If you’re looking for something festive for the holiday season when company is coming, I find this recipe to be a winner. It’s easy to make, can be prepped before the guests arrive and tastes fantastic. I rarely eat pork but since the butcher is now bringing in happy hormone free pig from the region, I like to try it now and again. Pork has such a mild flavor that this vibrant sauce really picks it up and the flavours linger in your mouth long after the bones have been sucked clean. I also like to serve the chop with a parsnip puree base which really compliments the apple glaze. Along with crispy roast potatoes and grilled red and yellow peppers, you really have a classic holiday favorite.
I meant to post this right after the roast cabbage sausage dinner. As I found the next day I had more than enough leftovers, I thought I’d turn my dinner into lunch. That being in the form of soup which is what I turn most of my left overs into. I found this recipe reminiscent of my Hungarian heritage and with extra paprika and hot sauce, you can’t go wrong. It’s kind of a cross between borscht and Hungarian sausage soup but never the less delicious. I didn’t have any sour cream so added buttermilk instead which is just as good and lower in fat. Make sure not to add the buttermilk to this until the soup has cooled a little. You don’t want it to curdle. Because this is with leftovers, I don’t have exact measurements. I would recommend adding less liquid if there is less to work with.
It took me a long time to figure out how to make a quick pasta sauce until I finally realized that a tomato sauce has to be pure and simple. I used to overwork it with too many vegetables rather than just letting the tomatoes stand alone. I always look for premium canned tomatoes such as san marzanos which are a little sweeter. This sauce can be made with or without meat but is always good either way. I always get organic , gluten free Italian sausage from the butcher . I like to use brown rice penne with this as it soaks up the sauce nicely. You can use fresh spices if you have them and a little parmesan and tabasco to finish it off.
I came across this recipe from Mel’s Kitchen cafe from quinoa 365 and I have to say, it’s one of the best chocolate cakes I have ever made or tasted. Not only is it moist and rich like a flourless chocolate cake, but it is also packed with protein and ,of course, gluten free. This is my son’s favorite birthday cake and my go to when a birthday for anyone is coming up. The great thing about it is you can make the cakes a couple of days in advance, store them wrapped in the fridge and decorate them out when the big day arrives. I haven’t tried freezing these cakes but I think since they are very moist, they would probably thaw out very well. Do not overbake these cakes. They do not rise as much as regular wheat cakes but once you’ve added all the layers of jam and cream, it comes out pretty tall.