Rosemary Garlic Pork

Apparently we missed one hell of a game last night.  We don’t have cable any more so I started the day checking out the ads from the Superbowl.  I’m guessing the game was way better than the ads.  I made the mistake yesterday of going to the grocery store to pick up a few things.  It was mobbed.  Not only was the “big” game last night but we are also now in the middle of yet another big snow storm.  So there was game shopping on top of the panic shopping people do before a storm.  This storm didn’t shift to the east this time so we’ll be getting a lot of snow today.

My husband lucked out with the travel and was able to come home safely.  I had a good time with the kids last week but it’s great to have him home with us.  I was struck the other day how much our kids are growing up.  After taking them out for a light meal we drove back and bad music was playing on the radio.  Our daughter decided that we needed to listen to some real music.  So she put on Bohemian Rhapsody by Queen and she and I belted out the song.  Slightly to our son’s dismay!  She took us through the 80’s and we ended with the Cupid Shuffle dancing in the kitchen.  Then we topped it off watching Master Chef Junior.  Those kids are incredible cooks.  We are just blown away that an 8 year old can do restaurant quality dishes and an 11 year old did up a branzino.  It’s insane.

To welcome home my husband I decided to make a pork loin with garlic and rosemary.   I found this recipe from Daily Dish Magazine to use as an inspiration.

Rosemary garlic pork 1 2015

Coarsely chop the rosemary and garlic.  This recipe takes a lot of garlic which is fabulous.  I used almost a whole bulb of garlic.  Place in a bag and add about 3/4 cup of dry white wine, 1/2 a cup of olive oil, and a few squeezes of lemon juice.  Season the pork loin with sea salt and pepper and marinate for at least an hour.

Rosemary garlic pork 2 2015

In a skillet heat up olive oil and pan sear the pork loin on both sides.

Rosemary garlic pork 3 2015

Finish in the oven at 350F/175C.  In a small skillet heat up the marinade and begin to reduce down.

Rosemary garlic pork 4 2015

Add butter a tablespoon at a time until there is a nice balance of the wine, lemon, and butter.  While the pork is resting saute some swiss chard with salt, pepper, and olive oil.  Slice the pork and serve over the chard.  Top with the sauce.

Rosemary garlic pork 5 2015

It goes very well with roasted potato and parsnip.  It was wonderful catching my husband up with how our week went and listening to him tell us about his.  🙂

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Swiss Chard and Diet Trends

I’m not one for hopping on the latest bandwagon for the diet fads.  Though I did try the South Beach diet once.  Wasn’t overly exciting and I felt it was limiting.  The latest is the Paleo diet.  I find it interesting and decided to get a cookbook that would explain it in more depth.  I’m not looking to jump in with both feet, we love bread too much, but I was surprised we follow a lot of the guidelines already.

The funny thing about trends is how people can go down the rabbit hole.  With the paleo there are a lot of people who think that it needs to be mostly meat based.  There is an article in the National Geographic that discusses this and they did point out that the hunting portion of the hunter/gathering could be seriously lacking and the women picked up the deficits with the foraging.

I am all for moderation though I have been wondering if I need to cut back even more on the grains as I’ve been struggling with inflammation this year and can’t seem to shake it.  With the exception of bread and occasional pasta there’s not much to cut.  But it wouldn’t hurt to expand the types of food we try to cook.  The substitutions are curious though.  I doubt there was coconut flour or xanthum gum and the like in the original paleo diet.

There was some lovely Swiss chard at the farmer’s market which I bought.  I was pleased the recipe I came up with fell in line with the paleo diet.

I’ve never had Swiss chard nor had I cooked with it before so I needed a quick lesson in what it was or how it compared to other leafy greens.  The farmer said it was similar to spinach in how it is cooked and if you cook the stems they needed to be cooked longer than the leaves.  The general opinion was to not eat it raw.

Swiss chard 1 2014

It’s a gorgeous veg with the rainbow stalks and I was hoping the colour would hold up with cooking.  Not all veg does so my fingers were crossed.  Plus it seems a shame to waste the stalks!

I sliced up 5 rashers of streaky bacon and began rendering it in a skillet.  Meanwhile I chopped up the stalks, a small red onion, and a few cloves of garlic.  Once the bacon was half cooked add the onion and cook for a few minutes to soften then add the garlic and chopped stalks.

Swiss chard 2 2014

Add 1/2 cup of chicken stock and a 1/4 cup of dry white wine.  Stir well.  Once the stocks have softened a bit add the chopped leaves of the chard.

Swiss chard 3 2014

Season with salt and pepper and simmer until the leaves soften down.  I liked that the chard didn’t wilt down as much as spinach.  I don’t like it when it gets that wilted and mushy.

Swiss chard 4 2014

I enjoyed this and was happy that we have another veg to add to our toolbox.  I’m limited with veg as a lot come across as bitter to me but I want to branch out and it was success on the first try!  We’ll definitely have this again and I’ll be playing round with the Swiss chard for different dishes.  Plus we’ll try growing it as well.