Tag Archives: parmesan

Honey Parmesan Pork Roast

3 Jan

I mentioned this a few days ago, but one of the biggest obstacles for me right now is making healthy eating decisions.  Since I’m working a slightly later shift than I had been before, it’s not always that easy for me to come home and whip up a meal from scratch.  I mean, it IS easy but I honestly just don’t feel like doing it.  I also don’t love eating dinner after 8PM.  Using my slow cooker a bit more is an obvious solution.  I haven’t been a huge fan of my slow cooker because I feel like it can make food mushy and over-cooked, but given the right recipe I think I could get used to it.  I’ve committed to trying one new slow cooker recipe a week, and this week I wanted some comfort food.

Honey Parmesan Pork Roast (recipe from Six Sisters Stuff)

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Ingredients:

  • 2 lb. boneless pork shoulder roast
  • 2/3 c. grated Parmesan cheese
  • 1/2 c. organic honey
  • 3 T. low sodium soy sauce
  • 2 T. Italian seasoning
  • 4 cloves pressed garlic
  • 2 T. grapeseed oil
  • 1/2 t. sea salt
  • 3 T. corn starch + 1/4 c. COLD water

This recipe was perfect to throw together before work because it basically took about 5 minutes.  It’s as simple as spraying the slow cooker with some olive oil, mixing together all the ingredients (except the corn starch & water – that comes later), and pouring the marinade over the roast.  I set mine to cook for 8 hours because that’s how long I knew I would be gone. When I got home from work, I pulled the roast out to rest and carve.

 

honey-parm-pork-roast-2

Then, I poured the sauce/drippings into a small saucepan.  If you bring this to a boil, then stir in the corn starch and water, you can get a nice thick sauce to go over the pork.  Once the sauce is boiling, just stir it for around 2 minutes and it will thicken up nicely.  It’s not a gravy so much as it’s a glaze or a reduction – the consensus was that it would perfect drizzled over some roasted garlic brussels sprouts, but we only had some little potatoes to work with.  Spare me the lecture about needing a veg, I was channeling my mother’s old “meat and potatoes” formula for a perfect dinner.  As you do in 2015.

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Twice Baked Butternut Squash with Quinoa + Pecans

23 Jun

I’m having so much fun trying meatless dishes once a week!!  This week, I made something that tastes a little out of place for the hot months of summer.  Butternut squash was calling my name at the store and I had to answer the calling. 🙂  File this one away for fall – it would make an awesome holiday side dish or a tasty option for meat-free guests.

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Twice Baked Butternut Squash w/ Quinoa & Pecans (original recipe by Inquiring Chef)

  • 1 medium butternut squash
  • 1/3 c. uncooked quinoa
  • 1/2 t. chicken stock (or veg stock if meat-free)
  • 1/3 c. pecan halves, chopped roughly
  • 2 t. olive oil
  •  1 small shallot, finely minced
  • 1/2 c. panko
  •  3 T. melted butter
  • 2 T. + 2 T. Parmesan cheese
  • salt & pepper to taste

The first step is go roast the squash.  To do this, you cut the squash in half lengthwise and remove the seeds (just like seeding a pumpkin!).  Place the squash skin-side down on a baking sheet, then sprinkle the squash’s flesh with salt and pepper.  Add about 1/4 inch of water to the pan.  Cover it tightly with tin foil and bake it for 50 minutes at 450*F. butternut-squash

Meanwhile, bring your stock of choice to a boil and then add the quinoa.  Cover, then reduce heat to a simmer and allow quinoa to cook about 15 minutes.  Then, remove it from the heat until the remaining liquid is absorbed. Also,  heat 1 t. of olive oil in a small pan and saute the shallot until browned.  Set aside.  Finally, toast the pecan pieces in a dry pan over medium heat for about 5 minutes.  Mine didn’t take quite that long – when they are nice and fragrant, they are ready!  Set those aside as well. toasted-pecans

Once the squash is finished (Stab it with a fork.  If it’s tender, it’s done.  If not, put it back in until it’s done.), spoon out the butternut squash and reduce the oven to 400*F.  It will be a pureed texture.  Mix it with the quinoa, pecans, shallots, 2 T. of Parmesan cheese, some salt, and pepper in a large mixing bowl.

Quinoa-Pecan-Mixture

mixture before squash!

Spoon the mixture back into the squash skin – which is now just a boat for your delicious filling!

Combine the panko, 2 T. Parmesan, and melted butter, then sprinkle on top of the quinoa mixture.  Put the squash back into the oven at 400*F for about 30 minutes or until the bread crumbs are nicely browned.  Simple as that!

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