Pork, Pears, Nectarines and Ginger Sauté

Pork, Pear, Nectarine Stir Fry

  • 2 TBSP chopped onions
  • 1 TBSP fresh chopped ginger
  • 1 clove of garlic, minced
  • 4 oz boneless pork loin cut into 1/2 inch pieces
  • 1/2  Bosc pear cut in wedges
  • 1 small nectarine, cut in wedges

Heat skillet to medium-high. Add 1 TBSP of olive oil. Add onions, ginger, and garlic and sauté until transparent, about 4 minutes. Add pork pieces, salt, and pepper and cook until it browned, about 4 minutes. Turn heat down to medium, add pear and nectarines. Let cook for about 3 minutes, squeeze the juice of 1 lemon and 2 tsp of soy sauce

Serve over rice.

This actually made two servings. There was sweetness from the fruit, tartness from the lemon and the heat of ginger and blending together for a tasty and easy dinner. About 20 minutes from start to finish.

 

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Rutabaga Slaw

Rutabaga Slaw

  • 1 large rutabaga, peeled and grated
  • 2 carrots, peeled and grated
  • 3 cups shredded cabbage

Mix together in a bowl, sprinkle with salt and let rest for an hour or more. Then, add

  • 3 green peppers, cored and chopped
  • 1/2 cup roasted almonds

Mix all the vegetables together. To make the dressing, mix 1/4 cup Sweet & Sour Mango Fig Sauce with 1/4 cup plain rice vinegar and stir into the salad.

This is a delicious, light, and fresh tasting salad. It’s crunchy and delicious. It’s delicious with pork and chicken on a sandwich. It’s good on a cracker or on knackebröd.

 

Grilled Cheese with Fennel and Kale

Grilled Cheese with Fennel and Kale

My Imperfect box came yesterday and I got a fennel bulb. I love fennel and want people to cook with it a lot more so it becomes more common and less expensive. This time I made a grilled cheese sandwich using some of the 5 pounds of kale I got from the Oregon Food Bank’s Harvest Share.

So what did I do?

Fennel, Onions, and Kale
I put a cast iron skillet on the stove over medium heat and added 1 tbsp of olive oil. While it heated, I used a mandoline to thin slice a medium-sized yellow onion and the small fennel bulb. I tossed the thin slices in the skillet, added a bit of salt, and sauteed until tender. Meanwhile, I chopped up about 2 cups of raw kale. I pulled the leaves off the stems, rolled to chiffonade. When the onions and fennel began to caramelize, tossed in the kale and covered to let it cook for about 5 minutes.

I removed the veggies from the skillet and dropped some butter, putting down one slice of whole wheat bread, I added thinly sliced sharp cheddar cheese and then forked some of the veggies on top of the cheese. When it was toasted and ready to flip, I added some more cheese on top of the veggies and added the second slice of bread and flipped the sandwich. In a few minutes, it was beautifully toasted.

So, this has an unctuous kind of savory deliciousness. People think of fennel as sweet, but it’s not and when it’s cooked it mellows even more. Kale is best with strong contrasts and fennel is ideal.

 

Roasted Root Vegetable and Kale Soup

Roasted Root Vegetables and Kale Soup

Sometimes you think you have the ingredients you need and then you cut into something and discover you need to rethink things on the fly. I hate onions, garlic, and linguiça sauteeing for a Caldo Verde when I discovered only a couple of my potatoes were any good. I suppose this is why you are supposed to do mise en place before you cook one thing, but I chop while I cook and probably always will. Okay, time to cook on the fly.

  • 1 yellow onion, chopped
  • 4 cloves of garlic, minced
  • 2 linquiça sausage sliced into 1/2 slices.
  • 1 tsp red chile flakes
  • 2 tsp dried oregano
  • 2 cans of diced tomatoes
  • 1 rutabaga, peeled and chopped
  • 2 carrots, scrubbed and chopped
  • 2 potatoes, peeled and chopped
  • 3 cups of finely chopped fresh kale
  • olive oil
  • salt and pepper
  • kosher salt

So, starting with what was already cooking:

In a stock pot, I heated 2 tbsp of olive oil over medium heat. I added yellow onions and sauteed until beginning to brown. I added the garlic, oregano, red pepper flakes, salt and pepper, and linguiça and cooked for about 3 minutes. Now this was when I would be adding the potatoes for Caldo Verde, but no…

I turned on the oven to roast some root vegetables rather than boil potatoes.

So, I decided to use rutabaga and thought I needed a brighter flavor. I added diced tomatoes and added the same amount of water as I added tomatoes. (I filled the empty cans, shook them a bit, so everything dumped into the stock pot.) I turned the heat to a low simmer.

Meanwhile. I tossed the chopped rutabaga, carrots, and potatoes in a roasting pan with 1 TBSP of olive oil and a sprinkling of kosher salt. I roasted them at 450°, turning them after about 15 minutes. After about 25-30 minutes they were tender and browned.

 

The tomato sauce/soup has been simmering away very slowly for about 30 minutes. I added the kale and let it wilt in the soup until tender, about 5 minutes. I then added the roasted vegetables and added a bit of salt and pepper to taste.

This is definitely something to make again and again. It has a bright, fresh taste with just the tiniest bit of heat. The carrots balance the rutabaga with a bit of sweetness, the linquiça is amazing as always, and the tomatoes and kale are made for each other. It’s a delicious soup, a bit lighter than Caldo Verde, and beautifully vibrant.

This made 8 servings, but that means 8 meals of progressively more flavorful soup since it always is better the next day.

Lentils with Curried Rutabaga

Lentils with Curried Rutabaga

In a saucepan, heat 2 TBSP of olive oil over medium heat. Add 1 diced yellow onion and 2 cloves of garlic, crushed and minced, 1 tsp of dried thyme, 2 bay leaves, 2 bags of black tea (Remove the string.), and salt and pepper. Cook until the onions are translucent. Add 1 cup of dried lentils and 4 cups of vegetable broth and bring to a boil before lowering to a simmer and putting the lid on to simmer for about 20 minutes until done. The tea adds a bit of smokiness and umami to the lentils.

Peel and chop one rutabaga into half-inch pieces.

In a cast iron skillet, heat 2 TBSP of olive oil over medium heat. Add 1 TBSP of Jamaica jerk seasoning and 1 TBSP of curry powder to the oil and heat until the aroma blooms. Add the chunks of rutabaga and sauté for about ten minutes so the pieces start to soften and brown a bit. Add about 1/2 cup of water and put the lid on for about 10 minutes or until tender.

Add the rutabaga to the finished lentils. Stir, and add 1 TBSP of balsamic vinegar or more to your taste. The vinegar’s tang will reduce the heat from the Jamaica jerk and curry powder.

Serve with a bit of fresh chopped cilantro on top.

The cool thing is that while the flavors blend beautifully, the constituent parts retain their individual flavors, so the rutabagas have that heat and the lentils that rich smokey heartiness. This is a thirty minute or so dish and serves eight. I know it’s not a single serving, but rutabagas are HUGE! The thing is, it reheats perfectly and only gets more delicious the next day.

Sweet Potato & Chickpea Curry

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My best friend makes this for Thanksgiving every year, but this year she was deep in roasting lamb, making brioche, and baking pies and brought the ingredients over with her recipe and said, “Here.” Well, not quite so peremptorily, but you get the idea. Knowing that her lamb is the most delicious dish that has ever existed on the planet, I was happy to help. Besides, my contribution was two pickled salads that I had made the day before so the brine could work its magic. This is a recipe that originates with Nigella Lawson and was printed in The New York Times years ago. It has been a tradition ever since.

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  • 2 med red onions, peeled
  • 1 clove garlic, peeled
  • 1 serrano pepper – don’t remove the seeds, you want the heat.
  • 2-3 inches of ginger, peeled
  • 3 TBSP canola oil

Chop onions, garlic, serrano pepper, and ginger. Sauté in canola oil over medium low heat for about 5 minutes until softened.

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  • 1/2 tsp red pepper flakes
  • 1/2 tsp ground ginger
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 2/3 tsp turmeric
  • 3 cardamon pods, crushed
  • salt to taste

Add spices, stir and mix. Let bloom by heating so the aroma fills the room. This releases the aromatic oils so they infuse more flavor.

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  • 3 med sweet potatoes peeled and cubed
  • 1 3/4 cup coconut milk (light) (1 can)

Add sweet potatoes and stir until covered by spices. Add coconut milk. Raise heat to medium and simmer.

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  • 1 TBSP tamarind paste
  • 2 1/4 cup vegetable broth (can use water if you don’t have broth)

Heat broth and stir tamarind paste in hot liquid until dissolved (You can use a microwave). Tamarin paste is super sticky, so you want to be sure it is completely dissoved in the hot liquid before you add it to you pan of simmering sweet potatoes. Keep simmering, partially covered for about 25 minutes. You want the sweet potatoes to be tender, but not soft.

  • 4 to 5 cups cooked chickpeas

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Add the chickpeas, stirring them into the sweet potatoes and making sure they heat through. Then remove.

  • 2 TBSP chopped cilantro

Top with cilantro when serving.

This is a warm, slightly spicy dish rich in the hearty, warm flavors of fall with the beautiful browns and oranges of fall as well. It is delicious, hearty, and a great substitute for the traditional mashed potatoes and gravy.  It is a huge meal, serving 12, or great for leftovers. It just tastes even richer the next day.

 

Pickled Brussels Sprouts, Carrots & Radishes with Anise Seed

Pickled vegetable salad is found in cuisines around the globe. I made the giardiniera from The Grand Central Market Cookbook the other day so it had a few days to marinate in brine for Thanksgiving. I decided to make a second salad to evangelize my love of anise with vegetables.  Believe me, anise seed does not make your food taste like licorice.

  • 2 tsp anise seed
  • 2 cup apple cider vinegar
  • 1 serrano chile
  • 2 tsp salt
  • 2 TBSP sugar

To make this, I made the brine first because it must be cooled down before you add it to the veggies. I heated a saucepan over medium heat. I added anise seed and let it bloom a bit, heating it in the dry pan until the aroma scented the room. Then I added apple cider vinegar, a whole serrano chile with the stem removed, salt, and sugar. Heat this until the sugar dissolves, Remove from the heat and cool.

  • 1 medium onion, sliced thinly
  • 4 cups of brussels sprouts, trimmed and halved
  • 2 cups of carrots, peeled and sliced into coins
  • 2 cups of radish, trimmed and sliced.
  • Serrano chile, (removed from brine and chopped)

Chop the vegetables, add the brine. Let marinate for at least 12 hours. This is a crispy, crunchy salad with a bright flavor. This is my second pickled salad for Thanksgiving dinner and serves 8.

 

 

Brussels Sprouts, Black Beans, and Carrots

This was a quick and easy supper.

  • ½ tsp anise seed
  • 2 tsp olive oil
  • 2 small carrots, peeled and cut into coins
  • 8 oz. Brussels sprouts, cut off the end and then halve or quarter depending on the size so they are all the same size.
  • 1 can black beans, thoroughly rinsed with water
  • juice of ½ fresh lemon
  • salt and pepper

Heat a cast iron skillet over medium heat. Add anise seed until the aroma fills the room. Add carrots and salt and pepper. Sauté for about two minutes. Add Brussels sprouts and cook until warmed through. Be sure you don’t overcook to the point they are softened. Add black beans, rinse thoroughly so the juice from the can does not color the veggies. Add salt and pepper. When they are warmed through, squeeze fresh lemong juice and cover for 1 minute.

I love the flavor of anise and vegetables. It really does not taste like licorice. It marries vegetables perfectly. The black beans adds a bit of protein to balance the dish and give it the carbs that really make it satisfying.

Brussels Sprouts & Radish Salad with Candied Almonds

Yesterday volunteers spent a couple hours in the rain to distribute fresh produce to local residents. A project of the Oregon Food Bank, Harvest Share is open to everyone in the area. All they ask is your zip code and how many are in your household and if you have been there before. Food banks are dominated by nonperishable foods, lots of carbs, canned food, and frozen food. There’s very little fresh produce, so Harvest Share which is all about fresh produce is a wonderful option.

However, Harvest Share gives a lot of a few items, like about ten pounds of radishes and 6 pounds of Brussels Sprouts. Hmmm, time to think outside the box. I found a recipe by Jeremy Fox featured by Martha Stewart who has never released a bad recipe, but I didn’t have celery hearts, almond oil, or even an assortment of different radishes. It did sound like a good place to start, though. I like nutmeg with Brussels sprouts and I thought it would work with this recipe with a few alterations. Of course, I cut it in half as well to make it a single salad entree.

Make the garnish first because it must be cooled down first.

Garnish:

  • 2 TBSP sliced almonds
  • 1 TBSP sugar

Toss these in a skillet over medium-high heat and cook, shaking the pan so the sugar gets over all sides of the almond slices and cook until the sugar caramelizes. Removed quickly so it does not burn and let cool on some parchment paper. Break it up on the salad when it is cooled.

Salad:

In a cast iron skillet over medium heat, heat some freshly grated nutmeg until you smell its aroma. Add the butter and let it melt before adding the garlic. Cook about two minutes, softening the garlic.

The Brussels sprouts need to be broken down for salad. Cut off the ends and then cut away quarters from the center, discarding the core. Break it up with your fingers into leaves. Add to the garlic and butter and cook, stirring so all the Brussels sprouts are coated and let cook until warm, but not limp. Squeeze the fresh lemon juice and stir it in and transfer to your salad bowl.

Put the sliced radishes on top and then add the candied almonds.

  • ¼ tsp freshly grated nutmeg
  • 1 TBSP butter
  • 1 clove garlic, finely minced
  • Salt and pepper
  • 8 oz. Brussels sprouts, broken down into leaves.
  • 4 radishes, cleaned and sliced thin
  • 1/2 fresh lemon, squeezed

The salad is delicious. There is something luscious about mixing savory and sweet, the garlic, the lemon, the candied almonds. It also has a lovely mix of textures, the tender leaves, the crunchy radish, and the crispy almonds. You could use a nut oil or olive oil instead of butter for a vegan option, but it would lose the richness of butter and garlic and lemon coming together in mouth-watering dressing.

Yum!

Ginger Chicken with Turnips and Pears

Ginger Chicken with Turnips & Pears

This is so delicious that I am going to make it again and again, though it would be nice to add some fresh parsley just to get a bit of green. We humans like a bit more color variety in our food, but the flavor is intensely varied. I was at Harvest Share and a woman from Somali who was in line ahead of me asked what she might make with turnips. I mentioned how much I like them in a salad with pineapple and onions, but we also were given a big bag of pears and I said the pears and turnips would go together in a soup or puree. When I got home, I was inspired by our conversation to come up with something tasty with turnips and pears.

I had a chicken breast thawed out for supper, so I decided to try something with chicken. I thought the piquant flavor of the turnip would go well with ginger, so I decided to focus on ginger and garlic for flavor. Wow, it worked out so well.

I heated a cast iron skillet to medium heat with about 1 TBSP of olive oil. I chopped up ¼ yellow onion, 2 garlic cloves, and about ½ inch of ginger root chopped fine and added to the skillet with some salt and pepper. As soon as the onions softened, I added the chicken breast. I might have cooked a whole breast, but I bought this bargain bag of chicken breast pieces, so I cut it up into bite-size pieces.

While the chicken browned, I peeled a turnip and cut into ½ inch size pieces. It was more than I wanted, so reserved half for something tomorrow and added half the turnip pieces to the skillet. I stirred things around and put the cover on for about 8 minutes, to the point where the turnip was close to tender.

Meanwhile, I peeled a mid-size pear and chopped into ½ size pieces. When the turnip was close to done, I added the pears and stirred, sauteeing for about 2 minutes since the pears just need to be warmed. I removed the food to a plate and added about 1 TBSP of water to deglaze the skillet. Stirring the juices in, I added a teaspoon of balsamic vinegar and added the food back, stirring it into the sauce, making sure it is well-coated. I served it on a plate and sprinkled some sliced almonds on top.

This is so delicious, there is this wonderful umami from the chicken and onions, this fresh tartness from the ginger and turnips, and a delicate sweetness from the pears. It comes together in this rich flavor explosion.

I think I might toast the almonds next time. It might be interesting to try with pistachios, too. A sprinkling of fresh parsley would add some color.