Happy Friday Eve!
As most of you know, I’m back on the wagon again with trying to eat properly and follow SBD. I have a couple of the books including the original from when the diet first came out, along with a copy of the ‘Supercharged’ and the SBD Cookbook (orange cover).
I decided to get another of the cookbooks as I wanted to get some new recipes, so a couple of weeks ago, I ordered the SBD Super Quick Cookbook (gold cover). I love it! It’s got so many great recipes in it. I’ve only had the book a little over a week and I’ve made eight recipes from it already!
On Tuesday, I made this Pork and Pepper Stew. I prepped all the meat and veg early in the day to make my life easier when it came time to cook. I used my heavy cast iron pot with a lid and it filled it about 3/4 full. I also did a couple of substitutions because I either didn’t have an ingredient or chose to use the variation given in the recipe. I also added mushrooms to bulk it up a bit more. I also used Knorr pork cubes instead of chicken broth which gave it a bit of smokiness. This had a delicious flavor and made the kitchen smell yummy!
I’ve noted my changes in the ingredient list. It looks like a long list of ingredients, but not too bad.
PORK AND PEPPER STEW
4 tsp olive oil
1¼lbs/568g boneless pork loin chops, well trimmed and cut into 1 inch/2.5cm chunks
1 large green bell pepper (I used an orange one for color)
6 scallions/spring onions, thinly sliced
3 garlic cloves, minced
2 Tbsp whole wheat flour (I used gram/chick pea flour)
3 C/710ml chicken broth (I used pork flavored stock cubes)
1/2 C/8 Tbsp chopped fresh cilantro/coriander (I used fresh chives)
1 small pickled jalapeño pepper, finely chopped (I happened to have a jar of these!)
½ tsp ground coriander
½ tsp salt
10oz/283g frozen green peas, thawed (I used black eyed peas/beans and nearly double the amount)
3-4 mushrooms, sliced (my addition so this is an optional ingredient)
1 Tbsp lime juice
4 Tbsp shredded reduced-fat Monterey Jack cheese (I just sprinkled on some Parmesan ~ don’t know if Monterey Jack is available here, but you could use reduced-fat cheddar)
In a nonstick Dutch oven, heat the oil over medium-high heat. Add the pork in batches and saute just to color it, about 2 minutes total. Transfer to a bowl. Don’t put all the meat in at once or you’ll end up steaming the meat instead of browning it.
Add the bell pepper, scallions and garlic to the pan. Stir until the pepper begins to soften, about 3-4 minutes.
Sprinkle the veggies evenly with the flour and stir to combine. Gradually stir in the broth.
(recipe instructions) Add the cilantro, jalapeño, coriander and salt. Return the pork to the pan. Bring to a low boil over high heat. Reduce the heat and simmer until the pork is cooked through, about 5 minutes. Stir the peas and lime juice into the stew. Divide the stew among 4 bowls and sprinkle each serving with 1 Tbsp of cheese.
(my instructions) Add the cilantro, jalapeño, coriander, salt, beans and mushrooms. Return the pork to the pan. Bring to a low boil over high heat. Reduce the heat, cover and simmer about 60-90 minutes. Stir in the lime juice. Serve with a sprinkling of Parmesan.
I prefer to cook a stew for a while to allow the flavors to meld together, but the choice is yours.
This is a Phase 2 recipe, but the variant reads that it can be changed into a Phase 1 recipe by substituting beans for the peas and leaving out the flour.
Hope you enjoy!