Slow Cooker Coconut Curry Pork

Main, Meat | January 30, 2016 | By

I adore my slow cooker! This handy appliance is such a time-saver. Being able to just toss ingredients into the pot, turn on the little switch, and come back several hours to a fully cooked meal is like having a “cook fairy” that appears when you leave the house, makes your meal, and then sneaks out. Thank you very much! This pork curry recipe is fork-tender when ready and full of such flavor. You’ll thank the “cook fairy” for this one!

Slow Cooker Coconut Curry Pork
 
Author:
Serves: 6
Ingredients
  • 2 tablespoons canola oil
  • 4 pounds boneless pork shoulder (fat trimmed), cut into 2-inch pieces
  • Kosher salt & freshly ground pepper
  • 1 large onion, chopped
  • 3 large garlic cloves, minced
  • 1 serrano or Thai chili pepper, seeded and chopped
  • 3 tablespoons fresh ginger, minced
  • 1 tablespoon yellow curry paste
  • 1 tablespoon ground cumin
  • ½ teaspoon ground turmeric
  • 1 14-oz. can diced tomatoes
  • 1 cup light coconut milk
  • 3 cups low-sodium chicken broth
  • Steamed white or brown rice for serving
  • Chopped fresh cilantro and sliced scallions for garnish
Instructions
  1. Heat canola oil in a large skillet. Season the pork with salt & pepper. Add pork to skillet and brown over high heat, about 7 minutes. Transfer the pork to the slow cooker.
  2. Add onion, garlic, peppers, ginger, curry, cumin, and turmeric to pan and cook over low heat until onion is translucent. Add the mixture into the slow cooker. Add can of tomatoes, coconut milk and chicken broth. Stir well. Cover and cook on high setting for 4 hours. Serve over rice and garnish with cilantro and scallions.
  3. Adapted From: Food & Wine

Stir-Fry Beef with Green Beans & Mushrooms

Main, Meat | January 29, 2016 | By

I’m a stir-fry freak! (Just sayin’.) I think the wok was one of the greatest inventions ever! I use it quite often, mostly for nights when I have tons of fresh veggies in the fridge that need to be eaten. Adding a protein, like in this stir-fry beef recipe, completes the meal. Use this recipe as your “template” for creating stir-fry meals using whatever is in your fridge!

Stir-Fry Beef with Green Beans & Mushrooms
 
Author:
Serves: 4
Ingredients
  • 2½ tablespoons soy sauce
  • 1 tablespoon rice wine
  • 2 teaspoons cornstarch
  • ¼ teaspoon black pepper
  • 1 pound top round steak, cut into ¼-inch thick slices
  • 1 pound fresh green beans, trimmed
  • 1 tablespoon canola or vegetable oil
  • 2 cloves garlic, minced
  • 1 Thai chili pepper, sliced thinly or ¼ teaspoon red pepper flakes
  • 2 oz. sliced shitake mushrooms or button mushrooms
  • 1 teaspoon grated fresh ginger
  • 1½ tablespoons fish sauce
  • ¼ teaspoon freshly ground black pepper
  • 2 cups white sticky rice
Instructions
  1. In a medium bowl, whisk together cornstarch, soy sauce, and rice wine until the cornstarch is dissolved. Add the beef, sprinkle with pepper and toss to coat. Set aside for 10 minutes.
  2. Meanwhile, cook green beans in a large pot of boiling water for maximum 3 minutes, just cooked but still crisp tender. Drain and "shock" the beans in an ice bath for 3 minutes to maintain its color. Drain beans and set aside. Heat a wok over high heat and add the oil until it ripples in the pan. Stir fry the beef evenly in the wok for 1 to 2 minutes until seared. Cook another 1 minute until just done. Transfer to a plate and set aside.
  3. Add the garlic, chili pepper, and ginger to the wok and stir fry about 20 seconds. Add the mushrooms for another 2 minutes. Add the green beans and stir fry for another 1 minute. Return the beef to the pan and add the fish sauce, the remaining ½ tablespoon of soy sauce, and the black pepper. Combine together well. Serve with sticky white rice.

Wild Salmon Burgers with Broccoli Slaw

Main, Seafood | January 26, 2016 | By

I adore Norwegian salmon having lived in Scandinavia for three years. It’s fatty and melts in your mouth. However, I prefer wild salmon for this burger recipe because it’s not as oily and stays nice and firm when cooked properly. And it maintains that beautiful pink color when cooked. It grinds up nicely in the food processor — just make sure to remove the skin! I don’t like to waste the salmon skin so I broil it up in my toaster oven for a crunchy snack! Not feeling the bun? This burger is also great on top of a green salad. So many options. Enjoy!

Wild Salmon Burgers with Broccoli Slaw
 
Author:
Serves: 4
Ingredients
For Salmon Burgers
  • 1 pound skinless wild salmon fillet, cubed
  • 2 garlic cloves, minced
  • 1 medium shallot, chopped or 3 tablespoons chopped red onion
  • 1 tablespoon sambal oelek (red chili paste)
  • 2 tablespoons fish sauce
  • 1 tablespoon fresh grated ginger
  • ½ lime, juiced
  • 2 tablespoons light mayonnaise
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon chopped fresh mint
  • ¼ cup panko bread crumbs
  • 2 tablespoons canola oil
For Broccoli Slaw
  • ½ bag broccoli slaw mix
  • 1 cup chopped fresh kale
  • ¼ cup chopped fresh cilantro
  • 1 cup shredded purple cabbage
  • ¼ red onion thinly sliced
  • 1 carrot, shredded
  • 2 tablespoons rice vinegar
  • 1 tablespoon mayonnaise
  • 2 tablespoons canola oil
  • 1 teaspoon sugar
  • 1 teaspoon fresh lime juice
  • 1 jalapeno pepper, chopped
  • Optional: Whole wheat hamburger buns
Instructions
  1. In a food processor pulse salmon pieces until ground up. In a large bowl, combine well the salmon, garlic, shallots, sambal oelek, fish sauce, ginger, lime juice, mayonnaise, cilantro and mint. Add in the panko bread crumbs and form burger patties.
  2. Heat oil on medium high in a large frying pan on stove. Fry salmon burgers on each side until well browned on each side, about 4 minutes.
  3. Combine all ingredients for broccoli slaw in a large bowl and top burgers with slaw when ready to serve with buns.
Notes
Sambal oelek (red chili paste) can be found at specialty markets and select grocery stores.