Pork and Mango Coconut Curry

Sure, we all know it's a good idea to go into the grocery story with a list and a plan. It pays to be prepared. But have you ever just impulsively bought something without knowing what you were going to do with it? I have that problem. I do that a lot.

The last time this happened to me, it was a mango that I bought on the spur of the moment. Sure, they were on sale for a good price, and yes, the mangoes were looking really great. But I can't say for sure what drew me to them. I shrugged, plopped a mango into my cart, and decided to figure it out later.

Fast forward to dinner a couple nights ago. How's this for an idea: Pork and Mango Coconut Curry. I got it in my head that I wanted the mango to be featured in a savory main course dish, rather than used for dessert or even ice cream, as I have done before. I had some pork to use, as well as half an open container of coconut milk. It was fated. I was going to do a curry!

I've never made a curry exactly like this before. The mango, along with sauteed onion, bell pepper, garlic, and spices, comprise the curried sauce of the dish. After these ingredients have had time to simmer and meld together, you puree the whole mixture. Once it is a nice, yellow sauce, you add the meat pieces directly into the pot and allow the hot liquid to poach the pork. It cooks completely through in about 10 minutes, and then you add the coconut milk and just continue heating the whole thing long enough to make it hot again (since the coconut milk cools it down).



I served the fragrant curry on a bed of cooked brown rice, after garnishing it with some chopped scallions. I was hopeful that this preparation method would pay off, and I was not disappointed. The curry was so delicious! It had such a deep, complex flavor. There was sweetness from the mango, spiciness from the curry powder, and a bit of tartness from the cider vinegar. The coconut milk made everything slightly creamy, but it didn't feel heavy or too rich. The pork was cooked right, and wasn't too tough or chewy as I feared it might be. I savored every bite of this, and I am happy to report that even Mr. Picky Pants (a.k.a my oldest son) ate his whole bowl! Sure, he'll eat curry, but I still have to practically tie him down to get him to eat a plain old potato or even a boring chunk of corn on the cob! Sigh, baby steps.

Pork and Mango Coconut Curry
adapted from Eats Well With Others
makes 4-6 servings

Ingredients
1/2 Tbsp. olive oil
1 small onion, coarsely chopped
1 green bell pepper, seeded and coarsely chopped
2 cloves garlic, coarsely chopped
2 tsp. ground ginger
2 Tbsp. yellow curry powder (I used 1 Tbsp. hot curry powder and 1 Tbsp. of mild)
1 tsp. ground cumin
1 mango, peeled and diced
2 Tbsp. apple cider vinegar
3/4 cup water
1 lb. boneless pork loin, trimmed of excess fat and cut into 1-inch cubes
1 cup light unsweetened coconut milk
3 scallions, sliced, for garnish
Salt and freshly ground black pepper, to taste
3 cups cooked brown rice

Directions
1. In a Dutch oven or soup pot, heat the olive oil over medium heat. Add the onion and bell pepper and cook, stirring occasionally, for 5 minutes. Add the garlic and cook for 1 minute, stirring constantly. Add the ground ginger, curry powder, and cumin and cook for another minutes, stirring the whole time to incorporate the spices fully.

2. Add the vinegar, water, and mango to the pot, bring to a boil, then lower the heat and simmer for 15 minutes, stirring occasionally. Remove the pan from the heat. Use an immersion blender or a standing blender to puree the mixture; you can leave it slightly chunky if you prefer.

3. Add the pork cubes to the pan. Allow the pork to cook by poaching in the curry liquid, about 8-10 minutes on a medium-low heat. Remove a piece of pork and cut it in half to make sure the meat is cooked through.

4. Stir in the coconut milk, turn the heat down to low, and cook for an additional 3-4 minutes, until the coconut milk is warmed through. Try not to let it boil so that the coconut milk will remain smooth. Once the curry is hot, turn off the heat and add the scallions, plus salt and pepper to taste.

5. To serve, spoon 1/2 cup of the brown rice into a shallow bowl, then cover with a couple scoops of the coconut curry.

Jamaican Pork Chops with Snow Pea Succotash

I decided to make this recipe because of one tiny, little pepper. I was experiencing a craving for something Caribbean-flavored, and I just so happened to have a beautiful habanero pepper that needed using. Suddenly, inspiration struck and I knew I was destined to make Jamaican Pork Chops. It's been a while since I've used those flavors, and we love them so much. Plus, these pork chops were hanging around in my freezer and could stand to be cooked already.



I gathered the ingredients for my marinade based on several different recipes, ones that I can't even quite remember just now. The flavors were fantastic, I thought. There was some great sweet/tangy/fiery marriage going on there. Unfortunately, I kinda overcooked my meat. I took it out of the oven just as it was nearly done, but then I threw it back in for another minute or two, and sort of forgot about it. Five or six minutes later, I took the meat out again, only to find that it was a bit crispy around the edges. Oh, well. It was still good! It was just a bit dry, but as I said, the flavors were enough to salvage the whole thing.

To serve with the chops, I made a simple pot of Israeli couscous, along with a quick Snow Pea Succotash that I found in one of my Rachael Ray cookbooks. I took a couple of liberties with her master recipe, and I really liked it. It is also a clever way to use up the other half of the lime you use for the pork chops! Waste not, want not!




Boneless Jamaican Pork Chops
adapted from various recipes
makes 4 chops

Ingredients
4 (6-7 ounce) boneless pork chops, trimmed of excess fat
1 medium habanero pepper, seeded and roughly chopped
1/2 lime, zest and juice
2 Tbsp. dark brown sugar
1 Tbsp. extra-virgin olive oil
1/4 cup apple cider vinegar
1 Tbsp. low-sodium soy sauce
2 cloves garlic, minced
1/4 tsp. ground black pepper
1/2 tsp. ground cinnamon
1 tsp. ground allspice
1 tsp. ground thyme
1 tsp. ground coriander
1/2 tsp. kosher salt
1/2 tsp. onion powder

Directions
1. In a large, resealable Ziploc bag, place the pork chops. In a medium bowl, stir together all the remaining ingredients, then pour the marinade into the bag. Close the bag and shake it up so the marinade coats the chops. Stick the bag in the refrigerator for at least 4 hours before broiling.

2. Once you are done marinading, preheat the broiler. On a baking sheet covered with aluminum foil, place a cooling rack. Using tongs, extract each pork chop from the marinade bag, allowing the liquid to drip off. Place the chops on the cooling rack-covered baking sheet.

3. Broil the pork chops for 5 minutes per side, then allow them to cook for an additional 5-10 minutes, or until the juices run clear. Rest the meat for 5 minutes before serving.


Snow Pea Succotash
adapted from Rachael Ray
makes 4 servings

Ingredients
8 oz. (about 2 1/2 cups) snow peas, trimmed and chopped into bite-size pieces
1 medium red bell pepper, seeded and diced
3 ears corn on the cob, kernels removed (you can also use thawed frozen corn)
1/2 yellow onion, sliced thinly
2 tsp. vegetable oil
1/2 lime, juice and zest
2 tsp. hot sauce, such as Sriracha
Salt and freshly ground black pepper, to taste

Directions
1. In a medium skillet, heat the vegetable oil over medium heat. Add the snow peas and cook for about 2 minutes, tossing frequently. Add the bell pepper, corn, and onion, and cook for another 7 minutes or so, until the veggies are crisp-tender. Remove from the heat.

2. Transfer the veggies to a serving dish. Sprinkle in the lime zest and juice, the hot sauce, and salt and pepper. Toss well before serving.

Cranberry Mustard-Maple Pork Chops

This recipe was born because I made an impulse purchase, and then realized I didn't quite know what to do with that impulse purchase. The purchase in question was Cranberry Mustard. I know, sounds intriguing, right? I thought so, too. It came in one of those little round, fancy-looking jars, and it was such a pretty, mauve/maroon color. I just could not resist it. Plus, I didn't know if/when I'd ever see it again, so I wanted to grab it while I could!

The mustard is delicious, by the way. It has a distinctly fruity flavor, while still having that tang that mustard has. It did not look like grainy mustard upon my initial inspection, but as soon as I started to spoon it out of the jar, I could see the little grains inside. So, so good! I found a place online to purchase it, too, so when I run out I can still find it there.

So, back to the chops. I bought some boneless, country-style ribs recently, and I wanted to cook them low and slow in the oven. I also have been wanting to try a maple-mustard combination on meat, so I took a chance and did a little bit of experimentation.

I checked out how to bake boneless ribs online, and then I played with a couple different things I'd seen or read about, and came up with this recipe. And guess what? It was good! The glaze on the ribs was so sticky-sweet, tart, and yummy, and it really paired well with the pork. By roasting the ribs with some onions, I was able to retain their moisture and also add extra flavor. I definitely recommend giving this a try, with your own favorite spices or mustard. Oh, and note that the side dish you can just barely see in the background will be blogged about tomorrow, when I tell you about this week's CEIMB!

Cranberry Mustard-Maple Pork Chops
recipe by Bri
makes about 5 boneless ribs

Ingredients
1 1/4 lbs. boneless, country-style ribs (or boneless pork chops)
1 Tbsp. cajun seasoning
1/2 tsp. cumin
3 Tbsp. cranberry mustard
2 Tbsp. pure maple syrup
1 Tbsp. agave nectar (you can also just use 3 Tbsp. maple syrup and omit the agave)
1/2 red or yellow onion, sliced into half-moons

Directions
1. Preheat oven to 325 degrees F. Combine the cajun seasoning and cumin in a small bowl. Rinse and pat the ribs dry, and them rub the seasonings all over each. Place the ribs on a baking sheet with sides, or in a shallow baking dish lined with foil.

2. Gently place the onion slices on top of the ribs, then cover the sheet or pan with foil. Bake, covered, for an hour and fifteen minutes. During the last fifteen minutes, combine the mustard, syrup, and agave in a small saucepan. Bring to a gentle boil, then remove from heat.

3. Remove the foil from the pan and baste the ribs with the mustard/syrup glaze. Switch the oven to broil, and put the ribs back in the oven for about 3-5 minutes, until the glaze has bubbled slightly. Allow to rest for several minutes before serving.

CEIMB: Aromatic Pork Stew with Butternut Squash

It's time for Craving Ellie in My Belly again, and this one is really a treat. Kayte of Grandma's Kitchen Table chose the Aromatic Beef Stew with Butternut Squash, from Ellie's So Easy cookbook. Although I do not eat beef, I knew that it would be simple enough to sub in pork for the beef. I do that quite frequently, and I always have good results. This stew is an interesting spin on an old standby. Ellie takes beef and browns it up briefly before removing it and setting it aside. Then, onions are cooked up with a bit of ginger and garlic, and then tomato sauce, broth, butternut squash, and a medley of warm spices are added into the pot. The beef goes back in, and then you let everything simmer away until the squash is nice and tender and the meat is fully cooked through. The stew is served on a bed of couscous and then garnished with chopped almonds and parsley (I didn't have parsley, though).

Because I had a ton of stuff to do the day I made this, I decided to brush the dust off the slow cooker and make the stew in there. It came together just perfectly. I browned my pork in a skillet, then briefly cooked the onions and garlic in its juices. I transferred everything to the slow cooker, along with the other stew ingredients, and turned the power on to the low setting. About 5 hours later, I had the most fragrant and tasty dinner! All I had to do was cook up some couscous and I was golden. I went with Israeli couscous for this (the big, pearl-shaped couscous) and mixed half white, half whole wheat. I loved this! It was warming, satisfying, and absolutely essential on the rainy evening we ate it.

Best of all, I realized just how much I like butternut squash! I haven't really worked with it much, and now I wonder why. I thought it was a great alternative to plain old potatoes in the stew, and it really enhanced the whole exotic feel of the dish.

Thank you, Kayte! I am so grateful to you for choosing this. Often when looking through Ellie's cookbooks, I just skip right past the beef dishes since I do not cook or eat it. Now I realize I should be giving them a second glance, because if I am able to substitute other proteins in place of the beef, I can find hidden gem recipes such as this one! If you'd like the full recipe, check it out over here. And for the CEIMB blogroll, click on over here.

CEIMB: Pork Stroganoff with Green Beans and Grainy Mustard

This week's Craving Ellie in My Belly recipe was chosen by my good blogging friend Liz of The Not So Skinny Kitchen. Liz and I, as she mentioned in her last post about my pick of Tortellini-Spinach Soup, have both been trying to overcome our fears/aversions to certain types of food. Often, we will compare notes about how we tried foods with ingredients we do not normally care for, usually to discover that we are pleasantly surprised with the results. She tried my soup pick last week, even though she probably never would have chosen to do so on her own, and she ended up really liking it.

So, when I realized that the following week was her pick, I was excited. I wanted to cook along with her, just as she cooked along with me. She chose to make the Beef Stroganoff and Green Beans with Grainy Mustard. Now, I don't eat beef; in fact, I don't think I've ever prepared it, either. But that wasn't about to stop me from cooking along! I simply pulled a pound of pork tenderloin out of my freezer (cuz lord knows I need to clean out my freezer, anyway!) and got on with it.



First of all, let me just say how delightful these green beans were. Who knew? All it took to make these was two ingredients, green beans and grainy mustard (four if you count the salt and pepper). Simply steam the fresh, trimmed green beans until crisp-tender, then toss with the mustard, and then add salt and pepper to taste. My husband tasted these and nearly fell off his chair. "Is this just green beans and mustard? That's it?" he exclaimed. I told him that it was and he couldn't stop gushing about how unbelievably good they were. "That's Ellie!" I replied smugly. She never ceases to amaze.

The stroganoff was probably the ultimate Andy food. This is exactly the kind of meal that he loves to come home to. It's hearty, it's comforting. It contains many of his favorite things (wine, mushrooms, and egg noodles, just to name a few), and it reallly satisfies. Like Liz did last week, I kinda did a double take when I saw her choice because, even though I know she's overcome her avoidance of mushrooms, I was still surprised that she chose such a mushroom-heavy dish. However, I really did enjoy the mushrooms in this. I guess I'm over my avoidance of mushrooms, too! In fact, I really couldn't imagine this dish without them; they're kinda essential.

There were two minor gripes I had with this meal, though. One, I feel like my sauce took a long time to thicken up. Did anybody else have this problem? I used lowfat sour cream in place of the Greek yogurt at the end, but I don't think that affected anything. Once I turned the heat off under my skillet, things did speed up. Like I said, a minor gripe. Also, I feel like it needed more flavor, or something. True, I used pork, which is not as flavorful as beef, and I had white wine on hand, so that went in rather than red wine. I'm sure if I had used the correct ingredients, that would have made a big difference. So I can't really fault the recipe for that. All in all, this dish really satisfied our appetites (and the five year-old really liked it!). I would totally make it again, with a few tweaks.

So, thank you, Liz! Once again, we've discovered what happens when we push outside of our little boxes; we find a great meal that we never would have tried otherwise. Please do stop by the CEIMB blogroll to see what the others thought. And check out the original recipe for the stroganoff, here.

Maple-Glazed Pork Chops

Sometimes, entire meals can be built around one single ingredient. For example, if you're craving something really cheesy, you might decide to make macaroni and cheese. My kids love cinnamon toast, but let's face it: the toast is merely a vehicle for the cinnamon-y, sugary topping they so crave. And of course, there are times when you look in your pantry, see something that strikes your fancy, and decide to plan your meal based on using that something. This pork chop meal was born in a similar fashion.

I have had this little jar of coarse, grainy mustard sitting around in my cabinet for a little while now. I never wanted to open it until I had a really great use for it. Finally, I found this recipe for Maple-Glazed Pork Chops, and I decided that this would be the recipe that would finally have me cracking open that little mustard jar.

Here's the kicker: the original recipe didn't even call for grainy mustard! It's a simple maple glaze recipe, with pure maple syrup, ketchup, prepared mustard, and Worcestershire sauce. To me, though, it was screaming out for this grainy mustard. I know I've seen maple mustard pork chop recipes elsewhere, but I loved the method of preparation (oven-baking) in this particular recipe, so I decided to go with this one and modify it.



I pan-seared the chops on both sides for a few minutes, then transferred them to a baking dish. The glaze, which had been boiled to slightly thicken, was brushed on and then the pork chops were put into the oven to bake. Every 8 minutes or so, I removed them from the oven and basted them with the glaze. After a half hour or so, they were ready to eat! I put together a side dish of veggies with rice, and made some dinner rolls with the aid of my bread machine. Voila, dinner!

The pork chops turned out absolutely delicious! The glaze, in particular, really was the star of the whole shebang. I will say, though, that it is quite dominantly a maple flavor that you get, more so than a mustard flavor. It's sweet, it's tangy, and it's got a saltiness from the Worcestershire. Make sure you use a really good quality maple syrup for this, since it's so noticeable in the finished product. Good ol' Aunt Jemima will not do here!

Maple-Glazed Pork Chops

adapted from Food.com

makes 4 pork chops

Ingredients

4 pork chops, 3/4-inch thick

1/4 tsp. kosher salt

1/4 tsp. coarsely ground black pepper

3/4 cup maple syrup

2 Tbsp. brown sugar

2 Tbsp. ketchup

2 Tbsp. grainy mustard

1 Tbsp. Worcestershire sauce

Directions

1. Preheat oven to 350 degrees F. Rub pork all over with the salt and pepper. In a small saucepan, combine the remaining ingredients; mix well. Bring to a boil, stirring constantly. Set aside.

2. While the sauce comes up to a boil, heat a medium nonstick skillet over medium-high heat. Sear the pork chops on both sides, about 4 minutes per side, then remove to a baking dish lined with aluminum foil.

3. Brush the chops with the glaze. Bake the pork chops for 30 minutes, basting with the glaze every 8 to 10 minutes. When finished basting, bring any remaining glaze to a boil and serve with the pork chops. Rest chops for at least 5 minutes before serving.

Chili-Espresso Rubbed Pork Chops with Roasted Garlic Quinoa

Pork is one of those things that I'm constantly seeking new inspiration for, to try preparing it in ways I never have before. I found a recipe for Chili-Espresso Rubbed Steaks in Cooking Light a few months back, and decided to bookmark it and use it for boneless pork chops instead of flat-iron steaks.

The recipe was very simple: put together a spice blend which contained, among other things, espresso powder and chili powder, rub it all over the chops, and allow it to sit for 30 minutes. Then, the original instructions advised you to cook the meat on your outdoor grill, but I opted for the oven instead, and baked my pork chops. Then, a combination of cherry tomatoes, parsley, sherry vinegar, and extra-virgin olive oil was processed until not quite smooth, heated through, and used as a gravy that was to be put on top of the chops. Easy and elegant, full of tart and tangy flavors, and of course, healthy! I couldn't ask for more.

In the same issue of Cooking Light (August 2010) I also found a quinoa side dish that I decided to make along with the pork chops. I liked the fact that the quinoa utilized tomatoes as well, so it was easy for me to just use one whole small container of the cherry tomatoes to prepare this whole meal. Along with the tomatoes, you added a whole head of roasted garlic and some fresh spinach to the cooked quinoa, so it was packed with veggies and flavor. I prepared a simple side of green beans to complete the meal.

We loved the whole thing, every part of it. The pork chops were so delicious; we were big fans of the spice rub, which was at once spicy and smoky and peppery. The rub also made a nice crust on top of the meat, which yielded a tender, juicy chop underneath. It paired so well with the tomato gravy, which was tart/sweet and sort of coarse from the way it was blended.

The quinoa was just as flavorful. The roasted garlic was mellow and creamy, the tomatoes were a nice pop of tanginess, and the whole thing was lightly seasoned with crushed red pepper, Parmesan cheese, and a touch of salt. I'm happy to say that I've found yet another great way to cook and serve quinoa, as this one was devoured by everyone. It's always a victory when that happens!

Chili-Espresso Rubbed Pork Chops

adapted from Cooking Light

makes 4 servings

Ingredients

2 tsp. espresso powder

1 tsp. garlic salt

1 tsp. ground cumin

1 tsp. dried oregano

1 tsp. chili powder

1 tsp. freshly ground black pepper

4 (6-ounce) boneless pork chops

Cooking spray

1 cup cherry tomatoes

2 Tbsp. chopped fresh parsley

1 tsp. extra-virgin olive oil

1 tsp. sherry vinegar

Directions

1. Combine first 6 ingredients; stir well. Rub spice mixture evenly over both sides of the pork chops; cover and let stand at room temperature for 30 minutes. Preheat the oven to 400 degrees F.

2. Place steaks on a baking sheet sprayed with cooking spray or lined with foil and then sprayed with cooking spray. Bake the chops for 35 minutes, until cooked through and the internal temperature is between 145 and 160 degrees F. Allow to rest for at least 5 minutes.

3. While the meat rests, place the tomatoes and the rest of the ingredients in a blender or food processor; process until coarsely chopped. Spoon tomato mixture into a microwave-safe bowl and microwave on high 1 minute. Serve with the pork chops.

Quinoa with Roasted Garlic, Tomatoes, and Spinach

adapted from Cooking Light

makes 4 servings

Ingredients

1 whole garlic head

1 Tbsp. olive oil

1 Tbsp. finely chopped shallots

1/4 tsp. crushed red pepper

1/2 cup uncooked quinoa, rinsed and drained (I used half red, half white quinoa)

1 Tbsp. dry white wine

1 cup fat-free, less-sodium chicken broth

1/2 cup baby spinach leaves

1 cup cherry tomatoes, whole or halved

1 Tbsp. shaved fresh Parmesan cheese (mine was shredded)

1/4 tsp. salt

Directions

1. Preheat oven to 350 degrees F. Remove papery skin from garlic head. Cut garlic head in half crosswise, breaking apart to separate whole cloves. Wrap half of head in foil; reserve remaining garlic for another use. Bake for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.

2. Heat oil in a saucepan over medium heat. Add shallots and red pepper to pan; cook 1 minute. Add quinoa to pan; cook 2 minutes, stirring constantly. Add wine; cook until liquid is absorbed, stirring constantly. Add broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed.

3. Remove the quinoa from the heat and stir in the garlic pulp, spinach, tomatoes, cheese, and salt. Serve immediately.

Ancho Chile Pork Tacos with Roasted Corn and Caramelized Onions

I have recently begun to cook pork a lot more often than I used to. Since I do not eat beef, or hardly any fish, I wanted to be able to switch it up every now and again from chicken, chicken, and more chicken. I've been trying to figure out some creative ways to use pork, and this recipe certainly fits the bill.

I found this recipe online, by browsing Recipezaar for pork tacos. I thought that sounded really good, and plus I had some flour and corn tortillas to use up! This dish seemed very simple and relatively low maintenance, so I made it on a weeknight when I knew I'd need something like that up my sleeve. I did change the recipe slightly based on what I had on hand that I wanted to use up.

You roast the pork in the oven with a quick spice rub slathered on. While this cooked, I was able to caramelize some onions, chop up some green onions, and shuck some previously roasted corn. Roasting corn is my new favorite way to prepare it. It is very hard to mess up! Simply put the corn, still in its husk, into a 350 degree oven for about a half hour. That's all there is to it! I learned this method while watching Tyler Florence on the Food Network one day, and I just had to try it. It's pretty much foolproof.

Once the pork was finished, I allowed it to rest for about 10 minutes. I sliced it up sort of thinly, then set up all the taco toppings in bowls and warmed up some tortillas. The taco filling is so simple, yet so fresh and light! The spice-rubbed pork was so delicious for containing so few ingredients. The caramelized onions are sweet and juicy. The roasted corn adds a welcome bit of crunch and flavor. The green onions provide a nice, sharp contrast to the other, much sweeter veggies. A sprinkle of green salsa and Cholula (our hot sauce of choice!) added some great heat to the taco. Together, all these components added up to a seriously yummy creation. Next time, I could add some limes to the dinner table. Some citrusy juice sprinkled over the tops of these would be so divine. Even without that, I was completely satisfied with this meal. My kids loved the pork, too, so that was a plus!

I found the original recipe here. I am going to post the recipe the way I made it, though, since I really enjoyed this with my changes.

Pork Tacos with Roasted Corn and Caramelized Onions

adapted from Recipezaar (original recipe from Cooking Light)

makes 8 tacos

Ingredients

2-3 ears of corn, in husks

1 Tbsp. ancho chile powder

1 tsp. brown sugar

1/2 tsp. salt

1 lb. pork tenderloin, trimmed of visible fat

1/2 Tbsp. vegetable oil

2 cups onions, thinly sliced

8 tortillas (I used half flour, half corn)

2-3 green onions, thinly sliced on the diagonal

Salsa, green salsa, or hot sauce, to taste

Directions

1. Heat oven to 350 degrees F. Place ears of corn, still in the husk, directly on the oven rack and bake for 30 minutes. Remove corn from oven and let cool enough to handle.

2. Turn heat up to 425 degrees F. Prepare pork by combining the ancho powder, brown sugar, and salt in a small bowl and rubbing it evenly over the pork. Place tenderloin on a foil-lined baking sheet, coated in cooking spray, and bake in the oven for 20 minutes, until an instant-read thermometer reads 160 degrees. Let the pork rest for 5-10 minutes before slicing.

3. While pork is cooking, heat a medium nonstick skillet over medium heat. Add the vegetable oil, then the thinly sliced onions. Cover and cook at least 10 minutes, until onions are soft and golden brown, stirring frequently. Uncover and cook another few minutes, then remove from heat.

4. As the onions and pork continue their respective cooking processes, you can cut the corn off their husks. I use a bundt pan to do this. I peel the husk back and use it as a handle. I then place the corn into the center hole of the bundt pan and, using a sharp knife, slice downward. The corn falls away from the cob and into the bundt pan. It's a great trick!

5. After pork rests, slice it thinly and serve it alongside the caramelized onions and roasted corn. Gently warm the tortillas, then assemble tacos and enjoy!

Brown Soda Bread and Irish Stew

After trying my hand at Indian flatbreads, I decided it was time for me to graduate to something a little bit more complicated. I found a recipe for soda bread in the March issue of Cooking Light, and I thought it sounded like it may fit the bill. I had been really wanting to make something Irish for St. Patrick's Day this year. It's funny; I've got a lot of Irish in my blood, but up until a week ago I had never made any type of Irish cuisine. I set out to change that.

To my slight disappointment, though, I realized when I actually read through the soda bread recipe that it was going to be easy to make! I was bummed. I had been looking to do something that would challenge me a little more than the flatbread had, but this was not it. My disappointment didn't last very long, though. I was still getting to bake bread, which was going to be fun, no matter what. It turns out that this bread is a quick bread. It contains all kinds of nice, healthy ingredients, such as whole wheat flour, wheat bran, and steel-cut oats. The oats in particular are something I've had on hand for a while but haven't been able to use yet. Now was my chance!


After a quick mix of ingredients, a transfer into a loaf pan, and a trip to the oven to bake for 65 minutes, it was all done. It smelled wonderful, and it tasted even better. The kids and I were snacking on it while I made dinner that night, and it was pretty addictive. Now that I've finally made a quick bread, I want to do it again sometime soon. It's such little effort, for such great reward. I could get used to having homemade bread around all the time.

The main dish that evening was Pork and Guinness Stew. I know, another recipe using beer. I've really been stepping outside my comfort zone lately. Ordinarily this wouldn't be something I'd make, but when I read through the recipe it just sounded yummy to me, and a good way to dip my toe into the world of Irish cuisine. I substituted pork for the beef in the original dish, and threw in a sweet potato while omitting a parsnip (we just don't like them around here). The result was a very delicious, very hearty meal that was well worth the length of time it took to bubble away on the stove. I have to say, we've been very happy with our monthly Cooking Light magazines; nearly everything we cook from them truly make us forget we are eating so healthy!

The recipe for the Brown Soda Bread can be found here.

The recipe for the Beef (or in our case, pork) and Guinness Stew can be found here.