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Roasted Pork and Pineapple Red Curry

September 5, 2015 Print this page

Want a spicy, vibrant dish to impress your friends and family? Look no further than this delicious curry. Yes, the ingredient list is long but it is SO worth it. Serve over brown or jasmine rice for a truly awesome meal.

Ingredients

Prep Time 15 min
Cooking Time 2 hr 15 min
Total Time 2 hr 30 min
Yield 6-8 servings

3 lb of boneless pork shoulder, cut into approx 1 1/2-inch cubes

4 cloves of garlic (whole) + 2 cloves of garlic, crushed

1 tablespoon of salt + more to taste

1-2 tablespoons of coconut oil

2 red onions, chopped roughly

8 ounces of mushrooms, sliced

2 bell peppers, seeded and chopped roughly

1 large tomato, chopped roughly

1 cup of pineapple chunks (or more if you’d like)

2 teaspoons of ginger, minced

3-4 tablespoons of red curry paste

1 tablespoon of honey

2 tablespoons of tomato paste

1 14-ounce can of full-fat coconut milk

1 cup of water or broth

1/2-1 cup of cilantro, roughly chopped (I love cilantro so I put a bunch in)

Directions

Put the pork cubes in a huge pot and add the whole garlic cloves, tablespoon of salt, and a whole bunch of water. Bring everything to a boil and then reduce to a simmer, and let the pork cook until fork-tender, abut an hour and a half.

Once the pork is tender, remove it from the pot and pat it dry with paper towels. Preheat the oven to 425 degrees and lightly grease a baking sheet. Place the pork cubes on the baking sheet, sprinkle them with salt, and roast until crispy, about 15 to 20 minutes. Set aside.

Heat up the coconut oil in a large, deep pot over medium heat. Add the red onions and saute until beginning to become translucent, about 5 minutes, then add the mushrooms and peppers and saute for 3 minutes longer. Add the chopped tomato and pineapple and cook for another minute.

Scoop in the crushed garlic, minced ginger, red curry paste, honey, and tomato paste and stir well to completely cover the vegetables and pineapple. Sprinkle with salt and add the coconut milk and water and bring to a boil.

Once bubbling, reduce the heat to low, add the roasted pork chunks, and cover the pot with a lid. Cook until the sauce thickens slightly, about 15 to 20 minutes, then taste and add more salt/honey/curry paste as necessary. Right before eating, stir in the cilantro and garnish the top with some extra leaves. Serve hot over rice.


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Boeuf Bourguignon

February 15, 2015 Print this page

I am such a Francophile sometimes, especially when it comes to French food. This is a classic dish from the Burgundy region of France, and while it sounds complicated, it’s not as hard as you might think! I made a few adaptions to lighten the dish up a bit, and I promise you won’t miss any of the butter or flour. 

In the words of Julia Child, the inspiration for this recipe,”BON APPÉTIT!”

Recipe adapted from Ina Garten

Ingredients

Prep Time 30 min
Cooking Time 2 hr 30 min
Total Time 3 hr
Yield 8 servings

8 ounces of slab bacon, roughly diced (I used beef bacon, but pork is fine too)

2 1/2 – 3 lb beef stew meat, cubed into 1-inch pieces

1 lb carrots, washed well and cut diagonally into 1/2-inch thick slices

2 large onions, sliced

2 cloves of garlic, minced

1/2 cup of cognac

3 cups of good red wine

3 cups of low-sodium beef broth

2 tablespoons of tomato paste

2 teaspoons of fresh thyme

1 tablespoon of olive oil

1 lb mushrooms, roughly sliced

1 lb frozen pearl onions

2 tablespoons of arrowroot powder + 4 tablespoons of water

Salt

Directions

Preheat the oven to 250 degrees.

Heat a Dutch oven or other large, heavy pot on the stovetop over medium heat, then add the diced bacon. Cook until most of the fat has been rendered and the bacon has been browned, about 10 minutes, then remove with a slotted spoon and transfer to a bowl.

Toss the stew meat with 1 teaspoon of salt and add half of the pieces to the remaining bacon fat in the Dutch oven. Cook until the beef has been browned, about 5-6 minutes, rotating the pieces once or twice to ensure even browning. Transfer to a medium-sized bowl, then repeat the same process with the remaining pieces.

Pour off all but about 1-2 tablespoons of the accumulated fat and add the carrots and onions. Sprinkle with a generous pinch of salt and saute until slightly softened and golden-brown, about 15 minutes, then add the garlic and cook for a minute more.

Slowly pour in the cognac and red wine. Increase the heat slightly and bring to a boil. Let cook for 3-4 minutes to burn off some of the alcohol, then stir in the beef broth, tomato paste, thyme, bacon, and stew meat pieces. Bring to a boil once more, then cover the pot with a lid and place in the preheated oven.

Cook for 2 1/2 hours, stirring every half an hour or so. You’re ready to move onto the next step when the beef and carrots are tender.

Heat the olive oil in a large saute pan over medium heat. When hot, add the mushrooms, sprinkle with a little salt, and cook until starting to brown and becoming soft, about 10 minutes. Set aside.

When the beef and vegetables are ready, add the mushrooms along with the frozen pearl onions. Cook on the stovetop over medium-low heat for 15 minutes.

In a small bowl, whisk together 1 tablespoon of the arrowroot powder with 2 tablespoons of cool water. Pour the mixture into the stew, reduce the heat to low, and stir well. If needed, whisk together the remaining tablespoon of arrowroot powder with 2 more tablespoons of cool water and add to the stew to thicken further.

Let cook over low heat until slightly thickened, about 5 minutes. Serve hot with smashed potatoes, your favorite grain, or over a bed of roasted vegetables.


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Fig, Molasses, and Coriander Lamb Kebabs

October 25, 2014 Print this page

Sweet and slightly exotic with a little crunch on the outside, this lamb is delicious but in fact super easy to prepare. You don’t even need wooden skewers–a simple grill rack will suffice.

Ingredients

Prep Time 4 hours
Cooking Time 10 min
Total Time 4 hr 10 min
Yield 4-6 servings

1/3 cup of fig preserves (no sugar added)

1/4 cup of blackstrap molasses

2 teaspoons of coriander

1 teaspoon of cumin

1 teaspoon of cinnamon

3 tablespoons of olive oil

1 teaspoon of salt

1.5 lb lamb shoulder meat, cut into 2-inch cubes

Directions

Combine all of the ingredients except the lamb shoulder meat in a large bowl, whisking well to make sure there are no big clumps of fig or spices.

Add the lamb shoulder meat and toss with your hands to coat. Cover the bowl tightly with plastic wrap and refrigerate for 1 to 4 hours.

Heat the grill to high and grease the grates well. Remove the lamb chunks from the marinade and thread them on either soaked wooden skewer or metal skewers, or simply place them on a greased wire rack.

Reduce the heat to medium and place the lamb on the grill. Grill over direct heat until the outside is nicely charred and pale pink in the center (140 to 145 degrees), about 4 to 5 minutes per side.

Let rest for 5-10 minutes before eating.


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Beef Empanadas

June 4, 2014 Print this page

In Latin American countries, families often get together and roll these out together, so unless you have a hoard of helpful relatives, you’ll have to form the empanadas on your own. But if you’re ready to blow the socks off of your family and friends on a Sunday or rainy weeknight, you should totally make these.

Recipe adapted from here.

Ingredients

Prep Time 15 min
Cooking Time 35 min
Total Time 50 min
Yield 9 empanadas

FOR THE DOUGH:

1 cup of tapioca powder

1 1/4 cups of blanched almond flour

1 teaspoon of salt

1/2 teaspoon of baking soda

2 eggs

3 tablespoons of coconut oil, melted

FOR THE FILLING:

2 tablespoons of ghee or coconut oil

1 medium onion, chopped finely

1 large carrot, chopped finely

2 cloves of garlic, crushed

3/4 lb of ground beef

6 ounces of tomato paste

1 tablespoon of oregano

1 tablespoon of cumin

A pinch of paprika

A generous pinch of salt

FOR THE EGG WASH:

1 egg

1 teaspoon of water

A pinch of salt

Directions

FOR THE DOUGH:

In a big mixing bowl, whisk together the tapioca powder, almond flour, salt, and baking soda.

In a separate bowl, whisk together the eggs and coconut oil. Pour the wet ingredients into the dry ingredients and use a spatula to fold together. Once a homogeneous ball is formed, wrap it up in plastic wrap and let it chill in the fridge for an hour.

Meanwhile, preheat the oven to 425 degrees and line a large baking sheet with parchment paper. 

FOR THE FILLING:

Melt 2 tablespoons of ghee or coconut oil in a large skillet over medium heat. Once the fat is hot, add the onion and carrot and saute for 5 minutes.

To the onion and carrot, add the garlic, then crumble in the ground beef. Use a large spoon to break it up, then let it saute with the onion and garlic until no pink remains, about another 5 minutes.

Add in the tomato paste, oregano, cumin, paprika, and salt. Stir to incorporate, then turn the heat down to low. Cook for another 5 minutes, then remove from the heat until you roll your empanadas.

TO ASSEMBLE:

Take out the ball of dough and divide it into nine even-sized smaller balls.

Rip off two pieces of wax paper and dust them lightly with tapioca or arrowroot flour. Put one of the balls between the two sheets and use a weight, large can, or cookbook to smush it down until it’s flat. 

Remove the top layer of parchment paper and round out the edges of the dough circle with your hands.

Using a small spoon, scoop out about 1 tablespoon of the filling and put it on half of the dough circle towards the center, leaving some room on the edges to seal up the empanada.

Fold over the exposed half of the dough circle on top of the circle with the filling and use a damp fork to seal the sides and create a pretty pattern.

Repeat with the remaining dough.

Bake in the preheated oven for 10 minutes, then brush lightly with some prepared egg wash. Continue baking until golden brown and shiny on top, about 10 minutes longer.

Serve immediately with roasted or grilled vegetables, brown rice or cauliflower rice, and guacamole and salsa for dipping.


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Easiest Roast Pork Ever

January 17, 2014 Print this page

You’d have to be a chimpanzee to screw this recipe up. It takes some time but requires almost no effort, and depending on how big your shoulder is, you’ll have leftovers for days. I usually prepare it with roasted potatoes or sweet potatoes and a sauteed green, but you can serve it with almost anything and it’ll taste incredible.

Ingredients

Prep Time
Cooking Time 12-16 hr
Total Time 12-16 hr
Yield 6-8 servings

1 boneless pork shoulder (3 1/2 to 5 lb, or larger, if you’d like)

2 teaspoons – 1 tablespoon of salt

Directions

Place your pork shoulder into a slow cooker.

Next, rub the meat with salt. I used a little more than 2 teaspoons for my pork shoulder, but figure about 1 teaspoon for every 1 1/2 pounds you use. THIS IS NO EXACT SCIENCE. Just make sure the pork is completely rubbed, and use more salt than you think you’ll need.

Put the lid on the slow cooker and put on low for 12 to 16 hours. Again, THIS IS NO EXACT SCIENCE. The bigger the roast, the longer it’ll need. Your pork is done when it’s very tender and it appears cooked on the outside.

Halfway through the cooking, you can take the pork out of the pot and pour off the accumulated liquid, if you like. This will lead to more of a “crust” on the outside. However, it’s not really necessary, so do it only if you have the time.

When the time has elapsed, your slow-cooker should automatically go to the “warm” setting, at which you can leave the cooked pork roast until dinner time.

When you’re ready to eat, take off the strings of your pork roast (if they had them to begin with) and peel off the fat cap with a knife or tongs. You really don’t want to eat it, so discard it immediately. Shred the remaining pork with two forks and serve immediately.


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