Sometimes my recipes are created out of necessity, as in this case. I bought a 4 lb pork loin that I thought would be great for my hubby to smoke. I’ll be the first to admit that I have no clue as to the fine art of barbecuing, grilling and smoking. He mentioned that this cut might dry out but went ahead and brined and smoked, spending all day tending to our main course for the evening. And lo and behold, he was right. It was far from tender and juicy and instead almost inedible.
I come from a long line of thrifty cooks, so wasn’t going to throw away the whole loin and thought long and hard hard to bring moisture back to the protein. (Although, I did pick this up from our local Grocery Outlet for a bargain price!) I knew I needed to simmer it in a liquid and with fall just beginning, our evenings have been getting cooler so a soup came to mind.
Hubby has been doing a ton of meat smoking since we were gifted with a mini-Traegar barbeque from his Dad. We’ve done salmon, whole chickens, corned beef (which makes pastrami), and beef and pork roasts. Roasts end up in recipes for two or three meals and I try to be creative in changing up the flavor profile so we aren’t eating the same thing every night.
Chicken wings don’t have to be a guilty pleasure. I’ve found that baking them is as delish as deep frying, and far more heart-healthy (not to mention less messy).
Kugel is a well-loved staple of Jewish family meals and can be made sweet or savory, with noodles or potatoes. Although I’ve seen some fancy schmancy recipes, traditionally it’s a baked pudding or casserole with simple ingredients, served as a starch side or dessert. It can be made in a regular casserole pan but I like the presentation of a round pie dish.
Hubby is most definitely a meat and potatoes kind of guy but we have been trying to limit our carbohydrate intake so often dinner just features a protein and large portion of a veggie side. Sunchokes, also known as Jerusalem artichokes, look similar to potatoes when diced or sliced and have a similar texture, but feature a sweet, nutty flavor similar to an artichoke, that only needs a few herbs and olive oil. I served these with Easter dinner (turkey ham basted in mustard, honey and brown sugar and roasted asparagus).
Caprese salad is always a favorite … thick slices of juicy tomatoes, hunks of creamy mozzarella and fresh basil leaves drizzled with olive oil on a platter or in stacks. I thought this would make a colorful addition to a family diner in lieu of the usual green salad so scaled down the ingredients to miniature size and added some fresh herbs planted by the Grands. Next time, I’ll double the recipe for leftovers as it was quickly gobbled up!
There is something soothing about sitting down to comfort food during these tough times, plus they are also inexpensive and easy to make. Turkey is a healthy alternative to beef, but tends to be drier so the pasta sauce gives needed moisture without being greasy.
