A personal kitchen diary. I try new recipes and make notes on what works and what doesn't. Sometimes I can things, and sometimes I dry herbs. This is the story of my kitchen.
Blueberry Peach Lemonade 2 cups peach syrup drained from canned peaches (add water to make 2 cups if necessary) 1 cup sugar 2 cups blueberries (fresh or canned) 1 1/2 cup freshly squeezed lemon juice (4-5 lemons) 2 cups or more, Ice water to …
Lemon Ginger Turmeric Drink with Mint 5 cups filtered water 2 teaspoons ground turmeric 2 teaspoons ground ginger pinch freshly ground black pepper 4 Tablespoons honey 3/4 – 1 cup freshly squeezed lemon juice, to taste two sprigs fresh spearmint In a medium saucepan, bring …
Grilled Lemon-Oregano Marinated Porterhouse Pork Chops
1/4 cup neutral vegetable oil (rapeseed or canola are fine)
Juice of 1/2 lemon
4 cloves garlic, minced
1 tsp salt
1/4 tsp freshly ground black pepper
Generous handful of fresh oregano, crushed lightly
2 Porterhouse Cut, bone in, pork chops (at least 1 1/2 inches thick)
Wisk together the oil, lemon juice, salt and pepper, and stir in the garlic. Place the chops and the oregano in a non-reactive dish and pour over the marinade. Turn to coat.
Marinate at least two hours, turning occasionally. You can marinate starting in the morning, but I wouldn’t do overnight. The lemon juice does a bit of cooking.
Preheat your grill to high, and grill as if you were grilling steak—approximately 5 minutes per side, depending on the thickness of the cut. My last chops I did 7 minutes on one side, and 5 minutes on the other.
These were so perfectly seasoned from the marinade that I didn’t even season with salt and pepper again before grilling.
Crunchy Whole-Protein Tortilla Chips Ezekiel 4:9 Sprouted Grain Tortillas Olive Oil Coarse salt – sea salt will do Preheat oven to 400 Fahrenheit Brush the tortillas with a thin layer of olive oil. Grind a generous amount of salt over the tortillas. Stack the tortillas …