Pork

Savory Oatmeal

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It’s finally here. Ice season is upon us. My guy is now an ice fishing guide once again. This gives me plenty of alone time. Time to do various things, one of which is making food for myself. Normally I go vegetarian as he frowns upon meals without meat, but today I decided to give savory oatmeal a try. I have to say…I am a fan. I plan on experimenting a lot more with savory oatmeal in the future.

Savory Oatmeal (serves 1)

  • 1/3 cup onion, chopped
  • 1 tsp olive oil
  • 2oz kielbasa, sliced
  • 1/2 – 1 tsp garlic juice (from jar of minced garlic)
  • 1/2 cup old-fashioned oatmeal
  • 1 cup water
  • pinch salt
  • 2 tbsp shredded cheddar cheese

Heat oil in a skillet. Add chopped onion & sauté for 3-5 minutes until softened. Add kielbasa & cook for 3-5 minutes more. Add garlic juice and sauté for one minute more. Meanwhile, combine oats, pinch salt, & water in a small pot. Heat to boiling & then reduce heat to a simmer & cook for 3-5 minutes until desired consistency. Stir in cheddar cheese and then top with onion & kielbasa.

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Pork & Zucchini Meatballs

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I’ve always been a baker. I started baking brownies after school in fourth grade which may have been a contributing factor to my fourth grade chubbiness. It’s only in the last few years that I have actually started cooking.

I do almost all the cooking in my household. I enjoy it. I like to make dinner and meals for other people. With that comes the task of meal planning. I probably take this way too seriously. I will spend 1-2 hours on Sunday and plan meals out for the week.

I live in Almost Canada where a well stocked pantry & freezer is a way of life. I’m usually cooking for two so coming up with meals that use common ingredients is a necessity. In the summer months that means using the garden’s bounty.

Zucchini is one such ingredient. The little zucchini are great for side dishes or replacing noodles. It’s those big guys that hide in your garden that become breads, cakes, fritters, etc. I decided to use them in a meatball instead of onion to keep them moist. The worst kind of meatball is a dry meatball which is probably the most common problem when it comes to making them. These are divine. I also used homemade tomato sauce which makes any dish that much better.

Pork & Zucchini Meatballs (serves 2)

  • 1/2 pound ground pork
  • 1/2 cup shredded zucchini
  • 1-2 tsp minced garlic
  • 1 egg
  • 1 slice bread, torn into small pieces
  • 1 tsp italian seasoning
  • 1/4 tsp onion powder
  • salt & pepper to taste
  • tomato sauce (store bought or use this recipe Garden Fresh Tomato Sauce)

 

Preheat oven to 400F. Line a baking sheet with foil or parchment paper. Mix all the ingredients together except for the sauce. Form into meatballs (roughly the size of a golf ball). Place on baking sheet and bake in oven for 8 minutes or so until browned. Place in tomato sauce and cook for at least 20 minutes until cooked through (preferably longer for deeper flavor, turning occasionally). Serve over pasta, or if you are like me, sautéed zucchini.

 

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Summer of Rhubarb: Mustard & Sage Pork Roast with Rhubarb Sauce

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When deciding on how to use my summer supply of rhubarb I knew I wanted to make a sauce. Perhaps for a cheesecake or perhaps for a meat. I decided that it would go nicely with a pork roast.  I love pork roasts. They are so easy & so delicious. This one is a mustard-sage roast as I had fresh sage from my garden. Serve it with sweet potatoes & a salad or some other vegetable of your choice. It’s sort of a fall inspired dish but it will be wonderful no matter when you have it.

Mustard & Sage Pork Roast with Rhubarb Sauce

  • 3-4tbsp whole grain mustard
  • 1/2 tsp minced garlic
  • dash of salt & pepper
  • 1 tbsp fresh sage (hopefully from your garden), chopped. You can sub 1 tsp dried sage if needed.
  • 1.5-2 lb pork roast
  • 2 cups fresh or frozen rhubarb (If frozen let thaw but do not drain off liquid. Also if your rhubarb is on the greener side, add a handful of raspberries for extra color).
  • 1/4 cup water
  • 1/3 cup sugar
  • 2 tbsp corn starch
  1. Preheat the oven to 375F. Mix the first 4 ingredients in a small bowl. Coat the roast entirely and place in a shallow baking dish. Roast for 60 minutes & let stand for 10 minutes (covered) before slicing. IMG_1315
  2. Place the rhubarb in a small pot with the water. Bring to a boil & then reduce heat to a simmer and let cook for 5 minutes. Stir the sugar & corn starch together. Add to the rhubarb. Cook for another 2 minutes until thick & bubbly. IMG_1322
  3. Serve the sauce* with the roast

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*This sauce is almost more of a glaze. I wanted it thick because I knew I would use it for other recipes & this makes too much sauce for just a roast. If you prefer it thinner, use only 1-2 tsp corn starch. Use the leftovers in oatmeal for breakfast, as an ice cream topping, or make a dessert out of it. I made Oatmeal Rhubarb Bars