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FOOD RECIPES
126 | September 2019
RECIPES FROM PAGES 78–84
TURMERIC
PORK SKEWERS WITH
COUSCOUS SALAD
hands-on time 25 min.
total time 1 hr. 30 min.1 lb. pork tenderloin, fat trimmed and
cut into 1-inch cubes
1 shallot, peeled and chopped
2 cloves garlic, peeled and halved
1/4 cup lime juice (2 limes)
1 tsp. garam masala (right)
1 tsp. chili powder
1 1/2 tsp. ground turmeric
1 tsp. fine sea salt
1 cup low-sodium vegetable or
chicken stock
1 cup couscous
2 shallots, thinly sliced
2 Tbsp. cashews
1/4 cup dried tart cherries
1 1-inch piece fresh ginger, peeled
and julienned
1 cup packed arugula leaves
1/2 cup crumbled feta- Place pork in a bowl. In a small food
processor pulse shallot, garlic, 2 Tbsp. of
the lime juice, the garam masala, chili
powder, 1/2 tsp. of the turmeric, and
1/2 tsp. of the salt; pour over pork. Toss
to coat. Chill, covered, 1 hour. - Thread pork onto eight bamboo or
metal skewers. Grill on rack of a covered
grill directly over medium coals 4 to
6 minutes or until meat is still slightly pink
in center, turning once. - Meanwhile, in a medium saucepan
bring stock to a rolling boil with
remaining salt and 1 tsp. olive oil. Once
stock starts to boil, stir in couscous;
remove from heat. Let stand, covered,
8 to 10 minutes or until couscous is
tender. Fluff with a fork. - In a medium saucepan heat 2 tsp.
olive oil over medium-high. Add sliced
shallots; cook and stir 3 to 4 minutes or
until light brown. Add cashews, cherries,
ginger, and remaining turmeric. Cook
2 to 3 minutes more or until cashews are
golden brown and slightly seared. - In a large mixing bowl combine
cooked couscous and shallot mixture.
Fold in arugula and feta. Add remaining
lime juice. Season to taste with salt
and black pepper. Transfer to a platter.
Top with pork on skewers. Drizzle with
1 Tbsp. olive oil. Serve with lime wedges.
Serves 4.
each serving 503 cal, 17 g fat (5 g sat
fat), 90 mg chol, 1,060 mg sodium,
53 g carb, 4 g fiber, 10 g sugars, 34 g pro(175°F), carefully shaking pan a couple
of times. Season to taste. Serves 4.
each serving 238 cal, 14 g fat
(3 g sat fat), 71 mg chol, 568 mg sodium,
10 g carb, 2 g fiber, 7 g sugars, 18 g pro
HEARTY VEGETABLE
CACCIATORE
hands-on time 35 min.
total time 1 hr.
1/4 cup olive oil, plus more as needed
1 lb. portobello mushrooms, sliced
1 large red onion, halved and sliced
1 red bell pepper, cored and sliced
1 cup green olives, pitted if desired
1 Tbsp. chopped garlic
1/2 tsp. crushed red pepper or to taste
1 28-oz. can whole tomatoes,
undrained
1 cup dry white wine or water
1 lb. fingerling potatoes, halved
if large
1 Tbsp. chopped fresh oregano or
1 tsp. dried oregano, crushed
1 cup frozen fava beans, lima beans,
or edamame
- In an extra-large skillet heat 1/4 cup oil
over medium-high. Add mushrooms.
Sprinkle with salt and black pepper.
Reduce heat to medium-low. Cover; cook
5 minutes undisturbed. Uncover. (If
mushrooms haven’t released liquid, cover
and cook 1 to 2 minutes more.) Increase
heat to medium-high. Cook, uncovered,
10 minutes more or until skillet is dry and
mushrooms are crisp. Set aside. - Add onion and bell pepper to skillet
with additional oil if needed; season with
salt and pepper. Cook over medium 3 to
5 minutes or until vegetables begin to
soften, stirring occasionally. Add olives,
garlic, and crushed red pepper. Cook
until fragrant, less than a minute. Add
tomatoes, wine, potatoes, and oregano.
Bring to boiling; reduce heat. Simmer,
covered, 20 to 30 minutes or until
potatoes are tender. - Add mushrooms and fava beans to
pot. Stir to coat. Simmer 5 to 10 minutes
or until beans are cooked. Serves 4.
each serving 408 cal, 20 g fat (3 g sat
fat), 42 mg chol, 1,270 mg sodium,
42 g carb, 11 g fiber, 13 g sugars, 8 g pro
Heat a small dry skillet over
medium-high. Reduce heat and
add 2 Tbsp. each cumin
seeds and coriander seeds,
1 Tbsp. black peppercorns,
2 dried bay leaves, one 2-inch
cinnamon stick, 12 whole cloves,
and 1 tsp. each whole black
cardamom pods and whole
green cardamom pods. Toast
30 to 45 seconds or until the
spices become fragrant, shaking
the pan. (If spices burn, discard
and start fresh.) Transfer
toasted spices to a mortar and
pestle or spice grinder. Add
1 tsp. freshly grated nutmeg and
1/2 tsp. ground mace; grind to a
fine powder. Store in an airtight
container in a cool, dark place
up to 6 months.GARAM
M ASA L A
Garam masala is a ground
spice mixture commonly
found in Indian cuisines. Use
a purchased blend or try
Nik Sharma’s recipe: