She is also already very aware of my issue with dairy (she herself has no food allergies or intolerances and she will eat anything), so all the recipes she picks are either dairy free or ones we can adapt.
The first one she chose is sauteed pork chops with apples, and minted carrots as a side dish. She did a lot of the work on her own, but I did handle the raw meat.
Sauteed Pork Chops with Apples:
- 4 pork chops
- 2 granny smith apples, peeled, cored, and sliced
- 1 Tablespoon of dairy free butter
1.Season the pork chops with salt and pepper.
2. Melt the butter in large skillet. Add the apples and cook over medium heat for about a minute on each side.
3. Add the pork chops and cook for about 4 minutes, or until the start to brown. Turn the pork chops over. The butter will brown, but do not let it burn. Cook the chops until they are cooked through.
3. Remove the pork and apples from the pan and serve immediately.
- 1 lb baby carrots, sliced in half
- 3 tablespoons olive oil
- 1 bunch fresh mint
1.Preheat the oven to 375 degrees
2.Cut the baby carrots in half, or into sticks if you prefer. Toss with olive oil and put on a greased cooking sheet.
We also made kale chips to have as an appetizer before dinner. The kale takes just a fraction of the time so they were done and ready for us to snack on while everything else was still cooking.This kale is fresh from my garden picked that afternoon. It was so good!
3.Sprinkle the carrots with salt and pepper and roast for 20-25 minutes or until tender. I always turn them at least once while they are cooking.
4. When they are done, transfer them to a serving dish. Sprinkle with fresh cut mint, about 2 tablespoons. Serve hot.
What was one of the first things you ever learned how to cook as a child?