Tag Archives: beets

Pork Chops baked beets and apples

Crazy is the best way to describe 2020 period! I haven’t stepped foot into the office since Mid March. I used to go out to do errands and shop a few times a week, I barely do that now. We haven’t made any vacation plans; which is the only way I make my husband take time off; he is actually working at the moment on a Sunday. And it goes without saying that Covid and the election is just plain insanity for the whole world.
Lets hope the world will right it self sooner rather than later.

The recipe I am going to share with you was another one my daughter made with some of our favorite things, yes we love beets; I know a lot of people won’t say that; I often wonder why? While I love beets my least favorite way to eat them is pickled. I’m just not a fan even thought I love pickles, I don’t mind pickled radishes, carrots and cabbage just not beets.

The recipe is from one her cookbooks she has many tabs in. From the oven to the table. I like how my daughter picked up golden beets; while we eat more purple beets they tend to share their purple color with whatever you pair them with.

Pork chops baked beets and apples

Equipment

  • mortar and pestle or small grinder

Ingredients
  

Pork

  • 4 cloves garlic finely grated
  • 4 teaspoon caraway seeds
  • 2 tablespoon extra virgin olive oil
  • 4 thick bone-in pork chops
  • kosher salt

Vegetables

  • 1 pound cooked beets peeled and quartered
  • 2 medium apples halved, cored each cut into 12 wedges
  • 2 onions halved and sliced 1/2 inch thick
  • 3 tablespoon extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1 1/2 tablespoon light brown sugar
  • 1 tablespoon Hungarian sweet paprika
  • 1/4 teaspoon crushed red pepper
  • Kosher salt and black pepper

Instructions
 

  • put the garlic into a mortar and pestle with the salt and caraway seeds and pound with the pestle. Add the olive oil, working it in until you have a rough paste. Put the pork chops in a bowl and add the mixture from the mortar, turning the chops over in it. Cover and marinate in the refrigerator for at least an hour.
  • preheat oven to 375'F
  • In a shallow baking dish big enough for everything to lay flat and add everything for the vegetables to your dish, using your hands toss everything together and then spread out in a single layer. Bake for 10 - 15 minutes.
  • Heat a fry or grill pan over high heat until very hot. Add the chops and brown on all sides including the fat. Season with a little salt and pepper.
  • Place the chops on top of the vegetables and pour over the cooking juices from the fry pan. Bake for another 20 minutes till the chops are still tender but cooked through.
  • serve and enjoy!
    add some sour cream with chopped dill on top if desired

 

Broiled Steak and Brussels Sprouts

I found a recipe that might convert your “NO WAY” Brussels Sprouts to “OK I can eat them this way”. Well at least that was how dinner at my house went the other night.  Literally the same ingredients, same table, same family and my husband was converted to liking the sprouts the way I prepared them, my son was still adamant he did not like them but he didn’t dislike them as much this way. My daughter likes them and I can eat them without making a face; I think that’s progress.bacon corn tomato salad - steak brussell sprouts 028

Growing up my kids were total opposites when it came to eating fruits and veggies. My son would eat any and all fruits. The only vegetable he liked was beets and my daughter was all about eating veggies and really the only fruit she ate was apples. I on the other hand refused to eat anything green, not sure what that was all about but thankfully I am over that. My husband is from a large family and he pretty much ate whatever was put in front of him since there wasn’t a lot to go around. To this day my husband tells me he doesn’t like certain veggies but I still make them because I like them and he still eats them win win.

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One thing that totally surprises me is how many of my friends truly hate beets. This one definitely baffles. I really love beets and always have, I grow them in my garden and when I can’t keep up with them I can them for use all winter. We tried to convert one of our friends a few weeks ago, we roasted them which if you have never roasted a beet, please try it, they become SO sweet and delicious it’s like candy. Unfortunately my friend made a face that clearly states she still does not like beets but she does like Brussels sprouts – hmmmm Maybe the world is made up of people who can only like one or the other???

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broiled steak & brussels sprouts – one pan dinner

15-20 brussels sprouts, thinly sliced
extra virgin olive oil
kosher salt
freshly cracked black pepper
2  1-1/2 inch thick New York strip steaks

position the rack about 6 inches from the broiler element. with the heat on high line a rimmed sheet pan using non-stick tin-foil (the stuff is great-buy some). Place the sliced sprouts on the pan drizzle with olive oil to lightly coat, sprinkle with salt and pepper to your liking. arrange an even layer. Spray a wire rack with cooking spray and place it over the sprouts. Make sure the rack lies flat. Brush steaks with olive oil and season both sides with salt and pepper. Place them on the rack

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Broil, flipping the steaks once, until the sprouts are tender and charred on the edges, and the steaks are cooked to your liking. 3-5 minutes per side for medium rare 125’F.

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Allow the steak and sprouts to rest for 10 minutes.Transfer the steak to a cutting board and thinly slice. Toss the sprouts and serve along side the steak.

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