Butternut Squash and Pork Tagine

In some countries this dish is made in a fancy dish with the same name, tagine. I use a skillet with high sides, with excellent results.

Start with:
Olive oil, enough to lightly coat pan (not more than a tablespoon or so)
2 pork ribs (the big ones), ~3/4#
Using a large skillet with tall sides, coat with olive oil, heat over medium high. Brown the pork ribs on both sides, 4-5 minutes per side. Remove pork ribs from pan, let stand. Cube pork, the pork will be pink inside and not safe to eat yet.

Turn heat to medium, add to pan:
1 large onion - thinly sliced
4 - 5 garlic cloves - smashed
1 - 2 inch chunk of ginger - peeled,minced
Stir to coat with oil and drippings, allow to cook until starting to brown and onion turns translucent, 5 - 7 minutes.

Add:
1/2 large butternut squash - peeled and diced into small cubes
apple - peeled diced
Stir to evenly distribute onions and aromatics throughout.

Add:
cumin - 1 tablespoon
coriander - 1 - 2 tablespoons
turmeric - 1 tablespoon
Stir and allow heat to enliven spices, cook ~2 minutes
Add:
1 1/2 cups cup of weak chicken broth
Add cubed pork and any drippings back into pan. Cover, adjust heat to simmer. allow to cook 15 - 20 minutes until squash is tender and pork is no longer tender.

Remove lid, add:
raisins - 1/4 cup - 1/3 cup
almonds - 1/4 cup
cilantro - 1/4 big bunch roughly chopped
Allow sauce to reduce ~5 minutes over heat high enough steady bubble. Using wooden spoon, smash butternut squash to aide in thickening. Tagine should be thick, more like stew than anything else.

Serve with couscous, quinoa, or naan to soak up the yummy goodness.

Serving: 4
Time: ~45 minutes

Prosciutto and Leeks + Pasta

Although I am inconsistent at best with posting on my own blog, I never fail to read other people's. Primarily, I am looking for inspiration for that age-old question, "what's for dinner??"

Last weekend I tried out this recipe from Gluten-free Girl (with my own twists of course):

Prosciutto and Leeks + Pasta
Trim, leaving just the white and light green part4-6 leeks

Under cool running water, very thoroughly rinse. Cut in 1/2 length-wise and rinse again. Leeks are notorious for being grainy, you want to avoid that effect in your meal. When in doubt rinse again.

Cut into 1/8" wide half-moons.

In in wide sauce pan (that you have a lid for), over medium heat saute leek moons in:
2 tablespoons of extra-virgin olive oil

After ten minutes of occasionally stirring. Cover leeks with:
4-6 slices of prosciutto
And cover the pan, set to very-low.

Let leeks and prosciutto cook and caramelize together for at least thirty minutes.

Boil:
1/2 pound of wide pasta noodles, according to direction on label.
(Will vary a lot, depending on whether you are using fresh or dried noodles). Drain.

Uncover your leeks and prosciutto pan. Remove prosciutto from pan and slice into very thin strips. Return and stir to combine.In a large bowl, toss pasta, prosciutto and leeks with:

Mozzarella cheese, to taste
(We used about 1/3 cup of shredded mozzarella because that is what we had around) Fresh mozzarella would be even tastier and a healthy drizzle of:
Balsamic vinegar

Serves: 2-3
Time: 45 minutes

Ps. Yeah, I know its more fun with pictures. I'll get on it!

Jambalaya

Sausage, Shrimp and Chicken Jambalaya

Olive oil
2 - boneless, skinless chicken breasts
1 lb - Andouille sausage, cut into 1/4" rounds
1 onion, chopped/diced whatever
1 red bell pepper chopped/diced/whatever
2 ribs of celery chopped/diced/whatever
4 cloves of garlic, crushed
Tony's Creole seasoning or other Cajun style seasoning
Salt, pepper, cayenne pepper
1 1/2 cups of uncooked rice
6 cups of dilute chicken broth (1/2 strength Better than Bouillon)
Worcestershire sauce
Hot pepper sauce (like Tabasco)
1 lb (less is fine) ;large, whole deveined, shelled shrimp

Very lightly coat a stock pot with oil, over medium-high heat, lightly brown sausage on all sides, 5 - 7 minutes. Remove from pan, retain drippings and add whole chicken breasts to pot. Season with salt, pepper and brown on both sides, 8 - 10 minutes. The chicken does not need to be thoroughly cooked, but pretty close, it should only be slightly pink in the center. Remove from pan, let stand 5 minutes and cut into bite-size pieces. Retain with sausage.

Add a small amount (less than a tablespoon) of olive oil to pot. Over medium heat saute until translucent onions and garlic, about 5 minutes. Add celery, bell pepper, continue cooking, 5 minutes. Season to taste with the Tony's (Be careful: It is both spicy and salty). Add the broth and the retained sausage and chicken, cover and bring to boil. Drizzle in the Worcestershire and Tabasco, to taste. Add the rice and reduce heat to simmer. Simmer about 20 minutes, covered if you're happy with the "stuff" to liquid ratio. Uncovered it you want less liquid. Just prior to serving stir in shrimp and allow to cook, no more than 4 minutes.

Time: 45 minutes - 1 hour

Yield: 6 - 8 servings

Baked Polenta with Rainbow Chard and Cheese

Baked Polenta with Rainbow Chard

- Preheat oven to 350 F. Lightly oil 2-quart glass baking dish. Over medium, heat 1-2 tablespoons of olive oil in a large deep skillet. Add 1 chopped/thinly sliced onion and 2-3 cloves of crushed garlic; saute until translucent and starting to brown, about 10 minutes. Sprinkle crushed red pepper flakes, to taste, than add 1-2 bunches of chopped (discard some stems) rainbow chard; drizzle 2 tablespoons of balsamic vinegar*; continue to cook over medium heat, stirring occasionally until chard is tender, about 8 minutes.
* The acidity of the vinegar will dull the color of the chard. However, I think the added flavor is worth the change in color. However, feel free to omit if the color change bothers you.
- Bring 3 1/2 cups of water to boil in heavy bottom sauce pan, add 1 bouillon cube (chicken or veggie). Gradually stir in 1 cup of polenta. Add dried parsley, oregano, thyme and/or other like seasonings. Cook, stirring frequently over low-heat (polenta should only occasionally "pop" until polenta has thickened and begins to pull away from sides of pan, about 10 minutes.
- Combine 2 cups of low-fat ricotta cheese and 2 eggs in medium size bowl, stir. Once polenta has cooked, add 2 cups to ricotta/egg mixture to temper. Add all back to polenta.

From Baked Polenta...

- Layer polenta and chard mixture in oiled baking dish; alternate polenta, chard and a sprinkling of mozzarella and Parmesan cheeses; finish with chard and cheese on top. Bake 45 minutes until puffed and browned. Allow to cool 15 minutes before serving.

Time: About 2 hours (some unattended)
Yields: 4-6 servings

Adapted from this recipe at Epicurious