Category Archives: Pork recipes

Spanish Albondigas (meatballs)

1 pound beef or pork minced

1 onion

3-4 cloves garlic


1 egg (beaten)

4 tomatoes, roughly chopped

2 slices stale bread


White wine


Salt and pepper

Olive oil

In a blender mix 2 cloves of garlic with the parsley and mix with a dash of white wine. Place this mixture in a large bowl with the minced meat, mix well and then leave to stand for 20 minutes. Place the bread in a shallow dish and cover with the milk. Leave to soak for a few minutes.

Add the bread, egg, salt and pepper to the meat and knead until all the ingredients are mixed together. Make small balls and roll each one in flour. Cook in a coverd pot with a little hot oil on the bottom until they turn golden brown, drain and placei n a casserole dish.

For the sauce:

Finely chop the onion and the remaining garlic. Place a little oil from the meatballs into a casserole dish or large earthenware dish. Add the onion and garlic and gently fry until they begin to brown. Add the chopped tomatoes and about half a glass of white wine. Bring to the boil and cook for 5 minutes.

Pour the sauce over the meatballs and then bake in a moderate oven for 20 – 25 minutes. Serve with fresh bread to dip in the sauce.

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Breakfast Burritos Excellenté

Kids like them and they are very nutritious, full of foods to give you energy throughout the morning, low fat and yummy. Makes 4 burritos

breakfast_burrito14 eggs, scrambled

1/2 lb breakfast sausage (Whole Foods has a flavorful bulk breakfast sausage that is pretty lean and not greasy.

1 avocado

1 tomato

fresh cilantro

green onions

4 flour tortillas – see our recipe on how to make your own non-processed tortillas, not packaged in plastic.

Fry the breakfast sausage until it is cooked through. Remove to a plate or bowl and scramble the eggs in the same pan with a little milk, salt and pepper until cooked the way you like them.

While they are cooking, dice the tomato, avocado, cilantro and onions. Fry the tortillas if making your own.

When everything is ready, divide into 4 equal portions and place a serving amount on each tortilla, roll up and enjoy.

Variations: You can also add a tsp of plain, unsweetened organic yogurt to the tortillas and add more veggies if you like; such as fried mushrooms, or red peppers or spinach.

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Biscuits and Gravy

biscuits_gravyI never had biscuits and gravy until I moved to the Southwest and then I was addicted to having it for breakfast. As simple as this recipe sounds, not many restaurants or cooks give this dish the attention it needs to really be great. The secret is, it’s mostly in the biscuits and the seasoning used in the gravy.

Biscuits and Gravy: Makes 4 servings This recipe can also be made vegetarian, just substitute 1 cup sliced mushrooms for the sausage.

1 pound ground sausage – lean sausage is best so it doesn’t make the gravy too greasy. Whole Foods has a nicely seasoned mild Italian sausage that works great for this.

1 cup milk

1 cup half and half or cream

Salt to taste

1/4 tsp ground black pepper

1 Tbsp flour or 2 tsp organic cornstarch mixed with 1/4 cup water

1 batch of our Grandma’s Homemade Biscuits

Italian seasoning (optional depending on how spicy the sausage you are using is)

Make biscuits per recipe, see link above.  While they bake, brown the sausage or mushrooms in a large frying pan until cooked through. Add the milk, cream and seasonings. Simmer on low for 30 minutes. What makes this recipe good is the ground pepper. The sauce should be a little on the spicy side from the pepper. Mix the flour or cornstarch with the water. Add to the gravy and cook until thickened.  Slice biscuits in half, lay open on a plate and cover with generous amount of gravy.

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Individual Tortilla Pizzas

A balanced meal all by itself! Tortilla pizzas are not only great tasting and an excellent way to get a balanced meal quickly at home, but the fun thing about them is that everybody can personalize their very own.

You can make these in about 15-20 minutes!

– Organic flour tortillas (1 per person unless you are a big eater) Do a search for our recipe for making your own flour tortillas.

– Various vegetable toppings of your choice. If you are using mushrooms, peppers and other vegetables that contain a lot of water when cooked, it is best to precook them in a frying pan and drain the juices created by cooking them before adding them to the pizza so they don’t make the pizza soggy.  Hint: you can cook the mushrooms and peppers with the sausage and save yourself some time. (Veggie suggestions: fresh mushrooms (pre-cooked), pepper (pre-cooked), onions, black olives, sundried tomatoes, and we like to add cilantro – but don’t cook it, add it after the pizza is done cooking and just before you eat it.)

– Organic tomato paste (Bionaturé makes tomato products that come in a glass jar instead of a can lined with plastic. You can usually find this brand at most health food stores.)

– Italian seasoning.

– Italian sausage – for meat lovers – Whole Foods makes a wonderful mild italian sausage that is hormone and antibiotic free and very lean so you are not paying for the high fat content of so many other brands of sausage.

– Organic crumbled goat cheese or mozzarella for those who prefer that melted cheese aspect of traditional pizza. (The goat cheese tastes excellent but does not really melt. However goat milk is easier on the human digestive system and lower in calories, cholesterol and fat than its bovine counterpart. It contains less lactose than cow’s milk and cheese, and contains smaller fat globules, which make the cheese easier to digest – thus also creating less mucus in the body.)

If using sausage and veggies that should be pre-cooked, fry them together in a pan until they are mostly cooked and then drain the juice from them. While waiting for the sausage to brown, or veggies to pre-cook, put the flour tortillas on a baking sheet (you may need to arrange them to slightly overlap in order to get 4 on a baking sheet), poke them with a fork all over to keep them flat and prevent them from bubbling up while baking, and bake in a 350º oven for 8 minutes just until slightly crispy. Take out of the oven and set on hot pads or trivets so everyone can access them to make their own pizza creation. Spread about a tablespoon of tomato paste on each tortilla, sprinkle with italian seasoning then let everyone add their own toppings. Then, put them back in the oven and bake an additional 8 minutes or until slightly browned or mozzarella is melted if if that is what you are using.

Any leftovers taste really good reheated the next day as well.

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Chili Chops

by Redstone
A good way to spruce up pork chops and help out a meat that is usually pretty dry.

chili_chops4 thick cut pork chops
2 cups water
1 tsp organic cornstarch or flour
1 tsp chili powder or roasted chilies is even better
salt and pepper to taste

Brown the pork chops on both sides lightly. Poke holes in both sides of the chops with a fork. Add water, chili powder or roasted chilies, and salt and pepper. Simmer on low for 30-45 minutes until pork chops are cooked through.
Mix the cornstarch or flour with enough water to make a thick sauce. Stir into broth made by cooking the pork chops and simmer until it thickens to a gravy. Add more salt, pepper or chili powder as desired. Great with our Southern Style Creamed Corn recipe in our archives. Just do a search for it.

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Smoke Your Own Ham with Just a Weber Grill

If you don’t want all the nitrates, nitrites and preservatives that go along with store-bought, commercially cured hams, it is easier than you think to smoke your own ham in a conventional Weber grill. It just takes a few hours.

Natural grocery stores sometimes carry uncured hams, which are basically just a large pork roast.

1 large uncured ham or pork roast that is mostly dark meat. The white meat of pork does not work well for this because it becomes much too dry. A picnic or butt roast will work as long as it is mostly dark meat.

A grill you can use charcoal or wood briquettes in.

10-12 small pieces of raw, unfinished hickory wood. Ask a local hardwood flooring company if they have any scraps of unfinished hickory flooring. It works well for this. You can get away with just about any raw hardwood for smoking purposes though. Do not use pine or any member of the evergreen family. Use maple, oak, hickory, birch, but stay away from popular or aspen as it gives a strange, unpleasant taste to food.

Cut the wood for smoking into small 2 inch by 1/2 inch strips and soak them in water for 24 hours. Prepare your grill with enough charcoal or wooden briquettes to smoke this ham for at least 4-6 hours. Place the charcoal in two separate piles on each side of the grill. The idea is to cook it (smoke it) very slowly. A 3-4 pound ham takes an average of 4 hours to smoke until it’s cooked all the way through but still juicy.

Make sure your coals do not go out toward the end of the cooking time. Add additional soaked wood chips every 15-30 minutes to keep the grill smoking well. Resist the urge to lift the lid too often as it will greatly slow down your smoking and cooking process. If you have a meat thermometer, they are ideal in this case. The best temperature to smoke a ham to so it is thoroughly cooked and smoked but not too dry is 154º.

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