How is it that July is already over? Before we know it blogs will be popping up with a plethora of apple and pumpkin desserts. Leaves will be falling from the sky, and school will be starting. So , what I think we should all do is embrace this summer before it is gone. Enjoy cooking in your slow cooker, make some sandwiches and go for a picnic, or my personal favorite summertime meal, campfire hot dogs with s’mores. Another easy summertime is stir-fry. This one came together fast and easy, dinner was on the table in no time.
Recipe from Canadian Living
- 1 lb. pork tenderloin
- 2 Tbsp. flour, divided
- 1/4 tsp. salt and pepper
- 2 Tbsp. vegetable oil
- 1 small onion, sliced
- 1 bell pepper, sliced (I used 3 mini peppers)
- 1/2 tsp. each dried thyme, paprika
- 1 cup chicken broth
- 2 Tbsp. water
- 2 Tbsp. fresh parsley
1. Cut pork into bite sized pieces. Toss with 1 Tbsp. of flour and slat and pepper. Heat 1 Tbsp. of the oil in large skillet. Brown pork (about 4 minutes). Remove and keep hot.
2. Heat remaining 1 Tbsp. oil in skillet. cook onion and peppers, thyme and paprika 1 minute. Add pork, and chicken broth.
3. Whisk together remaining 1 Tbsp. flour with water. Whisk into skillet. Bring to a boil. Reduce to a simmer and cook until pork has been cooked through and sauce has thickened. Top with fresh parsley.
4. Eat and enjoy!
An easy and tasty dip. This was the side dish I served with our pork souvlaki n Monday night. We are continuing our fast and easy summer of dinners and this dip is just the thing. I made a few tiny substitutions from the recipe I found in Canadian Living Live Right Now Magazine Spring 2011. Serve with an assortment of crackers, pretzels, and fresh vegetables.
- 1 can (19 ounce) chickpeas
- 3 Tbsp. lemon juice and water
- 2 Tbsp. mayonnaise
- 1 Tbsp. extra-virgin olive oil
- 2 Tbsp. fresh dill
- 1/4 tsp. each salt and pepper
- 2 Tbsp. fresh parsley
- 2 cloves, minced garlic
1. Drain chickpeas. Add all ingredients to blender. Puree.
2. Eat and enjoy!
Last night I got to spend the night with my husband. We didn’t go out on a date with the kids. They were home. We just made a decision to spend time together. We actually spend a lot of time together, can’t get enough of that guy. BUT, life has been a little hectic lately and we have not spent as much as we like. So, we booked a vacation, we organized passports and filled out applications, we organized some fun family outings for a fun future date, and we watched a movie. Cocktail, yup, the old Tom Cruise Movie. It was sort of a sad movie. A good moral, choose your friends wisely. Anyways, summer is raging on and I am finding you all lots of stove top meals to make. I am starting my own personal no oven group. Just me, deciding I will not bake. Sad, really, but the stove top can make some amazing meals too. We had this barley dish from The Great American Brand Name Cookbook for veggie night on Thursday. It was delicious, in fact tasted just like risotto, except with barley instead of rice. A new fan favorite. The kids being my fans
- 1/2 cup Italian salad dressing
- 1 medium orange pepper, seeded and chopped
- 1/2 cup chopped onion
- 1 cup pearl barley
- 1 3/4 cup vegetable broth – Original recipe called for chicken, I changed it to make it vegetarian
- 1 1/4 cups water
- 2 Tbsp. fresh parsley, chopped
- 1 Tbsp. lime juice
- 1/2 tsp. ground cumin
- 1/8 tsp. ground pepper
- 1 can whole kernel corn, drained – The recipe states a 7 ounce can, I used 12 ounces
1. Heat salad dressing in large pot. Add red pepper and onion and cook until tender. Add barley and cook for 1 minute.
2. Stir in remaining ingredients except corn. Simmer, covered, for 50 minutes. I stirred it a few times, but you don’t have too. Stir in corn.
3. Eat and enjoy!
During the summers I actually see less of my kids. Being a home school family, I get the privilege of spending my days with my kids, having my family home with me. In the summer time they roam free, and with little to no structure to our days I see way less of them. The first couple of weeks I love it. I read a lot, clean a bit, but then I start to miss them. I start to miss routine too, and I think the kids, eventually, do too. We have already been on summer break for almost 2 months and I am getting ready to start school again. Being July, this is not happening for a while yet, but I am getting antsy. I’ve organized the whole school room, maybe I should go do the big school shop. That would probably help.
Okay, that all has nothing to do with pork souvlaki, but it does have to do with summer, and we all know that summer is a wee bit harder to come up with delicious and exciting meal plans. I hope I am not the only one that feels this way. We did have a cooler day, so two days ago I made scones. It felt nice to bake again. No more baking anytime soon though. These pork souvlaki’s from Dempster’s were a perfect summer meal. Delicious. Fast. Easy.
- 4 Whole Wheat pita Pockets (I used 6)
- 3 Tbsp. vegetable oil, divided
- 1 Tbsp. balsamic vinegar
- 1/2 tsp. each salt and pepper, and dried oregano
- 1 lb. pork, cut into bit sized pieces, chops, tenderloin, whatever you have
- 1 cup cucumber, thinly sliced
- 1 tomato, thinly slices
- 2 cups romaine lettuce
- 1/2 cup tzatziki
1. Mix together 2 Tbsp. oil, vinegar, and spices. Toss in pork. Marinate for at least 10 minutes. Up to 10 hours.
2. Heat remaining 1 Tbsp. oil in skillet. Fry pork until cooked through.
3. Heat pitas in skillet or microwave. Divide lettuce, tomatoes, and cucumber evenly on half of each pita. Top with pork and tzatziki. Fold over.
4. Eat and enjoy!