I found 2 really good pork roast pieces from the BJ’s Wholesale Club this weekend which were only under $9 so I decided to cook one today. I figured I’d make a stuffed roast to make it all fancy. I have been very inspired in my kitchen lately so, I’m just letting is all flow.
INGREDIENTS :
about 3 pounds pork roast
2 tbsp of olive oil
sprinkle of garlic powder
sprinkle of black pepper
sprinkle of paprika
sprinkle of Italian seasoning
1 small onion
3 sprigs of celery, chopped
5-6 button mushrooms, chopped
sprinkle of dried basil
sprinkle of dried oregano
salt and pepper

October isn’t just about candy, apples and pumpkins! It’s also packed with food holidays and awareness days, from the aforementioned apple day, to awareness about eating better and healthier.

October is:
National Apple Month
~ Apple Recipes
~ Old Fashioned Apple Cakes
~ Apple Almond Tart
~ Granny Smith Apple Pie
~ Apple Crisp
National Apple Jack Month
~ Apple Jack Recipe
~ Apple Jack Pound Cake
~ Apple Jack Cocktail Recipe
~ Apple Jack Brandy Recipes
National Caramel Month
~ Caramel Sauce Recipe
~ Caramel Apples
~ Caramel Apple Cookies
~ Caramel Banana Cream Pie
~ Homemade Caramel Corn
National Chili Month
~ Turkey Chili in the Slow Cooker
~ Beef Chili
~ Vegetarian Chili
~ Healthy Chili (video)
~ Ten Tips for …read more

My husband spent a year in Korea a few years back through his career in the Army. He would always tell me stories about the food that he tasted while over there. One of the most famous food Korea is known for is kimchi. They have all sorts of kimichi dishes there in Korea. Kimchi are not just eaten as side dishes. Sometimes people would incorporate kimchi into meat items to create a dish out of it.
One in particular is the pork and kimchi combination. I did my own version of it and wished for the best. I was …read more

For easy yet tasty pork dishes, I sometimes grab a package of pre-marinated pork tenderloin when I’m doing my bi-weekly groceries. It helps a lot especially on those busy days. I usually pick lemon-pepper flavor but yesterday I decided to try the new cracked rosemary flavor.
Preheat the oven to 355°. Take tenderloin out of the package and place it in a roasting pan. Bake it in the oven for about 35-40 minutes. You can actually grill the tenderloin but just to be safe in maintaining the moisture I usually opt for the oven.
Easy, right? Just think of a steamed vegetable …read more

A step away from the usual sour, salty and spicy pork dish is this sweet dish using hocks cooked for hours in a crock-pot. It’s not something I make all the time because I much prefer salty, sour, and spicy tastes but it’s also good once in a while.
INGREDIENTS:
5-6 pieces of pork hocks
salt and pepper
3 cloves of garlic, sliced thinly
1 tsp of garlic powder
oil for browning
1/2 cup soy sauce
1/2 cup brown sugar
1 cup water
3 whole bay leaves
5 sprigs of green onions, cut in halves

The New York Times had an op-ed piece in April in which the author claimed that free range pigs were very very bad for your health.  Much more so than industrially raised and slaughtered ones.
Hmmm…maybe not so much.
The author, James E McWilliams, who also believes that people who eat mostly local foods are endangering the food supply (WHAT?!), used a study funded by – you guessed it – the National Pork Board to back up his claims.  And according so some, he misinterpreted the study anyway.

You can read the response of SlowFoodUSA here if you’d like more details, but for …read more

Who says girls know nothing about grilling? Certainly not the people at The Daily Pork, a Web site devoted to how to cook pork, pork recipes, and all things pork. In fact, they are offering a free “Girl’s Guide to Grilling” booklet, complete with information on getting to know the grill itself as well as learning how to manipulate the heat and create a variety of flavors. You don’t have to be a girl to order a copy; you just have to visit The Daily Pork Web site and complete the order form.
(photo courtesy of …read more

Yes, I am aware that it’s a Spanish dish. But believe it or not, Paella has long been part of the Philippine menu. If I’m not mistaken, only Filipino cooking has the Spanish influence among all Asian cuisine. Surprised? You’re not alone. My Kiwi officemates were actually amazed to find out I was of Spanish descent when they asked about my lengthy maiden name.
I’m featuring the Paella today because my sister’s friend was kind enough to cook this for my mom’s birthday lunch.

Flickr Image: avlxyz

(I have the photo, Tom, the previous editor of Noodles and Rice, had the recipe.)
I miss …read more

Harvard University researchers have succeed in making cloned pigs that produce omega-3 fatty acids, typically found in fish. Omega-3 fatty acids have been associated with lowered risk of heart disease and the American Heart Association recommends eating fatty fish at least two times a week. Genetically engineering pigs to produce omega-3 fatty acids isn’t too far off the mark. Pigs with their own omega-3 fatty acids already exist in nature, e.g., a Spanish breed called Ibérico.
While the FDA has not approved any genetically modified animals for use as human food, researchers are confident that food with …read more