Sweet and Spicy Chicken Wings

Sweet and Spicy Chicken Wings

Thanks to their distinctive smokey flavor, canned chipoltle peppers really bring this recipe to life, but they can be a little intimidating if you haven’t worked with them before.

map of MexicoThe chipotle pepper is not actually a pepper, but rather the process of smoking jalapeño peppers. Such process is said to have originated in the area surrounding Mexico City.

The chipotle pepper, once smoked and dried, tends to be brown and shriveled. It loses very little if any, of its heat or spiciness through the smoking process. It is enjoyed by many for its spiciness and the natural wood smoke taste that accompanies it.

You can remove some of the heat from a chipotle pepper by carefully cutting the pepper in half down the center and gently removing the seeds and membranes that hold the seeds to the inside of the pepper. There will still be a little heat, as the flesh of the fruit also contains capsaicin, the compound that makes chilies hot and spicy.

Be assured though, with the seeds removed, most of the heat is also removed.

A word of caution, if you choose to remove the seeds, be careful not to touch your eyes during the removal, as the pepper can be extremely irritating to the eyes and skin. If you want, just wear some gloves while removing the seeds.

Because of the chipotle pepper’s spiciness, only a small amount of the pepper needs to be used in a recipe, large or small to provide flavor without creating a dish that is too hot.

Freezing Canned Chipotle Peppers In Adobo Sauce For Later Use

can of chipotle peppers in adobo sauceMost recipes call for a very small amount of the chipotle, which means you will end up with an almost full can when you finish. To get around this, remove the peppers from the can and pour all of the flavorful liquid into a food processor.

If you don’t have one, use a small glass bowl. Cut the peppers in half and scrape out and discard the seeds. The seeds pack a lot of heat, so keep some of them if you like extra spice.

Place the peppers in your food processor and pulse them until a paste is formed. If you don’t have a food processor, finely mince the peppers with a knife and add them to the bowl of reserved liquid. Stir to combine thoroughly.

Next, line a large plate with plastic wrap and scoop the pepper paste in 1 teaspoon measurements onto the plate, leaving enough space between them that they don’t run together. Place plate in the freezer to harden.

Once set, wrap the edges of the plastic wrap around the now-firm pepper paste portions and place in a freezer-safe bag and freeze. Pull out 1 or 2 teaspoon-sized portions and use in your favorite recipe that calls for a little heat.

Start small with the amount of chipoltle peppers you use. You can always add more if you like a little more heat.

Our featured recipe is Sweet and Spicy Chicken Wings, and here is what you will need.

Ingredients

3 pounds chicken wings
2 teaspoons himalayan salt
2 teaspoons frsh ground black pepper
2 tablespoons butter
3-4 fresh garlic cloves, minced
1 tablespoon fresh ginger, minced
2 teasapoons from a can of chipotle peppers in adobo sauce
1/3 cup honey
1/3 cup soy sauce
2 tablespoons rice wine vinegar

Preheat oven to 425 degrees.

spicy chicken wingsLine a rimmed baking sheet with parchment paper. Next add chicken wings to baking sheet in a single layer. Make sure wings are not touching.

Season wings with salt and pepper, then place in oven. Bake until skin is crisp, approximately 45 – 50 minutes.

About 20 minutes before the wings are done, add garlic and butter to a saucepan and heat over medium heat until garlic becomes translucent.

Reduce heat to low and add ginger, chipoltle peppers, honey, soy sauce and vinegar. Reduce heat to low and simmer for about 15 minutes, until the liquid becomes syrupy.

Transfer the sauce to a glass bowl and add the cooked wings. Toss until coated and either serve immediately, or place on a rimmed baking sheet lined with parchment paper and place under broiler for two minutes or until brown and bubbly. Serve with a side salad.

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National Meatball Day

raw meatballs on a cutting board with vegetables and herbs on wooden rustic background - National Meatball DayCloudy with a Chance of MeatballsWho remembers the movie – Cloudy With A Chance of Meatballs? We personally seen the movie, as we enjoy movies with a twist of culinary action in it (other greats: No Reservations).

A meatball is a small or large ball of ground meat, especially beef, often mixed with other ingredients of choice, like breadcrumbs, eggs, and seasonings

The preparing of meatballs is an individual’s expression of culinary creativity. Everyone who loves cooking has a different meatball recipe. 

There is no rule to cooking meatballs, as they are cooked by frying, baking, steaming, or braising in sauce.

The meatball dates back all the way to between 221 BC to 207 BC in China, with their culinary – Four Joy Meatballs.

Yes, there really is true love for a meatballs. How so? Just look at the different ways of taking ground beef (or meat of choice) and preparing them into little balls.

This list is not complete, but there are many meatball recipes out there.

Do you question the hedgehog meatballs? Well, it really isn’t hedgehog, but as Anglea Day Kitchen says, “This recipe is so called, because when cooked, the rice sticks out, making them look like hedgehogs.”

Hedgehog Meatballsceramic baking dish with Hedgehog Meatballs

2 1/4 pounds ground beef (can also use chicken, turkey, lamb, or pork)

3/4 cup uncooked long-grain white rice

1 onion, finely chopped

1 green pepper, finely chopped

1 cup grated cheddar cheese

1 teaspoon garlic, minced

salt and pepper

Sauce:

1 teaspoon olive oil

1 onion, chopped

1 40 ounce can of chopped tomatoes

3 tablespoons tomato paste

1/2 cup chicken stock

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh rosemary

1 tablespoon chopped fresh sage

salt and pepper

pinch of sugar

Combine the ingredients for the meatballs and mix well. Shape into balls about the size of a golf ball. Prepare sauce, and place meatballs into an ovenproof baking dish, then pour sauce over the meatballs.

Cover with foil and bake at 350 degrees for 30-40 minutes.

Remove the foil for the last 10 minutes of baking.

SAUCE:
Heat the oil in a small saucepan and fry the onion for about 5 minutes.
Add the tomatoes, tomato paste, stock, herbs, seasoning and sugar.
Simmer for 15 minutes.

Remove from the heat and pour into a blender or food processor, and puree to a smooth sauce.
Pour the sauce over the meatballs.

Meatballs Are Not Only For Spaghetti

Spaghetti with meatballs is not an authentic Italian dish. As is bowls of olive oil set out for for dunking bread at Italian restaurants (USA), so is spaghetti served with a red sauce and topped with meatballs, both an American creation. The pasta recipe may have made its appearance in New York or New Jersey (USA) in the late 19th century.

Sue, owner and writer of “The View From Great Island” says, I love meatballs.  They’re like little soldiers, all lined up, just waiting to be of service…” She even like’s these little bite sized Bourbon Meatballs which are drenched in apricot chili bourbon sauce, and she says, “They’re perfect for the cocktail hour.”

Bourbon Meatballs on a small white plate with dipping sauce

Image credit: The View From Great Island

3/4 pound ground beef

3/4 pound ground pork

1/2 cup  Ritz Cracker, finely crushed into crumbs (you can opt for plain bread crumbs)

1/2 cup finely chopped onion

1/2 teaspoon salt

lots of fresh cracked pepper

1 egg

2 tablespoon olive oil

Bourbon Sauce

1 jar apricot preserves

1/4 cup brown sugar

3 tablespoon hot chili sauce

1/2 cup bourbon

1/2 cup barbecue sauce

1/4 cup water

Set oven to 350F

Put the above ingredients, except the olive oil, in a large mixing bowl, breaking up the meat as you put it in. Mix together, using the tips of your fingers to gently combine everything without compacting the meat. Form into small 1 inch balls.

Heat 2 tablespoons of olive oil in a skillet and brown the meatballs, working in batches. Transfer the meatballs to a baking sheet, and bake for about 10 minutes, until cooked through, about 160 degrees.

Place cooked meatballs into the sauce, and let heat through until ready to serve. Serve on a plate with toothpicks, a drizzle of sauce, and lots of napkins. Serve a bowl of sauce on the side for extra dipping.

To make the sauce, combine all the sauce ingredients in a skillet and bring to a simmer. Simmer gently for about 10 minutes until thick.

Sue even makes Herbed Meatballs and says, “You can eat these meatballs on pasta, on a split French roll with sauce and melted mozzarella, or all by themselves in a little bowl.”

Yes, meatballs are not just for topping a plate of spaghetti any more.

Orange Ginger Pork Meatball SoupOrange Ginger Pork Meatball Soup

1 lb. ground pork

2 green onions

3 clove garlic, minced

1 piece (1-inch) peeled fresh ginger, finely chopped

4-5 teaspoons of orange zest

4 cups vegetable broth

8 oz. snow peas, cut into thirds at an angle

1 cup of cooked brown rice

1 cup cooked black beans

Arrange oven rack 6 inches from broiler heat source. Preheat broiler on high. Line large rimmed baking sheet with foil.

In a medium bowl, combine pork, green onions, garlic, ginger, orange zest, and 1/2 teaspoon each of Himalayan salt and fresh ground pepper (both optional). Form pork mixture into bite-size meatballs (about 1 inch each).  Arrange in a single layer on prepared baking sheet. Broil 5 to 7 minutes, or until browned.

Meanwhile, in covered 5-quart sauce pot, heat broth to simmering on high. Once the broth is simmering, add snow peas, rice, beans and cooked meatballs. Reduce heat to medium, and simmer 5 minutes, or until meatballs are cooked through and snow peas are tender.

There’s even a – Meatball Stuffed Baked Potato – recipe found here at Homemade By Elle.

Enjoy some meatballs however you choose, this day – National Meatball Day!!

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The Difference Between Stock and Broth

collage of broths and stocks - The Difference Between Stock and Broth What is the difference between broth and stock? It seems like they would virtually be the same thing as they both are a liquid, but there are slight differences. What is the difference? Basically, the difference is in how they are both made or prepared.

Stock is made from the bones and connective tissue of meat, and including vegetables. Though they are removed after the stock is cook, and use in another meal, and the stock is used as a base for soups among other things. Usally a chicken stock is administered when an individual has a cold or flu.

While broth is the cooked liquid with meat and vegetables left in and enjoyed together.

There is a  slight differences between the two, though they could be similar or the same.

What Is Needed to Make a Stock

The following is instructions to make a stock using vegetables along with either beef shanks, or chicken, including wings, back, neck, ribs, and giblets (except the liver). Most stocks are vegetable base only, and meat bones without the meat (in the case of chicken, it would be the leg bones without meat).

vegetable and - or meat stockIdeally for a stock using bones, you want to use bones that are cleaned of all of the meat. This can be hard to achieve in your own home kitchen.

However, you could buy some meat bones (usually beef bones only are found) at your local butcher who has cleaned the bones of all the meat.

To make a stock using beef, first arrange the beef shanks in a single layer in a non greased large shallow roasting pan.

Roast, uncovered, for 45 minutes or until nicely browned. Transfer the shanks and ribs to a stockpot.

Pour off all the fat from the roasting pan, then add 2 cups of  water to the pan and swirl it around, scraping any browned bits of meat or juices. Now add to the stockpot along with the remaining water.

Bring the water to a boil, uncovered, over high heat, skimming off any scum.

Next add the onions, carrots, tomato, garlic cloves, bay leaves, parsley, thyme, and salt. Partially cover and simmer for 3 – 4 hours, occasionally skimming off the scum.

Remove meat and vegetables, set aside. Pour the pot of liquid through a large colander or sieve, setting over a very large heatproof bowl.

Let the stock cool, pour into jars and cover with lid. Put into refrigerate overnight. The next day, discard the fat that has solidified on top. Use your stock within 3 to 4 days.

You could also ladle the cooled stock into ice cube trays, then freeze. Once frozen, place stock cubes in freezer bags or containers for future use.

Do the same above if using chicken, though you do not roast the chicken in the oven. Instead, add the chicken parts to a large stockpot. Add the water and bring to a boil, uncovered over high heat, skimming off any scum.

Next add the remaining ingredients, and simmer for 3 hours. Also at this point, you can add fresh herbs if you would like, but this is optional and not at all necessary for making a good stock, as you don’t want to dilute the flavors of the carcass.

Next, do the same with the cooked stock, chicken parts and vegetables, as the same with the beef stock, just before straining.

hearty brothWhat Is Needed to Make a Broth

Here’s how to make a broth using beef or chicken.

Heat some cooking oil in a large stockpot over medium heat. Add vegetables like garlic, onions, celery, and carrots. Cook the vegetables until softened.

Add 8 cups of water, with bay leaves, parsley, and thyme. Reduce heat to low and simmer, partially covered, for 45 minutes, or until meat is cook through.

When broth is cooked, you can go a step further for a more hearty broth by adding some cooked rice, noodles or legumes.

When to Use Your Stock Or Broth

The difference between stock and broth, is a stock is the liquid produced by simmering raw ingredients, with the removal of the solids (meat and vegetables), leaving a highly flavored liquid. You can also chose to make a broth without meat.

broth with vegetables and pasta The stock can be used as a base for many things like soup, gravies, and sauces among others.

Were as broth is a basic soup, where the solid pieces, the meat and vegetables, remain. A broth is often made more substantial by adding rice, barley, legumes, and even pasta. You can also make a broth without meat.

As you can see, there is a difference between stock and broth, though the way in how they are made are very slightly similar.

Here are some great soup recipes to try from the archives of Splendid Recipes and More

Red Kale Cannellini Beans and Chorizo Soup

Chicken Curry Soup

Chicken Tortilla Soup

Sausage and Tortellini Soup

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Ingredients For Delicious Winter Salads

An younf woman eating a warm winter saladFood crops harvested in winter months with the use of hoop houses or hot houses (such as used in California, USA) and other methods that extend the natural growing season, and old-fashioned storage vegetables like cabbages and potatoes all mean that there are plenty of winter produce to choose from.

What winter produce that is available, is sufficient to enjoy delicious winter salads along with great homemade dressings and vinaigrette’s.

The different crops available in the winter months include among others:

Beets: Available in season from fall through spring in temperate climates, and those available during the summer months, are from storage.

Belgian Endive: This leafy green is forced to produce under artificial conditions, making them available year round. Their traditional season, as with all chicories, is late fall through winter.

When grown in open fields they are covered with sand for about 6 months to keep out the light. When grown in hot houses they are placed in darkness for 6 months before shipping to market for purchase.

Read more here about the endive (includes a recipe with video): Endive and Fruit Salad with Chicken

Broccoli: This and all other cruciferous vegetables can be grown year-round in temperate climates, but broccoli tastes best when harvested in the cooler temperatures of fall in most climates.

salad plate with Warm Winter Salad with Apples Spinach Blue Cheese and Walnuts

Warm Winter Salad with Apples Spinach Blue Cheese and Walnuts

Brussels sprouts: These vegetables are part of the cabbage family.  They grow on stalks, and they last somewhat longer than when sold packaged or removed from their stalks.

Cabbage: This vegetable is crispy when raw with bitter flavor, though it mellows and sweetens the longer it’s cooked.

Sweet Potatoes: This root vegetable is often referred too or interchangeable with yams. The two vegetables are different though.

Most yams in the USA are sweet potatoes. Yams are dry and starchy, and grown mainly in Africa and Asia. They can weigh up too 100 pounds.

Sweet potatoes store very well and are available year round in warmer areas. Though their season is from late summer through winter.

Other vegetables available in fall to winter months include, radicchio, radishes, turnips, winter squash, rutabagas, parsnips, chard, collard greens, cress, spinach, kale, carrots, leeks, fennel, and celery among others.

There are also a verity of fruits in season during the winter months that you can enjoy in fruit salads, or as a snack. To view the available in season winter fruits link here: Fruits Info – Seasonal Fruits.

Salads To Enjoy In The Winter Months

Chilly temperatures, and dark winter days are traditionally suited to cheese, meat, and vegetable casseroles, including pastas. A salad filled with raw vegetables may not seem appealing in the cold winter.

But what if you could prepare a warm winter salad, like this one – Warm Kale Salad with Dried Cranberries and Walnuts. This recipe is offered by a professional chef, author, recipe developer, educator and certified health coach at A Food Centric Life.

THE RECIPE

Warm Kale Salad with Dried Cranberries and Walnuts

1 large bunch of organic kale (Tuscan, Lacinato or Dinosaur)

a white salad plate with Warm Kale Salad with Dried Cranberries and Walnuts

Image Credit: A Food Centric Life

1 large shallot

2 teaspoons salt

1 tablespoon olive oil

2 large cloves of garlic, minced

Handful of dried cranberries

Small handful of chopped walnuts

1 tablespoon Balsamic vinegar (suggestion: infused balsamic fruit flavored variety like dark cherry)

Salt and pepper, to season

Bring a large pot (5 quart/liter) of water to a boil while you are trimming the kale leaves and slicing the shallot. Trim the ribs out of the center of the kale leaves, and then cut the leaves crosswise into ribbons. Slice the peeled shallot crosswise into thin rings.

When water boils, add 2 teaspoons salt, then drop the kale leaves into the water and cook for 2 minutes (called blanching). Drain well through a sieve and place kale on a clean kitchen towel. Alternatively you can steam your kale for 2-3 minutes, and then proceed with the recipe.

In a medium sauté or fry pan, heat the olive oil over medium low heat until warm. Add the shallot rings, then the garlic. Cook for 1-2 minutes, stirring until softened. Be careful not to let them burn. Add the cranberries, walnuts, and vinegar. Stir and cook for a minute, then add the cooked kale. Toss the kale ribbons to coat and warm, season up with salt and pepper, and then serve.

Make this a even more warm winter salad by either serving the warm salad as a side dish with roasted chicken, as Sally the author of “A Food Centric Life” explains, or as a foundation for roasted salmon. She also suggests placing the warm salad over a bed of quinoa for a vegetarian or vegan entree.

Sally says you can use a fruit flavored infused balsamic vinegar like dark cherry or fig when making the vinaigrette.

Another great warm winter salad you can enjoy is: Sweet Potato, Kale and Shrimp Skillet

2 tablespoons olive oil

salad plate with Sweet Potato, Kale and Shrimp Skillet½ cup onion, diced

Red pepper flakes, to taste

2 garlic cloves, minced

2 cups sweet potatoes, diced

2 cups fresh shrimp

3 cups trimmed and coarsely chopped kale leaves

Salt and black pepper to taste

Heat a a ceramic coated cast iron pan over medium heat, add olive oil.

Next add onions and red pepper flakes, and saute until onions are soft and browned.

Next add garlic and cook about 30 seconds more.

Next add sweet potato and cook until soft, about 10-15 minutes. If necessary add a 2 or 3 tablespoons of water to help cook the sweet potato.

Next add shrimp and cook for 2-3 minutes, or until they are pink in color.

Turn heat to low and add kale, stirring in until wilted.

Season to taste with salt and pepper (optional).

Plate and serve.

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How To Use Avocados In Your Culinary Adventures

Avocado salad and tuna. Isolated on a white background.Avocados are a popular fruit, though used like a vegetable, can find its way into almost any dish. It just seems that when adding avocados to a culinary or baked good, the dish has been enriched. Like this one at Tracy’s Culinary Adventures – Fudgy Triple Chocolate Avocado Brownies, Bobby Flay‘s Crunchy Avocado Salad, or how about pairing avocado slices with grapefruit as in Simply RecipesGrapefruit Avocado Salad.

Avocados have a lot of descriptive words to explain its flavor. Such as a creamy, buttery, and smooth fruit, with distinctive colors like bright yellow and green. Their aroma can be described as floral, green, grassy, freshness, and earthy.

The texture of the fruit is a butter rich melt in your mouth taste and feeling.

How To Pit An Avocado

Pitting an avocado is not hard at all. As a matter of fact you can become a pro in no time once you know the technique.

Avocado Trivia

list with pictures of avocado varieties

Image Credit: 17 Park Side

Do all avocado varieties taste the same? What do you think, yes they do, or no they do not? If you decided on, “No they do not,” you are correct.

There are taste variations between the different varieties of avocados available for consumption.

Not only does the variety determine the taste but it is also affected by the season and how ripe the avocado well get.

It is recommended to taste test the avocados that come into season and are fully ripe, so that you can see which ones you prefer to use in your recipes.

The summer and Fall season avocado favorite among many individuals is the Hass, and the spring season avocado favorite is the Fuerte.

Just remember you can get these avocados out of season because of international trading of produce, but they will not taste the same as when having them in season.

Tips To Selecting A Ripe Avocado

The appearance of a ripe avocado will vary based on the avocado you are selecting.

The Hass variety is one of the creamiest, making it suitable for spreads, dips, and any recipe requiring mashed avocado. Other varieties are firmer and better when consumed in whole slices or chunks.

man shopping for produceThe way to tell if the avocado is ripe or not is to hold the avocado in one hand, and place the thumb of the other hand over the small stem, then gently try and see if you can move the stem.

If stem is firmly in place and cannot be easily removed, that is an indication that the avocado is still not ripe.

The fruit should be fairly heavy and free of blemishes.

To ripen an unripe avocado for use, place it on the counter at room temperature for 3 to 5 days. It would be best not to refrigerate it, as refrigeration halts the ripening process, so you should not store unripe avocados in the refrigerator unless they have already been cut open.

Avocados ripen after they are harvested and not on the tree. If you are picking an avocado off a tree, you should pick a large one with even, dark coloring and a firm texture. After picking it, you will need to let the fruit harden on the counter for 2 to 7 days before it will be ripe and be ready to eat.

If you do not plan to eat the avocado immediately, it is in your best interest to buy an avocado that is still unripened. A ripe avocado will usually only last for a few days in the refrigerator.

To speed up the ripening process, place the avocado in a brown bag with an apple or a banana. These two fruits will release a gas called ethylene, a chemical linked to the ripening process.

Here is our featured recipe using an avocado.

Tuna Salad Stuffed Avocado

1 avocado

Avocado salad and tuna. Isolated on a white background.1 lemon, juiced, to taste

1 tablespoon chopped onion, to taste

5 ounces cooked or canned wild tuna

2 sprigs fresh dill, chopped

Himalayan salt and fresh black pepper to taste

Cut the avocado in half and scoop the middle of both avocado halves into a bowl, leaving a shell of avocado flesh about ¼-inch thick on each half. Cut removed flesh into small chunks.

Add lemon juice and onion to the avocado in the bowl and mash together. Add tuna, avocado chunks, dill, salt and pepper, and stir to combine. Taste and adjust if needed.

Fill avocado shells with tuna salad and serve.

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Pork – That’s What’s For Breakfast Lunch And Dinner

Pork - That's What's For Breakfast Lunch And DinnerThe Washington Post wrote an article in October of 2014 about the Tudor Place that housed 6 generations from 1816 to 1983.

Tudor Place became one of the first 70 U.S. properties designated a “National Historic Landmark” in 1960, when the designation was created.

Tudor Place

Image Credit: City Profile

Tudor Place in Georgetown Heights (Washington D.C.) was built by Martha Washington’s granddaughter, Martha Curtis Peter and her husband.

Residents of Tudor Place had a small smoke-house that all 6 generations relied on to smoke their meats.

Can you guess what meat they smoked most often, and ate for breakfast, lunch, and dinner? If you guessed “Pork,” you guessed correctly.

When touring the residence, you are able to see displayed, a cookbook that served 6 generations providing the kitchen cooks with recipes that only included pork as the main ingredient.

The Washington Post wrote stating that communications officer for Tudor Place, Mandy Katz says that pork was on the dinning table 3 times a day.

Smokehouse at Tuder Place

Preservation Manager Jessica Zullinger and staff tour newly restored Smokehouse – Image Credit: tuderplace.org

The small smoke-house we made mention of was never on the tour of Tudor Place. But it was renovated and became part of the tour on the 23rd of October 2014.

The newly added structure to the Tudor Place tour was celebrated with, yes you guessed – pork. Little smokies and pulled pork sliders to be exact.

This year, 2016 is Tudor Place Bicentennial. You can read and learn more about Tudor Place by linking here: Tudor Place – America’s Story Lives Here.

Our featured recipes include pork, and they are…

  1. Smoked Bacon Golden Beets and Kale Hash
  2. Orange Ginger Pork Meatball Soup
  3. Stuffed And Bacon Wrapped Pork Loin Chops with Brown Sugar And Spice Glazed Carrots

Smoked Bacon Golden Beets and Kale HashSmoked Bacon Golden Beets and Kale Hash

2 strips of smoked bacon per serving, cut into 1-inch slices

1 medium golden beet, shredded

1/2 cup kale, remove leafy parts from steam, leaves torn bite size

Heat a frying pan over medium heat. Add bacon and cook until just done. Next add beets, stir in, and cook 1 minute more. Add kale and stir in just until wilted. Plate and serve.

Orange Ginger Pork Meatball Soup

1 lb. ground pork

2 green onions

Orange Ginger Pork Meatball Soup3 clove garlic, minced

1 piece (1-inch) peeled fresh ginger, finely chopped

4-5 teaspoons of orange zest

4 cups vegetable broth

8 oz. snow peas, cut into thirds at an angle

1 cup of cooked brown rice

1 cup cooked black beans

Arrange oven rack 6 inches from broiler heat source. Preheat broiler on high. Line large rimmed baking sheet with foil.

In a medium bowl, combine pork, green onions, garlic, ginger, orange zest, and 1/2 teaspoon each of Himalayan salt and fresh ground pepper (both optional). Form pork mixture into bite-size meatballs (about 1 inch each).  Arrange in a single layer on prepared baking sheet. Broil 5 to 7 minutes, or until browned.

Meanwhile, in covered 5-quart sauce pot, heat broth to simmering on high. Once the broth is simmering, add snow peas, rice, beans and cooked meatballs. Reduce heat to medium, and simmer 5 minutes, or until meatballs are cooked through and snow peas are tender.

Stuffed And Bacon Wrapped Pork Loin Chops With Brown Sugar And Spice Glazed Carrots

1 teaspoon dried rosemary, crushed

Stuffed and Bacon Wrapped Pork Loin Chops with Brown Sugar and Spice Glazed Carrots1 teaspoon dried thyme

3/4 teaspoon dried minced garlic

1/4 cup butter, milted

1/4 cup brown sugar, packed

1 teaspoon Himalayan salt (optional)

1/4 teaspoon black pepper (optional)

1 pound pork loin chops, thin cut

8 slices smoked bacon

8 ounces cream cheese, room temperature

1 pound carrots, sliced down the middle and cut into 2 inch slices

Heat oven to 400 degrees

Mix sugar and spices in a small bowl and set aside.

Spread some cream cheese on one side of chops. Sprinkle on some sugar-spice mix. Roll chops and wrap with one slice of bacon. Use a tooth pick or two to hold in place.

Arrange prepared chops into a 13 X 9 inch glass baking dish.

Next add melted butter to sugar-spice mix, and incorporate.  Add cut carrots to a 13 X 9 glass baking dish and mix in sugar-spice.

Roast both prepared baking dishes for 30 minutes, or until pork is cook.

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Red Kale Cannellini Beans and Chorizo Soup

Red Kale Cannellini Beans and Chorizo

When the suns behind the winter clouds and not able to warm your skin, the next best thing is Red Kale Cannellini Beans and Chorizo Soup.

The cannellini beans or white beans are also known as white Italian kidney beans. The skin of the white kidney beans are much thinner and more delicate than their red cousins. White beans also have a smooth, but slightly nutty tasting interior.

Concerned about your daily fiber in take? A half cup serving of cooked cannellini beans are a excellent source of dietary fiber, providing you with 7 grams of your 30 grams of fiber needed daily for good health.

Here is what you will need for this simple and nutritious Red Kale Cannellini Beans and Chorizo Soup.

Our ingredients are all organic grown and harvested and pasture fed meat.

red kale2 tablespoons avocado oil

12 ounces pork chorizo sausage, 1-inch slices

1 medium red onion, diced

3 gloves garlic, minced

1 medium purple carrot, diced

1 rib celery, diced

4 cups chicken stock

2 15 ounce cans cannellini beans, drained and rinsed

1 teaspoon Himalayan salt optional

4 cups red kale, stemmed and leaves torn

spooning from the sauce pot - Red Kale Cannellini Beans and ChorizoOver medium heat, add oil to a large sauce pot. Once heated add meat and brown. Next add onions, and garlic. Stir until garlic and onion is just browned about 1 minute.

Next add diced carrots and celery, and stir until you see the vegetables brighten in color, about 2 minutes. Next add chicken broth, beans and salt.

a large sauce pot of Red Kale Cannellini Beans and ChorizoBring to a boil, then lower heat to a simmer, and add kale, then stir in. Place lid on pot, and on simmer let soup cook another 5 minutes.

Red Kale Cannellini Beans and Chorizo - close upTo thicken the soup a little, as we did not use potatoes (their starch content will thicken soups), you can add some arrowroot starch. In a small glass add 1 tablespoon of starch and stir in a teaspoon of fresh water, and add when soup is boiling. When soup has thickened some, lower heat to a simmer. Add kale and stir in, then place lid on soup pot and let cook another 5 minutes.

Red Kale Cannellini Beans and Chorizo

According to Mangia Bene Pasta, the Cannellini beans are difficult to harvest when ripe and therefore are harvested in the fall when the pod is completely dry.  As a result, the beans are rarely eaten fresh.

In some parts of Italy, the beans are a popular accompaniment to tuna and pasta dishes containing poultry. In the United States, vegetarians often utilize the hearty beans as a fish or chicken substitute, due to its protein source (WiseGeek).

The dried beans double in size when soaked, so a few beans go a long way in a dish.  Cannellini beans are available in supermarkets in both dried and canned form. If cannellini beans are unavailable, great northern beans or navy beans can be used, though they are a much smaller bean.

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