Pork Chops with Summer Peach Salsa

Perry and I just went through a prodigious pork phase (say that three times fast!) because we were testing out pork chop recipes. This version is lighter than the other two recipes because it requires the least amount of seasoning and adds a fruity salsa on top to carry the flavor punch.

This salsa is summery, using ripe peach, tomato, crisp red pepper, and green jalapeno. You could also add cilantro, mint, or red onion if you so desire. The salsa would also pair nicely with grilled chicken breasts or a spinach salad.

Pork Chops with Summer Peach Salsa

Serves 2

Chops:

2 bone in pork chops

1/2 cup soy sauce

1 tsp garlic powder

1 tsp chili powder

Salsa:

1 peach
1 tsp sugar
1 tomato
1/2 red pepper
1 jalapeno pepper
6 leaves basil
1/4 lemon (juice and zest)

1. In a shallow dish, mix the soy sauce, garlic powder, and chili powder. Add the pork chops, coating both sides in the mix. Allow pork chops to rest in marinade for about 30 min.
2. Preheat the oven to 350 degrees F. Line a baking sheet and rack.
3. Cook chops for 15 minutes, flip, and then another 15 minutes, adjusting for the fat content and thickness of the chops.
4. Check that chops are cooked through, with no trace of pink. Allow to rest for 5-10 minutes before serving.
5. Dice the peach, tomato, red pepper into 1 cm cubes. Mince the jalapeno (with or without seeds and ribs, your choice. I do without.) Chiffonade the basil leaves.
6. Combine vegetables with the sugar and lemon juice and zest. Allow to sit in the fridge until chops are cooked and rested.
7. Plate pork chops, top with several tablespoons of salsa, and enjoy!

Green California Hummus

A friend introduced me to "California hummus" at a local restaurant called Pita Grill, which is a small NYC chain with California Mediterranean flavors. The California hummus is so good, I haven't bothered to check out the rest of the menu. I'm hooked on it. And I decided the only way to cure myself was to try making it on my own!

California hummus is green, herby, but also has that warm nourishment that comes from chickpeas. It doesn't feel as heavy as a typical hummus, but it still carries its weight as a tasty dip at your next event, or mixed with chicken salad. Nom nom!

California Hummus
Serves 4 as a side dish

1 16 oz can chickpeas (garbanzos)
2/3 cup chopped cilantro (stems okay)
1/3 cup chopped parsley (stems okay)
1 jalapeno, chopped (seeds optional)
1/3 cup olive oil
1 tablespoon lime juice
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon cumin
1/2 tsp salt
pepper to taste

1. Drain and rinse the chickpeas.
2. In a large bowl, combine the chickpeas, cilantro, jalapeno, lime juice, and spices.
3. Using a hand blender or food processor, add half the olive oil and pulse to blend. continue adding olive oil as needed to get the desired consistency.
4. Taste and adjust seasonings as necessary.
5. Serve with carrot chips, celery, pita chips, over grilled chicken, with falafel, wrapped in an omelette...
6. Optional add ins can include red pepper, spinach, cheeses - go crazy.

Maple Brown Sugar Soy Glazed Pork Chops

Spontaneous dinner parties lead to spontaneous meal planning! I had several pork chops in the fridge and guests coming over in an hour. The chops wouldn't have a lot of time to marinate, so how best to make them delectable? Brainstorming with ingredients at hand, I decided that our menu could use a sweet touch and whipped up a quick glaze to spoon over the chops. The result was tasty, sweet yet savory, and yielded a tender broiled chop that was easy to make and tasty to eat.

Maple Brown Sugar Soy Glazed Pork Chops
Makes enough glaze for 5 chops

2 tablespoons soy sauce
4 tablespoons brown sugar
1 tablespoon maple syrup
1 teaspoon cumin
1 teaspoon ginger
1 teaspoon cinnamon

1. Mix all ingredients in a small bowl, until sugar is incorporated.
2. Place the chops on a broiling rack and tray, bone side facing the outer perimeter of the tray
3. Spoon a teaspoon of the glaze over the meat of the chops, spreading the glaze to the edges. Try not to spill any into the tray, as it could burn easily.
4. Let the chops sit for a few minutes, until you have to put the in the oven.
5. Broil for 10 minutes. When you remove the chops, tops should be caramelized.
6. Turn the chops over, dripping any excess liquid into the tray.
7. Spoon another teaspoon over the pork chops, spreading to the edges, just like the first time.
8. Broil chops for another 10 minutes.
9. Check that the chops are cooked through. Allow to sit for a few minutes and settle. Then serve. 

Ricotta Pasta Salad

The summer is here and that means time with friends and family - pot lucks, beaches, barbecues! That means hotdogs, hamburgers, coleslaw, wings, and potato salad. The All-American cookout.

A dear friend asked me to bring a pasta salad as a side to her barbecue. Of course, I'll be happy to bring what ever you need. Rather than opt for a traditional mayonnaise based salad,  I decided to get creative and stick to my cooking mantra.  Fresh is always better. And unfortunately, nothing spoils a picnic like lukewarm egg products. I decided that ricotta would make a more stable dish. I modeled my dish after the classic Caprese salad, with fresh soft cheese, cherry tomatoes, and basil. Baby spinach lightens the mix of flavors and adds a crunchy texture to the otherwise soft dish.

Ricotta Pasta Salad
Serves 10

1 pound dry pasta, orchiette preferred (I used shells but they tended to roll into each other) 1 pound cherry tomatoes, halved
8 ounces baby spinach, chopped
16 ounces ricotta
Three handfuls fresh basil leaves, minced (yes, that looks like a lot)
One garlic clove minced
5 sprigs fresh oregano or parsley, minced

1. Slice tomatoes in half, sprinkle with salt and a little sugar and place in a colander to drain excess water.
2. Prepare pasta in salt water as directed until cooked to desired softness
3. Chop spinach and place in the bottom of the serving dish
4. Slice and mince all other ingredients until pasta is done.
5. Drain pasta, and immediately transfer to serving dish, to cover the spinach (this wilts the spinach to take some of the rawness out.) Stir to incorporate.
6. Spread the ricotta over the top, allowing the cheese to melt a little.
7. Mix in the herbs and garlic into the ricotta a little at a time to control herb intensity.
8. Season the dish with salt and pepper liberally, and to taste.
9. Serve cold, room temperature, or hot (if you like creamy sauces).

Japchae! Well, sort of. Korean inspired stir fried glass noodles

One of my favorite sides at Korean restaurants is Japchae. Its a cold or warm stir fry dish of sweet potato noodles and various veggies and sometimes beef. Its tasty, savory, filling, but not heavy, and full of healthy things.

However, I knew that making japchae (like making bimbimbap) requires many steps. All the vegetables are prepared one by one so that they retain the cleanest flavors. So with fair warning, this recipe does take some time. I think the results are totally worth it, but only if you're making 4+ servings.

The type of noodles used in japchae are also not easy to find unless you're around a specialty store. I cheated and used bean strings (mai fun) which is a thin rice noodle. The rice noodle also requires no boiling, just a soak and a quick fry in the pan. The results are similar enough where I would happily substitute mai fun in the future!

Recipe courtesy of Transparent Korean Language Blog.

Spicy Eggplant Tofu

After my two week vacation, I wanted to detox a little and get my eating habits back in order. I'm typically vegetarian 4 days out of 7 and I've definitely trying to pack lunches more often too.  I made a run to Chinatown and picked up some eggplant and tofu, among other things. I wanted something savory tasting, but not too heavy feeling, and this is what I got!

Spicy Eggplant with Silken Tofu 

1 block silken tofu

2 medium Chinese eggplant, in 1/3rd inch thick half moons

1 tablespoon sugar

1 yellow onion, chopped

2 large cloves garlic, minced

1 coin ginger, minced

1 large tomato, chopped

1 large pinch red chili flakes

1 star anise

1 teaspoon gochujang (Korean red pepper paste)

1 teaspoon cider vinegar

4 leaves basil

Optional: Cornstarch

1. Drain water from silken tofu container. Turn tofu out of container and onto a plate. Cut the tofu into 1.5 inch cubes and spread out into a single layer, gently. Sprinkle with salt (you'll use about two teaspoons). Allow water to drain from tofu for about 30 minutes.
2. Wash and cut the eggplant. In a bowl, toss with the sugar. 
3. Prep the onion, garlic, ginger, and tomato. 
4. Heat a large saute pan with two tablespoons of vegetable or olive oil.
5. Pan fry the eggplant for 2-4 minutes on medium high heat.
6. Add the onion, garlic, and ginger. Saute another 2-3 minutes, until fragrant.
7. Add the tomato, star anise, chili flakes, gochujang, and  vinegar. Saute 2 minutes.
8. Drain the tofu again. Add the tofu to the pan and fold in lightly, trying to maintain the shape of the tofu. 
9. Reduce heat to medium. More water will drain from the tomato. Allow to simmer off until you have a thicker gravy. You can also cheat and make a cornstarch and water slurry to thicken it. 
10. Serve over rice. 

Simmered Kabocha Pumpkin Squash

Kabocha was surprisingly on sale at the supermarket this week. Kabocha is a Japanese pumpkin or squash that has a firm, dense texture and sweet flavor. It is a common side dish to bento boxes and appetizers. I've even seen it used in desserts.

I tried to replicate the Japanese side dish a few times with butternut or calabeza squash, but they're both too watery and fine for the dish to work. Kabocha is so dense that it holds its texture super well.

I modified today's recipe from Lunch in a Box, who makes lots of really adorable bentos! I didn't have mirin or dashi on hand, but felt I could do without with a little genius. My kabocha came out super tasty.

Simmered Kabocha Pumpkin 
Makes 6 side dish servings

1 kabocha squash (about 2 lbs)
2 tablespoons brown sugar
3 cardamom pods
1 large pinch red chile flakes
2 tablespoons light soy sauce
2 squares konbu (seaweed) totaling 6 square inches
3 coins ginger
2 cups water

1. Wash the kabocha, scrubbing lightly. The skin is edible, so it needs to be nice and dirt free.
2. Take a sharp vegetable peeler and cut stripes of the skin off of the kabocha. By making sure each piece has a little flesh exposed on the bottom, we boost the flavor!
3. Using a large, heavy knife, like a cleaver or chef's knife, carefully cut the kabocha in half. This is a little more difficult than cutting a watermelon open - it will have a good amount of resistance, so be patient and CAREFUL.
4. Scoop out the seeds and the stringy bits. Discard.
5. Cut the kabocha into 1-2 inch cubes. Try to be uniform!
6. In a large bowl, pour in a cup and a half of water, the soy sauce, and all the spices and seaweed. Mix gently. 
7. We need to cook the kabocha in a single layer. In a deep frying pan or pot, arrange the kabocha, skin side down in a single layer. I ran out of space and put some on top, but it meant I really had to make two batches.
8. Pour the sugar/soy/water mix over the kabocha. Place over high heat. Cover with a pot lid that is smaller than the diameter of the frying pan, so that the lid pushes down on the squash and allows steam to escape from the sides (AKA a drop lid)
9. When the liquid is at a roiling simmer, turn the heat down to a slow simmer. Cook for 20 minutes or until a fork goes easily through the squash. 
10. You may have to remove some squash and rotate around the not as well cooked pieces.
11. Drain the remaining liquid and reserve (would be tasty if you turn the leftovers into mashed sweet kabocha!). Allow kabocha to cool.
12. Om nom nom.

Tofu Casserole with Lettuce

I've always called this dish tofu casserole, although it doesn't require an oven. Its not a soup, as you start with solid ingredients and add no liquid. However, due to the nature of the ingredients, the resulting dish is like a thick but fine stew, more like a chunky gravy or minced meat. My mother tends to make it with ground pork, red peppers, garlic chives, and fresh mushrooms. I adapted it for what was on hand and in my American supermarket, using lettuce, ground beef, dried mushrooms, and cucumber.

Lunch bento! <3

Tofu Casserole
Serves 6-8 (for some reason, I am incapable of making this dish in small quantities)

1 pound ground pork or beef
1 white onion, diced
4 coins ginger, julienned
5 cloves garlic minced (or tablespoon roasted garlic paste)
1 block silken tofu, drained and cut into 1 inch cubes
1 cucumber, diced
3 plum tomatoes, diced
1 handful dried mushrooms (soaked in hot water), diced
6 leaves romaine lettuce (iceberg is fine too), diced
1 teaspoon gochujang (Korean red pepper paste)
Salt or soy sauce to taste
1 teaspoon cornstarch

1. Prep all ingredients. 
2. Heat a tablespoon oil in a large pot. Cook the ground beef or pork until crumbled.
3. Add the onion, ginger, and garlic. Saute until onion is translucent.
4. Add the cucumber, tomato, and mushrooms. Allow the water to cook out (and you can prep the lettuce here if you forgot, like me).
5. Add the tofu - this is where the majority of water will exude. Allow to cook for 10-15 minutes, stirring occasionally. Also add the gochujang and salt or soy sauce. 
6. When most of the water had cooked off, add the lettuce and turn the heat to low. 
7. Mix the cornstarch in a small bowl with a teaspoon and a half of water. Mix into a slurry. 
8. Pour 1/3rd of the cornstarch slurry into the tofu casserole and mix. Find another pocket of liquid, add 1/3rd of the cornstarch and mix. Continue to add cornstarch to thicken the stew.
9. Allow to cool and serve over rice. 

Ricotta Zucchini Squash Pasta

Ricotta is a perfect summer sauce. Its cool and light compared to cream sauces and a little goes a long way to make a dish sing.

I julienned fresh early summer squash and red pepper with some fettucini. The vegetables lend well to the pasta and the fettucine held the sauce better than I expected. The leftovers tended to be a little mushy, but still tasty.

Ricotta Zucchini Pasta
Serves 6

1 pack fettucini
5 small zucchini squash
1 red pepper
1 tablespoon roasted garlic
1 pinch chili flakes
2 cups ricotta cheese
Fresh basil or cilantro (optional)

1. Prepare pasta according to package. Cook al dente, as we'll be finishing it with the sauce. Drain and rinse with cold water to stop the cooking.
2. Wash and slice the vegetables into julienne. Basically 2 to 3 inch long match stick sized. (Match the shape of your veggies to the type/size off your pasta. Elbow pasta would be matched with diced veggies for example)
3. Heat a large pot with a tablespoon of olive oil. Turn the heat to low and add the garlic and chili flakes. Cook until fragrant.
4. Add the vegetables and cook until wilted. Add the ricotta and mix to incorporate. Add salt to taste.
5. Add the pasta and toss to coat.
6. Serve and garnish with herbs of choice! Leftovers are good at room temperature or hot.

Korean Zucchini Pasta

My mother has recently become obsessed with our new local supermarket - H-Mart. Its a large Korean supermarket chain and we love exploring the different ingredients, sampling their innovative products, and bringing new things home to eat. (Our instant noodle collection has tripled.)

Today's dinner incorporates a new ingredient: Ssamjang. It is fermented soybean paste (like miso) mixed with a red pepper paste that is mildly spicy but carries a huge flavor punch (called gochujang, which would come in a red box.)

Korean Zucchini Pasta
Serves 1

1/2 cup dry pasta (I used macaroni!)
1 zucchini cut into 1 cm cubes
1 small carrot cut into slices or cubes
2 cloves garlic sliced
1 coin ginger
1/2 red onion
1.5 tsp ssamjang
1 tsp ketchup
1 sprig of cilantro, minced
1 poached egg

1. Prepare pasta to directions. Make it al dente. Drain and allow to cool.
2. Heat a teaspoon of oil in a pan. When hot, cook the ginger, onion and garlic until fragrant.
3. Add the carrots, zucchini, ssamjang, and ketchup. Saute until zucchini is tender and flavors have incorporated.
4. Poach an egg.
5. Add the pasta into the saute pan and allow it to pick up the flavors on the bottom of the pan. 
6. Top with cilantro and serve in a bowl. Top with the poached egg. Mix vigorously and consume.

Zucchini "Pasta"

Zucchini is a really versatile vegetable. I love its texture and its light sweetness and you can use it for practically anything. I've incorporated zucchini into stir fry, crudités (as in raw), tempura fried, as stuffing for peppers, and its often used in baking. The zucchini fruit is low in calories (approximately 15 food calories per 100 g fresh zucchini) and contains useful amounts of folate, potassium, manganese, and vitamin A. 


Zucchini pasta actually does not include ANY pasta. Instead, the zucchini is julienned into thin strips and cooked quickly so that the zucchini obtains the flexibility and texture of spaghetti. Technically, this is a more difficult dish - especially if you don't have a mandolin - and will require really good knife skills. Or, you can cheat and use a vegetable peeler. Note that the recipe can easily be made gluten free by omitting the homemade croutons.

Zucchini "Pasta"
Makes 2 side dish sized portions


1 zucchini
1 tomato
1/2 red onion (or 4 inches of leek for me)
Olive oil
1 mozzarella stick
2 slices white bread
Handful walnuts

1. Prep ingredients. Mince garlic. Slice onion (leek) into thin strips. Julienne the zucchini into linguine sized strips. Dice tomatoes and a mozz stick. Dice bread (think croutons) and chop walnuts. To make the zucchini and leek uniform in size, take a vegetable peeler and make long even strokes. This way, you get even lengthwise slices, which you can slice into narrower strips on a cutting board. This works great with leeks, carrots, and other fibrous vegetable. This cannot be done with the onion, however, as they have too much water.
2. Turn saute pan to medium heat. Add a teaspoon of butter. Toast bread and walnuts until crunchy and fragrant. Sprinkle with salt and oregano.
3. Remove croutons and walnuts from pan, allow to cool on a plate lined with a paper towel. Try to avoid eating them all while cooking zucchini.
4. In same pan, add a teaspoon and a half olive oil. Saute garlic and onion/leek. 
5. Allow to cook until translucent, then add tomatos and zucchini. Cook until zucchini is soft. Immediately remove from heat and plate (the zucchini will continue to cook). Top with diced mozzarella, croutons, and walnuts.