Tomatillo Braised Pork Tenderloin

I made a double batch of my FODMAP friendly Tomatillo Salsa and used it to braise a couple of pork tenderloins.  I served this with mashed sweet potatoes.  We had guests for dinner and this was quite a hit.

2 pork tenderloins, trimmed of connective tissue and halved crosswise
double batch of Tomatillo Salsa
1 can hominy, drained
4 slices of bacon

Preheat oven to 350. In a large Dutch oven or braising pan, fry the bacon until crisp.  Remove the bacon from the pan and set aside. Season the pork with salt and pepper and sear it on high heat in the bacon fat.  When it is browned on all sides,  dump in the salsa.  Put a lid on it and put it in the oven to braise until the meat is just done, approximately 30-40 minutes. Remove the pan from the oven and remove the pork to a cutting board to rest for a few minutes.  Put the pan over low heat on the stove top and add the hominy. Slice the pork into medallions and put it back in the salsa mixture.  Crumble the bacon and sprinkle it over the pork.

Serve with mashed sweet potatoes and sauteed Swiss chard.

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Warm Roasted Squash and Greens Salad

This is comfort food vegan style!  For the rice, I used a blend of brown and wild rice.  Any rice that has some body and is a bit chewy is preferable. For the winter squash, use butternut or buttercup or any similar squash.  When I made this, I tossed a few whole, peeled shallots in with the squash to roast. The flavor infused the squash and my husband enjoyed eating them.  For the greens, spinach or Swiss Chard are good. If you can tolerate kale, it is excellent. For the fresh herbs, I used a combination of parsley and cilantro. With this recipe, I’m assuming you know how to cook rice, saute greens, and roast some squash.  Have them all warm when ready to combine.

1 1/2 cups warm cooked rice
3 cups or so cubed, roasted squash, still warm
2 cups small spinach or torn up chard, sauteed

1/2 cup chopped scallion greens
1/2 cup toasted walnut pieces
1/2 cup minced fresh herbs
juice of 1 lemon
olive oil
1 teaspoon lemon-fennel-chili salt

Combine the warm rice, squash and greens with the scallions, walnuts and herbs.  Add the juice of a lemon, the flavored salt, and about a quarter cup or so of olive oil.  Stir to combine and taste for seasoning.

Orange Chicken and Vegetable Stir Fry

This recipe is my variation of one by Martha Rose Shulman. I’ve been cooking her recipes for about 3 decades now.  This is so colorful and delicious.

For the chicken and marinade:

2 skinless, boneless chicken breasts cut into pieces 1/4 inch thick by 1 inch long
1 tablespoon finely shredded  ginger
1 tablespoon rice wine or dry sherry
2 teaspoons wheat-free soy sauce
1 teaspoon cornstarch
3/4 teaspoon sugar
1/4 teaspoon red pepper flakes

For sauce:

1/4 cup water
2 teaspoons rice vinegar
1 teaspoon cornstarch
Zest of 1 orange

For the saute:

2 tablespoons peanut or canola oil
3 half inch slices of onion
2 garlic cloves, halved

1/2 red bell pepper, finely diced
1 medium carrot, grated
3 cups baby spinach or chopped chard leaves
1 tablespoon grated ginger
1/4 cup thinly sliced scallions, green parts only

Salt to taste

Get all ingredients prepped before starting the stir fry.  Marinate the chicken in the marinade for about 15 minutes or while you prep the remaining ingredients.

Heat the oil in a large skillet or wok. Saute the onion and garlic until they are tender and then remove from the oil and discard.  Turn the heat up to high and lay the chicken in the pan in a single layer. Don’t stir until the chicken as had a change to sear on one side for a minute or two.

Stir the chicken and then add the vegetables and stir fry for a couple of minutes.  Dump in the sauce ingredients and keep stirring until the chard is thoroughly wilted and the chicken cooked through.  Check seasoning.

Serve over rice or quinoa.

Tamale Pie

This tasty casserole is topped with a wheat-free cornbread.  You can either use the cornbread recipe I give below, or you can purchase a gluten-free cornbread mix. If you make the cornbread from scratch, you will need some gluten-free all-purpose flour.  Be sure to read labels.  Some brands, such as Bob’s Red Mill are made with bean flour which is not low in FODMAPs.  Pamela’s brand is one that I look for.

In any case, you will only want to put about half of the cornbread batter on the casserole. Make a few muffins with the leftover batter. Or you could just make half of the following recipe.  I keep powdered buttermilk in my pantry and just reconstitute enough for a recipe.

Cornbread (full recipe)

1 1/2 cups cornmeal
1 cup gluten-free all-purpose flour
2 Tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt

1 egg, beaten
1 1/2 cups buttermilk
3/4 cup vegetable oil (or melted butter if you want something really rich)
1 cup grated cheddar cheese

Filling

2 tbsp garlic oil
1/2 cup diced red bell pepper
1 medium carrot, diced
1 rib celery diced
1 lb lean ground beef or turkey
1/2 cup beef broth
2 cups frozen corn kernels (or 1 10 oz box)
1 cup sliced Spanish olives
1 tbsp ground cumin
2 tsp unsweetened cocoa powder
1/2 tsp ground allspice
2 tsp pure chili powder
1 tbsp Worcestershire sauce
1 tsp Tabasco
1 tbsp cornmeal
s&p to taste

Preheat oven to 350.

Make the cornbread batter. Combine dry ingredients and whisk them together.  Add wet ingredients and cheese and whisk until just combined.  If you make a full recipe of cornbread, put half of the batter into a paper-lined muffin tin (4-5 muffins) and bake them for 15 – 20 minutes while you prepare the filling.

Make the filling. Heat a Dutch oven or a deep, flame-proof casserole and add the garlic oil.  Add the bell pepper, carrot, and celery and saute for 5 minutes until they begin to soften.  Add the meat and cook, stirring, until no longer pink.  Add the remaining ingredients and combine thoroughly.  Adjust the seasoning if necessary.

Top the filling with half the cornbread recipe.  Bake in the preheated oven 35 – 45 minutes, until the cornbread is cooked through and the filling is bubbling.

Lemongrass Rice

I planted a small lemongrass plant in my garden plot this year.  It was maybe 4 inches across. By the end of summer, the thing had grown to almost 2 feet across and weighed about 20 lbs.  I gave much of it away but kept a one gallon ziploc bag full of stalks in my freezer.  There are only two recipes I make with it and one of them is iced lemongrass tea. The other is this fabulous rice.  Both recipes have lemongrass as the predominant flavor.  I find that combining it with any other strong flavors mutes the subtle but distinct floral/lemon aroma and taste.  If you find yourself in possession of fresh lemongrass, this is the perfect dish.

1 cup white rice
1 3/4 cups water
1/2 teaspoon turmeric
1/2 teaspoon salt
6 – 8 2 inch lengths of fresh lemongrass stalks
1/2 cup minced scallion greens

Combine the rice, water, turmeric, salt, and lemongrass in a pot and cook as you normally do for rice.  When the rice is finished cooking, discardthe lemongrass, add the scallions and stir. Put the lid back on the hot rice and let it sit for 10 minutes.  Serve immediately.