This gem of a weeknight dish is known around our house as “pork bites” and often gets paired with some sort of potatoes (roasted, french fries, probably even tater tots once) for an easy-ish weeknight meal. It has the added bonus of being way more delicious than it should be.
1.5t smoked paprika
0.75t each of salt & pepper
1lb pork tenderloin, cut into 1″ squares
1T lemon juice, plus wedges for serving
1 garlic clove, minced
2T olive oil
1T chopped fresh oregano
Mix spices together, add pork and toss to coat evenly until no more spices remain in the bowl (that is, they’re all stuck to the meat and not sitting in the bottom of the bowl). Let the pork sit for 30-60 minutes at room temperature. In another bowl, mix the lemon juice, honey, and garlic.
Heat 1T olive oil in a large skillet over high heat. Add the meat in a single layer and cook without moving until deeply brown on one side (~3min). Then flip pork until cooked through and browned all over, another 2-3 minutes. Off the heat, toss with the lemon-garlic mixture until evenly coated. Move to serving platter, sprinkle the oregano and drizzle the last 1T olive oil.
Adapted from Milk Street Magazine, a cooking magazine I’d HIGHLY recommend, if for no other reason than their Tuesday night section where they give you about a week’s worth of delicious recipes that truly only take 30 minutes to make.
Enchiladas are so messy. How can anyone make them look good? Regardless of what they look like, they are delicious. This is another weekend recipe, albeit one that makes enough leftovers that they can easily stretch to another meal. Especially when you serve them with a scoop of refried beans.
(from Cook’s Illustrated #62)
1.5T veg oil
1 med onion, chopped fine
3 med garlic cloves, minced
3T chili powder
2t ground coriander
2t ground cumin
12oz boneless, skinless chicken thighs, cut into 0.25″ strips
16oz tomato sauce
0.5c chopped cilantro
4oz pickled jalapeños, drained & chopped
11oz shredded sharp cheddar
10 6″ corn tortillas
Heat oil & sauté onion. Add garlic, chili powder, coriander, cumin, salt, and sugar; cook, stirring constantly, until fragrant. Add chicken, stirring constantly, until coated with spices. Add tomato sauce & 0.75c water. Stir to separate chicken slices. Bring to simmer, cook for 8 minutes. Pour mixture through strainer into medium bowl. Transfer chicken to plate to cool. Combine chicken with cilantro, jalapeños, and cheese in medium bowl.
Heat oven to 300F. Heat tortillas for about 4 minutes. Once tortillas are heated, increase oven temp to 400F. Smear bottom of 9×13 pan with 0.75c chili sauce. Fill each tortilla with 1/3c filling. Roll each tortilla tightly, place in baking dish, seam-side down. Pour remaining sauce over enchiladas. Sprinkle an additional 3oz cheese over top.
Cover pan with aluminum foiled, bake for 20 minutes. Uncover & serve immediately, passing lettuce, sour cream, avocado, and lime wedges separately.
Spicy bucatini is one of our favorite weeknight meals. It’s quick and easy and simple to make gluten-free by using gluten-free pasta. We eat this very regularly. We’ve been making it for so long, I’m not even sure where we got the recipe from. This one’s pulled from my memory.
2T olive oil
3 cloves garlic, minced
0.25 – 0.5t red pepper flakes (more or less depending on how spicy you like it)
0.25lb pancetta, diced
28oz petit diced tomatoes (You can use the regular diced tomatoes. I prefer the smaller cut.)
2T minced fresh sage
0.5c parmesan, freshly shredded
1lb bucatini or other long, thin pasta
Heat the olive oil, garlic, red pepper flakes, and pancetta over medium heat in a saucepan until fragrant (about 2-3 minutes). Add tomatoes, simmer for 10 minutes, until thicker. Add sage.
Meanwhile, heat 4qts water to boil. Cook your pasta as directed, reserving 0.25c before you drain it.
Return pasta to pot, add sauce & cheese. Stir to combine over the still-warm burner for about a minute. Add as much leftover water as needed to make it smooth.
Serve, with extra cheese to pass if you like parmesan. Mmmm, parmesan.
Tacos have long been a weeknight staple in our house. This particular recipe is from an old Cook’s Illustrated – I ended up taping that issue back together because there were so many good recipes in it that we used just infrequently enough that I didn’t memorize them. But I memorized this one. Easily.
1T veg oil
1 small onion chopped
2 minced cloves of garlic
2T chili powder
0.5t mexican oregano
0.25t cayenne pepper
1lb ground beef
0.5c chicken stock
0.5c tomato sauce
2t brown sugar
1t apple cider vinegar
Saute the onion in the vegetable oil. Add all the spices, stir till fragrant. Add beef, breaking up into pieces until it’s no longer pink. Then add stock, sauce, sugar, and vinegar. Bring to boil, then simmer for 10 minutes, stirring occasionally. Serve with whichever toppings you want.
I’m not going to lie… this recipe is really, really heavy on the chocolate. I find it hard to eat more than one of these cookies in a sitting. But, to my mind, that’s a good thing. I don’t need to eat more than one cookie at a time. I really don’t.
12oz semi-sweet chocolate (I accidentally used bittersweet)
2T unsalted butter
4oz gluten-free flour
0.75oz unsweetened cocoa powder
0.5t baking soda
0.25t xanthan gum
5.25oz brown sugar
1.75oz granulated sugar
2 large eggs
5T vegetable oil
1t vanilla extract
0.5t instant espresso powder
9oz bittersweet chocolate chips (accidentally used semi-sweet)
Melt chocolate and butter together in a double-boiler. Mix dry ingredients (flour, cocoa powder, baking soda, salt, xanthan gum) together in a bowl. Set aside.
Whisk wet ingredients (both sugars, eggs, oil, vanilla, espresso powder) together in large bowl. Add melted & cooled chocolate-butter mixture. Whisk until smooth. Add dry ingredients, mix till smooth. Fold in chocolate chips. Let rest for 30 minutes.
Heat oven to 350. Line 2 baking sheets with parchment paper. Roll generous 2T of dough into balls, place 2″ apart on sheets. Bake cookies, one sheet at a time for 12-14 min, rotating halfway through cooking.
Let cookies cool on sheet for 5 minutes before moving to wire rack. Serve warm or at room temp.
Gluten-free baking is a pain and I don’t do it very much. It’s just too hard to get right and there are too many opportunities to screw it up. (Never, ever just sub in gluten-free flour. It will not work.)
These muffins, though. They came from a cookbook I trust, so I gave them a shot. And they are delicious and light and fluffy and amazing. Yum.
Sweet Potato + Five Spice Muffins
(summarized from It’s All Good)
1 large sweet potato
1/2c extra-virgin olive oil
1/2c milk (almond milk if you’re avoiding dairy)
3/4c good quality maple syrup
1t vanilla extract
2c gluten-free flour
1t xanthan gum (if the flour doesn’t already include it)
2t baking powder
2t baking soda
1.5T Chinese five-spice powder
Preheat oven to 400F. Poke holes in the sweet potato, then bake it for an hour, until soft. Set aside till it’s cool.
Peel the sweet potato and mash the flesh in mixing bowl. Whisk olive oil, milk, maple syrup, and vanilla into sweet potato. In separate bowl mix remaining ingredients. Fold the dry ingredients into the wet.
Line muffin tin with paper liners, distribute batter evenly.
Bake 20-25 minutes, brushing top with extra maple syrup in last 5 minutes (I usually skip this). Let cool before serving.
Without further ado, here is the recipe (a more complete version can be found in Cooks Illustrated #93):
4t veg oil
1 med onion, chopped
3 med garlic cloves, minced
1.5c chicken stock
1lb chicken breasts
1.5 lbs tomatillos
3 med poblano chiles (if you can’t find poblanos, sub 4 jalapeños), halved, stemmed, and seeded
salt & pepper
1/2c chopped fresh cilantro
8oz pepper jack
12-6″ corn tortillas
Heat broiler. Heat 2t oil in saucepan, sauté onions till golden. Add 2t garlic, cumin, cook till fragrant. Add chicken & stock, cover, simmer 15 minutes, flipping halfway through. Remove chicken from broth and let cool. Remove 1/4c liquid, discard the remainder.
Toss tomatillos and chiles with 2t oil. Place on baking sheet, broil until vegetables blacken and soften, ~5 min. Let cool, then remove skin from chiles. Transfer vegetables to food processor. Decrease oven temp to 350.
Add sugar, salt, pepper, and reserved cooking liquid to food processor. Process until sauce is slightly chunky. Taste, seasoning with additional salt, sugar, and pepper to taste.
Dice chicken. Combine with cilantro and all but 1/2c cheese.
Smear bottom of 13″x9″ pan with 3/4c tomatillo sauce. Heat tortillas in oven for 2-3 minutes, until pliable. Increase oven temp to 450. Spread 1/3c of chicken filling mixture down center of each tortilla. Roll each tortilla tightly, place in pan seam side down. Pour remaining sauce over enchiladas, using spoon to spread it evenly over all of them. Sprinkle remaining 1/2c cheese down middle. Cover pan with foil.
Bake enchiladas for 15 minutes, until cheese is melted. Serve immediately.
I am a fan of a good roast chicken. Done right, it’s delicious and moist and a great, easy way to feed a few people. It takes about an hour, but most of that hour involves you doing something else while the oven cooks the bird. The hardest bit is carving it, I swear.
Heat the oven to 375. Brush chicken with butter, sprinkle with salt & pepper.
Place chicken in pan with roasting rack, wing side up. Roast 20 minutes. Flip chicken over, so the other wing side is up. Roast another 20 minutes. Flip the bird so the breast is up, and roast until a thermometer inserted in the breast reads 160 and in the thigh reads 165 (this should take about another 20 minutes). Take chicken from oven, place on a cutting board for 10 minutes. Carve & serve.