Pork Stroganoff

The classic beef stroganoff recipe calls for beef tenderloin.  This version uses pork tenderloin in its place, which is equally tender and delicious.   

2 t vegetable oil

350 g (approx) pork tenderloin, cut into strips

1 onion, diced

2 cloves garlic, minced

227 g sliced mushrooms

1 c low-sodium chicken stock

2 T flour

1 t paprika

2 t soy sauce

Freshly ground black pepper to taste

¼ c frozen peas (optional)

1/3 c sour cream

Hot buttered egg noodles, to serve

In a large, nonstick skillet, heat one teaspoon oil over medium heat.  Add pork, and quickly stir-fry until pink just disappears.  Do not overcook.  Remove to bowl.

Add remaining oil to pan, and add onion, garlic and mushrooms.  Cook, stirring often, until mushrooms have released their liquid and most of it has evaporated.  Add peas, if using. 

Combine chicken stock, flour, paprika, soy and pepper in a jar; shake until smooth.  Pour over vegetables.  Cooking, stirring often, until mixture comes to a simmer and thickens. 

Return the meat and any accumulated juices to the skillet, stirring until the meat is just heated through.  Remove from heat, add sour cream, and stir through until combined.

Serve over noodles.  Makes three servings.  

Pulled Pork

Pulled pork is the perfect make-ahead meal, and it’s great for pot lucks as well.  Everyone loves it, and it’s simple and economical. Even the side dishes (buns, coleslaw and baked beans) can be ready to go at a moment’s notice.     

The moist heat of a slow cooker produces meat which is pulled much more easily than meat cooked in an oven.  The oven does produce those delicious, crispy bits that everyone loves though, so to replicate, broil the pulled meat for a few minutes once it has been combined with the sauce and reheated.  Watch it like a hawk though, and make sure your dish is approved for broiler use. 

Rub

2 t seasoned salt

1 t freshly ground black pepper

1 t smoked paprika

1 t garlic powder

1 t onion powder

1 t chili powder

1 t dry mustard

1 T brown sugar

3 - 4 lb bone-in pork shoulder

The day before cooking, combine the rub ingredients in a small bowl; mix well.  Rub into the exposed areas of the meat.  Place on a rimmed plate, cover well, and refrigerate for 24 hours.

Place meat fat-side-up in a slow cooker.  Cover, and cook on low for eight hours.  Remove meat to cutting board, and cool enough so it can be handled comfortably.

Tip the juices from the slow cooker into a gravy separator; discard fat.  In a medium saucepan, add the degreased juices, and the following:

1 c ketchup

1 t garlic powder

1 t onion powder

1 t smoked paprika

1 t dry mustard

¼ t cayenne

½ t seasoned salt

½ t black pepper

2 T brown sugar

1 T Worcestershire sauce

2 T cider vinegar

Bring to a boil, reduce heat, and simmer for five minutes.  Cool.

Shred meat using two forks, or just use your hands.  Discard any fat.  Toss meat with cooled sauce; put into lightly-greased dish.  Cover with foil. 

Reheat in a preheated 325 F oven for 20 minutes or until hot.  Remove the foil and broil for a few minutes to crisp the meat, if desired.    

  

Vegetarian Chili

This is so full of flavour & satisfying, you won’t miss the meat.  I like to serve this with a salad, along with bread to sop up the thick sauce.

French Du Puy lentils work better than normal brown lentils, as they retain their shape better, and their smaller size add a pleasing meat-like texture to the chili.

1 c dry Du Puy lentils (sometimes labeled as Puy lentils)

1 T vegetable oil

1-2 stalks celery, diced

1 carrot, diced

1 onion, diced

1 red bell pepper, diced

227 g mushroom, sliced

4 cloves garlic, chopped

Stalks from one bunch of cilantro, chopped (optional)

798 ml can tomatoes, crushed with your hand

½ of a 156 ml can tomato paste

4 t chili powder

1 t oregano

1 t cumin

¼ t chili flakes

1 t salt

Freshly ground black pepper to taste

1 t sugar

1 T lemon or lime juice

Chopped cilantro, for garnish (optional)

In a large saucepan, cover the lentils generously with water, and soak for one hour.  After the hour has elapsed, bring the lentils to a boil, then simmer, covered, for approximately 25 minutes or until tender.  Drain & set aside.

Give the saucepan a quick rinse, dry, and put on stove over medium heat.  Once heated, add the oil, celery, carrot, onion, bell pepper and mushrooms.  Cook, stirring regularly, until mushrooms have released their liquid and the majority has evaporated.  Add the garlic, and cook for an additional minute or so.

Add the cilantro stalks (if using), tomatoes, tomato paste, chili powder, oregano, cumin, chili flakes, salt, black pepper, sugar and citrus juice.  Bring to a boil, reduce to a simmer, and cook covered, stirring often, for one hour or until all the vegetables are tender.    

Serve garnished with cilantro, if desired.

Creamy Black Beans

Properly-made black beans are a thing of beauty.  They should be tender, well-seasoned, and surrounded by a thick, starchy sauce.

As with all bean cookery, acids cannot be added to the beans until they are completely tender. Doing so prematurely will result in a complete halt of the the cooking process, and the beans will never soften. Similarly, salting beans prematurely will result in tough skins.

These are even better if made the day before, but I rarely have the foresight to do so.  

1½ c dried black beans

1 onion, diced

2 cloves garlic, finely chopped

½ red bell pepper, diced

1 bay leaf

1 t cumin

1 t oregano

Stems from one bunch of cilantro (optional), rinsed & tied together with string

¾ t salt

Freshly ground black pepper to taste

Juice of one lime

Chopped cilantro to serve

Soak the black beans in plenty of water for 8 – 12 hours.  Drain, return to pan and top with three cups of fresh water.

Add the onion, garlic, bell pepper, bay leaf, cumin, oregano and cilantro stems, if using.  Bring to a boil over high heat, reduce heat to simmer, cover, and cook until tender (taste for doneness), 1 to 1-1/2 hours.  Remove cilantro stems & bay leaf.

At this stage, your beans should still have quite a bit of broth surrounding them.  Remove the lid and add salt, pepper and lime juice.  Stir through.  Increase the heat to medium-low, and simmer the beans uncovered, stirring often, until broth reduces and becomes gravy-like, 20 to 30 minutes.    

Serve with rice, and garnish with cilantro.  Coleslaw makes an excellent accompaniment.

Polenta Parmigiana

I try to make at least one vegetarian dinner per week; this was this week’s.  It was wonderful; creamy, smooth and delicious.  Definitely company-worthy (although I would likely use a homemade meat sauce for company).  Serve with a tossed salad and crusty bread.

1 c cornmeal

3 c cold water

¾ t salt

Freshly ground black pepper to taste

1 t chopped fresh rosemary (or 1/3 t dried, crumbled)

1 T butter

¼ c grated Parmesan

1-1/2 cups tomato (homemade or otherwise)

1 c grated mozzarella cheese

Torn basil leaves or chopped parsley, to garnish

In a medium saucepan, combine cornmeal, water, salt, pepper and rosemary.  Whisk to combine.

Cook over medium heat, whisking often.  When mixture begins to bubble, reduce heat to medium-low and switch to a wooden spoon.  Continue cooking, stirring often, for approximately 25 minutes.  Polenta is done when a wooden spoonful turned upside down doesn’t fall off.

Remove from heat, stir in butter and Parmesan.  Pour into lightly greased 8 X 8; spread out evenly.  Cover surface with plastic wrap and chill.

Once chilled, remove plastic wrap.  Cut polenta into four; preheat a griddle to high.  Cook, undisturbed, until edges against griddle begin to brown.  Turn over polenta slices and repeat. 

Preheat oven to 325^o.  Remove browned polenta to a foil-lined baking sheet (leaving a space between pieces) spayed with a little vegetable oil.  Top each with a quarter of the tomato sauce and a quarter of the cheese.  Bake until cheese is melted and beginning to brown, about 15 minutes.

Garnish with basil or parsley, if desired.

Serves four.

White(ish) Chili

This is a white chili in the sense that there is no beef or tomatoes in it; the colour comes from the ancho chili.  True, it’s not very white, but who wants to eat white chili anyway?    

1 large ancho chili, split and deseeded*

2 t vegetable oil

650 g ground turkey

1 onion, diced

1 green pepper, diced

2 stalks celery, diced

3 cloves garlic, minced

227 g mushrooms, sliced

1 t salt

1 T chili powder

1 t cumin

1 t oregano

¼ t cayenne pepper

Freshly ground black pepper to taste

2 c chicken stock

2 - 540 ml cans white kidney beans, drained and rinsed.

1 T lime juice

Sour cream and chopped cilantro to serve (optional)

Lightly toast the ancho chili halves in a dry skillet over medium-low heat until heated through, and colour changes slightly.  Put the chili into a bowl and pour over recently-boiled water just to cover.  Cover with plate and put aside for twenty minutes. 

Heat oil in Dutch oven over medium heat; add turkey, breaking up with spoon.  Continue cooking until liquid has evaporated, and cooking sound has changed from bubbling to sizzling.

Add onion, green pepper, celery, garlic, mushrooms and salt.  When mushrooms begin to release their liquid, add the chili powder, cumin, oregano, cayenne and black pepper.  Cook, stirring regularly, until cooking sound once again changes to a sizzle.

Remove chili from water and discard water.  Put chili into a blender, along with the chicken stock and half of the beans.  Blend until smooth.  Pour mixture into Dutch oven and stir well.  Add lime juice.

Bring to a boil; reduce to medium low.  Cook, uncovered, until mixture reduces and thickens (about an hour), stirring regularly.  Check seasoning.

Serve topped with sour cream and cilantro if desired.

Serves four.

* If you can’t find ancho chili, substitute a canned chipotle, very finely chopped, and exclude the cayenne.

Sausage Orzotto

I don’t know why we don’t hear of this northeastern Italian dish more often.  Everyone knows about risotto, but its cousin, orzotto, doesn’t seem to be as well known in North America.  I prefer it over risotto; it’s less finicky, better for you (a much higher source of fibre than short-grained starchy rice), and the texture is pleasingly chewy. 

When I plan on eating this on it’s own, I add the spinach; if I’m serving a vegetable side with it, I omit it.  Incidentally, beets are a great accompaniment.

       

2 c chicken stock mixed with 2 c water

200 g mild or hot Italian sausage, casings removed

1 medium onion, diced

2 cloves garlic, minced

2 t chopped fresh rosemary

¼ c white wine

¾ c pearl barley

1 bunch baby spinach (optional)

2 T grated Parmesan cheese

Freshly ground black pepper to taste

1 T extra virgin olive oil

Chopped parsley to garnish (optional)

Combine the chicken stock and water, and heat until hot but not boiling.  Cover and put aside.

In large dry saucepan over medium heat, brown whole sausages.  Brown on all sides, then transfer to cutting board and chop finely.  Return to saucepan, add the onion, and continue cooking until the onion is translucent, about five minutes.  Add the garlic and rosemary and cook for another minute. 

Add the barley, stirring through well until it’s well coated with the oil.  Add the wine and cook until absorbed.  Add all the stock/water mixture, bring to a good simmer, and continue cooking, uncovered, stirring often (no less than every five minutes) for 45 minutes.  By this time the barley should be tender, but the mixture should still be quite moist.

If using, add the baby spinach and stir through until wilted.

Remove from heat, add the Parmesan, black pepper, and the olive oil.  Stir through well, and serve, garnished with parsley if using.

Makes 3 servings.

Chicken 'n Collard Greens

Collards are my favourite leafy green.  Unlike most greens, they require a fairly substantial amount of cooking to make them digestible.  Collards and chicken are best friends, and this recipe is how I serve them most often.

To prepare collards, cut out the stalk from each leaf.  Stack the leaves, roll them tightly into a cigar shape, and cut them crosswise into half-centimeter ribbons.  Rinse well with water, and drain thoroughly.

2 t vegetable oil
4 boneless, skinless chicken thighs
Salt & pepper to taste
1 bunch collards, prepared as above
Seasoned salt to taste
1 T white vinegar
1 c chicken stock

In Dutch oven, heat oil over medium-high heat. Season chicken thighs with salt, pepper and anything else which strikes your fancy.  Brown the chicken thighs well on both sides, then remove to plate and pop in refrigerator.

Drain any excess fat.  Reduce heat to medium, and add collards, followed by seasoned salt, vinegar and chicken stock.  Bring to boil, reduce heat to medium-low, cover and cook for 1 hr and 15 minutes, stirring regularly.  Add more chicken stock if necessary.

At the 1 hr and 15 minute mark, lay the chicken thighs on top of the collards, cover and allow the chicken to heat through for 15 minutes.  Serves 2.

In the South, the leftover liquor in the pan would be sopped up with cornbread.  I haven't tried it yet, but it sounds absolutely delicious.

Poor Man’s Cassoulet

I love beans; they’re my desert island food.  Very few foods are so nutrient-packed that you can actually live off them (although you may not be the most pleasant person to be around).

Considering cassoulet’s origins are peasant, I’ve always been perplexed by the quantity and expense of the meats called for in modern-day recipes.  Surely, the dish began as a way of making a little meat go a long way.  Bearing that in mind, my cassoulet incorporates affordable meats, in modest quantities.  Think beans with meat, not meat with beans. 

You could easily start this a day or two before you serve it; the taste will only improve on standing. 

 

Brown separately in Dutch oven:

1 lb boneless, skinless chicken thighs

1 lb Italian sausages

½ lb bacon, cut into lardons (cook until not quite crisp)

Remove meat, allow to cool, cover and refrigerate.  Discard excess fat.

To pot, add:

1 lb navy or great northern beans (soaked overnight & drained)

1-2 carrots, diced (depending on size)

2 stalks celery, diced

1 medium onion, diced

½ head garlic, peeled & chopped

½ c white wine

1 large bay leaf

1 t dried thyme

Chicken stock and/or water to cover

A few stalks parsley (lay on top of liquid)

Bake in a 325^o oven, covered, for 2-1/2 hours (check for doneness at the 2 hour mark), stirring at half time.  Remove parsley & bay leaf. 

Add:

398 ml can diced tomatoes

2 T tomato paste

1-1/2 t kosher salt

Freshly ground black pepper to taste

Bacon

Sausages, diagonally sliced

Chicken thighs, diced

You can stop at this point if you want to make this ahead of time.  Cover & refrigerate, then proceed with the next steps on the day you’re serving.

Bake, covered, in a 350^o oven for 1 hour. 

In food processor, combine:

2 slices bread

the remaining half a head of garlic, peeled

a small handful of parsley

Pulse until evenly combined.  Toss with:
3-4 T melted butter or olive oil until it's the texture of damp sand.

At the end of the hour, remove from oven and increase temperature to 400^o.  Sprinkle the top evenly with the crumbs.  Bake for 20 minutes, uncovered, until golden brown & crusty.  Allow to sit for ten minutes prior to serving.

Serves 6 to 8.

Ham & Potato Bake

2 large baking potatoes, diced

1 medium onion, diced and sautéed in butter

¼ lb mushrooms, sliced and sautéed in butter

Small fully-cooked ham (650 g. +/-), diced

1 c frozen peas

2 T butter

2 T flour

2 c milk

1 t dry mustard

Ground black pepper to taste

1 c shredded old cheddar

Paprika

Put diced potatoes into a large bowl.  Cover with plastic wrap, and cook in microwave on full power for 10 minutes, stirring well at the half way point.  Once done, add the onion, mushrooms, ham and peas.  Toss well and set aside.

In a medium saucepan over medium low heat, melt the butter.  Add the flour, and cook slowly for 1-2 minutes, stirring often with whisk.  Add the milk, mustard and black pepper.  Increase heat to medium, and cook, whisking often, until mixture comes to a boil and thickens.

Turn the ham and potato mixture into a greased 9 X 13 pan.  Spoon the white sauce over it, top with cheddar, sprinkle with paprika, and bake in a preheated 375 degree oven for 30 to 40 minutes until bubbling and beginning to brown.  Allow to sit for at least ten minutes prior to serving.    

Fish, Shrimp & Fennel Stew

Seafood and fennel is a delicious combination, and they play off each other very well in this simple stew.  This definitely qualifies as a one pot meal; all you need on the side is some nice, crusty bread.  Serves 3-4.

1 T olive oil

1 bulb fennel, quartered lengthwise and sliced crosswise (discard core)

1 onion, cut in half and sliced

2 cloves garlic, chopped

Juice and rind of ½ lemon

2 tomatoes, diced

1 c vegetable cocktail

½ c white wine

1 bay leaf

1 T chopped fresh dill plus additional for garnish

2 T tomato paste
1 t sugar

Salt & pepper to taste

½ lb firm fish fillets, such as haddock, salmon, halibut, grouper or snapper, diced

½ lb raw shelled & de-veined shrimp

In a medium saucepan over medium-low heat, add the olive oil, fennel, onion and garlic.  Sauté until tender-crisp, approximately ten minutes.  Add the tomatoes, vegetable cocktail, wine, bay leaf, dill, tomato paste, sugar, and salt & pepper.  Bring to a boil, reduce heat to simmer, and cook, partially covered for 20 minutes.

Reduce the heat to low, and add the fish and shrimp.  Stir to combine.  Cover, and cook for five minutes.  Serve garnished with additional chopped dill.  

Unfried Fried Rice

Pardon my gloating, but this is amazing.  I love fried rice, but I've always been irritated at how the rice sticks to the bottom of the pan.  Granted, I'm neither Asian nor trained in their culinary art, but for me, this is a fantastic work-around.  This is also a great recipe as it can be prepared in stages; cook the rice, meat, egg and mushrooms a few days ahead if you wish, then just combine with the raw vegetables and seasoning on the day of.  Perfect fried rice, without the hassle.

1-1/2 c raw parboiled white rice, cooked
2 T peanut or vegetable oil
1/2 # meat, cooked (pork, chicken, beef or shrimp), diced
1 egg, beaten, fried and diced
1/2 # mushrooms, sliced and cooked
1/3 c peas
1 small carrot, diced
1-2 stalks celery, diced
2 green onions, cut in half lengthwise and sliced crosswise
1 T oyster sauce thinned with 1 T soy sauce
1 small bell pepper, diced
1/4 c almonds, chopped

While the rice is hot, turn into a large bowl and dribble the oil over it; stir through with a fork or spatula.  Let cool, and refrigerate if preparing ahead.  If you wish, you can also add the meat, egg and mushrooms at this point.
Prior to serving, add all remaining ingredients, and toss to combine.  Cover bowl with plastic wrap, and microwave until piping hot.
Serves 3 generously.  Serve with additional soy sauce on the table.

 

Curried Salmon & Vegetables

The vegetables are completely interchangeable; I happened to have eggplant and chayote on hand, so that’s what I used.  Any combination of almost any vegetables will work.  

4 t canola oil

1 medium onion, cut into chunky pieces

1 chayote squash (also called christophene), cut into thick matchsticks

2 Chinese eggplants, quartered lengthwise and sliced in centimeter dice

2 plum tomatoes, diced

3 cloves garlic, minced

1 t minced ginger

1 level tablespoon curry paste

2 t lemon or lime juice

2 T tomato paste

½ c water

Small handful chopped cilantro (optional)

1 t canola oil

2 salmon filets (approx. 4 oz each)

1 egg

¼ c seasoned breadcrumbs

1 t curry powder

In a medium saucepan over medium-low heat, add 2 t of the oil, followed by the onion and chayote.  Cook, stirring often, until vegetables are tender, approximately 10 minutes.  Remove to bowl.

In the remaining 2 t of oil, sauté the eggplant until tender but still firm, approximately 10 minutes.  Remove to bowl with other veg.

Add the tomatoes, garlic, ginger and curry paste to the saucepan, cooking for a minute or two, and stirring to lift any brown bits stuck to the pan.  Add the lemon juice, tomato paste, and water, followed by the bowl of vegetables.  Stir well, bring to the simmer, and cook, partially covered, for an hour.  Check on it every now and then to make sure the mixture isn’t too dry; if it is, add some more water.

Twenty minutes before the vegetable curry is finished, break the egg into a flat bowl and beat with fork until blended.  On a piece of waxed paper or aluminum foil, combine the breadcrumbs and curry powder.  One by one, dip the salmon pieces into the egg, then into the breadcrumbs, turning over until all sides are well coated.

Heat a dry frying pan over medium-low heat.  Once hot, add the canola oil, and once the oil’s hot, add the salmon.  Cook, undisturbed, until the salmon is cooked two-thirds of the way up.  Turn salmon over, turn off element and remove frying pan from heat.  Cover with lid.

Stir the cilantro through the vegetables, if using.  Divide between two plates; top each with a piece of salmon, and dig in!



Asian Rice and Beans: Azuki Fried Rice with Vegetables

Having purchased some azuki beans from my local bulk food store, they hung out in my cupboard until I figured out something out-of-the-ordinary to make with them.  The small, red azuki originates from East Asia, and I’m a big fan of fried rice, so why not Asian-style rice and beans? 

I usually use run-of-the-mill vegetables in fried rice, as it’s usually a dish I make on the spur of the moment.  If you plan ahead, you can incorporate a more exciting array of vegetables. 

1 cup brown or white rice, cooked and cooled

1 cup azuki beans, cooked and cooled

4 T peanut or canola oil

1 onion, diced

1 carrot, diced

2 stalks celery diced

1 bell pepper, diced

2 T oyster sauce mixed with 2 T hot water

1 t sesame oil

2 T soy sauce

2 eggs

¼ cup natural almonds, chopped

In a large Dutch oven, heat 1 T of the oil over medium-low heat.  Beat the eggs together, then pour them into the pan.  Cook for a minute or two until almost set, then turn over to cook the other side.  Remove to a cutting board, dice, and put into a small bowl.

In another tablespoon of oil, add the onion and carrots, and cook until both are tender.  Remove to another bowl.

In the remaining two tablespoons of oil, sauté the celery and bell pepper a minute or two, then add the rice.  Toss the rice in the oil to ensure it’s evenly coated, then add the onion and carrots, the oyster sauce mixture, sesame oil, and soy sauce.  Cover with lid, and allow rice to heat through.  Check on it every minute or so, mixing the rice each time.

In the meantime, microwave the cooked azuki beans until hot.  Once the rice is heated through, put the hot beans on top of the rice, followed by the diced eggs, and almonds.  Toss very gently as it’s very easy to crush the beans at this point.    

Serves four generously.



Stuffed Peppers

If by chance you can bake these the day before (minus the cheese), they will be even more flavourful.  Just reheat, covered, in a 300^o oven for 30 minutes, then top with the cheese and broil. 

 This serves two, but is easily multiplied. 

1/3 lb ground meat (sausage, pork, lamb, beef, chicken, turkey…)

¼ lb button mushrooms, diced

1 onion, diced
2 cloves garlic, minced
¾ c of your favourite tomato-based pasta sauce (homemade or otherwise)

1 t Italian seasoning
Salt and pepper (optional, depending on the seasoning in your pasta sauce)

4 T raw rice

Chopped parsley (optional)

Two bell peppers, cut in half top to bottom, seeded & deveined

¼ c grated Parmesan cheese (or whatever you have)

In dry saucepan over medium heat, brown meat.  Once juices have evaporated, add mushrooms, onion and garlic.  Continue cooking until the mushroom juices have evaporated as well.  Remove from heat and add the pasta sauce and Italian seasoning.  Taste to determine if salt and pepper are required.  Add rice and parsley, and stir to combine.  Spoon into the bell pepper halves, and place peppers cut side up in an 8 X 8 pan.  

Cover with foil, and bake in a preheated 350^o oven for one hour.  Uncover, sprinkle the cheese over the peppers, and broil until melted and beginning to brown.  

One Person's Dream is Another's Nightmare

I admit it.  It's gross looking.  Call me what you will, but creamed salmon on toast is one of my go-to comfort foods (but only in solitude).  My partner doesn't care for it, which surprises me, as he's an absolute salmon freak.  Regardless, I understand.  However enjoying it alone is somehow that much more gratifying, free to reflect on the countless Friday nights of my youth on which it was served.  Childhood, childhood.

For two servings:

213 g can sockeye salmon, mashed
1 T flour
2/3 c milk
1/2 c frozen baby peas
Salt to taste
Pepper to taste (be generous)

Put salmon into a small saucepan.  Mix flour and milk into a slurry, and pour over salmon.  Add peas, salt and pepper.  Cook over medium heat, stirring often, until thickened.  Spoon over four slices of hot, buttered toast, and if you're me, top with more freshly ground pepper. 

Incidentally, if like me, you only use half the mixture at once, it's excellent as a sandwich stuffing the next day.  I'll forgive you if you cringe.