Beka To Basics

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Archive for the tag “Pork”

Stretching Food and my Three Year Blanket

So, I found this sage pork sausage that I love.  The problem?  It’s expensive.  The other problem?  It’s so delicious.

Hmmm, how to solve the problems?

Like my tennis coach used to say, “Let’s stretch it out.” (I knew his advice would come in handy at some point in my life)

With 1 lb of sage pork sausage, I made 10 meals.  Squash and Pork Hash and Sage Pork Soup

Hash

I cooked the pork in my stock pot, removed it, added chopped squash, zucchini, onions, green peppers, garlic and tomatoes and sauteed them all.  I added about half of the pork back in and had dinner for two for two nights, plus lunch for one more.

After I stowed the leftover Hash in it’s refrigerator container, I added some olive oil to my pot, sauteed more onions and garlic.  Then I added stock, potatoes and green beans and simmered until they were all done.  I added the other half of the pork in and called it a night.  Five meals from the soup, plus five from the hash all from 1 lb of meat isn’t too shabby. 🙂

While we’re talking about stretching things out, I’ll admit why I’ve been slacking a little bit on my cooking.  I started crocheting myself a blanket.  Well, I started it three years ago and have been lugging the pieces and unfinished portion around with me.  I fondly call it my Three Year Blanket.  It was time to finish it.  I had stretched its creation as FAR as is would go.  No more stretching on that one!

The Three Year Blanket

Normally, it doesn’t take me three years to finish one.  Normally, there is a goal, like someone’s birthday, a baby being born (I know, same thing), or Christmas.  When I have a reason to finish, I do, but when it’s just for me, well… You know, it turns into a three year project.

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Stuffed Squash

I’ve never made these before, so I was guessing the whole time I was coming up with the recipe.  Sometimes this guessing method works, sometimes its disastrous.  Happily, tonight was one of those sometimes. 😀

I admit, I had some help.  The sage pork sausage is from Mt Vernon Farms and it is absolutely wonderful. It’s sausagey, but not TOO sausagey (I think it’s because they found a good balance between fennel seed and sage).  I had it in my freezer from when I made sausage gravy and biscuits which only needed 1/2 lb of sausage.  Anyways, the filling was quite tasty, but I’m sure you could sub any ground meat or beans and it would still be good – Just know that there is something heavenly about buttery squash and rich sage pork combined (just sayin).

Pork Stuffed Squash

  • Squash
  • 1/2 Green Pepper. diced
  • 1/2 Onion, diced
  • Garlic, diced
  • Butter/Olive Oil
  • 1/2 lb cooked Pork Sausage (homemade or bought)
  • Cheese (I used Havarti)
  • Salt and Pepper

Cut the Squash in half, lengthwise.  Drizzle them with a bit of olive oil and roast, cut side down, in a 350 oven for about 20 minutes until they are tender, but still hold together.  While the squash is roasting, make the filling.  I sauteed the Green Pepper and Onion for a few minutes in a butter and olive oil mix, seasoning them with some salt and pepper.  When they were tender, I added the Pork and heated it through.

Take the squash out of the oven and when they have cooled a little, cut a little off the back so they will sit flat when you turn them over to stuff them.  On the cut side of the squash, use a fork to pull some of the squash insides out, so it looks like a little canoe.  I mixed the squash insides back into my filling cause I didn’t want to throw them away.  Fill the canoe with the pork filling, top with a bit of cheese and bake until the cheese is melty.

Come see many other recipes and tips at Fat Tuesday!

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