I just threw this one together tonight. It smells amazing, it tastes better.
Pork chops- however many you would like
Potatoes, chopped. I have recently been addicted to a potato medley I found at my favorite market, Sunflower. It has red, yellow, and blue (yes blue) potatoes. They are very flavorful and full of antioxidants. Russets are good too, just not quite as good for you. :)
Onion, sliced. Any color will do, but I prefer yellow.
Garlic, a few cloves chopped.
Balsamic vinegar
Olive oil
Spices: garlic salt, garlic powder, onion powder, rosemary, basil, oregano
Preheat oven to 375*.
Put some olive oil in the bottom of a casserole dish.
Layer chopped potatoes, onion, and garlic on the bottom. Sprinkle spices sparingly. Add pork chops on top. Pour balsamic vinegar over the dish to taste. Sprinkle spices on the pork chops on both sides.
Cover dish with foil and put in the oven. Halfway through, flip the pork chops over. Dish is ready when the potatoes are tender, and the pork reaches approximately 170*, the pork setting on a thermometer.
Enjoy!
~The Nonconformist Cook
Wednesday, March 16, 2011
Friday, January 14, 2011
It's pasta arugula....
Who doesn't love pasta? Who feels a bit "guilty" after consuming some carbs? This recipe is based on brown rice or quinoa pasta; less carbs and more protein and fiber! Of course, you can use any sort of pasta you prefer.
6 oz pasta (usually 1/2 a box; 6 oz or so) -- your choice. I would recommend penne, spiral, or rotelli...something short rather than long...but then again, your choice!
Baby Arugula (I use organic), approx. 1 cup; torn into small pieces
Freshly grated pecorino-Romano cheese, approx. 1/3 -1/2 cup, depending on how much pasta you use
A few tablespoons of olive oil
A bit of butter for flavor (I used a small amount of unsalted butter)
Pre-chopped garlic in oil (you can use fresh, but it will be raw!)
Sea salt and freshly ground pepper to taste
Make pasta per instructions on package; cook to al dente (easy to bite, but not mushy), do not overcook. When done, strain the pasta. Pour into a serving dish. Add the olive oil and butter; add a few spoonfuls (to taste) of pre-chopped garlic; toss to coat. Add arugula and cheese; toss to coat. Sprinkle with salt and pepper and stir. Serve immediately.
Enjoy!!
~The Nonconformist Cook
6 oz pasta (usually 1/2 a box; 6 oz or so) -- your choice. I would recommend penne, spiral, or rotelli...something short rather than long...but then again, your choice!
Baby Arugula (I use organic), approx. 1 cup; torn into small pieces
Freshly grated pecorino-Romano cheese, approx. 1/3 -1/2 cup, depending on how much pasta you use
A few tablespoons of olive oil
A bit of butter for flavor (I used a small amount of unsalted butter)
Pre-chopped garlic in oil (you can use fresh, but it will be raw!)
Sea salt and freshly ground pepper to taste
Make pasta per instructions on package; cook to al dente (easy to bite, but not mushy), do not overcook. When done, strain the pasta. Pour into a serving dish. Add the olive oil and butter; add a few spoonfuls (to taste) of pre-chopped garlic; toss to coat. Add arugula and cheese; toss to coat. Sprinkle with salt and pepper and stir. Serve immediately.
Enjoy!!
~The Nonconformist Cook
That's the whole chicken!
Whole fryer chickens come in handy. Whether fresh or frozen, they make a great meal, with extra for leftovers. (fajitas, chicken salad sandwiches, to name a few!)
1 3-4 lb whole fryer chicken
1-2 shallots, chopped
3-4 cloves of garlic, coarsely chopped
3-5 sprigs of fresh dill weed
1 lemon
Olive oil
Butter
Salt, pepper, garlic powder
Preheat oven to 300 degrees.
Rinse chicken and pat dry with paper towels. Place the chicken breast on an oiled roasting rack over a pan. Drizzle with olive oil. Sprinkle salt, pepper, and garlic powder. Flip the chicken over and do the same to the other side. Stuff the cavity with slices of lemon, chopped scallions, garlic, and sprigs of dill. Place chicken breast side up on rack; add a bit of butter to the breast skin to help brown while cooking.
Place the bird in the oven for approx. 2-3 hours; bird is done when a meat thermometer reads appropriate for poultry, 170-180 degrees.
Enjoy!!
~The Nonconformist Cook
1 3-4 lb whole fryer chicken
1-2 shallots, chopped
3-4 cloves of garlic, coarsely chopped
3-5 sprigs of fresh dill weed
1 lemon
Olive oil
Butter
Salt, pepper, garlic powder
Preheat oven to 300 degrees.
Rinse chicken and pat dry with paper towels. Place the chicken breast on an oiled roasting rack over a pan. Drizzle with olive oil. Sprinkle salt, pepper, and garlic powder. Flip the chicken over and do the same to the other side. Stuff the cavity with slices of lemon, chopped scallions, garlic, and sprigs of dill. Place chicken breast side up on rack; add a bit of butter to the breast skin to help brown while cooking.
Place the bird in the oven for approx. 2-3 hours; bird is done when a meat thermometer reads appropriate for poultry, 170-180 degrees.
Enjoy!!
~The Nonconformist Cook
Thursday, November 4, 2010
Savory Salmon with a Lemon/Parsley sauce
Craving some fish? Salmon is always a great choice, and can be very versatile. The flavor of a good salmon fillet goes with so many different styles. I tried this one the other night and was very happy with it!
Salmon fillet (fresh or frozen, wild caught is MUCH better and healthier than farm raised): depends on how many people you're feeding. It's just me around here, so I used 1 frozen salmon fillet approx. .38 lb. For each fillet, follow the below:
Onion
Lemon
Parsley
Butter
Olive Oil
Sea Salt
Garlic Powder
Black pepper
Capers (optional)
Preheat oven to 300 degrees
Cut up onion and lemon into thin slices. Get a large piece of foil (large enough for the fillet and have extra to wrap it into a tight packet)and layer onion slices and lemon slices on it. Put salmon fillet on top of bed of onion/lemon. Pour a bit of olive oil over it, sprinkle on some sea salt, black pepper, and garlic powder to taste. Add another layer of onion/lemon on top; add capers if desired. Wrap fillet to seal it in the foil; put in oven for 30 min or so, or until fish flakes easily with a fork.
When the fish is almost done, in a saucepan over low heat, combine: a bit of butter (depending on your taste and how many fillets you're making), parsley (fresh or dried), 1-3 mashed/pressed cloves of garlic, and the juice of 1-2 lemons. Bring to a low boil to let all the ingredients cook together.
Once salmon is done, discard the extra juices from the foil, and plate salmon with lemon/onion slices. Drizzle butter sauce over and eat!
Enjoy!!
~ The Nonconformist Cook
Salmon fillet (fresh or frozen, wild caught is MUCH better and healthier than farm raised): depends on how many people you're feeding. It's just me around here, so I used 1 frozen salmon fillet approx. .38 lb. For each fillet, follow the below:
Onion
Lemon
Parsley
Butter
Olive Oil
Sea Salt
Garlic Powder
Black pepper
Capers (optional)
Preheat oven to 300 degrees
Cut up onion and lemon into thin slices. Get a large piece of foil (large enough for the fillet and have extra to wrap it into a tight packet)and layer onion slices and lemon slices on it. Put salmon fillet on top of bed of onion/lemon. Pour a bit of olive oil over it, sprinkle on some sea salt, black pepper, and garlic powder to taste. Add another layer of onion/lemon on top; add capers if desired. Wrap fillet to seal it in the foil; put in oven for 30 min or so, or until fish flakes easily with a fork.
When the fish is almost done, in a saucepan over low heat, combine: a bit of butter (depending on your taste and how many fillets you're making), parsley (fresh or dried), 1-3 mashed/pressed cloves of garlic, and the juice of 1-2 lemons. Bring to a low boil to let all the ingredients cook together.
Once salmon is done, discard the extra juices from the foil, and plate salmon with lemon/onion slices. Drizzle butter sauce over and eat!
Enjoy!!
~ The Nonconformist Cook
Thursday, October 7, 2010
Baked horsey porkie chops
Don't be fooled by the name---this recipe doesn't actually contain horse. I just wanted to come up with a creative name for this dish. Threw this one together the other night, and it turned out pretty well, so I thought I'd share.
2-4 1/4" pork chops
Sour cream
Worchestershire sauce
Prepared horseradish (that's where the horse comes in!)
Apple cider vinegar
Spices: sea salt, pepper, garlic powder,cayenne pepper if you want an extra kick
Coat pork chops with the salt, pepper, and garlic powder. Put in a casserole dish and cover.
Make the sauce: scoop several large spoonfuls of sour cream into a bowl. Add a few splashes of Worchestershire sauce and apple cider vinegar. Stir until creamy. Add horseradish (amount depends on your taste, but a tablespoon or so will work) and a few shakes of cayenne pepper if desired. Pour over pork chops. Put in the oven at 300 degrees for 1-1 1/2 hours. Time is to be adjusted based on amount of pork chops and thickness. Remove when the sauce is bubbly and the pork meat is cooked. Horseradish mashed potatoes make a great side!
Enjoy!
~ The Nonconformist Cook
2-4 1/4" pork chops
Sour cream
Worchestershire sauce
Prepared horseradish (that's where the horse comes in!)
Apple cider vinegar
Spices: sea salt, pepper, garlic powder,cayenne pepper if you want an extra kick
Coat pork chops with the salt, pepper, and garlic powder. Put in a casserole dish and cover.
Make the sauce: scoop several large spoonfuls of sour cream into a bowl. Add a few splashes of Worchestershire sauce and apple cider vinegar. Stir until creamy. Add horseradish (amount depends on your taste, but a tablespoon or so will work) and a few shakes of cayenne pepper if desired. Pour over pork chops. Put in the oven at 300 degrees for 1-1 1/2 hours. Time is to be adjusted based on amount of pork chops and thickness. Remove when the sauce is bubbly and the pork meat is cooked. Horseradish mashed potatoes make a great side!
Enjoy!
~ The Nonconformist Cook
Saturday, October 2, 2010
Guacamole mole mole
Ah, fall in Arizona! Still in the triple digits. I haven't "cooked" that much lately, but today, guacamole sounded quite refreshing. And, it is a great way to use those avocados that have been sitting on your counter getting mushy.
2 ripe avocados
1/2 red onion, minced finely (you can use white/yellow too. Red is a bit sweeter)
2 cloves garlic, minced finely or pressed
1 ripe Roma tomato, or equivalent of cherry tomatoes
Juice of 1-2 limes. I say the more lime, the better! You can also use lemon if you wish.
Half a cup or so chopped cilantro
Spices to taste: kosher salt, black pepper, cayenne pepper, cumin
Add hot sauce if desired.
Cut the avocados and remove pits. Squish avocado meat with the back of a fork or potato masher until most lumps are removed. A few lumps are good!
Add onion, garlic, tomato, and cilantro; mix. Once mixed add lime juice and spices.
Cover with plastic wrap and put in the fridge until serving time.
I like to serve with organic blue corn tortilla chips...but you can serve with whatever chips you like, or as a garnish on tacos, salad, enchiladas, etc.
Enjoy!
~ The Nonconformist Cook
2 ripe avocados
1/2 red onion, minced finely (you can use white/yellow too. Red is a bit sweeter)
2 cloves garlic, minced finely or pressed
1 ripe Roma tomato, or equivalent of cherry tomatoes
Juice of 1-2 limes. I say the more lime, the better! You can also use lemon if you wish.
Half a cup or so chopped cilantro
Spices to taste: kosher salt, black pepper, cayenne pepper, cumin
Add hot sauce if desired.
Cut the avocados and remove pits. Squish avocado meat with the back of a fork or potato masher until most lumps are removed. A few lumps are good!
Add onion, garlic, tomato, and cilantro; mix. Once mixed add lime juice and spices.
Cover with plastic wrap and put in the fridge until serving time.
I like to serve with organic blue corn tortilla chips...but you can serve with whatever chips you like, or as a garnish on tacos, salad, enchiladas, etc.
Enjoy!
~ The Nonconformist Cook
Tuesday, August 10, 2010
Hello, World!
I have been MIA from this blog lately. I apologize. I have lack of time and lack of motivation to cook in triple degree heat! I will post a new concoction soon. Until then, any suggestions? Happy cooking!
~The Nonconformist Cook
~The Nonconformist Cook
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