Thai Red Pork Curry

 

Thai Red Pork Curry

Servings: 4 Servings

 

Ingredients

·         1 each pork tenderloin roast cut into thin bite-sized strips

·         4 each garlic cloves minced

·         1 tbsp fresh galangal minced (substitution = 1 tbsp. ginger)

·         1 tsp cinnamon ground

·         1/4 tsp cloves ground

·         1/4 cup fresh red curry paste (substitution = 2 tbsp store bought)

·         2 tbsp coconut oil

·         1 large japanese eggplant cut into cubes

·         1 small red bell pepper seeded and diced

·         1 1/2 cup unsweetened coconut milk

·         16 leaves thai basil hand torn (substitution = regular basil)

·         salt and pepper to taste

Instructions

1.                   In a large bowl, mix together your pork, garlic, galangal, cinnamon, cloves, curry paste and a bit of salt and pepper. Set aside.

2.                   Heat your largest sauté pan (or wok, if you have one!) over high heat. When the pan is hot, add your coconut oil and swirl around to coat the pan. Immediately add your red pepper peppers with a bit of salt and pepper. Sauté for about 1 minute.

3.                   Add your eggplant to the pan and season with a bit of salt and pepper. Toss the two ingredients together, then let the mixture sit on the high heat and "sear" for a minute or two. Flip it around and let sit for one more minute.

4.                   Sort of slide all the ingredients to one side of the pan, so about 2/3rds of the pan is totally empty. Evenly sprinkle your pork in this area and allow it to sear for about 1 minute. Toss the whole pan together and allow the ingredients to cook, sear and pick up some color (caramelize, or "turn brown") from the heat of the pan. This whole process is hot, fast and smoky, while being fun and smelling AMAZING.

5.                   After about 2 minutes, add your coconut milk. The mixture SHOULD immediately boil rapidly. Turn the heat to medium-low and allow to simmer for about 4 to 8 minutes. The mixture should thicken, like a stew. Toss in the fresh thai basil, at the last moment. Taste and season with a bit of salt and pepper.

 

Note: I used sliced onions instead of eggplant since that is what I had, it was great. I also simmered it for 14mins.

Italian Pot Roast

 

Italian Pot Roast

PREP TIME10 mins

COOK TIME4 hrs

TOTAL TIME4 hrs 10 mins

SERVINGS8 servings

Ingredients

• 3 1/2 to 4 pound rump or chuck beef roast

• 1 teaspoon salt, plus more to taste

• 1/2 teaspoon freshly ground black pepper

• 1/4 cup extra virgin olive oil

• 1 large carrot, diced (about 1 cup)

• 1 large rib celery, diced (about 1 cup)

• 1 medium red onion, diced (1 to 1 1/2 cups)

• 2 cloves garlic, finely minced

• 2 tablespoons chopped fresh flat-leaf parsley

• 1 bay leaf

• 1 tablespoon finely chopped fresh sage

• 1-2 cups beef broth

• 1 (28-ounce) can Italian plum tomatoes, put through a food mill to remove the seeds

Method

1. Sear the roast:

   Trim some of the fat from the meat. Pat dry with paper towels. Season generously with the salt and pepper. Heat the oil in a large, heavy pot or Dutch oven over medium-high heat.

   When the oil is hot, shimmering but not smoking, add the roast and cook, turning it a few times, until it is nicely browned on all sides, 10-12 minutes.

   Transfer the meat to a platter.

2. Add vegetables:

   Reduce the heat to medium. Add the carrot, celery, and onion. Cook, stirring occasionally until the vegetables are golden brown and begin to stick to the bottom of the pan, 10-12 minutes.

   Add the garlic, parsley, and sage, and stir until the herbs are lightly colored and fragrant, about 1 minute.

3. Deglaze the pan with broth, return meat to the pan:

   Add 1 cup of the broth and stir quickly, lifting up the richly browned caramelized vegetables that stick to the bottom of the pan.

   When the wine is almost all evaporated and thickly coats the vegetables, return the meat to the pan and turn it over a few times to coat it with the savory base.

4. Add remaining ingredients, simmer until tender:

   Raise the heat to high, adding the remaining broth, the bay leaf, and the tomatoes, and bring to a boil. Cover the pot, reduce the heat to low, and simmer, turning and basting the meat every half hour or so, until the meat is very tender and flakes away when pierced with a fork, 3-4 hours.

5. Turn off the heat and let the roast sit in its juices for an hour:

   (You can also put the pot into a 300°F oven and turn the roast every hour.)

6. Remove meat, reduce sauce:

   Remove the meat from the pot and place it on a cutting board, covered loosely with aluminum foil. If the sauce is too thin, bring it to a fast boil and reduce it until it has a medium-thick consistency. Taste and adjust seasoning.

7. Cut the meat into thick slices:

   (it will probably fall apart), and place on warm serving dishes. Spoon the sauce over the meat and serve hot. Serve with rice, mashed potatoes, or polenta.

   Did you love the recipe? Give us some stars and leave a comment below!

Butternut Squash Soup

 

Butternut Squash Soup

Prep Time: 10minutes mins

Cook Time: 35minutes mins

Total Time: 45minutes mins

Serves 6

This vegan butternut squash soup is the ultimate fall comfort food! Store it in the fridge for up to 4 days, or freeze it for up to a few months.

Equipment

·         5.5-Quart Dutch Oven (I personally use the Staub Cocotte)

·         Blender (I've used my trusty Vitamix for years)

Ingredients

·         2 tablespoons extra-virgin olive oil

·         1 large yellow onion, chopped

·         ½ teaspoon sea salt

·         1 (3-pound) butternut squash, peeled, seeded, and cubed

·         3 garlic cloves, chopped

·         1 tablespoon chopped fresh sage

·         ½ tablespoon minced fresh rosemary

·         1 teaspoon grated fresh ginger

·         3 to 4 cups vegetable broth

·         Freshly ground black pepper

For serving

·         Chopped parsley

·         Toasted pepitas

·         Crusty bread

Instructions

1.                   Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.

2.                   Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.

3.                   Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with parsley, pepitas, and crusty bread.

 

I added some cream at the end

Quick and Easy Chicken Tikka Masala with Rotisserie Chicken

 

Quick and Easy Chicken Tikka Masala

Recipe By: Adapted from America’s Test Kitchen
Serving Size: 3

CHICKEN:
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon cayenne pepper
2 teaspoons garam masala
1 1/2 cups cooked chicken — approximately, chopped
1/2 cup yogurt — whole-milk preferably
MASALA SAUCE:
1 1/2 tablespoons vegetable oil
1/2 medium onion — diced fine (about 1 1/4 cups)
1 medium garlic clove — minced or pressed through a garlic press (about 2 teaspoons)
2 teaspoons fresh ginger — grated
1/2 serrano pepper — ribs and seeds removed, flesh minced (see note above), or one large jalapeno [optional]
1/2 tablespoon tomato paste
1/2 tablespoon garam masala
14 ounces canned tomatoes — use chopped or chop yourself
1 teaspoon sugar
1/4 teaspoon table salt
1/3 cup heavy cream — or whole milk
1/8 cup fresh cilantro leaves — chopped (or mint, if preferred) for garnish

1. FOR THE CHICKEN: Combine cumin, coriander, cayenne and garam masala in medium bowl. Add the cooked chicken pieces and stir until the chicken has picked up all the dry spices. Then add the yogurt and combine; set aside.
2. FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm. If using milk instead of cream, don’t allow the mixture to boil or it will separate.
3. Add the chicken yogurt mixture to the pan. Allow the mixture to warm up gently and when it’s hot, taste for seasonings. Add chicken broth if needed if the sauce is too thick. Stir in cilantro or sprinkle it on top as a garnish and serve over hot basmati rice.

Waffled Carrot Cake for the Easter Season

 

Prep Time: 5-10 minutes

Cook Time 20-22 minutes

Serves 8-10 waffles

1/2 cup all-purpose flour

1/2 cup brown sugar

1/2 tsp baking powder

1/8 tsp baking soda

1/8 tsp cinnamon

1/8 tsp ground clove

1/8 tsp nutmeg

1 large egg

1/4 cup buttermilk

1/4 cup milk (we used powdered milk and water)

1/2 tsp vanilla extract

1/2 cup shredded carrot

3 Tbsp raisins

3 Tbsp chopped walnuts

Directions 

1. Mix together flour, sugar, baking powder, baking soda, cinnamon, clove and nutmeg (and powdered milk).

2. Whisk together egg, buttermilk, milk (or water), and vanilla extract until smooth.  Add dry ingredients and mix until no clumps remain. mix in carrot, raisins, and walnuts.

3. Add 3 Tablespoons of waffle mix to the Mini Waffle maker* and cook until golden brown on both sides, about 2-3 minutes/waffle.

4. Top with whatever you desire.

*Tip: you may want to use a pastry brush with oil (we used coconut oil) on the waffle plates so they release nicely.

We made these for dessert waffles on Good Friday (3/29/24) as the 'dessert' for our breakfast for dinner with Addie Florshultz and the Portuguese Elders.