Author Archives: patty

Coconut Daal with Crispy Potatoes

Posted on by
Reply

Ingredients

Potatoes:

4 to 6 medium yellow flesh potatoes, quartered (about 1 kilogram) (about 2 1/4 pounds) Kosher salt

2 tablespoons (28 grams) unsalted butter

1 teaspoon ground turmeric

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon curry powder

1/4 teaspoon cayenne pepper

Daal:

2 tablespoons (28 grams) unsalted butter

1 medium yellow onion, diced

1 medium carrot, diced

1 teaspoon coriander seed

1/4 to 1/2 teaspoon yellow mustard seed

Kosher salt

1/2 jalapeño pepper, seeded and finely diced

3 garlic cloves, finely grated

One 5-centimeter (2-inch) piece ginger, peeled and finely grated

1 tablespoon curry powder

1 teaspoon ground turmeric

1/2 teaspoon ground cumin

1 cup (190 grams) red lentils

2 cups (500 milliliters) canned crushed tomatoes

1 can (400 milliliters/13.4-ounce) coconut milk, well shaken

4 cups roughly chopped kale

1/2 cup finely chopped cilantro

Freshly ground black pepper

1 lime, quartered

Plain yogurt, for serving

Toasted coconut chips, for serving

1 green onion, thinly sliced

Cilantro leaves, for serving

Directions

  1. For the potatoes: Place a large baking sheet in the oven and preheat it to 450 degrees F (230 degrees C).
  2. Place the potatoes into a large pot or Dutch oven and cover with cold water. Season with kosher salt and bring to a boil over high heat. Parboil until just fork tender, about 10 minutes. Drain and allow to steam dry for 1 to 2 minutes.
  3. Place the pot back over medium. Add the butter to melt. Stir in the spices and add in the potatoes; toss to coat. Season with kosher salt. Remove the baking sheet from the oven and carefully add the potatoes to the sheet. Roast for 25 to 30 minutes, or until golden and crisp, stirring halfway through.
  4. Meanwhile, for the daal: Wipe the pot you used for the potatoes out with a bit of paper towel. Return it to medium heat. Add the butter along with the onion, carrot, coriander seeds and mustard seeds and season with salt. Cook, stirring often, until the onion is golden and the carrot is slightly soft, 5 to 6 minutes.
  5. Add the jalapeño, garlic and ginger and cook for 2 minutes, stirring frequently until fragrant. Add the spices and lentils and allow them to toast for about 1 minute. Add 2 cups of water, the crushed tomatoes and coconut milk. Bring to a boil then reduce the heat to low and simmer gently, stirring occasionally, until the lentils are tender, 18 to 22 minutes.
  6. When the potatoes are done and the lentils are tender, stir the kale and cilantro into the daal just to wilt and season with salt and pepper to taste. Serve the daal in bowls topped with the crispy potatoes, a lime wedge, a dollop of yogurt and a scattering of toasted coconut, sliced green onions and cilantro leaves.

Pork Tinga

Posted on by
Reply

315 calories

INGREDIENTS

  • 1 tablespoon vegetable oil
  • 1 pound boneless pork shoulder or country style pork ribs cut into 1-inch pieces (fat trimmed)
  • 3 Yukon gold potatoes peeled and cut into 1/2-inch pieces
  • ½ medium yellow onion cut into 1/4-inch slices
  • 2 garlic cloves minced
  • 14.5 ounce can diced tomatoes with chipotle peppers
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Crumbled queso fresco for garnish
  • Sliced ripe avocado for garnish

INSTRUCTIONS

  • Add oil to a large skillet set over medium-high heat. Once oil is hot, carefully add pork. Cook, turning occasionally, until meat is browned (it does not have to be cooked all the way through).
  • To a crock pot, add potatoes, onion, garlic, tomatoes (with juice), Worcestershire sauce, and oregano. Stir to combine.
  • Drain meat, and add to crock pot. Stir to combine.
  • Cover crock pot and cook for 4 1/2 to 5 hours on HIGH, or until meat it tender and potatoes are fork tender.
  • Serve warm topped with queso fresco and avocado, if desired, with warm corn or flour tortillas.

Pork Tenderloin

Posted on by
Reply

Ingredients

  • ▢ 1 or 2 ½ pound pork tenderloins – (see note)
  • ▢ 1 tablespoon oil
  • ▢ 2-3 tablespoons fresh lemon, lime, or orange juice – (or 1 tablespoon of each)
  • ▢ 2 teaspoons Italian seasoning
  • ▢ 1 teaspoons garlic powder
  • ▢ 1 teaspoon cumin
  • ▢ 1 teaspoon salt
  • ▢ 1 teaspoon chili powder
  • ▢ ½ teaspoon smoked paprika – (optional but highly recommended)
  • ▢ ¼ teaspoon black pepper

Instructions

  • Preheat oven to 400 degrees and lightly grease a large baking/casserole dish. Pierce tenderloins all over with a fork. Rub oil onto all sides of the meat.
  • Whisk together Italian seasoning, garlic powder, cumin, salt, chili powder, smoked paprika (if using) and black pepper. Sprinkle mixture over tenderloin(s), patting it onto the surface of the meat on all sides. Place in prepared baking dish and drizzle lemon/lime juice over the top.
  • Bake for 25-35 minutes until outside is browned and crispy and centers are cooked through to desired doneness (you can take them out on the early side if you like the centers a little pink).
  • Spoon juices from the dish over the meat. Allow to rest on a cutting board or in the baking dish for 5-10 minutes. Slice into 1 inch pieces. Spoon any remaining juices from the pan over the slices, garnish with fresh chopped cilantro if desired, and serve.

Notes

This recipe is pretty flexible and you can use 1-2 very small pork tenderloins, or one medium-large pork tenderloin OR you can double or even triple the ingredients for the seasonings and serve a LOT of people with very large tenderloins.