Pork Stew & Food Network Magazine

30 Jun

Hello everyone,

I know some of you must be thinking her name says cakebaker? Why does she post other recipes?? Well the answer is that its’ because I love to cook as well, and I don’t want to have 2 blogs to maintain too much work for me.

Ray delivered my last cake for Angel Cakes to the VA home on Monday until August. I decided to not bake any cakes in July. I have to get my displays done for the fair, plus I need a break, I have made at least 20 or more cakes in the last 2 months. My carpel tunnel in my hand is acting up, I don’t know if it’s just the all the cakes or everything else like the typing here… lol.. Who knows… I am baking at the Ronald McDonald house on Friday. I’m baking the white chocolate cranberry cookies that I have posted here. 

I know I have done recipe reviews on several Food Network recipes, but this month I just haven’t felt good so there will be no reviews of any of their recipes from the June issue. Tomorrow the 30th is my 35fith Birthday, I’m not looking forward to it. First my husband and I have counseling, then we have to go to the bank to get some things done with our accounts, then I have to see my specialist. I hope she can give me good news, I’m hoping that the Sarcoidosis is in remission. That would be a great Birthday present!!! Ray is taking me to a movie, I want to see the new Robbin Hood with Russel Crowe, I’ll let you know how it is..

This recipe is close to what my mom would make when I was a kid, she could make really good soup when she wanted to!!

Pork  Stew 

1 lb. boneless pork tenderloin chops, cut into 1/2 inch pieces

4 medium celery ribs, 1/2 inch dice

4 medium carrots, peeled and cut into 1/2 inch dice

1 large yellow onion, 1/2 inch dice

4 cups diced Idaho potatoes, about 5-6 medium

1/3 cup all-purpose flour

5 tbsp. olive oil

1 tsp. sea salt

1/2 tsp. ground black pepper

1 tsp. granulated garlic

5 cups water

1 tsp. dried marjoram leaves

1 tbsp. Worcestershire sauce

3 tbsp. chopped fresh parsley***

Place flour and pork in a zip-lock bag and shake to coat the meat. In a 4-quart pot over medium high heat, heat the oil and dump meat and flour mixture into oil. Cook until meat is browned, add onion and cook a few minutes more. Add the remaining ingredient’s expect for the parsley and cook over medium heat for 1 hour, just gently simmer the soup. The flour with slightly thicken the soup as it cooks. Add parsley the last 10 minutes of cooking.

*** I know most of the herbs are dried ones, the parsley is my addition. I like the fresh taste it gives the stew.

Well until next time everyone!!!

Amanda 🙂

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Posted by on June 30, 2010 in Soups


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