This recipe! I usually do no sugar and an extra tablespoon or two of honey.
This is SOOOO good! I did just eggplant, no tofu, would probably be good with chicken too.
I usually do a stuffed Bell Pepper for Eric
Delicious and so easy! Harissa from the farmer’s market, throw it on a sheet pan and voila! Just serve with a veggie!
Love without the leeks, probably good with them too, but have not tried that.
(I did it with no sugar)
- For the brown rice:
- 1 teaspoon coconut oil
- 1 cup uncooked short grain brown rice
- For the Thai green curry:
- 2 teaspoons olive oil or coconut oil
- 3 cloves garlic, minced
- 3/4 cup diced green onion
- 2 stalks lemongrass, tender white inner bulb only, minced
- 1 heaping cup diced carrots (about 3 large carrots)
- 1 tablespoon freshly minced ginger
- 3 tablespoons finely diced fresh basil
- 2 tablespoons green curry paste (yellow curry paste works too! I just then decreased the amount of turmeric by half)
- 1/2 teaspoon turmeric (or 1/2 tablespoon freshly ground turmeric)
- 1 (15 ounce) can lite coconut milk (or full fat)
- 1/2 cup vegetarian broth (or water)
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 tablespoon gluten free soy sauce (or coconut aminos)
- 1 lime, juiced
- 1/2 teaspoon salt, plus more to taste
- 1 red bell pepper, thinly sliced
- 1 cup frozen peas
- To garnish: Cilantro, green onion & hot sauce
- To make the brown rice: Add one cup of brown rice to a pan along with 1 teaspoon of coconut oil. Toast rice over medium heat for 5 minutes until fragrant. Next and 2 1/2 cups of water to a pot; bring to a boil, then reduce heat to low, cover and simmer for about 45 minutes.
- Heat oil in a large pot over medium high heat. Once oil is hot, add in garlic, green onion, lemongrass, carrots, fresh ginger, and diced fresh basil. Stir fry for about 5 minute until the onions begin to slightly brown. Next add in green curry paste and turmeric and stir for 30 seconds to release flavors.
- Add in coconut milk, vegetarian broth, chickpeas, soy sauce, lime juice, salt and red bell pepper. Stir well to combine. Bring to a boil, then reduce heat to low and simmer uncovered for about 20 minutes, or until carrots are tender. Right before serving, stir in frozen peas. Taste and adjust seasonings as necessary.
- Serve over brown rice in a bowl and garnish with fresh cilantro, green onion and a dash of hot sauce if you like things spicy. Serves 4.
If you’d like more protein in this dish, add another can of chickpeas, or if you aren’t vegetarian/vegan, you can add 1/2 pound of chopped cooked chicken breast.
Our favorite dish from Southern Spain! Gambas al Pil Pil!
- 8 ounces uncooked medium shrimp, peeled, deveined
- 1 teaspoon coarse salt
- 1/4 cup olive oil
- 2 garlic cloves
- 1 (1-inch) piece dried red chili pepper, seeded or 1 teaspoon cayenne pepper
- Pinch paprika
- Pinch Cayanne Pepper
- 1 tablespoon minced fresh parsley
- 1 tablespoon (6g) kosher salt
- 5 tablespoons dark brown sugar (2 1/4 ounces; 65g)
- Large pinch cayenne pepper
- 1 teaspoon (2g) ground coriander
- 1/2 teaspoon (1g) ground fennel seed
- 1 tablespoon (6g) paprika
- 1 teaspoon (2g) ground cumin
- 1 teaspoon (2g) freshly ground black pepper
- 1 whole bone-in or boneless pork butt (5 to 7 pounds; 2.25 to 3kg)
- 1 cup ketchup (8 ounces; about 225g)
- 1/2 cup dark molasses (4 ounces; about 115g)
- 2 tablespoons (30ml) Worcestershire sauce
- 1 tablespoon (15ml) high-quality liquid smoke, such as Wright’s (see note above)
- 1 tablespoon (15ml) brown mustard
- 2 teaspoons (10ml) hot sauce
- 1/2 cup (120ml) cider vinegar, divided
- 1 tablespoon (15ml) vegetable oil
- 1 large onion, finely minced (about 6 ounces; 170g)
- 1 cup (240ml) bourbon
- 1/2 cup (120ml) homemade or store-bought low-sodium chicken stock or water
Adjust oven rack to lower position and preheat oven to 300°F (150°C). Combine salt, sugar, cayenne pepper, coriander, fennel seed, paprika, cumin, and black pepper in a small bowl and mix until homogeneous. Season pork with 2 to 3 tablespoons spice mixture, making sure to rub it on all sides. Reserve remaining spice mixture.
Whisk together ketchup, molasses, Worcestershire sauce, liquid smoke, mustard, hot sauce, and half of cider vinegar in a medium bowl. Whisk in remaining spice mixture. Set aside.
Heat oil in a Dutch oven over medium-high heat until shimmering. Add pork and cook, turning occasionally, until well browned on all sides, about 5 minutes total. (Pork will brown fast because of the sugar. Do not let it burn.) Add onion and cook, stirring and scraping up browned bits from the bottom of the pan, until softened, about 2 minutes.
Turn off burner and add bourbon. Relight burner. Carefully ignite the bourbon with a long match or lighter. (Stand back and make sure there is nothing flammable above it; it will produce tall flames.) Let cook until flames die out, about 2 minutes.
Add half of sauce mixture and chicken stock or water. Cover Dutch oven, transfer to oven, and cook until pork is just starting to turn tender, about 4 hours. Remove lid and continue cooking until a knife or fork shows very little resistance when twisted inside the meat and a dark bark has formed, about 1 hour longer.
Transfer pork to a large bowl, reserving liquid in pot. Using a ladle, skim off excess fat and discard. Add reserved sauce and remaining vinegar to pot and whisk to combine. When pork is cool enough to handle, shred with two forks.
Transfer shredded pork to pot and toss with sauce. (If making ahead to serve over the course of several meals, store pork and sauce separately, adding sauce only to the portion you are serving immediately.) Season to taste with more salt, sugar, liquid smoke, or cider vinegar. Serve.