Dijon Apple Pork Chops

Wow it’s October already.  Where does the time go?  Before we know it we’ll be running through the stores scrambling to buy those last minute Christmas gifts.
Before I start thinking about Christmas shopping, let’s rewind to September for just a minute.  I shared a few of my goals for September.:

1. Walk at least 30 minutes 5 days per week.   This was a success.
2. Complete and submit tests/assignments for 2 modules in RHN course.  Almost a success.  I completed both tests/assignments but had some computer issues uploading them so they haven’t been submitted yet.
3. 3 Day Smoothie Detox. Completed with a slight modification (2 days of smoothies, 1 day break, then smoothies for a final day).  Hubby had a day off, which is VERY rare so we spent the day out and what’s a day out without some yummy food. I really didn’t think I could do smoothies for one day let alone three but it was easier than I thought. The right combinations of ingredients made me feel full and gave me energy throughout the day.  I don’t know if I could do cold smoothies during the winter but a great idea for the summer or even spring and fall.

Here are October’s goals.

1. Organize and purge kitchen cupboards
2. Focus on meal planning  (I normally fail miserably here.  I can start cooking one thing and by the time I’m ready to eat, it’s a completely different meal)
3. Make fewer trips, and spend less at the grocery store.  Also use what I have in the house and stop wasting food.

The fall weather has found us here on the East Coast and since there has been a definite chill in the air I thought some comfort food was in order last night.

Dijon Apple Pork Chops and Roasted Potatoes
1 – 2 medium apples roughly chopped (I used honey crisp)
½ red onion chopped
¾ cup chicken broth (or water, or unsweetened apple juice)
1 -2 tbsp Dijon mustard
2 tbsp brown sugar
1/8 tsp cinnamon
2 lbs bone in pork chops
Salt & Pepper
EVOO
Preheat oven to 375
Sauté onion till translucent. While onions are cooking sprinkle chops with salt and pepper and bring to room temperature. When onions are cooked remove from pan. Add chops and sauté. When they are browned (not cooked) remove from pan to a baking dish.
Mix broth, mustard, brown sugar and cinnamon together and add to hot pan along with onions. Simmer for a couple minutes making sure to scrape up the flavour bits left behind by the pork chops.
Pour over chops, cover with foil and bake for approx. 30 mins or until internal temperature reaches 155 – 160.

Roasted Potatoes
You probably don`t need a lesson on how to make roasted potatoes but I make these all the time so I thought I would share. Sometimes I roast in the oven at 400 or finish in a frying pan on the stove.
Yukon Gold Potatoes
EVOO
My usual spices of choice
Granulated garlic
Chilli powder
Paprika
Sea Salt, fresh cracked pepper
Cayenne
If roasting in the over, partially cook in the microwave. If cooking in a frying pan on the stove cook through but don’t overcook.
Mix spices and EVOO together in large bowl.
When potatoes are finished in the microwave chop and toss in bowl with EVOO and spice mixture. If they are still hot this will help them soak up the mixture.
If finishing in the oven line a baking sheet with parchment paper and bake to golden brown.
For the frying pan – just add some EVOO to the pan and cook to a nice crispy crust has formed.

The photos leave a lot to be desired.  The night lighting in my house is horrible for taking pics.  That`s one of the things on my to do list… some kind of photography course.

Have a great day!!
~~Jackie

Gourmet Pizza

Today's recipe comes to you courtesy of the man of the house.   As I mentioned before he's on a quest to find the perfect pizza.  The story behind it is a little long so I won't bore you with all the details but the end result is there is lots of pizza eating happening in my house and I don't have to cook. The bad thing is I've been doing my best to avoid gluten, and I avoid dairy as much as possible, so this isn't helping in the least. Another drawback is he won't eat veggies so the majority of the pizzas have been meat and cheese. Given the fact that he's trying to perfect this for the general public I can't complain.
You can imagine my excitement when I came home to a pizza just for me. He makes the dough from scratch in the KitchenAid and was shocked the first time how easy it was, and he thought I was crazy for wanting to spend that much money on a mixer.  I was just softening the blow for when the Vitamix arrived..lol

The recipe was messily scribbled on a tiny piece of paper so I don't have measurements but it's pizza so I figured it really doesn't matter.

Sweet Onion Ricotta Pizza

Preheat oven to 425- 450

Pizza dough of your choice
Olive oil
Mozzarella cheese
Sweet onion (Vidalia or Spanish), sliced thin
Ricotta
Parsley, finely chopped
Tomatoes, finely chopped
1/2 Lemon

Spread olive oil over dough.  Sprinkle with mozzarella, thinly sliced onion and ricotta.  Bake till crust is cooked to desired doneness. Remove from oven and sprinkle with parsley, chopped tomatoes, and a squeeze of lemon juice.  Return to the oven to warm the tomatoes.

It turned out really well and was quite tasty.  The next time we make it I think I'll add some roasted garlic to the base and maybe some feta.  It's a great recipe to play with and make it your own.

Jackie

My Favorite Gingersnap Cookie Recipe

I did it, I survived my return to work from vacation.  As I suspected it wasn’t  a smooth return but the work got done and nobody got hurt in the process.
One of my guilty pleasures is cookies and I don’t discriminate I love cookies of all kinds.  Sadly your average cookie recipe is far from healthy.  You know what I’m talking about, white flour, white sugar, brown sugar, butter or shortening nothing there even remotely resembles nutrition. 
This recipe originally came from my grandmother and I think mom told me she used bacon fat in it.  I know sounds odd but mom swears that’s what it was back in the day (I’m still skeptical). When the recipe came to me it was lard or shortening and I changed it to butter flavoured Crisco…. doesn’t that sound yummy.
I’m now on a quest to healthify some of my favorite cookie recipes.  I’ve already done my chocolate chip cookie recipe so this one was the next on the list.  I’m very please with the result.
Gingersnap Cookies (Gluten Free)

• 2 cups Gluten Free Flour mix
• 1 tbsp ground ginger
• 2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 3/4 cup coconut oil
• 1 cup coconut sugar
• 1 egg
• 1/4 cup black strap molasses
• organic sugar for dipping

Sift dry ingredients. Set aside.  Cream coconut oil and sugar together.  Add egg and molasses.  Beat well.  Gradually add dry to wet until well combined.  Roll into balls dip in sugar and flatten with a fork.
Bake at 350 for 12 mins.  Let cool completely
These do have a little different taste than the original recipe which I think is from the blackstrap molasses instead of the regular molasses.  If you’ve never had blackstrap it has a deeper toasted caramel flavour.  I also think I will add a little more ginger next time only because the flavour of the molasses is stronger so the ginger takes a little bit of a back seat.

                                 
                  

I think this was a pretty good job of healthifying them and still keeping the cookie integrity. 
~~ Jackie

Olive Oil and Balsamic Vinegar {Liquid Gold}

Here we are again, another week of vacation comes to an end. This week of vacation was pretty uneventful.  I spent most of the time working on my RHN course.  I know it's not how most would chose to spend their vacation but it works for me.  This course is so interesting and I love learning about everything. While everyone else has been spending their time engrossed in Fifty Shades of Grey, I haven't been able to put down, Eating Alive, Healing Arthritis, and The Nutritional Bypass...who'd have thought!

I did take some time off from studying and ventured over to Halifax with hubby.  I indulged in some Chai Masala Gelato and a Skor Bar Latte (made with Almond Milk) from Humani T Cafe. They make their own gelato and sorbetto from scratch without artificial flavouring or colouring, and use organic ingredients or ingredients from our local market. Something else I noticed was they have Gluten Free cones. I didn't try them but always a great option. They have a great lunch menu as well.  Made fresh with local ingredients whenever possible and offer Vegan and Gluten Free options.  If you're in Halifax you should make a point to visit them.  (I didn't have my camera with me so these photos are from their site)

One of our other stops was a little piece of Foodie Heaven, well at least for me.  Hubby didn't find it quite as exciting as I did.  I had been meaning to check this place out for some time now but never made it over the bridge.  Now that I've been once I guarantee it will not be my last visit.  I wanted one of everything!!  This little piece of heaven is called Liquid Gold Tasting Bar & All things Olive.  You can find them in the Hydrostone Market along with other great shops, cafes, and restaurants (oh, and if you like garlic you have to try Salvatore's Ceasar Salad). Back  to the Liquid Gold.  Not only do they have olive oil, they have Balsamic Vinegar, Flavour infused Oils, and Gourmet Oils.  The best part is you can taste them all before you decide. I was like a kid in a candy store.

I couldn't decide on an olive oil so I came home with three Balsamic Vinegars . Cranberry Pear White Balsamic, Maple Balsamic and Dark Chocolate Balsamic.  Yup that's right I said Dark Chocolate Balsamic.  If only strawberries were still in season this would be perfect drizzled over the top. 

If you have any recipe ideas for me please let me know.

~~ Jackie