Category: Vegetables

Slow Cooker Green Lentil and Pork Chops

Slow Cooker Green Lentil and Pork Chops

Time to make something healthy and my Slow Cooker Green Lentil and Pork Chops is it.  Bring it to the table with ease and savour its warmth.  Lentils are an all-time favourite at our house.  My nonna always cooked with dry bean and that’s my secret to the creaminess of this dish.

This year I would like to focus on dishes for couples, since we have an empty nest.  You can always double and triple most of these recipes. My other focus is to look at healthy dishes.  Most Italian dishes are part of the mediterranean diet, but there is always a way to improve on healthy.

Another one of my favourite recipes on the blog:  https://recipesatmytable.com/lentil-beef-barley-soup/

Ingredients

  • 1 small onion ( diced)
  • 1 1/2 cups dried green lentils (rinsed)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 bullion cube( vegetable or chicken)
  • 3- 4 cups hot water
  • 2 tbsp minced parsley
  • 2 celery stalks (diced)
  • 1 large carrot (diced)
  • 3 thick centre cut pork chops ( bone-in)
  • 1/4 cup flour
  • 1/2 tsp dried oregano
  • 1tsp paprika
  • 2 tbsp olive oil

Process

  1. Rinse the dried lentils and place in the bottom of the crock pot.
  2. Add the salt, pepper, bullion cube, carrots and hot water to the pot.
  3. Stir and sprinkle in the parsley.
  4. Put the lid on and set on low temperature for 6 hours.
  5. In a plate mix the four, oregano and paprika.
  6. Using a knife, score the chops so that the ends don’t curl up in the frying pan.
  7. Dip each pork chop in the flour and shake.
  8. Fry each pork chop a few minute on each side until browned.
  9. Place pork chops on top of the lentils.
  10. Place the chopped celery on top of the pork chops.
  11. Put the lid back on the pot and let it cook.

The green lentils go into the bottom of the pot and I stir everything together.

Meanwhile I fry the pork chops to brown.

I place the browned pork chops on top of the lentils.

Then I place the chopped celery over the pork.

I remove the lid after 4 hours and voila!!

 

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Oriental Sea Bass

Oriental Sea Bass

Oriental Sea Bass is my go to healthy at home Chinese meal.  I love the idea of Chinese, but don’t want the added salt or MSG;and therefore, I make my own.  You can substitute chicken in this dish.  It’s fun to experiment with foods that we don’t grow up eating.  I like Chinese food and so does my family.

Another Chinese inspired recipe on my site https://recipesatmytable.com/spicy-sausage-bites/

If you are looking for other Chinese recipes that are healthy https://www.bbcgoodfood.com/recipes/collection/healthy-chinese

 

The Process

I take Sea Bass loins and pat them dry.  This process is very important. After this, I salt and pepper them and then coat them with some flour or cornstarch.

In a fry pan, place 2 tbsp canola oil and cook about 1 minute on each side.

Remove the fish from the pan to a platter and keep warm.  and add 2 cloves of sliced garlic to heat through. I use a package of frozen oriental mixed vegetables and sautee them quickly.

Meanwhile I make a sauce from and add it to the pan.  Return the the fish to the pan  with the vegetables and add the sauce.

Slide everything onto the platter.

You can make some rice to go with this or noodles.

Ingredients

  1. 1 lb sea bass loins
  2. 1/2 cup flour or cornstarch
  3. salt and pepper
  4. 2 tbsp canola oil for frying
  5. 1 package frozen oriental type vegetables

For Sauce

Place the sugar, rice wine vinegar, soya sauce and sesame oil and whisk.  Put the cornstarch into the water to dissolve.  Whisk both of these liquids together and pour into pan.

  1. 1 tbsp sugar
  2. 2 tbsp rice wine vinegar
  3. 1 tbsp soya sauce
  4. 1 tsp sesame oil
  5. 2 tbsp corn starch
  6. 1/2 cup  water

 

 

 

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Eggplant and Zucchini Bake

Eggplant and Zucchini Bake

It’s the beginning of the Holiday season and I want to ensure that we stay healthy.  This Eggplant and Zucchini Bake is a hearty and wholesome dish to warm those cold wintery days. You can use this method to bake any vegetable that you want to use for an appetizer dish.  The zucchini done this way are great for dipping.  Only a few ingredients creates magic in your kitchen.  

I love cooking with eggplants.  Here is another of my favourite eggplant dishes https://recipesatmytable.com/grilled-eggplant-roll-ups/

Eggplants also have many health benefits  https://www.healthline.com/nutrition/eggplant-benefits#section1

You can double this recipe.

The Process

My breading station assembled and ready to go.   I slice the zucchini and eggplant on a mandolin.  After dipping them into egg wash and breadcrumbs, I place them on parchment paper.  I slice everything with a mandolin to keep all the slices even. Combine 3 eggs with 1/4 cup cold water and salt and pepper.

Eggplant and Zucchini Bake

The cornmeal makes this dish extra crispy. Place 1 cup of flour and cornmeal in a dish with 1/2 tsp garlic powder and 1 tbsp Italian seasoning.

Eggplant and Zucchini Bake

Once everything goes onto the pan, I drizzle olive oil over the entire thing and pop them into a 400F oven for 30 minutes, turning after 15 minutes.

Eggplant and Zucchini Bake

They come out of the oven crispy.

Eggplant and Zucchini Bake

Place a little sauce on the bottom of the pan.

Eggplant and Zucchini Bake

I follow with a layer of eggplant and some Romano cheese.  I dot some more sauce over this layer.

Eggplant and Zucchini Bake

A layer of zucchini follows and I add Romano cheese again.

Eggplant and Zucchini Bake

It is ready for the oven and I sprinkle my grated cheese overtop. Remember that less is always better; you don’t have to drench your dishes with sauce and cheese for good taste.

Eggplant and Zucchini Bake

Bake uncovered at 350 F for 30 minutes.  This way it remains crispy.

Eggplant and Zucchini Bake

The Ingredients

  1. 3 medium sized zucchini
  2. 1 large eggplant
  3. 1  cup  each of  bread crumbs and cornmeal
  4. 3 eggs
  5. 1/4 cup water
  6. salt and peper
  7. 1 tbsp Italian seasoning
  8. 1 tsp garlic powder
  9. 2 cups marinara sauce
  10. 1/2 cup parmesan cheese
  11. 1 cup grated mozzarella, provolone or your favourite cheese
  12. olive oil for drizzling

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Agrodolce Tomato Basil Turkey Meatballs

Agrodolce Tomato Basil Turkey Meatballs

 

Agrodolce Tomato Basil Turkey Meatballs

Agrodolce Tomato Basil Turkey Meatballs make a great dish any time of the year.  This isn’t your old sweet and sour sauce, but one infused with basil and of course tomatoes.  There is just something about the tomato flavour that draws me to a dish.  I know, it’s the Italian in me.  LOL  In Italian we call it Agrodolce and we simply add vinegar and sugar to make the sauce. 

I decided to add it to my turkey meatballs because this type of meat needs a pick-me-up.  We really enjoy this dish.  Try it at your table and drop me a line on how your family likes it. 

Working with vinegar reminds me of my nonno Salvatore.  September was wine making time at our house, and we all loved walking into the house after school and checking out the basement.  The wine press was going and the house smelled of crushed grapes.  As much as nonno like wine, he prided himself on his vinegar making skills.  His red wine vinegar was the best.

If you like this, don’t forget to check out my Drunken Turkey Meatballs : https://recipesatmytable.com/drunken-turkey-meatballs/

I chop up the onions and put them into a pan with some olive oil for a few minutes.

Leave the tomatoes chunky.  These tomatoes are sweet.

Into the pan they go and I let them hang out there for about 5 minutes.

The sugar, tomato paste and red wine vinegar go in next.  I like the tube tomato paste because it goes a long way.

Everything in the pan and it come together easily.  This sauce is great on pork or chicken too. The dry basil and spices go in next, and I add the fresh basil just before serving.

Agrodolce Tomato Basil Turkey Meatballs

Turkey meatballs are easy to assemble.  This recipe makes about 18.

Add a little white win and you get flavour and moisture.  Make sure it is good white wine.

Agrodolce Tomato Basil Turkey Meatballs

You can serve the sauce on the side, but when you immerse the meatballs into this sauce the magic happens.

This dish is good for family or entertaining.  I served it with a carrot/potato mash, but you could serve it with polenta or rice.

Agrodolce Tomato Basil Turkey Meatballs

 

The Agrodolce

  • 2 medium tomatoes ( chop into chunks)
  • 2 tbsp olive oil
  • 1 medium onion ( finely chop)
  • 2 tbsp each of red wine vinegar, sugar and tomato paste
  • 1/2 tsp dried basil
  • 1 tsp dried Italian spices
  • 1/2 tsp red pepper chilli flakes (optional)
  • 2 tbsp fresh chopped basil
  • Sauté the onion in the olive oil for a few minutes
  • Add the chopped tomatoes and simmer for 5 minutes
  • Add the remainder of the ingredients except the fresh chopped basil
  • Cook for a few minutes and set aside.

Turkey Meat balls

  • 500 gr. ground turkey
  • 1 clove garlic
  • 1 egg
  • 1/4 cup cold water
  • salt and pepper (1 tsp salt, 1/4 tsp black pepper)
  • 3/4 cups fresh bread crumbs
  • 1/4 cup grated parmesan cheese
  • freshly chopped parsley
  • Mix everything together and roll into 1 inch balls
  • Place on a cookie sheet lined with parchment
  • This makes 18 meatballs.
  • Place in a 375 F oven for 15 minutes

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