Freedom Blog

The Flavor of Freedom

Greek Bowl

Beef Chuck

4-5 lb beef chuck

Greek Seasoning (save some for the roasted vegetables)

1 Tbsp fresh garlic

¼ tsp thyme

¼ tsp oregano

¼ tsp pepper

¼ tsp dry mint

4 tb lemon juice

2 tsp onion powder

2 tsp coriander

1 tsp turmeric powder

4 tb Red wine vin 

4 tb Evoo

Water

Place beef in a roasting pan rub with olive oil & red wine vinegar. Then cover with greek seasoning and coat the beef. Pour water in the pan, to cover up half the beef. Cover with parchment paper & foil. Cook on 300 F for 

 

Quinoa 

1 c quinoa

1 ¾ water or stock

1-2 tsp salt

Bring 1 ¾ cups of water and 1 c quinoa to a boil. Turn to medium low heat and cover. Simmer for 15 minutes. Remove from heat and fluff with a fork.

 

Feta Tzatziki Sauce

½ english cucumber ~ grated and drained

8 oz greek yogurt

2-3 tsp minced Garlic

1 tsp Salt

1 Lemon zest & the juice

1 tbsp fresh Dill

Add drained cucumber to a bowl along with all the other ingredients and stir until combined. Taste and add extra salt, garlic etc, if necessary.

 

Roasted Veg (can use any vegetables)

 

Greek seasoning w/smoked paprika

Evoo

2 Large Redskin potatoes quartered and chopped

1 carrot quartered and chopped 

1 yellow squash quartered and chopped (season with oil and greek seasoning)

 

Mix redskins and carrot together sprinkle evoo and seasoning. Roast in oven on 350 F for 12 minutes. Remove from oven. Add squash to mix. Place in oven for another 12-15 minutes. 

 

Greek seasoning w/smoked paprika

Evoo

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Teriyaki Shredded Pork & Vegetable Bowl

Serves 2-4 people

Ingredients:

Pork Butt:

2 Lb pork shoulder
1/4 c rice wine vinegar
1-2 Tb salt
2 tsp black pepper
2 tsp ground garlic
2 tsp onion powder
Place pork in the slow cooker, add seasonings and rice wine vinegar. Then add water or stock to cover pork. Cover with lid. and cook on low for 8 hours or until it reaches an internal temperature of 190 F or falling apart with a fork. Remove from the slow cooker and place on a cutting board, let rest for 20 minutes before shredding with a fork.
Teriyaki Sauce and Pickled Shredded Carrots
Teriyaki:
1 c gluten free soy sauce or tamari
1 c water
1/4 c rice wine vinegar
1/2 c brown sugar
1-2 Tb ground ginger
1-2 Tb fresh minced garlic
* add red pepper flakes for a kick
1 1/2 Tb cornstarch
1 1/2 Tb water
In a small/medium saucepan, combine all ingredients and whisk to combine. In a small bowl whisk together cornstarch and water. Add slurry into teriyaki sauce and stir. Stir cooking over medium heat until mixture comes to a boil about 1-2 minutes or until sauce has thickened. Remove from heat.
Pickled Shredded Carrots:
1/2 – 1 c shredded carrots (2 whole carrots)
1 Tb whole coriander seeds or 1 tsp ground coriander
2 Tb rice wine vinegar
1 Tb lemon juice
1 Tb sugar
1/4 tsp salt
Combine ingredients except carrots into a small to medium saucepan and stir. Bring to a light simmer and all the sugar has dissolved. Remove from heat and add shredded carrots. Allow mixture to sit on the countertop for 60 minutes. Add shredded carrots to teriyaki sauce w/ liquid.
Brown Rice: 
1-2 c brown rice
salt
(Follow directions according to the package.)
Veggie Mix: Veg of choice
1 crown of broccoli broken down in bite size pieces
1 pint mushrooms cut in 1/2
1/2 small red onion julienne
1 zucchini quartered and sliced in half moons
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Tuscan Chicken Pasta

yield 4 servings
12 oz dried penne or pasta of choice
1 Tb oil
3-4 chicken breast (about 1 1/4 Lb)
kosher salt
fresh ground black pepper
1 pint of cherry tomatoes cut in half
1-2 handfuls of fresh spinach
1 lemon zested
Seasoning blend:
2 Tb dried parsley
2 Tb garlic powder
2 Tb onion powder
2 Tb sweet paprika
2 tsp red pepper flake
1 Tb dried thyme
Sauce:
8 oz cream cheese
1 c chicken stock
8 oz grated parmesan cheese
1/8-1/4 c chopped fresh basil
2 Tb of seasoning blend or add to taste
Instructions:
In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain reserving 1 cup of pasta water.
In a medium- large saucepan add the cream cheese and let it begin to melt, add 1 cup of reserved pasta sauce and 1 cup of chicken stock and stir, then add the rest of the ingredients, cooking on low-medium high heat, occasionally stirring.
in a large skillet over medium-high heat, heat oil. Season chicken with salt & pepper and cook until golden brown and no longer pink inside, about 8 minutes per side. Let rest 10 minutes, then thinly slice. Add chicken back to large skillet add cooked pasta and pasta sauce to pan, cook for 10-15 minutes until nice and hot.
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Baked Eggplant Parmesan House-made Marinara Toasted Orzo & Mixed Greens Salad with House Dressing

Filling:

1 large eggplant cut in 1/2 length wise (scoop out insides & save)

3 Tbsp olive oil

salt and freshly ground pepper

1-2 tsp red pepper flakes

1 Tbsp italian seasoning

2 tsp sweet paprika 

1 tsp dried oregano

1 small onion, diced

3 garlic cloves, minced

**can add ground meat of choice in this stage.

 

Parmesan Parsley Bread Crumbs

1/8 c breadcrumbs

1/8 c grated parmesan

1 Tbsp dried parsley

1 log of fresh mozzarella sliced

 

Directions:

  • Preheat the oven to 350 degrees F.
  • Cut the eggplant in half length and scoop out the center (set aside), leaving enough meat inside the skin so that it holds its shape when baked. Chop up the eggplant you scooped out of the center.
  • In a large saute pan add 3 Tbsp oil, add onions, eggplant and garlic to pan and stir. (can add ground meat of choice.) Cook until eggplant is tender and slightly translucent. Then add can of diced tomatoes and seasonings to pan. Add salt and pepper to taste. Cook for 15 minutes and occasionally stir.
  • Fill each eggplant with filling, top with fresh mozzarella and parmesan bread crumb. Bake in oven on 350 for 50 minutes. 
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Seasoned Pork Medallions with Creamy Dijon Sauce, Mushrooms & Onions, and Roasted Sweet Potato Coins

Creamy Dijon Sauce Ingredients:

2 tsp garlic powder
2 tsp onion powder
1 c buttermilk or heavy cream
1 c chicken stock
3 Tb dijon mustard
salt & pepper to taste
1 tsp cayenne

2 Tb butter
1/8 c fresh chopped parsley
1 Tb fresh rosemary

Cooking Instructions:

Preheat the oven to 400 degrees
1. Slice pork into 6 -1/4″- 1/2″ slices
2. Combine first five ingredients for sauce in a bowl, stir until combined
3. Divide mix: add half the mix to a small saucepan set aside, with the remaining dijon mix add sliced pork to the bowl and marinate for 30 minutes
4. To make sauce, add 2 Tb butter and fresh herbs to the dijon mix in a saucepan and cook on low heat until hot. *for a thicker sauce add cornstarch slurry to sauce
5. While pork is marinating, wash and cut button mushrooms in half, dice 1 small yellow onion and cut 2 sweet potatoes into coins 1/4″-1/2″ thick
6. Lay parchment on a baking sheet, toss sweet potatoes in desired oil, about 1-2 Tb, season with salt & pepper, place potatoes in the center of the oven
7. When potatoes are nicely browned (15-20 minutes) remove from the oven & flip them over to the other side. Continue Roasting for another 10-15 minutes, browned & tender in the center
8. While the potatoes are baking sauté onions & mushrooms in a medium saucepan, medium to high heat for a nice browned sear. Set aside in a separate dish
9. In the same saucepan you sautéd mushrooms and onions. On medium high heat add marinated pork loin 2-3 at a time, searing on both sides for a golden brown 10-12 minutes, transfer to a baking sheet and cover with foil, sear the remaining pork and add mushrooms & onions back to the pan.

Platter pork slices and top with mushrooms and onions, drizzle with creamy dijon sauce, served with a side of sweet potatoes. Enjoy!

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