Sunday’s Pork Roast Dinner Recipe – Iron Range Pot Roast (Porketta)

March 22, 2020 at 6:02 AM | Posted in Diabetes Self Management, Sunday’s Pork Roast Dinner Recipe | Leave a comment
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This week’s Sunday’s Pork Roast Dinner Recipe is a Iron Range Pot Roast (Porketta). This week’s recipe is made using Boneless Pork Shoulder (Boston Butt) Roast, Italian Seasoning, Fennel Seed, Salt, Celery Seed, Ground Black Pepper, Potatoes, Garlic Cloves, and Beef Broth. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Iron Range Pot Roast (Porketta)

Iron Range Pot Roast”Porketta” is a seasoned pork roast that was popular with the Italian immigrants who came to mid-Minnesota to work in the iron mines. This hearty dinner needs just a green salad tossed with vinaigrette.

Recipe Ingredients:
1 (3-pound) boneless pork shoulder (Boston butt) roast
2 teaspoon Italian seasoning
1 teaspoon fennel seed, crushed
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon ground black pepper
2 large potatoes, peeled and cut into 3/4-inch slices
4 garlic cloves, peeled and sliced
3/4 cup beef broth (or water)

Cooking Directions:
1 – Mix together seasonings and rub over all surfaces of pork roast.
2 – Brown roast in a little oil in large skillet over medium-high heat, turning often to brown evenly.
3 – Place potatoes and garlic in 3 1/2 to 4 quart slow cooker, pour broth over and top with browned pork roast. Cover and cook on Low for 8 to 9 hours, until pork is very tender.
4 – Slice pork to serve with vegetables and juices.
Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories 380 calories Protein 34 grams Fat 17 grams Sodium 520 milligrams Cholesterol 115 milligrams Saturated Fat 6 grams Carbohydrates 20 grams Fiber 2 grams.
https://www.cooksrecipes.com/pork/iron_range_pot_roast_recipe.html

 

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Herb and Spice of the Week – Fennel

September 18, 2014 at 5:30 AM | Posted in Herb and Spice of the Week | 1 Comment
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Fennel in flower

Fennel in flower

Fennel (Foeniculum vulgare) is a flowering plant species in the celery family Apiaceae or Umbelliferae. It is the sole species in the genus Foeniculum. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea-coast and on riverbanks.

It is a highly aromatic and flavorful herb with culinary and medicinal uses and, along with the similar-tasting anise, is one of the primary ingredients of absinthe. Florence fennel or finocchio is a selection with a swollen, bulb-like stem base that is used as a vegetable.

Fennel is used as a food plant by the larvae of some Lepidoptera species including the mouse moth and the anise swallowtail.

 

 

 
Fennel, Foeniculum vulgare, is a perennial herb. It is erected, glaucous green, and grows to heights of up to 2.5 m, with hollow stems. The leaves grow up to 40 cm long; they are finely dissected, with the ultimate segments filiform (threadlike), about 0.5 mm wide. (Its leaves are similar to those of dill, but thinner.) The flowers are produced in terminal compound umbels 5–15 cm wide, each umbel section having 20–50 tiny yellow flowers on short pedicels. The fruit is a dry seed from 4–10 mm long, half as wide or less, and grooved.

Fennel seeds

Fennel seeds

Fennel is widely cultivated, both in its native range and elsewhere, for its edible, strongly flavored leaves and fruits. Its aniseed flavor comes from anethole, an aromatic compound also found in anise and star anise, and its taste and aroma are similar to theirs, though usually not as strong.

Florence fennel (Foeniculum vulgare Azoricum Group; syn. F. vulgare var. azoricum) is a cultivar group with inflated leaf bases which form a bulb-like structure. It is of cultivated origin, and has a mild anise-like flavor, but is sweeter and more aromatic. Florence fennel plants are smaller than the wild type. Their inflated leaf bases are eaten as a vegetable, both raw and cooked. There are several cultivars of Florence fennel, which is also known by several other names, notably the Italian name finocchio. In North American supermarkets, it is often mislabeled as “anise”.

 

 

 

Foeniculum vulgare ‘Purpureum’ or ‘Nigra’, “bronze-leaved” fennel, is widely available as a decorative garden plant.

Fennel has become naturalised along roadsides, in pastures, and in other open sites in many regions, including northern Europe, the United States, southern Canada, and much of Asia and Australia. It propagates well by seed, and is considered an invasive species and a weed in Australia and the United States. In western North America, fennel can be found from the coastal and inland wildland-urban interface east into hill and mountain areas, excluding desert habitats.

 

 

Florence fennel bulbs

Florence fennel bulbs

Florence fennel bulbs
Florence fennel is one of the three main herbs used in the preparation of absinthe, an alcoholic mixture which originated as a medicinal elixir in Switzerland and became, by the late 19th century, a popular alcoholic drink in France and other countries.
The bulb, foliage, and seeds of the fennel plant are widely used in many of the culinary traditions of the world. The small flowers of wild fennel (mistakenly known in America as fennel “pollen”) are the most potent form of fennel, but also the most expensive. Dried fennel seed is an aromatic, anise-flavoured spice, brown or green in colour when fresh, slowly turning a dull grey as the seed ages. For cooking, green seeds are optimal. The leaves are delicately flavored and similar in shape to those of dill. The bulb is a crisp vegetable that can be sautéed, stewed, braised, grilled, or eaten raw. Young tender leaves are used for garnishes, as a salad, to add flavor to salads, to flavor sauces to be served with puddings, and also in soups and fish sauce.

Fennel seeds are sometimes confused with those of anise, which are similar in taste and appearance, though smaller. Fennel is also used as a flavoring in some natural toothpaste. The seeds are used in cookery and sweet desserts.

Many cultures in India, Pakistan, Afghanistan, Iran, and the Middle East use fennel seed in their cookery. It is one of the most important spices in Kashmiri Pandit and Gujarati cooking. It is an essential ingredient of the Assamese/Bengali/Oriya spice mixture panch phoron and in Chinese five-spice powders. In many parts of India and Pakistan, roasted fennel seeds are consumed as mukhwas, an after-meal digestive and breath freshener.

Fennel leaves are used in some parts of India as leafy green vegetables either by themselves or mixed with other vegetables, cooked to be served and consumed as part of a meal. In Syria and Lebanon, the young leaves are used to make a special kind of egg omelette (along with onions and flour) called ijjeh.

 

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