Caribbean Pork

Pork has always been one of the unsung heros at the butcher counter. Maybe we just need some new ideas on how to prepare it? Our family just bought our first naturally raised whole hog, so I’ll hopefully be inspired to come up with new recipes. This is a really tender way to cook an inexpensive pork shoulder. The flavors are uniquely Caribbean. Delicious with rice and green beans.

For the recipe, click here.

I hesitate to post this recipe. It’s so good, but it doesn’t fit in with the healthy image I want to promote on Savvy Foodie. That being said, if you are going to indulge in a little comfort food, best it doesn’t come from a box. This is almost as quick and easy as a blue box of macaroni and cheese, but infinitely more satisfying.

To get the recipe and read more about my personal introduction to this particular dish, just click here.

For those of you uninitiated in fried plantains you’re really missing something.  A plantain is that fruit you see in the grocery that looks like a really big, green, banana.  This is a high starch plant and tastes horrible raw.  Think of it more like a potato.

As for cooking difficulty, if you can handle hash browns, you can handle making these.   They are really best fresh, much like French fries.  Try them with any Caribbean dish or BBQ.

I think we could all use a few more of what I call “Back Pocket” recipes. These are recipes you can pull out at the last minute to feed a crowd. You already have most of the ingredients in your pantry, or the list is short and you can pick everything up at the store without having to look at the recipe first. This Sloppy Joe recipe is better (both in nutrition and taste) than anything that comes in a can. You can keep expanding the recipe to feed any number of people. It only takes about half an hour to prepare. And, it’s a hit at potlucks, with kids, adults . . . basically everyone but vegetarians. You can even make it with ground chicken or turkey if you want to eat less red meat – or try ground buffalo (a.k.a. bison). It’s available in many grocery stores now, and is even healthier than white meat chicken! It tends to be a little dry, but you won’t notice in this saucy dish.

As far as vegetarian goes, I’ll have to try it with the ground meat substitute I’ve seen in the freezer section. Or, maybe even seitan. If any of you get a chance to try it before I do, let me know how it turns out.

For the recipe, just click here.

By the way, if you want to try more of my “Back Pocket” recipes, try my 7 Layer Magic Bars or Roasted Pork and Sweet Potatoes.

Spinach Celery Soup

This is as much technique as recipe. It’s a delicious and nutritious way to get more veggies into your body, and a good way to use up produce that isn’t very pretty to look at. Feel free to experiment with other vegetables. I have added everything from leeks to asparagus. Just be sure to cook the vegetables until they are tender, but not so long that you lose that beautiful green color. For a healthier version, saute with olive oil and leave out the half and half. It’s still creamy and has a luxurious mouth feel even without the cream. Click here for the starter recipe. Please leave a comment if you find a particularly delicious way to alter it. We love to hear everyone’s adaptations.

You’ve heard of East-meets-West fusion, well, this is old-meets-new fusion. The Cobb salad was invented in 1937 by Bob Cobb, owner of the Brown Derby restaurant. I’ve updated it here with Romaine lettuce, toasted walnuts, and crumbled blue cheese. The original is still delicious, but if you’re in the mood for something new, give it a try. Click here for the full recipe.