Planning Ahead Makes for Quick Meals

I recently started a new job so my cooking time during the week is limited. This Sunday, I slow roasted an 8 pound pork shoulder. That night I made pulled-pork sandwiches and I split the rest of the pork up into 3 containers. Two went in the freezer and one was for tonight.

Pork-Shoulder Ragu (from EveryDay Food magazine)

2 TBSP extra-virgin olive oil
1 large yellow onion, sliced
2 garlic cloves, minced
1 tsp fennel seed
1/2 C dry white wine
2 tsp all-purpose flour
3 C Easy Pork Shoulder (roasted, shredded pork)
1 1/2 C low-sodium chicken broth

In a large skillet, heat oil over medium heat. Add onion and garlic and cook until soft, 20 minutes. Add fennel seeds and cook until fragrant, about 30 seconds. Add wine and cook until almost evaporated, about 2 minutes. Add flour and cook, stirring, 30 seconds. Add pork and broth. Cook, stirring occasionally, until sauce thickens, about 8 minutes. Serve over polenta, grits or mashed potatoes.

I served this over polenta:

Creamy, Cheesy Polenta (mine, all mine!)

2 C chicken broth
2 C fat-free half and half
1 C corn meal/polenta
1/2 C grated Parmesan cheese
1 tsp butter

Combine broth and half and half in a saucepan. Whisk in corn meal and whisk constantly, over medium heat, until all liquid is absorbed. Reduce heat and allow it to thicken. Remove from heat and stir in cheese and butter.

My son ate two servings of the polenta. It was a big hit. This is a very nice combination of flavors. It is my first time using fennel seed and it's a lovely addition to the pork. I served the pork over the polenta with broccoli on the side.

Soup! It's What's for Dinner.

The weather is beginning to turn cooler and I'm ready to try some fall recipes. This one was as good as it sounded in the recipe book.

Roasted Beef, Mushroom and Barley Soup (from EveryDay Food magazine)

1 lb. sirloin, cut into half-inch cubes
1 lb. button or crimini mushrooms, stems trimmed and cut in half
2 shallots, roughly chopped
2 TBS olive oil
coarse salt and ground pepper
4 C chicken broth
1/2 C quick-cooking barley

1. Preheat oven to 425. Place steak, mushrooms, and shallots on a rimmed roasting pan and toss with olive oil and season with salt and pepper. Roast until meat and mushrooms are browned, about 30 minutes.

2. Pour pan contents into medium pot. Add four cups of chicken broth and barley. Bring to a boil over medium high heat, then reduce heat and simmer until barley is soft; about 12 minutes. Can be served sprinkled with freshly chopped parsley.

I made this and found the preparation times to be very accurate. I'm not entirely sure what the difference is between regular barley and quick-cooking barley. I used regular barley and it cooked quickly enough. I served this with salad and take-and-break bread. It was delicious and filling. Perfect for cool fall evenings.

A New Fall Favorite

I found a cookbook on my shelf that I think my Mom sent me. It's called 29 Minutes to Dinner from The Pampered Chef. I love a quick meal and this one caught my eye.

Tuscan White Bean and Sausage Stew (The Pampered Chef)

3/4 lb. hot Italian sausage links
2 medium carrots
1 medium bulb of fennel
1 can (14.5 oz) petite diced tomatoes, undrained
2 C chicken broth
4 garlic cloves, pressed
2 cans (15 oz) cannellini beans
1 package (18 g) fresh basil

1. Remove casings from sausage. Cut in half lengthwise and then crosswise into 1/2 in nuggets.

2. Place sausage into large, heavy pot and cook over medium heat for 5 minutes or until golden brown, stirring occasionally.

3. As sausage cooks, peel carrots. Chop carrots and fennel, add to pot and cook an additional 3-5 minutes or until sausage is no longer pink and vegetables begin to brown.

4. Stir tomatoes, broth and garlic into sausage mixture. Drain and rinse beans and add to pot.

5. Simmer stew, uncovered, 10-12 minutes or until vegetables are tender. As stew simmers, chop basil. Remove pot from heat; stir in basil. Serve immediately.

This is a lovely main course with a side salad and some warm, crusty bread. It makes 6 servings. It's also great as leftovers. My husband much preferred this to traditional stew since he likes the sausage much better than stew meat. The fennel is especially nice to balance the spicy sausage. If you can't find fennel, or don't care for it, you can substitute onions.

Fancy Comfort Food

This recipe is always a hit. It's basic comfort food with a sophisticated twist. Quick to make. Great for company.

Macaroni and Cheese with Prosciutto (I think this came out of a Bon Appetit)

8 oz (2C) cooked small elbow macaroni
1 1/2 C packed, grated Gruyere cheese (about 6 oz)
1 C whipping cream
1 C whole milk
3 oz coarsely chopped prosciutto
3 TBS grated Parmesan
1/8 tsp nutmeg

1. Position rack in bottom third of oven, preheat to 400. Butter 11X7 glass baking dish.

2. Whisk 1/2 C Gruyere, cream, milk prosciutto, Parmesan, and nutmeg in a large bowl to blend. Add macaroni and toss to coat. Season with salt and pepper.

3. Put in baking dish and top with remaining 1 C Gruyere cheese. Bake until cheese melts and macaroni and cheese sets; about 20 minutes. Serve warm. Serves 6.

This is great as a main dish with a side salad or as a side dish. This last time I made it with fat-free half and half and skim milk. It tasted just as good but wasn't as creamy. But it saved a lot of fat. You could easily leave out the prosciutto for a vegetarian version.