This is my first post for Sunday Supper and I couldn’t more excited to participate! I’ve known about the movement for ages but for some reason (I have no idea why) I hadn’t joined in. What was I thinking to wait so long?!?
I was pleased to see that the theme for this week is unprocessed foods. I try very hard to buy as few processed food items as possible, so I knew this recipe theme was right up my alley. It’s hard to avoid preservatives and the junk they pile into food these days, but if you focus on whole, fresh ingredients you won’t have to think about it as much.
Here are a few tips for eating more unprocessed foods:
- Shop the perimeter of your grocery store- if you concentrate on the produce section, the milk and dairy section and the meats, you’ll end up with less opportunity to have those pesky preservatives in your shopping cart.
- “If it doesn’t sprout, throw it out” – if something is so processed that it would stay in it’s “normal” state while out on the counter for a few days, you probably shouldn’t eat it. Things like Twinkies, McDonalds food (I use the term loosely here) for example. If it won’t grow mold, it ain’t real.
- If you can’t pronounce it, don’t eat it- some of those preservatives, additives, chemicals and s food companies fill our supermarket shelves with ingredients that might as well be written in another language. Look for items that have as few ingredients as possible, and make sure you can pronounce them. If you can’t, you probably don’t need to eat it.
- Fresh is best! – Treat your body right and give it the nourishment it needs to keep you healthy. Lots of fresh fruits and veggies are a great way to add nutrients and knock out unwanted chemicals and preservatives in our diets.
- Menu Plan- try and spend a little extra time (if you can) and plan meals ahead, prep what you can on the weekends. This was you won’t have to reach for that Hamburger Helper. You can also make meals and freeze them ahead.
- Buy frozen if you can’t find fresh- they are usually preserved without preservatives, flash frozen at season’s peak. It’s a great way to add veggie variety to your diet when things are out of season.
- Eat colorfully- I mean real color, like bright red peppers, glorious greens, vibrant berries. None of that radioactive, neon foodstuffs you’ll find covering the shelves.
Those are just a few I try to stick with when shopping for food for my family. What do you do to cut down on processed food?
So what did I make for the Unprocessed theme for my first Sunday Supper? A super scrumptious, cast iron skillet seared pork stack, flavor-packed with pancetta, mushrooms and Manchego. Can you even?! Lean pork loin cut, tenderized, soaked, seared, stacked and stuffed with some of the most tantalizing flavors. What could be better?!
(If you don’t eat pork, you could always swap out for boneless, skinless chicken breasts. Follow the instructions the same way.)
- 1.5 lb Boneless Pork Loin Chop (4 pieces)
- 1 cup Buttermilk
- 4 oz. Pancetta
- 1 Package Mushrooms (sliced)
- about 6 oz. Manchego (sliced)
- 1/3 Cup Dry White Wine
- Olive Oil Spray
- Garlic Salt
- 1.5 lb Fingerling Potatoes
- 6 oz. Plain Organic Greek Yogurt
- 1/4 cup Finely Chopped Chives
- Garlic Salt
- Olive Oil Spray
- Slice the port loin down the center so you'll have 2 thin halves. Using a meat tenderizing mallet (the textured side) , hammer each slice until the pork loin is thin. Put garlic salt and pepper on each side, then place in airtight container and pour the buttermilk over the meat. Let the pork soak in the buttermilk in the refrigerator for at least an hour.
- While the pork is marinating, cook the pancetta and mushrooms, and cut the Manchego.
- Cut the rind off the Manchego, then cut into thin slices. Set aside.
- Over medium heat in a large skillet, cook the pancetta until crispy. While the pancetta is cooking, thinly slice the mushrooms. When finished cooking, remove the pancetta from the skillet but leave the the fat that has cooked off, use that for the mushrooms. Add a tablespoon of butter into the pan and toss in the mushrooms, cook until browned on each side. Set aside the cooked mushrooms.
- When you are ready to cook the pork, use a cast iron skillet if possible. (If not, a large skillet will be ok, you can leave all the flavor from the pancetta and mushrooms in if you use the same pan) Heat up the cast iron pan over medium high heat, add a tablespoon of butter. Remove the pork from the buttermilk bath and sear until browned on each side, abut 4 minutes each side.Splash a bit of white wine in the pan to deglaze while cooking. Remove the pork cutlet and transfer to a flat surface. (Try to keep the matching halves of the cutlets together so stacking is a bit easier.)
- Add 2 thin slices of the manchego on top of the bottom layer of the pork stack, then add second piece of seared pork. Top with two more slices of manchego and return the pork stacks to the skillet and pour in the rest of the white wine to the bottom of the pan (not over the pork stacks). Let bake in 350 oven for 7 minutes or so, until the manchego has melted slightly.
- Preheat oven to 350. For the potatoes, line a baking sheet with foil then spray with thin layer of olive oil. In a single layer, place potatoes, then spritz with olive oil. Bake for 40 min or until fork tender.
- While the potatoes are cooking, mix the plain Greek yogurt with the finely chopped chives. Add in salt and pepper and a splash of olive oil. When potatoes are finishes cooking, plate with rest of the meal and top them with the yogurt sauce.
- For a little extra green goodness on my plate, I tossed a bit of arugula in olive oil and a drizzle of white balsamic vinegar. I complemented the other items wonderfully.
Halve the pork evenly down the center.
With the textured size of your tenderizing mallet, on a hard flat surface, whack it until the meat is about 1/4″.
Salt (with garlic salt) and pepper each side, then place in airtight container and cover with buttermilk. Allow to marinate in refrigerator for at least an hour.
Sear both sides of the pork in a cast iron skillet over medium high heat. Remove them from the pan and move to a cutting board or other large, flat surface for stacking. (I splash in a bit of white wine while the pork is cooking to deglaze the pan.)
When all the pork is seared, remove from the pan and lay one piece on a cutting board or other flat surface, place two strips of the Manchego, then a layer of the pancetta and mushrooms. Place the other half of the pork on top, then add 2 more slices of the Manchego.
Put the skillet in the oven for 5-7 minutes to let the cheese melt slightly. When you remove the stack from the oven, sprinkle the remaining pancetta and mushrooms on top.
Because there is so much flavor going on in the stack, I wanted something tasty (of course) but not complex to accompany it. These little potato bites are just right. You can pop them in the oven while you are cooking the pork stack and whip up the simply scrumptious chive and yogurt topping.
Line a baking sheet with foil, spritz with oil, then season with garlic salt and olive oil.
Finely chop chives and toss in plain, organic Greek yogurt. Season and stir.
So quick! Drop a dollop on your potatoes and you’re all set!
These were so good (and I thankfully had a good amount of leftovers) so I had them for lunch the following day. I don’t have a microwave so I put the stack in the oven for 10 min at 350 and it was just as mouthwatering as day one.
So what does unprocessed mean to you?
I hope you’ll take a look at some of these other fantastic foods.
Alluring Appetizers and Stunning Sides
- Brioche Dinner Rolls by That Skinny Chick Can Bake
- Stuffed Peppadew Peppers by An Appealing Plan
- Homemade Fennel-Maple Mustard by Culinary Adventures with Camilla
- Sweet Potato Noodles & Brussels Sprouts Salad with Lemon Tahini Dressing by The Girl In The Little Red Kitchen
- Whole Grain, No-Knead Sourdough Bread by Peaceful Cooking
- Sweet Potato Fries by Hezzi-D’s Books and Cooks
- Indian Spiced Dal and Sag Aloo by Happy Baking Days
- Homemade Energy Bars by The Foodie Army Wife
- Honey Thyme Chicken by Cindy’s Recipes and Writings
- Sweet Potato and Carrot Hash by Fit Foodie Runs
- Roasted Parsnips and Carrots with Cardamom and Maple Syrup by Kudos Kitchen by Renee
- Spicy Smashed Fingerling Potatoes by Magnolia Days
- Autumn Panzanella by Crazy Foodie Stunts
- Black Bean and Corn Salsa by What Smells So Good?
- Curried Apple Chips by The Wimpy Vegetarian
- Stuffed Acorn Squash by Rhubarb and Honey
- Homemade Hash Brown by Basic N Delicious
- Raw Salted Chocolate Chip Oat Healthy Bars by Wallflour Girl
- Roasted Sweet Potatoes and Brussels Sprouts by Peanut Butter and Peppers
- Basic Roasted Cauliflower by Cupcakes & Kale Chips
- Baked Beet Chips by The Dinner-Mom
- Crispy Tex-Mex Quinoa Patties by Bobbi’s Kozy Kitchen
- Authentic Chicken Tinga by Shockingly Delicious
- Jacket Potato Party by Jane’s Adventures in Dinner
- Mom’s Homemade Vegetarian Meatballs by The Life and Loves of Grumpy’s Honeybunch
- Chicken and Sweet Potato by MealDiva
- Chinese Five Spice Chicken Stir Fry by Nosh My Way
- Easy Slow Cooker Chili by Amee’s Savory Dish
- Coconut Chicken Tenders with Honey Mustard Dip by Casa de Crews
- Grilled Burgers with Garlicky Arugula by Cooking Chat
- Baked Zucchini with Spicy Tomatoes by Food Lust People Love
- Fall Squash Soup by Ruffles & Truffles
- Stuffed Sweet Potatoes by Momma’s Meals
- White Bean Pesto Stew by eating in instead
- Seared Pork Stack by annaDishes
- Gnocchi with Peas and Pesto by Curious Cuisiniere
- Pumpkin & Sausage Pasta by Confessions of a Culinary Diva
- Raw Vegan Chocolate Cheesecake by Killer Bunnies, Inc
- Vegan Mini Chocolate Cream Cakes by NinjaBaking.com
- Gluten Free Peanut Butter Blondies by Pies and Plots
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.