Pork with Mushrooms

this pig was not harmed in the making of this recipe

I met this particular pig last summer when The Mistah and I went to pay a visit to the family farm.  And by family farm I mean the roadside produce stand that sits on the edge of the parcel of land that used to be a huge farm owned by his father’s side of the family.  Now there is an interstate bisecting the property and I could only see a few small plots where things were actually being grown.   Clearly, development in the area has restructured the landscape and taken its toll on the place.

As we poked around the property, we came upon the big red barn that has stood for ages.  It’s a little wobbly now and piled high with lord only know what but The Mistah says that the barn used to be used to dry tobacco leaves.  Ah, the legacy of agriculture and cash crops.

Around the back of the barn is where we found this guy.  I’m assuming it’s a he but I would have no way to know for sure.  The closer we got to the pen, the louder the pigs inside squealed and the more animated they became.  One minute this one was down in the mud and the next he was up on his back legs, looking me pretty much dead in the eye over the top of the wooden fence.  I will just say this is the closest I have ever been to the living, breathing incarnation of what ends up on my plate.

That pig I met was destined to become someone’s dinner at some point according to The Mistah.  Each year the folks on “the farm” slaughter a pig or two and have a roast.  By now, he could already be gone.  I suppose if I were a kinder, gentler individual this could have been a life changing encounter.

Please don’t be disappointed when I say that this meeting didn’t spark any epiphany or make me less inclined to eat animals.  Although it did take me a few weeks before I put pork on the menu.

Pork with Mushrooms

Adapted from Kalyn’s Kitchen

  • 2 pounds pork loin, cut into 1 inch cubes
  • 1 tablespoon paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 8 ounces mushrooms, sliced
  • 1 onion, sliced
  • 1/2 teaspoon dried thyme
  • 1 can diced tomatoes in juice
  • 1/2 cup chicken broth
  • 1/3 cup sour cream

Place pork in a bowl.  Add paprika, salt, and pepper to the pork and stir until completely coated.

Heat half of the olive oil in a dutch over over medium high heat.  Working in batches if necessary, brown the pork cubes on all sides.  Transfer the pork to a plate.

Add the remaining oil to the pot and cook the onion until it begins to soften, approximately 5 minutes.  Add the mushrooms and dried thyme and cook until the mushrooms release their liquid and start to brown.

Add the diced tomatoes and chicken broth to the pot, bring to a simmer, and cook for about 10 minutes for the sauce to reduce a bit.  Return the pork to the pot, cover, and simmer for 20 minutes until the pork is thoroughly cooked.

Stir a few tablespoons into the sour cream so that it warms and becomes loose.  Add the sour cream mixture to the pot and stir to combine before serving.

{printable recipe}



While The Mistah and I don’t exclusively eat South Beach cookbook recipes anymore, I still keep my eyes open for SB Friendly recipes on the Interwebs.  What can I say, the SB approach really has worked for us.  I still have people tell me that the weight loss is noticeable, and this is almost two years later.  I may not have reached that elusive Driver’s License weight, but I’m more comfortable in my own skin that I have been in quite some time.  And it doesn’t hurt that the SB Friendly dishes we eat taste good or that The Mistah says my skinny jeans look freaking awesome.

Cottage Cheese and Cheddar Muffins

From Alexandra’s Kitchen (who also references Kalyn’s Kitchen and 101 Cookbooks)

BAH Note:  You don’t have to be on South Beach to enjoy this savory muffin.  It makes a great light snack or quick breakfast if you make them in advance.  Don’t be like me and neglect to spray the paper liners with cooking spray.  Because scraping savory muffin out of the paper liner is not a good start to a day. And be prepared to pay a pretty penny for the almond flour.  Luckily, there’s a French Macaron recipe in The Sweet Life in Paris that uses almond flour.  While definitely not a SB Friendly recipe, I think there’s room for French cookies once in a while...at least until the skinny jeans tell me otherwise.

  • 2/3 cup cottage cheese
  • 1/4 cup grated Parmesan
  • 1/4 cup wheat flour
  • 2/3 cup almond flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 4 eggs
  • 3 tablespoons water
  • 1/2 cup grated sharp cheddar cheese
  • 4 slices canadian bacon

Heat the oven to 400 degrees.

Combine the cottage cheese, Parmesan, wheat and almond flour, baking powder, and salt in a medium bowl.  Beat the eggs and water together and add to the bowl.  Mix well to combine.   Add the canadian bacon and grated cheddar to the bowl and fold to combine.

Place 8 paper liners in a muffin pan and coat the liners lightly with a nonstick cooking spray.  Divide the batter among the liners and bake for 20 to 25 minutes or until the tops are lightly browned and the egg has set.

Leftover muffins can be cooled completely and stored in the refrigerator.

{printable recipe}