This was a delicious and hearty casserole that took very little effort and about 20 minutes to make. I sliced 1 piece of linguiça sausage (about 6 oz.) into 1/4 inch pieces. Then I chopped up 1/4 of a yellow onion. I tossed them together into a medium low sauté pan, since the linquiça has plenty of fat for the dish without any additional oil.
I then chopped up 2 cups of cauliflower and added the cauliflower, and some salt and pepper, to sauté for a bit. Meanwhile, I cleaned 5 pieces of kale, removing the stems. I rolled the kale up and sliced in ribbons and then did a quick chop cross-wise of the ribbons. This made about 4 cups of kale. Kale cooks down a lot, so when cooking you always want to add more than you think you want. I added the kale, another bit of salt and pepper to the pan. While that cooked, I quartered grape tomatoes – until I had 1 cup of them. When the kale was about half done, I added 2 TBSP of red wine vinegar and the tomatoes and let cook for about 4 more minutes.
The vinegar is critical to elevating the flavors. It helps the flavors blend. The linguiça is spicy and adds rich flavor to the vegetables. This made 4 servings of delicious casserole.
- 1/3rd cup of Red Onion, chopped
- 2 stalks of celery, cleaned and sliced diagonally
- 2 raw asparagus spears, sliced with a peeler into thin strips
- 1/3 cup feta cheese
- 3 oz. Earl Grey roast pork
- 6 toasted almonds, chopped
- 1 tablespoon lingonberry preserves
- 1 tablespoon of red wine vinegar
- 1 tsp of olive oil
- 1/2 fresh lemon, squeezed for juice
The apartment manager came by this morning with someone from Sherwin-Williams to see about fixing the problem with my flooring. I had a Earl Grey pork roast in the oven and the apartment smelled like a dream so I asked her to come by later for lunch. I served some Fresh Asparagus Salad with the roast pork. It was delicious, but she asked for apple sauce. I didn’t have any, so I suggest trying lingonberry preserves. They were the first she has ever had and she is already planning a trip to Ikea. Anyway, her enjoyment of the lingonberries, which she put on both the roast pork and the salad inspired me to try to come up with a lingonberry vinaigrette and salad. Of course, I named it after to Serena as she was the inspiration.
The asparagus strips are not very substantial, so I knew I needed another vegetable to give the salad some body or the pork would overwhelm it texture-wise. I opted for celery since its flavor is mild and in the same wheelhouse as asparagus Also, the crispy texture would be a plus. I added some red onions for color and to balance the feta. I knew I wanted some cheese, but though parmesan would not be as happy with the roast pork as feta. The chopped almonds are the crack that makes all salads irresistible. I used two slices of roast pork, which I weighed out at 3.1 ounces, sliced them into small pieces and tossed them in.
In a separate small bowl, I put in 1 TBSP of lingonberry preserves, the juice from 1/2 of a fresh lemon, 1 tsp of olive oil and 1 TBSP of red wine vinegar and mixed it altogether. It was tart and sweet and had a real bite to it, though tossed with the entire salad, that bite was mellowed out to a perfect tartness.
The salad was everything I had hoped for. Made one large serving
I experiment a lot with cooking. Not everything works and when it doesn’t, it does not make it to this blog. The other day I mixed some cut up grapes with pomegranate and chèvre. It did not work. It was too sweet and needed more contrast. I thought I was on the right track though and decided to try feta because it is more sour, but still nice and creamy. Just went I started to make the salad, though, I veered off in a new direction and ended up with a great salad that explodes with flavors.
I started with about 1/2 cup of pomegranate. It is 1/2 the seeds from one pomegranate. I pulled out some green grapes from the fridge and noticed I had 1/3 of a cucumber in a plastic storage container, left over from a cucumber on rye sandwich and the side salad with my fish the other day. I thought I had better use that cucumber soon so, I put the grapes back in the fridge for another time and peeled and cut the cucumber into small pieces. I cut it lengthwise into quarters and then cut the juicy seeds out and just snacked on them. I did not want them in the salad because they would make it watery. Then I cut the long strips in half again and lined them up and sliced horizontally, giving me pieces similar in size to the pomegranate seeds.
I took a small handful of cilantro and chopped it and tossed it in. Use anywhere from 2 TBSP to 1/4 cup depending on how much you love cilantro. I sprinkled a couple TBSP of feta on top and then added a dash of salt and pepper. I tossed with 2 tsp of red wine vinegar and let rest for about 5 minutes.
Here’s why this worked, the cucumber has a mellow, spring flavor that offsets the intense sweet-sour tang of the pomegranate. The cilantro adds a bit of earthiness and the feta adds a creamy flavor with some fat, which really helps the flavors blend and the acid in the vinegar brings out all the flavors to their fullest.
Chop 1 TBSP of yellow onions and clear the leaves off two stems of red chard. Slice the stems lengthwise and then chop into small pieces.
Heat 1 TBSP of olive oil and add the onions. Grate about 1/4 tsp of fresh nutmeg on the onions and let them cook until tender. Add the stems and let them cook until tender. Cut a boneless piece of pork loin chop into small pieces and add. Add salt and pepper. Sauté until done.
Meanwhile heat water until boiling. Add 2/3s cup water to 1/3 cup of couscous and let steep until all the water is absorbed.
Chop the red chard leaves, add to the sauté pan. Cut 4 grape tomatoes into quarters and add to the pan. Cut 5 dried cherries in half. Toss in about 1 TBSP of red wine vinegar.
Serve with a bed of couscous and put the red chard and pork on top. It is a delicious blend of hearty chard, sweet cherry and tomatoes and aromatic nutmeg with a dash of sour vinegar.
This was a fairly easy dish to make. It is more of a warm salad than a casserole, but you consider it whatever you like. Whatever it is, it is tasty.
I started by making some lovely red lentils. I used about 1 TBSP of reserved bacon fat that I had saved from another mea. I put it in a small kettle on medium heat with 1/2 cup of chopped onions and 2 cloves of minced garlic, salt and pepper. I cooked on medium heat until they were tender and the onions transparent. I then added 1 cup of red lentils and stirred a bit. Then I added 2 cups of water and brought to a slow boil. I kept it simmering, stirring occasionally for about 20 minutes or so. Then I took it off the heat and put a lid on it, letting it rest until all the water was absorbed.
After I took the lentils off the heat, I heated a fry pan to medium high, adding 1 cup of chopped bacon pieces. After most of the fat was rendered, I added 1/2 cup of chopped onions. salt and pepper. I cleaned the red chard, separating the stems from the leaves. I chopped the stems into 1/4 inch pieces and tossed them into the bacon and onions. I cooked for about 3 minutes so the stems became tender. Then I added 2 cups of finely chopped red chard leaves. I stirred in lightly, adding some salt and pepper. I then added 2 TBSP of red wine vinegar. I added the lentils and mixed them in with the chard. If you have no red wine vinegar, use fresh lemon. This dish needs the acid.
Then I let it all rest for about 10 minutes so it was warm, not hot. I served it in a bowl with a sprinkling of feta on top. Makes 4 servings.
The lentils are wonderfully hearty and flavorful thanks to the onion, garlic and bacon. The richness of the bacon and feta are balanced by the red wine vinegar and the chard brings a wonderful earthiness to the dish