Thyme Flies - Its about food

Saturday, June 20, 2009

Anna's Porkchops

Aunt Dot sent me one of Anna Pourteau’s recipes. Anna, Dot’s mother-in-law and Uncle Bertrand’s mother, was a wonderful cook. It sounds great, and Dot - a wonderful cook as well - gives me her personal guarantee that it is.

Pork Chops, English Peas & Tomatoes with Steamed Rice
4  pork chops, center cut                     ¼ cup canola or olive oil
14.5 oz tomatoes, diced                        15 oz LeSuer English peas, undrained
15 oz chicken broth (fat free)                ½ medium onion, chopped
2 stalks celery, chopped                       2 cloves garlic, minced
½ c green bell pepper, chopped           ½ c red bell pepper, chopped
½ tsp sweet basil                                  2 tsps parsley
½ tsp oregano                                      ¼ tsp thyme
½ tsp salt                                              ½ tsp pepper
1 tbsp Worcestershire sauce                 ¼ tsp Louisiana hot sauce Steamed Rice
1 c rice
2 ¼ cups water
½ tsp salt

Salt and pepper pork chops. Put oil in large non-stick skillet. Heat oil to a medium hot temperature, add pork chops and brown on both sides. Remove from skillet. Turn heat down to medium and add onion, celery, bell peppers and garlic. Cook until limp. Add tomatoes, chicken broth, basil, parsley, oregano, thyme, salt, pepper, Worchester sauce and Louisiana hot sauce. Stir, mixing all vegetables well. Add pork chops back to skillet and cook until tender. When chops are tender, add English peas. Taste to see if you need to re-season. Simmer approximately 10 to 15 minutes. Cook rice and serve the pork chop with tomatoes and English Peas over the hot steamed rice. Enjoy.

NOTE: Cook rice according to directions. Serve pork chops, tomatoes and vegetables over hot steamed rice. Serves 4.

Louisiana Mystery Writer

1:23 pm cdt

Saturday, May 2, 2009

Gondwana Press of Oklahoma Announces Writing Contest

Gondwana Press LLC of Edmond, Oklahoma announces its first annual Route 66 Writing Contest. For Complete details, visit Gondwana's website. Gondwana

12:09 pm cdt

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I grew up eating my Mother's home cooking. I didn't know that we were poor, but we were - moneywise, that is. We never missed a meal, and, as I look back, I now see that everyone was a culinary masterpiece. That's what we're after here - the realization that simpler is sometimes (if not always) best.

Please check out Eric Wilder's book Murder Etouffee for the best Cajun and Creole recipes, and so much more!