Pork and Pepper Sunshine Casserole ... it can brighten up your day !

Has it been dull and grey where you live? For many this time of year can often feel grey and drab. There is also the added pressure of getting things all done and ready in time for Thanksgiving and Christmas!

How about cheering yourself, and your dining table up, with this recipe idea - I call it 'Pork and Pepper Sunshine Casserole' because I thought for a change I'd pick some bright and cheerful colours to put in with the meat. It's now one of our favourite meals and this is what I use and how I make it - I can also tell you it doesn't hang around on the plate long either … delicious is the word used when the meal is complete! Why not give this recipe a try!

Ingredients
Serves 2 / 3
0.450kg diced leg (or shoulder) of pork
1/2 large red pepper
1/2 large orange pepper
1/2 large yellow pepper
1 carrot
1 onion (you can use white or red) sliced
mushrooms, a handful 4 - 6
salt and black pepper for seasoning
mixed herbs
gravy / stock (of choice) about 3/4 pint (to cover meat etc)

Method
Wipe / wash meat and all vegetables with water before using
Put oven on to warm up. Gas 4, Electric 180
Dice up meat into approx. 1 inch 'chunks' and place in oven proof casserole dish
Remove skin from onion and slice, add to casserole dish
De-seed, as appropriate all, peppers and cut into square pieces, add to casserole dish
Peel and slice carrot and add to casserole dish
Slice or quarter mushrooms and add to casserole dish
season with salt and black pepper
add herbs of your choice - I used dried mixed herbs
Make up your stock and pour over meat and vegetables to cover
Put lid on casserole dish, place in warmed oven, cook for approx. 1 1/2 hours until meat is tender.

Tip - I usually gently stir all ingredients at least twice during cooking

Whilst casserole is cooking prepare any accompanying vegetables

Serve on warmed plates and enjoy

How about this tip for preparing onions:
First slice off the top of the onion (leave the root on for the moment), then remove the papery skin and any brown outer layers.

To chop the onion, cut in half from top to bottom. Put the cut side down and make a number of horizontal cuts towards, but not quite reaching, the root. Then make as many vertical cuts through the onion, again not quite reaching the root. Holding the onion very firmly and with the knife blade at right angles to the first set of cuts that you made, slice down vertically - the onion will fall away in small pieces as you go. Continue cutting until you reach the root, which you can now discard.

To slice, trim the root off, then cut in slices moving from the root end towards the top. Leave as slices or separate each one out into rings.

All onions are best prepared just before you use them.

Read more about onions here

Some readers may also like this Lentil and Vegetable Minestrone Stew / Casserole, more details here

You will find a variety of recipe ideas within this blog. It is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

thought you may like these flowers,

aren't they all a lovely colour

All the best Jan