Oven-grilled Pork Spare Ribs with Spinach-Jasmine Rice. Last vestiges of Summer, since the temps don’t seem to want to get us to Fall!
While Ms. Foodie loves to mount elaborate meals from time-to-time, for the most part, I depend a great deal on Kitchen Cabinet Cooking: what’s in the Store (my cabinet/fridge), and what can be made quickly.
This meal has several quick and dirty components:
- Chicken Thighs: The easiest part of the Chicken to grill and bake, because thighs they require so little maintenance, while still retaining their moisture and flavor. You can cook eight chicken thighs in a 400 degree oven in as little as 45 minutes.
- Frozen Vegetables: Look, I grew up in the Midwest, and fresh vegetables were only possible in the late Spring and the Summer—or you paid a lot of money for shipped produce which didn’t retain half the nutrients. Frozen vegetables, especially the flash frozen variety we find today, retain much of the nutrients of their fresh counterpart, and they make for an easy meal accompaniment.
- Pre-cooked sides: Ms. Foodie adores her Rice Cooker, and when I cook rice, I always make an extra cup or two. Cooked rice refrigerates for up to five days; so that means you can focus on the meat or veggie part of your meal, and simply heat up or nuke the rice to go along with it.
Thanks to this extremely easy recipe from Healthy. Delicious., frozen Spinach and Sweet Corn, and pre-cooked Jasmine Rice, Ms. Foodie was able to crank out dinner in less than an hour.
When you have so many things to do, wherever you can save time makes a huge difference.
Pan-fried Salmon with Onions, Garlic, and Kale accompanied by Cilantro-Jasmine Rice, and Sweet Wine. #foodie #ieatthereforeiam #nofilter, a photo by Jennifer O’Connell on Flickr.
Ms. Foodie is finding that it is often the simple things that turn out to be the best. This would be especially true of tonight’s dinner.
Ms. Foodie took less than 45 minutes (thank you, Rice Cooker!) to make this meal, and if I put my foot in it, if I must say so myself!
Ms. Foodie rubbed down a large Salmon Fillet with Sea Salt and Red Pepper Flakes then let it sit for about 20 minutes.
While the Salmon was marinating, Ms. Foodie added chicken boullion and Cilantro to the Jasmine Rice to create a flavorful and refreshing rice dish in the Rice Cooker. I added equal parts water to the cups of rice (I did two), hit the “Cook” button, and forget about it.
Ms. Foodie then chopped a bit of White Onion (about 1/4 cup), 2 cloves of Garlic (sliced), and some Kale leaves (about a 1/2 cup) and sauteed the mix in a tablespoon butter until the onion was clear and the Kale was vibrant and a bit tender. I removed this mix from the skillet, added another tablespoon of butter, and threw on the Salmon Fillet, skin side down. Ms. Foodie cooked it for about 5 minutes, or until the skin was crisp, then flipped the Fillet and cooked it for another 5 minutes until it was cooked through.
Mr. Foodie gave it the thumbs up and said “It was delicious!” I’m inclined to agree with him. 😉
Ms. Foodie hopes everyone had a gastronomically delightful Holiday! As you can see from the collage, Ms. Foodie worked her usual magic for family and friends.
On the menu: Roasted Turkey with Stuffing, Roasted Pork Shoulder with Garlic and Herbs, Garlic Mashed Potatoes, and Roasted Brussel Sprouts. Notice the theme of garlic and roasting? It was quite the hit.
Sweet Potato Pie was the dessert of the evening, no garlic or roasting required.
Whatever your day, hope it was joyful and filling!
This turned out even better than I thought! Herb-crusted roasted Pork Loin with Simmered Cabbage over Jasmine Rice #foodie #ieatthereforeiam #fallmenu, a photo by Jennifer O’Connell on Flickr.
Say what you will about Paula Deen’s recent troubles, the woman can throw down. Ms. Foodie pulled her recipe off of the Food Network’s website and coupled it with a Food.com recipe for Simmered Cabbage.
Ms. Foodie served it all over Jasmine Rice, and was quite please about the way this turned out!
Ms. Foodie knows Lent is over, but fish on Friday is still an easy, go-to meal after a long and busy week.
For this Fish Friday, I took the yummy and hearty Rock Cod and marinated it in Trader Joe’s Sweet Chili Sauce, Cayenne, Salt, and a bit of dried Cilantro, then let the mix ruminate in the refrigerator for a couple of hours.
For the Cabbage, I followed a recipe at Group Recipes for Sour Cream Cabbage–simple, with nice flavor and texture. Cabbage is an excellent go-to vegetable that’s packed with Vitamin C and other nutrients, fiber, and is a perfect detoxifier.
While the Cabbage was cooking, Ms. Foodie heated up a couple of tablespoons of Olive Oil in a cast-iron skillet, took out the Rock Cod from the refrigerator, dredged it in flour, and lightly fried both sides of the fish until golden brown and done.
Ms. Foodie kept the nibbles few and simple: Potato Chips, Baby Carrots, Celery Sticks, and Toasted sliced mini Baguettes. They were the perfect complement to the AllRecipes.com Garlic Feta Dip and the Egg and Avocado Salad found on the Never Homemaker site.
Ms. Foodie liked this particular Egg Salad because of it’s simplicity and flexibility. Of course, changes were made: Ms. Foodie rarely does Mayonnaise, when Miracle Whip tastes better; and Salt and Pepper should always be to taste–a pinch just doesn’t do the trick.
Ms. Foodie has fallen in LOVE with Trader Joe’s Sweet Chili sauce, so she decided to sauce up her Pork Spare Ribs with it! I first seasoned the Ribs with some Sea Salt, Pepper, and a bit of Cayenne, then poured on the TJ’s Sweet Chili sauce (about half of the 10 ounce bottle for 12 ribs), sliced some onions to cover the ribs, and put the mix in a crock pot for about six hours.
Once the Ribs were sufficiently succulent, I placed them in a pan, basted them with the rest of the bottle of Sweet Chili sauce, then baked them uncovered in a 350 degree oven for about 45 minutes.
That got us through two halves of the game, so for halftime, Ms. Foodie whipped up some sliders. Easy to do with pre-marinated Ground Beef, mini buns from Trader Joe’s (love that place!) and some sliced Cheddar.
I mixed the Ground Beef with chopped Onions, Garlic, Worcestershire sauce, Cumin, Basil, Thyme, Salt, Pepper, and a bit of Probiotic Yogurt. Ms. Foodie set the mixture in the fridge for a couple of hours to meld these flavors. It also helps me form the mix into little balls, about an inch to an inch-and-a-half in diameter.
In lieu of a grill, I lined a pan with aluminum foil, then cooked them in a 350 degree oven for 20-25 minutes. While the Burger Balls were cooking, it gave me time to prep the mini buns by cutting the Cheddar Cheese slices in quarters, and putting those mini-slices on each side of the bun.
Ms. Foodie placed the prepped buns in the oven midway through the Burgers cooking. Once the Cheese was melted, everything comes out, and the Sliders are ready to be put together.
No matter who wins the game, these SuperBowl goodies make for a victorious feast!
I cut Catfish fillets into little chunks, coated them with an egg mixture spiced with Coriander, Chili Powder, Cayenne, Thyme and Cilantro; then covered the nuggets with Panko breading.
This was my first fry with Coconut Oil, and I must say, I like it! It is light, barely discernible, and doesn’t overheat. Can’t wait to pop some popcorn with it.
I served up my nuggets in a flour tortilla (but you can use corn if you like), and freshly harvested chopped tomatoes, avocados, Trader Joe’s Three-Cheese Blend, and a dollop of sour cream and Pineapple Salsa–Tasty!
Taking their simple recipe, I increased the butter from 1/3 to 1/2 cup, added two cloves of garlic instead of one, and added sun-dried tomatoes, chopped mushrooms, and shredded kale.
Seasoned with dried Basil and Oregano to taste, Celery Salt, and Pepper, it made for a burst of extravagant flavor for the palate.
While that would have been a complete meal in and of itself, I decided to oven-broil some Rock Cod fillets, lightly basted in White Wine, Olive Oil, Curry Powder, Cumin and Minced Garlic.
This little addition was off the chain–and the entire meal took less than 40 minutes… Suhweet!
Ms. Foodie was missing Christmas, so I decided to whip up some of the flavors of December in March–with a bit of a twist.
Braised Chicken basted with the mellow tones of Tolosa “1772” Pinot Noir, accompanied by Cranberry-Kale Stuffing. With a lovely glass of that same Pinot, it’s a combination whose time has come…