Extra Schmaltz!

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.  Ingredients 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 Salt 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) Instructions 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

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 usin

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. Marinade 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. Salad 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 pl

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 minute

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 qui

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. Ingredients 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 befo

ROOT VEGETABLE STEW 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 Oil Salt, pepper, Tabasco or other peppy additive Sour cream or yogurt for topping Assembly: Chop onion in big chunks and saute in oil. A Dutch oven is perfect, or

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