Crockpot Pork (from leftovers) Chile Verde

Recipe: Adapted from a Food Network recipe by Mary Sue Milliken & Susan Feniger, 1997
Servings: 8
NOTES: This recipe makes a fairly large amount – you’ll need a large sized crockpot if you make the full recipe. Once I filled the crockpot with the onions and chiles, it was full, so needed to wait until some of the vegetables had cooked down a bit before I added the cooked pork.

3 pounds pork loin, lean, boneless — cooked, trimmed of any fat
3 tablespoons flour
CHILE VERDE:
3 whole yellow onions — chopped
3 whole Anaheim chili peppers — cut into 1-inch cubes, or narrower strips
3 whole Poblano chiles — cut into 1-inch cubes
2 whole jalapenos — seeds removed, and finely chopped (optional)
3 whole garlic cloves — peeled and finely chopped
1 pound tomatillos — roasted, peeled and chopped
1 tablespoon dried oregano
2 teaspoons ground cumin
2 tablespoons coriander seeds — crushed and soaked in a scant amount of water
2 whole bay leaves
1 bunch cilantro — cleaned and chopped
4 cups chicken stock

1. Into the crockpot place the onions, chiles, tomatillos and garlic. Add the cumin, oregano and coriander seeds and stir well. Add the bay leaf. Add the chicken stock (heated, or use a concentrate and boiling water) and allow to simmer for about an hour or two.
2. Toss the pork slices in the flour and add to the crockpot (cut up whatever way you’d like, but bite-sized chunks are good) and the cilantro. Stir this in to the chile mixture, put on the lid and allow to simmer for 6-7 hours.
3. Adjust the seasoning to taste with salt and pepper. Serve with rice, if desired. Serving Serving Ideas: Ideally this should be served with rice. If you are watching carbs, serve it in a wide soup bowl without any carbs at all. Dollop with sour cream and tortilla chips if desired.
Per Serving: 278 Calories; 9g Fat (28.7% calories from fat); 33g Protein; 15g Carbohydrate; 3g Dietary Fiber; 77mg Cholesterol; 1142mg Sodium.

Curry Sauce Pasta Salad

Recipe: n’Kwazi Lodge Randu, Namibia
1/2 cup vinegar
1/2 cup fruit chutney (Joan used store-bought this time)
1/2 cup vegetable oil
1/2 cup sugar
1/2 cup tomato sauce
1 1/2 teaspoons curry powder (or more, to taste)
3/4 cup cherry tomatoes, halved
1 pound pasta of your choice, cooked and drained

1. Combine all dressing ingredients and allow to sit for an hour before adding to your choice of cooked and cooled pasta. Save a little bit of dressing to add just before serving. Joan used corkscrew pasta, which was nice so the little bits of chutney could cling to the crevices.
2. Add some chopped tomatoes or other vegetables if you choose, either in the salad or as a garnish. Refrigerate until cold. Taste for seasoning (salt, perhaps) and just before serving add just a little bit more sauce and serve.
Per Serving: 270 Calories; 8g Fat (25.3% calories from fat); 6g Protein; 45g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 53mg Sodium.

Michelle Obama’s Shortbread Cookies

Servings: 72
NOTES: Sleuthing on the internet says the recipe doesn’t make 72 cookies (2 x 3 inches each). Some found the dough crumbly and it broke apart. If yours is too crumbly, try adding a bit more amaretto or a bit of water.

1 1/2 cups unsalted butter — (3 sticks) softened
1 1/2 cups sugar — plus 2 tablespoons for top
2 whole egg yolks
2 tablespoons amaretto — or almond flavoring plus water to = 2 T.
1/2 teaspoon orange zest
1/2 teaspoon lemon zest
3 cups cake flour — not self-rising flour
1/4 teaspoon salt
1 whole egg white — beaten
1/2 cup dried currants — or your choice of dried fruit
1/2 cup hazelnuts — or your choice of nuts
1. Heat oven to 325°F. Line a 17 x 12 x 1-inch baking pan with nonstick foil. In large bowl, cream together butter and 1-1/2 cups of the sugar.
2. Slowly add egg yolks, and beat well until smooth. Beat in Amaretto and zest.
3. Stir in flour and salt until combined.
4. Spread dough evenly into prepared pan, flattening as smoothly as possible.
5. Brush top of dough with egg white; sprinkle with nuts or fruit (if using) and with remaining 2 tablespoons sugar.
6. Bake at 325°F for 25 minutes or until brown, turn off oven and allow cookies to sit in oven (with door ajar) for 15 minutes. Cut while slightly warm.
Per Serving: 78 Calories; 5g Fat (52.4% calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 9mg Sodium.

Wild & Basmati Rice Pilaf with Fennel & Pine Nuts

Recipe: From the San Francisco Chronicle Cookbook
Servings: 8

1/4 cup pine nuts
1/2 cup wild rice
4 cups cold water
Salt to taste (it may need more than you think)
1/2 whole onion — diced
1 small fennel bulb — diced (optional)
2 tablespoons butter — plus more at the end
1 tablespoon olive oil
3 whole garlic cloves — minced
1/2 cup vermouth
1 1/2 cups basmati rice — or brown basmati
1/4 teaspoon freshly ground black pepper
2 1/4 cups boiling water
1/4 cup Italian parsley — chopped

1. In a dry nonstick skillet, toast the pine nuts until they’re golden brown, about 5 minutes. Set aside.
2. Rinse the wild rice for a minute under cold water. Bring the 4 cups of water to a boil in a large pot, add some salt to the water and then add the wild rice. Bring to a boil, then cover and simmer for about 35-45 minutes, or until tender. Do NOT overcook it. There is a very short time between just done and overdone when the rice kernels pop open.
3. Meanwhile, saute the onion and fennel in the butter and olive oil over medium heat; season with some salt. When the vegetables begin to soften add the garlic for one minute, then add the wine. Cook for about 5 minutes, until the wine reduces. Add the basmati rice and saute for 5 minutes, stirring frequently. Add more salt if needed, the pepper and the boiling water. Bring back to a boil and simmer, covered, for about 20 minutes until the liquid has evaporated.
4. Drain the wild rice.
5. Toss the pilaf with the cooked wild rice, the pine nuts and parsley. Season with more salt and pepper and serve immediately. You may also put this into a casserole dish (covered) and bake for about 40 minutes at about 300 degrees.
Per Serving: 253 Calories; 8g Fat (29.0% calories from fat); 6g Protein; 36g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 79mg Sodium.

Pork Loin (Roast) with Spicy Apricot Glaze & Sauce

Recipe: Hugh Carpenter, Hot Barbecue
Servings: 4
NOTES: If you purchase a much larger pork roast to make this, don’t make more sauce, as this portion makes ample for probably 8-10 people. If you’re sensitive to spicy heat, reduce the chile sauce by half. This roast can also be done on a grill (also at 350°), or smoked (at 220°). Remove when meat has reached 155° to 157°.

1 1/2 pounds pork loin
Cooking oil to brush on grill rack, if grilling
SPICY APRICOT GLAZE AND SAUCE:
16 whole dried apricots — Turkish preferred (Trader Joe’s)
1 1/2 cups apricot nectar
3/4 cup sugar
1/2 cup distilled vinegar
1/2 cup water
1 tablespoon Asian chile sauce — or less, not more
1 teaspoon salt
1/3 cup minced ginger
3 whole garlic cloves — minced
2 tablespoons sesame seeds
2 whole green onions — minced
1/4 cup cilantro — chopped

1. If desired, brine the meat first, for 24 hours (I do). Several hours before cooking remove pork from brine and dry off with paper towels. Let sit out at room temp.
2. Trim off and discard any excess fat from the pork.
3. APRICOT SAUCE: In a non-reactive saucepan combine the apricots, nectar, sugar, vinegar, water, chile sauce, salt, ginger and garlic. Bring to a low boil, reduce the heat to a simmer, cover, and cook for 30 minutes. Let cool to room temp, then puree in a blender until completely smooth. Transfer to a bowl. Place the sesame seeds in a dry skillet and toast over medium heat until golden. Add the sesame seeds, green onions and cilantro to the glaze. Can be made ahead and refrigerated, but don’t add the sesame seeds, onions and cilantro until just before serving.
4. Make sure the pork has reached 60 degrees F before baking. Use about 1/3 of the apricot glaze to slather over the roast during the last hour before cooking.
5. Preheat oven to 350°. Insert a meat thermometer into a thick part of the meat, not touching any fat or bone. Brush the pork with a bit more of the apricot glaze a couple of times during the roasting process. Roast pork until the internal temperature reaches 155° degrees F, remove and allow to sit for about 10 minutes tented lightly with foil.
6. Place each slice of pork on a bed of the apricot sauce and pass the remainder in a bowl at the table. Be SURE to either heat all the plates; otherwise the pork will be cold by the time people begin to eat it.
Per Serving (assumes you consume all the glaze/sauce, which you won’t – note that each serving only has 11 grams of fat, so the high calories is in the carbs – the sugar and fruit – and you only use about 2 tablespoons or so per serving): 1626 Calories; 11g Fat (5.4% calories from fat); 42g Protein; 378 grams Carbohydrate; 48g Dietary Fiber; 53mg Cholesterol; 640mg Sodium.

Sugar Snap Peas & Petite Green Peas

Recipe: Adapted from Phillis Carey’s book, Fast & Fabulous Entertaining Menus
Servings: 6

1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
1 pound sugar snap peas — stems trimmed
1/2 teaspoon dried thyme
1/2 teaspoon sugar
1 pound frozen peas — petite peas only, defrosted
Salt and pepper to taste

1. Melt butter and oil in a large skiillet over medium heat. Add the sugar snap peas and stir-fry until they’re just bright green, about 2-3 minutes. Add the thyme and sugar and stir to combine.
2. Add the defrosted peas and continue cooking for 2-3 minutes, just until the peas are heated through. Season with salt and pepper to taste. Serve absolutely immediately as these cool fast!
Per Serving: 128 Calories; 4g Fat (31.4% calories from fat); 6g Protein; 16g Carbohydrate; 5g Dietary Fiber; 5mg Cholesterol; 90mg Sodium.

Radicchio & Belgian Endive Salad with Spicy Pecans

Recipe: adapted from a recipe found on Martha Stewart’s bulletin board, about 1995
Servings: 8

1/2 cup dried cranberries
3 tablespoons bourbon (or orange juice)
PECANS:
1 cup pecans — chopped
1 tablespoon brown sugar
1/2 teaspoon cayenne
1/2 teaspoon ground cumin
SALAD DRESSING:
1/4 cup red wine vinegar — better the quality the better the dressing
1 tablespoon Dijon mustard
3/4 cup extra virgin olive oil
Salt and pepper — to taste
SALAD STUFF:
2 heads radicchio
3 heads Belgian endive — leaves separated, chopped
1/2 medium red onion — thinly sliced
2 medium Granny Smith apple — peeled, sliced
2 cups celery — chopped
1/4 cup Feta cheese — crumbled
1 head frisée lettuce — (optional)

1. Soak cranberries in bourbon for 2+ hours. You can reuse the bourbon multiple times.
2. Place the sliced onions in cold water and set aside (removes some of the sharpness).
3. In a medium nonstick skillet combine the pecans, sugar, cayenne and cumin. Heat until the pecans are lightly toasted and brown sugar has caramelized. These nuts are not highly caramelized, so don’t expect a coating of sugar.
4. In a jar or small bowl combine the vinegar and mustard. Use a whisk to mix well, and then drizzle in the olive oil until it’s thickened. Season with salt and pepper to taste. Refrigerate dressing until ready to serve. (You will probably use all the dressing.)
5. Chop up the radicchio, Belgian endive, red onion (drained and blotted dry with paper towels), apple and celery and combine with the salad dressing (taste it to make sure you don’t use too much dressing). If using the frisée, add it also. Serve on salad plates and top with cranberries, pecans and Feta cheese.
Per Serving: 331 Calories; 31g Fat (83.1% calories from fat); 3g Protein; 11g Carbohydrate; 3g Dietary Fiber; 4mg Cholesterol; 109mg Sodium.

Ginger Crème Brûlée

Recipe: Hugh Carpenter’s ‘Pacific Flavors’
Servings: 5

4 large egg yolks
5 1/2 tablespoons sugar
2 cups heavy whipping cream
1 1/4 teaspoons vanilla extract
4 tablespoons crystallized ginger — thinly sliced or minced
2 tablespoons raspberry jam — or ginger preserves (optional)

1. Preheat oven to 350°. In a 2-quart mixing bowl beat yolks with 3-1/2 T of sugar until mixture turns a pale yellow and the sugar is completely absorbed. Use a stand mixer for this if you prefer. Add cream and vanilla and beat well.
2. Place a few slices of the paper-thin sliced crystallized ginger in the bottom of 4 ramekins (or custard cups). Place a large dot of jam in the center of each. Carefully ladle cream mixture into the cups. Place cups into a baking dish which is just large enough to hold them. Add enough warm water to the baking dish to come halfway up the sides of the cups. Bake for 50 minutes. The top of the custard will become golden brown. Remove from oven and cool slightly. Keep in the refrigerator until ready to serve, at least 3 hours or up to overnight.
3. Place 1 T of granulated sugar on the top of each custard and spread to cover. Using a propane torch and a fireproof cooking mitt on your hand, hold tray of custard cups at an angle and caramelize the sugar – about 10-15 seconds. Place on small plate and serve immediately.
4. If you don’t have a propane torch, place cups in baking dish and surround with ice, then broil 2 inches from element, until sugar has browned and is bubbling, about 30 seconds.
Per Serving: 480 Calories; 39g Fat (72.4% calories from fat); 4g Protein; 29g Carbohydrate; trace Dietary Fiber; 301mg Cholesterol; 50mg Sodium.

Coffee-Cardamom Pots de Crème

Recipe: Daniel Boulud, via Serious Eats, via Dorie Greenspan
Servings: 6 (maybe 5)
Cook’s Notes: I used decaffeinated coffee beans because I didn’t want the caffeine in a dessert. Would have kept me up half the night. If possible, use a light colorored pan for the caramel, so you can tell when the sugar caramelizes to the dark amber color required. Have all the caramel ingredients ready at hand when you start – because you can’t leave your post to get something. Measure quantities carefully, as you want to pour the right amount into each espresso cup. I doubled the recipe, used 4-ounce cups, but somehow I didn’t have as much quantity as I should have. This recipe should make 24 ounces (the 3 cups of liquid in the recipe). Measure your espresso cups, but if they’re 4 ounces, you should have exactly 6 servings. Somehow I didn’t get 6 servings, but more like 5. Anyway, take that into consideration when making this.

2 tablespoons cardamom pods
3 ounces coffee beans — (1 cup) preferably an espresso roast
3/4 cup sugar
2 cups heavy cream — (approximately)
1 cup whole milk
7 large egg yolks

1. Have all ingredients at the ready before beginning the caramel. Put the cardamom pods in the workbowl of a food processor and pulse on and off several times to roughly chop, not grind them. Then add the coffee beans to the workbowl and continue to pulse until the beans are rough chopped. Turn the chopped beans and pods into a medium saucepan and add 1/2 cup of the sugar. Put the pan over medium heat and cook, stirring constantly with a wooden spoon, until the sugar starts to melt. Patience-this will take a few minutes. Once the sugar has melted, continue to cook, still stirring without stop, until the sugar caramelizes-you want the color of the caramel to be deep amber. But do not burn the coffee, either. Now, standing away from the stove so you don’t get splattered, slowly pour in 1 cup of the cream and the milk. Don’t panic-the caramel will immediately seize and harden-it will all smooth out as the liquids warm and the sugar melts again. Bring the mixture to a boil and, when the sugar has melted and everything is smooth again, pull the pan from the heat. Cover the pan (we do this with plastic wrap at the Café to get a good seal) and allow the mixture to infuse 20 minutes.
2. Center a rack in the oven and preheat the oven to 300°F.
3. Working in a bowl that’s large enough to hold all the ingredients, whisk the yolks and remaining 1/4 cup sugar together until the mixture is pale and thick. Strain the coffee-cardamom liquid into a measuring cup (discard the beans and pods) and add enough heavy cream to bring the liquid measurement up to 2 cups. Very gradually and very gently-you don’t want to create air bubbles-whisk the liquid into the egg mixture; skim off the top foam, if there is any.
4. Arrange six 4-ounce espresso or custard cups in a small roasting pan, leaving an even amount of space between the cups, and fill each cup nearly to the top with the custard mixture. (If you like, line the roasting pan with a double thickness of paper towel or a kitchen towel to steady the cups.) Carefully slide the pan into the oven; then, using a pitcher, fill the roasting pan with enough hot water to come halfway up the sides of the espresso cups. Cover the pan with plastic wrap (don’t worry – it can stand the heat) and poke two holes in two diagonally opposite corners. Bake the custards for about 40 minutes, or until the edges darken ever so slightly and the custards are set but still jiggle a little in the center when you shake them gently.
5. Remove the pan from the oven and let the custards sit in the water bath for 10 minutes. Peel off the plastic wrap, lift the cups out of the water and cool the custards in the refrigerator. (The pots de creme can be prepared a day ahead and, when cool, covered with plastic wrap and stored in the refrigerator.)
To serve: The pots de creme are at their best at room temperature, so remove them from the refrigerator and keep them on the counter for about 20 minutes before serving.
Per Serving: 465 Calories; 37g Fat (69.9% calories from fat); 6g Protein; 29g Carbohydrate; 0g Dietary Fiber; 362mg Cholesterol; 58mg Sodium.