Mac N Cheese - Flash Fiction

Homemade Macaroni and Cheese

The day at school had not been that great for Brenda. The bully in her class decided to pick on her for some stupid reason. 

Walking home in the cold damp rain, chilled her to the bone, and she couldn’t wait to get home.

As Brenda opened the door the sweet aroma she knew oh so well, coming from the kitchen, put a smile on her face. Warmth returned and the day was forgotten. Grandma had made homemade macaroni and cheese for dinner.

How could she have forgotten? This after all was traditionally made on Thursdays. Life was grand. 

This flash fiction was written for a challenge over at Carrot Ranch. The prompt is to write a short story that contains 99 words, (no more, no less). This weeks the prompt is comfort food. If you enjoy writing flash fiction please come and join us by following the link.

Pork Stew

Whenever I think I might want stew for dinner lately I think pork rather than beef. Could be the cost of pork  rather than beef that is influencing my menu choices. Anyways today I have simmering on the stove ...... that's right a pork stew. Today's pork stew is a bit different than my last recipe as I made this one with parsnips and baby turnips along with other vegetables.

Pork Stew with Vegetables

Ingredients

• 3 pounds of pork loin cut into bite size pieces
• 1/2 cup of all-purpose flour
• Greek seasoning mix
• Garlic powder
• 2 tbs. of canola oil  (you can also use vegetable oil)
• 2 cups of chicken broth
• 2 parsnips peeled and cut 
• 3 large carrots peeled and cut 
• 3 small white turnips peeled and cut
• 2 medium onions chopped into 8 or 10 pieces
• 3 large potatoes washed and cut into bite size pieces
• 2 garlic cloves thinly sliced
• Fresh ground pepper
• Thyme
• Parsley

Let's Get Cooking

1. In a plastic bag combine flour, Greek seasoning and garlic powder. For spices I never really measure and use what I feel my taste buds might like. 
2. Add the cut up pork pieces to the bag, shake making sure that all the pieces are coated with the flour mixture.
3. In a dutch oven or large pot heat up the oil. Add the pork and brown on all sides.
4. Add the chicken broth and stir.
5. Add all of the vegetables and don't forget the garlic. Add spices and stir.
6. Bring everything to a boil then turn the heat down to a simmer, cover and let cook for an hour or until vegetables are fully cooked. Every once in awhile stir the stew.
7. About fifteen minutes before serving, you can if you like, add any frozen vegetables. 
8. Serve with a nice crusty loaf of Italian or French bread and or a salad.
9. ENJOY!

Pork Stew with Cream of Mushroom Soup

Pork Stew made with Cream of Mushroom Soup
Photo by Susan Zutautas

At this time of year when the weather is starting to get a nip in the air there's nothing quite as satisfying as a home cooked stew to warm you up.

For this stew I used two and a half pounds of pork that had been left over from a very large pork loin roast that I'd cut up into several roasts and chops. When pork loin roasts are on sale I will buy several using them in many different recipes.

Cooking Time:
Prep: 30 minutes
Cooking time 1 1/2 hours
Ready in 2 hours
Will serve 5 - 6 people



Ingredients for Pork Stew                                                                    

• 2 1/2 pounds of defrosted pork cut into pieces 
• 3/4 of a cup of all purpose flour
• 1 tsp of Greek seasoning
• 1/2 tsp of garlic powder
• fresh ground pepper
• 1 tbs of canola or vegetable oil
• 2 cups of chicken broth
• 1 tsp thyme
• 3 large carrots chopped
• 1 medium cooking onion chopped
• 2-3 ribs of celery chopped
• 6-9 small to medium potatoes cut into chunks
• 1 can of cream of mushroom soup
• 1-2 cups of frozen or canned peas or a frozen vegetable of your choice

Instructions: Let's Get Cooking the Stew

1. Cut your pork into bite sized pieces. 
2. In a bowl or container mix together the flour, Greek seasoning, garlic powder and fresh ground pepper.
3. Dredge the pork in the flour mixture.
4. Heat oil in a large pot and add the pork. Brown and stir frequently. 
5. Add two cups of chicken broth and bring to a boil. Turn heat down to a simmer and prepare the vegetables.
6. While the pork is simmering cut up the carrots, onion, and celery. Add to the pot and stir.
7. Add thyme and continue to simmer.
8. Wash and cut up the potatoes, then add them to the pot, and stir.
9. Continue to simmer for fifteen minutes.
10. Add one can of cream off mushroom soup and stir. 
11. Cover and continue to cook for approximately an hour. 
12. Add frozen vegetables and cook until heated through.
13. Serve and ENJOY!

Photo Tutorial for Preparing Stew

Dredge the pork in the flour and spice
 mixture

Brown the pork in hot oil

Once chicken broth has been added
and meat has simmered add veggies 

Cut and chop washed carrots, celery, and onion

Add cream of mushroom soup,simmer and  cook
        All Photo's are the property of Susan Zutautas         

To go along with this stew you may want to serve a side salad and fresh crusty rolls with butter, or a nice Italian or French loaf.

If you have any leftovers cool it completely and store in a bowl in the refrigerator. Heat it up the following day for lunch or dinner. It is just as good reheated.

If you'd like to see another pork stew recipe that is quite similar to this one but does not use cream of mushroom soup please click here.