Bloggers make sweet solutions out of cooking conundrums

By Kaylene Morrill Wheeler

For the Deseret News

Published: Tuesday, Oct. 2 2012 7:00 p.m. MDT


2 pounds pork, diced (I used boneless pork ribs)

1 cup onion, chopped

14 ounces chicken broth

1 1/2 teaspoon garlic powder

2 1/2 tablespoons chicken stock

1 teaspoon celery salt

1 tablespoon cornstarch

1/2 teaspoon oregano

1 tablespoon cumin

1/2 tablespoon jalapeño

4 tablespoon chopped cilantro

1/2 tablespoon chili powder

1 tablespoon green Tabasco sauce

10 ounce green enchilada sauce

27 ounce canned green chiles, chopped or diced

8 ounce canned green chiles, pureed

1–2 cans white beans, drainedand rinsed (optional)

1/2 teaspoon salt

In a large stock pan, brown pork; drain. Add onion and chicken broth (the broth will not cover the meat); simmer 1 hour, stirring often. Stir in garlic powder, chicken stock, celery salt, cornstarch, oregano, cumin, jalapeño, cilantro, chili powder and green Tabasco sauce. Simmer 1 hour, stirring often to avoid sticking. Stir in green enchilada sauce; simmer 1/2 hour. Stir in chopped green chiles and cook for 15 minutes. Stir in pureed green chiles, white beans, and salt (can add more or less salt as desired). Heat through. Serve with cheese, sour cream, chips, and/or flour tortillas.

Slow-cooker directions: In a skillet, brown pork; drain. Sauté onion. Put pork and onion in slow-cooker; stir in chicken broth and cook on low heat for 3 hours. Stir in remaining ingredients and cook an additional 2 hours on low heat.

— "Favorite Family Recipes," by Erica Walker, Emily Walker, Elise Donovan and Echo Blickenstaff (Covenant Communications)


This recipe from our friend Jen has become a family favorite for both of us, as well as a favorite of our blog readers. It’s loaded with vegetables, it’s hearty and satisfying, and we’ve never met anyone who didn’t like it. This, along with a loaf of garlic bread or a batch of breadsticks, is Kate’s go-to meal when taking dinners to friends and neighbors.

3 links Italian sausage

1 onion, diced

4 cloves garlic, pressed or minced

1 (14.5-ounce) can diced tomatoes

1 (8-ounce) can tomato sauce

1⁄2 cup apple cider (don’t leave this out!)

1⁄2 cup water

2 (15-ounce) cans chicken broth

1 cup sliced carrots

1 teaspoon dried oregano

1 teaspoon dried basil

2 tablespoons dried parsley

2 medium zucchini, shredded (a great way to use your food processor if you have one)

1 (8–10-ounce) package cheese tortellini (see Tip)

Parmesan cheese

1. Remove the casings from link sausage. Use a sharp knife to cut a slit down one side of the sausage and then peel back the casing. Crumble sausage into a large soup pot and begin cooking it over medium heat.

2. Add onion and garlic to the pot. Continue cooking until onion is translucent, the sausage is cooked, and your house smells like heaven.

3. Add tomatoes, tomato sauce, apple cider, water, chicken broth, carrots, oregano, and basil. Cover and simmer 1/2 hour. Add parsley and zucchini and simmer another 15 minutes or so. Add tortellini and cook until tender. Serve with bread and freshly grated Parmesan cheese.

Tip: Refrigerated tortellini can be quite expensive, so check out the frozen pasta section; we can almost always find some there for a fraction of the cost. Some brand-name dried cheese tortellini can also be very good, but stay away from brands you’ve never heard of.

— "Savoring the Seasons with Our Best Bites," by Sara Wells and Kate Jones (Deseret Book)

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