Recipes

Pork Mango (Curry)

Ingredients:

• 1½ lbs tiny new potatoes or larger potatoes cut into 1 inch pieces
• 1½-2 lbs pork filet/chops, cut into 1 inch cubs
• Flour
• 2 tsp vegetable oil
• 1 red onion, sliced
•  1 large red peper, chopped
•  1 tsp turmeric
•  1 tsp salt
•  1 tsp ground cumin
•  1 tsp garam masala 
•  1 Tbs chili powder
•  2 Tbs chopped ginger
•  2 Tbs red Thai curry paste
•  1 tsp fish sacue (optional)
•  4 medium tomatoes, chopped
•  1 can coconut milk
•  2 tsp tomato paste
•  2 large mango, peeled, stoned, and sliced

Directions:

1.  Boil potatoes for 8-10 minutes, or until easily pierced with a knife.
2.  Toss pork cubes with enough flour to coat each piece.
3.  Heat oil to medium high in a large pot.  Fry pork for 5 minutes until golden.
4.  Add onion and red pepper and cook for 3 minutes.
5.  Add all dried spices and ginger.  Cook for 1 minute, stirring constantly.
6. Cover and simmer for 15 minutes, stirring occasionally.
7.  Add mango slices and cook for 5 minutes.
8. Serve at one.

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Hearty Greens & Beans Stew

Ingredients

• 1 Tbs extra virgin olive oil
• 1-1½ lbs sausage, casings removed
• 1 large onion, chopped
• 2 celery ribs, chopped
• 2 medium carrots , peeled and chopped
• 8 medium garlic cloves , peeled and crushed
• 4 cups chicken broth
• 3 cups water
• 2 cans cannellini beans, rinsed
• 1 lbs kale or collard greens, stems trimmed, chopped into 1-inch pieces
• 1 can diced tomatoes
• 1 tsp chili powder
• ½ tsp cayenne  
• Salt
• Ground black pepper

Instructions

1. Preheat oven 250 degrees.  In a large Dutch oven, heat olive oil and sausage over medium heat. Cook, stirring occasionally, until sausage is browned and broken up into small chunks, 5-6 minutes.  Remove sausage with a slotted spoon and place on a paper towel lined plate.
2. Add onion, celery, and carrots. Cook, stirring occasionally, until vegetables are softened and lightly browned, 10 to 16 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in broth and water, increase heat to high and bring to simmer. Cover pot, transfer to oven, and cook for 45 minutes.
3. Remove pot from oven and stir in beans, greens, and tomatoes. Return pot to oven and cook for 45 minutes.
4. Remove pot from oven.  Stir in chili power and cayenne.  Salt and pepper to taste.