Black Bean and Shrimp Quesadilla with Edamame Guacamole

I think I have made this three times.  Often times if there is shrimp in a dish, I consider it optional.  But here, the shrimp is omega necessary.  The quesadilla is a combo of black beans, shrimp and cheese in a whole wheat tortilla.

Normally I am a seafood-and-cheese-never-together snob.  But I think shrimp tastes great with cheese.

Normally I don't like whole wheat tortillas, but lately I have been obsessed with them.  I buy Maria and Ricardo's.  Maria and Ricardo have skills.

Normally when I make guacamole, I profess that is the best thing on this great earth.  Guac contributes to my happiness.  Adding some edamame makes it less of a condiment and gives me an excuse to eat more.  Cara's original recipe actually blends the edamame into the guacamole in the food processor, which I am sure delicious, but I wanted something easier so I just tossed it all together.  And it is wonderful.

I miss this dish already.  Give it a try.

Black Bean and Shrimp Quesadilla with Edamame Guacamole

adapted from Prevention RD

15-20 medium shrimp, shelled and deveined

a pinch cayenne pepper

¼ tsp of paprika

1 can of black beans, drained and rinsed

1-4 tsp of chipotle in adobo puree

8 whole wheat tortillas

¼ cup cream cheese

1 cup Monterey Jack cheese, shredded

olive oil

salt and pepper

Edamame Guacamole, recipe follows

Season shrimp with salt, cayenne pepper and paprika.  In a non-stick skillet, heat some olive oil over medium high heat.  Cook shrimp for 1-2 minutes on each side until just opaque.  Remove from pan and set aside.  When cool enough to handle, slice each shrimp in half as you would to butterfly it, but slice all the way through. 

In the same skillet, heat a small amount of oil over medium high heat.  Add black beans, season with salt, pepper and chipotle in adobo puree, to taste.  Add several splashes of water (or chicken stock) and simmer beans until all the water has evaporated.  Taste and repeat process with water until desired texture is reached.  Remove beans from pan, set aside, and wipe out the skillet.

Build each quesadilla by smearing cream cheese on one side of the tortilla.  Spread some of the black bean mixture on top of that.  Layer the halved shrimp and sprinkle with Monterey Jack cheese.   Top with other tortilla and fry in a small amount of olive oil in the cleaned non-stick skillet.  Cut into wedges and serve with edamame guacamole. 

(Servings:  4, Prep time;  30 min., Cook time:  15 min., Difficulty:  Easy) 

Edamame Guacamole

adapted from Cara’s Cravings

1 cup frozen, shelled edamame


2 medium avocados


1 lime

salt


quarter of a small red onion, finely chopped


2 small tomatoes, chopped

1 bunch of cilantro, finely chopped

Place edamame in the microwave-safe bowl with a small amount of water and microwave for 5 minutes.  Remove and rinse with cold water until chilled.

Mash avocado with lime juice and salt.  Mix in the red onion, tomato, cilantro, and edamame. 


Printable Version


foodforscot Ratings:

Shanon (taste):  10/10
Scot (taste):  9/10
Effort: 2/5
Dishwashing Effort:  2/5

Creamy Cauliflower and Spinach Mac

Since I last posted, I have tried over 25 recipes.  And not posted a single one.  The main reason this happened is because I hate you.

Aw, not really.  I don't have answers here.  What I do know is:  Mark Bittman's cookbook "The Food Matters" has changed my life.  I purchased the book without any idea of what kind of cookbook it was and didn't even have any recommendations from anyone to buy this book.  Let me start by saying...if you believe in eating whole foods, whole grains, mostly vegetarian, but without weird rules like: "No carbs", "No fat", "No sugar", "No meat", buy this book immediately.  Why I like Bittman's book:

1.  His recipes are the type that I only have to read once and I know how to make the dish.  I don't have to keep going back to the recipe and reading details about timing and proportions.

2.  He believes that bacon (sausage, prosciutto, pancetta, etc.) don't really count as meat.  He never says this.  But that is what I think, they are just flavor blasters.

3.  He loves beans.  We love beans.

4.  We agree on the topic of sugar.  If you want something sweet, eat real sugar.  Whether it is honey, maple syrup, refined cane sugar, agave or even the sugar in fruit.  They all got calories.  They all are quite tasty.  But don't eat too much of it.  Or eat it too often.  And don't ever for a second believe that consuming something sweet can be free.  Sweetness comes from only one thing...sugar.  Don't believe any other nonsense.  Ok...it can also come from my dog, sugar plums, and unicorns.

5.  The recipes clearly have much inspiration from a variety of cultures including Mediterranean, Indian, Latin, Asian, etc., but also often just some classic American meals and ingredients.

Which is why, out of the 15 some recipes I have made from his book, I chose this one to share first.  Mac and cheese is a favorite dish of many.  I didn't grow up eating it.  And it is one of the many American dishes that makes me raging angry (go ahead, roll your eyes, sooooorrrrrrry).  So now that I got all my negativity out, I have to say that I would eat this cauliflower mac over regular mac and cheese any day.  The pureed cauliflower paired with the dijon is what does it for me.  I added a cup of sharp cheddar, but honestly, it would be delicious without cheese.  I also added an entire large bag of spinach because this actually makes a ton of sauce.  This would also be a great stove top mac because the sauce is so creamy.  And it is creamy, btw, without the addition of milk, cream or butter.

Another thing that has changed my life is that we found out our dog is half Catahoula Leopard Dog and a quarter mastiff.  According to a mail in saliva DNA test.  His personality is quite unique (yes, I know, I am biased).  That is him glaring at us outside our tent in Southern Vermont.  If you have never seen a dog give a dirty look...well, now you have!

When we were camping last summer in San Juans, this guy pulled this same badattitude.  He was cold, had been hiking all day and was tired, and it started to rain a little, so he insisted on being allowed to take a nap inside the tent.  Probably snuggling up in our sleeping bags and nesting.  Not having to lay in the dirt, you know, normal dog needs.  Well, we let him in, zipped up the tent, and went back to camp fire to finish dinner and clean up.  Five minutes later, guess who comes frolicking over to the camp fire.  He's like, "Wait where did you guys go?  You know...you left me in the tent.  I woke up...and you were gone.  So I jumped out the top, ripped the mesh a little.  Hope that's ok."

Actually, no, that is not ok.  Because we had to sleep in that tent that night.  And it snowed.

He literally jumped through the top mesh of the tent.  He didn't tear through the side.  Or scratch open the zipper.  He just jumped up, over and through the top of the tent.  Amazingly, very little damage was done.  As if he needed to get out, but didn't want to completely demolish his sleeping quarters for the night.

Which is why on this camping trip in Vermont, little puppy dog doesn't get the luxury of napping in the tent after a long hike with his pack on.  Which is why he sat outside the tent and glared at us for a good hour.  And that is the personality you get when you cross a Catahoula with a mastiff.

Creamy Cauliflower and Spinach Mac

adapted from The Food Matters by Mark Bittman

2 tablespoons olive oil, plus more for greasing the baking dish


Salt


2 1⁄2 cups vegetable or chicken stock or water

2 bay leaves

1 cauliflower, cored and separated into large pieces

16 ounces elbow, shell, ziti, or other cut pasta, preferably whole wheat

1 cup grated cheese (like sharp cheddar, Gruyère, or Emmental or a combination)

1 tablespoon Dijon mustard, or to taste

1 ⁄8 teaspoon nutmeg, or to taste

Black pepper

1 bag/box of baby spinach

1 ⁄4 cup grated Parmesan cheese

1 ⁄2 cup or more of whole wheat bread crumbs, optional

Heat the oven to 400°F. Grease a 9-inch square baking dish with a little oil. Bring a large pot of water to a boil and salt it. Put the stock with the bay leaves in a small saucepan over medium-low heat. When small bubbles appear along the sides, about 5 minutes later, turn off the heat and let stand.

Cook the cauliflower in the boiling water until very tender, 20 to 25 minutes. Scoop the cauliflower out of the water with a slotted spoon and transfer it to a the pot with the vegetable stock in it. Add the pasta to the boiling water and cook until still somewhat chalky inside and not yet edible, about 5 minutes.

Remove the bay leaves from the stock. Carefully process the cauliflower and the stock, the 2 tablespoons oil, the cheese, mustard, nutmeg, and a sprinkling of salt and pepper, using an immersion blender (or potato masher, or transfer to blender/food processor).  If the sauce seems too thick, add more stock. Taste and adjust the seasoning. Combine the sauce, spinach and pasta, toss, and spread the mixture evenly in the dish. (You can make the dish to this point, cover, and refrigerate for up to a day; return to room temperature before proceeding.)

Sprinkle the top with the Parmesan and bread crumbs if you’re using them. Bake until the pasta is bubbling and the crumbs turn brown, 15 to 20 minutes. Serve hot.

(Servings:  8, Prep time:  1 hr., Cook time:  20 min., Difficulty:  Easy)  


Printable Version


foodforscot Ratings:


Shanon (taste):  8/10
Scot (taste):  8/10
Effort:  3/5
Dishwashing Effort:  3/5

Saag Paneer Enchiladas

I forgot to tell you that I am a bad singer.  I don't necessarily sing all that often.  Especially not seriously.  But I have noticed that if I am singing along to a song in the car, I feel like I am pretty good.  Then I turn off the music and continue singing and it is no different than the rest of the America who tries out for American Idol.

I guess the good news is that I have really good hearing.  This allows me to be very aware of how incapable I am of maintaining the intended note.  I have reason to believe that if I learned how to sing, I might have a more promising future.  Promising in the sense that I could sing "Happy Birthday to you" with my chin up.

Oh yeah.  And I am also lyrically challenged.

Also, am I the only one who hates edible arrangements?  Come on.  Like, that idea makes no sense, right?

This is a fun twist on the Saag Paneer, a common dish served at Indian restaurants.  Saag is for a yummy spinach sauce and Paneer is for a fresh cheese.  These enchiladas are stuffed with something similar to Saag Paneer and then topped with a punchy sauce full of cilantro and mint.  I was terrified of this mint sauce, but I did it.  And it was delicious.  If you want to try something fun and different, this is wonderful.

PS:  Scot made this paneer from scratch!  He used this recipe.  We couldn't find it at Whole Foods OR at our Indian grocer (which is weird, I am not convinced it is not there).  It is pretty easy.

Saag Paneer Enchiladas

adapted from Jalapeños and Smita Chandra’s From Bengal to Punjab via homesick texan

for the filling:

1 medium yellow onion


2 cloves garlic


1 tablespoon fresh ginger, grated


2 tablespoons vegetable oil


2 10-ounce packages of frozen spinach, thawed


1 teaspoon ground cumin


1 teaspoon ground cinnamon


1/8 teaspoon ground cloves


1/4 teaspoon cayenne pepper


1 cup plain yogurt or sour cream


1/4 cup buttermilk


1/2 cup half and half


1/2 pound paneer cheese, cut into 1/4-inch cubes



for the sauce:


2 cups cilantro, leaves and stems


1/4 cup mint leaves


1 jalapeño, seeds and stems removed, chopped


1 clove garlic


1 teaspoon fresh ginger, grated


1/2 teaspoon ground cumin


1 tablespoon lemon juice


1/4 cup buttermilk


1 1/2 cups plain yogurt or sour cream


Salt to taste



for the enchiladas:


8-10 flour tortillas or roti


Chopped cilantro for garnish



In a blender or food processor, grind the onion, garlic and ginger. In a skillet, heat up the vegetable oil on medium-low heat and add the onion mixture and cook while stirring for 5 minutes. Add to the skillet the spinach, cumin, cinnamon, clove, cayenne, yogurt and buttermilk. Turn the heat down to low and simmer uncovered for 20 minutes, stirring occasionally. Stir in the half and half and paneer cheese and simmer for 5 more minutes. Taste and adjust seasonings and add salt.



Meanwhile, to make the sauce, in a blender, puree the cilantro, mint, jalapeño, garlic, ginger, cumin, lemon juice and buttermilk until smooth (you will probably have to press down the sides of the blender with a spoon a couple of times to make sure all the herbs are pureed.). Stir the cilantro puree into the yogurt. Add salt to taste.



Preheat the oven to 350. Wrap the tortillas in foil and place in the oven for 10 minutes while the oven is preheating.



Grease a baking dish. Remove the tortillas from the oven and open the foil (be careful as there may be hot steam). Take a tortilla and spoon 1/4 cup of the filling down the center. Roll the tortilla and place seam side down in the baking dish. Repeat with remaining tortillas. Cover the tortillas with cilantro-mint sauce and bake uncovered for 5 minutes.



Serve topped with cilantro.

(Servings:  4-6, Prep time: 1 hr, Cook time: 10 min., Difficulty:  Easy)


Printable Version


foodforscot Ratings:


Shanon (taste):  7/10
Scot (taste):  7/10
Effort:  3/5
Dishwashing Effort:  4/5

Lebanese Sfeeha Tostadas

This was a great and easy dinner.  It is a baked whole wheat tortilla, topped with a creamy bean mixture (garbanzo and pinto) and a spoonful of fresh cucumber and tomato salad.

Also, can emphasize something?  I do not eat to survive.  And I mean that in many ways.  First, I don't eat because I have to.  Second, I don't eat to get by.  I don't try to spend as little money as possible on food.  I don't only eat organic.  I don't only eat local.  I eat meat.  I eat healthy.  I eat donuts.  I don't starve myself.  I don't stuff myself.

Let's just all calm down for a second.

I say this because, I am sometimes afraid that food is too intimidating.  And I felt like it was important to emphasize that I don't eat food that I don't enjoy eating.  So if you see some healthy looking dish full of kale, whole grains, beans or other notorious "health" foods and you think that it will be too painful to eat, I am here to tell you that you should have no fear.  I don't like "health" food either.  I don't gnaw on rice cakes.

I want to promise you that everything I post on here is something I enjoyed eating.  I have tried lots of recipes over the past several years which called for "whole wheat tortillas".  And for the longest time, I always just got regular tortillas because whole wheat tortillas seemed like a bad idea.  Well turns out, they are actually pretty good.  I have had them several times over the past year and actually enjoy them.  The same goes for beans.  10 years ago, I would never choose to eat beans.  Now we eat them almost daily.  There are so many kinds!  And they are all delicious and easy to make!  Possibly the most useful food ever.  And when I first discovered kale when I was living in Boulder, I thought it was only for hippies and other crazy health nuts.  Now I buy it every week because I crave it.

PS:  I am fired up because I just saw a Tyson chicken nugget commercial targeting children.  It makes me so angry.  Don't let Tyson brainwash you.  Let me do it instead because I don't get any money for what I say, so you can trust me.   

Lebanese Sfeeha Tostadas

adapted from Cara’s Cravings

olive oil

½ of a medium onion, chopped

2 cloves of garlic, minced


1 can of pinto beans, drained and rinsed

1 can of garbanzo beans, drained and rinsed

½ cup of water or chicken stock

½ teaspoon salt (or to taste)


½ tsp of coriander

½ tsp of cumin

¼ tsp of cayenne pepper

1/4 cup chopped parsley


1/2 tablespoon of pomegranate molasses



2 heaping tablespoons of plain Greek yogurt


4 whole wheat tortillas

3/4 cup (4 oz) grape tomatoes, quartered


3/4 cup chopped, peeled cucumber


1/4 cup chopped parsley


1/4 cup chopped scallions


1 tablespoon olive oil


1 tablespoon lemon juice


Preheat oven to 375ºF. 

In a medium skillet, heat some olive oil over medium high heat.  Add onions and cook for 5 minutes until they have softened.  Add garlic, cook for 1 minute.  Add beans, water (or chicken stock), salt, coriander, cumin, and cayenne.  Bring to a boil, reduce to simmer and cook until all the liquid evaporates off.  Taste beans to see if the texture is good (I like mine really soft).  Add more liquid and repeat process, if desired.  Mash beans with the back of a spoon.  Add parsley, pomegranate molasses and yogurt and combine.

Meanwhile, prepare the salad by combining the grape tomatoes, cucumber, parsley, scallions, olive oil, lemon juice, and season with salt and pepper.

Line a baking sheet with aluminum foil and place a metal cooling rack on top of it. Place the tortillas on the rack. Drizzle with olive oil.  Bake for about 10 minutes, or until the tortillas are lightly browned and crispy.

To serve, top the hot tostadas with bean mixture and a generous scoop of the salad mixture.

(Servings:  4, Prep time:  10 min., Cook time:  40 min., Difficulty:  Easy)


Printable Version


foodforscot Ratings


Shanon (taste):  8/10
Scot (taste):  8/10
Effort:  2/5
Dishwashing Effort:  2/5

Hard-Boiled Eggs Masala

Sorry.

I have been away.  But now I am back.  I have learned a lot.

1.   Most places need more electrical outlets.
2.  Copper has no reason to believe that he deserves anything less than the best.
3.  Pennsylvania, Ohio and Indiana take a really long time to drive through.
4.  Hotels think that putting crappy coffee + a crappy coffee maker in your room is an amenity.  Still.
5.  Wave 9 skiers aren't so good at (a) going down hills (b) going up hills (c) stopping (d) not crashing (e) skiing.  Myself included.
6.  People literally think the plane might take off without them.
7.  I got honked at three separate times when I was driving in State College.  Sorry Pennsylvanians!  I will work on my skills.

Remember how I told you how I was cooking non-stop Indian?  Well, I never posted any of the recipes.  Here is one!  I loved the idea of this hard-boiled masala.  And this was so delicious.

Hard-Boiled Eggs Masala

by Madhur Jaffrey

½ teaspoon cayenne pepper

½ teaspoon ground turmeric

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon fresh lemon juice

¾ teaspoon salt

fresh ground black pepper , to taste

2 tablespoons vegetable oil

½ teaspoon cumin seed

5 tablespoons onions, peeled and finely chopped

1 tablespoon fresh ginger , finely chopped

1 cup canned tomato, chopped

¼ teaspoon sugar

3 -4 tablespoons fresh cilantro

4 hard-boiled eggs, peeled and cut into halves lengthwise

Combine turmeric, cayenne, ground cumin, coriander. lemon juice, salt, black pepper, and 1 tablespoon water in small bowl. Mix.  Put oil in medium-sized, nonstick pan and set over medium-high heat. When oil is hot, put in cumin seeds. 10 seconds later, add onion and ginger.  Stir and fry till onion turns medium brown.   Add spice paste.  Stir and cook for 15 seconds.   Add tomatoes and sugar and bring to a simmer.  Cover and simmer gently for 10 minutes.   Add cilantro and combine.  Lay the cut eggs into the sauce and spoon more sauce over them. Cover and simmer gently for 2-3 minutes.

(Servings:  2-3, Prep time:  20 min., Cook time:  20 min., Difficulty:  Easy) 


Printable Version


foodforscot Ratings:

Shanon (taste):  7/10
Scot (taste):  7/10
Effort:  2/5
Dishwashing Effort:  2/5

Butternut Squash and Chorizo Tostadas

I have made like 85 tostadas in the past 6 months. Which is a lot considering I had very few before then. I mean, who came up with that concept? And is it supposed to be impossible to eat? Should you pick it up and take a bite? Or are you supposed to be able to cut into it...because that is impossible.

I actually brought these leftovers to work. I packed the whole enchilada. Is that a saying? Does it mean like the whole package? Why? Enchiladas don't have that many components.

So, I packed the crunchy tortilla, the black bean mash, the roasted butternut squash, the sautéed chorizo AND the rest of the fixings: queso fresco, finely minced red onion and chopped cilantro. I packed them more or less separately and assembled on the desk. After I put together the "whole enchilada" I lifted up the tostada ready to take a huge bite and the secretary came in to deliver something. I literally had my mouth open and was milliseconds before biting down. Tostadas...not an office friendly meal. Not first date food. Not clean shirt food.

After some research, it appears tostadas were invented to use up stale tortillas. Alright. Whatever.

It may appear as though I don't like tostadas. But I actually really do. I just want to be alone when I am eating them.

PS: At some point over the past month I decided to cover the spot where I take my photos with a yellow and blue towel (e.g. in the above photo). It wasn't an artistic move. It didn't really have much thought behind it other than the fact that the current wood block is super ugly. I guess that is the definition of cosmetic. And now, a series of about 10 posts will have that towel in it. It is still there tonight. Consistent.

Butternut Squash and Chorizo Tostadas
slightly modified from Closet Cooking

4 cups butternut squash, peeled, seeded and cut into 1/2 inch pieces
1 tablespoon oil
1 teaspoon chipotle chili powder
1/2 teaspoon cumin, toasted and ground
1/4 teaspoon cinnamon
salt to taste
2 tablespoons oil
1/2 pound chorizo, casings removed, chopped
1 small onion, chopped
1 clove garlic, chopped
1 (19 ounce) can black beans, drained and rinsed
1 tablespoon chili powder
1 teaspoon cumin
* water (optional)
12 small corn tortillas
1/4 cup red onions, diced
1/4 cup queso fresco (or feta), crumbled
1/4 cup cilantro

Toss the squash in the oil, chili powder, cumin, cinnamon and salt, spread the mixture out in a single layer on a baking sheet and roast in a preheated 400F oven until the squash tender and just starts to caramelize on the edges, about 30- 40 minutes.

Heat the oil in a pan over medium heat. Add the chorizo, cook until browned, about 10 minutes and set aside retaining a tablespoon of leftover oil/grease in the pan.

Add the onion and sauté until tender, about 3-5 minutes. Add the garlic and sauté until fragrant, about 1 minute. Add the beans, chili powder and cumin and cook until warm. Mash the beans until you get them to the consistency that you want. It helps to add water and simmer until it evaporates.

Brush the tortillas lightly in oil and bake in a preheated 350°F oven until golden brown and crispy, about 3-5 minutes per side.

Spread the refried beans over the top of the tortillas, sprinkle on the roast squash, chorizo, red onion, queso fresco and cilantro.

(Servings: 4-6, Prep time: 10 min., Cook time: 1 hr., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste): 8/10
Scot (taste): 10/10
Effort: 3/5
Dishwashing Effort: 3/5

Pork Vindaloo

One thing I know about dogs is that they definitely wish they could hug. Imagine if you couldn't hug. What would you do when you are greeted by your mother, who you haven't seen for a few months? How would you comfort your friend who is crying because she is overwhelmed by life? Or...how would YOU apologize for getting really distracted and not obeying the recall command?

Being a dog is a constant struggle. (© DG)

The answer to those above questions is obviously: stretch, yawn and lick. Ever since I have had the pleasure of being in Copper's life, I have been fascinated by the concept of dogs feeling awkward or embarrassed. Scot insists that dogs do not have that emotion. But I am sure they do. Any time Copper is excited, he stretches. But I know that if he could hug, he would just hug instead. And stretching is his way of getting through those awkward moments of being so excited he doesn't know what to do with himself. Stretching is often accompanied by a yawn. And then if the face is in the ideal location, licking is also possible. But he is a minimal licker. He is very classy and sophisticated. He saves licks for only special occasions.


After the wonderful suggestions I got from a friend, I have fully immersed myself into the Indian cuisine. I got two of Madhur Jaffrey's cookbooks. Scot got me two Indian spice boxes for my birthday. I have been to the Indian grocer several times. And I have been cooking non-stop Indian. I often do this where I get on kicks and make a lot of one type of thing for a while. But I have to say, I am particularly fascinated by Indian food. And Madhur is guiding me in the best possible way. After making 5 of her recipes so far (and I just got these books 1 week ago!), I have been thinking about food in a new way. For one, it sure makes it seem like all other foods are highly under spiced. Not that spices need to be in every dish...but these Indian dishes have it all figured out in my book. Also, some of my favorite spices appear all over the book including coriander, cumin, chile powder, mustard, etc.


BTW, thank god someone finally made some better use of the mustard seed. Mustard is my favorite condiment of all time. I don't do ketchup. But mustard is highly underused in my life. I am now equipped with yellow and black mustard seeds and have been enjoying them in several Indian dishes. This particular recipe calls for a grainy mustard in the place of soaking the mustard seeds in vinegar. Look for the chunkiest, grainiest mustard available. Mine just looks like a bunch of mustard seeds sharing a jar. I decided to share this recipe first because it was amazing. But also because all the ingredients are easy to find (besides the extra grainy mustard, I always have the rest).


My friend had an intervention with me this past Monday (and by intervention, I mean she was the only one there). She told me, as she does bi-annually, to stop posting recipes that require a visit to the Asian, Indian or any other specialty food market. I told her I just posted a recipe for Rice Pilaf and it contained basically two ingredients: butter and rice. She wants me to post a recipe for mac and cheese with bacon and broccoli in it. So, there you go! Another dinner option!


BTW, in the above photo, a side dish of cauliflower is also pictured in the bowl. It was mega good.


BTW^2, I have learned that Naan has 250 calories per loaf. It's deliciousness all makes sense now.


BTW^3, these pork cubes are deliciously tender if you let them simmer away long enough. And it is a great use of a cheap cut of meat. 

Pork Vindaloo
by Madhur Jaffrey, Quick and Easy Indian Cooking

1 1/2 tablespoons grain mustard
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground turmeric
1/2-1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon red wine vinegar
3 tablespoons vegetable oil
1 small onion, peeled and cut into fine half rings
6 large cloves garlic, peeled and crushed to a pulp
1 1/4 lbs boned shoulder of pork, cut into 1 inch cubes
2/3 cup canned coconut milk, well stirred

Combine the mustard, cumin, turmeric, cayenne, salt and vinegar in a cup. Mix well.

Put the oil in a large, nonstick frying pan and set over medium-high heat. When the oil is hot, put in the onion. Stir and fry until it is medium brown. Put in the garlic. Stir and fry for 30 seconds. Put in the spice paste. Stir and fry for a minute. Put in the meat. Stir and fry for about 3 minutes. Then add the coconut milk and 2/3 cup water if you are cooking continuously in a pressure cooker, or 1 cup water if you are to cook in the frying pan. (Transfer to a pressure cooker at this stage if that is your intention.) Cover and either bring up to pressure, or bring to a boil if you are using the frying pan. Lower the heat to a simmer and cook for 20 minutes in the pressure cooker and 60-70 minutes in the frying pan.

(Serving: 3-4, Prep time: 30 min., Cook time: 70 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste): 10/10

Scot (taste): 9/10
Effort: 2/5
Dishwashing Effort: 2/5