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Tag Archive: grain-free

Roasted Pork and Pineapple Red Curry

September 5, 2015 Leave your thoughts Print this page

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So I’m a senior in high school. A SENIOR?! HUH?! It feels like just yesterday I was a pipsqueak freshman posting on yestoyummy.tumblr.com (my prehistoric blog), getting excited about not being the youngest in the school anymore. And now I’m the oldest and I drive myself to school and I’m applying to college and what how did this all happen again?!

Back in eighth and ninth grade, I used to think that I wouldn’t change in high school. And while my favorite color is still the same (purple) and I still want to study the same thing (health in the context of food and nutrition), I’ve realized lately that I’ve actually changed…a lot.

I see the world in a different way: more calmly, more graciously, more like a centered adult as opposed to an anxious teenager. My best friends now aren’t the exact same crew I rolled with at age fourteen. I have new passions, like yoga, and I’m starting to think I might want to double major in English because I love to write. I spent a month in a foreign country with someone I’ve never met before, worked on a farm for a summer, survived and loved AP Chemistry, got a stuffed jackalope (actually two), recited my first slam poem, went on my first road trip alone…

Gosh, I know I’m still Abby in there, but I do feel different. And that’s only natural.

Everyone keeps telling me that life keeps on going faster and faster from here. That’s a little terrifying but also exciting I suppose. Honestly, I’m trying to hold onto the present moment before it all slips between my fingers and I’m walking across a field with a diploma in my hand.

Curry anyone?

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I think curry is the perfect savor-the-moment food. Yes, it takes a while to prepare, but when you sit down to eat it, you truly enjoy the complexity of all of those flavors you so carefully put together.

I was inspired to make this by a Thai restaurant near my house where my good friend Chloe and I frequent when we get the chance. They have this AMAZING curry with crispy duck and pineapple, and it’s super spicy and finger-licking delicious.

To put my own spin on our usual favorite, I decided to use pork shoulder, which has a nice balance between meat and fat to keep it flavorful without biting into pure grease. I also boiled the meat to make it as tender as possible, then roasted it for a bonus crunch. The pork alone is insanely good, but in the curry it’s the BOMB.

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I’m warning you now: there are a LOT of ingredients in the curry, but really, it’s not too difficult to make. Basically all you’re doing is throwing a bunch of stuff in a pot. I think you can do that.

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I also fell in love with cilantro for some reason this summer so I put a boatload of the green stuff in my personal curry. If you aren’t a fan, feel free to scale it back or remove it altogether. I won’t judge you. Promise.

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Get ready to have your tastebuds blown out of the water.

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Roasted Pork and Pineapple Red Curry

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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What is your favorite spicy food? Leave me a comment here or on Facebook and let me know! 🙂


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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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Sorbet 101 (vegan)

August 8, 2015 Print this page

Are you absolutely terrified of making your own ice cream? Has your ice cream machine sat untouched in your closet for years? Do you just eschew from frozen treats because of all of the cream and sugar? Then this recipe is for you: there’s no cooking involved, and all you need is a blender–you don’t even necessarily need an ice cream maker!

Use whatever fruit is in season, or use thawed frozen fruit or tropical fruits (like a combination of bananas and mangoes) in the wintertime.

Pictured in recipe index is an almond-dragonfruit sorbet I made in Hawaii. 🙂

Ingredients

Prep Time 5 min
Cooking Time
Total Time 24 hr
Yield 6-8 servings

4-6 cups of fruit of choice (I love the combinations of strawberry/banana and raspberry/peach)

2/3-1 cup of unrefined cane sugar or coconut sugar

1 tablespoon of vodka or alcohol of choice

1/2-1 tablespoon of vanilla, almond, or citrus extract (optional)

1-2 tablespoons of lemon juice (optional)

Handful of herbs, like thyme, sage, or lavender (optional)

Directions

Here’s how it works: first, put all of your fruit in the blender with NOTHING else. Blend until everything is pulverized, then look on the side and see how many cups of fruit puree you have.

My rule of thumb is to use 3 tablespoons to 1/4 cup of sugar for every cup of fruit puree: for example, if you have 4 cups of fruit puree, use 1 cup (or a little less) of sugar. It doesn’t have to be exact: just round up or down to the nearest whole number if you have, say, 3 1/2 cups of puree.

Feel free to scale back the sugar a little bit, but DON’T overdo it. Because sorbet has no fat, you’re in a battle against liquid to prevent your frozen treat from becoming too icy, and sugar helps keep things from becoming an edible igloo. With tarter fruits–like strawberries and blueberries–you’ll definitely need more sugar, but with sweeter fruits–like bananas and really ripe peaches–you can use less.

Once the fruit has been blended, add the calculated amount of sugar, vodka (this also helps prevent the igloo problem), and extract/citrus juice/herbs, if you’re using them. This is your chance to be creative with your flavors, so go crazy! Here are some combos I’ve made:

  • Strawberry/banana puree with lemon juice and vanilla extract
  • Raspberry/peach puree with lavender
  • Dragonfruit puree with almond extract

Blend again. Once everything has been well-incorporated, pour the puree into a bowl and place it in the fridge to cool for 4-6 hours. This is critical: you don’t want to be putting warm ingredients into the frozen ice cream machine base.

When the cooling time has elapsed, pass the puree through a sieve to remove any seeds or big pieces of herbs that didn’t get blended properly. Now you’re ready to get things rolling!

Here are the two methods for churning the sorbet:

ICE CREAM MACHINE METHOD: Pour the fruit puree into the ice cream machine’s base and churn according to your manufacturer’s instructions. (I churn mine for half an hour, usually.) Once churned, pour into a glass loaf pan or plastic container, cover with a piece of plastic wrap or a lid, and let harden in the freezer overnight (or for at least 12 hours).

BLENDER METHOD: Pour the fruit puree into a large flat glass dish, cover with a piece of plastic wrap, and freeze until just solid, 1-2 hours. Remove the dish from the freezer and cut the contents into squares–it doesn’t have to be perfect–and put them into the blender. Blend until just incorporated, about a minute, then pour the puree back into the glass dish and freeze for another 1-2 hours. Repeat this process twice more, then pour the finished product into a glass loaf pan or plastic container. (The purpose of this is to add air to your sorbet, which will make it creamier and also allow it to freeze better.) Cover with a piece of plastic wrap or a lid, and let harden in the freezer overnight (or for at least 12 hours).

Let the sorbet sit out and thaw for 10 minutes before scooping and eating.


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Mango + Cucumber Salsa

May 20, 2015 Print this page

Fresh, simple, and sweet, this salsa makes for a fabulous summer accompaniment to anything grilled or simply on its own. Feel free to substitute basil or cilantro for the mint and lemon or orange juice for the lime.

Ingredients

Prep Time 5 min
Cooking Time
Total Time 5 min
Yield 6-8 servings

2 mangoes, fully ripe

1 small cucumber or 1/2 of a large cucumber

A handful of mint leaves, finely minced

The juice of 2 limes (about 3-4 tablespoons)

Salt and pepper, to taste

Directions

Peel, slice, and dice the mangoes into 1/2-inch cubes. Peel and de-seed the cucumber and dice it about the same size as the mango.

Mix the mango and cucumber in a bowl with the mint leaves, lime juice, salt, and pepper. Stir together and taste, then add more lime juice, salt, or pepper if necessary. For best results, let sit at room temperature for 15 minutes before eating.


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Boeuf Bourguignon

February 28, 2015 Leave your thoughts Print this page

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This winter has been brutal for us Northeasterners. I think this month was the third coldest February on record, I believe? The combination of sub-zero temperatures, blustering winds, and piles and piles of snow has been hard both on the mind and the body, so I’m honestly happy to be kissing February goodbye.

Warm food has been an absolute necessity the past few weeks. And this Boeuf Bourguignon…well, it’ll pretty much comfort you through any amount of wintry precipitation.

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As a self-confessed (and sometimes obnoxious) francophile, I adore a good boeuf bourguignon, otherwise known as a delicious beef stew made with bacon, tons of carrots and pearled onions, and red wine. After seeing Julie and Julia when I was in sixth grade, I pretty much forced my dad to make the infamous dish for me, and I make a habit to order it at least once every time I visit Paris.

This was the first time I actually made the dish myself, and I have to say I’m pretty pleased with the results, even though any good French chef would probably guillotine me if he discovered I used neither flour nor butter in my rendition.

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The tricks to making a really outstanding boeuf bourguignon are to use good-quality ingredients and let all of the ingredients braise for A LONG TIME. Most recipes will suggest cooking the dish for an hour and a half or so; I’d say at least two and a half hours are needed to get the beef tender and meld all of the wonderful flavors together.

Don’t fret, though! This extra time needed only means you’ll have a few more hours to laze about and breathe in the wonderful smells. And I promise that waiting will make it taste even more delicious.

I don’t want you to get intimidated by the French name–I want you to be confident and cook this dish, because it’s really not that difficult! You won’t break a sweat and your family, friends, and cats will be impressed that you can make something so chouette.

First, you chop up your bacon into not-too-big cubes…

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…crisp it up, then brown your stew meat…

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…saute the veggies for a while, then add back the bacon and beef along with broth, tomato paste, and wine…

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…and stick it where the sun don’t shine (AKA the oven) for a couple of hours before adding…*drumroll please*…

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…THE MUSHROOMS!!!!!!!!!!!! (Can you tell I like mushrooms a lot?!)

OK, there’s enough fungus among us. Onto the actual recipe.

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Boeuf Bourguignon

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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What is your favorite comfort food when the weather gets super cold? Leave me a comment here or on Facebook and let me know!


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