Pork and Garbanzo Stew

With Moroccan spices

INGREDIENTS

1    tablespoon olive oil

¾   pound pork loin, cubed ½ inch*

1    teaspoon ground cumin

1    teaspoon coriander

1    teaspoon turmeric

1    teaspoon smoked paprika

1    teaspoon cinnamon

1    teaspoon ground ginger powder

1    medium white onion, chopped

3    cloves minced garlic

2-3   carrots, diced (about 1 cup)

2    cans (15 ounces) garbanzo beans

2    cups dry white table wine or chicken broth

      juice of 1 large orange

METHOD

War m the olive oil in a large sauce pan over medkium-high heat and add the pork. Cook for 3 to 4 minutes, stirring, until well browned on all sides. Remove from the heat.

As you prepare the rest of the ingredients, add them to the sauce pan. SWhen all ingredients are added, return the sauce pan to high heat and bring to a boil. Reduce to a low simmer, clover and cook for 30 minutes.. Remove from ther heat and serve. Will make 3 to 4 servings.

Adapted from a recipe at theblackpeppercorm.,com on the internet

*COOKS NOTES: This recipe can also be made with chicken or with a combination of pork and chicken. The original recipe and the attached photograph included ½ cup of dried cherries, but I do not think they belong with these other ingredients and they added an unusual mouth-feel to the dish. After the photo and a first taste, they were removed completely before dinner.

Guatemalan Red Cabbage

This recipe makes quite a bit of cabbage. It is really tasty and can be refrigerated for up to 3 days, but you may want to try half of a recipe first. 

INGREDIENTS

1    2 pound red cabbage, cored, thinly sliced

1    red onion, quartered, thinly sliced

1-2  fresh jalapeno peppers, stemmed, seeded, minced

¼   cup red wine vinegar

¼   cup olive oil

      fresh lime juice from 1 large lime

¼   cup freshly chopped cilantro

2    tablespoons dark brown sugar

      grated peel from 1 medium orange

1     tablespoon toasted cumin seeds or cumin powder

METHOD

Blanch the cabbage in a large pot of boiling water for 2 minutes, drain well and cool. Transfer to a large bowl and toss with the onion and jalapeno.

In a small bowl, whisk together the vinegar, olive oil, lime juice, cilantro, sugar and orange peel. Whisk until the sugar is thoroughly dissolved, pour over the vegetables and toss to combine. Let it stand for all flavors to combine. Serve sprinkled with cumin seeds or powder.

Adapted from a recipe from Martha Stewart

Smoky Pork Stir Fry

INGREDIENTS

1    medium orange bell pepper, seeded, thinly sliced

2    cups snow peas, halved

1    clove garlic, minced finely

½   teaspoon ground ginger

2    tablespoons rice vinegar

1    tablespoon soy sauce

2    teaspoons granulated sugar

10   ounces pork, cut to ½ inch cubes

½    teaspoon smoked paprika

1     tablespoon sesame oil

½   cups each green and red cabbage, sliced thinly

2    green onions, sliced thinly

METHOD

In a medium bowl, toss the bell pepper, snow peas and garlic with the ginger powder. In a second bowl, combine the vinegar, soy sauce and sugar, whisking to dissolve the sugar.

Heat a large skillet over medium-high heat and add the oil. Sprinkle the pork with the paprika and add it to the pan. Cook the pork, stirring often, for about 3 to 4 minutes or until browned all over. Remove the pork to a bowl.

Return the skillet to medium-high heat and add the sesame oil and vegetables. Fry for 2 minutes or until the vegetables are crisp-tender, stirring frequently.

Add the pork back to the skillet along with the soy sauce mixture and cook for 2 minutes. Stir in the cabbage and cook, stirring, for 3 to 4 minutes or until all the cabbage is wilted. Remove from the heat and serve, sprinkled with the sliced green onions.

Adapted from a recipe in Cooking Light magazine

COOKS NOTE: The vegetables in this dish are so good, I thought that a vegetarian recipe was possible. Leave out the olive oil and the pork, add a thinly sliced red bell pepper and coat the vegetables with the paprika and the ginger before cooking them. Couldn’t be better.

Mushroom and Potato Soup

INGREDIENTS

2     ounces of dried porcini mushrooms or other types

2     cups boiling water
3     tablespoons butter
3     shallots, chopped

3     cloves garlic, chopped   
2     teaspoons dried rosemary, ground to a powder
1     pounds potatoes, cut into 1/3-inch pieces
4     cups chicken broth
2     tablespoons roasted red peppers, diced to ¼ inch pieces

1     teaspoon salt

             

METHOD

Rinse the porcini mushrooms, chop them into small pieces and soak in the boiling hot water. Set aside.

Melt the butter in a large sauce pan over medium heat and simmer the shallots until tender, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the rosemary, potatoes and broth. Bring to a boil and cook for about 3 minutes. Stir in the porcini mushrooms along with the soaking liquid, the roasted red peppers and salt. Bring to a simmer and cook for ten minutes, or until the potatoes are tender. Working in batches if necessary, place into a food processor and pulse until coarsely chopped – almost pureed. R emove to a serving dish and serve immediately.

Carrots with Orange, Ginger

INGREDIENTS

1    pound carrots

2    tablespoons butter

¼   cup honey or granulated sugar

1    tablespoon powdered ginger

      grated peel of 1 orange

      juice of 1 orange

METHOD

Peel and slice the carrots diagonally into strips. In a medium sauce pan over medium heat, melt the butter and add the carrots. Cook the carrots for 4 to 5 minutes, stirring occasionally, until tender-crisp.

Meanwhile, in a medium bowl, mix the sugar, ginger powder, orange peel and juice. When the carrots are ready, add to the sauce pan and continue to cook and stir until the liquid has evaporated and the carrots are well glazed, another 3 to 4 minutes. Serve immediately.

Adapted from recipes in Women’s Day and Redbook magazines where they used lemon juice and grated peel instead of orange and baked the carrots.

Orange Chicken and Pears

INGREDIENTS

1    tablespoon soy sauce

1    tablespoon white wine vinegar

2    tablespoons granulated sugar

½   teasp;oon ground ginger powder

1    medium orange, peel grated, juice squeezed

2    tablespoons butter

1    medium white onion, sliced thinly

2    skinless, boneless chicken breasts, cut to 1 inch

¼   cup dry white table wine

1    Comice pear, peeled, quartered, sliced ¼ inch

METHOD

In a medium bowl, whisk together the soy sauce, vinegar, sugar, ginger, orange peel and orange juice. Set aside. Warm a large skillet over medium heat and melt the butter. Add the onion slices and cook for 3 to 4 minutes until softened and add the chunks of chicken. Cook for 5 to 6 minutes, stirring to brown on all sides.

Add the wine, stirring to scrape up any brown stuff on the bottom of the skillet. Add the orange ginger sauce and the sliced pears, stirring to combine. Cover and cook for 8 to 10 minutes to thoroughly cook the chicken. Remove the chicken and pears from the skillet to a serving dish and add 1-2 teaspoons of all-purpose flour and cook, stirring, to thicken the sauce. :Pour the sauce over the chicken and pears and serve.

Adapted from a recipe in Real Simple magazine

Cauliflower and Fennel

INGREDIENTS

1    head cauliflower
2    medium fennel bulbs

1    cup white table wine

2    tablespoons sherry or vermouth

1    tablespoon olive oil

2    tablespoons fennel fronds, chopped

1    tablespoons white wine vinegar

2    tablespoons Dijon style mustard

1    tablespoon honey

METHOD

Cut the leaves and stem from a head of cauliflower and slice it into ½ inch slices from florets to the base. Set the two outside pieces aside. Divide the flat slices into 3 to 4 pieces each and keep the outside slices and any loose florets for another meal.

Cut the fronds and stems off of the fennel bulbs and slice the bottom ¼ inch of the bulb off, removing the outer most layer. Retain some of the fronds and slice the bulb into ¼ inch slices top to  bottom. Cut these slices in half crosswise.

Heat a large skillet over medium heat and add the wine and sherry, cauliflower and fennel. Cover and braise the vegetables until they are tender-soft and slightly browned, about 10 to 12 minutes, stirring occasionally. If the pan becomes dry. add ¼ cup dry white wine at a time. Remove the vegetables with a slotted spoon to a serving dish.

While the vegetables are cooking, add the oil, fronds, vinegar, mustard and honey to a food processor and process to a puree. When the vegetables are done, serve them drizzled with the honey-mustard sauce.

Adapted from a recipe in Cooking Light magazine

Sesame Chicken and Asparagus

I don’t know if my taste buds are immune to sesame now, but this dish should have tasted stronger than I thought it did when I made it. I even went out and bought a new bottle of sesame oil and tried it a second time without much change. At any rate, kit still was very good.

INGREDIENTS

1    bunch asparagus, about 1 pound

2    boneless, skinless chicken breasts

2    tablespoons butter

½   cup chopped shallots

1    tables[poon dry white wine

1    teaspoon dried tarragon

2    tablespoons sesame oil

2    tablespoons sesame seeds, toasted

METHOD

Wash and trim the asparagus by breaking off the hard part of the stems, then cut into 1 inch pieces. Set aside. Cut the chicken into  bite-sized pieces and set aside.

Heat a large skillet over medium heat and add the butter. When melted, add the shallots and cook for 3 to 4 minutes, stirring occasionally. Add the chicken to the skillet and, stirring occasionally, cook for 4 to 5 minutes. Add the white wine and the asparagus and cook for 4 to 5  minutes un til the asparagus is crisp-tender. Remove from the heat and pour on the sesame oil, stirring to combine. Remove to a serving dish and garnish with the sesame seeds.

French Toast Sandwich

INGREDIENTS

2    large eggs

¼   cup low fat (2%) milk

½   teaspoon ground cinnamon

2    teaspoons vanilla extract

4    slices bread of your choice

      filling*

METHOD

Prepare a stove-top grill or large skillet with a little olive oil or cooking spray. In a medium bowl, whisk together the eggs, milk, cinnamon and vanilla and then pour this into a pie plate or other large flat bowl. Heat the skillet or grill over medium-high heat. Place each slice of bread into the pie plate and allow it to absorb some of the liquid then put the bread, wet side down, onto the grill or skillet. Cook for 3 to 4 minutes until browned and remove.

Place the filling on the cooked side of 2 of the pieces of bread, dip the uncooked side into the pie plate and put onto the grill. Dip the uncooked side of the other 2 slices of bread into the pie plate absorbing the last of the liquid and then put them on top of the ones on the grill, cooked side down

Cook the sandwiches for 3 to 4 minutes until well browned and carefully turn them over to cook the other side, again for 3 to 4 minutes. Remove from the grill, slice in half diagonally and serve.

*FILLING The original recipe called for an almond butter (2 Tbsp) maple syrup (4 Tbsp) and sliced banana filling, with the butter and syrup mixed and applied first. Not having a banana around, I decided to use a peanut butter and honey mixture for the filling, 2 tablespoons each, mixed. It worked well, but feel free to make up your own.

Adapted from a recipe in Cooking Light magazine

San Marzano Tomato Soup

INGREDIENTS

1    tablespoon olive oil

1    medium onion, chopped, (1½ cups)

4    cloves garlic, minced

1    can (15 ounces) San Marzano diced tomatoes*

½   teaspoon ground cumin

½   teaspoon smoked paprika

1    cup chicken broth

1    cup water

½  cup half-and-half

METHOD

Warm a medium sauce pan over medium heat, Add the olive oil and onion and cook for 7 to 8 minutes until tender and translucent. Add the garlic and cook for 1 minute. Increase the heat to medium-high and add the undrained tomatoes, cumin, paprika, chicken broth and water.

Bring to a boil, reduce heat to a simmer and cook for 15 minutes, stirring occasionally.

Remove from the heat and stir in the half-and-half. Blend carefully to a puree in either a blender or food processor, using 2 batches if necessary. Return to a clean sauce pan and serve individually topped with chopped flat leaf parsley.

*NOTE. Italian San Marzano tomatoes are hand-picked from volcanic soils in southern Italy, are certified by the Italian government and are worth the effort to obtain. But if you are unable to find them, you may use a domestic version or other types.

Adapted from a recipe in Cooking Light magazine