Pan Seared Barbeque Pork Chops

Ingredients

1. Thinly Sliced Center Cut Boneless Pork Chops – 4 pieces (1/2 lb approx)
2. Oil – 2 tsp
3. Barbeque Sauce – 1 to 2 tbsp  for basting

For Marinade

1. Red Chilly Powder – ½ tsp
2. Black Pepper Powder – ½ tsp
3. Garlic Powder – ½ tsp
4. Salt – to taste
5. Barbeque Sauce – 3 tbsp ( I used Jack Daniel’s BBQ)

Preparation Method

1. Wash the pork chops and marinate it with the above ingredients.
2. Refrigerate it for atleast 2 hours so that the meat absorbs all the wonderful flavors.
3. Heat 2 tsp oil in a non stick pan and fry the pork chops for 3-4 minute on each side.
4. Baste with more barbeque sauce as needed.
5. Remove the pork chops onto a plate. You can fry the pork chops in batches.
6. Use the pan drippings for making any yummy sauce. I made a yummy sauce for Pasta.

 Note

• Since these pork chops are very thin, be careful not to overcook since it will become tough.

Pumpkin Pie Pudding

This is an easy dessert and tastes wonderful with all the spices. This pudding doesn’t have eggs.

Ingredients

1. Canned Pumpkin Puree – 1 can (15 oz)
2. Unflavored Gelatin – 2 envelopes (7 g)
3. Whole Milk – 2 cups
4. Vanilla extract – 1/2 tsp
5. Cinnamon Powder – 1/2 tsp
6. Powdered Cardamom – 1/2 tsp
7. Powdered Cloves – 1/4 tsp
8. Powder Ginger – 1/2 tsp
9. Brown Sugar  – 1/2 cup (Alter according to desired sweetness)
10. Salt – a dash
11. Ginger Snaps – 6 to 8 (optional)
12. Whipped Cream – optional
13. Water – 2 tbsp

Preparation Method

1. Take 2 tbsp water in a small bowl and sprinkle gelatin. Allow it to stand for 2 minutes until it becomes a thick mixture.
2. Combine milk, salt, cinnamon, ginger, cardamom, cloves and brown sugar in a saucepan over medium heat.
3. Bring the milk to a boil and reduce heat. Gradually add gelatin and pumpkin puree to the saucepan.
4. Whisk everything continuously over low heat for 4-5 minutes until the gelatin has dissolved completely and the mixture thickens.
5. Remove from heat and allow it to cool slightly.
6. If using ginger snaps, crush it coarsely in a food processor and spread it at the bottom of a big glass bowl or a deep pie pan.
7. Pour the pudding mixture into the glass bowl or pie pan. Allow it to cool.
8. Cover and refrigerate for 4 hours. You can also freeze it for half an hour and then move it to the refrigerator.
9. Once the pudding has set, slice it and serve with a dollop of whipped topping.

Note

• Vegetarians can substitute gelatin with agar-agar. Use in same quantity as gelatin.

Cinnamon Apple Oatmeal

Ingredients

1. Old Fashioned Oats – 1/2 cup
2. Peeled and grated Apple – 1 medium (any sweet variety)
3. Cinnamon Powder – 1/4 tsp
4. Milk – 1/2 cup
5. Water – 3/4 to 1 cup
6. Salt – a dash
7. Maple Syrup – 1 tbsp (Alternatively, use Brown Sugar or any other sweetener)

Preparation Method

1. Combine all the above ingredients in a saucepan.
2. Bring to a boil and then simmer for 3-4 minutes until thick.
3. Serve hot with your favorite nuts as topping.

Here is a yummy Fish Soup made in a crockpot. Now dear readers, if you dread adding fish to your soup, let me tell you – be courageous and take a bold step! Fish Soup doesn’t taste bad! You can use any mild tasting, white fish for your soup. I have used Tilapia in my soup and I loved it.

Crockpot/Slow Cooker Fish Soup

This is an awesome healthy meal, good for you on any day. I have become addicted to this soup. It is so simple and tasty.

Ingredients

1. Fresh or Frozen Tilapia Fillets – 2 nos
2. Roughly Diced Red Onions – 1 medium
3. Minced Garlic – 2 cloves
4. Chopped Cabbage – 2 cups
5. Diced Celery – 1/2 cup
6. Diced Carrots – 1 cup
7. Apple Cider Vinegar – 1 tbsp
8. Water – 3 to 4 cups
9. Dried Parsley Flakes – 2 tsp
10. Black Pepper Powder – as needed
11. Salt – to taste
12. Fish Sauce – 2 tsp
13. Heavy Whipping Cream – 1/2 cup (optional)

Preparation Method

1. Wash the tilapia fillets and cube it into small pieces.
2. Chop all the vegetables into bite sized pieces. Add the fish, garlic and vegetables to your slow cooker.
3. Pour atleast 3 cups of water. Add 1 tbsp of apple cider vinegar, 2 tsp of fish sauce, parsley flakes, pepper and salt to taste.
4. Cover and simmer on high for 3 hours. Stir everything occasionally.
5. If you like your soup creamy, add 1/2 cup of heavy whipping cream during the last ten minutes.

Chembu Kuzhachathu (Smashed Taro/Malanga)

You can serve this Smashed Taro as a main dish or as a side dish with Rice.

Ingredients

1. Malanga Root/Taro (Chembu/Arbi) – 3 to 4 large ones (1 kg approx)
2. Turmeric Powder – 1/2 tsp
3. Coriander Powder – 1/2 tsp
4. Red Chilly Powder – 1 tsp (Alter according to spice tolerance)
5. Dried Red Chillies – 3 or 4
6. Diced Shallots – 4 or 5
7. Curry Leaves – a sprig
8. Oil – 1 tbsp
9. Salt – taste
10. Water – as needed

Preparation Method

1. Peel the skin from the Taro/Malanga root and wash it thoroughly. Chop into medium sized pieces.
2. Take the Taro in a deep pan and add water so as to cover it. Add salt and little turmeric powder.
3. Bring everything to a boil. Cover and simmer the taro until it is tender. This will take atleast 10-15 minutes depending on the variety used.
4. When the water has almost evaporated, open the pan and add red chilly powder and coriander powder.
5. Mix the taro pieces with a spatula smashing the big chunks.
6. Meanwhile for seasoning, heat 1 tbsp oil in another pan and splutter mustard seeds. Add shallots, dried red chillies and curry leaves. Saute till the shallots are brown and remove from heat.
7. Add the seasoning to the smashed taro. Mix everything and saute for a few minutes and remove from heat.

Note

• You can alter the consistency of this dish by increasing or decreasing the water content. I prefer to have a bite to the dish and so I haven’t mashed all the pieces.