Olive Oil, Walnut & Garlic Spaghetti

Posted on by Cast Iron Diva

When you want something to fix that is easy, this is a good go-to dish that is wholesome whole grain and packed with flavor that is also low in saturated fat. It makes a great side or main dish and the best part, most of us have all the ingredients in our pantry so no special trip to the market.

I start off with whole wheat or whole grain spaghetti, you can certainly substitute any type of pasta you want for this recipe; bow tie, elbow, fettuccine, etc. will all work fine.  The pasta is cooked to al dente, which is firm to the bite but not hard.  Al dente in Italian means “to the tooth”. Continue reading “Olive Oil, Walnut & Garlic Spaghetti” →

Peanut Coleslaw

Posted on by Cast Iron Diva

Many people associate coleslaw with the South but it actually comes from the Netherlands where it is known as koolsla.  Here in America it is often a staple for barbecues, a topping for pulled pork and goes well with fried chicken.

Peanut coleslaw is something I had at a barbecue restaurant, I loved it so much more than regular or traditional coleslaw.  It was crunchy, tangy and very satisfying, I looked forward to it more than I did the rest of the meal.  Of course the restaurant wouldn’t give out their recipe so I had to play around with it until I could make a copycat version of it, which after some tweaking, I preferred more than theirs. Continue reading “Peanut Coleslaw” →

Lemon & Thyme Roasted Asparagus

Posted on by Cast Iron Diva

Growing up I was never forced to eat vegetables, in fact, for the most part they were never cooked.  My mama on occasion would cook herself green beans, cauliflower and cabbage.  Always when my papa was not around, either on a business trip or at work.  I wouldn’t try it, papa said they were nasty and the smell was nasty too. It turns out that my papa’s mama would force him to sit at the table and eat a pile of vegetables he hated which with his stubbornness usually ended in a stand off that lasted hours.  The only vegetables he would eat was succotash, green peas, corn, potatoes and green salad.  It wasn’t until I was around 30 did I try broccoli, cauliflower and asparagus.  Cooked the right way, I loved them all.

Asparagus, by far, is my favorite vegetable.  I love when spring hits and the grocery stores are full of fresh asparagus, the small pencil like size.  Although I have bought the larger ones and surprisingly, some turned out tender as the narrower ones.  When in season, asparagus is really cheap, grocery stores and farmer’s markets run some really good deals on them. Continue reading “Lemon & Thyme Roasted Asparagus” →

Pulled Pork

Posted on by Cast Iron Diva

Pulled pork is a staple dish in the South, mostly in the Carolinas.  Pork is widely used in the South because it is inexpensive.  The typical cut of pork used for this recipe is pork shoulder which is also known as pork butt, picnic shoulder or Boston shoulder.  If you would like a leaner pork for this recipe, I’ve made it with pork loin and it works well too.

While some pulled pork is prepared by smoking the meat, others are cooked and braised in the oven and that is how I prepare mine. I start with a large Dutch oven but you can use any type of roasting pan with a lid even a Römertopf works really well for this dish.

Many pulled pork recipes are nothing more than barbecue sauce poured over the meat and baked slowly, I don’t use store bought barbecue sauce because of the unhealthy ingredients.  I lightly spray my Dutch oven with olive oil spray to prevent the roast from sticking.  I then add paprika, minced garlic, dry mustard, cayenne pepper, black pepper, dried thyme, sea salt, pure maple syrup, water and apple cider vinegar.  I don’t rub the roast, I just dump it all in, place the lid on it and place it in the preheated oven and allow it to cook for about 6 hours. Continue reading “Pulled Pork” →

Banana Nut Bread

Posted on by Cast Iron Diva

What smells better than the fragrance of banana nut bread baking in the oven?  That sweet delicious aroma penetrates every room of the house.  Banana bread was created in the United States and gained popularity in the 1930s with the increasing use of baking soda and baking powder.

Banana bread is great for breakfast, brunch, dessert or just as a snack.  It is a very versatile recipe that you can add other ingredients to. I add walnuts to make banana nut bread but you could add any nut of your choosing.  You can add other ingredients such as oats, raisins, peanut butter, chocolate, etc., the possibilities are endless. Continue reading “Banana Nut Bread” →