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EDAMAME WITH BLACK RICE, SESAME AND MINT

4/26/2017

Serves: 4

2 cups cooked Chinese black rice (follow direction on individual brand)
2 cups fresh edamame beans
2 tablespoons good olive oil
6 tablespoons shredded mint leaves
1 tablespoon sesame seeds
Salt and fresh ground pepper to taste

Bring 3 quarts of salted water to a boil.
Add the edamame beads to the boiling water for approximately 2 minutes.
Drain the beans thoroughly.
In a serving bowl, mix the beans and the black rice with 1 tablespoon of the oil.
Add the mint leaves and toss lightly. Add the additional oil as needed to moisten the mixture, but not overwhelm it.
Sprinkle with the sesame seeds, salt and pepper and serve.

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LAMB STUFFED ACORN SQUASH

4/12/2017

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Serves: 4

2 acorn squash, split in half, de-seeded
1 lb. ground lamb
1 yellow onion, thinly sliced
1½ cups shitake mushrooms, cleaned, and diced
2 medium cloves garlic, pressed
½ cup diced red bell peppers
2 tablespoons good olive oil, divided, plus some for brushing
½ cup beef, chicken or vegetable broth
¾ cup minced or shredded mint, parsley or chives, divided

Preheat oven to 375º.
Brush the inside of the squash with a bit of olive oil, then season with salt and fresh pepper. Place all four halves in a baking dish or sheet and place in the oven for about 20 minutes, depending on the thickness of the squash pulp. Flesh should be firm but not hard when pierced with a toothpick.
In a large sauté pan, heat 2 tablespoons of olive oil. Add the onions, garlic and peppers. Sauté, stirring occasionally, until the onions are translucent.
Add the mushrooms and cook for about 3 to 5 minutes, until the mushrooms release their liquid.
Add the broth. Cook for an additional 2 to 3 minutes.
Using a slotted spoon, remove the vegetables to a bowl and cover. Reserve the remaining liquid in the pan.
Add the ground lamb to the pan and sauté very briefly, stirring and tossing to brown the surface evenly. Remove the pan from the heat.
Add the vegetables back into the pan with the lamb. Add half of the mint and mix well.
When the squash are ready, loosen the flesh from the walls of the hull with a large spoon but leave in place. Fill each one with the lamb mixture.
Place the stuffed squash in the oven to continue cooking for an additional 5 to 7 minutes, more depending on the size of the squash.
Place the squash on a serving dish, sprinkle the top of each with the remaining mint and serve.

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FILIPINO PORK STEW

4/5/2017

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Serves 8

3 lbs. pork shoulder, cut into 1½ inch cubes
8 – 12 small whole shallots, peeled
2 tablespoons olive oil
2 tablespoons minced or pressed garlic
2 teaspoons ground turmeric
2 teaspoons grated fresh ginger
¼ - ½ teaspoon freshly grated black pepper
½ teaspoon ground cloves
3 – 4 Tablespoons roast red peppers, minced
½ cup rice wine vinegar
1 can, 13.5 oz., Lite Coconut Milk
1 cup fresh or frozen peas
¾ cup shredded cilantro

Preheat the oven to 350º.
Sear and brown the pork pieces over medium high heat in a large, deep oven-proof casserole pan. Remove the pan from the heat and the pork from the pan to a bowl and set aside. Do not clean or wipe the pan.
Return the casserole pan to medium heat. Add the olive oil to the pan and mix with any remaining pork juices. Add the minced garlic and the shallots to the pan and sauté until the out layer of the shallot is transparent and the garlic is just beginning to turn golden.
In a sealable jar, mix the turmeric, ginger, black pepper and cloves with the rice wine vinegar, seal and shake well.
Pour the vinegar spice mixture into the shallots and garlic. Add the roasted red peppers and the coconut milk, stirring gently until well blended well. Cook for about 3 to 5 minutes.
Add the pork and any collected juices to the spice, shallot and liquid mixture slowly, then stir and cover the pork pieces with the liquids. Bring all the ingredients to a simmer.
Cover the casserole and place in the heated oven for approximately 1½ hours. Stir occasionally.
When the pork is fork tender, remove the stew from the oven. Add the peas and ½ of the cilantro. Mix well and move to a serving dish if desired.
Top with remaining cilantro. Serve with hot rice.

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EDAMAME WITH BLACK RICE, SESAME AND MINT

LAMB STUFFED ACORN SQUASH

FILIPINO PORK STEW

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