Sunday Dinner: Herb-crusted roasted Pork Loin with Simmered Cabbage

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 recipe for Simmered Cabbage.

Ms. Foodie served it all over Jasmine Rice, and was quite please about the way this turned out!

Fish Friday: Rock Cod and Sour Cream Cabbage

Rock Cod and Cabbage

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.


Garlic-Ginger-Sesame Barbeque Chicken with Sweet-n-Sour Cabbage

If you haven’t noticed yet, Ms. Foodie is on a cabbage kick!  It’s a super vegetable that is versatile, and has so many health benefits: it’s a cancer preventative, its juice has been known to heal stomach ulcers and fungal infections, and it is rich in iron, sulfur, and antioxidants–what’s not to love?

I’m partial to both red and green, but red cabbage has TWICE the Vitamin C as green; so that’s my cabbage of choice for tonight.  I first quartered the head, then chopped two of the quarters into square chunks.  NOTE: Cabbage freezes well, so if you have no plans to use the rest of the head any time soon, place it in a freezer bag, make sure you get rid of all the air before sealing, and you’ve got cabbage whenever you need it!

With a touch of olive oil, I sautéed the cabbage with diced green onions, a couple of chopped garlic cloves, and a layer of sugar–no more than 1/4 cup.  After merging the ingredients for five minutes I added a 1/2 cup of water, covered the mix, and let it simmer for 30 minutes until tender, but not mushy.  Super easy, and super tasty!

Then I took a tablespoon of sesame oil and threw in some thyme, basil, rosemary, Sea salt and ground pepper.  After a few minutes of heat, I layered on chicken drumsticks and allowed them to lightly brown, turning constantly until the chicken is cooked, about 25 minutes or so.

Once the drumsticks are golden and fully cooked, I brought out the good stuff: the Ginger-Chili Sauce I used on my ribs a few days ago.  Slathering a generous amount on the drumsticks, and lowering the heat locked in that flavor in five minutes flat!

Complement the cabbage and the BBQ chicken with your grain of choice, and you have a Simple Fare meal that is ready in less than an hour.

I’m gettin’ my grub on!

Savory and Succulent Red Cabbage with Ground Pork

So Ms. Foodie took another hiatus from food blogging, and I know some of you hang on my every recipe.  So sorry, but it’s been a busy time.

For my return blog, I present a savory, succulent summer dish that is deceptively hearty.  It doesn’t require turning on an oven, and if you cook it with my recommendations, it only requires two pans.

Unfortunately, my camera card also took a hiatus, so I lost some of the prep pics–but you’re smart, you’ll get the vision!

Take half a head of red cabbage, and coarsely chop it into square-like pieces.  Line a non-stick skillet with the cabbage.  In a cast-iron skillet, cook a pound of ground pork until done, and even a bit brown and crispy.  Take the pork out of the skillet, but leave the drippings.

Mince about a 1/4 cup of fresh ginger, a 1/2 cup of onion (yellow and white are mellow), and two cloves of garlic.  Sauté the onion and ginger in the drippings until onions are clear and soft, add the garlic, and stir it in for a few minutes, but don’t overcook.

Transfer the ground pork to the cabbage-filled non-stick skillet and place the sauteed onion, ginger and garlic on top.  Here’s where the succulent comes in:  add a 12 oz. can of diced red tomatoes, then take the empty can and mix 1/2 cup soy sauce and a 1/4 cup rice vinegar together.  Add this on top of the mixture.

Place on low heat and let it slow simmer for 15 minutes.  Here’s where the savory enters: take a 10 oz. can of mandarin oranges.  Take about 1/2 the juice and add it on top of your mixture.  Throw in a few orange pieces for good measure, but not too many, as they can overpower.

Cover your mixture, lower your heat even more, and cook for another 30 minutes, until the cabbage is softened and the flavors meld.

You have a mellow, quick, yet complex dish that goes great over Jasmine rice, bread or pasta!