Budget-Friendly

Laab

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Some people claim, “I do not care for Asian food.” That’s plain absurd. When I hear that asinine statement, I find eye-rolling to be the best evasive tactic for knocking sense into the commenter with a wok. Simply put: if you don’t like Asian food, I don’t like you (and I think you might kick babies for fun). Asian food hits the mark on nearly every check list: flavorful, cheap, filling, comfort, exotic, depth and complexity of flavors, healthful, vegetable filled, quick cooking, and so on and so on. Most importantly – nearly every ingredient in most Asian dishes (minus meat and noodles/rice) is a CANCER FIGHTER. Good food that fights all the bad shit carcinogens that we cannot help but stuff our faces with in the West? In!

Rant over, for now. Laab is a dish that fulfils all the aforementioned criteria of why Asian food is awesome. Laab is a Loatian dish (Thailand has a version as well) that is nothing short of a damn miracle on a plate. Traditionally, it is made with some animal variety (bawk, quack, oink) – minced or ground – cooked with traditional Asian ingredients. I’m partial to making a huge batch and using it in different applications or freezing it (because I have leftovers so often). I like to make lettuce wraps with lots of crunchy veg on top and serve it with a generous variety of toppings and sauces. You can use whatever meat you desire: pork is most flavorful but least healthful (pork actually has very little nutritional quality), chicken or turkey will be most waist-and-other-diet friendly. I believe I used ground turkey and ground chicken thighs and I did not hear any complaints. The beauty of this meal is that you can indulge and feel damn healthy doing it.

I typically add yellow squash and zucchini to up the nutrition factor. The combo you are trying to achieve is a salty-sweet-spicy-acidic combo that perfectly blends each element yielding a balanced bite that offers depth of flavor. Use your palate and add more sugar if you added too much fish sauce, take down the heat with less jalapeños (I personally prefer to use very little jalapeños in lieu of Sriracha) or give it some extra acidity.

Laab

Serves 4-8

Larb

Two pounds ground pork, chicken or turkey (or a combo or these)

Three Garlic Cloves, finely minced

Two shallots, finely minced

One Yellow Squash, halved and sliced

One Zucchini Squash, halved and sliced 

One Jalapeño, seeded and minced (reserve one quarter unminced for garnish)

Two tablespoons Fish Sauce 

One tablespoon Hoison Sauce 

Good pinch of brown sugar

Juice of one lime (lemon can work as well)

Decent squirt of Sriracha 

One tablespoon vegetable oil (hot chili, sesame and grapeseed oil also work)

Half-cup chopped cilantro

Half-cup chopped mint

Half-cup chopped basil

Salt and freshly ground pepper

One head of lettuce (Boston, Romaine or Butter are my favorite), separated into leave

Garnish 

Veg: Paper thin Radishes, Julienned Carrots and Julienned Cucumbers

Herbs: Mint, Basil, Cilantro

Sauce: Hoison, Soy, Sriracha 

Chopped Peanuts

Crispy Shallots 

Lime Wedges 

Jalapeños sliced very thin

In a bowl, mix the ground meat, garlic, shallots and minced jalapeño. In another bowl, combine a lime juice, fish sauce, hoison sauce, brown sugar and Sriracha and mix well. Heat the oil to medium heat in a large skillet and add squash (if using), lightly salting them. Let them cook about three minutes and remove from skillet. If more oil is needed, add and let heat. Once hot, add the meat mixture and brown over a high heat – stirring to break the mass up. Cook about five minutes or until there is no longer any pink remaining in the meat. Turn heat off, and add the the liquid mixture, the squash and zucchini and herbs to the pan. Mix well then let it all soak in for a few minutes – adjust any seasoning as you wish (and add salt and pepper).  Let stand for 5 minutes. Transfer the meat to a bowl; stir in the herbs. Season with salt and pepper. Prepare the garnish platter of lime wedges, hoison, Sriracha, soy sauce, sliced radishes, julienned carrots and cucumbers, fresh mint, basil, and cilantro, crispy shallots, Jalapeños and peanuts. Serve with lettuce as a build your own lettuce wrap.

Man Mussels

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Man Mussels

I’ve never been particularly ‘girlie.’ Try as I might to emulate Audrey Hepburn’s elegance, chromosomes had other plans for me. I am not dainty. Nor am I graceful (on the contrary, I’m normally a bull in a china shop).  Sure, I can dress the part as occasion demands, but I am not delicate. I prefer yoga pants to A-Line skirts. I’m so far from subtle that I should probably  reacquaint myself with the definition of the word. Point – yes I have one – is that I do not generally adhere to traditional gender roles because I have a tomboy nature. I have always believed women can do everything that a man does better  just as well.  Given my propensity to not conform to anticipated gender traits, it was slightly shocking to realize that I have a juxtaposed habit of being gender-ly judgmental about food. Something about this dish made me aware of my cognitive stereotyping and categorization of certain foods and dishes according to whether I, quite arbitrarily, deem them masculine or feminine. I was a bit horrified by this realization until I found an ally  in none other than Fabio Viviani who mentioned something about his cookbook incorporating “dainty lady food.” (I would attribute this article, but apparently EaterAustin wants it to be top secret and I cannot find it).

Here is the thing: No matter how many females dominate kitchens or grills around the world, the criss-crossed thought waves that emanate from this brain render grilling as a man’s duty. His skill. His forte. Does that mean that women can’t do it? Hell no! Women can rock a grill as good as any man. Heck, Top Chef mainstreamed women rocking a grill alongside men and beating them! But grilling, to me, has a masculine connotation and is a “masculine” duty. I cook my steaks in a cast iron on a gas stove. Like New Yorkers with their stoves, I have used a grill for storage space before. Kebabs are a manly dish to me (possibly because it is just grilled meat and possibly because – if you have a dirty mind – you can make the argument that they are somewhat phallic). I have an engrained – entirely stereotypical – belief that bacon is ‘manly.’ Maybe, this is because men go ape-shit over bacon. Maybe, it’s because I was not a huge bacon eater growing up and, thus, did not associate it with femininity  – or maybe I jusst have classic ‘Daddy didn’t eat enough bacon issues.’ I will save the analysis for my therapist, suffice it to say bacon is manly. Similarly, I have some weird signal in my brain that goes off when ‘smoke’ is introduced into a dish. Smokey equals manly. Lady dishes are tea sandwiches, clear broths and veluote’s, salads (except taco salads), ceviches and all manner of desserts.  For your sake, I am going to assume that you get the point…

I coined this dish  ‘Man Mussels’ because they are robust and quite the opposite of the delicate white wine garlic-based mussels that are ubiquitous (for good reason). Even when swimming in a flavorful broth, mussels have always come across as delicate and feminine to me. Generally, the liquid is light, crisp and bright and invokes visions of springtime ladies lunching. Doesn’t help that mussels are served alongside dainty little forks. When I conceptualized this dish, I actually intended to make two preparations of the mussels. I wanted the [feminine] preparation incorporating white wine, butter, shallot and other deliciousness. I also wanted to try something new. I had been on a tomato binge recently and wanted to create a tomato-based, robust, smokey, savory and fully satisfying mussel stew (to complement the insanely cold May in Texas). Only the latter preparation happened. The result: “man mussels.”  I threw in all manner of pantry (cannellini beans) and fridge items that either needed to be used (roasted carrots) or added nutrition (kale and spinach) and ate my two pounds of pure man mussels as a stew with homemade French bread for two days…(it would have lasted for three, but I couldn’t stop eating it). Don’t be scared by the number of ingredients – this is incredibly simple to make. You can have your fish monger clean the mussels for you, or you can do it yourself using these instructions. whatever you do – do not eat mussels that have not opened during steaming/cooking and be sure to use the mussels within 24 hours of purchase (preferably within 2-3 hours).

Man Mussels

Serves 4-8 depending on serving size

mussels

Two pounds very fresh mussels, rinsed and debearded

Three cups dry white wine, such as Sauvignon Blanc

One can Muir Glen Crushed Chipotle Tomatoes

One Tablespoon Turmeric

One Teaspoon Thyme

Red Chili Flakes to taste

One Can Cannellini Beans

Three tablespoons Butter

Two Cups Chicken Stock (homemade preferably)

Three slices of thick-cut, applewood smoked bacon, diced

Two large shallots, sliced thinly

Four cloves garlic, minced

Six carrots, previously roasted (optional)

One pint cherry tomatoes

One cup kale (optional)

One cup spinach (optional)

Squeeze of lemon juice

Salt to taste

Pepper to taste

Fresh Herbs, such as basil or cilantro, to finish (optional)

In a large sauté pan or dutch oven, heat a couple good glugs of olive oil and one tablespoon butter over a medium heat. Add bacon and crisp the chunks, remove from pan to bowl reserving drippings. Add the garlic, thyme, and shallots and sauté until glassy – about five to eight minutes. Add the wine and bring to a boil to reduce slightly, then – after a couple minutes – add chicken broth, crushed tomatoes and cherry tomatoes bring to a simmer. Add the turmeric, red chili flakes, remaining butter, salt and pepper to taste and the reserved bacon. Let all that hang out in the pan for a few minutes and then get all glorious, then add beans, carrots, greens and spritz with some lemon. Then turn the heat to medium and add the mussels. They will cook quickly, opening in about two minutes give or take a minute. DISCARD any mussels that do not open – unless you feel like getting sick because that is what unopened mussels can do to you. Remove from heat and serve with fresh herbs and hot, fresh bread.

Balsamic Green Beans with Cherry Tomatoes

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Balsamic Green Beans with Cherry Tomatoes

My idea of a perfect snack is a big bowl of steamed green beans. I really love green beans. My favorite way to eat them is actually the most boring: steamed and absolutely naked save a squeeze of lemon juice. Strange coming from a flavor freak/chili belly like me. I blame my true-to-form Gemini personality! This side dish (or snack) is incredibly simple, irresistibly tasty, and EASY. The key to maxing out the flavor and, thus, satisfaction is to buy fresh veggies, preferably from your local farmer’s market, and use the best oil and vinegar you can get your hands on. It sounds cliché, but the best food really does come from the best ingredients.

Balsamic Green Beans with Cherry Tomatoes

Serves 2-4

One pint of Cherry Tomatoes, rinsed and dried
Half pound of green beans, rinsed and trimmed
About a tablespoon of balsamic vinegar
Salt to taste
Pepper to taste
Two tablespoons dried basil
Good olive oil

Pre-heat oven to 350. Cover a cookie sheet with foil and spread the tomatoes out on it. Drizzle the tomatoes with about a tablespoon and a half of olive oil, sprinkle with a large pinch of salt, the basil, and pepper to taste. Bake tomatoes for 15-20 minutes, until just bursting.

Whilst the tomatoes are hanging out in the oven, steam your green beans. This should be done about 10 minutes prior to removing the tomatoes. Steam for about three to five minutes until bright green and tender (I like mine to have some crunch so I go easy on the steaming). Whilst the beans are steaming, prepare an ice bath in a large bowl with fresh water and ice and one tablespoon of salt. Upon removing the beans from the pan, plunge into the ice bath to arrest the cooking process and preserve the color of the beans.

Combine tomatoes and beans in a serving dish. Season with salt and pepper to taste (should not need much salt). Drizzle with the balsamic vinegar and the oil. Stir to coat well.

Southerwestern Salmon Salad

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Due to the constant and unbearable heat, I have found myself craving green beans, salads, and cold fish. These cravings should, in theory, be a waistline blessing, yet I seem to be missing the benefits. Sigh. Moving on. On the bright side, this salad was delightful, healthy, fast, and fresh and I am tempted to make this a bi-weekly star in my summer food rotation.

Note: After briefly wrestling with the idea of making cilantro-jalapeno vinaigrette, I decided I just did not have the kitchen fortitude. It only takes a few minutes to make vinaigrette, but it had just been one of those days. I think that something along those lines would be fantastic with this salad. Instead, I used Girard’s Light Champagne Dressing, in my opinion is likely the best dressing ever bottled en masse. Use whatever you like or have on hand to make the meal more satisfactory and simple. Also, use the seasoning of your choice on your salmon; a simple salt and pepper season is fine. I used salt, pepper, a touch of adobo, red pepper flakes and lemon juice.

Summer Salmon Salad

Serves 1-2

One three to four ounce fillet of Salmon or Char, seasoned as desired
One cup Arugula
One and one half cup Spinach
Half cup Black-bean Corn Salsa (I left out the bell pepper)

One small tomato, seeded and diced
Five tablespoons jicama, diced
Freshly torn cilantro, to taste (I added a good handful)
One half avocado, diced
Dressing of choice

Sear the salmon to desired doneness in hot oil of choice (or bake it if you prefer). In a large bowl, combine all ingredients and mix well to incorporate all elements. Once the salmon is cooked, place gently onto the greens and drizzle with lemon juice and/or dressing.

Miso-Garlic Sweet Potatoes

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Miso-Garlic Sweet Potatoes

Ever so slowly, I’m beginning to incorporate sweet potatoes into meals. I am fully aware of the loaded nutrient punch that sweet potatoes throw; however, eating potatoes is very hard for me. Being the daughter of an Englishman is wonderful on many levels. Travel opportunities abound and all your friends love your dad’s accent and it’s Britain, and Britain is amazing. However, one of the negative side effects is that I ate more potatoes than an enthusiastic Idaho resident in the midst of marathon training. A side effect from the thousands of potatoes consumed during my formative years: a general aversion to potatoes of all kinds with the exception of Purple Peruvian Potatoes. Purple potatoes make the cut for three reasons: 1) the awesome alliteration; 2) they are purple and I love purple things; and, 3) In Costa Rica, I was lucky enough to have the world’s best Purple potatoes from my awesome chicken lady and I tend to recreate them and relish the memories and the food. The side effects of the side effects are also my justification for not liking French fries until fairly recently.

So long story long, sweet potatoes are full of beneficial nutrients and a good source of carbs for those with an active work-out regimen. I will not touch sweet preparations of sweet potatoes, but this savory preparation compliments the natural sweetness of the orange starch whilst delivering a savory bite with an umami finish. Miso paste is a good source of umami and a breeze to make into a sauce. I roasted these with some miso and garlic paste and then made additional sauce to pour over the hot potatoes (oh how cliché) after removing them from the oven. The result is a triumph of texture that is given a lovely silky texture from the sauce and rendered slightly crispy with a soft center from the roasting. By all means, if you want to throw some rendered duck fat into the pan feel free.   I ended up throwing what I had leftover into some quinoa a couple days later. You could also make a mash with these same ingredients and a different preparation.

Note: I used roasted garlic that I had from the chicken that I was roasting immediately prior to roasting the sweet potatoes. You can use fresh garlic that has been made into a paste or  even powdered garlic if you have no other options. Whole Foods sells pre-roasted garlic, so you can always skip all the prep work on roasting it (simple as the process is we all have our days) and pick it up.

Miso Garlic Sweet Potatoes

Two medium sweet potatoes, washed and cut into half-inch cubes
Six roasted garlic cloves (more or less to taste)
Four tablespoons Miso Paste
One tablespoon Sriracha (optional or to taste)
One tablespoon Mirin
Salt and Pepper
Two tablespoons Toasted Sesame Oil or Garlic Olive Oil

Optional Garnish

Two tablespoons toasted sesame seeds
Chopped Chives or Scallions

On a large baking sheet, toss the cut sweet potatoes with two tablespoons oil (using more if necessary to coat), two tablespoons miso paste, and a couple god pinches of salt and black pepper. Roast on 375 degrees for about 50 minutes, removing halfway through to stir the potatoes. Test with your eyes and a fork – the outside should be crispy and nicely browned and the inside should be tender. Shortly before removing the potatoes, mix the remaining Miso paste (using more at your discretion), garlic cloves, sriracha, and mirin very well mashing the softened garlic cloves. To achieve a more liquidy consistency or to subdue the miso, you may need to add more Mirin. Remove the potatoes and put into a serving vessel. Pour the sauce on top and stir to coat gently. Garnish with sesame seeds that have been toasted for a few minutes in a dry pan on the stove and scallions if desired.

Southwest Chicken Chile Stew

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Accidents happen. Luckily, those accidents can sometimes turn out better than original intention. Take,  for example, this stew. It was an accident and the direct result of indecisiveness. It is also example of one of the [very] few times that indecisiveness has worked in my favor. Almost like the light bulb went off in the pan. To be fair, the ridiculous sale ($1.50/lb) that Whole Foods had on organic, bone-in chicken breast was also to blame as I bought enough to feed an army with virtually no free freezer space. I needed to make something that used a large amount of chicken and, preferably, something I could eat all week and freeze – most likely in someone else’s freezer –  if there was any remaining. I was torn between making a green chili chicken stew, which I love ( and also because my mom just passed off a Costco-sized jar of green chilis to me) and making something similar to Red Lentil and Veggie Soup (because it was so damn good the first go round). The result was that many of the same ingredients went into the pan with southwestern spices versus the Asian infusion that made the lentil soup delightful. That said, southwest spices are something to write home about as well so everyone wins. The addition of corn, spinach, and kale  (and my need to remove stuff from the freezer to accommodate the copious amounts of chicken I had purchased) also had a hand in steering me away from green chile chicken. However, I did use a hefty amount of green chilis in a futile attempt to put a dent in the ones given to me. In the end, the accidental stew turned out quite robust and flavorful. I hope did the Southwest proud.

Note: The reasons I did not use the same beans was because I only had those two cans and some Garbanzo beans on hand. Use whatever beans you like! Personally, I have a thing for kidney beans – but I do not discriminate. I am a bonafide bean freak. Yes I know, we all know about my obsession with beans…

Southwest Chicken Chile Stew

Serves four-six, plus leftovers

One can each Kidney Beans, Cannellini, and Garbanzo beans, drained and rinsed
One bag frozen corn (or canned)
Four bone in chicken breasts
Two cups frozen or fresh Kale
Three cups frozen or fresh Spinach
Six Carrots, cut into semi-thick slices
Two Onions, diced
Ten cloves garlic, minced
Two Bay leaves
Eight quarts chicken stock, preferably homemade
Two tablespoons Ground Cumin (adjust to taste)
Half-tablespoon Cayenne (adjust to taste)
Two tablespoons Ground Coriander
One tablespoon Oregano
Two cups fresh Cilantro
Two cups leftover Spaghetti Squash (optional)
One can Diced Tomatoes with Garlic
One cup (to one and a half) Chopped Green Chilis
Juice of one lemon

 *I did not add celery to my mirepoix which means I must not have had it on hand. Incorporate it if you like.

Season the chicken breasts with salt and pepper (additional spicing as desired) and brown in a good amount of  oil a large dutch oven. Once browned on each side, remove meat from pan and reserve. Add the mirepoix (carrots, onion, garlic) with a pinch of salt and sauté until onion becomes glassy. Add a cup of the chicken stock and deglaze the pot for a minute or so, then add remainder of chicken stock, the tomatoes, and the green chilis to the pot. Add the cumin, coriander, cayenne, bay leaves, oregano, a good couple pinches salt, and any additional seasoning that you desire. Return the chicken to the pot and simmer, covered, for up to four hours. Thirty minutes before you plan to remove the stew from heat, add in one cup of the fresh cilantro, beans, and the juice of half the lemon. Test for seasoning and adjust accordingly. Ten minutes before removing from heat add the spaghetti squash, frozen corn, kale and spinach. Add additional lemon juice as desired or necessary. Garnish with remaining cilantro when serving.

Blueberry and Artic Char Tartare

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The dog days of Texas’ summer are rough. Texans are now virtually either confined to our air conditioned houses or a body of water for the next six to seven months.  In my kitchen, I am noticing a trend towards raw, cold, crunchy dishes to offset the sweat I worked up walking from my car to the front door. Apart from the eggs the kiddos are cooking on the concrete, I really do not have much of a desire to be near my stove or oven for very long. This Tartare uses Arctic Char,  quite similar to salmon boasting a nice firm texture and is a bit more mild salmon taste. It also generally comes with a cheaper price Fresh Wild Coho Salmon (which is the only Salmon you should buy in stores). I picked some up because it was beautiful and the Coho was a little less than stellar that day. I needed to use up some fruit, green onion, and avocado. Given my love of all things raw, it really is not shocking that I threw fruit together with fish (particularly since I routinely eat salmon with apples and kale). This salad is light, refreshing, healthy, full of antioxidants, and – most importantly – stove-free.  I served this with Kale Avocado Salad and was a supremely happy and sweat-free girl.

Blueberry and Artic Char Tartare 

Serves One (or two smaller portions)

Four ounces Fresh Arctic Char, skinned and cut into dice
Half cup blueberries
One cup papaya, cut into small dice
One quarter avocado, cut into dice
Two green onions, diced
Two tablespoons Lars Crispy Onions
One tablespoon Ginger People Ginger Lime Sauce
Juice of One-Half Lime or Lemon
Pinch of Salt

Combine all ingredients in a bowl and mix well. Adjust sauce and seasoning according to taste preference and serve immediately.

Faux Porky Pho

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Homemade Faux Porky Pho

Any mention of “Pho” and my mouth waters. I mean serious droolage. I dubbed this “pho” faux because I veered from the traditional ingredients and pho making method and also because Faux is the incorrect pronunciation of Pho. The correct pronunciation sounds like “fuh.”  “Porky” made it to the title because I used multiple versions of porky goodness. Many thanks to James and Sus who smoked two pork butts for a housewarming party recently; I am definitely a butt girl. I have raved about these in my Bacon Wasabi  Slaw post previously so I will spare you a second emphatic accolade – though these fine specimen’s of God’s Meat deserve at least a second mention.

If you were actually making pho at home, you would likely have more ingredients and a longer cooking time. Because I was using up stuff that I had made previously, I did not need to roast bones, simmer meat, and infuse broth with the flavors of onion and other ingredients so my cooking time was much less. I  used shredded pork butt  as my meat versus meatball or shaved beef. I used some non-traditional toppings, including  Bacon Wasabi Slaw in place of bean sprouts. The broth was a combination of homemade chicken stock, pork juice and jelly, and some purchased Beef Pho base (Pacific Kitchen brand) along with most of the traditional pho seasonings (I left out fennel because I did not have any and added turmeric because it is good for you). I also subbed soba noodles for rice vermicelli to eliminate soaking them. Fauxness aside, this homemade pho was faux-king DELICIOUS. The broth was rich with intriguing depth and layers of flavor. It managed to satiate the perpetual pho craving I cannot seem to kick.  Seriously, there should be pho rehab.  I imagine this soup would be the gateway drug….and I am a full-blown addict.

As with most everything I make, I have no idea how much of what I threw in, so operate on the usual “guestimate” theory and adjust spices according to your personal preferences. Oh, and I am drooling.

Faux Porky Pho

Serves 2-3, with leftovers

Two Cups Chicken Stock (homemade preferably)
Two Cups Beef Pho Base (substitute chicken or beef stock and add more seasoning)
Half-Cup Pork Jelly (or the gelatin of some other earthly animal)
Juice from half a lime
Two cups pulled pork butt
One tablespoon crushed red pepper
One tablespoon fish sauce
Two to Three tablespoons Hoisin sauce
A good pinch cane sugar
Three tablespoons minced ginger
Sriracha to taste
Five cloves
Half-Tablespoon ground coriander
One cinnamon stick
Two to three star anise pods, whole
One cardamom pod
Half-Tablespoon ground turmeric
Buckwheat Soba Noodles, cooked to package instructions

Toppings
Bacon Wasabi Slaw
Thinly Sliced Jalapeno
Chopped Green Onion
Thinly sliced radishes
Fresh Cilantro, roughly chopped
Lime wedges
Extra Hoisin, Sriracha, and Fish sauce for serving

Combine pork juice, jelly, stock, pho base in a large stock. Bring to a simmer and add the ginger, crushed red pepper, sugar, fish sauce, hoisin, coriander, cardamom, cloves, cinnamon, star anise and turmeric. Let simmer for 30 minutes to an hour and then add the pulled pork. Meanwhile, cook the noodles according to instructions and then add them to the broth. Squeeze in the lime juice and adjust seasoning according to taste. Serve with suggested toppings.