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Posts Tagged ‘pork’

I figured I’d go ahead and post my local box meal plans here in addition to the Greenling blog. The recipes are still great even if you don’t get a local box. 🙂

Lots of tasty greens coming in this week. We are getting:

  • Bok choy from Naegelin
  • Swiss chard from Acadian
  • Red lettuce from Acadian
  • Green onions from Acadian
  • Rosemary or sorrel from Pure Luck
  • Grapefruit and limes from G&S
  • Beets from My Father’s Farm
  • Russian kale from TX Natural
  • Endive from Acadian
  • Spinach from My Father’s Farm
  • Leeks

So I am making:

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I usually do one of two things when I’m trying to use up a bunch of produce at once: add it to marinara sauce and serve over pasta, or make a stir-fry. I served this one over good old brown rice, but it would be yummy over quinoa, barley, or whatever grain you’re in the mood for. And as for the veggies, use what you have! That’s the beauty of stir-fry. Just make sure all of your veggies are cut to similar sizes and thicknesses (so they cook evenly) and that you have everything cut and ready to go before you start cooking, because this comes together really quickly.

For proteins, mine had baked tofu (cooked last night) and Mason’s had pork from Richardson Farms. I’ve pretty much stopped using tofu right out of the pack. The baked or broiled stuff has a firmer texture and doesn’t break up when you stir it around. I varied the veggies a little in each of our versions based on our preferences, but again, do what you want. Just about any vegetable combo works here.

See those two ramekins of purple carrots (purple on the outside, anyway)? Pretty, and tasty too!

Baked tofu even looks nicer than straight-out-of-the-package tofu. (Oh, and that pink stuff on the cutting board is where some beets stained it a while back. Don’t want you to think I’m a dirty cook.)

Pork mixture cooking in my cast-iron skillet. The nonstick one had my tofu version in it. The cast iron worked fine, but you may need to add extra oil if the food starts to stick.

Tofu Stir-Fry

1/4 cup oyster sauce
1 tbsp toasted sesame oil
1 tbsp mirin
1 cup vegetable broth
1 tsp. minced ginger
1/4 cup sliced shallots
1 tbsp peanut or canola oil
1/2 cup green onions, sliced into 1-in. pieces
1 cup thinly sliced carrots (we got purple ones this week!)
2 cups sliced mushrooms (I used a combo of shiitake and white mushrooms)
1 cup green beans, trimmed and cut into 1-in. pieces
1 lb extra-firm tofu, drained, pressed, and baked (see link above)
2 tsp. cornstarch
Chopped cilantro (optional, but I love it)

Combine first five ingredients in a small bowl and set aside. Heat oil in large nonstick skillet over high heat. Swirl oil around when it gets hot, to coat the pan. Add shallots, green onions, and carrots. Stir fry about 1 minute. Add mushrooms and green beans and cook another 3-4 minutes, until mushrooms soften. Add tofu and oyster sauce mixture. Whisk cornstarch with a little water until the mixture is smooth, and add that to the pot. Reduce heat to medium-high and cook 1-2 minutes, until sauce thickens. Sprinkle with cilantro, if desired, and serve over rice or other grain.

Pork Stir-Fry

1/4 cup oyster sauce
1 tbsp toasted sesame oil
1 tbsp mirin
1 cup chicken broth
1 tsp. minced ginger
1 tbsp peanut or canola oil
1 lb lean pork, cut into 1/2 in. pieces
1/4 cup sliced shallots
1/2 cup green onions, sliced into 1-in. pieces
1 cup thinly sliced carrots
2 cups chopped green bell pepper
1 cup green beans, trimmed and cut into 1-in. pieces
2 tsp. cornstarch
Chopped cilantro (optional, but I love it)

Combine first five ingredients in a small bowl and set aside. Heat oil in large nonstick skillet over high heat. Swirl oil around when it gets hot, to coat the pan. Add pork and cook 3-4 minutes, until browned and almost cooked through. Add shallots, green onions, and carrots. Stir fry about 1 minute. Add bell pepper and green beans and cook another 3-4 minutes, until the peppers start to soften. Add oyster sauce mixture. Whisk cornstarch with a little water until the mixture is smooth, and add that to the pan. Reduce heat to medium-high and cook 1-2 minutes, until sauce thickens. Sprinkle with cilantro, if desired, and serve over rice or other grain.

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This recipe comes from one of my favorite blogs, 101 Cookbooks. I made a few changes, of course (I guess I just can’t leave well enough alone, ever) — not the least of which is the addition to meat to a version of this recipe.

The original recipe uses tempeh as the protein, but I created a pork version for Mason (even though he, the committed ominvore, liked the tempeh). While the flavor of the glaze is perfect, I found the tempeh to be really dry, especially when reheated. I like this served over a nice whole grain (the last time I made it, I put it over black lentils mixed with chopped kale — mmm), and I wanted more sauce to soak into the lentils, rice, etc.

So, I doubled the sauce ingredients, lengthened the cooking time slightly, and voila! Delicious pork/tempeh with enough sauce to coat the grains. Even with the slightly longer cooking time, this is still a great weeknight meal, as it comes together quickly. Both versions are below.

Maple-Orange Tempeh

2 cups orange juice
2 tbsp freshly grated ginger
4 tsp tamari (or soy sauce)
3 tablespoons mirin
4 tsp maple syrup
1 tsp ground coriander
4 small garlic cloves, crushed
8-10 ounces of tempeh
2 tablespoons olive oil
Juice of 1 lime (about 1 tbsp)
1 cup cilantro, chopped

Put the orange juice in a bowl. Squeeze the grated ginger over the bowl to extract the juices, then discard the pulp. Add the tamari, mirin, maple syrup, coriander, and garlic. Mix together and set aside.

Cut the tempeh into bite-sized pieces. Heat the olive oil in a large frying pan over medium-high heat. When the oil is hot but not smoking, add the tempeh and fry for 5 minutes, or until golden underneath. Turn and cook the other side for another 5 minutes, or until golden. Pour the orange juice mixture into the pan and simmer for 15 minutes, or until the sauce has reduced somewhat to a glaze. It will have the consistency of slightly runny maple syrup. Turn the tempeh once more during this time and spoon the sauce over the tofu from time to time.

Serve the tempeh over your favorite whole grain, drizzled with any remaining sauce and a squeeze of lime. Sprinkle with chopped cilantro.

Maple-Orange Pork

2 cups orange juice
2 tbsp freshly grated ginger
4 tsp tamari (or soy sauce)
3 tablespoons mirin
4 tsp maple syrup
1 tsp ground coriander
4 small garlic cloves, crushed
1 lb boneless lean pork, cut into bite-sized pieces (I used cutlets from Richardson Farms)
1 tsp salt
1/2 tsp black pepper
2 tablespoons olive oil
Juice of 1 lime (about 1 tbsp)
1 cup cilantro, chopped

Put the orange juice in a bowl. Squeeze the grated ginger over the bowl to extract the juices, then discard the pulp. Add the tamari, mirin, maple syrup, coriander, and garlic. Mix together and set aside.

Heat the olive oil in a large frying pan over medium-high heat. Season pork with salt and pepper. Add to pan and cook about 10 minutes, stirring occasionally, until browned and most of the juices have evaporated.

Pour the orange juice mixture into the pan and simmer for 15 minutes, stirring occasionally, or until the sauce has reduced somewhat to a glaze. It will have the consistency of slightly runny maple syrup.

Serve over your favorite whole grain, drizzled with any remaining sauce and a squeeze of lime. Sprinkle with chopped cilantro.

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