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Showing posts sorted by date for query cabbage. Sort by relevance Show all posts
Today I am sharing a delicious recipe with you for a fabulously tasty pork roast and potatoes done in the oven. The meat for this roast is incredibly juicy and filled with flavor, the potatoes golden edged and meltingly tender in the middle.
I am sharing in feeding my father this week while he is immobile after his car accident, and by that I mean unable to drive. He is not hurt himself in the least. But he can't get out anywhere as he doesn't have a car.
As a result of that we are having to bring his meals to him. Normally he drives to my sister's each day, which serves a dual purpose. It gets him out of the house and he is well fed.
With the cost of gasoline however, we can't really afford to make two trips all the way to Greenwood each day and so we are bringing his dinners to him.
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I decided to do a roast of pork today and that way I can slice it and bring it to him cold tomorrow so that he can enjoy it cold with mustard. When we were growing up we never had hot roast pork in our home.
My mother always cooked it the day before and we ate it cold. That is the way my father preferred it. So tomorrow (which is today as you read this) my father is getting cold roast pork. I am not sure yet what else I will put on his plate, but I have 24 hours to think about it.
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I had this pork loin roast in the freezer and took it out last night to thaw. I was thinking it was a boneless roast, but once I looked at it thawed I realized it was very much a bone in loin roast.
Never mind, at that point I had no option but to roast it. Normally I would stuff it with prunes and apricots, but my father doesn't like anything fancy, which he was very quick to point out to me. He just likes simple food.
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And yet at the same time he is incredibly proud of me being a Chef and of my having written some books. He just doesn't want to eat cheffie food I guess.
Anyways, this isn't cheffie food. Its just a simple roast, bathed in herbs, garlic and butter and onions . . . roasted to perfect tenderness in the oven along with some potatoes. What's not to like about that?
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WHAT YOU NEED TO MAKE HERB ROASTED PORK LOIN & POTATOES
It may look like a long list, but I promise you, it is mostly herbs. Ideally you should begin marinating it the night before you cook it.
For the marinade:
- 1 bottle Italian Salad dressing
- 1 3-pound pork loin roast (boneless or bone in) (bone in will take slightly longer to cook)
You will also need:
- 6 TBS butter, divided
- fine sea salt and freshly ground black pepper to taste
- 2 TBS finely chopped garlic
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp dried sage
- 1 pound of medium new potatoes quartered
- 1 medium onion, peeled and diced
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There is no specific type of Italian Salad dressing needed. I use a packet of dry Italian dressing which I mixed up in a bowl and then popped the roast into for marinating.
You can use any brand of bottled dressing, or the dry mix reconstituted. This gives it a nice flavor and helps to tenderize the meat.
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I used fresh herbs today, which means the quantity used was roughly twice the amount of dry herbs called for in the recipe. Dry herbs work perfectly well. Its just I have the fresh and I want to use them rather than have them go to waste.
It is rather a lot of butter, but try not to think about it. You won't be eating the butter left in the dish and only a minute amount is absorbed by the pork and the potatoes.
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Do use the full amount of garlic. Its the garlic which helps to infuse the meat with lovely flavors. Garlic and pork are perfect partners. When my family was growing up I often pierced my pork roasts with a skewer and inserted pieces of garlic deep into the meat.
I did it with beef as well, with incredibly delicious results.
HOW TO COOK HERB ROASTED PORK LOIN & POTATOES
This is really very simple, and so long as you follow the instructions you end up with a perfectly cooked, tender and juicy piece of meat and perfect roasted potatoes.
Place the Italian salad dressing into a container with a cover. Add the pork and immerse it. Cover tightly and marinate for at least half an hour, but preferably overnight.
When you are ready to cook dinner, remove the pork from the marinade, discarding the marinade. Pat dry with paper towels and season all over generously with salt and black pepper.
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Melt 2 TBS of the butter in a heavy bottomed skillet. Brown the pork generously on all sides. (2 -3 minutes per side)Preheat the oven to 350*F/180*C/ gas mark 4.Transfer the browned pork to a roasting pan. Scatter the potatoes around the pork in the pan.
Add the remaining butter to the skillet, along with the onion, garlic and herbs. Cook for about 2 minutes. Pour this mixture over the pork and potatoes, turning to coat the potatoes in the garlic butter.
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Roast for 25 minutes per pound, until the internal temperature of the pork reaches at least 145*F/73*C. Remove from the oven, lightly tent and leave to rest for 10 to 15 minutes before carving.
If the potatoes are done before the pork and you don't want them to get really browned, remove to a covered casserole and keep warm.
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As you can see the meat comes out tender and really juicy. Ideally I would have enjoyed this with some applesauce, but I didn't happen to have any in my house today.
Pork and applesauce are perfect partners. I know a lot of pork producers that feed their animals up on apples prior to slaughter because it makes the meat sweeter.
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In any case this was really delicious. Perfectly cooked and flavored. As you can see the skin got a nice crisp and golden brown skin on it, whilst leaving the meat moist and succulent underneath.
I love the crusty bits myself. I enjoyed it thinly sliced along with the potatoes and with some steamed carrots, but really I can't think of a vegetable that would not go with this. Braised Red Cabbage would be especially nice.
Herb Roasted Pork Loin & Potatoes
Yield: 6
Prep time: 8 H & 15 MCook time: 1 H & 30 MTotal time: 9 H & 45 M
Delicious juicy pork with crisp garlic butter roasted potatoes. You will need to marinate the pork, for at least half an hour, but overnight is best.
Ingredients
For the marinade:
- 1 bottle Italian Salad dressing
- 1 3-pound pork loin roast (boneless or bone in) (bone in will take slightly longer to cook)
You will also need:
- 6 TBS butter, divided
- fine sea salt and freshly ground black pepper to taste
- 2 TBS finely chopped garlic
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp dried sage
- 1 pound of medium new potatoes quartered
- 1 medium onion, peeled and diced
Instructions
- Place the Italian salad dressing into a container with a cover. Add the pork and immerse it. Cover tightly and marinate for at least half an hour, but preferably overnight.
- When you are ready to cook dinner, remove the pork from the marinade, discarding the marinade. Pat dry with paper towels and season all over generously with salt and black pepper.
- Melt 2 TBS of the butter in a heavy bottomed skillet. Brown the pork generously on all sides. (2 -3 minutes per side)
- Preheat the oven to 350*F/180*C/ gas mark 4.
- Transfer the browned pork to a roasting pan. Scatter the potatoes around the pork in the pan.
- Add the remaining butter to the skillet, along with the onion, garlic and herbs. Cook for about 2 minutes. Pour this mixture over the pork and potatoes, turning to coat the potatoes in the garlic butter.
- Roast for 25 minutes per pound, until the internal temperature of the pork reaches at least 145*F/73*C. Remove from the oven, lightly tent and leave to rest for 10 t 15 minutes before carving.
- If the potatoes are done before the pork and you don't want them to get really browned, remove to a covered casserole and keep warm.
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I have been eye balling several bacon wrapped cabbage wedges recipes for weeks now. I have been very keen to try this method of cooking cabbage. One. I adore cabbage. Two. Bacon.
Its just been really impossible to find a decent head of cabbage lately. Everything I had seen up to this date was really looking like it was on its last legs. Even the farm market cabbage, and I refuse to pay good money for rotten food.
I think because we live in a very rural small area we get the leavings from everywhere else. They send the good stuff to higher populated areas. Here we get the garbage. Seriously.
After living in the UK and having the beautiful vegetables, fruits, meats and cheese of all of Europe to choose from, this has been a real adjustment for me. I am sure it is much better in the city. At least I hope it is.
Anyways, I finally found what looked like a fairly decent cabbage and was able to purchase it so that I could finally try Bacon Wrapped Cabbage Wedges. I was very keen not only to try it, but also to try it in the Air Fryer.
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Cabbage and bacon have such a wonderful affinity for each other. The smokiness of the bacon really enhances the sweet earthy flavors of the cabbage. It really is lovely.
Add to that some seasoning and a bit of Parmesan cheese and you have a marriage made in heaven. This really is a fabulous side dish!
My bacon did get a tad crisp in the air fryer, but I am a lover of crisp bacon, so that was not really a problem for me!
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Some of the exposed edges of the cabbage also got a bit crispy as well, so if you can get the bacon to almost completely wrap your cabbage so much the better.
The bacon I used was a home smoked bacon that I had bought at the local farm market and whilst it is suitable for frying up in a pan, I don't recommend it for this. I think regular thick sliced streaky bacon is your best bet!
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This is also an ideal side dish, or even main for those who are following low carb or keto diets. I do try to watch my carbs, but I am not following a keto diet.
One thing about cooking this in the air fryer is that the fat from the bacon just melted and fell away into the drip pan, so it wasn't laying in grease when it was done.
This recipe was adapted for use in the Air Fryer from The Kitchen Magpie. I chose it above all of the others because it wasn't overwhelmingly spiced. I wanted to be able to taste both the bacon and the cabbage.
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WHAT YOU NEED TO MAKE BACON WRAPPED CABBAGE WEDGES
This is one of those recipes which uses relatively few ingredients. That's my kind of cooking!
- 1/4 small cabbage, trimmed and cut into two wedges
- 4 slices of thick cut streaky bacon
- 2 TBS grated Parmesan cheese
- salt and black pepper to taste
- 1/2 tsp garlic powder
See, I wasn't kidding when I said that it only used a few things!
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Make sure when you are cutting and trimming the cabbage you leave a bit of the core there to keep the leaves together and prevent them from falling apart. I used a plain ordinary white cabbage. It worked very well.
I don't recommend using home smoked bacon. The flavor is a bit too strong. Although still good, I think it would have been a lot better with regular thick cut bacon, or even a maple flavored bacon.
You do want thick sliced bacon so that it doesn't burn in the air fryer. You want to stretch it a bit as you are wrapping it around the cabbage.
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I chose to season this very simply as I wanted to be able to taste the cabbage and the bacon, but I have seen other recipes where they rub the cabbage with a mix of lemon and spices. Its up to you if you do that or not.
I can't really say for sure if it tastes better that way or not. It all depends on how much of a purist you are. I think when it comes to the flavors of cabbage and bacon, I am somewhat of a purist! For me with this combination, simple is best.
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HOW TO MAKE BACON WRAPPED CABBAGE WEDGES (AIR FRYER)
The hardest part is wrapping the bacon around the cabbage! This is very simple to make.
Lay your bacon slices out in a single layer and sprinkle evenly with the parmesan cheese. Season your cabbage wedges all over with salt, pepper and garlic powder.
Wrap two bacon slices around each cabbage wedge, securing them with toothpicks. Preheat your air fryer to 360*F/185*C.
Place the cabbage wedges, seam side down, into the air fryer basket. Air fry at 360*F/185*C for 15 minutes. Flip over and air fry at the same temperature for a further 10 minutes or until fork tender.
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This was really, really good . . . the cabbage was crispy tender and there was a smokiness from the bacon. I would have preferred the more restrained smokiness from a commercial bacon however.
There was a bit of saltiness from the cheese and of course the bacon, but also sweet from the bacon as well. I loved the earthiness of the cabbage. Altogether this was quite delicious!
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As you can see the cabbage was perfectly crispy tender. Yum, yum, yummy!! (well except for the burnt ends, lol)
If you are as big a fan of cabbage as I am, you might be interested in these other cabbage recipes!
CABBAGE MUSTARD AND CHEESE GRATIN FOR TWO - Blanched wedges of cabbage are slathered with a rich mustard bechamel sauce, scattered with buttered crumbs and then baked to perfection.
SMOTHERED CABBAGE WITH HAM - The perfect way to use up little bits of ham. Potatoes, cabbage, ham, all cooked together in a skillet. Buttery cabbage, tender potatoes, salty ham. What's not to love!
There are actually loads of cabbage recipes on here, it being one of my favorite vegetables. Just click here and you can access most of them.
Bacon Wrapped Cabbage Wedges (air fryer)
Yield: 2
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min
If you love cabbage and you love bacon, this is a great recipe to use to indulge in both those loves. Smoky and crispy tender delicious. Low carb and keto as well. If you don't have an air fryer, see notes for how to cook it in a conventional oven.
Ingredients
- 1/4 small cabbage, trimmed and cut into two wedges
- 4 slices of thick cut streaky bacon
- 2 TBS grated Parmesan cheese
- salt and black pepper to taste
- 1/2 tsp garlic powder
Instructions
- Lay your bacon slices out in a single layer and sprinkle with the parmesan cheese evenly.
- Season your cabbage wedges all over with salt, pepper and garlic powder.
- Wrap two bacon slices around each cabbage wedge, securing them with toothpicks.
- Preheat your air fryer to 360*F/185*C.
- Place the cabbage wedges, seam side down, into the air fryer basket. Air fry at 360*F/185*C for 15 minutes. Flip over and air fry at the same temperature for a further 10 minutes or until fork tender.
Notes
To cook in a conventional oven. Preheat your oven to 340*F/180*C/gas mark 4. Prepare cabbage, bacon and cheese as per the recipe, but place onto a baking sheet, leaving space between each. Bake in the preheated oven until the cabbage is soft and the bacon crisp, 35 to 40 minutes.
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This delicious stir fry of healthy chicken and green beans is one of my absolute favorite things that I have cooked as of late! Not only is is quick and easy to make, but it makes great use of the fresh beans that are available at the local farm markets at the moment!
It also goes together very quickly, which is a bonus to me. Especially in the summer months when we all have so many other things we want to be doing. Quick, easy, delicious and healthy works for me every time!
Green beans are one of my favorite vegetables. I love them crispy tender, not raw, but tender with a little bit of a bite to them. They shine in this simple recipe!
I also love chicken and we eat a lot of it here in my home. Not only is it healthier for you than most other meats, but it is also incredibly adaptable, lending itself to a huge variety of preparations and tastes!
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I had picked up a bag of fresh beans at the Spurr brother's farm market earlier this week and after having had a nice feed of them one night with some pork chops, I decided to try them in a stir fry with some chicken.
I love trying different things with my vegetables and stir frying them is one of my favorite things to do. Add to that chicken and a tasty sauce and you have a winner of a dinner!
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Stir fries make great mid week suppers. Quick and easy to prepare, they go together in minutes and are relatively healthy and simple to make.
I kept the fat content down on this version. If you have a great non-stick pan you really don't need to use a lot of fat. My pans are stainless steel by Lagostina and I love them.
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I received them quite by accident actually. I had ordered myself an air fryer. The company made a mistake and sent this set of pots and pans instead.
I never did get the air fryer, but was allowed to keep the pots and pans. How lucky can a person get! They are the nicest pots and pans I have ever had!
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WHAT YOU NEED TO MAKE CHICKEN AND GREEN BEANS
Its really very simple. Quantities are given for two servings, but can easily be doubled to serve four.
- 2 tsp canola oil, divided
- 3/4 cup (94g) fresh green beans, trimmed and cut into 1-inch pieces
- 1/2 pound boneless, skinless chicken breast, cut into 1 inch cubes
- 1/2 tsp garlic powder (not salt)
- 1/2 tsp onion powder (not salt)
- salt and black pepper to taste
- pinch red chili flakes
- 2 TBS chicken stock or water
- 2 TBS soy sauce
- 1 1/2 TBS honey
- 1 tsp cornstarch mixed with 1/2 TBS cold water
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You don't have to use green beans in this quick and easy stir fry. You could also use asparagus if that is all you have, or really any other vegetable or combination of vegetables.
You could also use chicken thighs, cut into chunks, if you would rather. I love chicken thighs. They have much more flavor than the breasts.
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They are also a bit fattier, so if you are watching your fat and cholesterol intake, the breast meat is much better for you. If you want to use thighs though, do trim as much fat from them as you can.
You could use fresh garlic if you wanted to, but I chose to use the powder because I was also using onion powder. Make sure you use the powders and not the flavored salts.
The dry chili flakes add just a tiny hint of heat. You can totally leave them out if you wish.
HOW TO MAKE HEALTHY CHICKEN AND GREEN BEANS
Nothing could be quicker or easier! Trust me on this! If you do the work of prepping your chicken and green beans ahead of time, it will go even quicker.
Begin by tossing your chunks of chicken together with the garlic and onion powders, salt, pepper, and chili flakes. Set aside.
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Heat 1/2 tsp of the oil in a heavy bottomed skillet over medium heat. Add the green beans and cook for 3 to 4 minutes, until crispy tender. Remove and keep warm.
Add the remaining oil to the pan and increase the heat to high. Add the chicken chunks in one layer. Cook until they are browned on the side touching the pan. (They should release from the pan easily.) Flip over and brown the other side. Cook, stirring until cooked through.
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Return the beans to the pan and cook for a few more minutes.
Whisk together the chicken broth, honey and soy sauce. Pour this over the chicken and the green beans. Cook for about 30 seconds.
Whisk in the cornstarch/water slurry. Cook for a minute longer until the mixture boils and thickens, stirring constantly.
Serve immediately.
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I chose to serve this with some steamed basmati rice. You can get pouches of it already cooked these days. Simply pop into the microwave and heat up. One pouch is the perfect size for just two people! I use them all the time and they come in a variety of flavors.
Altogether this was a really delicious meal, with tender flavor filled chicken, plenty of color and lovely textures!!!
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If you love stir frying, you might like a few of these other options. All are quick, easy and delicious!
LEMON CHICKEN STIR FRY - A delicious mix of tender chicken and a variety of crisp vegetables in a lush lemon sauce. Served on top of angel hair pasta. Incredibly tasty!!
QUICK CHICKEN CHOW MEIN - A mix of crispy stir fried vegetables . . . cabbage, celery, green pepper, red onion and carrot, along with chicken, noodles and a tasty sauce. Delicious!
QUICK AND EASY PEPPER STEAK - A restaurant quality meal that can easily be made in the comfort of your own home. With plenty of steak, onions and peppers in a lush sauce. That makes it a winner in my books!
Chicken and Green Beans
Yield: 2
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
Quick, to make, healthy, easy and delicious!
Ingredients
- 2 tsp canola oil, divided
- 3/4 cup (94g) fresh green beans, trimmed and cut into 1-inch pieces
- 1/2 pound boneless, skinless chicken breast, cut into 1 inch cubes
- 1/2 tsp garlic powder (not salt)
- 1/2 tsp onion powder (not salt)
- salt and black pepper to taste
- pinch red chili flakes
- 2 TBS chicken stock or water
- 2 TBS soy sauce
- 1 1/2 TBS honey
- 1 tsp cornstarch mixed with 1/2 TBS cold water
Instructions
- Toss your chunks of chicken together with the garlic and onion powders, salt, pepper, and chili flakes. Set aside.
- Heat 1/2 tsp of the oil in a heavy bottomed skillet over medium heat. Add the green beans and cook for 3 to 4 minutes, until crispy tender. Remove and keep warm.
- Add the remaining oil to the pan and increase the heat to high. Add the chicken chunks in one layer. Cook until they are browned on the side touching the pan. (They should release from the pan easily.) Flip over and brown the other side. Cook, stirring until cooked through.
- Return the beans to the pan and cook for a few more minutes.
- Whisk together the chicken broth, honey and soy sauce. Pour this over the chicken and the green beans. Cook for about 30 seconds.
- Whisk in the cornstarch/water slurry. Cook for a minute longer until the mixture boils and thickens, stirring constantly.
- Serve immediately.
Thanks so much for visiting! Do come again!!
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