Greek Style Ribs

Greek Style Ribs

Marinade
1/3 cup olive oil
1/3 cup lemon juice
1/8 cup unpasteurized honey
2 cloves garlic (finely chopped)
1 Tbsp. dried oregano
1 tsp. dried basil
1 tsp. sea salt
1 tsp. ground pepper

2 racks of pork ribs (4-5 lbs.)


After purchasing the ribs, you will have to remove the thin translucent membrane. To do this, I use a fork or spoon, place it under the membrane to loosen it enough, and gently pull off. This step is important because this membrane is difficult to chew, but it will also hinder the marinade from getting into the meat. After removing the membrane, separate the ribs by cutting each between the bones.

with membrane

membrane removed

marinade

In a large glass or plastic container (with a lid) mix the marinade ingredients (olive oil to pepper) together. Place the ribs in the container, place the lid, and shake to coat all the ribs. Place in the refrigerator for 1-3 hours.

To cook, preheat your oven to 375'C. Place the ribs on a baking sheet (covered with parchment paper for less mess). Bake for 1.5 hours.

Serve with your favourite steamed vegetable and rice (if you eat grains).

Apple Sauce and Date Pork Roast

I am not a big fan of pork to be honest with you.  There is something about the sweetness of the meat that I don't really like.  Other than bacon, I definitely prefer beef or chicken.  A few months ago we ordered a side of pork from Spragg's Meat Shop and it came with a variety of pork cuts.  After a few months of trying different pork recipes, including brining pork chops, the last cut left in our freezer was a picnic roast.  I had no idea what it was! I knew that low and slow would likely lead to the best result.  I did not think I was capable enough to cook it in the oven; I am not too sure about the right temperature and how to get a crispy outside but moist inside.  I decided my best bet was to cook it in my Crock pot.  After pulling it out of the pantry, dusting it off, I managed to cook something decent. It is not pretty to look at, but it is pretty tasty. 

If you want a great bone-in pork chop, visit The District in Calgary.  Their food is locally grown and purchased from farms all across Alberta.

Apple Sauce and Date Pork Roast

3 lbs. Picnic Roast (or pork shoulder)
2 garlic cloves, minced
1 cup organic apple sauce
1/4 cup apple cider vinegar
1/8 cup dijon mustard
1/8 cup unpasteurized honey
2 Tbsp. coconut oil
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
8-10 dates, diced

Combine all the sauce ingredients in your slow cooker.  Stir until mixed well.  Place the picnic roast with the fatty side up.  Take some of the sauce and coat the top of the roast with it.  Set your slow cooker to 6-8 hours (preferably a lower temperature).  When it is fully cooked, the meat should shred off the bone. 

Pork Schnitzel with Tomato, Onion and Mushrooms

I have not posted in a very long time!  It is not that I haven't been baking or cooking, time just seemed to fly by in the last few months.  I have been trying to focus on coming up with some recipes for dinner mains.  I noticed, with the help of a friend from Edmonton, that I have a lot of dessert recipes, but not a lot for mains.  Since meat and vegetables dishes are a staple in my diet, it is about time that I focus on those.  Most importantly, I need to share them with you!

This recipe is not fancy and is super easy to make.  In the past, my mom would serve this with rice on the side, but if you do not eat grains, I suggest steaming your favourite vegetables instead.

Pork Schnitzel with Tomato, Onions and Mushrooms

3-4 lbs pork schnitzel (pork cutlets or chops can be used instead)
1/2 red onion sliced thin
10 white mushrooms sliced
1 can (398 ml) organic tomato sauce
1/4 cup water
Salt and pepper
1 Tbsp. arrowroot powder

1. Preheat oven to 350'C.
2. Salt and pepper both sides on the pork. Place in a 9x13'' glass baking dish. 
3. Place the sliced onions and mushrooms on top. 
4. Pour the tomato sauce and water on top. 
5. Cover with tin foil and bake for 60-75 minutes. 
6. Dissolve arrowroot powder in 1/4 cup of water. Pour into the liquid in the dish.  Stir to thicken.  *You can skip this step if you want the liquid to be thin. 
7. Serve with a side of your favourite steamed vegetables.