Cooking with Sage

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A New Direction for Cooking With Sage

April 2020 – Brandenburg Gate with no one around

When I started this blog the goal was to write recipes, share food facts and help people learn to cook.


I bought the domain and built out the website in early 2020. In March of 2020, I moved to Berlin for an 18-month leadership rotational program for my day-job.


Less than 2 weeks after arriving, the city shut down. One of the world’s most vibrant, rambunctious party cities was silent.


For three months, I slept on an air mattress in an empty apartment, working from a camping chair. Every day I went on walks. It was my goal to walk on every street in Berlin on a tourist map. Spoiler #1: I didn’t make it all, but I did walk a considerable amount of Berlin.


The first time I came back to the USA to visit my, then, Girlfriend, I flew through Frankfut Airport. And it was empty. There were a handful of people. My first time going to meet friends on a patio for lunch, I cried in the shower for 30 minutes.


What going to to be a a year and a half of some of the best times of my life – turned into a dark hole of trying to exist every day. Fast forward to December 2020: My, then, Fiancee was finally able to visit. When the highlight of my day was getting the mail, she insisted we get a second dog. Fuck the logistics of being able to bring it home – her famous saying “we will figure it out.” Spoiler #2: Elphie is now a happy 4-legged resident of the USA.


Which gets me back to cooking.


For Christmas, she had planned 4 days of us cooking together. We would go to the market, get fresh ingredients and she would be sous chef. In normal times, this would have been an amazing gift.


It was a disaster.


An absolute disaster. I cried a lot.


I moved to Berlin as an optimistic, positive, vibrant person and exited as a anxiety-ridden shell of myself.


What had happened? Cooking brought me so much joy.


It was the bane of my existence and my greatest self-care tool.


Food is funny. One of the things I hated growing up was peanut butter and jelly sandwiches. While deep in depression, all I wanted every day was a PB&J. Peanut butter is not common (or cheap) in Germany so I ordered it online. Eating that PB&J every day became a hug from my mom. She never made me PB&J, but it was a hug from her all the same.


This blog started with grand ambitions – to teach the masses the joy of cooking and the history of food.


Today it’s different. It’s about figuring how to write again and share it with people. It’s about falling in love again with cooking and creating.


If you’ve been waiting on the edge of your seats for another recipe (hi mom!), that will come. For today, I wanted to level set with you and myself about what Cooking With Sage is about. There will be recipes. There will be blog posts about the history of food. And, now, there will be posts about my health (mental and phsysical) and about my life in general.


The recipes may not be perfect, the blog posts may not always be insightful, and the grammar may be incorrect, but I am here (and so are you) doing it. One of my favorite quote is “the best time to plant a tree was 20 years ago, the next best time is today.”


So today, I am planting my tree.

Veggie-Packed Shakshuka

Close-up shot of the Veggie-Packed Shakshuka
One of the many shakshuka I created. Messy plating = too hungry to wait 🙂
Jump to Recipe

What is Shakshuka?

Shakshuka is tomatoes, cumin, allspice, some onion, and spices right? Basic. Simple. It could be a salsa with a $15 dollar price tag. 

For the past two years, I’ve heard many of my friends talk about “Shakshuka.” First, it was my vegetarian friends. Then it was the meat eaters. Then it was on the menu of every trendy brunch spot I visited.  It couldn’t be that great, right?  Oh, how wrong I was.

…

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Souper Filling Soup

Jump to Recipe

Do you ever crave a filling, flavorful and high-volume meal? Well, boy do I have a recipe for you. Introducing my SOUPER filling Soup. It’s extremely easy to make and easy to make and eat. My goal when creating this soup was to create a recipe that was easy to make a lot of for freezer prep, on the go, and for State of Slim phase 1.

…

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Triple Berry Baked Oatmeal

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It wasn’t until I lived in the UK did I understand how good oats could be. A friend of mine made ‘porridge’ with coconut milk instead of water and my mind exploded. Since then, I’ve been exploring what can be done with oats. Recently, I created this Triple Berry Baked Oatmeal for some friends and was pleasantly surprised how much they like this.

Fun fact: Oatmeal is a type of porridge!

Triple Berry Baked Oatmeal

WHAT SHOULD I DRINK WITH TRIPLE BERRY BAKED OATMEAL?

This is the type of breakfast or snack that is easy to eat at home or on the go. I would pair this with a good cup of coffee, tea or your favorite morning beverage.

WHAT ELSE CAN I EAT WITH THIS?

This makes a great additional to a brunch spread or breakfast in the morning. I would pair this with one of the following:

  • Scrambled eggs
  • Omelette
  • Veggie Breakfast Hash

WHAT VARIATIONS AND SUBSTITUTIONS CAN I DO WITH TRIPLE BERRY BAKED OATMEAL? 

  • I hate/can’t eat berries… Try slicing up a few apples with a squeeze of lemon and dash of cinnamon instead of the berries.
  • Gluten Free?  Some oats are gluten-free, but processed on equipment that process’ wheat. As always, check the packaging of your ingredients to confirm. 
  • Vegetarian ? Vegan?  This dish is vegetarian. To make it vegan, swap out the cream cheese for a vegan alternative.
  • Nut Free? No nuts are used in this recipe.
  • Variations? Try the apple cinnamon variation described above. Oh! Swap out the berries for peaches for a peaches and cream vibe.

HOW DO I MEAL PREP OR FREEZE BAKED OATMEAL?

This is an extremely easy recipe for making ahead. Some would say it is ideal for a ‘grab-and-go’ type of breakfast. Cut baked oatmeal into individual servings, place in containers and refrigerate. Eat cold or warm up in the microwave until warm.

Triple Berry Baked Oatmeal right of the oven
Print Recipe

Triple Berry Baked Oatmeal

Wooo damn. Do I love this triple berry baked oatmeal? It's super easy to make, packed with flavor and can be eaten for breakfast or snack.
Prep Time6 minutes
Cook Time40 minutes
Course: Breakfast, Brunch
Cuisine: American
Keyword: breakfast, brunch, oatmeal, protein powder
Servings: 6
Calories: 468kcal

Ingredients

Dry Ingredients

  • 4 cups Old-Fashioned Oats
  • 80 g Protein Powder Vanilla
  • 1 ⅓ tsp Baking Powder
  • ¼ tsp Salt
  • 1 tsp Ground Cinnamon

Wet Ingredients

  • 22 oz Mixed Frozen Berries
  • 2 ⅔ tbsp Maple Syrup or Honey
  • 1 ⅓ tbsp Butter
  • ¾ cup Liquid Egg Whites or 2 whole eggs
  • 2 ⅔ cups 1% Milk or almond milk

Topping

  • 5.33 oz Light Cream Cheese you can round up to 6 or down to 5

Instructions

Berry Prep (optional)

  • Macerate your berries. Macerate is a fancy way of saying "mix your berries with a tablespoon or two of sugar and let sit" before using. Speed up the process by heating them in the microwave until thawed.

Berry Bake Time

  • Preheat your oven to 375F/190C.
  • In a large bowl, measure and mix all your dry ingredients: oats, baking powder, protein powder and salt.
  • Next, mix in the wet ingredients: egg whites, milk, syrup, melted butter, and 2/3 of the berries. Save the other 1/3 for topping the oatmeal bake
  • Prep a 9"x13" pan with either spray or parchment paper. Pour oat mixture into the bowl.
  • Microwave the cream cheese for 30-60 seconds or until a liquid-y consitency. Then swirl it ontop of the oatmeal. Sprinkle reamaining 1/3 berries on top.
  • Bake for 35-40 minutes.
  • Top with a dollop of greek yogurt and drizzle with honey. Enjoy!

Ginger Pumpkin Soup with Crispy Curried Chickpeas

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Fall is upon us. Pumpkins are plentiful. Soup-season has begun! Ginger-Pumpkin Soup with Crispy Curried Chickpeas is one of my favorites. The ginger adds a punch of spice. The pumpkin adds richness. And the chickpeas add a delightful crunch.

Gorgeous Ginger Pumpkin Soup with Crispy Curried Chickpeas topped with a dollop of tahini and chopped cilantro

WHAT SHOULD I DRINK WITH THIS?

This is one of my fall go-to’s. The ginger pumpkin soup is warming without being hot. The curried chickpeas add a punch of flavor too. Here are three potential drinks pairings: 

  1. Beer choice: American wheat beer or hefeweizen
  2. Wine choice: Viognier or chenin blanc
  3. Non-alcohol: Oolong Tea

WHAT ELSE CAN I EAT WITH GINGER PUMPKIN SOUP WITH CURRIED CHICKPEAS?

This soup was my go-to to heat up during the Fall 2020 lockdown. I often ate it alone or paired it with one of the following:

  • Crusty bread such as baguette, pumpkin-seed brötchen (German bread rolls) or sourdough
  • Salad topped with balsamic vinaigrette 
  • Grilled chicken

WHAT VARIATIONS AND SUBSTITUTIONS CAN I MAKE THIS THIS SOUP OR CHICKPEAS? 

  • I can’t find that type of pumpkin… The second best substitute is butternut squash. However, you can use any variety of pumpkin. Even pie pumpkins work!
  • Gluten Free?  This is a gluten-free. As always, check the packaging of your ingredients to confirm. 
  • Vegetarian ? Vegan?  This dish is vegan!
  • Nut Free? No – this has tahini (sesame butter) and coconut milk in it. The tahini is optional. If coconut milk is a no-go, try using a higher fat dairy milk OR cream.
  • Variations? Depending on the region or history of the dish the herbs that go into this dish vary in types and quantities. Try playing with variations of the following: basil, thyme, lavender, thyme, oregano, herbs de Provence, and bay leaves. 
  • I LOATHE chickpeas… make crunchy curried roast cauliflower to top it.

HOW DO I MEAL PREP OR FREEZE THIS SOUP? What about the CRISPY CURRIED CHICKPEAS? 

Most soups get better the 2 or 3rd day after they’re made. Cook as directed. Divide the soup into containers and cool on the counter for up to an hour. Keep the curried chickpeas separate and add on top before reheating soup.

The best way to freeze the soup is to divide soup into containers and freeze. Flash freeze the crunchy chickpeas then divide. Thaw and reheat as directed above.

Print Recipe

Ginger-Pumpkin Soup with Crispy Curried Chickpeas

Between the ginger, garli
Course: Main Course, Soup
Keyword: Soup Season, Vegan, Vegetarian

Ingredients

  • 1 Japanese Pumpkin (Kobucha, Haikkaido, etc) chopped, skin on
  • 1/4 c Ginger
  • 5 cloves Garlic
  • 1/2 Red Onion
  • 1 Veggie Stock/Bouillon Cubes
  • 2 Celery
  • 1 tbsp Mild Curry Powder
  • 1/2 tbsp paprika
  • 15.4 oz Can of Coconut Milk (full-fat)
  • 4 cups Water

Crispy Curried Chickpeas

  • 15.4 oz Chickpeas (Canned) rinsed and dried
  • 1 tbsp Olive Oil
  • 1/2 tbsp Mild Curry Powder
  • 1/2 tsp Hot Curry Powder
  • 1 tsp Paprika

Toppings

  • Cilantro/Coriander
  • 1/2 tbsp Tahini

Chocolate Peanut Butter Banana Protein Pancakes

Close-up of Chocolate Peanut Butter Banana Protein Pancakes.
Close-up of Chocolate Peanut Butter Banana Protein Pancakes 

It sounds too good to be true. But, I promise you, these Chocolate Peanut Butter Banana Protein Pancakes are BANGING.

Do you ever get into a protein kick? You want to increase your protein intake so you go to GNC, Bodybuilding.com or Costco and stock up. A few months later, as you are trying to find a can of garbanzo beans in the cabinet, you stumble onto to the long-forgotten jug (or jugs) of protein powder. You don’t want to throw them out because, well, that’s silly. You try smoothies, shakes and all the usual suspects, but it’s just not cutting it.

That’s the exact predicament I found myself in.

Enter: Chocolate Peanut Butter Banana Protein Pancakes.

I usually have homemade pancake mix on hand, so this time around I incorporated vanilla whey protein and chocolate casein protein powder into the mix.

The results speak for themselves.

WHAT DRINKS SHOULD I PAIR WITH Chocolate Peanut Butter Banana Protein Pancakes?

To keep to the theme… Here are the drinks that I would pair with Chocolate Peanut Butter Banana Protein Pancakes 

  1. Coffee: Coffee with a splash of milk (or however you like)
  2. Tea: Proper English breakfast tea with a splash of milk (I prefer PG tips Pyramids)
  3. Alcohol: Mimosa

WHAT GOES WITH THESE PANCAKES?

Chocolate Peanut Butter Banana Protein Pancakes pair well nicely with a multitude of brunch-y breakfast options.  

  • Scrambled Eggs with Green Onion
  • Bacon
  • Fruit Salad
  • Southwest Frittata
Overhead shot of the Chocolate Peanut Butter Banana Protein Pancakes
Protein Pancakes topped with peanut butter honey sauce, chocolate chips, bananas and cinnamon.

WHAT VARIATIONS AND SUBSTITUTIONS CAN I DO WITH? 

  • Gluten-Free?  Swap out the flour for your favorite gluten-free option.
  • Vegetarian ? Vegan?  This dish is vegetarian! It is not vegan, but I am working on creating a similar pancake that is vegan. It’s still in the lab.
  • Nut Free? Remove the peanut butter and replace with another non-butter butter.
  • Variations? If you have oatmeal on hand, try making oat flour by blending it until flour consistently.
Print Recipe

Chocolate Peanut Butter Banana Protein Pancakes

These delicious pancakes came about one saturday afternoon when I decided to do something about the growing collection of BOGO protein powders. Its delicious, rich and easy to make.
Prep Time10 minutes
Cook Time15 minutes
Course: Breakfast, Brunch
Keyword: breakfast, brunch, protein powder
Servings: 6
Calories: 454kcal

Ingredients

Dry Pancake Mix

  • 35 g Whey Protein Powder this equates to 1 serving for most protein brands
  • 35 g Casein Protein Powder this equates to 1 serving for most protein brands
  • 200 g All-Purpose Flour
  • 2 tsp Baking Powder
  • 1 tsp Corn Starch substitute: 1 tsp more flour
  • 1/2 tsp Salt

Wet Pancake Mix

  • 6 Eggs
  • 300 ml 1% Milk

Honey Peanut Butter Sauce

  • 60 g Peanut Butter crunchy or creamy
  • 15 g Honey
  • 1 tbsp Ground Cinnamon
  • 5 tbsp Water this will vary

Toppings

  • 6 Bananas small
  • 36 g Chocolate Chips

Instructions

Dry Pancake Mix

  • Add all ingredients to a bowl. Mix together well.

Pancake Time!

  • Mix dry pancake mix with eggs and milk until just combined. Some small clumps of flour are ok! Let pancake batter rest 5 minutes. (Sage Tip: Flour takes time to absorb moisture.)
  • Once pancake batter has rested, use a large skillet or griddle set to medium heat and start making pancakes. Use roughly 1/4 cup of the batter per pancake.

Peanut Butter Honey Sauce

  • Put all the ingredients in a microwave safe bowl, and microwave on high for 30 seconds at a time. Make sure to stire the mixture after each 30 second interval.
    The sauce is done when it's all blended together

Assembly

  • Plate the pancakes and top with: banana, chocolcate chips and peanut butter honey sauce.
    Hit your pancake stack with a dash of cinnamon.

One Pot Ratatouille Quinoa

Ratatouille was brought to pop culture fame by the award-winning Pixar film by the same name. It is one of my top-10 favorite movies. Thanks to the movie, I fell in love with Ratatouille. It’s a vegetable heavy meal with light herbal notes. It’s hearty, rich and delicious. I paired Ratatouille with one of my favorite grains – Quinoa to create this hearty One Pot Ratatouille Quinoa.

The original Ratatouille is said to have originated in Nice, France. Versions of the dish have been around since the 1700’s. However, the “traditional” Ratatouille as we know it today, did not appear in print until 1930.”1

One Pot Ratatouille Quinoa in a bowl.

What should I drink with this?

This dish is hearty warm stew-ish goodness. It’s easy to make and even easier to eat. Here are three potential drinks pairings:

  1. Beer choice: Light lager
  2. Wine choice: Syrah/Shiraz (fun fact: they are the same grape, but the growing conditions and winemaking style between Australia and France vary a bit)2
  3. Non-alcohol: Lavender-floral Tea

What else can I eat with One-Pot Ratatouille Quinoa?

One pot ratatouille quinoa can be a full meal on it’s own or it can be paired with the following:

  • Roasted Whole Chicken
  • Grilled Marinated Flank Steak
  • Risotto
  • Baguette

What variations and substitutions can I do?

  • I don’t like/have Quinoa… You can use any variety of rice. I like wild rice as a substitute.
  • Gluten-Free?  This is gluten-free. As always, check the packaging of your ingredients to confirm.
  • Vegetarian? Vegan?  This dish is vegetarian! It may quickly become a go-to for any vegetable lovers out there.
  • Nut-Free? Yes.
  • Variations? Depending on the region or history of the dish the herbs that go into this dish vary in types and quantities. Try playing with variations of the following: basil, thyme, lavender, thyme, oregano, herbs de Provence, and bay leaves.
  • State of Slim Approved? This is State of Slim phase 2 approved; 1 Rebuild
One Pot Ratatouille Quinoa with grilled chicken
One Pot Ratatouille Quinoa with grilled chicken

How do I meal prep or freeze One Pot Ratatouille Chicken?

This meal is amazing for meal prep. Cook as directed. Divide the Ratatouille Quinoa into containers and cool on the counter for up to an hour. Place in fridge or freezer and reheat and enjoy!

One Pot Ratatouille Quinoa
Print Recipe

One Pot Ratatouille Quinoa

Ratatouille is a classic french dish packed full of veggies and flavor. It's hearty, yet light. In this version, I paired the Ratatouille with one of my favorite grains: Quinoa.
Prep Time15 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: French
Keyword: Vegan, Vegetarian
Servings: 8
Calories: 346kcal

Ingredients

  • 2 tbsp Olive Oil
  • 2 Yellow Onion diced
  • 3 Garlic Cloves
  • 3 Zucchini/Courgette medium
  • 3 Eggplant/Aubergine cubed
  • 3 Bell Pepper diced
  • 2 15.5oz/440ml Canned Diced Tomatoes

Place all spices in a small bowl or dish

  • 1 tsp Freshly Ground Black Pepper
  • 2 tsp Salt
  • 1 tsp Dried Oregano
  • 1 tsp Dried Thyme
  • 1 tsp Dried Basil
  • 2 sprig Fresh Rosemary
  • 2 Bay Leaves

Quinoa

  • 300 g Quinoa rinsed
  • 500 ml Water

Garnish

  • 3 tbsp Fresh Parsley chopped

Instructions

Quinoa Bath

  • Soak the quinoa in cold water. This helps remove some of the 'bitter' taste of quinoa. Put all spices together in a small bowl or dish and set aside

Rataouille Time

  • In a large pot or skillet, warm olive oil at medium heat. Add the diced onion. Cook for 4-5 minutes or until translucent. Then add minced garlic and cook for another 30-60 seconds until fragrant.
  • Next, add eggplant cubes. Let them cook for 2-3 minutes. Stirring only once or twice. We want them to get a little golden brown.
  • Once that is done, add: chopped zuchini, bell peppers and spice mix. Mix and cook for 3 3-4 minutes. Add in diced tomatoes.
  • Remove the Quinoa from it's bath by straining the water. Add it into the pot with 2 cups of water. Bring mixture to a boil, then reduce to a simmer and cover. Cook covered for 10-12 minutes.
    Check on it halfway through and add water as needed.
  • Top with chopped parsley and enjoy!

Notes

This pairs nicely with a garlic-lemon chicken or simple cooked steak. 
To make the lemon garlic chicken: Pound chicken thin, season with salt, pepper, garlic powder and squeeze of lemon juice.  Pan-fry or grill chicken until cooked through. 

References:

  1. Scotto, E., and Marianne Comolli. “Vegetables: A Garden of Eden.” France, the Beautiful Cookbook: Authentic Recipes from the Regions of France. San Francisco: Collins, 1989. 195. Print.”
  2. https://www.totalwine.com/wine-guide/red-grape-varietals/shiraz-syrah

Island Pork with Turmeric-Veggie Rice

Island pork with turmeric-veggie rice was one of my my mom’s staples when having people over for dinner. It is packed with flavor, but extremely easy to make. It’s spicy with a hint of sweet, and full of cinnamon, allspice, garlic and ginger. I updated my mom’s recipe to include a bit more pop and paired it with a tumeric-veggie rice.

Island Pork with Tumeric Rice on a cutting board and plated next to it.
Island Pork with Turmeric Rice being plated.

What drinks should I pair with Island Pork?

This dish is very forgiving on all fronts. Including what you should drink with it. I’ve had everything from champagne to Bud Light to a glass of milk. Full disclosure – I had a glass of milk with it when I went a bit heavy handed with the hot sauce.

However, if you want to impress, here are three potential drinks:

  1. Beer choice: Light lager
  2. Wine choice: Riesling
  3. Non-alcohol: Ginger ale

What are good sides with this dish?

This recipe comes with a side included. If turmeric-veggie rice doesn’t sound appealing to you, then pair the Island Pork with one of the following:

What Variations and Substitutions can I do with Island Pork?

  • Gluten Free?  This is a gluten-free. As always, check the packaging of your ingredients to confirm.
  • Vegetarian ? Vegan?  I haven’t figured out a way to make this vegetarian or vegan yet while still having the punch of flavor. Do not fret! This is currently in the test kitchen 🙂
  • Nut Free? Yes.
  • Variations? If you have a little citrus fruit juice (pineapple, mango, orange, etc.), add it to the glaze for a pop of flavor.
Plated Island Pork with Turmeric-Veggie Rice.
Plated Island Pork with Turmeric-Veggie Rice.

How do I meal prep or freeze Island Pork?

Island Pork with Turmeric-Veggie Rice is a very friendly meal prep recipe. It’s fast and easy to make. The best way to meal prep it is to cook as directed, place in containers once it’s cooled down a bit and refrigerate. I’ve found it holds up well for about 4 days in the fridge.

The Island Pork in this dish is extremely freezer friendly. Your mileage may vary with freezing the rice.

There are two ways to freeze this meal. In a cooked and uncooked state.

Print Recipe

Island Pork with Turmeric-Veggie Rice

Course: Main Course
Servings: 5
Calories: 492kcal

Equipment

  • Oven-Safe Pan

Ingredients

Pork & Spice Rub

  • 500 g Pork Tenderloin trimmed
  • 1 tsp Ground Cumin
  • 1 tsp Chilli Powder
  • 1.5 tsp Ground Cinnamon
  • 1 tsp Ground Allspice
  • 1 tbsp Salt
  • 1 tsp Black Pepper
  • 1 tbsp Olive Oil

Pork Glaze

  • 75 g Brown Sugar packed
  • 6 cloves Garlic finely minced
  • 2 tbsp Ginger Minced
  • 1.5 tbsp Hot sauce
  • 1 Lime Juiced

Rice

  • 1 tbsp Oil
  • 200 g Basmati Rice rinsed
  • 360 g Water
  • 2 tbsp Ground Turmeric
  • 1 tsp Smoked Paprika
  • 2 Veggie Stock/Bouillon Cubes
  • 680 g Frozen Veggie Mix

Instructions

  • Preheat oven to 350F/175C. Place rack in the middle of the oven.
    Start the rice before the pork. While the rice cooks, do the pork.

Tumeric-Veggie Rice

  • Cook rice according to package BUT add: Tumeric and stock cube to the water.
  • Next, once rice is cooked, remove it from the pot. Add two finger height worth of water into the bottom of the pan, add frozen vegetables.
  • Cover pot and allow veggies to steam for 5 minutes. Add back in rice and a splash of water. Cover pot and cook for another 3 minutes.
  • Add the lime juice and minced cilantro. Stir mixture.
  • Cook until veggies are done. Make sure to add water to the pot as nessecary. This will keep the rice/veggies from burning. Once veggies are cooked, remove pot from heat but keep covered.

Pork

  • Place a medium-sized oven safe pan with olive oil on medium-high heat.
  • In a small bowl, stir together: salt, fresh black pepper, cumin, chilli powder, cinnamon and allspice. Rub pork with spice mix. Make sure to get into all the nooks and crannies.
  • Island Pork Tenderloin with Spiced Rice and Mixed Veg Next, place spice-rubbed pork into pan. Turning occasionally for a total of 4 minutes. Once the four minutes is up, remove the skillet from heat.
    NOTE: The goal here is to get a nice golden brown malliard reaction on the outside of the pork. A common mistake beginner cooks make is reading "turn occasioanlly" to turn constantly. During this portion cooking, I challenge you to only turn it 3 times.

Pork Glaze

  • In a small bowl, combine: hot sauce, brown sugar and garlic.
    NOTE: If you have some orange, pineapple, or mango juice in the fridge, try adding a splash to glaze mixture.
  • Cover the top of the pork with the glaze mixture. Place in oven and roast for about 20-25 minutes OR until a meat thermometer reads 140F/60C.
  • Once the pork is done, remove it from the oven, cover loosely with foil and let it rest for 10 minutes.

Plating

  • Cut pork at a diagonal, pour extra glaze on top and serve with a scoop of rice.

Recent Recipes

A New Direction for Cooking With Sage

When I started this blog the goal was to write recipes, share food facts and help people learn to cook. I bought the domain and built out the website in early 2020. In March of 2020, I moved to Berlin for an 18-month leadership rotational program for my day-job. Less than 2 weeks after arriving,…

Read More

Veggie-Packed Shakshuka

What is Shakshuka? Shakshuka is tomatoes, cumin, allspice, some onion, and spices right? Basic. Simple. It could be a salsa with a $15 dollar price tag.  For the past two years, I’ve heard many of my friends talk about “Shakshuka.” First, it was my vegetarian friends. Then it was the meat eaters. Then it was…

Read More

Souper Filling Soup descriptive image

Souper Filling Soup

Do you ever crave a filling, flavorful and high-volume meal? Well, boy do I have a recipe for you. Introducing my SOUPER filling Soup. It’s extremely easy to make and easy to make and eat. My goal when creating this soup was to create a recipe that was easy to make a lot of for…

Read More