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Pork with Fennel and Mustartd

Pork w/ Fennel

From: The Illustrated Quick Cook

INGREDIENTS

  • 6 Tbsp Olive Oil
  • 2 Lg Onions, sliced
  • 3 Fennel bulbs, sliced
  • 2.5 lb Lean Pork cut into cubes (I used boneless pork chops)
  • 8 Garlic cloves, chopped
  • 2/3 Cup Dry White wine
  • 2 Tbsp whole/coarse grain mustard
  • 1 tsp Paprika
  • Handful flat parsley, chopped
  • 1 Tbsp Sage leaves, chopped
  • 1 Tbsp Rosemary leaves, chopped
  • 2 Tbsp Flour
  • 3 Cup Milk

DIRECTIONS

  • Heat oil and add onions & fennel cook for 5 minutes
  • Add pork and cook 5 minutes
  • Add garlic, wine and mustard. Bring to boil and allow to bubble for 3 minutes
  • Stir in paprika, parsley, sage and rosemary.
  • Whisk in flour
  • Add in milk
  • Bring to a boil then simmer for 5 minutes
  • Let cool and transfer to freezer safe container
  • Stores 3 months
  • Defrost in fridge overnight the microwave on high for 2 minutes, stir and microwave 2 minutes more.

Beef and Parsnip Stew

Beef and Parsnip Stew

From: The Illustrated Quick Cook

These pictures are not doing anything justice. I guess that’s what I get for taking phone pictures of a cook book in flourescent lighting.

This meal requires a dish that can go from stove top to oven. I didn’t have one so I started in a LARGE skillet then transferred to a casserole dish for baking. Work with what you have!

INGREDIENTS

  • 3 Tbls Olive Oil
  • 2 Onions, finely chopped
  • Handful Fresh Thyme
  • 4 Garlic cloves, finely chopped
  • 2.5 lb Beef stew cubes
  • 4 Large Carrots, rough chopped
  • 5 Parsnips, rough chopped
  • 3 Cup Beef Stock
  • 1 Tbls Butter
  • 14 oz Button Mushrooms

DIRECTIONS

  • Preheat oven to 350
  • Heat oil & add onions to cook for 6-8 minutes
  • Stir in thyme, garlic &  season w/ salt and pepper
  • Add steak and cook 10 min until browned
  • Add carrots and parsnips
  • Pour in stock.
  • Bring to boil, reduce to simmer cover and put in oven for 1 hour
  • With 10 minutes left to baking heat butter in small frying pan, add mushrooms and cook for 5-8 minutes
  • Add to the stew and bake another 30 minutes
  • Let cool completely before transferring to freezer safe container
  • Good for 3 months
  • To serve: Defrost in fridge overnight, transfer to large casserole and bake @ 350 for 30-40 minutes.