Monday, October 24, 2016

Braised pork with apples and rosemary

I wanted to make something that was very Autumnal and so I started looking up pork and apple recipes. Almost all of them called for cinnamon and sounded foul, so I came up with this which I wanted to be more balanced. It turned out better than expected so I figured I'd write it up.

I made it in the slow cooker, but you could probably use the oven also if you're a masochist. 


2# pork tenderloin
1 onion, cut into thin strips
2-3 cloves garlic, cut into large chunks

1/2 c. white wine
2 Tbsp apple cider vinegar
1/2 water or chicken broth

1/2 tsp white pepper
1 tsp mustard powder
1 6" sprig fresh rosemary, leaves removed from stem, or equivalent dried, but fresh is way better

3-4 cooking apples, cored and cut into chunks (they'll melt, no need to stress over this)


Carmelize the onions in a heavy skillet. Salt the pork tenderloin on both sides. Put onions in slow cooker, add oil and brown the tenderloin. Once brown, add it to the slow cooker. Briefly saute the garlic, and then use white wine and water or broth to unstick the browned deliciousness. Stir spices into the liquid. Throw the apples in the slow cooker, then pour the liquid over everything. Cook 4 hours on high, or more on low.

Would be super tasty on mashed potatoes or somewhat smashed fingerling potatoes. I served it with vinegary collard greens as well, which were a nice counterpoint to the sweetness of the dish.

Tuesday, July 19, 2016

Moroccan Style Couscous

Couscous in Morocco is traditionally eaten on Fridays during lunch time, following the Friday mid-day prayers, similar to the idea of a Sunday roast after church. It's usually a family affair, and is eaten off of a giant central platter. If you're good, you can eat it with your hands, forming a ball of veggies, meat and couscous and popping it into your mouth. Otherwise, you can just use a large spoon. Also, it's often served with "rayb" Moroccan buttermilk as an accompanying beverage, but I tend to skip that.

This recipe is based on Melanie's Moroccan family's recipe. You can make it with any meat you like, but she prefers chicken. The veggies here are just a suggestion - you can use whatever is in season. The microwave bit is not strictly traditional, but her family in the US really prefers the convenience of it to the more traditional double-boiler. The main 'technique' in this is that you're cooking the meat and veggies first, and using the broth to make the couscous.

This recipe makes enough for about 4 people at least - adjust quantity of veggies for more or less food.


1 onion, peeled and sliced thin
1-2 small zucchinis, cut into 4 inch chunks
4-5 carrots, peeled, sliced in half lengthwise, core is traditionally removed, cut into 4-6" chunks
2-3 purple turnips (cut into 4-8 chunks, optional, but delicious - I think all Magidows will like this)
2 tomatoes, cut into large slices
1 clove garlic minced or crushed garlic (or to taste)

Other possible veggies/additions:
Summer squash (cut like zucchini)
Winter squash (with skin, cut into 2"x2" squares)
Beets (peeled, cut into small chunks)
Cabbage (cut into large chunks)
Potatoes (or sweet potatoes)
1 whole Anaheim or poblano pepper (optional, but this is super tasty as long as you're ok with spicy, whole) 

Chickpeas (canned, drained)

2-3 tsp powdered ginger
2-3 tsp turmeric
1.5-2 tsp black pepper
1/4 c. flat leaf parsley, minced
1/4 c. cilantro, minced
pinch saffron (optional)

1 whole cut chicken or equivalent pieces (or whatever kind of meat you prefer)

1/2-1 c. dry couscous per person, depending on level of hungriness and whether you're doing the microwave or mix-and-cover method
Butter (optional)


In a thick bottomed, large stock pot (we often use our pressure cooker bottom) on medium heat, heat a few tablespoons of olive oil, add onion, sautee until transparent, then the garlic, cilantro and parsley. Stir and cook, then add all of the ground spices and salt. Stir and cook briefly, then add tomatoes and heat until they break down and begin to form a sauce. Add the meat, stir until all pieces are coated, then let cook a few minutes. Add 6 cups water, or whatever is needed to cover the meat and veggies and bring to a boil. 

At this stage, depending on the meat you're using, if you're using a pressure cooker, you can put the lid on for the pressure. This would be good if you're using a beef roast of some sort, or if you are in a hurry while cooking chicken, though it is easy to overcook it. Also, hold in mind that you'll be cooking at least 30 more minutes for all of the veggies, so cook the meat accordingly.

Begin adding veggies based on relative hardness, starting with the veggies which require the most cooking first. Keep adding the veggies at the appropriate time to ensure that they will all be properly cooked. This is more of an art than a science and depends on which veggies you chose to use but you want the veggies to be tender enough to cut with the edge of a spoon, so overcooking them isn't a big issue. You can add additional water as needed.

If you want a hot pepper, but the rest of the people eating do not, you can take some of the broth, put it in a small saucepan and boil the pepper in that. 

Taste the broth, and adjust the salt and spice levels. Then carefully pour the broth into a large container or measuring cup (you can use a colander also, but put the veggies back in the pot to keep them warm.) You will be using this broth to cook the couscous.

Mix-and-wait method for couscous
As far as I can tell, all couscous in the US is pre-cooked. This means that if you do not want to do any more work, all you have to do is mix water and couscous in a 1:1 ratio, cover, and wait 5 minutes. Add some butter (optional), and fluff well with a fork.

Microwave method for couscous
Alternatively, you can do a slightly more involved method which will produce fluffier couscous. Mix the couscous with enough broth to just cover it in a microwave safe container with a loose lid. It is easier to add more liquid than it is to add more couscous, so err on the side of too much couscous. Microwave for 5 minutes, then fluff with a fork. If it seems too dry, add more broth and microwave for 5 more minutes. 10 minutes is the minimum, but you can keep adding liquid and microwaving if it seems too dry or undercooked. You should also check for flavor - add more salt if needed. When the couscous is cooked, add butter to taste (optional) and fluff well with a fork.

Serve the couscous in a large platter, with couscous on the bottom and the veggies and meat arrayed on top. I've seen people crown it with a hot pepper, which looks nice, but you can also put that to one side if you don't want to make it spicy for everyone. Reserve some broth on the side - you'll often find that you want a bit more broth to keep things from being too dry. 

If you're feeling fancy, you can caramelize onions and cook some raisins in the same pan and use as a garnish - this tends to be done with beef more than chicken.


Monday, July 4, 2016

Thai Beef Salad - Nam Tok Neau

I cooked this one directly from one of my favorite food blogger's sites, Eating Thai Food. It basically takes your laab game (beef or chicken) up to the next level. Grilled beef, mint, Thai spices...what's not to like?

My version, served with cabbage leaves (you can roll them up like a taco with the meat; lettuce also works) and sticky rice.


1 lb flank steak
1 tbsp ground black pepper
1.5 tbsp light soy sauce

Marinate the beef for about an hour. Grill the steak and allow it to rest 5 minutes or more on a plate, reserving any juices. Slice across the grain into bite-sized strips.


2 Tbsp khao khua (toasted sticky rice powder, check out the recipe here)
4 Tbsp fish sauce
1 tsp sugar
1 – 2 tbsp chili flakes
3 Tbsp lime juice
6-7 small shallots, sliced thinly, ~1/3 c.
2 green onion, minced
1 handful mint leaves + more to garnish

Combine the sliced beef with the salad ingredients and any beef juices that collected on your plate. Check the seasoning and adjust if needed.

If you are too lazy to make the sticky rice powder, the salad will still be good, but it won't have that same toasty flavor and it will be more liquidy. Don't let the rice powder stop you! Note: you can actually buy it pre-made here on the Eastside, but who knows how long it's sat on a shelf.

Miso Marinade

Holy moley it's been a long time since I've posted! It's not that I haven't been cooking, but that my recipes have been getting rather arcane and many not worth recording for posterity. I've posted so many recipes at this point, I really have to reach to come up with something I haven't done before.

Anyhow, here's a really simple marinade, which is great on chicken breasts or thighs. I think it would also be good on a firm fish such as halibut, swordfish, or salmon.

1 lb chicken breast
3 Tbsp. yellow miso (you could probably use red or white instead)
1 Tbsp. mirin
2 tsp. sesame oil
1 tsp. sugar
1-2 Tbsp. grated ginger (a piece the size of a large-ish thumb)

Butterfly the chicken breast and pound slightly so that it is even thickness ~1/2".

Combine the marinade ingredients.

Spread the marinade onto the chicken breast and allow to sit for at least one hour.

Place onto a medium-hot grill, turn after about 7 minutes. Cook another 4-5 minutes on the other side. Allow to rest 2-3 minutes before slicing.

Serving suggestion:

We were fortunate enough to find packaged Sun Noodles "hiyashi chuka" ramen packs at United Noodle. These are served as a cold ramen dish with a vinegar sauce, which I think you could make yourself if you can find the ramen. We served ours with fresh carrots, daikon, and scallions, salted savoy cabbage, leftover sweet corn, and the grilled chicken. It was fantastic!

Tuesday, March 29, 2016

Garden Enchilada Bake

Garden Enchilada Bake Makes 6 servings ~ Adapted from Peas and Thank You by Sarah Matheny
  • 1 c. quinoa, rinsed and drained
  • 1 1/2 c. vegetable broth (or chicken broth)
  • 1 15 oz. can tomato sauce, divided
  • 2 1/2 t. chili powder, divided (consider using less, depending on how flavorful your chili powder is)
  • 1/2 t. dried oregano
  • 1 zucchini, shredded and squeezed to release all excess moisture*
  • 1/3 c. cream cheese (Could be non-dairy, i.e. Tofutti. I think you could also use Greek yogurt here.)
  • 1 clove of garlic, minced
  • 1/2 t. cumin
  • salt and pepper to taste
  • 1 c. cheese, shredded (Optional, could be non-dairy. We like using Monterey Jack or Pepper Jack.)
  • 1 3 oz. can sliced olives, drained (or other olives)
  • 1 avocado, sliced
  • cilantro for garnish (optional)
*Try adding whatever additional fresh veggies you have on hand, including shredded carrots, corn kernels off the cob and/or torn dark, leafy greens
Preheat oven to 375 degrees.
In a medium stockpot, combine quinoa, broth, 1/2 cup of tomato sauce, 2 teaspoons of chili powder and oregano.  Bring to a boil over medium high heat.  Reduce heat, stir and cover, simmering for 15-20 minutes.  Remove lid and cook for an additional minute or two, or until all of the liquid has been absorbed and quinoa is fully cooked.
Add shredded zucchini, remaining tomato sauce, remaining chili powder, cream cheese, garlic and cumin and heat until fully incorporated.  Season with salt and pepper to taste.
Transfer mixture to a casserole dish (2 qt.) that has been lightly spritzed with olive oil or cooking spray.
Top casserole with grated cheese and sliced olives.  Bake for 25-30 minutes or until cheese is bubbly. To brown the top of the casserole, you can switch the oven over to the broil setting for the last several minutes.
Garnish with avocado slices and fresh cilantro, if desired.
( You could make two and stick one in your freezer for later.)

Monday, February 8, 2016

Mushroom Onion Pot Roast

This is a really easy slow cooker pot roast that doesn't take much time to prepare, and is easy to get going when you leave to work. The most labor intensive part is skinning the onions, but our local grocery store often has them pre-skinned.


2-3 pound beef roast (we like London broil a lot)
1-1.5 pound small mushrooms (our store sells them bulk, so its easy to pick out the small ones)
1 pound pearl onions, tops bottoms and skins removed
1/2 bottle brown ale (preferably malty, low bitterness)
1/2 c. water or broth
1 tsp dried thyme
1/2 tsp (or less) dried rosemary
S and P

If time allows, brown meat, them combine remaining ingredients in slow cooker, and cook until you get home from work. Serve with mashed, baked or roasted potatoes, or add potatoes directly to the pot for a one dish meal. The juice is pretty flavorful, but if you like you can reduce it. I recommend drinking one of the beer's brethren alongside the meal.

I prepare this the night before - I pour 1/2 of the beer into a container, drink the rest (beer in the morning is not as much fun) and skin the onions. In the morning, I wash the mushrooms really well, brown the meat if I have time, then throw everything into the slow cooker and forget about it until I come home.

Tuesday, January 26, 2016


This is a hearty, colorful stew, with a variety of textures. I invented it in my head before I went to the store, so I selected the ingredients intentionally. Of course, it is a great way to combine root veggies that have accumulated in the fridge, and it doesn't matter if they are a bit wrinkly. I do, however, suggest that you peel the vegetables for a smoother and more savory taste without too many unwanted earthy tones. Refrain from adding leafy veggies, at least the first time you make it.

Ingredients: (these quantities will make a large batch, at least enough for 4-6 servings)

1 large onion
2-3 each: (cut into small/medium sized cubes)
  • Potatoes
  • Sweet potatoes
  • Parsnips
  • Beets (any color)
  • Turnips
  • Rutabaga

1 cup quinoa
1-1.5 quarts of broth or water
Salt, pepper, Tabasco or other peppy additive
Sour cream or yogurt for topping


Chop onion in big chunks and saute in oil. A Dutch oven is perfect, or you can transfer the cooked onions to a slow cooker if you choose. Cook according to slow cooker directions for stews and soups.

When onions are almost transparent, add all the veggies and one quart of liquid. Stir and bring to a boil. (If you have made a massive quantity, this is a good time to put some of the veggies aside to freeze for future meals.) Add quinoa and stir. Cook on medium heat, stirring from time to time, until the potatoes and sweet potatoes have become very soft and the quinoa is fully cooked. You may have to add more liquid as the veggies cook. 

Stir briskly with a whisk to break down the soft vegetables. This will create a nice, thick stock, leaving the firmer veggies to add texture and taste surprises. Season and serve with a lovely dollop of sour cream or plain yogurt.

Bon appetit!

Monday, January 11, 2016

Spicy Slow Cooker Butternut Squash and Chicken Chili

I adapted this from a recipe found in the winter issue of Progressive Farmer, a magazine to which we subscribe and is full of interesting tidbits and arcane information. It caught my eye, as it was the strangest combination of ingredients I've ever seen and couldn't imagine how it would taste. Always looking for more ways to camouflage winter squash for my hubby, I decided to give it a try. The original recipe called for beef stew meat and ground beef, but I used chicken thighs and ground chicken breast. It is one of the most delicious concoctions I have ever made!

1 lb. ground chicken (or beef)
1 lb. cubed skinless, boneless chicken thighs (or beef stew meat)
1 onion, chopped
1 bell pepper
1 butternut squash, peeled, seeded and cubed (I used kabocha because it is my favorite and I had one)
2 cups hot salsa
1 small can peppers (3.5 oz - Anaheim or chipotle)
1 (12 oz) beer
1 cup water
1 (15 oz) can pumpkin puree

In skillet, brown chicken and onions (if using chicken, be sure to brown in oil)

In a slow cooker*, combine all ingredients EXCEPT pumpkin puree and cook on high for 4 hours or low for 8 hours until everything is cooked and tender.

Add pumpkin puree and heat through. Serve with toppings of your choice (avocados, sour cream, jalapenos, etc. Corn bread is a delicious accompaniment.

*To make without a slow cooker, use a large pot or Dutch oven on the stove, and follow the directions above. Simmer for about one hour, adding the pumpkin puree at the end.