This dish came to me as I had a craving for Basmati rice.  I know… very strange but true.  I was sitting in the office all day and knew I wanted Basmati rice and I realized that I bought pork chops at the grocery store the day before and not put them in the freezer as of yet.   So now i had it down to two ingredients that I wanted to use which let me ponder for the rest of the day as to how I would incorporate them into a dish.

Enter a bowl of comfort food.  Pork Ragu with mushrooms topped with fresh cilantro and toasted almonds – served over basmati rice.  It was a Holy YUM.  Simple to make and worth the wait.

Ingredients

• 6 Pork cops ( Thin )
• 1/2 Onion ( chopped)
• 2 Cups Mushrooms ( sliced)
• 1 28 oz Can Diced Tomatoes ( pureed)
• 1/3 Cup sliced almonds ( toasted )
• 1 Tbsp. Green Chilies ( chopped)
• 3 Tbsp. Cilantro ( chopped )
• 1 Tbsp. Olive oil
• 1 Tsp Oregano
• 1 Tsp. Cumin
• 1 Tsp. Ground ginger
• 1 Tsp. Garlic ( minced )
• 1 Tbsp. Chili powder
• 1 Tbsp. Pepper

Method

1. Preheat a large saute pan and add the olive oil. Add the onion and begin to cook until translucent.  Add mushrooms, chiles, oregano, cumin, ginger, garlic, chili powder and pepper.





2. Continue cooking for another 3 minutes.



3. Add the pork chops and sear on both sides.  Remove from the pan and slice against the grain and set aside.



4. Stir in the tomatoes and set to a simmer.  Add the pork back in and continue to simmer for about an hour.



5. Cook basmati rice according to directions and set aside.
6. In a 425 preheated oven put the almonds on a dry cookie sheet and roast until golden brown.
7. Stir in the cilantro at the very last minute of the pork ragu and serve over the rice.



8. Top with the almonds and serve
9. ENJOY!

Zesty Tip: If you are in a rush, you don’t have to let it simmer for an hour.  You can serve in 10 minutes if you are in a rush.  The extra time lets the pork break down and become super tender and the flavors intensify as you let simmer.

Wow this post took longer than anticipated as I had to take a break and have some breakfast.  This dish is definitely a comfort dish that is ideal on a cold winter day.  Like I said earlier, the longer it simmers the better it tastes.  I am heading to the office.  Have a great Wednesday and I will touch base with you on Friday.

Take care

zesty

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Happy Hump Day Zesty Readers!  This is Danica from Danica’s Daily and I am sharing a little fall with ya’all in my Pumpkin Nut Bread Recipe today.  This recipe is loaded with pumpkin, protein, sweetr berry goodness and a little nutty crunch.  I originally developed this recipe when I was doing the Body For Life Challenge, but, it has since become a favorite in our house.

Whip up a batch of this bread whenever you have company coming over and your house will “smell” just like fall too.  Oh and you totally do not have to share either

Ingredients

• 3/4 Cup Whole Wheat Flour
• 1/2 Cup Oat Flour (ground up Quaker Old Fashioned Oats!)
• 3 scoops EAS Vanilla Protein Powder (added to boost protein)
• 1/2 Tsp. sea salt
• 1/4 Tsp. baking soda
• 1/2 Tsp. cinnamon
• 1/2 Tsp. pumpkin pie spice
• 1/8 Tsp. ground cloves
• 1/8 Tsp. ground nutmeg
• 1/4 Cup  Trader Joe’s Dried Three Berry Blend
• 1/2 Cup chopped raw walnuts
• 1 Cup pure pumpkin puree
• 4 Egg whites and 1 egg yolk
• 1/4 Cup Agave nectar
• 1/2 Cup canola oil (or 1/2 ff greek yogurt to boost the protein)

Method

1. Preheat oven to 375 degrees and prepare a 9 x 5 bread pan with nonstick spray and a light dusting of whole wheat flour.
2. Stir dry ingredients together in a medium bowl and set aside.
3. Whip egg whites until stiff white peaks form in a separate bowl.
4. In another bowl, combine berries, pumpkin, agave, egg yolk, egg whites, and oil.  Fold in egg whites just until blend.
5. Mix dry and wet ingredients just until blended.  Do not over mix.
6. Place batter in the loaf pan and bake for about 45 minutes or until loaf is just beginning to crack on the top.
7. Remove from oven and let cool on wire racks.
8. Remove from pan and allow to cool entirely on the wire rack before slicing.
9. ENJOY!

Zesty Tip: You can OMIT the protein powder if you want and boost the flour by 3 tablespoons.

This is quite tasty by itself or you can whip up a Sweet Greek Yogurt Cream for topping.  See recipe below for some yogurt topping that will make your heart beat faster.  You can of course smear some pumpkin butter on top and go really over the top.

Yogurt Cream

• 2 Tbsp 0% Greek Yogurt
• 1/2 tsp agave nectar
• Mix and spread on your fantastic fall pumpkin bread!

This bread is like tasting a piece of fall.  Do try and let me know what you think.  Thanks so much for tuning in and listening to Danica’s Daily.  For more recipes, tips and more – drop by my blog at Danica’s Daily.

Zesty Here

Wow Danica.  This bread looks amazing.  I am really liking the protein powder addition.  I am definitely going to give this a try and I would be very doubtful that there will be much sharing going on.  Have a super Wednesday and I will be back with you on Friday.

Take care
zesty

Download my Free Recipe Book: Simply Zesty

Help The Students Event: Day 1

Welcome to the kick off of Help the Students event.  For the next month you will be seeing recipes that are student friendly.  Recipes that use simple, easy to find ingredients.  Recipes that are straight forward and easy to prepare.  You will also find tips, tricks, shopping ideas, economical ideas and special guest posts from fantastic food bloggers.

I thought I would kick off day one with a simple homemade oven fries recipe.  This guys are so versatile and great at anytime of the day.  Yes you read it right!  Breakfast, Lunch, Dinner – these are a hit!  My Dad used to tell me growing up that fries in brown paper bags are the best.

I have had them a few times at restaurants and I do agree with him.  A fun novelty that you can for sure create at home.

Ingredients

• 3-4 Baking Potatoes (sliced)
• 2 Tbsp. Olive oil
• 1 Tsp. Garlic powder
• 1 Tsp. Salt
• 1 Tsp. Black pepper

Method

1. Preheat oven to 425 degrees and line cookie sheet with parchment paper
2. Slice potatoes and then rinse well and pat dry with paper towel.
3. In a large bowl add potatoes, olive oil, salt, garlic, black pepper and mix well
4. Pour out on a cookie sheet and bake 20-25 minutes turning occasionally until golden brown.
5. Remove from oven and serve on plate or in a brown paper bag.
6. ENJOY!

Zesty Tip: Ensure the potatoes are very dry before starting the baking process.  If any amount of liquid is present, the potatoes will steam and not become crispy.  Once they come out of the oven and screaming hot… hit them with a little bit of salt.

Freestyle Variation: Add some heat if you are in the mood by tossing with a little cayenne pepper or a few dashes of hot sauce.  A nice finishing touch is to add Parmesan cheese with about 5 minutes to go in the cooking process.

I hope you enjoyed Day 1 of Help The Student event.  Feel free to send along your recipe or tips if you would like to be featured this month.  Students all over the world will benefit from your experiences.  Have a super Wednesday.

Take care

zesty

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Happy Friday!  Wow – what a week.  As of 12:03am this morning I made it home.  I had some problems getting internet connection at the airports today so I am putting this post together on very little fuel.

I have been wanting to post this beef barley stew for a couple of weeks now but I keep forgetting.  That is until now.  With the recent stint of cold weather this wholesome comforting dish will make you warm from the inside out.

This recipe is compliments of my mom.  It is really an easy dish to make with either fresh stew meat or left over meat from a roast.

Ingredients

• 1-1/2 pounds lean beef stew meat, cut into 1/2-inch cubes
• 2 large potatoes, cubed
• 1 medium onion, chopped
• 1 tablespoon vegetable oil
• 3 cans (14-1/2 ounces each) beef broth
• 1 cup medium pearl barley
• 1 Tsp. dried thyme
• 1/4 Tsp. dried rosemary, crushed
• 1/4 Tsp. pepper
• 4 medium carrots, sliced
• 1/4 Cup each frozen green beans and corn

Method

1. In a large saucepan or Dutch oven, brown meat on all sides and onion in oil over medium-high heat.
2. Add the broth, barley and seasonings; bring to a boil.
3. Reduce heat; cover and simmer for 1 hour.
4. Add carrots and potatoes; bring to a boil.
5. Reduce heat; cover and simmer 30-40 minutes or until meat and carrots are tender.
6. Stir in frozen green beans and corn at the very end.
7. Check for seasoning
8. ENJOY!

Zesty Tip: Try making your own broth and freezing it.  When you have a chicken or roast next time, save the bones and boil them in water for about 2 hours with celery, onion and carrot and then strain the stock and store in ice cube trays for instant homemade stock.

I am back at the office today – so I will be able to catch up on comments, emails and all the great blogs out there.  Thanks so much for stopping by and by all means do not forget to sign up for the giveaway.  Leave a comment and enter to win.

Happy Friday! Have a great weekend… the holidays are fast approaching.

Take care

zesty

Download my Free Recipe Book: Simply Zesty