Reid loves sweet potato tortilla chips. I kind of do too! When he got to the bottom of the most recent bag, for some reason I couldn't throw away the crumbs. I ran them,and spices, through the food processor and ended up with a great gluten free dinner.
¼ c ground sweet potato tortilla chips 1 tsp cumin ½ tsp coriander 1 ½ tsp turmeric Pinch all spice Grated clementine zest 3 thick cut boneless pork chops Run everything (except the chops) through the food processor. Coat the pork chops on all sides. Heat a cast iron skillet and add oil. Cook the pork on both sides until there is no pink left, but not too long as they will become dry. Pork is tricky, based on thickness, but this turned out just right! Super yummy AND Reid ate PORK!!!!!
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The leftover roast chicken from 2 days ago had to be eaten and it's still frigid outside, at least for the south, so I decided on a white chili. I'm not completely sure what constitutes a white chili, but my thought is it in one that is not tomato based. This one has a tomatillo base and turned out pretty nice!
Pick all of the meat off of the leftover chicken carcass (boil the bones for stock for later) 3 tomatillos chopped into 1/4 inch pieces-ish 1/2 onion chopped 2 carrots chopped 1 large or 2 small stalks celery chopped 2 stalks fennel chopped 3 cloves garlic smashed and chopped diced jalapeno to taste. I used 1/2 a large pepper with lots of wrinkles and veining. 1/2 c (give or take) beer 2 c chicken stock 2 tsp coriander 2 tsp cumin 1 tsp oregano 2 tsp cocoa powder 1/2 tsp chipotle chili powder olive oil 3/4 frozen corn 1 can pinto beans rinsed sour cream 1/2 mango chopped Sriracha fresh cilantro Heat dutch oven on stove. Add olive oil and onion, carrot, celery, and fennel. Saute until the vegetables are translucent. Add garlic and jalapeno. When you smell the garlic you're ready for the tomatillos. Cook until the tomatillos are soft and marrying into the sauce. Add meat. Deglaze everything with beer scraping the bottom of the pan. Add chicken stock, corn and beans. Once everything is incorporated add spices and cocoa. Turn heat down and simmer until ready to serve. In a small bowl mix sour cream, mango, sriracha to taste and chopped cilantro. When ready to eat ladle the chili into bowls and top with mango cream. Serve with corn bread! This is essentially the Joy of Cooking recipe. It ALWAYS works!
Preheat oven to 450, YES that's super HOT, but trust me! Ttake the giblets out of the chicken. Use them for something or freeze them for later. Mix a rub. Tonight I used lemon pepper, coriander, ginger, garlic, turmeric, oregano and nutmeg. ANYTHING works. Mix your spices, place the chicken in the roasting pan, and rub the chicken with the spices. As soon as the oven is preheated, place the chicken in. Lower heat IMMEDIATELY to 350 and roast 23 minutes per pound. It's ALWAYS right! Side note, remember to save a hunk of bread to sop up the chicken fat after you save the carcass. THE. BEST. THING. EVER! Tonight is still a snow day. No daily, yes daily, run to the grocery store for fresh things. I had a chicken and some leftover roasted butternut squash. That was the basis for dinner. But we needed veg. This salad rocked my world. Again, I used what I had. Here we go:
Field greens with herbs 1/2 and apple chopped 2 stalks fennel chopped a small handful (1/4 cup???) wasabi peas 1/4 c chopped candied pecans (leftover from Christmas) 1/2 c crispy fried zucchini and shallots (breaded in rice flour and fried) dressing: 1/4 c olive oil 1-2 TBSP balsamic vinegar big pinch sugar 1 tsp dijon mustard 2 cloves garlic minced Mix all ingredients. Mix dressing. Dress salad and serve! If you're fromthe north/midwest, don't laugh, but it's cold in Richmond. Highs in the mid 20's and lows in the single digits. This is not Richmond weather. So last night I decided we needed comfort food. I had half a flat iron steak and some pasta so that's where we went. (there is half a foot of snow on the ground- I'm not shopping-this is what was in the house)
1/2 a flat iron steak 1/2 onion chopped 2 stalks fennel chopped 1/2 a package of crimini mushrooms sliced 3 cloves garlic chopped red wine 1 tsp each smoked paprika, coriander, turmeric, oregano olive oil block of parmesan cheese Mix spices and rub on steak. Preheat oven to 350 and put a baking sheet in. Fill pasta pot with water and heat to a boil. Heat iron skillet on the stove. When the skillet is hot drizzle with olive oil and sear the meat on both sides. Maybe 2 minutes per side. Once the steak has a good sear, lift it out of the skilet and put in the heated pan in the oven to finish. Deglaze the skillet with red wine, scraping up the yummy bits. Pour the wine into a bowl and save. Now add oil to the pan and cook onion and fennel until translucent. Add garlic and mushrooms and cook down a bit. Pour steaky wine back in. Add a little more if needed and simmer to reduce. Remove steak from the oven and let rest on cutting board. Add pasta to boiling water and cook according to package directions. (always 7 minutes in my house) Drain pasta. Slice steak and add to mushroom gravy. Serve steak and gravy over pasta. Grate fresh parmesan over the top. Warm and delicious on a cold evening. Yesterday was cold and rainy and I was in the mood for comfort food. I had my heart set on short ribs but there were none. So, even though I've never had cooked them, I tried oxtail. Similar looking and still beef. The result was perfect! This is a bigger recipe. You can cut it in half for 2 people.
2 packages (about 8 pieces) oxtail half a large onion chopped 1/2 -3/4 cup-ish chopped fennel (I like the flavor of fennel a lot) 2 carrots (the regular size not the little fake baby ones) chopped 2 big ribs of celery chopped 2-4 (I'd say 4 but that's me) cloves of garlic smashed 1 can tomatoes 2 Tblsp tomato paste 1/2 a bottle red wine 1 tsp each basil, coriander, marjoram, parsley flour Preheat oven to 325. Dust the oxtail with flour and brown in olive oil in a big dutch oven on all sides until golden. Remove meat and brown the vegetables until translucent. Add red wine to deglaze and scrape up the yumminess. Add beef back in and add tomatoes and herbs. Now comes the fun part. Cover the pot and put in the oven low and slow. I think I went 4 1/2 hours. You know it's ready when you take the tongs to move the meat and it falls off the bone and the house smells like you would think the house of your old Italian grandma should smell. (I'm Norwegian. We have boring white food. I can only guess from Italian grandmas) I served mine over white rice, but crusty bread is also good for the rich gravy. Enjoy! Once, on a visit to Richmond, we took my niece to a local Mexican restaurant and she ordered a cheesey sausage dip. It's rocked her world! Last night, she wanted the same dip from the same restaurant. One problem. They've closed. So I told her we could replicate it and she was quite cynical. As she talked through all of the flavors we added more and more ingredients until she finally has a smile on her face. I'm not sure if it was right, but it was GOOD!
1/2 log of sausage (ours was mild but you decide) 2 tablespoons butter 2 tablespoon flour 3/4 cup (maybe) milk 6 ounces (maybe) shredded cheddar cheese 4 wedges Skinny Cow swiss cheese(it's what I had and it melts very smooth) 1 tsp cumin 1 tsp coriander 1/2 tsp smoked paprika 1/4 tsp cayenne pepper 1 tsp chipotle powder white wine for deglazing hot sauce Brown the sausage in a hot pan. Once all the pink is gone remove sausage and deglaze with some white wine. Stir up all the yummy bits and reduce slightly maybe 2 minutes. Reduce heat. Add butter and cook until melted and then add flour. Stir the roux until smooth and then start adding milk slowly stirring to incorporate milk. When you get the right consistency, (ours thickened up too much so we added more milk later) start adding the cheeses and spices. Continue stirring and add sausage back in. We drizzled on hot sauces at serving time. I'm a huge Sriracha fan, but my niece wanted to experiment with Chris' new Christmas gift hot sauces. All were good! Serve with tortilla chips! It was New Year's Eve and I needed a dish for a tapas party. It was a great evening! Happy New Year by the way! The crust was so good that I saved it and used it on pork. Also great! 1/2 cup chopped pistachios 1 tsp corriander 1/2 tsp ginger 1 tsp turmeric tuna steaks olive oil for cooking 1 big or 2 small shallots 1 or 2 zucchini grated white rice flour (or wheat flour) Salt and pepper Canola oil Balsamic reduction Mix first 4 ingredients. Coat the outside edges of the tuna steaks. (or pork medallions) Heat frying pan on high heat. Add olive oil. Sear tuna on each side, 3 minutes. You want it rare on the inside. Slice shallots about 1/4 inch. Separate layers. Take shallots and zucchini and dredge in flour and salt and pepper. In a separate pan, heat canola oil. (enough to imerse the shallots and zucchini.) fry until golden brown. To serve, slice tuna in 1/4 inch slices. Arrange on plate with fried zucchini and drizzle with balsamic reduction. Cooking the pork the same way was truly as wonderful! |
AuthorI'm not a chef. I have no training. I just really like food. I grew up eating processed food and over time, as a grown up, decided I wanted to cook the kinds of foods I got in restaurants. I have one problem. The doctor put me on a low sodium diet. You'll find there very little if any salt/sodium in this recipes. Just add to your own taste. I will probably do things wrong/differently on this website, but hopefully we'll all learn from each other! Archives
March 2024
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