Another Leibster Nomination and Berkshire Pork Chops with Roasted Garlic Asparagus

A big thank you this week to Kumu, who blogs over at A Tea Spoon of Love who nominated me for the Leibster Blog Award! I was actually nominated for the award earlier this month as well. I’m so honoured to have fellow bloggers recommend my blog! That said, I love the questions and how they give you a better idea of who I am. However, I don’t think I follow enough blogs (let alone ones that meet the criteria of the award) to nominate another 11 blogs/bloggers. I’ll give it my best shot though!

liebster-award

Here are the rules of the Leibster award as I understand them. The blog/blogger nominated for the award…

  • Answers 11 questions posed by the nominator. (In my case, Jon has given me 7)
  • Nominates 11 other blogs (with 200 or fewer followers)
  • Creates their own new set of questions for the nominees.

Responses

  1. Favorite vacation spot of all time?
    1. This is difficult to answer! I’ll give you my top three: New York City; West Palm Beach, Florida; and Santa Fe, New Mexico. Yes, these are all in the U.S. As a full-time student, I don’t get much time to travel for a vacation. I love all of these locations for visiting family and friends. NYC is very interesting for walking and sight-seeing. I love snorkeling at the coral reef beaches in West Palm. And the gorgeous mountains and hiking in Santa Fe. At some point, I hope to travel much more! On my list of places I’d like to see is Venice, Tokyo, Seoul, Bangkok, Paris, and many more!
  2. Favorite book and why?
    1. I assume this isn’t supposed to be the question that is overly difficult. Yet I find myself humming and hawing, changing my mind, second guessing my answer. Do I pick something I enjoyed reading? Something that I’ve ready that has been very useful afterwards? I decided to go with books I’ve enjoyed reading for the sake of reading. My favourite, momentarily, is probably Neil Gaiman’s Stardust. I love both the book and the movie. This is one of the few adaptations I’ve seen that dares to change the ending of the story. I saw the movie first and read the book just last summer. I couldn’t out it down and, despite having seen the movie, loved every moment reading the book. Other notable candidates, in no particular order, include:
      Sabriel by Garth Nix
      – The Harry Potter series by J.K. Rowling
      The Sailor Who Fell From Grace with the Sea by Yukio Mishima
      Pride and Prejudice by Jane Austen
      The Lord of the Rings by J.R.R. Tolkien
      The House of Mirth by Edith Wharton
      The Legends of Vancouver by Pauline Johnson
  3. Food tradition you love?
    1. Family dinner! I love when my large extended family gets together for a day of cooking, eating, and spending time together. I’m very fortunate that this tradition happens a few times per year!
  4. If you could go to dinner with any 5 famous people (dead or alive) – who?
    1. 10-year-old me is screaming THE SPICE GIRLS!!! I think I’ll go with that. 🙂
  5. Favorite cuisine?
    1. Not sure I could choose! Probably Guyanese food. Not only is it delicious, it has nostalgia. Growing up, my next-door neighbours (who were really more like my second family) would cook Guyanese food frequently and share it with my family. I remember loving most of it, except the really spicy wiri pepper hot sauce (that was so hot is once made me cry). When I visit them in New York, I eat them clean out of food, the spice doesn’t both me as much as an adult. I’ve even tried to replicate a few of the recipes at home.
  6. House is on fire – family made it out – what is the one thing you grab? (you can only grab one)
    1. I’m counting the cat as family that has got out safely. My camera bag. It has my camera, lens, and ALL of my photos in it. I tend to buy huge memory cards and keep them as back-ups.
  7. Favorite type of chocolate?
    1. Dark chocolate, hands down. My favourite is 80% cocoa with almonds.
  8. Favorite beverage?
    1. Moroccan Mint Tea with honey
  9. Movie you most relate to.
    1. I’m not sure I really relate to any movies. I can’t think of anything… but my all time favourite is Pirates of the Caribbean: The Curse of the Black Pearl.
  10. If you can trade places with a famous person for 24 hours, whom would you pick?
    1. I’m drawing a blank on this one. I’m quite happy not to be the center of attention, even if it just for a 24 hour period.
  11. A TV show you love to watch.
    1. We don’t have cable or Netflix. We mostly watch shows on DVD (ones that come highly recommended by friends) or are available on YouTube. We most recently watched and enjoyed Game of Thrones. I’ve also been sporadically watching episodes of The Dog Whisperer. I also like Firefly, Buffy the Vampire Slayer, Friends, The Big Bang Theory, How I Met Your Mother and probably many more that I cannot think of at the moment.

Nominees

In no particular order…

  1. Sophie’s Foodie Files
  2. MJ’s Kitchen
  3. Dominican Heat
  4. from the Bartolini kitchens
  5. Whip a Dish
  6. Love Bakes Good Cakes
  7. Doggie at the Dinner Table
  8. Lisa is Cooking

Questions for nominees:

  1. What 3 words would you choose to describe yourself?
  2. Do you have a blogging mentor who has made a huge difference along the way?
  3. Have you met any of your blogging friends in real life?
  4. What inspires you to continue writing your blog?
  5. What is your favourite family recipe?
  6. Which of your own blog posts are you most proud of?
  7. What is your favourite type of food?
  8. What is your favourite pastime?
  9. Where would you most like to go for your dream vacation and why?
  10. What is your favourite genre of music?
  11. If someone made a film about your life, who would you want to play you?

As if this post wasn’t long enough… I’d also like to share some recipes today!

Bryan asked me if there is a testimonials section for the blog… I asked him to leave a comment. Instead, he asked me to inform you in this post that: “This food-girl makes the best noms.” Thanks Bryan!

Berkshire Pork Chops with Smoked Paprika and Espelette Pepper

Ingredients

  • 2 bone-in Berkshire Pork Chops (about 3/4 pound each)  – approximate cost $10.50
  • 1 tablespoon grapeseed oil  – approximate cost $0.10
  • 1/2 teaspoon sea salt  – approximate cost $0.05
  • 1/4 teaspoon black pepper  – approximate cost $0.05
  • 1 teaspoon smoked paprika  – approximate cost $0.10
  • 1/2 teaspoon dried sage  – approximate cost $0.05
  • 1/2 teaspoon espellette pepper  – approximate cost $0.10

Method

  1. Heat grapeseed oil in a frying pan over medium heat.
  2. Add pork chops (you should hear them sizzle when added to the frying pan).
  3. Cook for 4 1/2 minutes.
  4. Turn.
  5. Sprinkle with sea salt, black pepper, smoked paprika, died sage, and espellette pepper.
  6. Cook for an additional 4 1/2 minutes.
  7. Test for desired doneness and cook more if necessary.
  8. Remove from frying pan and let stand for 3-4 minutes.
  9. Pour half of the glaze over each of the pork chops.
  10. Serve and enjoy!

Roasted Garlic Asparagus

Ingredients

  • 1 1/2 pounds asparagus – approximate cost $4.50
  • 1 teaspoon sea salt  – approximate cost $0.05
  • 2 tablespoons olive oil  – approximate cost $0.15
  • 2 cloves garlic, minced  – approximate cost $0.30

Method

  1. Turn the oven to broil.
  2. Place the asparagus in a large roasting pan.
  3. Sprinkle with salt.
  4. Drizzle with olive oil and garlic.
  5. Broil until the asparagus turns bright green.
  6. Flip the asparagus.
  7. Broil until the other side is bright green and the tips begin to brown.
  8. Remove from oven.
  9. Serve with pork chops and enjoy!

Note: These dishes take about the same amount of time to cook. I started the asparagus first then cooked the pork chops.

Makes 2 servings (approximate cost: $7.98 per serving).

Wednesday Link Parties

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Fluster Buster

Improv Challenge: Peaches and Herbs (Pork Chops with a Peach and Sage Glaze)

I’m excited to once again be participating in the Improv Challenge hosted by Kristen from Frugal Antics of a Harried Homemaker! This month, the challenge ingredients are peaches and herbs.

Due to the heat wave, I’m keeping today’s post shorter than usual. It’s hot in my apartment. So hot, that I’d rather be outside! Loki is spending most of her time in the bathtub or in front of the fan to keep cool. I’ve gotten to know my neighbours better this week because many of us are sitting in the shady backyard.

I made the dish for the Improv Challenge, lucky for me, just before the heat wave hit. The dish came about by chance. There were some pork chops at the butcher shop that I just *had* to try. It’s from pasture raised Tamworth x English Black pork. Let me say, this pork was worth the hefty price tag… but definitely something we will have only as a treat. I really like to cook pork chops with sage. And peaches go well with pork.

The result? Bryan loved this dish just the way it was. I thought the peach flavour hadn’t infused the glaze enough. Next time I make the glaze, I will blend it before serving over the chops then add a few extra peach pieces for presentation.

I served this with a tomato, avocado and cucumber salad.

Pork Chops with a Peach and Sage Glaze

Ingredients

Pork Chops

  • 2 bone-in Tamworth x English Black pork chops (1 3/4 pounds) – approximate cost $22.00
  • 2 teaspoons grapeseed oil – approximate cost $0.20

Glaze

  • 1 cup frozen peaches – approximate cost $1.00
  • 1 cup water
  • 5 fresh sage leaves, torn into small pieces – approximate cost $0.50
  • 1 teaspoon cornstarch (+ enough cold water to make a paste) – approximate cost $0.05
  • 1/2 teaspoon sea salt – approximate cost $0.05

Method

  1. Prepare the glaze.
    1. Combine peaches, water, and sea salt in a sauce pot.
    2. Cook over medium heat until peaches are unfrozen and heated through.
    3. Add corn starch and cook until thickened.
    4. Remove from heat.
    5. Stir in sage pieces.
    6. Cover and set aside.
  2. Prepare the pork chops.
    1. Heat grapeseed oil in a frying pan over medium heat.
    2. Add pork chops (you should hear them sizzle when added to the frying pan).
    3. Cook for 4 1/2 minutes.
    4. Turn.
    5. Cook for an additional 4 1/2 minutes.
    6. Test for desired doneness and cook more if necessary.
    7. Remove fry frying pan and let stand for 3-4 minutes.
  3. Pour half of the glaze over each of the pork chops.
  4. Serve and enjoy!

Makes 2 very large servings (approximate cost: $11.90 per serving).


My previous Improv Challenge contributions include:

Please check out the other Improv Challenge recipes!

AcroYoga Workshop and Pasta with Bacon and Greens

Over the weekend, I attended an AcroYoga workshop hosted by Queen Street Yoga. 3 hours of intense work-shopping. The workshop started with some of the less scary exercises to get us warmed up. Check out this super awesome people-stacking (plank pose)!

Photo credit to Leena and Emma from Queen Street Yoga

At one point, I tried to be the third person in the stack. Turns out it’s not so easy for a person of average height…

Chair pose – it was surprisingly hard to get to this pose, but fairly easy (at least for me) to maintain once there.

Photo credit to Leena and Emma from Queen Street Yoga

Transitioning from one pose to another was probably the most difficult part. It took a lot of strength (and trust) for both the “base” and the “flyer.”

Photo credit to Leena and Emma from Queen Street Yoga

Throne pose was probably my favourite one to learn at this workshop. It was stable. As the “flyer,” there was a lot of stretching and core work.

Photo credit to Leena and Emma from Queen Street Yoga

The class was so much fun! I got to catch up with a few of my yogi-friends before and after class. Learned some new yoga poses. Got a good workout. And most of all, had a lot of fun while learning! If you ever have an opportunity to try an Acro-Yoga class, give it a try! It’s very different from a more traditional class, but tons of fun.

Understandably, at the end of three hours I was exhausted… so I went to Dad’s for dinner (and had a long walk with the dogs). Thanks dad! I probably would not have made a nutritious dinner on my own that night, I very much appreciated having someone else cook for me. 🙂

What does this have to do with the dish I’m sharing today? Absolutely nothing. Except that, after this class, I was craving a meal that was both healthy and filling, which reminded me of this pasta that I made a few weeks back and am just getting a chance to share with you today.

Pasta with Bacon and Greens

Ingredients

  • 500 grams whole grain spaghettini – approximate cost $1.50
  • 4 teaspoons olive oil – approximate cost $0.40
  • 6 slices of bacon, diced – approximate cost $3.00
  • 2 cloves garlic, minced – approximate cost $0.15
  • 3 fresh eggs – approximate cost $0.60
  • 1/2 cup Parmesan cheese – approximate cost $1.00
  • 4 tablespoons sea salt – approximate cost $0.30
  • 1 cup Cookin’ Greens Athlete’s Mix – approximate cost $1.00
  • 1 zucchini, sliced – approximate cost $0.75
  • 1 onion, diced – approximate cost $0.75
  • 300 grams crimini mushrooms, sliced – approximate cost $1.25

Method

  1. Cook the bacon pieces in a wok over medium-high heat.
  2. Remove the bacon pieces to a plate when crispy.
  3. Bring a pot of very salty water (about 4 tablespoons of sea salt) to a boil.
  4. Cook spaghettini according to package.
  5. Add diced onion to the wok, cook until softened (about 5 minutes).
  6. Add minced garlic to the wok, cook until fragrant (about 1 minute).
  7. Add slices of crimini mushrooms, cook until softened (about 4 minutes).
  8. Add slices of zucchini and Cookin’ Greens Athlete’s Mix, cook until softened (about 3 minutes).
  9. Return bacon to the wok and mix well with the vegetables.
  10. Remove from heat.
  11. Combine fresh eggs, Parmesan, and olive oil in a mixing bowl, whisk until completely combined.
  12. Place the cooked spaghettini in a large mixing bowl.
  13. Drizzle with the egg mixture, stirring constantly so the noodles are covered in the sauce and the egg cooks (pasta should still be hot).
  14. Add the vegetable and bacon mixture and mix thoroughly into the pasta.
  15. Serve and enjoy!

Makes about 3 servings (approximate cost: $3.57 per serving).

Wednesday Link Parties

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Guest Posting on Lady Behind the Curtain

Today, I’m guest posting on Lady Behind the Curtain!!! I’m very excited that Sheryl invited me to post on her lovely blog. Sheryl is the host of the Cast Party Wednesday blog hop, which I began participating in over the summer. I love Sheryl’s blog because it focuses on delicious recipes, but also features party and gift DIY ideas. A few of my favourite recipe posts on Sheryl’s blog are:

Head on over to Sheryl’s blog, Lady Behind the Curtain, and check out my Bacon-Wrapped Meatloaf recipe!

Chorizo and Cous Cous Stir Fry

I really wanted to try the chorizo sausages from work the other day, but I wasn’t quite sure what to do with them. I was told they are a bit spicy to serve as a sausage on a bun and that they were commonly served in Mexican dishes. This is enough to deter me, I like spicy foods, but can rarely handle the spice in large doses. I decided to make an experimental stir fry of sorts with the food I already had in my fridge and the cupboards. Things I had around for a while and wanted to use up. Things I hoped would pair well with the sausages. I hoped mixing in the grains and vegetables would tone down the spiciness of the sausages. Added a few more spices for some added flavour.

The result? It doesn’t look like much, a bit boring actually. But this stir fry is packed with flavour. (Add some cayenne pepper if you like yours a bit more spicy!) It was better the second day after the flavours absorbed into the cous cous. On top of that, it’s very affordable! We will be making this (or a variation) again!

Chorizo and Cous Cous Stir Fry

Ingredients

  • 4 chorizo sausages – approximate cost $3.50
  • 2 cups cous cous, cooked according to the package – approximate cost $2.00
  • 1 can (about 1 1/2 cups) lentils – approximate cost $1.50
  • 1 bunch swiss chard, (about 2 cups) roughly chopped – approximate cost $2.50
  • 1 tablespoon smoked paprika – approximate cost $0.15
  • 1 teaspoon cumin – approximate cost $0.10
  • 1 teaspoon sea salt – approximate cost $0.05
  • 1 teaspoon black pepper – approximate cost $0.10

Method

  1. Cook the chorizo in a frying pan over medium heat.
  2. Remove from frying pan and set aside to cool.
  3. Prepare cous cous according to the package.
  4. Add the lentils to the cous cous (immediately after adding cous cous to boiling water).
  5. Mix well and set aside.
  6. Bring a large pot of water to a boil.
  7. Blanch the swiss chard pieces.
  8. Slice the chorizo into bite-sized pieces.
  9. Add the chorizo, smoked paprika, cumin, sea salt, black pepper and swiss chard to a frying pan.
  10. Stir until well-combined and warmed.
  11. Add the chorizo and swiss chard mixture to the cous cous and lentils mixture.
  12. Mix well so the spices are thoroughly blended into the cous cous.
  13. Serve warm and enjoy!

Makes 6 servings (approximate cost: $1.65 per serving).

What’s Cooking Wednesday is a weekly blog hop/link party hosted by The King’s Court IVTurning The Clock Back, and Confessions of an Overworked Mom.

Guacamole Sauce Over Spaghetti Noodles

A few weeks back I bought everything to prepare guacamole for dinner… or so I thought! Turns out I forgot one of the most important ingredients: the tortilla chips. At that point, I was hungry and didn’t want to make a trip to the grocery store. I have this bad habit of spending too much on items I didn’t necessarily mean to buy if I go to the store while hungry.

Instead, I started browsing through recipes I’d bookmarked to see if there was something else I could make to use up the three perfectly ripe avocados that were on the counter. That’s when I came across the recipe for Creamy Avocado Pasta from Two Peas and their Pod. The original recipe calls for everything that I already had on hand to make the guacamole, and I decided to make a few adjustments: I added some tomatoes for colour (also, because I had them and they looked like a delicious addition), and a few slices of bacon (really, what doesn’t go well with bacon? I also wanted to add some meat to make the dish more appealing to Bryan).

Initially, I had a few hesitations about this one. Could pasta and guacamole really go together? Was I about to use the avocados that I had been looking forward to for a few days while they ripened on my counter in a dish I wouldn’t enjoy? Was I about to ruin the original recipe by making a few changes to include ingredients I had on hand?

How did it turn out? Delicious!

Would we make it again? Definitely!

What would I do differently? For one, I’d make a smaller portion. Half of what the recipe calls for. This was way too much food for two people. And because the avocado turns brown quite quickly, it doesn’t keep for more than a day.

If you do try this and want to save a portion for later, cover the leftovers with plastic wrap, pressing the wrap firmly against the pasta/sauce so that there is very little air in contact with the avocado. Then, cover it was foil so the avocado is kept in a dark place. Then, put it in the fridge for a maximum of 24 hours.

What is your favourite way to enjoy avocados?

Guacamole sauce over spaghetti noodles

Adapted from and inspired by Creamy Avocado Pasta by Two Peas and their Pod

Ingredients

  • 4 servings of spaghetti – approximate cost $1.00
  • 3 ripe avocados – approximate cost $3.00
  • 3 tablespoons lime juice – approximate cost $0.25
  • 4 cloves garlic, peeled – approximate cost $0.50
  • 3 tablespoons dried cilantro – approximate cost $0.25
  • 1 teaspoon sea salt – approximate cost $0.10
  • 1 pint of grape tomatoes, halved – approximate cost $2.00
  • 8 slices of bacon – approximate cost $2.50

Method

  1. Cook the bacon (I like to bake it in the oven to avoid grease splatters) and, if desired, crumble the bacon when completely cooked.
  2. Cook the spaghetti according to the package (prepare the sauce while the pasta is cooking).
  3. Prepare the avocados by removing the pit and scooping out the delicious green “meat” into the food processor (alternately, you can use a blender).
  4. Add the lime juice, garlic, cilantro and sea salt to the food processor.
  5. Process (or blend) until smooth.
  6. In a large mixing bowl, combine one serving of pasta and sauce, tossing until the pasta is well coated.
  7. Place in a serving bowl and top with tomato slices and bacon.
  8. Repeat for the remaining servings.
  9. Serve immediately and enjoy!

Makes  4 servings  (approximate cost: $2.40 per serving).

Day 21: Comfort

We’re running low on groceries and trying to make it to Monday without having to make a trip to the grocery store. With “comfort” being today’s #MarchFoodPhoto I thought I would make Mac & Cheese. But when I got to the fridge… I realized we were out of milk. And more importantly, we were out of cheese! I know what’s going on my grocery list for next week.

So I improvised, using a few things available in my cupboard and fridge. The resulting casserole is actually quite tasty. I miss the cheese a bit, but I think if I had used fewer breadcrumbs, I wouldn’t miss the cheese at all. Bryan tells me this pasta is “tomato-y.” (Shhh… Don’t tell him it was whole wheat pasta!)

Macaroni and Tomato Casserole

Ingredients

  • 2 cups whole wheat macaroni – approximate cost $2.00
  • 1 can diced tomatoes (do not strain juices) – approximate cost $1.00
  • 1 jar of your favourite tomato-based pasta sauce (I used Prego) – approximate cost $1.00
  • 2 large eggs – approximate cost $0.50
  • 1/4 cup cream – approximate cost $0.25
  • 1 package of hot dogs, sliced – approximate cost $3.50
  • 3/4-1 cup breadcrumbs – approximate cost $1.00

Method

  1. Boil the macaroni in salted water for 8-10 minutes.
  2. Drain the pasta.
  3. Preheat the over to 350 degrees Fahrenheit.
  4. In a 9×13 baking dish, stir together the cooked pasta, canned tomatoes, pasta sauce, and hot dog slices.
  5. In a small bowl, whisk the eggs with a fork.
  6. Add the cream to the eggs and whisk until combined.
  7. Stir the egg mixture into the pasta mixture.
  8. Top the pasta mixture with breadcrumbs, making sure to cover the pasta in an even layer and that no noodles are exposed (otherwise they will burn).
  9. Bake for 30-45 minutes (the breadcrumbs should begin to brown).
  10. Remove from over and let set for 10-15 minutes.
  11. Serve and enjoy!

Makes about 8 servings  (approximate cost: $1.16 per serving).

Day 20: Protein

Pork Patty with Cornmeal

Ingredients

  • 1 pound ground pork – approximate cost $4.00
  • 1 cup cornmeal – approximate cost $1.00
  • 2 large eggs – approximate cost $0.50
  • 1/2 teaspoon sea salt – approximate cost $0.05
  • 2 teaspoons paprika – approximate cost $0.10

Method

  1. In a large mixing bowl, thoroughly combine the ground pork, cornmeal, eggs, sea salt, and paprika.
  2. Form into four patties.
  3. Grill, fry, or bake until cooked through.
  4. Serve as a burger or topped with asparagus.

Makes about 4 servings  (approximate cost: $1.41 per serving).

Burgers, burgers, and more burgers!

We’ve been eating a lot of burgers recently. Pork burgers with tomatoes and goat feta cheese. Chicken burgers with rosemary and Romano and Asiago cheeses. And pork burgers with a cinnamon apple topping. I may have gone a bit overboard with the burger making.

Why have we been eating so many burgers you ask? Well, it’s because Bryan’s mother bought us a burger press for Christmas and I was excited to try it out! Before this amazing gift found its way into our home, all of our burgers were shaped by hand. Admittedly, I’m not very good at making burger patties that are even in thickness. Usually they would be thick and rounded in the middle and thin on the edges. Sort of like this:

Not anymore! The burger press makes them perfect every time.

I didn’t get photos of all the burgers, but I will be making many more and remaking some I’ve already made.

Here’s the recipe for our favourite burger so far.

Pork Burgers with Tomatoes and Goat Feta Cheese

Ingredients

For the burger

  • 1 pound of ground pork – approximate cost $2.50
  • 1 egg – approximate cost $0.25
  • ¾ cup of bread crumbs – approximate cost $0.25
  • 1 clove of garlic, minced – approximate cost $0.10
  • 2 tablespoons of sun-dried tomato pieces, soaked – approximate cost $0.50
  • ¼ teaspoon black pepper – approximate cost $0.05

For the topping

  • 100 grams of goat feta cheese, crumbled – approximate cost $1.50
  • 1 pint of grape tomatoes – approximate cost $2.00
  • ¼ teaspoon sea salt – approximate cost $0.05

Method

  1. Slice the grape tomatoes into halves and sprinkle with sea salt. Set aside.
  2. In a large bowl, combine the burger ingredients: ground pork, egg, bread crumbs, minced garlic, sun-dried tomato pieces, and black pepper.
  3. Use your hands to thoroughly mix the burger ingredients (I’ve tried, a spoon just doesn’t cut it for this task).
  4. Divide the burger mixture into four portions and roll into balls.
  5. Using a burger press (or a flat surface if you don’t own one), form each portion into a burger patty.
  6. Cook the burger patties (I used a counter-top grill, but a barbecue, frying pan, or baking are also great options).
  7. Combine the salted tomato halves and crumbled goat feta cheese.
  8. Sprinkle a generous amount of the tomato mixture over each of the burger patties and serve.

Makes 4 servings (approximate cost: $1.80 per serving).

Rumaki

Rumaki tends to be served covered in delicious sauce. Growing up, mom would prepare it plain. No sauce, no spices. The bacon added so much flavour that nothing else was needed to make this dish delicious.

As a child, I claimed to dislike beef liver. However, I had no qualms about eating rumaki. I was aware that mom had stuffed it with beef liver. But it didn’t taste anything like the liver and onions that I was adverse to at the time. I’d gobble it up and ask for more. This dish is a good way to introduce liver to those who are timid about trying it for the first time.

Over the last few years, rumaki somehow became a fond childhood memory and I hadn’t really thought about making it on my own. I’m not sure why. It’s delicious, though a bit time consuming to wrap each individual rumaki. Put on some good music, or have a friend join you in the kitchen for this part and it won’t seem to tedious!

I won’t wait so long before making rumaki again!

Rumaki

Ingredients

  • 1 pound of bacon – approximate cost $5.00
  • ½ pound of beef liver – approximate cost $1.50
  • 1 can of water chesnuts – approximate cost $1.25
  • Toothpicks – approximate cost $0.50

Method

  1. Preheat the over to 350 degrees Fahrenheit.
  2. Cut the beef liver into bite-sized pieces.
  3. Arrange a slice of bacon, piece of liver, and water chestnut on your cooking surface.
  4. Carefully roll the bacon slice so the other ingredients do not fall out.
  5. Secure the roll with a toothpick and move to a baking pan.
  6. Repeat until you run out of bacon (will make about 2 9×13 baking trays of rumaki).
  7. Bake for approximately 12-15 minutes or until the bacon starts to become crispy.
  8. Flip each rumaki and return to the oven for an additional 12-15 minutes.
  9. Remove from oven and ensure the rumaki is cooked all the way through. If not, return to oven and continue to bake until cooked through.
  10. Let stand for a few minutes before enjoying. It will be very hot!

Makes about 6 servings as a meal (approximate cost: $1.38 per serving) or 15 servings as an appetizer (approximate cost: $0.55 per serving).

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