i84dinner

~ What We Cooked For Dinner… no shame + lots of spinach

i84dinner

Tag Archives: carrots

2013, 6/26 – Kristen

27 Thursday Jun 2013

Posted by policysittigjackson in kristen

≈ Leave a comment

Tags

30-minute, ban mi, carrots, fish sauce, garlic, GF, ginger, gluten free, grill, kid-friendly, kristen, lime, mint, pickle, pickled, picnic, pork, quick, salad, summer, tomatoes, vietnamese

Gluten Free Bánh Mì

Bánh Mì with Caramelized Pork + Pickled Carrots

Since I asked the summer rolls to bring the summer weather with them and they complied, I figured I should honor them by making their brethren, bánh mì.  Fully appreciating the gorgeous summer weather, we ate dinner in the back yard with a salad of lettuce, mint & cucumbers ans some of the prettiest heirloom tomatoes we’ve seen so far this year.  It was a magical evening full of summer happiness and celebration for, as Obama put it, the “victory for American democracy”.

Image

On to the recipes:  don’t be put off by the long list of ingredients.  It really comes together very quickly (like, say in the time it takes for both of your kids to practice the piano and your husband to change his clothes after work and light the grill).  If you pull everything out of your fridge/pantry and have it at your fingertips, this is a 30 minute meal.  You could even make life easier on yourself by making the marinade in the morning or the night before if you were a real go getter like that.

Bánh Mì with Caramelized Pork + Pickled Carrots

  • 1-1.5 pound pork tenderloin
  • 3 tablespoons Fish sauce
  • 2 tablespoons Maple Syrup
  • 1 tablespoon brown sugar
  • 2 tablespoons tamari (aka: gluten free soy sauce)
  • 1/2 teaspoon sesame oil
  • 2 garlic cloves, minced
  • 1 inch piece ginger, peeled & minced
  • 1 green onion, sliced thinly
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons vegetable oil (I used rice bran oil)
  • GF hot dog buns (I used THESE – I think that Udi’s GF hot dog buns are grosser than gross)
  • red leaf lettuce
  • pickled carrot and radishes (see recipe below)
  • sliced jalapeno chili peppers
  • cilantro
  • mayonnaise (I used kewpie which is the mayonnaise that made me like mayonnaise)
  1. Cut tenderloin across the grain of the meat into ½ inch pieces. Flatten each piece to an even ¼ inch between two pieces of saran wrap using a meat pounder, rolling pin, or large bottle.
  2. Mix ingredients from fish sauce to red pepper flakes. Add marinade to the meat and use a large spoon to make sure all pieces of meat are coated in marinade. Marinate for 10-30 minutes.
  3. Slice GF hot dog buns in half and warm in the oven, toaster oven, or toaster.  As with most GF breads, these buns only taste good when warmed/toasted, so don’t skip this step.
  4. Heat grill  to high. Add vegetable oil to meat and stir to coat. Sear first side of meat until very dark brown on one side, then flip and sear on the second side. Be careful not to overcook it. The meat is thin so it cooks quickly, one or two minutes on each side.
  5. To assemble sandwiches, spread mayonnaise on both sides of the buns. Add lettuce, meat, pickled vegetables, cilantro and peppers. Dig in!

Pickled Carrots

  • 2 cups shredded carrots (I used TJ’s and tried to ignore the fact that they weren’t organic)
  • 2 T kosher salt
  • 2 T sugar
  • 1/2 cup rice vinegar
  • water to taste
  1. In a bowl, stir together the carrots, the salt and the sugar. Let stand for 5 minutes until the moisture begins to seep out from the vegetables.
  2. Add vinegar and water to taste.  I like my pickles more vinegary, so if it’s too much for you, just add a few tablespoons of water until it’s the right amount of acid for you.
Advertisements

2013, 6/13 – Kristen

14 Friday Jun 2013

Posted by policysittigjackson in kristen

≈ Leave a comment

Tags

carrots, latin, pickle, pickles, potato, potatoes, salmon

No big surprise.

The idea for this blog sprang from two best friends bumping into one another at Trader Joes only to find that they not only had nearly identical items in their baskets, but also had made nearly identical dinners the previous night.  Considering that just a few days before both had shown up for work in yellow shirts and jeans, looked at one another and nodded in an “of course” sort of way, this culinary mirroring wasn’t a big surprise.  The blog was suggested as a way to (a) keep track of what we’re preparing nightly so that if we ever have dinner brain freeze, we can look back and be inspired and (b) a fun way to track the many, many times we both end up spontaneously making nearly the same thing for dinner.

It, therefore, came as no surprise to me this morning when I logged on to find that Heather made salmon last night.  Here is what I made:

Pan seared sock-eye salmon, llapingachos, & curtido.  (instagram photo failed to get the colors right – was prettier in person)

Screen Shot 2013-06-14 at 9.15.05 AM

Curtido started the whole dinner as I tried to figure out how to use up the left over shredded carrots I had on hand and the green cabbage that came in our CSA box.  Basically it’s shredded carrots, shredded cabbage, thinly sliced white onion, oregano, salt & white vinegar.  Pickled coleslaw if you will.  Yes please.

Llapingachos are a pan-fried, cheese-filled mashed potato cake that I enjoyed when I lived in Ecuador.  Pan fry some onions (with achiote paste if you have it and want to be traditional about it) while peeled potatoes are boiling to the mashable place.  Run potatoes through the ricer & mix with onions. Shape the potato mixture into equal sized balls. Poke a hole in each ball and stuff with the cheese (I used pepper-jack), then seal the hole. Flatten into patties.  Pan fry (I used olive oil) flipping to brown on both sides.

As predictable as Heather and I are in our dinner mirroring, my boys are in their culinary divergence.  One wolfed down the curtido & llapingachos and had to be coerced to eat his salmon; the other his salmon (skin first) and llapingachos first and then, once he finally tried it, had 3 helpings of the curtido.  Silly boys.

 

Recent Posts

  • 2013, 7/17 – Kristen AND Heather
  • Apologies
  • 2013, 07/11 – Heather
  • 2013, 07/10 – Heather
  • 2013, 07/09 – Heather

Archives

  • July 2013
  • June 2013

2013 apricot Artichoke arugula barbeque bbq berries bok choy carrots celiac cheese chicken chickpeas chinese cilantro cucmbers dinner eggs family garlic GF gluten free goat goat cheese grain free grill grilled happy Heather heatherly kale kid-friendly kids kristen latin leftovers lemon lime lobster Marin Sun Farms nectarines Olive oil olives Paleo pantry items peanuts pickle pickles pizza pork potato potatoes quick Quinoa rice roasted chicken salad salmon soup spring Squash squash blossoms steak summer tart thai TOAST tomatoes trader joes tuna vodka year-round yogurt Za'atar zucchini
Advertisements

Create a free website or blog at WordPress.com.

Cancel