Week of September 11, 2011

I had a hard time getting motivated this week with 9/11 in my mind.  But, I've pulled it together to come up with the following items.  I hope you find something you would like to try!

PORK STEW WITH SWEET POTATOES AND PRUNES
This may not appeal to everyone (including my husband), but I think it's really good and it is not hard to make.  You have to like sweet potatoes and not be afraid to try the prunes (just make sure you get pitted prunes).

From Pam Anderson’s Perfect One-Dish Dinners
3 lbs. boneless pork shoulder, but into 1 ½-inch cubes, patted dry
5 Tbsp. olive oil, divided
1 ½ tsp. salt
2 tsp. freshly ground pepper
1 large onion, chopped
3 large cloves garlic, minced
2 tsp. dried thyme
3 Tbsp. all-purpose flour
3 cups chicken broth
1 cup red wine
2 pounds sweet potatoes, peeled and cut into 1 ½-inch cubes
1 ½ cups prunes

Preheat oven to 450 F. On the stovetop, over low heat, heat heavy bottomed, oven-proof pot/Dutch oven. In a medium bowl, toss pork with 2 Tbsp. oil, salt and pepper. Increase heat to medium-high. Working in batches to prevent overcrowding, sear pork until both sides are browned, only turning once. Allow about 6-8 minutes per batch. Transfer to a plate; set aside.

When the all the pork is browned, and set aside, add 1 Tbsp. oil (if needed) and onion. Stirring frequently, cook about 5 minutes, or until softened. Add garlic and thyme, and cook until fragrant, about 1 minute. Whisk in flour, broth, then wine. Add pork.

Carefully, with potholders, cover with heavy foil. Make sure the foil touches the stew. Seal the edges, then top with ovenproof lid. Cook in the middle of the oven for about 1 hour and 15 minutes.

About 30 minutes before the stew is done, toss sweet potatoes with 2 Tbsp. olive oil, season with salt and pepper and place in a 13X9 pan. Place on the lower rack in the oven and cook about 30 minutes.

Remove both the stew and sweet potatoes from the oven. Using potholders to remove stew lid, and carefully stir in the sweet potatoes and prunes into the stew. Recover with the foil and lid and let stew rest, and the flavors to marry, for about 15 minutes. Serve. (If you need to reheat, do so on low-heat.) Serves 6-8

BABY SPINACH WITH FENNEL, ORANGES AND RED ONION

You can find Pam Anderson's recipe on-line at:http://books.google.com/books?id=KSRwn3aqve4C&pg=PA111&lpg=PA111&dq=pam+anderson+baby+spinach+with+fennel&source=bl&ots=pygYa4-hRs&sig=nO6F-ibTtpTmZcVV1bL3gNEhVWw&hl=en&ei=OoFqTo-yC9PJ0AHE8OHyAw&sa=X&oi=book_result&ct=result&resnum=1&ved=0CBYQ6AEwAA#v=onepage&q&f=false

Shrimp and Chorizo Skewers

Recipe courtesy Brian Boitano 2009

Prep Time:

25 min

Inactive Prep Time:

1 hr 0 min

Cook Time:

6 min

Level:

Easy

Serves:

20 pieces

Ingredients

• 2 cloves garlic, finely chopped
• 2 teaspoons paprika
• 1/2 cup olive oil
• 1 pound Spanish chorizo, sliced into 1/2-inch pieces
• 2 pounds large shrimp, peeled and deveined, tails left on
• 20 (6-inch) bamboo skewers, soaked in water
• Sea salt
• Freshly ground black pepper
• 2 lemons, cut into small wedges

Directions

In a small bowl, whisk together the garlic, paprika and olive oil. Set aside

Put a slice chorizo into the curve of a shrimp. Thread a skewer through the shrimp starting at the tail and working your way up through the chorizo into the shrimp. Repeat with remaining shrimp and chorizo.

Pour half of the marinade on the bottom of a large baking dish and spread out to evenly coat the bottom of the dish. Put the finished skewers on top and brush the remaining marinade evenly over the top of the skewers. Cover with plastic wrap and refrigerate for at least 10 minutes or up to 1 hour.

Heat a grill or grill pan to medium-high heat.

Season the skewers with salt and pepper, to taste. Grill the skewers for 3 minutes per side. Remove from the grill to a serving platter and serve with lemon wedges.

Kheema: Indian Ground Beef with Peas

Recipe courtesy Aarti Sequeira

Prep Time:

5 min

Inactive Prep Time:

--

Cook Time:

20 min

Level:

Easy

Serves:

4 servings

Ingredients

• 3 tablespoons canola oil
• 1 medium onion, finely diced
• 4 cloves garlic, minced
• 1 (1-inch thumb) fresh ginger, peeled and minced
• 2 teaspoons ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon store-bought or homemade garam masala, recipe follows
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne, optional
• 1 pound ground beef
• 2 medium tomatoes, chopped
• Kosher salt and freshly ground black pepper
• 1 cup shucked fresh English peas or 1/2 cup frozen peas, thawed
• 2 teaspoons malt vinegar or apple cider vinegar
• 1/4 cup chopped fresh cilantro, plus a few extra leaves for garnish
• 4 chapatis or pitas, warmed

Directions

In a large skillet, warm the oil over medium-high heat. Add the onions and cook until golden. Add the garlic and ginger, and saute for another minute. Stir in the coriander, paprika, garam masala, cumin and cayenne, if using and cook for 1 minute.

Add the beef, breaking up lumps with a spoon, and saute until the meat is no longer pink. Add the tomatoes, 1 cup of water and season with salt and pepper. Sprinkle in the fresh English peas. Stir well and simmer, partially covered, about 10 minutes or if using frozen peas, add them now, and cook another 5 minutes, partially covered.

Stir in the vinegar and chopped cilantro. Garnish with torn cilantro leaves and serve with warm chapatis or pita bread.

Aarti's Hot (not heavy!) Homemade Garam Masala:

• 3 large cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits)
• 3 tablespoons whole cloves
• 1/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds)
• 4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional

Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using, in a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight. Yield: about 1/2 cup.

BEEF AND BEAN ENCHILADAS WITH RED SAUCE

Here's a quick to assemble enchilada recipe from Pam Anderson. 1-1/2 lbs lean ground beef 2 tablespoons chili powder 1 can (15.5 oz) pinto beans, drained, half the beans mashed 8 oz grated pepper Jack cheese (3 cups), divided 1 tablespoon olive oil 1 large white onion, halved, half finely diced, half thinly sliced 1 can (16 oz) plus 1 can (8 oz) tomato sauce 2 cups chicken broth 1/4 cup sour cream, plus more for passing 16 corn tortillas Adjust rack to center position and heat oven to 400 degrees. Heat a large (11-12 inch) deep skillet over medium-high heat. Add ground beef and cook, stirring frequently, until meat loses its raw color and liquid evaporates, about 7 minutes. add chili powder and continue to cook, stirring, until fragrant, about 2 minutes longer. Transfer to a medium bowl. Stir in mashed and whole beans, along with 1-1/2 cups cheese. Meanwhile, return unwashed skillet to burner and heat oil over medium-high. Add diced onion and cook, stirring frequently, until soft, 4-5 minutes. Add tomato sauce and simmer to tomato-paste consistency, stirring frequently and reducing heat if sputtering dramatically, 8-10 minutes. Add broth and bring to a simmer. Remove from heat and whisk in sour cream. Stir 3/4 cup sauce into meat mixture and spread 1 cup sauce over bottom of a 13x9 inch baking dish. Wrap tortillas in two damp paper towels and microwave on high power until warm and pliable, about 45 seconds. Spoon about 1/4 cup meat mixture into a tortilla. Roll into a cylinder and place seam side down in baking dish. Repeat with remaining filling and tortillas. Drizzle enchiladas with 1-1/2 cups sauce and sprinkle with remaining 1-1/2 cups cheese. Spray a large sheet of foil with cooking spray. Cover baking dish with foil, oiled side down, and bake until heated through, about 25 minutes. Remove foil, sprinkle with onion slices, and bake for 5 more minutes. Let stand for a few minutes and serve with sour cream and remaining sauce.