Easy Caramelized Onion Pork Chops

This is from All Recipes http://allrecipes.com/Recipe/Easy-Caramelized-Onion-Pork-Chops/.

INGREDIENTS

1 Tbsp olive oil

3-4 bone-in center loin pork chops (or other pork chops)

1 onion, cut into strips (slice, then cut slices in one direction)

Seasoned salt (3 tsp)

Black pepper (2 tsp)

1 cup water

COOKING INSTRUCTIONS 

Sprinkle both sides of pork chops generously with seasoned salt and black pepper.  Heat oil in large skillet.  Brown both sides of pork chops.  Add onions and water, reduce heat, cover skillet, and let simmer 20 minutes.  Turn pork chops over.  Let simmer, covered, an additional 20 minutes, or until onions are caramelized and water is boiled off.  Serve pork chops with onions on top.

Paleo Banana Bread

GMy niece Sunday told me about this banana bread recipe.  I had lots of trouble with the website, but eventually got to the recipe.  During several of my tries, I wasn't able to scroll down the page, and my computer locked up.  Here is the link, tho - http://civilizedcavemancooking.com/recipes/desserts/paleo-banana-bread/ He does offer a number of suggested substitutions and variations that I have not included.  And I've removed any dairy from my version of the recipe below.

I used almond flour and a combination of almond and cashew nut butters.  I was also unsure how much the batter would rise, so I split mine between my silicon loaf pan and my silicon muffin tin (6 muffins).  The batter didn't rise excessively, but enough that I was glad I split the batter up.  The muffins were done in 35-40 minutes; the loaf in 45-50 minutes.

INGREDIENTS

4 bananas (2-1/2 cups mashed- can be yellow bananas)

4 eggs

1/2 cup almond butter (or sunbutter or other nut butters)

4 Tbsp coconut oil, melted

1/2 cup coconut flour (or almond flour)

2-3 tsp cinnamon

1 tsp baking soda

1 tsp baking powder

1 tsp vanilla

Pinch of sea salt

COOKING INSTRUCTIONS

Preheat oven to 350 degrees.

Combine bananas, eggs, nut butter, and coconut oil in blender or food processor and mix well.  Once blended, add flour, cinnamon, baking soda, baking powder, vanilla, and sea salt.  Mix well.  Pour into loaf pan (silicon recommended - and I greased mine with coconut oil) and spread evenly.  Bake 55-60 minutes, or until toothpick stuck in center comes out clean.  Flip out of pan onto cooling rack.

Nutritional information: 12 servings, per serving - 186.6 calories, 14.2 g fat, 56.7 mg cholesterol, 169 mg sodium, 11.7 g carbs, 2.7 g dietary fiber, 4.9 g protein 

Tuna Bulgur Salad

GThis is a recipe I got from a friend probably 30 or 40 years ago.  I've modified it a bit over the years, plus a bit more since figuring out my inflammation triggering foods.  Both Nancy and I like it quite a bit, tho I don't make it very often.  The recipe makes about 6 servings, 295 calories each.

INGREDIENTS

1 cup bulgur, uncooked

2 cups water

2 Tbsp soy-free Earth Balance buttery spread

1 tsp seasoned salt

1/2 cup soy-free Vegenaise

1/2 cup plain yogurt (non-cow's milk - sheep's milk, almond milk, or coconut milk)

2 tsp lemon juice

2 6-oz cans drained solid white tuna, water packed

1-1/2 - 2-1/2 cups broccoli flowerets and thick-sliced carrots, steamed tender crisp

1 cup sliced celery

(I can't eat them, but cherry or grape tomatoes are a really nice garnish)

COOKING INSTRUCTIONS

Combine bulgur, water, buttery spread, and seasoned salt in medium saucepan.  Bring to boil.  Reduce heat.  Cover and simmer 15 minutes.  Let cool.

Mix bulgur with Vegenaise, yogurt, and lemon juice.  Gently toss with tuna, broccoli, carrots and celery.  Chill.  Optional: garnish with cherry tomatoes.

Blueberry Muffins

Jean is home for her Spring Break, so lots of my cooking involves tried and true dishes I know she likes.  I also know she likes blueberry muffins, so I am adapting a Best Ever Blueberry Muffins recipe from Once Upon a Chef http://www.onceuponachef.com/2014/07/best-ever-blueberry-muffins.html.  I used Earth Balance buttery spread and almond milk so that I'll be able to eat them, too.

INGREDIENTS

2 cups all purpose flour

2 tsp baking powder

3/4 tsp salt

1/2 cup soy free Earth Balance buttery spread, softened

1 cup granulated sugar

2 large eggs

1 1/2 tsp vanilla extract

1/4 tsp almond extract

1/2 cup almond milk

2 1/4 cups fresh blueberries

2 Tbsp turbinado or raw sugar

Non-stick cooking spray

12 paper muffin cups (I used 18 - 12 mini and 6 regular)

COOKING INSTRUCTIONS

Preheat oven to 375 degrees.  Spray muffin pan, place paper cups in muffin pan and spray them.

In a medium bowl, mix together flour, baking powder, and salt.

In large bowl, use electric mixer to cream together buttery spread and sugar.  Beat about 2 minutes, scraping down sides of bowl as needed.  Add eggs, one at a time, mixing after each.  Add vanilla and almond extracts.  Mix.  Alternate adding flour mixture and milk, mixing and scraping sides as you go.  Fold in blueberries.  Spoon into prepared muffin cups.  Sprinkle raw sugar evenly on tops of muffins.

Bake about 30 minutes, until lightly golden and toothpick stuck into middle comes out clean.  Let cool in muffin tins about 10 minutes.  If you didn't use muffin papers, run knife around each muffin.  Remove muffins from muffin tins.  Let finish cooling on cooling racks.

Chicken Salad

During the past few weeks I've made a chicken salad using the large cans of white chicken meat we had in the cupboard.  I've found it pretty tasty - with 1-2 cups of Romaine lettuce, as a sandwich filling, or on crackers.

INGREDIENTS

1 can (12.5 oz) white meat chicken meat, broken up

3 stalks celery, chopped

3 scallions, sliced

1/4 cup pecans, chopped

1/2 cup craisins

1/2 medium apple, peeled and chopped

1-3 tsp lime juice

1/4-1/3 cup soy-free Vegenaise

Salt & pepper to taste

COOKING INSTRUCTIONS

Mix all the ingredients together and serve.