Dak Bokkeum (Chicken Stewed with Gochujang)

For a while now I've been reading about gochujang, a spicy, fermented Korean chili paste, and I wanted to try it but I haven't been able to find it in my grocery store.  

I finally came across some at my local Asian market and I'm so glad I did!  It really shines in this quick and easy stew.   

I found this in plastic tubs in the Japanese section of the store.  There's not really anything I'd recommend as a replacement so try to track it down if you want to make this spicy stew.

Baby Turnips with Turnip Greens & Baby Carrots

I'm very pleased with these summer veggies.  Every week I go to the farmers market and grab whatever looks good.  

We've had some tasty veggies this year, but I always keep an eye out for baby turnips because they're so sweet and delicious. 

The baby turnips look exactly like white radishes.  Here they are with some breakfast radishes.

Pork Cutlets with White Beans and Collard Greens

I've never cooked pork tenderloin like this before and I was astounded at how far one tenderloin can go.  By pounding it into cutlets I ended up with 5 very large pieces of pork.  Plenty for dinner and leftovers too.

Here's what you need:

1 lb pork tenderloin
1/2 cup flour
1 egg
2 teaspoons grainy Dijon mustard
1 cup panko bread crumbs
2 tablespoons fresh sage or 1 tablespoon dried sage
2 tablespoons oil

1 bunch collard greens
1 can cannellini beans (white kidney beans)
1 clove garlic
1 small red bell pepper or hot red pepper
1/2 cup chicken stock
salt and pepper

First, set up your breading station. 

Short & Sweet Sunday - Swiss Chard

Chard is an extremely healthy vegetable. Dark greens are always good for you and this preparation is so easy, there's no excuse not to try it.

All you need is chard, garlic and olive oil (and salt & pepper).  This is rainbow chard which is just a mixture of different types with nice bright colours.

Strip the leaves from the stems, slice them into ribbons and rinse them well in a colander.

Cut the stems into pieces.

Heat a tablespoon of oil in a large pan over low heat, slice the garlic and add it to the oil.  Let it cook for a few minutes until lightly brown, then remove the garlic from the oil and set aside.

Add the chard stalks to the pan and sautee for 2 minutes, then add 3 tablespoons of water to the pan and cover and cook for 5 more minutes.

Then add the leaves to the pan.  Don't worry they'll wilt a lot.  Cover and cook for 3 minutes, then add the garlic back in and season with salt and pepper.

This is easy and very tasty.

I served it with roasted halibut and squash.