Mexican-Style Chipotle-Lime Pork Cutlets

I chose these flavor-packed pork tenderloin cutlets to serve with Mexican-style roasted broccoli and cauliflower steaks. The dishes complemented each other very nicely.

The dish was based on a Mexican dish called cecina enchilada, thinly sliced pork marinated in a chili sauce. This recipe was adapted from Milk Street, contributed by Diane Unger. I modified the proportions. Serving rice on the side was essential to soak up every drop of the wonderful sauce. Simple and delicious.

The grilled pork could also be sliced and used as a taco filling with chopped white onion and fresh cilantro. Rice and refried beans would make this a complete meal as well. Next time!

Yield: Serves 8

  • 2/3 cup extra-virgin olive oil
  • 2 T ground cumin
  • 2 T sweet paprika
  • 4 tsp ground coriander
  • 4 tsp packed brown sugar
  • 8 medium to large garlic cloves, thinly sliced
  • 2 pork tenderloins, about 1 1/4 pound each, trimmed of silver skin
  • Kosher salt and freshly ground black pepper
  • 2 chipotle chilies in adobo, chopped, plus 2 tablespoons adobo sauce (can use more, to taste)
  • 2/3 cup lime juice
  • 1/2 cup finely chopped fresh cilantro
  1. In a microwave-safe bowl, combine the oil, cumin, paprika, coriander, sugar and garlic. Microwave on high until the garlic is softened, about 1 minute.
  2. Measure out 6 tablespoons of the seasoned oil, including some of the solids, into a large baking dish.
  3. Cut each tenderloin in half crosswise, then cut each piece in half lengthwise.
  4. Between sheets of plastic wrap, use a meat pounder to pound each piece to an even 1/8-inch thickness.
  5. Place the meat in the baking dish, turning to coat on all sides with the oil mixture. Cover and refrigerate while you make the sauce and prepare the grill.
  6. Into the remaining oil mixture, whisk 1 1/2 teaspoons salt, 1 teaspoon pepper, the chipotle chilies, adobo sauce, lime juice and cilantro. Set aside.
  7. Prepare a charcoal or gas grill. For a charcoal grill, ignite a large chimney of coals, let burn until lightly ashed over, then distribute evenly over one side of the grill bed; open the bottom grill vents. For a gas grill, turn all burners to high. Cover and heat the grill for 5 to 10 minutes for charcoal or about 15 minutes for gas, then clean and oil the cooking grate. (I used a gas grill.)
  8. Place the pork in a single layer on the grill (on the hot side if using charcoal) and cook until well browned, about 2 minutes.
  9. Using tongs, flip each piece and cook for 1 minute. Transfer browned side up to a platter. (See Tip)
  10. Stir the sauce to recombine, then drizzle 1 tablespoon over each cutlet. Tent with foil and let rest for 5 minutes. Serve with the remaining sauce on the side.

Tip: Don’t grill the second sides of the cutlets for more than about 1 minute or they will overcook. Aim to get charring on only the first sides, then serve the pork charred side up.

Simple Sunday Soups

This first soup, Italian Bean Soup with Pappardelle, was hearty and delicious. It was inspired by a soup from Trattoria dai Mugnai in Monteveglio, a village outside of Bologna. The second soup, Spanish Garlic Soup, was inspired by an “end of the month” meal, a “meal to make quickly with whatever is on hand and money is tight,” from José Andrés.

The recipes for these simple soups were adapted from Milk Street, the Italian bean and pasta soup from Milk Street Magazine, contributed by Rebecca Richmond, and the Spanish garlic soup from Milk Street TV, contributed by Christopher Kimball and Matthew Card.

Italian Bean Soup with Pappardelle

Yield: Serves 4

  • 2 T extra-virgin olive oil, plus more to serve
  • 1 medium yellow onion, chopped
  • Kosher salt and freshly ground black pepper
  • 2 T tomato paste
  • 2 to 4 medium garlic cloves, smashed and peeled
  • 2 15.5 oz cans Roman (borlotti), cranberry, or pinto beans, rinsed and drained
  • 2 tsp chopped fresh rosemary or sage
  • 1 piece Parmesan rind, plus finely grated Parmesan, to serve
  • 8 to 9 oz fresh or dried pappardelle, tagliatelle, or fettucine, cut or broken into 2-inch lengths (see Note)
  • freshly squeezed juice of 1/2 to 1 lemon (I used a Meyer lemon)
  1. In a large saucepan over medium, heat the oil until shimmering. Add the onion and 1/4 teaspoon salt, then cook, stirring occasionally, until translucent, about 4 minutes.
  2. Add the tomato paste and garlic. Cook, stirring often, until the tomato paste darkens slightly and begins to stick to the pan, about 3 minutes.
  3. Add the beans, rosemary, Parmesan rind (use if you have it!), 5 cups water, 3/4 teaspoon salt and 1/2 teaspoon pepper. Bring to a simmer over medium-high, then reduce to medium-low and cook, uncovered and stirring occasionally, until the beans are soft enough to be easily mashed with a fork, about 10 minutes.
  4. Off heat, remove and discard the Parmesan rind. Using an immersion blender, pulse the bean mixture until creamy but not completely smooth. (see Note) (Alternatively, if transferring to a blender, let cool for 10 minutes and purée in 2 batches before returning to the pot.)
  5. Bring to a simmer over medium. Add the pasta and cook uncovered, stirring occasionally, until the pasta is al dente (refer to the package for cooking times, but begin checking for doneness a minute or two sooner than the directions indicate). (I used dried pappardelle, broken into 2-inch lengths, and cooked it for 6 to 7 minutes.)
  6. Taste and season with salt and pepper. Stir in freshly squeezed lemon juice, to taste.
  7. Ladle the soup into bowls, drizzle with oil and top with grated Parmesan and additional pepper, as desired.

Notes:

  • If you can find sheets of fresh pasta, they work nicely, too—simply cut them into rough 2-inch squares.
  • Don’t puree the beans until completely smooth; leave them with some texture.

Spanish Garlic Soup (Sopa de Ajo)

Yield: Serves 4

  • 6 scallions, trimmed and thinly sliced, whites and greens separated
  • 6 large garlic cloves, thinly sliced
  • 6 T extra-virgin olive oil, divided, plus extra
  • 4 tsp sweet paprika
  • 1 1/2 tsp smoked paprika
  • 6 oz sourdough or other rustic bread, cut into 1/2-inch cubes (about 4 cups), divided
  • 6 cups water
  • 2 T chicken bouillion (I used Better Than Boullion)
  • Kosher salt and freshly ground black pepper
  • 4 large egg yolks
  • 2 T sherry vinegar
  1. In a medium saucepan over medium-low, combine the scallion whites, garlic and 3 tablespoons of the oil. Cook, stirring occasionally, until beginning to color, 8 to 10 minutes.
  2. Add both paprikas and cook, stirring, until fragrant and darkened, 30 seconds.
  3. Add 1 cup of the bread cubes and stir well.
  4. Whisk in the water and bouillon, increase heat to medium-high and bring to a simmer. Reduce heat to medium-low and simmer, whisking occasionally to break up bread, for 15 minutes. Whisk vigorously to ensure bread is thoroughly broken up.
  5. Meanwhile, in a 12-inch skillet over medium, combine the remaining 3 tablespoons oil, the remaining 3 cups bread, the scallion greens, and ½ teaspoon each salt and pepper. Cook, stirring occasionally, until browned and crisp, 8 to 10 minutes.
  6. In a medium bowl, whisk the egg yolks. Slowly whisk in 1 cup of the hot broth. (It is important to do this step to prevent the yolks from curdling when added to the pot.)
  7. Remove the soup from the heat. Off heat, vigorously whisk the egg yolks into the soup, then whisk in the vinegar.
  8. Taste and season with salt and pepper.
  9. To serve, fill individual bowls with the crouton mixture, then ladle the soup over them. Drizzle with additional oil, if desired.

Chicken Stroganoff

My husband was raised on comfort food dishes like this. 🙂 He loved this version, of course, but it was really my son who could have eaten the entire bowl on his own. Egg noodles are definitely a crowd pleaser!

This recipe was adapted from Cook’s Country. I actually doubled the recipe to make sure that we had plenty of leftovers. (The original proportions are included below.) I reduced the amount of butter and increased the amount of garlic.

Yield: Serves 4

  • 12 ounces (6 cups) egg noodles
  • 1 1/4 teaspoons table salt, divided, plus salt for cooking noodles
  • 4 to 6 tablespoons unsalted butter, divided
  • 3 tablespoons all-purpose flour, divided
  • 1 teaspoon dry mustard
  • 1 teaspoon paprika, plus extra for sprinkling
  • 1 teaspoon freshly ground black pepper, divided
  • 1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
  • 12 ounces cremini mushrooms, trimmed and sliced thin
  • 1 medium yellow onion, chopped fine
  • 4 to 5 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 2 teaspoons minced fresh thyme or 3/4 teaspoon dried
  • 1 1/4 cups chicken stock
  • 2 tablespoons dry sherry (can substitute with extra chicken broth or water with freshly squeezed lemon juice)
  • 1/3 cup sour cream, plus more for serving
  • 2 tablespoons minced fresh parsley, for garnish, optional
  1. Bring 4 quarts water to boil in large pot. Add noodles and 1 tablespoon salt and cook, stirring often, until al dente. Drain noodles, return them to pot, and toss with 1 or 2 tablespoon(s) of butter. Cover to keep warm.
  2. Combine 2 tablespoons flour, mustard, paprika, 3/4 teaspoon salt, and 1/2 teaspoon pepper in large bowl. Add chicken and toss to thoroughly coat.
  3. Melt 2 tablespoons butter in 12-inch nonstick skillet over medium-high heat. (I used an enameled cast iron pan.)
  4. Add chicken and spread into single layer, breaking up any clumps. Cook, without stirring, until browned on bottom, about 4 minutes. Stir and continue to cook until chicken is cooked through, about 4 minutes longer. Transfer chicken to large plate.
  5. Melt remaining tablespoon (or 2) of butter in now-empty skillet over medium-high heat.
  6. Add mushrooms, onion, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper and cook until any liquid has evaporated and vegetables just begin to brown, 7 to 9 minutes.
  7. Stir in garlic, tomato paste, thyme, and remaining 1 tablespoon flour and cook until fragrant, about 30 seconds.
  8. Stir in stock and sherry and bring to simmer, scraping up any browned bits.
  9. Add chicken and any accumulated juices and cook until warmed through and sauce thickens slightly, about 1 minute.
  10. Off heat, stir in sour cream until thoroughly combined. Season with salt and pepper to taste.
  11. Transfer noodles to a serving dish or individual shallow bowls and spoon stroganoff over top.
  12. To serve, sprinkle with parsley and extra paprika, if desired. Serve with extra sour cream on the side, if desired.

Red Lentil Soup with Warm Spices

I absolutely love red lentil soup. I have made several versions and I have always been pleased with the results. It’s easy, healthy, and delicious. This version was incredibly creamy. I loved the pop of color from the flavorful toppings too.

This recipe was adapted from America’s Test Kitchen. I modified the proportions. We ate it with a green salad and warm naan- a perfect light dinner. Vegetable stock can be substituted for the chicken stock for a vegetarian version.

Yield: Serves 8 to 10

For the Soup:

  • 4 T unsalted butter
  • 2 large onions, chopped fine (I used a food processor)
  • coarse salt and freshly ground black pepper
  • 1 1/2 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cinnamon
  • pinch cayenne
  • 2 T tomato paste
  • 3 garlic cloves, minced
  • 8 cups chicken stock (I used 4 cups chicken stock & 4 cups homemade turkey stock)
  • 4 cups water
  • 21 ounces (3 cups) red lentils, picked over and rinsed
  • 4 T (1/4 cup, about 1 lemon) freshly squeezed lemon juice, plus extra for seasoning

For the Topping:

  • 4 T unsalted butter
  • 3 tsp dried mint, crumbled (I omitted it)
  • tsp paprika
  • 1/2 cup fresh cilantro, chopped

To Make the Soup:

  1. Melt 4 tablespoons butter in large saucepan over medium heat.
  2. Add onion and 2 teaspoons salt and cook, stirring occasionally, until softened but not browned, about 5 minutes.
  3. Add coriander, cumin, ginger, cinnamon, cayenne, and 1/2 teaspoon freshly ground black pepper and cook until fragrant, about 2 minutes.
  4. Stir in tomato paste and garlic and cook for 1 minute.
  5. Stir in broth, water, and lentils and bring to simmer. Simmer vigorously, stirring occasionally, until lentils are soft and about half are broken down, about 15 minutes.
  6. Whisk soup vigorously until it is coarsely pureed, about 30 seconds. Stir in lemon juice and season with salt and extra lemon juice to taste. Cover and keep warm. (Soup can be refrigerated for up to 3 days. Thin soup with water, if desired, when reheating.)

To Make the Topping:

  1. Melt remaining 4 tablespoons butter in small skillet or in the microwave. (I only did 1/2 of the topping because I froze 1/2 of the soup!)
  2. Remove from heat and stir in mint and paprika, as desired.
  3. Ladle soup into individual bowls, drizzle each portion with spiced butter (about 1 teaspoon), sprinkle with cilantro, and serve.

Coconut Chicken Curry

This dish was a home run in my house. Everyone really enjoyed it. I served it over brown Basmati rice with warm naan and steamed spinach on the side. Perfect weeknight comfort food! It does take a while to cook but it is mostly unattended. Letting the finished dish sit for 20 minutes after cooking allows the flavors to soak into the chicken- perfect.

This recipe is from Desmond Tan and Kate Leahy of Burma Superstar in the San Francisco Bay Area and their book “Burma Superstar,” via The New York Times, adapted by Genevieve Ko. I used Maharajah curry powder and additional garlic. I also had Greek yogurt available to temper the spice.

Yield: 8 servings

North African Bean Stew with Winter Squash

This is a healthy and hearty vegetarian stew. We ate it over brown Basmati rice with steamed spinach on the side. I loved that it was loaded with warm spices.

The recipe was adapted from Brooklyn’s Kos Kaffe via The New York Times, contributed by Melissa Clark. I used farro instead of barley, used canned beans, and increased the amount of garlic. I also reduced the amount water to achieve a thicker consistency. Nice.

Yield: Serves 8 to 10

For the Baharat Spice Blend:

  • 1 T sweet paprika
  • 1/2 T ground coriander
  • 1/2 T ground cumin
  • 1/2 T ground turmeric
  • 1 tsp freshly ground black pepper
  • 1/2 tsp freshly grated nutmeg
  • 1/2 tsp freshly ground cardamom
  • 1/2 tsp ground allspice

For the Stew:

  • 5 T extra-virgin olive oil, more for serving
  • 2 leeks, white and green parts, diced
  • 1 bunch cilantro, leaves and stems separated
  • 1 cup finely diced fennel, fronds reserved (1 medium or 1/2 large fennel bulb)
  • 4 large garlic cloves, finely chopped
  • 2 1/2 tablespoons baharat spice blend
  • 1 small (or 1/2 large) cinnamon stick
  • 2 tablespoons tomato paste
  • 2 quarts chicken or vegetable stock
  • 1/2 cup pearled barley or farro (I used Trader Joe’s 10 minute farro)
  • 2 1/2 teaspoons kosher salt, more as needed
  •  large pinch saffron, crumbled
  • 4 cups cooked beans or chickpeas (I used 2 15-oz cans of chickpeas, drained and rinsed)
  • 2 cups peeled and diced butternut squash (1/2 large or 1 small squash)
  • 3/4 cup peeled and diced turnip (1 medium)
  • 1/2 cup red lentils
  • plain yogurt, for serving (I used Greek yogurt)
  • aleppo pepper or hot paprika, for serving
  • brown Basmati rice, for serving, optional
  1. Make the baharat spice blend. Set aside.
  2. Cut leeks in half, slice into half moons, and soak in a bowl of water. Drain and finely chop in a food processor.
  3. In a large pot over medium heat, heat oil and cook leeks until they begin to brown, 10 to 12 minutes. (I used a large enameled cast iron Dutch oven.)
  4. While the leeks cook, finely chop the cilantro stems, fennel and garlic in a food processor.
  5. Stir the cilantro stems into the pot, along with diced fennel and garlic. Cook for 2 minutes.
  6. Stir in baharat, cinnamon and tomato paste, and cook until paste begins to caramelize, about 2 minutes.
  7. Stir in broth, 1 cup water (water can be omitted for a thicker consistency), the barley/farro, and the salt. Bring to a gentle boil, stir in saffron, if using, and reduce heat to medium. (The original recipe uses 3 cups of water- increase for a more soup-like consistency, as desired.)
  8. Simmer uncovered for 40 minutes. (I simmered the stew for 20 minutes because I used par-cooked farro.)
  9. Stir in beans, squash, turnip and lentils; cook until barley/farro and vegetables are tender, about another 30 minutes.
  10. Taste and adjust seasonings, if desired. Remove cinnamon stick.
  11. Ladle stew into bowls. (I served it over rice.)
  12. Spoon a dollop of yogurt on top and drizzle with olive oil. Garnish with cilantro leaves, fennel fronds and Aleppo pepper or paprika, as desired.

Curly Fries

I am not a huge French fry person, but I do love curly fries. 🙂 When my husband surprised me with a spiralizer, I planned to use it to make zucchini noodle dishes… Somehow, curly fries moved to the top of the list. Zucchini noodles will be next!

This recipe was adapted from Ree Drummond, via Food Network.com. I think that they were especially delicious because of the seasoned batter. This recipe would be amazing with sweet potatoes too.

Yield: 4 to 6 servings

For the Potatoes:

  • 3 large potatoes (I used Yukon gold)
  • Vegetable oil, for deep frying (about 3 liters- I used a combination of sunflower and canola oil)
  • Kosher salt

For the Batter:

  • 1/2 cup all-purpose flour
  • 2 teaspoons paprika
  • 1 teaspoon seasoned salt (I used Slap Ya Mama creole seasoning)
  • 1/2 teaspoon cayenne
  • Kosher salt and freshly ground black pepper

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