Vietnamese Pork Chops

This combines ingredients from several recipes I found online. Pork and chicken, along with some fish, are the only meats I eat so I’m always searching for new ways to cook them as well as vegan alternatives. This is quite an easy recipe that turns out succulent with a pleasant sour flavor from the lime squeezed on top when the chops are cooked. I’ll give you some optional ingredients along with the ones I used if a more complex flavor profile is desired and soy is an option.

In a square or rectangular dish, whisk together the marinade:

1 small shallot, minced

3 tablespoons honey or 1/4 cup date sugar

2 tablespoons minced garlic

1/4 cup fish sauce

1/4 cup Hoisin, soy or oyster sauce (optional)

2 tablespoons rice vinegar

2 stalks lemon grass (smashed and chopped fine)

1 teaspoon ground black pepper

1/2 teaspoon crushed red pepper flakes (optional)

Trim the fat, puncture each chop with a fork in multiple places on both sides so the marinade soaks in, and then add to the marinade:

4 – 1″ thick pork chops

Turn the pork chops so they are fully covered in the marinade. Let sit at least 20-30 minutes (or up to 1 day in the refrigerator). When ready to cook, heat a 12″ skillet over medium high:

1 tablespoon olive oil

until shimmering. Wipe the marinade off the chops and add to the oil. Sear on each side (approximately 1 minute per side) and then reduce heat to medium and sauté until the chops are firm to the touch, about 3-4 minutes per side. Watch closely so they don’t burn on either side. Remove from heat and let rest for 6-8 minutes before serving. Serve with a wedge of lime. Serves 4.

Ginger Chicken with Bok Choy

Here’s another revamped recipe from the chicken bible; if you like Chinese food as much as I do, you’ll love this one. Tangy, slightly sweet sauce, succulent chicken, and just tender bok choy add up to a savory recipe for the entire family. And I thought it was as good as anything I might order at a restaurant. Follow the steps, get the chicken and bok choy chopped, fresh ginger grated before starting and it’s a quick, easy dish to make. I sliced the chicken and put it in the marinade before chopping and grating first so it could sit and tenderize while I did everything else. FYI, want to make it vegan, use firm tofu slices instead of chicken. This dish would also be good with pork, some mushroom, water chestnuts, bean sprouts, etc. The sauce would be great with any number of vegetable/meat mixtures. Serves 4.

First mix the marinade for the chicken in a medium size bowl (at least 4 cups):

3 tablespoons soy sauce substitute*

1 tablespoon rice vinegar

1 tablespoon date syrup

1 tablespoon sesame oil

1/2 teaspoon cornstarch

Whisk together and set aside. Cut up:

2 large or 4 small chicken breasts (around 1 pound of chicken)

Slice as thinly as possible. TIP: Freeze the breasts for 15 minutes before cutting to make them easier to slice. Mix the sliced chicken into the marinade and let sit while preparing the remaining ingredients.

In a small dish, combine:

2 teaspoons grated fresh ginger

2 teaspoon minced garlic

1 teaspoon olive oil

Mix the ginger mixture well and set aside. In another bowl (at least 1 cup), combine for the sauce:

1/4 cup chicken stock

2 tablespoons rice vinegar

1 tablespoon date syrup

3 tablespoon soy sauce substitute

2 teaspoons grated fresh ginger

1/2 teaspoon sesame oil

1 teaspoon cornstarch

1/4 teaspoon crushed red pepper flakes *(Optional)*

Whisk the sauce together and set aside.

Wash and prepare:

1 pound bok coy

Cut off root bottom and thoroughly wash stems and leaves. Remove as much of the green as possible while leaving the tougher white stems and branches. Slice the stems into 1/2″ pieces and set aside. Chop the greens roughly and set aside in a separate bowl. (The greens cook very quickly and will be added separately from the stems.)

Now we cook; and this is the quickest part of this recipe, only about 10 minutes until the dish is ready to serve so if cooking rice to go with the dish, put it on before you start preparing the ingredients. First, in a 12″ skillet, over medium high heat:

1 tablespoon olive oil

When the oil is shimmering hot, add:

1/2 the chicken slices

Add the chicken pieces but not the marinade (there’s won’t be much of the marinade left in the bowl anyway). Stir the chicken constantly as it cooks through. This should only take about a minute depending on how thinly it was sliced. If the slices are more than about 1/8″, it may take a little longer. Remove to a separate dish and cover. Repeat the process with the remainder of the chicken.

Into the now empty skillet, over medium high heat:

1 tablespoon olive oil

When shimmering hot, add:

Bok choy stem slices

I jar, drained, banana pepper slices

Cook, stirring every 30 seconds or so, until bok choy is softened slightly and starting to brown, about 2-3 minutes. Push vegetables to the edges of the skillet and add:

the ginger/garlic mixture

Stir for roughly 30 seconds in the bottom of the pan until fragrant. Add:

bok choy greens

Stir to combine the bok choy, greens, and ginger mixture and cook approximately 30 seconds until the greens are slightly wilted. Add the chicken back into the pan along with any juices and then add:

the sauce mixture

With the heat at medium high, stir constantly until the sauce thickens, about 30 seconds. Garnish with sesame seeds and/or scallion greens. Serve.

*If like me you are not only allergic to soy but also can’t use coconut, Whole Foods has started carrying a line of soy and coconut free sauces made by Ocean’s Halo. They have many of the same ingredients as my soy sauce substitute but also include cane sugar.

Chicken with Pumpkin Seed Sauce

Another recipe adapted from my chicken bible. If you don’t like green food, this isn’t the recipe for you! LOL! Either boneless skinless breasts or thighs can be used, just be sure to trim off any fat. It’s a fairly quick and quite simple recipe and if you like cilantro and limes, you should really enjoy this recipe. I don’t like cilantro so I used flat leaf parsley which also worked.

Put a 12″ skillet on medium heat and when hot add:

1/3 cup sesame seeds

1/2 cup pepitas (hulled pumpkin seeds)

Roast in the dry pan until aromatic, about 7-10 minutes, being sure not to burn the seeds. Remove to a bowl and add to the skillet:

1 tablespoon olive oil

1 small or 1/2 large onion, diced

1/2 teaspoon sea salt or herbamare

Cook over medium high heat until onion softens, about 3-5 minutes. Add:

6-8 small tomatillos, peeled, washed and chopped

3 teaspoons minced garlic

1 teaspoon fresh thyme (leaves removed from the stems) or 1/4 teaspoon dried

1 can mild to medium jalapeno chilis, drained and diced (4-6 ounces)

1 1/2 cup chicken stock

And most of the seeds, reserving about 1 tablespoon for garnish. Cover and cook over medium heat until the tomatillos have softened, about 10 minutes. Add:

4 small chicken breasts or 6 thighs, boneless and skinless, fat trimmed

Salt and pepper the chicken before adding. Push the chicken into the sauce so the pieces cook evenly. Flip them over midway through cooking. Cook the chicken in the sauce for 15-20 minutes depending on size of the chicken pieces (to 160 degrees). When cooked, remove to a plate, cover and let sit while the sauce is finished.

In a blender, combine:

1 cup cilantro (or parsley)

juice from 1 lime (about 1 tablespoon)

1 teaspoon date syrup (or date sugar)

Sauce from the skillet

I ladled the sauce into the blender until most of it was in before pouring the remainder from the skillet. This will be HOT so be sure to cover the blender lid with a towel before blending. Blend until almost smooth, about 1 minute.

Arrange chicken on platter and ladle sauce over, garnish with the reserved seeds. Serve with rice and remaining sauce.

Crusted Tilapia

I’m always looking for new recipes for fish. This one is very tasty and very easy to make. It reminded me of fried fish but is baked in the oven. That’s because of the high fat content in the mayonnaise. Feel free to use any fish, adjusting the proportions to fit the size of your fish portions. I used tilapia but the original recipe used halibut so it works for pretty much any fish. Simple and quick to make. Serves 4.

Preheat oven to 400 degrees. In a small bowl mix:

3/4 cup mayonnaise*

1/3 cup gluten-free bread crumbs

2 tablespoons dried parsley (or 1/4 cup fresh chopped)

1/2 teaspoon dried thyme and basil (or 1 teaspoon of each fresh, chopped)

1 tablespoon lemon juice

1 tablespoon sesame seeds

Salt and pepper to taste

Whisk to combine. In a non-stick baking dish** (again size depends on type of fish you use, mine was a 9×12), arrange:

1 pound of fish filets (with the tilapia, that’s four large pieces)

Spread the mixture equally over each piece of fish, covering the top completely. Bake in preheated oven 20-40 minutes depending on the thickness of the fish (the tilapia is quite thin and only took 20 minutes). Serve with lemon wedges or tartar sauce.

*If you’re allergic to eggs like me, there are now several brands of vegan mayonnaise available which are delicious and work well in this recipe.

**There’s enough fat in the mayonnaise so greasing the pan isn’t necessary.

Moo Goo Guy Pan

We’re continuing the Chinese revisionist recipes. One of my mother’s and my favorite Chinese dishes is Moo Goo Guy Pan – a mixture of chicken and vegetables in a light sauce. Usually made bok choy, water chestnuts and mushrooms along with snow peas, this dish is a satisfying meal that covers all the nutritional bases. Other than cutting up all the vegetables and chicken, it goes together quite easily. I actually cut up everything the night before I wanted to make this, storing the vegetables in a container in the refrigerator and the chicken in a gallon food storage bag with the corn (or tapioca) starch. It was then very simple to prepare the next day.

Vegetables (feel free to substitute other vegetables your family likes, asparagus would work nicely):

1/2 medium onion, sliced

6 ounces sliced mushrooms, any variety will work

4-6 ounces snow peas with the strings removed

4-5 baby or 1 large bok choy

8 ounces sliced water chestnuts (the canned kind works fine)

Heat 1 tablespoon olive oil in either a 12 inch high sided skillet or a wok over medium high heat. Add the prepared vegetables and cook, stirring for 2-3 minutes until slightly softened. Remove them from the heat and set aside in a separate bowl.

Chicken:

2 medium sized chicken breasts thinly sliced (works best if the breasts are partially frozen)

2 tablespoons corn or tapioca starch

Toss the chicken slices in the starch and let sit for at least 30 minutes. Heat another tablespoon of olive oil, over medium heat, in the same skillet and add the sliced chicken. Brown on one side for 2-3 minutes and then flip and brown on the other sides. If they stick, you’re turning them too soon. And don’t worry, making the sauce in the pan will release those brown sticky pieces from the bottom of the pan. Total, this should only take about 5 minutes if you’ve sliced them thin enough.

While the chicken cooks, prepare the sauce:

2 tablespoons rice vinegar

2 tablespoons agave nectar

1/2 cup chicken stock

1/2 to 1 tablespoon sesame oil (depending on your taste, this is a very strong flavor)

1-2 tablespoons fish sauce (again depending on your taste, very salty flavor)

1 1/2 tablespoons corn or tapioca starch

1 teaspoon minced garlic

Whisk to combine before adding to the cooked chicken in the skillet. Stir constantly until sauce thickens, scraping the bits off the bottom of the pan. Stir in the reserved vegetables. Cover and let sit for 2-3 minutes which will reheat the vegetables. Serve with slivered scallion greens and rice. Makes 4 servings.

Oriental Pork and Vegetables

I’d intended to make pork with eggplant but . . . I used all the eggplant in the eggplant with garlic sauce yesterday! So instead here’s pork and vegetables. As in many of my recipes, feel free to substitute the vegetables for whatever ones your family prefers, eggplant would be great. Makes 4 generous servings.

Ingredients for sauce:

1/2 tablespoon olive oil

3 tablespoons minced garlic

1 tablespoon minced (or grated) fresh ginger (adjust to your family’s taste)

1 small can diced chilis (I used mild but whatever heat level your family enjoys is fine)

1/2 cup soy sauce substitute (see recipe under sauces and condiments)

1 teaspoon fish sauce

1 teaspoon sesame oil

1 teaspoon corn or tapioca starch (or arrowroot) dissolved in 2 teaspoons water

Ingredients for the pork and vegetables:

2 tablespoons olive oil

16 ounces pork, diced

2 tablespoons corn or tapioca starch

2-3 baby bok choy, cleaned and chopped

1 medium onion sliced thinly

1/2 grated carrots (or 2 large carrots cut on the bias)

1 medium yellow pepper, seeded and cubed

1 small can sliced water chestnuts

First, put the pork cubes into a gallon food storage bag with the 2 tablespoons of corn or tapioca starch. Shake to coat the cubes, making sure all the pork gets some starch, and set aside for 15-20 minutes (I’ve left it overnight and it worked fine).

In a large skillet, heat over medium high heat:

2 tablespoons olive oil

When hot, add the pork cubes and fry, turning frequently to brown on all sides, about 5 minutes. Remove cubes from the pan and set aside covered (they will continue cooking). Add the vegetables to the pan and cook over medium heat until they start to soften but still have some crunch, about 3-5 minutes. Remove from heat and add to the pork.

In a small saucepan or skillet, heat the 1/2 tablespoon oil then add the garlic, ginger, chilis (drained) over medium heat. After about 1-2 minutes, add the soy sauce substitute, fish sauce and sesame oil. Cook until it comes to a boil, about 1 minute and then add the slurry of corn/tapioca starch and water. Stir to combine and continue stirring until thickened, should be almost immediately. Remove from heat and pour over the vegetables and pork. Stir to combine and plate, garnishing with sliced scallions and sesame seeds. Serve with brown rice (or white rice if preferred).

Moussaka (Greek Lasagna)

My mother loved moussaka. When I made it for her, I used ground lamb, ricotta cheese, eggs, and homemade pasta sauce. Things and times have changed so here’s one that’s dairy, gluten and egg free and uses jarred (or homemade if you have the time and desire) sauce. Just in case, I’m including my recipe for pasta sauce.

First, start the tomato sauce if making homemade by heating in a small Dutch oven:

1 tablespoon olive oil

Add to it when hot:

1 diced medium onion

1 diced sweet pepper, any color

1/2 cup sliced carrots (or grated)

6 ounces shitake mushrooms

Stir to combine, lower heat to medium and cook until the onions and mushrooms are sweating and onion is translucent. Add:

1-2 teaspoons minced garlic

32 ounces small diced tomatoes

16 ounces tomato puree

1 teaspoon mixed Italian dried herbs (basil, marjoram, thyme)

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Cook over medium low heat for about 1 1/2 to 2 hours, stirring occasionally. This gets rid of much of the water in the tomatoes so the sauce can thicken. If it boils too vigorously, reduce the heat to low. When reduced by about 1/3, add:

1 tablespoon tomato paste

1 tablespoon agave nectar

Use an immersion blender to cream most of the vegetables, leaving a few whole. I do this because then the eggplant slices sit better in the sauce but it is optional. In a large skillet, heat:

1 tablespoon olive oil

When hot add:

1 pound bulk Italian sausage (or if you want this vegan, diced tofu)**

Cook the sausage through and then drain off the fat and add to the tomato sauce, stirring to combine. Set aside. If using jarred sauce, this will take more than 1 large jar.

While the sauce is cooking, peel and thinly slice:

1 large eggplant

Place the slices on a large, sided baking sheet in a single layer and salt generously. Once salted, another layer of eggplant can be added on the top of the first, again salting generously. Place a slightly smaller baking sheet on top of the eggplant and then weight it down with large cans. Let sit at least 30 minutes, 60 is preferable.

After sitting, wash each eggplant slice to remove the salt and whatever liquid was expelled from the slices. Dry between paper towels. Heat in a large skillet (12 inch) or flat griddle:

1 teaspoon olive oil (just to coat the bottom of the pan)

When hot, add eggplant slices until the bottom is covered but the slices have room to move. Let brown for a minute or two and then turn and brown the second side. Repeat until all the slices are browned.

Still while the sauce is cooking, add to a large saucepan:

1/2 cup olive oil

Begin heating over medium high heat. Add:

3/4 cup gluten-free flour

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon allspice (or nutmeg)

Whisk to combine. Cook over medium low heat for 2-3 minutes to cook the flour then add, 1 cup at a time:

3 cups oat milk (or any other non-dairy milk except soy)

Whisk each portion of milk into the flour and cook, whisking every minute or so, until the white sauce is thickened. It should be the consistency of a pudding or mashed potatoes.

Preheat oven to 350 degrees. Spray the bottom and sides of a 9×13″ baking pan with non-stick spray. Line the bottom of the pan with slices of eggplant.* Add a layer of the meat sauce and repeat ending with a layer of eggplant (3 layers of eggplant and 2 layers of sauce). There may be a little meat sauce left over. Slowly pour the white sauce on top of the last layer of eggplant (I didn’t quite have enough eggplant to cover the entire top but it still worked okay). The white sauce on mine was only about 1/2 inch thick but if your pan is deep enough, use all the white sauce, it’s that yummy on the top! Sprinkle the top with:

1-2 cups grated parmesan cheese

Place baking pan on a large baking sheet because if it’s full, it will bubble over and put in the oven. Bake for 30-45 minutes or until the middle is bubbling. Let cool for about 15-20 minutes before slicing.

*Don’t think you have enough eggplant? Peel and thinly slice 1-2 medium to large Russet potatoes and place those on the bottom layer of the moussaka, using the eggplant for just other 2 layers.

**I used sweet Italian sausage but feel free to use any ground meat.

Stuffed Turkey Rolls

I found some turkey breast filets at the store the other day and wondered how to cook them without drying them out. Turkey breast filets can be either too thick or too thin; these were very thin. I used to make a turkey “napoleon” for my husband and I wondered if it would work as a roll. It not only worked, but they turned out delicious. The stuffing can be made ahead and is enough to stuff 6-8 turkey filets depending on their size. Of course, any stuffing recipe will work but I made my sausage and mushroom stuffing, adding half a pear for a little sweetness and it turned out succulent. The stuffing is the most time consuming part of this process.

Serves 3-4.

To make the stuffing, over medium a 10″ skillet, heat:

2 tablespoons olive oil

When hot, add:

1/2 medium onion, finely diced

2 small stalks celery, finely diced

1/2 medium pear, minced

3 ounces mushrooms, finely diced

Stir and reduce heat to medium low. Cover the vegetables for about 5 minutes until they are tender. While they cook, break up 2 slices of bread (I used the quick oat bread recipe on this blog). If using a different bread, be sure to crumble into small pieces. When the vegetables are soft, add them along with the oil to the bread crumbs, mix thoroughly. To the skillet add:

4 ounces sausage, any kind your family likes

Cook thoroughly, breaking it up as it cooks into a “minced” meat consistency (like hamburger). This should only take a couple of minutes. Add to the stuffing mix along with:

Salt and pepper to taste

1/2 to 1 teaspoon of ground sage

If your turkey filets are square, you’ve hit the jackpot! Mine were triangular. Add about 1/3 cup of the stuffing on the longer side of the filet and pull the smaller side over it. I used bacon to wrap and hold the roll but I would suggest using porchetta instead because the bacon had too strong a flavor and almost overpowered the turkey roll.

Once rolled and wrapped, secured with toothpicks if necessary, place in a 10″ skillet with a little oil so that the bacon doesn’t stick. Cook over medium heat for approximately 2-3 minutes per side, getting all four sides.

While the turkey rolls are cooking, heat 2 tablespoons olive oil in another 10″ skillet. When hot add:

3 ounces of mushrooms

1/2 medium pear, minced

Cook for a 2-4 minutes, salt and pepper to taste and add:

2 tablespoons all purpose gluten-free flour

Stir to combine so that all the oil is floured and cook over medium low heat for 1-2 minutes to cook the flour. Add:

1 1/2 to 2 cups turkey (or chicken) stock

Stir to combine and stir constantly until thickened into a gravy.

Serve the turkey rolls over mashed potatoes (or rice), adding gravy to each of the servings. Enjoy!

Stuffed Artichokes

Artichokes are one of my favorite vegetables that I don’t eat every often. This time of year, the fresh artichokes are really delicious and wonderfully large, very stuffable. And the stuffing part isn’t set in stone – I usually use a chicken stew but I made one of my curried vegetable pies yesterday and thought, when I saw a beautiful big artichoke in the store this morning, that the leftovers would be great stuffing for that artichoke! So this one is vegan but any type of stew, preferably a creamed stew, will work as filling.

Serves 4. Prepare 2 large artichokes:

Using a vegetable peeler, shave the stem and cut off the very bottom, like cutting off the bottom of a carrot or onion. The stem of the artichoke is quite edible, tastes just like the heart. Then cut the stem off at the base of the artichoke so that it will sit flat in the pot. Some people cut off the top half of the artichoke but I don’t bother, a few spines on the ends don’t bother me but feel free. Place the artichokes and stems in a steamer over water and cook until the leave are falling away from the center. Remove from the steamer and let cool (trust me you don’t want to do the next step when the artichokes are boiling hot!).

Preheat oven to 400 degrees. When the artichokes are cooled, fold back the leaves and remove the tiny center leaves to reveal the choke. Using a spoon, remove the choke trying not to break the outer leaves from the middle (but it’s okay if this happens, just lean the sections of the artichoke on the outside of the baking dish or against each other). It’s best to use a greased baking dish that is about the size of the artichoke, so for the 2 artichokes, 2 dishes are needed.

Dice the tender parts of the stems and add to the filling. For 2 jumbo artichokes, use about 4 cups of stew. SEE: Creamy Chicken Stew with Asparagus (leaving out the asparagus of course), Curried Vegetable Pie, Chicken or Turkey Pot Pie, etc. Top with seasoned bread crumbs – 1/4 cup gluten-free bread crumbs tossed with olive oil (or melted vegan butter or avocado oil) and herbs. Or if like me you have leftover curried vegetable pie, use the remaining crust as the topping (or cut out rounds of pie crust).

Bake in a 400 degree oven for about a half hour if the stew is cold, less if it’s already hot. And if topped with a raw pie crust, bake for about 40 minutes.

Caramelized Cabbage with Bratwurst

I follow another food blogger who writes about traditional German recipes and every once in a while one comes along that sounds pretty good to me and easily adapted to allergy free. As usual, feel free to adjust to your tastes. Leave out the bratwurst and the dish becomes a side dish. It would also be very good with some diced apple or pear, much like the braised cabbage recipe on my blog.

In a large, high sided skillet, over medium high heat:

2 tablespoons olive oil

When shimmering add:

2 medium onions thinly sliced

12 ounces cole slaw mix (or small white cabbage shredded)

2 large baby bok choy washed and sliced into chunks

Salt and pepper to taste (I used about 1 teaspoon of my Herbamare and 1/4 teaspoon pepper)

2 teaspoons date syrup (or date sugar if you don’t have date syrup, or 1 teaspoon agave)

Stir to combine and then stir every minute or so to keep the bottom from burning. When sizzling, reduce heat to medium and continue stirring every minute or two until caramelized, about 15-20 minutes. The onion and the cabbage will release liquid as they cook and that needs to evaporate before the mixture can begin to caramelize. Most important to stir often once the liquid is gone. Deglaze the pan with:

1 1/2 cups chicken stock (or 1 cup stock and 1/2 cup white wine if you can have it)

Add:

1 bay leaf

1 teaspoon lightly crushed caraway seeds (I put them in my spice mill for about 2 pulses)

Stir and reduce heat to medium low and simmer until about half the liquid has evaporated, about 10 minutes. Sauce should thicken slightly as it reduces.

As the cabbage mixture is simmering, in a separate skillet over medium high heat:

1 tablespoon olive oil

Add:

4 pork bratwurst, casings removed*

Brown on all sides then reduce heat to medium, cover, and let cook until cooked through, about 7-8 minutes. Slice into bite size pieces and add to the cabbage mixture. Be sure to remove the bay leaf before serving. Can be served over noodles.

*Feel free to use any sausage your family prefers.