Interred Slabs

Mmmmm...
Pork.

Usually pork isn't on the list because it's not often in the budget. Occasionally, however, El Hubbito will be looking longingly at the pork in the Butcher's case at the market, and find a really good buy.
Since he puts up with a lot cheap-food-wise, he gets his pig if he finds a too-good-to-pass-up deal.

One of his favorites (and mine) is the following Chops and Beans recipe.

INTERRED SLABS
Preheat oven to 350F/177C
4 pork chops: boneless is good, but they needn't be.
1 medium onion, chopped small
1 medium apple, peeled, cored and chopped small
4 cups (2 cans) Plain Beans. These can be any kind. I have made this with pintos, black turtles, great northerns, navy beans, cannelinis, the little pink beans, mixtures of the above. Use whatever you have cooked, or whatever cans you have, but they MUST be plain beans.
1/4 to 1/2 c prepared mustard. Don't use a sweet mustard, spicy brown or dijon tastes best.
1/4 to 1/2 c sugar-free maple syrup (use regular if you don't have/need the sugar-free)
2-3 tb worcestershire sauce
salt and pepper

Drain beans if necessary, and add everything but the chops to a saucepan. Start with 1/4 cup each of the syrup and mustard, increase if the mix seems too dry. Cook on low, stirring frequently till the mixture is heated through and forms its own sauce.

lightly pepper the chops, and sprinkle a tiny bit of salt on them.

spray or lightly oil a largish casserole or baking dish. spread 1/2 of the beans in the bottom of the dish, lay the chops on top, top with the rest of the beans.

Bake for about 45 minutes-1 hour.

I usually serve this with a dark green vegetable.

CLAP soup

Ok, not as clever as it could be, but it works. Carrot, Leek, Apple and Parsnip.

Served with cheese biscuits it is an amazing delicately sweet soup that is super-filling. With vegetable stock it's totally vegetarian, milk being the only animal product. Someone try this with soymilk and let me know, yes?

CLAP soup

3 tbsp (45 mL) olive oil
3 well washed Leeks; use white and pale green part sliced
4 sliced, large Carrots
2 sliced, large Parsnips
2 peeled and chopped Apples (I used Granny smith)
2-1/2 cups (625 mL) veg stock, preferably the non-tomato-containing kind Or...chicken if that's all you have.
4-5 cups (1-1.25 L) Milk, any variety
salt and pepper
Basil

In large saucepan, heat oil over medium heat. Add leeks, carrots, parsnips and apples and cook about 5 minutes, stirring often. Cover, reduce heat to low and cook 10 minutes to soften vegetables. Stir in basil, stock and sugar, bring to a boil, reduce heat, cover and simmer until vegetables are very tender, 15 to 20 minutes. Cool slightly. Working in batches, purée vegetables in blender or food processor with some of the milk. Return soup to saucepan and stir in remaining milk. Heat through but do not boil. Season to taste with salt and pepper and thin with additional milk, if desired.

Cribbed and adjusted from a Foodland Ontario recipe.
A certifiable hit with El Hubbito and the carnivorous girl buddy.


I thought it was about time to actually USE this blog, and this was my first hit of 2008.
Coming soon: The recipe for the Famous Oatcakes!