drained well
- 2 1/2 cups vegetable broth (Hooray for me, I made my own with carrot peels, onion peels, celery and a bay leaf. Just boil that up all together for about an hour and then strain.)
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme leaves
- 1 bay leaf
- freshly ground black pepper
- 2 carrots, sliced
- 1 cup diced cooked ham
- 1 cup fresh spinach leaves, roughly chopped
Put the sliced onions, olive oil and salt in the crock-pot and cook on High for 3 hours.
Stir in the rest of the ingredients but not the spinach and cook on Low for another 3 hours. Add the spinach and cook an additional hour.
This makes the kitchen smell good as it cooks. For “stew-like” bowls ladle the soup with a slotted spoon into your bowls. I served this with a toasted baguette. Hubby liked it.