Pork Loin and Roasted Veg

This is a super simple dinner, that doesn’t mess up a lot of pots. You can add whatever vegetables you like. I always cut the pork into regular portions, but you can leave the loin whole if you prefer.

Ingredients

  • 2 lbs. pork loin, cut into chunks
  • 1 cup chicken broth
  • 1 tablespoon rosemary
  • 1 tablespoon oregano
  • 1 tablespoon basil
  • 1 tablespoon thyme
  • 1 tablespoon red chili flakes
  • 2 tablespoons Worcestershire sauce
  • 4 tablespoons butter
  • 4 stalks celery, chopped
  • 5 red potatoes, cubed
  • 8 brussel sprouts
  • 1 large onion, chopped
  • 2 cups baby carrots

Directions

Preheat the oven to 375°. Grind all the herbs in a mortar.

In a large casserole dish, add all the veggies. Place the tablespoons of butter in with the veggies. Pour the chicken broth in, top with the meat, and sprinkle the Worcestershire sauce, and blended herbs. Cover with foil, and bake for 45 minutes.

Jambalaya

I’ve adapted my mom’s recipe to have more spice, and chicken breast. I was lucky enough to grow up in a home that served Southern food fairly often. It’s a super easy, one pot meal that is comfort food for me. This serves a family of 4 with leftovers to spare.

jambalaya_main

Ingredients

  • 1½ lbs. chicken breast, cubed
  • 1 lb. ham, cubed
  • 2 large green bell peppers, seeded and diced
  • 1 large onion, diced
  • 2 tablespoons cooking oil (I use olive oil)
  • 4 cloves garlic, minced
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon thyme
  • 1 tablespoon Tabasco
  • 3 cups chicken broth
  • 2 cups uncooked rice
  • salt and pepper to taste

Directions

In a large pot, brown the chicken and ham in the oil.

Remove the meat with a slotted spoon, and add the bell pepper, garlic and onion to the remaining oil. Sauté over medium high for 5 minutes, or until onion is translucent.

Add the meat and all remaining ingredients back to the pot. Stir well and bring to a boil. Lower the heat to low and cover the pot. Cook for 35 minutes on low, without stirring.

Notes

  • My mom’s recipe called for whole chicken pieces. I just didn’t like to bother with the bones and skin.
  • If you remove the Tabasco, this dish isn’t spicy at all.
  • It’s already gluten free, as long as your chicken broth is gluten free.