Green Beans, Carrots, and More

Green Beans, Carrots, and More

Great way to get kale into your diet without the bitter taste. For a healthier option, omit bacon and/or use olive oil instead of butter. You can also use honey for the agave.

By ArmyWO

prep:15 mins

cook: 25 mins

total: 40 mins

Servings: 4

Ingredients

Ingredient Checklist

• 1 cup 1-inch pieces fresh-cut green bean
• 1 cup sliced carrots
• 1 ½ tablespoons butter
• 4 green onions, minced
• 1 (1 inch) piece fresh ginger, minced
• 1 cup thinly sliced kale without rib
• 2 slices cooked bacon, crumbled (Optional)
• 2 tablespoons ground almonds
• 1 tablespoon light agave syrup
• salt to taste

Directions

Instructions Checklist

• Step 1

  Put green beans and carrots in a saucepan with enough water to cover. Bring water to a boil and cook until tender, about 15 minutes; drain and transfer to a large bowl.

• Step 2

  Melt butter in a skillet over medium heat. Cook and stir green onions and ginger in hot butter until tender, about 10 minutes.

• Step 3

  Stir kale, bacon, almonds, and agave into the onion mixture and remove skillet from heat; add to green beans and carrots. Season green bean mixture with salt and stir.

Nutrition Facts

Per Serving:

171 calories; protein 4g; carbohydrates 12.7g; fat 12.4g; cholesterol 21mg; sodium 180.8mg.

© Copyright 2021 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 07/26/2021

Apricot Pie

 

Apricot Pie Recipe

Prep Time: 2 hours

Cook Time: 55 minutes

Total Time: 2 hours 55 minutes

Author: Natasha of NatashasKitchen.com

Skill Level: Medium

Cost to Make: Varies by Season

Keyword: Apricot Pie

Cuisine: American

Course: Dessert

Servings: 6 -8

Ingredients

• 1 recipe for Flaky Cream Cheese Pastry Dough Se Notes Section

For the Pie Filling:

• 2 1/2 lbs fresh ripe apricots pitted and sliced into 1/2" thick slices
• 1 Tbsp lemon juice
• 1/4 cup granulated sugar
• 2 Tbsp all-purpose flour
• 1 tsp cinnamon
• 1/8 tsp salt

For the Egg wash:

• 1 egg whisked together with 1 Tbsp cold water

Instructions

Prepare the Flaky Cream Cheese Pastry Dough (see notes for link on NatashasKitchen.com)

1. Once pie crust has cooled in the fridge at least 1 hour, and you are ready to use it, remove dough from the refrigerator and on a large sheet of parchment paper, roll it out into a 13-inch circle, sprinkling lightly with flour to keep the dough from sticking to your rolling pin.
2. Transfer the dough to a 9-inch pie plate (the parchment paper makes it easy to transfer the dough; just put the rolled dough over the pie plate and peel off the paper backing.
3. Take the next piece of dough out of the fridge and re-using the parchment paper, roll it into a second 12-inch circle. Use a pizza cutter to slice the second rolled dough into about 15 (3/4-inch thick) strips. Set aside until ready to use.

Prepping your apricot filling: Preheat Oven to 425˚F.

1. Stir together the dry ingredients in a small bowl: 1/4 cup sugar, 2 Tbsp flour, 1 tsp cinnamon and 1/8 tsp salt.
2. Pit apricots and slice into 1/2″ thick slices and place them in a large mixing bowl. Drizzle with 1 Tbsp lemon juice and gently stir. Sprinkle the sugar/flour/cinnamon mixture over the sliced apricots and toss gently to combine.
3. Transfer prepared apricot filling into the bottom of your pie pan which should be lined with pastry dough.
4. Use the strips of pastry dough to create a lattice top and crimp the edges. (See notes for full photo tutorial on how to make a lattice pie topping). I've made it easy for ya!
5. Crimp together the edges or use the leftover lattice topping scraps to make a fancy woven border; Just make sure to push the border down onto the pie or it will disconnect from the pie and pieces of it will fall to the bottom of the oven and turn black (not that I'm speaking from experience ;)).
6. Beat together 1 egg with 1 Tbsp cold water. Brush top and edges of pie generously with egg wash.
7. Place pie on the center rack and bake at 425 ˚F for 20 minutes then place cookie sheet lined with foil under the pie to catch any drips then reduce oven to 375˚F and bake an additional 30 min until your filling is bubbling. Loosely Cover the top of the pie with foil if it is starting to brown too quickly. Here’s the tough part: let the pie cool down ideally at least 2 hours so the filling thickens. If you cut it early, the pie will be too juicy and will fall apart on your plate if eaten right away. It will still taste amazing, but it firms up as it stands.

Maple Ginger Pork and Sweet Potatoes

This was another random internet search recipe to use ingredients I had on hand, but it turned out super delicious. It's one of the only pork chops recipes we've tried where the pork wasn't dry - probably because of the brining technique! 

 

https://www.thekitchn.com/recipe-maple-ginger-pork-and-sweet-potatoes-234141

Maple Ginger Pork and Sweet Potatoes

YieldServes 4

Ingredients

• 4

  (3/4- to 1-inch-thick) center cut, bone-in pork chops (about 1/2 pound each)

• 3 cups

  cold water, divided

• 3 tablespoons

  kosher salt, plus more for seasoning

• 2 tablespoons

  maple syrup, divided

• 2 tablespoons

  minced peeled fresh ginger, divided

• Freshly ground black pepper

• 2 tablespoons

  apple cider vinegar

• 2 tablespoons

  olive oil

• 1

  garlic clove, minced

• 2

  large sweet potatoes (about 2 pounds total), cut into 1-inch chunks

• 1

  medium red onion, chopped

Instructions

1. Bring 1 cup of the water to a boil in a small saucepan. Add the 3 tablespoons of salt, 1 tablespoon of the maple syrup, and 1 tablespoon of the ginger, and stir to dissolve the salt and syrup. Remove from the heat and add the remaining 2 cups cold water to bring the temperature of the brine down to room temperature.

2. Place the pork chops in a single layer in a shallow dish. Pour the brine over the pork chops, making sure they are completely covered. Cover and refrigerate for 30 minutes or up to 4 hours.

3. Arrange a rack in the middle of the oven and heat to 400°F. Remove the chops from the brine and pat them dry with paper towels. Season all over with salt and pepper.

4. Whisk the remaining 1 tablespoon maple syrup and apple cider vinegar together in a small bowl; set aside.

5. Heat the oil in a large cast iron or oven-safe skillet (large enough to fit all 4 chops) over medium-high heat until shimmering. Add the pork chops and sear until the bottoms of the chops are golden-brown, about 3 minutes. Flip the chops and cook until the second side is golden-brown, about 3 minutes more. Transfer to a plate.

6. Add the remaining 1 tablespoon ginger and garlic to the skillet and sauté until fragrant, about 30 seconds. Add the sweet potatoes and onion, season with salt and pepper, and sauté until the vegetables are tender, 6 to 8 minutes.

7. Return the pork chops to the skillet, nestling them among the vegetables. Pour the maple syrup and vinegar mixture evenly over the pork and vegetables. Carefully transfer the hot skillet to the oven and roast until the pork chops are cooked through and register 140°F to 145°F on an instant-read thermometer inserted into the thickest part of the meat, 6 to 10 minutes.

8. Remove the skillet from the oven, tent it loosely with foil, and let the chops rest 5 minutes before serving.

Rajasthani Butternut Squash and Potato Curry

 This was a good recipe for using my extra potatoes and butternut squash. I did a bunch of substitutions for spices, and I used butter instead of ghee (just cause ghee was spensive!). I probably needed more substitutions (I just left out a bunch of things) since it was a little underspiced, but it was good with soy sauce.

Rajasthani Butternut Squash and Potato Curry

★★★★★ 4.9 from 19 reviews

• Author: Sylvia Fountaine
• Prep Time: 10
• Cook Time: 20
• Total Time: 30 minutes
• Yield: 4
• Category: main, vegetarain, curry
• Method: stove-top
• Cuisine: Indian, Rajasthani, Hindu, North Indian

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Description

A soothing and comforting North Indian Butternut Squash and Potato Curry hailing from Rajasthan, featuring winter squash and potatoes, using whole spices and ghee, served over fluffy basmati rice. 

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Ingredients

• 1 pound butternut squash or pumpkin or winter squash, cubed into 1 ½ inch pieces)
• 1 pound Yukon gold potatoes – cubed into 1-inch pieces – please see notes.
• 3 tablespoons ghee ( you could sub olive oil, but ghee absolutely makes this dish)
• 3 bay leaves
• 1 cinnamon stick
• 2 whole cloves
• 2 whole cardamon pods, broken open ( green if possible)
• 1 teaspoon nigella seeds (optional)
• ½ teaspoon mustard seeds ( black mustard seeds if possible)
• ½ teaspoon fenugreek seeds (or sub 1 teaspoon dried fenugreek leaves-add with tomatoes)
• 3 tablespoons plain yogurt
• 1 teaspoon chili powder
• 1 teaspoon ground  cumin
• 1 teaspoon ground coriander
• ½ teaspoon ground turmeric
• ½ teaspoon asafoetida powder (optional)
• 1 medium tomato, diced with juices
• 1 teaspoon lemon juice (or anchor powder-mango powder)
• 3/4 cup water
• 1 teaspoon kosher salt

( You want a total of 2 pounds squash and potatoes combined.)

Serve with Fluffy Basmati Rice 

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Instructions

• Prep your winter squash and potatoes- making sure potatoes are cut a little smaller than squash-see notes.
• Gather all your spices together, the cooking part will go fast.
• In a large, heavy bottomed, or cast iron skillet, heat the ghee over medium heat.
• Add the bay leaves, cinnamon stick, whole cloves, smashed cardamon pods ( including shell) , nigella, mustard seeds and fenugreek seeds and sauté until they begin to crackle.
• Add the yogurt, chili powder, cumin, coriander, ground turmeric, optional asafoetida powder, and fry 3 minutes.
• Add the tomato and its juices and the lemon juice. Cook 2 minutes. Add water, salt and stir.
• Add the potatoes and the winter squash, give a stir, cover tightly and simmer gently 15-20 minutes until tender. Check for doneness. You want the potatoes to get tender, being careful not to overcook the butternut… so continue simmering covered, until potatoes are fork-tender, adding a splash more water to loosen up the flavorful sauce.
• Give a final stir, turn over onto a serving dish, scraping out all the goodies out of the bottom of the pan, piling it over the squash and potatoes. Remove the bay leaves if you like, or use them as a garnish.
• Serve with Fluffy Basmati Rice.

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Notes

You want a total of 2 pounds squash and potatoes combined. 

Cut potatoes smaller than squash, because they take a little longer to cook. Use peeled russets, or a non-waxy potato-like yukon ( a “drier” potato) for the best texture. With thin-skinned potatoes, you won’t need to peel. Waxy potatoes like red, or small whites, don’t allow the flavor to soak in quite as much and take a bit longer to cook.

Latin Pork with Potatoes and Peppers

 I had to find a substitute for sazon seasoning online, but after that this was a delicious recipe. I made it in the Instant Pot instead by adding a cup of chicken broth (probably only needed 1/2) and then pressure cooking it for 30 minutes (25 probably would've been fine) and quick releasing. The sauce for the veggies was really yummy. The pork chops were pretty dry and tough, but it's hard to get pork chops to be otherwise... 

Latin Pork with Potatoes and Peppers

Recipe courtesy of Food Network Kitchen From: Food Network Magazine

Level: Easy
Total: 4 hr 30 min Prep: 30 min Cook: 4 hr
Yield: 4 servings

Ingredients:

2 tablespoons all-purpose flour 1 tablespoon ground cumin  

2 packets sazon seasoning (about 2 teaspoons)

Kosher salt and freshly ground pepper 4 center-cut bone-in pork chops (about 2 1/2 pounds)

1 14.5-ounce can petite diced tomatoes 1 pound potatoes, peeled and sliced into 1-inch rounds
1 onion, thinly sliced

1 red bell pepper, thinly sliced
1/4 cup plus 2 tablespoons chopped fresh cilantro
4 cloves garlic, thinly sliced
2 bay leaves
1 tablespoon red or white wine vinegar

Directions:

1 Combine the flour, cumin, sazon, 1 teaspoon salt and a few grinds of pepper in a large bowl. Season the pork chops on both sides with some of the seasoned flour, then transfer to a 6-quart slow cooker.

2 Add the tomatoes, potatoes, onion, bell pepper, 1/4 cup cilantro, the garlic and bay leaves to the bowl with the remaining seasoned flour; toss. Pour the vegetables over the pork chops. Cover and cook on high, 4 hours.

3 Transfer the pork chops to a platter. Skim off the fat from the cooking liquid and discard the bay leaves. Stir the vinegar and the remaining 2 tablespoons cilantro into the slow cooker; season with salt and pepper. Serve the pork chops with the vegetables and cooking liquid.

 

I made this dish because I had a ton of bell peppers and heirloom tomatoes and a couple of acorn squash from my weekly farm share. I loved the cinnamon! It was super delicious. I made a giant double batch and froze some for later. I didn't have any walnuts, so I used pecans, and they were delicious. I also added a pound of chopped, cooked bacon, which was also super yummy.

Farfalle With Squash and Red Peppers

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Weeknight Vegetarian Oct 16, 2013

The warmth of cinnamon -- plus, of course, the presence of acorn squash -- makes this dish feel particularly autumnal.

Make Ahead: The vegetables can be cooked and refrigerated for up to 1 week or frozen for up to 6 months. Reheat them in a saucepan (defrosting first if frozen) before tossing with the pasta.

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Servings: 6

Ingredients

• Sea salt
• 1 pound dried farfalle pasta (may use whole-wheat farfalle)
• 1 tablespoon extra-virgin olive oil
• 1 medium onion, thinly sliced
• 2 cloves garlic, thinly sliced
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon ground cinnamon
• 2 large red bell peppers, stemmed, seeded and thinly sliced
• 1 pound acorn squash, peeled, seeded and cut into 1/2-inch cubes
• 15 ounces canned, no-salt-added fire-roasted diced tomatoes, such as Muir Glen brand, plus their juices
• 1 cup toasted walnut pieces, for garnish (see NOTE)

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Directions

Bring a large pot of salted water to boil over medium-high heat. Add the pasta and cook according to the package directions, leaving the farfalle slightly undercooked. Drain, reserving 1 cup of the pasta cooking water.

Meanwhile, pour the oil into a large saucepan over medium-low heat. Add the onion, garlic, crushed pepper flakes and cinnamon, stirring to coat. Cover and cook until the vegetables have softened, 5 minutes. Increase the heat to medium; add the bell peppers, squash, tomatoes and their juices. Cover and cook until the peppers and squash are very tender, 10 to 15 minutes. Season with salt to taste. Turn off the heat; cover the saucepan to keep the vegetables warm.

Toss the pasta into the vegetables, along with as much of the reserved pasta cooking water as needed to create a sauce. Stir to coat.

Divide among individual wide, shallow bowls. Top each portion with the walnuts.

NOTE: Toast the walnuts in a small, dry skillet over medium-low heat until they are fragrant and lightly browned, shaking the pan as needed to prevent scorching. Cool before using.

 

Crock Pot Pork Green Chili

Crock Pot Pork Green Chili is a soul-satisfying bowl of delicious chunks of tender pork in a slightly thickened sauce loaded with lots of green chilies, tomatillos, and spices.  A Colorado-inspired favorite that is just as good eaten out of a bowl like a stew as it is poured over burritos.

Prep Time 15 minutes

Cook Time 6 hours

Total Time 6 hours 15 minutes

Ingredients

• 3-4 pounds boneless pork shoulder, cut into 1-inch cubes
• 4 tablespoons flour
• 1 teaspoon pepper
• 1 teaspoon salt
• 2 tablespoons oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 pound tomatillos, husks removed, chopped
• 4 (7 ounce) cans whole fire roasted green chilies, drained, chopped or diced
• 1/2 bunch cilantro, chopped
• 4 cups chicken broth
• 1 jalapeno, de-seeded, and chopped
• 1 (14.5-ounce) can diced tomatoes
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon oregano
• 1 tablespoon cornstarch
• 1 tablespoon cold water

Garnish with

• lime wedges
• cilantro leaves
• chopped green onions
• sour cream
• sharp cheddar cheese, grated
• tortilla chips or flour tortillas

Instructions

1. Cut the pork shoulder into 1-inch cubes, trimming any excess fat, then toss with the flour, salt, and pepper.  Heat 2 tablespoons of oil in a skillet and brown the pork on all sides, then transfer to a slow cooker.  You may need to work in batches and add a bit more oil until all of the pork is browned.  
2. In the same skillet, saute the onion, peppers, garlic, adding a little more oil if the pan is dry, for 3 to 5 minutes. Add 1/2 cup of broth and scrape up any fond (the browned bits on the bottom of the pan) and transfer everything to the slow cooker with the pork.
3. In a blender, combine 1/2 the chopped tomatillos with 1/2 of the diced green chilies and the cilantro, then process until smooth. Add 1/2 cup of the chicken broth if necessary.
4. Pour the blended tomatillos into the crockpot and add all remaining ingredients except for the cornstarch and water. Cook on HIGH for 3-4 hours or on LOW for 6-8 hours until the pork is tender.
5. At this point, you can serve as is, or thicken by making a slurry with the cornstarch and water. Stir the slurry into the chili verde and cover again for 30 minutes, stirring occasionally, then serve in bowls garnished with lime wedges, cilantro leaves, green onions, sour cream, grated cheese, and tortilla chips or warm tortillas. 

From: https://houseofnasheats.com/crock-pot-pork-green-chili/