Things are slowly returning to normal around here - whatever normal might be these days.
Part of normal is Paul cooking dinner on the days where he isn't working. I have to say, with me rarely getting home before 7 having dinner ready to eat when I get in the door is a happy thing.
This delicious stew, from Williams Sonoma, is an example of what he has on the stove when I get in.
Any wonder why I am happy with a return to normal?
Pork and Tomatillo Stew
2 Tbs. canola oil 1 boneless pork loin, about 1 1/2 lb., cut into 2-inch chunks Kosher salt, to taste, plus 1/2 tsp. Freshly ground pepper, to taste 1 yellow onion, roughly chopped 1 jalapeño chili, seeded and finely diced 3 garlic cloves, minced 2 tsp. mild chili powder 1 Tbs. ground cumin Pinch of dried oregano 1 Tbs. all-purpose flour 1 3/4 cups reduced-sodium chicken broth 1 carrot, peeled and cut into 1/2-inch dice 3/4 lb. russet potatoes, peeled and cut into 1-inch dice 1 can (28 oz.) diced tomatoes, thoroughly drained 1 lb. tomatillos, husked, rinsed and cut into 1-inch dice Hot-pepper sauce, such as Tabasco Chopped fresh cilantro for garnish Corn tortilla chips for serving
Place a Dutch oven or other large, heavy pot over high heat and add the oil. Season the pork generously with salt and pepper. Add to the pot and sear on all sides until browned, about 2 minutes per side. Add the onion, reduce the heat to medium and cook, stirring occasionally, until the onion is softened, about 7 minutes.
Add the chili, garlic, chili powder, cumin, oregano and the 1/2 tsp. salt. Cook, stirring frequently, until the mixture is aromatic, about 3 minutes. Add the flour, stir to make a paste and cook for 1 minute more. Whisk in the broth and bring to a simmer. Add the carrot, potatoes, tomatoes and tomatillos. Cover partially, reduce the heat to low and simmer until the pork is very tender, about 45 minutes.
Using a slotted spoon, transfer the pork to a plate. Increase the heat to medium-high and continue to simmer the stew until thickened, about 10 minutes. Shred the pork with 2 forks. Return the pork to the stew and season with salt, pepper and hot sauce.
Ladle the stew into bowls, garnish with cilantro and serve immediately with tortilla chips. Serves 4.
We did. From time to time I crave it - in fact, whenever we go camping it is one of our meals.
This recipe reminds me of that Hamburger helper of my childhood except it tastes better and isn't full of chemicals. It makes a quick and easy weeknight supper that we both loved The pasta cooks right in the skillet and goes straight from the cook top to the table in 30 minutes!
To make this one skillet wonder, you’ll just brown your ground beef in the skillet over medium heat. Once it has browned, drain away any drippings and then stir in your tomato sauce, water, Italian Seasoning Blend, and your cayenne pepper. You’ll bring this to a boil and then stir in your uncooked ziti, cover the skillet, reduce the heat to low and let it simmer until the ziti is tender, about 20 minutes. You may occasionally want to check in on your ziti to make sure that it is coming along nicely and give it a good stir every once in a while.
Skillet Beef Ziti
1 pound ground beef 2 cups tomato sauce 2 cups water 2 teaspoons Italian Seasoning Blend ⅛ teaspoon cayenne pepper 2½ cups ziti noodles ½ cup sour cream or Greek yogurt 1 cup shredded Mozzarella cheese ¼ cup grated Parmesan cheese 1 tablespoon chopped fresh parsley as garnish, optional
Brown the ground beef in a large skillet set over medium-high heat. Drain away grease.
Stir in tomato sauce, water, Italian Seasoning Blend, and cayenne pepper and bring to boil. Stir in the uncooked ziti noodles, cover, and reduce the heat to low setting. Simmer until the ziti is tender, about 20 minutes.
Remove from the heat and remove the cover from the skillet. Stir in the sour cream and half of the mozzarella and Parmesan cheese. Sprinkle with the remaining cheeses and recover. Allow to rest until the cheese has melted, about 5 minutes.
We left the snow behind and headed to California for a long weekend of fun. We shoppedm toured wineries, tasted olive oil, met up with good friends, and ate some wonderful food. I can't wait for slow bowl 2009.