Spicy Pork & Kale Soup

Whew...old man winter has been in a foul mood lately!

Which means it's definitely time for SOUP!

This one oughta warm the cockles of his old heart. 

Spicy pork and kale soup with rice noodles.

Oh.My.Goodness.

I loved this soup and can't wait to make it again.

Even if it did make my nose run and my face hot!

Spicy Pork and Kale Soup

• 1 lb. ground pork
• 1/3 cup diced onion
• 5 or so cloves minced garlic, more if you like!
• 2 tsp grated ginger (I use the paste you can get in the produce department)
• 1 - 2 tsp. crushed red pepper (depending on the heat you want ~ I used 2 ~ hence the runny nose)
• 1/2 tsp ground cumin
• olive oil (optional)
• salt and pepper to taste
• 8 cups chicken broth
• 8 cups torn kale (packed down)
• 3 - 4 oz flat wide rice noodles
• 1 cube knorr chicken bouillon as shown below (or 2 cubes other~but this is my fave!)

 

1. Cook pork, onions, garlic, ginger, red pepper, and cumin in a large pot with a bit of olive oil.
2. Break meat up with a spoon so it's crumbly, but not too crumbly.
3. Add some salt and pepper to taste.
4. Cook until meat is browned and onions are cooked...about 10 minutes.
5. Add broth and bring to a boil...reduce heat and simmer about 10 minutes.
6. This lets all the flavors get to know each other...good time to see if you need salt and pepper.
7. Add the torn up kale and the rice noodles.
8. Continue simmering while the noodles cook, about 8 minutes.
9. Serve immediately and keep the tissues handy!

printable version

I warmed up leftovers for lunch and was in love all over again.
If you like a little spice in your life...give it a try!

It'll help thaw you out after shoveling all that snow!
Maybe we should give some to old man winter!

Some good things coming in 2014 so stay tuned!

Have a spicy week!

Ladling up soupy goodness here:

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Dinner With Linda ~ Pork Steak and Gravy

Today we are wrapping up our series with

Linda from ChefNeeds.

She's been sharing some yummy pork recipes for your dinnertime enjoyment.

 

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You can do so much with pork, you can have it roasted, fried, or other things.

Here are some recipes that you will enjoy. 

 

Ingredients:

• Four pork loin steaks
• One tablespoon of oyster sauce
• One teaspoon of olive oil
• One teaspoon of butter
• One cup of apple juice
• One fourth cup of beef broth
• One tablespoon of honey mustard
• One fourth cup of heavy cream
• One half teaspoon of chili powder
• Garlic powder
• Sea Salt
• Pepper 

What you need to do:

Cover the pork loin pieces with oyster sauce. Spread generous amount of salt, garlic powder, and pepper. Wait for thirty minutes.

  

While waiting, heat the pan in moderate heat. Place some olive oil and butter. Cover the bottom of the pan. Fry the pork loin steaks until brown. Remove and set aside.

 

Place the apple juice in a pan, boil and wait until it is half. Add the beef broth then add some honey mustard. Stir and add chili powder. Wait for five minutes before adding the heavy cream Place the pork steaks, coat each part. Cook until the meat is done. Do not overcook. Transfer it into a plate. Garnish with parsley.

Linda Rosario is a food enthusiast from Chef Needs “The Kitchen that Every Chef Needs”.
Linda loves painting, writing and works as a full time mom to her 2 lovely kids.

Thanks again, Linda for your great recipes!
Say hi to Linda on the ChefNeeds Blog or on their Facebook page.


Christmas is coming!
I don't know if the goose is getting fat...
but stay tuned for some festive fun!

 

 

 

 

sharing here:

 

Love Grows Wild

My Uncommon Slice of Suburbia

Anyonita Nibbles
Ivy and Elephants
Life With the Crust Cut Off
From My Front Porch to Yours
Will Cook For Smiles

 

Dinner With Linda ~ Chili with Pork and Black Beans

I know you've seen a lot of recipes here lately...
I am up to my eyeballs in stuff to do.
I just got back from vacation...which was FABULOUS!
And now I'm feeling the pressure of the holidays weighing down...

I have several projects in the works...
but most are big and nothing I can really give progress on.
So, please bear with me...some good things are coming your way!

~~~~~~~~~~~~~~~~~~~

Today we are continuing our mini series with...

Linda from ChefNeeds.

She's been sharing some yummy pork recipes for your dinnertime enjoyment.

************

You can do so much with pork, you can have it roasted, fried, or other things.

Here are some recipes that you will enjoy.

Ingredients: 

• One half cup of vegetable oil
• Two medium yellow onion, peeled and chopped
• Five garlic cloves
• Two and a half boneless pork butt, cut into half cubes
• One third cup of chili powder
• One tablespoon of ground cumin
• One tablespoon of oregano
• One tablespoon of thyme
• One fourth teaspoon of cayenne pepper
• One teaspoon of salt
• Two cups of plum tomatoes
• Three cups of vegetable broth
• Two cups of black beans

What you need:

Heat some olive oil in a large pan. Add the onions and garlic. Cook until it is tender for twenty minutes.

Heat the remaining tablespoons of olive oil in a casserole on medium heat. Place the pork and cook for fifteen minutes.

Place the chili powder, cumin, oregano, cayenne, and salt. Stir for about two minutes. Add the onions and garlic, tomatoes and vegetable broth. Bring it to a boil until the pork is tender, about one and a half hours.

Stir the beans into the chili and let the sauce simmer for ten minutes. Serve and enjoy!

Linda Rosario is a food enthusiast from Chef Needs “The Kitchen that Every Chef Needs”.

Linda loves painting, writing and works as a full time mom to her 2 lovely kids.


~~~~~~~~~~~~~~~~~~~~~

Once again...thanks, Linda for sharing some tasty meals.
Say hi to Linda on the ChefNeeds Blog or on their Facebook page.

Ladling up steamy bowls here:

The Dedicated House
Averie Lane
Anyonita Nibbles
Love Grows Wild

Dinner with Linda ~ Glazed Spare Ribs

Howdy peeps!

I hope your week is starting out grandly!

 Today we have a special guest...

Linda from ChefNeeds.

She'll be sharing some yummy pork recipes over

the next few weeks for your dinnertime enjoyment.

************

You can do so much with pork, you can have it roasted, fried, or other things.

Here are some recipes that you will enjoy.

Glazed Spare Ribs

Ingredients:

• One cup packed of light brown sugar
• One and a half cups of maple syrup
• One fourth cup of red wine vinegar
• One fourth cup of Worcestershire sauce
• Four garlic cloves, peeled and minced
• One tablespoon of salt
• Two tablespoons of fresh ginger
• Two teaspoons of chili sauce
• Six pounds of spare ribs

What you need to do:

In a medium saucepan, slowly heat the sugar, maple syrup, vinegar, sauce, and wait for the sugar to be completely dissolved. Turn off the heat and add garlic, salt, ginger, and chili sauce. Wait until it is completely combined. Let it cool.

Place one half of the marinade in a resealable plastic bag. Place the other half in another resealable plastic bag. Divide the spareribs pieces into two and put each half on each bag. Refrigerate for one day.

Pour the contents in a slow cooker. Cover and cook on low heat for seven hours. Carefully reverse the ribs so that the entire ribs are cooked.

Serve and enjoy!

   

Linda Rosario is a food enthusiast from Chef Needs “The Kitchen that Every Chef Needs”. 

Linda loves painting, writing and works as a full time mom to her 2 lovely kids.

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Wow, that sounds incredible!

Thanks, Linda for sharing!

What do you guys think?

Say hi to Linda on the ChefNeeds Blog or on their Facebook page.

And have a great week!

Filling finger bowls here:

Anyonita Nibbles
Life With The Crust Off
My Uncommon Slice of Suburbia
The 36th Avenue
Ivy and Elephants
Embracing Change
Stone Gable
Love of Family and Home
Will Cook For Smiles
Lil' Luna
Crafts a la Mode
Cheerios and Lattes
Serenity You
I Should Be Mopping The Floor
The Dedicated House
Dwellings
Dimples and Pig Tales