Peaches & Pork

There’s nothing I love more than unexpected combinations when cooking. The more comfortable I become experimenting with flavors, the more enjoyable the outcome. I happened to come across this recipe from Cooking Light when searching for a new, summery dish to try. The sweet & savory compilation is most certainly one to add to the list of regulars!

Ingredients:

2 tsp. extra virgin olive oil

2-4 boneless pork loin chops

4 thinly sliced shallots (sliced red onion will also suffice)

2 tsp. dried rosemary (the original recipe calls for chopped fresh thyme)

2 peaches, wedged

1/2 cup dry white wine (I use pinot grigio)

1/2 cup chicken broth

2 tsp. honey

2 tsp. Earth Balance soy-free buttery spread

Salt & pepper

Directions:

Salt & pepper the pork chops. Heat olive oil in a large skillet and cook the pork chops. Depending on the thickness, they’ll need about 4-5 minutes per side. Remove the chops and put them in a warmed oven while you prepare the sauce.

Leave the oil from the meat in the skillet. Add in the peaches, shallots, and rosemary. Cook for 3 minutes.

Stir in wine, broth, and honey. Bring to a boil and simmer for about five minutes or until reduced by half. Add in the butter to thicken.

Prepare plates with the pork chops and pour the peaches and sauce over the meat.

I did not prepare a side because the flavors are so strong on their own. A starter salad would be complimentary.

Enjoy!

Peaches & Pork

Peaches & Pork

Saturday Morning Pancakes

It’s often said that breakfast is the most important meal of the day. So, let’s make it a good one!

This pancake recipe is adapted from http://allrecipes.com/recipe/good-old-fashioned-pancakes/. It’s completely fool-proof and quick- perfect for you non-morning people. These pancakes will be ready faster than you can brew your pot of coffee.

Ingredients:

1 1/2 cup flour

3 1/2 tsp. baking powder

1 tsp. salt

1 tbsp. sugar

1 1/4 cup Lactaid milk

1 egg

3 tbsp. melted Earth Balance natural buttery spread, soy-free (found at Whole Foods)

(optional) 1 cup fresh blueberries

(optional) 100% pure maple syrup (no added flavorings)

(optional) a pinch of powdered sugar

 

Directions:

Preheat your oven to 250 degrees. Throw an oven-safe dish into it- a sheet of aluminum foil will also suffice. This is where you can keep the finished pancakes warm until the entire batch is ready.

Sift together flour, baking powder, salt and sugar.

In a separate bowl, mix milk, egg and melted butter.

Slowly pour the liquid bowl contents into the dry ingredients while stirring. Mix until smooth.

Heat a dab of butter in frying pan. Scoop about 1/3 cup of the mixture into the pan. Push a few blueberries into the top. (I prefer this to adding them to the mixture in the bowl- better distribution).

When the pancake bubbles start to pop, it’s ready to be flipped.

Once you’ve finished your whole batch, sprinkle with a bit of powdered sugar and dig in!

Blueberry Pancakes

Blueberry Pancakes

Breakfast is served!
Breakfast is served!

 

Mom’s Sugar Cookies

No matter what the occasion, these sugar cookies are a staple. I’m not a cookie person. When given the option, I will ALWAYS choose ice cream, pie, AND chocolate. That said, something about this recipe sucks me in. I made these last week- the batch is gone. It should be noted, I live alone.

Ingredients

1 1/2 cup powdered sugar

1 cup butter (Soy-free, dairy-free: Earth Balance. Soy-free: Land of Lakes)

1/2 teaspoon vanilla

1  teaspoon almond extract

1 egg

2 1/2 cups flour

1 teaspoon baking soda

1 teaspoon cream of tartar

Directions:

Mix dry ingredients in a bowl

Add liquids and egg

Blend (Add a food coloring if you’d like)

Chill overnight (at least 3 hours if you’re impatient!)

Roll out and cut with seasonal cookie cutters

Apply confectionary sugar

Bake at 375 degrees for 7-8 minutes

Image

Image

Can you tell which one is Brett’s masterpiece?

Image

Yum! Lactaid Milk!

And you thought we couldn’t eat chocolate…

I am two things for certain: a dog person, and a chocolate person. I don’t believe you can be indifferent about either. So, the prospect of eliminating chocolate from my diet killed me. Luckily for us, we don’t have to! Below is a quick and simple recipe for a delicious chocolate dessert.

Ingredients:

Strawberries

Soy-free, dairy-free chocolate chips (http://www.enjoylifefoods.com/chocolate-for-baking/?cat=chocolate_for_baking -Whole Foods carries them!)

1 spoonful of Earth Balance natural buttery spread -Also Whole Foods

Directions:

Rinse and thoroughly dry strawberries.

Image

Boil a small pot of water.

Put your chocolate chips and butter into a glass bowl.

Image

Once the pot of water has boiled, turn off the heat and place the glass bowl on top of it. Stir with a spoon until all of the chips and butter have melted.

Image

Hold the strawberries by their leaves and dip.

Place them on parchment paper to harden and enjoy an hour or two later!

Image

In the case that you have a chocolate craving you’d prefer to satisfy with less work, buy a chocolate bar! Trader Joe’s carries a milk chocolate candy bar that is soy-free and organic. It is not, however, dairy-free.

ImageImage

Great Grandma’s Oatmeal Cookies

Great Grandma Baker on her 100th birthday! How cute is she?

My great grandmother (Grandma Baker- last name, pun not intended) made the BEST oatmeal cookies. Being soy-free has significantly affected my sweet intake. The oatmeal cookies, however, were not one I was willing to sacrifice. Below is my adapted version of these remarkable cookies. To be honest, they taste the same!

Ingredients:

1 cup of butter- I use Earth Balance natural buttery spread which is soy and dairy free. If you are going to buy regular butter, check the ingredients! So many brands include “natural flavoring” which is code for SOY.

1 cup of brown sugar (dark)

1 cup of granulated sugar

2 well beaten eggs

1 tsp vanilla

1 1/2 cups of flour

1 tsp of salt

1 tsp of soda

3 cups of quick cooking oatmeal- I buy a can of Quaker Oats. Any packs of flavored oats for instant oatmeal will contain soy.

1/2 cup of finely chopped walnuts- The baking aisle is the best place to find plain nuts. Any nuts for snacking (cans and medleys) will most likely be cooked in soybean oil.

Directions:

Thoroughly cream the butter and sugars. Add the eggs and vanilla. Beat well. Add sifted dry ingredients. Add oatmeal and nuts. Mix well. Refrigerate overnight. Use a spoon to place on cooking sheet and flatten with a fork. I use parchment paper for easier clean up. Bake for 10 mins at 350 degrees. Cool on rack and enjoy!

Tip for leftover oats – while we may be limited with pre-flavored instant oatmeal, we CAN eat oatmeal prepared the old-fashioned way! Boil some oats in water. Sprinkle on brown sugar, cinnamon, and raisins. Yum!