Pork Tenderloin, Pan-fried Parsnips & Shaved Brussels Sprouts Makes 4 servings. 1, 1-lb pork tenderloin, trimmed and cut crosswise into 12 medallions 6 parsnips, peeled and thinly sliced 1 cup brussels sprouts, finely shaved 1 cup red cabbage sauerkraut 2 tablespoons lard or olive oil, divided 1 teaspoon salt, divided Sprinkle each pork medallion with a bit of salt. Heat 1 tablespoon lard/oil over medium heat in a large skillet. Place the medallions into the pan in a single layer. Cook on each side for 2-3 minutes or to your desired doneness. I prefer mine a bit rare. Remove from pan and allow to stand for five minutes. Heat the remaining lard/oil over medium heat in the same skillet. Add the parsnips to the bottom of the pan in a single layer. Sprinkle on a bit of salt. Cook for 1 minute, then flip and cook on the other side Read More
Bhuna Chicken with Romanesco Inspired by Anjum Anand’s Rich Lamb Bhuna Makes 6 servings. 2 lbs of chicken breast or thighs, skinless & boneless cut into 1” pieces 1 lb of romanesco, chopped into 1” pieces 6 medium onions, thinly sliced 2 cups sweet potato, chopped into 1” pieces 2 ½ cups of fresh or canned whole tomatoes, chopped 1 tablespoon olive oil 2” piece of ginger, roughly chopped 3 large garlic cloves, roughly chopped 2 tablespoons full-fat coconut milk 1 teaspoon garam masala 1 teaspoon chili powder 1 teaspoon ground coriander 1 teaspoon ground cumin 1 ½ teaspoon salt, divided ½ teaspoon ground turmeric ½ teaspoon black pepper 2 bay leaves ¼ teaspoon ground cloves 2 tablespoons fresh cilantro leaves, finely chopped for topping, divided Process the tomatoes, ginger and garlic together in a food processor until smooth. Set aside. Combine the garam masala, chili powder, coriander, cumin, turmeric, Read More
Steam Sautéed Kale Stems 2 cups kale stems, chopped into 1/4″ pieces 2 teaspoons olive oil 1/2 teaspoon salt 1/2 cup vegetable broth Heat olive oil over medium heat in a medium sized pot. Add in the chopped kale stems and salt. Sauté for 3 minutes. Pour in the vegetable both and bring to a simmer. Cover, leaving the lid ajar to release stream while cooking. Cook for 10-15 minutes until stems are tender. Add more salt to taste. Enjoy! Check out the easiest way to remove kale stems in the video below. Hold the stem in your left hand and run your right hand down the stalk to remove the leaf. And then make my Massaged Kale Salad with the leaves!
Whole Roasted Curry-Ginger Bok Choy Makes 4 servings. 6 baby bok choy – sliced in half 1 teaspoon olive oil 1 tablespoon fresh ginger – minced 1 tablespoon garlic – minced 1 tablespoon coconut aminos or tamari ¼ teaspoon salt 12-16 fresh curry leaves Preheat oven to 425F. Lightly grease a large roasting pan with olive oil. Stir together the olive oil, ginger, garlic, tamari and salt in a bowl. Arrange the bok choy on a roasting pan. Drizzle the ginger-garlic mixture over the bok choy and then place a curry leaf or two on each. Roast for 5-6 minutes until the ends of the bok choy are tender. Enjoy!
Why bother massaging kale? Raw kale is super fibrous and tough to digest. Massaging it breaks down the tough leaves, transforming them into a smooth, delicate texture. Each leaf will hold more flavor from the salad dressing too. BEFORE: AFTER: MASSAGED KALE SALAD Makes 4 servings. 1 bunch kale, any kind 1 teaspoon salt ½ tablespoon apple cider vinegar DRESSING 3 tablespoons olive oil 1 tablespoon apple cider vinegar 2 teaspoons honey ¼ teaspoon salt ½ teaspoon fresh ground black pepper SALAD ADD-INS ½ cup radishes, thinly sliced ¼ cup carrots, thinly sliced ½ cup apples, chopped into ¼” pieces Wash and dry each kale leaf. Remove the leaf from the stems by holding the stem end in the left hand, while pulling the leaf away with your right hand. Reserve the stems for another meal or make Steam Sautéed Kale Stems. Place all the kale leaves into a Read More
Corn Pudding (Dairy free & Gluten free) Makes 6 servings. 3 cups fresh corn kernels (canned or frozen works too) 2 cups canned full-fat coconut milk 6 tablespoons yellow cornmeal ½ cup cassava flour 2 ½ teaspoons baking powder 1 teaspoon salt 3 large eggs ¼ cup honey 1 teaspoon fresh thyme – finely chopped Preheat oven to 350°F. Grease a 9”x9” glass baking dish. Set aside. In a large bowl, mix together the cornmeal, flour, baking powder and salt. Beat in the eggs and add the coconut milk, honey and corn. Stir in the thyme at the end. Pour into the prepared pan and smooth out the top. Bake for 30 minutes, or until golden and the middle is set. Enjoy!