Sunday, December 11, 2011

32 Weeks...

I think the Lord shows his sense of humor through a pregnant woman's body.  At 32 weeks, I am actually feeling better than I was at 25-26 weeks, but this belly is definitely a-growin'.  I am at that point where getting from a sitting to a standing  position takes twice as long as it used to and bathroom breaks occur mostly at night.  Tessa likes to look at my belly and say, "Look at your belly, Mama!  It's sooo big!"  She is so innocently honest, and I love it.  She also likes to put her head on my belly to see if Dempsey will kick her.  He usually does.  His pesky little brother side is already manifesting itself.

The heartburn and acid reflux that comes this late in pregnancy has definitely started to settle in, but it has not stopped me from wanting to eat everything in sight.  Moderation is key!  This week, I need to get rid of MORE rockfish (and he's out fishing again today, so who knows how long we will be eating rockfish), and london broil and porkchops are on sale at the store.  And of course, I had to throw in a stew recipe.  This week we are making:  sausage stew, broiled rockfish cakes, dry rubbed london broil, and garlic-parmesan pork chops. 

*This recipe makes A LOT of stew, so feel free to reduce whatever you want and use whatever you have in the fridge.
Sausage Stew

yield: Serves 6
  • 1 1/2 pounds veal or pork sausages
  • 3/4 pounds sweet Italian sausages

  • 4 onions, sliced
  • 2 bell peppers, chopped
  • 6 garlic cloves, chopped
  • 1 cup dry white wine
  • 1 pound boiling potatoes, peeled, cubed
  • 1 16-ounce can stewed tomatoes
  • 1 14 1/2-ounce can chicken broth
  • 1/4 cup tomato paste
  • 1 10-ounce package frozen green beans
  • 1 teaspoon dried oregano, crumbled
  • 1 teaspoon dried basil, crumbled
  • 1 teaspoon dried marjoram, crumbled
  • 1 cup shredded mozzarella
  • 1 cup shredded cheddar
  • 1/4 cup grated Parmesan
Heat heavy 4-quart saucepan over medium-high heat. Add sausages and cook until brown, turning occasionally, about 30 minutes. Transfer sausages to plate; cool slightly. Cut into 1-inch pieces.
Remove all but 2 tablespoons fat from saucepan. Add onions to saucepan and sauté over medium heat until tender, about 15 minutes. Add bell peppers and garlic and continue cooking until bell peppers just begin to soften, about 5 minutes. Pour in wine and boil 1 minute. Add potatoes, tomatoes, broth and tomato paste. Simmer until potatoes are tender, stirring occasionally, about 10 minutes. Stir in green beans, sausages and herbs. Cover and cook 15 minutes. Add all cheeses and stir.

*I've made something like this before, but this recipe is much simpler than what I made before.  I can't wait to try them.
Broiled Rockfish Cakes
1 pound shredded cooked rockfish
1 large egg
1/4 to 1/2 cup of mayonnaise
1 teaspoon garlic powder
1 teaspoon Old Bay seasoning
1/2 teaspoon pepper
1/2 teaspoon apple cider vinegar
1 teaspoon Worcestershire sauce
1 teaspoon fresh lemon juice

Rockfish Preparation  (Foil Steamed):Remove skin and all dark meat, then place filets in foil packet
Drizzle with fresh lemon juice
Lightly salt and pepper
Sprinkle 1 tablespoon of basil over filets
Seal packet tightly-cook 425 degrees for about 20 minutes.
Cooking time will vary with thickness of filets. Fish should flake easily.
Mix all ingredients together, excluding rockfish, with whisk. Add rockfish to dressing mixture. Put covered mixture in refrigerator for about 1 hour. After 1 hour, form cakes with mixture and return to refrigerator for about 1/2 hour.
Lightly spray cookie sheet with cooking spray. Place cakes on cookie sheet and place under broiler at low temperature until they are beautifully browned. Flip, and do the same for other side. There is no filler in these cakes, it is just pure delicious rockfish.

*I haven't made this recipe in a while, but dry rubbing london broil or marinating it is pretty much the way to go when cooking it.  I'll probably serve this with mashed potatoes and maybe a side of cooked carrots. 
Dry Rubbed London Broil
Adapted from Food Network recipe courtesy of Dave Lieberman

1 (2 pound) London Broil
2 tablespoons olive oil
1 recipe Dave's rub               (mix all ingredients in a small bowl)
   -2 tablespoons chili powder
  - 1 tablespoon dried oregano
   -1 tablespoon sweet paprika
   -2 teaspoons garlic powder
   -4 pinches salt
   -15 grinds black pepper

Rub London broil with olive oil and then coat generously with dry rub.  Let stand for about 15 minutes at room temperature.  Preheat a grill pan over medium-high heat.  Place meat on grill and grill for about 5 minutes on each side for medium-rare.  Remove from heat and let rest for 5-10 minutes before slicing on the bias.

*Pork chops pair really well with Dijon mustard.  I've found that any recipe that has Dijon mustard included with pork chops is delicious.  I hope you like this recipe as much as we do!  I'll probably serve this with a salad, rolls, and some kind of apple-something.
Garlic Parmesan Pork Chops
adapted from Southern Living

6 boneless pork loin chops
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup milk
2 tablespoons Dijon mustard
1 cup Italian-seasoned breadcrumbs
1/4 cup butter or margarine, divided
1 1/2 teaspoons jarred minced garlic
3/4 cup whipping cream
1/3 cup white wine or chicken broth
1/2 cup grated parmesan cheese

Sprinkle pork chops evenly with salt and pepper.  Stir together milk and mustard.  Dip pork chops in milk mixture; dredge in breadcrumbs.  place pork chops on a rack in a broiler pan.  Back pork chops at 375 degrees for 30 minutes or until done.  Melt 1 tablespoon butter in a saucepan over medium-high heat; add garlic, and saute 2 to 3 minutes.  Stir in cream, wine, and cheese; reduce heat, and simmer 3 to 4 minutes ( do not boil).  Whisk in remaining 3 tablespoons butter until melted.  Serve with chops.

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