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Breaking Bread with Ashley

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Archives for May 2018

Spiced Pork Chops with Cilantro Parsley Chimichurri

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Summer barbecues here you come with these incredibly easy and flavorful Spiced Pork Chops topped with a Cilantro Parsley Chimichurri.

Spiced Pork Chop on bed of yellow rice topped with cilantro parsley chimichurri

With summer approaching, I tend to think of outdoor cooking but these spiced pork chops can also be easily cooked inside using a heavy-duty cast iron. You’ll notice in my pics that I used the cast iron option this time around.

Even though the preparation is minimal, these spiced pork chops are bursting with flavor from all the intense spices.  Seriously, this is one of the easiest ways to get tons of flavors in your meal with little cleanup. Season the meat. Throw it on the grill or cast iron and, wham-bam, you have dinner!Mortar and pestle with spicesIngredients for Spiced pork chops. 3 raw pork chops, mortar and pestle with spices, lime and lime zest

Although it may seem like I went seed crazy with this spice rub, once you smell all the aromas together you will understand. Without being too much, all the different seeds combine and almost mellow one another out.  Chinese Five Spice or, rather, the empty bottle of five spice in my cupboard inspired the blend. Why the heck did I put back an empty bottle in my spice shelf?

Anyways, I lightly toasted the seeds in a dry pan to help open up their flavors a bit more and then I used my mortar and pestle to grind them up.  By the way, whenever I pull out my mortar and pestle I feel like I am truly creating something magical. Cheesy, yes, but its a cool and simple kitchen tool. You must have one in your kitchen.Raw pork chops with spiced dry rub

After pulling these juicy pork chops from the cast iron, I put them on top of the Turmeric Spiced Rice I made last week. Can you tell I love these types of flavorful spices? The only problem was the plate seemed way too yellow! The pork chop was screaming for color so I made a Cilantro Parsley Chimichurri because those were the herbs that were in my fridge.Spiced Pork Chops in cast iron pan on light wood surfaceSpiced pork chop on bed of yellow rice topped with Cilantro Parsley chimichurri

Want to know a little secret to most of my recipes?  Almost all of them are made when I find myself staring into the fridge trying to figure out what the heck I will make with all these ingredients. I tried the whole meal planning from recipes and I quickly realized that I am horrible at it. I get so bored. So my “meal planning” now consists of having a freezer stocked with various meats and fish and a fridge full of fruits and veg from my weekly CSA.

Since I LOVE cooking and playing in the kitchen, I prefer the freedom of experimenting with the ingredients I have on hand. Sometimes the result is amazing! And sometimes my so-called creation turns out horrible and my husband makes a last minute run to the nearby Poke shop. No complaining on that one!

As always, please let me know if you make these pork chops or your thoughts on the recipe by leaving a comment below and rating the recipe. Hope you are finding time to enjoy these longer, though not always sunny days, with your family and friends and wonderful food.

Spiced Pork Chop on bed of yellow rice topped with cilantro parsley chimichurri
Print Recipe
5 from 1 vote

Spiced Pork Chops with Cilantro Parsley Chimichurri

Summer barbecues here you come with these incredibly easy and flavorful Spiced Pork Chops topped with a Cilantro Parsley Chimichurri.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: American
Servings: 4 people
Calories: 253kcal
Author: Ashley

Ingredients

Spiced Pork Chops

  • 1 lb pork chops
  • 1 tsp Cumin seeds
  • 1 tsp Coriander seeds
  • 1/2 tsp fennel seeds
  • 1 tsp Anise seeds
  • 1/4 tsp mustard seeds
  • 1/4 tsp clove ground
  • 1/2-1 tsp cinnamon ground
  • 1 tsp sea salt

Cilantro Parsley Chimichurri

  • 1/2 bunch cilantro
  • 1/2 bunch flat leaf parsley
  • 1 tbsp shallot minced
  • 1/2 lemon juiced and zested
  • 3 tbsp Olive oil you may need to add more depending on consistency
  • 1 tbsp water
  • salt and pepper

Instructions

Spiced Pork Chops

  • In hot pan, toast cumin seeds, coriander seeds, fennel seeds, anise seeds, and mustard seeds. Toast until fragrant. Usually about 60 seconds.
  • Using mortal and pestle or other device, gently smash the seeds. Mix in cinnamon, clove, and salt.
  • Using paper towel pat the pork chops dry. Coat both sides with spice mixture.
  • Heat cast iron or other high heat pan over medium-high heat.
  • Add in 1-2 tbsp of lard, coconut oil, or other high heat oil.
  • For 1inch thick pork chops, cook in hot pan for about 3 minutes each side.
  • Remove from heat and let pork chops rest for 5-10 minutes.

Cilantro Parsley Chimichurri

  • Put all ingredients into food processor or blender except water. Blend until combined but still coarse. Not creamy. Add additional 1 tbsp water or extra olive oil if needed.

Notes

The calories for this dish are based on 1 pork chop approximately 4 oz and without the chimichurri.

 

 

 

Spiced Turmeric Rice

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Are you one of those people that think white rice is super boring and without any nutritional value what so ever? Well, let me introduce you to this Spiced Turmeric Rice.

Cooked golden spiced turmeric rice in while bowl with two star anise on top

This gorgeous yellow rice boasts the star ingredient, turmeric, while the other spices of ginger, cardamom, and clove play their supporting roles deliciously well.

Red pan with rice and water inside. Cutting board with measuring spoons of spices, grated ginger and star anise. Glass of water

Sound fancy? It may look and sound fancy but, rest assured, this quick and healthy recipe takes minutes to put together and less than 30 minutes to cook all while adding a bit of elegance to your meal. A simply prepared halibut will look stunning on a bed of this spiced turmeric rice.

Not a fan of cooking fish? Then you should try a grilled pork chop with a cilantro-parsley sauce. The flavors of the rice and the cilantro-parsley sauce blend well and the colors make your plate pop with so much color. We eat with our eyes first, remember, so you will be hankering to take that first bite.

On left, uncooked rice, broth, and spices being stirred with whisk in red saute pan.cooked rice in red saute pan with two star anise on top of rice

So, what inspired the yellow rice? Glad you asked. I am a bit of a rice fan, which you can read more about in my Coconut and Lemongrass Rice with Mushrooms blog, and I love putting my own little twist on plain ole white rice.

Since the kitchen is one of the few places I naturally feel creative, I enjoy playing around with ingredients. And that is exactly what happened with this rice dish. We had returned from an amazing two weeks of cruising in the Caribbean and I wanted to recreate a tea that our assistant waiter made us. He was from Mumbai and made us a tea loaded with spices that he said his mom always made him when he wasn’t feeling well. My mother-in-law had a sore throat so out he popped with this spicy, fragrant, soothing, herbal tea.

As I was gathering the ingredients for the tea from my spice cupboard, I was also prepping dinner that happened to include white rice. Hmm, would the spice blend also work well in rice? I was determined and intrigued. Less than 30 minutes later, one bite after another, I had my satisfying answer. Absolutely, yes!

Spiced Turmeric Rice in white bowl on wood surface with tan linen clothCooked golden spiced turmeric rice in while bowl with two star anise on top

Even though I made my rice using white rice, I think this dish would also work beautifully with brown rice or even a wild rice. If you are a ginger love like me, then you could up the ginger a bit as well. My husband is crazy about it so I try not to push it. Also, if you and your family tolerate heat, then some red pepper flakes or a dash of cayenne would surely warm up this golden Spiced Turmeric Rice.

Although I usually jump right to my Instant Pot, I opted for the stovetop for this dish. I added some additional instruction in the notes section of the recipe in case you want to use the Instant Pot or a rice cooker.

Please let me know how your Spiced Turmeric Rice turns out by leaving a comment below and rating the recipe. Enjoy!

Cooked golden spiced turmeric rice in while bowl with two star anise on top
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5 from 1 vote

Spiced Turmeric Rice

Spiced Turmeric Rice is a quick and healthy recipe to add lots of flavor to your basic white rice. The gorgeous yellow boasts this rice star ingredient, turmeric, while the other spices of ginger, cardamom, and clove play the supporting roles deliciously.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Asian American Fusion
Servings: 6 servings
Calories: 241kcal
Author: Ashley

Ingredients

  • 2 cups long grain white rice
  • 3 cups water or broth
  • 2 tsp. turmeric
  • 2 star anise
  • ½ tsp. grated ginger
  • ¼ tsp. ground cardamom
  • 1/8 tsp. ground clove
  • 1-2 tbsp. coconut oil
  • Lime juice
  • Salt

Instructions

  • Add rice to medium sized pot along with water, turmeric, start anise, ginger, cardamom, and clove.
  • Bring to a boil. Reduce to low simmer and cover with lid.
  • Cook for 15 minutes, then remove from heat and continue to keep covered for additional 10 minutes.
  • Carefully remove lid. Using a fork, gently fluff rice. Add in 1-2 tbsp. coconut oil. Season to taste using the salt and lime juice.

Notes

Note: This rice can also be made in rice cooker or instant pot. For Instant pot, decrease liquid from three to two cups. Your rice to liquid ratio should be the same. All other directions and ingredients stay the same. For your rice cooker, follow your normal process for rice to liquid ratio and then stir in other ingredients except for the lime juice, coconut oil, and salt. Season with those after rice is finished cooking just as in the main recipe.

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Pea and Cheese Salad

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Pea and cheese salad. Have you heard of it? It is definitely a thing in my family and maybe it will be for your family, as well.Pea and cheese salad in white bowl topped with chopped taragon

This is one of those family recipes that has been “handed” down loosely with little more than verbal direction. You know, the “a little of this, a little of that” approach. I remember my mom making this when I was younger and my dad was a big fan. When I called her to get some more details on the recipe, she somewhat chuckled and said, “well, it has peas and cheese in it and rest is up to you.”

Although I can’t replicate exactly what my Granny (my mom’s mom) made, I can replicate my mom’s recipe as much as possible while also throwing in some of my own flare. And that is what I love doing! The kitchen becomes much more fun when you take a few chances and experiment with recipes.

Green peas, shredded white cheddar, shallots are all in glass bowls along with chopped taragon

With only 6 ingredients, you will be surprised at the flavor this pea and cheese salad boasts. Most of the time with salads we think a bowl of lettuce greens topped with a random array of veggies, then seasoned with some vinaigrette. Well, this salad is different. This pea and cheese salad is both salad and comfort food.

Although I grew up with this salad, I decided to make some tweaks to my mom’s version of the recipe. I wanted to add an herb I have recently grown to like a lot and that is tarragon.

Do you like tarragon or use it often? It was one of those herbs that I only stumbled across during holiday recipes, but then never really used again as it wilted away in my fridge. After getting tarragon in my recent CSA box, I took a quick taste of one of the leaves and realized I loved the stuff. It tasted lightly of black licorice without being overpowering. It was delicious!

Yes, I know I said it tastes like black licorice, but only ever so faintly. Don’t worry, though, this pea and cheese salad will not taste like licorice. The tarragon compliments the peas and the creamy white cheddar cheese adding a subtle flavor.

Are you a bit hesitant to try out a new ingredient? I get that way as well, but it is also fun to discover new items and add them to your kitchen arsenal so you are not stuck in a rut. Ruts are what ruin out kitchen experiences in my opinion. Those “ruts” are what make me want to pick up the phone and order pizza rather than cook another meal with the same-ole-food again and again.

Pea and cheese salad in white bowl on white surface with silver serving sppon

The quick and easy how-tos.

This is an easy salad to mix together and it tastes even better after sitting in the fridge over night. My mom used regular orange cheddar cheese, but I prefer the white cheddar, especially the grass-fed New Zealand cheddar cheese from Trader Joe’s. SO good! As for the peas, use whatever is easier for you, fresh or frozen. Lastly, the mayonnaise. I am quite picky with mayo and will only eat it if I make my own. If you are interested, check out my post on making a quick mayo at home; otherwise use any mayo you have in the fridge.

Let this pea and cheese salad add some variety to your weekly dinner or pack it up and take it for a picnic in the beautiful spring weather. Peas are so quintessentially spring, which is why I have been obsessing over them lately.

What are your favorite ways to eat peas? They are so easy to add into soups, salads, risottos, or eaten one individual peat at a time. I recently shared my mint and basil pea spread recipe as well, which is a fantastic way to incorporate a quick and healthy pea recipe into your menu.

close up of Pea and cheese salad in white bowl topped with taragon

I hope you go pea crazy like me this spring and enjoy this recipe!

Close up of pea and cheese salad in white bowl topped with taragon
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5 from 1 vote

Pea & Cheese Salad

This pea and cheese salad is both salad and comfort food. With only 6 ingredients, you will be surprised at the flavor this salad boasts. The tarragon compliments the peas and the creamy white cheddar cheese by adding subtle hints of flavor. 
Prep Time20 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: American
Servings: 8 servings
Calories: 245kcal
Author: Ashley

Ingredients

  • 2 cups fresh peas, cooked and cooled
  • 2 cups cheddar cheese, shredded (2 cups is about 5 oz)
  • 3 tbsp. shallot, finely chopped
  • 1 tbsp tarragon
  • 1 tsp Dijon mustard
  • 3/4 cup mayonnaise

Instructions

  • In large mixing bowl stir together peas, shredded cheese, shallot, and tarragon.
  • Once combined, add in the mayonnaise (check here for my homemade mayo recipe) and Dijon mustard. Stir until combined.
  • Seas on with additional salt and pepper.

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Spring-tastic Mint and Basil Pea Spread

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Mint and Basil Pea Spread in glass bowl, spread on toasts and a loaf of sourdough bread

Hello Spring and all your beautiful colors! Looking for a quick and healthy recipe to welcome in spring and all it’s glory? This vibrant mint and basil pea spread is like springtime in a bowl. You can use it as a spread on your favorite toast or as a dip for crackers or raw veggies, or even by the spoonful.

Peas have become a new obsession of mine over the years especially as I noticed the bags of raw, shelled peas pop up on the shelves at Trader Joe’s. Apart from using a frozen bag of peas to numb a sore ankle (I sprain mine all the time), I never much incorporated them into recipes. My boys love eating frozen peas and I have stopped trying to figure out the strange taste buds of a two and four year old.

Come to think of it, my shepherd’s pie recipe and maybe the occasional stew were the only times the pea entered into my life as an ingredient. Enter Trader Joe’s and all there fabulous finds.

Every spring Trader Joe’s has bags of fresh (unfrozen), shelled peas on the shelf in the produce section. They are super easy to cook up and include in recipes such as this mint and basil pea spread. I mean seriously easy, folks!

Quick steps for cooking peas:

  • Bring water to boil in medium sized pot
  • Add salt to its about as salty as ocean
  • Add peas into boiling water for about 90 seconds
  • Remove peas from boiling water and immediately put into ice bath

If you are asking yourself if that extra step of the ice bath is necessary, the answer is YES! J The ice bath quickly stops the cooking process and helps the peas stay that beautiful vibrant green rather than the dull, lifeless green.

Now that you have the pea cooking process down, lets get to this mint and basil pea spread that I am currently snacking on as I write this blog post.Glass bowl of mint and basil pea spread with toast in background

As I mentioned this recipe is super quick and doesn’t take much as long as you have a blended or a food processor. This is one of those dump and mix kind of deals. You will pop everything into the mixer of choice and blend until it reaches a thick, hummus-like consistency. I like to slowly add the olive oil and extra water until it gets just thick enough. Don’t worry, if you add too much extra water, you’ll be enjoying pea soup. 😉

The mint and basil give the peas a lovely zing of flavor complimented by lemon zest. You don’t even need to chop up the herbs. Throw in the mint and basil leaves whole and let the blender do the work for you.   Once the pea spread is done, season with salt as it really helps the others flavors POP in your mouth.

Mint and Basil Pea spread on toast alongside bowl of crackers and sliced bread

So what do you do with the spread now? Well, that is really up to you and what you have on hand. Sometimes all I have in my cupboard are my favorite seedy crackers. I absolutely devour the Mary’s Gone Crackers Super Seed crackers the minute the box is open and the cracker works well with the pea spread. My boys also tend to like the spread with the crackers so much so that the double..triple…quadruple dip becomes a thing. Yeah, kind of gross, but oh well.

Close up of Mint and Basil Spread on toast on white plate

My absolutely favorite, though, is spreading the pea spread on some toasted, hearty bread and adding a touch of flaky salty, grated pecorino cheese, and red pepper flakes. So how will you enjoy this mint and basil pea spread? Cracker, toast, or by the spoonful? Why don’t you make some up and let me know in the comments below what is your favorite.

Close up of hand holding mint and basil pea spread on toast

Enjoy!

Mint and Basil Pea Spread in glass bowl, spread on toasts and a loaf of sourdough bread
Print Recipe
5 from 1 vote

Mint & Basil Pea Spread

Say hello to spring with this Mint & Basil Pea Spread. Quick, healthy, and vibrant flavors make this spread perfect for toast, crackers, or even by the spoonful.
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer
Cuisine: American
Servings: 8 servings
Calories: 77kcal
Author: Ashley

Ingredients

  • 2 cups peas, cooked and cooled
  • 1 tbsp minced shallot
  • 3 tbsp lemon juice
  • 3 tbsp olive oil
  • 1 tbsp water
  • ¼ cup basil leaves
  • 6 mint leaves
  • 1-2 tsp lemon zest
  • salt and pepper
  • optional: pecorino romano or other salty cheese, red pepper flakes

Instructions

  • In blender or food processor, add peas, shallot, lemon juice, olive oil, basil and mint leaves. Blend/puree until combined. Add in 1 tbsp of water if need more liquid. You can leave a bit chunky if you prefer more texture.
  • Season with salt, pepper, and lemon zest.
  • Optional: Top pea dip with grated pecorino romano cheese and red pepper flakes.

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