Pineapple Pork

I've been craving Chinese food, something a little rich and smoky with a bit of sweetness and it just wouldn't be summer if we didn't manage to cram fruit into every meal of the day. 

Creating and making a meal feels like such an indulgence to me right now; when we are in the school year I am typically in school, too. So although we have weekly standards, they rarely fall into the "fun, festive, culturally expansive" categories and instead land with a thud in the categories no one is too proud to advertise. Like..."leftover scramble night" or "hash night". I'm planning on doing some writing about meal planning, which I find stressful and a bit deceiving but right now I can say that when I'm busy, it shows up on the plate. Frustrating for me as I'm someone who loves to cook and sit down to a meal made with some feeling behind it. So when things do slow down a little, I often have moments of, "Hey! I'm not doing anything...I could cook. Actual food!" Tonight was one of those nights and so, instead of asking around to see if anyone had something left in their lunch they could eat for dinner (it happened once in a moment of desperation) I made something I knew would at least get marks for being colorful and hot. Luckily, it totally filled my take-out cravings. 

One piece of advice for this recipe, and cooking in general - If you use the pork tenderloin as suggested, don't be afraid to ask your butcher to prep it for you by removing the silvery skin you'll notice on the cut. Taking it off makes a big difference!! I've found that most people working behind the counter are happy to take an extra step for you. If they don't have pork tenderloin or that's not in your budget at the moment, ask what they have that would work for a stir-fry. I've learned so much (and gotten a lot of free/discounted stuff) over the years just by being conversational and expressing an interest when I'm putting in my order. 

Tonight we had this with rice and baby bok choy and white snap peas (who knew) from our CSA. Since the pork is really flavorful, just add about 1/2 cup chicken stock to a small, shallow pan, put it on medium high then add your baby bok choy and spread a few handfuls of snap peas around. Cover with a lid and steam for 5 minutes. Perfection! 

Ingredients:

1 1/2 tsp sea salt

1 tsp smoked paprika

1/8 tsp cayenne

1/2 tsp garlic powder

4 tbsp coconut oil or cooking oil of your choice

1 onion, cut into large dice

1 green or red pepper, also cut into large dice

2 cloves garlic, minced

1 tbsp ginger, minced

2 stalks thin, crisp, very green celery (sorry, this is not negotiable. clean out the vegetable drawer another day)

2 cups pineapple chunks, juice reserved

1 lb pork tenderloin or other tender cut, chopped into large bite-sized pieces

Pineapple Sauce

1/4 cup coconut aminos

1 tbsp apple cider vinegar (rice vinegar would work, too)

1/4 cup pineapple juice

1 tbsp arrowroot powder (cornstarch would also be fine)

Sesame seeds and green onions for garnish

First, prepare the pork. Mix the sea salt, paprika, cayenne pepper and garlic powder in a small bowl and once the pork is cut up, open the paper it came wrapped in and spread it out on the counter. Arrange the pork in a single layer, sprinkle it with the rub then work it in work your hands. Once it's all mixed evenly, loosely wrap the paper and set it aside while you prepare the other ingredients (effective AND saves a dish). After all the vegetables are chopped, heat 3 tablespoons oil in a large skillet or wok. Once hot, adjust heat to medium high and add pork, tossing occasionally and working it around the pan to get a nice sear on all the pieces. Remove the pork from the pan with a slotted spoon and put into a bowl. Add remaining tablespoon oil to the pan quickly followed by the onions, peppers and celery. Reduce heat slightly and cook until the onions are translucent and you're just starting to see a few dark spots here and there. Add the garlic and ginger and continue stirring for 2-4 minutes. 

While this cooks, combine the coconut aminos, vinegar, pineapple juice and arrowroot in a small pyrex. Add the pork back to the pan and pour the sauce over. Stir to mix it all together then let it cook until the sauce has thickened slightly, about 7 minutes. Add the pineapple chunks, stir, then remove from heat. Sprinkle with sesame seeds and green onions to serve (or definitely do not if you have someone who will run from the table screaming at the sight of a bright green onion). Enjoy! 

Summer Staple: Peach and Corn Salad

Surviving the end of the school year left me pretty burnt out on potlucks. It seemed like every meeting, every occasion that required more than 2 people to come together was suddenly an opportunity to force everyone to come up with an entree, salad or dessert that could feed a crowd and check a few boxes on the dietary restrictions. A few are just fine, but ours were in excess. Thankfully, summer comes and offers a reprieve from all sorts of obligatory chores and errands, when nights with friends mean potlucks in their purest form; a collection of standard favorites and newcomers alike, when you know you can try out an ambitious new recipe or show up with beer and the standard potluck copout - chips and salsa and no one will mind.

It's useful for occasions like this to have a few recipes that you know can be tinkered with to fit in nicely with the other choices and show off some of the best parts of the season. This salad has become that for us over the years. Freshly shucked raw corn and sweet juicy peaches are transformed into a versatile salad/topping that seems to work, regardless of what they're paired with. Although basil is a standard addition, we like it with a pinch of cumin and chili powder mixed into the vinaigrette and topped with avocado for taco night, or thrown together with some penne for an easy summer picnic lunch.

Ingredients:

• 5 ears chilled corn, shucked and well cleaned
• 3 peaches that are just ripe or not quite ripe, pitted and chopped into slightly smaller than dice-sized pieces
• 1/4 cup avocado or mild olive oil
• 4 tablespoons champagne vinegar
• quite a bit of fresh ground black pepper, around 1/2 tsp
• handful of basil, roughly chopped

Instructions:

Find a large, shallow bowl and use a sharp paring knife to cut down the cob, letting the kernels fall into the bowl. Work your way around the cob, getting off as many kernels as possible. Add the chopped peaches to the corn and gently mix. Combine the oil, champagne vinegar and pepper whisking very well. Drizzle over the salad, combining carefully. Just before serving, add the chopped basil. Serve chilled. Stores well in the fridge for a few days. 

Lentil Tacos

Does anyone else take issue with the whole regimented food schedule we all suddenly seem to be on? As if I didn't have enough irrational guilt about missing some of the lesser kid-centric holidays, I'm now a Communist if I'm not having Tacos on Tuesday, a donut on the randomly selected day to honor its contribution to society or find myself inhaling a meatball sub with emphasis on the "meat" part on a Monday. It's too much! I have no idea where this all came from but my inner child does NOT want to be told what to wear, what to eat or how often to floss. That being said, we did find ourselves eating tacos...on a Tuesday and my love for alliteration won out, leaving me to do a little shimmy to the table while carrying plates and singing a stupid song about tacos. 

Whenever the option of tacos comes up we come back to this lentil mixture. It goes over well with everyone and the leftovers are versatile enough to find their way into breakfast burritos and nachos. I'm guessing you can grind it in a blender or just mash it but I can't vouch for that - if you have an immersion blender, that's the best choice and if not, it may be a good investment to make (single serving smoothies and shakes!) 

If you have the time, sprouting lentils can be an excellent way to get their nutritional benefits while making them easier to digest. If you'd like to try it, here is a tutorial. 

Ingredients:

• 2 cups French green lentils, rinsed, sorted through and soaked in water for 2-12 hours then drained, rinsed and dried with a dishtowel
• 1 large yellow onion, diced small
• 1 large red pepper, diced small
• 2 large carrots, shredded (best) or diced small
• 4 cloves garlic, minced
• 2 tablespoons mild chili powder
• 2 teaspoons cumin powder
• 1/4 teaspoon salt, plus more to taste
• 1/4 cup tomato paste
• 4-5 cups chicken broth (vegetable broth or water will work, too)
• 3 tablespoons olive, avocado oil or mild coconut oil

Instructions:

Heat a large skillet that also has a lid on medium high heat and add the cooking oil. When the oil has thinned, add the onion, pepper, carrots and garlic. Reduce heat slightly and stir until the onions become translucent. Add the chili powder, cumin and salt, then stir continuously to toast the spices without burning them. Add the tomato paste and lentils, give them a quick stir, then stir in 1 cup of the broth and lower heat to medium low. Add another cup of broth, give another stir and cover the skillet, allowing the mixture to stay at a low simmer. When the liquid has mostly evaporated, 5-10 minutes, add another cup of liquid and cover again. Continue to do this until the vegetables are softened and the lentils are still a bit toothsome but have a soft, chewy consistency. Add more salt to taste, then remove the skillet from the stove and have an immersion blender ready. Using a spatula, scrape the mixture into a pile in the middle of the pan and insert the blender, pulsing to create a meat-like texture. Continue scraping and blending until most of the lentils have been incorporated, adding a bit more liquid if the mixture seems dry or too crumbly. 

We like to serve our tacos on soft corn tortillas with chili lime coleslaw, avocado, grated raw cheese, salsa and a healthy squeeze of lime. This recipe makes quite a bit, so you'll likely have leftovers. To reheat the lentil filling, put in a small pan with a bit of water, stir and heat over low medium heat. 

Poblano, Butternut Squash and Corn Soup with Avocado Lime Cream

I saw some beautiful looking poblanos at the store and they instantly made me crave corn chowder with a bit of spice but I wanted to make something that was a little denser and slightly more earthy to compliment the sweet corn and smoky poblanos. The addition of the squash seemed like the perfect thing and I have to say, I'm so gonna cry a little river when fall and winter squash make their quiet exit from the markets. Until then, grab a butternut or two and try this recipe. My only regret is that I didn't pair it with a nice ale, the way I'm guessing it was intended to be. 

And in the recipe I add a bit of arrowroot powder to the cream - the reason is that the lime juice makes the mixture a little too watery and with the addition of the arrowroot the cream holds up for a few minutes on top of the hot soup until you can plate it and garnish. Isn't mixing in the cream half the satisfaction of eating it? 

Ingredients:

Soup

• 1 large yellow onion, cubed
• 2 cups butternut squash, cubed into slightly larger than dice size
• 2 medium poblanos
• 1/2 tsp salt
• 3/4 tsp mild ancho powder
• 1 heaping tsp cumin
• 4 cups chicken stock (or vegetable to make vegetarian)
• 4 cloves garlic, minced
• 16 oz. organic sweet corn, approx 5-6 ears
• 2 tbsp butter
• 2 tbsp avocado or olive oil

Avocado Lime Cream

• 2/3 cup full fat coconut milk or heavy cream
• juice of 1 lime
• pinch salt
• 1 tsp arrowroot powder
• 1 avocado

Garnish options

• Fried corn tortilla strips dusted in cumin and salt
• Scallions
• Toasted pepitas

Instructions: 

First, roast the poblanos, either over a grill, gas burner or broiler. I used a broiler and cooked for 5 minutes until skin blackened, then turned and roasted 5 minutes more. Allow to cool so the skins will be easier to remove and prep other ingredients. Heat oil in a stock pot over medium high heat and when the oil has thinned to coat the pot add the onions and stir. Cook for 5 minutes then add the squash. Stir, cook for 5 more minutes then add the salt, chili powder and cumin. Stir it all around to toast the spices without burning them. Reduce heat to medium and cook a few minutes more while you peel the poblanos and chop them quickly, leaving out the seeds. Stir poblanos in and add the chicken stock and minced garlic. Bring to a good simmer, cover and cook for 20 minutes. While the soup cooks, make the cream.

Add the coconut milk, lime juice, salt and arrowroot to a blender and blend until smooth. Add the avocado and blend until smooth and thoroughly mixed, scraping down the sides if needed. Remove the cream from the blender and put into a pyrex or bowl. This is important: scrape out the cream but leave a little in (maybe a tablespoon worth) and definitely do not rinse the blender! 

Back to the soup! Uncover, add the corn, cover and cook for 10 more minutes. Now add the butter to the soup and stir to melt it in. Transfer some soup to the blender getting equal parts broth and solids and blend it until you can't see individual ingredients and it's not chunky but NOT silky smooth. Blend in batches until all the soup has been pureed then return soup to the pot and put the heat on low. If you're frying some tortilla strips, now is the time. I used 4 tortillas and fried them in coconut oil (2-3 minutes per side fried in approximately 3 tbsp coconut oil) before transferring them to a plate lined with a paper towel and dusting them with a pinch of cumin and some salt. 

To serve, top each bowl of soup with a couple tablespoons of avocado lime cream and some tortilla strips. 

Serves 4

Marinated Mediterranean Chicken

I wish I could say that we live footloose and fancy free, munching fresh, pre-washed berries and throwing together a beautiful salad on the fly with the ingredients I just so happen to find floating around the fridge. But that's not really the case these days. As much as I may begrudge it, pre-planned and pre-prepped dinners give me breathing room and piece of mind on the days when we're rushing around from here to there. Or on weekend nights when I'd rather be lounging and puttering in the yard than stuck in the kitchen cooking, yet again. My goal is to eat better and cook less. Chop and slice and dice less. So dinners like this are just the thing. 

I cook large batches of dried, soaked beans then store in bags in the freezer. In this recipe, when the beans break down they mix with the mayo and chicken juices to make a nice, slightly creamy sauce. The lemon juice and olives make this dish bright and tangy. Bonus: all the components are large enough to pick out, depending on your taste. 

We serve this with white rice cooked with chicken stock and lots of butter or roasted garlic cauliflower and a big green salad. 

Supplies:

• 2 lbs boneless, skinless chicken thighs
• 1/3 cup avocado or olive oil
• 1/4 cup Tessemae's Zesty Ranch Dressing OR replace with more oil and chopped fresh herbs
• 1/4 cup mayo (such as Sir Kensington's)
• 1 tbsp honey
• 3 pinches sea salt
• fresh ground pepper 
• optional: generous shake of your favorite seasoning blend such as Sunny Paris or 21 Seasoning Salute
• Juice of 1 small lemon or half large lemon
• 2 cups cooked white beans
• 8 oz artichoke hearts
• 1 1/2 cups pitted kalamata olives
• 1 cup cherry tomatoes
• 3/4 cup dried apricots
• Chopped arugula or parsley to garnish

Instructions: 

Place chicken thighs in a gallon ziploc bag. In a pyrex or bowl mix together the oil, herbs, mayo, honey, salt, pepper, seasonings and lemon juice. Pour over the chicken. Add beans, artichoke hearts, olives, tomatoes and apricots to bag. Close bag tight, squeezing out excess air and gently massage the ingredients so that everything is nice and coated. Place in the fridge for 2-24 hours as needed. When ready to cook, preheat oven to 400° and pour contents of bag into a 9" x 13" baking dish. Bake, uncovered, for 30 minutes. Flip the chicken and gently stir other ingredients so ensure even browning. Cook another 20-30 minutes, until chicken is fork tender and slightly browned. Remove, cool for 10 minutes and serve with arugula or parsley. 

Chicken and Broccoli Stir-fry with Ginger and Basil

The arrival of soccer season means spring is just around the corner! Birds are chirping, there are clothes drying on the line outside, cleats are missing and I'm frantically trying to have dinner ready for everyone before 7pm three nights a week.

Along with the slow cooker and batch cooking (which makes me feel like a caterer and I dislike doing immensely) stir-frying is a huge help. I can prep all the ingredients and make rice earlier in the day and throw it together when we rush in the door or just cook the whole thing ahead of time and it still tastes delicious. This is our current favorite.

Supplies:

1 1/2 lbs boneless, skinless chicken breasts, rinsed and cut into 1/4" strips
4 tbsp coconut oil
1/4 cup minced ginger
1/4 tsp red pepper flakes
3/4 cup chicken stock
2 tbsp fish sauce
2 tsp arrowroot powder
2 cups broccoli florets
1/2 cup rinsed, basil leaves
Juice of 1/2 lime, with wedges to serve
Salt to taste

Instructions:

Heat a large skillet, 10-12", over medium-high heat. Add 2 tbsp coconut oil, melt, then add chicken and chili flakes. While chicken cooks combine stock, fish sauce, arrowroot and whisk to incorporate. Once chicken is cooked nearly through (barely pink in the center) remove from pan with a slotted spoon and put in a bowl. Lower heat to medium, add remaining coconut oil and ginger. Once ginger is just turning golden brown, return chicken to pan and add stock mixture. Toss in broccoli and stir thoroughly. Lower the heat slightly and cover. Cook for about 10 minutes, until chicken is cooked completely, the sauce has thickened a bit and the broccoli is bright green. Add basil leaves, stir and cook until just wilted. Sprinkle with a bit of salt and squeeze the lime juice over the entire dish, then serve.

We like to eat ours with day old rice that's heated with a generous amount of grass fed butter and sprinkle toasted sesame seeds over the whole thing.

**If you're looking for a vegetable stir-fry just sub the chicken with lots of other vegetables and swap the fish sauce for coconut aminos.

Brilliant Green Detox Soup

I've been learning a lot more lately about the connection between hormone balancing and our livers. I find it so fascinating and have had really great results getting my moods and energy levels to even out by diligently taking extra care of my liver. Funny though, that just thinking of the word "liver" conjures up all kinds of yucky images for me; the dreaded liver and onion dinner of childhood, liver spots, those nasty photos they showed you in middle school as a warning against alcoholism. So, to help me treat my liver with kindness I find myself imagining it like a cloud of glowing golden light, tucked deep into my right side, radiating out goodness and constantly cleansing those hormones that make me crave chocolate and red wine, which make me so happy, right before they make me so very, very sad. And the hormones that cause me to burst into tears when I see an old man with a walker waiting at a bus stop. Say what you will about pregnancy hormones but people often fail to mention that postpartum "super feelings" are like surfing North Shore waves and can take a long time to settle down. So I'm doing some weird stuff, like castor oil packs and tinctures but I'm also doing some fun stuff, like eating and drinking things that instantly make me feel like I can leap over small buildings. Plus, I've found that 2 out of 3 kids love this soup and one eats it grudgingly so I think that's as good as it's getting around here.

We've been living off batches of it for weeks now, with slight variations and tweaks but we've enjoyed every batch. I have it for breakfast with some extra protein like bacon or sausage and the baby and I usually have a little bowl at lunch, where we clink our spoons together, say "Cheers!" and laugh hysterically, over and over. Today we needed this because last night there were SIX BOYS sleeping under our roof. Seven counting my husband but I decided to call him Elise for the night so I wouldn't feel so overrun with testosterone. The boys were all so fun and we had a great time but I'm pretty sure they were running the entire time they were with us, save for the hours they were passed out (which was not many). They ran like hooligans all through our little town on the way to a college basketball game up the hill from us and this morning they were out the door by 7, like a band of marauding pirates, not to be seen until parents showed up. They only way I knew they hadn't escaped was the occasional demand for food and water through the screen door. By the time everyone went home my kids looked like hell. Dirty faces, holes in all their socks, dried grass covering their clothes and I found last night's popcorn buried in one's hair. What a great time! My only wish, in that moment, was to be a kid again, to play that hard, to be so immersed, so lost in what you're doing that you forget yourself completely, totally unaware that you're still in your own backyard. And then plates of pepperoni, oranges, apples, crackers and raw cheese suddenly appear out of nowhere. Heaven.

Supplies:

2 tbsp ghee or avocado oil
1/2 large onion or 1 whole small onion, chopped
6 cloves garlic, chopped
4 cups broccoli, chopped
2 leeks, white parts only, sliced horizontally, rinsed well and dried thoroughly with a dish towel
4-5 cups spinach (I use a whole 16oz. bag frozen)
6 cups chicken stock
1 tsp turmeric
Juice of one lemon
Salt and pepper to taste
Herbamare (optional)

*To make this vegan-friendly it's so simple to swap out cooking fats and stock

Instructions:

Heat ghee or oil in a large dutch oven or heavy pot over medium-high heat. Add onion and sauté until translucent, about 7-8 minutes. Add the garlic and stir. After a couple minutes add leeks, stirring to combine again. Once leeks start to soften, add broccoli and cook, stirring often, until broccoli is bright green. Add the turmeric and some salt and pepper (and Herbamare, if using), stir, then add the stock and bring to a simmer. Cover and cook for 15-20 minutes, until the broccoli is soft. Add the spinach and allow to wilt, then squeeze in the lemon juice. I usually start with half of the lemon, then check to see how it tastes after I put it through the blender. I'll add the rest and stir it in while I'm reheating on the stovetop. Allow the soup to cool for a bit, then pureé in batches in the blender. I've had it both slightly chunky and pureéd very smooth and like them both, but I would say my preference is more smooth. Gently reheat on the stove.