lima beans – The Pajama Chef

So, on Monday, I shared the fabulous recipe I use for Carnitas. It makes more than any couple or family could reasonably eat for one meal, or even for one meal plus leftovers. Seriously, this makes a ton. Thank goodness it’s so tasty!! But you know what I think possibly could be tastier?

If you guessed Pork, Apple, and Ginger Stir-Fry, then you would just so happen to be RIGHT! [Bet you didn’t see that one coming from a mile away, huh?]

I usually shy away from combining various ethnic-type foods in a single dish. Habit, I suppose. But this meal takes a bit of Mexican food [carnitas] and adds in a bit of Asian food/preparation methods to come up with something really special. To add to the culture confusion, the combo of pork and apples is classic Americana [yes?]. Hold that thought. Just googled it… and apparently pork and apples is a classic dish for many of European descent, including the British and the Danes. Who knew?

Regardless of heritage, blending traditional flavors of many cultures in a stir-fry may seem a bit weird, but give it a chance. The sauce alone–sweet, salty, deep–is worth giving this recipe a shot. The way it coats the tender, tender pork and the substantial veggies… oh man! You will want to drink it with a spoon, I tell ya! And just wait til you get a bite with some fresh ginger. Absolutely amazing! Since the ginger is grated, it’s not too intense of an experience, but it does make an ordinary leftover-remake dinner a pretty awesome meal of its own. Enjoy!

Pork, Apple, and Ginger Stir-Fry

Servings: 4
Time: 20 minutes
Print

adapted from allrecipes.com

Ingredients:

2 tablespoons hoisin sauce
2 tablespoons brown sugar
6 tablespoons soy sauce
1/2 cup unsweetened applesauce
1 pound cooked shredded pork [leftover Carnitas]
1 1/2 tablespoons cornstarch
2 tablespoons sesame oil
1 tablespoon grated fresh ginger root
2 cloves garlic, minced
1 cup onion, diced
4 cups vegetables [I used half carrots and half lima beans]
hot cooked rice, to serve

Directions:

Preheat wok or large skillet set over medium heat.

In a small bowl, whisk together hoisin sauce, brown sugar, soy sauce, and applesauce. Set sauce aside.

In another bowl, toss together pork and cornstarch. Set aside.

Add oil to wok, then add ginger, garlic, and onion and saute until soft. Then add vegetables and cook until tender. Add pork and sauce and stir to combine. Cook until hot, then serve over rice.

Yes, it’s warm out. [It was 75 here yesterday!!] But that doesn’t mean comfort food has to go away. I mean, why would you want to make those creamy, cheesy, warm casserole dishes feel sad and lonely? Then they might not be so willing to rush to your side come dark, cold, rainy, snowy, icy nights. As if all those conditions could align simultaneously.

Traditional pot pies [or at least the store-bought variety that many of us think are traditional pot pies] are heavy and filling, tiny vegetables and chicken bits bathed in a heavy sauce covered with a greasy crust. Well, this version doesn’t exclude the vegetables, chicken, sauce, or crust, but it is certainly lightened up and more real than any store variety. The chicken is pan-fried in herbs and spices, and veggies abound in every bite. The crust is light and buttery [my favorite pie crust ever] and is the perfect topping for the creamy filling. Wanna know the best part? Because my chicken pot pie isn’t heavy, it is perfectly acceptable to make on a warm spring day or throughout the heat of summer… perhaps with fresh vegetables from your local farmer’s market! See? You can enjoy your comfort food year-round… just gotta work it in. 🙂 Enjoy!

Chicken Pot Pie

Ingredients:

1 recipe All Butter Crust, prepared at least an hour in advance
olive oil
1 pound boneless, skinless chicken breasts, chopped into 1 inch cubes
2 cups chopped carrots
1 cup chopped celery
1 cup Fordhook lima beans [mine were frozen]
1 cup corn [mine was frozen]
1 cup chopped onion
2 cloves garlic, minced
1 teaspoon freshly ground lemon pepper
1/2 teaspoon tarragon
6 tablespoons all purpose flour
6 tablespoons butter
4 cups chicken broth
1/4 cup fat free half and half, at room temperature

Directions:

Make crust. I use this All Butter Crust and only made a top layer, but you could do a dual layer if you want. Be sure to make this crust at least an hour in advance, as it needs time to rest in the refrigerator prior to rolling out. Alternatively, you could use store bought crust or puff pastry sheets.

In a large bowl, stir together carrots, celery, lima beans, and corn. Set aside.

Heat olive oil [just enough to go once around the pan] in a large skillet over medium heat. Add chicken to pan then season with lemon pepper and tarragon. Toss to coat, then saute chicken until fully cooked. Remove from heat and drain oil, if necessary. Mix chicken into the vegetable bowl. Set aside.

Meanwhile, melt butter in a large dutch oven over medium heat. Add onion and garlic to pan. Cook until golden brown and soft, about 4 minutes. Add flour and stir constantly, making a roux. Cook for another 4-5 minutes, or until roux darkens slightly. Slowly stir in chicken broth. Cook and stir for another 3 minutes or so while sauce thickens, then remove from heat and stir in half and half. Pour sauce over vegetable and chicken mixture, then transfer mixture to a large casserole dish [I used a 10 inch round casserole dish]. Dish should have a capacity of at least 2-3 quarts.

Roll out crust and gently place over filling, pressing the edges around the dish to seal. Brush top with a beaten egg for shine. Cut small slits in crust for ventilation, then bake for approximately 30-35 minutes, topping with foil halfway through. Let rest for 5 minutes before serving.

Click here for the printable version: Chicken Pot Pie