Tag Archives: Pork

Good News For Pork Lovers – Like Me

 

Apparently pork belly is considered the holy grail for pork lovers according to worldofbuzz.com

For me I could eat the crackle and leave the pork. Now this is good news to me. Lets see why.

A study published by BBC recently, pork fat has been crowned the eighth most nutritious food on the planet! they say it is more unsaturated and healthier than lamb or beef fat. Also, it is a good source of B vitamins and minerals, which are vital for our human body.

A nutritionist from Singapore (no name) says pork fat is actually rich in oleic acid and contains 60 per cent monounsaturated fat.

“Monounsaturated fat and oleic acid are beneficial to our heart, arteries and skin. It can regulate our hormones as well.” “However, excessive consumption of fatty pork will lead to obesity, so it’s best to eat it with vegetables. Boiling or stir frying it is recommended,” she said. 

I am sure she is right but Moderation is probably in order I would say.

Source

Leave a comment

Filed under Articles

The Perfect Pork Crackling

Guess what we had for dinner last night. The crackling was the best the pork was done to perfection.

2 Comments

Filed under Articles

Cafe Sevilla’s Albondigas (Meatballs)

Cafe Sevilla’s Albondigas (Meatballs)


2 tablespoons olive oil
2 cups minced onion, from about 1 large onion
4 ounces roasted garlic, puréed (about 1/3 cup), see Note
About 1/2 cup (3/4 ounce) chopped fresh basil leaves
About 1/2 cup (3/4 ounce) chopped fresh cilantro
1 tablespoon dried oregano
1 tablespoon Spanish paprika
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
2 eggs
1 cup plain bread crumbs
1 pound ground pork
1 pound ground beef
1 cup grated Manchego or Parmesan cheese
Chopped parsley, for serving

In a sauté pan heated over medium heat, combine the olive oil and onions, cooking the onions until they soften and become translucent, 6 to 8 minutes. Remove from heat and place the onions in a large mixing bowl.

To the bowl, add the roasted garlic, basil, cilantro, oregano, paprika, salt and pepper, stirring to combine. Set the mixture aside until the onion has cooled to room temperature.

To the cooled onion mixture, stir in the eggs and bread crumbs, then the ground pork, beef and cheese, mixing with your hands until uniform and fully combined.

Divide the mixture into 36 meatballs, each about one-fourth cup. The meatballs may be covered and refrigerated at this point up to 3 days before cooking.

To cook the meatballs, heat the oven to 375 degrees. Spread the meatballs out onto foil- or parchment-lined baking sheets, spacing them an inch or so apart for even cooking.

Cook the meatballs until firm and golden and a thermometer inserted reaches 165 degrees, 15 to 20 minutes. Rotate the baking sheets halfway through cooking for even heating and coloring. Serve garnished with parsley.

Serves 10-12

Leave a comment

Filed under Articles

Re Think Your Shopping Habits

b505f0d2e1ba0e44af529d2543cbf7628b522392

There is now great concern over the overuse of antibiotics on animals such as pork, beef, and chicken also Turkey.

Today, most meat sold in the US (beef, pork, chicken, turkey, etc.) is raised in a CAFO.

It’s a corporate-controlled system characterized by large-scale, centralized, low profit-margin production, processing, and distribution systems, built around efficiency — producing more for less.

There has been an emergence of methicillin-resistant staphylococcus aureus (LA-MRSA) which has been affecting babies and other diseases in adult humans

In other words to be safe it may need you to change your shopping habits when buying food products for your family especially if you are pregnant.

Organic, grass-fed, and finished meat that is humanely raised and butchered is really about the only type of meat that is healthy to eat.

So when looking for antibiotic-free meat, it’s best to familiarize yourself with the various labels currently in use, as some are useful, while others can be downright deceptive
If you go to The FoodRoutes site “Find Good Food” map can help you connect with local farmers to find the freshest, tastiest food possible. On their interactive map, you can find a listing for local farmers, CSA’s, and markets near you.

This is a chart from the site of Dr Mercola

Screen Shot 2015-07-23 at 10.29.20 AM

Leave a comment

Filed under Articles

The Very Freshest Of Pork Sausages

Leave a comment

Filed under Articles

Did You Know – These 10 Ways To Use Lettuce ?

lettuce

As you can probably guess I love my food and most of all I love healthy food and am always looking for new ways to serve it. Well here is some ways to make lettuce more interesting, tasty and great ways to serve.

1. Iceberg Wedge – Top an iceberg lettuce wedge with a dressing made from reduced fat mayo, lemon juice and finely chipped fresh herbs such as parsley, dill or chives. Sprinkle with a little feta cheese and walnuts,

2. Lettuce coleslaw – substitute shredded lettuce for cabbage in coleslaw or make it half cabbage and half lettuce

3. Spring Soup – bring 2 cups liquid no added salt stock and 1 cup of water to the boil. Add 1 chopped leek (white part only), half a bunch chopped celery, half cup peas and a pinch of sugar, Simmer for 20 minutes adding a small head of chopped lettuce in the last 5 minutes of cooking.Top with croutons and parmesan cheese.

4. Egg cups – Combine 2 chopped hard-boiled eggs with a wee dollop of reduced fat mayo and a pinch of curry powder or more if you like a bit more spice. Spoon into 2 lettuce cups to serve.

5. Fast and easy salad – Place 1 whole shredded lettuce in a bowl. Add shredded dill toasted pine nuts and finely sliced spring onion. Dress with an olive oil and white wine vinegar dressing toss before serving.

6. San Choy Bow – Stir fry cloves minced garlic, grated 3cm piece of fresh ginger, 150g sliced mushrooms and 500g lean pork mince until mince browns, Add 2 teaspoons sesame oil, 2 table salt reduced soy sauce and 2 tablespoons oyster sauce. Toss to combine. Remove from heat and fill lettuce cups with mixture. Top with bean sprouts, shredded snow peas, thinly sliced capsicum, fresh coriander and toasted sesame seeds.

7. Pea and lettuce stir fry – In a large frying pan stir fry 1 chopped onion, 1 teaspoon minced garlic and 4 stalks chopped celery until softened. Add half cup liquid no added salt stock, 2 cups frozen peas and a pinch of dried thyme. Simmer for 5 minutes then stir through 1 and half cups of shredded lettuce until wilted.

8. Vietnamese tofu lettuce wraps – thinly slice 1 packet of marinated tofu in strips. Heat in a small frying pan until warmed through. Wash 4-5 large iceberg lettuce leaves. Top each leaf with tofu strips, shredded coriander, roasted peanuts, torn fresh mint, grated carrot and shredded basil. Drizzle lightly with sesame oil and wrap leaf around filling.

9. Tacos with a lettuce shell – Use large iceberg lettuce leaves as a taco shell and fill with Mexican-spiced lean mince or beans, salsa chopped tomatoes, reduced-fat cheese and chopped red onion

10. Healthy ploughman’s platter – On a platter or plate ,assemble chopped lettuce, slices of reduced – fat cheese, pickles or cornichons, smoked salmon and 2-3 slices of rye bread

Leave a comment

Filed under Articles

Pork Chops With Apple Cider, Walnuts, And Prunes – Yes Please

INGREDIENTS
Serves: Prep: 23min Cook: 20min Total: 43min
4 pork chops (6-8 ounces each), each 3/4″ thick
1/2 teaspoon salt
1/2 teaspoon ground rubbed sage
1/4 teaspoon ground black pepper
1 tablespoon walnut oil or olive oil
6 pitted prunes (2-3 ounces), chopped
1/2 cup apple cider
1/4 cup dry white wine or apple cider
2 tablespoons chopped walnuts
DIRECTIONS
Season the pork with the salt, sage, and pepper. Heat the oil in a large skillet over medium-high heat. Add the pork and cook until browned on the first side, 4 to 5 minutes. Hold the chops on the edges and cook the edges until browned if desired, 1 to 2 minutes. Turn and cook until the second side is browned, about 1 minute. Reduce the heat to low and pour off any fat in the skillet. Add the prunes, cider, and wine or cider, and cook until the juices run clear and a meat thermometer registers 155°F, turning once or twice, 12 to 15 minutes.
Remove to plates and spoon the prunes on top. There should be about 2 tablespoons uices left in the pan. If more, cook ove low to medium heat until reduced. Spoon the juices over the pork and sprinkle with the walnuts.

NUTRITIONAL FACTS PER SERVING
CALORIES 435 CAL
FAT 17.7 G
SATURATED FAT 4.7 G
SODIUM 383.5 MG
CARBOHYDRATES 18.8 G
TOTAL SUGARS 7.2 G
DIETARY FIBER 1.4 G
PROTEIN 45 G

Leave a comment

Filed under Articles