recipes – Page 7 – Annie DeMoranville

Peach Week Dinner Menu: Peach Chutney on Grilled Pork

Jeffrey W Pickled Peaches

Fires and late freezes last year left us with very few peaches from the Western Slope. But this year, a bumper crop means a fresh delivery from the Palisades farms every few days. I buy a few each time, so that I don’t have to many overripening on the counter.

This is one of my favorite peach recipes. Great on grilled pork or chicken.

On the board tonight:

Grilled Pork Chops
Peach Chutney
Green beans in Butter
Couscous

Grilled Pork Chops w/Peach Chutney

4 pork chops, medium thickness
½ tsp crushed garlic
salt & pepper to taste
2 tsp olive oil
½ cup Peach Chutney

Mix together garlic, salt, pepper and oil and brush over both sides of chops. Grill over medium-high coals for 5 to 7 minutes on one side, turn and top with ¼ of chutney on each chop. Grill additional 5 to 7 minutes, until cooked to desired doneness. Serve immediately, with additional chutney if desired.

Peach Chutney

2 large peaches, peeled, pitted and chopped
4 green onions, chopped
½ cup golden raisins
¼ cup brown sugar
¼ cup apple cider vinegar
¼ tsp ground ginger or 1 tbsp minced fresh
¼ tsp chili powder
salt to taste

small saucepan

Add all ingredients to saucepan, heat to boiling – stirring constantly, reduce heat and simmer for 30 minutes, uncovered, until slightly thickened.

Shopping list:

4 boneless pork chops (medium thickness)
2 large peaches
4 green onions
4 oz golden raisins
16 oz green beans, or whatever veggie might be fresh from the garden
couscous (usually a 6 oz box works fine)

Also: crushed garlic, olive oil, brown sugar, apple cider vinegar, ground ginger, chili powder

For all the peach week recipes, click here

For JeffreyW’s Pickled Peaches, click here.

x-posted at What’s 4 Dinner Solutions

Farmer’s Market Week: Cucumber-Tomato Salad

Everyone has their favorite way to eat those fresh tomatoes from the garden. This salad is my go-to. And so far I’ve been averaging enough cucumbers and tomatoes to make a batch every few days.

Cucumber Tomato Salad:

2 large cucumbers
3 large tomatoes
3 green onions or 1/2 small onion
1 large green pepper (opt)
1 jalapeno (opt)

Mix together:

¼ cup mayonnaise
2 tbsp vinegar (apple cider or wine vinegar)*
1/2 tsp Italian seasoning*
salt & pepper

large bowl

Thinly slice the cucumbers, onions, pepper & dice the tomatoes. Toss with dressing. Salt and pepper to taste. Serves 4-6.

*you can substitute 1/4 Italian dressing for vinegar and Italian seasoning.

x-posted at What’s 4 Dinner Solutions

Garden Bounty: Bring On The Heat

The garden is finally starting to release its bounty. But those jalapenos? I cannot believe how hot they are. I cut into one, planning on adding it to my Cucumber-Tomato Salad (I’ll post the recipe tomorrow) and the fumes about knocked me over. I actually removed the seeds and ribs – something I rarely do, because I love spicy – and it was still muy caliente!

It’s been a slow start, but I think we are getting into peak harvest. I’m off to buy some Palisade Peaches – I have some great recipes for peach season that we will revisit.

Until then…

x-posted at What’s 4 Dinner Solutions

Farmer’s Market Week: Green Beans w/Red Peppers

The garden is starting to overflow with ready-to-pick goodies. Here are some new flavors to try with fresh green beans. Below are stovetop and instant pot instructions.

Green Beans w/Red Peppers:

1 lb green beans, trimmed
1 red pepper, seeded and sliced in strips
1 tbsp olive oil
2 oz sliced black olives
2 tsp lemon juice
¼ tsp red pepper flakes

Stovetop:

Tools: steamer & saucepan

Place steamer, in saucepan, with just enough water to come to the bottom of the steamer and add beans. Steam beans until tender-crisp, about 3 to 4 minutes. Drain beans and set aside. Heat oil in saucepan, sauté pepper & olives for 1 minute, toss with beans, lemon and pepper flakes.

Instant pot electric pressure cooker:

Tools: electric pressure cooker and steamer basket

Place steamer, in the electric pressure cooker, with just enough water to come to the bottom of the steamer and add beans. Use the pressure cooker setting for about 3 minutes for crisp beans (my preference) or 7 minutes for super tender beans. Remove steamer and drain the water from the pan.

Add oil and use the sauté setting to heat the oil. Then add the pepper & olives and sauté for 1 minute, toss with beans, lemon and pepper flakes.

x-posted at What’s 4 Dinner Soutions

Cross-Posted: Food In Fiction, Underway Recipes

Cross-posted from What’s 4 Dinner Solutions.

One of my favorite things is recipes in fiction novels. I’ve featured quite a few of them here.

So when I began to write my own fiction, I wanted to include recipes. Run Aground (Book 1 in the TJ Wilde Trilogy – for sale here) featured Smashed Potatoes and Lemon Piccata Chicken

My newest book, Underway (Book 2 in the TJ Wilde Trilogy) features two recipes. Tahini Walnut Rolls (recipe here) and Sausage and Grapes below.

Underway is on sale now, here. You can read Chapters 1 and 2 here.

From 2015:

…I decided to experiment with flavors I would have never thought of on my own. Facebook and blog friend Michael F, shared a recipe on Facebook from Italy, in Italian no less, and the photo intrigued me. I let google translate the recipe (which was a hoot) and went about putting my touches into it.

It was so unusual, my most reliable recipe testers politely declined my dinner invite. Totally understandable. But I will tell you I was pleasantly surprised how well this turned out. If you like pork and apples, this has a similar flavor palate. It was also quick and easy to prepare. I’m glad I decided to experiment.

All right, if you’re up for something new and different, here you go, tonight’s featured recipe.

Sausage and Grapes

8 links Italian sausage (I used spicy, but you could use any style sausage you favor)
1/2 sweet onion, finely diced
2 tsp fennel seeds
1 cup green seedless grapes, washed, dried and halved lengthwise
1 cup red seedless grapes, washed, dried and halved lengthwise
salt and pepper to taste (I used none, didn’t need it)
angel hair pasta
freshly grated Parmesan

skillet

Slice sausage links into four pieces each, add to skillet and fry on medium high for about 10 minutes. Add onion and fennel seeds, cook another 5 minutes, stirring frequently, until onions are translucent. Add grapes, stir until well mixed, cover and let simmer for an additional 10-15 minutes while pasta cooks.

Cook pasta according to package directions until al dente. Drain well.

You can toss with the sausage mixture, or serve separately. Serve with Parmesan.

The pasta was my addition. When I asked Michael what would be a good side, he suggested eggplant or roasted potatoes. Roasted zucchini spears would probably work well, too.