mytastefullife

Pork Chops with Black-Eyed Peas and Kale

black-eyed peas, food, grilling, kale, pork, spices, sunday supper, tips, vegetables

I have a confession: I don’t like kale. Gasp! I know it was all the rage, and I’ve really tried to enjoy it since it’s kale season. I’ve sautéed it with garlic and good olive oil. I’ve bought kale chips and went as far as making a batch of them myself at home. I’ve sliced it thin and added it to my salads, but I just can’t get on board with the tough, chewy texture of the leaves. That is until last weekend when I added it to my black-eyed peas and voila! Deliciousness!

This black-eyed peas recipe goes great with seasoned pork chops. Start the peas early because they take about an hour and 30 minutes, and I suggest using a 5-quart pot because the four to six cups of kale take up some space initially.

One secret to this recipe is a special spice mix made by Tasty Licks BBQ Company. I have four favorite combinations, and I’ve included a picture here. For this meal I use some of the “Flyin’ Swine Pork Rub” and “Mella Yella.” Not only do I use them for the pork chop rub and marinade, but I also add the “Flyin Swine” to the black-eyed peas.IMG_0006

It’s no problem if you don’t have any Tasty Licks seasonings. Just mix a 1/4 cup of brown sugar with a teaspoon each of chili powder, black pepper, onion powder, lemon pepper and garlic salt. This mix replaces the Flyin’ Swine and Mella Yella. If pork isn’t your thing, try this with chicken breasts.

Below I’ve included recipes for the black-eyed peas and pork chops, and this meal serves four adults. Don’t be startled by the list of ingredients! Everything but the pork chops cook together so I consider this a one-pot recipe that’s jammed full of vegetables.

 

Black-Eyed Peas IngredientsIMG_0021

1/4 pound chopped pancetta

1 cup chopped celery

1-1/2 cups chopped carrots

1 large onion, chopped

4 to 6 cups chopped kale

1-pound bag of frozen black-eyed peas

3 teaspoons chili powder

2 teaspoons cayenne pepper

3 teaspoons cumin

2 tablespoons kosher salt

2 cups chicken broth

2 tablespoons Flyin’ Swine Pork Rub

CookingIMG_0031

Sauté pancetta over medium heat in a 5-quart pot until brown and crispy. Remove pancetta but keep the renderings. Place pancetta on a paper towel to drain excess fat, and set aside.

Cook the onions, celery and carrots in the oil from the pancetta for 5 minutes. Add the chili powder, cayenne pepper, cumin, salt and the Flyin’ Swine Pork Rub and mix well. Then add the bag of frozen black-eyed peas, kale, the cooked pancetta and 1 cup of the chicken broth. Mix well, cover and simmer on low for 1 hour and 30 minutes, stirring occasionally and adding the last cup of chicken broth as the liquid is absorbed.

 

Seasoned Pork Chops Ingredients 

(4) 1” thick boneless pork chops

2 tablespoons Flyin’ Swine Pork RubIMG_0039

2 tablespoons Mella Yella Lemon Pepper Spice Rub

2 tablespoons olive oil

 

Cooking

IMG_0043Mix the 4 tablespoons of spices with the 2 tablespoons of olive oil. Use the mixture to coat both sides of the pork chops and let sit for 30 minutes. Cook on a 450-500 degree grill for 4 minutes per side. Loosely cover with foil and let rest 5 minutes before serving. Pour remaining juices over chops and serve with black-eyed peas.

IMG_0052

 

 

Healthy Broccoli Cheese Soup

food, meal plans, soup, tips, vegetables

It’s cold outside today and after a trip to the grocery store I’ve decided on broccoli cheese soup for dinner. It meets all my criteria – it works for our family’s “Meatless Mondays,” and it’s peak broccoli season, which satisfies the Paleo challenge.IMG_9809

Many broccoli cheese soups feel so heavy that you’re left wondering if it was truly healthy. That’s a common theme in America: the idea that because it’s a vegetable it must be good for us. Ummm … not when you fry it or dump cheese all over it!

I promise this recipe is healthy and tasty. I use mostly chicken broth with only a half cup of 1% milk, and a good sharp cheddar cheese so that a little can go a long way. A few other tips include steaming all the vegetables and including some cauliflower to help thicken the soup. Cauliflower can often act as a starch, but without the carbs that come from potatoes. I’m not a big cornstarch fan so this soup’s heartiness truly comes from the vegetables.

I also have to consider my 3-year-old daughter’s dinner, and she won’t eat soup. I’ve decided to reserve some of the steamed broccoli for her, and throw together a quick cheese sandwich and some fruit. Dinner is done!

I’ve included ranges for this recipe’s ingredients because you may need to increase or decrease the amount based on your preference. I don’t believe in exact measurements (except for baking – that must be precise!). Many nights we open the refrigerator door and need to make the most of the ingredients on-hand. This broccoli soup consists of staples and can be thrown together within 30 minutes and serves four people.

Ingredients:IMG_9722
1/2 cup 1% milk
1/2 cup shredded sharp cheddar cheese
1-2 cups chicken broth
1/4 onion
2 garlic cloves
2 celery stalks
1-2 cups cauliflower
2-3 cups broccoli
1 chicken or vegetable bouillon cube
1 tsp of white pepper

Instructions:
Steam the onion, celery, cauliflower, garlic and broccoli together until tender, about 20 minutes. Reserve 1/2 cup of broccoli.
Place remaining steamed vegetables, chicken broth, and the bouillon cube in a pot and simmer for a few minutes.
Turn off heat and gradually stir in cheese, milk and white pepper.
Use a blender or hand immersion blender to puree until desired consistency. Then add the reserved broccoli and pulse until just combined.
Serve with garlic bread or side salad.