One of our favorite Indian dishes is vindaloo, a tomato-based combination of chilis and spices used to stew lamb or chicken. I had some organic grass-fed stewing beef from the Food Coop and some garam masala powder I got from Chinatown so I decided to experiment. I simmered the beef with the garam masala (a combination of coriander, cloves, ginger, cinnamon and chili) and added some curry, paprika, cumin, turmeric and tomato paste. The resulting stew tasted so much like a vindaloo that I realized I made a serendipitous discovery. Now there might not be any reason to make it to an Indian restaurant! Recipe follows.
I was able to get a tender and juicy pork tenderloin at the Food Coop that was less than one pound. It was less than two quarters’ width at its thickest and seemed like it would be perfect as a pan fried pork loin. I really enjoyed the flavor of my chimichurri chicken so I decided to use the same rub for the pork loin.
Who doesn’t want simple and hearty? Mark Bittman presents us with cabbage possibilities and this is one of them.This soup stands on its own as a vegan/vegetarian dish but added sausage or cured meat brings it to a whole new dimension. Continue reading
It’s not quite a magic start as opposed to a particular one. This soup begins in the most delicious way – with bacon, as in my previous lentil soup whose flavor just kept getting better as the days passed.
Vegetarian versions may be made without the savory offender, of course, but it wouldn’t have the smoky salty taste I was looking for in this particular soup. Either way the texture of this is light and fresh, with a hearty and meaty kick. Recipe below. Continue reading