14th July 2009

    Pork Posole

    posolerojo

    The Third Place Books close to us was having a blowout on used books a couple of weeks ago, and we picked up a copy of The Best of Cooking Light: Everyday Favorites for four bucks (I’m a sucker for cookbooks with pictures). This pork posole recipe caught my eye because it looked pretty much like a normal (aka, non-light) posole recipe. Pork is browned and then added to a stock made from chicken broth and pureed ancho chilies. This recipe is all about the condiments: a squeeze of lime and a bunch of cilantro really brings out the flavors in this soup.


    Lisa says:

    We must love posole — I think we have four different recipes on the site.

    Chris says:

    Yep, and each one is a little different.

    Lisa says:

    I’m not sure about this one, you know I like the stewier ones.

    Chris says:

    Well, even though this one is broth-based, I think you’ll like it.

    Lisa says:

    Hmmm… kind of bland.

    Chris says:

    What? Ahhh… hit it with those garnishes. Squeeze that lime! Add those onions! Savor the cilantro!

    Lisa says:

    Wow, that makes a big difference… yum! It’s definitely growing on me.

    Chris says:

    Yeah, keep going…

    Lisa says:

    Awesome — I’m going back for more.

    Chris says:

    Mission Accomplished!

    Pork Posole
    4 ancho chilies, stemmed and seeded
    2 cups boiling water
    1 tbsp cumin seeds
    1 tbsp peanut oil
    1 1/2 lbs boneless pork loin, trimmed and cut into (1/2″) pieces
    1 1/2 cups chopped onion
    4 garlic cloves, minced
    4 cups chicken broth
    2 tbsp sugar
    3/4 tsp salt
    2 15.5-oz cans white hominy, undrained
    sliced radishes
    chopped green onions
    minced fresh cilantro
    lime slices

    Heat a cast-iron skillet over high heat. Place chilies in pan; flatten with a spatula. Cook 10 seconds on each side or until blackened. Combine toasted chilies and 2 cups boiling water in a bowl; let stand 10 minutes or until soft. Place pepper mixture in a blender; process until smooth.

    Cook cumin seeds in a large Dutch oven over medium heat for 1 minute or until toasted and fragrant. Place in a spice or coffee grinder; process until finely ground.

    Heat oil in Dutch oven over medium-high heat. Add pork; cook 5 minutes, browning on all sides. Do this in batches if you must — don’t crowd the pork or it’ll steam instead of brown. Remove pork from pan. Reduce heat to medium. Add onion and garlic to pan; cook 8 minutes or until onion is browned, stirring frequently. Stir in pork, pureed chilies, toasted ground cumin, broth, sugar, salt, and hominy; bring to a simmer. Cook 30 minutes or until pork is tender. Spoon equal portions posole into each of 6 bowls; top each serving with radishes, green onions, and cilantro. Serve with lime slices.

    6 Servings

    Print This Recipe

    posted in Cooking Light, Main Dishes, Mexican, Soups and Stews | 0 Comments

    19th March 2009

    “Almost Meatless” Albondigas, or, Oatmeal: It’s What’s For Dinner

    oatmealalbondigas

    This recipe was recently featured on Serious Eats; it comes from a cookbook titled Almost Meatless: Recipes That Are Better for Your Health and the Planet. I’m all for the occasional veggie burger, but make no mistake: these plump, juicy orbs of joy are NOT vegetarian. Rather, ground lamb is supplemented with steel-cut oatmeal to add bulk — the aim of Almost Meatless is not to eliminate meat all together, but to just use less of it. I haven’t yet tried any of the other recipes from this book, but unless this a one-off standout, I certainly look forward to it!


    Lisa says:

    What the — how are these “almost meatless”? Aren’t they made with lamb?

    Chris says:

    Yeah, but only 1/2 a pound in the entire recipe… certainly not “mostly meat”.

    Lisa says:

    Ah, okay. I get it.

    Chris says:

    These are so juicy! I would not have realized that they were made with oatmeal…

    Lisa says:

    Me neither — maybe rice or something, but definitely not oatmeal.

    Chris says:

    These would be awesome for a tapas party; just stick some toothpicks in them and you’re done.

    Lisa says:

    Ooooh, I think we should have one soon!

    “Almost Meatless” Albondigas
    1/2 cup steel-cut oatmeal
    1/2 cup loosely packed fresh cilantro leaves, chopped plus more for garnish
    4 cloves garlic, minced
    1 chipotle in adobo sauce, finely chopped
    4 teaspoons ground cumin
    2 teaspoons ground coriander
    Kosher salt and freshly ground black pepper
    1/2 lb ground lamb
    2 tsp olive oil
    1 small onion, cut into 1/4-inch dice (about 1 cup)
    1 28-oz can crushed tomatoes
    1 cup water
    Juice from 1 lime

    Mix together the oatmeal, cilantro, half the garlic, the chipotle, 2 teaspoons of the cumin, 1 teaspoon of the coriander, 1 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Use your hands to incorporate the lamb into the mixture, distributing it evenly. Form balls out of tablespoon-size scoops of the mixture and set aside.
    Heat the oil in a Dutch oven over medium-high heat. Add the onion and saute for 5 minutes. Stir in the remaining garlic, cumin, and coriander, cooking for an additional 30 seconds. Add the canned crushed tomatoes and water and stir to combine.
    Bring the sauce to a simmer and add the meatballs. Simmer partially covered for 45 minutes.
    Season the sauce with salt and pepper to taste, squeeze the lime juice over top, and serve with extra chopped cilantro.

    4 Servings

    Print This Recipe

    posted in Almost Meatless, Appetizers, Main Dishes, Mexican, Spanish | 5 Comments

    30th January 2009

    Soft Tacos with Green Chard, Caramelized Onions, and Queso Fresco

    chardtacos

    These delicious tacos from Mexican Everyday are filled with a mixture of caramelized onions and sauteed green chard — definitely a departure from the norm for us! When we make tacos at home, we’re more likely to fill them with mahi-mahi or shredded chicken. We picked this recipe because it’s Vegetarian Week here at We [Heart] Food, but these were good enough that they’re likely to make an appearance in the usual rotation.


    Chris says:

    Is it just me, or is CSA box day almost like Christmas?

    Lisa says:

    Sorta… though do you usually eat your Christmas presents?

    Chris says:

    Oh. Not really. Okay, so it’s not like Christmas, but it’s still exciting.

    Lisa says:

    I agree — so the veggies in these tacos came from the box?

    Chris says:

    Yep! I’m glad I found this recipe; tacos aren’t the first thing I think of when I see chard… but these turned out really well. The chard has that slight earthy taste that combines nicely with the slight sweetness of the caramelized onions.

    Lisa says:

    Glad we’re having rice and beans with them, or I’d still be hungry.

    Chris says:

    Same here… oh yum, I forgot how much I like that tomatillo salsa.

    Lisa says:

    Is it spicy?

    Chris says:

    This batch not as much; I didn’t add as much of the adobo sauce from the chipotles.

    Lisa says:

    These tacos rule. Yay for Vegetarian week!

    Soft Tacos with Green Chard, Caramelized Onions, and Queso Fresco
    1 (12-ounce) bunch green chard, thick lower stems cut off
    1 1/2 tbsp olive oil
    1 large red onion, sliced 1/4″ thick
    4 garlic cloves, minced
    1 tsp red pepper flakes
    1/2 cup water
    Salt
    warm corn tortillas
    crumbled Mexican queso fresco
    smoky chipotle salsa (recipe in this post)
    cilantro

    Cut chard crosswise into 1/2″ slices. In a very large (12-inch) skillet, heat oil over medium-high heat until hot. Add onion and cook, stirring frequently, until golden brown but still crunchy, about 4 to 5 minutes. Add garlic and red pepper flakes and stir for a few seconds, until aromatic, then add water, 1/2 tsp salt and the chard. Reduce heat to medium-low, cover pan, and cook until chard is almost tender, about 5 minutes.
    Uncover pan, increase heat to medium-high and cook, stirring continually, until mixture is nearly dry. Taste and season with additional salt if necessary. Serve in warm tortillas, topped with cheese, cilantro, and salsa.

    Makes about 8 tacos, depending on how full you like ‘em.

    Print This Recipe

    posted in Main Dishes, Mexican, Mexican Everyday, Vegetarian | 5 Comments

    22nd December 2008

    Sweet Potato and Kale Enchiladas

    sweetpotatoenchiladas
    This was another of those “let’s look for a recipe that uses the veggies in the CSA box” nights that turned out really well. The original, in Veganomicon: The Ultimate Vegan Cookbook called for red or yukon gold potatoes, but we had sweet potatoes on hand and I thought they made a nice contrast to the spicy homemade enchilada sauce.

    Chris says:

    We’re becoming kale fiends!

    Lisa says:

    I know it… we never cooked with it at all until this year…

    Chris says:

    Well they certainly love giving it to us in the CSA box… not that I’m complaining. Anyway, what do you think?

    Lisa says:

    I like it — I didn’t think I’d like the sweet potatoes, and I still want to try this again with regular spuds, but the taste is really good. What do YOU think?

    Chris says:

    I think it’s hard to take a good picture of enchiladas.

    Lisa says:

    Hmmm…. don’t worry about it. I think people know enchiladas aren’t that photogenic.

    Chris says:

    Maybe. Anyway, I love these things. I’d probably puree the enchilada sauce a little more next time, but I like the combination of flavors.

    Lisa says:

    The guacamole you made goes really well with it too. I heart guac.

    Chris says:

    I’m really liking the recipes from this book. They certainly don’t scream “vegan”.

    Lisa says:

    I agree! They’re just good.


    Sweet Potato and Kale Enchiladas
    2 tbsp olive oil
    1 onion, diced
    3 hatch chilies, roasted, peeled, seeded and chopped coarsely
    2 1/2 tsp ancho chile powder
    1 1/2 tsp ground cumin
    1 tsp Mexican oregano
    1 28 oz can diced tomatoes with juice
    1 tsp sugar
    2 tsp salt

    1 lb sweet potatoes
    1 bunch kale, washed, trimmed, and chopped finely
    3 tbsp olive oil
    4 cloves garlic, minced
    1/2 tsp ground cumin
    1/4 cup vegetable stock or water
    3 tbsp lime juice
    1 1/2 tsp salt

    12–14 corn tortillas

    Peel and diced the potatoes, then boil them until tender, about 20 minutes. Drain and set aside.
    Preheat the oven to 375°F and have ready a shallow casserole dish, at least 11 1/2 x 7 1/2 inches.
    Prepare the enchilada sauce : In a large, heavy-bottomed saucepan over medium heat, sauté the onions is oil for 4 to 7 minutes, until softened. Add the remaining sauce ingredients, bring to a simmer, and remove from the heat. When the mixture has cooled enough, taste and adjust the salt if necessary. Puree with an immersion blender until the mixture is smooth and even.
    Prepare the filling: Cook the olive oil and minced garlic in a saucepot over medium-low heat, stirring occasionally until the garlic is sizzling and slightly browned. Add the kale, sprinkle with a little salt, and raise the heat to medium, stirring constantly to cover the kale with the oil and garlic. Partially cover the pot to steam the kale until it has wilted, 4 to 6 minutes.
    Remove the lid and mix in the potatoes, vegetable stock, lime juice, and salt. Use the back of a wooden spoon to mash some of the potatoes. Cook another 3 to 4 minutes, until the stock is absorbed. Add more salt or lime juice to taste.
    Ready a plate filled with about 3⁄4 cup of enchilada sauce, a casserole dish, a stack of corn tortillas, a heated cast-iron pan, and the potato and kale filling.
    Ladle a little bit of the enchilada sauce onto the bottom of the casserole dish and spread it around. Take a corn tortilla, place it on the heated pan for 30 seconds, then flip it over and heat until the tortilla has become soft and pliable. Drop the softened tortilla into the pie plate filled with sauce; allow it to get completely covered in sauce, flip it over, and coat the other side.
    Now, place the tortilla in the casserole dish, place some of the potato filling down the middle and roll it up. Continue with rest of tortillas, tightly packing enchiladas next to each other.
    Pour about a cup of sauce over the top (reserving some for later), cover tightly with aluminum foil, and bake for 25 minutes. Remove the foil and bake for another 10 to 15 minutes, until edges of the tortillas poking out of sauce look just a little browned. Allow to cool slightly before serving. Top individual servings with any remaining enchilada sauce, warmed slightly.

    Makes 12-14 enchiladas

    Print This Recipe

    posted in Main Dishes, Mexican, Veganomicon | 2 Comments

    25th November 2008

    Roasted Hatch Potato Salad with Tuna

    I was stuck at home today, and just before leaving to walk out in the rain for a long, cold, wet trek to get some lunch, I decided to poke around and see what we had on hand. I knew we still had a few potatoes left from the CSA box, and when I spotted a can of tuna, something clicked in my mind and I remembered a recipe from Mexican Everyday by Rick Bayless that I had been wanting to try. The version in the book uses poblanos, but I knew the roasted hatch chilies sitting in my freezer would work just as well, if not better. The onions and shallots kept a lot of their crunch, and along with the chilies provided a nice contrast in texture to the soft potatoes. The tuna adds protein, but doesn’t overpower the other flavors in the dish. Hooray for having ingredients on hand — this potato salad kept me sated — and dry!

    Obviously, I couldn’t discuss the deliciousness with Lisa, as she didn’t get to try it, but instead, I give you the following instant messenger transcript:

    [1:36 PM] Chris: Guess what I had for lunch?
    [1:40 PM] Lisa: Nothing?
    [1:40 PM] Lisa: Water?
    [1:41 PM] Chris: We had tuna, potatoes, shallots, and the hatch chilies in the freezer… I made that potato salad w/tuna from the Rick Bayless book!
    [1:41 PM] Lisa: Yum!!!!!
    [1:41 PM] Lisa: Are there leftovers???
    [1:41 PM] Lisa: I want to try it!!!
    [1:41 PM] Chris: Uh, no. Didn’t make a full recipe, sucka.
    [1:41 PM] Lisa: Dammit!
    [1:41 PM] Lisa: Bragger.
    [1:42 PM] Lisa: I had a frozen dinner. *Boring*

    Fascinating, I know! Hey, I do what I can.

    Roasted Hatch Potato Salad with Tuna
    2-3 roasted hatch chilies
    2 medium (1/2 lb) Yukon Gold potatoes, cut into 1/2″ pieces
    Salt
    1/6 cup olive oil (2 tbsp + 2 tsp)
    1/2 small red onion, sliced 1/8″ thick
    1 large shallot, sliced 1/8″ thick
    1 1/2 tbsp champagne vinegar
    1/2 tsp oregano
    1/4 tsp black pepper
    One 6-oz can tuna, drained
    1/4 cup chopped cilantro or parsley
    Romaine, to serve (optional)

    Put the cubed potatoes into a microwave-safe bowl and sprinkle with 1/2 tsp of salt. Cover with plastic wrap and microwave on high for about 3 minutes, until completely tender. Leave covered.
    Rub the blackened skin off the chilies and pull out the stems and seeds. Rinse to remove rogue seeds and skin, then cut into 1/4″ thick strips.
    Heat the oil in a large skillet over medium-high heat. Add the onion and shallots and cook, stirring frequently, until the onion and shallots are browned, about 4 minutes. Remove from the heat and stir in the vinegar, oregano, black pepper, and hatch chilies. Stir well, then add the potatoes to the pan. Set aside to cool; when at room temperature, add the parsley/cilantro and tuna.
    Serve over optional Romaine lettuce leaf.

    2 side-dish servings, or a large lunch

    Print This Recipe

    posted in Main Dishes, Mexican, Mexican Everyday, Sides | 3 Comments


    Page optimized by WP Minify WordPress Plugin