Thursday, June 30, 2011

Week 25

This week I've got a couple unconventional summer items - chili and pork soup. I know it's not really summery type food, but both used ingredients that I had on hand. I hope you can still enjoy something warm on a hot day :)

Orange Ginger Beef
1 lb beef (preferably grass-fed, I used ground beef but sliced steak is actually nicer)
1 med red onion, cut into 8 wedges
1 med orange or red bell pepper, cut into strips
1 orange, zest and juice
1 tsp minced gingerroot
1/2 tsp salt
about 6 oz sugar snap peas
1 med jicama, peeled and cut into strips
hot cooked rice or warm pitas for serving

Brown beef in skillet. When almost fully browned, add onion and bell pepper. Saute until beef is browned and onion is just sweating. Mix orange zest, juice, ginger and salt in small bowl and set aside. Spoon rice into wide bowl, top with beef mixture. Top that with a handful of jicama and a handful of snap peas. Pour sauce over. Or you can mix it all up in a bowl and spoon into pitas.

Sow Cooker Oriental Pork Soup, adapted from Betty Crocker's Slow Cooker Cookbook, serves about 4
1 lb pork, cut into cubes
2 large carrots, julienned
4 med green onions, thickly sliced
1-2 garlic cloves, minced
1/4 cup soy sauce
1 tsp minced gingerroot
1/8 tsp pepper
3 cups water
1 cup sliced mushrooms
1 cup bean sprouts
hot cooked rice for serving

Mix all ingredients except mushrooms and bean sprouts in slow cooker (4-6 qts). Cover and cook on low for about 6-7 hours, or until pork is cooked through. Stir in mushrooms, cover and cook just until heated through, about another 15 mins. Serve over hot cooked rice and top with bean sprouts.

Chimichurri Flank Steak, from Bon Appetit magazine
2 lbs flank steak
1/2 cup red wine vinegar
1 tsp kosher salt plus more
3-4 garlic cloves, sliced
1 shallot, finely chopped
1 fresno chilie or jalepeno, finely chopped
2 cups minced fresh cilantro
1 cup minced flat leaf parsley
1/3 cup finely chopped fresh oregano
3/4 cup EVOO

Whisk all marinade ingredients together and reserve 1/2 cup for serving. Marinate flank steak in glass dish in fridge overnight. Remove meat, pat dry, and grill until desired doneness. Serve with reserved sauce over top and beet and carrot slaw, below.

Beet and Carrot Slaw
1/4 cup plain greek yogurt
1 tsp finely grated orange zest plus 3 Tbs fresh o.j.
1 Tbs fresh lemon juice
1 Tbs finely chopped fresh dill
5 2" diameter beets (preferably candy strip beets as they won't bleed into the dressing), peeled and julienned
1 med carrot, peeled and julienned
kosher salt and pepper

Whisk yogurt, orange zest, juices and dill in med bowl. Add beets and carrot and toss to combine. Season to taste w/salt and pepper.

Smoky Chili
1 lb ground beef, preferably grass-fed
1 onion, chopped
2 cloves garlic, minced
2 Tbs chili powder
1 tsp ground cumin
1 tsp smoked paprika
1/8 to 1/4 tsp cayenne powder or to taste
1/4 tsp ground corriander
1/4 tsp ground cardamom
1/4 tsp ground turmeric
1 Tbs unsweetened cocoa powder
1 Tbs molasses
1 can beer (your choice on type)
2 cans beef broth
1 cup dried pinto beans, soaked overnight
1 cup dried kidney beans, soaked overnight
1 8-oz can tomato sauce
1 15-oz can diced tomatoes
1 Tbs balsamic vinegar

Brown beef, onions and garlic in dutch oven. Add spices and saute about 30 seconds. Add remaining ingredients except tomato sauce, diced tomatoes and balsamic vinegar. Bring to boil, reduce to simmer and cook until beans are tender, about 2 hours. Add tomatoes and vinegar at the end and heat through. Serve with your favorite chili fixins such as chopped onions, shredded cheese, sour cream and chopped fresh cilantro.

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