First Tuesday Recipes: January 2021

Happy New Year! I’m eager to begin sharing some of my favorite recipes with you for the next twelve months! As many of you know, I share three recipes on the first Tuesday of each month. I welcome recipes from readers, so if you have one (or more) you’d like to share, please email me at amymreadeauthor[at]gmail[dot]com and I’ll be happy to include your recipes (with credit, of course).

What would you like to see?

And speaking of sharing, if you have any suggestions for posts you’d like to see, please let me know either by email or down in the comments below. My goal is to make this blog as responsive as possible to reader wishes, so any and all input is welcome and appreciated. I do a reading round-up on the last Tuesday of each month and a worldwide blogfest of good news on the last Friday of each month, but otherwise my Tuesday posts are yours to help create. So reach out and let me know what you’d like to see!

Let’s Get Cooking!

The first recipe I’m sharing this month is one I serve my family every New Year’s Day. It’s chock-full of flavor and calories and always gets the new year off to a delicious start. If you’ve resolved to lose weight, well…it’ll have to wait until January 2nd. The loco moco is a Hawaiian comfort dish often served with a scoop of macaroni salad. You can (actually, you should) start making this dish a day or two in advance. There’s very little hands-on work.

Kalua Pork Loco Moco

Lots of servings

5-6 pound pork butt roast

1 T. Liquid Smoke

1 T. salt

hot cooked rice (I make this a day or two ahead of time and reheat it)

eggs (1-2 for each person)

brown gravy (I also make this ahead of time. You can use your favorite recipe or just a mix or jar from the grocery store—we use a mix)

Place the butt roast in a slow cooker. Pour Liquid Smoke over roast, then sprinkle with salt. Cover and cook on low for 20 hours (this is not a typo), flipping about halfway through cooking. Shred with two forks and return to slow cooker.

Prepare 1-2 eggs for each person. They can be prepared any way you like, but we like ours over easy.

Place 1-2 scoops of hot cooked rice in a shallow bowl. Scoop desired amount of pork over the rice. Top with the egg(s) and pour brown gravy over the entire thing. Serve with a side of macaroni salad, if desired.

The leftover pork is great in omelets and/or sliders and/or tacos.

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If you eat the loco moco on January 1st as we do, then you’re going to want something much lighter after that. My suggestion? A salad that checks the boxes on flavor, ease, and nutrition.

Spinach Salad with Pears and Walnuts

4 servings

3/4 c. extra-virgin olive oil

1/4 c. sherry vinegar

1 shallot, minced

1/2 t. honey

salt and pepper to taste

8-12 cups fresh baby spinach

4 firm, ripe pears, cored and chopped

1/2 c. walnuts, coarsely chopped

bleu cheese crumbles (optional, but I always add them)

Combine oil, vinegar, shallot, honey, and salt and pepper in a medium-sized jar with a lid. Shake dressing vigorously.

In four shallow bowls, divide the spinach. Top the spinach in each bowl with 1/4 of the pears, then with 1/4 of the walnuts. Crumble bleu cheese on salads, if desired. Shake vinaigrette again and pour the desired amount over each salad. Store the rest of the dressing in the fridge.

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The last recipe for January is another comfort food that goes well with vegetarian and non-vegetarian meals. It’s especially good with curry, no matter you like your curry. And it’s even good as a dessert—just sprinkle it with a handful of chopped mango.

Sticky Rice

2 c. Arborio rice

1 1/2 c. canned unsweetened coconut milk (not coconut cream!)

1/4 c. brown sugar

1/2 t. salt

Cook rice according to package directions. Shake coconut milk very well before measuring. In a small saucepan, warm coconut milk, brown sugar, and salt. Stir until sugar and salt are dissolved. Add milk mixture to rice and stir gently. Serve as a side dish or dessert.

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Remember to email me or comment below with recipes and suggestions for blog posts! I’m eager to hear from you.

Until next time,

Amy

First Tuesday Recipes for December

I don’t know about the rest of you, but I am shocked that December is here already. Time goes so fast as the year comes to an end.

Today I’ve got three recipes that I’ve had recently. I went heavy on the savory this month because I figured the last thing you need in December is another dessert recipe. The first recipe is intended as a side dish, but we had larger helpings and made an entire meal out of it. It’s really up to you. The second recipe came from my mother-in-law and is an easy and tasty side dish. And the third recipe, from my dad, is one for the slow cooker, great for busy December days.

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Roasted Brussels Sprouts with Ham and Citrus Aioli

1 ham slice (these are generally larger than ham steaks from the grocery store, but ham steak works, too), cut into bite-sized pieces

1 lb. fresh Brussels sprouts, trimmed and halved lengthwise

1 1/2 T. olive oil

salt and pepper

1/4 c. Balsamic vinegar (I use Black Mission fig flavor, but any variety will do)

1 clove garlic, halved

1/4 c. plus 1 T. mayonnaise

1 t. Dijon mustard

1 t. orange zest

1 t. orange juice

1/2 t. lemon zest

1 T. lemon juice

Preheat oven to 400 degrees. Toss ham and Brussels sprouts with olive oil to coat. Season with salt and pepper. Spread sprouts and ham on baking sheet and roast for 40 minutes, stirring once or twice.

Meanwhile, heat Balsamic vinegar in a small saucepan over medium heat, stirring constantly for 10 minutes. You should have a slightly thickened reduction.

On a cutting board, smash garlic halves with the side of a knife. Sprinkle with a bit of salt (about 1/8 – 1/4 teaspoon) and continue smashing garlic to make a paste. Place paste and the remaining ingredients (mayonnaise through lemon juice) in a small bowl. Whisk vigorously and set aside.

When sprouts and ham are done, drizzle with Balsamic reduction and dollop with aioli. Serve immediately.

 

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Corn Pudding

1 can (14 oz.) corn, undrained

1 can (14 oz.) creamed corn

1 stick butter

2 eggs, lightly beaten

1 c. sour cream

1 box Jiffy corn muffin mix

Preheat oven to 350 degrees. Place butter in a greased 9×9″ baking dish and put it in the oven until the butter is melted. Remove the dish from the oven and add remaining ingredients. Mix well and bake for one hour.

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 Tomato-Ground Beef Soup

1 lb. ground beef, crumbled

1/4 t. each pepper, oregano, and basil (I usually use at least 1/2 t. of each of these)

1 med. onion, chopped

3 c. beef broth

1 8-oz. can tomato sauce

1 T. soy sauce

1 c. each sliced carrots and sliced celery

macaroni, cooked according to package directions

grated Parmesan cheese

Combine all ingredients in a slow cooker, stirring to combine. Cook 8-10 hours on low heat. Season with salt as desired. Serve hot over cooked macaroni and sprinkle with Parmesan cheese.

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Enjoy!

Do you have a recipe you’d like to share? You know what to do–let me know in the comments!

Until next time,

Amy