Spicy Rhubarb and Pork Stir Fry

We've had an abundance of rhubarb in our weekly CSA shares. We've done the usual dipping it in sugar and eating it raw, plus I made a giant batch of strawberry-rhubarb crisp and some rhubarb raspberry muffins.

This week I wanted to try something savory, and since I also got more bok choy, I immediately thought of a stir-fry. I broke out my copy of The Flavor Bible and found that pork would be a suitable meat. Duck, mild fish and game meats were also on the list. I sliced up some boneless pork chops, but I suspect something like a tenderloin would work better.



Spicy Rhubarb and Pork Stir Fry

2c Rhubarb, peeled and cut into pieces
1/3c Sugar
1-2tsp chili oil
2tbs vegetable oil
1tbs Fresh grated ginger
1tbs chopped garlic
1lb pork, cut in thin strips
3/4c Bok choy, thinly sliced
3/4c Red or orange bell pepper, thinly sliced
3/4c Red onions, thinly sliced
1tbs Rice wine vinegar
1tbs Soy sauce
1/4tsp red pepper flakes
Salt & Black Pepper
1/4c Green onions (garnish)


1) In a small saucepan, heat the rhubarb and sugar until sugar is melted and rhubarb is just tender (4-5 minutes)

2) In a separate, large frying pan, heat chili and vegetable oils and add pork in a single layer. Fry for 4-5 minutes and flip over.

3) Add ginger and garlic, and fry for a minute or two to infuse the flavor into the oil.

4) Mix in vinegar, soy sauce, red pepper flakes and salt and pepper.

5) Add bok choy, peppers and onions. Reduce heat, cover and cook until vegetables are tender.

6) Stir in rhubarb.

7) Serve over rice!

Curry Cashew Potato Salad

Curry Cashew Potato Salad



2c Potatoes, cut in 1/2" cubes
1/2c Greek yogurt
1tbs Mayonnaise
1/4c Green onions, chopped
2tbs Finely chopped shallots
2tbs Chopped cilantro
2tsp Turmeric
1tsp Paprika
2tsp Curry powder
1/4tsp Cayenne prpper
1/4c Chopped cashews
juice from one lime
Salt and pepper to taste
1tbs Cumin Seeds


1. Boil potatoes until tender- approximately 10 minutes. Drain and cool.

2. In a bowl, mix together yogurt, mayo, green onions, shallots, cilantro, turmeric, paprika, curry, cayenne lime juice, cashews, salt and pepper.

3. Heat a small, non-stick pan over a high heat. Add cumin seeds and toast for a minute or two until fragrance is released. Add to yogurt mix.

4. Gently fold potatoes into dressing until pieces are well coated. Prepare at least 1 hour before serving.

Great with Tandoori BBQ chicken:

Strawberry Rhubarb Crisp w/ Ginger & Cardamom

My take on a classic recipe.



Topping

2/3c Rolled oats
2/3c Flour
2/3c Brown sugar
1/4tsp Cardamom
1/4tsp Ground ginger
1/2tsp Salt
1 Stick of butter, well chilled and cut into 1/2" pieces

Fruit

4c Rhubarb, cut into 1/2" pieces
2c Strawberries, cut into 1/2" pieces
3/4c Sugar
2tbs Flour
1/3c Lemon juice
1/4tsp Orange essential oil (optional)
1/4tsp Fresh grated ginger

1. Preheat oven to 375 degrees.

2. In a medium sized mixing bowl mix together rhubarb, strawberries, sugar, flour, lemon juice, and orange oil. Spread in 9x9" casserole dish.

3. Wash out bowl, and add rolled oats.

4. In a food processor add brown sugar and flour. Slowly blend in butter until coarse and crumbly. Add to rolled oats and toss together until well mixed.

5. Cover fruit with topping, and bake for 45 minutes or until brown and bubbling.

Tearsheet: New England Travel Magazine

In case you can't read that, the photo was used to promote the Coventry Farmers' Market, in Connecticut.

Today's CSA share

Vintage Pineapple Lamp

I found this at a local antique shop and I needed it. My husband hates it. I don't know how antique it really is, but it was made in India, so I think it belonged to a governor or general in Bombay during the British Raj. Ok, not really... it was probably made in India and sold at Montgomery Ward in the 70's or 80's. But I still think it's pretty awesome:

2 Spinach Recipes

We've had an abundance of spinach in our recent CSA boxes.



Spinach Pesto Pasta w/ Pine Nuts

1.5c penne pasta
2 1/2c fresh spinach, thoroughly washed and chopped
Olive oil
Garlic
Toasted pine nuts
Parmesan cheese
Salt
Pepper

1. Boil pasta, drain and set aside. Rinse and dry pan.

2. In food processor add 2 cups of spinach, olive oil (to your liking), salt and pepper. Blend until well chopped.

3. Heat pan and add pesto. Cook for 3-4 minutes to take the rawness out of the garlic.

4. Stir pasta back in. Add remaining 1/2 cup of fresh spinach. Remove from heat and sprinkle with parmesan cheese.


Roasted Butternut Squash and Spinach Curry

Roasted Butternut Squash
1. Slice one small butternut squash in half lengthwise. Scoop out the center and place face up on a cookie sheet. Add some butter and sprinkle with curry powder. I even like to drizzle it with some maple syrup.

2. Roast in the oven for at least 1 hour, or until soft in the center. Allow to cool, and scoop out the contents.

making the curry

2tbs vegetable oil
1/2 finely chopped onions
2tbs ginger-garlic paste
1tbs tomato paste
1/2tbs curry powder
1/4tbs extra hot chilli powder (or cayenne pepper)
1/4tsp cinnamon
1-2c fresh spinach, washed and chopped
roasted butternut squash
heavy cream to taste (I used ~2-3tbs)
salt and pepper

1. In a large, deep skillet heat vegetable oil and add chopped onions. Cook until onions are well browned.

2. Stir in ginger-garlic paste, tomato paste and spices.

3. Add butternut squash and mix and mash all together, adding heavy cream a little bit at a time until all of the ingredients are well incorporated. Heat and stir for 2-3 minutes.

4. Stir in spinach and cook until wilted.

Spring!

I know, I haven't been blogging much lately. Hopefully some new photos will make up for it.