Pork Roast with Rosemary and Grapes

I love rosemary, the way it smells is so nostalgic for me because when the weather got chilly my Mom would always bring it indoors and its aroma would fill the kitchen. Cooking with it has a very familiar and comforting appeal. It’s also delicious. Combining rosemary with roasted grapes and caramelized onions is a perfect autumnal flavor combination. This pork roast comes together really easily in just a few steps and will be cooked to perfection in about 30 minutes. You could serve it easily alongside wild rice or roasted potatoes but we enjoyed it will a quick side of mushrooms, wilted arugla, and Gorgonzola cheese. I’ve included the recipes for both below.

2 lb pork roast, skin on

2 sprigs of rosemary, removed from stems and chopped

1 extra sprig of rosemary

3 sprigs of thyme, removed from stems

1 red onion, sliced

Salt and pepper

2 cups of red seedless grapes

1/2 cup of dry white wine (a dry Pinot Grigio works well)

3-4 tbsp olive oil

3 tbsp butter

Prepare the pork roast by scoring the skin with a few long scores, be careful not to penetrate the meat and just slash the skin carefully. Coat with about 1 tbsp of olive oil and about 1 tsp each fresh ground salt and pepper. Rub the chopped rosemary and thyme all over the pork and set aside.

Place a cast iron pan (or oven proof pan or roasting dish) over medium-high heat and add 1 tbsp of olive oil. Add 3/4 of the red onion and sprinkle with salt and pepper (I like to use a grinder and just add two solid grinds of each). When onions have started to glisten move to the outer edges of the pan and place the pork rest in the center. Let the pork sit approx 3-4 minutes to give it a hard sear and then flip it to the other side for a remaining 3-4 minutes. After the pork is nicely browned on all sides remove the pork to a plate and add about 1/4 cup of white wine to the pan to deglaze the onions. Scrape up all the brown bits and let it simmer for a minute. Place the pork back in the pan and arrange the grapes and onions around it, add in an extra sprig of rosemary and another dash of salt and pepper. Place in preheated oven (set to 350) for about 25 minutes or until the internal temperature of the pork reaches 145 degrees. Tent with foil and let rest for 10 minutes before slicing and serving, be sure to dress the pork slices with pan juices, grapes, and onions.

Mushrooms, Wilted Arugula, and Gorgonzola

1 lb of mushrooms (any type will work)

3-4 cups of fresh arugula

olive oil

butter

salt and pepper

1/2 cup of Gorgonzola cheese crumbles

*remaining 1/4 cup of red onion from above recipe

*remaining 1/4 cup of white wine from above

Pour 1 tbsp of olive oil and 2 tbsp of butter in a sauté pan over medium heat. Add onion, salt and pepper. Next add your mushrooms and brown. When the mushrooms are almost all the way cooked add white wine and chicken broth and simmer until reduced. When most of the liquid has evaporated add in your arugula and another dash of salt and pepper. Turn off the heat and stir arugula until it has just softened. Lastly, toss in your Gorgonzola cheese. Serve alongside your roasted pork and grapes.

Pumpkin Waffles

Pumpkin waffle update (10.22.24). My original pumpkin waffle recipe is a few years old and I hadn’t made them in a while. I have updated and adjusted the old recipe and I think its better now. I have been using Birch Benders pancake mix lately, I think it’s fluffier than Kodiak..but I am still a fan of both. I think this would work with Krusteaz, Pearl Milling, Bisquick, or any other popular baking mix out there. This recipe was tested multiple times with Birch Benders. If you try any of the others, let me know how they turn out. My new additions are a teensy bit of nutmeg and a tad more cinnamon sugar. I think it is a more well rounded and slightly sweeter recipe. Adding an egg keeps the batter from separating when you open the waffle maker. Pumpkin has a strong flavor. Serving these with butter and maple syrup is my go-to but the kids like butter and more cinnamon sugar on top.

It can’t be helped, pumpkin season is here and its time to embrace it. It’s a rainy Saturday morning here and we are enjoying pajamas and cuddles. Seeing as I’m still in my stretchy pants, why not indulge in some pumpkin sweetness? I see no reason to make waffles or pancakes from scratch, I’ve done it before and they taste great but it seems like a tedious waste of time on a Saturday morning when I’m trying to hang out with the family. Kodiak Cakes pancake and waffle mix is really tasty and healthy made with whole wheat and oat flour. I think it’s fabulous but you can make these with any mix of your choice. Simply add 1/2 cup of pumpkin purée, and 2 tbsp + 1 tsp of cinnamon sugar (I buy the cinnamon sugar blend for making cinnamon toast on busy mornings...so good!). Cook time varies according to your waffle iron (be sure to coat the pan with vegetable oil or non-stick spray). I added about a minute after the iron said they were done to get extra crispy outside, the inside was still soft and fluffy. These waffles came together in a snap, made the house smell divine, and tasted just right.

Pumpkin Waffles

Scant 1 cup Pancake and Waffle mix

3/4 cup water

1/2 cup pumpkin purée

2 tbsp + 1 tsp cinnamon sugar blend

1/10 tsp nutmeg

1 egg

Vegetable oil or non stick spray to coat the waffle iron

Cook according to your waffle iron instructions, be sure to use a non-stick spray or brush on vegetable oil prior to adding the batter.

Lemongrass and Turmeric Shrimp with Cauliflower

This is a Vietnamese inspired dish that I created using Makhala Living Lemongrass and Turmeric Paste. I discovered their products perusing the Asian aisle at the grocery store. A lot of curry pastes and Asian sauces have peanuts and lots of unnecessary sugar and additives, their products don’t. I’m allergic to peanuts and am always searching for products with the fewest ingredients because I like to know what’s in my food. I like this company! That being said, if you can’t find this specific product any lemongrass paste will do and you can simply add a tsp of turmeric. This is a truly delicious and healthy/feel good recipe that comes together in under 20 minutes.

1.5 tbsp lemongrass and turmeric paste

2 cloves of garlic, minced

1/2 yellow onion, chopped

2 stalks of celery, chopped

2 red peppers, sliced

1 head of cauliflower, sliced into bite size pieces

1 can coconut milk

1 lb of uncooked shrimp

Dash of red pepper flakes

salt and pepper

Serve with Hot sauce

Add 2 tbsp vegetable oil to a skillet or wok and add onions, peppers, celery, and cauliflower with a sprinkle of salt and start to sweat over medium heat. After about 5 minutes add the lemongrass paste and garlic, stir to incorporate. After a minute or two, when you can really smell the aromas of the paste stir in the coconut milk and begin to simmer gently. Toss in a sprinkle of salt and pepper plus a dash of red pepper flakes (depending on personal preference, we like it hot). Add your shrimp to the pan and stir, shrimp will be cooked through when they turn pink...about 3 minutes. Service with rice and hot sauce.