Recipe: Jerk pineapple pork chops with black beans, lime yogurt and arugula

This recipe combines sweet-heat with some cool lime yogurt and peppery greens. It’s pretty much a party in your mouth. Although, unlike some parties, this one won’t leave you with a hangover. Low fat, low carb, high fiber, high protein, lots of vitamins and even some calcium means you can feel good enjoying every bite.

 

Jerk pineapple pork chops with black beans, lime yogurt and arugula

Serves 4

Ingredients:

  • 1 can pineapple chunks in 100% juice
  • 1 can crushed pineapple in 100% juice
  • 2 stalks of scallions chopped
  • 2 tsp dried thyme
  • 2 garlic cloves
  • 1.5 tsp allspice
  • 1/2 de-seeded habanero / 1 de-seeded jalapeno / 1/2 tsp cayenne (choose your heat)
  • 4 bone in pork chops
  • 1 tsp each salt and pepper
  • 1 can black beans
  • juice of 1 lime
  • 1 tsp agave nectar or honey
  • 1 small container of plain yogurt
  • bag/bunch of arugula
Instructions:
In food processor, pulse crushed pineapple, scallions, thyme, garlic, allspice, and habanero/jalapeno/cayenne. Sprinkle pork chops with salt and pepper on both sides. Pour canned pineapple chunks (with juice) into a 9×13 glass baking dish, add pork chops and top with mixture from processor. Cover and marinate for 2-4 hours.
Preheat oven to 375/190. Bake uncovered for 35 minutes. Turn off oven, but don’t remove for 5-10 minutes. Use that time to finish your plate prep as directed below, then take it out.
In a small bowl, mix yogurt, lime juice and agave/honey.
To each large salad/pasta bowl (or on a dinner plate) add a handful of arugula, 1/4 of the black beans and 1/4 of the yogurt mixture. Top with one pork chop and some pineapple chunks. Enjoy!

Recipe: Apple, Coconut Curry

My mother and I just finished eating our way from Naples, Italy up into Paris, France over the course of the past two weeks. Although I loved every bite of my chocolate filled croissants, crepes, pizza, pasta, foie gras, escargot, creme brulee, etc., I was itching to get back into my kitchen by the end of it.

Any neighboring passengers on my flight home could have seen me napping with a dreamy grin on my face. Perhaps they thought I was dreaming of romance and unicorns, but I was actually imagining what I would cook first – that and getting to see and feed my husband.

I show love by feeding people, I really love my husband, and he and I both love curry dishes with coconut milk. While soaring high above the clouds, I decided I would make our favorite curry dish recipe to welcome us both back home.

As with most of our favorite dishes (hello, pancakes), the first time was not the charm for curry. I tried using the little melting blocks you can get at the store, but they have a ridiculous amount of sodium in them, so I moved on to playing around mixing different flavors and seasoning blends. Try; try again, and eventually you taste what you know wins the ribbon.

The recipe below uses chicken broth and coconut milk rather than oil or butter. It’s low in sodium with a little spice to kick up your metabolism, and it incorporates fruit, veggies and protein, so it will fill you up and hold you for a long time.

I like a bit of sweet mixed in with my savory dishes. The apple, basil and coconut milk give an aromatic sweetness to the entire dish, while the golden raisins give a sweet surprise when you bite into them.

I mentioned the dish having spice, but it is not hot. Other ingredients cool it down, so I would only call it “warm.” If you aren’t into spice, omit the creole seasoning. Although the madras curry powder is labeled as being hot, it is not the spicy culprit in this dish.

The trip with my mom was priceless, but it’s good to be home.

Just as the flavors of this dish intermingle, we intermingle, and it all combines so that even Goldilocks would call it “just right.”

Apple, Coconut Curry

Serves 2 football players, or 3 normal adults – to get to 4 servings, add another chicken breast and up everything else by 1/4

  • 3/4 cup of chicken broth
  • 2 Chicken breasts – cut into strips/diced/cubed, depending on your preference
  • 1 diced apple
  • 1/4 cup of golden raisins
  • 1/2 cup of garbanzo beans
  • Couple handfuls of spinach (can also use about 1/3 bag of frozen)
  • 1 tsp of creole seasoning (Tony Chachere’s)
  • 1 Tbsp of dried basil (fresh would be even better)
  • 1 tsp of ginger
  • 1 tsp of cumin
  • 2 tsps of regular curry powder
  • 2 Tbsps of hot madras curry powder
  • 1/2 can coconut milk

Partially cook the chicken in the broth, then add everything except for the coconut milk. Stir frequently over medium heat until there is almost no liquid remaining. Add the coconut milk and serve over quinoa or brown rice.

Buon appetito; Bon appetit; and welcome home.