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Posts Tagged ‘Pork’

A couple of economical winter recipes


My friend Betty posted a picture of a chicken recipe which she has tried recently. I followed the link to the website and was looking around and noticed that there were quite a few recipes for pork that looked really good. Boneless pork sirloin roasts are often on sale here for less than $2 a pound. I had a roast in the freezer and decided to try the recipe for Mediterranean Pork with Couscous. Rob and I both really liked it. Besides being economical it is cooked in the slow cooker, so it is very easy. The website suggests serving it with couscous but it would also be good with rice or mashed potatoes. We ate it with couscous twice and then had some on buns topped with Swiss cheese and warmed in the crockpot. There was more meat leftover which I put in the freezer. I find that these boneless roasts really help extend our food dollars.


Another recipe which I tried recently was for Roasted Carrots. I thought I had seen it on the same website but after looking there for a while I couldn't find it. I decided to just roast them the way I prepare butternut squash. Carrots are very nutritious, and they're economical all year long. This is a delicious way to serve them. I like to prepare quite a few at a time so that we can eat them for several meals.

Roasted Carrots

10-12 carrots, washed, peeled and cut into strips of similar size
4 cloves of garlic, crushed
2 Tbsps. olive or vegetable oil
salt and pepper to taste

Preheat oven to 425 degrees. In a large baking pan combine the carrots with the crushed garlic, oil, and salt and pepper. Roast in the oven for 30-45 minutes or until the carrots are tender and browned. You may want to start checking after about 15 minutes and then check again 15 minutes later. Mine were done after 30 minutes.

Have you tried any new economical recipes so far this winter?


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New recipes


We are having a bumper crop of blueberries this summer and I still had a few from last year in the freezer so I decided to try out a recipe for canning blueberry pie filling. I omitted the cinnamon because I thought that would make it a little more versatile. We like to stop at the Old Amish Store in Berea, Kentucky when we drive through there and I had some Therm-Flo, which is similar to the Clear Jel listed in the recipe. I have used it for other pie fillings and like the consistency of the finished product.


I made this dessert to try out a jar of the filling and we both agreed that it was worth the effort.


I also tried out a new recipe for pork chops that I had printed out a while back. We both thought they were really good. Actually, we have liked nearly every recipe of hers that I have ever tried. 🙂 So, if you have some pork chops on hand you might want to try this for something different.


We are still in a waiting mode. Our new little granddaughter should be here by early next week, one way or another.

DD Megan was able to see her surgeon this week and has her thyroid surgery scheduled for early in August. She and the children are planning to come here for a visit before then. We would appreciate your prayers for her as there are lots of things that need to be worked out in the next few weeks.

Hope you are having a good week.


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New Recipes recently

I tried a couple of new recipes recently that I had found on the internet. The first was pulled pork from a recipe I found on the Southern Plate website. I had never made pulled pork before, but we love barbecue, so I thought I would give it a try. It turned out delicious! I served it on the pretzel rolls I wrote about in my last post. I had a pork roast in the freezer which was smaller than the one in the original recipe, so I cut back on the recipe and found it still made quite a bit. If you like pork I would encourage you to try this easy and good recipe.

The second new recipe was for these peach cupcakes:

picture of Peach Cupcakes 9-11

I had seen a photo of these on Pinterest and was intrigued by them. The woman who posted the original recipe also has similar recipes for blueberry and strawberry cupcakes. The cupcakes use fresh peaches and freeze dried peaches and are really moist and flavorful. I found the dried peaches at Target. I also saw the freeze dried blueberries and strawberries at Trader Joes and hope to try those variations some time. I think these cupcakes would be lovely made into little mini cupcakes for a shower or tea.

How about you--have you tried any new recipes recently?


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The other white meat

I have noticed that boneless pork has been on sale here locally for several weeks. Some cuts are even less than $2 a pound. Today's pork is much leaner that the pork of yesteryear. It is one of my favorite meats.

I had a pork tenderloin in the freezer I needed to use up. I sliced half of it and cooked the medallions in a skillet with garlic powder, pepper, and a little soy sauce for supper one evening. I used the other half to make some chop suey. Here's the recipe:

picture of Chop Suey

Pork Chop Suey

1 Tbsp. oil
1/2 - 1 lb. cubed boneless pork (pork loin, pork steak, country style ribs, or pork chops)
1/2 onion, diced in large (about 1/2") dice
1-2 stalks celery, sliced
1/4 c. red pepper, chopped
1 1/2 cups water
2 Tbsps. finely chopped or shredded carrot (I used my julienne peeler)
1 cup bean sprouts
4 oz. sliced mushrooms
garlic powder
1/4 cup soy sauce
1 Tbsp. cornstarch

Heat a large skillet. Add the oil and let heat. Add the cubed pork in a single layer and cook until nicely browned. Add the onion, celery, and red pepper and cook until slightly browned and wilted. Add the water, cover, and simmer 5-10 mins. or until meat is thoroughly cooked and the vegetables are cooked as tender as you like them. Season with garlic powder and pepper. Dissolve the cornstarch in the soy sauce and add to the skillet. Bring to a simmer and then let boil for about a minute. Add the bean sprouts, carrot, and mushrooms and cook for a few minutes more. Serve with rice.

Sauté the pork:

picture of Pork Cubes

Add the vegetables:

picture of Pork Celery Onions

Thicken the sauce:

picture of Thickened Chop Suey

If you are really in a hurry and don't have all these vegetables on hand you can just cook the pork (and onions and celery if you have them) and then add a can of drained oriental vegetables. You can also substitute other vegetables such as baby corn, bamboo shoots, more mushrooms, water chestnuts, etc. About 2 cups of vegetables would be a good amount to aim for.

picture of Canned Suey Vegetables

Chop suey was one of the first meals I ever cooked as a teenager. I used a recipe from an old edition of Better Homes and Gardens called Speedy Chop Suey. It was a speedy recipe because you were supposed to make it in a pressure cooker. We did not have a pressure cooker, so I had to simmer it a bit longer, but it was still pretty good.

When I taught high school home economics we could borrow educational films through the county library system to show in our classes. I tried to preview them before class, but one week I ordered a film called "How to Buy Pork" to show to my class and it arrived late and I was unable to preview it. When I showed it to my class I was dismayed to find that it was a film about how to purchase hogs! It was an old black and white film showing farmers examining the pigs at a market. Fortunately I have never had to buy that kind of pork. 🙂


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