Pan grilled pork chops

My recipe is based off the recipe found here: Pan Grilled Pork Chops

It is a lovely way to make pork chops and I have had good success with it. I have made a few changes and reduced the servings to 2 people. I look forward to making this again. Yum!

2 pork chops, bone in, 1/2 to 1 inch thick
1/2 tsp salt
1 tsp dried sage or other herbs
1/2 tsp paprika
1/2 tsp freshly ground black pepper
2 Tbsp butter or oil

1. Sprinkle the pork chops with salt, pepper, herbs and paprika.
2. Allow to sit on the counter for half an hour (to come to room temp.)
3.  In each of two skillets with tight fitting lids, either cast iron or stainless steal, heat 1 Tbsp of butter or oil over medium heat.
4. Place one chop in each skillet and cook slowly, lowering heat if necessary, until golden brown on both sides. It will take approximately 4 minutes per side.
5. Cover the pans with their tight fitting lids.
6. Turn off the heat and let the chops sit for 8 to 10 minutes, depending on the thickness of the chops.
7. After removing the chops, deglaze the pan with liquid and make a sauce. I have made a mushroom cream sauce before that went well.

Cinnamon Almond Cookies

Low carb, gluten free cookie! Now that I've got experience working in a bakery, my confidence at whipping up baked goods has increased. They always say baking is chemistry, but I find I can be pretty creative with some things and the results still turn out good. Perhaps I am gifted at guessing proportions? Or maybe my standards have dropped since going gluten and sugar free! At any rate, here is a recipe all my own for a low carb cookie. It is sweetened with stevia, and since so many brands are different I will note the brand used as well. It is NuNaturals pure liquid alcohol free stevia. I recommend if you are using a different brand to taste the dough, if you aren't afraid of salmonella. I use local farm eggs almost exclusively so this is not a worry I have. These are a soft, chewy, almost biscuity cookie - not a crispy cookie. Perhaps they could be formed into a scone shape to good effect.

Note: to make chocolate chip cookies, use 1/3 cup Lily's brand sugar free chocolate chips (or your own preference) and an extra tsp of vanilla extract. Leave out the cinnamon.

Oven at 350 degrees Fahrenheit

Mix together dry ingredients in a medium bowl:

2 1/2 cups blanched almond flour such as Bob's red mill (you can also use almond meal for these)
1/2 tsp baking soda or powder (I know they are different but both will work here, I have tested it)
1/2 tsp salt
1 tsp. cinnamon

Mix in with your hands:
4 Tbsp softened butter

In a separate small bowl or cup, mix together:

2 eggs
2 tsp or about 5 1/2 droppers of liquid stevia
1 tsp vanilla extract

Now stir the liquid into the dry. You can taste test now to see if the sweetness is right. Let rest a few minutes. Roll into one inch balls and pat flat to form cookies. I think this makes somewhere around 12 - 15 cookies. Place them on a baking sheet lined with parchment paper as you go. Bake for 12 to 15 minutes or until done (slightly golden brown in places and brown on the bottom).

Mexican Style Shredded Cabbage

I came up with this dish after trying shredded cabbage as a pasta substitute based off a recipe in The Ketogenic Cookbook by Jimmy Moore and Maria Emmerich. I definitely like it done Italian style, and you can use the basic principle of sauteing the shredded cabbage in a little fat for about 15 minutes on medium heat, then add cheese sauce or other pasta sauces as it pleases you. It's pretty versatile it would seem. The cabbage has a nice bite to it and the flavor is really good.


For one serving

2.5 cups shredded cabbage, approximately
1 Tbsp butter or olive oil
1/2 a small onion, diced small
2 or 3 cloves garlic, sliced or chopped roughly
1/4 cup strained or crushed tomatoes or low carb tomato sauce
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp cayenne
salt

Toppings:
shredded cheese of choice (such as mexican blend, mozzarella, parmesan)
2 Tbsp full fat sour cream
Salsa or salsa verde
hot sauce

1. In a skillet, heat the butter over medium heat. When the pan is hot, add the shredded cabbage, onion, garlic, and a dash of salt.
2. Cook the cabbage, stirring occasionally, until it is fairly tender. This will take a little time, about 15 minutes.
3. Then add in your spices and strained or crushed tomatoes.
4. Cook for a minute or two. Taste and season with salt if needed.
5. Serve hot with the various toppings.

Ethiopian Cabbage and Potatoes (Tikil Gomen)

It was just halloween and we (my Aunt and I) cooked up an Ethiopian feast for our annual pumpkin carving party. I made this dish, along with kik alicha (Ethiopian yellow split peas) and an egg and cauliflower berbere wat. It is one of my favorite Ethiopian foods, although as far as I can recall, I have never had anything Ethiopian that I didn't like. This is a vegan dish that I ate on occasion growing up when we would get Ethiopian from restaurants, and then started making for myself as an adult when Ethiopian restaurants were few and far between. I often serve it with Ethiopian lentils and plain rice to make a nice meal. This recipe is based off of stamarex's Ethiopian Cabbage Dish on allrecipes.com, but I've changed it quite a bit by adding more spices and some heat and complexity from jalapeños.

Ingredients:

• 1/2 cup olive oil (I use extra virgin)
• 1 onion, thinly sliced
• 4 carrots, thinly sliced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 1/2 tsp ground cumin
• 1 tsp turmeric or 1 or 2 Tbsp minced fresh turmeric root
• 3 cloves garlic, minced
• 1 or 2 Tbsp minced fresh ginger
• 1 tsp ground cardamom
• 1 to 3 jalapeños, halved and seeded, and sliced if you like (optional)
• 1/2 head cabbage or 1 moderately small head cabbage, chopped or shredded (not too small)
• 5 potatoes, peeled and cut into 1-inch cubes (I like gold potatoes with this)

Directions:

1. In a large skillet or dutch oven, heat the oil over medium heat. Cook the carrots and onions in the hot oil for about 5 minutes. 
2. Stir in the spices (salt, pepper, cumin, turmeric, garlic, ginger, cardamom) and cook, stirring, for 1 minute. 
3. Add the chopped cabbage and cook for 15 to 20 minutes more, stirring occasionally.
4. Stir in the the potatoes and cover. Reduce the heat to medium-low and cook until the potatoes are tender and soft (depending on the thickness of your potatoes, about 20-30 minutes). Stir occasionally to prevent sticking.
5. Optional: Add jalapeno close to 10 minutes before the end of cooking. I sometimes lay halved, seeded jalapenos on top and let them steam,  but I have also stirred 1 sliced, seeded jalapeno into the dish and let it cook until it was tender and it's spiciness was released. 

Spice and Lime Scallops on a Bed of Herbs

Adapted from Scallops with Spice Oil - Bon Apetit Test Kitchen May 2012 (found on epicurious.com)

It's only been in the last few years that I've tried scallops, but I've aquired quite a taste for them. I don't eat them that often though. I first had them at a local restaurant that did a wonderful job at making them, with flavors of cumin, paprika and lime. I wanted to bring in those flavors when I made them at home. I found the Bon Apetit recipe and replaced the lemon with lime, and instead of using the herbs as a mere garnish, I instead made them the bed for the scallops so it would be a salad. When I made this, I only had parsley, so that is what I used, but I feel that cilantro (in the original recipe) would work nicely with it. Some might find it strange to eat that much parsley, but I am reminded of Joan Didion who once served parsley salad to 40 guests. Her recipe is availble on brainpickings.org.

Note: The spice oil would probably cover 4 servings of scallops, so you will have extra if you make it as written. It is quite tasty though and can be used for other things.

Yield 2 servings
Time 20 minutes
Special equipment: spice mill (or clean coffee grinder or, if you really want to work for it, mortar and pestle.

Ingredients:

For the spice oil -

• 1 tsp cumin seeds
• 1 tsp paprika
• 1/4 tsp crushed red pepper
• 6 black peppercorns
• 1/2 tsp kosher salt plus more
• 1/4 cup extra virgin olive oil
• 2 garlic cloves, minced
• zest of 1 lime (I use a microplane)
• 1 Tbsp or more of fresh lime juice

For the scallops -

• 1 1/2 Tbsp avocado oil (or grapeseed, etc. for high heat cooking)
• 6-8 large or 10-12 medium sea scallops
• kosher salt and pepper
• a little sugar
• 2 cups parsley, chopped or mixed cilantro and parsley with tender stems, rinsed very well
• olive oil for drizzling
• 1 Tbsp fresh lime juice

Directions: 

For the spice oil -

Grind first 4 ingredients with 1/2 tsp salt to a fine powder in spice mill, coffee grinder, or mortar and pestle. Transfer to a small saucepan with the olive oil and place on medium-low heat. Cook for about 2-3 minutes until the oil begins to simmer. Remove from heat and transfer to a small bowl, adding the garlic and lime zest immediately. After it has cooled for about 5 minutes, then stir in the lime juice. Season with salt, pepper, and maybe more juice to your tastes.

For the scallops -

In a large skillet, heat the avocado or other oil over high heat until the oil begins to smoke. Season scallops with salt and pepper and sprinkle on both sides with a little sugar. Sear on one side until well browned, 2-3 minutes. Using tongs, turn over and cook on the other side until just barely opaque in center, about 30 seconds.

Meanwhile, divide the herbs between two large, shallow bowls and drizzle lightly with olive oil and lime juice. Place half the scallops in each dish and spoon over the spice oil, about 2 Tbsp per bowl.

Bhindi Gosht (Pakistani Okra Meat Curry)

This recipe is adapted from http://www.angelfire.com/country/fauziaspakistan/bhindigosht.html

Mike's housemate's mom came to visit and made something like this, a simple dish of okra and meat. This is a fancier version than what she made. It turned out lovely!

1 lb. ground beef or lamb
3 12 oz. bags frozen chopped okra (bhindi)
3 Tbs. cooking oil
2 medium onions, thinly sliced
1 larged tomato, coarsely chopped
2 cinnamon sticks
3 large black cardamom pods - broken open with seeds dispersed, or about 1/4-1/2 tsp whole seeds
1/4 tsp turmeric
2.5 to 3 tsp salt
1 cup water
2 jalapeno peppers, coarsely chopped
1 inch piece of ginger, peeled and chopped
5 garlic cloves, peeled
1 bunch fresh cilantro, chopped (garnish)
1/4 tsp garam masala (added at the very end)

1. In a small food processor, finely chop the jalepenos, ginger, and garlic.
2. In a heavy bottomed pot with lid, fry the onions in oil over medium heat until golden  brown. Turn heat to low, add the meat, and break up with spatula so it is very fine while it cooks to a brown color.
3. Add the ginger, garlic, pepper paste and turn up the heat to medium. Let cook a few minutes while stirring. Add in the spices: cinnamon, cardamom, turmeric and salt, and cook, stirring  and adding some water to prevent sticking, for ten minutes.
4. Add okra and tomato and enough water to make a nice curry consistency - not too thick, not too thin. We use 1 cup water. Stir well and bring to a boil, then turn down heat and cover, let cook until the okra is quite tender, maybe 20 minutes to a half an hour. 
5. Check for saltiness, add garam masala and chopped cilantro, and remove from heat. Serve on a bed of cauliflower "rice" seasoned with butter and salt.

Alfredo Zoodles

I heard about zoodles somewhere and rather than looking up how to make them, I made up my own way. I think they are incredibly delicious and easy enough to make. For those who don't know, they are zucchini noodles made by taking a vegetable peeler and peeling strips of "noodle" off the zucchini. This is my basic one person serving of them.

3 T butter plus 1 T olive oil
1 or 2 cloves finely chopped garlic
2 large or 3 small zucchini (or yellow squash), ends trimmed and peeled into strips with veg peeler
about 1 1/2 cups grated parmesan cheese (loosely packed)
1/4 cup heavy cream or half and half (might need a little more than this)
lots of fresh grated black pepper
salt to taste
fresh basil (about 1 or 2 T chopped) or dried basil about 1/2 tsp or italian seasoning 1/2 tsp

1. In a skillet over medium heat, melt the butter and olive oil. When hot, add the garlic and saute for about a minute, stirring.

2. Add the zucchini strips and saute, stirring frequently, for about 5 to 7 minutes or until tender.

3. Stir in the cream/half and half and the parmesan cheese. Let cook, stirring some, for another 2 minutes or so until warmed through and cheese is melted and blended in.

4. Season to taste with plenty of black pepper, some salt, and herbs as desired. Serve nice and hot.