Dry Chimichurri Rub

Whenever I help someone start a blog, I tell them one of the most important things to do is to pick a posting schedule and stick to it. Over the last year, I haven’t taken my own advice. I have put a lot of pressure on myself to post my 3 recipes a week and then felt horrible when I only managed to post one recipe a month. It was a vicious cycle that was robbing me of my joy in blogging which is sad because I have always said that when I don’t enjoy blogging anymore, I won’t do it anymore. Yeah, there were several times in 2021 where I thought about permanently shutting down A Solitary Feast.

Fortunately, cooler heads prevailed, my friend told me not to make any decisions while I was grieving the loss of one of my best friends and culinary companion, Audrey. She said to give myself time and grace and come back to regular blogging when I am ready. How did I get such smart friends? She was absolutely right. I spent time missing Audrey, pursuing some interests outside of cooking and blogging and lots, and lots, of reading all the books I could get my hands on. Eventually, I found my way back to the kitchen and the peace and calm I feel when I am there which helped me find my joy in creating recipes and writing posts for the blog again.

So I won’t be shutting down A Solitary Feast. I am making some changes to my publishing schedule, though. I will no longer be publishing 3 recipes a week. I will now be publishing one recipe every week. The day of the week might vary but I will publish once every week.

• Difficulty: Easy
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Adapted From Epicurious

2 tsp oregano

2 tsp basil

1 1/2 tsp parsley flakes

1 1/2 tsp thyme

1 1/2 tsp kosher salt

3/4 tsp black pepper

3/4 tsp savory

3/4 tsp smoked paprika

1/2 tsp garlic powder

1/2 – 1 tsp crushed red pepper flake

In a small bowl, combine all the ingredients.  Mix well.  Store in an airtight container, in a cool, dark place.  To use:  heavily sprinkle all over chosen protein or make a marinade of 2 tablespoons rub, 1/4 cup olive oil and 1 1/2 tablespoons red wine vinegar.  Add protein of choice and let marinade at least 30 minutes before cooking. 

Magic Mushroom Powder (Whole 30)

 

This recipe may be one of the most tasty things I have ever put in my mouth. It, literally, makes everything you put it on a little better. Okay, I haven’t tried on cake yet but everything else, WOW!!! I have used it as a rub for steak and pork chops, I have sprinkled it on vegetables, both raw and cooked, eggs and I am sure I will use it on other things as I think of it.

So far my favorite way to use Magic Mushroom Powder is to cut up some compliant polish sausage and saute in some olive oil. Just before the sausage is done, I toss in a couple handfuls of coleslaw mix and a big pinch of Magic Mushroom Powder and heat it through. So easy and so good.

Magic Mushroom Powder

• Difficulty: Easy
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From Nom Nom Paleo Food For Humans
1 oz dried porcini mushrooms
2/3 cup kosher salt
1 TBS red pepper flakes
2 tsp thyme
1 tsp ground black pepper
Place the dried mushrooms in a spice grinder and grind into a fine powder. Let grinder sit a minute before opening and pouring the powder into a small bowl. Add the remaining ingredients and gently combine. Store in an airtight container for several months.

Sheet Pan Pork Chop Dinner — Nom Nom Paleo — A Review (Whole 30)

One of the hardest parts of doing my 1st Whole 30 was not having access to my big white binder of recipes for one or two or my regular cookbooks and recipe blogs for inspiration.  Towards the end of my Whole 30 I started to run out of new compliant recipes to try and food boredom started setting in.  Food boredom is deadly for someone who likes to cook and eat as much as I do.  When I decided to do a second round of Whole 30, I decided to have a list of Whole 30/Paleo blogs to explore in front of my little black binder of Whole 30 recipes binder.

One of the first Whole 30/Paleo blogs that I found that I really liked was Michelle Tam and Henry Fong’s Nom Nom Paleo.   How do I love this blog?  Let me count the ways.

1.  60 days of Whole 30 compliant recipes all gathered in one place for you.  The recipes cover everything from spice blends, to sauces, to main meals of every kind.
2. The recipes are for food I want to eat.   I don’t have time or money for recipes that take all day  to cook and have a lot of expensive hard to find ingredients. Neither does Michelle. With the exception of her Insta-Pot and Sous Vide machine she doesn’t use fancy equipment.  Most of the ingredients for her recipes can be found in any grocery store.
3. Whole 30 Insta-Pot recipes.  You all know how I love my pressure cooker.  It was nice to know that with all the changes I made in my diet for my Whole 30, somethings could remain the same.
4. Michelle’s food just tastes good.
5. Michelle’s recipes are always reliable and turn out well, if you follow her instructions.
6. I love Michelle and Henry’s podcast.
7. I love Michelle and Henry’s sense of humor.

In the almost three months since I finished my Whole 30 I still have one or two Nom Nom Paleo recipes on my menu plan each week.  I have bought their cookbook, Nom Nom Paleo Food For Humans and pre ordered their new cookbook, Nom Nom Paleo Ready or Not, that comes out August 1 .  They will be in constant use in my house, whether or not I am on a Whole 30 or decide to go Paleo after my next Whole 30 in September.

One Pan Pork Chop Dinner

• Difficulty: Easy
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adapted from Michelle Tam an Henry Fong’s One and Done Ebook

11/2 TBS olive oil

juice of half  a lemon

1 TBS chopped fresh sage

2 garlic cloves, minced

1 tsp kosher salt

2 bone in pork chops, 1 inch thick about 1 pound total

1 fuji apple, cored and cut into 8 wedges

1/2 lb brussels sprouts, halved or quartered

1/4 large red onion, peeled and cut into 6 wedges through the poles

ground black pepper

Aged balsamic vinegar

Preheat te oven to 450 degrees.  In a bowl, combine 1 1/2  teaspoons olive oil, lemon juice, sage, garlic and 3/4 tsp salt,  mix well.  Cover the pork chops with this mixture.  On a rimmed baking sheet, place the pork chops on the pan.  Toss the apple wedges, brusslls sprouts, and onion with the remaining 1 1/2  teaspoon olive oil and 1/4 tsp salt.  Spread the vegetables in a single layer around the pork chops.  Roast for 12 minutes or until the internal temperature of the pork registers 140 degrees.  Turn the heat to broil and cook an additional  3-5 minutes or until the pork and veggies are browned.  Drizzle with balsamic vinegar and serve.