Pozole

We attended a wedding several weeks ago where the reception was a soup luncheon. One of the soups was a pozole that was delicious. So delicious, in fact, that we couldn’t stop thinking about it. We made two attempts at making some pozole of our own, but both efforts were pretty disappointing, to say the least. We finally got a hold of the right recipe, thanks to Emily Moss, and it was as good as we remembered.

Ingredients

  • 2 1/2 pounds of pork roast
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 10 cups of chicken broth
  • 1 teaspoon dried oregano
  • 2 teaspoons salt
  • 3 tablespoons ground red chili or chili powder
  • 3 cups hominy, canned

Directions

  1. Cook the pork slowly until it shreds easily. Season to taste with salt and pepper.
  2. Saute onion and garlic cloves in the bottom of a heavy pot.
  3. Add meat, broth, and other ingredients.
  4. Reduce heat to low and let it all simmer for 90 minutes.
  5. Add seasoning according to taste.

When you’re ready to eat, the pozole can be garnished with shredded cabbage, onions, cilantro, lime, tortilla chips, hot sauce, radishes, and/or cheese.

Note: When you buy the pork, ask the butcher to cube it for you while you do the rest of your shopping. Doing so will save you a lot of time.

Butter Commercial

After watching this, you will want to start cooking some of Renae’s latest recipes! HT to my cousin Megan Shannon.

Cornmeal Pie

This is another recipe from Clean Living. Technically, this is Polenta Pie, but Jason hates the word “polenta,” so I had to change it if he was even going to try it. Simon ended up calling it Corn Pie.

Ingredients for the Crust:

  • 1 cup coarse cornmeal or polenta
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried sage
  • 1 1/2 teaspoons Italian seasoning blend (or 1/2 teaspoon each dried basil, dried thyme, dried rosemary)

Ingredients for the Filling:

  • 1 medium onion, chopped
  • 1 tablespoon olive oil (I used less)
  • 4 cups swiss chard, rinsed, tough stems removed, remaining leaves roughly chopped
  • 1 cup black-eyed peas, drained and rinsed

Directions:

  1. Rub 9-inch springform pan with a small amount of oil and set aside. Preheat oven to 350 F.
  2. Prepare crust: Bring 3 cups water to a boil in a saucepan. Add cornmeal and salt, reduce heat to low, and simmer for about 25 minutes or until cornmeal is soft and creamy, adding more water if desired or if cornmeal begins to look dry. Remove from heat and stir in dried herbs.
  3. Prepare filling: In a large skillet on medium heat, sauté onion in oil for 3 minutes or until onion just begins to turn translucent. Gently fold in chard and cook for another 2 minutes, then stir in peas and remove from heat.
  4. Add half of herbed cornmeal to springform pan, using a spatula to smooth it across the bottom. Spoon chard filling onto cornmeal, then finish with another layer of remaining herbed cornmeal. Bake for 30 to 40 minutes or until top begins to turn golden brown.
  5. Remove from oven and let cool for at least 5 minutes. Unlock sides of springform pan and use a flat spatula to serve portions of pie.

Sweet Potato and Carrot Caponata

In the magazine Clean Living, this was a companion to Cornmeal Pie (Polenta Pie), but I think it is good enough to stand on its own (well, on its own as a side, that is). It’s got a nice sweetness (and a little tang) without being quite as decadent as the admittedly delicious Buttery Cooked Carrots.

Ingredients:

  • 3/4 pound sweet potatoes, peeled and cut into cubes (about 1 medium sweet potato)
  • 2 teaspoons olive oil
  • 1 medium onion, chopped
  • 2 carrots, peeled and cut into rounds
  • 2 stalks celery, chopped
  • 2 tablespoons pure maple syrup
  • 3 tablespoons red wine vinegar
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon sweet paprika (I used just paprika, didn’t have “sweet”; it was fine)

Directions:

  1. Bring a large pot of water to a boil. Simmer sweet potatoes for 5 minutes, then promptly drain.
  2. Heat oil in a large skillet on medium for 1 minute. Add onion, carrots, and celery and cook for 5 minutes.
  3. Add sweet potatoes and cook for 5 more minutes.
  4. Stir in maple syrup, vinegar, and spices and reduce heat to the lowest setting. Cover and let simmer for 20 minutes.

Slow-Cooked Curried Chickpeas

This is a recipe from Clean Eating.  I had to ask the produce guy what a rutabaga looked like (I would have guessed right; it looks kind of like a turnip but bigger and waxy).

Ingredients:

  • 1 pound dry chickpeas, rinsed and picked over (about 2 1/4 cups)
  • 1 rutabaga (1 1/2 to 2 pounds), peeled and cut into 3/4-inch dice (4 to 4 1/2 cups)
  • 1/2 large onion, chopped (about 3/4 cup)
  • 3 cloves garlic, chopped
  • 1 bay leaf
  • 5 teaspoons curry powder
  • 2 teaspoons mild chile powder
  • 1 pound mustard or collard greens, thick stems removed and leaves chopped (about 8 cups), divided
  • 1 1/4 teaspoon sea salt, divided
  • Fresh ground black pepper, to taste
  • 1 1/2 cups uncooked brown rice
  • 3/4 cup jarred water-packed roasted red peppers, patted dry and sliced
  • 1 cup nonfat plain Greek-style yogurt
  • 1/4 cup chopped cilantro
  • lime wedges, for garnish, optional

Directions:

  1. Place chickpeas in a large saucepan and add water to cover by about 3 inches. Bring to a boil over high heat and cook for 5 minutes.  Reduce heat to medium and simmer, partially covered, for 1 hour. Stir occasionally and add additional water, if needed, to cover chickpeas. Drain and rinse.
  2. Place chickpeas, rutabaga, onion, garlic, and bay leaf in a 5- to 7-quart slow cooker, then add 5 cups water. Cover with lid and cook on high 4 to 5 hours or low 8 to 10 hours. About 30 to 45 minutes before chickpea mixture is done cooking, add curry and chile powders and stir to combine. Add about half of greens and replace lid for 5 minutes, until wilted. Then add remaining greens and continue cooking for remaining time until chickpeas are tender. Stir in 1 teaspoon salt and black pepper.
  3. Meanwhile, combine rice, remaining 1/4 teaspoon salt, and 3 cups water in a small saucepan and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 50 minutes. Remove from heat and keep covered for 10 minutes. Serve chickpeas over rice and top with red peppers, yogurt, and cilantro. Garnish with lime wedges on the side, if desired.

Cardamom-Scented Oatmeal Pancakes

After two full weeks of eating like a crazy healthy person, I hit a wall — not a forever wall, just a tonight wall. And so we’re eating pancakes tonight. I got all inspired this morning watching this video, wherein Mark Bittman opens up a whole new (to me) world of pancake making. I especially love the beginning, where he talks about substitutions, and the end, where he warns against making boring pancakes.

So with Bittman’s encouragement, I liberally adapted his Cardamom-Scented Oatmeal Pancakes with Apricots and Almonds. The recipe here is my substitutions (this time). Next time I will go a lot lighter on the cardamom — I liked it (it certainly wasn’t boring), but the cardamom did kind of overpower everything else. (The boys, of course, are sticking to Swedish Pancakes.)

**Update: Jason didn’t hate them — said they made him want to eat Indian food. I really liked them with honey, and it did mute the cardamom quite a bit. And in a surprising twist, Ian snarfed them down (sans honey).

Ingredients

  • 1/4 cup oat flour
  • 1/4 cup all-purpose flour
  • 1/4 cup rolled oats
  • 1/3 cup chopped almonds
  • 1 teaspoon baking powder
  • 1 teaspoon ground cardamom* (I will use WAY less next time — start with 1/2?)
  • 1 teaspoon cinnamon
  • 3/4 teaspoon salt
  • 1 egg
  • 1/2 cup light coconut milk
  • 1 teaspoon vanilla extract
  • 2 cups cooked oatmeal
  • 1/3 cup chopped pear
  • Honey, for serving.

Directions

1. Heat the oven to 200 degrees. Combine the flours, oats, nuts, baking powder, cardamom, cinnamon, and salt in a large bowl.

2. In a separate bowl, whisk together the egg, coconut milk, and vanilla; stir in the cooked oatmeal and the pears until just incorporated. Add the oatmeal mixture to the dry ingredients and stir gently; don’t overmix. The consistency should be that of thick pancake batter; add a little more milk or  flour as needed.

3. Put a large skillet or griddle over medium heat. When a few drops of water dance on its surface, add a thin film of vegetable oil and let it become hot. Spoon out the batter, making any size pancakes you like. Cook until bubbles form on the top and pop, 2 to 3 minutes. Carefully flip the pancakes and cook until they’re browned on the other side, a couple of minutes more. You may have to rotate the cakes to cook them evenly, depending on the heat source and pan. As they finish, transfer them to a plate in the oven while you cook the remaining batter. Serve with honey.



Poached Pears with Raspberry Sauce

Easy peasy and a hit with Simon especially. I usually leave out the date for Jason’s sake.

Ingredients

  • 2 pears
  • 1 teaspoon lemon juice
  • 2/3 cup frozen red raspberries, thawed
  • 1 teaspoon date sugar or 1 medjool date, pitted

Directions

  1. Peel the pears and leave the stems attached. Drizzle with lemon juice.
  2. Microwave for 4 minutes. Do not drain.
  3. Blend raspberries and date sugar or dates in a high powered blender until smooth.
  4. Mix raspberry mixture with cooking liquid.
  5. Top pears with raspberry sauce.