Saturday, September 25, 2010

Grilled Pork Chops with Rice Pilaf and Lima Beans

For my 73rd post I decided to give you a present: three dishes in one entry!!!

Rice "Pilaf"

  • 1 shallot (diced)
  • canola oil
  • 1 coffee mug of rice
  • 2 coffee mugs of water
  • 1 tbsp italian seasoning
  • salt and pepper
It isn't quite pilaf, but it isn't your everyday white rice either, hence I decided pilaf is the best descriptor. Saute the shallot in a couple tablespoons of canola oil for about a minute. Then add the rice and continue to saute it all together for a minute or two. Add the water and bring to a boil, then reduce the flame and let the pot simmer. About half to three fourths of the way through the cooking time, add the italian seasoning, salt and pepper. Once all of the water has disappeared, fluff with a fork and then cover with a lid until you're ready to eat (the rice will continue to soften with the steam trapped in the pot).

Simply Grilled Pork Chops

Drizzle with olive oil, season with salt, pepper, and garlic salt, and then grill away. Done and done.

Lima Beans

I think it has been a long time since my last encounter with a lima bean. After our reunion in this meal, I now make a pledge to stay connected with my long lost little lima friend. I took a box of frozen lima beans, boiled them, and finished them off with butter, salt, and pepper.

A grrrrreat meal that is almost stupidly simple to make. Enjoy!

Saturday, September 18, 2010

Ground Beef Quesadillas

I absolutely love quesadillas. I like to think of it as the Mexican version of a grilled cheese sandwich. The basic concept is simple: ooey-gooey melted cheese sandwiched between a flour or corn tortilla. You can use the quesadilla as a platform for pretty much anything else you wish to include. Today's extra ingredient is ground beef and onions along with your favorite salsa for a little step up from the basic version.

  • 1 lb of ground beef
  • 1/2 yellow onion (diced)
  • salt and pepper
  • chili powder
  • cumin
  • red pepper flakes
  • oregano
  • ~1/2 cup (or more) of you favorite salsa
  • shredded cheese (I think I just used cheddar, but there are also those "Mexican Cheese Blends" that you can buy from the store.)
  • flour tortillas (I prefer them over corn for quesadillas)
Brown the ground beef in a skillet and season with the salt, pepper, chili powder, cumin, red pepper flakes and oregano. Add the diced onions as well and cook them until they become translucent. Next I added my salsa and let it simmer for a couple of minutes. Then, place your tortilla on a hot skillet and top with however much cheese you desire. I then wait to add the beef mixture on half the tortilla until after the cheese has melted. After a few seconds have passed, I fold the tortilla to form the quesadilla. Serve with a dollop of sour cream and then you're good to go. Enjoy!

Sunday, September 12, 2010

Lamb "Souvlaki" on Pita with Tzatziki

Let's begin with this. To all those food terminology experts out there, I know that (according to Wikipedia at least) it appears as if souvlaki is technically grilled meat with the option of vegetables, but let's just roll with the name here even though there was no grill involved. With that behind us, we can move on to the good stuff.

On rainy days in the office, a group of us usually order food from some mystery Greek restaurant (which I've never actually been to). My fare of choice is always the lamb souvlaki on a pita. Beautifully succulent pieces of lamb with onions, tomatoes, feta, and topped with tzatziki all wrapped in a great gift from Zeus known to us mere mortals as pita... I can make that.

  • 1 lb of lamb cubes
  • 1/2 large white onion (diced large)
  • olive oil
  • rosemary
  • marjoram
  • salt-n-pepa
  • tomatoes (diced)
  • pita
  • feta cheese
  • 7 oz Greek strained yogurt
  • 1/2 cucumber (diced small)
  • 1 tbsp lemon juice
  • 2 garlic cloves (minced)
Coat the lamb in some olive oil and season with rosemary, marjoram, salt and pepper. You can add the diced onion and let the ingredients hang out together for a little while if you have time before dinner, or go ahead and saute over medium heat. For the tzatziki sauce, combine the yogurt, cucumber, lemon juice, garlic, and season with a dash of salt and pepper to taste. Assemble the sandwich to your heart's content and then go to town.