Chile Verde

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Chile Verde

Chile Verde

Ingredients:

1/4 cup canola oil
2 lb. boneless pork shoulder, cut into ½” cubes
Kosher salt and freshly ground black pepper, to taste
1/2 cup flour
8 oz. ground breakfast sausage
2 tbsp. ground cumin
1 tbsp. green chile powder
1 dried pasilla chile, stemmed, seeded, and chopped
1/2 cup chopped scallions
12 tomatillos, husked, rinsed, and finely chopped
2 medium yellow onions, finely chopped
2 serrano chiles, stemmed and finely chopped (used Bulgarian hot chilies & Jalapeño peppers)
2 Anaheim chiles, stemmed, seeded, and finely chopped
1 green bell pepper, stemmed, seeded, and finely chopped
2 cups chicken stock
1 (15-oz.) can green enchilada sauce, such as Hatch
Hot sauce, for serving
Roughly torn cilantro leaves, to garnish
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Heat oil in an 8-qt. saucepan over medium-high heat. Season pork with salt and pepper; toss with flour. Working in batches, add pork to pan; cook until browned, about 6 minutes. Transfer to a bowl; set aside. Add sausage; cook, breaking up with a spoon, until browned, about 4 minutes. Transfer to bowl with pork. Add cumin, chili powder, and pasilla; cook until fragrant, about 1 minute. Add scallions, tomatillos, onions, serranos, Anaheim chiles, and bell pepper; cook until soft, about 15 minutes. Add reserved pork and sausage, stock, and enchilada sauce; cook until pork is tender, about 30 minutes. Garnish with cilantro; serve with hot sauce.
IMG_2080 IMG_2088*This can be easily my comfort food. A spicy sauce I can dip into with bread or a tortilla and chunks of meat. A hearty comfort food for a rainy cold weather. enJOY!!!

Source: Saveur

Marble Cupcakes

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Marble Cupcakes

Marble Cupcakes

Ingredients:

1 cup all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
*1 tablespoon ground flax seed
1/2 cup sugar
2 large eggs
1/2 cup vegetable oil
1/2 cup buttermilk
1 tsp vanilla extract
1-oz semisweet or dark chocolate, melted
*1 tablespoon Hershey’s Chocolate 100% Cocoa powder
*1 cup mini semi-sweet chocolate

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Preheat oven to 350F. Grease line 10 cups from a 12 cup muffin tin with paper cups liners.

In a medium bowl, whisk together flour, baking powder, ground flax seed and salt.

IMG_1826In a large bowl, whisk together sugar, eggs, vegetable oil, buttermilk and vanilla extract. Pour in dry ingredients and stir until just combined.

IMG_1830Remove 1 cup of the batter to a small bowl and stir in melted chocolate, and chocolate powder.

Evenly distribute batters into prepared pans, adding a spoonful of vanilla, followed buy a spoonful of chocolate, followed by a little more vanilla. Gently run a knife through the batter to give them a swirl.

IMG_1846Bake for about 15 minutes, until a toothpick inserted into the center comes out clean.

IMG_1859 IMG_1853 IMG_1850*It’s been a long time I have not bake but when my boys asked for cupcakes how could I say no. I love cupcakes and espeically love my boys, so why not. I skipped the frosting because I added the semi-chocolates already…very chocolatey. enJOY!!!

Source: Baking Bites

Tomato, Cucumber, Purslane Salad with Feta

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Tomato, Cucumber, Purslane Salad with Feta

Ingredients:

1 large cucumber, peeled, quartered lengthwise, seeds removed and discarded, then chopped (from the CSA)
1 medium tomato, chopped (from the CSA)
1 bunch purslane, thick stems removed, leaves chopped, resulting in about 1/2 cup chopped purslane
1 minced seeded jalapeno chile pepper
2-3 tablespoons fresh squeezed lemon juice
*1 cup feta cheese
Salt to taste

IMG_1891 IMG_1895 IMG_1900IMG_2099Combine all ingredients in a serving bowl. Top with feta cheese. Salt to taste.

IMG_1922 IMG_0641 IMG_1935*A bagful of goodies again from my CSA. A very simple salad and I added feta cheese to give it a zing. I love getting veggies from CSA, you get to try different and unusual vegetables that you cant even find in a regular market. You know your parents always tell you “to eat your veggies”…they would be so proud of me now. enJOY!!!

Source: Simply Recipes

Thai Black Pepper and Garlic Tofu

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Thai Black Pepper and Garlic Tofu

Ingredients:

Tofu and Seasoning:

1 14 ounce package extra-firm tofu
1 tablespoon soy sauce (or gluten-free tamari)
2 tablespoons water
2 large cloves garlic, pressed
1 teaspoon black pepper, freshly ground
1 teaspoon rice vinegar

IMG_1793Vegetables:

1 small onion, halved and sliced into thin wedges
1 large bell pepper, sliced
6 cloves garlic, minced or pressed
*1 1-inch ginger, minced
3 ounces shiitake mushrooms, sliced (used white mushrooms)
8 ounces kale (about 1 bunch), stems removed and leaves thinly sliced (used baby kale & spinach)
*2 cups CSA green peas, trimmed
*1/2 lb. ground pork plus 1 clove minced garlic & 1 tbsp. soy sauce
*black sesame seeds, garnish

IMG_1792 IMG_1797IMG_1795Sauce:

1 1/2 tablespoon soy sauce (or gluten-free tamari)
1/2 cup vegetable broth
1 teaspoon sriracha or other chile sauce (or to taste)
1/2 to 1 teaspoon black pepper, freshly ground
2 teaspoons cornstarch

Cut the tofu into 1/2-inch slices. Gently press each slice between paper towels to remove some of the moisture. Then cut each slice into rectangles. Place into a ziplock bag. Combine tofu seasoning in a small bowl and pour over tofu. Seal bag and gently turn it over until tofu is completely covered in seasoning. (You can do this ahead of time and allow the tofu to marinate for a stronger flavor, but it’s not mandatory.)

Preheat oven to 400F. Line a baking sheet or dish with parchment paper. (A silicon mat will also work, but parchment on a rimmed metal baking sheet yields the crispiest tofu with no sticking.) Place the tofu on the parchment in a single layer along with the marinade. Bake for 15 minutes. Turn gently and bake for another 15 minutes. Remove from oven.

While the tofu is cooking, chop all the vegetables and combine the sauce ingredients in a small bowl. About 10 minutes before tofu is done, preheat a large, deep non-stick skillet or wok over medium-high heat. Spray or rub it with oil if you wish, but this is optional. Have about a half cup of water or broth standing by. Cook ground pork until brown. Add the onion, ginger and cook for a couple of minutes until it begins to become translucent. Add a tablespoon of water or broth if it starts to stick. Add the bell pepper and stir-fry for another minute. Then add the garlic and mushrooms and cook another two minutes, adding liquid by the tablespoon if needed.

Stir in the kale, add about 2 tablespoons of liquid, and cover quickly. After a minute, stir and add liquid if necessary. Cook covered for another minute and then add the asparagus and a little more liquid. Cover and cook until asparagus is tender-crisp, about 2 minutes. Add the sauce and cook until it is heated through. Serve the vegetables with tofu on top, or stir the tofu into the vegetables and serve over rice or pasta. Garnish with black sesame seeds.

IMG_1812 IMG_1803*If you ask me a few years ago if I like tofu I wouldn’t think of eating it but I realize it’s how you cook and marinate it. Just like any meat, best of all tofu soaks up everything. I added ground pork, green peas from my CSA and more sriracha because super love spicy food. enJOY!!!!

Source: Fat Free Vegan Kitchen Sinlessly Delicious